Peanut-Butter Filled Chocolate Cookies

Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler
Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler
Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler
Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler

To say I have been feeling uninspired would be an understatement. Ever since our fridge stopped working 2 months ago (it was finally replaced. That’s correct, we were without a working refrigerator for almost 2 months) I have just not been itching to be in the kitchen like usual. I think of a recipe and start to research, and I feel like I see it in twenty places and it doesn’t seem worth me developing it myself. When I do think of a recipe that I can’t seem to find, I can never quite get myself to actually make it. Other things intrude into my kitchen time. I decide I would rather paint or read or nap.

So I decided to wade back in with someone else’s cookies. Deb Perelman’s cookies, to be exact. I feel like since she started doing press for her most recent cookbook, Smitten Kitchen Every Day, she has been on fire. There was a time when I would go to Smitten Kitchen and nothing would quite catch my eye, but these days? These days I feel like everything she posts is just for me. I kid you not, a couple of weeks ago I googled “Korean short ribs instant pot” and the next day – THE NEXT DAY – she posted exactly. what. I. was. looking. for. It was bizarre, I felt like she was a god that had heard my prayers!

Her siren voice was calling and I decided to answer in the form of these peanut butter filled chocolate cookies. I agree, it’s a weird thing when a blogger posts another blogger’s recipe. But I needed to get back in the kitchen, and these were the ticket. I had a sunny afternoon alone in my house, so I turned on my favorite baking Pandora station and enjoyed myself for the first time in a while. Sometimes all it takes are some really good cookies, you know?

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Rooibos Tahini Ice Cream

Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler

Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler

A week before Christmas I almost cut off a large chunk of the tip of my thumb. I won’t get into the gory details, but here’s what I’ll say: don’t rush, and be careful when it comes to the combination of frozen produce and very sharp new knives. Ok? The next day, our refrigerator broke. It took two days to get someone to come look at it, and now we are waiting until January 8th for a part to come which will hopefully (please please please) fix it. In the meantime, we had two coolers outside plus a very mini fridge in our basement, plus a kind-of working refrigerator that our friend graciously gave to us. Did I mention that we were not only hosting Christmas dinner but also had my in-laws staying with us for the week?

Anyway, we got through all of this just fine. We got through it well, in fact. There were no stitches or trips to the emergency room, just lots of gauze and finger cots and trips up and down our basement stairs and re-freezing ice packs. And at the end of all of this (well, technically it’s not the end since our fridge is still busted and my finger is still bandaged up), an ice cream maker appeared on our doorstep. It was one of those times when you rack your brain to remember, “What the heck was my latest Amazon purchase?” But no, it was just my wonderful father-in-law. Maybe it was an additional Christmas present or a very nice host gift. My mother-in-law is one of my only family members who religiously reads this blog, so I’m sure she’ll show this to him, and hopefully, it will make him smile.

Of course, then I had my in-laws in mind when I was thinking of what recipe would be the first in my newest kitchen addition. I was researching and researching recipe ideas, feeling frustrated that I couldn’t quite find what I wanted, and then this one popped into mind. You see, my mother-in-law was the one who got me drinking rooibos tea. I had tried it before, but it wasn’t until my regular trips to Chicago, sitting around sharing a pot, using her cute little strainer, that I started really liking it. It’s now a staple in my tea collection and one that we drank a lot of while they were here. And because I can’t leave anything alone, I decided to add tahini, bringing a sweet nuttiness to the earthy flavor of the tea. You can make this without the tahini, and it would be good. But I recommend trying the combination – I think they suit each other.

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Restaurant Review: Brunch at Expatriate in Portland, OR

Expatriate for Brunch | Serious Crust by Annie Fassler

Expatriate for Brunch | Serious Crust by Annie Fassler
Expatriate for Brunch | Serious Crust by Annie Fassler

Brunch in Portland is an event. Choosing a place, deciding whether the wait is worth it, picking a dish off the often expansive menus. So I always appreciate finding restaurants that aren’t packed and have smaller menus where every dish looks like a star.

Such was the case when, on a sunny Sunday, Jonah and I decided to walk to Expatriate. Usually a bumping late night cocktail spot with Asian-influenced small plates, the vibe is a bit more laid back during their weekend brunch. For just four hours on Saturdays and Sundays you can start your day with what was, in my opinion, one of the tastiest and most unique brunches I’d had in quite some time. There was no huge laminated menu, just seven dishes whose descriptions all made my mouth water.

The show-stealer for me were the the hash browns, “covered and smothered” in pho sour cream, cheddar, aromatics, thinly sliced eye of round (like every good bowl of pho), and hoisin tamarind sauce. These were crispy, saucy, and packed with flavor, so much so that I had a hard time sharing! But splitting dishes was worth it because the rice waffle and hot fried chicken strips were easily the best variation of the now-ubiquitous dish. The rice waffle was exactly how I like my waffles: airy and crispy and not too sweet, and it went perfectly with the lightly spicy chicken. The honey and chili butter swirled together, melting in the pockets of the waffle and perfectly smothering the chicken.

I may be biased, but between the Asian-inspired dishes, the proximity to my house, and the somehow-secret status of this brunch, I will most certainly be back for Expatriate’s brunch.

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Weekend Finds 11:20:17: Thanksgiving 2017

Weekend Finds 11:20:17 | Serious Crust by Annie Fassler

Weekend Finds 11:20:17 | Serious Crust by Annie Fassler
Weekend Finds 11:20:17 | Serious Crust by Annie Fassler

It is not the weekend, but it’s about to be a long weekend (Thanksgiving yesssssss) and maybe you need some help. Large groups of people trying to make decisions together stress me out, so let me try to help you avoid that situation with a few finds that will hopefully make your life easier this week.

  1. Marion Cunningham’s Yeasted Waffles: You have mouths to feed, and this recipe makes roughly 13-15 waffles, depending on your waffle iron. Yes, you have to start them the night before. But it’s worth it for the airiest, crispiest waffles in existence.
  2. Bon Appetit’s Thanksgiving Issue: I am often excited to read my monthly issue of the magazine, but they killed it with this year’s Thanksgiving issue. The recipes are simple and clean, classic but new. The articles are great. If you get a chance to pick it up, I’d highly recommend it.
  3. Speaking of Bon Appetit, these potatoes. I like mashed potatoes as much as the next guy, and we all know that the more butter and cream and garlic you add, the better. I made these yesterday (it was probably the first time I’ve followed a recipe for mashed potatoes in a while) and they were the Best. Mashed. Potatoes. Period.
  4. I have always wanted to make Thomas Keller’s Leek Bread Pudding, and Thanksgiving seems like the perfect time. It’s basically stuffing. Maybe I’ll be able to convince my family to add it to the menu.
  5. If you are feeling the crunch of Thanksgiving and you are still looking for a few last minute dishes to add to your menu, or you need a side to bring over to a potluck dinner, try Food52’s Automatic Thanksgiving Menu Maker.
  6. This is the season when I think there are a few things you always need to have in your house, what with all the entertaining and parties and such: cookie dough in your freezer (this is my favorite recipe because the butter doesn’t have to be room temperature), mulling spices, and fixings for at least one simple cocktail. My go to cocktails are ones that are low on ingredients and easy to remember the ratios. A Negroni is 3 ingredients, all in equal parts, and a Last Word is 4, also in equal parts. Easy and delicious and guaranteed to keep you cozy by the fire or soothe any tensions between extended family members…
Weekend Finds 11:20:17 | Serious Crust by Annie Fassler
Weekend Finds 11:20:17 | Serious Crust by Annie Fassler

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Farro Stuffed Delicata Squash

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

There are meals that sit in my head for a while. Rolling around, popping up every now and again, asking to be made. Some of them never come to light – either I can’t figure out what it’s missing or what it needs to make it pop, or maybe I think it’s a really original idea only to search the internet and find a handful of recipes just like it already in existence.

There are plenty of stuffed squash recipes out there. You need only do a quick search to be overwhelmed by the various types of squash, fillings, toppings, mix ins. But maybe this one will happen to contain a bunch of things you already in your fridge. That’s how it happened in my kitchen, anyway. I had been thinking about stuffed squash – it had been one of those ideas rolling around in my head, poking at me every time I brought home a squash from the store. And it took a few weeks to really figure out what I wanted to fill it with. And really it came down to necessity – we needed dinner, I’d been saving the squash and we didn’t have much else in the house. So I dug around the pantry and the fridge, rustled up some soyrizo, farro, manchego, dried cherries, and parsley. It sounds like an odd combination of things, but I promise they all fall into place quite nicely – a little bite from the farro, sweetness and creaminess from the squash, a little heat from the soyrizo.

It’s an easy meal that comes together quickly, though I will warn you it uses a handful of dishes. But for a filling, comforting fall meal, it’s worth it.

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