My best friend in the whole world, sarah, once said something that I thought was hilarious: “It’s hard for me to say I’m sorry.  So, I didn’t.”  Of course, I’ll never let her forget that.

I have the opposite problem of Sarah; I’m often over appologizing for everything.  I don’t even want to think about how many times I say sorry every day, for the silliest things!  So, I’m not apologizing, and I’m not making excuses for not writing on my blog.

I will say, though, that my quality of life has greatly improved over the past few weeks, and I’ve actually been able to sleep, and cook a little, and catch up with old friends, and work on the garden.  I’m still quite the busy bee, but I’m much happier now that my life is multifaceted again.

sleeping with coltrane

Hooray for relaxing!  Now, that’s something worth blogging about!

I’ll also give a big hooray to gardening.   The recent hail storms in Oklahoma took a big hit on our garden, but we have had some survivors.

I started off the morning pulling up some weeds, and then I trimmed some of the beet greens and lettuces and pulled up an icicle radish to make a simple salad.  I drizzled it with a simple vinaigrette of grapeseed oil, honey, dijon mustard, apple cider vinegar, and lavender, and then I added a bit of tarragon, also from the garden.

garden salad

So, it’s been a great morning so far.  I can’t wait to see what the rest of the day has in store!

The past week I’ve been trying to focus on cleaning up and clearing out.  There are still piles in my apartment that I haven’t touched since I moved in about 4 months ago.  There has been a pile of clothes lying at the foot ofmy bed, since I left them there after washing them last week (on my last day off).  Aside from the mess in my own apartment, we’ve also been doing some cleaning around work.  Alyssa was awesome and really got into cleaning the deep shelves beneath the chef’s table…

alyssa getting down and dirty to clean up the kitchen

I don’t think most people realize how much cleaning is such an important part of kitchen work; I know I was shocked when I first started working in a restaurant.  You have to constantly work to keep your station clean, and keeping communal areas like the walkin or dry goods storage areas clean is an ongoing process.  Sometimes I actually  feel like I spend more time cleaning than I do making food (that was especially the case at Spiral, where we rotated jobs and cleaned EVERYTHING ourselves.  I’m not complaining, though, that job was one of the best experiences I’ve had, and it taught me so much about the importance of cooperation in the kitchen).   But, in the end, it’s all those menial jobs (like washing produce and keeping the kitchen clean) that allow you to create food.  Like these tarts:

alyssa's butternut citrus tart

And both of these tarts were also, in a way, a product of our deep clean, since we were able to use ingredients that may have otherwise gone to waste.  Alyssa used the ends (the butts, as I call them) of the butternut squash since the kitchen just uses the necks to make the noodles.  The cardamom tart has a filling with dried apricots, since we still have some of those in stock from the fall menu, but we aren’t using them anywhere on the winter menu.  And, both tarts used brazil nuts, since we have a lot of those in stock, but we aren’t using them that often.

david & alyssa

All in all, a clean kitchen makes for a happy kitchen, and a clean home makes for a happy home.  So, now, I think it’s time I focus my attention on that pile of clothes and at least one of the piles.

As I mentioned in my previous post, I haven’t had time to blog lately because I’ve been so busy, still getting settled into my job as Pastry Chef at 105degrees (Matthew Kenney’s newest raw restaurant in Oklahoma City).  One of the coolest things about 105degrees is that it’s much more than a restaurant, there is also an academy where students have come from all over the states (even internationally) to learn how to prepare raw food in the first accredited raw food academy.

I’ve had the chance to get to know and work with so many passionate and talented people, and I’ve learned so much while I’ve been here (I can’t believe it’s only been a few months!).  I’ve got a lot of catching up to do, but I figure, I’ll just start with the present, and eventually I’ll deal with the catching up.

So, here’s (one thing) that we’ve been working on lately:

Raw White & Dark Chocolate Raspberry Tart

This tart is a special we’re currently featuring at 105degrees.  We had an abundance of raspberries, so in a collaboration with my assistant Kristen, and Alissa (you can check out her blog here) and Hillary, the two Level II students working on my station for the next two weeks, we came up with this tart to feature as a special.

The tart has a dark chocolate crust, a creamy white chocolate filling, and it’s topped with fresh raspberries covered in a sweet glaze, which, as Helen sweetly said, makes it look a bit like a jewel.  We wanted to make it nut-free (we love creating nut-free options for people who have trouble digesting nuts), so we used coconut meat to give the filling creaminess, and cacao butter to thicken it and give it a delicious white chocolate flavor.  After assembling all the crusts and allowing the fillings to harden in the freezer for a little while (hardening the filling makes it easier to top with the berries so that the filling isn’t oozing out everywhere), we topped the tarts with fresh raspberries and finished them off by painting on a glaze made from agave and reduced pear juice.  I’m really proud of Kristen, Alissa and Hillary for their help in coming up with and making these beautiful and delicious treats.

If you’re near Oklahoma City, you should stop by and try one….

well, i had such great plans to make my blog look a little nicer.  and to update it, for that matter.  but the past few months have been quite busy, with a sudden move to oklahoma city, a roadtrip, and a BUNCH of work, all of which will be explained in the next few paragraphs.

at the very end of august i left fort worth (and my boyfriend, my job, my friends, my house…) and moved to oklahoma city where i  started as the pastry chef for 105degrees, matthew kenney’s newest restaurant.  i originally found out about it in july when reading another blog that mentioned the academy, which is part also of the project.  i had NO idea how much work goes into opening a restaurant.  i mean, of course i knew it would be a lot of work, but really, i was still surprised.  but, things have calmed down a bit now that we’re into the groove of things and i’m having a lot of fun trying new things and working with such great food every day.

this is one of the plates at the restaurant; it’s the passion fruit parfait, layered with a passion fruit creme and pineapple ice cream, and topped with a gingery granola.  despite the poor picture, it’s really lovely, and delicious, too.

and here’s a picture of the smallest corner of my new apartment (from the one day in the past week when it was actually sunny).  this is the only corner that is unpacked, but hopefully that will change in the next couple of weeks.

sorry it’s so short, but i’ll write again soon with more info and more about my favorite thing to think and talk about: food!

xoxo kelly

ginger & rose truffles

The recipe for my ginger and rose truffles is posted on the vegan etsy blog. Check it out here!

basic kale and butternut squash soup

Most days I come home from work, tired and hungry, only to find “nothing” to eat. Even though I go shopping probably at least twice or three times as often as most Americans (and probably five times as often as most Americans my age), I always end up with random, mismatched ingredients that struggle to work together. Of course I deal with it: I’ll spread a little marmite and tahini on some toasted bread from the freezer, I’ll eat an entire bunch of bananas (and call it breakfast…or lunch…or dinner…), or I’ll splash some soy sauce onto cold azuki beans and eat them straight from a jar. Oh, the joys of late-night noshing!

But, every once in a while, I get lucky and find that I already have on hand everything I need to make something delicious that feels like a proper meal, or at least a meal that was intentional.

That’s what this recipe is–mostly basics that are easy to keep around, and the type of things that are probably already in your kitchen (or, at least they’re usually in mine, so I’ll make the assumption that you probably have most of them too). For example, olive oil, onions and garlic are kitchen staples, and since butternut squash can be left to sit on the counter forever without going bad, I usually try to have one on hand. And even though I try to soak and cook dried beans (since it’s more economical), I usually have a couple cans of garbanzo and black beans in my pantry, just in case.

And that’s about all there is to this recipe. Add a bit of saffron and lacinato kale and you’ve got a simple soup that is totally satisfying. (Lacinato kale is also called dinosaur kale–the name alone makes me want to eat it. I realize most people probably don’t have this on hand all the time, but since it’s my favorite green, I buy it at least twice a week and I consider it one of my basics. If you don’t have lacinato kale, you can use another type of kale or another green such as chard or spinach.) This soup is really flexible, too. You can also a grain or pasta to this dish, or you can follow my example and soak up the broth with the delicious rye bread I happened to have made the day before.

Basic Kale and Butternut Squash Soup:
1/4 cup extra virgin olive oil
1 medium butternut squash, peeled and chopped into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 bunch lacinato kale, stems removed and chopped
1 pinch saffron threads
1 (15 oz) can of chickpeas
about 7 cups vegetable broth
additional salt to taste (if needed, depending on brand of broth)

In a large pot with a lid, heat the oil and add the onions, cooking and stirring for a minute. Once the onions begin to sweat, add a pinch of salt and the garlic, cooking for a couple more minutes. Add the butternut squash and saute for about 8 minutes. Pour in vegetable broth to come to about half way up the squash and seal the pot with a lid. Cook over medium/low heat for about 25 minutes or until squash is almost tender, checking periodically to make sure there is stilll liquid in the pan. Add the rest of the broth, the chickpeas, and the saffron. Finally, add the kale and cover with a lid, cooking until kale has wilted. Before serving, remove the saffron threads (if you can find them); they can be dried and used a second time in another recipe. Pour into bowls and serve with a grain or a hearty bread like my Orange Walnut Rye Bread.

While the texture of this bread wasn’t perfect, the flavor was delicious. I’m going to try to keep the base and experiment with different baking times, temperatures and techniques.

Orange Walnut Rye Bread:
200 grams dark rye flour
80 grams whole wheat flour
3/4 cup warm water
1/3 cup chopped walnuts
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons blackstrap molasses
1 1/2 tablespoons canola oil
1 tablespoon vital wheat gluten
1 tablespoon golden syrup (or sub agave)
1 tablespoon caraway seeds
1 1/4 teaspoons dry active yeast
1 teaspoon orange zest
3/4 teaspoons salt

Begin by proofing yeast in 1/4 cup of the water plus the golden syrup. Meanwhile, mix together dry ingredients. Once yeast has foamed and is ready, add with remaining warm water, oil and molasses to the dry mixture. Knead for 8 minutes. Cover and allow to rise in a warm place for about 2 hours. Punch down dough and fold over itself. Shape dough into a loaf and all to rest for at least 30 minutes while preheating the oven to 350 F. Bake about 40 minutes, or until bottom sounds hollow when tapped.

happy endings

raw granola with macadamia milk

Several weeks ago I made the decision to be “RAW” for the month of March. Before I go any further, I must confess that lasted only about 12 days before I caved (for millet porridge, of all things). Unfortunately, I found myself eating so many nuts and avocados, and my stomach just wasn’t having it (besides, when you’re craving quinoa and beans it’s really hard not to justify eating it). But I have no regrets, and I learned a few things: aside from gaining a deepened level of respect for raw foodists, I also tried a few raw recipes that are so delicious that I will definitely continue to incorporate into my diet. I recommend Cafe Gratitude’s cookbook. I’ve looked at several RAW (un)cookbooks, but out of all of them, Cafe Gratitude’s seems to provide a good amount of practical recipes (read: don’t require tons of equipment or take 5 days of prep work) and still taste falvorful. The Tom Kha soup, for example, was fantastic. But, of course, it doesn’t take a recipe book to enjoy the naturally good flavors of a fresh grapefruit or a mango with chile. And you don’t need a recipe to make a delicious salad or fresh nut milk. In fact, the nut milks I made were so much better tasting than purchased nut milks (that often still have unrecognizable ingredients) that I think I’m going to blending my own from now on. I like knowing exactly what I’m putting into my body, so milk made only from macadamia milk is as comforting to my mind as it is delicious and nourishing. So, while I’m not going to start eating RAW all the time, I think those 12 days refocused me on the great flavors of really fresh food and the importance of nutritious food, two things I hope to always remember.

Oh, yeah, and that picture…
During those 12 days I was lucky enough to have access to my friend’s dehydrator, which, on a break from pumping out “buckwheaties” and sweet potato chips, managed to crisp up some soaked nuts, seeds and grains to make a delicious raw granola.

raw goodness

Unfortunately there’s no recipe as I didn’t follow one or measure anything. But if you want to make some raw granola, it’s as simple as soaking whatever seeds, nuts and grains you choose (I used buckwheat, oats, pumpkin seeds, sunflower seeds, chia seeds and walnuts) adding flavors to your liking (I used cinnamon and added chopped apples and dates and a bit of raw agave), mixing it all up, and dehydrating it 24 hours or so, until crispy. Break it into chunks and serve it with homemade raw milk and fresh fruit for a delcious and satisfying breakfast.

tears were shed, but we’re okay

isn’t she pretty?

The past couple of months have been pretty busy, and my lack of blog activity directly reflects my lack of kitchen activity. It’s kind of sad that I was so excited about my nice, new kitchen, and I’ve barely spent time in it at all making “real food” (you know, not sweets…).

But, I have been at least a little productive. In the past couple months, I decided to “just go for it,” if you will (and you will), and try to sell my food. The plan was to make all sorts of baked goods, but I started making truffles and I got really into it, so I just kept going. I had tons and tons of ideas for flavors, so I made as many as I could and I made my friends and family eat them. In the process (aside from eating way too many truffles), I learned a lot; I learned about how to ship truffles, what coatings work the best, the best techniques (at least for me) to make truffles, and I learned a lot about working with chocolate. Hundreds of truffles later, I’m proud to introduce you to clover & clutch. I’ve still got a bit to learn, and I’m still working on more flavors, but here is what I have so far.

pomegranate

coffee & walnut

coffee

cherry

cardamom & pistachio

caraway & cocoa

They’re all available at my etsy, which is, of course, http://cloverandclutch.etsy.com

In the future (probably a couple of months from now) I may be doing more flavor testing of truffles and other sweets. If you’re interested in getting some goods, maybe we could work something out (like you just pay for shipping and I’ll pay the rest in exchange for your feedback), leave me a comment or email me and cloverandclutch@gmail.com

cranberry beet soup with hearty rye bread

There’s something about beets–their rustic, earthy appearance, the vibrant color and subtle sweetness they develop when cooked, and, most importantly, they have an array of health benefits, to boot. Not only are beets are a good source of iron, they also contain vitamin C, which, among other things, helps our bodies absorb iron.

And, of course, one of my favorite things about beets: their earthy sweetness goes deliciously well with the hearty taste of fresh rye bread.

hearty rye bread with pumpkin seeds

In fact, rye bread is what started it all. The other day, as my Hearty Rye Bread loaf was baking in the oven, and the kitchen smelled warm and sweet, I felt inspired to make an equally warm and wonderful soup, using the flavors of beets, orange and cranberry. Like beets, fresh cranberries are packed with nutrients (vitamin C, fiber, manganese, and vitamin K, to name a few), and they are (still, although barely) in season. The cranberries also add a little tartness that compliments the sweetness of the orange juice, creating a delicious soup with several layers of flavor.

In the photo at the top, I topped the soup with a bit of tarragon (which makes everything taste better, in my opinion). The next day when I was eating leftovers, I also added some golden raisins and sunflower seeds, and I think that added so much to the recipe. The raisins add a simple sweetness that compliments the tartness of the cranberries, and the texture of the nuts and seeds makes the soup much more interesting.

Cranberry Beet Soup:
3 whole beets, tops removed and cleaned thoroughly, roughly chopped
1/2 cup orange juice
1/2 cup pomegranate juice
2 handfuls fresh cranberries
1/2 onion, chopped
1 tablespoon vegetable oil
1 teaspoon caraway seeds
salt to taste
sunflower seeds, golden raisins, and fresh tarragon for serving

Heat the vegetable oil in a large pot over the stove; add the onions and cook until they begin to sweat, then add the caraway seeds and a pinch of salt. Continue cooking, stirring occasionally until the onions are translucent. Add the beets and cranberries and then the orange and pomegranate juices. Add enough water to barely cover everything and simmer until the beets are tender (depending on how large you chopped your beets, about 30 minutes). Wait until cooled and then blend in a blender until smooth. Sprinkle the tops with tarragon, sunflower seeds and golden raisins.

vegan chocolate almond poblano cupcakes

Poblano peppers naturally have a rich, earthy, and somewhat sweet flavor that is really brought out when they are roasted; I’ve heard some describe the flavor with hints of cherry, licorice, and tobacco. To roast the peppers, you can use the flame of your gas oven (if you’re lucky enough to have one), or, if you’re like me, you can use the broiler inside your electric oven. Roast each side of the peppers for several minutes until they are charred. Cover them with a lid (or put them in a plastic bag and seal) for a couple of minutes immediately after roasting to allow for easy removal of the skin.

roasted poblano peppers (with skins)

After roasting the peppers, I tasted one and decided that they would go perfectly with the flavors of chocolate and almond. I based my recipe off the VCTOTW chocolate cupcakes recipe, which can be found here. However, I added two roasted (and peeled) poblano peppers to the soy milk in my blender before combining it with the other ingredients. The cupcakes were amazing, the poblano taste was a little subtle and perfect with the almond, and there was just a bit of heat. (Whenever it becomes this cold outside, I welcome a bit of heat in everything!) For the frosting, I used 1 roasted (peeled, this time seeded) poblano pepper along with the other ingredients. I used a different icing recipe than the last time I made these; I wanted something fudgier (is that a word?), something rich. The final result was delicious–so good, that I think I may make adding poblano peppers to my chocolate a regular thing. I hope you enjoy!

Vegan Chocolate Almond Poblano Cupcakes:
makes 12 cupcakes
2 poblano peppers, roasted and peeled (reserve seeds)
1 cup soy milk
1 teaspoon apple cider vinegar (or white vinegar)
3/4 cups evaporated cane juice (granulated vegan sugar)
1/3 cup canola oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt

Vegan Chocolate Poblano Fudgy Frosting:
enough frosting for 12 cupcakes
1 roasted, peeled, seeded poblano pepper
1/2 cup evaporated cane juice (granulated vegan sugar)
1/4 cup cocoa
1/4 cup nondairy milk
3 tablespoon refined coconut oil (refined will not give a coconut flavor)
pinch of sea salt
1/2 teaspoon almond extract
3/4 cup of vegan powdered sugar*

In a blender, combine soymilk and poblano and blend until smooth. If you would like to make two colors of icing, as I did with the green and cocoa, work in two (half-sized) batches, first making the icing without the cocoa, then making the icing with only 1/8 cup cocoa.

Mix granulated sugar, cocoa, nondairy milk (with blended poblano), coconut oil, and salt in a saucepan over medium heat and bring to a boil. Continue to boil for 3 minutes, stirring occasionally. Remove mixture from hear and allow to cool completely.

After mixture is cool, stir in almond extract. Beat in the powdered vegan sugar a little at a time until desired consistency is reached.

* Vegan powdered sugar can be quite expensive, so I make my own. Grind one cup of evaporated cane juice in a coffee grinder and add 2 tablespoons tapioca flour (or arrowroot starch or cornstarch). Easy, and much more economical.

Voting will begin no later than Monday, December 29 at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, and will be open through Friday, January 2 at 12 noon.

Iron Cupcake Earth is a monthly challenge where bakers all over the world compete, creating cupcakes using the same special ingredient. It wouldn’t be possible without a lot of people who donate items for prizes and the sponsors for the event. So, special thanks to:

BETTY TURBO, who is offering this original piece of art http://www.etsy.com/shop.php?user_id=5002976

LOTS OF SPRINKLES, who made these cupcake earrings http://www.etsy.com/shop.php?user_id=6057281

CAKESPY, who will be doing a piece each month for the winner
http://www.etsy.com/shop.php?user_id=5243382

As an added bonus for December there is a limited edition cupcake pincushions by Moda Home, complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY, http://www.acupcakery.com/index.html.

Also, thank you to the corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com.