Fusilli with Whipped Feta, Cinnamon, & Crispy Garlic
I wish I was creative and innovative enough to come up with this recipe all on my own, but alas it's a recreation from my all-time-favorite restaurant ever, Lula Cafe, in Logan Square. To be honest, it wasn't even love at first bite with this place. I fell in love with the restaurant after we found out we were moving to Chicago and a friend told me I have to try their vegetarian tasting menu. Yeah, vegetarian tasting menu. It's six of the most interesting, creative, tasty vegetable-focused dishes you will ever eat. I ordered it for our 3 year anniversary back in October and it was everything.
Nate ordered this dish the first time we ate there. "Pasta YiaYia", as it's listed on their menu, is a creamy combination of salty whipped feta, crispy brown garlic, and warm cinnamon. Cinnamon in pasta? I know, I was skeptical at first too but it's ridiculously good. I crunched things up by adding some warm toasted walnuts, and result is just as good as the original. It's the perfect comforting, warm dish for cold winter nights and comes together in literally 20 minutes.
Serves Two
Ingredients:
8 ounces fusilli caserecci (or pasta shape of your choice)
1.5 ounces chopped walnuts (see notes), ~ 1/3 cup
3.5 ounces feta
3-4 large garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 teaspoon cinnamon, plus more for garnish
1/4 cup freshly grated parmesan
1. Bring a large stockpot of heavily salted water to a boil.
2. Meanwhile, place the walnuts in a pan over medium heat and cook until slightly browned and very fragrant, tossing occasionally. Once walnuts are toasted, remove from pan and set aside.
3. Using the same pan, heat the olive oil over medium heat, then toss in the garlic. Cook, stirring occasionally until the garlic slices are golden brown. Once browned, remove the pan from heat and set aside.
4. Once the water is boiling, cook the pasta until al dente (reserve the pasta water).
5. While the pasta is cooking, place the feta in either the bowl of a stand mixer with a whisk attachment (you can also use a hand-mixer). Whisk the feta at medium speed until smooth and creamy. Just before the pasta is done, scoop 2 tablespoons of pasta water and whisk it into the feta.
6. Transfer the pasta to a serving bowl, top with feta mixture, toasted walnuts, garlic, parmesan and cinnamon. Toss and serve, topping each serving with a light dusting of more cinnamon and parmesan.
Notes:
You could totally substitute any nuts you have on hand, I think this dish would be especially good with hazelnuts! I splurged a bit on the awesomely shaped pasta from Eataly, but seriously any pasta shape will do, even gluten-free pasta works well - this is our favorite.
Cinnamon Apple Pie Ice Cream
I'm a firm believer that a good home should have fresh homemade ice cream in the freezer at any given time, and preferably multiple flavors. It's the perfect treat for guests and it lasts months (though it never makes it that long). I realize this makes me a snob and I'm okay with that. This week, my good friend came over to cook, and since most "normal" people cringe at the idea of dairy-free ice cream, I went with the full cream variety this time (though I'm more than certain you could substitute it with coconut cream + coconut milk and fully intend on updating you when I do).
Since it finally feels like Fall, I wanted to celebrate with apples and cinnamon. I figured while I was at it why not throw an entire apple pie into the ice cream. So that's exactly what I did. What I love most about cooking is that you can pretty much do whatever the hell you want, there really aren't rules, the more creative you are the better, and chances are you can find a way to make it work. This philosophy applies so well to homemade ice cream. So this stuff starts with my favorite all-butter pie crust, and cinnamon nutmeg maple syrup stewed apples. How could I go wrong? The answer is I can't. This ice cream is fantastic in every way.
Cinnamon Apple Pie Ice Cream
Makes one quart
For the ice cream base:
2 cups heavy cream
1 cup whole milk
1/4 cup plus 1 tbsp cane sugar, divided
1/4 cup brown sugar
1/4 tsp salt
1 vanilla bean
1/4 cup maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
3 egg yolks
For the pie crust (from The Art and Soul of Baking):
1 stick unsalted butter
1 1/4 cups all-purpose flour
1 1/2 tsp sugar
1/2 tsp salt
3 - 4 tbsp cold water
For the apples:
2 large apples (I used Pink Lady)
2 tbsp brown sugar
2 tbsp maple syrup
2 tsp lemon juice
1/2 tsp cinnamon
Make the ice cream base. In a medium saucepan combine heavy cream, milk, 1/4 cup cane sugar, brown sugar, salt, vanilla beans along with pod, and maple syrup. Cook over medium heat until mixture comes to a gentle boil. In a separate bowl whisk together egg yolks and 1 tbsp cane sugar. Pour about 1/4 cup of the warm cream mixture into the egg yolks and whisk quickly. Slowly add the rest of the cream mixture to the add yolks, a little at a time until completely combined. Pour entire mixture through a fine-mesh strainer to remove any egg chunks along with the vanilla bean pod. Stir in cinnamon and nutmeg, cover and refrigerate until cold, at least two hours.
Meanwhile, slice your butter into 1/2 inch pieces and freeze for 15-20 minutes. Combine flour, salt, and sugar in the bowl of a food processor and pulse to combine. Add in butter chunks and pulse until the mixture looks like sand with pea-sized pieces of butter. With the food processor running pour in water. On a lightly floured surface, press the dough pieces together to form a disc and knead one or two times. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees and line a baking sheet with parchment. Remove your dough from the fridge and roll it out onto your parchment paper until it's about 1/8 inch thick. Bake for 25-30 minutes until slightly browned around the edges. Set aside and let cool.
Peel, core and slice your apples. In a small saucepan, combine apples, brown sugar, maple syrup, lemon juice, and cinnamon. Cook over medium-low heat for 20-30 minutes until apples are soft. Set aside to cool. Once cooled, add the apple mixture to a food processor with a blade and pulse 2-3 times until you achieve your desired consistency. Refrigerate.
Pour the ice cream base into your ice cream maker, following your manufacturer's instructions. Just before your ice cream is finished churning, break up your pie crust into chunks and add about 3/4 of it to the ice cream followed by the apples. If you like a soft-serve consistency you can serve right away. Or pop it in my freezer for 20 minutes to harden up like traditional ice cream. Top with remaining pie crust crumbles and serve.
Cinnamon Apple Oatmeal Raisin Cookies {Vegan + Grain-Free}
Fall seems to finally have arrived in Los Angeles, well as "Fall" as we're going to get, at least. It's still been super hot, but the sun is setting earlier, and the nights and early mornings are cold and crisp. I've busted out the fluffy socks and comfy flannel northface and holiday prep has already begun (don't believe me? check my pinterest). I am holiday obsessed, mostly when it comes to the food. You have to love all the juicy fruit of summer, but I think when it comes down to it Fall produce is my favorite, it's warm and cozy and grounding, really the season of comfort food, and I am the world's biggest comfort-seeker. Not to mention, have you seen the new Le Crueset color? I'm trying to justify buying a second, smaller one, just to have it filled with something delicious for christmas day.
I knew I wanted to get into the Fall spirit by baking up something warm and cozy. I also happened to have a crap ton of apples from our CSA. So figured I would try adapting my favorite vegan cookie recipe into classic oatmeal raisin cookies. I figured why not embrace apple season and add some sweet apple chunks right into those bad boys? The result feels like a hug for your insides (in a good way, of course), with the added benefit of knowing that these are totally 100% good for you.
Healthy cookies? I know, you may be skeptical. But trust me, you won't miss the sugar because there's a nice helping of pure maple syrup. And the coconut oil, peanut butter, and blended dates make these cookies moist and creamy. Have I mentioned that they're vegan AND gluten free. What can I say? I aim to please.
You should definitely make these tonight, then curl up with someone you love, even if that someone is a dog, and enjoy.
Cinnamon Apple Oatmeal Raisin Cookies {vegan + gluten-free}
Adapted from Minimalist Baker
Makes 28 small cookies
1 medium granny smith apple
Juice from 1/2 lemon
1 cup tightly packed dates
1 medium ripe banana
1 tbsp peanut butter
1/3 cup coconut oil
1/2 cup maple syrup
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp sea salt
1 cup almond meal
1 1/2 cups old fashioned oats
1/3 cup raisins
Soak your dates in warm water for 10 minutes to allow them to soften. Meanwhile, peel, core and dice your apples into very small chunks (about the size of standard chocolate chips - yum). Place apples in a small bowl with cold water and lemon juice to keep them from browning.
Drain and dates, then remove pits. Add dates and banana to a food processor (or blender) fitted with a blade and pulse several times until mixture is smooth. Add in peanut butter, coconut oil, and maple syrup and blend until pureed completely.
In a separate bowl whisk together cinnamon, nutmeg, sea salt, almond meal, and oats. Then add the dry ingredients to the food processor. Pulse until just combined. Do not over mix - you want it chunky with oats intact.
Transfer to a bowl and stir in apples and raisins. Preheat your oven to 350 degrees and line a baking sheet with parchment. Meanwhile, place your batter in the fridge to allow it to stiffen up a bit. Scoop about 2 tablespoons of batter to form cookies on your baking sheet. They won't expand so you can pack them in pretty tightly. Bake for 20-25 minutes until the tops of golden brown.