Date, Walnut & Gouda Scones

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Date,-Walnut-&-Gouda-SconesWhat started with a simple cheese plate has led to so much more.

One night, a few weeks ago, I got off work late and decided to treat myself to a cheese plate.  I stopped by the store on my way home and picked up a little wedge of raw milk gouda, a few juicy Medjool dates, and some walnuts.  A glass of wine and a movie later, my wheels were turning, thinking of other things I do with this delicious combination of ingredients.  I made a batch of date-walnut bars (good, but the crust was a little too crumbly to share with y’all), a really good stuffed pork tenderloin, and, finally, these scones.  It’s been a good ride.

These scones were the star of a leisurely breakfast last weekend.  They’re a great blend of savory and sweet, buttery layers spotted with big chunks of date, toasted walnuts, and sharp cheese.  Paired with hot coffee, pjs, and good company, is there really nothing more I could ask for on a Sunday morning?  Nope.

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Creamy Duck Fat Roasted Potatoes

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Creamy-Duck-Fat-Roasted-PotatoesI don’t want to brag and I don’t like throwing the word “perfect” around too much, especially when I’m talking about my own work, so let’s just call these Sarah’s “really, really good” roasted potatoes.  

But you know what I’m thinking.

(They’re the best!  Perfect!  Spectacular!  To-die-for!  Amazing!  Life-changing!)

This is my favorite way to roast potatoes and if it isn’t yours already, it might be very soon.

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Pancetta-Wrapped Pork Tenderloin with Date Jam

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Pancetta-Wrapped Pork Tenderloin with Date JamIf you’ve ever found yourself at a party, standing over the buffet, shoveling bacon-wrapped dates into your mouth as quickly as you can instead of, you know, being social and whatnot, this recipe is for you.  Well, you and me.  Seriously, who cares about meeting and greeting when there’s something as good as porky dates to be had?

This recipe takes the flavors of one of our most beloved cocktail snacks and turns it into an entree.  I made a sweet and savory jam with dates, onion, and mustard seed, smeared it on a butterflied pork tenderloin and wrapped it all up with strips of pancetta.  After roasting, the meat is moist and just a touch rosy in the center, with crisp pancetta serving as the perfect counterpoint to the sweet date filling.  It’s just like my favorite party snack but in a meal-sized portion I can enjoy without looking over my shoulder, wondering if I’m going to have to fight someone over the last date.

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Spaghetti with Roasted Broccoli & Anchovies

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Spaghetti with Roasted Broccoli & AnchoviesYou see a lot of what goes on in my kitchen–the cookies, the soups, the roasts–but there’s a fair amount you miss.  Mostly you luck out: I save the ever-growing stack of dirty dishes for myself, you don’t have to burn your nostrils every time you open the fridge because of the cornichon brine that spilled all over and hasn’t quite gotten cleaned up yet, and you’re spared from having to deal with the enormous black dog that is constantly plotting his next attack on whatever edibles are on the counter (most recently, it was a ball of pizza dough…grr…).

But, sadly, you also miss some of my best meals.  I’m talking about the meals that are thrown together in a hurry when I just need to eat and can’t dream of slowing things down to take pictures and notes and think of how much I’m adding of this and that.  There are an awful lot of quick pasta dinners in my real life and not so very many present in my blog life.  

Renditions of spaghetti aglio e olio make their way to my table a couple of times a week.  Here’s a version that I thought was good enough to slow down and share with you.  It’s my basic olive oil and garlic spaghetti, but with a few extra touches.  I add a ton of broccoli that’s been roasted ’til it’s brown, crispy, and awfully irresistible.  I melt a few anchovy fillets into the oil because anchovies and broccoli are a match made in heaven.  I love the salty, subtly fishy taste of the anchovies with the almost sweet roasted broccoli.  And to finish, the pasta is sprinkled with what I consider the best thing to happen to pasta since parmigiano-reggiano: fried bread crumbs.

Sound good?  Great, let’s make this happen!

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Cardamom, Ginger & Orange Palmiers

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Orange, Cardamom & Ginger Palmiers

Do you ever make a dessert only to realize your dessert could use another dessert?  I’ve found myself in this situation a few times recently–allow me to explain before you write me off as a total glutton.

I’ve been really into poaching pears this winter.  Red wine, sugar, a cinnamon stick, and maybe a splash of Grand Marnier…they’re really good, but they never quite feel like a stand-alone dessert. 

Enter palmiers.  These cookies are the perfect bite to add when you make something like a poached pear and your dessert needs a little extra something (not that they’re not delicious on their own—they are!).  Palmiers are an absolute cinch to make, just spread sugar and spice on sheets of puff pastry, roll, slice, and bake.  Boom—pretty cookies with flaky, buttery layers and a welcome hit of orange and spice.

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