Pasta with Sweet-Roasted Butternut Squash and Kale – Revisited

I have been revisiting some of my early posts. Tonight I made this pasta with sweet-roasted butternut squash and kale. It was delicious, was a big hit for dinner. The only difference was that this time I omitted the half and half. As I thought, it ends up that it really wasn’t a necessary ingredient….

Rick Martinez’ Roasted Tomato Galette

I finally had the chance to go out to a local farm to pick tomatoes yesterday. I picked about 15 pounds, split between whatever varieties they had. Most of it went into canning . Two and a half pound were set aside to try making Rick Martinez’ roasted tomato galette. It is a bit of…

Lentil Fesenjan

I have been creating so many new recipes, and vegan ones, for my next cookbook, that I needed a break. I made my own vegan version of fesenjan, so I decided to simply try someone else’s. I am writing this as I try it, so, come along with me as I make The Minimalist Baker’s…

Roasted Vegetable Kookoo

I included a good number of kookoos, or Persian omelets, on this blog and in my first cookbook. For the most part, they are very traditional kookoos.  For my next cookbook, I decided to create a mash-up of one of our go-to dinners – roasted vegetables and eggs – as a kookoo. Oh wow! It…

Winter Squash Polo

It is the time of year when I start to use winter squash a lot. I used kabocha squash tonight, but you could use butternut or other easily peeled squash. Like many of my polos (rice dishes), this was made with what I had in the house. So, in addition to the kabocha squash, I…

Sourdough Blondies

Time for Portia’s first weekly feeding.  Portia is the new sourdourgh starter I made here in Portland.  After her feeding I was left with a cup of sourdough discard. I also have a bag of dark chocolate kisses and some other chocolates in my kitchen (leftovers from my Mother’s Day treats).  I want to use…

A Real Northwestern Bread – Hazelnut and Cherry

Even though we are still living in our rented tiny condo and all my kitchen gear is in storage (including my stand mixer), it is time to get back to baking bread.  Without my mixer, I am getting my hands on the dough more, so getting an even better feel for the textures I like…

Pumpkin Bread Biscotti

What did I do with the rest of the can of pumpkin that I found in my cabinet? As you can see I made pumpkin bread biscotti, which was so easy to make and truly a delicious treat.  But I need to share how I came about making it. When I first found out I…

Pumpkin Challah Cinnamon Rolls

Time for some quarantine comfort baking – “emptying my cabinets” style.  I found a can of organic pumpkin, so, since I also still have some confectioner’s sugar,  baking project #1 – pumpkin challah cinnamon rolls. As with many of my favorite challah recipes, this one was from My Jewish Learning – The Nosher.  I made…

Baklava experiment

In my quest to combine Pacific Northwest foods with Persian foods, I decided to jump into making one of the foods that has always intimidated me – baklava.  Not just any baklava, but I wanted to experiment with using hazelnuts and walnuts.  Not only that, but I decided to bring my love for orange juice-based…