Here in the Midwest the weather this fall has been a little ridiculous: hot one day, freezing the next, perfect for a while, and then humid? in fall, really? Dinner planning got rather difficult. I would start something warm and stew-y in the chilly morning and would be sweating while I was eating it in the evening. Not all that pleasant.

But then I made this beautiful slow roasted salmon recipe from Suzanne Goin’s book Sunday Supers at Lucques. Now I adapted it to my let’s hurry up and get dinner on the table attitude because Suzanne’s recipes are all day, three course affairs, but I think the salmon is still super delicious. It’s warm, but light at the same time–just right for when the weather can’t figure out what season it is.

slow roasted salmon

with roasted beet and potato salad

heavily adapted from Sunday Supers at Lucques

for the salmon

• a side of salmon, skin on, about 2 lbs (I used coho salmon and it was a bit cheaper)
• zest of one lemon
• 2 teaspoons minced tarragon
• 1 teaspoons thyme leaves
• 1/4 cup minced flat-leaf parsley
• 2 teaspoons coarse sea salt
• 2 Tbsp olive oil
• fresh ground pepper

for the salad

• 1 lb small potatoes
• 1 lb beets (various colors if possible)
• a few sprigs fresh thyme
• salad greens (arugula is nice, but any lettuce is fine)

for the mustard vinaigrette

• 1 Tbsp lemon juice
• 1 Tbsp white wine vinegar
• 1 Tbsp dijon mustard
• 1/4 cup olive oil

Roast the vegetables first: heat your oven to 400 degrees F and roast the potatoes and beets whole for 30 minutes or until a knife pierces them easily. In a small bowl whisk together all the ingredients for the mustard vinaigrette. When the beets are warm slip off the skin and cut into 1/4 inch slices. Cut the potatoes similarly and pour the vinaigrette over both. Toss carefully as the beets can color everything bright purple!

Right after the vegetables come out of the oven turn it down to 250 degrees F. Mix everything for the salmon (except the salmon) in a small bowl. You should have a thick lemony, herby paste.  Place the salmon, skin side down, on a parchment lined pan. Rub the paste on the salmon.  Put the salmon in the oven and bake for 25-30 minutes. Because we are cooking it so slowly, the salmon will not change color much.  To test if it is done, peek between the flakes with a fork.  If it doesn’t separate into flakes, it’s not ready yet.

When you are ready to serve the salad gently toss the salad greens with the warm potatoes and beets.  Squeeze a bit of lemon over the hot salmon and put everything on the table.

The spring rain in these parts has been turning to snow more often than not. And I’ve been trying to celebrate the good bits of winter before they are gone for good. Granted sometimes it’s done with gritted teeth, like when I’m putting on my coat and hat and scarf and mittens for the bajillionth time, but hot chocolate is still delicious even if it is April. Baking a batch of these nutty, jammy bars warms up the house, makes it smell delicious and they are just right with coffee.  All the good, cozy things about winter and they taste pretty damn good too.

I combined a few different recipes to make these bars–one called them breakfast another dessert, so feel free to eat them all day. The biggest change I made was to brown the butter before I added it to the rest of the ingredients. If you’ve never done this before you will soon find yourself searching out ways to add brown butter to everything. Seriously, it’s like butter only better. To make it, put the butter in a light colored pan (so you can see it brown) and wait, stirring now and then, until it melts, then stops spitting and sputtering and turns a lovely dark shade of brown–about the color of maple syrup. Then take it off the heat right away so your lovely butter doesn’t turn black.

You can have your kids mix up all the dry ingredients while you cook the butter, then pour the butter in, scraping all those good browned bits off the bottom of the pan and into the bowl.  Actually your kids could probably do most everything. It’s dead easy: press two thirds of the dough in a pan, slap some jam on top and crumble the rest of the dough on top. It’s the perfect recipe to play around with too. You could use apricot jam and a little cardamom, or grind up pecans instead of almond flour and maybe even find some peach jam. Whatever you have in your cupboard is going to make these delicious, so you don’t really have much of an excuse to not make them right now. Unless it’s summer where you are right now, in which case poo on you.

brown butter bars

• 1 1/4 cups oatmeal
• 1 cup almond flour (or whichever nut you’d like, ground up fine)
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 tsp baking soda
• 1/2 tea salt
• zest of one orange
• 1 1/2 sticks butter, browned
• 1 cup jam

Combine all of the ingredients except the butter and jam in a large bowl. Brown the butter: cut butter in pieces and cook over medium heat, stirring, until the milk solids (the little bits at the bottom) turn a deep brown color.  Quickly take it off the heat and pour it into the dry ingredients, scraping the pan into the bowl. Mix. Press two thirds of the dough into an 8×8 pan lined with parchment paper. Spread the jam on top and crumble the rest of the dough over it. Bake in a 350 degree oven for 25-30 minutes or until nicely browned. Cool and cut into squares.

This recipe can easily be doubled and baked in a 13×9 cake pan. It’s pretty much my go to “shit! I need to bring a snack for preschool tomorrow!” recipe.

I wanted to make a little something for all the people who helped us out while we were gone on our trip (thanks guys!), so I made two big batches of brownies. Nick Malgieri’s supernatural brownies have been my basic recipe for a few years, mostly because it has a ton of chocolate in it and not very much flour–because really it’s not about eating cake it’s about eating chocolate buttery goodness. They were good, but not as good as I remembered. Luckily I just found a brownie recipe with just as much chocolate and even less flour (1/4 cup) in David Lebovitz’s new book Ready for Dessert. These I might not share at all.

And I found these perfect little plates to put the brownies on while I was at the thrift store. They look Dutch, don’t they? but they actually say Lad n’ Lassie on the back. So, Happy St. Patrick’s day I guess? Now go make some brownies.

Supernatural Brownies

from the New York Times

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar (I would say 1/2 cup is probably enough, unless you use super crazy dark chocolate)
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Yield: 15 large or 24 small brownies.

I bought the Liberty of London cookie jar from target for my mom’s birthday. I also picked up a kid’s sundress while I was there solely for the fabric, but now a little bird tells me they will be selling cotton curtain panels (aka straight up yardage) sometime soon!

Now you can’t just give someone a cookie jar and not put cookies in it, so I made some chocolate cherry oatmeal cookies and damn if they weren’t pretty good.  Dried cherries are dear, but they are so, so good. Raisins would work, but then they would just be oatmeal raisin cookies and that’s no fun.

Chocolate Cherry Oatmeal Cookies

Ingredients

• 2 sticks unsalted butter, room temperature
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 tea salt
• 1 1/2 cups oats
• 1 cup dried cherries
• 3.5  ounces good dark chocolate, coarsely chopped

Directions

1. Preheat oven to 350 degrees.
2. Cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and mix on high speed to combine. Then add the vanilla.
3. Sift together flour, baking soda and salt. Add the flour mixture to the mixer (make sure it’s on low) and mix just until combined. Add the oats, cherries, and chocolate and mix by hand.
4. Spoon heaping tablespoons full of dough, a couple inches apart, onto a lined baking sheet.
5. Bake cookies until golden brown, about 15 minutes. Cool and give away or keep them all for yourself.

This is my little bit for holidays at home.

English toffee was the first christmas candy my mom made each year.  After we were done with all the Thanksgiving leftovers, she would make a huge batch and stick it all in the freezer. And I would spend the entire month of December sneaking pieces of it thinking no one would notice. I think probably half was gone by the time Christmas rolled around! So now I make english toffee every year for Christmas and though I still eat my fair share I try to give most of it away.  The recipe below makes a smallish batch–enough for a nice gift or your own personal use–but it is easily doubled or tripled.  Don’t be intimidated by the long (winded) directions, this toffee is easy and quick to make, I just wanted them to be extra clear.

ingredients
2/3 cup butter
1/2 cup sugar
1/3 cup water
1/2 tsp salt
2/3 cup blanched slivered almonds
1/4 tsp baking soda
1/2 cup chocolate chips or 2 small chocolate bars
1/2 cup chopped pecans

you will also need
saucepan
candy thermometer
cookie sheet  (I used a small one, but the size doesn’t really matter)
a silpat if you have one, extra butter if you don’t

directions

Before you jump right in, measure out all your ingredients so they are all ready to go. If you’ve never worked with boiling sugar before (or if you are prone to accidents) keep a small bowl of ice water next to the stove in case you burn yourself. Boiling sugar is super hot, so this isn’t one for the kids. If you have a silpat (and you really should get one–they are awesome) put in on your cookie sheet and you’re good to go. If not, butter your cookie sheet like crazy.

Now that everything is ready, put the sugar, butter, water and salt into your saucepan. Cook over medium heat, stirring occasionally, until it reaches 236 degrees Fahrenheit (soft ball) .  This will take a while and the chocolate chips are not there for you to snack on while you wait. The mixture will bubble up quite a bit.  It will stay around 200 degrees for longer than you think it should, but the temperature will shoot up quickly so don’t walk away. Make sure your candy thermometer is not resting on the bottom of the pan, but taking the temperature of the actual candy.

While you are waiting you can warm up the slivered almonds in the microwave. This will keep the candy’s temperature moving up instead of cooling down when you add them (but if you don’t have a microwave, you can skip it).

When the mixture is 236 degrees add the almonds. Stir constantly until it reaches 290 degrees (soft crack). The candy will turn a lovely amber shade and give off a nice, nutty smell. That when you know it’s done. I might have gone a tad too far with mine, but you’re not going to stop and take pictures while you cook.

Add the baking soda and stir.  Pour onto the prepared pan and spread it as best you can. Sprinkle the chocolate chips on top, wait a minute for them to melt and then spread them all over the top of the toffee. Sprinkle the chopped pecans on top of the chocolate and let cool.  You can speed up the cooling by popping the toffee in the freezer. When it’s completely cool break up into pieces and give away all that you don’t eat.