savory apple brunch.

With my mountain of apples and slight aversion to apple pie (I like things more simple and rustic), what better way to use them up than with a savory breakfast option.  The other day, I posted a savory apple panini (seen here) and had a couple leftovers that would be great for breakfast.  I slept in a little and got to work, pumpkin spice latte in hand (recipe to come!)....  

savory apple sausage saute.

1 small apple, diced

1 chicken or turkey sausage link, sliced

4-5 small potatoes, steamed, cooled and diced

1/4 white onion, diced

salt and pepper to taste

fried egg

Heat olive oil in a skillet over medium-low heat.  Add apple and onion, sauteing until tender (about 5 minutes).  Add sausage and continue cooking about 2-3 minutes.  Add potato, salt and pepper and stir.  Cook about 3-5 minutes so flavors combine.  

 

 After adding the potatoes, heat up another small skillet and cook egg.  Remove from heat and scoop apple-sausage-potato onto a plate.  Slide egg on top and enjoy! 

bye bye pumpkins.

My mom had a tradition of baking tapioca in a hollowed out pumpkin when I was a kid for Halloween while my brother and I sorted through our candy. My new tradition is to buy a pumpkin at the beginning of fall, leave it uncarved on a table and at the end of fall, cook it.  Last year I did a roasted pumpkin but this year, I decided to do the tapioca.  I think it is the perfect fall dessert with stunning presentation....  

Pumpkin Tapioca.

1 small sugar or pie pumpkin, top cut off and seeds scraped out
1 1/2 tsp. cinnamon

tapioca pudding

Preheat oven to 350 degrees.  Cut a 4-5 inch lid on the pumpkin to scoop out seeds.  Sprinkle 1 tsp cinnamon inside the pumpkin, rolling to dust the interior evenly with the spice.  Place pumpkin (with lid on) in a baking dish.  Set the oven rack in the middle and pour boiling water into the baking dish (to a depth of 1/2 - 3/4 inch).  Bake until pumpkin is tender when pierced (about 45 minutes).  

 At about 30 minutes, make tapioca (I use the instant) and follow directions on the box.  Remove pumpkin and pour tapioca in, sprinkling with the remaining 1/2 tsp cinnamon.  Bake 30 minutes with the lid on, allow to set and cool about 30 minutes.  Serve warm, scooping some of the pumpkin with each serving. 

thanksgiving table.

With Thanksgiving this week, my mom and I gathered enough pumpkins (at our recent wine country trip here) to display on the table.  I won't be heading home to Fullerton until Thursday, so I get to enjoy some of the pumpkin patch in my little apartment....  

 I got those antler candlestick holders a couple years ago and adore them!  I love the whole rustic revival in home decor a couple years ago.  For similar, click here. 

A couple ideas to complete the Thanksgiving table:

These Target beaded gold place mats add a little glamor to a natural theme (plus only $10 each)....

I love these natural leaf plates from West Elm (perfect with a white, gray or black dinner plate)....

And for a little edge (so the look is less serious!), these ikat napkins would add unexpected color and pattern....  Plus, I am addicted to ikat patterns!

pre/post thanksgiving breakfast.

This time of year, I love Indian chai - the spicy flavor is the perfect morning wake up.  I found this recipe in Gourmet a few years ago and love it as it blends chai with dried fruit to take on new life as an exotic compote.  Great with cheese and crackers, ice cream, even pork tenderloin!  My favorite use is a yogurt and granola parfait - the ultimate pre or post Thanksgiving breakfast....

chai poached apricots & plums.

3/4 sugar

1 vanilla bean

6 oz. dried plums

6 oz. dried apricots

2 chai tea bags

Combine sugar with 3 cups of water in a saucepan.  Halve vanilla bean and scrape seeds into pan (I often omit this when I don't have vanilla beans with a cheater splash of vanilla extract. Not as pretty but gets the job done).  Bring to a boil, stirring occasionally until sugar is dissolved.  Add plums, cook 3 minutes.  Add apricots and tea bags and return to a simmer.  Cook gently, stirring once or twice, 5 minutes.  Remove from heat.  Steep 15 minutes and remove tea bags.  Transfer to a jar or airtight container.  Compote keeps chilled 2 weeks.  

For the parfait:  Trader Joe's pumpkin granola (or any granola) and vanilla Greek yogurt.  Alternate layers and top with a plum or apricot on top.  

Note:  I ran out of dried apricots so I just used the plums.  This recipe can easily be cut in half (which is what I did). 

westside weekend.

My weekend was spent mostly on the westside - fluid transitions from yoga, Santa Monica farmer's market, Temescal Canyon hike to more yoga and a Hammer Museum event (more on that later).

I saw a gorgeous sunset on my Temescal Canyon hike with Ruthie.  My friends, the amazing artists Paul P. and Scott Treleaven, said there is nothing like a California sunset (it was the pinks, they said) and I think this illustrates that point....

 The Santa Monica farmer's market was a strange mix of summer and fall produce.  Tomatoes and squash at the same time?!  I couldn't resist the tomatoes....

Mini marigolds in my yellow Anthropologie vase to cheer me on through the week....  

squash two ways (plus mp3).

Although it is another warm day, the evenings have been cool enough for me to turn on my oven. The other night I roasted a whole butternut squash in two batches plus 1/2 of an acorn squash and made not only dinner but also lunch for the following day. 

Dinner.

1/2 butternut squash

1/2 acorn squash

1 red onion

2 apples

olive oil

salt & pepper

fresh rosemary

Preheat oven to 400 degrees. Cut everything in bite size pieces and the onions into thick rings.  Roast on a foil lined baking sheet for about 30 minutes.  Add rosemary in the last 5 minutes of cooking. There will be leftovers if cooking for one but they reuse well.  This is a good amount for 2!

I had this with a pork tenderloin while playing somewhat-oldie-but-goodie Massive Attack's spring 2010 album Heligoland (they recently came to LA's  Gibson Ampitheater but I missed it):

 Massive Attack: Paradise Circus

At the same time, I used the other half of the butternut squash to make this....

Lunch.

Butternut squash (cut into bite sized pieces)

sundried tomatoes, chopped

crumbled feta

fresh parsley, chopped

pepitas

drizzle olive oil

drizzle apple cider vinegar

Roast squash the same as recipe above in a separate pan.  Cool and combine with remaining ingredients in an airtight container the next morning.  

CA beer to try (november edition).

One of my favorite California breweries, Bootleggers Brewery, is in my hometown, Fullerton.  J introduced me to their beers via Whole Foods so my dad and I planned an afternoon tasting one late Indian summer day.  We took his 1938 Pontiac woody for a spin to an industrial part of town and walked into a tasting/tank room.  Ultimate in low key - the servings were in mason jars and a few other tasters sat on kegs.  The Whole Foods selection is small (kudos if you can find the fantastic Knuckle Sandwich IPA) but I found a new favorite: Wildfire Wheat.  

 This unique ale is achieved by first smoking the wheat.  I've never had a smoked beer before and the results are willful hops with spiced fruits.  Supposed to be Bootlegger's summer saison but I think the smoky finish works nicely in the fall with roasted vegetables as well.  I had this a couple nights ago with roasted acorn squash and polenta.  

Roasted acorn squash.
1/2 acorn squash, at least partially peeled, seeds scooped out
  & cut into 1/2 moon shapes
drizzle olive oil
drizzle maple syrup
chili powder
salt/pepper

 Preheat oven to 400 degrees.  Arrange all of the above in a roasting pan.  To save time in the evening for this, I roasted it for 20 minutes in the morning, cooled, topped with plastic wrap and put it in the fridge.  Later at night, I preheated the oven for 5 minutes (again at 400), and put it back in for about 10 minutes while I made instant polenta (also to save time) & topped with a spoonful of warmed marinara sauce.  

Salut!

plum & pear crostatas.

The recent fall weather has put me in an unusual baking mood. Not that I make all of my dough from scratch or spend hours baking but I have used measuring spoons and cups way more than I usually do (which is close to never)!  I love Ina Garten's apple crostata but the idea of making dough makes my head spin.  In the past week plus, I've made two crostatas: one single plum (for me) and a pear for my friend Ruthie and I.  

pear crostata.
whole pie crust
2 pears
butter
1 egg
sugar
brown sugar
cinnamon 

Preheat oven to 350 degrees.  Roll out dough a little thinner on a cutting board dusted with flour (so it won't stick).  Arrange pear slices in the center, fanning out in a single(ish) layer, leaving a 1 inch border.  Sprinkle with sugars, cinnamon and dot with a little butter.  Gently fold border in over the pears.  Egg wash (egg mixed with a little water) the crust with a brush to help seal.  Using a spatula, transfer to a baking sheet or pan.  You could also line it with parchment paper.  Bake for about 30 minutes.  Allow to cool about 5 minutes on a plate before serving.  

 

For the single crostata, I simplified the idea, used in season plums and cut the recipe down to equal only one serving.

plum crostata.

1/2 pie crust, thawed

1 plum, sliced thin

sugar

butter

1 egg 

 Follow recipe above but omit the brown sugar and cinnamon.  Bake for 20 minutes.  

This recipe also works with apples (like the original) but it tends to bake longer.  Other stone fruit works too (peaches, etc.) and  I've even used frozen blueberries! 

Ironically, I got my baking out of my system in time for a little Indian summer as it is 84 degrees in LA today! 

pumpkin trees.

I love fall!  Summer and fall are my favorite seasons.  Since fall is finally official, I'm getting in the mood.  I don't decorate for seasons/holidays much (who has the time or the space?) but I do change out a few things that make it, well, more seasonal.  Changing up candles and flowers are easy - and the best part about fall are the pumpkins! 

Mini pumpkin with my window succulents....

 

My favorite pumpkin trees are from Trader Joe's.  They are so cute and without water they will last at least a month or more! 

My mom had this great idea for a candleholder, using just a clear glass small vase, dried beans (2-3 different kinds/colors) and a single votive candle (in a jar).  She filled the vase with two layers, added the votive and then added the third layer.  The result....

Yes, those are persimmons in the photo!  They have arrived SUPER early.  Only one was ripe - the others were taken off the tree because the branches were going to break.  Oh well, more for me!  Happy weekend....

 

oktoberfest.

My German family takes Oktoberfest seriously!  The first weekend of October is the best time to celebrate.  It reminds me of a kick off to the fall season.  I had two Oktoberfest nights on Saturday and Sunday - one I was co-hosting at Wurstkuche on Saturday night and a second for my brother's birthday on Sunday night in a traditional beer hall.  

The brats at Wurstkuche are biblical - the mustard and kraut toppings take it over the top.   Fries aren't customary but they are the BEST with their curry ketchup....

Sunday's biergarten trip with my family (all 4 of us!) got me excited for our trip to Munich and Bavaria next year.  Everything was authentic - Spaten Oktoberfest, brats, sauerkraut and potato salad.  

The inspiration led me to try some healthier versions at home on Monday night.  I found this recipe for potato salad - it came out pretty close to the real thing!  I substituted turkey bacon, added a bit of olive oil (to make up for the loss of bacon grease) and cut the recipe down to about 2 servings.  The leftover kept for lunch the next day but be sure to heat it up.  Only Americans like their potato salad cold.... 

Instead of a bratwurst (26 grams of fat!), I used a chicken sausage.  Whole Foods has surprisingly good organic sauerkraut and German-style mustard.  Washed down with plenty of Spaten Oktoberfest (addicting and only comes out at this time of year!), perfect way to start the week....