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

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

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
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.

yummy balls!

Ok, I should probably come up with a better name for these, but since I’ve probably eaten a dozen of them in the past two days, “yummy balls” really does fit.

to make:

in a saucepan, combine roughly 1/4 cup of molasses, 1/4 cup brown sugar, 1/3 cup natural peanut butter and 2 tablespoons of earth balance (or butter). heat up just enough that the sugar melts and you can mix everything together.
(NOTE: if you are using peanut butter that contains sugar, leave out the 1/4 cup brown sugar)

Remove from heat and add:
1 cup of Kashi 7 grain crisp cereal (or any other puffed grain cereal)
1 cup oats (not instant, but not steel cut either. the normal old fashioned kind)
1/3 cup raisins or dried cherries
1/3 cup semi-sweet chocolate chips (or carob chips)

Drop spoonfulls onto a silpat mat or sheets of waxed paper on a cookie sheet and let cool. Once they cool you can roll them into balls and stack them in a container to store in the fridge for about a week.

I’ve seen variations on this recipe that add chopped nuts, sunflower seeds, other kinds of dried fruit, almond butter, honey, agave syrup… basically this isn’t a “real” recipe so much as a guide to proportions for whatever you want to roll up into a ball of relatively healthy yum and eat. If they get too sticky, you can always roll them in cocoa powder or something after they cool.