Dec 302013
 
Bourbon Berry Winter Cocktail

  We try to eat berries every day in the indieculinary household– there’s a lot of evidence that berries are a potent superfood, important for optimal health. Plus they’re delicious. Win-win. In the winter, though, when they’re out of season, we’re largely relegated to frozen berries. One can only eat so many yogurt-and-berry bowls.  I could make a cobbler, crisp, or other baked delight, but holiday treat season is over and it’s back to a little law and order around here. Enter the berry cocktail! We’ll have our berries and drink them, too. (You’ll notice any attempts at law and […]

Dec 102013
 
Cranberry Cardamom Bread with Satsuma Caramel Glaze

  So– Thanksgiving, aka High Holy Day for Cooks, has come and gone. And you are left with, shall we say, an imbalance of leftovers. The guests fell upon the remains of the Maple Jalapeno Bacon Roasted Brussels Sprouts like vultures; the turkey and mashed potatoes were swiftly packaged up for later; the sweet potato crisp was claimed in the spirit of a conquering nation setting flags upon distant shores. But the remainders of the cranberry sauce, of which you admittedly make too much each year, sit alone and unclaimed upon the table, despite the tart and citrus-infused deliciousness. It’s […]

Nov 192013
 
Persimmon Pumpkin Hazelnut Bread, with tips on choosing persimmons and peeling hazelnuts

I’ve adapted this recipe from one my mom made for years when I was a kid– she followed it faithfully every autumn.  The house filled with wonderful aromas while it baked. My dad still has her recipe card from the 70’s; true to the era, it calls for canned pineapple. (I feel like half the recipes of my childhood involved canned pineapple.) I love the design on this recipe card. In this updated recipe, I use this pumpkin bread palette to highlight seasonal ingredients, so I drop the canned pineapple, raisins, and walnuts and swap in diced Fuyu persimmon, pureed Hachiya persimmon, […]

Oct 212013
 
Sriracha Honey-Roasted Pumpkin Seeds

  I’ve read some rumblings of pumpkin fatigue on the web, this past week or so, but I’m nowhere near there yet myself. Whenever I roast a pumpkin, I try to do something interesting with the seeds. They make a great snack and it always seems a waste to throw them out. This afternoon, I wanted something sweet and spicy, and I knew a snack would be well-received in the indieculinary household.  So I cleaned the pumpkin goo off my seeds, rinsed them, and tossed them with olive oil, sriracha, honey, and crunchy Maldon sea salt. Then I stuck them […]

Dec 222012
 
The Christmas Tamale. Yes, It Is Time.

I grew up in California, one side of my family is Mexican, and let me be the first to tell you that it simply is not Christmas without tamales.   Some people will tell you that the proper Christmas tamale is sweet; the masa infused with cinnamon and raisins, or for the even more wayward, pineapple or strawberry. These people are wrong. The tamale you really want, this time of year, is one of savory meat in a spice-inflected red chile sauce, encased in flavorful, airy masa (treated ground cornmeal mixed with liquid and fat– more on that below), and […]