I spent the weekend slowly packing — working through my office and then moving down to the kitchen. We’ve still got about two weeks until we actually move but I hate leaving things to the last minute and feeling like a crazy person (regardless of how much one plans, doesn’t moving pretty much always make you feel like a crazy person?) So instead of working on freelance projects or doing carefree spring weekend things, I spent some quality time carefully selecting kitchen items I know we can live without for a little while: colander, salad spinner, yogurt maker, madeline pan. Making donation piles of books, old games and pants I haven’t worn in two years doesn’t seem to be a problem, but when it comes to the kitchen it’s hard for me to let go. Case in point: the madeline pan. Do I remember the last time I made a madeline? Not really.
But beyond the things I chose to pack, I’m interested in the ones I’ve deliberately left out, knowing I clearly can’t live without them: ice cream maker, muffin pan, favorite salad bowls, pie plate. Apparently, there’s ice cream and pie in our future balanced with a few good salads and a muffin or two. At about 1 p.m. on Sunday afternoon, we’d run out of newspaper and good packing boxes and it was time to take a break. I scanned a few recent cookbooks to see if a recipe called to me right away, and sure enough I found just the thing in Anna Jones’ new A Modern Way to Eat. Cookies. And not just any cookies. These are soft, slightly chewy Coconut Oatmeal Cookies made with oats, toasted coconut, coconut oil and a little brown sugar. They’re so simple you can pull them together even if you’ve packed much of your kitchen into boxes and aren’t entirely sure where your measuring cups now live.
I received a copy of A Modern Way to Eat in the mail a few weeks ago and was immediately smitten. The style of food is simple, healthy vegetarian and most of the ingredient lists are short and familiar — because of this it comes off as approachable right away. While recipes such as Deep Dish Leek and Greens Pie, Smoked Paprika Oven-Baked Fries and Strawberry Poppy Seed Crisp entice, I’m charmed by the ways Anna gives you a blueprint or snapshot into making your own salads, soups or roasts. For example, there’s a great page on Ten Ways with Avocado on Toast, or Three Go-to Pasta Recipes. I love the page on How to Make a Great Salad, which contains steps 1-5 that start you off Choosing Good Salad Leaves (and listing options) followed by Adding Some Interest (again, with lots of inspiring ideas), Adding Texture, Make it Hearty, and so forth. Anna encourages you to get creative with food on your own terms, off script, without strict formula or recipe.
Her Coconut Oatmeal Cookies won out on Sunday simply because I had all of the ingredients on hand and didn’t have to make an extra trip to the store. Oven preheated, ingredients weighed out, and we were in business. Climbing over boxes to melt the coconut oil, burning the coconut once and having to start over, realizing I was out of raisins and relying on dried cherries instead — nothing could hold these cookies back. Sam worked the farmers market for me that day and when he got home I handed him a cookie on my way out the door for a run and he texted a few minutes later that they were ACTUALLY AMAZING. Sam is critical when it comes to cookies and he doesn’t have as much of a sweet tooth as I do, so for him to really get behind something sweet in a way that would necessitate capital letters is a rare occasion. That’s a big endorsement around here.
Megan’sNotes: I made a few tweaks to the recipe as I went: I added 1/2 teaspoon of salt (original recipe didn’t call for any), I swapped in whole wheat pastry flour (the recipe calls for either spelt or coconut flour), and I actually ended up adding 1/2 cup more flour than the recipe calls for because my cookie dough was pretty wet once I’d completed the instructions. This could certainly be user error (although I did carefully weigh all ingredients), but I just had a hunch they weren’t going to turn out well if I put them in the oven as is. What I ended up doing is giving you my tweaks below for what worked for me, but perhaps be mindful that Anna calls for 3/4 cup flour in the recipe so if you want to be a purist and follow her formula precisely you could certainly start there. Then if your dough is quite wet like mine was, you’re going to want to add a bit more. I found 1 1/4 cups flour to be perfect, and that’s what you’ll find in the recipe below. I hope you enjoy them as much as we did.
Anna’s recipe calls for raisins, but we happened to be out so I used dried cherries instead. Certainly use any dried fruit you’re excited about — I thought chopped dates would be really nice next time. Or perhaps fold in some toasted nuts like pecans or walnuts instead of the fruit. The options feel endless.
Adapted from: A Modern Way to Eat
Preheat the oven to 325 F. Line two baking sheets with parchment paper. Spread the coconut out on one baking sheet and toast in the oven until golden brown and fragrant, about 5-8 minutes. Set aside to cool. Increase oven temperature to 375 F.
Weigh out the following ingredients into a bowl: both flours, oats, toasted coconut, cherries, brown sugar, salt, and baking soda.
Next, melt the coconut oil in a small pan (or use the microwave) until liquid. Allow to cool slightly before adding the maple syrup. Stir the warm mixture into the bowl of dry ingredients and mix well — the dough should look a little crumbly but should come together when you squeeze it and form into a ball.
Using a spoon and your hands, form the dough into balls. For larger cookies, make them just over a tablespoon in size; for smaller ones, make them a generous teaspoon size. Place on prepared baking sheets, leaving 1-inch inbetween each cookie. Gently press down on the tops of each to flatten slightly.
Bake the larger cookies for 11-12 minutes and the smaller ones for 8-10 minutes, or until lightly golden on top and even in color. When you pull them out of the oven they will still feel soft and you’ll wonder if they’re done — they firm up as they cool. Allow to cool for 5 minutes on the trays before transferring to cooling rack to cool completely.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.