One of the graces of home cooking is that there are no paying customers demanding a dish to be exactly the same visit after visit. Each time you make roasted vegetable stock you use any variety of vegetables, bones, meats, herbs, and spices you happen to have. Each time the stock will have a subtly unique flavor. This may not work well in a restaurant, but is terrific at home.
This post is dedicated to my 1970's junior high school home economics teacher, Mrs. Waetje, who taught that reducing waste is a tenet of home economics-- a wise use of family finances. It is a great feeling to rummage through the fridge for vegetables that may otherwise go to waste and turn them into liquid gold. Thank you, Mrs. Waetje, and if you are still out there, I was paying attention despite my wiggles and perpetual chatter.
Wake up Your Cooking with Aromatic and Delectable Stock
Your roasted vegetable stock will add layers and layers of flavor to the soups and stews you make-- that's a given. Use your liquid gold to make risotto, to cook rice and grains like barley, farro, and buckwheat groats. Use it as a medium in which to simmer your dried beans, and as a base for meaty braises. A ladleful added to just about any ragu or stew will deepen its flavor. And one of my favorite things is to cradle a hot mug of broth first thing in the morning as a gentle winter wake up tonic.
The Difference Between Unroasted and Roasted Vegetable Stock
Roasting the vegetables before the simmer produces a deep, richly flavored stock perfect for supporting heartier cool-weather ingredients and recipes. Save the light golden unroasted vegetable stocks for spring and summer cooking. To make a typical light golden broth, simply do not roast the vegetables first, and omit the mushrooms. Follow the remaining directions as they are written.
So, potayto, potahto. Make some, enjoy it, and call it whatever you want. To me, spring and summer cooking seems to lend itself to light broths, autumn and winter to rich, brown stocks. The cooking community seems to agree that the terms are interchangeable. Whatever rolls out of my mouth is the term I'll use!
Vegetable Stock Do's and Don'ts
The very thrifty among us (like Mrs. Waetje, I'm sure) keep a zip-bag in the freezer and stuff clean, vegetable scraps into it. When it's full it is time to make stock.
Classic mirepoix-- onion, carrot, and celery are standard issue in stock making. (You will note the absence of celery in the mis en place photo below. I didn't have any, and it is not noticeably missed in the resulting stock.) See the notes section of the recipe for a more comprehensive list of vegetables and optional ingredients that can contribute to great stock.
Most vegetables make a good stock, with a few exceptions; Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes can be overpowering or add off-putting flavor notes, so avoid them for this purpose. Beets, especially red ones, will likely make your stock an odd and unappealing color, so think twice about throwing those into the pot. Potatoes are fine, but I don't use them to keep the stock a little more clear than cloudy, a personal preference.
Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms, even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and add a deeper color to the stock. They are not required, but do add something nice and grounding.
Limp, wilted, scuffed, and past-their-prime vegetables are all fair game. Just be sure to peel or cut off any parts that have blackened or have signs of mold to keep your broth clean and fresh tasting.
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Roasted Vegetable Stock
Course: Soup + Stew
Keyword: vegetable broth, vegetable stock
Season: Mist (November - March)
Dietary: Dairy-Free, Gluten-Free, Vegan
Total Time: 2hours15minutes
Author: Pam Spettel
Deep, richly flavored roasted vegetable stock provides perfect support to hearty cool-weather ingredients and recipes.
1teaspoonkosher salt, plus more for adjusting at the end
1teaspoonwhole black or mixed peppercorns
1 bunchparsley, flat leaf or curly, stems trimmed
assorted fresh herbs of your choice, about one bunch total, OR dried herbs of your choice, up to 2 teaspoons
1ouncedried mushrooms, any variety, optional
other optional ingredients of your choice. See notes.
Preheat oven to 350°, or 325° convection. Line a 13" x 18" baking sheet with foil.
Wash the vegetables and trim away any spoiled parts. Cut the vegetables into evenly sized chunks and place them on the foil-lined baking sheet. Sprinkle lightly with salt and a good drizzle of olive oil, up to 3 Tablespoonsful. Mix gently together with your hands. Place the sheet into the oven and roast for about 40 minutes, or until the onions and other vegetables are beginning to take on some roasted color and are quite fragrant, stirring halfway through.
Place the roasted vegetables and any browned stuck-on parts and oil that remain into an 8 quart stockpot. Add the salt, peppercorns, fresh or dried herbs, dried mushrooms, if using, bay leaves, and water. Bring the pot to a rapid boil, and immediately reduce heat to maintain a simmer. Cover, and cooking for 1-2 hours, stirring often. Remove the lid for the last half of cooking.
Taste the stock and adjust seasoning by adding more salt if necessary. Allow the stock to cook slightly until safe to handle.
Strain the stock first through a colander to remove the larger bits, then strain again through a very fine mesh strainer to remove the tiny bits that make it cloudy. Store in the refrigerator for up to 5 days, or freeze for up to three months.
Vegetable selection:Classic mirepoix-- onion, carrot, and celery are standard issue. Most vegetables make a good stock. Do use the leaves, peels, skins, and stalks of leeks, garlic, peppers, parsnips, turnips, squashes, fennel, kohlrabi, tomatoes. Corn and corn cobs and celery root, are good additions, too. Think twice about using Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes which can add overpowering off-putting flavor notes. Potatoes are fine, but omitting them will keep the stock from becoming too cloudy.Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms are even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and deep color to the stock. They are not required, but do add something nice.Optional additions:Rinds (not the juicy flesh) of citrus, especially lemon and orange.Nubs of fresh ginger and/or turmeric.Dried chilis of any variety. I find a couple small arbols add a very subtle warmth. The larger dried chilis will make a marked flavor difference and would be fantastic as a tortilla soup base, for example. Varied fresh herbs. Nearly all herb will make a nice flavor contribution, but do be careful with some of the more overpowering herbs such as rosemary and oregano. A little can go a long way.Dried herbs are much more condensed in flavor than fresh, so a little goes a long way here, too. But do use them!Juniper berries are wonderful in a stock. Add up to 1 teaspoonful, gently crushed to release even more of their wintry flavor.
Feasts, cookie platters, cocktail parties, and office holiday goodies, oh my! As fun as it is, it doesn't take long to feel the overwhelm of holiday system overload, just when the mood of the day calls for merry and bright. As a remedy to seasonal splurges, include a salad of roasted mushrooms, warm grains, and baby spinach into your menu this week.
Making the Roasted Mushroom, Grain and Spinach Salad
This quick little main-course salad starts with four easy-to-come by ingredients and a light but flavorful lemon vinaigrette. The vinaigrette is made even better by using Meyer lemons, just coming into peak season.
Here I go on about celery again. Celery adds an essential textural crunch to this dish, and a bit of delicious freshness that you will welcome to your winter plate. I view this as this as a subtle necessity.
In the extraordinary Pacific Northwest food playground we have easy access to an array of cultivated and wild mushrooms. One trial of this recipe I used a shiitake-only approach. Another trial used a melange of chestnut, oyster, shiitake, and crimini mushrooms. I loved it both ways. If you can only access white buttons or brown criminis, please use them! Your dish will be as delicious as ever.
What Wine Should I Serve with Roasted Mushroom, Grain, and Spinach Salad?
I started off suggesting a mushroom, warm grain, and spinach salad as a detoxifying healthy choice, so maybe through the holidays consider a tonic of pomegranate juice and sparkling water? Or not! I highly suggest the Artisanal Wine Cellars 2015 Dukes Family Vineyard Pinot Noir. Tom and Patty Feller, and their daughter, Mia, are a family operation dedicated to handcrafted expressive wines. The grapes in this bottle were grown by Pat and Jackie Dukes of Dukes Family Vineyard. We view the Artisanal's Pinot Noirs to be beautiful wines at incredible values.
Roasted mushrooms, warm chewy grain, and fresh spinach dressed in the best ever lemon vinaigrette. This fantastic fast and easy layered salad is hearty enough for satisfying cool weather meals, light enough to counterbalance seasonal feasts and spurges.
1½lb.mushrooms of your choice, singularly or in combinationcrimini, shiitake, chestnut, chanterelle, hedgehog, button, etc.
5stalkscelery, and leaves if your head has them
1cupwhole grain of your choice, prepared according to package directions and kept warm*barley; emmer, spelt, or einkorn farro; wheat berries; oat or buckwheat groats; brown, black, purple, red, or wild rice, etc.
8-10oz.fresh baby spinach
lemon vinaigrette, recipe below
zest of 2 lemons, in strips
Best Ever Lemon Vinaigrette
½cuplemon juice, Meyer lemon preferred, zested firstabout 2 large lemons
2clovesgarlic, pressed or very finely minced
1shallot, finely minced
salt and pepper to taste
Preheat the oven to 400° convection. Line a baking sheet with foil and spray it with oil or non-stick spray.
Begin cooking your chosen grain according to package directions. (For example, quick-cooking par cooked farro from Trader Joes takes 10 minutes to cook; unhulled barley takes up to 40 minutes.) Once it is cooked, keep it warm while the other steps come together.
Prepare the Best Ever Lemon Vinaigrette, recipe below.
Wipe mushrooms clean and trim them if necessary. If you are using shiitakes, remove the stems. Leave the small ones whole, cut the medium-sized ones in half, and the largest ones into quarters for similarly sized pieces that will roast at the same rate. Place them in a heap on the prepared baking sheet. Spoon about ¼ of the lemon vinaigrette over the mushrooms. Use your hands to toss the mushrooms in the vinaigrette, coating each piece lightly and evenly. Spread the mushroom pieces out on the pan, and place in the oven. Roast for 12 minutes, remove from the oven and stir. Spread them out again and roast them for another 10 minutes or so until they are deeply colored and their juices have almost evaporated. Don't leave them much longer than this or they will lose their tenderness.
While the mushrooms are roasting, thinly slice the celery and set aside. When the grains are cooked and drained, stir in ¼ of the vinaigrette and continue to keep gently warm. Place the spinach on the platter or individual plates.
When the mushrooms are done roasting, add the sliced celery and give it a good toss. Spoon the dressed grains in the center of the plate, and top with the mushroom/celery mixture. Drizzle a little more of the vinaigrette over the layered salad.** Garnish with strips of lemon zest, which are not only eye-catching, but add a delicious flavor note. Serve while warm.
Make the Best Ever Lemon Vinaigrette
Combine all ingredients on a pint-sized jar with a tight fitting lid. Shake until the salt and maple syrup are dissolved. Shake before each use.
*I've made this recipe using organic locally-grown barley, with buckwheat groats, and with a package of "10-Minute Farro" sometimes found at Trader Joes. Follow the package directions for any grain you use for both serving size and cooking times. **You will have a little of the vinaigrette left over. Don't be sad about this-- use it on your next kale or lettuce salad, on top of baked or broiled fish, or to dress a pan of roasted vegetables. When Meyer lemons are in season, be sure to use them. The typical Eureka or Lisbon lemons are wonderful, too, but Meyers offer a step up in flavor.I recently found that the water that remains when cooking whole-grain barley is delicious as a sipper. Cook the barley "pasta-style" floating freely in a pot of water, and reserve the water. It's as tasty as any stock, and can be used as a soup base or warming cup. This recipe is easily halved and easily doubled. If you double it, use two sheet pans to roast the larger amount of mushrooms.
Are you ready for a true confession?
I rarely cook from a recipe. The first time I made this Pumpkin + Homemade Chicken Sausage Pasta there was no script. I tell you this so you understand my process of getting a recipe from my brain to your screen-- one that I know will work for you at home and that you can trust. A recipe that will hopefully make it onto your table.
How an Idea Becomes a Recipe
A new recipe concept starts with thinking and dreaming about the flavors, colors, scents, and textures of ingredients. This work happens when I'm asleep and when I'm awake-- all the time! All that I have learned in over 50 years of cooking and eating informs how a new recipe idea comes together.
Intuition led the way when I first made this marigold Pumpkin + Homemade Chicken Sausage Pasta, like with most things I cook. I found it warm and comforting. It was delicious enough to share, and didn't take a fortnight to make, and so on to trial number two.
The second run is where I pay keen attention to quantities, timing, and cooking nuances you might want to know that will ensure success. Paper and pen are right next to me noting details as I work it through. At this stage I ask myself some hard questions: Is this really the kind of recipe you might want. Does this recipe create a solution for you? Will it delight you and your family and guests? Is it a thing you might really make at home? How can I instill confidence and cheerlead you through the steps?
When I agreed with my initial idea that you might really like this recipe, I moved on to a third Pumpkin + Chicken Sausage Pasta trial. Once again I prepare the recipe again from my notes, writing down any new thoughts or learnings that come. This is the step where I photograph the process using natural light and no filters-- no spin or tricks. Then off I go to write up the recipe in standard format for you.
Lastly and most importantly, I invite your feedback. If a recipe step is unclear, if there is something that you loved or that didn't go right, or if you have an idea that you tried that made it even better, I'm all ears! Please email me at firstname.lastname@example.org. I warmly welcome your comments on the post, too. Every time you leave a star rating on the recipe you help others find it through the Google maze. I value that, as well. In short, you are at the center of my work.
Making the Pumpkin + Homemade Chicken Sausage Pasta
Please don't let the idea of making sausage intimidate you. It is as fast and easy as adding a few herbs and spices to some purchased ground meat. Try it with ground pork or turkey if you prefer. I just happen to like the lightness of the chicken with this ample portion of pasta. Casings or fancy techniques are not called upon. This particular spice blend was borrowed from a recipe I wrote about years ago.
The sausage recipe is versatile. Roll it into meatballs. Brown it and use it on pizza, salad or in other pastas. Form it into patties to snuggle into a bun or next to your breakfast eggs.
Pumpkin puree is easy to do at home. Click here for link to a Facebook Live video of me explaining the easy process of making pumpkin puree from scratch. Laugh along with me at my very first and awkward Facebook Live tutorial! However, feel free to use canned pumpkin puree if that works best for you. The recipe uses two cans of solid-pack pumpkin puree (just one if you want to cut the recipe in half.) Recipes that aren't scaled to use an entire can of something that will otherwise go to waste are simply annoying.
Wine Pairing with Pumpkin + Chicken Sausage Pasta
When you are looking for a wine-friendly autumn dish, Pumpkin + Homemade Chicken Sausage is it. A light Italian or Rhone red would be lovely, or any number of dry white wines. Award-winning Abacela Albarino 2020 from Oregon's Umpqua Valley is just lovely with the dish. You'll find this light and dry Albarino with no residual sugar and just 13% alcohol, to be a beautifully complimentary weight for this lighter pasta. Fresh fruit and floral aromas and a nice acidity bring the experience into graceful balance.
1lb.orecchiette or other small pastause gluten free pasta if you choose
3cupspumpkin puree (two 15 oz. cans)
½cupdry white wine
1bunchcurly or lacinato kale, large ribs removed, chopped into 1" pieces
salt + pepper to taste
Make the Sausage
Crumble the ground chicken into a mixing bowl. In a small bowl, mix remaining herbs and spices. Sprinkly the herbs and spices over the ground chicken and drizzle with the olive oil. Rinse your hands in cold water and gently knead the spices into the ground chicken until thoroughly combined. Set aside.
Make the Pasta and Sauce
Put a large pot of generously salted water on to boil for the pasta. While the water comes to a boil, in a wide pan brown the sausage mixture in olive oil-- enough to cover the bottom of the pan. Stir frequently, breaking up the sausage into bite-sized bits. This should take 6-8 minutes. Remove cooked sausage and juices to a plate and set aside.
In the same wide pan heat another swirl of olive oil. Saute the minced shallot in the olive oil until tender and translucent, about 3 minutes. Add the pumpkin, white wine, and salt to taste. Stir together and heat until gently bubbling.
When the water is boiling, add the pasta and cook according to package directions. This may happen before or after the pumpkin mixture has come together.
When the pasta is cooked al dente (it will finish cooking in the sauce, so don't overcook it!) reserve 2 cups of the pasta cooking water and drain the pasta. (Don't forget this step, as it helps make a beautiful silky sauce!) Drain the pasta and return it to its cooking pot.
Add the chopped kale and cooked sausage and its juices back into the pan with the pumpkin mixture and stir in one cup of the pasta water. Scrape the sausage/pumpkin mixture into the cooked pasta and stir. Add enough more of the reserved pasta water to create a smooth, silky sauce that evenly coats the pasta. The pasta will continue to absorb the liquid, so be generous. Adjust salt and pepper. Serve in a large serving dish or in individual pasta bowls.
It is conceivable to garnish this dish with grated Parmesan or Romano cheese, however my cheese-loving husband says this is the "cheesiest pasta with no cheese" he's ever eaten! Omitting it makes the dish dairy-free. If you'd prefer, you can use store-bought hot Italian chicken sausage, but this is such an easy and delicious sausage recipe I do hope you'll give it a try.
Turkey Meatball + Roasted Lemon Zucchini Pasta is one of the tastiest recipes you can have in your weeknight toolbox. Pop these juicy meatballs into the oven and they'll be done in twenty minutes-- as long as it takes to get the rest of the dinner together. This fun and exciting weeknight meal is ready in under an hour, but is definitely company-worthy.
Lemon slices roast alongside the meatballs, then are chopped and added to the sauce with briny chopped olives to give this simple dish huge flavor for the amount of effort it takes.
Our household is not yet ready to make the shift to an entirely plant-based diet, but we make incremental steps in that direction. This turkey meatball and roasted lemon pasta is chock full of zucchini. The turkey meatballs hold a lot of zucchini which lightens the meatballs. Reduce and replace the volume of turkey with even more zucchini if that's where your dietary choices are taking you. In the future I'll be experimenting with replacing the turkey with mashed beans for a completely meatless "meatball."
Making the Turkey Meatball + Roasted Lemon Zucchini Pasta
Meatballs and sliced lemon roast together; Roasted lemon will go into the sauce; Prepping the vegetables for the sauce; Quickly saute the sauce while the meatballs roast and the pasta cooks; Toss the cooked pasta into the sauce with some of its cooking water.
First, form the meatballs and lay them out on a sheet pan with the sliced lemon which will go into the sauce after it roasts. The meatballs and lemon roast together while a pot of water boils for the pasta and a simple robust mediterranean sauce sautes. Then toss together the pasta and sauce with some of the pasta cooking water. Then top it off with the meatballs, and viola-- dinner is served.
What Wine Shall I Serve?
The mediterranean flavors in the sauce-- garlic, condensed roasted lemon, and Kalamata olives-- were perfect with the Willamette Valley wine producer Anne Amie2019 Pinot Gris. 15% of the Pinot Gris barrels in this vintage were fermented in neutral barrels and aged on the lees, giving it a soft, round mouthfeel not often found in a Pinot Gris. This very enjoyable wine is found within our 101-mile sourcing radius!
In general, a dry white wine with some citrus and minerality will be a perfect match. Experiment and have fun finding those that you most enjoy.
Tucking a little zucchini into the meatballs lightens this hearty, comforting pasta dish that is loaded with delicious bright flavor. Less than an hour from start to finish makes it easy enough for a weeknight, but it's fancy enough for company.
1 cuppanko or purchased bread crumbsboth are available in gluten-free options
¾cupmilk, dairy or plant
1 ½cupsgrated zucchinisqueezed of moisture in a clean kitchen towel
1poundground turkey94% lean will be juicier than 99% lean
1 ¼cupfinely grated parmesan cheesereserve ¼ cup for serving. For dairy-free, replace this with 1-2 Tablespoons nutritional yeast.
1teaspoononion powder, optional
1largeor two smaller lemons, sliced 1/2›" thin
For the Pasta and Roasted Lemon Sauce
¾poundspaghetti or bucatinior gluten free pasta
extra virgin olive oil
3-4cupszucchini, diced in about 1/4" pieces
1shallot, finely diced
4 cloves garlic, finely minced
½teaspoonred pepper flake
1/2cupKalamata olives or other black olives, roughly chopped
roasted lemon slices, above, chopped into small piecesthe lemon slices will roast at the same time at the meatballs, so they are included in the above ingredient list
Chopped flat-leaf parsley or basil for garnish
Make the Meatballs
Line a sheet pan with foil and spray it with oil spray. Preheat the oven to 375°.
In a large mixing bowl stir together the panko and milk and let rest for 5 minutes while the crumbs absorb the milk. Add the squeezed grated zucchini, turkey, 1 cup parmesan, garlic salt, and onion powder, if using. Mix everything together with you hands until thoroughly combined.
Use an ice cream or cookie scoop to form the meatballs, rinsing your hands in cold water to smooth the balls and place them on the sheet pan. (This makes 12-14 meatballs, depending on the size of your scoop.) Place lemon slices around the meatballs on the foil-lined sheet. Bake the meatballs for about 20 minutes, or until they are lightly browned and the lemon slices have softened. Some of them may have browned edges.
When the lemon slices are cool enough to handle, stack them up on a cutting board and cut them into quarters. Set aside for the sauce.
Make the Pasta and Roasted Lemon Zucchini Sauce
While the meatballs are in the oven, bring a pot of water to boil and cook the pasta according to package instructions. Reserve one cup of pasta water.
While the water is boiling, place enough olive oil to amply cover the bottom of your largest skillet over medium-high heat. It may seem like a lot, but the oil will become your pasta sauce so be generous. When the oil is hot add the zucchini, shaking the pan to settle the zucchini in to the pan. Leave it to brown without stirring for 2 - 3 minutes. Stir the zucchini around and shake the pan again, and add the shallot, garlic, salt, and red pepper flake on top. Adjust the temperature if needed to allow the browning to continue without burning, stirring every 2 minutes or so until all the vegetables are lightly caramelized and cooked through, about 8 minutes total.
With the heat still on the skillet, add the Kalamata olives and reserved roasted lemon to the zucchini mixture. Use tongs to lift the al dente pasta into the skillet with the sauce. Add ½ cup of the pasta water and use tongs to mix the sauce and pasta together. As the water absorbs you may want to add the rest of the water, tossing the pasta and sauce together as it becomes silky and coats the pasta.
Serve the pasta and sauce on plates or bowls, and nestle in the meatballs on top. Garnish with the remaining parmesan and parsley or basil. Drizzle with additional olive oil if desired.
For a dairy-free version, omit the parmesan from the meatball mixture and add 1 Tablespoon nutritional yeast. You may also sprinkle some nutritional yeast as a garnish to the finished dish. For a gluten-free version, use gluten-free bread crumbs or panko, and GF pasta.For a vegan option, omit meatballs and just roast the sliced lemon alone.Double the meatball portion of the recipe-- The meatballs freeze well and can be added to any pasta and sauce, or make great meatball sandwiches.
Other Cool-Weather Pasta Recipes and Zucchini Recipes
Pumpkin can't seem to get away from the use of sugar and cinnamon-y pumpkin pie spices that relegate it to the sweets table. This Savory Pumpkin Bread Pudding-- with things like onions and herbs-- opens a whole new world of pumpkin possibilities.
Here, the dusky earthiness of pumpkin is the perfect match to lots of herbs, mushrooms, and two cheeses in the recipe. Think of it like a cheesy stuffing baked outside the bird, or like a strata.
Savory Pumpkin Bread Pudding Brings People Together
The people who gather at my table represent a wide range of dietary needs and preferences and, if you live in America in 2021, this is likely the case for you, too. This bread pudding is easily modified to meet the challenges of nourishing a dietarily diverse crowd. And the challenges of the cook organizing meals for them!
Having dishes on the table that respect everyone's needs can be a challenge that you likely know all too well. Above all, it is important to me that there be food that all my beloveds can share. I want no one to feel left out when the oohs and ahhs start happening!
This Savory Pumpkin Bread Pudding serves as a hearty main course for non-meat-eaters, and a tasty side dish for meat-eaters. Tailor it to your crowd by trading plant milk for dairy milk, and non-dairy cheese for the Parmesan and Fontina. Gluten-free bread is an easy swap that everyone will enjoy. However, egg substitutes have not been tested in this recipe.
Making the Savory Pumpkin Bread Pudding
Firstly, start with an artisan-style bread with lots of bubbles and holes in the crumb that create cozy spaces for the eggy pumpkin custard to rest. Day-old bread is even better, because it will soak up the custard best and bake up with a more firm sliceable texture.
After that, making pumpkin puree from scratch is really easy in an Instant Pot. Try making a batch or two to freeze and have on hand for all your pumpkin cooking and baking. The convenience of canned pumpkin is great, but there is a quality trade-off.
The make-ahead nature of Savory Pumpkin Bread Pudding makes it a great addition to your Thanksgiving table, or any time. Assemble the bread pudding the day before you need it, then baked it off on serving day. I hope you enjoy having pumpin in this savory way!
8ouncesfontina cheese, diced into about 1/4" cubesfor dairy-free version, omit or replace with a firm dairy-free melting cheese
salt and pepper to taste
Oil a deep 9" x 13" baking dish or casserole. Preheat the oven to 350°.
Wash and dice the onion, celery, mushrooms, kale, and herbs. Dice the fontina and finely grate the Parmesan. Set aside.
Make a custard by first whisking the pumpkin puree and eggs together, then slowing whisking in the milk to combine. Add in about ¾ cup of the Parmesan, the nutmeg, 1 teaspoon salt, and freshly ground black pepper to taste. Set aside.
In a large skillet set over medium-high heat, add half the olive oil or butter. Add the onions and celery and sauted, stirring frequently, until the onions become translucent and soft without browning, about 5-7 minutes. While the onions are softening, in your largest mixing bowl, use your fingers to tear the bread into bite-sized chunks. Remove the crust only if it is especially thick and tough, otherwise include it. Lightly salt the bread and toss it.
When the onions and celery are tender, add them to the bread. Heat the rest of the olive oil or butter in the skillet and sauted the mushrooms until they have released some of their moisture and are beginning to brown, about 5-7 minutes. Add in the garlic, kale and ½ teaspoon or so of salt and a generous amount of pepper and sauted another 2-3 minutes until the kale has softened a little and the mushrooms are well-browned. Add them to the bread and onion mixture in the large bowl. Add the diced fontina if using, and give the ingredients in the bowl a good toss.
Pour the reserved pumpkin custard mixture over the bread and vegetables and gently stir with a rubber spatula, scraping down the sides and bringing the ingredients up from the bottom to evenly coat them with the custard mixture. Tip it out into the prepared baking pan.
Cover the dish tightly with foil. Bake for 45 minutes, remove the dish from the oven and remove the foil. Sprinkle the remaining Parmesan over the top, and bake for another 15 minutes until the cheese is browned and bubbling. Remove from the oven and allow to set for 10 minutes before serving. The pieces cut nicely into squares like lasagne, or can be spooned out with a large spoon.
Make It Your Own:Add chunks of squash or pumpkin, use mustard greens or chard instead of the kale, try different cheeses and herbs. Follow your heart and use what you have!
Rustic Cake at Its Very Best
In my calculus, a rustic cake has a short list of ingredients, an interesting texture, and most importantly is adorned very plainly-- a straightforward glaze, scoop of ice cream or whipped cream, a smatter of nuts or seasonal fruit is all it takes. This Flourless Walnut Cake and its coffee or spice versions deliver on a promise of simplicity.
What a cake like this misses in complexity is made up with a certain honesty. It's like the fresh rosy-cheeked girl in a calico dress that smells of clothesline sunshine.
Or, our flourless walnut cake is like filtering your way through a crowded party, and meeting a gentle-souled person standing in the corner with whom to while the evening away.
Multi-tiered, colorful swooped, swirled, and filagree-frosted cakes sometimes disappoint on the part that really matters-- flavor. With flourless walnut cake or its coffee or spice versions, what you see is what you get. The beauty is natural, not forced.
Making the Flourless Walnut Cake
Starting with room temperature eggs, like with most baking, is imperative to the success of this recipe. Sugar simply cannot dissolve into cold yolks. Cold whites don't whip to their lofty heights. Here you spend a good deal of time building structure by dissolving sugar into yolks and stiffening the whites, so give yourself a guaranteed win by setting your eggs out in advance. (When I forget, I help the eggs warm up by placing them on a bowl of lukewarm water, changing it for more when it goes cold. Never try this with hot water or you make crack open a semi-cooked egg!)
Traditional recipes for this type of cake ask you to whip all of the whites into firm peaks at once. Here, I have you whip them to medium peaks at first, then add only a third of them to the yolk/sugar/nut mixture to lighten the batter. Then, you'll go back and whip the remaining two-thirds of the whites into firm stand-up-at-attention peaks before gently folding them into the batter. I have found this greatly increases the structure of the cake, resulting in a taller cake with less shrinkage when it comes out of the oven. Even though our dear little flourless walnut cakes are humble, they still like to make a good first impression.
If you chose, top either version with a pile of candied walnut halves, made the same way Sarah at Sustainable Cooks makes her pecans. The only difference is that I add 1 tablespoon water to the skillet along with the sugar. Make extra! Candied walnuts are great in salads or on a cheese platter, too.
Flourless Walnut cake is tender and delicious just as written, but the addition of coffee or baking spices takes it next level-- One recipe with three variations-- plain, Coffee, or Spice-- to suit your mood. Three primary ingredients, a few simple steps, and you'll have beautiful dessert cakes all winter.
2tablespoonsfinely ground coffee beans, plus 1 teaspoon for optional glaze
Coffee Glaze, Optional
1teaspoonfinely ground coffee beans
5tablespoonswarm or hot strong brewed coffee
½teaspoonpure vanilla extract
Flourless Walnut Cake
Preheat oven to 350°. Generously butter and flour (or use very finely ground walnuts) a 9-inch springform pan. Wrap the bottom of the pan with foil to catch any butter that melts out in the oven.
In a food processor, finely grind the walnuts. This will likely take only 8 -10 pulses. Stop just as they begin to clump. (Any further and you'll make walnut batter, not quite what we are after). Set the ground walnuts aside.
Seperate the eggs, placing the yolks in the bowl of a stand mixer with the whip attachment. Beat the yolks with the sugar and salt 6-8 minutes until the mixture is fluffy and pale yellow. (You'll be glad you let your eggs come to room temperature for this-- the sugar more readily dissolves in eggs that are not cold.)
If you are making a plain flourless walnut cake, move on to step five. If you are making either a walnut-spice cake or a coffee flavored cake, add the spice mix or the finely ground coffee beans now and mix in thoroughly.
Remove the mixing bowl from the stand mixer and with a silicone or rubber spatula, fold the ground walnuts into the yolk mixture.
In a separate clean bowl free of any oils or grease, whip the egg whites, cream of tartar, and vanilla to medium peaks. (The cream of tartar helps stabilize the whipped egg whites.) Gently fold about a third of the egg whites into the walnut mixture. Then, whip the remaining egg whites once again until they just reach firm peaks. Fold them gently into the walnut mixture in two batches, folding until no more white streaks remain.
Place the cake batter into the prepared pan. Place the pan on a baking sheet. Bake for 40-50 minutes, or until the cake is puffed, set (not jiggly) in the middle, and a cake tester (I use a bamboo skewer for this) inserted in the middle comes out clean.
Allow the cake to cool in the pan about 20 minutes before removing the springform ring. The cake will have sunk in the center and formed charming cracks and crags, perfectly normal for this rustic meringue-style cake.
Decorate with seasonal fruits, a dusting a powdered sugar, or the coffee glaze below. Seve with whipped cream.
Place the sugar in a medium mixing bowl. Add the vanilla and coffee, tablespoon at a time, and whisk until a glaze forms. It should cling to the whisk and drip off in thick long ribbons. Adjust by adding more powdered sugar or water to make it thicker or thinner. Drizzle the glaze from the whisk around the edges of the cake, allowing some to flow toward the center of the cake and some to drip off the edges. Allow the glaze to set for an hour before covering or serving.
To make the Coffee Glaze a Spice Glaze, replace the ground coffee with one teaspoon of the same spice blend you use in the cake, and replace the brewed coffee with warm or hot water.Garnish the spice cake with fresh fig halves, lightly roasted (6 minutes at 350, just to soften) plum prunes, tiny grape clusters, and/or unsprayed organic food-safe flowers or flower petals.
Back in the '80s we thought we were so cool to make fajitas at home. Tex-Mex was a new rage and it became a fun new party food. Back in those days, we made fajitas with a thick London broil, sliced and then marinated, each slice grilled individually. The peppers (only green bells were readily available in those days) and onion were flash-sauted on the stovetop. What did we know?
Thinking of fajitas immediately brings back the scents of onions and peppers cooking, the sounds of laughter with friends, little kids running around everywhere. It's clearly time to revisit fajita making and zhoosh it up a little.
The Marinade and the Meat
Swapping bavette steak (also called sirloin flap) for the London broil is a nice improvement from the way-back machine version. Bavette comes from the bottom of the sirloin section of a beef near the flank and has a texture very similar to flank or skirt steak. Its nice marbling offers a wonderful flavor, and it is infinitely more tender than the good ol' London broil ever hoped to be.
To highlight the texture of the meat and ensure it's tenderness, but sure to slice it thinly and against its grain. The dotted lines in this diagram show the inherent grain of the meat. The knife shows the direction the blade should cut through it to go against the grain. This way, it becomes much more enjoyable to chew.
Bavette lends itself to a good bath in a marinade, absorbing its flavors well which this marinade delivers. Four easy ingredients-- fresh lime juice, a handful of cilantro, garlic, salt, and a quick whiz in a food processor are all you need.
A very hot grill lets you achieve a flavorful sear without overcooking. The wind was blowing hard the day I photographed this and my grill grates just couldn't get hot enough to lay down those gorgeous char lines. Such is the life of a home cook.
The Peppers and Onion
The updated version goes way beyond green bell peppers. The end-of-summer treasure trove of colorful peppers makes it easy to stuff your fajitas with a balance of flavor and color. Use all the colors! Reds, oranges, yellows, chartreuse, grassy greens and deep greens mixes means you'll be including the array of sweet, hot, mild, earthy, bright flavors.
The onions should be white. Period. Clean and crisp is best here.
Now is the time to invest in a grill pan if you don't already have one, as they should be on end-of-season sales. Cut your vegetables to size-- a mix of strips and rings is fun and beautiful-- and toss them into a pre-heated grill pan that has first been sprayed with a cooking oil spray. Blast them with a good amount of heat-- you want them to begin to char without overcooking. Char for flavor, but still with some good crunch for texture.
The Avocado Tomatillo Salsa
Let's straighten this out right away: This is not guacamole. One bite and you will see the difference. This simple element could easily be the star of the show. Avocado, tomatillo, and little cilantro if you want, garlic, and salt gets quickly pureed in the food processor happens in minutes start to finish. Because the base ingredients are the same, you don't even have to wash the food processor bowl out first.
You'll want to add this four-ingredient salsa to your go-to list. It is so good on everything. Everything. Rice bowls, snacking with chips, tacos, mixed with some chopped cooked chicken and a few crunchy vegetables for a new chicken salad, potatoes, eggs; you name it.
I'm so happy to have rediscovered homemade fajitas. A few ingredient additions, and grilling the peppers and onions fills the air with that unmistakable fajita scent. I'll definitely make this new and improved '20s version for gatherings coming up.
Sizzling grilled beef and the aroma of grilled peppers topped with the best of salsas you will want to add to your repertoire. This zhooshed-up version of the '80s classic is easy to scale for gatherings, family meals, or just yourself.
1½poundsBavette (sirloin flap) steak, or skirt steak
1½poundsmixed peppers (red, yellow and orange bells, Hatch, poblano, Hungarian, banana, etc.)Use what the garden or farmers market is offering!
12taco-sized flour tortillas
1 poundtomatillos, papery husks removed and washed
2clovesfresh garlic, peeled
½bunchfresh cilantro (optional)
½-1jalapeno, roughly chopped
salt to taste
For the Marinade
Add the first four ingredients to the bowl of a food processor. Whirl, scraping down the sides of the bowl, until well blended and the cilantro is just shy of smooth. Place the Bavette steak in a one-gallon zip-lock bag and pour in the marinade. Place in the refrigerator and allow to marinate at least one and not more than four hours, turning and smooshing the bag occasionally to distribute the marinade.
Prep the peppers and onions and set aside until time to grill.
Heat a gas grill to high (about 500°) and let the grates get very hot. For a charcoal grill, build a bed of charcoal large enough to cook your grill pan of vegetables and the steak over hot direct heat. Place the grill pan on the grates while the grill heats.
Start the vegetables first: Spray your hot grill pan with cooking spray (stand back and be very careful to avoid flames) and scoot all the vegetables into it. Do not disturb the vegetables for 2-3 minutes to allow some charring before turning them. Do this several times throughout the cooking to get a nice char without overcooking the vegetables. depending on the heat of your grill, the size of your grill pan, and the amount of vegetables, this can take 10-20 minutes.
When the vegetables are about 5 minutes from being ready, spray the grates where the meat will cook, and place the meat on the grill. Again, do not disturb the meat to allow for great charring. After 2-3 minutes, check for char and flip. Repeat on the second side. It is very easy to overcook this thinner cut of meat, which may render it tough, so again, err on the side of caution.
While the meat is resting, heat a skillet to medium-high. Toast the tortillas until they are warm, soft, and beginning to blister, flipping once, about a total of 1 minute each. Slice the steak thinly across the grain. Pile peppers and onions and sliced steak into the tortillas and top with the avocado-tomatillo salsa. Serve!
For the Avocado-Tomatillo Salsa
Toss all ingredients into the bowl of your food processor. Pulse at first until the ingredients start moving freely, then whirl until a creamy pureed consistency. Refrigerate until serving. Don't be afraid to make a double batch, as this creamy/tangy salsa is divine on so many things. It keeps well for about three days in your fridge, if it lasts that long.
I've been experimenting with the design Rule of Threes in my cooking. Used in graphic design, interior design, and fashion-- really anywhere design concepts are applied-- the principle is that things arranged in groups of three are more appealing, evocative, and satisfying.
Long ago, it is said, Nordstrom sales associates were required to dress this way-- skirt, blouse, sweater; slacks, shirt, vest; dress, boots, scarf, etc. Accessories were the grace notes added to the rule of threes formula. I've begun to think this is true for the food on a plate as well.
Not only does this method of cooking work from a taste and visual point of view, but it is actually pretty easy to pull together a dynamic dish using this concept.
Beluga Lentil, Grilled Nectarine + Burrata Salad
In this 30-minute dish the triad of warm earthy lentils, smoky-sweet nectarines, and cool creamy burrata is more than the sum of its parts. Each of the parts requires very little or no preparation. The simple vinaigrette acts like the jewelry that ties the whole ensemble together.
The rule of threes concept worked perfectly in this recent red pepper, white bean, and feta recipe, too. The smoky bright red peppers, the earthy light white beans, and sharp tangy feta create a synergy that is tied together with a crown of herb sauce. Magnificent, yet simple.
It only looks challenging! Make Beluga Lentil, Grilled Nectarine + Burrata Salad soon for an ever so delicious, beautiful, fancy-fast-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it is still delicious. Serve it alongside meat, or enjoy it as a vegetarian main course.
How can you use this Rule of Threes concept in your cooking and meal planning? I'd love to hear about your ideas and experiments!
Beluga Lentil, Grilled Nectarine + Burrata Salad
Course: Breakfast + Brunch, Main Dish, Quick + Easy, Salad, Side Dish
This triad of earthy lentils, smoky-sweet nectarines, and creamy burrata is more than the sum of its parts. Quick to make but ever so delicious and versatile, make this soon for a fancy-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it's still delicious.
In a small jar with a tight-fitting lid, place the minced shallot and Dijon mustard. Stir gently. Add about half of the thyme leaves stripped from the stems, salt and pepper. Cover the shallot mixture with the vinegar of your choice. Eyeballing it, add enough olive oil to double the volume in the jar, or about the same in height to the shallots and vinegar. Shake until the salt is mostly dissolved and the mustard is thoroughly incorporated. Set aside.
Now Make the Beluga Lentil, Grilled Nectarines + Burrata
Light or preheat your grill for a hot, direct fire/heat.
In a medium saucepan, place the lentils, bay leaf, a pinch of salt, and 3 1/2 cups water. Bring lentils to a boil, then reduce heat to a low simmer. Cook uncovered, stirring every 5 minutes or so, for about 20 minutes or until the lentils are al dente, but not mushy and broken. Begin chcking their doneness at the 15 minute mark.
While the lentils are cooking, place the halved nectarines on a preheated grill over direct heat. Oil the grates first, and place the nectarine halves cut side down. Do not move them until the 3 minute mark, and check for rich grill marks. They may need another minute or so to become deeply marked. Flip them and grill another 3 minutes until the skins have grill marks, for a total of 6-7 minutes. Don't let the nectarines overcook-- you just want them warmed through and kissed with flavor from the grill.
When the lentils are done, drain off any remaining liquid. Sitr in the diced celery and leaves, reserving some of the leaves for garnish. Mound this onto plates or a serving platter.
Arrange the nectarines on to mounded lentils. You may chose to halve some of them.
Place the burrata on top of the lentils. Sprinkle the remaining thyme and celery leaves over the top and serve.
This recipe serves three people as a main course, or six people as a side dish.This salad is especially luxurious served warm, but equally delightful served chilled, especially if you need to make the components ahead of time.Peaches would be just as lovely in this dish as the nectarines. Use what you have or prefer.Recipe star ratings are very welcome and appreciated. Thank you for taking the time to provide your feedback this way.
Hello there, and how are you? Are you getting enough summer joy?
I've been thinking about all I want to soak up before summer is over. Here is what I am inspired to do before the season changes:
Eat all the canteloupes. I'm always sad when there are no more for the year.
Read a book in the hammock, start to finish. Not in one day, but over a few, maybe napping between pages.
Star gaze. The Perseids meteor shower peaks this week. Check out SkyView Lite, a free app that makes the constellations and planets come alive. When observing the night sky I feel very small, at once frightening and comforting.
Make more summer fruit sorbet, like this one, and this one. We've had chocolate, apricot, blueberry, and blackberry sorbets this year, too, and I'll share those recipes with you, next summer.
And more to make sure of:
Eat as many grilled hamburgers, vegetables, and fish as I can.
Enjoy every meal outside. Mornings on the porch are charming. Mid-day snacks in the shade of the trees are refreshing. Dinners looking out at the valley are inspiring. Soon we won't have a choice but to eat inside.
Invite as many outdoor gatherings as we can with friends and family. Nobody knows what's going to happen to our ability to gather come fall, so I will soak up all the community I can now.
Show my appreciation to farmers by visiting as many farmer markets and stands as I can. Farmers are working so hard to bring their beautiful bounty to us. (See the Find a Farmers Market Near You links in the footer of this page for a market near you.)
Roasted Peppers, White Beans, Feta, and Herb Sauce
Using the grill to get quick and easy meals done is another summer joy I can't get enough of. This recipeless recipe is long on gourmet attitude, short on effort to actualize. Eight ingredients, three of which are herbs, and 15 minutes at the grill and, viola, you are a summer foods genius.
What are you doing to make the summer last? What will you miss about summer when it's passed?
Roasted Red Peppers, White Beans, Feta + Simple Herb Sauce
Long on gourmet attitude, short on effort and time, this recipeless guide makes summer dinner go easy. Eight ingredients, under 30 minutes, and you are a cooking genius! Use the same guide in the autumn using your oven to roast the peppers and warm the Feta and beans.
1cup eachFresh basil, parsley, and cilantro leaves and tender stems, packed and lightly chopped
¼cupExtra virgin olive oil
Salt and Pepper, to taste
Peppers, White Beans + Feta
1Red, orange, or yellow bell pepperper person
3ouncesFeta, block-styleper person
1cupCannelini or other white beansper person
Smoked paprika, Aleppo pepper, or Espeletteoptional
Simple Herb Sauce
Place all sauce ingredients in a food processor or blender. Whiz or whirl them all together with a healthy five-finger pinch or salt and a healthy cracking of black pepper until it is creamy and pesto-like, but not ablsolutely pureed. Add a tablespoon or two of water to loosen the sauce, if desired. It's nicest if it puddles slightly rather than stands at attention. Set aside.
Peppers, White Beans + Feta
Stretch out a double-thick layer of foil big enough to hold the beans and feta in a single layer, folding the edges up to contain juices. If you have a grill basket use it instead, lining it with one layer of foil.
Over medium direct heat on a gas or charcoal grill, roast the peppers. Turn them frequently to char the entire outside. If they are burning at all, move them off the heat to cook indirectly, and back and forth to get a nice roasted exterior. The peppers will puff up a bit, and will eventually collapse into beautiful modern art shapes, full of condensed juices that will deliciously spill out when each diner cuts into them. This should take 10-15 minutes, depending on the heat of your grill.
About half way through cooking the peppers, place the foil or grill basket on the heat. Add the beans and Feta in one layer, drizzling them lightly with olive oil and sprinkling with the paprika, Aleppo, or Espelette, if using. Allow them to warm, and even brown a little if that happens, while the peppers finish.
Move the wrinkly cooked peppers to individual plates or a platter, along with the beans and Feta. Place a big spoonful of simple herb sauce in the center. The peppers will release their warm rich juices into the plate as they are cut into, adding to the sauce. Serve!
If you are using dried beans, cook according to one of the easy Rancho Gordo methods. If you don't have a grill or make this during cool-weather months, use the same guide with your oven to roast the peppers and warm the beans and Feta.
The first cake on 101-Mile Kitchen is like a country summer day on a plate. It is rustic in nature-- meaning it has textural interest and isn't overly sweet or elaborate. It is unfussy. It is flourless, therefore can be served to our gluten-sensitive beloveds. And most of all it uses fresh, seasonal, local ingredients.
A decade ago I played with and wrote about the magical flavor triad of sweet corn, blueberries, and buttermilk. I had two inspirations at the time. First by Claudia Fleming's sweet corn ice cream recipe from her famous out-of-print book, The Last Course, from her time as the innovative pastry chef at Grammercy Tavern in the 1990's. Tim Mazurak of the delicious blog Lottie + Doof created a blueberry galette in a cornmeal crust and served it with the same sweet corn ice cream. Swoon.
My addition of buttermilk to the corn and blueberries brought bucolic thoughts of summer full circle. I promptly forgot about this happy flavor song until now.
This simple cake has ingredients from the farm. Before you scoff at the idea of sweet corn in your dessert, remember that peak-season fresh sweet corn is much sweeter than zucchini, an ingredient that commonly makes its way into cakes and sweet breads.
As an aside, this flourless cake will be gluten free if your cornmeal is certified that way. The generous dose of buttermilk makes it moist, tender, and subliminally tangy.
The recipe makes enough batter for one 8" round or 8" square cake. The former will result in a taller cake, the latter a shorter cake that will bake more quickly. It also makes two perfectly tall 6" round cakes. As a household of two, six-inchers are my frequent choice. One for now, the other to be tightly wrapped and popped into the freezer for impromptu company or when the dessert mood strikes.
About homemade cakes in general: Please take the time to bring butter, eggs, and milk or buttermilk to room temperature. This is critical to achieving a good emulsion. If you've ever made a cake batter that turned curdly part way through, it is because cold ingredients just cannot emulsify. Your butter may get nice and fluffy, but plop a cold egg into it and it will seize back up into tiny bits rather than become one with the egg. The same goes for the milk or buttermilk you may add. Temperature matters!
The Blueberry Compote
One fanciful learning I've had this summer is to use berry-flavored vinegar in place of lemon juice in berry desserts. Berries often need a little acid to brighten them up and to balance their sweetness. The typical remedy is lemon juice. In several trials I've found that replacing lemon juice with berry vinegar gives the same lift while amplifying the berry flavor. Either works just fine in this recipe. Use what you have.
This Blueberry Compote recipe makes a lot. It can easily be halved, but it is so wonderful on pancakes, waffles, and vanilla (or sweet corn) ice cream. Don't cut yourself short.
The magical trio-- sweet corn, blueberries, and buttermilk-- come together in this summery dessert. Rustic yet special, it makes a great summer gathering dessert and an indulgent breakfast the next morning.
Preheat the oven to 350°. Generously butter two 6" round cake pans or one 8" round cakepan, and generously dust the pans with cornmeal.
In a medium bowl, mix the stone ground cornmeal, almond flour, baking powder, and salt. Set aside.
Using a stand or handheld mixer, beat butter to smooth it out. Gradually add the sugar, ¼ cup at a time, and continue beating until the mixture as paled in color and is light and fluffy. Add the molasses and beat until thoroughly incorporated into the butter mixture. Scrape down the sides of your mixing bowl several times during this step.
Add the eggs, one at a time and beating well after each one. Add the vanilla. Gradually add the buttermilk a little at a time to avoid it splashing out, and to keep the mixture emulsified. If the mixture breaks/curdles during this step, stop adding ingredients and turn your mixer to high speed for a minute or two. If the ingredients are room temperature, that should bring it back together. Scrape down the sides of your mixing bowl several times during this step.
Gently add the dry ingredients, again scraping down the sides of your mixing bowl several times during this step, until the cake batter is well combined.
If you are using two 6" pans, evenly divide the batter between them, or if you are using the 8" pan fill it with all the batter. Bake 20-25 minutes, until the center is set and a knife point or bamboo stick cake tester comes out almost clean. The center will feel puffy and springy when lightly tapped.
Allow the cake to cool in the pans for 15-20 minutes before removing the cake from the pans, and allow them to cool completely on a cooling rack.
Serve individual slices on a puddle of Blueberry Compote and a top with a tuft of lightly whipped cream, or if using the cake all at once, place the cake on a serving plate atop a puddle of Blueberry Sauce, top with a billow of lightly whipped cream, and pass a bowl of Blueberry Compote to your guests to serve themselves more.
Place blueberries, sugar, and 1/4 cup water in a medium saucepan.
Bring to a boil, and reduce heat to medium low. Cook for 3-4 minutes, stirring frequently, until the berries have turned from dusky blue to deep purple, and some of them have started to pop open.
Combine the cornstarch and 2Tbsp. water in a small bowl. While constantly stirring, quickly and thoroughly stir the cornstarch mixture into the blueberries. Return to a boil for one minute.
Stir in the lemon juice or berry vinegar. Allow to cool.
Store in the refrigerator until using. You can easily cut this recipe in half, but you'll love having extra sauce for pancakes, waffles, and ice cream!
You’re in the right place to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar. I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how.
Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.
Inspiration: Ingredients! Fresh, colorful, fragrant, local, seasonal ingredients as an artistic medium.
Heroes: Food and wine producers– the people who keep me, my family, and our community nourished and happy.