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Baking for Bocce II: Katherine Hepburn’s Brownies

Baking for Bocce II: Katherine Hepburn’s Brownies

For people who love brownies, these are legendary. There are a few different recipes floating around claiming to be the definitive one and there are different stories about how the brownies came to be. The one most commonly held to be true is that Liz Smith of Better Homes and Gardens went to interview Ms. Hepburn for their August 1975 issue--these are the brownies she was served. Whichever story or version you subscribe to, the reason I love Katherine Hepburn's recipe (and brownie philosophy in general) is because she believes in using very little flour. A belief I share. If you are a "cakey," thick brownie person, these may not be for you. But if you like thinner, chewier, denser brownies--keep reading. These are super easy-you make them in the saucepan itself, so very few dishes. I made a small change: the original recipe calls for 2 oz. unsweetened chocolate and they yield a really nice, mild brownie. I make mine with 3 oz. chocolate which notches up the dense, rich flavor.

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After a Week, Still Thinking About Food Inc.

After a Week, Still Thinking About Food Inc.

When I was eating my blueberries and kefir this morning, I noticed a label on the blueberry container: "Who Grew These Blueberries? Please visit www.oregonberry.com, click the lot code printed on the front of this label and find out information about the grower." Wow. Really? Well, I did just as the directions instructed and was led to the smiling face of Paul H. Coussen's Farm in Oregon. Now Paul grew up in Belgium, but came to Hillsboro Oregon when he was young and his grandparents started farming. You get the idea. I sat there and stared at Paul and the picture of his verdant country road the entire time I ate my breakfast. Pretty incredible. On a related note, yesterday I was interviewing the new proprietress of Her Majesty's Secret Beekeeper, Cameo Woods, for a project I'm working on. If you haven't yet heard of her shop: she just opened in the Mission and sells local, artisan honey, beekeeping supplies, and anything derived from the honey process (beeswax, candles etc.) Cameo was telling me that honey actually tastes drastically different depending on the neighborhood in which the bees live--and eat--(for example, Castro honey would taste far different than Glen Park honey). Really? Now living in the Bay Area, I have to remind myself that the rest of the country isn't necessarily as interested in the local, sustainable food movement. It's big here. I get daily tweets and emails about it. My weekend running partners talk about the best local tomatoes and who sells them. When I went to see Food Inc., I was sitting in the theater amongst aging hippies who were nodding and "here here-ing" and somehow wishing it could reach a different audience. We're already sold. I loved Food Inc., but I knew much of the information already. However, there's something about it that has stayed with me.

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Ben and Jerry’s “Flipped-Out” Fails

Ben and Jerry’s “Flipped-Out” Fails

I can define certain moments of my life in Ben & Jerry's flavors. In junior high, there was Rainforest Crunch (you know you miss it). I had to beat my dad to it or hide it in deep, dark tunnels in the back of the fridge. There were my teenage years of Coconut Almond Fudge Chip (when they reissued it for all of two seconds awhile back, I stocked up expecting the worst). Then in college: Cherry Garcia. A pizza place a block from my dorm delivered it for free. I had them on speed-dial. So last week when I heard about Ben & Jerry's newest creation, Flipped Out, I had high hopes and began the supermarket search. Whole Foods--no. My corner liquor store--sorry. But tonight, at the old-fashioned market down the block, I spotted a freezer case full of Flipped- Out. My lucky day.

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You Are What You Eat

You Are What You Eat

I remember a few years back observing my family eat at the Olema Inn in West Marin. I was so sick that weekend. I laid in bed sweating out a fever, having delusions that the stuffed squirrels on the mantle were dancing around my bedposts. So when my sisters begged me to just come downstairs and sit at the table even if I didn't feel like eating, I decided it was time to get a little fresh air (and escape those demonic squirrels). I stumbled downstairs, and sat in the sweet candlelit dining room admiring the menu and wishing that I could eat just a little something. These days it's common to ask if our meat is corn-fed, grass-fed, free-range etc. But at the Olema Inn, they went so far as to list whose field the cows had grazed on (The Turner's field down the road a bit). At the time I thought this was a little too precious: do we really need to know that many details? Seriously, does it matter whose grass the cows consumed on what day? But the Olema Inn was two steps ahead of me. They understood that what your food eats, where it's raised, and the conditions in which it's raised greatly affect the taste and quality.

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Winging it With Gazpacho

Winging it With Gazpacho


It’s finally hot here. Like really, really ‘summer has certainly arrived’ hot. As I write, the dogs are sitting at my feet panting away, the fan is blocking out all street noise, and things are very, very still. No breeze. No squirrels darting across the…

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Healthy Comfort Food

Thai Carrot, Coconut and Cauliflower Soup

Thai Carrot, Coconut and Cauliflower Soup

People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.

Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.

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Cheesy Quinoa Cauliflower Bake

Cheesy Quinoa Cauliflower Bake

I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall. 

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Stuffed Shells with Fennel and Radicchio

Stuffed Shells with Fennel and Radicchio

I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good. 

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Smoky Butternut Squash and Three Bean Chili

Smoky Butternut Squash and Three Bean Chili

If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a big bowl of chili.

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To Talk Porridge

To Talk Porridge

Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)

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The In Between Time

The In Between Time

  This year in particular, it seems to be a race to transition from fall to winter and start thinking about gingerbread and gifts and holiday travel -- when really we just got home from Thanksgiving a few days ago. Regardless, we're feeling it here too: this afternoon we'll head out to buy our tree at the Boy Scout lot down the road and stop off for clam chowder at Ivar's -- a new but fierce tradition in our house. Sam will hang some lights outside, and at some point this week we'll string popcorn and cranberries on the tree, hang a wreath on the front door, and nuzzle garland on the shelf above the fireplace. There's a rumor it might even snow tomorrow -- I won't hold my breath. But I would like to hold my breath and hope to prolong the in between time we find ourselves in now as we look back on one holiday and ahead to another. I'd like to draw it out as much as possible this year.

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Megan’s Picks

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

It's been a uniformly gray and rainy week in Seattle, and I'd planned on making a big pot of salmon chowder to have for the weekend, but then the new issue of Bon Appetit landed on my doorstep with that inviting "Pies for Dinner" cover, and I started to think about how long it's been since I made my very favorite recipe from my cookbook, Whole Grain Mornings. I'm often asked at book events which recipe I love most, and it's a tough one to answer because I have favorites for different moods or occasions, but I'd say that this savory tart is right up there. The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. In the past, I've used the crust and custard recipe as the base for any number of fillings: on The Kitchn last year, I did a version with greens and gruyere, and I teach cooking classes that often include a version heavy on local mushrooms and shallot. So if you are not keen on salmon or have some vegetables you're looking to use up this week, feel free to fold in whatever is inspiring you right now. Sometimes at this point in winter that can be hard, so hopefully this recipe may help a little. 

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