Holiday Castle Siege

What would Christmas be without creating something ridiculous out of cookie? A few years ago, there was the Great Gingerbread Massacre, and last year, my friends and I recreated the movie Zombieland with gingerbread. After "castle siege" was suggested this year, I knew I would have to attempt it. I immediately googled "gingerbread trebuchet" and got some great ideas. (Click the picture above to embiggen.)

(By the way, in my googling, I found the most amazing recreations of scenes from the Lord of the Rings, done entirely in candy. Check them out.)

My friend Melody was along for the whole ride, and many of her suggestions are what made this thing so awesome. While I was baking the pieces, she pulled out a toy horse cookie cutter and said that we had to make a Trojan horse. Anyone who knows me knows that I am a HUGE nerd about the Trojan war, so how could I not make one after she pointed it out? I put a little platform between the two horse cookies and loaded it up with little men. There's even a ladder on the back for them to climb.

There are just so many awesome things in this scene, and they make me laugh just thinking about them. There's a prisoner who's being set on fire, men on top of the wall with vats of hot pitch, a ladder thrown over the castle wall, a guy sneakily trying to set the castle on fire, and a few men impaled by thrown javelins.

And of course, there's the gingerbread trebuchet. The thing actually moves!! The counterweight is a little house-shaped box attached to a pretzel rod with a toothpick, and the basket is a mini cupcake wrapper attached to the pretzel with string licorice and loaded with Whoppers. The pretzel itself is attached to the base via a wooden skewer, and it moves up and down. The only thing missing is a mechanism to secure the basket pre-firing. Hey, I'm no engineer.

By the way, this whole thing was made with one batch of my favorite gingerbread and one batch of royal icing. It was all pretty easy (although I am aware that my definition of "easy" is a bit skewed.)

I love having fun with gingerbread. Have any good gingerbread creations to share?

Za'atar-Crusted Chicken with Pomegranate Tabouli

A few months ago, I heard the rumbling about a new site that would pair food bloggers with products in order to create unique recipes. Little did I know that I would be joining in the fun that is Kitchen Play so soon!

I was sent a link to MySpiceSage.com, this month's sponsor, with the instructions that I was to pick out something to use for an entree. Immediately, my mind was racing. With an entire spice store at my fingertips, how was I to narrow down my recipes? I wasn't sure what to do, so in the end, I just picked a wild (and not often used) spice, za'atar, figuring it could use a little love, and started brainstorming.

Za'atar is a blend of dried herbs (MySpiceSage.com uses thyme), sesame seeds, and salt. There are as many variations on this blend as there are cooks who use it (and can include oregano, marjoram, sumac, savory, cumin, coriander, fennel, or caraway), but those three ingredients are what makes za'atar za'atar. I opted to add some sumac to my mix to give it a lighter, fruitier flavor. Of course, if you like the base flavor of the spice mix, the real fun comes in blending your own to get exactly the flavors you like.

When it came to actually using the za'atar, though, I was a little stumped. The only place I've ever seen it used was on bread, much like foccacia, at my local Armenian grocery store - definitely not something to make an entree out of. So I opted to stick with the Armenian flavors and pull out a little trick that my mother had used in my childhood.

Whenever my mother and I would go through the effort of making boreg (either sou boreg or the crispy version that is much like spanakopita triangles), there would inevitably be leftover cheese filling. Instead of just throwing it away, she would combine it with chicken and bake it up for dinner, like a nice little preview of the special-occasion appetizers we had slaved over all day. I don't know why I never thought to ask her just to make that for dinner without having to go through all the other cooking.

So here we are: crazy Middle Eastern spice + childhood memories = a dish that is perfect for any dinner party (or any dinner, really). I paired the chicken with a winter-y version of tabouli, incorporating pomegranate seeds, more sumac (which may be my new favorite spice after this challenge), and just a hint of spicy cayenne pepper (ok, I added more than just a hint to my final dish, but you don't have to go as far as me). The chicken reheats wonderfully, and the tabouli is almost better the second day, so don't worry about having leftovers around.

You can join in the fun of the Progressive Party and earn a chance to win $100 by recreating this and other recipes at home. Check out the contest page of Kitchen Play for more details.

Za'atar-Crusted Chicken
2 cups (about 8 ounces) shredded muenster cheese
1/2 cup cottage cheese
2 Tbsp chopped parsley
6 chicken breasts
1/2 cup za'atar
1/2 cup panko
1 Tbsp sumac
2 egg whites

Preheat oven to 350°. Coat a 13x9 glass baking dish with cooking spray and set aside. Combine shredded muenster cheese, cottage cheese, and parsley, stirring well to evenly distribute, and set aside.

Place one chicken breast between two sheets of wax paper and, using the flat end of a meat tenderizer, a rolling pin, or the flat bottom of a pan, pound the chicken until it is uniformly flat. Don't hit it too hard or the meat will tear. Place 1/6th of the cheese mixture in the center of the flattened chicken and pull the sides up around the cheese. Use toothpicks to secure the chicken closed. Repeat with the remaining chicken.

In a shallow bowl, combine za'atar, panko, and sumac. Dip chicken in egg white, then za'atar mixture, making sure to evenly cover all the sides. Place chicken in the prepared baking dish, seam-side down. Bake for 40 minutes. Make sure to remove the toothpicks before serving.

Pomegranate Tabouli
1 cup fine bulgur wheat
2 cups hot water
1 tsp salt
1 bunch parsley, finely chopped
1 Tbsp mint, finely chopped
1/4 cup lemon juice*
1/4 cup olive oil
1 tsp sumac
1/4 tsp cayenne pepper (or more to taste)
1/2 cup pomegranate seeds
salt and pepper

Place bulgur wheat in a large bowl and pour in water. Stir in salt and cover with a kitchen towel. After 30 minutes, drain off any excess water. Stir in parsley and mint. Whisk together lemon juice, olive oil, sumac, and cayenne and pour over the salad. Add pomegranate seeds and salt and pepper to taste; mix well to combine. Best served at room temperature.

*Microwave your lemon for about 10 seconds to get more juice out of it - 1/4 cup juice should be about one lemon.

Kolokithopita

The problem with blogging, as with so many other things, is that the longer you're away from it, the harder it is to get back into it. For literally six weeks, I've come to my computer almost daily with the intent to blog, but every day that passed and it didn't happen, the less likely I was to actually do it. Well, here I am, having had to create a post for a special assignment (you'll read all about it on December 1st), which managed to get me back into the blogging mindset (hopefully).

That doesn't mean that I haven't cooked anything in six weeks. Quite the opposite, in fact, and I kept taking pictures and jotting down recipes with the hope that it would kick-start some writing. In fact, one week I roasted a pumpkin (ok, a buttercup squash, which has more flavor than a sugar pumpkin) and used it in just about everything I made.

That was how I stumbled across the wonder that is kolokithopita. I was searching for pumpkin recipes and came across montcarte's recipe from last fall. Most importantly, it was a savory use of pumpkin puree, which is much less common than sweet uses. Less importantly, but still intriguing to me, it involved feta cheese (really, any cheese would make me happy) and phyllo dough (which always produces impressive results).

I ended up making this twice in one week because it was so good. The first time, I could barely hold myself back from cutting into it - I wanted to wait until dinner, but instead I declared it an appetizer (hours early?) and just dug in. I'm glad I didn't wait - the crispy exterior and the creamy interior, the natural sweetness of the pumpkin and the salty goodness of the cheese made this a pretty perfect pumpkin dish. At the end of the week, I was invited to a housewarming party and thought it would make a good side dish. The kolokithopita travels well and is good warm, room-temperature, or cold out of the fridge. Plus, it's fun to say.

Don't let the use of phyllo dough scare you off. I know a lot of people are a bit frightened of using it, as it is known to be a somewhat cantankerous dough. This is a good recipe to learn on, though, since it's got to be roll and twisted. The dough WILL rip in this recipe, but it's not a problem since the focus isn't on laying it perfectly flat (like it is in recipes like baklava). Plus, this recipe uses very little phyllo (less than half a box), so if you screw up a lot, you still have more than enough to get the job done.

Kolokithopita
1 stick butter, melted
2 cups pumpkin puree (I like ambercup or buttercup squash, but canned works just as well)
3/4 cup crumbled feta (about 4 oz)
2 eggs
1 tsp nutmeg
1 Tbsp honey
phyllo dough

Preheat oven to 350°. Brush an 8-inch round cake pan with butter and set aside.

Mix together pumpkin, feta, eggs, nutmeg, and honey. Stir well to combine.

Lay one sheet of phyllo dough on work surface and brush with melted butter. Lay a second sheet of dough directly on top of first sheet and brush with more butter. Lay filling in a thin strip along one of the long sides (but don't go all the way to the edge or the filling will squeeze out). Gently roll the dough away from you, forming a long snake. Arrange the snake inside the baking pan, curving it to fit the curve of the pan. Brush the exterior of the snake with more butter. Repeat with remaining dough and filling until the pan is filled (make sure to brush each curve of the dough with butter as you add it to the pan - the butter is what makes it flaky). Bake for 45 minutes or until the top is golden brown.

Not Armenia

This is not the post I had hoped to be posting this week. I had hoped to tell you that I was off on a two-week trip to Armenia, my de facto homeland (although all my grandparents were from towns that are well into Turkey). I had hoped to tell you that I busy eating pomegranates right off the trees and seeing bread cook in tradition tanor ovens (the precursor to the Indian tandoor). Instead, our trip had to be canceled at the very last minute, and I'm left telling you that I am still here in Boston, missing a place that I have never seen.

The morning of our trip, my father woke up with the worst arthritis pain he has ever had, and we spent the morning on the phone with Air France and American Express Travel trying to recoup some of our losses (over 4 hours on the phone, however, gained us nothing, and we still lost the entire cost of our plane tickets). To say it mildly, I was bummed, but we all agreed that it was better to be safe than sorry.

So then I hoped that I would cook a bunch of Armenian dishes, but I haven't exactly lived up to that promise. I've mostly been moping around, trying to keep my DVR as clean as possible and working on some embroideries. I have promised my father a batch of simit, and I have already bought the ingredients for that, so I know I'll make at least one recipe in the next few days. I've been wanting to try something different, but I realized that I've already made quite a few Armenian dishes for this blog: manti, paklava, baba ganoush, kadayif, sou boreg, tourshi, vospov kheyma, mock kheyma, and string cheese.

Instead, while I was busy organizing and packing for the trip last week, I took some time to make tabbouleh from the piles of parsley in my garden. I hadn't anticipated that it would be useful in such a way as this, but these things always work out as they should, right?

Tabbouleh (often spelled tabouli or with other variations) can be made in a million different ways, as long as there is parsley, bulgur wheat, oil, and lemon juice. I like mine to be predominantly parsley, with just a hint of wheat, but the ratios can be changed depending on your own taste. I also love chopping herbs, so I don't mind the effort that goes into making this dish predominantly parsley. I like a little spice in mine, but that can be left out.

Tabbouleh
1/2 cup fine bulgur wheat
1 cup warm water
2 large bunches parsley
2 large sprigs mint
4 scallions
1 large tomato
olive oil
Juice of 1 lemon
salt
cayenne pepper

In a large bowl, combine bulgur wheat and water. Stir so that all the grains are coated with water. Let soak while you chop the vegetables, or at least 30 minutes. If the wheat soaks up all the water while you are chopping, add a little bit more.

Finely mince the parsley, mint, and scallions. I mean fine. Remove the seeds from the tomato and chop fine. Pour off any excess water from the bulgur wheat, then add parsley, mint, scallions, and tomato. Add some olive oil, a little at a time, and the lemon juice. Toss well to coat. Make sure to add enough oil so that the salad is not dry. Season with salt and pepper (or cayenne pepper) to taste.

Baltimore Wrap Up

Weddings can be a great chance to explore a city that you're not familiar with. I had been to Baltimore a while ago, but most of what I remember from that trip was sitting in the back of my parents' car with my headphones on, trying to avoid interacting with them in any way possible. Oh, and the wonders of the Walters Art Museum.

My second visit to Baltimore was much more interesting. I attended my college friend Rick's wedding and got to spend the whole weekend with my college roommate Caroline. It was a short trip - Friday evening to Sunday afternoon - but we fit in a fair amount of food (yeah, and sightseeing too).

Friday night, after we checked in and took a bit of a stroll, we ended up at Brewer's Art for dinner. I had read online that dining in the bar was a good alternative to the pricier dining room, so we grabbed a small table with two tall wing back chairs and awkwardly made our way through dinner (oh, we need to place food orders at the bar? We need to yell to each other to be heard? OK, why not.). While we waited for our meal, a man in a suit towered over us, and we looked up to see our friend, the groom. Turns out we had picked the same spot as the rehearsal dinner, and since Rick is a foodie too, we knew we were in for some good food. We shared the falafel (fava beans, chickpeas, and green peas with lemon sesame vinaigrette, cucumber, arugula, and tomato), served with super-garlicky parmesan fries and the flatbread (smoked ham, herbed marscapone, bourbon-soaked cherries, mustard seeds, and arugula). They were both fantastic (despite the horrible picture I took of them), but I really loved the flatbread. It was crispy, creamy, smoky, sweet, and salty in every bite. I might have to suggest these toppings the next time my friends make grilled pizza... Brewer's Art also had Ace Pear Cider, which I've only had once before but loved.

On Saturday, we were surprised at how hard it was to find coffee in the morning. We kind of hovered outside one coffee shop until it opened at 10am. After that, we wandered towards Lexington Market to check out all the food stalls. We only ended up tasting an all-lump crab cake from the famous Faidley's, which was incredibly moist and filled with huge chunks of crab, but a lot of the other stalls were enticing.

Since the wedding wasn't until 7pm, we had a light meal at around 4 to tide us over. We stopped in at Iggies, and because of the hour, it was mostly empty. I was thrilled by this pizza and found myself wishing that Iggies had a branch in Boston. Caroline went with the Funghi (mushrooms, leeks, goat cheese, and housemade mozzarella), while I opted for the Pepe (arugula, ricotta, and lemon). The crust was perfectly crisp, and the toppings were light and fresh. The arugula, especially, was dressed just right (including a good amount of salt and pepper!). Man, I could go for one of these pizza right now, in fact.

The wedding itself, held in the Peabody Library, was beautiful. Rick is Chinese and his wife is Jewish, and the rabbi did a wonderful job of combining their two traditions. The party was great, even though I only knew four people in the entire room, and the food was some of the fanciest I've seen at a wedding. For dessert, alongside the regular wedding cake (lemon raspberry), servers came around with mini pie pops (above), hazelnut mousse in a white chocolate cup, and other little sweet bites. It almost rivaled my friend Cicely's wedding, where the caterer, dressed in a red satin nehru-collared jacket and giant Dracula brooch, offered our very drunk group of friends warm cookies and cold milk.

On Sunday, after brunch at our hotel with the bride and groom, I forced a tour of the Walters Gallery on Caroline (who has never been a big fan of art museums, but gracefully always goes along with my plans). I took a ton of pictures of ancient statues, as I am wont to do, and spent much less time in the more modern galleries.

We didn't have much time between the museum and our flights, so we wandered around a bit and finally settled on Maisy's. Our meal started off strong, with an excellent crab and artichoke dip, hot and cheesy. There definitely wasn't enough bread, but we didn't mind - we just cleaned up the plate with our forks. When it came to our entrees, though, things went very wrong. There were three things wrong with our two sandwiches. I sighed and just opted to eat mine(avocado, tomato, spinach, sprouts, spicy mayo, and I added bacon) (I asked for no mayo, but there weren't giant globs of it, just a light coating, so I wasn't too offended), but they screwed up Caroline's pretty bad. She sent it back, and the second try was still wrong. I'm pretty sure this wouldn't have happened if the waitress (the only one on the floor) had just written our order down instead of trying to remember it. At least the dip was good!

Long story short, my trip to Baltimore was a great time, but I wish I had had more time to explore the city. From the little research I did online, there's a lot of good food to be had there. I guess that just means I'll have to go back ;)

You Know the Food Is Going to Be Good at a Blogger Potluck

At the beginning of the summer, I wanted to have a blogger picnic potluck. I figured with so many good food bloggers around, it would be a great opportunity to eat great food and meet fantastic people. Well, next thing I knew, early June had turned into late August, and still I hadn't planned anything. Luckily, that's when I heard that Maggie of Eat Boutique had the same idea.

So on Sunday, I met up with Erin (and CK) of Erin Cooks, and we headed up to Maggie's house. We were greeted by Maggie's gorgeous dog, tables filled with food, and plenty of bloggers enjoying the crisp weather. I brought along my cheddar scallion scones (both with and without bacon), because who doesn't love baked goods involving bacon, and my potato chip cookies, which are nothing if not a conversation starter.

Sometimes I feel like an old hat at this whole blogging thing since I've been at it for over three years. But it's always wonderful to meet so many people that I previously didn't know (or only knew via their Twitter handle). We chatted and ate and drank for hours.

Dale of Drinks Are On Me brought his Champagne Campaign to the potluck, teaching sabrage to those willing to give it a shot (and here he is demonstrating). Kitchen.Seven.Five brought a fantastic carrot and feta salad, 5th Joy created perfectly-wrapped prosciutto, fruit, and herb bundles, and Lady Gouda (who happens to be good friends with my cousin!) made a delicious fig and prosciutto flatbread. It was only the second time I've met Rob and Laura, The Two Palaverers, but they greeted me like old friends (their apple cake was awesome and went perfectly with the weather, too). Bite Me New England offered up a pesto goat cheese torta and a shrimp "ceviche" that I had to stop myself from eating too much of. Jeanine from Apartment Therapy brought homemade applesauce, The Musing Bouche made corn and okra pudding (which I sadly didn't taste because I was already full), and I got the chance to chat with Just A Waitress for a just a minute before we left. Erin Cooks made a wonderful orzo salad with feta, dried cherries, and arugula that I'm going to copy for myself. And of course, our amazing host, Maggie of Eat Boutique, made (amongst other things) pulled pork with mango BBQ sauce. There was more, I'm sure, but it's slipping my mind. (I have a few more pictures here.)

I loved meeting everyone this weekend, and even better than talking with fellow food bloggers is eating their food. What's your go-to potluck dish?

Blogger Dinner at Audubon Circle

I worked in Kenmore Square for a few years, and although we didn't go out for sit-down lunches often and (surprisingly) almost never went out for cocktails after work, I got to know the restaurants in the area pretty well. And yet, there are still places in the neighborhood that I barely know at all. Take Audubon Circle, for example. Located on Beacon Street towards the St. Mary's T stop, it's all of a five minute walk from Kenmore, and yet I had only ever been there once, and only for drinks at that.

So when I was invited to try the food at Audubon Circle, I knew it was a great chance to experience something that kept slipping off my radar. I arrived at the restaurant and settled in next to my good friend The Leather District Gourmet as the rest of the group arrived. We ordered drinks (I went with the Cucumber Kiwi Gimlet, above, which was perfectly tart and fresh) as we perused the menu, and Jayne, who handles PR for Audubon Circle, Tory Row, Cambridge 1, Middlesex Lounge, and Miracle of Science (all owned by the same folks), ordered a bunch of appetizers for us to share.

Soon the table was overflowing, and I got to sample almost everything. The cheese board was a lovely display that would be perfect to share over a glass of wine, and the white bean puree was a garlicky riff on hummus, served with lightly grilled bread. I especially loved one of the specials, pan-seared scallops served over a bed of creamy corn and topped with fresh (local!) peach salsa (above). We were told that this is going to be on the menu for as long as they can get the ingredients, so you have a few more days at least to stop in and order this. I found myself scraping up the last of the corn and peach, savoring that end-of-summer flavor.

As those plates were taken away, new plates arrived. The watermelon and feta salad was just alright, maybe because it's getting a little late for watermelon. The heirloom tomato and burrata salad, on the other hand, was absolutely perfect, bursting with flavor. The use of burrata (fresh mozzarella with a creamy soft center) instead of regular mozzarella introduced a nice texture contrast. The turkey, bacon, and swiss panini was a huge sandwich, something that would make a more than filling lunch - I didn't try the asian slaw that accompanied it, but everyone else enjoyed it. My favorite entree was the pork schnitzel, two large slices of pork pounded thin, perfectly fried, and topped with lightly-dressed arugula and pickled onions. It's easy to overcook such a thin piece of meat, but this was definitely tender, and yet it still had an extra-crispy exterior. I will definitely be ordering this dish again.

At some point in all this, I ordered a second drink - the acrb tea party. Made with tea-infused vodka, mint, lemonade, and lime, it's like summer in a glass. Totally refreshing. I loved the use of mint, which was subtle but recognizable.

Audubon Circle only offers one dessert, focusing on quality over quantity for a restaurant with no pastry chef. The chevre cheesecake with oreo crust is a knockout. I usually don't like cheesecake, but this was light and fluffy, with just enough tang from the goat cheese to be interesting. Definitely a good way to cap a delicious meal.

So while Audubon Circle has been off my radar for far too long, I can guarantee that I'll be back, and definitely not just for drinks!

Read more reviews of the evening from Elina, William, Liz, and Tina.



Full Disclosure note: I was invited to Audubon Circle by their PR person, and this meal was provided to me free-of-charge.