Savory Sausage & Zucchini Galette

Savory Sausage & Zucchini Galette

Like most Fridays this summer, I woke up slowly. The sun slowly crept through the windows with the sounds of the world (and my little family) coming to life outside. It’s my favorite thing about mornings – the calm and quiet that permeates the early hours.

But I also woke up really excited. I planned to treat myself to a manicure and pedicure, knock out a few to-dos from our seemingly never-ending list and head to the rehearsal dinner of two of our favorite people at one of my favorite restaurants. And… I was going to make my very first galette.

I can’t say if it’s the crisp cool that has been slowly invading the foggy mornings around here, or if it’s just because fall has been on my mind a lot lately, but it’s definitely something. I can’t put my finger on why, but I have been completely consumed with the idea of baking a galette. (Truth be told, I’ve never even tasted a single bite of a galette, but still, I’ve been hellbent on making one of my own.)

The defining factor of a galette is that it’s a free-form pastry, baked without the stability of a pie pan or tart ring. The dough is rolled out flat, then folded around the filling. But the true appeal of a galette lies in its unsophistication. It can be anything you want, but as long as you’ve used good fruit or vegetables for the filling and real butter for the dough, it will bake up into something golden brown and utterly gorgeous, the kind of pastry you’re excited to whip up anytime.

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Earthy Couscous Salad

Earthy Couscous Salad

Have you ever watched House Hunters or Fixer Upper or any other house hunting/home renovation show? (Of course you have, let’s be honest.) My favorite thing about these shows, aside from the interior design and my overrated love of shiplap, is the way that these home owners/house hunters walk into this process with a seemingly impossible laundry list of must-haves, and somehow, end up with everything that they wanted.

And yesterday, that’s exactly how I felt about lunch.

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Kielbasa Hash.

Kielbasa Hash.

If you asked me, I’d tell you that we don’t have a dishwasher. If you asked Skyler, he’d point to me and say, “We sure do!” But the fact remains that we are dishwasher-less. While I certainly don’t mind cleaning our dishes by hand, to minimize the daily mess in our kitchen, I’ve recently been seeking out recipes that will allow me to make flavorful meals, while using as few pots and pans as possible.

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The Food Diaries: Harvest.

The Food Diaries: Harvest.

Since buying our house, most of our spare time (and spare change) has gone into furnishing, finishing and improving our space. Skyler has been working tirelessly on finishing the basement, which will give us some much-needed additional square footage for entertaining, and I’ve been doing my best to make our house feel like a home and maximize said square footage. Say what you will, but choosing textiles and furniture and decor that will give you a beautiful and well-loved home isn’t as easy as it may seem! (If I see one more Live, Laugh, Love sign while searching for the perfect piece for an empty wall in our kitchen, I might lose my mind.)

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Sweet Christmas Treats: Ginger Cookies.

Sweet Christmas Treats: Ginger Cookies.

When I think about Christmas cookies, I think of the magnificent and decorative almond-flavored cookie-press cookies my great-grandmother used to make. Shaped like trees or candy canes, in one color or many, they were tradition. Every Christmas. Cookie-press cookies. It was like clockwork. Admittedly, I’ve tried a few times over the years to recreate her infamous treats, but to no avail. I just can’t seem to mimic her recipe.

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Easy Like A Sunday Morning: Pecan Sandies.

Easy Like A Sunday Morning: Pecan Sandies.

Since we’ve moved into our new home two months ago, we’ve rarely had a moment to sit down and soak in this feeling of being homeowners. Together, we’ve traveled to Philadelphia, Nashville, Maryland and Las Vegas. Separately, we’ve covered 1500 miles across the state of Texas, and some time in State College. We’ve been busy, to say the least. Don’t get me wrong, being busy is something I love – I’m happy to see as much of this world as I can. But as someone who is innately and extraordinarily introverted, I need some time to be relaxed and unwind. Some time to be home.

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From the time I was little, I’ve enjoyed being in the kitchen. I remember making cookies in various holiday shapes and dousing them in a sickeningly sweet icing. The first dish I ever really mastered was a simple salmon dinner, and I made it as often as I could. During every family gathering my family has ever held in Maryland, I’ve been recruited to add my special touch to the overflowing pot of mashed potatoes on the stove. Just a few years ago, I made one heck of a blueberry pie, and I still daydream about it sometimes.

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So, when I found myself with a few plan-free hours, and after all of my cookware had finally been unpacked, I headed into the kitchen, armed with a recipe for homemade pecan sandies. (At least Facebook was good for something during this tumultuous and drama-filled election week, right?)

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Ingredients: 2 c. flour / 2 sticks salted butter, room temperature / 1 egg / 1/2 c. sugar / 2 tsp. vanilla / 1 tsp. salt / 1 tsp. baking soda / 1 c. pecans, chopped (plus a few whole to top each cookie)

Directions: Preheat oven to 350˚F, and line cookie sheets with parchment paper. / Mix together sugar, egg, butter and vanilla until creamy. / Separately, combine flour, salt and baking soda. / Slowly add dry ingredients to wet mixture until combined. / Fold chopped pecans into batter. / Scoop dough onto cookie sheet, topping with a whole pecan. / Bake for 12-14 minutes, or until golden. / Serve immediately with a cup of piping hot coffee. If that’s your thing.

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The Food Diaries: The Millworks.

The Food Diaries: The Millworks.

When charged with the task of choosing a restaurant for a work-related meet-and-greet dinner, I was thrilled. I love choosing restaurants, and since moving home, I had created a list that had yet to be explored. So, through a relatively uninspired process of elimination, I chose The Millworks, a restaurant in Midtown, completely sight unseen.

Skyler and I were the first to arrive, and as we stepped through the front door, I was struck by something I wasn’t expecting to find inside of a restaurant: art – and lots of it. It turns out, The Millworks is home to 31 different artists, each with an open-concept studio. Guests are able to peruse the entire 24,000 square foot space, watching artists create a variety of pieces. Some artists’ studios are even visible from your seat at the bar. Find something you like? Well, you can purchase a myriad of goods from gallery.

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As the rest of the gang trickled in, we took our seats in the dining area. Our waiter came over, and launched into a brief history of The Millworks, including its steadfast focus on local and sustainable food, sourced from growers in the Central PA region. Nearly 50% of the materials required in construction were recycled or repurposed. The table we sat around was made from lumber that occupied the building at purchase; the bricks surrounding the fireplace were from an 1830s farmhouse in Perry County; few of the light fixtures were taken from Broad Street Market circa 1920s. Every part of the decor spoke to the sustainability of the building as a whole. Even our water glasses were made from recycled wine bottles!

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We ordered the Urban Picnic as an appetizer – a charcuterie board filled with freshly baked bread, locally cured and smoked meats, local grass-fed dairy artisan cheeses and pickled vegetables. My winning combo? Bread, mustard, soppressata, goat cheese and pickled carrots. Sounds odd, tastes delicious.

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For dinner, I ordered the House Made Pastrami Sandwich, which wasn’t a far cry from my go-to Reuben. (Not pictured, because it was ugly. Seriously – not photogenic.) Skyler went with the Crispy Fried Chicken Sandwich (look at that adorable ramekin of ketchup!), and my boss ordered the Slow Roasted Meatloaf. Everything looked/tasted uhhhhmazing.

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And because no dinner is complete without dessert, we ordered two for the table: Peach Cobbler (my choice because, duh – peaches), and a Vanilla Bean Custard. The perfect end to a well-rounded dinner.

PS: Quick nod to The Millworks’ own beer offerings… I couldn’t keep my hands off of the Farmhouse IPA Skyler ordered! Delish.

The Food Diaries: Alaskan Salmon Quinoa Salad.

The Food Diaries: Alaskan Salmon Quinoa Salad.

Yesterday, after a long two weeks enjoying the beautiful landscapes of Alaska by both land and sea, Skyler’s parents returned home from their vacation. They stopped by our new house for a visit, and they came bearing souvenirs. Knowing how much I love to cook, Tena brought me a can of a can of Alaskan salmon. Deep Sea Alaskan Sockeye Red Salmon, to be exact.

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Sockeyes are the second most abundant salmon in Alaska, and are known for their rich flavor and striking red fish. And, as an add perk, they’re perfect for cooking a multitude of ways. Originally, I though salmon cakes. But as the day wore on, I wanted to do something different – something I’ve never had. I wanted to have a little fun. So, I did a little bit of research, found a recipe for inspiration, and picked up a few ingredients at the grocery store. And I was off.

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Ingredients: Quinoa / 1 can of salmon, drained / red onion, diced / 1-2 hot pepper / 4 cups of spinach / lemon, halved / olive oil / salt + pepper

Directions: Cook the quinoa according to package directions. Feel free to use any kind you’d like. This quinoa/brown rice blend looked delicious, so that’s what I grabbed. / Heat olive oil in a pan until hot. Then, add red onion and pepper. Again, use what you’d like. I’m a wuss, so I chose a relatively non-spicy pepper, and I only used half an onion. Saute until lightly browned, about 6 minutes. / Then, add in spinach and cook until wilted. / Add onion, pepper and spinach mixture to the quinoa, and toss to combine. / Add salt and pepper to taste. / Spritz with lemon, and enjoy! Hot or cold – the perfect side dish to any meal!

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Okay, so it’s not the prettiest thing in the world, but is sure was delicious! Thanks Tena!

The Food Diaries: Beer & Donut Flight Pairing at Market Cross Pub.

The Food Diaries: Beer & Donut Flight Pairing at Market Cross Pub.

When you think about food and beverage pairings, chances are, your mind drifts towards a decadent splattering of charcuterie with a few bottles of reds, whites and maybe a sparkling or two. Wine. You’re probably not thinking about beer.

I’ll be the first to raise my hand and admit that I love wine – not just the flavor that dances its way across my tastebuds, but its history, culture, and, yes, what foods best complement those qualities. Most people have a general sense about this, right? Even the most uneducated wine drinker (and that’s totally a judge-free statement) is probably aware that in general, like colors are a safe bet – red wines with red sauces (think: spaghetti and Cabernet Sauvignon) or white wines with white sauces (think: chicken alfredo and Chardonnay).

But pairing food and beer together – although it’s something people have been doing for decades – is relatively new to me. When the opportunity presents itself, I just order my favorite beer (Bell’s Two Hearted, in case you were wondering), regardless of the meal that I’m eating. But I’d never do that with wine – I choose my wines based on what I’m eating. So, when I saw that a local pub was offering a beer and donut pairing (who doesn’t love donuts?), my interest was piqued – I had to go.

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As I walked to our table near the back of the restaurant with my friend Kayla, I was eyeing up the servings on the tables of those around us. It was 11 o’clock in the morning; I hadn’t eaten anything yet, and I’d barely finished a single cup of coffee. We immediately ordered two rounds of the pre-selected pairings – one for each of us – and waited what seemed like forever (but was probably only a few minutes) for the beer and donuts to arrive. #SundayFunday

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For the tasting, Market Cross Pub paired their Raspberry Wheat with a Vanilla Coconut donut. Both were incredibly sweet when standing alone, but when the two flavors came together to recognize each other, a much more palatable harmony appeared. This sweet/sweet combination has always interested me, especially in wine pairing. Every time, I expect to be overwhelmed by the double-dose of sweet, but instead, the flavors combine in some magical scientific way to eliminate the mouth-numbing sweetness of both parts. Blows my mind.

Next, we paired the Red Ale with a Cinnamon Sugar donut, drizzled with salted caramel. This one took the opposite approach of the first and offered a slightly less sweet donut with a beer that had a little more of a bitter bite to it. But, as you know, opposites do attract, so these paired together nicely.

Then came the Porter paired with a chocolate donut, coated in chocolate icing, topped with raspberry drizzle and hot fudge. The key flavor here was the raspberry. Pairing chocolate with a porter is sort of like a no-brainer, right? The beer already carries notes of coffee and chocolate, but when paired with chocolate, this like vs. like combination simply overlap. But when you add in a dash of bitter or tangy flavoring (like the raspberry), it plays off the sugars in the beer, making it a more complex (and tasty!) pairing. Boom. Science.

Finally, we made our way to the stout, paired with a maple bacon donut. Is there truly anything more welcome on a sleepy Sunday morning than the taste of bacon and a cold beer? So, regardless of the pairing, I knew this would be one I’d love. Mmm, bacon. Stouts, like porters, have an intrinsic coffee/chocolate flavor, and are often silky and creamy to taste. These smooth, cool qualities are opposed by the saltiness of the bacon, and complemented by the creamy maple flavor. Altogether a killer combination. 

And altogether, a killer Sunday morning. Yum.