Pecorino Crusted Apple Turnovers

Dear Creativity,

Please come back. I miss you.

I think I lost you somewhere between getting home every night at 7 PM, just wanting to shove the nearest food item (usually candy corn) in my mouth when I walk in the door and being broke as a joke after not getting paid for a month and a half.

But I think I'm ready to be friends again. I think this time I will pay more attention to you. I promise you actually.

Love,

Meghan

In the meantime, these apple turnovers rule. Got lots of time and lots of butter? Make your own puff pastry. I did! I made it while unemployed a few weeks ago and froze half. It keeps for 2 weeks in the freezer. Or just buy it at the super market. It will still be good. And easier!


PS The new Geico Maxwell radio ad makes me infinitely happy (will there be.. snacks?!). Anyone else? Oh and check out these freakin meese! Cuuuute.

Parmesean Crusted Apple Turnovers
8 turnovers
Adapted from Joy of Cooking

1 lb puff pastry
1 lb apples (usually 2 large, 3 small)
1/4 c sugar
1 tsp AP flour
1/2 tsp cinnamon
1/4 tsp lemon juice
1/8 tsp salt
1 large egg, lightly beaten
1/2 c Pecorino Romano cheese, finely grated

Roll the pastry dough into two 11-inch squares, about 1/8 inch thick. Place each square on a baking sheet covered in parchment (or a Silpat) and place in the refrigerator to chill while the filling is prepared.

Preheat the oven to 425 degrees. Peel, core and cut the apples to a 1/4 inch dice (do this while the pastry dough chills, not ahead of time). Toss together in a medium bowl the apples, sugar, flour, cinnamon, lemon juice and salt. Set aside.

Remove the pastry from the refrigerator and trim 1/2 inch from all sides of each square. This will leave you with two 10-inch squares and even edges. Cut each square into four equal 5-inch squares. Turn each piece over.

Spoon some of the apple mixture, dividing it equally, into the center of each square. (I typically have some apples left because they won't all fit. I just eat these. NBD) Brush two adjacent sides of each square with some egg wash (you know, to seal the turnovers) and fold so that the sides with no egg wash meet the egg-washed sides. Use a fork to seal by making impressions around the edges.

Brush the top of each turnover with egg wash and cut 3 slits in the top of each. Arrange on baking sheets at least 1 inch apart and top each with 1/8 of the cheese.

Bake the turnovers 15 minutes at 425 degrees, until they begin to brown. Reduce the temperature of the oven to 350 degrees and bake another 20 minutes.

Try to serve warm or at least in the same day. Fresh pastry is always best. If you can't eat them all in one day, you can breathe some life back into them with a toaster oven (think toaster strudel).

Oh.. and you don't work in a bakery. So don't worry
some are rectangles, octagons or shaped like ghosts.

Blueberry & Fennel Frittata

Hello!

Logging in to my little blog again after almost a month hiatus is so exciting! Wee! I'm still sort of in between kitchens. As I sit here in Philadelphia, PA, everything I own is in Washington, DC gathering dust. I'm here until Monday, but then I'm a representative-lacking-Washingtonian for good. This has literally been the l o n g e s t move in the history of the world.

I did do a little dabbling in my new kitchen last weekend on Saturday morning. It was a day which I was going to also dedicate to baked goods, but that was cut short by a power outage in the afternoon. Literally walked in the door with an armful of groceries, excited to finally mix butter with flour again, and.. pop! and everything shuts down. 

Fortunately, it came back the same evening and merely deterred my culinary endeavors. My ice cream didn't even melt. YES! And I guess the grilled cheese party I was baking for wasn't REALLY lacking in the fat department anyway. I'm still sweating butter. (PS if you ever find yourself in need of a new party idea.. grilled cheese is the way to go.)

I should also let you know that I owe the inspiration for this frittata came from my poor eyesight. I was driving down 95, heading to work last Thursday, when I noticed a WaWa billboard with an egg wrap. At first glance (and ok,  and the next 2-3 seconds as well) it looked like egg and blueberry. Which.. was interesting to me. Obviously it was sausage, but it got me thinking. So thanks, WaWa, for making your sausages look conspicuously like blueberries.

 I made this with swiss for myself and mozz for Adam. Swiss won in my book, but mozz is an acceptable substitute if your pallet is a little funny and you don't like the swiss.

Blueberry & Fennel Frittata
Serves 2

1/4 c coarsely chopped fennel bulb
2 heaping tbsp blueberries
4 eggs, beaten
salt & pepper
2 oz swiss cheese (or mozzarella), shredded

Grease a small cast iron pan (or a non-stick fry pan) and heat over low heat. Season eggs with salt and pepper. Preheat oven to 350 degrees.

Add fennel and saute for 3-4 minutes until it begins to soften and becomes slightly translucent. Pour in eggs and drop blueberries gently around the pan evenly. Cook eggs over low heat for 5-7 minutes, or until eggs begin to firm up in the center.

Sprinkle cheese evenly over the top. If using cast iron, place pan in the oven and bake for 3-4 minutes, or until cheese is completely melted and just begins to brown. (If using non-stick, continue to cook over low heat on the stovetop until cheese melts).

Cut into 2 pieces and serve with toast for breakfast or salad for lunch (or dinner of course!).

Oatmeal Zucchini Banana Bread

I live in an apartment with four people. Four people that are addicted to eating a banana every morning. Ok, it's really probably more like 2 addicts and 2 people who feel like they have to eat a banana rightnoworelsetheywon'tgetonebecausetheywillallbegonetomorrow. So everyone eats a lot of bananas.

I do most of our grocery shopping (at Wegman's with a sidekick of course) and since our (fabulooouuus) 4th roommate has moved in, I have started to feel increasingly silly about the numbers of bananas that we bring to the checkout. We're buy ever growing bunches, some green, some yellow of course, just to get us through the week. Trust me we're not lacking potassium and it's really a wonder that any of us can poop (I feel like talking about poop on a cooking blog is kinda like a party foul, but I just did it anyway... oops).


Of course marathon banana eating this isn't really conducive to baking. Because I love banana bread banana's are the only piece of produce (that I can think of right now) that I want to go bad. And we just can't keep them on the shelves.


When we do get an over ripe banana it's never more than one. I think one of the best tips I've received is to freeze them. This way, I can save up until I have enough for bread.


This is all relevant, of course, to this bread. You only need 2 bananas. Cash in early.  Go. Me.

The other bonus about this bread is that I've adapted a Weight Watchers recipe. So if you feel lighter after eating it... that's why.


PS I can never spell Zucchini. EVER.

Buddies!

Soundtrack: Boogie.

Oatmeal Zucchini Banana Bread

Adapted from Weight Watchers

1 1/4 c ap flour
1/2 c unpacked brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

1 tsp cinnamon

1/4 tsp cardamom

1 cup(s) uncooked old fashioned oats
3 tsp canola oil
1 large egg, beaten
2 large egg whites, beaten
2 large bananas, just a bit too ripe 

1 small zucchini, about the size of a banana

1/2 c walnuts

Preheat oven to 350 degrees.

In a small bowl, mash bananas with a fork and set aside. Puree the zucchini in a blender or small food processor until the dice is very small. Squeeze handfuls of the zucchini bits over a colander to remove all excess  water, then add to the bananas and set aside. 

In a large bowl, stir together dry ingredients and spices. Add oil and eggs; mix thoroughly. Fold in bananas, zucchini and walnuts and stir until mixed well using as few strokes as possible.

Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and move to a wire rack to cool completely.

Kalamata Olive Pancakes

Winter weekends are made for brunch at home.

They want you to roll out of bed and throw on a sweater and some slippers and whip up something delicious.

They definitely don't think you should roll out of bed and shower or brush your hair. (They're ok with it if you want to brush your teeth though!)

They want you to be happy.

They want you to eat fluffy pancakes while curling your hands around a mug of hot coffee. Or a good book.

I agree with winter weekends. But I want you to put olives in your pancakes. Trust me.

Soundtrack: Hall & Oates

Kalamata Olive Pancakes

1 1/2 c. ap flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 tsp cinnamon
1 egg

1 1/4 c milk

3 tbsp melted butter

about 15 kalamata olives, cut into 1/4's

In a large bowl, whisk together flour, baking powder, salt, sugar and cinnamon. Create a well in the center and add egg, milk and butter. Combine with a large spoon in as few strokes as possible. Batter will be lumpy.

Heat a skillet over medium-low heat and spray with nonstick spray. Drop 1/4 cupfuls of batter onto the pan to create round pancakes, leaving enough space in between each pancake so that they don't run together. Drop 8 or so pieces of olive onto the up-facing side of each pancake, dispersing them evenly.

Once small air bubbles appear on the cakes, flip them and cook for another 2-3 minutes.

Serve hot and relax.

Pumpkin Pie Granola

You know what sucks about store bought granolas? They're usually pretty expensive and they're usually pretty unhealthy. Oil, sugar, chocolate, etc.. all delicious things, but not when you inadvertently load your breakfast down with them. When I eat dessert, I like to be eating dessert. (And I love to be eating dessert.)

Tasty!

So, the solution? Make your own. It's less expensive (although the cost will be more up front depending on what's hanging around in your pantry, but once you have the basics you can make it on the cheap.). You know what your getting into. It looks more rustic; I think it's prettier. You can control your ingredients. You like walnuts? You like almonds? Add 'em! Can't stand sunflower seeds? Forget 'em! (Although, I think you're nuts if you can't stand sunflower seeds. Add yourself to your granola.)

It will seem awkward at first, but like anything once you get the hang of it you can pretty much play around with the proportions of your add ins. It's easy once you do it a few times.

Not convinced yet? Homemade granola also makes a great holiday or hostess gift. On the cheap. I think putting a little love into something is way more valuable anyway. (Just a side note, booze is also a wonderful holiday/hostess gift. Booze and granola is even better. Hmmm homemade gift basket idea?)

Packaging is everything!

 Try this one below. It's healthiest version I've ever come up with, but it tastes delicious. It's not super sweet, but nothing you're eating in the AM should be. I like a crunchy granola, which this is. I used steel cut oats, because I just bought them and I'm a little obsessed at this very moment, real pumpkin, walnuts and a variety of seeds (pumpkin seeds, of course) and no oil.  Then, try this Ginger Spice Granola.

Soundtrack:

Tycho by Tycho

Pumpkin Pie Granola


1 c steel cut oats
1/2 c quick cook oats
1/2 c walnuts, chopped
1/4 c pumpkin seeds
1/4 c sunflower seeds
1/4 tsp kosher salt
3/4 c pureed pumpkin
2 tbsp maple syrup
1 tbsp agave syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/4 tsp allspice
1/4 c raisins (optional)


Preheat oven to 300.


In a large bowl, combine steel cut oats, quick cook oats, walnuts, pumpkin seeds, sunflower seeds and kosher salt. Stir until mixed well. Set aside.


In a small saucepan, heat pumpkin, maple syrup, agave syrup, and vanilla over low heat for 2-3 minutes, stirring every 30 seconds. Add cinnamon, nutmeg, cardamom, and allspice and stir to blend.


Add pumpkin mixture to bowl of oats, nuts and seeds and stir to coat.


Spread out granola mixture on a parchment-lined baking sheet. Bake for 35-40 minutes, stirring every 10 minutes.


Once granola is toasted, allow to cool. Then add raisins and toss to combine. Store in an airtight container.

Reflect-y bowl

Oh hey, random can of pumpkin... 

Dried Apricot & Gingerbread Muffins

Happy Halloween! Jagger is feeling festive in his jailbird costume.

Dudes... it fucking snowed. Actually it didn't snow where I live (Illadelphia), but it snowed everywhere else that I was (which was Brooklyn and Newtown, PA and all in between). A tree almost fell on my car (Good news: it didn't. Bad news: it totally fell on someone else's car, which sucks, so much). That totally would have one upped my flat tired from last week, in terms of annoying things that can happen to your automobile (by a lot). So, thank you automobile karma gods.

But like, seriously. It snowed. Before Halloween. I love snow, but not when it takes over my Fall. We haven't even set the clocks back yet and I haven't even slept an extra hour. I wasn't ready for my winter coat. I was wearing loafers, for god's sake. And people deny Global Warming. Reality check people. Hi, hello, it's snowing. IN OCTOBER!

Look how festive!

So anyway, I got home from my quick stint to Brooklyn, slept for like 12 hours, and then made some gingerbread muffins. Because the way in which I decided to deal with this ridiculous turn in the weather was to buy some new teas and make gingerbread muffins. And I was avoiding laundry. And the oven being on helps me to not shiver.


But these muffins really hit the spot. They're fluffy, REALLY ginger-y (in a good way), and not too sweet. The apricot adds a great contrast to the spice of the muffin. I've been really into mini-muffins as of late; perfect portion control. I like to grab a mini muffin or two with a piece of fruit for breakfast. Just sayin'!

Many mini-muffins <3 Alliteration

Soundtrack:


SBTRKT ESSENTIAL MIX by sbtrkt   


Dried Apricot & Gingerbread Muffins
Adapted from Bon Appetit, Dec 2000

• 2 3/4 c ap flour
• 2 1/2 tsp baking soda
• 1 tbsp plus 1/2 teaspoon ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp allspice
• 1/2 tsp salt

• 1/2 c (1 stick) unsalted butter, room temperature
• 1/2 c sugar
• 2 large eggs
• 3/4 c molasses
• 1 1/3 c cold water

1/3 c dried apricots, chopped finely

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt. Set aside.

In a large bowl, cream together butter and sugar with an electric mixer until combined. Add eggs, one at a time, and beat until blended and mixture begins to look fluffy. Add molasses and beat on low until combined. Continue beating to mix in 1/2 of the dry ingredients, then beat in the rest. Mixture will be thick.

Add water slowly, continuing to beat the mixture on low, just until all water is incorporated into the batter, scraping down the sides with a spatula when necessary. Try not to over-beat. Add apricots and mix in using a spatula, in as few strokes as possible.

Pour batter into greased muffin cups.

For mini-muffins, bake for 12-13 minutes. For full sized muffins, bake about 25 minutes. For larger muffins, cool in pan for 10 minutes before removing to a cooling rack.

Breakfast Pizza

First, some VINews : Another season for Arrested Development? Oooohhh, exciting!

Now then...

Cracking an egg over a bed of rosemary-sweet potato-hash browns laid out on a whole wheat biscuit and then sprinkling it with hearty pieces of maple syrup-glazed bacon is a pretty rewarding feeling. Never mind actually eating it. Just doing it. (Also, please consider a bed of sweet potatoes for a moment.)

That feeling just grows as the aroma of the different flavors baking together in the oven fills the air.

Maybe you're drinking a Bloody Mary that is garnished with yet another piece of bacon and maybe some avocado. And maybe that's what feels so rewarding. Or maybe you're not, but you should be. And I should be too. Hell, everyone should be drinking a Bloody Mary with bacon and avocado right now.

All of these things have you feeling pretty great. But now I'm going to lay it on you. The most rewarding thing about this breakfast pizza, I mean. Get your head out of the gutter.

Eating it. Duh. I'm sure you saw that coming...

Here's the deal. This is fairly easy to assemble. Takes a little time in the oven. Perfect for brunch guests because you can put it together and then let it bake, while you sip your Bloody Mary and chat. I made my own biscuit "crust" because I love an opportunity to make anything healthier and homemade (I was also slightly less hungover today than I could have been, so there's that too..). You don't have to. You can skip that part and just top any biscuit dough you like!

Soundtrack: Aeroplane - September 2011 Mix! Check DPC for a review!

Aeroplane September 2011 Mix by Aeroplane (Official)

Breakfast Pizza
Serves 3-4


Preheat oven to 400 degrees.


Biscuit Dough


1 c. whole wheat flour
3/4 c. all purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 1/3 tbsp cold butter
1 c. greek yogurt


In the bowl of a food processor, add both flours, sugar, baking powder, baking soda, and salt. Pulse for a few seconds until combined. (Alternately, in the absence of a food processor, whisk the dry together in a large bowl.) Add butter, cut into tablespoon sized pieces and pulse for 15 seconds at a time, until dough resembles tiny crumbs (3-4 times). (Alternately, cut butter into dry mixture using 2 knives or a pastry cutter. This takes forever. Buy a food processor.) 


Transfer dough to a large bowl. Using a fork, stir yogurt into the dough. Once combined, use your hands to knead dough until it forms a ball.


Breakfast Pizza


Biscuit Dough
1 large sweet potato, shredded
1 tbsp canola oil
1/2 tsp dried rosemary
1/2 tsp dried thyme
4 large eggs
5-6 pieces of your favorite bacon
1 tbsp real maple syrup


Preheat oven to 400 degrees. Cover a cookie sheet in a piece of parchment paper. Roll biscuit dough out in a circle until it is about 1/4 in. thick. Set aside.


Heat canola oil in a medium frying pan over medium heat. Add shredded sweet potato and season with salt, pepper, rosemary & thyme. Fry in the oil for about 5 minutes, moving the potatoes every so often.


Meanwhile, microwave bacon for 1 minute between 2 paper towels to begin the cooking process. Remove from microwave and brush with maple syrup. Chop bacon into large, yet bite sized pieces. Set aside.


Once sweet potatoes are begin to soften (about 5 minutes) remove from heat and set aside. 


Place biscuit in the oven and bake for 5 minutes. Remove from oven and reduce temp to 350.


Cover biscuit dough in sweet potatoes. Crack each egg separately into a small bowl or ramekin, then pour (more like a slide) over the pizza, taking care not to break the yoke. (It's ok if you do though, they will just cook harder!). Dot the pizza with pieces of bacon.


Return the pizza to the oven once the temperature has reduced. Bake for 30-35 minutes, or until the whites of the eggs are no longer runny. 

La guillotine.

Crumb-like texture, goopy yogurt.

Dough ball

Holy artery clogging...

Looks a little less than appetizing here..

Much more like it!