Miso Edamame Hummus w/ Baked Furikake Sweet Potato Chips

How do new moms get any work done? I'm currently in Maui and am 100 percent in love with my best friend Kammy's newest addition, Olena Joy. She's got to be the prettiest little babe in all the lands, with the longest eyelashes, biggest eyes, and softest skin. How am I supposed to do anything but swoon? She is a doll, a perfect little doll, and I'm so in love! And now I'm so sidetracked thinking of her cute little nose and sweet smile that I nearly forgot what I was doing. Goodness. 

After traveling to Vermont for Cheese Camp, more on that soon, I promise, a couple loads of laundry, and another plane ride, I found myself back in Maui las week. And the minute I touched down, a mean little cold found me, so we (the cold and I) spent a day or two in bed with a box full of tissues. And after many doses of Wellness Formula, I was finally well enough to do something other than eat my mom's portuguese bean soup and blow my nose. Don't get me wrong, I'm not really complaining, as there are worse places to fight a cold. And let's be honest, you're never too old to appreciate your mom taking care of you (thanks mom), but I had a little angel to meet!

Which brings me to this recipe. It's inspired by the lovely, and insanely kindhearted Lindsey aka Dolly and Oatmeal, who is about to become a mama to a beautiful baby boy! If you don't know Lindsey, let me tell you that she is a total inspiration, a giant sweetheart, her photos make me drool, and she is the absolute master of gluten-free and dairy free. I channelled my inner Lindsey when I dreamt up this recipe (see her spicy hummus oven fries) and I'm currently sending it along with all my love and well wishes to the mama-to-be! Huge hugs and all my love, sweet lady! Already can't wait for the world to meet your new little love!

edamame-hummus-2.jpg

MISO EDAMAME HUMMUS W/BAKED FURIKAKE SWEET POTATO CHIPS

Sweet Potato Chips barely adapted from Minimalist Baker

Serves 2-4, depending on serving size

INGREDIENTS

HUMMUS

  • 1 1/2 c. cooked shelled edamame
  • 1 1/2 Tbsp. sweet white miso
  • 1/4 c. tahini
  • 2 cloves garlic, peeled
  • 3 - 4 Tbsp. fresh lemon juice
  • 1/4 tsp. sea salt, add more if desired
  • 1/4 - 1/2 c. olive oil, plus more to garnish
  • Toasted sesame seeds, for garnish

CHIPS

  • 2 organic sweet potatoes, throroughly cleaned
  • 2 - 3 Tbsp. olive oil
  • 1/4 tsp. sea salt
  • 2 Tbsp. nori komi furikake

TOOLS

  • Food processor or blender
  • Mandolin
  • Baking sheets

FIX

HUMMUS

  1. Place edamame, miso, tahini, garlic in a blender or food processor jar and blend until smooth. Add the lemon juice and salt and blend until very smooth. Stream in the oil until you reach desired consistency.
  2. Transfer to a serving dish and chill for at least one hour. Garnish with olive oil and toasted sesame seeds when ready to serve.

CHIPS

  1. Preheat the oven to 250° F and move oven racks to the center.
  2. Using a mandolin or sharp knife thinly slice sweet potatoes (make sure they're the same thickness if you're using a knife). Spread slices out between two baking sheets and drizzle each sheet with 1 to 1 1/2 tablespoons of olive oil, tossing slices to evenly coat. Sprinkle slices with salt then lay out in a single layer on the sheets, making sure none of the slices are touching. 
  3. Bake for 1 hour then flip slices over and bake for another hour.
  4. Chips should be golden and crisp. If they aren't, bake for an additional 10 minutes or so. Immediately sprinkle 1 tablespoon of nori komi furikake on each sheet, tossing chips to evenly coat, then let rest on sheet for 10 minutes. 
  5. Serve with hummus and enjoy!

For a list of all the other gluten-free and dairy-free goodness happening today in Lindsey + Baby's honor, head over to A Couple Cooks or Cake Over Steak! #welcomenewlittlelove

Three Days in the Santa Ynez Valley

The thing about California is that it's big. Like really big. And Los Angeles is a beast of a city, which I feel like I've barely scratched the surface of two years into living in it. That's why I pretty much backflip-jumped at the chance to head out to the Santa Ynez Valley with Lily and Molly for a few days. Situated a few hours away, tucked about a 10 minute or so drive inland, the Santa Ynez Valley is home to six little towns that all offer their own bit of magic.

We spent our first night at an adorable little hotel, The Landsby, in the tiny town of Solvang. If you accidentally drove into Solvang, it's possible that you might think you took a wrong turn into a fantastic tiny Danish Disneyland. Which would totally make sense, as I've been told that it was actually modeled after Disneyland and funny enough I've heard that Disneyland was modeled after Tivoli Gardens in Copenhagen. So basically if you're a fan of anything Danish, including but not limited to: almond kringles, marzipan everythings, æbelskiverssoft pretzels, architecture, interior design, and clogs, this might be the town for you. It definitely made me want to get in touch with my 1/8 Danish roots!

A quick 20-minute drive from Solvang is the itty, bitty town of Ballard. Ballard is home to Global Gardens aka olive oil heaven and The Ballard Inn and Restaurant. Trust me when I tell you that Chef Budi Kazali has created a menu that's worth a trip up or down to Ballard. While the restaurant only serves lunch, Molly, Lily, and I were treated to tasting menu with wine pairings that was one for the books. After lunch at the inn, we drove another 20 minutes or so over to Los Olivos, where grapevines grow in abundance, and tons of great wines are produced. Here we tasted our way through Beckmen Vineyards and Sunstone Winery & Villa. Beckmen Vineyards is rad because it's biodynamic and they make a killer Chardonnay that's reminiscent of Chablis, aka one of my fave white wines of all time. And Sunstone Winery, well, if Solvang transported us to Denmark, Sunstone took us to Tuscany. It's insanely picturesque and they offer a wine + brownie tasting and that should be all I need to tell you right there. ;) 

Our third day was spent back in Solvang, but not near the main streets. Instead, we were whisked away to Alisal Guest Ranch & Resort's gorgeous 10,000 acres of land. If you've ever had dreams of summer camp, this is the place to come to make all your fancy adult summer camp dreams come true. The minute we arrived, I felt like we were all starring in our own version of Dirty Dancing, minus the dirty dancing and sans Johnny Castle. But, there was something about being on a gorgeous ranch-style resort, with limited cell service, tons of activities like breakfast horseback riding (our horses were named Goose, Blackjack, and Jesse, I die!!), archery lessons (we didn't do this but it was a very tempting option), massages (did and loved this), and dinner dress codes, that triggered the image of Baby at Kellermans. The folks at Alisal helped us create such wonderful memories, from the morning biscuits cooked over hot coals by a cowboy, to the lux lunch boxes complete with lox and bagels and chocolate chip cookies at lunch, my summer camp dreams came true tenfold. 

Group shot, photo of the horseback riding and Photo of me sipping wine courtesy of Kale & Caramel!

Group shot, photo of the horseback riding and Photo of me sipping wine courtesy of Kale & Caramel!

Before we left, we squeezed in a dinner at Pico in Los Alamos, as we were told it was not to be missed. Again, it was about 20 minutes away from Solvang, and again, adorably tiny and in this case, the main street was about a city block long. The food at Pico was fun, fresh, and exciting: think giant ricotta gnudi, tomatoes and hushpuppies, and tarragon ice cream. It was the perfect way to end a long day and a quick girls trip!

A huge thanks to Visit Santa Ynez Valley for such a great adventure! While all accommodations were provided by Visit Santa Ynez ValleyAlisal Guest Ranch & Resort, and The Landsby, all opinions are my own. I cannot wait to come back and explore more of the towns we already saw and the ones we missed the first time around! 

Shaved Fennel and Apple Salad with Comté and Mimolette

Welcome to the final few days of summer! Are you in the camp that’s been aching for fall, or are you team endless summer? If you asked me last year, I’d have told you to hurry up and bring on fall, or even winter, ‘cuz summer was beyond brutal that year (and the year before it). But this year, I’m sittin’ neutral. Summer’s been good to us, well, except for those few weeks in the beginning, where I felt like everything was melting. As we begin to transition into a new season, I think it’s fair to say that we are all asking ourselves (please tell me this is a “we” and not just a “me” thing) if ice cream is as much a fall thing as it is summer. And are we scrambling to eat all the fresh veggies, as if they magically disappear the minute summer ends? Basically, I’m wondering if I should be doubling up on my ice cream and veggie intake now!

The jury’s still out on ice cream but I’m here to tell you that fresh and crisp veggies live on throughout fall. I’ve been making this salad on repeat, all summer long, but it’s a salad that could and maybe should be the mascot for fall, or even winter. Seasonality aside, this is definitely a top five fave kind of salad. It’s crunchy and sweet, thanks to the medley of shaved fruits and veggies, yet also has a very distinct nuttiness from generous shavings of mimolette and comté. And when you toss it all up in the lemony-Pernod vinaigrette… dreams guys, dreams.

I’m all about the simplicity and lightness of this salad—it’s the perfect side or starter for just about anything. And the vinaigrette adds so many subtle layers, thanks to the many notes of Pernod Classic. It’s amazing how much flavor a little Pernod can impart. It pulls out the salty notes from the celery and adds a ton of delicate herby flavors, while keeping the texture of the vinaigrette smooth, but above all else, simple. Who wants to pull out a mortar and pestle when Pernod can do all the work, #amiright?

SHAVED FENNEL AND APPLE SALAD W/COMTE AND MIMOLETTE

Serves 2-4, depending on serving size

INGREDIENTS

  • 3 Tbsp. extra virgin olive oil
  • 1 ½ Tbsp. fresh lemon juice
  • 1 Tbsp. Pernod Classic
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 large fennel bulbs
  • 2 celery ribs
  • 4-6 red radishes
  • ½ granny smith apple
  • 3 oz. hard, aged cheese (I used half aged Comté and half Mimolette)

TOOLS

  • Measuring cups/spoons
  • Small mason jar
  • Mandoline
  • Vegetable peeler

FIX

  1. In a small mason jar, combine olive oil, lemon juice, Pernod Classic and cover with lid. Shake then add salt and pepper to taste, and shake again. Set aside.
  2. Trim the tops/fronds off the fennel bulbs, reserving about 1 tablespoon of fronds, then core the bulbs. Thinly slice using a mandoline or a sharp knife. Thinly slice the celery ribs, radishes, and apple, crosswise. Add half of the cheese, using a vegetable peeler or paring knife to thinly slice then immediately toss with vinaigrette. Top with the remaining cheese, again using the vegetable peeler or paring knife to thinly slice, and freshly cracked pepper.
  3. Serve and enjoy!

Note: I served my salad with a Pernod Classic and Water. To make, add 1 part Pernod Classic to glass, fill with ice and top with 5 parts water.

This marks the end of my summer-long partnership with Pernod Classic. It’s been an absolute treat pairing Pernod Classic with some of my favorite recipes all summer long. A huge thank you to them for sponsoring this series. You can find other awesome recipes, cocktails, and tips by checking out the hashtag #PernodCooking on social media. 

Buckwheat Orange Double Chocolate Cookies

Hello from Cheese Camp! I'm out in beautiful Vermont for the next few days with Vermont Creamery and a few of my favorite bloggers to learn about all things cheese and Vermont!! Our days are gonna be filled with cheese making, pottery throwing, cider tasting, and hanging with kids (baby goats). I'm so excited to be here rn that I could barely sleep last night, which tbh, is hard to believe because thanks to a long flight delay, I traveled for something like 16 hours yesterday. But I got a free pepperoni pizza pretzel out of it, so it's all good!

Before I left, a very exciting package came in the mail, and I tore it open so fast, I nearly gave myself a paper cut (I didn't). Alternative Baker!! I have been waiting for this book for what feels like years, actually it has been years, and it definitely did not disappoint. Alanna, the mastermind behind The Bojon Gourmet, just slayed the gluten-free baking game. I had the privilege of trying some of her cookies, not these, a while ago, and have been dreaming about them ever since. While gluten-free baking isn't something I have to do, this book makes me want to do it. By using flours like buckwheat, chestnut, and sweet rice flour, she has created recipes that make you forget you're not using gluten! 

These cookies are not to be missed. They are in the book as buckwheat bergamot double chocolate cookies, but alas, bergamot was not in the cards for me, so I went with Alanna's substitution recommendation of orange. Perfection. They're divine little brownie-like pillows of chocolate magic with the right amount of nuttiness (hello, buckwheat) and citrus (hi, looking at you orange zest). And the crackly tops, flecked with Maldon, gosh they sure do look pretty! Not trying to tell you what you need or don't need, but you probably need these cookies and Alanna's book in your life.

BUCKWHEAT ORANGE DOUBLE CHOCOLATE COOKIES

From The Bojon Gourmet's Alternative Baker

Makes about thirty 2-inch (5-cm) cookies

INGREDIENTS

  • 6 Tbsp. (85 g) unsalted butter
  • 12 oz. (345 g) bittersweet chocolate (60–70% cacao mass), chopped (about 2 1⁄4 cups), plus several chunks for the tops of the cookies
  • 11⁄2 tsp. (1 g) packed finely grated zest from 1 medium orange (or bergamot if you can find it!)
  • 1⁄2 c. (65 g) buckwheat flour
  • 2 Tbsp. (15 g) tapioca flour
  • 3⁄4 tsp. baking powder
  • 2 large eggs, at room temperature
  • 1⁄2 c. plus 2 Tbsp. (130 g) organic granulated cane sugar
  • 1⁄2 tsp. fine sea salt
  • 1 tsp. vanilla extract
  • Flaky salt such as Maldon, for the tops

TOOLS

  • Sharp knife
  • Heavy-bottomed saucepan
  • Fine mesh sieve
  • Small bowl
  • Stand mixer
  • Silicone spatula
  • #40 spring-loaded scoop
  • Parchment lined baking sheet
  • Wire cooling rack

FIX

  1. Position racks in the upper and lower thirds of the oven and preheat to 350ºF (175ºC). Line 2 rimless cookie sheets with parchment paper.
  2. Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add
  3. 8 ounces (230 g) of the chocolate and the orange zest, and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
  4. Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g) chopped chocolate.
  5. If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40* spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
  6. Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days. 

*Note: I used a #30, so my cookies were bigger and needed to bake for 12 minutes.

Creature Cookies -- Dog Treats for Vienna's Birthday!

Last weekend was a big one. Moses and I celebrated five years of being together/dating/living together/life in general. What do you call bf/gf anniversaries? Can you call them anniversaries or do they need to be called something else like a dating anniversary? Whatever you call it, we celebrated ours and it was lovely. However, the big event revolved around a six pound sweetheart named Vienna. She turned 9!! Can you even believe it? I swear she doesn't look a day over 2. We celebrated the big 9 with two long walks, an afternoon sunbath, and lots of treats! 

I'm calling these treats creature cookies cause a) they're shaped like creatures--cute happy hearty (get it) hippos and b) they are for furry creatures aka (wo)man's bff. Inspired by animal crackers, these cookies are dog friendly and Vienna approved. Made with only five ingredients, they are the perfect way to celebrate a birthday or a Wednesday. And because I wouldn't be a good dog mom without inspecting them first, I tested them and decided they are great for dogs but not so much for dog moms. 

Cutest little cookie monster in all the lands! 

Ps - If you're looking for more dog friendly recipes, check out last year's naked peanut butter cake!

CREATURE COOKIES

Makes around 2 1/2 dozen treats, depending on size

INGREDIENTS

  • 1/2 c. unsweetened pumpkin puree
  • 1/4 c. natural peanut butter (no additives)
  • 1 large egg
  • 3/4 c. garbanzo flour
  • 3/4 c. oat flour

TOOLS

  • Stand mixer or mixing bowl and whisk
  • Rolling pin
  • Cookie cutters (I got my hippo cutter here)
  • Parchment lined baking sheet
  • Wire cooling rack

FIX

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer, fitted with a paddle attachment, beat the pumpkin, peanut butter, and egg together on medium-high speed for a minute or until throughly combined.
  3. Reduce speed to low and gradually add the flours until just incorporated then turn out onto a lightly oat floured surface. 
  4. Knead for a minute then roll out to 1/4" thickness. Cut out with cookie cutters then place on parchment lined baking sheet.
  5. Bake for 20-25 minutes or until the edges are golden brown.
  6. Let cool completely then store in an airtight jar or container.