Wheat Berry Salad with Golden Raisins, Pistachios, and Goat Cheese

It worries me when I make a recipe that claims to serve six (or sometimes more) and I manage to finish it off all by myself. Or Dustin and I share a dish and then the leftovers disappear before he can get to them the next day. Am I really that gluttonous? (Admittedly, there are certain foods I'm prone to overeating. Like cinnamon rolls. I eat them by the panful.) But in general, I'm not a heavy eater. So instead of letting faceless recipe creators make me feel insecure about my food consumption, I've decided to take a healthy approach and not believe them. Six servings? Ha! What nonsense!

In the case of this salad, I did share. A little. Dustin (the raisin and cilantro-phobe) quite enjoyed it. I found it irresistible. The wheat berries are pleasantly chewy, the dressing fresh and sweet, the goat cheese soft and creamy. According to Cooking Light it serves six. You might be able to stretch it to feed four. But not if I'm invited to dinner.

Wheat Berry Salad with Golden Raisins, Pistachios, and Goat Cheese

INGREDIENTS
1 cup uncooked wheat berries
1/2 tsp. salt
3 Tbsp. shelled unsalted pistachios
2 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
2 tsp. honey
1/2 tsp. ground coriander
1/2 tsp. fresh ginger, grated
1/2 cup golden raisins
1/4 cup green onions, thinly sliced
2 Tbsp. fresh cilantro, chopped
1/2 cup (2 oz.) fresh goat cheese, crumbled
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat oven to 350 F.

2. Place wheat berries and 1/2 tsp. salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.

3. Place pistachios on a baking sheet. Bake in preheated oven for 8 minutes, stirring once. Cool slightly, and chop.

4. Combine olive oil, juice, honey, coriander, and ginger in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.

5. Add nuts, green onions, and cilantro to wheat berry mixture. Toss to coat in the dressing and season to taste with salt and freshly ground black pepper. Transfer to a serving bowl, and sprinkle with goat cheese.

Serves 4.

(Adapted from Cooking Light)

Roasted Chicken with Caramelized Shallots

Today I feel like I've run out of things to say. How many times can you put a unique spin on chicken? I'm hoping the accompanying photo of this juicy roasted chicken with blistered skin and golden sweet shallots will speak for itself. It was succulent and tender and bursting with flavor.

My lack of inspiration this morning probably has something to do with where I am. Spring break came early this year and we escaped farther south in search of sunshine and warmth. Luckily, we found both. We're staying in a gorgeous home situated on a world-class golf course, just minutes from the beach. And we're not alone. We've got a house filled with friends (and their children) and it's chaotic fun. The gorgeous sunsets over our private pool, the walking paths draped in spanish moss, the sight of dolphins just offshore- the best distractions possible.

Roasted Chicken with Caramelized Shallots

INGREDIENTS
1 whole chicken, cut into 8 pieces OR 4-6 large bone-in skin-on chicken breasts
3 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
1 Tbsp. low-sodium soy sauce
4 large shallots, peeled and sliced
sea salt and freshly ground black pepper
handful fresh parsley, chopped (optional)

DIRECTIONS
1. Preheat oven to 425 F.

2. In a large baking dish which will fit all the chicken pieces in a single layer, whisk to combine the olive oil, vinegar, soy sauce, and shallots. Season with salt and pepper. Toss the chicken in the mixture until completely coated. (If you're using chicken breasts, make sure to rub some of the shallot mixture under the skin.) Turn the chicken pieces so they're skin side up.

3. Roast in preheated oven for 20 minutes, until chicken begins to brown on top. Turn the pieces of chicken over and baste with the juices and shallots that have accumulated in the bottom of the pan. Roast chicken for another 20 minutes, or until the juices run clear.

4. Remove from the oven, toss with the chopped parsley (optional), and serve.

Serves 4-6.

(Adapted from David Lebovitz)

Toasted Coconut Ice Cream

Mmmhh. Have you ever toasted coconut? Something magical happens. The little shreds of fruit get crisp and intensely coconutty. Infuse that flavor into creamy rich vanilla bean ice cream and it's heavenly. This ice cream is completely smooth because the coconut flakes are removed after imparting their flavor. Good for those who dislike the texture but appreciate the taste of coconut (like my husband). You can always top your scoop with a sprinkling of toasted sweetened coconut to add a touch of crunch. I served this ice cream alongside this Pistachio Layer Cake with Honey Buttercream. Yum!

Toasted Coconut Ice Cream

INGREDIENTS
1 cup dried shredded unsweetened coconut
1 cup whole milk
2 cups heavy cream, divided
3/4 cup sugar
pinch salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 tsp. pure vanilla extract
shredded sweetened coconut, toasted for serving (optional)

DIRECTIONS
1. To toast the coconut, preheat oven to 350 F. Spread the coconut in an even layer on a baking sheet and toaste in preheated oven, stirring frequently, 6-8 minutes, until golden brown.

2. Heat the milk, 1 cup of heavy cream, sugar, and salt in a medium saucepan over medium heat until the sugar dissolves (do not boil). Stir in the toasted coconut. Scrape the vanilla bean seeds into the heated milk and add the vanilla pod. Remove from the heat, cover, and let steep for 1 hour.

3. Reheat the milk mixture, then strain, making sure to squeeze out any liquid from the solids. Discard the coconut and vanilla bean. Whisk the egg yolks in a medium bowl. Slowly stream the warmed milk mixture into the egg yolks, whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens and coats the back of a spoon. Strain the custard through a sieve and stir in the remaining cup of cream and vanilla extract.

5. Refrigerate custard overnight, or at least several hours, until chilled. Freeze in ice cream maker according to manufacturer's instructions. Serve garnished with toasted sweetened coconut, if desired.

Makes about 1 quart.

(Adapted from The Perfect Scoop via Use Real Butter)

Pistachio Layer Cake with Honey Buttercream Frosting

The benefit of baking your own birthday cake is getting exactly what you want. You don't feel bad about making an extravagant request, because you're the one who has to go to all the work. And it's the one occasion on which you don't have to worry about pleasing anyone else- it is, after all, your birthday. (You do hope other people will like it though or you'll be stuck with a massive cake that you feel responsible for finishing off yourself!) Luckily, there are not many ways I'd rather spend the better part of a day than up to my elbows in flour and sugar, soothed by the hum of the stand mixer, sneaking licks of cake batter or buttercream.

A cake like this takes a bit of commitment. There's a lot of steps and they need to be followed exactly to achieve the right result. I got lazy and simply buttered and floured my cake pans instead of lining them with parchment. Oops. My cake came out of the pan in pieces. I had to glue it back together with frosting. Had I not admitted this, probably nobody would have noticed. But the point is, be attentive to the details. Authors don't write extra steps in a recipe just to annoy you (or at least I try not to). 

I chose this cake because it intrigued me. Pistachios are possibly my favorite nut (I can't be sure because I've never given this distinction much thought). And honey buttercream sounded divine. Which it was. I only made one alteration to the original recipe. I replaced the shortening with butter. I worried that this might impact the texture of the layers, but the cake turned out light and fluffy nevertheless. The pistachio flavor is distinct, yet mild. You don't have to love nuts to appreciate their contribution to this cake. It all turned out just right- the perfect birthday treat!

Pistachio Layer Cake with Honey Buttercream Frosting 

INGREDIENTS
Pistachio Cake:
1 cup shelled unsalted pistachios + 1/3 cup for decorating
2 1/2 cups cake flour
3/4 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
1 Tbsp. vanilla extract
1 large egg
3 large egg whites, at room temperature
1 1/2 cups ice cold water
1/4 tsp. cream of tartar

Honey Buttercream:
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
3 Tbsp. honey
1 tsp. pure vanilla extract

DIRECTIONS
1. Make the cake: Preheat the oven to 325 F. Butter three 8-inch round cake pans, line the bottoms with parchment paper and butter the parchment. Dust parchment with flour and knock out excess flour. In the bowl of food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 Tbsp. worth of the coarse pistachios to a large bowl. Continue to process the rest of the pistachios until they are almost powdery- but not a superfine dust. Stir the pistachio powder into the reserved coarse pistachios. Sift the flours, baking powder, baking soda and salt, together over the large bowl containing the pistachios mix. Stir to combine.

2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat until just combined. Turn the mixture to low. In a measuring cup, make 1 1/2 cups ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition, turn the mixer to low to add ingredients, then up to medium speed for a few seconds until incorporated. Scrape down the bowl, then mix on low speed for a few more seconds.

3. In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form (You can do this by hand. Don’t be intimidated, it should only take 2 to 3 minutes). Do not overbeat. Gently fold the egg whites into the batter.

4. Divide the batter among the prepared pans and smooth the tops. Bake for 30-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the rack and let cool completely. Remove the parchment paper.

5. Make the honey buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add milk and cream and cook over medium heat whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

6. Transfer the mixture to the bowl of a standing mixer with paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing) then add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until frosting is light and fluffy, 1 to 2 minutes.

7. Add the vanilla and honey and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is proper consistency. If the frosting is too firm, set the bow over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

8. Assemble the cake: Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for bout 15 minutes to firm up. (This is known as the crumb coating and will help keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Garnish the cake with crushed pistachios and refrigerate it for 15 minutes to it firm up before serving.

NOTE: This cake will keep beautifully in a cake saver at room temperature for up to 3 days, if the weather is humidity free. Otherwise, put it in a cake saver and refrigerate it for up to 3 days. Let the cake sit a room temperature for at least 2 hours before serving.

Serves 12-16.

(Adapted from Baked Explorations via Three Many Cooks)

Asparagus, Ham, and Mushroom Strata

Tomorrow I turn 25. I like that number. It sounds young and vibrant. And it's nowhere near 30. (Dustin turns 30 this year. I think it freaks me out more than him. I know 30 is still young, but there's something scary about leaving your 20's behind.) Since this week is my birthday, my parents and sister paid us a visit to celebrate over the weekend. We started off the day with a home-cooked brunch, followed by an afternoon taking pictures in the park, touring a historic Richmond mansion, checking out the Virginia state capitol, dinner at a favorite cafe, and back home for a finale of cake and ice cream. I have no problem admitting that I baked my own birthday cake (just like last year). And truthfully, I was looking forward more to what we were going to eat that day than all the other festivities, even the presents.

I get more excited about trying new recipes or serving up old favorites than I do about birthday gifts or Christmas morning. Is that strange? I love food. And feeding people (as well as myself). I guess we all eventually outgrow our childhood fantasies and replace them with something more substantial. Now my holidays are more about who I'm with and the memories we're making- many of which involve food. Admit it, there are few things that bring more joy than an incredible meal shared with family and friends. And if you've taken part in its preparation and get to see how much it's enjoyed- all the better.

So I made my family a birthday brunch. That's where this strata comes in. Stratas are awesome because they can be prepped ahead of time, stowed in the fridge, and then popped into the oven just before company arrives. And they're homey and filling. This one is filled with ham and cheese, mushrooms and asparagus. An ode to the approaching season. (Yes, spring is almost here!) This dish was the perfect beginning to a memorable day spent with my family.

Asparagus, Ham, and Mushroom Strata

INGREDIENTS
2 Tbsp. unsalted butter
1 lb. asparagus, ends snapped off and cut into 1 1/2-inch pieces
1 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
5 oz. oyster, shitake, or cremini mushrooms, stemmed and thinly sliced
6 scallions, thinly sliced, white and green parts separated
2 cloves garlic, minced
9 large eggs, beaten
2 3/4 cups milk
1 large loaf (about 1 lb.) rustic whole wheat bread, cubed
8 oz. deli ham, thinly sliced and cut into 1-inch strips
8 oz. sharp Cheddar, grated

DIRECTIONS
1. Melted the butter in a large skillet over medium heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook until the spears start to soften and brown, about 3 minutes. Add the mushrooms, scallion whites, and garlic and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool.

2. Butter or lightly grease a 9x13-inch baking dish. Whisk eggs with milk and 1/2 tsp. each salt and pepper. Spread half of the bread in an even layer in the bottom of the prepared baking dish. Top with half of the egg mixture then sprinkle with half of the ham, cheese, mushroom mixture, and scallion greens. Repeat with the remaining bread, custard, ham, and mushroom mixture. Sprinkle with the remaining scallions and cheese. Press down on the top of the bread until it is completely submerged in the egg mixture. Cover with plastic wrap and refrigerate for at least several hours and up to two days.

3. Preheat oven to 350 F. Let strata sit at room temperature while oven preheats. Bake until the custard sets and the top is golden brown, 45-60 minutes, covering partway through if browning too quickly. Let set for 10 minutes before serving.

Serves 8.

(Adapted from Fine Cooking)

French Onion Soup

This is a recipe I've meaning to get around to for a long time now. I'm a caramelized onion fanatic and so obviously I'd adore a soup completely devoted to them. There are a lot of variations of French Onion Soup out there, but they all have one element in common: soft, slippery, sweet, slow-cooked caramelized onions. I went with a fairly classic recipe published by Gourmet. The flavor base is constructed with beef and chicken broth (and white wine if you choose) and seasoned with bay and fresh thyme. And in keeping with tradition, the soup is topped with a thick-cut croute and bubbling Gruyere and Parmesan- "gorgeously cheesy" as Gourmet described it.

French Onion Soup

INGREDIENTS
1/4 cup (1/2 sick) unsalted butter
2 lbs. yellow onions, halved lengthwise and thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California bay leaf
2 cloves garlic, minced
2 tsp. all-purpose flour
4 cups homemade or low-sodium beef broth
1 1/2 cups homemade or low-sodium chicken broth
3/4 cup dry white wine (OR another 1/2 cup chicken broth + 1 Tbsp. white balsamic or sherry vinegar)
salt and freshly ground black pepper, to taste
whole wheat baguette, thickly sliced on the diagonal
8 oz. Gruyere, sliced
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, thyme, bay leaves, and garlic. Season with salt and pepper. Cook onions until soft and deep golden brown (reducing the heat if necessary to prevent burning), about 1 hour.

2. Add the flour and cook, stirring, 1 minute. Stir in the wine (or vinegar and 1/2 cup chicken broth) and cook for 2 minutes. Add the beef broth and chicken broth and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes.

3. Meanwhile, preheat oven to 350 F. Arrange sliced baguette in a single layer on a baking sheet. Bake in preheated oven for 15 minutes, turning once, until croutes are completely dry.

4. Discard bay leaves and thyme sprigs from soup. Season to taste with salt and freshly ground black pepper. Divide soup among four crocks. Float a croute in each. Top with sliced Gruyere and sprinkle with Parmigiano.

5. Broil crocks for 1-2 minutes until cheese is melted and bubbling. Serve immediately.

NOTE: Alternately, cheese can be broiled on the croutes on a baking sheet and then placed on top of the soup just before serving. They tend to turn out less soggy this way.

Serves 4.

(Adapted from Gourmet)

Potato, Leek, and Bacon Pizza

You might have noticed the recent change- I went and purchased my own domain name! I figured that after putting two years of work into this blog it deserved an official place in the cyber world. (And I wanted to snag ahintofhoney.com before anyone else did.) I'm still publishing through blogger (very convenient for me), and anyone who visits my old link should be automatically redirected to the new. Please, let me know if you have any trouble finding me since the switch. It takes three full days for the new site to become fully operational, so by tomorrow things should be running smooth.

I'm also excited to tell you that I got a job! No. Better than a job- an internship (paid) and subsequent permanent position as an RN in the operating room! I'll spend the next six to nine months training to scrub and circulate on a variety of surgical cases in several different hospitals. For a little while it'll feel like being back in school, but more intense even. When I finished school I knew that this is where I wanted to end up, but didn't dream it would happen so quickly, if at all. I applied for a lot of jobs over the last few months and only got one interview. I guess that's all it takes though if it's the right one!

I start work on April 18th. So soon and yet so far. I've been in school most of my life and this will be my first full-time "real" job (the start of a career)! It'll be an adjustment. The cooking might slow down, but I promise I'll still find the time to whip up delectable recipes to share.

The potato on this pizza might be throwing you off. It sounds strange, but you'll be surprised how much you like it! Slice your potatoes paper thin (and make sure to use Yukon golds- their smooth buttery texture is important here) and they will fuse with the crust, smothered by a thick layer of cheese. On top of the mozzarella sits the crisp bacon, caramelized leeks, and tangy goat cheese. An awesome combination. Oh, and then there's some Parmesan. The more cheese the merrier.

Potato, Leek, and Bacon Pizza

INGREDIENTS
1 recipe pizza dough
6 slices bacon, cooked until crisp and crumbled
extra virgin olive oil
3 leeks, thinly sliced
1-2 cloves garlic, minced (optional)
salt and freshly ground black pepper
5 small Yukon Gold potatoes, sliced paper thin
8 oz. fresh mozzarella, thinly sliced (or low-moisture mozzarella, grated)
4 oz. goat cheese, crumbled
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Add the leeks and garlic (if using) and saute until tender and caramelized, 10-15 minutes (reduce heat if browning too quickly). Season to taste with salt and pepper.

3. Preheat oven and pizza stone to 450 F.

4. Brush prepared crust with a thin coat of olive oil. Top with a single layer of thinly sliced potato. Season lightly with salt and freshly ground black pepper. Lay slices of mozzarella over the potatoes. Top with the bacons and caramelized leeks. Sprinkle with Parmesan and crumbled goat cheese.

5. Bake in preheated oven for 10-12 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from The Pioneer Woman via Tartelette)

Spiced Apple-Raisin Coleslaw

We're usually not big on coleslaw around here. But two recents events persuaded me to give it another try. When we were vacationing in Orlando just before Christmas we dined twice at Yellow Dog Eats, an funky eclectic cafe with an incredible menu. And I fell in love with their coleslaw. And then recently I tried my friend Chelsey's southwest slaw, which also surprised me. Eventually I'll get my hands on Chelsey's recipe, but for now I set about to create my own tangy-sweet slaw inspired by what I ate at Yellow Dog.

Their coleslaw was unique in that it contained raisins and a mystery spice. Nutmeg, cinnamon? I wasn't quite sure. So I went with allspice and thought it was perfect. The addition of apple was my own invention- a natural way to add sweetness and crunch. And the mayonnaise-based dressing has been lightened by using half yogurt (nonfat plain). Dustin who typically doesn't like coleslaw, or raisins, thought this was delicious. Although he did suggest that I could use dried cranberries instead. He's right- that would work too. But the fact that the boy ate a raisin (actually quite a few) and didn't gag is a little victory for me!

Spiced Apple-Raisin Coleslaw

INGREDIENTS
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large Fuji apple, cored and grated
2 carrots, peeled and grated
1/3 cup raisins
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 tsp. organic cane sugar
generous 1/2 tsp. allspice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine red and green cabbage, apple, carrot, and raisins. In a small bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and allspice. Pour over the cabbage mixture and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serves 4-6.