Stuffing Muffins

Stuffing: the holiday staple that literally pushes our pant buttons but leaves us in the most satisfying food coma of the year. In an attempt to make this holiday favorite a bit different than the norm, I thought of a portion-friendly, aesthetically pleasing version for the dinner table. Stuffing muffins!

I left my ingredient base fairly simple, but feel free to add your favorite veggies or proteins. I wouldn't be opposed to chanterelles in my next batch!

stuffing muffins

Makes 12 muffins

1 stick butter

1 medium onion, chopped

1 teaspoon dried thyme leaves

1 teaspoon dried sage

1 teaspoon poultry seasoning

6 cups dry bread cubes (Whole Foods sells by the bag)

2-3 cups chicken stock

1. Preheat oven to 375 degrees. Grease muffin tin.

2. Melt butter in large skillet on medium heat. Add onion and cook for 5 minutes, stirring frequently. Add thyme, sage, and seasoning.

3. Place bread cubes in a large bowl and add onion mixture. Add 2 cups of chicken stock and toss gently until well-mixed. If needed, add up to one cup more. Spoon generously into muffin tins and press down to ensure they are well-filled.

4. Bake for 30 minutes until golden brown on top!

adapted from cooking on the side

Sweet Potato Latkes

One week until Thanksgivukkah (break), and I could not be more ready. In fact, I was so anxious to celebrate that I hosted a Thanksgivukkah party for my roommates and brother this past weekend. I handled the main staples, Ashley made an unbelievable family corn soufflé recipe, and my friends across the hall brought wine and rotisserie chickens (shh...tasted just like turkey).

Look out for a glorious apple and cranberry pie recipe, brussels sprout hash and how to make the perfect cheese board. By Thanksgivukkah next Thursday, you'll be confident and very popular among family and guests. But until then, let the countdown begin!

sweet potato latkes

Makes 24 small latkes

4 medium sweet potatoes, peeled and grated

2 eggs, beaten

1/4 cup flour

1 medium onion, finely chopped

Canola oil

1. Mix together all ingredients in a large bowl. Turn stove eye to medium-high and coat large saucepan with oil.

2. Scoop small handful of potato mix and flatten with hands to form a pancake. Place on stove. Flip after 3-4 minutes. Once cooked, remove from stove and place on a paper towel-lined baking sheet to cool.

Salty Sow (Austin)

I apologize for my lack of critiques these past few weeks. It seems as if I’m too busy eating to write…but alas, I promise to write about Austin’s local flavor; and what better way to begin with the acclaimed Salty Sow. The dark wood interiors and lively hostesses create a vibrant evening spot, perfect for a Friday night date with Alex during his last visit to Austin. It is equally well-known for its 7-days-a-week happy hour menu, which I’m looking forward to trying soon with Hannah Marlowe!

The wood farm tables serve as aesthetic pedestals for local ingredients, bold reds, and damn good pork. Coming from a rabbi’s daughter, this claim goes in the books.

You will not find a cheese & charcuterie plate like Salty Sow’s anywhere else. Salamis and prosciuttos are expected, but smoked salmon rillete and chicken liver mousse (reminded me of a trendier version of my mom’s chopped liver) additions were fascinating. The cheese selection was top-notch.

We ordered the tangy brussels sprout Caesar as a side dish, but it’s enough for a full entrée salad portion. I did not expect dried cranberries and pecorino or a tangy vinaigrette approach to the Caesar dressing, but I enjoyed the contrasts. Alex wished it had a more traditional approach, but I don’t think tradition is in Salty Sow’s vocabulary.

For the entrees, the braised pork shoulder rocked. I didn’t even need a knife. The white bean, escarole and pecorino base was lovely. Alex’s candied pork belly with soy balsamic syrup and collard greens was a massive steak cut. The dish was perfectly sweet and savory at the same time.

Here, you will not only get the most bang for your buck, but you will leave feeling full, content and super Austin-y. Nowhere speaks more local truths than this joint.

Chewy Chocolate Chunk Cookies

The Model Bakery in Napa Valley is correct when claiming that "these are the chocolate chip cookies of your dreams." I was excited to use the bakery's cookbook Alex gave me during our September visit. A warm batch of cookies will absolutely make your week that much more delightful, so I beg you to try this recipe and share your thoughts...

Don't you love baking mishaps?

P.S. Here is the key: Brown sugar. The cookies are much chewier and richer than with granulated sugar, which lacks provided moisture. I am in disbelief that I have never tried this method before!

model bakery's ultimate chocolate chip cookies

Makes 16 large cookies

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup plus 1 tablespoon unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups chocolate chips

1. Preheat oven to 375  degrees. Line two baking sheets with parchment paper.

2. Sift flour, baking soda and salt together in a medium bowl. Beat butter and brown sugar on medium speed until light in color, about 2 minutes. Beat in eggs, one at a time, and then vanilla. Reduce mixer to low and add flour mixture in thirds. Mix until combined. Stir in chocolate chips.

3. Drop scoops of dough, spacing about 3 inches apart.

4. Bake until lightly golden brown, about 14-17 minutes. Switch pans from top to bottom and front to back halfway through baking (Model's secret!).

Brussels Sprouts and Arugula Salad

I am cozied up in my linen duvet in anticipation for a crazy week ahead: project deadlines, meetings and emails. Above all, I'm trying to ignore yesterday's made-from-scratch chocolate chip cookies and, instead, be mindful of my snacking and exercising. Sitting on the computer may seem "relaxing" after long days on-the-go, but I am striving to hit the gym or yoga studio in lieu. And about that diet...

This simple salad makes me feel healthy and full. The figs provide pure sweetness and balsamic vinegar carries barely any calories at all. Feel free to vary ingredients once figs go out of season!

brussels sprouts & arugula salad

Makes 2 servings

1 cup arugula

1/2 pound brussels sprouts, trimmed and peeled

2 tablespoons pine nuts

4 figs, sliced

Sea salt and black pepper

2 ounces pecorino, shaved into ribbons

Balsamic vinegar

Sprinkle of fresh thyme (optional)

1. Layer figs, pine nuts and pecorino over bed of arugula and brussels.

2. Drizzle balsamic, salt and pepper, and thyme.

Easy Tiger (Austin)

Never before had I encountered an Austin dining spot with a menu and atmosphere for every kind of eater at any time (except between the hours of 2 and 7 a.m., during which I hope you'd be sleeping).

It's a bakery; it's a coffee shop; it's a beer garden; it's a bar; it's a happy hour hot spot... Easy Tiger is whatever you want it to be.

When you walk into the brick bake shop on East Sixth, you'll be greeted by rows of beautiful baguettes and the rich aroma of loaves--perfectly hand-shaped loaves--in ovens behind the glass window. Walk down the stairs, and you'll find a pub-like bar with both indoor and patio seating for parties of all sizes.

The menu is simply fantastic. I've heard from friends that the turkey avocado sandwich is divine, especially when finished off with a chocolate chunk cookie from upstairs. Last Saturday night, however, we began our meal with a few draft beers and handmade salted pretzels with beer cheese. Yes, the pretzel was larger than my head; and yes, I could have eaten two of them if Alex hadn't graciously cut me off.

The Italian beef sandwich on toasted ciabatta was filled with warm carved roast beef, in-house picked vegetables and a touch of crumbled bleu cheese. The portion was huge, but I enjoyed every bite I could.

Our evening at Easy Tiger was a satisfying early dinner before a concert at Stubb's, but I am seriously looking forward to beginning my day with an espresso and croissant before work or class. It's happening soon, I assure you.