Roasted Strawberry-Rhubarb Buckwheat Biscuit Cake

Happy Memorial Day weekend, friends! I have this to die for strawberry-rhubarb biscuit cake. Ah-mazing.

Before we get to the food, I have to share how difficult it has been to get this post up. My cat has been a relentless snuggle bean. I can't sit down without her showing up and climbing into my lap.

I often complain how she doesn't give me enough loving, finding it very hard to kick her off my lap. When she was too slow to get on my lap before my computer, she still climbs on. Sprawled out, one leg on the keyboard, belly up. Cuteness.

As I write this she is sitting on my belly giving me the stink-eye. She has obviously claimed my lap as her own and has some computer jealousy.

It may be that she knows her mother, me, is about to leave her for two weeks and she wants all the snuggles she can get before that day arrives.

Now about this cake, cobbler, fruit and biscuit situation. It is maybe the most delicious thing I've ever made. I had frozen strawberries from last summer and rhubarb from the farmers market.

If you are using frozen berries, be sure to drain them. If you don't, you'll end up with way too much liquid. Which is bad. We don't want that. Set them in a strainer overnight on the counter or in the refrigerator.

Did I mention how easy this is to make? It took like 45 minutes all together, including dishes. The cake was gone in about the same amount of time. Remember, this is a judge free zone.

The biscuits come together really quickly, they are fairly doughy and dense, not so light and fluffy, but it worked for me. Using all white flour is totally acceptable.

I sort of just used what I had on hand. You could substitute creme fraiche or sour cream for the yogurt.

Roasting the fruit results in a super jammy and buttery consistency. I would have slathered it all over myself, if I had more of it. That is right, it is that good.

It is so good you want to sit down all alone, dim the lights and turn on your favorite cooking show and savor the moment.
xo
April

Ingredients:
for the fruit:
2 cups rhubarb, cut into 1/4 inch pieces
2 cups strawberries, fresh or frozen, if frozen, defrost and drain first
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1/2 vanilla bean, scraped
2 tablespoons cornstarch
3 tablespoons butter
for the biscuits:
1 cup all purpose flour
1/2 cup buckwheat flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
8 tablespoons butter, cold, cut into quarter inch cubes
1/2 cup full fat greek yogurt or creme fraiche
1/2 vanilla bean, seeds removed and scraped
for the egg wash:
1 large egg
splash of water or milk
brown sugar

Instructions:

1. Place a rack in the middle of the oven, preheat the oven to 375F. 
2. In a medium bowl, combine the first six ingredients for the fruit, tossing to fully coat the fruit. Place the fruit mixture into an 8-inch oven proof skillet or metal baking dish, placing small pads of butter on top of the fruit. Place in the oven to roast for 12 to 15 minutes. While the fruit roasts, prepare the biscuit dough.
3. To make the biscuits, in a medium bowl whisk together flour, sugar, baking powder and salt. Add the cold butter and vanilla bean seeds and use your fingers to quickly break the butter down into the flour and sugar mixture. Some of the butter pieces will be the size of oat flakes, others will be the size of small peas.
4. Create a well in the center of the flour mixture and add the cold yogurt . Stir with a spoon. The mixture will be rather wet. Shape the dough into a rough disk, dividing the dough into 6 pieces. Brush the top of each biscuit with the egg wash (whisk together one egg with a splash of milk or water) and top with brown sugar.
5. Remove the strawberries from the oven and carefully place the biscuits over the hot strawberries. Return the skillet to the oven and bake for another 15-20 minutes, or until the biscuits are cooked through and the biscuits are golden.
6. Remove from the oven, allow to cool until the strawberries are no longer bubbling, and serve warm.

April's Sunday Brunch

Another belated Sunday brunch, on a Monday. It is only because my mom demanded so much attention on Sunday.

Not really though. She demanded an appropriate amount of attention and probably deserves more because she is just that awesome. Honestly, it has just been a whirl wind the past two weeks, resulting in my neglecting the blog.

Have I mentioned I'm building a garden? By building a garden, I mean my boyfriend and his friend are building it while I paint all the pieces pretty colors. It has been consuming most all of our weekends.

I do help some, it just doesn't involve ox like strength. I get assigned all of the super tedious and boring tasks. They may not require strength and brawn, but they are necessary.

The whole thing would fall apart without those tedious tasks, seriously. That is what I tell myself as I wander around picking up rocks anyways.

A lot of people have been asking why such a mammoth fence. It is to keep all variety of woodland creatures out of my garden, ensuring I get to enjoy the full bounty of the garden. You would be surprised the lengths little and big woodland creatures will go to eat that first perfectly ripe strawberry or snap pea.

We planted our very first seeds this weekend, after a lovely mother's day brunch at Osteria Papavero, which was delicious as always. Send all your best wishes to our tiny seeds. I hope they grow. How such tiny little fellows grow into giant radishes, carrots and snap peas blows my mind. It is a true miracle of life or science or both.

The boyfriend and I spent a Friday afternoon in Milwaukee and checked out the Ale Asylum Riverhouse. It was amazing. I highly highly recommend. If you follow me on instagram, you saw some of these pictures.

We had some unique mozzarella sticks wrapped in prosciutto, mustard deviled egg salad and a burger with raspberry preserves, brie, pickled red onions and prosciutto. I forget what my boyfriend had because I was too involved in my burger. It was true love.

My mom and I had a little ladies day the other weekend that included a lot of shopping. With the mission to find me a graduation dress because that is happening, officially in six days. Unfortunately for her she couldn't try on too many clothes due to a bad shoulder.

Instead she had herself a pretty violet cocktail, plus some, at Sushi Muramato. Treating her to a cocktail and being the driver was the least I could do, after a day of watching me try on clothes.

And now for an obligatory cat picture. She is a real lady. Don't you think? On this particular day she was doing the relaxing for me, while I stressed out over my first interview related to my degree. First real professional interview ever really.

I was done with papers the week before classes ended, in order to focus all my attention on this interview. It came at the end of my last week of classes, ever. I never have to go to class again. I'm a real grown up. It is so wild and scary. I'm not a student anymore.

I was crazy anxious to have it over with and hopefully do well. I just had to get the interview over and I could officially relax for the first time in 2 years. I typically interview terribly, letting my nerves take over.

Not this time though! Whether or not the interviewers thought I nailed it, the feeling after I left that interview was maybe the best I have ever felt. I can't even describe it.

Exhilarated, exuberant, ecstatic, proud. I don't even know. I was on cloud nine the whole rest of the night. It was the perfect way to close out my graduate career, besides the official graduation ceremony next weekend.

With that, I leave you with my new spider plant I bought this weekend with my mom and grandma. I'm pretty obsessed with plants right now. What are some of your favorite house plants or outdoor plants? Do you have a garden? What are you planting?

xo,
April

April's Sunday Brunch

 Happy Monday! It has been a really long time since I've done a Sunday, post. Does this one count or am I still behind because its a Monday? Anyways, here is the past couple months of my life!

I took a day long photography basics class, at the Madison Club. It was with Danielle Bradley who owns First Moments Photography. She was wonderful and I learned so much!

I wish I've had more time to practice what I've learned. The above are from my day session. Soon though, I'll have loads of practice time and time with you all. Prepare yourselves.

Awhile ago it was really exciting that it was just barely warm enough to sit on the back porch, while there was snow on the ground. Not that exciting anymore since I've had the opportunity to enjoy the great outdoors a bunch of times!

There have been fires outside. Not pictured, hot dogs roasted over the fire. Love me some hot dogs.

I got to try out Oliver's Public House for the first time. Their brunch was really reasonably priced and good portions. Very tasty. I had an omelet with bacon, caramelized shallots, apples and cheese. Yum.

But their drinks are what really shined. I'm in love. The drinks remind me of what you might get at Merchant, but faster and with less people crowding your space. This may have been due to being there at noon and not midnight, but I liked the vibe and drinks.

I do not recall what the drink was called pictured above. My friend had the Mai Tai for brunch, yum! I had the bloody and it was really tasty too, real smokey. It was the perfect way to start spring break.

There was a trip to Milwaukee to learn a thing or two about building a garden and giant fence to enclose it from my Grandparents. More to come about our garden. Its exciting.

I refueled with some Kopp's, because you just have too. Best custard ever. It was pretty chilly outside, but the sunset and company was worth it.

I lied. I have gotten some practice using my newly learned camera skills. Daffodils seemed appropriate. It is spring people! The first farmers market was this weekend.

These are not actually from the farmers market, but from my parents house. I know you were curious where these beauties grew up.

Have you seen my awesome big cat pictures that replaced my Christmas wreaths. Jealous? They are pretty awesome.

Maybe you didn't notice them because of the beautiful daffodils, but that is why I'm here rambling and redirecting your attention. You're welcome.

They could use some new frames and matting, but they were quite the find in my parents basement.

This is actually what a lot of my life has looked like. A table, some paper, furious typing, learning, jams, too much coffee and cookies. I'm in the final stretch. 18 days until my last paper is due.

18 days plus a week or so to graduation, but who cares. We all know what really counts is that last paper. Hooray!

Happy Monday friends,
April

Everyday Granola

Simple, homemade, good for you granola is tough to beat.

I buy a lot of granola at the store, but when I have the time I like to make it myself. By no means am I a super healthy eater. I eat what I want.

Sometimes it might be organic other times it might be super processed, deliciously fake cheese. Cheetos! I digress.

When I buy granola though, I'm buying it to be somewhat healthy. Some whole grains. A few nuts. The perfect snack or fiber for your morning yogurt.

What I am trying to say is that I like to have a little control over what goes into my granola, specifically sugar. There does not need to be much in your granola, in terms of fats or sugars.

It can be hard to find a store-bough granola with just a few ingredients. Hence, making it is the way to go, when time permits. It is simple, clean and easy to make.

This is a pretty basic granola, hence "Everyday Granola." Original, I know, but everyone needs a good and safe based to venture out on their own from, knowing they can always come back.

I sort of just use what I have in my cupboard. All the little leftover handfuls of nuts. You know what I'm talking about. A recipe called for all but 1/4 cup of slivered almonds, what to do with the leftovers? Stash 'em away for some granola. 

Perfect opportunity to use up various seeds, like sesame or flax, as in this recipe. So many sesame and flax seeds, with so few opportunities to use them and then there was granola. Everyone gets to play! No, your granola is not going to taste like sesame.

Any flavorful oil will work in here. Until coconut oil was all the rage, I used olive oil. The coconut oil also does not make this taste overwhelmingly like coconut, for all those coconut haters out there.

Egg whites make your granola a bit more crunchy and you could add up to about 3 tablespoons. I used egg beaters and would probably skip egg whites, if I had not had egg beaters on hand. The protein bonus does not hurt either.

If you like granola that is in bigger pieces, press the granola down firmly, with a spatula, not stirring it for the remainder of time in the oven.

After it comes out of the oven do the same thing, letting it cool completely before breaking it up, tossing in the fruit at this point.

If you have not gotten the gist by now, this recipe is flexible. Change the amount of oil or honey you add, maybe it is too much for. Maybe it isn't sweet enough. That is okay. Not offended, promise.

Spread you wings and play around with the ingredients. Use what you have on hand. Go wild. It will be fun. You deserve it.

xo
April 

Ingredients:
2 cup old-fashioned oats
1 cup slivered almonds
3/4 cup chopped walnuts
1/2 cup macadamia nuts, chopped
1/4 cup sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flax seeds

3 tablespoon honey
3 tablespoons coconut oil
1 tablespoon egg white
1/4 teaspoon sea salt
1/2 teaspoon cinnamon

1/2 cup dried fruit

Instructions:

1. Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth, or microwave in a measuring cup for 30 seconds. Pour honey mixture and salt over oat mixture; toss. Add tablespoon of egg; toss. Spread on prepared sheet. Bake until golden, stirring every 15 minutes, about 40 minutes. 
2. Place sheet on rack, to cool. Stirring immediately for a less chunky mixture or let cook fully for bigger chunks. Mix in fruit. Granola will keep for up to a week, in a air-tight container.

Winter Vegetable Chowder with Crispy Brussel Sprouts and Bacon

This should be called "almost vegetarian winter vegetable chowder," but it is not called that. The name was too long to fit in the allotted space.

That is how we should think of it though - almost vegetarian. Omit the bacon and you've got yourself a vegetarian situation. 

You could go even farther and hold the splash of milk and you'd have yourself a vegan party in a bowl.

Personally, I need the bacon in here. It adds some smoke and a meaty quality. It makes me think of this as more of a meal. Versus a bowl of flavored water and vegetables.

Actually, I could be a vegetarian, if and only if I could keep bacon and sausage. Basically anything pork. I don't really care for the other meats so much, but I do love the dirtiest meat of them all.  


There are lots of people who choose to eat all the meats but pork. I'm the opposite of that. I digress.

  
It is still healthy with the bacon. Bacon is good for you.

Enough talk about my love affair with bacon and other pork products. This recipe is flexible. I went heavy on the cauliflower because I love cauliflower. Love it.

You could use some celery root, squash, sweet potatoes. Whatever floats your boat.


I added a can of white beans to thicken it up and for a bit of protein. It is finished with some lemon juice, for brightness. 

Lemon truly brightens the whole thing up. Don't skip it. If you forgot to buy a lemon, substitute a splash of cider vinegar. It gets finished off with a small splash of milk too for creaminess.

The chowder is fairly creamy all on its own, but it is no cows milk creamy. You know what I mean? Love me some dairy. Again you can be flexible, work with what you have and like.

The crispy sprouts on top add a little color and texture. I love brussel sprouts. They are the best. Even better with crumbled bacon. I think this would be great with some crumbled goat cheese on top. Be creative. 

Reheating this was a breeze too. It thickens up though. Add some water to thin it out or do like me and pour it over some rice. Variety and flexibility. Words we should all live by.

One word of caution, easy on the salt. Taste as you go. The mustard and lemon combine for a pleasantly salty vibe, but you don't want to go crazy. Not the mention canned beans can have a lot of added salt too.

xo
April   

Ingredients:
for the chowder:
3 slices, bacon
1 large cooking onion, small dice (1 3/4 cups)
1 leek, small dice (white + light green part only)
6 cloves of garlic, minced
2 large carrots, peeled and chopped
4-5 thyme sprigs, leaves removed and chopped
1-2 parsnips, peeled and chopped (1 1/2 cups)
1 large head of small-chopped cauliflower florets
1 ½ tbsp grainy mustard
salt + pepper to taste
1 tsp Old Bay Seasoning
1 can (16 oz) can white beans, drained and rinsed
 
1/4 cup lemon juice
3 1/2 cups vegetable stock
1/3 cup heavy cream 

for the crispy brussel sprouts:
10 brussel sprouts, sliced
2 teaspoons olive oil
1/2 teaspoon Old Bay Seasoning 

Instructions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Heat a large, heavy soup pot over medium heat. Add the bacon, cooking 8 to 10 minutes, until crispy. Remove and drain bacon, leaving about 2 tablespoons in the pan, setting the bacon aside for later. 

Add the diced onions to the pot and sauté until soft and translucent, about 4-5 minutes. Add the leeks and continue to sauté until the leeks are soft, about 4 minutes more. Add the minced garlic and thyme to the pot and cook until fragrant, about 1 minute, stirring constantly. Add the chopped parsnips and cauliflower florets to the pot and stir to coat in the oil. Add the grainy mustard, salt + pepper to taste, and Old Bay. Stir to coat all the vegetables in spice. 

Add the lemon juice to the pot and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and celery root pieces are tender, about 15-18 minutes.

Ladle half of the chowder into an upright blender, with the white beans, and carefully purée until smooth. Pour puréed portion of chowder back into the soup pot and bring it back to a boil. Reduce heat to low, adding the cream, stirring to combine. Check the chowder for seasoning, adjust and serve hot. (you could also use an immersion blender, be careful to leave enough whole vegetable pieces.)

While the chowder is simmering/cooking, make the crispy Brussels sprouts. Place the sliced sprouts onto a parchment lined baking sheet. Pour the 2 tsp of olive oil over top, season with salt and pepper and a generous pinch of Old Bay seasoning. Toss lightly to combine and spread sprouts evenly on the baking sheet. Slide the sheet into the oven and roast for 10 to 12 minutes, or until browned on the and crispy. You'll want to stir them once while they are roasting. Serve warm sprouts on top of the hot vegetable chowder, with crumbled bacon.

Adapated from The First Mess

April's Sunday Brunch

Greetings friends! I hope everyone ate all sorts of chocolate and wine and deliciousness this weekend. You deserve it.

The past month has not been all that exciting, pretty much the usual. A real lack of picturesque moments. Therefore instead of just a recap of the past few weeks, I'm going to share some of the things I'm loving right now.

1. Milkshakes and a blizzard were one of the few picturesque moments. While some may say it is too cold or too much snow, I had my eye on a milkshake and that is what I got. Hubbard Avenue Diner is probably best known for their pie, but they make a mean milkshake too. And by milkshake I totally mean malt. They are way better, but milkshake has a better ring to it.

2. Have you seen Chef? You should. I've been wanting to see it for a long time now just because its about food. It just made sense to see it, but I had no real expectations for it. Hilarious, with a heartfelt relationship between estranged father and son. I would really recommend watching it, while you eat dinner because you'll be hungry by the end. You can find it on Netflix. Have you seen it? What did you think?

3. While browsing Netflix I came across a Frontline series "Locked Up in America," which I watched last year online. This is totally not heartfelt or delicious, but if you are into human rights and social issues, it is worth a watch. Be warned it is rather graphic but totally worth the watch if you are into issues around incarceration and criminal justice.
 

4. ...and now for something less depressing. Cave of the Mounds! Who has been? I was there probably 10 years ago as a school kid. It was so much more impressive than I remembered. Usually it is the other way around. It is also about 50 degrees Fahrenheit, which is warm considering the single digit weather coming up in Wisconsin.

5. I recently got a Groupon for Barre3 classes. I'm really loving them as an alternative to traditional group fitness classes. They also fit my schedule, with early morning times. The pricing is also reasonable with a student discount

6. I've been obsessed with my rice cooker and subsequently grain bowls. This is a really good how-to for inspiration or jumping point for your first grain bowl adventure. Endless possibilities.

7. This rice bowl sounds amazing too. Rice, beans and roasted broccoli with a little soy sauce and siracha is a dinner staple for me. This and the grain bowl are perfect throw together lunches that can be prepped on the weekend, clean out the fridge or as inspiration.Not to mention way more interesting than my typical rice and beans.

Chocolate Merlot Truffle Cupcakes with Mascarpone Cream Cheese Frosting

These cupcakes are amazing. Totally perfect for Valentines Day, whether you love Valentines Day or think its just another hallmark holiday, marketing ploy, in that case they are any day perfect.

They might as well be a love potion, these cupcakes. You will love yourself more for making these on this fine upcoming hallmark holiday of love. Believe me.

Truffles are stuffed inside of each one for a little chocolate surprise. Who wouldn't love that? I sure don't know of anyone who wouldn't like it. I'd convert them with these cupcakes though. I'm sure of it.

A lot of recipes call for a little coffee when there is chocolate involved. Coffee and chocolate are a natural pair, but wine and chocolate are too. They both enhance the chocolate factor by 10.

It is quite possible that wine and chocolate are a better pair than chocolate and coffee...particularly if it is afternoon because it is more acceptable to drink after noon. Don't judge me. I'm still a college student for a few more months.

The truffle stuffed inside makes a little semi-molten extra rich chocolate center. These cupcakes are super moist (I'm sorry if you hate that word, but it is true AND have you ever looked at "moist" synonymous; way worse than moist when talking about food. Gross.) all on their own with no truffle but why you wouldn't want the chocolate center, I don't know.

Red wine makes these seem like a red velvet cake. Someone asked me if they were red velvet, which they might as well be.  Red wine velvet cupcakes.

Use any sort of somewhat fruity, well-rounded, smooth red wine that you would normally drink. I used a Merlot.

The wine complements the chocolate by bringing out the fruitiness found in chocolate. It is amazing. These cupcakes are the best cupcakes I've ever made. Maybe the best I've ever consumed. I wouldn't lie to you. Pinky swear.

The frosting in this recipe is probably my favorite frosting of all time. The combination of butter, cream cheese and mascarpone cheese are perfect. I'm always looking to get my boyfriend to say whatever I've cooked for him is the best he has ever had the pleasure of consuming.

This frosting did it. Best he ever had. It isn't too sweet either, which I like. It is honestly the only frosting I ever make. It is just the best. You must try it. Promise me.

Adding a little wine to the frosting is optional. I felt like it made it curdle a little bit, but gave it a lightly pink-red-wine color that I liked. I'd suggest not adding it if you are serving this to children.

These may be adult only cupcakes all together, between a glass of wine and a few cupcakes, I'm not entirely sure if the alcohol cooks off or not. I will let you make the call on serving these to children or not.

The cupcakes come together in around an hour, not counting cooling time. That is okay though. Just think of the time it takes for the cupcakes to cool as the perfect excuse for a glass of wine.

You should probably be drinking a glass while making these. Hell, you should probably just buy two bottles of wine.

Maybe save the second bottle of wine for after the cupcakes are out of the oven, you don't want it going to your head. Dry, overcooked cupcakes are bad, but not as bad as a fire.Either situation is no good though.

I bet you can find time to make these this week. Maybe this weekend, more time to enjoy some wine on a weekend. Treat yourself either way on this lovely hallmark holiday weekend.

I know I'll be treating myself to a to be determined home cooked meal, with white Russians and the Big Lebowski for dessert. I want to know what your plans are! How are you treating yourself this Valentine's day?

xo
April 

Makes about 24 cupcakes
Ingredients:
 for the cupcakes:
24 cupcake liners
24 truffles, such as Lindt Irresistibly Smooth Dark Chocolate Truffles
2 cups all-purpose flour
3/4 cup natural unsweetened cocoa powder, sifted
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup Merlot wine (or other red wine)

for the frosting:
1 cup (2 sticks) unsalted butter at room temperature
1 cup (8 ounces) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons Merlot wine (or other red wine)
Pinch of kosher salt
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)

1/4 cup cocoa powder, for dusting

Instructions:
for the cupcakes:
Heat the oven to 350°F. Line a cupcake pan with 24 cupcake liners, placing a chocolate truffle (I used Lindt truffles) in each cupcake liner. Combine the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, sifting the 3/4 cup cocoa over the top of the flour mixture.

Cream the butter and sugar in an electric mixer, beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. With the mixer on low, mix in a third of the flour mixture into the wet ingredients and then pour in a third of the Merlot. Mix ingredients together until just combined. Continue this process two more times, alternating between the flour mixture and the wine into the cake batter. (be sure to not over mix the batter, in between each addition it is okay if they are not fully combined until the end.)

Fill each cupcake liner 3/4 of the way full, baking for 15 to 20 minutes; a metal skewer inserted in the cupcake (slightly off to the edge because of the truffle) should come out clean. Let the cupcakes cool 10 minutes in the pans, then place them on a rack to cool completely. While the cupcakes cool, make the frosting.

for the frosting:
In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Scrape down the edges of the bowl and add the vanilla, mixing on low to combine. Then with the mixer going, stream in the 3-4 tablespoons of wine, until combined.

Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.)

Frost the top of each muffin with the icing.

To finish the cupcakes, sift a little cocoa powder over the top of each one and then top with a truffle (optional).

Frosting slightly adapted from The Pastry Queen Christmas

Apple Cider Braised Pork with Apples, Fennel and Potatoes

Does anyone else have the winter blues? This pork is the perfect fix.

The winter hasn't even been that bad here in Wisconsin. No blizzards. Only a few days with below zero wind chills. I'm just so excited for warmer weather but mostly for school to be over.

Braising is the best. This could probably be done in a slow cooker, with less liquid. This recipe was also intended for the Fall, when there was a plethora of apples, but it works for winter too. Am I right? I am. Thanks for agreeing.

When braising, the initial steps are key for a delicious finished product. Searing the meat, getting a nice caramelized exterior is key for flavor.

Sauteing the mirepoix (fancy for carrots, onions and celery etc.) in the drippings. You want a caramel-y brown color without scorching anything. Balance is key.

Step three is deglaze the pan, with brandy in this case, getting all of those caramelized brown bits off the bottom of the pan. Flavor city. Little flavor bombs. Tiny, yet powerful! Be sure to scrap the bottom of the pan.

Then you add your braising liquid. Enough to go about 1/3 to 1/2 way up your pork butt. We aren't boiling our pork. We are braising. Give the liquid a hand, bringing it to a simmer on the stove and then put it in the oven.

Forget about it for awhile. Simple.

In the last 45 minutes, add your vegetable. Take it to the next level. Fennel and apple add some flavor to the broth, making a nice aromatic of sorts.

Potatoes cooked in with all that flavorful sauce are perfect for serving.

One-pot meal!

This makes a ton of meat. Probably more meat than potato-veg mash. I ended up using leftover meat for tacos, tossing it in some store bought sauce and making a soup.

I would have been eating the same thing twice a day for at least a week otherwise. I need more variety in my meals.
This is a really impressive meal, with minimal effort. Just a little bit of preparation and planning. Braising is really easy, with a crazy flavor impact for such little labor.

Pork not your thing? Chicken could work really well in here too. Or turkey!

I mashed all the veg together to make a little bed for the meat. Not necessary, but that is my preferred vessel for meat of this sort.

The apple cider adds a caramel-y, tangy, sweetness to the whole dish and the fennel and lemon zest add brightness and a little something unexpected. It isn't too sweet though.

Finishing the whole thing off with a little cider vinegar adds brightness, cutting the sweetness. It really makes a difference. Rounds the whole dish out. Promise.

Cheers,
April

Serves 5 to 6 

Ingredients

4 to 5 lb. pork butt

3 Tbs. vegetable oil

Kosher salt

ground black pepper

2 celery stalks, diced

2 carrots, peeled and diced

1 medium onion diced

2 whole dried bay leaves

1 Tbs. chopped fresh thyme

1 Tbs. finely chopped garlic

Zest of half a lemon, wide strips (3-4 strips)

1/4 cup brandy, apple brandy if you have it

1-1/2 cup lower-salt chicken broth

1-1/2 cup apple cider 

1 medium fennel bulb, diced

1 apple, peeled and diced

6 to 8 small red potatoes

1 to 2 tsp. cider vinegar

Instructions

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the pork with salt and pepper. Add pork to the pot, and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots, celery and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves, lemon zest, thyme, and garlic, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour the brandy into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer the pork (and any juices that have accumulated) back into the pot. Pour the chicken broth and apple cider over the ribs.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the pork with tongs after about an hour, total cooking times is about 2 to 3 hours. In the last 45 minutes of cooking, add the apples, fennel and potatoes, until the potatoes are fork tender and the meat is falling off the bone. (The meat may fall off most of the bone about midway through cooking; this does not mean that the ribs are fully tender.)

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Optional: spoon out the vegetables, mashing them, making a chunky mashed potato mixture. Then reduce the sauce for 10 to 15 minutes, making a sort of gravy. Serve the meat over the potatoes, drizzled with the reduced sauce.

April's Sunday Brunch

Happy Sunday funday friends! Hear me ROAR!
 

Have you ever been to Le Tigre Lounge? You must go. It is covered in tiger. They even have Tiger Beer!  It is my new favorite date night spot. Promise me you will go?

The scarf below, has been a three year project. I've never actually finished a knitting project. My mom kindly finished this one. It was in rough shape.

It was like I was drunk when I was knitting it. I wasn't. I swear.

Can you tell which half she knitted? I think it has a nice rustic look to it. I never finish knitting projects; yet, I chose to knit my man a blanket.

He can expect a blanket in about 6 years. It is my way to make sure he sticks around. Just kidding...but really who wouldn't want to stick around for my first completed knitting project.

Here is to hoping I don't drop too many stitches.

My new favorite breakfast is steal cut oats. They taste a million times better than old fashioned oats. For real. I cook them in my rice cooker with a little water, milk, honey and vanilla.

 I make a big batch and eat them all week, switching up the toppings.

I've officially completed my last first week of class. Graduation here I come! For the firs time in the past year and a half, I'm excited for my classes.

I'm excited for my future career, mostly. It wax and wanes. I think that is natural though.

There has not been an all out panic yet either. Maybe that should be assumed when I've only had one week of class, but not for me. I'm a neurotic panic maker. I think it has something to with being able to see the light at the end of the tunnel and my amazing Day Designer Planner.

It is amazing. The front is full of spaces for goal planning and branding yourself as a human, in my case, or as a business. I think your business is a reflection of yourself anyways. It goes both ways.

There is space for an agenda, daily to do lists and a space to pick the three most important tasks. It has really allowed me to become focused and less overwhelmed.

Did I mention it has a daily gratitude box. Positive psychology for the win! I need a reminder to focus on the good things every now and then.

I made this Chocolate Pound Cake from the new Joy the Baker cookbook. The cake is a sort of bon voyage to freedom, joy and sanity for the next three months. I got this though.

Three more months isn't that long. It is practically summer.

Cheers,
April

P.S.
Don't forget to follow me on Instagram @badgerkitchen and to follow us on Facebook

Mixed Greens with Roasted Beets, Pomegranate Dressing and Goat Cheese

Oh my word. This might be my favorite salad of all time. Prepare yourself.

The colors are beautiful. Are they not? You can't deny it. All those reds and oranges. Possibly the perfect Valentines day salad? I might be getting ahead of myself here.

It might be because this salad was supposed to be posted before Christmas, again due to its beautiful reds and some green; therefore, I don't care if its too soon to think about Valentines day.

It is just too pretty, but too tasty not to eat.

Valentines day is a total hallmark holiday scam, but it is just another holiday excuse to eat lots of chocolate and make something extra fancy special for dinner.

I actually do that most weeks anyways, but its good excuse to have. It makes me feel more normal.

In all reality, I will probably be ordering a extra large pizza with my main man, watching The Big Lebowski, drinking white Russians.

Pizza is my favorite and white Russians are his. His and hers. Too cute.

I digress, but this is all connected to the salad. Trust me.

It is truly maybe my favorite salad I've ever made at home. Ever. It borders right on unhealthy and healthy, depending on your veggie to cheese ratio. My cheese ratio is usually, always high.

Don't let the beets scare you. They are tender, like butter and almost sweet, with a hint of earthiness.

The dressing is just the right amount of thick, creamy, a little sweet and tart. It is dreamy. I'm not one to eat salad for dinner or enjoy salad very much.

 I try very hard. I would just rather a big bowl of carbs and cheese. This salad I ate for a whole week straight. All the ingredients, dressing included keep for for at least a week.

Pomegranate molasses might be hard to find. I hear Whole Foods sells it, but you can always make it too. I used this recipe.

The salad toppings are also very customizable. I bet raspberries or strawberries would make great substitution for the pomegranate seeds.

A nice blue cheese would work well here too, in place of the goat cheese. Walnuts or sunflower seeds would be tasty too, depending on what you have in your pantry.

xo,
April

Mixed Greens with Roasted Beets, Pomegranate Dressing and Goat Cheese
Serves 4 to 6
Ingredients:
for dressing:
3 tablespoons pomegranate molasses
1 tablespoon honey
1 tablespoon red cooking wine
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
Salt
Pepper

for salad:
Spring mix
6 to 8 small beets, roasted, peeled and cut into bite sized pieces
Goat cheese, crumbled
Pumpkin seeds
Pomegranate seeds

Instructions:
roasted beets:
Preheat the oven to 400F. Wrap beets in tin foil, in a single layer (you may need to make two tin foil packages). Roast the beets for 40 to 60 minutes or until fork tender. Let the beets cool until able to handle and then peel.
for dressing:
Combine all the ingredients in a medium mason jar and shake to combine. Dressing will keep for up to a week in the refrigerator
for the salad:
In a large bowl, combine the greens, beets and desired amount of dressing, tossing to coat.
Divide among plates, topping each with a sprinkle of pumpkin seeds, goat cheese and pomegranate seeds.

April's Sunday Brunch

Happy new year friends! I'm not huge on new year resolutions. It is like I'm setting myself up for disaster and failure.

Too pretty to eat, but not really.

 Life can get messy, busy and exhausting. I'd rather start the year with some good intentions to maintain some balance in my life for the things I love and the things that are just a necessary part of life.

It is going to be a busy, crazy year, with lots of big changes: graduation and job hunting. No more month longs winter breaks or summers working on a patio serving and drinking cocktails. I could do that, but I suppose I should do something with my degree.

The makings of an epic cheese board

Those two life changes in of themselves are like a resolution or goal.  I'd rather think about how I'm going to maintain sanity and happiness in the new year, with good intentions. So here they are...

November's Christmas tree hunting

1. Cook more often, for and with friends

2. Swim and bike more because we all feel better when we get moving. Its not about losing weight but feeling good mentally and physically.

Christmas Hot Chocolate Cake from Fine Cooking

3. Learn a new kitchen skill, like bread making. Sourdough bread. Cinnamon bread. Endless possibilities.

4. Spend less time on my phone and more time in the present. Embrace being alone, the noises around you or the person you are with. Engage the world.

Grumpy kitty

5. Spend more time with my cat, snuggling. She hates being alone. This is the death stare she gave me after finals, trips up north and Christmas.The semester and holidays were as rough for her as they were for me apparently.

6. Make more time for me time. Alone time is important. You get to be as selfish as you want. No judgement.

NYE dinner at home

7. Eat, drink and be merry more, even if it is at home with myself. Treat yourself.

8. More nights in with friends, with a movie, good food and bottle of wine. Bars are overrated and hard to hear your friends talk or yourself think. I'm too young to say that, but it is true. You know it is.

9. Be happy.

All in all these good intentions can be summarized as making more time for the things you love as often and as much as you can or want to because life is crazy and stressful, making it easy to focus all your intentions towards other people or things.

What are you good intentions for 2015?