D&D | Thanksgiving

I am beyond happy and kind of shocked to report that this is my 100th post! And what better way to celebrate than Thanksgiving! I was thinking about sharing stories of past Thanksgivings... a group of nearly 30 family members and friends all gathered at someone's house (usually my parents). Snacking and drinking all morning in preparation to eat that special dinner you only get once a year. Once a year!? I have so many stories from yesteryear, but this year was my turn, and it felt like the right time to stay at home with friends and make my own memories... and recipes! With the stresses of my current life and the holidays approaching, I viewed Thanksgiving day as an opportunity to remember that I can slow down and enjoy myself in my own home with people I care about.

The recipes I'm featuring are from all over. The turkey was my creation (I forgot to take a photo of the final bird - SO mad at myself - but it was great!), the stuffing recipe came from a family friend, and the rest was a combination of Bon Appétit and Epicurious finds.

CIDER-BRINED TURKEY WITH BUTTER & APPLE GLAZE

Brine
3 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves

1/2 cup (packed) light brown sugar
16 whole black peppercorns
6 garlic cloves, smashed
2 3”-4” cinnamon sticks plus more for garnish
4 quarts cold water  

2 Granny Smith apples, cut into sixths
Melted unsalted butter (for basting)

1 14-16 pound turkey (neck and gizzard removed)

1  |  Bring 2 quarts cider, 1 1/2 cups salt, and the next 6 ingredients to a boil in a very large pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 4 quarts cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.

2  |  Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.

3  |  Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.

4  |  Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 1 1/2 - 2 hours longer. Transfer turkey to a platter. Let rest for at least 20 minutes before carving.

- - -

KALE & BRUSSELS SPROUT SALAD

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

1  |  Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

2  |  Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.

3  |  Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

4  |  Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

- - -

SPICED GLAZED CARROTS WITH SHERRY AND CITRUS

2 bunches of thin carrots (2 lb.), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

1  |  Bring carrots, butter, 1/2 tsp. salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7–8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.

2  |  Add clementine juice, 1 Tbsp. Sherry, and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots and remaining 1 Tbsp. Sherry. Season carrots to taste with salt. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry. Transfer to a serving plate. Garnish with tarragon and celementine zest.

- - -

HERB-INFUSED MASHED POTATOES

4 pounds russet potatoes
1 pound Yukon Gold potatoes
3 tablespoons kosher salt plus more to finish
1 cup whole milk
1/2 cup heavy cream
8 whole black peppercorns
3 sprigs thyme or 1 sprig rosemary
2 bay leaves
1/2 cup (1 stick) chilled unsalted butter, cubed
Freshly ground black pepper

Special equipment
Using a food mill keeps spuds light and airy. If you have a ricer, that will work, too.

1  |  Fill a large pot halfway with cold water. Peel potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10–15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5–10 minutes.

2  |  Meanwhile, heat whole milk, heavy cream, peppercorns, thyme or rosemary, and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.

3  |  Pass potatoes through the smallest disk of a food mill along with butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.

- - -

CRISPY CAULIFLOWER WITH CAPERS, RAISINS & BREADCRUMBS

1 large head of cauliflower (2 pounds), cut into 2” florets
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3 garlic cloves, thinly sliced
2 tablespoons salt-packed capers, soaked, rinsed, patted dry
3/4 cup fresh coarse breadcrumbs
1/2 cup low-salt chicken broth
1 teaspoon anchovy paste (optional)
1/3 cup golden raisins
1 tablespoon white wine vinegar or Champagne vinegar
2 tablespoons chopped flat-leaf parsley

1  |  Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.

2  |  Meanwhile, heat remaining 3 Tbsp. olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.

3  |  Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. Do ahead: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture mixture before continuing.

4  |  Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

- - -

CORN BREAD STUFFING WITH SAUSAGE, APPLES & HERBS

1 9x9 pan of corn bread, cut into 1 inch cubes
6 stalks celery, rough chopped
1 yellow onion, rough chopped
1 green bell pepper, seeded, rough chopped
1 jalapeno, seeded, minced
2 sweet apples peeled and diced
1 lb Italian sausage cooked
1/4 cup fresh sage chopped
2 tablespoons fresh thyme chopped
1/4 cup chopped fresh parsley
4 cups of stock (chicken or turkey)
2 shallots chopped
2 eggs beaten
Salt and pepper to taste

1  |  In a large non-stick skillet heat 2 tablespoons butter over medium-high heat. Add celery, onion, apple, and peppers; saute until just soft. Meanwhile, heat 1 tablespoon olive oil over medium heat. Add sausage and cook until done.

2  |  Mix the veggies together with cornbread, sausage, and herbs. Add eggs and stock and give it a good mix with your hands. Pour mixture into a buttered pan and bake in a 350°F degree oven for 45 minutes.

- - -

PEAR & APPLE CRISP

You can find the recipe for this dessert right here on Design & Dishes. I made it last week but it was such a hit that I felt it would be perfect for Thanksgiving.

All-in-all a fantastic meal spent with fantastic people.

Dessert | Pear & Apple Crisp

Do you guys ever get too much sleep? I know it sounds silly, but I think I've gotten so used to sleeping lightly and being woken up by traffic and city noise that I rarely get truly deep sleep anymore. I live in a pretty central area of the city and for as much as I love my apartment and location, the one thing I would change would be the noise. It might sound like I'm exaggerating but my apartment is basically next to a freeway off-ramp so the noise is 24 hours a day and will often include semi trucks gearing up for a big uphill climb which can result in my entire building shaking to the point that you think "the big earthquake" has arrived. In short, it's terrifying and makes for a pretty poor night sleep.

It's not until you visit somewhere quiet that you realize just how bad your situation actually is/can be. This week I had the opportunity to have a 2 night staycation (aka house-sitting) in San Francisco with my best friends Henry and Taylor. Sleeping in a totally quiet space and in an incredibly comfortable king size bed makes for a remarkably relaxing experience! Who knew!?

Amongst wining and dining in our "new" neighborhood we found time to just zone out and relax to our favorite HGTV and Food Network programs, including The Barefoot Contessa (my personal favorite). With my mind and body totally relaxed I figured it would be a great time to make a beautiful dinner for Ryan and I. In the episode I watched, I caught a glimpse of Ina Garten's pear, apple & cranberry crisp, a hearty dessert that seemed just perfect for this time of year. I'm happy to say that Ina and her crisp did not disappoint. The original recipe included cranberries but I honestly didn't miss them.

PEAR & APPLE CRISP  |  Recipe inspired by Ina Garten: The Barefoot Contessa

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

1  |  Preheat the oven to 350°F. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour mixture into ramekins. 

2  |  Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

3  |  Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Dish | Open-Face Prosciutto, Arugula, Red Onion Marmalade & Ricotta Sandwich

I just love sandwiches. When I'm older - much much older - and set in my ways, no less then 3 days a week I will still crave a turkey sandwich on dutch crunch, with bacon, avocado, red onion, provolone cheese, tomato, lettuce and just a hint of mayonnaise and cranberry mustard. I guess you could call this MY sandwich seeing as I get it so often. I got to thinking that maybe I could make this sandwich at home for once but honestly I just didn't feel like buying all of that stuff for a sandwich I get at the Whole Foods in Noe Valley for way cheaper. So... the idea of trying something new crossed my mind. This flavorful open-face sandwich comes from the December 2007 Bon Appétit. The original version didn't include arugula or olive bread, but I definitely can't take credit for the red onion marmalade... it takes the sandwich to another level. This was so quick and easy and way cheaper then spending $50 on groceries to make MY sandwich. Here's to trying new things!

OPEN-FACE PROSCIUTTO, ARUGULA, RED ONION MARMALADE & RICOTTA SANDWICH  |  Recipe inspire by Bon Appétit December 2007

2 tablespoons olive oil, divided
1 cup thinly sliced red onions
1/2 tablespoon golden brown sugar
1/8 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices olive bread
4 thin slices prosciutto
Fresh ricotta cheese

1/2 cup baby arugula

1  |  Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 15 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.

2  |  Preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with salt. Bake until crusty, about 8 minutes.

3  |  Spread ricotta cheese on each toast. Overlap 2 prosciutto slices on each toast. Top with marmalade. Garnish with baby arugula and freshly ground black pepper.

Dish | Roasted Squash Lasagna

I've been under the weather this week with an ongoing flu that has been straight-up kicking my ass. Each night I go to bed thinking, "I'm gonna feel great tomorrow!" which has definitely not been the case. After 3 days of eating the huge pot of chicken noodle soup I had made, my taste-buds (which were barely working) started craving something else. I saw this recipe on Foodess and instantly forced myself to get out of bed and take my sniffly and sick self to the grocery store. That turned out to be slightly painful as it was way too early for me to be out and about, but it paid off in the most delicious way when this bubbly and cheesy butternut squash lasagna came out of the oven. Definitely a keeper!

ROASTED SQUASH LASAGNA  |  Recipe inspired by Foodess

2 medium butternut squash (about 3 lbs), peeled and diced into 1/2″ cubes
3 tbsp olive oil
1 shallot, finely sliced
2 tbsp minced fresh sage leaves (or 2 tsp dried)
Salt and pepper
1/4 cup butter
1 shallot, minced
1/4 cup flour
4 cups milk
1/8 tsp ground nutmeg (or more to taste)
Salt and pepper to taste
1 box of no-boil lasagna noodles
2 cups grated mozzarella
2 cups ricotta cheese
1/2 cup grated fresh parmesan

1  |  To make roasted squash: Toss first 5 ingredients together and spread on a baking sheet. Bake at 400°F for about 35 minutes, until squash is tender and browned, and shallots are caramelized. Set aside. Reduce oven temperature to 350°F.

2  |  To make sauce: Melt butter in a saucepan over medium heat. Add shallot and saute 2 minutes. Add flour and whisk to combine; cook 1 minute. Slowly whisk in milk. Cook, stirring regularly, until thickened – about 5 minutes. Add nutmeg, and season well with salt and pepper. Reduce heat to low, and continue to stir occasionally as you prepare the lasagna.

3  |  Spread about 3/4 cup of white sauce in the bottom of a 9×12″ baking dish. Top with lasagna noodles, then another 3/4 cup (approximately) of sauce. Sprinkle with half of the roasted squash and one-third of the mozzarella, then another layer of noodles. Top second layer of noodles with white sauce and the ricotta cheese. Add another layer of noodles, white sauce, the remaining squash, and another third of the mozzarella. Top with a final layer of noodles, white sauce, the remaining mozzarella and the parmesan cheese. Bake 30 minutes or until cheese is bubbling and golden brown.

Dish | Pear Upside-Down Cake

My best friend of 8 years - and incredible chef - Jared came to visit me for Halloween. Seeing as he lives in Seattle, we rarely get to cook together so I was (really) happy when he suggested a dinner at home. I called "dibs" on the main course and side dish while Jared took responsibility for dessert. I've said it on here before, but I'm not a skilled baker, and the idea of making a cake from scratch is somewhat intimidating so I was more then okay when Jared said he wanted to make a cake he had seen in the newest issue of Bon Appétit.

Jared and I could flip through the pages of Bon Appétit for hours. We'll even go as far as calling it our "food bible". I've basically learned how to cook from reading Bon Appétit but when he flipped to a page with the most beautiful Pear Upside-Down Cake by Karen DeMasco, my jaw nearly hit the floor. I thought, "There's no way he can make this in my sad little kitchen!" But even without an electric mixer, he proved me wrong. I have to admit that the cake I am featuring in this post is not the cake Jared made (my pictures didn't turn out well from that night), but one that I made with the confidence I got from watching him work.

PEAR UPSIDE-DOWN CAKE  |  Recipe inspired by Karen DeMasco/Jared You.

9 tablespoons unsalted butter, room temperature, divided, plus more
3/4 cup plus 3 tablespoons unbleached all-purpose flour
3 tablespoons coarse yellow cornmeal or polenta
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup sugar, divided
2 medium pears (about 1 pound)
1 teaspoon vanilla extract
2 large eggs, separated
1/2 cup whole milk
Whipped cream or caramel gelato (optional)


1  |  Preheat oven to 350° F. Butter pan; line bottom with a parchment-paper round. Whisk flour, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8-10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.

2  |  Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8"-thick slices. Layer slices over caramel, flat side down, overlapping as needed.

3  |  Mix remaining 3/4 cup sugar, 8 tablespoons butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.

4  |  Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.

5  |  Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.

Dish | Prosciutto-Wrapped Pork Loin with Roasted Apples

The recipe on the cover of Bon Appétit's recent October issue caught my attention the second I spotted it peaking out from the never ending pile of mail that sits by our door. I mean, a Prosciutto-Wrapped Pork Loin with Roasted Apples... c'mon!!! I'm pretty sure I stood at the bottom of my stairs and read the entire magazine before making my way to my apartment. How can it not catch your eye?! I don't typically enjoy many pork dishes - besides bacon - and even I couldn't keep this dish off my mind. For the past 6 weeks I have been trying to find the right time to make a meal this special. So yesterday, a random Sunday, finally felt like the perfect time to get over my fear of making a pork loin and I am so happy I did. I am confident in saying that this is one of the best things I have ever made, and minus a few minor adjustments, I owe it all to Bon Appétit!

PROSCIUTTO-WRAPPED PORK LOIN WITH ROASTED APPLES  |  Recipe inspired by Bon Appétit October 2011

Filling:
1 cup oyster mushrooms, chopped
3/4 cup Fuji apples, chopped
1 pound kale, bottom stems trimmed
2 teaspoons kosher salt plus more
2 tablespoons unsalted butter
1 cup minced onion
1 tablespoon finely minced garlic
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 tablespoons rye bourbon
1/2 teaspoon freshly ground black pepper
1 pound ground pork

Pork:
1 (trimmed) 2 1/2–3 pound pork loin
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
3 ounces thinly sliced prosciutto
5 sprigs rosemary
4 medium Fuji apples, halved
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 cup dry hard cider
1/2 cup low-salt chicken stock

For filling:
1  |  Place mushrooms and apples in separate small bowls. Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.

2  |  Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add bourbon and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and 1/2 teaspoon pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.

For pork:
1  |  To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

2  |  Uncover pork. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.

3  |  Preheat oven to 400°F. Place apples in a roasting pan. Melt 1 tablespoon butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140°F (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.

Dessert | Vanilla & Nutmet Pot de Creme

I had a real day off to myself. No freelance projects to catch up on. No chores to finish. Just a day to relax and walk a little bit slower then I normally would. I figured it was a good opportunity to get some early morning sunshine and run a few errands so I could take advantage of the afternoon light and photograph a recipe I've been wanting to try out. You see, my kitchen is located in the back of our house and only gets morning light; and seeing how I work 5 days a week, it makes it nearly impossible to ever cook during the day. Most of my food posts are photographed in the evening when I get home from work, making it nearly impossible to photograph without setting up a huge lighting system. I know that my pictures aren't the best they could be, but I'm working on it.

This mind-blowing dessert comes from Not Without Salt, a great blog out of Seattle. Of the dessert, they say, "This softly spiced custard is reminiscent of egg nog and is destined to become a new holiday tradition. It is lightly sweet, cool and creamy and can easily be transformed into Nutmeg Creme Brulee with the addition of a torched sugar crust."

VANILLA & NUTMEG POT DE CREME  |  Recipe inspired by Not Without Salt

2 cups heavy cream
1 vanilla bean (or 2 tsp vanilla extract)
1 ½ teaspoon nutmeg, freshly ground
6 yolks
½ cup dark brown sugar
¼ teaspoon salt

1  |  Pre-heat your oven to 320°F. In a medium sauce pan add the cream, vanilla seeds and bean, and the nutmeg. Bring to a simmer then turn off the heat and let sit for 15 minutes.

2  |  In a medium bowl add the yolks, salt, and sugar. Whisk until lightened and well combined. Bring the cream back up to a simmer. Turn off the heat and slowly add hot cream to the yolk mixture, stirring while pouring.

3  |  Strain this mixture with a fine mesh sieve to remove vanilla bean and unwanted egg bits. Pour this into four oven-safe ramekins. Place these in a larger baking dish (I use a cake pan). Place this into the pre-heated oven then pour water into the baking dish holding the ramekins. Bake for 30-45 minutes until the center of the custards still jiggle slightly when gently shaken. Start checking at 30 minutes then check every 5 minutes or so, until done. The custards will continue to set once out of the oven.

4  |  Let cool slightly then place them in the fridge to set – about 2 hours. Just before serving sprinkle with a bit more freshly ground nutmeg and a pinch of sugar.

Do not be deceived by the thin crust on top. The second your spoon goes into this light and creamy custard... there are no words! It's just that good, and definitely something I will make throughout Autumn and Winter.

Dish | Baked Blueberry Oatmeal

I. AM. TIRED! Henry and I just got back from an impromptu one-night camping trip - near Lake Tahoe - in what truly had to be one of the most beautiful places I have ever seen in my 26 years on this planet. A magical place called Buckeye Hot Springs. You see, my friend Henry and I could be considered amateur hot springs enthusiasts... we only started checking out local hot springs once we moved to San Francisco. There are the trusty old spots like Harbin, Orr, and Mercey, but in deciding where we wanted to go we figured maybe it was time to check out something a little more adventurous! We wanted that open spaces/tons of nature/a million stars in the sky/might be woken up by a bear outside your tent kind of camping. It was the kind of camping trip that makes you think about your childhood. Maybe I've been in the city too long, other people go camping all the time, but it's a rare treat for me and this particular trip is one I will never forget.

For my part of the deal I said I would prepare all of the food for the trip. The night before we left I spent a few hours in the kitchen and busted out finished meals we could travel with/could be eaten warm or cold. We weren't even sure if we could have a fire until we got there so we didn't want to pack a bunch of cooking equipment for no reason. Dinner was a Broccoli & Pesto Orzo. Lunch, a Green Bean & Quinoa Salad. And last but (obviously) not least... breakfast! We had to borrow our neighbor's cast iron skillet to make it happen, but this Baked Blueberry Oatmeal turned out great, and was a perfect start to our 34°F morning.

BAKED BLUEBERRY OATMEAL  |  Recipe inspired by Heidi Swanson's "Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen"

2 cups rolled oats
2 cups blueberries, or mixed berries
1/3 cup maple syrup, plus more for serving
1 teaspoon aluminum-free baking powder
1 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
1 1/2 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1 cup toasted chopped almonds
1/4 cup Turbinado sugar

1  |  Preheat the oven to 375°F. Butter an 8 inch baking dish. Place the berries in a layer at the bottom of the baking dish.

2  |  Mix the oats, cinnamon, baking powder and salt in a bowl. Sprinkle the dry mix on top of the blueberries.

3  |  Mix the milk, butter, maple and vanilla together. Pour the liquid on top of the oats. Let it seep through to the bottom. Sprinkle a handful of fresh berries on top and bake on the middle rack for 25-30 minutes until the liquid is absorbed and the top is just browned. Sprinkle the top with the toasted almonds and Turbinado sugar.

We carried the hot skillet and a side of vanilla Greek yogurt down to the water to have our oatmeal next to the river - perched on a log - before taking a dip in the hot springs. AND I finally got to use mine and Ryan's pewter camping dishes! I'm sad the camping season is basically coming to a close, but I think we ended it on a pretty high note.