pearandpecorino

[pearandpecorino]

Cranberry Cheesecake Tarts

Where did this month go? It started out so turbulent, so unsure. The beginning of November existed only in liminal spaces and pockets of time. In short days that slipped into nighttime. And in a new era.

This month, I’ve taken some time to just cook for myself. Without the lingering thought of preparing for photos or chasing the light. Going into my first winter as a natural light food photographer, I’m noticing the changing light. The nuanced tones of blue and grey that seep in. The strongest light that shines through earlier in the day. I wish I could just sit with it for a while, observing the new patterns and subtleties each hour.

These Cranberry Cheesecake Tarts are a result of letting myself be a little creative this month. Cranberries are a must in November. Leftover cranberry sauce often turns into ice cream or yogurt topping and is made again after Thanksgiving. I know so many forego homemade cranberry sauce, but I’d miss the sweet jam laced with fragrant spices, orange zest, and sour-bitter undertones.

In this most unusual of years, I thought I'd share a new recipe this Thanksgiving. While there are a few different elements to prepare, everything is simple and can be made the day before! Cranberries are cooked with orange juice, apples, brown sugar, and fragrant spices until soft and jammy, then left to thicken. While the sauce cools, you make a simple crumble-style crust that is partially baked and browned. Whip up a sweet and luscious cream cheese filling with a dash of vanilla, putting a couple of spoonfuls in each mini tart shell (or all of it in a 10-inch shell)!

Spoon a few teaspoons of the cranberry sauce on top, giving a slight swirl to each tart to allow the deep red to bleed into the creamy filling. Then, the minis are baked for 18-20 minutes until cooked through with a little wiggle. All that's left is chilling the tarts for 2 hours before serving. Everything came together super easy and the combination of sweet and sour, creamy and fruity, reminds me of our savored holiday leftovers and cranberry-topped ice cream.

Hopefully, this gives you some ideas for an easy two-in-one Thanksgiving dessert and a great way to use your leftovers! Have a safe and happy holiday everyone - enjoy!

Cranberry Cheesecake Tarts

Lusciously creamy cheesecake filling topped with a sweet and tart spiced cranberry sauce, in a buttery crumble crust.

Ingredients

For the Crust

1 1/4 cup all-purpose flour

1/4 cup granulated sugar

1/2 cup unsalted butter, cold and cubed

1/2 teaspoon baking powder

1-2 teaspoons milk

1/4 teaspoon salt

For the Filling

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla extract

3/4 cup - 1 cup Spiced Orange Cranberry Sauce

Method

Heat the oven to 350ºF.

Mix together the flour, baking powder and salt. Add the butter, then mix together with a pastry cutter or your hands, adding milk if needed, until the mixture forms pea-sized lumps that can hold together. Press a thin layer of crust into the tart pans, poking a few holes in each one with a fork. Bake for 10 minutes, until golden, and set aside to let cool.

Meanwhile, blend together the cream cheese, sugar, egg, and granulated sugar, until smooth and creamy. Layer around 2 spoonfuls of cream cheese filling into each shell, then spoon a few teaspoons of Spiced Orange Cranberry Sauce over the top.

Bake for 18-20 minutes until the filling sets and still has a slight wiggle. Chill for at least 2 hours before serving.

Note: For a 9-inch tart, save 1/2 cup of the tart crust crumble for the top of the tart, and bake for 30-35 minutes.

[pearandpecorino]

Creamy Woodland Mushroom Soup

October goes by too quickly. It's the one month that feels fully immersed in autumn, without any feeling that the year is coming to a close, rather slowing its pace. Still colorful, full of bountiful apples, mushrooms, winter squash. It feels alive. Last weekend was the first that actually felt like autumn. Still-green leaves shivering in the wind, crisp air, the softest wisps of ashy clouds blanketing the sky, and warm auburn light of early sunsets.

Yet, the temperatures pop back into the 90s and we're back to eternal summer. Still, our big cat with his thick fur coat stopped hiding under the bushes for sanctuary from the sun. Maybe the length of his fur and the food we cook are the only signs of seasonal progression I need.

So long as it's cold enough for soup, I'm happy with October.

When I was little, I had a complicated relationship with mushrooms. I'd teeter-totter every few months between loving them and being completely repulsed by the texture. Luckily when the teeter-totter came to a stop, it settled on the right side. I think that's why my dad always asked me to take one of something, even if I know I don't like it - our palettes are ever-changing.

I've always thought mushrooms looked like something out of a fairytale, maybe because they often are. Maybe not the same red and white spotted toadstools, but still the most uniquely beautiful ingredients. Always a little different, with their own character. A speckled cap, a twisty stem, a little cluster with personality.

This Woodland Mushroom Soup is a rustic take on a cream of mushroom soup. Instead, the mushrooms are left whole to infuse the broth, and the soup is simmered low and slow until rich, with only a touch of cream to finish.

The mushrooms are sautéed thoroughly in brown butter until golden, bringing out all of the deep flavors. Flavored with oregano, rosemary, parmesan, and a bit of white wine, the mushrooms sponge up the aromatics, infusing the earthy broth. A little homage to Italian soups, a Parmesan cheese rind flavors the broth, while the soup is finished with a touch of cream, a drizzle of olive oil, and crispy pancetta.

A rich, earthy broth, this soup is left unblended, the mushrooms left whole, ideally served with bread to sop up the broth. A comforting meal meant for cooler nights and slow meals.

Creamy Woodland Mushroom Soup

A rich, earthy broth infused with forest mushrooms, herbs and parmesan, finished with a touch of cream, oil and crispy pancetta.

Ingredients

8 ounces of small assorted mushrooms*

4 tablespoons unsalted butter

4 cloves garlic, minced

1 shallot, minced

1/4 cup white wine

6 cups chicken broth

2 sprigs of fresh oregano, finely chopped

2 sprigs rosemary, finely chopped

1 bay leaf

1 small parmesan cheese rind

1/4 cup heavy cream

2 ounces pancetta, roughly chopped (optional)

1 tablespoon olive oil (optional)

salt and pepper, to taste

*Note: Any small mushrooms that can be cooked and eaten whole (clamshell, forest nameko, pioppini, maitakes, shitakes, or any variety sliced into bite-size pieces)

Method

In a large pot over medium heat, melt the butter until it begins to brown slightly. Reduce to medium-low, then add the mushrooms, allowing them to soak up all the butter, and sauté thoroughly for at least 10 minutes, until golden brown.

Sauté shallots for 2-3 minutes, then add the garlic, cooking for 30 seconds. Deglaze the pan with white wine and pour in the chicken broth. Toss in the oregano, rosemary, bay leaf, and cheese rind, turn the heat to low, and simmer covered for 1 hour. When the broth is rich and infused with flavor, the mushrooms are tender, and the cheese is melted, add salt and pepper to taste.

Optional: Before serving fry the pancetta over medium-low heat for 5-7 minutes, until brown and crispy.

Remove the cheese rind and bay leaf, then finish off by stirring in the cream. Top with a drizzle of olive oil and crispy pancetta!

[pearandpecorino]

Roasted Grape, Mascarpone, and Pine Nut Custard Tart

Happy Autumn! 

Although it doesn't quite feel like it here, I am so eager to get started on autumn recipes. Some of my favorite ingredients are at their prime this time of year: an abundance of apples, pears, mushrooms, and nuts that pair so wonderfully with spices and long peaceful nights of cooking. At its heart, cooking is made for the cooler seasons. For the long chilly nights and cozy days. For the preservation of everything at its peak freshness. And for the enjoyment of slow cooking, when life begins to pace itself.

Sometimes I feel like the heat and the smokey air drains my energy, like I'm waiting for just a day of cold weather to clear my lungs and my mind. There's a certain peace I find in autumn. When there's still color in the leaves and the world comes a little more alive. There's no sameness, and every day brings a little bit of change to the atmosphere. 

I've spent most of this month grappling with transitional recipes while leaning more and more towards October ideas. The first idea I brought to life is this tart, which started from the nebulous idea of roasted grapes. Small champagne grapes tossed in a bit of ground cinnamon and clove, then roasted until soft and fragrant, served atop of a creamy mascarpone custard tart with a spiced pine nut crust. Warm spices and red fruit filled the house, and once I finished my photographs, I sat in the kitchen, plucking each grape from the vine, licking the cinnamon from my hands.

I've been asked a few times what they taste like, and all I can say is unlike anything I've tasted before. Warm, sweet, still fresh with juice, yet with a depth and complexity that I've never tasted in grapes. It may be a bit tedious to pick each grape from the stem after roasting, but I found the presentation to be too beautiful, and the process after somewhat therapeutic. Of course, you may choose to roast them off the stem for ease! The crust is soft, tender, and slightly crumbly, almost like a pine nut shortbread. And like all my desserts, the custard is not too sweet and flavored only with mascarpone, which makes the custard extra creamy. 

Roasted Grape, Mascarpone, and Pine Nut Custard Tart

Small champagne grapes tossed in a bit of ground cinnamon and clove, then roasted until soft and fragrant, served atop of a creamy mascarpone custard tart with a spiced pine nut crust.

Ingredients

For the Roasted Grapes:

1 pound small grapes (champagne grapes), either on the vine or removed from the vine*

1/2 teaspoon ground cinnamon

1/8 scant teaspoon ground cloves

*For presentation purposes, I love roasting the grapes on the vine, but keep in mind you will need to pick the grapes from the stem before serving. If you prefer an easier method, remove the grapes from the stem before roasting!

For the Crust:

1 1/2 cups all-purpose flour

1/3 cup pine nuts

8 tablespoons (1 stick) unsalted butter, softened

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon ground cinnamon

pinch of salt

For the Custard:

8 ounces mascarpone

1/2 cup heavy cream

1/2 cup whole milk

1/2 cup sugar

4 egg yolks

1/2 teaspoon vanilla

Method

Preheat the oven to 400ºF

Line a baking sheet with parchment paper and arrange the grapes on top. Season each side with the cinnamon and clove. Roast for 20-25 minutes until the grapes are fragrant and soft, but not wrinkly. Let cool.

Lower the oven temperature to 375ºF.

In a food processor, mix together the flour, pine nuts, sugar and cinnamon. Pulse a few times until the pine nuts blend into a fine flour. Add the egg yolk and butter, mixing until the dough forms pea-sized crumbs. Press the tart dough directly into a 9-inch tart pan, preferably with a removable bottom, prick the dough all over with a fork and refrigerate for 30 minutes.

Bake for 15 minutes, then remove from oven and lower temperature to 325ºF.

Meanwhile, prepare the custard.

In a small saucepan over medium heat, combine the heavy cream and milk, whisking occasionally until warm, but not boiling. Place the egg yolks in a bowl and while whisking, slowly pour in the cream mixture. Return the the cream to the pan, heating over low heat for 5 minutes. Place the mascarpone in a bowl and repeat the same process as the egg yolks, slowly pouring in the custard while whisking.

Pour the custard into the baked tart shell and bake at 325ºF for 30-35 minutes. Let cool for at least 30 minutes before serving and top with roasted grapes.

[pearandpecorino]

Honey Vanilla Bean Panna Cotta with Sautéed Plums

As California endures the heatwave, and fire season makes the beloved landscape particularly apocalyptic, I stand in limbo, trying to savor the last of summer while slowly making the transition into earthy autumnal tones. Though I love the bright colors and strong sunlight that these months have pushed me towards, rustic neutrals, ruddy browns, and smoky greens feel more comforting. I'm still finding my footing, tentatively moving my way through the world of styling and photography, grasping at new techniques wherever I can. Stylistically, I'm drawn towards rustic settings that feel less staged, more welcoming and atmospheric. Snapshots of everyday life, with the beauty of fresh ingredients and mundane settings emphasized.

Rambling, I know, but all this to say I'm still honing in on a style, one that is much more clearly expressed in cooler seasons. Still, some of the warmth and atmosphere shines through, and I think I've managed to tiptoe between the seasons.

Knowing we're upon the hottest part of the year, I thought a cold and creamy dessert would satisfy some late-summer cravings. And it was time for something sweet! This panna cotta is lightly sweetened with honey and speckled with vanilla bean. I had it in my head that figs would complement the gentle sweetness of honey, alas it's not quite the season. What I found at our tiny Tuesday farmers market was possibly even better. Jewel-toned plums at peak ripeness, blushing shades of ocher and rosy red.

A few days later, I noticed a dozen green figs on our tree, so I'll be patient.

Panna cotta, which translates to cooked cream, is a bit of a rarity, usually seen served in Italian restaurants. It's not something I often think of making, which is quite baffling when I remember about how easy it is. Perhaps the most challenging part is removing them from their molds, which is a step you are welcome to skip.

Since I don't have enough ramekins for a full recipe, I fit them all into little glass jars, which I may even prefer, since I get a peek at the beautiful speckles of vanilla on the bottom. If you are going to unmold the panna cotta, chill for at least 4 hours instead of 2. Run a knife along the rim then dip the jars into warm water for 5 seconds, incrementally. Sometimes you'll find one that is stubborn or suctioned to the glass, but the presentation outweighs the momentary struggle. If you have chilled longer than a few hours, I recommend letting the panna cotta sit at room temperature for 5 minutes before serving, just to relax the gelatin a tad. 

Maybe it's just the times, but simple joys like the satisfying wiggle and creamy bite of panna cotta make me happy. Panna cotta is something of an understated dessert. But, it's simplicity allows all of the mellow flavors and nuances to shine through, from the subtle sweetness of warm milk to the gentle notes of honey.

Honey Vanilla Bean Panna Cotta with Sautéed Plums

Creamy panna cotta, delicately sweetened with honey and speckled with vanilla bean, served with glistening sautéed plums.

Ingredients

For the Panna Cotta

1 1/2 cups milk

1 tablespoon powdered gelatin

3 tablespoons honey

1 1/2 cups heavy cream

1 vanilla bean, halved and seeded

1/4 teaspoon salt

cooking spray or vegetable oil, for greasing

For the Sautéed Plums

6 plums, thinly sliced

2 tablespoons unsalted butter

1 tablespoon honey

2 tablespoons brown sugar

1/4 cup toasted slivered almonds

Method

Lightly grease 6 (4-ounce) ramekins, wiping most of the oil away leaving a thin layer.

Pour the milk into a small pot or saucepan, then evenly sprinkle the powdered gelatin over the top. Let sit for 5 minutes, until the surface begins to wrinkle and the powder starts to absorb some of the liquid.

Meanwhile, mix together the heavy cream, vanilla bean seeds and salt, breaking up any clumps of seeds and set aside.

Over low heat, whisk the the gelatin into the milk, gradually heating the liquid until the granules dissolves. The milk should be warm; do not allow to simmer or boil. Whisk in the honey and stir until smooth.

Once the honey and gelatin has dissolved and heated through, slowly pour in the cream mixture, whisking as you go.

Pour the panna cotta mixture into the greased ramekins, then refrigerate for at least 2 hours. If unmolding from ramekins, refrigerate for at least 4 hours. Run a knife along the rim of the panna cotta, then submerge the ramekin in warm water for 5 seconds and flip onto a plate.

For the sautéed plums

In a large pan, heat the butter over medium-low heat, then add the plums. Sauté for 2 minutes until the plums glisten, then add the honey and brown sugar. Sauté for another 5 minutes, until the sugars dissolve, the juices thicken and the plums are shiny and slightly soft.

Let cool for a few minutes then serve over panna cotta with a sprinkle of toasted almonds.

[pearandpecorino]

Balsamic Roasted Eggplant and Tomato Sandwich with Creamy Pesto Aioli

A little over a month of summer left, and I'm already awaiting autumn. The seasons seem backward at home, as the camphor trees dropped their yellowing leaves in spring, and the worst of the heatwave always creeps in late September. A little flipped, yet this year it feels reaffirming of a sense of normalcy, of the immovability of time. And just as I did last August, I find myself anticipating cooler months, anticipating mellow weather and comforting meals.

In my head, all I can think of are autumnal recipes and photos. My creativity has jumped past me even as I try to savor the waning summer produce. Unfortunately, so many our plants in the garden have suffered - we are still waiting on the first cherry tomato. My purple striped eggplants never made it past a sprout, but I'm hopeful that there are enough cranberry beans to save for an autumn stew! Those mighty little bean plants have been the most bountiful of the new additions. Though I wasn't able to grow them myself, I was able to find purple and white striped eggplants and gorgeous heirlooms at the farmers market!

I couldn't resist these baby striped eggplants, but purple work just as well! If you are a using large eggplant and prefer a less chewy skin, peel long stripes down the side, this way the rounds hold their shape while still being tender.

I sliced the eggplant and tomatoes into 1/4 inch rounds, brushed olive oil and balsamic vinegar on both sides, then roasted them until the tender. The tomatoes become sweet and soft, turning from a deep wine color to a bright red as the sugars caramelize. The eggplant turns golden and soaks up all of the balsamic olive oil, developing a slightly smoky flavor.

I remember making tomato confit a few years ago - slow-roasted for 2 hours with olive oil, herbs, and garlic until candy-sweet and intensely flavorful. A bit quicker than confit, this method still allows the tomatoes to soften, sugars to caramelize, and the flavors to deepen while still preserving the soft fruit and juices.

Making lunch feels challenging lately; most days I don't end up eating until late afternoon, usually snacking on bits and pieces. I found some motivation to make this sandwich: a reminder of airy summer lunches at cafes. Balsamic roasted eggplant and tomatoes sandwiched between Sea Salt + Rosemary Focaccia smeared with pesto aioli and dappled with mixed greens: a humble sandwich for long summer days.

Roasted Eggplant and Tomato Sandwich with Creamy Pesto Aioli

Balsamic roasted eggplant and tomatoes sandwiched between Sea Salt + Rosemary Focaccia smeared with pesto aioli and dappled with mixed greens: a humble sandwich for long summer days.

Ingredients

1 loaf Sea Salt + Rosemary Focaccia

1 cup mixed greens

2 small eggplants, peeled in stripes (optional), sliced into 1/4 inch rounds

2-3 large tomatoes, sliced into 1/4 inch rounds

1/4 cup olive oil

3 tbsp balsamic vinegar

salt + pepper

For the Pesto Aioli

1 cup fresh basil

3 tbsp olive oil

2 cloves garlic, blanched or roasted*

1/4 grated parmesan cheese

1 tbsp lemon juice

1/2 cup good mayonnaise

salt and pepper, to taste

*To make things easier, just throw the cloves of garlic in with the roasting veggies for about 2 minutes!

method

For the Pesto Aioli:

In a food processor, combine the basil, garlic, parmesan, and lemon juice. Pulse a few times to chop up the basil, then slowly stream in the olive oil with the machine running. Mix until creamy, then add salt and pepper to taste and stir in the mayonnaise.

Refrigerate until ready to use.

For the Sandwiches

Preheat the oven to 425ºF.

Line two baking sheets with parchment paper and arrange the slices of eggplant and tomato on each. You may want to take the tomatoes out before the eggplant, so try to keep them on separate sheets.

Whisk together the olive oil and balsamic vinegar until emulsified. Brush the balsamic olive oil on each side of the slices, then generously season with salt and pepper. Roast for about 20 minutes, until tender, flipping the eggplant halfway through, leaving the tomatoes* as is.

* The tomatoes can be especially hard to flip and may fall apart if you try. Don’t worry - they should be fine for the full time but just in case, I like to keep them on a separate sheet. Once the tomatoes cool off, they will be soft, sweet and caramelized.

Slice the focaccia into squares and split in half, then brush with olive and toast for 3-4 minutes. Smear each side with pesto aioli then arrange the eggplant, tomatoes, and mixed greens on either side.

Enjoy ☼

[pearandpecorino]

Summer Squash and Goat Cheese Frittata

This dish was inspired by a recent farmers' market find: a bag of zucchini and stunning color-blocked summer squash. I was so mesmerized by the duo-tone veggies that I bought a bag without thinking of what I would make, knowing I wanted something to show off the beautiful colors. Sometimes the only inspiration you need is the subject itself!

Our garden is still a little way out; I suspect the combination of a shaded area in August heat causes the veggies stress. Yet, the blushing cherry tomatoes and first dry pole beans reassure me of our persistent little plants. I've been slowly harvesting the first cranberry beans, leaving them inside to collect until I have enough to store. Striped scarlet and off-white shells turned to light brown husks in a matter of weeks, but I snuck a peek at the beans inside. Like little quail eggs, the beans are mostly white, dappled with the most vibrant cranberry-colored speckles!

I'm in love with the color of these squash…

The California heat in August is sweltering, so I'm not too enthused about turning on the oven every day. Something like a frittata is easy because it can be cooked up relatively hands-free and eaten warm or cold for any meal. This frittata is filled with thinly sliced moons of zucchini and summer squash, along with caramelized shallots, fresh basil, and lots of goat cheese!

A bit more veggie-centric than a usual frittata, I took some inspiration from ratatouille and a traditional Spanish tortilla. Those intricately layered vegetables add such delicate texture and make for a very pretty slice. The beautiful cross-section of the thinly sliced vegetables and potatoes in both dishes inspired my method and produced a light, savory summer frittata.

Summer Squash and Goat Cheese Frittata

Layers of thinly sliced moons of zucchini and summer squash, dappled with goat cheese, caramelized shallots, and fresh basil. A light summer dish with delicate texture, bursting with fresh veggies and cheese!

Ingredients

1 shallot, thinly sliced

1 tbsp butter (plus extra for greasing the pan)

2 cloves garlic, minced

9 large eggs

1/3 cup grated parmesan

3 tbsp basil, roughly chopped

4-5 summer squash and zucchini, thinly sliced (about 1 1/2 cups)

3 oz goat cheese

pinch of salt and pepper

Method

Preheat the oven 350ºF.

Sauté the shallots in the butter for 3-5 minutes until golden and caramelized. Add the garlic and stir for 30 seconds until soft, then remove from heat.

Whisk together the eggs, parmesan, basil, salt and pepper. Add the summer squash, zucchini, and goat cheese, breaking up any large clumps that might’ve stuck together. Pour the mixture into a buttered 9 inch baking dish or cast iron pan, smoothing out the surface.

Bake for 45-50 minutes, until the center is cooked through and a skewer comes out clean. Let cool for 5 minutes and serve.

Enjoy leftovers warm or cold, served alongside an evening meal or as breakfast/brunch.

[pearandpecorino]

Homemade Sauerkraut + A bonus recipe for Bratwurst Sandwiches

During seasons of abundant gardens and farmers' markets, preserving and canning are how I savor the flavors of the season. Stone fruit is around every corner, and our plum tree yielded the best harvest in years. Plums turned into cake and jam, and tomatoes soon to be enjoyed fresh while some squirreled away to be frozen and enjoyed in winter. And this month, I delved into the process of fermentation.

This sauerkraut recipe is woodsy and aromatic, with juniper berries and caraway seeds that taste softly of pine and anise-like licorice. Reminiscent of winter spices, yet mild and close enough to tradition that it can be served with dishes both sweet and savory. A little stronger and more flavorful than traditional salt-brined sauerkraut, I wanted my sauerkraut to be satisfying and aromatic.

My first batch came out flavorful but overly potent - a little bit of each spice goes a long way in fermentation. In a way though, it was everything I was looking for in sauerkraut. Strong and sour and bursting with aromatics, though household members advised that I rework the spice ratios. Suffice to say, I finished the jar by myself and set off on another round of recipe testing.

This final recipe is the result of a month of testing alongside many delicious sauerkraut centered meals. Made in small batches, this recipe yields two 32 oz jars of sauerkraut, which is perfect for enjoying one now and saving the other for seasons down the road.

On Fermentation

During the first week of fermentation, the sauerkraut will be at it's most potent. Don't worry! The first week yields all sorts of good bacteria and lactic acid fermentation, which will later mellow and provide the sour flavor. Especially at this funky stage, I recommend keeping your jar on a baking sheet or plate, as the gases may cause the brine to overflow.

Every couple of days, use a wooden spoon to press down the cabbage so that it is fully submerged in the brine, leaving enough space between the cabbage and lid. Patting down the sauerkraut helps lessen gas build-up, which will prevent any sort of burst upon opening. Be careful - and check on your sauerkraut daily!

After the first week, the sauerkraut will be strong, but on it's way to becoming delicious mellow sauerkraut. At this stage, start tasting the sauerkraut each day. There is no firm timeline for when sauerkraut is ready; it all depends on your personal preference. For me, this recipe is ready to eat after 2 weeks, though variables like jar size, environmental bacteria, and room temperature all contribute to the fermentation process. Once you think it's ready, enjoy with a meal of bratwurst.

Keep tightly sealed in a clean jar and refrigerate once opened.

One of our last outings in March was to our local German deli to pick up some bockwurst and bratwurst to freeze for the coming months. We served my sauerkraut in sandwiches, made with demi-baguettes, whole grain mustard, and bratwurst braised with onions. As a bonus, I've written out the recipe below for you to enjoy!

Homemade Sauerkraut

This German-style sauerkraut is woodsy and aromatic, with juniper berries and caraway seeds that taste softly of pine and anise-like licorice. Reminiscent of winter spices, yet mild and traditionally flavored, it spans the seasons and compliments the most savory of dishes.

Ingredients

4 lbs green cabbage, thinly sliced

2 tbsp salt

3 cloves of garlic, minced

1 tsp mustard seeds

1 tsp caraway seeds

10-12 juniper berries

Note: *If you would like to make a smaller recipe, the standard ratio for salt to cabbage is ~1/2 tbsp / 10 g salt for every lb of cabbage.

Method

Preparation: Before starting, make sure your jars are fully sanitized and ready to fill. No heat sealing is required, but ensuring a clean environment will help the fermentation process!

Prepare the sliced cabbage in a large mixing bowl. Gradually begin sprinkling in the salt, working it in with your hands. Thoroughly mix, massage and squeeze the cabbage until the the salt is fully incorporated and the cabbage begins to soften and produce a briny liquid. Let sit for 30 minutes, then mix in the garlic, caraway, mustard seeds, and juniper berries.

Pack the cabbage into the jars so that it is fully submerged in the brine, leaving at least a 1/2 inch of space between the cabbage and the lid. Partially screw on the cap and store in a cool, dry place away from direct sunlight. In order to avoid any spillage from overfilled jars or especially active fermentation, keep the jars on a plate or baking sheet.

Each day, check on your sauerkraut! Press down the cabbage with a wooden spoon to keep it submerged in brine.

Fermentation can be a wild and exciting process, which means the chemistry of your sauerkraut will be changing day to day. The bacteria found in sauerkraut is amazingly diverse and most active and changing in this initial fermentation. This first week is especially strong and funky, and I wouldn’t recommend tasting until the 7th day. Thought your sauerkraut isn’t quite at it’s peak, it’s good to check out the smell and appearance as well. Especially potent or sour smells are common - these will later develop into mellow, pleasantly sour flavors. Foam, white liquid, and surfacing bubbles are common changes, but all positive signs of fermentation! If you happen to see any mold forming on the surface, make sure to skim it off the top and remove any cabbage in contact.

Just let the fermentation process take hold.

During week 2, continue pressing down the cabbage daily. Now you can start tasting!

There is no firm timeline for when sauerkraut is ready; it all depends on your personal preference. For me, this recipe is ready to eat after 2 weeks, though variables like jar size*, environmental bacteria, and room temperature all contribute to the fermentation process.

Optional: Transfer one jar into a freshly sanitized jar and tightly seal. Store at room temperature for up to 2 months. Refrigerate after opening.

*Smaller jars will greatly speed up the fermentation timeline, so starting checking after 3-4 days if using anything smaller than 32 oz.

Sauerkraut, Onion + Bratwurst Sandwiches

Ingredients

4 bratwurst sausages

4 sandwich rolls or demi-baguettes, sliced partially in half

Whole grain mustard

Homemade Sauerkraut

Method

[pearandpecorino]

Pici alla Carbonara

When I was 3, my parents took me to Tuscany. I was little, curious, and refused to put shoes on in the snow. I remember cobblestone streets, tree-lined paths covered in crunchy auburn leaves, chasing pigeons, and bowls of pici. Most of my memories from that trip are scattered and misplaced but they are among my first. What I know for sure is that it was beautiful and exciting and I was always hungry after a day of walking - or being carried. 

I tried many years ago to make pici, but it was a failed attempt and I did not push it any further. A few weeks ago, I decided I wanted to commit to recreating this pasta from my childhood. Of course, my memories are hazy, and I couldn’t exactly remember what it was like, but I entered in with the mindset that I would know when I got it right. 

And just like any other homemade pasta, each batch is a little different. Here is what I found from my week of pici making: 

Start with the flour and salt, then make a large well in the center, slowly adding the warm water and olive oil

As always, don’t be afraid to stray from exact measurements. Pasta dough can be temperamental - keep extra water and flour on hand to adjust as needed

Make sure to knead the dough enough - it should be soft, smooth and stretchy

Let rest for at least an hour - this allows the gluten to relax 

Once you are ready to roll out the pici, keep a small bowl of water and a bowl of flour nearby 

Dip the tips of your fingers in the water and start from the center of a small piece of dough, rolling out towards the ends 

If the pasta breaks while rolling, you may have to knead the dough more or add a bit more water

Coat the pici in flour and set aside 

Repeat! 

Test your pici! Rolling out pici is time consuming. Start boiling your water and toss a few pici in until tender, then taste! Too puffy? Roll out a bit thinner. Too chewy? You may need to boil longer or knead the dough more. Once you know your pici is right, roll out the rest knowing a delicious meal awaits.

Pici is made differently depending on the part of Tuscany. In some regions, it's rolled out thick, the recipe includes an egg, or the pici is rolled into one long noodle. The pici I remember and made is a little thicker and shorter than spaghetti, has a slight bite, and is not too chewy. 

It can seem intimidating, making each noodle by hand, but once the dough is right, it becomes much easier to roll out. I found a rhythm of rolling each pici, turned on some music, and found the process very fun. And at the end, I was just a quick carbonara away from finding a little piece of my trip to Tuscany in an afternoon meal.  

This dish is really all heart and hands. I’m happy to share this passion project with you. Find a quiet afternoon and maybe grab a friend or family member to help. I said that I didn’t remember exactly what pici was like, but I knew how it made me feel. I can tell you what this pici is like and how much it reminded me of those days in Italy. It is the meal you sit down to after a long day of work, letting your body rest and savoring every bite. It’s humble, imperfect, and the meal I’ll come back to time and time again.

Pici alla Carbonara

Ingredients

1 2/3 cups all-purpose flour

2/3 cup semolina flour

3/4 cup water, lukewarm

1 tbsp olive oil

1/4 tsp salt

8 oz pancetta, sliced thin and cut into small pieces

1 tbsp olive oil

2 cloves garlic, minced

2 eggs

2/3 cup parmesan cheese

1/3 cup pasta water

pinch of ground black pepper

method

On a large surface, pour out the flours and salt into a mound. Make a large well in the center. Pour the water and olive oil into the center. Using a fork, slowly start incorporating some of the flour into the center, stirring gently. Once most of the water is absorbed, switch to using your hands. Gather the dough into a ball and begin kneading, adding water or flour if needed. Knead for 10-15 minutes, until the dough is smooth and elastic. Cover and refrigerate for at least 1 hour.

Before rolling out the dough, prepare a work surface. Keep a bowl of water, a bowl of flour and something to lay your rolled pici on, like a baking sheet, nearby.

Cut a small piece of dough off, and start rolling. I like to roll the piece between my palms to create a base shape, then use my fingertips to roll from the center outwards. As you begin rolling, dip your fingertips in the water - it helps to have your fingers slightly stick to the dough as you roll. Roll each pici out a little thicker than spaghetti, about 1/4 inch. Once the pici is formed, lightly dip in flour and set aside. Repeat!

Meanwhile, bring a large pot of water to a boil. Boil for 9 minutes, until the pici is tender and al dente.

For the Carbonara: Over medium heat, sauté the pancetta in the olive oil until crisp. Reduce the heat and add the garlic, cooking for 30 seconds, then add the pasta water. Reduce the sauce for two minutes.

Whisk the eggs, cheese, and pepper together in a large bowl. Using tongs, add the cooked pici and pancetta to the bowl and toss until the mixture is creamy and coats the pici.

[pearandpecorino]

Rhubarb Vanilla Bean Clafoutis

When I started thinking about spring dishes back in February, I had a few things in mind. I wanted to focus more on seasonal produce and spontaneity in cooking. Finding the sweet spot between going in with no ideas and planning every last detail of a dish.

A small idea or just some inspiration can flourish into a way of cooking that is more natural and realistic in my life and in yours. Perhaps I would go to the market looking for artichokes and come back with asparagus because that's what is available. I wanted to keep seasonal ingredients at the forefront of my mind. Alongside this mindset, I had a rough outline. Paninis, fresh pasta, tomato confit, jam, pickles, and rhubarb, the last of which broke my local produce mindset just a smidge.

Rhubarb doesn't grow in Southern California. At least not easily or natively. Being a SoCal native my entire life, I'd never tasted rhubarb until I went on trips to Wyoming, Utah, and my dad's home state of Montana. On those trips, I learned the wonders of Strawberry Rhubarb Pie and Huckleberry everything. And every year, when I see the small amount of rhubarb appear in the grocery store, I snag it. 

Miraculously, I saw rhubarb pop up on the list of produce in our weekly box of fruits and veggies. I ordered it two weeks in a row so I could test out this Clafoutis and enjoy the season while I could. I bounced around a few cake ideas but landed on this comforting classic. Simple to make, lightly sweetened and speckled with vanilla bean, a humble way to showcase one of my favorite foods. 

A clafoutis is similar to a thick custard, dappled with fresh fruit and mixed with just enough flour to hold its shape when sliced. Just a touch of sweetness and fresh fruit make this homey French dessert a true comfort for me. Similar to a spontaneous crumble or crisp, a clafoutis is made with few ingredients, gently sweetened to compliment the fresh fruit at its center. 

Also similar to a crumble in the way leftovers turn into the next morning's breakfast.

In my mind, it's a beautiful way to cook fruit without losing the depth of flavor or natural sweetness. It falls into the category of humble comfort food; it's imperfect, maybe a little messy, but timeless in its simplicity. 

Rhubarb Vanilla Bean Clafoutis

Ingredients

2 1/2 cups of rhubarb, sliced lengthwise and cut into 2 inch pieces (about 4-5 stalks)

1 1/4 cups whole milk

3 eggs

1/2 cup sugar (+ 1/4 cup for the rhubarb)

1/2 cup all-purpose flour, sifted

seeds from 1 vanilla bean

2 tbsp butter, + more for buttering the dish

Method

Preheat the oven to 350ºF and butter a pie dish or 9x9 baking dish.

Toss the 1/4 cup of sugar together with the rhubarb. Melt the butter in a large pan and sauté the rhubarb over medium heat for 2 minutes, until the sugar dissolves. Cover and turn heat to low, stirring occasionally for 3-5 minutes. Once the rhubarb starts to soften, just enough to pierce with a fork, remove from heat and let cool.

While the rhubarb cools, prepare the custard. Toss the milk, eggs, 1/2 cup sugar, flour and vanilla bean seeds into a blender or food processor, and run for 1 minute. The mixture should be smooth with no lumps of flour or vanilla.

Pour the vanilla bean custard into the buttered dish. Spoon the cooled rhubarb gently into the custard, reserving the liquid from the pan*. Bake for 50-60 minutes, until the clafoutis is beautifully golden and the center is set.

Cool for 10-15 minutes before serving.

*Keep as much liquid out of the custard to prevent it from becoming watery. Reduce the reserve liquid down to a sauce or simply enjoy over a slice of clafoutis or ice cream!

Note: Feel free to swap in other fruit! If using something firm like apple or pear, sauté similarly to the rhubarb. For softer fruits like berries, cherries, and grapes, there’s no need to pre-cook.

[pearandpecorino]

Patatas Bravas and Roasted Spring Onions

The sun finally poked its head out. Once the rain stopped and the clouds drifted off, I noticed just how long the days had become. The sun streams through the windows long into the evening, the windowpanes casting dramatic shadows and patches of sun for the cats to curl up in. And the long winter is finally over. The sun came back to Southern California and will stick around until October.

These past few weeks, I've been searching for inspiration. Flipping through old cookbooks, scrolling through posts I had planned months ago and lists of fresh produce I might've found at the farmers' market. So much of what I'd planned was based on seasonal produce. So much relied on access to farmers' markets. 

We started ordering a weekly box of California-grown produce to supplement our pantry goods. Every week something new pops up - produce that's just come into season. At the top of my list was rhubarb, which miraculously appeared on the lineup last week. I added spring onions this week, dandelion greens for next week, hoping that rare bit of produce would spark something. 

This small taste of tapas came from a browse through José Andrés's Tapas: A Taste of Spain in America, and craving for those little Spanish plates we only have at restaurants. Patatas Bravas and simple roasted onions with toasty bread to sop up the sauces, along with an aioli made the traditional way because I have the time now! Possibly the most gratifying part of this tapas-making process was seeing the aioli come to life. The fact that a few cloves of garlic, olive oil, lemon, salt, a healthy amount of elbow grease can transform into such a silky sauce was enough to spark that bit motivation. 

Maybe it seems like quite a few steps, but most of it is assembly, getting the ingredients and sauces together. The only thing that takes a lot of attention is frying the potatoes, a process that I've come to enjoy. Plus, I miss fries too much to be mad at the mess. After that, it's just sitting down to a late afternoon lunch, soaking up the joy of my efforts. 

The onions were a salty, caramelized addition, letting the mild onions glow while soaking up all of the sauces from the Patatas Bravas. The bit of toasty bread came from a batch of my dad's ongoing sourdough project. There's something so gratifying about pulling apart layers of roasted onion, enjoying the meal you've made from scratch. A little note about the onions: I left the roots and the outer layer of skin on so that the onions would hold their shape. You can serve whole, and cut the roots and skin off when you're ready to eat. I don't know why, but I thought it was a really fun way to eat.  

Patatas Bravas with Roasted Spring onions

Ingredients

For the Roasted Spring Onions

6 - 8 spring onions, halved lengthwise

3 tbsp olive oil

generous pinch of salt

For the Patatas Bravas

1 lb Yukon gold or Russet potatoes, peeled and cut into 1-inch cubes, soaked in cold water before frying

canola oil for frying

salt to finish

For the Aioli

3 cloves garlic, smashed and peeled

1/2 cup olive oil

1 tsp lemon juice

pinch of salt

For the Brava Sauce

1 1/2 cups canned tomatoes, pureed and strained

2 tbsp olive oil

1 bay leaf

1 tsp sugar

1/2 tsp cayenne pepper

1/2 tsp sweet paprika

2 tsp sherry vinegar

pinch of salt, to taste

Method

Start by making the Aioli

Put the smashed garlic cloves and salt in a mortar and pestle. Mash the garlic with the pestle until the garlic turns into a smooth paste. Add the lemon juice to the garlic and stir to combine.

While stirring and mashing the garlic mixture, slowly start to add the olive oil, letting the garlic absorb the the olive oil before adding more. Keep adding the olive oil until the aioli thickens into a smooth sauce. Let sit and mellow while preparing the rest of the meal.

Then make the brava sauce

In a large saucepan, heat the 2 tbsp of olive oil over low heat. Add the tomato puree, bay leaf, sugar, cayenne and paprika. Simmer for 10 minutes, until the sauce reduces and thickens. Add the sherry vinegar and salt to taste, then remove from heat. Reheat just before serving.

For the Roasted Spring Onions and Patatas Bravas

Preheat the oven to 400ºF. Lay the spring onions on a lined baking sheet. Drizzle both sides with olive oil and sprinkle generously with salt. Roast for 25-30 minutes, flipping the onions halfway through, until tender and caramelized.

While the onions are roasting, start heating up the oil for frying. In a deep saucepan, heat up 3 inches of oil to 275ºF. Poach the potatoes, gently frying until soft in the center. Drain and set aside.

Raise the oil temperature to 350ºF. Fry the potatoes until golden and crispy, about 5 minutes. Drain off any excess oil with a paper towel and sprinkle with salt while they are hot.

Top the patatas bravas with the brava sauce and aioli and serve alongside roasted spring onions.

[pearandpecorino]

Sea Salt + Rosemary Focaccia

On days when the world seems a bit more grim, it's curious how I find comfort in making bread. Just as I have always loved the artful process of making pasta, pouring my energy and soul into a hand-shaped form, sometimes as we nurture the food we make, it nurtures us just the same. From parents making a cake with their children to creatives finding peace in nature, we all need something to keep us grounded right now. 

I must admit that I'm a homebody by nature. Yet, since we've gone into quarantine, I find it more and more difficult to carry on with the same enthusiasm and energy as usual. As much as I love spending time at home, I need to give myself projects. 

I made this focaccia a few days ago with a yearning to make bread. I flipped through a few cookbooks, searching through recipes for sourdough and brioche, but had an inkling that focaccia was the project for the day. Maybe topped with sautéed onions or cloaked with briny olives. Or just salt and herbs scattered atop. I wanted something fairly easy and quick, as far as bread goes, as well as flavorfully satisfying on its own. On its own, soaked in vinegar and olive oil, it's a small pleasure. 

I settled on my own version of Marcella Hazan's Focaccia from Essentials of Classic Italian Cooking. I found comfort in the process of kneading, transforming the ragged, sticky dough into a smooth form. The dough rested near a window to rise, while I set up a few simple shots to capture the first rise. After the second rise, the light shifted and I embraced the streaking rays of sunlight and tried to capture the yellowy glow of olive oil and afternoon light. 

And truthfully, whenever I start photographing a baked good, tested or not, I'm always a little uncertain of the outcome. Of whether my process shots will be any use. But of the magic of bread can be seen at work in the very first steps: feeding the yeast and watching it bloom. 

If you're new to bread making or unsure of the process, let those first little bubbles be a sign of the magic at work. 

Sea Salt + Rosemary Focaccia

Ingredients

For the Dough

1 packet active dry yeast (2 1/4 tsp)

2 cups water, lukewarm

1 tbsp honey

6 cups unbleached flour, all-purpose or bread

2 tbsp olive oil

1 tbsp salt

extra olive oil for coating the pan

For the Topping

1/4 cup olive oil and 2 tbsp water, whisked together until emulsified

2 tbsp rosemary, roughly chopped

a few pinches of coarse salt to top

method

Combine the yeast, honey and 1/2 cup of water, allowing the yeast to dissolve. Set out in a warm place for 15 minutes, until bubbles start to form.

Stir in 1 cup of the flour into the yeast mixture, then add the olive oil, and salt. Once this mixture is thoroughly combined, add in half of the remaining flour and water, combining with your hands. Mix well until the dough has absorbed the flour and water.

Add in your remaining water and flour, while reserving a bit of each. As you begin to work the dough, you may need a bit more flour or a bit more water to make a soft dough. Once most of the water and flour has been absorbed into the dough, move to a larger surface to begin kneading.

Starting at the center of your dough, push away with the heel of your palm, then fold the dough back onto itself. Repeat by turning the dough a little each time. Knead for 10-15 minutes, adding water or flour as needed, until the dough is no longer shaggy or sticky, and has a smooth surface.

Drizzle the center of a baking sheet with olive oil and place the kneaded dough onto the sheet. Cover with a damp cloth and leave in a warm place to rise for 1 1/2 hours.

Once the dough has risen, gently stretch the dough to cover the surface of the baking sheet. Cover with a damp towel and let rise for another 45 minutes.

Prepare your oven by placing the baking stone inside and preheating to 450ºF.

After rising for a second time, starting making small craters in the dough with your fingers. The dough might stick if you linger too long, so try to keep your hands stiff! Keep making little craters all over the surface of the focaccia dough until you are happy with the look and coverage.

Brush the olive oil and water emulsion all over the surface of the bread, allowing the mixture to fill the craters, then sprinkle with coarse salt. Bake for 15 minutes, then check the bread, turning the pan if necessary and sprinkling with chopped rosemary. Bake for another 7-8 minutes.

Move to cooling rack and serve warm however you enjoy.

[pearandpecorino]

Radish, Chèvre, + Balsamic Microgreen Tartines

All the little seedlings and everything in bloom.

Last week, my dad and I started some seeds in our teeny tiny greenhouse while prepping the garden beds for planting. Among our seedlings are Tuscan kale, Italian greens, and two types of eggplant that have yet to poke their heads up. Camomile was direct sown in with the potted lemon trees and I started my first from-seed edible flower garden! 

I've grown so fond of flowers and greenery in my photos. Sometimes filling in a dark background with little flowers or seeing a peek of green can help a scene come to life. I'm going to be growing a lot of the food I'll be cooking this summer, why not try to grow some flowers as well. In my search, calendula and cornflowers caught my eye as easy-to-grow, delicately beautiful plants - almost like wildflowers. The flowers have some history in the culinary, herbal, and medicinal world as well. Camomile has been on my list for the longest time. I've been dreaming of homegrown tea! 

My flower seedlings have been the first and most resilient to pop their heads out. Spring can't come soon enough. 

In celebration of the little seedlings and longer days ahead, I came up with this spring tartine. It features two types of spring produce: baby radishes and microgreens. When first making this tartine, I loved the combination of sweet, salty, peppery and fresh - subtle but bright. Chèvre is melted over sweet honey sunflower bread, toasted in butter for a salty-sweet base. A little bed of microgreens tossed in balsamic vinegar lays on top of the goat cheese, then layered with bright and crunchy radishes, garnished with salt. 

Honey sunflower seed bread is most likely a rare find in grocery stores and bakeries, but I love the sweet nutty flavor! So, I recommend using sourdough or country white - anything with a good crust - and topping the melted chèvre with honey and toasted sunflower seeds so you don't miss out on the nutty sweetness. 

Toasty open-faced sandwiches like this are among my favorite lunches. You can go more savory with deli meats and cheeses, or veer towards sweet brunch with fruit and nuts. This one is a little bit of everything and is all about the radishes and delicate greens. A little something fresh for longer days and sunny afternoons. 

Radish, Chèvre + Balsamic Microgreen Tartines

ingredients

4 large slices of rustic bread (anything with a good crust and a hint of sweetness)

3 tbsp butter

4 oz chèvre (goat cheese), slightly softened

1 1/2 - 2 cups microgreens or sprouts, or enough to cover each slice of bread

2 tbsp balsamic vinegar

6-8 small radishes, very thinly sliced and soaked in cold, salted water*

pinch of salt to garnish

*once you have sliced the radishes, toss them in a bowl of cold, salted water to mellow out the flavor and keep the radishes crisp, about 20 minutes, then remove and pat dry

method

Spread the butter on both sides of each slice of bread. In a large pan over medium heat, brown one side of the bread until just caramelized and golden. Then, flip the bread over and spread the chèvre on the toasted side, allowed the cheese to melt and the other side to brown. Remove from heat and set aside.

Toss the microgreens in the balsamic vinegar and spread over the top of each slice of toasted bread. Arrange the sliced radish over the bed of greens, and finish with a pinch of salt.

Note: I used a rustic loaf of Honey Sunflower Seed bread for this recipe, but any bread with a nice crust is great! For a little added sweetness, if you’re using country or sourdough, drizzle a bit of honey over the chèvre.

[pearandpecorino]

Honey Apricot Hazelnut Granola

Today I wanted to share with you another of my pantry essentials - homemade granola! Nutty, toasty, and lightly sweetened, my Honey Apricot Hazelnut Granola brings a bit of homemade comfort to your morning meal. It's a simple recipe that keeps on the shelf and wonderfully compliments these winter mornings. 

As seasons change and weather shifts, I find that my flavorings and methods begin to shift. Autumn calls for pumpkin seeds, pecans, and cinnamon, while summer suggests lighter flavors like coconut and sunflower seeds. This particular iteration of homemade granola embraces roasted hazelnuts and dried apricot, with the soft sweetness of honey. A little less heavy than early winter flavors, yet still full of coziness and warmth. 

Though I'm sure I'll be back with other versions of granola as months change, please feel free to experiment with flavors of your choosing. 

After all, one of the great joys of creating your homemade pantry is tailoring each basic to your favorite flavors! 

Some of my favorite ways to flavor granola:

Dried Fig and Almond 

Spiced Pumpkin Seed and Maple Pecan

Coconut, Sunflower Seed and Dried Cherry 

As well as some mix-ins for inspiration:

Dried fruit: apricots, cranberries, cherries, fig, raisins, coconut flakes, candied ginger, candied orange peel

Nuts: almonds, hazelnuts, pecans, walnuts, pistachios, cashews

Seeds: pumpkin seeds/ pepitas, sunflower seeds, chia seeds, quinoa

Sweeteners: agave, honey, maple syrup, brown sugar 

These household staples are often overlooked, but can be so fun to make on your own! They're also some of the most flexible and uncomplicated recipes out there. 

So, throw on a podcast or your favorite playlist, and enjoy making your own granola! Plus, it's nice starting the morning with something homemade. 

♡

Honey Apricot Hazelnut Granola

ingredients

2 1/2 cups old fashioned oats

1 cup raw hazelnuts, roughly chopped

3/4 cup dried apricot, roughly chopped

1/3 cup honey

1/4 cup melted unsalted butter or vegetable oil

1/2 tsp vanilla extract

1/4 tsp salt

method

Preheat the oven to 325ºF. Line a baking sheet with parchment paper.

In a large bowl, mix together the oats and hazelnuts. In a small bowl, combine the melted butter, honey, vanilla extract, and salt, whisking until smooth. Pour the honey butter mixture over the oats and hazelnuts, stirring until fully coated.

Move the mixture to the pre-lined baking sheet, spreading the granola evenly across the parchment paper. Bake for 25-35 minutes, mixing the granola every 5-10 minutes so it bakes evenly, until golden and toasty.

Let cool for 15 minutes to allow the granola to crisp up, then mix in the dried apricots. Store in a sealed jar and enjoy with your morning coffee or tea!

[pearandpecorino]

Creamy Mushroom Linguini

Creamy Mushroom Linguini - an ode to the farmers' market, embodying seasonal markets and winter comfort. These baby shiitakes sparked memories of simple mushroom pasta, made for quiet nights and farm-to-table meals.

I left the littlest mushrooms whole and cut the rest in half so they would be bite-sized and blend in with a twirl of linguine. The mushrooms soak up flavors of garlic and shallot, flavoring the cream wonderfully. I went for the old-style pasta water thickener, using the starchy water to create a richer sauce.

I happened to find these baby shiitakes, but any small mushrooms will work just as well! Sometimes I add in some crispy pancetta or prosciutto for a salty bite, but for this recipe, I kept it simple with some grated Parmesan and parsley on top.

January has been one of the least organized yet most productive, though mostly behind the scenes and off the blog. I'm in the process of cleaning and reorganizing the room I photograph in, finding places for props and clearing out old art supplies to open up the area. Even as I finished cleaning up and organizing my shelves, warm light streamed through the windows, bringing an open, airy feeling to the room.

Most of my photos recently have been for #eatcaptureshare over on Instagram, though the theme of this week, 'At the Farmers' Market', tied in with my own focus for January. It has been such a wonderful experience so far, experimenting with texture and color, branching out to wider compositions, and joining in elements of mood and storytelling. Each photo has a different feel and I've loved having the space to create an atmosphere for my scenes.

So, in all it's disorganization and change, here's to January.

Creamy Mushroom Linguini

Ingredients

1/2 lb linguine

4-6 oz small shiitake mushrooms, halved (leave the little ones whole)

1/4 cup pasta water or white wine

1/4 heavy cream

1/2 shallot, finely chopped

2 cloves garlic, finely chopped

1 tbsp butter

1 tbsp Italian parsley

salt and pepper, to taste

Method

Bring a large, generously salted pot of water to a boil.

Over medium-low heat, sauté the mushrooms in the butter. When the mushrooms are golden, add the shallots and garlic and cook until translucent. Then, pour in the pasta water or white wine and cream, allowing the sauce to thicken. Add salt and pepper to taste.

Meanwhile, cook the linguine to al dente, according to package. Once the pasta is done, add the sauce pan and allow the linguine to soak up the sauce. Serve with grated Parmesan or Pecorino and chopped Italian parsley.

[pearandpecorino]

Roasted Sunchokes and Turnips with Creamy Honey Mustard

This month, I decided that I would embrace the freedom of the month, letting winter and seasonal produce guide my cooking. One late night, I pulled up a list of in-season fruits and veggies. I scrawled a handful of ideas and set them aside to linger in my mind. Then, I set off for the farmers' market. 

Market days are slower this time of year, yet the produce is vibrant and unique to the season. Radishes, cauliflower, and carrots in shades of yellow, purple and white, baskets of shiitake and wood ear mushrooms, and blood oranges at their peak, as well as dark leafy greens, were among the most common.

In my first weekend of farmers' market shopping, I had a vague idea of what I wanted but set aside my hopes to make room for whatever jumped out at me. Early in the market, I spotted what I thought to be a small pile of sunchokes, knotted and funky shaped in all of their glory. I took note and promised myself I'd circle back later. I had a small but doubtful hope of finding sunchokes that I had cast away from my mind, as I thought the chances were slim. When I came back and saw them, making sure I wasn't mistaking ginger for sunchokes, I went for them. A few bunches of turnips - small, bright and early in the season, promising tender skin and fresh flavor - were the first winter vegetables I picked up. Another under-appreciated root veggie to accompany the lesser-known tubers. 

You might see sunchokes at a restaurant, served roasted with carrots alongside a main dish, or nestled in the corner of a farmers' market stand, a curious little pile of tubers resembling ginger. They pop up now and again, reminding me of their nutty flavor, how creamy and rich they can be simply roasted. 

When in doubt, roasting root veggies is the way to go. It brings out the sweetness of the vegetable while staying uncomplicated and true to their natural flavor. This recipe is a simple take on roasted winter root vegetables, yielding caramelized turnips and sunchokes, roasted with garlic and oregano, and topped with a homemade honey mustard sauce made two ways. 

A little update: I'm participating in The Little Plantation's Eat Capture Share winter food photography challenge over on Instagram! It’s a wonderful way to explore food photography, styling, and editing, with each week revolving around a different theme. All of my photos will, of course, be shared here, interspersed throughout my posts, but if you would like to see the other entries, then head over to Instagram. Can’t wait to share!

Roasted Sunchokes and Turnips with Creamy Honey Mustard

Ingredients

For the Roasted Vegetables

1 lb sunchokes, cut into 1 inch pieces (roughly 1 inch as sunchokes are very funky shapes)

4 small turnips, stems removed, cut into 1 inch pieces

2 tbsp olive oil

2 sprigs of oregano, leaves removed

3 cloves garlic, peeled and halved

generous pinch of salt and pepper

Note: Sunchokes and young turnips have a thin, tender skin that roasts beautifully. To clean, scrub gently with a brush to remove excess dirt and pat dry. If your turnips are on the larger side (anything bigger than a baseball), peel the skin.

For the Honey Mustard

2 tsp whole grain mustard

1 tbsp Dijon mustard

1 tbsp honey

1 tbsp lemon juice

1 tbsp crème fraîche (optional, for a creamy version of the honey mustard)

Note: I recommend dressing the sunchokes and turnips with the regular honey mustard and having the creamy sauce on the side!

Method

Preheat the oven to 400ºF.

Toss the sunchokes, turnips, and garlic in the olive oil, oregano, salt and pepper. Transfer to a cast iron pan or baking dish and roast for 35-45 minutes, mixing halfway through, until the turnips and sunchokes are tender and golden.

Meanwhile, whisk together the two mustards, honey, lemon juice, and crème fraîche (optional). Serve with roasted vegetables.

[pearandpecorino]

Blood Orange Ricotta and Olive Oil Cake (+ a very happy new year!)

Happy New Year everyone!

In all candor, I feel a sense of relief. That the year has come to a close, the stressors of holidays have ended, and obligatory festive recipes have waned. 

On the last day of December, I found myself growing tired more quickly than usual. Overwhelming exhaustion, yet not sad or dreary in nature. A more sleepy feeling of being too comfy under the blankets, taken out by the kind of exhaustion that I find difficult to fight. Maybe jaded by the years encompassing my teens, my body pleading for me to sleep soundly through these last few hours. Slightly out of character, as I routinely stay up past 12 with ease. 

But, as the clock barely ticked past 11, I was already in bed, ready to snooze my way from this decade to the next. I remember finally giving in and turning out the lights at 11:40. I remember hearing my parents talking about staying up to see the end of the decade. I closed my eyes for what felt like a few minutes and suddenly jolted by the cheers of "Happy New Year" emanating from the other room. Followed by a slew of nearby fireworks and a startled, pacing cat, and a small burst of energy - a bit of hope and refreshment for the year ahead. 

Fighting sleep aside, I spent the better part of the day talking to friends and family and putting together a few props for photos. A festive garland of stars made with book-printed paper, and another made of olive branch clippings to accompany the cake. 

I celebrated New Year's Eve by making this Blood Orange Ricotta and Olive Oil Bundt Cake, decorated with a single sparkler to ring in the new year. I based it on one of my favorite loaves - Orange Ricotta Cake from Giada De Laurentiis - made instead with blood oranges and olive oil. I'm thankful for the blood oranges I spotted in the store for the bit of beauty and vibrant color they add to this cake. Olive oil and ricotta make this cake extra moist and lighter than the usual bundt. The blood orange juice makes for a pretty pink glaze or syrup top of the crisp, caramel-colored cake.

I'm so grateful to have built this little space dedicated to cooking in all its beauty and honesty. 

Thank you to everyone for supporting this blog in all its endeavors. To my dad for helping guide me in my photography and building me a light box to make it look good. And to my mom for her many trips to the grocery store and helping with a few too many dishes.

My head is already filled to the brim with ideas and visions of January, and seasons to come. I'll be back soon! Wishing you all a very healthy and joyous 2020!

Blood Orange, Ricotta + Olive oil cake

ingredients

3 cups all-purpose flour

3 cups ricotta

6 eggs

2 cups granulated sugar

1 cup olive oil

5 tsp baking powder

2 tsp vanilla extract

zest of 2-3 blood oranges + 2 tbsp juice

1 tsp salt

For the Syrup*

about 1/2 cup powdered sugar

1/4 cup blood orange juice

*for a more traditional frosting or glaze, use 1 cup of powdered sugar

method

Preheat the oven to 350ºF. Prepare a 10 inch bundt pan or 2 9x5 loaf pans by generously greasing with butter or cooking spray.

In a large mixing bowl, combine the eggs, sugar, and ricotta until combined. Add in the olive oil, orange juice, orange zest, vanilla extract, and salt. A bit at a time, whisk in the flour and baking powder until just mixed.

Pour batter into the pre-greased pan(s) and bake for 50-60 minutes, until the top is golden and a skewer comes out clean.

Let cool for 20 minutes before removing from pan.

Whisk together the orange juice and powdered sugar until smooth and no lumps remain. Add for juice or sugar if needed. When the cake is cool, pour over the top.

Note: If you are using the blood orange syrup, I recommend poking a few holes in the top to allow the syrup to soak into the cake.

[pearandpecorino]

Non's Meatball and Swiss Chard Soup

Otherwise known as the soup my grandma makes on Christmas day.

Happy Christmas Eve! I hope you all are having a relaxing and peaceful holiday. Today I wanted to share one of our traditional Christmas day dishes. A comforting soup made with mini meatballs and Swiss chard, making a beautiful broth as the greens cook. Usually served with pieces of toast, alongside pasta with sausages and tomato sauce as well as salad with tomato, avocado, and balsamic vinegar. It’s been our Christmas supper stretching as far back as my memory goes, and serves as yummy leftovers for the rest of the year.

I try to spend a few nights every month at Non’s house. Earlier this month, we decided to make some soup for dinner and I managed to get a few pictures of the process. She isn’t the biggest fan of having her picture taken, so you won’t get to see too much of her. Still, there’s something beautiful about candids, especially with a dish as well-loved as Non's Christmas Day soup that’s been made time and time again.

Also, an update since my last post! The Christmas cookies have arrived safely to family members in Montana. And thankfully, all my Christmas shopping and wrapping is done. I need to remember to start a little earlier next year. But still! I found most everything I was looking for.

My mom and I continued our cooking baking, finishing off her biscotti and two batches of my thumbprint cookies. I mixed up the fillings, splitting the Chocolate Hazelnut thumbprints between a dark chocolate filling and cherry jam filling. I filled the plain pecan thumbprints with mixed berry and apricot jam. I keep making cookies and they keep disappearing! I think the oven might have thrown a fit from all of the baking because it doesn't seem to be working right. Alas, the cookies are down, and Christmas is here.

This is a bit of a shorter post as I want to share this with you all before our Christmas Eve begins. I'm off to help my dad make ravioli!

Wishing you all a safe and joyous holiday season!

Non's Meatball and Swiss Chard Soup

Ingredients

8-10 cups chicken broth

3 bunches of Swiss chard, torn into large pieces, stems removed

1 lb ground beef (at least 20% fat)

1/2 cup grated parmesan

2 eggs

6-8 leaves of basil, torn into small pieces

1/4 tsp salt (for the meatballs)

1/4 tsp pepper (for the meatballs)

1 tsp olive oil

1 yellow or white onion, finely chopped (optional)

Method

In a small mixing bowl, combine the ground beef, parmesan, eggs, basil, salt and pepper. Roll into very small meatballs, a bit less than an inch across.

Heat the olive oil in a large pot over medium-low heat, browning the meatballs and cooking the onions until translucent.

*If you want to check for seasoning, cook one meatball and taste!

Add the Swiss chard and chicken broth to the pot and simmer for 45 minutes to 1 hour, until the greens are tender and the broth is rich and flavorful. Taste for seasoning.

Enjoy with slices of toast.