athena eats

Find me here.

I was hoping to not have to do this, but I will be taking a bit of a sabbatical from the blog world.  Just when I thought I would be able to dedicate more time to it, things have changed - life is so unexpected.  I can assure you that everything is fine and I will be peeking in to my favorite reads on the left-hand side from time to time.  So be well and have a wonderful 2008 - if and when I am able to make a return in the near future - it will be with a bang!

Every fall one of my favorite afternoons is spent concocting my Brandy-Apple Butter.  The weather must have a certain bite in the air, the girls must all be napping and I must be in the mood - it is a magic moment when it all comes together!  This is a delicious, and easy recipe - jar it for friends and give to your host for all of those holiday parties coming up!  And its uses are practically endless - on toast or French toast, of course - but try it on baked chicken, thin down and use as a salad dressing, scoop it over vanilla ice cream, yum, yum, yum!

Recipe:  Brandy Apple Butter

~ 5 lbs. Jonathan apples {chopped/peeled or not - it is up to you}

~ 3 c. organic apple juice

~ 3 c. water

~ 1/2 c. brandy

~ 3 T. maple syrup

~ 1 1/2 c. sugar

~ pinch of salt

~ 2 T. cinnamon

~ 1/2 t. allspice

~ 1 t. cloves

In a large pot, combine water, juice and brandy - whisk together and heat over medium flame.  Meanwhile, chop your apples - add them to the pot and cover.  Cook for 30-45 minutes until the apples are very soft {skin is starting to pull from the flesh of the apple}.  Drain off excess juices {I like to reserve this for making apple-flavored cocktails!}.  With either a food mill or food processor, process the apples and maple syrup until you achieve a smooth consistency.  Return the apple butter to the pot and return the pot to the stove, again over a medium flame.  In a serparate bowl, combine all of your dry ingredients - whisk them together well - then whisk into the apple butter.  Cook covered for about 5 minutes - remove cover and cook additional 15-20 minutes or until thick.

 

I am not an expert at jarring, but my mother taught me a quick trick.  Have your jars washing in the dishwasher while you are making the apple butter - ensure it is running on the highest temp and sanitation rinse.  When the hot apple butter is ready to jar, remove the hot jars and lids from the wash.  Quickly fill them up to the top, ensuring there are no air pockets as you fill - place the lid on as quickly as you can.  As the apple butter and jar cool together, they will create a seal so that you can not pop the top of the lid - they are good to go for shelf storage!  If for some reason, you do not create a seal, the apple butter is still usable, just refrigerate and consume within 2-3 weeks.   

Thank you so much to Grace of Design*Sponge for featuring my food photography and my new Etsy shop!  Thank you so much!

My family loves any excuse to get together for a lovely evening and celebrating something - anything really.  Halloween happens to be one of my favorites and we created a tradition a few years ago with this delicious Roasted Potato Soup; new this year - my Pumpkin Walnut Cookies...

Recipes:

Roasted Potato Soup {serves 6-8}

~ 6 large Russet potatoes {cubed}

~ 1 T. olive oil

~ 2 cloves of garlic {minced}

~ salt & pepper

~ 1 stick of butter

~ 1 small white onion {chopped}

~ 6 c. chicken stock

~ 2 c. heavy cream

~ 8 oz. cheddar {shredded}

Begin by tossing the chopped potatoes in the olive oil, garlic and a bit of salt and pepper; pour onto a baking sheet and roast at 425 for 20-30 minutes or until golden.

Meanwhile, melt the butter in a large stock/soup pot.  Add onions and saute until they begin to turn a deep golden color; add chicken stock and let simmer for 15 minutes.  Add heavy cream and cheese - whisk in and bring to a slow boil - turn heat down and simmer for 30 minutes.  When the potatoes are done - add them to the soup {it doesn't matter at what point they go in - just keep in mind the earlier they go in, the softer they will be in the end}.  If you prefer a thicker soup, add a slurry of milk and cornstarch.  Serve with toasted baguette slices and garnish with shredded cheddar.

Pumpkin Walnut Cookies

~ 2 sticks of butter

~ 1 1/2 c. sugar

~ 2 eggs

~ 1 t. vanilla extract

~ 1 c. canned pumpkin

~ 3 c. flour

~ 2 1/2 t. baking soda

~ 1 1/4 t. cinnamon

~ 1/4 t. nutmeg

~ 1/8 t. cloves

~ 1 c. walnuts {finely chopped}

Preheat oven to 350.  Beat butter and sugar together until light and fluffy; add eggs and vanilla and mix thoroughly.  Add pumpkin and mix well {batter will look broken - don't worry - it's not}.  In another bowl mix all of the dry ingredients - slowly add to wet and then fold in walnuts.  On a prepared cookie sheet lined with parchment - scoop out dough into 1 1/2 inch balls - do not flatten the dough.  Bake for 15 minutes and let cool for a few minutes before moving to a cooling rack.   These are best served warmed as they have a wonderfully light, cakey finish - warm in the toaster oven and serve with a scoop of your favorite vanilla ice cream...

After dealing with this last night, I needed a happy pill - and nothing works quite like my Mom's scones.  The recipe came from my Grandmother and over the years my Mom has tweaked it a bit - as have I; while Mom's called for margarine, I use butter - read on, bake and take a moment to yourself:

Recipe:  Sweet Scones

~ 3 c. flour

~ 8 oz. butter {cold}

~ 2 1/2 t. baking soda

~ 1/2 c. sugar

~ 1 c. organic whole milk

Preheat oven to 350.  Prepare a baking sheet with parchment paper and set aside.  In a large bowl sift the dry ingredients together.  Cut butter with pastry cutter or hands - pour in milk and mix well - be sure not to over mix.  Pour contents onto the prepared baking sheet and shape into a large rectangle - score the dough into squares.  Bake for 30 minutes or until an inserted knife comes out clean.  Let cool briefly before drowning in honey and devouring.

At least once a month we try to come together as a family to take a slow meal by the Sabbath lights.  Laughter and song fill the air and we take joy in just being together.  Last night happened to be one of those special nights.  For the occasion, I made a delicious Apple-Brandy Roasted Chicken {an idea that came to me after my Dad gave me his insanely yummy Thanksgiving turkey recipe several years ago - more to come on that}, Roast Potatoes and Apples with Tarragon {Mom's ingenious idea to toss apples into the mix} and Chocolate Cinnamon Walnut Mandel Bread {or Mandelbrot - basically Jewish Biscotti}...

Note:  If you plan on replicating this whole menu, start with the Mandel Bread either earlier in the day or even the day before.

p.s.  forewarning - this recipe is not exactly kosher - but neither are we...

Recipes:

Apple Brandy Chicken {serves 6}

~ 4-5 lb. organic whole roasting chicken

~ 8 oz. butter

~ 1/2 c. apple butter {jarred or your own - recipe for this coming soon}

~ 1/2 c. brandy

~ sea salt and fresh cracked pepper

Preheat oven to 375 degrees.  Combine apple butter, 4 oz. of butter and brandy on stove top to melt or in microwave - heat until just melted and whisk until combined - set aside.  Season the chicken with salt and pepper rubbing all over the skin.  Gently slip hand near neck cavity of the chicken and begin to slowly and carefully separate the skin from the body - you are not removing the skin, just creating a pocket to add flavor.  Work the entire topside of the bird including the leg area  - be very careful not to tear the skin. 

Place a large pot on your strongest burner - melt the remaining 4 oz. of butter over the heat.  Stand the chicken up on it's legs and pour about 3/4 of the apple brandy mixture into the envelope you have created.   Once the bird is full and the butter has melted, place the bird topside down into the pot.  The butter should be hot enough that this contact results in delightful sizzling and popping sounds.  Brown each side for a few minutes {3-5 min}.  When all sides have been browned, baste the bird with some of the remaining sauce and place the entire pot into your oven uncovered.  Due to the sugar content in the brandy and the apple butter, it will brown {sort of caramelize} quite quickly.  Keep an eye on it and cover the pot with tin foil once it has achieved your ideal for color.  Baste every 20 minutes or so - roast for 1 hour 40 minutes or until a meat thermometer reads 160.

Roast Potatoes and Apples with Tarragon {serves 6}

~ 5 large red potatoes {washed and chopped into large chunks}

~ 3 Gala apples {cored and sliced}

~ 2 t. cinnamon

~ 1 T. finely chopped tarragon

~ sea salt and fresh cracked pepper

~ 2 T. olive oil

Preheat oven to 375 {or add to oven while chicken is roasting}.  In one bowl, combine potatoes, 1 T. olive oil, tarragon, salt and pepper.  Toss well until potatoes are completely and evenly coated.  In another bowl add apples, 1 T. olive oil and cinnamon - toss until evenly coated.   Pour potatoes onto a baking sheet and roast in oven for 15-20 minutes {until they just begin to soften}.  Remove from the oven and place in large bowl, add apples to this bowl and toss everything together until well combined {potatoes should now have a bit on cinnamon on them - apples of bit of tarragon}.  Pour entire contents of bowl back onto the baking sheet and return to oven.  Bake for additional 25 minutes or until golden.

Chocolate Cinnamon Walnut Mandel Bread

~ 3/4 c. sugar

~ 1/2 c. canola oil

~ 2 eggs

~ 2 t. vanilla

~ 1 1/2 t. baking powder

~ 2 c. flour

~ 1 T. cinnamon

~ 1/2 c. walnuts {finely chopped}

~ 2/3 c. semi-sweet baking chocolate {chopped}

Note:  I prefer to use chopped baking chocolate as opposed to chocolate chips as the varying sizes of the chopped chocolate lend themselves beautifully to the dough - some are so small they dissapear into chocolate ribbons in the cookie - others remain as tempting chocolate chunks.

Preheat oven to 350.  Whisk sugar, oil, eggs and vanilla in bowl.  In another bowl combine flour, baking powder, cinnamon and salt.  Combine and mix thoroughly - fold in walnuts and chocolate.  On a baking sheet covered with parchment, create a long log shape with the dough - flatten it slightly.  Place in oven for 25 minutes.  Pull from oven and let cool for 15 minutes and turn oven down to 325.  After the cookie has cooled a bit, carefully lift the parchment paper from the baking sheet onto a large cutting surface.  Place a new sheet of parchment on the baking sheet.  Using a serrated knife, cut the log into pieces - carefully sliding each one on the knife {as not to break} and returning to the baking sheet.  Once all pieces are on the baking sheet, return to oven for 7 minutes.  Pull from oven and carefully turn each cookie over - bake additional 7 minutes.  Let cool for at least 30 minutes before eating or 1 hour before storing.  Absolutely delicious dipped into espresso and cappuccino. 

The sun has continued to hide behind walls of gray for nearly five days now... that is soup weather.  This is one of my favorites that I adapted from my mother's recipe for Mexican Chicken Soup - it is thick and hearty - perfect for such delightfully foul skies.

Recipe:  Chicken and Ale Stew {serves 6 - at least}

~ 4 organic skinless/boneless chicken breasts

~ 1/4 c. butter

~ 1 med. white onion {chopped}

~ 2 c. organic whole milk

~ 2 c. chicken broth

~ 1 bottle of your favorite ale

~ 1 pkg of frozen corn

~ 8 oz. cream cheese

~ 8 oz. shredded cheddar

~ 8 oz. shredded Monterey Jack

*This is best prepared in a Crock Pot - plus the fact that your house will smell like soup all afternoon - truly wonderful in the Fall!  It can be easily prepared stove top as well.

Turn the Crock Pot onto high and add chicken broth.  On the stove top, melt butter in pan and saute onions until they turn golden - season with salt and pepper.  Add milk and butter/onions to Crock Pot - add beer - add corn and chicken.  Let cook for up to four hours.  At that point the chicken should be cooked through - remove from the pot and chop into bite size pieces {try to not to eat it all at this point - it has cooked to perfection in ale and milk - delish!!}.  Return the chicken to the pot and add block of cream cheese.  Let cook for 15 minutes or until melted - add additional cheeses.  Stir until all of the cheese is completely melted.  If you want a thicker consistency {as pictured} simply add a slurry of milk and cornstarch.  Season to taste and serve!

As I wandered into the kitchen this afternoon, it began to rain yet again - off and on for three days now.  I opened the kitchen window and for the first time this season, I truly sensed Fall.  The mists hurried into the kitchen whispering, "turn on your oven and bake something".  So I did.  Here is one of our favorites - an Apple and Pear Crisp... perfect with ice cream, fresh whipped cream, coffee in the morning - just about anything really.

Note:  I tend to prefer things on the extra sweet side - as such my recipe calls for Gala or Fuji apples - if you really love the traditional sweet and sour taste Crisps are famous for - use Granny Smith apples.  I also love to leave the skin on the fruit - but feel free to peel it if you must!

Recipe:  Apple and Pear Crisp

~ 2 Bosc pears {thinly sliced}

~ 2 Gala apples {thinly sliced}

~ 1/2 c. brown sugar

~ 1/4 c. sugar

~ 3/4 c. rolled oats

~ 1 t. cinnamon

~ 1/4 t. cloves

~ 1/2 c. soft butter

Preheat oven to 375.  Coat a baking dish with cooking spray or butter.  Place a layer of pears at the bottom of the dish - top with a layer of apples.  In a bowl, combine the remaining ingredients - use a fork or pastry cutter to ensure the butter is properly absorbed by the dry ingredients.  Add mixture over the fruit evenly - press down a bit to ensure it is all evenly distributed.  Bake for 25 minutes.  Let cool for 10-15 minutes and yum!

We are going through a fun little period in our home where the girls will only eat pasta for dinner; in any shape or form, pasta, pasta, pasta.  One of my girls' favorites - and a dish that I ordered time and time again while living and traveling throughout Italy, is Penne al Salmone.  It is rich, delicious and easy to make...

Disclaimer:  Please note that I have never come close to suggesting that I cook or bake at a professional level.  Though I can be a little Martha Stewart-psycho when I entertain, I have found that with three babies under four years of age - easy works best.  As such, you will see my "interpretations" of things like Bechamel Sauce {below} that a chef would die after reading - oh well.  My methods are quick - usually fly-by-the-seat-of-my-pants and most of the time, pretty tasty... so if you don't mind a pinch of this and bit of that thrown in, you are in the right place!

Recipe:  Penne al Salmone {for 4 or mama, papa, two babies and leftovers for papa to take to work}

~ 4 fillets of salmon {preferably Wild Sockeye}

~ 2T. tomato paste

~ shot of brandy

~ 2 cloves of garlic {minced}

~ olive oil

~ salt and pepper

Bechamel Sauce

~ 1 c. organic whole milk

~ 1/2 stick of butter

~ salt and pepper

~ 2 t. cornstarch and water {slurry}

Start with the Bechamel - melt the butter in a sauce pan, then whisk in the milk.  Whisk often until it begins to boil.  Turn down the heat and mix your slurry {in a small bowl add cornstarch and about 1/4 c. of water - mix with your fingers ensuring you break up all the chunks of cornstarch}.  Slowly whisk this into your sauce - work slowly as this is an incredibly effective thickening agent - add a bit at a time and whisk until you have reached your desired consistency {some people like thicker sauces - some thinner}.  Add salt and pepper - whisk in and set aside.  If your sauce ends up a bit too thick, you can add more milk to thin it out.

Begin to boil your pasta according to the instructions on the box.  Meanwhile, heat olive oil in a medium size pan and add garlic.  When the garlic just begins to turn gold, add the salmon - breaking it into pieces.  When the salmon is nearly cooked through, add the brandy and the tomato paste - work this into the salmon until well combined - the tomato paste will give the dish a lovely salmon-colored hue.  When the salmon is cooked through, slowly stir in the Bechamel - mix thoroughly.  When the pasta is ready, drain and return the penne to pot - add sauce and toss well.  Top with Pecorino or Romano - eat and be happy!

When our lives began to get pretty busy as kids - soccer games, ballet and such - there was always a no-fail quick breakfast that delighted my brother and I: Gooey Eggs on Toast.  For those who like their eggs {scrambled or otherwise} a bit runny - this is for you.

Note:  Over the years I have changed this up with vintage Irish Cheddars and Havarti cheese in an attempt to make it a bit more - well - gourmet, I suppose.  But, truly, you cannot get the gooey, smooth, cheesy constancy without slices of good 'ole American.

Recipe:  Gooey Eggs on Toast {for two - or mama and two babies}

~ 5 eggs

~ 1 T. butter

~ 1/4 c. milk

~ salt and pepper

~ 3 slices of American Cheese

{In order to get the right state of gooey-ness, this is best prepared in the microwave}

Add eggs to microwave safe bowl, whisk together.  Add milk, salt and pepper - whisk in.  Add butter and cheese {broken into little squares} and stir in.  Cook in microwave for 2 minutes.  Remove and whisk again - return to the microwave and continue to cook in 30 second increments until the eggs are cooked to your liking.  If they are looking close, but still a bit too runny, cook in 10-15 second increments as to not over cook.  Pour over a piece of buttered multi-grain toast!

The Omaha Craft Mafia hosted our first Killer Craft Night last weekend - not only did we cover business as usual - it was a great night to get together with some wonderful food and learn how to create linoleum prints with our host Amy Haney.  If you are in the Omaha area and are a crafter/artist extraordinaire, we would love to have you - for more information visit us at Omaha Craft Mafia and for updates and one of the best resources of cool stuff to do in Omaha, check out our blog here.

My contribution was my Baked Artichoke and Four Cheese Spread as well as my famous Peanut Butter and Chocolate Chip cookies - a recipe I always said I would take to my grave - not so.  Here it is in it's soft-chewy wondrous glory:

Recipe:  Peanut Butter-Chocolate Chip Cookies

~1 c. butter {room temp}

~1 1/4 c. peanut butter {preferably smooth Jif}

~ 1 c. sugar

~ 1/2 c. honey

~ 2 eggs

~ 1/2 t. vanilla

~ 2 1/2 c. flour

~ 1 t. baking powder

~1 t. baking soda

~ 1c. chocolate chips

Preheat oven to 350.  Smooth butter and peanut butter together - add sugar and mix until well blended.  Add honey and mix.  In small bowl, whisk eggs and vanilla - add to mixture and incorporate well.  In another bowl, whisk flour, baking powder and baking soda together - slowly add to mixture.  Scrap bottom of bowl several times to ensure all of the dry is properly mixed into the wet.  Stir in chocolate chips.

Place dough in refrigerator for 30 minutes.  Prepare baking sheets with parchment paper.  Using an ice cream scoop - create {somewhat} equal sized balls of dough - spacing them about two inches apart on the baking sheet.  Do NOT flatten dough with a fork or any other means.  Bake each sheet for 12 minutes or until edges just begin to turn gold.  Pull from oven and let stand on the baking sheet for at least 5 minutes before transferring the cookies to a cooling rack. 

*Be sure to return the dough to the fridge each time you are baking sheets of cookies!*

Last night we spent the evening with our close friends celebrating the Jewish holiday, Sukkot - which among other things, is a celebration of the harvest.  This gathering of food and loved ones under the most beautiful of Sukkah, seemed like an ideal evening for my Chocolate Challah Bread Pudding... {I love to tear the bread by hand as opposed to cubing it with a knife - the result is a much more rustic and beautiful looking dish.  Traditionally Challah is always torn and never cut no matter what you are doing with it!}

Recipe:  Chocolate Challah Bread Pudding

~ 3 c. heavy cream

~ 1 1/4 c. half & half

~ 1 12 oz. bag of the most sinful semi-sweet chocolate you can find

~ 1 t. cinnamon

~ 1/2 t. cloves

~ 1/8 t. ginger

~ 1/8 t. sea salt

~ 3 whole organic eggs

~ 3 organic egg yolks

~ 1/2 + 2T sugar

~ 1 loaf of semi-stale challah torn into good size pieces

~ vanilla ice cream

Place chocolate in a very large bowl and set aside; whisk eggs, yolks and sugar together in another bowl and set aside.  Heat the heavy cream and half & half together until it just begins to boil.  Keep a close eye on this as you do not want the cream to curdle - whisk it frequently.  When it just begins to bubble, remove from heat and pour over the chocolate - whisk until the chocolate is completely melted.  Begin to temper with the egg mixture {this means add a bit of the egg mixture to the cream/chocolate mixture and whisk together - then add the cream/chocolate to the egg mixture and whisk - then add the remaining egg mixture to the bowl of chocolate again - this prevents the possibility of introducing too hot a liquid to the eggs and thus cooking them - ew!} .  Add the cinnamon, cloves, ginger and salt and whisk until everything is well combined.

Add torn bread to the mixture a bit at a time ensuring you are submerging each piece.  Let the bread soak for 20 minutes.  Place in a 325 degree oven for 30 minutes.  Let stand for 15 minutes before serving warm with a scoop of vanilla ice cream.

{Note:  this is another great dish that can be made ahead for guests - simply let cool for about 30 min. and refrigerate overnight - reheat in a warm (180 degree) oven for 30-40 minutes.}

After several years of our French Press sitting on the shelf {lost the directions in the move from England and could not for the life of me remember how to use it}, I pulled it down this morning, and sought guidance.  I used coarse ground Organic French Roast and a touch of vanilla soy - the result - perfection.

The weather refuses to accept that it is Fall - and though I am aching to pull on my Frye boots and step out into the chill, the Indian Summer allows for a few late season indulgences.  Dinner tonight was one of my favorite {and easiest} summer treats - it is simple, fast and oh so satisfying:  Seared Scallops and Penne.

Recipe:  Seared Scallops and Penne

~2 lbs. sea scallops

~ sea salt and fresh black pepper

~olive oil

~butter {the real stuff}

~2 cloves of chopped garlic

~4c. whole wheat penne

Boil water for pasta salting generously - add penne and cook according to box.  Heavily coat a non-stick pan with olive oil; when thoroughly heated, add garlic and cook until it begins to turn gold - add scallops - salt and pepper once they are in the pan.  Cook about 3-4 minutes per side - they should obtain a golden crust-like surface and become opaque. 

Drain pasta and toss with 3T butter, 1T olive oil and salt and pepper.

Spoon pasta onto your plate, top with seared scallops - be sure to add all the gooey-sticky goodness in the pan to your pasta - garnish with lemon slices...