As the release date for my latest cookbook slowly approaches, I’d like to share a few behind-the-scenes photos from the photoshoot. Note that these are just from my phone, and that the lovely Staci Valentine‘s photos are MUCH better (stunning, really). Can’t wait to share the book with you all in May!
This summer has really been a whirlwind. But with the manuscript for cookbook #2 turned in, I’ll have more time for article-writing, zine-making, and blog-writing (I hope). Here’s a few things I’ve written around the internet lately.
I’m also featured in Sirsee: Volume 1, a lovely little publication featuring recipes, poetry, prose, and artwork, all centered around the theme of “ripe.”
It’s been a while since I’ve posted, but it’s for good reason, I swear! I am (drum roll please) writing a new cookbook! It’s another electric pressure cooker cookbook, but with more fun, interesting recipes for those ready to take the next step in their pressure cooker relationship. It’ll have lots of fun flavors and dishes and will incorporate the pressure cooker as part of your functioning, 21st century kitchen.
So in the meanwhile I’ll try to put up a blog post or two, but you’ll be hearing much more from me after the summer. It’s summer anyway, you should be sitting by a pool and reading a thriller-romance, not reading my dumb blog.
Keep an eye out for the cookbook via St. Martin’s Press, due out next spring!
Happy holidays everyone! Here’s some of my favorite holiday party-worthy recipes I’ve utilized this year. I’ve been thinking about the rum punch ever since I made it this weekend. I also like trying to say rum punch like Mary Poppins does. Enjoy and be merry.
- Rum Campari Punch — Smitten Kitchen
- I love Campari, but even my party guests that aren’t known to drink the bright red stuff loved this boozy but easy-to-drink punch. Make it up to a day ahead of time (just add the bubbles right before serving).
- Best Rugelach — The Kitchn
- I use this recipe more than once a year as it simply never fails to be amazingly delicious. I’ve used all sorts of fillings and the dough freezes great. You can also make these as pinwheels (faster if you’re making lots): when separating the dough, form into a long log and chill per the instructions. Roll out into a long rectangle, add your filling, and roll up into a tight log. Slice into 1/2″ wheels.
- Homemade Chex Mix — Betty Crocker
- What can I say? Total nostalgia for me. You can play around with what tidbits you include (Cheerios? Nuts?) and the spices as well. I used garlic powder (you can use fresh), a Cajun spice mix, salt, and worcestershire. And I used the oven: preheat to 350. Add your butter to a large rimmed baking sheet (or two) and melt in the oven. Add the spices and mix, then add the other ingredients and mix. Bake for 10 minutes, toss, and bake for 10-15 minutes more.
- Spicy Gingerbread Cut-outs — me! (on Serious Eats)
- I make these tried and true every year. They have tons of flavor with or without the icing and become softer the longer you store them. Easy to bake, easy to decorate.
The time has come! I wrote a cookbook late last year and today it hits shelves. Digital shelves, anyway—you can find The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals on Amazon right now in paperback and Kindle form. If you have an electric pressure cooker or are thinking of getting one, why not grab one? It’s got over 100 easy-to-follow original recipes. It makes a great gift, too. 🙂
I love rhubarb. I know not everyone feels the same way, but I crave the tart, fruity stalks all year long. The vibrant, celery-like plant can be hard to track down in SoCal, but at long last I got my hands on some at the farmers market on Sunday. It was a little green and extra tart, but beggars can’t be choosers and it still satisfied my craving.
If you’re lucky enough to get your hands on some rhubarb but aren’t sure what to do with it, here are some ideas:
I made this recipe with two cups of tart rhubarb and almost two cups of diced apple. Depending on how tart your rhubarb is, you’ll need at least 3/4 cup of sugar, maybe more.
And if you’re lucky enough to have a little green space and live in a slightly cooler climate than LA, plant rhubarb in an out-of-the-way place and let it go. The shrub takes a year or so to come into its own, but it comes back year after year, producing more and more tasty stalks. Heaven.
Thanksgiving is upon us! I’ve been running myself ragged making 30 pies for a fundraiser, all the while writing the usual Thanksgiving articles. My recent piece for Van Winkle’s titled “Keep Thanksgiving Alive with These Day-After Brunch Dishes” is one of my favorites because of the recipes involved. I wrote a Sweet Potato Waffles with Cranberry Sauce recipe and a Turkey and Dressing Eggs Benedict recipe, both of which are made from scratch. But, in all honesty, these recipes are much easier if you use glorious turkey day leftovers. Below I’ve adapted my recipes to utilize leftover turkey, dressing, gravy, cranberry sauce, and sweet potato casserole. Use them to create a day after brunch that will rival your Thanksgiving feast!
Turkey and Dressing Eggs Benedict
8 slices or more leftover sliced turkey
4 cups leftover stuffing/dressing
1 cup leftover gravy
8 fresh eggs
- Preheat the oven to 350 degrees.
- Grease a muffin tin. Put 1/2 cup of leftover dressing in each tin (8 tins total) and press down. Cook for 10 minutes.
- Meanwhile, reheat the turkey and gravy (separately) in the oven, microwave, or on the stove. Keep covered to keep warm.
- Poach your eggs. Get some hot tips for better poached eggs here.
- To plate, place two stuffing mounds on a plate. Top each with turkey followed by a poached egg. Top with warmed gravy.
Sweet Potato Waffles with Cranberry Sauce
serves 3 to 4
1 cup leftover sweet potato casserole, without the topping
½ cup milk plus 2 tablespoons
1 egg yolk
2 tablespoons melted butter
1 scant cup flour
1 ½ teaspoons baking powder
3 egg whites
1 cup leftover cranberry sauce
- In a large bowl, mix together the sweet potato, milk, egg yolk, sugar and butter.
- In a separate small bowl, mix together the flour, baking powder, spices and salt.
- Preheat the waffle iron. Add the flour mixture to the large bowl of sweet potato mixture and mix just until combined.
- In a separate medium bowl, beat the egg whites until soft peaks form. Fold half of the egg whites into the batter, being careful not to over-mix. Add the rest of the egg whites and fold in just until combined.
- Spray the preheated waffle iron with nonstick spray and spoon in enough batter for one waffle, spreading as needed. Cook according to your waffle iron’s directions, until lightly browned and cooked through.
- Serve topped with cranberry sauce along with maple syrup or a dusting of powdered sugar.