Spinach and leek tortilla

Yesterday I attended one of the best weddings I’ve ever been to. In addition to all the other bits of non-traditional-ness, it was a potluck, and since the couple was headed to Barcelona for their honeymoon, I wanted to make something that reminded me of our time in Spain. Tortillas were everywhere we went. Often with potatoes, sometimes not, but always tasty and filling. And cheap. I should make these more often for our dinner.
You’ll need:
1 leek, sliced
1 spanish onion, diced
garlic
brown the above in a cast iron pan in the olive oil.
Add 1 bunch washed spinach, stems removed. You can also add swiss chard, arugula or any other tasty greens. Cook till wilted, then turn off the heat.

In another bowl, beat 8 eggs till fluffy. Add salt, pepper, oregano, parsley (and whatever other herbs you might like) to taste.


Pour the eggs over the leek/spinach mix and stir. Add 1/2 cup grated manchego cheese. (sub parmesan if you can’t find manchego). Sprinkle another 1/4 cup of cheese on top and put the skillet in the oven on 350 for about 30 minutes. (keep an eye on it and remove when it’s firm and the top is brown)

cut into squares and enjoy! (I forgot to take a picture of the cooked tortilla. oops.)

Pecan Pie with Agave Nectar

This year, I made my first ever pecan pie, and it only took 6 months!

Heh, just kidding, but it did start in June with a visit by a hrududu:

Under all that insanely overgrown wisteria, were three glorious old pecan trees. We’ve been here 5 years though, and never gotten any edible pecans. Well, apparently the largest of the three trees was sending us a thank-you for rescuing it from the vines’ stranglehold, because I must have picked up close to 15 pounds of pecans in the last month:

So, of course there had to be pie.

However, I couldn’t find any corn syrup I felt good about using, so I decided to see what would happen if I subbed agave nectar for it. The answer? Well, it tasted fantastic, but in the next round I think I might add another egg or chop the pecans up smaller, as the ability of it to maintain a “slice” shape was a little pathetic. Yes, we had pecan cobbler =D

(which is why you only get a photo before it was sliced into, lol)

However, here’s what I put into it, if you bake and have suggestions, I’m all ears for a consistency helper!

1 1/3 cups packed brown sugar
1 cup agave nectar
3 eggs
2 tsp vanilla extract
2 tsp grand marnier
2 1/2 cups pecans

and on this note, I think I’m going to go get another slice! Merry Christmas y’all!

Rosemary sugar cookies???

Umm. Yes please.

photo by "the year in food"

I just discovered the blog “the Year in Food” and if the rest of the blog is anywhere near as good as this cookie looks, I think I might have a new blog crush. Her suggestion to eat them with a tidbit of dark chocolate might just be sending me over the edge… oof.

ingredients listed here for shopping ease, the entire recipe and instructions are HERE, go check her out!

2 cups all-purpose flour
1/2 cup cornmeal
1 cup sugar
2 tablespoons rosemary
2 teaspoons orange zest
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 large egg

eggnog cheesecake bars via brown-eyed baker!!!!

so I’ve been eyeing SoDelicious’ new coconut-milk based eggnog for a while. Sadly, my local stores don’t carry it, but I have heard I can get it with a short drive. If I can manage to not drink the whole carton in the parking lot, I’m totally going to make some of these:


photo by browneyedbaker

(ingredients listed here for shopping ease. Full recipe and instructions are on BrownEyed Baker blog. Please go check her out!)

16 ounces cream cheese, at room temperature
2 eggs
1 egg yolk
¾ cup eggnog
1 tablespoon + 1 teaspoon brandy
1 teaspoon vanilla extract
1 tablespoon + 1½ teaspoons all-purpose flour
½ teaspoon freshly grated nutmeg, plus extra for dusting
¼ teaspoon salt

Today is a Big Day

After working for the same god-awful company for entirely too long, my mother woke up this morning officially RETIRED.

I am so very happy for her, that place was a cesspool that was causing her entirely too much stress.

And since tomorrow is also her birthday, I’ll just go ahead and put a nice big HAPPY BIRTHDAY!!!!!!!!!! here as well.

(recipe is from Sweet Paul, it is “pears in a pot” (pot being a hazelnut merengue cake. mmf.) )

Let the new adventures begin!

Friday Foto Follies

recipe edition:
note: I put the ingredients here so I can easily find stuff again, a lesson I learned the hard way when a link to a favorite recipe went dead. However, please check out the original author’s posts. You’ll find the instructions and many more details there. Plus, these other blogs are just awesome.

pan-seared peaches with pistachio crusted feta from the tomatotart, via treehugger

Feta
1 8oz block of goat’s milk feta, split in half horizontally
1 cup of pistachios, finely ground
1/2 teaspoon smoked sea salt, finely ground
1 teaspoon coarsely ground pepper
1 egg, lightly beaten

Peaches
2 peaches, sliced
¼ teaspoon dried thyme
1 tablespoon of butter
Pinch of sea salt
Freshly ground black pepper

While I was at the StoryTelling Festival, I had this amazing chocolate and marshmallow concoction that reminded me of a Smore, but with some salt caramel thrown in.

So, of course I had to find some recipes that might enable me to recreate this yummy treat:

Home-Made Graham Crackers
via Smitten Kitchen

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Topping (optional)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon

Home-Made Marshmallows
from Epicurious
about 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla

Salted Caramels via Serious Eats

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon smoked salt, plus extra for sprinkling
1 leftover vanilla pod

and now for something savory after all that sugar:
Swiss Chard and Sweet Potato Gratin, also from SMitten Kitchen


(her photo)
1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Fall is for baking: part 1

Found on http://www.thekitchn.com/thekitchn/dessert/quick-onebowl-recipe-apple-gouda-oatmeal-cookies-128940
but originally from a quaker oats cookbook

Apple Gouda Oatmeal Cookies
makes 24 cookies

2/3 cup extra-virgin olive oil
1 egg
1 teaspoon vanilla OR 1 tablespoon dark rum
3/4 cup flour
1/4 cup firmly packed brown sugar
1 teaspoon powdered ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups old-fashioned oats
1/2 cup golden raisins
1 medium-sized apple (about 10 ounces)
4 ounces Gouda cheese, finely chopped (about 1 cup)

Preheat the oven to 375°F. Whisk the olive oil and egg together in a glass measuring cup until completely combined. Whisk in the vanilla or rum. Set aside.

In a large bowl, whisk together the flour, brown sugar, ginger, baking powder, salt, and oats. Stir in the raisins.

Peel and core the apple. Use the coarse side of a grater to grate it directly into the flour. (You should have 1 1/2 to 2 cups of shredded apple.) Stir in the apple and the chopped Gouda.

Add the liquids from the measuring cup and stir just until everything is moistened. The dough will be loose and clumpy. Drop in large spoonfuls on an ungreased baking sheet. Bake for 17 minutes, or until the cookies are golden. They will be very soft still. Let them cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely.

Store in an airtight container at room temperature for up to 5 days.