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Who run the world? Girls.

9 Jun

Now that school is over, the question pretty much everyone is asking is, “What are you doing with all your free time?” I’d love to say that I’m taking up a new hobby or finally cleaning out my closet… but, mostly, I’ve been sitting around watching YouTube videos of girls who kick ass. I’ll distill my favorites here:

Kicking ass at kindness:

Kicking ass at taking down obstacles:

Kicking monster ass:

Actually, kicking pretty much all the asses:

 

Girl mother-effing power. And that’s really all I have to say about that.

Kalitsounia- Another Reason to Use The Huge Mini-Muffin Tin Your Mother Gave You

18 Apr

If there ain’t no party like a West Coast party ’cause a West Coast party don’t stop, then there is definitely no dinner party like a Cretan dinner party because you will never, ever, ever want the food to stop. And I am pretty sure Coolio would agree with me that these kalitsounia are proof positive that cooks from Crete are not effing around. Part custard treat, part tart, part muffin, these bite sized treats defy your dessert definitions. My favorite part of making these is the reminder of how perfectly unpersnickety Greek pastry is–this dough is forgiving and easy to work with, and the filling practically pulls itself together.

This was my first time at the kalitsounia party, so I borrowed heavily from this recipe, and my teensy tweaks are reflected below. I also benefited tremendously from MamaKef’s compulsive gift giving–these guys are a great reason to whip out your 48-count muffin tin again and the Cake Boss Linzer cookie cutter kit (sans cutout attachment) was PERFECT for creating perfectly-sized dough rounds with pretty scalloped edges. But, as always, these are mere suggestions and you just go ahead and do whatever your heart desires.FullSizeRender (24)

Kalitsounia

Ingredients

For the dough

  • 1/2 c olive oil
  • 1/2 c Greek yogurt, left to sit in colander/strainer for ~10 min to reduce liquid
  • 1 egg
  • 3/4 c sugar
  • 3.5-4.5 c flour
  • 2 tsp baking powder
  • 1/2 tsp vanilla paste (or extract)
  • juice of 1/2 orange
  • zest of 1/2 lemon
 For the filling
  • 15 oz of soft myzithra cheese (you will prob have to live in NY, Baltimore, Toronto, or Melbourne to find this outside of Greece– for the rest of us, ricotta worked just fine for me)
  • 1/2 c sugar
  • 1 eggs and 1 egg white
  • 1 tsp cinammon

For the topping

  • 2 eggs
  • 1 TBS water
  • 1 TBS cinnamon

Assembly

  1. Using the paddle attachment of a standing mixer, combine olive oil, sugar, yogurt and eggs in a large bowl. Add in the orange juice, lemon zest and vanilla and blend again until just combined. In a separate bowl, combine flour and baking powder, mix well, and then add gradually dry ingredients to the wet mixture. Knead the dough with your hands, until it softens. You may need to add flour–the dough should be soft and pliable, but not stick to your hands. Cover the bowl with a clean dish towel and set the dough aside to rest for at least 30 minutes- no need to chill.
  2. Using either a rubber spatula or a standing mixer, combine sugar, eggs and cinnamon until well mixed.
  3. Preheat oven to 350F, lightly grease a mini-muffin tin. On a well-floured surface, roll out dough to about 1/10 of an inch (good on you if you have any idea what a tenth of an inch is–I just went with “as thin as I could get it without its being see through”). Use a 6-inch cookie or biscuit cutter to cut the dough into rounds.
  4. Drop one round into each minimuffin slot. Fill with about 1-1.5 tsp filling. Whisk together egg and water, then brush the top of each pastry with the egg wash. Sprinkle the top of each with cinnamon.
  5. Bake at 350F for about 25 minutes, or until golden. Allow to cool in pan, then pop out and enjoy– these are even better when served the next day!

An Awesome Red Pepper Sriracha Pesto

6 Apr

I will start by saying I do not like red peppers and I do not like sriracha. Impossibly, I somehow love this pesto.

You already know none of my pictures came out looking at all appetizing–and since I trust you can all envision what a pesto looks like,  I will leave you instead with a picture of MrKef finding the coin in the vasilopita  this year:IMG_7266

My life with this man is filled with joy and happiness. Yours will be, too, if you make this delicious pesto and slather it on pretty much everything.

Red Pepper Sriracha Pesto

Ingredients

  • 12 oz roasted red peppers
  • 3 cloves garlic, peeled
  • 1/4 c pecan halves
  • 2 oz feta cheese (about 1/4 c)
  • 1 oz (about a handful) arugula or spinach
  • sriarcha, to taste (in my house this was about 5 TBS- you do you)
  • 1.5 TBS olive oil
  • 1 TBS water

Assembly

  1. Place all ingredients in food processor. Pulse until desired texture, probably about 10-12 seconds.
  2. Slather on everything.

Chocolate Chip Cookies That Come With Their Own Milk

31 Mar

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Isn’t that the loveliest picture you’ve ever seen on this blog? All credit goes to (who else?) MostFashionablePersonIKnowKef, who is always ready for an impromptu photoshoot. One day, we will convince her to live in DC full time and I will bribe her with sometimes-delicious treats to take all blog-related photos. Until then, you’re stuck with me.

On to the cookies– PILFKef, DO and #1KnicksFanKef are now 2for2 when it comes to creating insanely adorable children who teach MrKef’s cold American wife how to feel. PILFKef, DO and I were a little skeptical of reports that the right combination of strange ingredients in baked goods could increase milk supply for breastfeeding– so we did what any self-respecting healthcare professionals would do and decided to perform some real-life experimentation. This works in the interest of everyone, as I am only too happy to whip up things full of gluten and sugar as long as someone else is there to save me from myself and take them off my hands– so we can just go ahead and call PILFKef, DO the Margaret Mead of Mother’s Milk.

Listen– the limitations section of our analysis would read something like this: small sample size (n=1), no baseline data, no control group, and milk gains measured by texting pictures back and forth– but who the hell cares about level of evidence when the expert cookie monster over in Arlington said that the cookies were delicious and we have anecdotal evidence that they work? Sounds like a good reasons to eat some cookies right now, whether you’re feeding a small child or not.

For those who, like MrKef, are afraid these cookies might INDUCE lactation–rest assured, a whole party full of people ate them, and PILFKef, DO remains the only one of us producing enough milk to sustain human life. As far as I know, anyway….

I borrowed heavily from Epicurious’ recipe, but used less oatmeal, way more chocolate chips, and swapped vanilla paste for the extract–my recipe below. These cookies were AWESOME, and I highly recommend them even if breastfeeding ain’t your bag!

Amazing Chocolate Chip Cookies that Anecdotally Increase Milk Supply

Ingredients

  • 1 c butter, softened
  • 1 c sugar
  • 1 c brown sugar
  • 4 TBS water
  • 2 TBS flaxseed meal (no subs)
  • 2 eggs, room temp
  • 1 tsp vanilla paste (or vanilla extract)
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 c rolled oats
  • 1 bag (12 oz) chocolate chips
  • 2 TBS brewers yeast (no substitutions)

Assembly

  1. Preheat oven to 375F. Mix flaxseed meal and water in a small bowl, set aside 3-5 minutes.
  2. Cream together butter and sugar until light and fluffy, 5-7 minutes. Add eggs one at time until just combined. Stir flaxseed mix into butter mix, then add vanilla. Beat until well blended.
  3. Sift together dry ingredients, except oats and choc chips. Add wet ingredients to dry ingredients. Stir in the oats and then the choc chips. Arrange on a parchment- or silicon-lined baking sheet about 1.5 inches apart. Bake 8-12 minutes (I made mine huge and they needed 14-15 minutes), or until set and just golden.

Baklava Cookies

20 Mar

I made these super-easy baklava-inspired cookies a few weeks ago for FlailKef and GingerKef’s annual Oscars Party.

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In a tribute to my dear friends’ brilliant yearly invitation, I give you the following write up:

Many people think that FENCES exist to delineate those who enjoy working with filo dough and those who would prefer to find themselves on  a HACKSAW RIDGE rather than deal with all those layers. If you are among the latter, this recipe is for you! Immediately upon ARRIVAL at this Oscar Party, people came out like a LION for these cookies, which have all the syrupy, nutty goodness of baklava and none of the flimsy filo. MrKef was determined that I make them full of gluten and full of sugar, so rather than let the nutritional info send you into LALA LAND, I’ll keep those stats in my HIDDEN FIGURES file COME HELL OR HIGHWATER. The great reviews of these cookies sent me happily into the MOONLIGHT, still not giving one flying eff about MANCHESTER BY THE SEA.

Translation: these cookies are awesome and easy, full of gluten and sugar, and everyone really liked them. Oh, and I still hate Boston. Inspiration here, full recipe below.

Baklava Cookies

Ingredients

For the Crust

  • 1/2 c unsalted butter, melted
  • 1/4 c sugar
  • 1/4 c light brown sugar
  • 1/2 tsp vanilla extract
  • 2 tsp orange zest
  • 1.5 c flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
For the topping
  • 1/3 c pecans, chopped
  • 1/3 c almonds, chopped
  • 1/4 c light brown sugar
  • 1/2 tsp cinnamon
  • generous 1/8 tsp cloves
  • generous 1/8 tsp nutmeg
  • 2 TBS unsalted butter, melted
Syrup
  • 1/3 c honey
  • 3 TBS water
  • 2 TBS fresh orange juice
INSTRUCTIONS
  1. Preheat oven to 350F. Line a rimmed metal baking dish with parchment paper (I used my square tart pan- the pan from a toaster oven would probably work too). Combine melted butter, sugar, brown sugar, vanilla, and orange zest until combined (I used standing mixer, but I am sure you could do this by hand). Whisk together flour, baking soda, salt, and cinnamon in a medium bowl, then add to butter mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan and bake for 15-16 minutes, until lightly golden and center is set.
  2. Prepare topping while crust bakes. Combine nuts and spices in a small bowl; add melted butter and stir until incorporated. Spoon topping evenly over warm crust (which has just finished its initial 15-16 min bake), then return pan to oven. Continue baking for an additional 10- 12 minutes, or until golden.
  3. Make the syrup during the second baking session. Bring to a boil the honey, water, and orange juice in a saucepan over medium heat. Turn heat down to low and simmer until thickened and syrupy, about 5 minutes. Remove from heat and cool for ~10 minutes.
  4. Place pan on a wire rack and spoon syrup over still-warm cookies, tilting pan in all directions to coat evening. Cool bars completely in pan. Cut with a sharp knife when ready to serve.

Butternut and Parmesan Pancakes Riley Freeman Would Cosign

3 Feb

A few weeks ago, we went really wild and talked about how vegetables can actually be dessert..  Today I bring you the counterpoint to that mind-boggling switch up: pancakes that are savory.

Like most things I’ve been posting lately, this isn’t my recipe and it came to my attention via QueijoKef, who always has her finger on the pulse of what’s good on Instagram. These pancakes check all my boxes– they’re veggie based, easy to make, AND they incorporate the world’s must under-appreciated herb: sage. As I’ve been saying: no one knows you like your college roommate.

I whipped these up after a long run on Saturday and was thrilled to find they taste like a more sophisticated Red Lobster cheddar biscuit. This, of course, meant I decided it was appropriate to wake my poor husband out of a deep slumber with a resounding, “FAM’S EATING CHEDDAR BISCUITS, GRANDDAD!” If that reference means nothing to you, watch seasons 1&2 of the Boondocks and get back to me.

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Anyway, MrKef and I both loved these without reservation or qualification. I am reposting the recipe here because our president thinks he can turn off corners of the internet and I would never want to lose this recipe– but please know it comes from the geniuses at SmittenKitchen.

Butternut and Parmesan Pancakes

Ingredients

  • 1 c roasted and mashed butternut squash (this was about 1/2 small squash for me)
  • 1/3 c Greek yogurt (you already know I used Fage)
  • 2 large eggs
  • 1/2 c finely grated gruyere, comte or parmesan
  • 3/4 tsp fine sea or table salt
  • A few grinds of black pepper
  • 1 tsp baking powder
  • 1 c all-purpose flour (I used Cup4Cup for gluten free)
  • Butter or olive oil for frying pan
  • 2 to 3 tablespoons butter
  • pinch or two of salt
  • a few fresh sage leaves

Assembly

  1. Preheat oven to 425F. Quarter butternut and lightly grease flesh with olive oil. Place on cookie sheet and roast for 30-40 minutes, flipping them around 20 minutes. Set aside to cool. Once cooled, scoop out 1 cup and mash until mostly smooth.
  2. In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
  3. Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.
  4. To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.

Savory Baklava (or, how to turn vegetables into dessert)

17 Jan

JetSet and KimmieKef recommended the sort-of-new cookbook Smashing Plates. I got it last week, and pretty much every page is already dog-eared for future cooking. I hope you’re all looking forward to some new Greek Easter dishes this year… or at least being conscripted into taste-testing the recipes I try.

Our recipe for today actually comes from the author’s web site, which is equally replete with new takes on traditional Greek fare. It also answers the question JetSet has been wondering for the last 7 years or so: how can we make vegetables dessert? The answer, it turns out, is to combine caramelized onions cooked down with cinnamon, tomatoes, feta, almonds, dill, and dates, and then to layer them with phyllo and butter.

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Yeah, she went a little crazy with the filter– sue me. At least I’m trying.

It’s important you know that this pie is neither sweet nor savory–it’s the best of both. MrKef  and some non-Greek, normal eaters gave the swavory thing big thumbs up, and I would definitely recommend this pie for a brunch–because who the hell knows which meal or flavor we’re supposed to be eating at 11:30am with a bottomless carafe of mimosa, anyway?

Tomato, feta, almond and date baklava

Ingredients

  • 1/3 c olive oil
  • 1 large or 2 medium white onions, finely sliced or minced
  • 2 garlic cloves, peeled and finely chopped
  • 2 tsp ground cinnamon
  • pinch of granulated sugar (I used coconut sugar)
  • 1 bunch dill, finely chopped (or 3 teaspoons dried)
  • 10 vine plum tomatoes, skinned, seeded and roughly chopped (keep half of the juice)
  • 3 TBS tomato purée
  • salt and pepper, to taste
  • 1 packet phyllo pastry (9 sheets)
  • about 1/2 stick butter, melted (sub olive oil- this is just for spreading on the phyllo)
  • 3/4 c sliveredalmonds, ground down to a crumble (either by food processor or just by banging them)
  • 7-8 large Medjool dates, pitted and finely sliced
  • 2 c feta cheese, crumbled
  • 4 tablespoons clear honey (optional)

Assembly

  1. Lightly butter or oil the bottom and sides of your longest pyrex pan or rectangular aluminium baking dish (I used a 13×9 pyrex). Preheat oven to 375F.
  2. Heat olive oil in a large-bottomed pan. Gently fry the onions over a low heat, add the garlic, cinnamon and sugar, then increase the heat. Fry for about 12 minutes, until caramelized. Add the dill, tomatoes and half of their juices and the tomato puree and cook for another 10 minutes, until reduced. Season to taste with salt and pepper.
  3. Remove outer bag from phyllo, and gently roll out the dough. If you are new at phyllo, lightly dampen a paper towel and cover the dough with it, as it dries out if you are moving slowly. Place one sheet of phyllo in the greased baking dish, then gently brush it with melted butter or olive oil, being very generous. Be sure to get all the corners and ends. Repeat 3 more times, for a total of 4 layers. Don’t worry too much if these layers rip, as they will be covered by deliciousness in a minute anyway.
  4. Spread half the onion mixture over the pastry, top with half the almonds, the dates and half the feta. Repeat butter/phyllo layers for another 4 layers, and top with the remaining onions, almonds and feta. Do another 4-5 layers of phyllo/butter, making sure that the last one is as pretty and untorn as possible.
  5. Lightly score the top, cutting diamonds or squares, brush with butter and splash with a little water. Place on a baking tray and cook for 30–35 minutes until golden.To get maximum flakiness, turn up the heat to 400F for the last 5 minutes of baking, keeping a close eye to avoid burning.
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