Five Things

I absolutely adore cider in the fall.  I've been buying big jugs at Whole Foods and heating up mugfuls in the microwave to drink with my breakfast in the morning.

Warm cider is even better underneath a warm blanket - especially a warm heated blanket.  The only problem is that once you get underneath a blanket with a cup of cider, it's hard to unearth yourself and get to work.

John got a Xoom from work, and I've inherited his iPad.  Now I can finally ride on an airplane and look like one of the cool kids.

I never had pistachios growing up, and I never knew what I was missing out on.  John doesn't like most kinds of nuts, but he loves pistachios, so I started keeping them around.  This local brand of pistachios is so unbelievably good.  It's so good that we eat a whole bag in one sitting.  I bought the store out of the Salt and Pepper flavor the last time I was there.  They have yet to restock.

I'm off to New York this weekend, and John is left to his own devices (mainly his xbox).  At least he has Harper to keep him company.  Let's pretend she made this sad face when I told her I was leaving.

Caramel Chocolate Pumpkin Blondies

"Fall Foods for $300, please."

"A handheld pumpkin dessert better than cookies."

"What's caramel chocolate pumpkin blondies?"

"YES!"

Oh did you miss that episode of Jeopardy?  Well, I'm pretty sure that happened.  

These blondies start with a cakey layer of pumpkin...

Which is followed by a thick dose of caramel and oodles of chocolate chips.  It's topped with another layer of cakey pumpkin before being popped in the oven.

Out of the oven comes an ooey gooey fall treat not to be matched.  It definitely is the answer to Your Coworkers Will Love You for $600.

I made this as dessert for a dinner party we had a couple weekends ago.  Paired with sweet pepper soup and broccoli basil mac and cheese, it was the perfect fall meal.

I've never been much of a Jeopardy watcher (we don't really have the TV on at 7:00 PM), though I did enjoy the Nintendo video game in my youth.  I doubt I would've succeeded on any food questions back then, but nowadays I've got Fall Foods covered.  With this recipe, now so do you!

Caramel Chocolate Pumpkin Blondies

From Tasty Kitchen

3/4 cups butter, softened

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 3/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

1 12 oz. jar caramel (or 14 oz bag of caramels and 1/4 cup cream)

Preheat oven to 350 degrees.  Grease a 9x13 baking sheet.

Cream softened butter and brown sugar until light and fluffy.  Mix in eggs, vanilla, and pumpkin until combined (it will be very oozy at this point).  Add in cinnamon and nutmeg.  Slowly add in 1 3/4 cups flour until just incorporated.  

Pour 2/3 of this batter mixture into your greased pan.  Sprinkle chocolate chips evenly over batter - use as much as you'd like.  If using a jar of caramel sauce, simply pour evenly over the chips and batter.  If using caramels, unwrap a bag of caramels and place in a microwave safe bowl with 1/4 cup cream.  Microwave in 20 second intervals until completely melted, stirring every 20 seconds.  Place dollops of remaining pumpkin batter over caramel layer and spread evenly with a knife or spatula.  

Bake for 25 minutes until a toothpick comes out clean (other than some caramel).  Cool completely before serving.

Provencal Tomato Soup

At the farmers market two weeks ago...
Me:  Oooh look, tomatoes.  I'm going to make tomato soup this week.
(Rushing over to the tomatoes and filling up two bags.)

John:  You know I don't like tomato soup, right?
Me:    (Holding two pounds of tomatoes.)  Come again? 

I didn't know tomato soup was something people didn't like.  I always thought tomato soup was a universal truth.

Everyone eats Campbell's tomato soup as a kid for weekend lunches, preferably with saltines.  They progress to cream-laden tomato soups, which admittedly are a step-up from the Warhol period, but still aren't tomato soups at their best.

We're grownups here, folks, and it's time for real tomato soup.  Either fresh tomatoes or canned work well in this recipe - just make sure they are good ones either way.  Instead of cream, the soup is flavored with basil sprigs and a Parmesan rind (both removed before pureeing).  To thicken the soup, rice, tapioca, or quinoa can be used.

I went with quinoa because I'm a rebel.  This is grownup tomato soup after all.

I was too lazy to make grilled cheese to go with this hearty soup, but I made do with a thick layer of Parmesan on top and a baguette to dip deep into the bowl.

John made do with room service, since he was out of town when I made it.  Lucky guy got to avoid the horror of tomato soup.

I've always loved tomato soup, and homemade is best.  This rustic recipe is a great way to use the last of this year's tomato crop.  I highly recommend you make this soup when your tomato soup-hating roommate is out of town.  It's not to be missed.

Provencal Tomato Soup
From the NY Times

2 tablespoons extra virgin olive oil
1 small onion, chopped
4 garlic cloves, minced
Kosher salt, to taste
2 pounds tomatoes, cored and diced (or one 28 oz. can chopped tomatoes with juice)
Pinch of sugar
2 large sprigs basil (or 14 leaves)
1 quart (4 cups) water
Freshly ground pepper, to taste
1 Parmesan rind (optional)
1/2 cup quinoa, rice, or tapioca
Parmesan, grated, for garnish

Heat olive oil in medium Dutch oven over medium high heat. Add onion and cook until tender, stirring often, about 5 minutes.  Stir in half the minced garlic and a big pinch of kosher salt.  Cook for 30 seconds to one minute, until the garlic is fragrant.  Add the tomatoes, basil sprigs (whole), the other half of the garlic, and sugar.  Cook for 15-20 minutes, stirring often, until the tomatoes cook down a bit.

Add a quart of water to the pot, the Parmesan rind, and a pinch of salt.  Bring to a simmer, cover, and reduce the heat to low.  Simmer for 15 minutes.  Add the quinoa, rice, or tapioca and cook another 15 minutes until the grain is tender and the soup is fragrant.  Remove the basil sprigs and Parmesan rind.  Puree in small batches in a blender or with an immersion blender.  If you used fresh unpeeled tomatoes and you want a silkier soup, push the soup through a mesh strainer.  (I didn't bother)  Taste the soup and adjust salt and pepper.  Serve garnished with Parmesan and basil.

Five Things

I hope everyone had a happy Halloween!  I was busy working, but luckily I have nice neighbors to come bring the party to my place - in the form of bloodied witch fingers, of course!  There were doodles in costume too - what could be better?

Flax.  Get on it.  Who knew this healthy seed was actually delicious in oatmeal?

If you like cookbooks as much as I do, then it really is time to get a cookbook stand.  It's next to impossible to keep most cookbooks open to the right page without one, and this is a much better method than weighing down all corners with canned goods.   John's mom gave me this one, and I use it all the time.

Natalie and Mitch brought us Hawaiian Alaea sea salt from their recent trip to Maui.  It's red from red Hawaiian clay called 'Alae.  I'm a sucker for good salt!

Speaking of gifts - this was a birthday gift from Joyce and David to support myCatan obsession.  When they come over, Harper plays with Mochi and Latte under the table, and I get to kick some Catan ass at the table.  It's the perfect relationship!

Pumpkin Dog Biscuits

We like to sing a little song in our house entitled "Mean Mommy."  It goes along to the tune of "My Buddy" or "Kid Sister" if you are familiar with those commercials form the eighties.

Mean Mommy
Mean Mommy
Wherever I go
She's gonna go
Mean Mommy
Mean Mommy
Mean Mommy and meeeeeee!

I usually break into this tune after I take away something Harper is very much enjoying.  Usually a toy she is destroying or on the brink of destroying or maybe her antler chew toy.  I usually try to replace what she was chewing on with something else, but I will be admit it doesn't really fill the void.

Luckily for Harper, now that I have a box of pumpkin dog biscuits in the fridge, what I'm most likely to replace her toy with is a homemade treat.

Granted, Mean Mommy doesn't just hand out treats for no reason.  So I hide it within a toy within a toy so she has to work to get it out.  That's Mean Mommy for you.

These are great treats for dogs (not humans - I tasted the batter and ick) - they love them and they actually have some healthy nutrients too.  Pumpkin is full of vitamin A and helps dogs who have upset tummies.  Cinnamon and molasses are high in nutrients too, surprisingly enough.  But really it's just fun to bake something for my favorite pup and watch her enjoy it.  Having a Mean Mommy has its perks sometimes.

Pumpkin Dog Biscuits
From The Organic Dog Biscuit Cookbook

1 c. oat flour
1 c. brown rice flour
1 c. pumpkin (canned or fresh)
2 tablepoons molasses
1 teaspoon cinnamon
1 egg

Preheat oven to 350 degrees.

Combine all ingredients and mix until a cohesive dough forms.  Roll out on a lightly floured surface until 1/4 inch thick.  Use cookie cutters to cut into shapes and place on an ungreased cookie sheet.  The cookies can be placed very close together, as they do not spread.  Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely.  Store in an airtight container in the fridge.