I have quite a lot that I’m grateful for at the moment. First of all, I’m happy to report that I’ve completed all of the big projects that have stolen me away for the past eight months or so. Suddenly I have a little more time on my hands and no guilt hanging over my head, both of which are glorious things.

And yet, as I say that, two of the most prominent reasons that I am both extremely thankful and very preoccupied are also directly tied to my availability, especially in the near future. I was promoted to a managing editor position in early August (translation: lots of meetings, later nights, and more eating out), and around the same time, I learned that my husband and I would be expecting our first child at the end of March. We are beyond thrilled, but it will mean many changes and adjustments, so I’m trying to be flexible and leave my schedule pretty open. It’s hard to say definitively whether my presence here will stay about the same leading up to the birth and then drop off completely for a bit, or if, with other obligations finally off my plate, I can better manage my time and maintain some more consistency with updates. Ideally it will be the latter, but I don’t want to overpromise.

I’m sure my cooking habits will change in the next year as a result of the infant addition, but my desire to continue challenging myself in the kitchen and documenting excellent results won’t. Hopefully I’ll be able to keep writing interesting posts as well as further developing my photography skills. This site has provided great learning opportunities and has been a real accountability tool. I’m so pleased you’ve been around to witness it all and offer feedback—many thanks.

All right, back to Thanksgiving Day. My parents hosted this year, and I helped my mother decide on the menu. There were myriad options to choose from, but we eventually settled on the following:

Butter-and-Herb-Roasted Turkey with Madeira Jus (Fine Cooking)

Harvest Bread Stuffing (Fine Cooking)

Cranberry Orange Relish (Gourmet)

Classic Green Bean Casserole (Cook’s Illustrated)
I made this particular green bean casserole recipe after reading M’s rave review of it last year; she noted how the homemade cream-and-mushroom base (I used creminis) plus fresh green beans and bread crumbs (I used artisan French bread) really take what is already a tasty dish into a whole new stratosphere. I couldn’t agree more. This version is truly exceptional, and it is destined to be a holiday staple in my home for many years to come.

Brussels Sprout Hash with Caramelized Shallots (Bon Appétit)
This hash is a favorite of mine that I prepare throughout wintertime.

Grape Broccoli Salad

Of course there were also simple mashed potatoes, traditional sweet potatoes, rolls, and pumpkin and pecan pies. And I made Caramelized Cashews with Cayenne to accompany the other typical snack starters of crackers, cheese, crudités, and dip. It was quite the spread.

Then there was the Pumpkin Cheesecake with Marshmallow-Sour Cream Topping. This turned out to be the star dessert, and it really deserved the honor. It comes from Bon Appétit and was picked as one of Epicurious’s blue ribbon, top-rated recipes. I would recommend a few adjustments to the original recipe, so I’ve compiled my own adaptation of the original here.

First, I decided that this would be my chance to try out the Crack Pie Crust with a cheesecake, rather than making the Gingersnap Crust (in part because I had all ingredients on hand and thus wouldn’t need to purchase or make crystallized ginger and gingersnap cookies). I did parbake the crust for about 10 minutes, with some hesitation given the short Crack Pie baking time in comparison to the lengthy cheesecake baking time, and it turns out that while it didn’t hurt, it didn’t seem to help either—partway through baking the cheesecake, butter from the crust was oozing out the side of the springform pan. Thankfully I had placed a sheet pan beneath it (thinking that the filling might spill over), so no oven disaster ensued. In spite of this, however, the crust matchup worked beautifully.

As for the filling, I found that the original recipe simply makes too much for the suggested 9-inch springform pan, so after the pan was absolutely filled to the brim (and of course puffed above while baking, though it settled back down after cooling) I had to discard about 3/4 cup of filling. Therefore I’ve adjusted the amount of cream cheese in my version just a tad (4 ounces less) to compensate for that; I haven’t tested it this way, but I’m sure it would not compromise the texture and would just result in a slightly more concentrated pumpkin-spice flavor. Or use a 10-inch springform and stick with the original amounts.

All in all, this cheesecake is a winner and is sure to impress family and friends. It is an especially decadent and welcome alternative to store-bought pumpkin pie. Note that it’s a bit labor-intensive and does require setting overnight, so you’ll have to plan ahead for this one. I’m kicking myself that I failed to get a photo, even though my camera was on hand. Next time, perhaps.

What dishes did you especially enjoy this year?

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Crack Pie Crust

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) granulated sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

Preheat the oven to 375 degrees F.

In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter and sugars until light and fluffy. Whisk the egg into the butter mixture until fully incorporated. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust (recipe above)
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Spray a 9-inch springform pan with 2 3/4-inch-high sides with nonstick spray.

Combine the crumbled cookie, butter, sugar, and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Press the crust into the pan to form an even layer along the bottom and 2 inches up the sides. Set aside.

Filling

3 1/2 (8-ounce) packages cream cheese, at room temperature
2 cups sugar
1 (15-ounce) can pure pumpkin
5 large eggs
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract

Preheat the oven to 350°F.

Using an electric mixer, beat the cream cheese and sugar in a large bowl until light and fluffy, about 2 minutes. Beat in the pumpkin. Add the eggs one at a time, beating on low speed to incorporate each addition. Add the flour, spices, and salt; beat just to blend. Beat in the vanilla.

Pour the filling evenly over the crust. Bake until the filling is just set in the center and the edges begin to crack (the filling will move slightly when the pan is gently shaken), about 1 hour 20 minutes. Cool for 1 hour. Run a knife around the sides of the pan to release crust. Chill the cheesecake, uncovered in the pan, in the refrigerator overnight.

Topping

2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream

Stir the marshmallows and milk in a medium saucepan over low heat until the marshmallows are melted, about 15 minutes. Remove from the heat and stir in the vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.

Add the sour cream to the mixture; fold gently just to blend. Pour the topping over the cheesecake and spread evenly, leaving 1/2 inch uncovered along the edge. Chill for at least 1 hour to set topping. Cut into 12 slices and serve.

The cheesecake will keep for several days in the refrigerator.

Sweet Onion Tarts, again because I need to use up onions, but even more than that, this is a favorite first course of mine and I haven’t made it in quite a while. It should pair very nicely with the chowder.

I’ve certainly had more than enough to do, and in fact, I still have more than enough to do. I clearly overcommitted myself to various projects this year, and unfortunately this site has suffered accordingly. It was the easiest thing to let slide, yet at the same time, it hasn’t been easy at all, because I find myself thinking about it constantly, feeling guilty that I haven’t found more time for it. Perhaps more disappointing, I haven’t found the time to do much creative cooking, and I’ve done even less in the way of photography as a result. So many other requests, tasks, and deadlines have stolen me away, and it’s a real shame.

On the positive side of things, I’m still motivated to keep at it. It is encouraging to come here and see that I’ve had some regular traffic still, people checking in. I’m hopeful I can get back into a rhythm, but perhaps 2011 will just be the year I slowed down a little bit before picking up again down the road.

In any case, I did want to share some photos from one of the personal projects I’ve been working on. I helped a friend put together a cookbook proposal and design sample, and I also photographed several recipes for the package. I’m really pleased with how they turned out.

Not bad, huh? Would you have ever guessed that all of these dishes are completely gluten-free? I doubt it, and I can tell you from tasting it myself, you definitely wouldn’t know the difference. It was all absolutely incredible. I still daydream about that strawberry-rhubarb shortcake from time to time. If you’d like to learn about gluten-free baking from the master herself, I highly encourage you to enroll in this class.

I’ll do my very best to get back here sooner than later!

I can say without a doubt that the two sea dwellers I’ve made at home most frequently over the years would be shrimp and salmon. While either can be prepared numerous ways, it’s easy to get stuck in a rut and to lose interest after too much of the same. And yet I’ve steamed clams and mussels, basted crab legs, and seared scallops. I’ve grilled trout, broiled tuna, and fried halibut. I’m not inexperienced with seafood at home, I just haven’t felt comfortable enough with it to incorporate it fully into weekly meals, especially when the quality tends to be so spotty at my local grocery store.

Enter Good Fish. While working on this excellent cookbook, I found myself wanting to try all of the recipes. Every one of them sounded amazing, and I even had the pleasure of tasting a few of the dishes when attending the photo shoot. (This former scallop-hater started singing a different tune after reluctantly accepting a bite of the Scallop Crudo.)

Now I frequently refer to the cookbook for ideas, and more than that, I refer to it for reassurance. There’s no need to doubt my ability to pick out the best piece of fish (the information is right at my fingertips), and the author encourages readers to get outside their comfort zones and give something new a try. She has even created a delightful series of videos showcasing seafood preparation techniques for those of us who prefer visual demonstrations.

And so it was with confidence and excitement that I made my first trip several weeks ago to Mutual Fish to purchase a fillet of black cod—a fish I had yet to try. If it’s supposedly so rich that it could be substituted by a stick of butter, then it has to be pretty incredible, right?

I was not disappointed. The flesh was soft, moist, fatty, and smooth. It was definitely buttery, and yet the flavor was so subtle (not at all fishy) that the meat really acted as more of a base for the other ingredients. If you haven’t tried it yourself, I highly recommend doing so immediately. I fully intend to make every black cod dish in the book, and I won’t stop there!

Roasted Black Cod with Bok Choy and Soy Caramel Sauce

Makes 4 servings

5 ounces red cabbage, thinly sliced (about 2 cups) [I had to use green cabbage, which wasn't as fun or beautiful.]
2 large bulbs bok choy, halved
2 small tomatoes, halved
Salt
4 green onions, white and green parts cut into 3-inch lengths
4 teaspoons toasted sesame oil
4 teaspoons seasoned rice wine vinegar
4 slices lime
1 serrano chile, sliced (optional)
1 pound black cod fillet or steaks, cut into 4 equal portions
Soy Caramel Sauce (recipe follows)
4 cups cooked rice

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.

You’re going to make 4 separate piles on the foil. Each pile will get 1/2 cup cabbage, a bok choy half, a tomato half sprinkled with a little salt, and a quarter of the green onions. Drizzle each pile with 1 teaspoon sesame oil and 1 teaspoon rice wine vinegar. Top with a lime slice and sprinkle with some chile pieces. Roast the vegetables in the oven for 20 minutes, or until they are soft and lightly browned around the edges. Keep the oven on.

Remove the pan from the oven, place one piece of black cod, skin side down, on each pile, and drizzle 1 tablespoon soy caramel sauce on each piece of fish. Roast for another 8 to 10 minutes or until a press of the finger reveals a sliding away, ever so gently, of the fish into the beginning of individual flakes. Serve with the rice and remaining soy caramel sauce.

Soy Caramel Sauce

This sauce is lip-smacking good and pairs well with many different fish and seafood, especially crab. Don’t be surprised if you end up wishing you had made a double batch. . . .

2 tablespoons soy sauce
1/4 cup sake
3 tablespoons mirin
1 teaspoon sugar
1 tablespoon lemon juice
1/4 cup (1/2 stick) cold unsalted butter, cut into tablespoons

In a small saucepan, add the soy sauce, sake, mirin, sugar, and lemon juice. Bring to a boil over high heat, then lower the heat and reduce to a simmer. Cook the sauce until it is reduced by half, 5 to 7 minutes. Turn the heat down to its lowest setting and whisk in the butter 1 tablespoon at a time, adding each only after the previous one has melted. Taste and add more lemon juice if desired.

Broccoli-Mascarpone Soup

3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives

Heat the oil in a large pot over medium heat. Add the shallots and sauté for 3 minutes. Add the broccoli and sauté for 1 minute. Add the broth; bring to boil. Reduce the heat to medium-low. Cover and simmer until the broccoli is tender, about 10 minutes. Cool slightly.

Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot. Reserve 1/4 cup mascarpone in a small bowl; cover and chill. Whisk the remaining mascarpone and cayenne into the soup. Season with salt.

Ladle the soup into bowls. Garnish with the reserved mascarpone. Sprinkle with the chives and serve.

The workshop is hosted by the renowned Penny De Los Santos, who is a senior contributing food photographer for Saveur magazine. It starts at 10 a.m. PST Friday (tomorrow) and officially finishes up Sunday afternoon at 5 p.m. If you can’t watch the live feed, you can purchase the course anytime.

It’s a pretty exciting opportunity to get insight from the pros, so I will definitely be tuning in.

Register to watch here.

The idea came about while I was contemplating what I could make for an interesting weekday breakfast that would be fast (under 5 minutes), simple (not too many ingredients, especially those needing any prep), and substantive (to hold me over until lunchtime). Cereal has always bored me to tears, even when it’s dressed up with fresh fruit, and it never seems to keep me full for more than a couple of hours. Muffins and toast can be tasty, but it’s not the best option for everyday breakfasts, and I seem to wind up feeling sluggish and then hungry by late morning. Eggs by themselves aren’t my cup of tea, and aside from needing a pan at the ready, prepping other items to add to a scramble throws out keeping it quick. And while I still enjoy the Green Monster smoothie, it gets to be a bit much for every morning, so it’s nice to have an alternative.

I wandered around the grocery store last week and tried to come up with something suitable. My first inspiration was the Bob’s Red Mill flaxseed meal I picked up. I started to think about what I could sprinkle it on. Cottage cheese came to mind, and while I don’t eat it plain, I recalled how much I enjoyed a snack of cottage cheese with sliced pears growing up. (Cottage cheese with fruit is nothing revolutionary, of course.) That is a pretty soft combination, so I decided to add some crunchy nuts into the mix. Add a drizzle of honey, and there you have it—a delicious and nutritious light meal with plenty of texture that fills you up.

Cottage Cheese with Nuts and Fruit

Not everyone is a fan of cottage cheese, and if you haven’t had it dressed up, I can understand why, since it’s pretty dull on its own. If you’re on the fence about it though, give this a go and see if it sways you. Pretty much any berry or sliced fruit will work, but my personal favorite is fresh strawberries. This recipe makes enough for one person, but a fun idea would be to distribute cottage cheese among bowls and then lay out a few topping options for family or guests to make their own combinations.

2 tablespoons slivered almonds
1 cup cottage cheese
1 tablespoon honey
1 teaspoon whole ground flaxseed meal
1/2 cup blueberries, sliced strawberries, diced pears, or other fruit

Preheat the broiler.

Spread the almonds on a small baking pan. Toast under the broiler for 1 to 2 minutes, or until evenly browned, shaking and turning the pan halfway through. Watch closely to prevent burning.

Put the cottage cheese in a bowl. Drizzle with the honey and sprinkle with the flaxseed meal. Top with the almonds and fruit. Stir and enjoy.

Robin made the dough earlier in the day from a family recipe, and while there are some slight variations in secondary ingredients from one recipe to the next, the basics are the same: eggs, yeast, flour, water, oil. Smitten Kitchen has posted a great version, and you can find one in just about every good bread book (including two of my favorites: The Bread Bible and Artisan Breads Every Day).

The six-strand braid isn’t too difficult, but it certainly takes some practice, especially if you want the loaf to be perfectly consistent from top to bottom. Mine was anything but, but it was a fun challenge I will put into practice when I want a loaf of bread to shine. There’s no doubt the braiding, along with the glossy egg coating and smattering of poppy seeds, elevates the appearance from ho-hum to gorgeous.

Robin kindly sent me home with a whole loaf, and I immediately decided I needed to use some of it for French toast. Since I had a special loaf of bread, I wanted to do more than just the same-old fried slices with syrup. I found a recipe from Bon Appétit that was just the ticket. It is decadent and memorable—a perfect brunch offering best paired with mimosas.

Caramelized French Toast with Mascarpone

Good fresh berries aren’t readily available yet, so I topped my French toast with mascarpone and maple syrup, and I served it with sliced pear on the side.

7 tablespoons unsalted butter, at room temperature
6 tablespoons packed brown sugar
1 1/2 cups whole milk
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Eight 1-inch-thick slices challah or French bread
Powdered sugar
1/2 cup mascarpone
Fresh blueberries and raspberries (optional)
Pure maple syrup

Normally I prefer my cookies barely cooled just after baking, but in this case I definitely found that the cookies were even more enjoyable the next day as the flavor developed. The coconut is pretty subtle, so its contribution is more to the toasty warm quality the cookies possess. If you have a favorite chocolate chip cookie recipe and just want to dress it up a little, give the toasted coconut a try.

Toasted Coconut Chocolate Chunk Cookies

This recipe makes about two dozen cookies. I’ve made it both with milk chocolate and dark chocolate, with chopped bars as well as baking chips, and none of these selections make a huge difference in the end, so go with whatever is most convenient or you like best.

1 cup flaked sweetened coconut
4 1/2 ounces (about 1 cup) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
3 to 4 ounces dark chocolate, chopped

Preheat the oven to 350 degrees F.

Arrange the coconut in a single layer on a small baking sheet. Bake for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

Combine the flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place the sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat the vanilla and egg into the sugar mixture, then add the flour mixture, beating at low speed just until combined. Stir in the toasted coconut and chopped chocolate.

Place tablespoon-size dough balls 2 inches apart on baking sheets lined with parchment paper or lightly coated with cooking spray. Bake for about 10 minutes, or until bottoms of cookies just begin to brown. Remove the cookies from the pan and cool completely on wire racks.

I will often play an episode or two as I cook dinner or wash dishes to get ideas for future meals. The dishes Curtis prepares are never terribly complex as the details of all three courses have to be condensed into a twenty-minute show, but he comes up with the creative menus on the spot, and mentions tips and tricks as he is preparing each meal. On many occasions I’ve jotted down ingredients to pick up at the grocery store based on something he’s made. TLC actively maintains a website with all of the recipes featured on the show as well, so it’s very easy to simply recreate the meal in full if you are so inclined (and I have).

One evening I rustled up all the makings for a pear and cheese dessert plate Curtis made for one couple. While poached pears aren’t normally my go-to for a sweet treat (that would be some form of chocolate or cookie), I had a bottle of port to use up and a few fresh pears in my CSA delivery, so I decided to give the recipe a try.

The poached pears were great, though the wine was a little too heavily spiced so the flavor was quite strong. The cheeses were great too, but how can you really go wrong with blue cheese and Camembert? Altogether the pears had a warm sweetness that paired beautifully with the cheeses and water crackers. Because the dessert was so formal, it felt really decadent, especially as we were eating it by ourselves (with champagne) instead of with guests. This is definitely a worthy way to wind down after a nice meal.

Pears Poached in Shiraz and Port Wines with Cheese

I halved this recipe for the two of us and didn’t bother to reduce the syrup as I felt the pears were flavorful enough after simmering. The syrup and pears would be a great topping for ice cream.

One 750-milliliter bottle Shiraz
1 3/4 cups port
1/4 cup sugar
1 cinnamon stick
1/2 teaspoon freshly grated nutmeg
1 orange
4 Bosc pears [I used firm D'Anjous], peeled, cored, and cut into 12 wedges
14-ounce wedge blue cheese
14-ounce wedge Camembert cheese
Plain water crackers

Put the Shiraz, port, sugar, cinnamon stick, and nutmeg in a large saucepan. Cut the peel from the orange. Cut away any white pith on the peel. Add the peel to the wine mixture. Juice the orange flesh and add to the pan. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Add the pears and return to a simmer. Cook for 30 to 45 minutes over medium heat, or until the pears are very tender (cooking time will vary depending on ripeness of fruit). [Remove the cinnamon stick after 10 or 15 minutes for a milder flavor.]

Using a slotted spoon, transfer the pears to a bowl. Simmer the cooking liquid over medium heat for 25-30 minutes, or until it is thick and syrupy. Toss the pears in the syrup to coat. Transfer the pear mixture to a serving bowl. Serve with the cheeses and crackers.