Harvest + Urban Gardening

In addition to Patty's farm-fresh Banty and brown eggs I brought home on Friday, I also received a bunch of green onions from her garden! (Thank YOU, Patty) Due to this bounty, I'm planning on making two quiches with baby Portobello mushrooms, gouda and green onions on Sunday (one for Patty and one for me). I also have some more biscuits to make since it's time to use the plain yogurt in my fridge. I'll freeze those bad boys and then have them on the ready when guests or carb-cravings strike.

This afternoon I planted chives, sweet basil and cilantro in containers. In my little clay-based (ugh!) flower garden, I planted larkspur, pinwheel zinnias, wildflowers, and California poppies.

I have a feeling I didn't plant the flowers far enough apart, so I may need to thin them out when seedlings begin to show. My mint is already flourishing (I planted it last year) and Dave can't wait to make homemade mint-dark chocolate chunk ice cream. I love steeping iced tea with fresh mint while Dave loves making mojitos. I'm sure I'll plant something next weekend too... If only I had better soil and a place to put a compost bin!

Photo Credit: I created the "Polaroid effect" of California poppies with Picnik.

How to Win Friends & Influence People One Pecan Shortbread Bar at a Time

Even though it's Wednesday and I'm pressed to grade several papers for the class I teach and projects for the class I help another professor with, I think it's time to share my secret weapon: pecan shortbread bars.

Whatever the stakes, however grumpy colleagues, friends or family might be, these bars are surefire squares of happiness, barring any anti-nut-lovers. The first time I ever made this recipe I was living in Tucson, Arizona. Generally speaking, I don't recommend baking in Tucson beyond March until November. Nature's oven is quite enough! In any case, I really messed up the first batch because I didn't have the appropriate equipment: namely an 18 x 12 x 1-inch baking sheet. So, my shortbread was way too thick and the pecan mixture dripped over the pan and onto the oven.

Fast forward four years later, and, I'm happy to report, that silicon bake ware makes this treat a cinch! That and, my sous chef nee boyfriend, Dave operates a mean food processor when it's time to coarsely chop two pounds of pecans.


So, without further ado, here's the recipe I fully endorse a) if you're not too much of a perfectionist and know that maybe the first try may be a little messy, b) you acquire two pounds of pecans without having to take out a small loan, and c) you're not trying to bake something in 30 minutes or less. Rachael Ray I am not.

Pecan Squares
by Ina Garten, The Barefoot Contessa

Makes 20 Large Squares

Crust
1 1/4 pounds unsalted butter, room temp
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping
1 pound unsalted butter
1 cup good honey (I love Tupelo but I use Trader Joe's clover honey)
3 cups light brown sugar, packed
1 teaspoon grated lemon zest (I put in 2 tsps since I had no oranges)
1 teaspoon grated orange zest (delish!)
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Preheat oven to 350 degrees.

For directions, click here.

A word about corn syrup: Avoid it like the plague. Seriously. Don't listen to those on Ina's site who extol its virtues. Honey makes this dessert, as does the lemon and orange zest. Trust me. My English department and writing-center colleagues would not lead you astray. Trying to turn these bars into pecan pie is like making a sunny outdoor picnic go indoors. Just don't do it; sacrifice, and buy the honey.

In other news, my good friend and colleague Patty has brought farm-fresh eggs to work. I keep forgetting to take this bounty home--I don't know why--but I'm excited to use these eggs for a quiche or custard or cookie that I can then regift to my work-day friends. I also am hankering for homemade granola, so stay tuned and let me know if you have suggestions, requests or gripes.

A Wink and A Wave from the Calvacade

Last weekend, as in a week ago, I baked yogurt biscuits and roasted Brussels sprouts. I invented a chicken-pinto-bean-sake soup and made roasted garlic and potato pierogies with Dave, my unflappable, generous boyfriend (yes, he really is that nice). I was on a baking-cooking frenzy. I drank red wine and slept late. I was unstoppable and fully sated.

This weekend I did absolutely nothing, which is fitting given the fact that I started this little experiment in bake-blogging (it's a verb) because of an essay I wrote about procrastination-baking (also a verb).

So I offer up last weekend's twofer (as in two-for one) recipes on a Monday night. A candle is burning, but only one wick. My little cat Nora purrs in my lap as I type this. I have a chance to simply be present, and it feels nice.

Yogurt Biscuits
by Mark Bittman, How to Cook Everything

Makes 9 or more biscuits

Time: 20 or 30 minutes

2 cups all-purpose flour
1 scant tsp. salt
3 tsps. baking powder
1 tsp. baking soda
5 tablespoons cold butter
1 cup plain yogurt

1. Preheat oven to 450 degrees F.
2. Mix dry ingredients together in a bowl. Cut the butter into bits and pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them again. All butter should be thoroughly blended before proceeding.
3. Use large spoon to stir in the yogurt, just until mixture forms a ball. Turn dough onto lightly floured surface and knead (10 times or so).
4. Press a 3/4-inch-thick rectangle and cut into 2" rounds with your favorite juice glass (or if you're really serious, a biscuit cutter). Place rounds on a greased baking sheet. Makes approximately 9 generous biscuits, probably more.
5. Bake 8 minutes (7-9), or until biscuits are golden. Serve within 15 minutes with honey and reggae music (my note, not Mark's).

Crispy-Edged Roasted Brussels Sprouts
by Molly Katzen, The Vegetable Dishes I Can't Live Without

Serves 4

Time: 15 to 20 minutes (maybe less depending on your knife skills; mine are sub par)

1 tbsp. extra-virgin olive oil (more is better)
4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if small)
Kosher salt (I don't think it's optional, but Molly does)

1. Preheat oven to 425 degrees F.
2. Place Brussels sprouts cut-side down on an aluminum-foil lined baking sheet that has been pre-coated with olive oil.
3. Place the tray in the oven for 10 minutes. Shake tray or redistribute sprouts so that their surfaces can come into contact with the hot olive oil.
4. Roast for another 5 minutes or until taste tells you that the sprouts are done (crispy, fragrant goodness).
5. Remove tray from oven, cool for 5 minutes and enjoy hot. Sprinkle salt on while sprouts are cooling.

Enjoy!