Balsamic Teriyaki Steak

Despite the fact that I lived in Nebraska for a good chunk of my formative years (and my first job as a doe-eyed 16-yr-old was selling Omaha Steaks), steak doesn't make an appearance in our house too often. When it does, I like to use a recipe that holds my hand a bit. The kind that will let me know what to look for and when, while guaranteeing that my efforts are worthwhile by packing a huge flavor punch.



I can always count on Jaden of Steamy Kitchen to come through with a winning recipe when I'm feeling unsure. This is my new go-to sauce. It's more balsamic than teriyaki, and it's just the right consistency and richness. A perfect match for flank steak (Jaden uses skirt steak in the cookbook, which would also be good as long as you know how to wrangle it properly, which I don't). The shallots add a bit of key texture - those are the little flecks you see in the photo.

Weeknight meal success!

Balsamic Teriyaki Steak
Adapted from The Steamy Kitchen Cookbook
Serves 2-4
Printable Recipe

For the steak:
1 lb flank steak
2 tbsp high-heat cooking oil (if cooking in a frying pan)

For the sauce:
1 1/2 tbsp unsalted butter
1 small shallot, minced
2 cloves garlic, finely minced
1 cup balsamic vinegar
2 tsp sugar
1/4 c store-bought or home-made beef, chicken, or vegetable stock
2 tbsp soy sauce
1 tbsp mirin (sweet rice wine)

1. To make the sauce: Add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and garlic and cook for 3 minutes or until soft. Watch to make sure you don't burn them.

2. Pour the balsamic vinegar in, turn the heat up, and bring to a boil. When boiling, immediately turn the heat down to medium-low and simmer, uncovered, for 15 minutes, or until reduced by half. Add the sugar, stock, soy sauce, and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool.

3. To make the steak: If you're grilling outdoors (Jaden's preferred method, and mine too!), preheat the grill for direct grilling over high heat. If you're cooking the steak on a stovetop, set a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.

4. Add the steak to the hot grill or pan in one layer. Cook for 3-5 minutes on each side for medium-rare.

5. Let the steak rest for 5 minutes, then slice across the grain. Pour the balsamic teriyaki sauce over the meat and enjoy!

Giveaway Winner! Birdhouse Necklace

Thanks to everyone who entered the birdhouse necklace giveaway! I wish I could give you each a hug; every comment made my day.


Source

Without further ado, the winner is....


Comment #21, Nicole! I'm extra happy that she won because she's from Nebraska, one of my home states. Congrats Nicole! Shoot me an email at playinghouseamy[at]gmail[dot]com with your mailing address and your necklace will be on its way.

Thanks again for stopping by, y'all!

Rustic Potato Herb Bread

I've had bread on the brain lately. I've been obsessed with yeast, actually. I'm on a mission to understand the intricacies and methods behind the elusive art of bread baking.



In order to get closer to this goal, I've been doing 2 things: poring through Peter Reinhart's classic The Bread Baker's Apprentice, and diving headfirst into making yeast breads as I learn. One of the picks for my cooking club last month was this Rustic Potato Bread. I added rosemary and chives to make it Rustic Potato Herb Bread.

This was a gorgeous loaf. The inside was quite moist, with a strong potato flavor and texture, while the crust was just the right amount of crispy. I'd highly recommend adding in some herbs during the kneading, although sadly I'd skip the chives, they were undetectable in the finished product despite my heavy hand with them.

Rustic Potato Herb Bread
Adapted from the Macrina Bakery & Cafe Cookbook
Makes 1 large loaf
Printable Recipe

1 1/4 lbs russet potatoes
1 tbsp kosher salt
1 1/2 tsp dried yeast (instant or active dry)
2 tbsp extra virgin olive oil
3 cups unbleached AP flour
2 tbsp. chopped herbs (optional)
Spray bottle of water

1. Scrub potatoes thoroughly and cut into 1 inch chunks. Place potatoes and 1 tsp of kosher salt in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 15 min, or until potatoes are tender when poked with a knife. Measure out 1/2 cup of potato water and set aside. Drain potatoes in a colander and leave them to cool and dry for 20 minutes.

2. Pour the 1/2 cup of lukewarm potato water into a small bowl and sprinkle yeast over the top. Mix with a whisk until yeast is dissolved. Let stand for 5 minutes.

3. Place drained and cooled potatoes into the bowl of your stand mixer. Using the paddle attachment, mix on low speed for 1 minute to mash potatoes. Add olive oil and mix for another minute. Add potato water and yeast mixture and continue mixing until combined, 1-2 minutes. (If mixing by hand, place potatoes and olive oil in a medium bowl and smash together with a potato masher. Add potato water and yeast mixture and mix with a wooden spoon until ingredients are combined). Switch to the hook attachment and add flour and remaining 2 tsp salt.

4. Mix briefly on low speed to start bringing ingredients together, then increase speed to medium and mix for approximately 11 minutes, sprinkling herbs in, if using, halfway through. (If mixing by hand, add flour and remaining salt and mix with a wooden spoon. Knead with your hands for 10-15 minutes). Dough will appear firm at first, but will become wetter as mixing continues. Check for elasticity by flouring your fingers and stretching some of the dough. Finished dough should stretch about 2 inches without breaking.

5. Pull dough from bowl onto a floured surface and form into a ball. Place ball in an oiled, medium bowl and cover with plastic wrap. Let dough proof in a warm room, 70F, for about 45 minutes. Dough will almost double in size.

6. Place dough on a floured surface and flatten it with your hands. Form dough into a rectangle and, starting with a short end, roll dough away from you into a tight log. Stop rolling just before the log is sealed, then flatten the remaining inch of dough with your fingers and dust it with flour. This will prevent the loaf from fully sealing and will cause the seam to open slightly while baking. Wrap loaf, seam side down, in a floured dishtowel and let proof at room temp for 45 minutes. Dough will rise slightly and feel spongy to the touch.

7. Place a baking stone on center rack of oven and preheat to 400F.

8. Carefully unwrap loaf and set it, seam side up, on a baker's peel. Moving quickly, transfer loaf to center of baking stone and heavily mist inside of oven with a spray bottle of water. Bake it for 45 minutes, misting oven once more after the first 5 minutes. Finished loaf will be golden brown and sound hollow when tapped on the bottom. Let cool on a wire rack for 30 minutes.

Blood Orange Polenta Upside-Down Cake

To finish out my celebration of the winter citrus season and my newfound love of oranges (I was previously fiercely loyal to lemons), I made this Blood Orange Polenta Upside-Down Cake.



I love fun-colored/unusual-looking fruits and veggies (that's where my heirloom tomato obsession comes from), and blood oranges are especially intriguing to me. If you can't find them, feel free to use any kind of citrus or even non-citrus fruit. I think grapefruit would be lovely too.

The cake had a coarse, cornmealy texture, of course, but I was also pleasantly surprised at how moist it was in spite of that. This is one of those baked goods that can double as breakfast and dessert (and if you're me, lunch and dinner too)... the perfect multitasker.

Please take my word on this one: don't skip the whipped crème fraîche topping! If you can't find actual crème fraîche at your grocery store and don't want to make it, use regular whipped cream. But the kick of the dairy topping, whatever you use, is the perfect textural complement to this rustic cake.

Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche
Adapted from Bon Appetit
Serves 8-10
Printable Recipe

Cake:
7 tablespoons sugar, divided, plus 3/4 cup sugar
3 tablespoons water
8 tablespoons (1 stick) unsalted butter, room temperature, divided
3 unpeeled small to medium blood oranges
3/4 cup plus 3 tablespoons unbleached all purpose flour
3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3/4 teaspoon vanilla extract
2 large eggs, separated
6 tablespoons whole milk

Whipped crème fraîche:
1 cup chilled crème fraîche
2 tablespoons sugar

For the cake:
1. Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.

2. Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.

3. Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.

4. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.

5. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.

For whipped crème fraîche:
6. Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.

Cut cake into wedges and serve with a dollop of whipped crème fraîche.

Pink Champagne Cake

Two of my very favorite things about baking:
1. Making things I've never heard of before
2. Making people smile on their birthdays.



This project certainly accomplished those two things. I'd never heard of Pink Champagne Cake before, but now that my kitchen has been almost permanently dyed pink, I won't soon be forgetting it! I made this for my friend Elizabeth's birthday... her husband sneakily told me that it was her very favorite, so I went on a mission to find out what it was and to make it happen. Luckily, I found this recipe from Katie at Good Things Catered, a lovely food blog that's most definitely worth a visit.



I was pleasantly surprised at how moist and light this cake was. The champagne flavor came through beautifully, and although it was shockingly pink, it didn't taste too "pink" at all. This would be perfect for a bachelorette party or even a baby shower (our pregnant friend gave it the mama stamp of approval!) for your favorite girly girl.



This was my first time making an actual decorated layer cake since graduating from cake decorating class a few months ago. Although I still have a lot of work to do on learning to make the base buttercream layer nice and smooth, it was so fun to try writing and piping the accents. Practice makes perfect, right?



Anyone else have a birthday coming up? I'll make you a cake!

Pink Champagne Cake
Adapted from Good Things Catered
Serves 12-15
Printable Recipe

2 c. plus 2 Tbsp all-purpose flour, sifted
1 Tbsp nonfat milk powder
1 Tbsp baking powder
1/2 tsp salt
1/2 c. unsalted butter, at room temperature
1/4 c. oil
1 1/2 c. granulated sugar
5 large egg whites
1 tsp vanilla extract
pink food coloring of choice
1 c. dry Brut champagne or sparkling wine

1. Preheat oven to 350 degrees and prepare two 9-inch round pans.

2. In large bowl, combine sifted flour, milk powder, baking powder, and salt. Whisk to combine and set aside.

3. In bowl of stand mixer fitted with paddle attachment, combine butter, oil and granulated sugar. Beat until light and fluffy in texture and in color, about 3 minutes. Add egg whites, one at a time, scraping sides of bowl as incorporating.

4. Add vanilla extract and pink food coloring (amount will depend on the kind you have-- liquid, gel, or powder-- and how deeply colored you'd like your cake to be) and beat to combine well.

5. Scrape down sides of bowl to make sure all ingredients are incorporate and slowly add flour mixture and champagne. Stir slowly until mixture is almost combined. Remove from mixer and stir ingredients with large spatula until just barely combined. Pour mixture into prepared pans and tap light to remove excess air bubbles.

6. Place into center of oven and bake until toothpick inserted into center of cake comes out clean, about 25-28 minutes. Remove from oven and let cool in pans for 15 minutes.

7. Turn out onto wire racks and let cool completely before decorating.

Vanilla Buttercream
*Note: Make 2 batches of this to frost the cake above!
Adapted from Annie's Eats, Originally from Cooks Illustrated
Printable Recipe

20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

1. In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

2. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.

3. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Giveaway! Birdhouse Necklace

Happy almost weekend, friends! Because you took the time to stop by here and because I love you for that, I have something special to share. A couple of weeks ago my sweet friend Thara found this adorable necklace that looks strikingly similar to the little house in my blog header (Thanks Thara! Now start a food blog already!). Before I knew what hit me, I had snagged one for me... and one for one of you! And some new shoes, but that's another story.


Source

The winner of this giveaway will receive a brand new Urban Outfitters Birdhouse Necklace in bronze.

To enter: Leave a comment on this post by noon Pacific Time on Thursday, April 29th.

You can say anything, tell me who you are, where you're from, what you like to cook, how you found Playing House, share your favorite recipe, or just say hi! I'll choose the winner Thursday afternoon using a random number generator.

Thanks for reading!

Hugs,
Amy I.

Beer-Battered Fish Tacos

My whole almost-30 years of life, I've hated fish. All seafood, really. Despised it. I started liking shrimp sometime after college, but that was the extent of it. But as I learn more about the health benefits and about the wide range of different kinds of seafood that can appeal to different kinds of palettes, I've decided to ease myself into trying to enjoy it.



I've had and loved halibut in restaurants a few times, and recently decided that it was time for me to try making fish at home. My friend Sarah suggested these fish tacos made with cod for my first DIY try. Since I know Andy loves them, and since it appeared as though the fish would be beer-battered and fried beyond recognition, tacos seemed like a good place to start.

Well, I'm pleased to announce that I'm now well on my way to being a fish convert, because these were insanely good. Cod was a good next step for me, it was really easy to work with (the nice guy at my local fish shop removed the bones for me) and extremely mild-tasting. The deep-frying process is a bit aversive to me, I only like to do it once in a blue moon, but it was worth it just this once. The recipe comes with an extra little recipe for "Rubio sauce," named after the California restaurant chain Rubio's. Don't skip the sauce!

Beer-Battered Fish Tacos
Adapted from Gourmet
Makes 12-16 small tacos
Printable Recipe

For tacos:
1 quart vegetable oil
12 to 16 corn tortillas
1 cup all-purpose flour
2 teaspoons salt
1 cup beer (not dark)
1 pound cod fillet, cut into 3- by 1-inch strips
Accompaniments: shredded green cabbage, sour cream, avocado slices, chopped or sliced radish, red or green salsa, shredded cheese, and lime wedges

For Rubio sauce:
1/2 c. plain yogurt
1 dollop sour cream
1 dollop mayonnaise
1/2 t. cumin
Juice of 1 lime
Salt to taste

1. Preheat oven to 350°F.

2. Heat 1 inch oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F.

3. Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.

4. While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter with tongs, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.

5. Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.

6. Make Rubio sauce: mix all ingredients well in a small bowl.

7. Assemble tacos with warm tortillas, fish, and accompaniments.

Raspberry Jelly Candies

Allow me to introduce you to some cute new friends of mine: Raspberry Jelly Candies! Sweet, a bit crunchy, and just delightful, really. I love that you can dress them up or down: serve them at a high tea or pop a few in your mouth straight out of the fridge for a midnight snack, they'll hit the spot either way.



Technically, these are called Pate de Fruit, but that sounded just a smidge too fancy for me, so I changed the name. Make sure you keep them chilled (mine lasted over a week in the fridge), they can get a little too soft if they stay at room temperature for too long.

Raspberry Jelly Candies
Adapted from A Chow Life
Makes 100 bite-sized candies
Printable Recipe

2 envelopes unflavored gelatin
2/3 cup water
3/4 cup granulated sugar
1 cup seedless raspberry jam
Vegetable oil for coating the pan
Additional granulated sugar for coating

1. Oil an 8-inch square pan. Set it aside. In a small bowl, sprinkle the gelatin over 1/3 cup water. Set aside. Combine the remaining 1/3 cup water and the granulated sugar in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Add the jam and stir until it melts into the syrup completely. Add the softened gelatin and stir until the gelatin dissolves completely.

2. Return the mixture to a boil and cook for 2 minutes. Remove the pot from the heat and pour the syrup into the prepared 8-inch pan. Place the pan in the refrigerator until the candy is set, at least 4 hours.

3. Use a wet knife to cut the candy into small squares. I found it easiest to cut the jelly into a 5x5 square grid, then cut each of those larger squares into 4. Using a narrow spatula dipped in water, carefully remove one square at a time and coat each one completely with sugar. Chill for another 2 hours. Keep chilled until ready to eat.

Blueberry Pudding Cake

My local market, the one whose bakery always makes me slow down to swoon and drool, sells pudding cakes. Chocolate chip, coconut, blueberry, pick your flavor. Prominently on display, I walk by them several times a week and feel a tickle in my taste buds.



I've only tried their pudding cake once, and it was the perfect combination of coffee cake and bread pudding. Moist, rich, and oh-so-flavorful. This was my attempt to recreate that deliciousness. The result? Amazing but not at all like the original.

Although this is one of my new favorite breakfast-y cake recipes, the texture wasn't at all like the one I was hoping to mimic. While this cake was moist, it had a crumbly, almost cornbread-like texture to it. It was light and intensely infused with the blueberry flavor, but not in an overpowering way, which made me very happy. Do you have a favorite pudding cake recipe? I'm still on the hunt.

Blueberry Pudding Cake
Adapted from Gourmet
Serves 6-8
Active Time: 15 min Total Time: 50 min
Printable Recipe

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

1. Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch round (preferably springform) baking pan.

2. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

4. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

5. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). If using a springform pan, place pan on a foil-lined baking sheet to catch any leaks. Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes. Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Creamy Lemon Asparagus Pasta

I have a long list posted on my refrigerator door called "Things I Used to Hate and Now I Love." I'll show it to you someday, it's pretty funny. Most items on the list are a result of irrational decisions I made to be as picky as possible as an otherwise perfectly cooperative 7-year-old. Asparagus was one of those decisions.



Obviously, I've since changed my mind. Big time. Asparagus is now one of my favorite veggies (especially the tender, skinny ones), and now that it's in season, it's time to celebrate! This dish is a fresh, bright, springy new weeknight favorite. The original recipe called for goat cheese, so feel free to use that instead of mascarpone for some extra tang.

Creamy Lemon Asparagus Pasta
Adapted from Bon Appetit
Serves 4-6
Printable Recipe

1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
1/3 cup sundried tomatoes, thinly sliced
2 tablespoons chopped fresh parsley plus more for garnish
1/2 cup mascarpone cheese
Juice of 1/2 lemon
Crushed red pepper and garlic salt to taste

1. Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

2. Meanwhile, combine oil, lemon peel, sundried tomatoes, and chopped parsley in a large bowl.

3. Drain pasta and asparagus. Add hot pasta, asparagus, and mascarpone to bowl with lemon mixture. Toss to coat, distributing mascarpone as it melts. Season pasta to taste with salt or garlic salt, black pepper, and crushed red pepper. Garnish with additional parsley if desired.

Dulce de Leche Brioche Rolls

This is one of those challenging recipes that's been on my to-do list forever, and I finally got up the courage to try making it by cajoling some friends into doing it with me.



These rolls are certainly time consuming, and for me required a lot of hand-holding and wishful thinking, but they are well worth the ample reward. I feel like I'm on my way to understanding how to make a successful yeast bread, and watching this gorgeous brioche dough rise was one of the more empowering baking experiences I've had lately. Not like slathering it with dulce de leche and cream cheese, rolling it all up, and devouring it wasn't ridiculously enjoyable as well.

I used a store-bought can of dulce de leche, but if you'd like to make your own, there are plenty of methods and recipes online. A quick Google search is your friend!

p.s. Happy, happy, happy birthday to the most beautiful woman I know (inside and out). Love you, Nana!!!

Dulce de Leche Brioche Rolls
Adapted from Tartelette
Makes 12 rolls, plus extra dough for a brioche loaf
Printable Recipe

1/3 cup warm water (105°F to 115°F)
1/3 cup warm milk (105°F to 115°F)
2 envelopes dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)
1/3 cup cream cheese, softened
1/2 cup dulce de leche, warmed in the microwave just until spreadable

1. Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl.

2. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding the next. Dough will be soft and batter-like. Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.

3. Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl.
Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic and refrigerate an hour. Take the dough out of the fridge and divide in half.

4. Roll out the dough to a 14x9 inch rectangle. Spread softened cream cheese on top of the dough, leaving a 1 inch border. Spread the dulce de leche on top. Roll dough into a log and cut into 12 pieces. Place rolls in a buttered 9 inch round pan, cover and refrigerate until the next morning. The dough will rise slowly overnight.

5. In the morning, bake at 350 for 20-25 minutes.

6. Repeat with the other half, or use the dough to make something else delicious and fun!

Butternut Squash Pizza

Pizza crust, until now, has been a culinary mountain I've failed to climb. Whenever I've tried to make it at home (either from scratch or with store-bought dough), something's gone wrong. I repeat...until now.



This dough recipe, from the Big Sur Bakery Cookbook, is literally perfect. It couldn't be easier to work with, and it tastes like heaven. This is the kind of recipe that I've been searching for, the one that will undoubtedly become a permanent kitchen staple. One that I forsee providing hours of endless fun. The toppings on the pizza were-- forgive the cliche-- the icing on the cake. Roasted butternut squash. Fried sage. Lemon. Parsley. Hazelnuts. Cheese. Garlic oil. Heavenly.

I topped my pizza with balsamic glaze because I had some handy, but it's not necessary to achieve the full effect. Head on over to Beyond Ramen for the Dough Recipe, or feel free to use your favorite dough instead. Just a heads up, if you do make this, that the dough requires some foresight. Prep it at least a day in advance, I promise it's worth the wait!

Butternut Squash Pizza
Adapted from Chez Panisse Vegetables
Makes 1 12-inch pizza
Printable Recipe

1 butternut squash (about 1 pound)
Olive oil
Salt and pepper
2 cloves garlic
Pizza dough for 1 pizza
1/4 cup grated mozzarella cheese
1/4 cup grated Gruyere cheese
1/3 cup chopped hazelnuts (optional)
Baslamic reduction (optional)
12 sprigs parsley
20 sage leaves
1/2 lemon

1. Preheat the oven to 400F.

2. Slice off the top of the squash about 1/2 inch under the stem, and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity. Split the squash in half crosswise just above the bulge. Stand each half end up and carefully cut away all the skin. Cut each portion in half lengthwise, and scoop the seed and fiber from the lower half with a spoon. Cut the quarters cross-wise into 1/4-inch slices. The upper portions will yield half-moon slices, and the lower sections elongated C shapes.

3. Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.

4. Meanwhile, peel and chop fine the garlic and add to about 1/4 cup olive oil. When the squash slices are done, remove from the oven. Put a pizza stone in the oven and boost the heat to 450 to 500F. [Note: if you don't have a pizza stone, you can bake your pizza on a baking sheet.]

5. Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyere. Arrange the slices of cooked squash over the cheese. Bake the pizza or about 10 minutes, until the crust is browned and the cheeses have melted.

6. While the pizza is baking, chop the parsley leaves. Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel. When the pizza is done, garnish with the sage leaves, the chopped parsley, a squeeze of lemon, and hazelnuts and balsamic glaze if desired.

Peanut Butter Cookies

Sign #3242953 that baking is taking over my life: it's 11 pm on a Wednesday. I want a cookie. No, scratch that, I need a cookie. While my former self would have languished in disappointment that I was not in possession of anything resembling a cookie, present-day Amy hopped off the couch and stormed the kitchen on a mission. A cookie mission.



I decided on these peanut butter cookies simply because I had all of the ingredients on hand. And, as a bonus, this was my first time making traditional, crisscross-y PB cookies. I never quite grasped how fun--and cathartic-- it is to make that crisscross with a fork until I got to do it 2 dozen times. That night, I not only got my cookie (or 24), but I now have a new cookie recipe in my pocket. Crisis averted!

Peanut Butter Cookies
Adapted from America's Test Kitchen Family Baking Book
Makes 24 cookies
Printable Recipe

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 teaspoons vanilla extract
2 large eggs
1 cup dry-roasted salted peanuts, chopped fine

1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat oven to 350. Line 2 large baking sheets with parchment paper. Whisk together flour, salt, baking soda, and baking powder in a medium bowl.

2. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chopped peanuts until just incorporated.

4. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Make a crosshatch design on each cookie with a fork, dipping the fork in water after you do each cookie to prevent sticking.

5. Bake the cookies until the edges are golden and the centers have puffed and are beginning to deflate, 10-12 minutes, switching and rotating the baking sheets halfway through baking.

6. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Pickled Grapes with Cinnamon and Black Pepper

I bet I know what you're thinking: "pickled WHAT with WHAT now??" Before you run away, give me a chance to explain! Please!



These are not savory and garlicky like you might typically think of a traditional cucumber pickle. Yes, they're a fruit floating in vinegar-y liquid, but the similarities stop there. Cucumbers are fruits, right?

They're sweet and cinnamon-y-- a friend compared the flavor to mulled wine-- with a nice tangy bite like a pickle should have. But they're not so strongly flavored that they overwhelm you with their pickled-ness. Great for snacking, and especially for tossing in a green salad or chicken salad. I'm pretty sure I'm watching my palate get more sophisticated by the minute as I try to convince the world that pickled grapes are normal and awesome. Hmmmm. What should I pickle next?!

p.s. This recipe is from Molly Wizenberg's (of Orangette fame) wonderful, wonderful book. If you love food and you love stories, please read it. It will warm your heart.

Pickled Grapes with Cinnamon and Black Pepper
from A Homemade Life by Molly Wizenberg
Adapted from Susan Kaplan
Makes 2 pint-sized jars
Printable Recipe

1 lb red or black grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 tsp brown mustard seeds
1 tsp whole black peppercorns
1 cinnamon stick, cut in half
1/4 tsp salt

1. Rinse and dry the grapes and pull them carefully from their stems. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl and set aside.

2. In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat, then pour the mixture over the grapes. Stir to combine. Set aside to cool to room temp.

3. While the grapes cool, wash 2 pint-sized canning jars and their lids in warm, soapy water. When the grapes are cool, ladle them into the jars. Chill for at least 8 hrs or overnight. Serve cold, and use within 2 weeks.

Bay Area Foodie Fun

My new favorite place, the San Francisco Bay Area, was the site of our recent spring break getaway. It's quite the foodie mecca; I ate better for those four days than I have in years, and I came home with bags and bags of edible loot. Because I can't keep all this goodness to myself, here are a few highlights of my favorite things that we did and ate.



First up, the Ferry Building. I've been hearing about this one-stop food heaven ever since I started reading food blogs years ago, and I'm not ashamed to admit I got a little misty-eyed as I stood in line for my Bluebottle Coffee, tightly clutching my box of Miette macarons. For the record, Bluebottle is as good as you may have heard. It was truly the best cup of coffee I've ever had.











After enjoying our coffee, we headed just outside the Ferry Building to the Ferry Plaza Farmers Market, the market to end them all! As a farmers market fanatic (fewer things make me happier in the world), I have now been spoiled rotten for life. Not only was the quality of local products superior to any that I've seen, the variety of the booths and vendors there had me running around like a giddy little girl.





My dad is a dim sum aficionado, and he's been raving about Yank Sing in San Francisco for literally my whole life. He's passed his love for Chinese food on to me and my sister, and I'm happy to report that Yank Sing did not disappoint. We got a big group of friends together, and it was quite the communal feast.



Our visit to Tartine quite profoundly changed the way I see baked goods. To put it simply, it helped me realize the difference between good and exceptional. Looking forward to putting this inspiration to use once Passover ends.




Our last foodie destination was our old favorite, In-n-Out Burger. As native Californians, it's in our blood to require an animal-style burger before heading back to Oregon.



Other stops, not pictured, included an olive store, a cherry store, and the best picnic ever with one of my bestest blogging friends, Anne. You can see my complete set of pictures from the trip here.

That was just a tiny sampling of the delicious foodie fun to be had in the Bay Area. I'm hoping to go back this summer... do you have any recommendations for other must-eats in the Bay Area?