Comfort Me with Pumpkins

When I read Ruth Reichl's Comfort Me with Apples, many of the recipes in the book caught my eye. There was one, however, that jumped off the page and into my heart: Swiss Pumpkin. Not too long after finishing the book, I heard Reichl tell Terry Gross how to create the very same dish in an interview on NPR. That was almost a year ago, but the recipe lingered in my mind. At the store recently, I spotted a tiny pie pumpkin and snatched it up immediately. Swiss Pumpkin, at long last!

The first step is to toast some crusty bread. I threw bread cubes under my broiler for a few minutes.

Next, hollow out the pumpkin as you would do with a jack-o-lantern.

Fill the pumpkin with layers of toasted bread and nutty Swiss cheese (I used gruyere).

Fill it to the brim before pouring heavy cream (or half cream, half chicken stock) into the pumpkin. Sprinkle with salt, pepper, and nutmeg. Place the top back on, lightly oil the outside of the pumpkin, and bake at 300 degrees F for two hours.

Scoop out the insides, including the pumpkin flesh. It is very rich, so it's best served as a side with a leafy salad, roasted broccoli, or something equally light, green, and healthy.

Hats off to Ruth Reichl for this decadent fall treat!

Please don't forget to vote for me for Project Food Blog!

Foodbuzz Project Food Blog 2010: Voting Opens Today

I have made it to the next round of Project Food Blog! Thank you to everyone who voted and supported me in the last round. I am calling upon all of you again to help me make it to round three. At 9 a.m. (EST), voting will open.
You can visit this link to vote for me. Once you reach that site, click the little yellow ribbon that says, "Vote!" It will take you to a screen with my second entry, and you will see a little heart and the words, "Vote for this entry." Click on the heart, enter your e-mail and pw, and you will have helped me get one step closer.

Thank you for supporting me in this challenge!

Project Food Blog 2010: The Classics

I stared at the shelves of international cookbooks for ten minutes before I spotted a colorful binding and the words, “The Food of India.” I flipped through the glossy pages, which are filled with beautiful photographs of Indian markets and purveyors. The recipes include in-depth explanations of ingredients and methods. I closed the book and stood in the aisle thinking, how do I know if these recipes are authentic versions of these dishes, and not Americanized interpretations? I flipped through ten more Indian cookbooks before I decided to trust my instincts and buy the first book. Next stop, an Indian grocery store.

As I stood in the checkout line of the tiny, yet well-stocked Indian grocery store down the street, I looked down at the contents of my plastic shopping basket: cardamom seeds in their pods, a bright yellow bottle of ghee, and little bags of flours I had never heard of or seen before.  Soon after reaching the front of the line, the gentleman ringing up my purchase noticed the thick cookbook I had wedged under my arm, and asked to see it. He flipped through the pages, admiring the content and pointing out signs in his native language. “Excuse me, would you mind looking at the recipe for Murgh Makhani (Butter Chicken) and letting me know if it looks, um, authentic?” I asked. He chuckled and then obliged. “There are lots of variations, based on the region you live in or how your mother prepared it, but this looks good,” he said. Then he packed up my haul and encouraged me to cook my way through the entire book. There are variations. Great. I really wanted this to be authentic.

I began to think about authenticity, as it relates to food. Is there an authentic version of classically American dishes, like clam chowder, macaroni and cheese, or Thanksgiving stuffing for instance? Arguably no. Variations not only exist in every cuisine, they are an important part of the history and culture of a nation’s food.  What appealed to me most about cooking Indian food was using new spices and ingredients to create something unlike anything I have cooked before. This made my experience both meaningful and educational.

The evening I cooked Indian food, I learned how to make my own garam masala spice blend, make a version of naan using a screaming hot oven and a cast-iron pan, and to cook with ghee. After all of the spices had been ground, the bread had been “fired”, and the basmati rice had been cooked and fluffed, I was incredibly proud of the results. Authentic or not, the butter chicken I created was warm and rich. I used wedges of hot naan to mop up every last bit of the sauce. I am excited to re-visit this cuisine very soon. I may even start coming up with my own variations.

Here Comes Fall

It's officially Autumn! Eat up the last of those tomatoes...

I'm serious. They'll be gone soon.

One last glance...

Mmm...apple pie, baked apples, apple dumplings, apple cider, tarte tatin, applesauce, apple butter...

I happen to like decorative gourds and mini pumpkins.

Hit up your Farmers' Market for fall inspiration!

Foodbuzz Project Food Blog 2010: Voting Opens Today

I am competing to become the Next Food Blog Star. In just a few short hours, voting will open for the first challenge. Entries will be voted on by my Foodbuzz Featured Publisher peers and rated by a panel of judges:
Dana Cowin
Editor-in-Chief of FOOD & WINE Magazine
Nancy Silverton
Founder La Brea Bakery, Co-owner Mozza
Pim Techamuanvivit
Author of ChezPim.com and The Foodie Handbook

Who else can vote? You, of course. If you are not a featured publisher, visit foodbuzz.com and make an account.  
Here's how:
1. Look over to your right (directly under a photo of  chandelier that says Charm & Salt) and click that little orange bar in my project food blog widget, or click here. It currently reads, "See My Profile," however, in a few hours it will read, "Vote for Me." Voting opens at 9:00am EST.
2. After you click the link, you should be prompted to create an account, which you can do simply by making up a username, entering your email, and creating a password.  

Please vote for Charm & Salt!

Project Food Blog 2010: Ready, Set, Blog!

Food, and cooking, are sources of great joy in my life. In the last few years, I have grown to appreciate the culinary world in a way I never thought I would. In addition to amassing a collection of beautiful cookbooks and allowing stacks of cooking magazines to pile up, I have spent huge chunks of time devoted to watching television shows focused on great chefs and aspiring ones. I have read dozens of books about attending culinary school, about what it takes to run great American and international restaurants, and about how one finds him- or herself writing restaurant reviews for The New York Times. I have hosted a cooking show, in college, called Everyday Gourmet. I have read websites and blogs and the Food section of major newspapers for years. Oh, and now I have my own little food blog.

Charm & Salt has been an incredible outlet for me to share and show my love of food and cooking to my friends, to my family, and to complete strangers.  I have also come to realize that working and blogging in my kitchen, and in any kitchen, has taught me lifelong lessons that I never anticipated including patience, how to ask for help, improvisation, how to fix a disaster, breathing, reading directions in their entirety, and not to apologize (as frequently) when things don't go exactly according to plan.

As a food blogger, I am still learning a great deal about photography, web design, and most importantly, cooking. Perhaps that is what is most fulfilling, and what ultimately defines me as a food blogger--my interest in a never-ending culinary education. There is always a new skill to learn, a new technique to master, an ingredient to use in an innovative way, etc. Seasons change, trends change, and recipes, flavors, and taste go in cycles. I relish the change, and the opportunity to learn and grow.

As summer comes to a close, I am so looking forward to pureeing pumpkins and squash, roasting chickens with rosemary and sage, baking with apples (like the recipe pictured here), and planning a menu for Thanksgiving. I am excited about the new volumes of magazines that will soon litter my apartment. I am also anticipating the slew of predictions about the new trends in food for 2011. I will be here, in my cozy apartment kitchen, or in my parents' well-equipped kitchen, or in Jack's ill-equipped kitchen peeling, chopping, sauteeing, baking, seasoning, tasting, blogging, and learning.

I will be doing it always with a pinch of charm, and a dash of salt.

Pepper Popper

Jack and I are heading south for the Auburn-Clemson game this weekend. Part of the festivities will include a major tailgate. My introduction to SEC football occurred last year: I attended the Auburn-Ole Miss game (Auburn won!) and the Iron Bowl (Auburn almost won!) and was almost immediately hooked.  I have seen my fair share of college football (at William & Mary and Stanford, in particular) and frankly nothing could have prepared me for my first SEC game. Students were decked- I mean decked out in school colors. No T-shirts and jeans here; Girls look perfectly coiffed and color-coordinated, and boys dress more like they're going to church than to a football game. I've since read a handful of articles/blogs related to girls preparing for gameday by stocking up on dresses, boots, headbands, pearl earrings, and ballet flats in appropriate hues of orange, navy, crimson, etc.

One of my favorite parts of any football game is always the tailgate. The tailgates that Jack's family throw at Auburn are big, exciting, and overflowing with incredible food and libations, not to mention wonderful company. Stuffed, grilled jalapeno peppers are in the mix at said tailgates, and I am not one to turn down a little bite of heat.
I have since made many variations of these little grilled peppers. Stuff these little fire vessels with cheese, vegetables, crumbled sausage and bacon, or pretty much anything you have on hand. The boys I made this particular batch for insisted I leave the seeds in the peppers. Needless to say, I maybe should have removed at least some of the seeds. They were still delicious. We picked up red and green jalps from the Charlottesville City Market, packed them to the gills with extra sharp cheddar and a little bit of cream cheese, and made an impromptu pepper holder out of extra sturdy foil. Bring these to your next tailgate. They're bound to be a spicy and welcome addition to the spread.

War Eagle!

 

Gnocchi Revisted

Yes I've made and featured the gnocchi from the Bouchon cookbook before, but it is frankly the only gnocchi I enjoy. Plus, this is a perfect summertime preparation of what I consider a traditionally heavier Fall dish. The light gnocchi pillows are packed with flavor due to the addition of Dijon mustard and a medley of freshly cut herbs.   Sliced and seeded zucchini, summer squash, and brightly colored heirloom tomatoes provide additional textural elements to this dish. It's finished with sage brown butter, need I say more?

 The gnocchi dough. It comes together in a snap, I promise.

 Then you add in eggs, herbs, mustard, and seasoning.

 Whip it up and throw it into a pastry bag to rest for 30 minutes.

 Resting gnocchi.

 Then you cook it quickly in boiling water. Just snip off little bite-sized pieces of the dough.

 Let the gnocchi rest again for a bit.

 Don't they look like little jewels?

 Sauteed veggies, homemade gnocchi, and sage brown butter: worth the effort, in my humble little opinion.

Flexing My Mussels

In case you haven't heard, mussels are a big deal in DC. The city boasts a slew of restaurants that offer up these tasty mollusks in all sorts of preparations. Blue cheese and bacon; Thai coconut curry; and Chorizo and grain mustard are among some of the versions I've read about and seen on menus. I am partial to hearty, tomato sauces or garlicky white wine and butter preparations. Steaming bowls of these suckers isn't the only way to dish them up, though. Try them over pasta, in cold seafood salads or with garlic herb butter, breadcrumbs and a quick roast in the oven (seen here). I found this recipe in the Washington Post, and not surprisingly it was plucked from a great Belgian place in DC called Et Voila! In the recipe they recommend serving it along side crispy bread and a Hoegaarden, but  I imagine you will be just as happy forgoing the bread if you have plenty of lemon. Beer is great with this dish, sure, but so is crisp white wine.  Enjoy!

Foodbuzz 24x24: Little Bites, Big Flavors

 I was very lucky to be selected for the Foodbuzz 24x24 program this month! Foodbuzz sponsored a lovely meal for my family and a few of my close friends. Part of the mission this month with the 24x24 program was to raise Ovarian Cancer Awareness on behalf of Electrolux. The theme for my meal was Mini Bites a.k.a. Amuse Bouche a.k.a. what my grandfather dubbed, "a little bit of alright." I took classic dishes and miniaturized them in fun and fanciful presentations.

Everything was mini, except of course the cocktails. Guests indulged in rum punch and bourbon sidecars.

In an effort to recognize Ovarian Cancer prevention, guests were encouraged to wear teal.

The first course: Gruyere Toasted Cheese Sandwiches on Homemade Bread with Roasted Tomato Basil Soup.

Simple, elegant, and very tasty.

Perfect for dipping and sipping.

The second course: Chicken B'Steeyas.

A delectable Moroccan dish made with chicken, turmeric, cinnamon, and ginger wrapped in flaky phyllo dough.

One bite wonder.

The third course: 3-cheese Macaroni and Cheese with Freshly Snipped Chives.

Savory, texturally appealing, and well-received.

The fourth course: Tomato Salad with Lemon Dijon Vinaigrette.

A little bite of heaven.

The fifth course: Truffled Cheese Burgers with Horseradish Mayo on Homemade Poppyseed Buns.

A stand out!

The sixth course: Homemade Tuile Ice Cream Cones with Selected Ice Creams.

A sweet two bites.

The seventh course: Red Velvet Cupcakes

Guests raved about the cream cheese frosting.

The eighth course: Peach Lattice Pies

Almost too cute to eat!

Thank you Foodbuzz and Electrolux! This miniature party was big fun!