mmmm. i love cinnamon and when i saw this recipe for cinnamon square’s in from my home to yours, i knew i would be making it soonly. cinnamon + chocolate? yes please. i, once again, did not have instant espresso because i could not find it in the whole of whole foods. i could have gone somewhere else, but i get burnt out when i go grocery shopping…especially if sean isn’t there to help me with the math and decision making. so, i decided that some sort of nut would compliment the chocolatey-sugary-cinnamony layer and the nut that won was the hazelnut. i usually reach for almonds, pecans, or walnuts but this time i wanted to make it a touch more special and hazelnuts seem pretty special to me.

i liked this cake a lot. i plan on keeping it around for a while. i want to make it for my people when we cry and laugh and chat and celebrate the everyday. it is simple-simple to make, not too fussy, but pretty all the same. I love how homey and unpretentious the cake looks with the frosting just spread across the top and cut into squares. this is the kind of cake that says, “hey, i heart you…welcome home.”

that is, if cakes were the talking sort.

california is burning. since reno is just over the range from california the smoke from the wildfires gets carried into the valley and it makes me sad…not that there is smoke obstructing my view of the mountain, but because california is burning and i love california. ususally we have a pretty clear view of the mountain from our apartment, but not lately. when i took this picture i kept humming, “little boxes on the hillside, little boxes made of ticky-tacky. little boxes on the hillside and they all look just the same…” from weeds.

i have been trying to stay inside with the windows closed because the air quality bothers sean, luxe and jezebel (the dogs), and my eyes. but, i did venture to the somersett farmer’s market. it was pretty teensy tiny–maybe 5-6 vendors in all. we did pick up some ambrosia melons, cherries (more on those later), white peaches and 18-year old balsamic. a few beers, melon and balsamic dressed peaches almost made me want to hang out on the balcony…despite the smoke.

“california is burning” is from 20 degrees, makers by rocky votolato

everytime i see gorgonzola in the store, on a menu, or in a recipe i want to yell, “gorgonzola!” my mind is a strange place and in that place gorgonzola is an exclamation.

i really love cheese and do not shy away from the more pungent varieties. i cannot really say that i am knowledgeable or educated in cheese, nor have i tried all (or even many) of the varieties available. but, i have yet to meet a cheese i did not enjoy in one form or another. a week or so ago i made blue cheese wedges. iceberg, bacon, tomato, red onion and…gorgonzola! yum. seriously yum. i could eat a whole head of iceberg prepared this way. however, i did not and i had a pretty good chunk of of the cheesey stuff left. what to do? i made gorgonzola mac. let me just say it was real good, big kid macaroni and cheese. i wish i had not mixed in so much pasta ( a pound? how are sean and i supposed to consume a pound of pasta?) but, it was all there with the flavor regardless of my pasta-sauce ratio ineptitude.

gorgonzola macaroni and cheese
this recipe is not exact…this was just me measuring and crossing my fingers, squeezing my eyes shut and hoping for the best. by all means use your fave recipe and adjust to accommodate the gorgonzola.

2 tbsp butter
2 tbsp flour
1/4 cup onion
2 1/2 cups milk
4 oz. gorgonzola (that is what i had left)
salt and pepper to taste
1/8 tsp grated nutmeg

1/4 cup breadcrumbs
1/4 cup rough ground walnuts
1 tbsp melted butter

preheat oven to 375 F.

melt butter in saucepan. sauté onion in butter until tender and transluscent, stir in flour and cook about 1 minute. whisk in milk and season with salt, pepper and nutmeg. add crumbled gorgonzola to sauce to melt. mix with 1/2-3/4 lbs of par-cooked elbow macaroni. pour into oven-safe casserole.

combine breadrumbs, walnuts and butter. top casserole with breadcrumb-walnut mixture. bake for 30 minutes or until golden and bubbly.

it has been a busy week at work and (for me) it’s not over for two more days. sigh. however, i did escape to the thursday night farmer’s market in sparks’ victorian square. sparks is to reno what st. paul is to minneapolis–kind of, but on a much smaller scale and weirder. the victorian square market is essentially a large street party with lots of beer and food and a little produce. basically its an excuse to start the weekend early behind the guise of “farmer’s market”.

i have not been to this market for a few years for a few reasons, 1. it is way too hot to shop for produce on the blacktop at 4pm, 2. i don’t fancy teens soliciting alcohol from myself or my friends, 3. there is not much produce.

(blue moon in not blue moon cups)

having said that, i went anyway just to hang out with my friends (katie and josh are pictured) and have a few drinks. i did walk away with some tasty almonds, nice strawberries, pickling cucumbers (for kimchi, hopefully), and some really delish peaches. i didn’t make anything fancy with the peaches, just soft whipped cream and crunchy almond-graham topping. maybe next time i will make something more exciting…and go to the saturday morning market…and have drinks on my balcony instead.

peahes, cream and crunchy almond-graham topping
this is not really much of a recipe, but it was pretty tasty. i think i will use this graham topping for other applications in the future.

2-3 ripe peaches, halved and cut into slices
1 cup heavy whipping cream
2 tbsp vanilla sugar (or regular sugar), divided
3 graham crackers, crushed into a fine crumb
2 tbsp butter, cut into pieces
1 tbsp flour
1/4 cup slivered almonds

preheat oven to 450

whip cream, adding 1 tbsp sugar after very soft peak forms. whip to desired peak. refrigerate until ready to assemble.

places graham cracker crumbs, sugar, flour, almonds, and butter into a bowl. combine with fingers until a varied crumble is formed. spread evenly in a thin layer on a baking sheet. bake for 10 mins and cool.

break up cooled topping with fingers. layer peaches, cream and topping in serving dishes and enjoy!

muffins are one of my favorite breakfast treats because they look just like cupcakes. and i want to know who is protesting cupcakes for breakfast? not me.

as i mentioned before, brooke bought me dorie greenspan’s baking: from my home to yours for my birthday. she admitted to me that she looked for all the cookbooks on my wishlist and picked the biggest one—one of the many reasons she is my best pal. the first recipe i turned to after opening the book was coffee-break muffins, there it was—the first recipe i would make.

let me tell you, these muffins are seriously good. i love, love, love cinnamon and sugar and butter and nuts all together. i tried to wait until sean got home to try
them, but the smell! it beckoned me and i caved. oops.

this recipe does not disappoint. i however, did not use coffee or espresso because i forgot to buy the instant espresso. i subbed the liquid for whole milk and the espresso granules for honey…though i do not know that the honey is all that prominent in the end result. i also added a crumb topping (found in the same book under cardamom crumb cake, minus the cardamom, espresso, and orange zest) which added the nutty element. i’m a sucker for a muffin with a crumbly top, but aren’t we all?

next time i will definitely use the coffee/espresso, but regardless these muffins are a delight. the crumb is tender and moist and oh-so-perfect with a cup of coffee or a glass of milk. serve them as they are or with butter and/or jam. i served mine (to myself) with this blackberry bay leaf jam.

coffee-break muffins with crumbly walnut topping
(adapted from dorie greenspan’s baking: from my home to yours)

2 cups flour
1/3 cup sugar
1 tbsp baking powder
½ tsp cinnamon
pinch salt
1/3 cup packed brown sugar
1 cup whole milk
1 stick butter, melted and cooled
1 tbsp honey (i used blackberry blossom)
1 large egg
½ tsp vanilla

preheat oven to 400 F.

mix together first five ingredients in a large bowl to combine—add brown sugar, making sure to break up any lumps.

whisk together wet ingredients. add to dry mixture just to combine—do not over mix. lumps are okay in muffins!

divide evenly into lined or greased muffin cups. top with crumbly nut topping—or don’t. do what you want. bake for 20 minutes or until toothpick inserted into center of muffin comes out clean.

crumbly walnut topping

½ cup flour
½ cup chopped walnuts
1/3 cup sugar (i did 1/6 granulated and 1/6 brown sugars…approximately)
½ tsp cinnamon
4 tbsp unsalted butter, room temperature, cut into pieces

mix together all ingredients except butter. add butter and mix with hands to crumbly texture.

i like chocolate just as much as the next girl. depending on my mood, possibly even more than your average chocolate lover. last week i was in a choclately mood—one could even say i was teetering on chocoholism. i made a s’mores tart and mexican chocolate mousse. yum. and…for my birthday sean bought me a chocolate cake and my best pals (brooke and josh) got me these books. it was a very rich week indeed.

for the s’mores tart i adapted this recipe. i used a tart pan instead (reducing the bake time by about 10 minutes) because wanted to add a swirl of peanut butter, which i thought could be a bit overwhelming in pie form. i was actually self-conflicted about the pb, but knowing the company i would be in i figured it would go over well. i had dinner with my pb loving friends/sisters brooke, bailey (known to eat spoonfuls of peanut butter with milk), and katie. needless to say, it went over quite well. and, let me add that when deb says the marshmallow is sticky, it really is. really. thanks to katie for the help.

the chocolate mousse recipe was adapted from this one, by aran. i omitted the espresso (but you could certainly keep it and the flavors would all work nicely), added ½ tsp cinnamon and 1/8 tsp of chili powder. next time i might add a ¼ tsp of the chili powder for a bit more heat. it is not intended to be a super-spicy heat, but rather a warmth in the throat. it was very good and very easy. i served it with a dollop of creamy mascarpone.

i am tired today. super tired. i made breakfast for dinner upon request and strawberry-balsamic sorbet (have i mentioned that i love berries and balsamic? trendy and lovely). the sorbet was delightful with a heaping spoonful of greek yogurt and super easy to put together. sweet, tart and creamy…sigh.

i blended the strawberries with simple syrup and balsamic while dinner was cooking. let it chill in the refrigerator while we ate and cleaned up. let it churn while i showered. yum.

sorbet + yogurt = love

strawberry balsamic sorbet

adapted from this recipe. i don’t have pink pepper corns. shoot.

2/3 cup sugar
2/3 cup water
16 ounces strawberries, hulled
1-2 tbsp balsamic vinegar, or to taste
plain greek yogurt for serving

combine sugar and water in a small saucepan. dissolve sugar and bring to a boil. boil for 1 minute. cover and let stand 1 hour.

place strawberries in the canister of blender, pour in simple syrup. blend until very smooth (strain if desired). add balsamic and blend until combined. chill completely. freeze in ice cream machine. serve with greek yogurt, cookies or whatever you like.

summer smells like so many things to me, the top 5 have to be hawaiian tropic tanning lotion, sun-warmed skin, citronella, grilling and jam-making. all of these—save for jam-making—always take me back to fond memories of summers spent boating and lakeside with my family and later with my friends. growing up i spent many days at my grandparents house, first in martinez and later in colfax, california in the sierras. so, to me, summer looks like red dirt, sand, pine and oak trees, blackberry brambles, the American river, river rocks and lakes. all invoke nostalgia of lazy days and warm, long evenings sipping iced tea and cocktails…even jam-making.

however, i have only really made jam in the summer for about two years now, so the nostalgia is false, but it is just one of those things that tricks your mind and sends you back anyway. maybe because it smells a bit like baking pie—another staple summer smell (yay! for alliteration). what i think i am trying to get at is making your own jam is satisfying and wonderfully nostalgic. i want to make it a tradition for myself and my future. if you think it is too hard or too time consuming, it really isn’t. i thought it would be daunting, but i wish i had tried it earlier. if you don’t know what to do with your jam spread it on toast, scones, waffles or other bready items, or warm and pour over ice cream, or use it to glaze meats. yum.

note: my good friend brooke recently told me that she sometimes eats a spoonful of my last batch of strawberry-balsamic straight from the jar…best compliment ever.

this is a helpful website for safe home canning, but i am sure there are more. i tried to find the one for the fda, but i got lost and frustrated on their website. sorry.

Jam-time!
i made apricot with ginger (add 1 inch ginger cut into pieces large enough to remove before canning), strawberry balsamic (add 2 tbsp. balsamic vingegar to jam and cook), and blackberry bay leaf (add 1 bay leaf to pot while jam reduces). this is the basic recipe i used from the june 2008 issue of bon appetite. i used about a half cup less sugar for the berry jams ( i like tart jams) and pretty much followed the instructions for the apricot.

6 5-to 6-ounce containers raspberries and blackberries (3 containers each)
2 cups sugar
2 tablespoons lemon juice

Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature 2 hours, stirring occasionally.

Put 2 saucers in freezer.

In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.

Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.

Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.

Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.

Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.

Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.

Test-kitchen tip: For peach or apricot jam, use 2 pounds fruit, 2 cups sugar, and 2 tablespoons lemon juice. Rinse, dry, and rub any fuzz off peaches, if using. Halve, pit, and cut fruit into 3/4-inch pieces. Place in bowl and toss with sugar and lemon juice, then follow directions above.

p.s. dear lake tahoe,

i miss you very much and have not forgotten your clear and frigid waters. since the temperature here in the truckee meadows has not yet peaked 90 and the snow has not yet melted off the mountain tops, it is too cold to spend the day on your sandy shores. however, i may not be able to stay away much longer. i love you.

love always,
cindy*

jam-boree tunes: citronella, the guild league

this morning sean and i ventured to the California avenue farmer’s market. we woke up early, expecting bundles of strawberries, cherries, apricots, and under-ripe peaches. we found them all and even some roasted-garlic and herb pasta, as well as green and yellow zucchini squash for dinner. on our way out a fine, young man offered us a sample of yellow peach. it was unexpectedly juicy and sweet. i turned to sean and said,

“i want a pound.”

“what are you making?”

“pie.”

“yes, delicious pie.”

i actually intended to make peach galette. but, pie nor galette did i make. i had pie crust in the freezer from when i made buttermilk pie and if i had planned ahead i would have let it thaw in the freezer overnight. but i did not, instead i didn’t even think about the crust until the peaches were in the bowl with the sugar. i decided that defrosting it in the microwave would destroy the flaky integrity of the crust. so, using my ability to adapt to potentially disastrous situations (with some inspiration from this chocolate-streusel topping), i grated the dough on my handy box grater and viola! peach pie-crust-topped-crumble? i still don’t know what to call it, but it was good. all the elements of peach pie, but with a new look. i don’t know that i will (intentionally) do this again, but it was not a bad recovery. sometimes an identity crisis results in a new outfit…sometimes it is a bit more serious, but i would like to think that this peach pie is the former.

i also made the roasted garlic and herb fettuccine and tossed it with some matchsticks of squash sautéed with onion and garlic, topped with crispy bacon and parmesan. i served that alongside salad and grilled chicken. it was delightful, but really recipe-less. the squash, onions and garlic were sautéed in the bacon drippings (maybe you think this is gross but, i am addicted to bacon. gross and gluttonous, i know), deglazed with white wine. i also added basil, parsley (from my porch!) and lemon to finish.

peach pie/gallete with a new outfit

1 lb ripe, ripe juicy lovely peaches
2-4 tbsp sugar
¼ tsp cornstarch
¼ tsp. cinnamon
1/8 tsp fresh grated nutmeg
1 pie crust grated
1 tbsp sugar

preheat oven to 375 F.

grate frozen chunk of pie dough on box grater and toss with 1 tablespoon sugar.
cut peaches and remove stones. place sliced peaches in large bowl, add sugar, nutmeg and cinnamon. pour peaches into oven safe dish, top with grated, frozen pie dough and bake for 30-40 minutes. serve with cream or ice cream.

new jobs for sean and cindy! well, sort of. sean has a (paid) internship w/ an engineering company. i started my new job w/ a certain natural food market that is pretty well known this week. i am excited. eeee! that means excitement. the store opens in a few weeks and then i can shop. i hear there will be 200+ cheeses and this means more to me than i think anyone could ever know.