pistachio nutter butters + a giveaway!

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Hello to my birthday month, the month where I get to chill a little more, eat a little more, and spend a little more, at least at Sephora, so I can get my free birthday lip gloss. Every day feels like pizza friday during birthday month! And this month I’m going to Stars on Ice so like, wow, if you thought I freaked out at the Olympics, just wait until Meryl and Charlie take the ice. I cannot wait.

Here are some photos from over the weekend when I met Nile’s Beethoven dog puppy, Frida, and then went to the Empire gala! We danced our butts off, wore big dresses, sang, it was the perfect eve to birthday month. 

Now I’m kicking off May with two recent objects of my obsession: pistachio nutter butters and jewelry that reminds me of rainbow sprinkles. Pistachio nutter butters felt like such an obvious thing to do, given my love of pistachio butter (see: pistachio buttercream and pistachio pudding pops). So I replaced the peanut butter in my favorite peanut butter cookie recipe for pistachio butter and they came out chewy and amazing. And then when sandwiched with creamy pistachio frosting, they just got better. They are thick nutty wonders of the cookie world. And, yes, they deserve to be rolled in sprinkles.

Speaking of sprinkles, I have the most fun giveaway happening over on Instagram for the colorful ring that I’m wearing in these photos! I have been a fan of Elisa Solomon’s jewelry for years, ever since finding her rings at Catbird. (I sometimes just go onto the Catbird site just to look at this ring). Her jewelry is right up my alley, it’s colorful and whimsical and dainty and every time I look at my ring I think of rainbow sprinkles!! So I could not be more excited to partner with her on this giveaway. To enter, head over to Instagram (but if you don’t have Instagram, you can leave a comment here)! And be sure to check out her other jewelry, like this Sven cat ring!!! 
 

Pistachio Nutter Butters

Makes 8 large cookies

Ingredients

Cookies

1 1/4 c (160g) raw pistachios
1 1/4 c (160g) raw almonds
1/4 tsp kosher salt
zest of 1/2 lemon
1/2 tsp almond extract
1 c (200g) sugar, plus a couple more tablespoons for rolling
1 large egg

Filling

6 tb (85g) unsalted butter, softened
1 c (120g) powdered sugar
Pinch of kosher salt
1/4 tsp vanilla
1/4 tsp almond extract
a pinch of lemon zest
Optional: splash of rosewater

Sprinkles
 

Clues

Preheat oven to 350ºf. Line two baking sheets with parchment and set aside.

To make the cookies, in a high powered food processor, blend the pistachios and almonds for 10-15 minutes until spreadable. Remove 1/4 c (or 64g) of the mixture and set aside for the filling. To the food processor, add the salt, lemon zest, almond extract, and sugar to the food processor and blend together. Add the egg and blend to combine. Scoop out 16 tablespoon sized balls and roll in sugar. Place on baking sheets 1 inch apart and flatten with two presses of a fork to get a crisscross pattern. Bake for 12 minutes (they’ll still be very soft but they’ll firm up as they cool). Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.

To make the filling, in a stand mixer fitted with a paddle attachment, blend together the butter and reserved pistachio butter. Add the powdered sugar and blend to combine. Add the salt, vanilla, almond, lemon zest, and rosewater, if using. 

Fill a piping bag with the filling and pipe in the centers of half of the cooled cookies, sandwich them with the other half of the cookies and then roll in sprinkles. Enjoy!

-yeh!

photos by chantell and brett quernemoen!

apron from enrich and endure, cookie plate from le creuset! 

falafel with preserved lemon yogurt, spicy pickled onions, and fresh mint

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happy new year, friends!!

i hope you all had wonderful holidays, wonderful food, heated fireside debates, manageable new year’s days hangovers, etc. i had a great little weeklong break where i actually for the most part kept to my rules of not opening my computer, turning on my camera, or scribbling down recipe testing notes. as a result i still found myself in the kitchen for most hours of the day, but i explored all sorts of new time-consuming treasures that i’ve been meaning to try, like kubbeh soup and the novel-long-yet-extremely-thorough-and-rewarding recipes in the breads bakery book (more on that later, i can’t wait to talk your ears off about this). i also revisited this brilliant spinach salad recipe from jerusalem—and i can’t believe that i just called a spinach salad recipe “brilliant” but try it and you’ll know why and don’t skimp on the butter—and stocked our fridge with ribollita, hotdish, challah, and sarah kieffer’s chocolate chip dough. so i now have no excuse to just gnaw on my pile of cake scraps when i forget to eat lunch and then feel as if i’m going to kickstart the apocalypse if i don’t eat immediately.

when i wasn’t in the kitchen, i was cleaning with our new daughter, stacy the roomba, listening to my new favorite podcast, unorthodox, and actually going to the gym. my chrismukkah present to myself was a floor length coat that is essentially a walking sleeping bag, and i have not known cold since the day it arrived so i’ve been a bit more motivated to go out into the cold and drive to the gym. i even went to a morning class, it was one of those new drumming workout classes and it was a lot of fun even though i can’t really walk now. 

we spent our new year weekend skiing in bemidji on their cute as a button little ski mountain where the black diamonds were about as difficult the bunny hills in the alps (go figure…) so now we don’t hate skiing anymore and eggboy feels like a good nordic boy again. and then we rang in 2017 with emily and evan the cow farmers over my weird craving for a chocolate martini and a big basket of french fries. this brings me to my sad life update which is that i’m actually vaguely following through with my dumb resolution about giving up french fries and potato chips and other fried foods. but only monday through friday at sundown. my yoga pants were getting tight.

but i’m making an exception for this week (#ourdietstartstomorrow) because this week i’m flying out to new york with eggboy for:

  1. the launch of my falafel collab with taim!
  2. i’m gonna make tater tot hotdish on the today show on friday morning during the 9am eastern hour! 

this falafel collaboration is part of the guest chef series at taim, which is one of my very favorite falafel spots in the city. every month since september they’ve had a new special falafel and i am honored to be mrs. january. since january is a cold dark month, i went with some bright colors and flavors to add a little zing to your day. the sauce is yogurt that’s been blended with some tangy preserved lemons (fried things + yogurt is my new peanut butter & jelly), and then i’ve also added some fresh mint and crunchy cucumber, and pretty pink pickled onions that have a bite. it’s groovy. it’s sunshine for your mouth. it’s your chance to ingest your way out of any winter blues.  

also $1 from every falafel sold goes to hands of peace, a super awesome organization that fosters understanding among israelis, palestinians, and americans, with the mission for change and peace in the middle east.

here is a recipe so you can make this january falafel at home! the falafel and pita here are the ones from molly on the range. to get einat's magical falafel, you’ll have to get your bum to taim! 

Falafel with Preserved Lemon Yogurt, Spicy Pickled Onions, and Fresh Mint

makes 4 sandwiches

ingredients

pita:

1 1/2 c warm water

2 1/4 tsp active dry yeast

1 1/2 tb sugar

1 1/2 tsp kosher salt

3 tb olive oil

3 3/4 c bread flour, plus more for dusting (optional: sub out 1 3/4 c bread flour for 1 3/4 c for whole wheat)

falafel:

1 c dried chickpeas, soaked for 10 hours or overnight and drained

2 tsp cumin seeds, freshly toasted and coarsely ground in a spice grinder

1 tb coriander seeds, freshly toasted and coarsely ground in a spice grinder

1 small onion, coarsely chopped

4 cloves garlic, minced

1/4 c lightly packed cilantro leaves with stems, roughly chopped

1/4 c lightly packed parsley leaves with stems, roughly chopped

1/4 tsp baking soda

1/2 tsp cinnamon

1 tsp kosher salt

black pepper

2 tb flour

1 1/2 tb lemon juice

olive oil or flavorless oil, for frying

 yogurt:

1 c plain full-fat greek yogurt

a handful of finely chopped (or pureed) preserved lemon

2 cloves minced garlic

Salt and pepper

pickled onions:

1 c warm water

1/2 c apple cider vinegar

1 tsp salt

1 1/2 tb sugar

1 large purple onion, thinly sliced

Tabasco sauce

fresh mint salad:

1 part fresh mint leaves

1 part mix of parsley and cilantro

1 part chopped cucumber

olive oil

salt and pepper

a good pinch of sumac

also:

feta cheese, if desired

clues

to make the pita:

in the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast, and sugar. let it sit for 5 minutes, or until foamy. with the mixer running on low speed, add the salt and oil, and then gradually add the flour. increase the speed to medium high and mix for 7-10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. do not add too much flour. the dough should be smooth and slightly sticky. lightly coat a clean large bowl with oil or cooking spray and then place the dough in the bowl and turn it once or twice to coat it in oil. cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.

turn the dough onto a clean work surface and divide it into 12 equal pieces. mold each piece into a ball by stretching the top and tucking the edges under. place the balls 1” apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes. 

preheat the oven to 500ºf and line two baking sheets with parchment.

with a rolling pin, roll out the balls of dough into circles that are 1/4" thick. place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown. this will make more pita than you need for the sandwiches but leftovers can be stored in freezer and reheated in a toaster.

to make the falafel:

in a food processor, combine the chickpeas, cumin, coriander, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of pepper, flour, and lemon juice and pulse quickly, about 80-100 times, until the mixture is combined, but still slightly grainy. 

in a large skillet, heat 1/4” oil over medium high heat until shimmering but not smoking. form 3-tablespoon sized balls of the falafel mixture, packing them firmly. fry on all sides until golden brown. transfer to a paper towel. 

for the yogurt:

whisk together all of the ingredients in a bowl. keep chilled until ready to use.

for the pickles:

whisk together water, vinegar, salt, and sugar. add the onion, cover, and let sit at room temperature for an hour or in the refrigerator overnight. add Tabasco sauce to taste.

for the fresh mint salad:

toss herbs and cucumbers with enough olive oil to dress well. season with salt, pepper, and sumac.

To assemble: spread yogurt in a pita, add falafel, pickled onions, mint salad, and feta, if desired. enjoy! 

-yeh!

labneh grilled cheese

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Since I was in middle school, Tuesdays have been ingrained in my brain as grilled cheese and tomato soup day, thanks to my summer camp and its weekly celebration of American cheese and glorified tomato juice. No matter how hot it was outside or how strict we were being about our preteen “diets” in advance of the 4th of July dance, on Tuesdays at lunch time it was universally understood that we would take no prisoners as we ravaged through platters of buttery Wonderbreaded triangles of grilled cheese dunked in styrofoam bowls of tomato soup. It’d all get washed down with ice cold bright blue punch and then we’d roll ourselves Violet Beauregarde-style back to our bunks for an hour of digesting and writing letters home on Hello Kitty stationary. 

It was the life. 

Ah, I love a good camp memory and you know I’ll take any chance to relive it. But now 15 years later, since blue punch has been replaced by kombucha (ok fine, and wine) and Hello Kitty stationary has been replaced by emails littered with emojis, I’ve updated my grilled cheese game. It might not have the nostalgia of butter and American cheese, but it’s got the nuttiness of seedy wheat bread, the tanginess of labneh and za’atar, and the sharpness of white cheddar and parmesan. Which is to say that it’s fancy enough to eat as a grownup and good enough to write home about. And obviously it’s not complete without a little swim in hearty tomato soup. 

You can use homemade or store-bought labneh here, or in a pinch you could also sub out plain full-fat greek yogurt. It doesn’t melt down like a harder cheese, but when it’s sandwiched between melty cheddar and parmesan, you get a nice oozy center in your toasty grilled cheese.

Labneh Grilled Cheese

Makes 2

Ingredients

Olive oil
4 thick slices seedy wheat bread
2 ounces shaved white cheddar
2 ounces shaved parmesan
1/4 cup labneh
Za’atar
Sumac
Tomato soup, for serving

Clues

Heat a thin layer of olive oil in a large skillet over medium heat. Toast the bread slices on one side until lightly browned and then flip them over. Top two slices with cheddar and two slices with parmesan and then spread two of the slices with the labneh and sprinkle with a pinch of za’atar and sumac. Carefully sandwich them together, cover with a lid, and cook until the bottom is toasted. Flip, cover, and cook until the bottom is toasted and the parmesan and cheddar are melted. Transfer to a plate, cut diagonally, and serve with tomato soup. 

 

-yeh!

The soup in this post is Progresso’s Hearty Tomato Soup! Thank you, Progresso, for sponsoring this post! 

new york

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bloop! greetings from los angeles, not new york. i know that's weird since all of these photos are from new york, but that's what i'm working with these days: a lot less internet, a vomiting to-do list, and operas every day. so all good things! (save for the to-do list.) all tasty things, all fun things, all things that include really awesome humans.

most of these shots are from a breakfast sandwich crawl that was strategically placed after the saveur awards so that a lot of the bloggers who were in town for that could come. it's true that we didn't stick to breakfast sandwiches and that we also made room for pie and poutine, but how do you not do that when a crawl takes you past 4 & 20 and mile end? 

meh!

eggboy has just arrived in los angeles, so i am going to take him to meet eggslut on this fine foggy morning. 

happy monday, everyone!

-yeh!

for a list of all of the places where we went on the breakfast sandwich crawl, check out donny's post!