potato leek soup & coffee cake & babies

I have a confession to make.

I’m not good with babies. I’m not good with children. I’m not one of those girls who goes crazy over every little baby in a stroller passing by and who automatically knows how to pick a kid up and soothe it into a peaceful stupor. I’m awkward and get all weird in front of little people. I don’t know what to say to them and I never know how to play with them. What are you supposed to do with their heads? How rough can I play with them? Why are they looking at me like they want something? Is that real crying or pretend crying? WHERE’S YOUR MOM??

BUT..

Look at this little munchkin!

Maybe it’s because she’s related to me, but I can’t stop staring at her like she’s a pumpkin pie.

This is Taylor. She’s two months old and she was 8.75 pounds when she was born! Sounds traumatizing for mommy but she’s a big healthy girl.

Taylor in her new lamb bunting with mommy and auntie. I may not be good with babies, but this one is too much. Seeing her chubby precious face turned me into a cooing, aww-ing idiot.

It’s hot in here! Get me out!

This is Elijah. He’s Taylor’s big brother and in his terrible two’s.

He refuses to stay still or look at the camera for two seconds. He likes to play hard to get and his favorite toy is the refrigerator door. Mommy’s little helper. I hope he sits still for the camera one day. Look at that dimple!

Taylor sleeping with her daddy.

In other news, besides playing with the babies, my sister came over to make some winter comfort food with me this weekend. We made a broccoli pesto spagehetti, truffle potato leek soup, and a coffee cake.

I went with a classic Julia Child recipe for potage pomantier – or potato leek soup. Can’t go wrong there.

Getting back into baking. It’s going to take some more practice to get back into the swing of things. Good practice for holiday baking.

Happy December! If it’s cold where you are, make some soup. Cuddle up with a baby or run around trying to entertain a shy two-year-old. That’ll warm you up QUICK.

Potato Leek Soup
From Julia Child’s Mastering the Art of French Cooking

1 pound russet potatoes, peeled and chopped
3 large leeks (1 pound), thinly sliced
6 cups vegetable stock
Kosher salt, to taste (I used black truffle salt)
Juice of one lemon
1/2 cup heavy cream
1/3 cup minced chives

Heat canola oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes.

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.

Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt and lemon juice.

Ladle into bowls and garnish with heavy cream and a healthy sprinkling of minced chives.

Cinnamon-Streusel Coffee Cake
Adapted from Martha Stewart

For the streusel topping and center:
3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 sticks cold unsalted butter, cut into small pieces

For the cake:
1/2 stick unsalted butter, room temperature, plus more for pan
1 cups all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon baking soda
Coarse salt
1/2 cup granulated sugar
1 large egg
3/4 teaspoons pure vanilla extract
1/2 cup sour cream

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons whole milk

Make the streusel topping: Mix together flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Refrigerate until ready to use.

Make the streusel center: Mix together remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon.

Preheat oven to 350 degrees. Make the cake: Butter a 8-inch round pan. Sift flour, baking powder, baking soda, and 1/4 teaspoon salt into a bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.

Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 35-40 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.

Make the glaze: Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

blackberry coffee cake

I might have mentioned that summer is over.

FALSE! It’s not over! It’s 90 degrees in LA and this might sound blasphemous when the rest of the U.S. is having shit weather, but I’m SO over summer.

I’m ready to move on past sticky, damp sheets, not being able to sleep at night, feeling like I’m walking through a dry sauna, and burning my under thighs every time I get into my black interior car. I’m tired of seeing people’s butts and floppy bits hanging out all over the place out of their “clothes.” I don’t want to drink margaritas and sangrias and eat any more strawberry summer salads.

I want autumn sweaters! Pumpkins! Spiced cakes and lattes! Blue skies and crisp mornings! Boots! Scarves! Thanksgiving!

I’m not going to miss anything about summer!

Except maybe watermelon. And the beach. And long days with eight p.m. sunsets. And fresh berries.

I crave pumpkin pie year-round, but I still appreciate a good berry cake. Especially if it has cinnamon crumbles all over it.

Blackberry Coffee Cake
adapted from williams-sonoma

For the topping:
1⁄3 cup sugar
3 Tbs. all-purpose flourGrated zest of 1⁄2 lemon
2 Tbs. unsalted butter, melted
1⁄3 cup pecans, finely chopped

For the muffins:
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. ground cinnamon
Grated zest of 1⁄2 lemon
1⁄4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
1 cup buttermilk
2 cups fresh blackberries or 2 1⁄2 cups frozen unsweetened blackberries, unthawed

Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.

To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).

Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

a review of a most gluttonous week

My two major activities as of late:

Eat. Sleep. Press repeat.

At first it was just one of those days. Which somehow turned into one of those weeks. And that kind of bled into two weeks… Maybe it’s because I’ve been a little down as of late. Not quite sure what it is exactly but kind of one of those existential, deep funkity funks. Contemplating questions that don’t really have satisfying answers like “What am I doing with my life?” and “What is in that tupperware in the back of the fridge?”

A troubling void that can really only be fulfilled by…. Food. Lots of food.

asado!

argentinian bbq

spicy potato wedges

mimosa brunch with my favorite ladies

lovelies

jon mclaughlin & sara bareilles at the troubador!

hazy memorial day at griffith

hi char!

30 min wait at the new sprinkles ice cream parlor

sprinkles ice cream!

‘

i got excited and forgot to take a picture of my cherry vanilla

penne a la vodka

Penne a la vodka recipe here

merengues!

chocolate merengues

honey bear suicide at industriel!

industriel in downtown

lady rose cocktail

foie gras bread pudding. don’t judge me. i know it’s cruel… but it’s so delicious!!!!

escargot panini and kennebec fries. bougey sandwich.

quinoa salad – mushrooms, pecans, kale

Also had the amazing Pelmeni with rabbit, mascarpone, pearl onions, truffle oil, sage, and shiitake mushrooms a few days ago. Incredibly delicious.

And when I’m a funk and eating doesn’t help, you know what I do?

I bake. I bake bake bake. Bake that stress into something that I can eat. It’s a wonder I don’t weigh 1000 pounds yet. We’ll get there eventually. One stick of butter at a time.

When you’re stressed you need some guilty pleasures. Strawberry cupcakes with strawberry frosting. That totes taste like strawberry milk. Red lipstick that I bust out when I feel extra fancy. Accidentally matching outfits with Steph Yu. Instant mood uplift. Even though I ruined our picture by admiring my friend-bear. (Photo courtesy of Chinita!)

I feel like a chubby bunny but I think I’m ready to face the world tomorrow. Monday morning, I’m gonna own you.

stephanie, me, & cupcakes! i ruined our only photo :(

Sprinkles Strawberry Cupcakes with Strawberry Frosting
from Candace Nelson of Sprinkles
Makes one dozen

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles’ Strawberry Frosting
Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Directions

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

old-fashioned doughnuts.. driving me mad

I am a perfectionist.

I am not forgiving of my own mistakes. It drives me insane when I do everything right and things don’t go according to plan. I get frustrated, annoyed, and end up chucking half-started projects into the trash.

It’s kind of what happened with these doughnuts.

The plan was to make some amazing old-fashioned cake donuts.

Dreams of moist cake interior encrusted in a crispy sugar-coated shell danced in my head.

I followed the directions to the tee. (Kind of.)

They looked fine coming out of the fryer. I always say you can’t go wrong when you fry something. Twice wrong in one day. Already off to a bad start!

And…

They look so much better than they tasted. Not the texture I was looking for at all! Too bready and dense. Not satisfied whatsoever. For the record, the chocolate glaze was good, though.  I was so deeply unsatisfied, I went for Round 2 the very next day.

And….  I’m still not 100% convinced. They look pretty though, right?

The second batch I feel lukewarm about. “Better than last time” is not what I was aiming for.

Old-fashioned Doughnuts: 2. Jean: 0.

Stupid elusive doughnut!!!! I need some better tips for round 3… Suggestions?

If I did attempt one of these recipes again, I’d go with the second recipe with cake flour and sour cream in it. It was more tender and had that cake, cruller, craggy-topped doughnut I was looking for. My suspicion is that I didn’t heat the oil hot enough, no candy thermometer and all. Deep-frying is still an art I am very, very far from perfecting.

Curse you doughnut!

The perfectionist in me is off crying somewhere. I usually console my failure with fried food but that’s not really working for me right now.

Recipe #1:
Old Fashioned Doughnuts with Chocolate Glaze
makes between 6 and 10 doughnuts

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fresh grated nutmeg
pinch of salt
1/3 cup granulated sugar
1/4 cup plain yogurt
1 large egg
1 tablespoon unsalted butter, melted
vegetable oil for frying

In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.

In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter.  Add the wet ingredients to the dry ingredients and fold together until well incorporated.  The dough will take some smooshing to gather into a dish.  It will be like a slightly more moist biscuit dough.  Wrap bowl in plastic wrap and place in the fridge to rest for 15 minutes.

Place a candy/fry thermometer in a medium saucepan.  Pour oil into the pan until it is about 2-inches deep.  Heat oil over medium-low heat.

On a lightly floured work surface, roll bough to a 1/2-inch thickness.  Cut doughnuts with a 2 1/2-inch round cutter, and cut a hole with a smaller circle cutter.

When oil reaches 360 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side.  Doughnuts will be golden brown.  Carefully pull out, drain, and let rest on towel paper.
Recipe #2
Old-Fashioned Sour Cream Doughnuts with Vanilla Glaze
Makes one dozen donuts and holes

2 1/4 cup (255 grams) cake flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup (100 grams) sugar
2 tablespoons butter flavored shortening
2 large egg yolks
1/2 cup (4 fluid ounces) sour cream
Canola oil, for frying

In a bowl, sift together the cake flour, baking powder, salt and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the shortening and sugar together until sandy. Add the egg yolks and mix until light and thick.

Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour, scraping the sides of the bowl down as necessary. The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the chilled dough to about 1/2 inch thick. Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking.

Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn.

Let drain on a paper bag to soak up the excess grease.

Vanilla or Chocolate Glaze

1 1/2 cups powdered sugar
3 tablespoons milk or water
2 teaspoons pure vanilla extract
For chocolate glaze add: 4 tablespoons unsweetened cocoa powder

In a medium bowl, whisk together powdered sugar (and cocoa powder if making chocolate glaze.) Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in glaze and let rest to harden slightly.

blueberry picking & pancakes

Further affirmation that summer is here… it’s berry season.

Hello, Pacific Blues!

I spent Tuesday at Underwood Farms picking blueberries with my friend, Jenn. We hit the road first thing in the morning, got our sunscreen on, and spent the morning picking away. I think it’s still early in the season so there were a lot of green berries as well, but we didn’t have any problem filling up the two-pound containers. I think if I hadn’t been so busy stuffing my face, I could have easily walked away with four pounds of the blue stuff. I was sad I forgot to bring my camera, but luckily, Jenn brought her’s. I stole her photos for blogging purposes. Thanks friend!

underwood farm market – homegrown, sustainable produce!

The farm was too cute! They have two locations – one in Moorpark where you can pick all sorts of homegrown vegetables and fruits and the one in Sovis where they have seasonal blueberries, raspberries, and blackberries. They bring in all the produce to the little farm market in front of the berry field so I picked up some amazing parsley while I was at it. They even have chickens, goats, and a hilarious looking alpaca.

We were laughing at it – I’m pretty sure we hurt it’s feelings. Poor guy.

pygmy goats

goats like high altitude!

If you live anywhere in SoCal, I highly recommend going berry-picking here. At only $3.99 a pound, they really are a steal considering they usually sell at the store for about $3 a pint. And they’re sustainably grown, local, fresh, plump, and much juicier than any supermarket blueberry.

Jenn and I agreed that these blueberries really had a BLUEBERRY flavor. Not just sweet or fruity, but that intense blueberry taste that you don’t usually get from regular berries. So flavorful. Can’t stress it enough. Tres merveilleux!

I considered making blueberry preserves but looking at them now… What a waste that would be! They’re so sweet all on their own, I don’t think there’s a reason to load them up with extra sugar. I’ve just been rapidly decreasing the size of my berry stash. Blueberry crack. Mmmmm…

berries!

I threw some into a buttermilk pancake batter for breakfast for the old man. The biggest culinary compliment in our house is when my dad approves of something. What a freaking picky eater. And… he loves these pancakes.

On a hot griddle

I tried to make ricotta pancakes for him a few weeks ago using a different recipe and he ordered me never to deviate from my original recipe ever again.

I’ve made this recipe plain and with chocolate chips, extremely versatile. I think we all agree that plain buttermilk is still our favorite, but this blueberry version is great, too. Probably because the blueberries are so awesomazing! We’re already on the last quarter of the box….. Should have picked more. Dangitall.

Fluffiest Blueberry Buttermilk Pancakes
yields 14-16 medium-sized pancakes

1 1/2 cup milk
4 tablespoons white vinegar (or replace the milk and vinegar with 2 cups buttermilk)
2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
4 tablespoons butter, melted
cooking spray

1 1/2 cup fresh blueberries

Combine milk with vinegar in a large bowl and set aside for 10 minutes to “sour”.

Combine flour, sugar, baking powder, baking soda, and salt in separate mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until only slightly lumpy. Be careful not to overmix! It’s okay to leave a few little lumps in your batter, you will have a much more tender pancake.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/2 cupfuls of batter onto the skillet. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.  Cook until bubbles appear on the surface and bottom is golden, about 1 minute. Flip with a spatula, and cook until browned on the other side.

Serve warm!

My family likes them with agave syrup and big cup of steaming black coffee.