Pecan Bars

Belly up to the (Pecan) Bar
When life gets crazy, I bake. Others run or lift weights, but I self-medicate with cookies. This may not be the healthiest way to deal with life’s little curve balls, but the comfort is worth a thousand push-ups.

When this Barefoot Contessa recipe for pecan bars popped up on my Facebook feed, I knew I had to try them. I love pecans and anything with pecans—sweet or savory. Alas, the climate and soil of the East Bay are not optimal for a pecan tree, or I would have planted one within five minutes of moving in to our house.

With so much going on this month, I haven’t had time to make something for the fun of it…much less feed my family. So this recipe had been sitting on my try this pile taunting me. The perfect opportunity came last weekend for my sister’s impromptu gathering. After a stressful week, it was nice to get together as a family and relax…while yelling at the Cal game on TV.

The bars are good and I love that she uses honey instead of corn syrup. Not only does the honey give the pecan bars a more floral flavor, it’s just better for you. Plus, the addition of orange zest is delicious.

When I make them next time, I have a few tweaks. I would half the recipe (this makes way too many), and use regular butter instead of unsalted for both the crust and the filling. I like my pecan bars with a little more salt. Of course you could just sprinkle the cooling bars with some good-quality sea salt for a salted caramel feel. That would be darn tasty too!

Pecan Bars
Adapted from Ina Garten, The Barefoot Contessa
(Makes 20 large squares) Read more…

Sausage and Apples

The Comfort of Apples…And Sausage
During the past few days things have gone sideways, and stress has been high. These are dangerous times, my friends, because this is when I become a comfort food, carb, and fat monster. Somehow, the food that’s bad for us makes us feel better.

Usually, I reach for the fabulous potato, followed quickly by cheese, and rounded out with pasta. But not always—sometimes it’s sausage. Can I get an amen?

Maybe it’s the fat content, or it could be the all-around yumminess? (Yep, that’s a word). Or perhaps it’s the old-world homieness. (Okay, that’s not a word.) There are times when some tasty smoked Polska Kielbasa is just the thing. Or Bockwurst. Or Garlic Sausage. Or, well, you get the idea.

One of my favorite sausage dishes is one my mother made during my childhood—this automatically puts it in the comfort food category. Mom would pan fry slices of Kielbasa with onions and apples, and serve it alongside either mashed potatoes or buttered egg noodles. The flavors blend well together, and are undeniably autumnal. Occasionally, she would switch it up with bell peppers, but I always loved the apple version.

Sautéed sausage with apples come from the Norman region in France, where apples and Calvados are abundant. (Frankly, I prefer the non-calvados version.) There are many different apples and sausage recipes, from different regions in Europe.

Here is my recipe for Sausage and Apples. Feel free to improvise. I stick with Kielbasa, however you can substitute bratwurst or whatever your favorite might be.

Sausage and Apples
Serves 2 generously Read more…

Senate Bean Soup and Gam’s Navy Bean Soup

Cool Beans
Anyone who has known me for more than twenty minutes knows that I am into cooking. Those brave souls who stick around longer, know that I really like cookbooks…I have a rather large collection. There is something about cookbooks (and books in general) that make me happy. I love the look of them, and to thumb through them. I even use them to decorate my kitchen—there’s nothing cooler than a kitchen library corner!).

Over the years, friends and family have given me all sorts of cookbooks—from hot, trendy ones to the antiques they found in grandma’s attic. I especially enjoy the older ones, because they give me a glimpse of life in a different place and time.

My Father in Law gave me The Congressional Cookbook. It was originally published in 1927, and belonged to his mother. The recipes are compiled from members of The Congressional Club, who themselves are comprised of the wives and daughters of the members of Congress and the Supreme Court. Basically, it is a Congressional Junior League Cookbook. It is fantastic not only for the recipes, but for the social suggestions that go along with them. I may not ever have to worry about the proper seating arrangements for the President and other heads of state but at least I will be prepared.

Included in the 800+ pages of The Congressional Cookbook is the recipe for Senate Bean Soup, which has been served every day in the Senate restaurant since it was introduced in the early 1900s. It is, simple but very satisfying, and one that my grandmother used to make—though Gam tweaked it a bit.

It’s great to have in your freezer for chilly fall nights, or for a tasty lunch when the rain finally comes. (Cross your fingers!) This is a lazy Sunday type recipe so if you find yourself with a free afternoon, give this a try.

I have listed the Senate recipe below as well as my Grandmother’s version.

Senate Bean Soup
From The Congressional Cookbook
Read more…

Rizzo e Zucca (Rice and Butternut Squash)

Winds of Change

It was windy this morning with a tiny hint of chill in the air. This got me excited—it felt like fall had actually arrived (although warmer temperatures will stick around for a while). Right about this time of year my cooking habits change. My grill is used less and less, and my giant Dutch ovens start to see the light of day, on the stove or the heat of the oven. It’s all about the braising and the slow cooking, now.

My cooking technique is not the only thing that changes; my tastes change as well. I veer toward comfort food and fall-off-the-bone meats with mashed potatoes. Rice dishes become the norm. Apples, sage, sausage, and squash become my go to ingredients—as well as plenty of pork. And then, there is the Italian food…

Italian cuisine is a no-brainer in my house because it is approved of by my entire family. The recipes I choose are usually hearty, relatively simple, and definitely satisfying. A slow-simmered Sunday gravy (a.k.a meaty tomato sauce) can be the perfect end to a weekend of football and other sports. Throw in a nice bottle of wine and some fresh crusty bread, and I am a happy girl.

This week’s recipe is a typical Italian fall dish: one you will see often grace my autumn table. It’s easy to make, and oh so satisfying. Rizzo e Zucca comes from Lidia Bastianich cookbook titled, Lidia Cooks From The Heart of Italy. This is not your typical Italian cookbook. The recipes are mostly from the lesser known areas of Italy, and are the food that would be eaten everyday, by locals.

Rizzo e Zucca (Rice and Butternut Squash)
Adapted from Lidia Cooks from the Heart of Italy by Lidia Bastianich Read more…