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Brussels Sprout Soba Salad with Fish Sauce and Mint

I’ll just come right out and say it: This is a David Chang recipe.

Really, all I did was take his genius recipe and fiddle with it a bit. I made the sprouts and the sauce, mostly to his specifications. Then, I made some buckwheat soba noodles according to the package directions. Lastly, I tossed the soba noodles with the sprouts and sauce. It wasn’t rocket science, but it did make for a quick and tasty dinner.

Since I didn’t deviate much from the original recipe, there’s no point in posting it here. If you want to know how to make David Chang’s amazing Brussels Sprouts with Fish Sauce and Mint, just head on over to Food & Wine Magazine. However, I will leave you with a few notes on my adaptation of the recipe.

brussels sprout soba salad with fish sauce and mint | rosemarried.com

If you plan on making this Brussels sprout soba salad, here are a few notes:

*First off, this recipe translates nicely into a cold soba salad. In addition to making Chang’s sprouts, you just need to cook up a few buckwheat soba noodles (according to package directions) and toss the sauced sprouts with the noodles. I let the noodles and sprouts cool a bit, and ate the salad at room temp. However, the cold leftovers the next day were even better.

*I found Chang’s recipe to be a litttttttle too fish saucy for my tastes, so I dialed back the fish sauce just a bit and upped the lime juice. I also added thinly sliced green onions to the salad, for kicks.

*The spicy rice crispies are awesome. Don’t skip this step. Make them. Just don’t toss them in/on the salad until you’re ready to serve or they’ll get soggy.

*I didn’t have a red chile on hand, so I substituted a jalapeño  from my garden. This was a great idea in theory, but that particular jalapeño was face-meltingly spicy. Thankfully, I didn’t put the whole darn pepper in the sauce (otherwise, it would have been completely inedible).

*The recipe on Food & Wine calls for ‘boiled’ Brussels sprouts, but doesn’t specify any boiling instructions. In my opinion, you really don’t want soggy/overcooked Brussels sprouts! I just blanched mine in boiling water for 2 minutes, then doused the sprouts in an ice bath. This just softens the sprouts and gets them ready for a good charring in the skillet!

And, that’s all I gotta say about this Brussels Sprout Soba Salad! It’s a spicy and simple weeknight meal, full of interesting and unique flavors. Bonus: it tastes even better the next day. Do it!

 

Peach Cornmeal Skillet Cake with Lavender

I’ve made this recipe a couple of times now, and finally took the time to stop and snap a couple of photos. That’s the problem with delicious desserts, you see. They disappear far too quickly to take photos.

Truth be told, however, this isn’t the most photogenic of cakes. Granted, this recipe is an adaptation of a Martha Stewart recipe. Of course, her version looks absolutely stunning. The peach slices are arranged with care, each one placed perfectly in line. The cake is baked in a skillet, but then is turned out onto a gorgeous serving board. It’s a Martha masterpiece.

peach and cornmeal skillet cake | rosemarried.com

My version isn’t nearly as pretty as Martha’s. And my baby bump accidentally made an appearance in most of the photos. Oops.

 

But, let’s be honest. Who has the time or the energy for that? I certainly don’t.

You know what I did? I sauteed the peach slices in a lot of butter (and sugar!) and left them in the bottom of the skillet. I didn’t arrange them whatsoever. I poured batter on top of the peaches and baked the cake. Then, I ate the cake straight out of the skillet. And you know what? It was damn near perfect. The cake was buttery and moist, and just bursting with juicy summer peaches. The lavender was subtle, yet present, and added a unique and surprising flavor to the cake. It was fantastic.

Sure, it might not be as pretty as Martha’s version, but that’s fine by me. I want to cook attainable food that tastes good. The reality is that most of us are busy people with jobs, kids, pets, sports, mortgages, and all sorts of other responsibilities. We simply don’t have the time to arrange peach slices in concentric circles. And that’s ok.

There’s a time and a place for pretty cakes with pretty peach slices. But there’s also a time for peach cornmeal skillet cakes that are simple, easy, and totally delicious. This is one of those times.

peach and cornmeal skillet cake with lavender | rosemarried.com

Peach Cornmeal Skillet Cake with Lavender

Serving Size: 8

Ingredients

  • 1 stick (plus 3 tablespoons) unsalted butter, room temperature
  • 1 cup light brown sugar
  • 3-4 ripe peaches (skins on), sliced into 3/4″ wedges
  • 1 cup coarse yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons dried lavender
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a 9″ or 10″ cast iron skillet, melt 3 tablespoons of butter over medium heat. When butter is bubbling and melted, add in peach slices, nutmeg, and 1/4 cup of the brown sugar, and stir to coat. Reduce heat to low, and allow peaches to cook until most of the juice has boiled off and peaches are beginning to caramelize, about 10 to 12 minutes. Remove from heat.
  3. In a small bowl, whisk together the flour, baking powder, lavender, and salt. In another bowl, beat the remaining butter with 3/4 cup of brown sugar on high speed. Beat until fluffy, about 2-3 minutes. Reduce the speed to medium, and add in the eggs, one at a time. Scrape the sides of the bowl occasionally, and add in vanilla and cream.
  4. Next, pour in the the cornmeal mixture, stirring just to combine. Pour batter over peach slices, using a spatula to spread the batter evenly.
  5. Bake for 20-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove skillet from the oven, and allow cake to cool at least slightly before serving. (I highly recommend serving this cake with a heaping dollop of homemade whipped cream. It’s downright dreamy.)

Notes

Adapted from Martha Stewart

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Buckwheat Zucchini Muffins

I recently received a copy of Erin Scott’s new cookbook,  ”Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore“. I’m not gonna lie, I was a little hesitant about the book at first glance. For starters, I love gluten. I have no known gluten allergies or intolerances (pizza is my favorite food group!), thus, I have no need for a gluten-free cookbook. Secondly, the word “yummy” just bugs me. It conjures up images of Rachael Ray and overly perky Food Network hosts, and I just don’t like it.

So, then, when I finally opened the book, I was pleasantly surprised. The book is brimming with beautiful photographs and creative recipes. And while the book is written from a gluten-free perspective, it certainly has recipes that appeal to all types of diets.

buckwheat zucchini muffins | rosemarried.com

 

While there were a lot of standouts in the book – such as Black Rice PuddingSavory Custards with Wild NettlesMussels with Rosé, Leeks, and Mustard - but I decided to start with her simple and lovely recipe for Buckwheat Zucchini Muffins.

The recipe stood out to me, as it’s such a unique twist on a typical zucchini muffin. Made with buckwheat flour, coconut oil, honey, and molasses, these muffins pack a flavorful punch. They’re a great way to use up extra zucchini, and they are officially my new favorite summer snack.

Yummy Supper’s version of the recipe uses a combination of oat flour and buckwheat flour, and is gluten free. I didn’t have any oat flour on hand, so I substituted all purpose flour. Thus, my version of this recipe contains gluten. However, the recipe is easily adaptable depending on your dietary restrictions!

buckwheat zucchini muffins | rosemarried.com

 

Buckwheat Zucchini Muffins

Serving Size: Makes 1 dozen muffins

Ingredients

  • 2/3 cup buckwheat flour
  • 1/2 cup all purpose flour (Can sub oat flour if GF)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 2/3 cup honey
  • 1/3 cup coconut oil
  • 2 heaping tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1.5 cups shredded zucchini, strained or patted dry with a towel
  • Optional: 1/2 cup chopped walnuts, almonds, or hazelnuts

Instructions

  1. First, combine the honey and coconut oil in a small pot. Heat over medium-low heat until oil and honey are melted. Stir to combine and set aside to cool.
  2. Preheat oven to 350 F. Line a muffin tin with paper muffin cups.
  3. In a small bowl, mix together the flours, salt, baking powder, baking soda, and spices.
  4. In a large bowl, whisk the eggs together with the honey and coconut oil mixture. Whisk in molasses and vanilla. With a spatula, stir in the dry ingredients until combined. Fold in the zucchini (and nuts, if using).
  5. Pour your batter into the lined muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool on a wire rack.
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Ingredient Spotlight: Percebes!

It’s not often that I am presented with a food or ingredient that is completely foreign to me. I consider myself to be a well-rounded and adventurous eater and I’ve tried a lot of different things in my lifetime. (I lived in Alaska, for crying out loud. We wild game of every shape and size. Have you ever eaten bear chili or moose burgers? I have.)

However, last weekend I was invited to try percebes at Lincoln. I had never even heard of percebes, let alone eaten them. I was intrigued. I’ve never known Jenn Louis to steer me wrong, and if she was excited to prepare and serve percebes, I was excited to eat them.

First off, you might be wondering what on earth I’m talking about. Percebes?!

Percebes at Lincoln PDX

 

 

Let me explain. Percebes  - also known as goose barnacles, gooseneck barnacles, or stalked barnacles – are crustaceans that grow on rocks and debris in the ocean. While gooseneck barnacles can be found in Oregon, Jenn and the Lincoln team source the best possible barnacles, which come from British Columbia. And, yes, it should go without saying that percebes are strange and bizarre looking little creatures. While they may be strange to look at, however, percebes are completely and totally delicious.

At Lincoln, percebes are prepared simply and beautifully. The barnacles are quickly poached in boiling water, and are served with lemon wedges and herb and garlic olive oil. The texture is something akin to a clam, but the flavor is more along the lines of fresh shrimp. The texture is chewy, but not overly so. They’re fresh and wonderful and they taste like the sea. They’re honestly unlike anything I’ve ever had.

All of that to say, percebes are a rare and unique ingredient, and I highly encourage you all to pop into Lincoln in the next few weeks and give them a try for yourself. (Lincoln should have percebes on the menu for the next few weekends, depending on availability. You can always call ahead and inquire!)

A huge thank you to Jenn Louis and the Lincoln team for introducing me to a tasty new creature. While my meal was comped, all opinions expressed here are my own.

 

 

 

Zucchini and Corn Skillet Sauté

So far, I’ve craved the following things during pregnancy: apricots, deli macaroni salad, blueberries,  cookies n’ cream ice cream, chocolate chip cookies, macaroni and cheese, french onion dip (and potato chips), grapes, s’mores, brownies (from a box), peaches and cottage cheese, and cereal. (I’ve been eating a lot of cereal.)

Sadly, there have been zero vegetables on the cravings list. If it weren’t for my garden, I probably wouldn’t be eating any vegetables whatsoever! It’s not that vegetables sound bad, I just don’t have a strong inclination towards them. I could take them or leave them. (I just want fruit. And ice cream. And cereal.)

Thankfully, my garden won’t let me get away with a fruit/cereal/ice cream diet. My garden is exploding with summer produce right now – cherry tomatoes, zucchini, basil, snap peas, lettuce, spinach, cilantro, carrots, green onions, etc – and I can’t let it all go to waste. So, when I do finally get around to cooking and/or eating vegetables, I am reminded of the fact that I really do love them. Especially in the peak of summer season, there are just so many wonderful vegetable options. They’re bright and crisp, full of flavor and nutrients.

So, even if I don’t particularly crave veggies, I’ll keep eating them because I know they’re good for me and the baby (and my garden keeps pumping out more of them!). And you know what? It’s dishes like this zucchini and corn sauté that will keep me coming back for more.

(A quick note about the recipe: while I prefer making this in a cast iron skillet in the oven, you could totally cook this on the stovetop. I just like the way the veggies caramelize and cook evenly in the oven. But, it’s really hot outside and you might not want to turn on your oven. In which case, I think it’s totally fine to cook this recipe on the stovetop!)

zucchini and corn skillet sauté with parmesan and basil | rosemarried.com

Zucchini and Corn Skillet Sauté with Parmesan and Basil

Serving Size: 4-6 (as a side), 2 as a main course

Ingredients

  • 1 medium zucchini, cut into small cubes
  • 1.5 cups fresh corn kernels
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup cherry tomatoes
  • Handful of fresh basil leaves
  • Freshly grated parmesan cheese
  • Salt & freshly ground pepper, to taste
  • 1 tablespoon sherry vinegar

Instructions

  1. Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to preheat. Once skillet is hot, add in butter, shallots, and garlic and give a good stir. Place back in the oven for 3-5 minutes.
  2. Remove skillet form oven and toss in corn and zucchini. Stir to coat, and add a bit more butter if needed. Add a dash of salt and pepper. Place skillet back in the oven and cook for 5-10 minutes, stirring once or twice.
  3. Once zucchini and corn are just starting to brown, remove from the oven. Stir in cherry tomatoes and sherry vinegar. Top with thinly sliced ribbons of fresh basil and a healthy sprinkling of finely grated parmesan cheese. Taste, and add more salt and pepper if needed.
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The Latest and Greatest: A Cookbook, A Weekend on the Umpqua, and Grilled Brussels Sprouts.

I blinked and found myself smack in the middle of July.

It’s 95 degrees and I’m 6 months pregnant, and I’m trying my darndest to not be crabby about it. I’m gobbling up summer berries like a crazy woman. I cannot stop eating cherries, apricots, and blueberries. I bought a kiddie pool (when my niece was in town visiting), but I’ve got zero qualms about sitting by myself in the kiddie pool in the backyard, with a popsicle in hand.

umpqua

As for this coming weekend, you can find me at a cabin on the Umpqua River. I’ll be cooking food for 30 people (the wonderful peoples of Juliet Zulu) for 4 straight days. It’ll be simultaneously exhilarating and exhausting, challenging yet fun. (I’ve never done a seafood boil for 30 people, so wish me luck!)

In other news, I’ve been collaborating on a cookbook with my friend Jenni! We are self-publishing a mini cookbook, called “A Midsummer’s Feast“, and it should be available soon (fingers crossed)! For now, here’s a little behind-the-scenes video about the making of this little cookbook:

 

Last, but certainly not least, my recipe for Grilled Brussels Sprouts with Whole Grain Mustard has received a lot of attention lately. I’ve always loved this recipe, but am thrilled that the internet seems to love it as well. This recipe was recently featured on Buzzfeed (“27 Delicious Recipes to Try on Your Next Camping Trip“) – and on AllParenting.com (“Great Grilled Veggies“).

 

 

Strawberry Cream Pie

This pie is the best pie ever.

I know that’s a bold statement, but I am telling you the truth. This strawberry cream pie is just the best. It’s simple, seasonal, and it’s absolutely beautiful.

Northwest strawberries are at the peak of their season right now, and so they are remarkably plump, sweet, and juicy. They don’t need any doctoring or sweeteners, they are perfect just as they are. They are especially perfect when piled atop a sweet cream filling and a homemade almond and graham cracker crust.

This pie is essentially a no-bake pie. The only thing that requires baking is the crust, which bakes for a whopping 12 minutes. The pie comes together quickly and painlessly, and the end result is marvelous. I mean it when I say this pie is perfect. I cannot stress that point enough.

strawberry cream pie | rosemarried.com

Strawberry Cream Pie

Serving Size: 8

Ingredients

  • 3/4 cup almonds
  • 1/2 cup salted butter, melted
  • 1 package graham crackers (or 1.5 cups graham cracker crumbs)
  • 1/4 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 4 oz. cream cheese, room temperature
  • 6 oz. mascarpone cheese
  • 1 cup powdered sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • The zest of 1 lemon
  • 1 pint fresh strawberries, washed and sliced in half

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
  2. In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.
  3. Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, mascarpone, powdered sugar, sour cream, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.
  4. Gently spread the filling over the graham cracker crust. Place sliced berries atop the cream mixture. (You can artfully arrange them, but I prefer just to heap them on top.) Chill pie for 6-8 hours before serving.

Notes

Adapted from Cookooree.com

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