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Sarah & Trevor
Want to read a short story about the evolution of this cookie? I thought so:
Once upon a time in the early age of separate apartments and glove-less bicycle rides, Trevor and Sarah were gifted a large volume of orange sugar by the Candied Orange Fairy (also known as Trev’s Mum). In an effort to properly utilize this gift, our two protagonists began crafting recipes.
One such recipe began with Trevor’s idea to mix of 1 cup of orange sugar and 1.5 cups of brown sugar into 1 cup of butter. He followed his instincts and added approximately 1/2 teaspoon of almond extract, 1 1/2 teaspoons of vanilla extract and 2 medium sized eggs. That last item was not approximate–he certainly added 2 medium eggs.
Meanwhile, Sarah devoted her time to copying the manner in which she had seen the Candied Orange Fairy work with knives as she chopped 1 cup of almonds on a beautiful wooden cutting board.
Sarah also prepared a heap of dry ingredients (3 3/4 cups AP flour, 1 cup almond flour, 2 t baking powder, 1 t baking soda, 1 t salt) to be incorporated into the butter mixture that Trevor was working on in the other room. Once the dry ingredients were mixed, she rushed them to the kitchen (camera in hand), and Trevor began the process of incorporation. He added a bit of the dry ingredients to start.
Then incorporated another bit.
Then slowly added a bit more.
And yet again, he added some more.
Finally, Trevor added the rest of the dry ingredients and began tossing the dough gently (so as to avoid over-kneading it) with 1 cup of chopped almonds until the dry stuffs were well incorporated and the almonds were evenly distributed.
Next came the challenging task of resisting their innate tendency to create small cookies. Sarah debated whether they could possibly create ANOTHER batch of enormous cookies or would they fail miserably by creating their typical tiny treats? But Trevor did not hesitate as he sized up his task. He mastered the technique as he dropped the first six mountains of dough onto a prepared cookie sheet (this recipe makes approximately 18 gigantic cookies).
Having learned their lesson from previous adventures with mountainous cookies, they patted the mountains into short cylindrical shapes and placed them in the heat box at 350*.
When the two protagonists rescued their morsels from the box of heat after about 12 minutes, they were thrilled with the results.
Almond Orange-Sugar Cookies
1 c. butter
1 1/2 c. brown sugar
1 c. orange sugar (from Candied Oranges)
2 t. vanilla extract
1/2 t. almond extract
2 medium eggs
3 3/4 c. AP flour
1 c. almond flour
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. chopped almonds
Instructions: Preheat the oven for 350*. Mix the butter, sugars, vanilla extract and almond extract. Add the eggs. In a separate bowl mix the dry ingredients (AP flour, almond flour, baking powder, baking soda, salt). Slowly incorporate the dry ingredients into the butter mixture. Add the chopped almonds. Form cookies on a prepared sheet and bake for 8-14 minutes at 350*.
This was SUCH a fun experiment. I (Sarah) had an uneventful week, and was eager to work with the citrus from a sale at the grocery. Once the idea of a Citrus Upside Down Cake was in my brain, there was no stopping me–not even the lack of essential cake ingredients. All of the recipes I referenced called for butter and milk. Since I had neither, I made due with what I did have: olive oil, water and orange juice. I know that baking is supposed to be an exact science, but I constantly find myself modifying the word exact. As long as I arrive at something that resembles whatever batter or dough I am shooting for, my trials usually work out. Of course, getting TOO carried away is dangerous. When deviating from a recipe, I try to be mindful of general ratios, and I always think about the flavors that I want to be creating. This time around, Trevor and I were pleased with the results. If you recreate this in your own kitchen, we encourage you to serve it with a dollop of yogurt, whipped cream or ice cream. The dairy balances the acidity of the the citrus brilliantly. We love balance.
Citrus Upside Down Cake
For Top:
1 grapefruit (peeled and seeded)
1 blood orange (unpeeled, washed and thinly sliced)
1 c. brown sugar
1/2 c. olive oil
For citrus top: using a deep round cake pan over medium/low heat (yes, on the stove eeek) dissolve the brown sugar in 1/2 cup olive oil. Once it has completely dissolved, remove from heat. Press the thinly sliced blood oranges into the a pretty pattern in the sugar mixture/caramel. Drop bits of grapefruit between the slices. Set aside.
For Base:
1/2 c. olive oil
1/4 c. water
1/4 c. orange juice or yogurt
3 eggs
1 t. vanilla
3/4 c. white sugar
1 c. flour
1/2 c. almond flour
1/3 c. shredded coconut
2 t. baking powder
1/2 t. salt
For base: mix the olive oil, water, juice/yogurt with the eggs, vanilla and sugar. In a separate large bowl, mix the flour, almond flour, coconut, baking powder and salt. Slowly incorporate the wet ingredients into the dry ones. If the batter appears to be too thick, add water/juice/yogurt/oil (whatever you have). Pour the batter over the prepared citrus topping. Bake at 350* for about 30 minutes (until a toothpick in the center comes out clean).
Serve with whipped cream, yogurt or ice cream!
We have a dear friend/follower whose opinion we hold in high regard. (This is starting to sound like we are a religion– I’m never saying “follower” like that again.) Anyhow, our friend has requested that we begin photographing more of the process of our creations. What a fun a delightful challenge it has been to begin this endeavor! In fact, our appreciation for food photographers who both prepare and capture images of their projects has increased significantly this weekend. These people are astounding. They do beautifully with two hands what we are attempting with four–which makes them twice as cool as we are…at least.
After our last cookie battle (and some photos from Trevor’s Mum’s PERFECT cookies), we decided it best that we begin to work together. Today’s cookies were a mutual brainchild: Grapefruit Molasses Cookies. Preheat the oven to 350*. Once prepped, the cookies take 8-14 minutes to cook…depending on the cookie size, moistness, weather, atmospheric pressure, etc). Ha, I’m kidding… but mostly serious–we bake cookies until they are “done.” “Done” often means that they no longer appear greasey or wet on the top. When you’ve worked with dough, you start to be able to estimate appropriate baking times for the size, texture, or moistness of a dough. Mostly, we just glance at a clock and try to remember there is something in the oven. This doesn’t work for everyone (and often not for us)…which is likely why timers were invented…hmm. This particular batch of cookies were giant and rather wet, so they stayed in the oven a touch longer than other cookies.
You’ll find the ingredients listed below. We start most cookie prep by mashing/creaming the butter–just until it has an even consistency. In this case the next step was to incorporate the molasses (pictured above). Then we added the vanilla and grapefruit zest, followed by the brown sugar. The eggs came next; when adding eggs we make sure that they are well combined, but try to avoid over-beating. In a separate bowl we mixed our dry ingredients (oat flour, millet flour, corn meal, baking powder, baking soda, salt). We slowly added the flour into the butter mixture until the dough was fairly homogenous in terms of moisture. (If the dough felt too sticky and wouldn’t hold form, we would have added additional oat flour at this time to absorb some of the moisture.) Finally, we mixed in chopped Turkish apricots (pictured below). Then we scooped BIG amounts of dough onto a pan and baked them at 350*.
Grapefruit Molasses Cookies (this is a recipe for a double batch)
1 c. butter
2 c. brown sugar
1/2 c. molasses
1 t. vanilla
3 medium eggs
1 1/2 T. grapefruit zest
3 1/2 c. oat flour (finely ground)
1 1/4 c. millet flour
3/4 c. corn meal (finely ground)
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. chopped apricots
See above for detailed instructions, but here are some basic ones: Mix the butter, molasses, vanilla, grapefruit zest, sugar and eggs. In a separate bowl mix the dry ingredients. Slowly incorporate the dry ingredients into the butter mixture. Then add the apricots. Bake at 350* for 8-14 minutes depending on size and moistness of dough.
THE FIRST BATTLE: Trevor’s Cardamom Oatmeal Raisin vs. Sarah’s Maple Cashew Coconut
In lieu of a wedding cake. we will be serving giant cookies at our picnic reception. We have a few allergies and intolerances to be mindful of, so we’re preparing things in stages. Our families have offered to help us in this endeavor, which will be an enormous blessing! This weekend, we purchased a chest freezer and we developed two brand new cookie recipes. We were feeling competitive as we prepared to play “The Game of LIFE,” so we made it a WAR. Yesterday was merely the first Giant Cookie Battle. Of course, there was no definite winner, and both persons’ will have their cookie featured on the wedding menu.We’re trying to get better at fighting, so perhaps next time there will be a true winner.
Below you’ll find our recipes:
Trevor’s Cardamom Oatmeal Raisin
1/2 c. Butter
3/4 c. Brown Sugar
1/2 c. White Sugar
2 Eggs
1 t. Vanilla
6 T Oats (whole)
2 1/4 c. AP Flour
1 t. Cardamom
1-2 T Cinnamon
1 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Salt
Sarah’s Maple Cashew Coconut
1/2 c. Butter
1 c. Brown Sugar
1/4 c. White Sugar
5 T. Maple Syrup
1 Egg
1 t. Vanilla
2 c. AP Flour
1/4 c. Coconut Flakes
1/2 c. Toasted Salted Cashews
3/4 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
Extra Coconut Flakes (to press on dough prior to putting into oven)
Instructions (for both kinds of cookies): Preheat Oven to about 350*. Mix wet ingredients and sugars. In a separate bowl, mix dry ingredients. Slowly incorporate dry ingredients into wet ingredients. Bake for 10-14 minutes at 350*.
Trevor is reading a delightful book at present that is reminding us (as if we needed reminding) why we love to be in the kitchen. We not only love experimenting with food, but we love creating meals with whatever we have in our pantry. It’s lovely to trust that with water, flour, sugar, salt and heat, we won’t go hungry. What is more, when we combine these cornerstones with additives (such as fruits, veggies, acids, meats, nuts, etc) we can create glorious meals that remain in our thoughts well after our bodies have finished absorbing their nutrients. Humans have such a remarkable privilege in remembering the delightful tastes that we’ve encountered. Culinary experiences make us excellent tasters, an identity which prepares everyone (or so we believe) to be excellent cooks. The innate ability to determine what pleases one’s pallet should foster the confidence necessary to alter a recipe or develop your own.
When Trevor and I met, we quickly realized that we had very different cooking styles. Our differences complimented each other (most of the time), and encouraged us both to grow and learn a great deal. Trevor is a student of many fields, and culinary technique and knowledge is one such field. He studies food from its appearance and texture to its nutritional value and taste. His books and scale are always at the ready in the kitchen. Despite the many hours I spent with her in the kitchen, I couldn’t tell you where my mother kept measuring tools. Her habit of not measuring was either genetic or contagious, because I rarely measure. I change recipes and substitute ingredients like it is my job to do so. Deviating from recipes, or ditching them altogether, is how I identify with food best. Over time Trevor and my culinary habits have sort of homogenized. After countless happy accidents (and a few terrible ones), we have begun to develop recipes together that involve spontaneity and careful attention to detail. Basically, I highly recommend learning from the person that you love–it will make you a better person. In our case, it simultaneously taught us to be better cooks.
I would be lying if I told you that we knew precisely what went into this dish. All I can assure you of is that it was really yummy. I think I’ve listed all of the ingredients below. If you’re missing something or have additional vegetables, go ahead and use what you have. If you have a different kind of meat/acid/flour, use that! Trust yourself and trust your tastebuds. Taste frequently, use lots of salt (unless you have high blood pressure), and have fun!
Chicken and Fremont’s Rye Dumplings
1 Onion
2 Carrots
3 Cloves Garlic
1/2 Red Bell Pepper
12-16 oz Tomato (chopped or crushed or diced)
Cilantro or Parsley
4 Chicken Legs
Salt, Pepper, Red Wine Vinegar (to taste)
1/4 c. Fed Fremont (Sourdough Starter)
1 1/2 c. Rye flour
1 c AP Flour
1/4 c. Yogurt
1/2 t. Baking Soda
Water
For dumplings: Feed Fremont (or your own sourdough starter) and add approximately 1/4 c to rye flour and yogurt. Add enough water to make a thick batter. Let this ferment covered for a few hours. Then add remaining dry ingredients and enough water and flour until you’ve arrived at a dough thick enough to form balls that don’t stick to your hands when rolled. Form dumplings and let sit while you prepare the chicken.
For Chicken: Rub Chicken with salt and pepper. Chop onion and carrots. Fry onion and carrots in oil until soft. Add chopped garlic and spices (to taste). Remove veggies and set aside. Brown chicken in the same pan. Remove chicken and return veggies to heat. Add tomatoes and bring to a gentle boil. Boil chicken until cooked (about one hour). Drop dumplings into pan and cover. Let steam for a few minutes (until they’ve reached a consistency you’re delighted with). Remove all from heat and serve over rice.
Today we went shopping and knocked lots of things off our wedding list. We now own adorable spoons, more thrifty dessert plates, a few baskets (approximately 1/8 the number we need to provide picnics to each table at our park reception), ribbons, giant Tupperware containers, etc. It was exhausting as can be expected, so we were itching to get home.
When I arrived to my residence I found a delightful surprise. Fremont and Billi (our Ginger Bug) fermented Carrot Walnut Muffins. They did a great job and the end products were delicious. I didn’t measure anything, so I can tell you that they included: Whole Wheat Flour, AP Flour, Billi, Fremont, Almond Milk, Oil, Sugar, Eggs, Salt, Walnuts, Cinnamon, Nutmeg, etc. Experiment with those things, and you’ll be a happy camper. While the oven was increasing in temperature for bread baking, Fremont and Billi’s Carrot Walnut Muffins baked.
My bread baking teachers (who perhaps haven’t any idea they’ve been teaching me since we met) are remarkable. The Brown family is full of bread knowledge. I do not kid–not about this. I assure you that spending a moment with them in a kitchen will make you a better chef, a better baker and (arguably) a better person. If you’ve had the privilege of ever watching one of the Brown’s bake, you know what I mean. Trevor is especially astonishing when he works with bread. Despite what I believed, I hadn’t a clue what it meant to love baking prior to meeting Trevor. He’ll deny it, but it is true. (I pray he doesn’t attempt to delete that last bit from this post). Watching him has given me the confidence I needed to venture into bread baking myself.
Today I attempted my first sourdough rye using Fremont (our beloved sourdough starter). Per usual, I combined ideas from a number of recipes and methods from observing the Brown family. Additionally, I altered ratios because I find it nearly impossible to follow directions without being first convinced that said directions are going to result in the best product. There is a tiny scientist inside of me who insists upon recipe improvement and modification prior to a first attempt. That’s probably abnormal. I digress.
Fremont’s Sourdough Rye Bread
1/4 c. Fed Fremont (Sourdough Starter)
1/4 t. Commercial Yeast
3/4 c. Water
1 1/2 c. Rye Flour
1 1/2 c. Bread Flour
2 T. Molasses
1 t. Salt (I would use up to 2 if I were to redo this)
1-2 t. Lemon/Lime Zest
2 t. Fennel
1/2 t. black pepper
Mix starter and yeast with water. Add Fennel, Citrus Zest, Pepper, and Molasses. Gradually incorporate flours and salt into the dough mixture. Cover for 15-30 minutes. Mix/Knead Dough. Let rest for another 15-30. Knead/Mix again. For a third time, let the dough rest. Knead/Mix dough. Let dough rest (in a covered bowl) for 10-16 hours (temperature dependent). Form loaves into batards and let rise in Bannetons for 1-4 hours (temperature dependent again). Cook at 450-475* for 35-50 minutes (until the internal temperature is 200* and the coloring is to your liking).
Below are a few photos from our Spring and Summer Crostini. These have become inspiration for our wedding reception, which we excitedly plan to cater in June of this year. Below is a Pickled Fig Crostini atop a soft stinky cheese. It appears that we topped it with crushed almonds, and I have a slight recollection of being terrified at our depleted store of pistachios. Even without those pretty green nuts, the almonds balanced the pickled fig well and were delicious.
Next we have Smoked Fish Crostini with Quick Pickled Onions and Dill. The Onions were pickled with beets, which is why they are light pink in color. The State of Wisconsin is full of remarkable smoked meats, and we thusly desire to incorporate smoked Trout into our wedding menu in some manner or another.
Finally, a Mint Pea Crostini stole our hearts and will be featured as pictured at our reception. It is as bright in flavor as it is vibrant in color. We simply MUST consume this at the picnic that will follow our ceremony. Our garden is at the ready for sustained thaws, so that we can begin growing shelling peas for this purpose.
Stay tuned for more wedding related posts–we will be preparing lots of items in advance and look forward to sharing!
Over the holidays, we were spoiled rotten by great company and spectacular culinary adventures. One such adventure (Trevor calls it a mishap) included a fun buttery fermented croissant. While he works on about a million other projects, I insist upon posting a photo of what we had the pleasure of eating.
Fremont’s Croissants
A coworker joked at my typo “schools tart” this afternoon, and I immediately began dreaming up a tart made of quinoa (high in protein) and nuts (high in fat) that could be considered a not-so-bad-for-you goodie. After getting out of the office early for an appointment, I sped (going precisely the speed limit) home to whip up these goodies and to prep our cake baking adventure for this evening.
Within moments (real time about 25 minutes), I had ground my flours, mixed ingredients, baked and topped these adorable treats (turn head 90* clockwise due to a program glitch):
SCHOOLS TART: Rustic Quinoa Walnut Tartlets with Strawberry Chocolate Mousse
The Shells:
2/3 c. Quinoa Flour
1/3 c. Crushed Walnuts/Walnut Butter
1/4 c. Corn Meal
1/4 c. Butter (unsalted)
1/4 t. Salt
1-2 t. Honey
1-3 T. Ice Water
Mix all dry ingredients. Cut in butter and honey with a pastry cutter. Add water until it all comes together. Press flat and divide into 12. Press into muffin tins, or small tartlet tins. Bake at 375* for 8-12 min.
The Filling:
3 oz. Cream Cheese
3 oz. Butter
1 t. Vanilla Extract
1/4 c. Cocoa
Powdered Sugar to taste
4-5 Sliced Strawberries
Whip all together. Drop into prepared shells (above), and top with strawberry slices.
The end!
sownandsoured 