Paleo chewy gingerbread cookies

Gingercookies2

These cookies taste like for-real-bona-fied gingerbread.  And they’re paleo-compatible(ish; coconut sugar is a grey area).  I’ve also made them with stevia instead of coconut sugar.  They just don’t taste as great.  That, and they stay fluffy, not chewy.

If eating better is one of your New Year’s resolutions, these cookies are a treat that you won’t feel too guilty about.  If you’ve gone paleo or just have a bunch of food allergies, give these a try.

♫ Suggested listening: “Let’s Start” that New Year’s resolution.  With some ginger. ♫

Click to listen: Fela Kuti and the Africa ’70 with Ginger Baker – “Let’s Start”

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Sage ginger winter cocktail

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Look at that photo.   I think Restoration Hardware should hire me.

Anywho, this is the champagne cocktail that I whipped up for a friend’s New Years Eve fiesta.  I made a small batch, since it was an experiment, but will estimate the proportions to the best of my ability so that other peeps can recreate it.

♫ Suggested listening: something classic and champagne-themed.  ♫

Click to listen:  Glenn Miller – Blue Champagne

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Crostini with goat cheese, walnuts, honey and fresh thyme

Crostini

These could not be easier to make.

And that combo of flavors? Bangin’.  Additionally, your party guests will be happy to see something not made of chocolate right about this time of year.

♫ Suggested listening: something with a little honey. ♫

Click to listen: Erykah Badu – “Honey” 

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Cranberry French 75

Cran751

Woohoo!  It’s holiday cocktail time!  I promise there are no pinecones in this cocktail… I just thought they looked cute.

Holiday cocktails

This recipe stars one of my favorite fruits of the season: cranberries.

I personally am not that crazy about cocktails.  However, the French 75 is a cocktail that even non-cocktail enthusiasts can get behind.

♫ Suggested listening: something fun and French. 

Click to listen:  Yelle – “Que Veux Tu” (Madeon Remix)

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Pumpkin maple croissant pudding

IngredientsBefore… and after:

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Now, the lighting in that photo may be a little weird, but that buttery goodness is the TRUTH.

This is part of a brunch menu I put together for a staff brunch at Portia’s TurnTable for my coworkers awhile back, which included this strata and these biscuits.

Menu

Now don’t you wish you worked in my office?

Here’s a fun fact: you can do everything but the baking the night before.  Let your croissants soak up the custardy deliciousness overnight in the refrigerator (covered, of course).  Take out of the fridge 1 hour before baking time.

♫ Suggested listening: something maple-y. ♫

Click to listen:  Jens Lekman – “Maple Leaves”

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Sweet potato, rosemary and cream cheese biscuits

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As you may have noticed, I am completely obsessed with rosemary.

This is the latest manifestation, served at a recent brunch.  I have never made biscuits before, and I am certainly not the greatest baker, but these came out the oven destined for the blogosphere.

They were great for brunch: not quite sweet, not quite savory.  They would also be quite welcome at a Thanksgiving table, I imagine.

♫ Suggested listening: something about biscuits, of course. ♫

Click to listen:  The Blues Brothers – “Rubber Biscuit”

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Apple rosemary flatbread with honey and sea salt

Apple flatbread 1

Another flatbread?  Love it.  With rosemary?  Go on.  And apples?

Apple rosemary 2

I’m all over it.

This was part of my Oxfam World Food Day menu from October 16th.

♫ Suggested listening: something about apples. ♫

Click to listen:  A Tribe Called Quest: “Bonita Applebum”

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Gnocchi with butternut squash, sage, and shiitakes

Gnocchi

It’s World Food Day!

On October 16, 1945 the Food and Agriculture Organization of the United Nations was founded, built upon “its belief that the goal of freedom from want of food, suitable and adequate for the health and strength of all people can be achieved.” Celebrated around the world, World Food Day honors that day and Oxfam’s commitment to defeating hunger.

World Food Day 1

So, what’s a TurnTable to do?

Gather in solidarity with people who grow the world’s food. I hosted a World Food Day dinner to foster a conversation with our friends about where our food comes from, who cultivates it, and how to can take action to help protect farmers and farmland around the world.

Happy WFD

Since most of these lovely humans are development and/or public health workers (for UNDP, USAID, the Colombian government, the American India Foundation, et cetera), this was not a hard thing to get us talking about.  All we needed was a little fuel!

I headed to our local farmers market to pick up the essentials for some of my favorite autumn recipes.

The Menu

♫ Suggested listening: a song about having all you can eat. ♫

Click to listen: The Fat Boys – “All You Can Eat”

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Baked butternut squash chips

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Those are every bit as good as they look.

As you may have gathered, I am obsessed with squash.  And rosemary.  And coconut.  And pesto.  Anyhow, ’tis the season for all things butternut squash, and here I found a good way to get your salt fix in a nutritionally-sound manner.

I made savory ones and sweet ones.

  • Sea salt/pepper/garlic powder
  • Curry
  • Sea salt/nutmeg/cinnamon/stevia

The curry ones were OK, the sweet ones were delicious, but that first combo was out of this world.  Read on…

♫ Suggested listening: something from a guy named Chip. ♫

Chip tha Ripper: “Feel Good”

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