One of my favorite things about winter are the big juicy oranges that show up in the produce section along with it. I’m talking about the oranges with the super thick peels and huge kernels of pulp. You know the ones. Anyway, I always feel like I’m tossing out the prettiest part and the best scent: the peel. I’ve seen lots about candied orange peels, but never considered making my own until I saw this recipe that also yields orange syrup and orange sugar on top of the candy-like peels. (Pssst… You can melt some dark chocolate and dip them for an extra special treat.)
I have a confession to make. Prior to a few weeks ago I’d never tasted a true French macaron. I’ll pause while you gather yourself. They’re something I’ve wanted to make for some time because they’re so damn beautiful. But I have this weird reaction to egg whites – they make my tongue itch uncontrollably – so I was skeptical. One bite told me all I needed, no itchiness only deliciousness. So now I’m hoping to make a batch of my own to hand out to friends for Valentine’s Day, these are what I’ve narrowed it down to. (As always click on the photos to be taken to the original source and recipe.)
Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
Butternut Cider Bisque
adapted from the New Red Lion Inn Cookbook
• 1 tablespoon olive oil
• 1/2 large onion, chopped
• 1 carrot, chopped
• 1 stalk celery, sliced
• 1 pound butternut squash, peeled, seeded and cut into cubes
• 4 sprigs fresh thyme
• 5 cups chicken broth
• 2 cups apple cider
• 1/2 cup heavy cream (optional but great)
• Salt and pepper to taste
• Cinnamon sugar for garnish
• Popcorn for garnish (also optional and also great)
1. Heat oil in large pot over medium heat and saute onions, carrot and celery for about 5 minutes. Add squash and thyme and saute, stirring, for another two minutes.
2. Add stock and cider and simmer until squash until very soft, about 30 minutes. Remove from heat.
3. Puree with immersion blender or in blender until smooth. Return soup to pot and add cream if using, and salt and pepper to taste. Reheat over low heat.
4. Serve, garnished with cinnamon sugar. Put popcorn on table for diners to add as desired.
Yesterday while perusing Facebook I saw that my friend Kelsi mentioned she’d just made some Snow Cream. Since I’m snowbound in my house and have approximately 800 three foot tall snowdrifts in my yard, I thought FREE SNOW!, then what the hell and asked for the recipe she used. I probably should have added a little more of that free snow in retrospect, but it turned out to be a nice little perk of not being able to leave the house.
Snow Cream
• 1 cup milk
• 1/2 cup sugar
• 1/2 tsp vanilla (but you could really use any extract flavor)
• 4-5 cups fresh, clean snow
Mix together milk, sugar, and vanilla until dissolved. (I used a metal bowl to keep things extra chilly.) Then stir in snow and chow down immediately.
Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
Veal Artichoke Ragout
adapted from Simply Elegant Country Foods
• Olive oil
• 3 onions, chopped
• 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 cup white wine
• 3 tablespoons tomato paste
• juice of one lemon
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary
• pinch thyme
• freshly ground black pepper
• 1 package frozen artichoke hearts, defrosted
• grated lemon peel from one lemon
• 1/2 cup chopped fresh parsley
1. Heat 2 tablespoons olive oil in large skillet. Saute onions and garlic until translucent, about 3 minutes. Transfer to 5 quart Dutch oven.
2. Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed. Add to Dutch oven.
3. Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth, wine and lemon juice, and stir up brown bits from the bottom of the pan. Add bay leaf, spices and tomato paste. Simmer for 5 minutes.
4. Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and simmer for another 50 minutes, stirring from time to time.
5. Add artichoke hearts and lemon peel and simmer 10 more minutes. Stir in parsley and serve.
And I’m willing to bet they make you happy, too, because I’ve met maybe five people in my entire life that feel otherwise. Marshmallows seem like the perfect winter sweet to me. Soft, light, and sugary. They don’t take themselves too seriously, and can be dressed up or down. Making my own is on my list of things I’d like to take on during this chilliest time of year.
Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
• 1 tube refrigerated buttermilk biscuits (tube of 10)
• 2 tablespoons butter, cut into 10 slices
• 1 banana, sliced thin
• 3 tablespoons brown sugar
• 1/2 cup chopped pecans or walnuts (optional)
1. Preheat oven to 375.
2. Drop one piece of butter into each muffin compartment. Put a few banana slices on top of the butter, then sprinkle with a little brown sugar and some nuts (if using). Place a biscuit on top of all and press down slightly.
3. Bake until golden, about 8-10 minutes. Remove from oven and immediately run a knife around the edge of each sticky bun, and then put a cookie sheet on top of the muffin tin. Flip the tin over and tap the bottom to release the buns. If any nuts or bananas are left in the tins, just scoop them out and place them on the top of the buns.
4. Serve warm (and these reheat well in the microwave if they aren’t gobbled up right away.)
I’m 99.9% sure I just discovered a life-changer, folks. Soupe Crasse, or Cheese and Bread Soup, is a Northern Italian holiday dish perfect for the winter months. It has only five ingredients and finishes up like a hearty casserole. Cheese and bread! in one dish! This just hopped up to the coveted #1 spot in my recipe pile.
Like I mentioned yesterday morning, I’ll be heading to PA for the second time in less than a month tomorrow. This time it’s to celebrate Orthodox Christmas with my mom’s side of the family. And did I mention just how early my flight is? Before the sun comes up early. Before human beings are supposed to be awake early. So early that I will literally be in physical pain for the rest of the day. Early. But I adore this side of my family and am looking forward to drinking copious amounts of alcohol, sharing family stories and gossip, and being with people who make me feel loved.
