Pears in Red Wine

This year, my valentine brought me a vase of red tulips and two round red pears.



When we were in Boston last fall, I picked up a lovely little cookbook called "Roast Figs Sugar Snow," by Diana Henry. It's filled with beautiful photos, romantic descriptions of wintertime ingredients, and brilliant, comforting recipes from the world's colder climes, this is truly a cookbook to curl up with and enjoy.

"The glory of cooked pears is that the spoon still meets resistance as it slices the flesh, unctuous and satisfying, cutting through the network of softened membranes and fibers. And how that flesh absorbs the flavors around it! That much-derided dish of garnet beauties, pears in red wine, when cooked properly - slowly, then left to sit around in its syrup to intensify both flavor and color - is unrivaled in its capacity to be simple and luscious."  YES.





Pears in Red Wine

2 firm pears, peeled, halved and cored
scant 1/2 cup granulated sugar
1 cup red wine
1 cinnamon stick

Combine the sugar, wine, and cinnamon in a medium saucepan over medium-high heat. Bring to a boil. Gently place the pears into the wine mixture, and dial back the flame to medium-low. Cover and simmer for ten minutes, turning the pears over halfway through cooking time. Remove from heat and allow to sit in the syrup for at least 20 minutes, or up to a few hours, turning periodically and spooning syrup over the pears. Serve warm or at room temperature by themselves, or with a scoop of vanilla ice cream and/or a drizzle of chocolate sauce.

Red Velvet Hot Chocolate

Happy Valentine's Day! I do not come to you today with tips for a romantic evening with your honey. But if you'd like to share some love with your girlfriends in the form of fluffy pink marshmallow hearts, cookies, and cream puffs, you're in luck! That's just what we're serving in the Coppertop Kitchen today.





The genius of this idea is in the whipped cream. Truth time: red velvet is not really a flavor. It's all in your head. If you close your eyes and bite into a red velvet cupcake, it will taste like... chocolate! It's the cream cheese frosting that sets it apart. So that's what we did! Hot chocolate with a splash of red food coloring, topped with tangy-sweet cream cheese whipped cream and a pink marshmallow heart, for maximum cutesy-ness.

By the way, pink marshmallow hearts have the following message on the package:

"A fat free food! Great for snacking!"

...I ask you.



These cream puffs are from Chicago company Puffs of Doom. Yum!




Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

For the hot chocolate:
1/2 cup granulated sugar
1/4 cup cocoa powder
a dash of salt
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract
1 teaspoon red food coloring

Combine sugar, cocoa powder, and salt in a medium saucepan. Add hot water, and whisk until the mixture is smooth. Place pan over medium-high heat and bring to a boil, then whisk in milk. Reduce heat to medium-low, and stir occasionally until hot and steaming. Do not boil. Remove from heat and stir in the vanilla and food coloring. Serve with cream cheese whipped cream.

For the whipped cream:
1 cup heavy whipping cream
2 tablespoons whipped cream cheese
1 tablespoon sugar
1/2 teaspoon vanilla extract

Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment, and beat until fluffy.

Yield: six servings

Lula Cafe Brunch

Sunday morning, sunny and cold. I drove uptown to feed my friend's cat, and on the way I bought a cup of coffee and listened to NPR. I learned that Whitney Houston had died, and surprised myself by shedding a few tears. I normally don't get worked up over celebrity news of any kind, but the death of someone so young and so talented really got under my skin. It was very sad.

When I got home, we walked around the corner to one of my favorite places in the city, Lula Cafe. It's always been a charming space, but they've recently expanded into the space next door, and I love how bright and open it is. We sat at the bar and ordered our brunch - pancakes and bacon for him, and an omelet and tea for me. I ordered the omelet because when I read the description (goose confit, red wine cherries, whipped foie butter, capers, raclette, brioche), I could not for the life of me imagine what it would taste like. Now I can, and I'm so glad.

Seven Quick Takes: Valentine's Day Edition

There is so much adorable pink stuff floating around the internet this week! I thought I'd use today's post to round up a few of my V-day favorites in a linky list for you, in seven categories! (Visit Hallie for many, many more quick takes.)

1. Treats:
- Hot pink glazed doughnuts? Yes please.
- Lavender buttermilk pancakes (use heart-shaped molds for an adorable V-day breakfast)
- Chocolate covered rice krispie hearts
- Want to make someone fall in love with you? Make them this chocolate cake.
- Heart-glazed cornmeal cookies.

2. Romantic Dinners:
- Roast chicken with (magic) dijon sauce.
- Crab cakes!
- Baked pasta: do-ahead = more time for romance.
- Braised short ribs and parsnip latkes.

3. Libations:
- Nothing says "I love you" like oranges and bourbon.
- ...except maybe blood oranges and gin.
- Special juice, perfect for brunch.

4. Gifts:
- Loving the new album by Audrey Assad. Also loving her dress in this video!
- Adorable custom journals from Minted. I won one from Tracy (thanks!), and am still thinking about which one I want - there are so many great ones!
- Joy the Baker cookbook! Available for pre-order (it comes out on Feb. 28).
- A new book by your favorite Catholic women writers, which comes out on March 2.
- How about a donation to a great cause?
- This deal has actually ended, but would be easy to recreate for an intimate at-home wine tasting.
- Some people might be excited that he went to Jared, but I'd rather he went to Etsy.

5. Fun stuff happening this weekend:
- Logan Square Pastry Market, if you're not into baking your own (or even if you are).
- Dose Market, this Sunday: food, fashion, and an incredibly beautiful venue. Win.
- Traverse City Microbrew and Music Festival. Sad that I can't go!

6. I would love to make some of these.

7. Romance on another level.

I'm not entirely faithful in my daily prayer and devotions, but recently a friend shared something that she had heard, and it really stuck: ingesting Scripture daily is as important as ingesting food. I've felt the ripples of that thought radiating through my life this week, and morning prayer today (for the feast of St. Scholastica) is full of the imagery of God as a lover. Reading this scripture, I felt comforted and loved and filled with hope, and I'd like to share it with you, too.

My lover speaks; he says to me,

"Arise, my beloved, my beautiful one,

and come!

For see, the winter is past,

the rains are over and gone.

The flowers appear on the earth,

the time of pruning the vines has come,

and the song of the dove is heard in our land.

Arise, my beloved, my beautiful one,

and come!

O my dove in the clefts of the rock,

in the secret recesses of the cliff,

Let me see you,

let me hear your voice,

For your voice is sweet,

and you are lovely."

-Song of Songs 2:10-14

Miko's Flipside

photo: mikosflipside.com

Once in a while, through no thought or planning on your part, you come across a place so perfect, it could only have been discovered by accident. Because the surprise was part of what made it so perfect. A couple of weeks ago, I found such a place: Miko's Flipside Cafe in Bucktown. We've been to Miko's Italian Ice (both Bucktown and Logan Square) on many a steamy summer evening, but I did not know about this tiny establishment's cool-weather alter ego until a couple of weeks ago. It was a snowy Saturday, and my friend Meg and I had visited a small fabric store a few blocks away. We were looking for a place to grab a quick bite, and suddenly Miko's appeared before our eyes! We walked down the few steps and in the door (is there anything more charming than a garden-level cafe?), followed closely by William von Hartz, who was tending the cafe that day. We sat at the counter, and he poured us each a glass of water and put on an old Johnny Cash vinyl record while we looked over the small, well-curated menu. I chose a grilled cheese sandwich on rosemary bread with arugula, house-cured bacon, and roasted tomatoes, and tomato soup, which struck the ideal balance of comforting and special. Meg's black bean soup was delicious, with a generous kiss of chipotle heat.



While we were eating, a man walked in and ordered coffee; a locally-roasted blend hand-brewed by the cup. Kelly, the woman who bakes the bread, came in to do some work in the kitchen, and William made them each a glass of freshly squeezed orange juice. I felt that I was among kindred spirits, people who take pride in the food they prepare, and enjoy cozy spaces and good music. Sitting at that counter felt comfortable in the best way, and I look forward to returning very soon.

I encourage you to visit Miko's year-round, but the Flipside is especially excellent!

Miko's Flipside Cafe
1846 N. Damen
Chicago, IL
773.645.9664
mikosflipside.com

Peanut Butter Banana Smoothie

Who wants milkshakes for breakfast?



It's the end of January, it's cold, it's dark, we're not at the beach, and we have got to do what we can to make it better.  And milkshakes for breakfast? That's just what the doctor ordered. Especially when the "milk"shakes are made from nothing but three innocent ingredients:



Don't be scared. That's just what bananas look like after they've been in the freezer for a bit. I always have several bananas hanging out in the freezer. Mostly, I like to use them for banana bread or muffins, but I'm still working the New Year's Resolution angle, and I've made birthday cakes for two different friends in the last 10 days, so there are no muffins on the horizon for this chickie. But now frozen bananas have a more virtuous destiny.  Miraculously creamy, naturally sweet, and so satisfying.

Peanut Butter Banana Smoothie

serves 1

2 frozen bananas
1 tablespoon creamy peanut butter
about 1/2 cup almond (or soy or rice or cow) milk


Take the bananas out of the freezer and allow them to sit at room temperature for about 15 minutes, or microwave for about 20 seconds, just to thaw the outside a little so you can slip the peels off.  Peel them, and place into a blender. Add peanut butter and almond milk and blend until smooth, adding more almond milk if necessary to reach your desired thickness. Pour into a glass and sip with your eyes closed, dreaming of a place with palm trees and tropical flowers. Here, I'll even let you use my place:

Wintry Pasta al Forno

Once in a while, if I can't get myself motivated to clean my house, I invite people over. That usually does the trick. This Sunday, I hosted a little belated birthday dinner for one of my best friends, and I tell you, it was one of the most productive weekends I've ever had. Saturday morning, our Christmas tree was still up (and fully decorated), the front porch still had colored lights on it, and all the evidence of a week in the life of a busy couple (laundry, mail, dishes) was piled everywhere. By Sunday evening, the Christmas decorations were all packed in boxes and moved to the basement, the living room furniture was rearranged, sheets, towels, clothing and dishes were clean and put away, and furniture and floors were dusted, buffed and shining. I even started working on my dastardly project of a messy second bedroom. By the time people arrived, the table was set, appetizers out, Champagne chilled, salad ready, and this delicious pasta casserole in the oven. It was a proud moment, and the beginning of a lovely evening.

I'm usually not into things called "casseroles," because in my brain that word conjures something mushy, bland, and probably drenched in canned cream of something soup. This could not be farther from that. Layers of whole wheat pasta cooked al dente, creamy fontina and tangy Parmigiano Reggiano, mustardy cabbage, and tiny purple and white potatoes. It's comforting without being heavy, and it will warm you from the inside out. This is casserole's sophisticated older sister. I hope you enjoy it!

Wintry Pasta al Forno
adapted from 101cookbooks

Use whatever noodles you like in this recipe, and whatever creamy cheese. I can imagine endless variations; my next one will certainly involve gorgonzola and rosemary.

12 ounces whole wheat fettuccine, broken into 3-inch pieces
1 pound small potatoes (I found the purple ones at Costco!)
2 medium leeks, white parts only, rinsed well and thinly sliced
3 garlic cloves, minced
1/2 medium head of cabbage, cored and shredded
1/2 cup water
1 1/2 tablespoons (or more to taste) whole grain mustard
1 1/2 cups grated Parmigiano Reggiano
16 fresh sage leaves, slivered
4 ounces fontina or other soft, melty cheese, cut into small cubes

Cook the pasta in boiling salted water until al dente, and set aside.  Meanwhile, cover the potatoes with water, salt generously, and simmer until tender, 30-45 minutes. Drain and slice - mine were so tiny, that some of them just got cut in half. It's all good. Season with a bit of salt and set aside.

Melt the butter in a large saucepan and add the leeks.  Saute until soft, about 3 minutes, and then add the garlic and cook until fragrant, about 1 minute more. Stir in the cabbage, and then the broth. Cover and cook until cabbage is tender. Remove from heat and stir in the mustard, 1/2 cup of the Parmigiano Reggiano, one teaspoon of salt, and half of the slivered sage leaves. Taste and adjust seasonings if needed. (I would happily serve this sauteed cabbage as a side dish; it's amazing on its own.)

Butter a 9x13-inch baking dish, and layer half of the noodles, then half the cabbage, potatoes, and half of the fontina and remaining Parmigiano. Repeat with remainder of ingredients, and finish by sprinkling remaining slivered sage over the top.  Bake at 400 degrees until golden and hot, about 45 minutes. Serve immediately.