Halloween Card

Equipped with construction paper, crafting papers, glue, scissors, and a Sharpie, I made a Halloween card for my sister:The inside features Edward Gorey's morbid poem "The Gashlycrumb Tinies":On the back of the card, I sketched a silhouette of my Little Witch!

Little Witches

Halloween is one of my favorite holidays (in large part because it occurs right after my birthday)! When I'm not planning my costume or watching "The Nightmare Before Christmas," I like to make ghoulish crafts.

These "little witches" were inspired by a Martha Stewart craft; I changed most of the materials to add my own special touch. Rather than carving or painting a face, I opted to leave my witches unadorned.
Each witch is more or less made with the following:
- A small pumpkin (each cost $0.75 at my local pumpkin patch) to form the head
- A plastic Solo cup, brushed with several layers of black acrylic paint to form the body
- A small rectangle of black felt, pinned onto the cup to form the cape
- A rectangle of very stiff black felt, cut into a circle and a triangle to form the hat
- A thin wooden dowel, broken and painted to form the broom handle
- Raffia, bundled and attached with twin to form the broom

A witch in detail...spooky!

Buttermilk Biscuits

BUTTERMILK BISCUITS

Sausage and Feta Hand Pies

SAUSAGE AND FETA HAND PIES

makes 12

1/4 c extra-virgin olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, thinly sliced
1 small head fenned (about 1 pound), trimmed, cored, and thinly sliced
1/2 tsp crushed red pepper flakes (optional)
Coarse salt and freshly ground black pepper
6 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2" dice
8 oz feta cheese, crumbled
1/2 c fresh flat-leaf parsley leaves, coarsely chopped
All-purpose flour, for dusting
Pate Brisee (see recipe below)
1 large egg, lightly beaten
3 tbs fennel seeds

Heat 2 tbs oil in a large skillet over medium heat. Crumble sausage into pan; cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate; set aside.

Add remaining 2 tbs oil to skillet along with the onion; cook, stirring occasionally, for 2 minutes. Add sliced fennel and red pepper flakes; season with salt and pepper. Continue cooking, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, 3 to 4 minutes. Add the reserved sausage, and stir to combine. Remove from heat, and let cool completely. Stir in feta cheese and parsley; set filling aside.

Preheat the oven to 425 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper, and set aside.

On a lightly floured piece of parchment paper, roll out one piece of dough to a 16x11" rectangle. Trim to 15x10". Cut into six 5" squares. With a dry pastry brush, sweep off excess flour. Place 1/2 c filling in the center of each square. Fold up all four corners around the filling, so that the points meet in the center but do not touch (leave about 1/4" of space between them). Repeat with remaining piece of dough and filling. Transfer to prepared baking sheets.

Brush tops of dough with the beaten egg, and sprinkle with fennel seeds.Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 40 minutes. Cool slightly on a wire rack. Serve warm.PATE BRISEE

makes enough for one double-crust or two single-crust 9" pies

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

2 1/2 c all-purpose flour
1 tsp salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 c ice water, plus more if needed

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tbs at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Beatty's Chocolate Cake

BEATTY'S CHOCOLATE CAKE

Butter for greasing the pans
1 3/4 c all-purpose flour, plus more for the pans
2 c sugar
3/4 c good cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 c buttermilk, shaken
1/2 c vegetable oil
2 extra-large eggs, at room temperature
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Frosting (see recipe below)

Preheat the oven to 350 degrees. Butter two 8" round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

CHOCOLATE FROSTING6 oz good semisweet chocolate (such as Callebaut)
1 lb (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 tsp pure vanilla extract
1 1/4 c sifted confectioners' sugar
1 tbs instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Pumpkin Pie

"To use fresh pumpkin, halve and place a 1 3/4 pound sugar pumpkin, cut sides down, in a baking pan. Roast in a 400 degree oven until very soft, 50 to 60 minutes. Scoop out flesh and puree in a food processor until very smooth."

PUMPKIN PIE

makes one 9" single-crust pie

All-purpose flour, for dusting
Pate Brisee (see recipe below)
3 large whole eggs, plus 1 large egg yolk
1 1/2 c canned or fresh pumpkin puree
3/4 c packed light brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1 1/2 c canned evaporated milk

On a lightly floured work surface, roll out one disk of dough to a 12" round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9" glass pie plate, pressing into the edges. Trim dough to meet the edge of the pie plate. Prick the bottom of the dough all over with a fork. On a lightly floured piece of parchment, roll out the other disk of dough. Transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.

Using a triangle-shaped cutter or a sharp knife, cut out about 40 triangles (each side about 1" long) from the sheet of dough. In a small bowl, whisk together the egg yolk and 1 tbs water; lightly brush the bottoms of the triangles with egg wash, and gently press, slightly overlapping, to adhere to the dough, until the entire rim is covered. Lightly brush the decorated edge with egg wash; don't let it pool. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375 degrees.

Line shell with parchment paper, leaving a 1" overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, 15 to 20 minutes. Remove parchment and weights. Return crust to the oven; continue baking until light golden all over, 15 to 20 minutes more. Cool completely on a wire rack.

Reduce oven temperature to 350 degrees. In a large bowl, whisk together pumpkin, sugar, cinnamon, ginger, salt, nutmeg, whole eggs, and evaporated milk until combined. Pour mixture into the cooled crust, and bake until the filling is set around the edges but still slightly soft in the center, 40 to 45 minutes. (Check crust periodically; if it gets too dark, cover up the edges with foil.) The filling will be just slightly loose in the center, but will firm up as it cools. Transfer to a wire rack to cool completely. Pie can be kept at room temperature, loosely covered with aluminum foil, for up to 2 days.PATE BRISEE

makes enough for one double-crust or two single-crust 9" pies

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

2 1/2 c all-purpose flour
1 tsp salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 c ice water, plus more if needed

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tbs at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Fish en Papillote with Julienned Vegetables and Truffle Oil

I have several recipes for fish en papillote (that's "butterfly" en Francais due to the shape of the parchment paper), but yesterday I tried a version from Sara Moulton. It was originally published in her book, "Sara Moulton Cooks at Home." At another time, I'd like to test Alton Brown's take on it, with salmon, dry vermouth, and orange wedges.

I cooked dinner for three people, so I adjusted the amounts of the following ingredients.

FISH EN PAPILLOTE WITH JULIENNED VEGETABLES AND TRUFFLE OIL

makes 2 servings

1 1/2 tbs plus 2 tsp unsalted butter
2 carrots, julienned (I julienned baby carrots)
1 large leek, julienned
1 celery rib, julienned
Kosher salt and freshly ground black pepper, to taste
Vegetable oil, for brushing
2 thin fish fillets, no thicker than 1/3 inch, such as pompano or flounder, about 6 ounces each, skin removed (I used flounder)
2 tsp fresh lemon juice
2 tsp white truffle oil (I substituted olive oil)

Melt 1 1/2 tbs of the butter in a large heavy skillet over medium heat. Add the carrot, leek, and celery. Season with salt and pepper. Cook gently, stirring often, until softened, 5 to 7 minutes. Remove from heat and cool.

Preheat the oven to 425 degrees. Cut out a 13 x 15" parchment paper rectangle. Fold in half crosswise. Unfold and brush the whole rectangle lightly with some oil. Lay the fillets on one half of the parchment, skinned side down, and season with salt and pepper. Drain the vegetables of as much liquid as possible and divide among the fillets. Drizzle with the lemon juice. Top each vegetable mound with 1 tsp butter and drizzle each with 1 tsp of the truffle oil.

Fold the other half of the paper over the fillets and, starting with the top, make 1/4" folds all around the perimeters and press to crimp and seal. Close the final crimp with a paper clip. Place the packet on a baking sheet and bake until puffed and lightly browned, 10 to 12 minutes. Transfer to a warmed serving plate and serve at once, preferably while the packet is still puffed.

Fresh Applesauce

We'll be having a roasted pork loin and a garlic and spinach saute for dinner tomorrow, so I made applesauce today in preparation. Again, this recipe comes from "The Healthy Kitchen." According to Dr. Andrew Weil and Rosie Daley, "You can use any type of apple you'd like, and because apples are pretty much available year-round, you can serve it as a warm side dish in the winter, or a cold side dish, or dessert, any time of year."

I adjusted the recipe to my taste. Additionally, you could add lemon juice, granulated sugar, and/or brown sugar according to your palate.

FRESH APPLESAUCE

serves 6

6 apples, peeled, cored, and sliced, about 6 cups (I used 8 Cortland apples)
1/2 c apple juice (I used 3/4 c apple cider)
1 tsp ground cinnamon (I used 1 tbs ground cinnamon)

Put the apple slices and the apple juice in a saucepan with a lid. Cook, covered, over low heat, until the apples are tender and most of the liquid is absorbed, about 10-20 minutes, depending on the type of apple you are using. Break up the apples using a fork or pour the mixture into a blender and blend until smooth. Sprinkle in the cinnamon and stir until it is thoroughly integrated into the apples. Let the apples cool for a few minutes or longer, depending on whether you want to serve them warm or cold.

Warm Quinoa-and-Zucchini-Stuffed Tomatoes

I made stuffed tomatoes for a vegetarian dinner the other night...although we ate them before I had a chance to snap some photos! I like to cook with quinoa because it is a complete grain full of amino acids. I often use it as a substitute for couscous in one-dish entrees with veggies and, say, shrimp or chicken. Additionally, when I was in college, I made quinoa and raisin health muffins for a protein-packed breakfast-on-the-go.The following recipe was published in "The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit" by Andrew Weil, MD and Rosie Daley.

WARM QUINOA-AND-ZUCCHINI-STUFFED TOMATOES

serves 6

1/2 c quinoa
2 tbs olive oil
1 1/2 c purified water or vegetable stock (I used vegetable stock)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp Italian seasoning (I substituted a mix of oregano, tarragon, and thyme)
1/2 medium onion, chopped
1 c grated zucchini
2 tbs currants or raisins (I omitted this)
1 tbs chopped fresh parsley or basil (I used basil)
1/2 tsp ground curry or cumin (I used cumin)
1/4 tsp paprika
2 tbs freshly squeezed lemon juice
6 medium tomatoes
2 tsp bread crumbs
2 tbs freshly grated Parmesan cheese

Preheat oven to 350 degrees.

In a small saucepan, toss the quinoa in 1 tbs olive oil, stir, pour in the water or vegetable stock, salt, black pepper, and Italian seasoning, and bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from the heat.

Pour 1 tbs olive oil into a nonstick pan and saute the chopped onions, zucchini, currants, parsley or basil, curry or cumin, paprika, and lemon juice over medium heat for about 2 minutes. Scoop the quinoa into the saute pan and mix thoroughly with a spoon until it is blended with the vegetables to make an aromatic stuffing. Remove from heat.

Create a lid for each tomato by cutting a star shape around the stem about 1/4" deep. Remove the top and set it aside. Scoop out the seeds of each tomato and some of the loose pulp, being careful to leave a strong wall of tomato all around. Spoon equal amounts of the stuffing into the cavities of each tomato, filling them up generously. Put the tomatoes in a small ceramic or glass baking dish and garnish with a sprinkle of bread crumbs and 1 tsp Parmesan cheese per tomato. Cover the baking dish with a glass lid or foil and bake for 25 minutes. Tomatoes should be firm and easy to transfer from the baking dish to the serving plates. Garnish by putting the star-shaped tomato lids back on top of each tomato.

White Bean Dip with Pita Chips

I know, I know: I've been making a lot of Giada De Laurentiis recipes as of late. The thing is, although I'm not a fan of the "Everyday Italian" personality, her recipes are incredibly easy...and I picked up one of her cookbooks for $1.50 at a bargain booksale!

This is an Italian spin on traditional chickpea-based hummus. I served it alongside baked whole wheat pita wedges and red pepper and carrot crudites. Although I don't own a food processor, I was able to make do with a blender with a feed tube.

WHITE BEAN DIP WITH PITA CHIPS

makes 6 appetizer servings

4 pita breads, split horizontally in half (I used whole white pitas)
2 tbs plus 1/3 c olive oil
1 tsp dried oregano
1 1/2 tsp salt, plus more to taste
1 1/4 tsp freshly ground black pepper, plus more to taste
1 (15 oz) can cannellini beans, drained and rinsed
1/4 c (loosely packed) fresh flat-leaf parsley leaves
2 tbs fresh lemon juice
1 garlic clove

Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 tsp of salt and 1/4 tsp of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 c of oil until the mixture is creamy.

Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.)