Kick start your day with a good breakfast

Sweet Revenge

vintage rolling pin

When I’m pissed off at the world (or maybe just one person in it), I bake. Baking instructions are delicious double-entendres: beat well; whip for two minutes; chop nuts.

By the time this batch of chocolate oatmeal cookies is cooling on the racks, I’ll be chill.


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Roasted Potato Hash in Brown Butter–and more to be grateful for

I’ll be at the farm in upstate NY for the next few days, surrounded by out-laws but grateful to be in beautiful countryside, around well-loved farm animals, and in a fabulous kitchen with a fireplace.



So what am I grateful for this year? It spans centuries.

First, as always for Johannes Gutenberg and his moveable type. I can’t go a day (a day? An hour) without opening a book. I’m re-reading The House of Mirth (while amusing it’s not, it’s certainly compelling) and getting ready to read the bound galley of Pig Tales, new from Barry Estabrook, the author of Tomatoland.

pig tales


The most recent tech invention I’m thankful for is the digital camera. I’ve gotten more joy out of the one my sister gave me years ago for my birthday than any video game, DVD player, Wii, ATM machine, or smart phone could ever have provided.

I’m grateful for a dog who’s taught me to live in the moment. If she’s got a free minute or two, she’s going to take advantage of it.


I’m thankful for my elderly dad who has so generously removed any guilt I was feeling for going away this Thanksgiving. I know it won’t be easy, but he’s reassured me time and again he’d rather be at home watching football!

I’m grateful to Chuck for about a billion things.


Appropriate to a blog about food, I’ll give him this: he can sure sniff out a great recipe. We’ve made this twice and it only gets better. Thanks really go to Jessica Koslow, chef at Squirl in Los Angeles, who shared this with the Slow Food Fast column in the weekend Wall Street Journal.

Brown Butter Roasted Potato Hash

2 pounds small potatoes (such as baby whites or reds)

1/4 cup olive oil

Salt and fresh ground black pepper

4 large eggs

6 tablespoons butter

3 tablespoons lemon juice

4 scallions, thinly sliced

  1. Preheat oven to 450°. Bring a large pot, filled halfway with salted water to a boil over high heat. Once boiling, add potatoes and cook until almost tender, about 15 minutes. Strain potatoes, halve them and place on a baking sheet.
  2. Toss potatoes with olive oil and a generous sprinkle of salt and pepper, then spread them out in a single later. Place in oven and roast, flipping potatoes once halfway through, until browned and crisp, about 15 minutes.
  3. Meanwhile, fill a medium lidded pot of water with cold water. Add eggs to pot, place over high heat and bring to a full boil. Cover pot, remove from heat and let sit 12 minutes. Strain eggs. Once cool enough to handle, peel warm eggs and roughly chop. Set aside.
  4. Make brown butter: in a medium sauté pan, melt butter over medium heat and cook gently until it turns brown and aromatic, about 5 minute. (Monitor butter carefully to prevent it from blackening.)
  5. In a large bowl, toss roasted potatoes with brown butter, lemon juice, and scallions. Season with extra salt and pepper to taste. Scatter crumbled egg over potatoes and serve immediately.

This covers only an iota of what I feel grateful for: trusted women who are helping me find a new job, friends who keep up my spirits, family who make me laugh, neighbors who enrich my world, readers who like these blog posts. Thank you all, and have a wonderful Thanksgiving!

live turkeys



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It can be as sophisticated as Gabrielle Hamilton’s NYC restaurant and her new cookbook, both lauded by foodies everywhere.

54 East 1st Street, NYC

54 East 1st Street, NYC


Or it can be as humble as a Reduced-fat Cocoa Muffin.


Here’s the muffin recipe, but it’s up to you: sophisticated or simple. Why choose? There’s room in this life for both.

Reduced-fat Cocoa Muffins

Makes 6 muffins

nonstick cooking spray

1/2 cup pitted prunes

1/2 cup unbleached all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

3/8 cup sugar

1/2 teaspoon plus 1/8 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 large egg

1/2 teaspoon pure vanilla extract

3/4 cup nonfat buttermilk or lowfat plain yogurt

1. Preheat the oven to 375 degrees. Coat a muffin pan with cooking spray

2. Place the prunes in a small saucepan and cover them with water. Bring the water to a boil, remove the pan from the heat, and let stand for 5 minutes. Transfer the prunes to a food processor and puree until smooth, scraping down the sides of the bowl once or twice as necessary. Transfer the prune puree to a small bowl and let it cool to room temperature.

3. Combine the flour , cocoa powder, sugar, baking powder, baking soda, and salt in a medium mixing bowl.

4. Whisk together the eggs, vanilla, buttermilk or yogurt, and prune puree in a large mixing bowl. With a wooden spoon, stir in the flour mixture until all the ingredients are moistened.

5. Fill each muffin cup about 2/3 full. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.

These will keep in an airtight container at room temperature for up to 3 days.

(adapted from Mom’s Big Book of Baking Copyright (c) by Lauren Chattman 2001)

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