Sole in a White Wine Pan Sauce with Hazelnuts

There are two things that you must do.  First, you must run to the store, and get yourself a copy of Ellie Krieger's latest book, Comfort Food Fix.  Second, you must try this recipe.

First things first -- you might recognize Ellie Krieger from the Food Network or the Cooking Channel.  (Here is where I whine about how we don't get the Cooking Channel!)  She's a registered dietitian who offers recipes for food that works as hard for your body as it tastes good.  Her new book (out just this month) is great!  It offers clear instructions, beautiful photos (of most of the recipes), an easy-to-read layout, and nutrition information.  The selection of recipes is very strong.  Krieger goes beyond the dishes you see in most books or articles on comfort food to reflect the diverse foods that are comforting to eaters.  I am looking forward to trying: Kasha Varnishkes, Swedish Meatballs, and Autumn Vegetable Curry, among others.  Each dish is presented in a way that is healthier and fresh, incorporating whole grains, fresh produce, and low-fat dairy when possible.  Krieger is not afraid to use a little butter, and she does so in a way that produces just the right results.

This recipe is a great example of that philosophy.  Krieger calls for much less butter than in your typical white wine sauce, and favors instead mostly olive oil.  You add just a tablespoon of butter at the very end, which allows you to get tons of flavor from it without all of the saturated fat.  The sauce is amazing, and tastes better than many full-fat versions.  I loved this dish, as did my guests!

Fall Entertaining Part 3: An Indian Summer Dinner Party for Four

You wouldn't believe how warm it is here!  It was in the 80's today!  We went to an autumn craft fair at a nearby Botanical Gardens.  It was great to be outside.  We returned home to put together a little dinner for my father, who got married this past August, and his new wife.

We served:

Roasted Red Pepper Hummus with Lemon Garlic Pita Chip
Greens tossed with Dried Apricots, Feta Cheese, and Mediterranean Croutons
Sole in a White Wine Sauce with Toasted Hazelnuts (recipe coming soon)
Roasted Potatoes with Rosemary and Garlic
Little Devil's Food Cupcakes (recipe coming soon)

Joanne Chang's Heart-Healthy Dried Fruit Scones

My husband and I live  just about half an hour outside of Boston, but we frequently pass a weekend day wandering around the city.  On such a day, one of our favorite things to do is to stop into one of the locations of Flour, Joanne Chang's bakery.  Well, to be more frank, if we are downtown, than I do require a visit to Flour.  What I love about Flour is that it feels like being at a much better version of a bake sale.  The cookies, bars, cakes, and cupcakes are all better versions of things you ate growing up: homemade oreos, granola bars, cupcakes, etc.

So, it didn't take me long to buy Joanne Chang's cookbook, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.  I highly recommend this book.  It is clearly written, and packed with photographs.  The introduction sections are worth the purchase alone -- Chang offers a simple, clear primer on baking, and my baking has improved since reading this!  I think she convinced that it is worth being a little less cavalier about measuring, etc, when baking (which was always one of my bad habits).

I've made these scones a few times.  I followed the recipe without changing it, and therefore cannot share it here.  But you must, must check out this cookbook!  These scones use just a little oil, and no butter, but a combination of yogurt and buttermilk yields a great texture.  They are packed with dried fruit.  Chang makes recommendations about which fruits, but also suggests using your own combinations.  I love being able to customize the recipe for one of my favorite bakery treats.  I enjoy making them over the weekend, and heating them up for breakfasts throughout the week.  When we have them around, I wake up happy each morning, awaiting my warm scone for breakfast!

Sunflower Seed and Oregano Hummus

I didn't make my own hummus until just last month.  Can you believe that, what with our incredible fondness for the humble chickpea?  I don't know what stopped me, except that it's so easy to find at the store.

But, let me tell you, I now make my own hummus.  And it's hard to think about going back to the store-bought stuff.  

This recipe is so creamy and packs in an incredible assortment of flavors: sweetness from the sunflower seeds, woody oregano, rich olive oil, and pungent garlic.  And, oh, yes, chickpeas.  I do love chickpeas.

To tell you the truth, I put the sunflower seed butter in more out of economic practicality than culinary ambition.  It worked, and boy did it work!  I use it in place of tahini, which can be expensive and which my husband doesn't eat.  We always have sunflower seed butter on hand because I pack it for lunch for myself now and then, where it pretends to be the peanut butter side of a sandwich.  It's fairly inexpensive, and you can find it in the peanut butter section of your supermarket.

This hummus is great as a dip for carrots or pita.  We've also used it on crispy, whole wheat flat-breads, topped with sauteed seasonal vegetables.  It also really whips your turkey sandwich into place.

Pumpkin Spice Bars

This recipe and I go way back.  It comes from my elementary school cafeteria!  I liked these so much in kindergarten that my mom asked for the recipe so that she could make them at home.  I bet that none of you liked the school cafeteria food that much!

These are very easy to make, and yield a tender, cakey bar.  You can add raisins or walnuts to them, but I like them plain and simple.  A confectioner's sugar glaze or a streusel topping might also be a good addition.  As for me, I am desperate to add in a few chocolate chips.  Everything is better with chocolate, right?

Roasted Pear and Apple Sauce

This dish is so, so, so much more than your regular stove-top applesauce.  I really couldn't get enough of it!  The pears and apples are a wonderful combination, and are so well complemented by a little citrus zest, a little brown sugar, and cinnamon.  The overall flavor tastes rich and incredibly well balanced.  I tasted it, and then I cussed because it was so good!

My husband tasted it, and said that it was "pretty good."  Hmph, what does he know?

This is very easy to make, especially if you're going to be in the kitchen or around the house doing other things.  It can be served hot, at room temperature, or cold.  I served it as a side to a vegetarian entree, but it would also be a great complement to roasted chicken or to some sausage.  It would also be lovely as dessert, topped with a little whipped cream or vanilla ice cream.

And it makes a delicious snack...which I would know about, because it's gone already!

Sweet and Sour Cucumber Salad

This is a very simple dish, and a little bit retro.  It's the kind of thing I've only every seen in Jewish style delis or in diner salad bars, sitting next to the carrot raisin salad.  Really, this dish is closer to a quick refrigerator pickle.  My husband, who hates cucumbers, admitting to kind of liking this.  It's quick and easy -- just be sure to make it ahead so that the cucumbers and onions absorb the maximum amount of flavor.