Another season, another batch of decorated cookies! These were inspired by all of the lumpy pumpkins out there (i love how the “ugly” gourds are now a trend). Definitely digging the acorns though. I decided to bring some pastel colors into the mix, it’s an unlikely palette compared to the warm and spicy colors we usually equate with autumn. How do you celebrate the change of season? For me, it is all about knit sweaters, scrunchy socks, soup, pie and of course, new cookie designs!
Remember in my last post how I told you I came home with organic escarole from the farmers market? Well, here is my escarole and bean soup recipe. I’ve been eating it for lunch everyday this week! Every time I make this soup, I’m reminded of my Nana. If she left me with one thing in this world, it was how to eat (and cook). As a kid, she would always tell people how she wanted to take me to France because I ate any and everything. I wasn’t a junk food baby like most, I wanted to eat home cooked meals. If you would’ve put a plate piled sky high with twinkies next to a bowl of pot roast with roasted veggies, I’d always choose the latter. As a little girl I loved helping her in the kitchen and I owe my appreciation for good food to her.
Recipe : Escarole + Bean Soup
2 cups Dried Cannelloni Beans (or canned)
3 Quarts Vegetable Broth (or chicken)
2 Heads of Escarole (chopped)
3 Tbsp Extra Virgin Olive Oil
1 Large Onion (diced)
10-12 Garlic Cloves (sliced)
1/2 Tsp Ground Black Pepper
1 Tsp Sea Salt
1/4 Tsp Red Pepper Flakes
Parmigiano Reggiano Rind
If you are using dried beans, soak 2 cups of dried beans in water overnight. Boil the beans the following day for 1 1/2 hours, drain and set aside. In a stock pot, heat oil and sauté onions and garlic until soft and lightly golden. Add broth and bring to a boil. Add in beans, parmesan rind and chopped escarole. Turn down to a simmer and cook for 30-45 minutes. Serve with grated parmesan and some crusty bread.
I’ve always been impressed by anyone who successfully jars food. I want to be THAT person. I sometimes daydream about living on a sweet little farm (not not too far away from modern amenities). I would grow my own fruit and veg and have a chicken coop for fresh eggs that come in all different colors. I would most definitely be the mom to a pig named Bob who really loves belly rubs and a few goat who enjoy mowing my lawn. My kitchen would have a huge walk in pantry solely for the purpose of housing my homemade jams and pickle jars. A girl can dream.
This was my first time EVER pickling and I have to admit, I was a little intimidated but it was surprisingly easy to do. The real test would be when I get to taste them after a few days of marinating. I’m not gonna lie, the jar of pickled radishes have been sitting in my fridge unopened since Easter! I I was a little nervous about tasting them until yesterday, I needed something to put in my salad. I twisted open the lid and it made a glorious popping sound, sealing was a success! O – M – G they are so delicious, they taste like bread and butter pickles but better! They still have a slight snap to them which is really refreshing. I’ve been putting them on everything since! Now I can’t stop thinking of what I want to pickle next and all the different spice combinations I can put into them. Here is the recipe I used.
Pickled Radish Recipe:
1 Bunch Radishes – Sliced Thin
2 tsp Salt
1/2 cup White Distilled Vinegar
1/4 cup Granulated Sugar
1/4 cup Water
4 tsp Whole Black Peppercorns
2 Whole Garlic Cloves