I love cookbooks. Like so many of you, I harbor hundreds of them, a trove of gems, each sparkling and shiny and waiting to be my next gleefully consumed novel. They sort of call out to me from my shelf, like a pretty vintage handbag that surprises me each time I dig it out from the back of my closet.

Some of my cookbooks are handed down from previous generations, thank goodness for a mother-in-law that saved everything. I have an original 1969 copy of Betty Crocker’s Cookbook held together with some grey electrical tape, and a 1971 print of Playboy’s Host and Bar Book which is kind of more than a little sexy, filled with quick cocktail recipes (quick = my favorite kind) and photos that would be considered quite hipster today.

So I love cookbooks. And I knew that when the Eat Boutique Local Markets finally got into full swing, cookbooks just had to be involved somehow. It just makes sense to have people who craft amazing food and people who create amazing books about food in the same space. I guess it felt right to you too, because you came, you bought and you left with signed books from some great local authors.

Thank you for that, really. The cookbook authors thank you too.

But what did come as a surprise was how the authors and publishers have embraced our little event. And now I’m invited to participate on a panel at next month’s Cookbook Conference. Believe me, I’m still rubbing my eyes in disbelief. I’ll be in the same room as Judith Jones, Melissa Clark, Barbara Fairchild, Dorie Greenspan, Amanda Hesser, Molly O’Neill, and so many others. Did I mention that I’m still rubbing my eyes?

I’ll be sure to share a conference recap and specifically how the “Working with Bloggers” panel unfolds. I’ll be in New York City next month, probably freaking out, so pass me a cocktail to ease my nerves and wish me luck!

By the way, Harvard Common Press is sponsoring three scholarships to the Future of the Cookbook case study on Thursday, which means a free ticket for a few lucky folks. Spread the word.

The lead photo was taken by Heidi Murphy/White Loft Style. The two wide open cookbooks were shot by Wendi Dunlap. The photos in the center montage were taken by Kristen Bonardi Rapp and shinzui.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local and comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Shelby’s assignment was tough: Make a glorious recipe from Judy Rosenberg’s new cookbook and share it with us. It’s a tough job but she did it well. And we’re offering a giveaway of this very book down below, so read further for details. Thanks! -Maggie

When you think of holiday baking, your mind likely veers towards pretty sugar cookies, cut into fun shapes and decorated with beautiful frosting or colored sugar. While these Christmas cookies are very nice to look at and I enjoy eating one or two during the holiday season… they just aren’t chocolate, now are they?

I confess, if I am going to eat something sweet, more often than not it must be chocolate. Happily for me, a new cookbook just arrived in my life, promising to contain some very chocolate-y recipes. As I flipped through The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book last week, I came across Judy Rosenberg’s brownie recipe, the one that truly put Rosie’s Bakery on the map here in Greater Boston, and I just knew I had to try it for myself.  I think I was really sold when I read that Judy had perfected this recipe once she realized that she didn’t want to “go through life without a really good brownie recipe.” Makes sense to me!

As the name of the book might indicate, these brownies do not cleverly contain whole grains or the addition of secret vegetables. They are filled with things like butter, chocolate, and sugar. They are also AMAZING.  Dense, fudge-like, and very, very chocolate-y, I understand why this brownie gets a great deal of attention. As a cook that often cuts out sugar or otherwise tries to figure out ways to lighten a recipe, it was a bit difficult for me at first to make the recipe as stated, but in the end, I appreciate the pure indulgence of this and the other recipes in the book. If you are baking delectable treats, why not just go for it? After all, sometimes the butter and the sugar are just worth it. This is one of those times.

What’s more, I really just loved this cookbook.  Reading about Judy Rosenberg’s adventures in baking during those early years in Boston and Cambridge made for a humorous and inspiring read, and the book is full of tips and advice for novice and experienced bakers. Her “common sense baking” approach aligns nicely with the way I like to be in the kitchen, and as Judy points out: “the worst that can happen is that you make a mistake—and one of the joys of baking is that the majority of our mistakes are edible.”

So what are you waiting for? Stock up on your butter, your chocolate, your butter and your cream. Get baking this holiday season!

Be charmed by Judy Rosenberg at the Eat Boutique Holiday Local Market on December 10 at Made in Fort Point, where she will be signing and selling her fantastic new cookbook, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. I think the cookbook—along with a batch of these ridiculously chocolate-y brownies, might just be the perfect Christmas gift.

***** This giveaway is now closed. *****

For those of you who want to get a jump start on baking, we’re giving away a copy of Judy’s book right now!

Just leave a comment below sharing the answer to this question: “What sweet treat do you bake up each December to usher in the holiday season?” Entries open through Wednesday, December 7, 11:59pm EST. We’ll randomly select one winner and personally ship the prize directly to you!

Want extra entries? Increase your odds of winning by leaving a separate comment for each bonus entry, in addition to the main comment entry.

1. Follow @eatboutique on Twitter and tweet the following:
   I love handmade food + just entered to win Judy Rosenberg’s new cookbook from @eatboutique! Enter here: http://tinyurl.com/7fbf2eg
2. Like Eat Boutique on Facebook. If you’re already a fan, just leave a comment here saying so!

Be sure you enter a valid email address, because if your name is drawn and we can’t get a hold of you within 48 hours, we will choose an alternate winner. Happy commenting and good luck!

Now onto the recipe…

Rosie’s Award-Winning Brownies

From The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg

Ingredients:

• Vegetable oil or butter for greasing the pan
• 6 ounces unsweetened chocolate
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• ½ cup all-purpose flour
• ½ cup chopped walnuts (optional)

Directions:

1. Place a rack in the center of the oven and preheat to 350˚F. Lighting grease an 8-inch square pan with vegetable oil or butter, or line the bottom with parchment butter.
2. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.
3. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric on medium speed, mix until blended, about 25 seconds. Scrap the bowl with a rubber spatula.
4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg is added and blend until velvety, about 15 seconds. Then scrape the bowl again.
5. Add the flour on low speed and mix for 20 seconds, stopping once to scrape the bowl. Finish by mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in the nuts, if using.
6. Spread the batter evenly in the prepared pan. Bake just until the center rises to the level of the sides and a tester comes out with moist crumbs, 30 to 35 minutes.
7. Let the brownies cool in the pan on a rack for 1 hour before cutting and serving them. And don’t forget the tall glass of milk.

All photos styled and photographed by Shelby Larsson.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Did you know we’re hosting our Holiday Local Market on December 10, 2011 in Boston? Meet, taste and shop for holiday gifts!

This time last year, some tough news hit my family.

I was in the midst of so many good things – finally feeling my way through my Paris gig and loving all things Paris, prepping for a wonderful Eat Boutique holiday gift box season, tasting treats from a variety of emerging food makers, planning our first Local Market and a huge Thanksgiving meal for 20 people. Life was on the upswing.

Until it was on the downswing.

Over the course of what felt like five minutes (though it was probably closer to 2-3 days), I had received some numbing news about my Mom and everything was put on hold. Everything.

She was glad to have me by her side during the long road back to good health, but she reminded me that for the very reason that her life, a life, can change in an instant, dreams cannot be put on hold. And if we continue to put our passions and creative outlets on hold for a better time, a stronger economy, a less stressful moment in life, we might miss out on the simple chance to just try something, anything, to just try it.

As soon as my Mom was on the mend, I got back to my it. I just tried things. With every new gift box or new recipe or new food that we sampled together, we both got stronger. We celebrated the little victories and the setbacks (because there are always setbacks), and thankfully, she continues to celebrate every moment.

I learned my lesson: I no longer save the Champagne for that special night; I make an ordinary night special with Champagne. Or any bubbles really, and more on that in a second.

This has been a week of little victories. Some are very personal and I hope to be able to share them soon; others are worth a blog post. I’m so excited to celebrate that we’ll be hosting the following cookbook authors at our Holiday Local Market on Saturday, December 10, 2011:

• Judy Rosenberg, the founder of Boston’s five Rosie’s Bakeries and author of many cookbooks, including her latest The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book
• Erin Byers Murray, the author of Shucked: Life on a New England Oyster Farm
• Béatrice Peltre, food writer, stylist and photographer of the blog La Tartine Gourmand and her new book La Tartine Gourmande: Recipes for an Inspired Life

We have a lot of wonderful tricks up our sleeves for this event. The list of food makers is fantastic – fantastic! – and there may be another prominent cookbook author or two added to the list very soon – keep your eyes glued to this site for that information. We may also venture beyond food at this event to include some lovely food-oriented vendors, so we’ll share that soon too.

I also wanted to share this gorgeous cocktail. Since I celebrate everything now, I toasted all the good things in life with it this week. I created this drink earlier this Fall, just in time for Heidi to photograph it. It’s a mixture of my homemade Honey and Saffron liquor (adapted from cookbook author and now my friend Jane Lawson’s recipe), the very delicious Morris Kitchen Ginger Syrup and Champagne. I rim the glass with a flavored sugar and set off the warm notes in the liquor with a piece of thyme from my back yard.

Happy ordinary Thursday to you! I hope you are able to celebrate something, anything, that’s special to you.

Honey, Saffron and Ginger Champagne Cocktail

Ingredients:

• 1 ounce of Honey and Saffron Liquor
• 1 tablespoon of Morris Kitchen Ginger Syrup (or more if you like a lot of ginger)
• Champagne, chilled
• Flavored sugar (I used this Bourbon Smoked Sugar)
• A spring of thyme

Directions:

1. Dip the top edge of an upright Champagne glass in a bit of water. Whip off any big drops by shaking your wrist while holding the glass. Dip the top edge of that glass into the sugar.
2. To the glass, add the liquor and the syrup. Fill the glass with Champagne. Garnish with the thyme.
3. Drink. Make again and drink again!
4. Note: You could leave out the ginger syrup and still have a stellar cocktail. I consider the Honey and Saffron Liquor mixed with Champagne my cook’s treat before dinner party guests arrive.

All photos styled by Maggie Battista and Heidi Murphy, and photographed by Heidi Murphy/White Loft Style.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Let it be known: We are big fans of the state of Vermont here at Eat Boutique. It’s not that much of a stretch, of course — many of us are New Englanders, or New Englanders at heart, and we love the entire region. But there is just something about Vermont and I was ecstatic when I recently came across a cookbook by the name of Dishing Up Vermont. Vermont recipes, made with Vermont-centered ingredients, offered up by Vermont chefs, farmers and food makers. I was smitten at my first flip-through.

While Dishing Up Vermont doesn’t bill itself as a cookbook that specializes in fall foods, it certainly has me heading straight to the farmers’ markets and into my kitchen to cook up quintessential New England savory dishes and sweet treats.  It may be that Vermont — and the region as a whole —really comes alive in autumn.

As it turns out, October might just be the prettiest month of all in New England. I mean, people travel here to SEE LEAVES. Yes, they are lovely, colorful leaves, but still, that’s saying something.  I heard the other day that this year’s colors might be delayed because of the odd weather we’ve had this summer and fall. I’ve also read that we won’t be getting the best of the foliage this year, and that instead of vibrant golds and bright oranges, we might see more burnt red and ochre. This Boston Globe article suggests that while people are still traveling to Vermont, they are paying more attention to damage caused by Tropical Storm Irene than the leaves. Sure enough, it’s been a rough few months for our neighbors up north. It has been heartwarming to see the food community gather close and support one another during these tough times, as we witnessed with our friends at Fat Toad Farm while they raised funds for their fellow farmers at Evening Song Farm. It has been incredible to see an entire state — and in many cases the entire region — rally around this cause.

So here’s what I have to say all of you: Visit Vermont. Eat their incredible food. Support the farmers and food makers who already work so very hard year-round, only to have been devastated by the big storm this summer. Be inspired and share what you have with your friends, loved ones and neighbors.

In that light, I wanted to share a great recipe with all of you today from Dishing Up Vermont. This soup felt familiar, but like much of the recipes in this cookbook, there was a nice kick and a few new ideas that inspired me (loved the bright taste of orange juice here).  It makes me happy to think that this healthy, warming soup will see me through the fall and much of winter. With my next batch, I plan to invite my family and friends over to enjoy it with me.

Curried Carrot and Sweet Potato Soup

From Dishing Up Vermont by Tracey Medieros

Ingredients:

• 2 tablespoons olive oil
• 3-4 carrots, peeled, ends removed, and cut into small pieces
• 2 large sweet potatoes, peeled and cut into 1-inch pieces
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and minced
• 2 tablespoons sweet curry powder (such as Penzey’s brand)
• 1 ½ cups vegetable broth or water, or as needed
• ¼ cup orange juice
• Salt and freshly ground black pepper
• Chives

Directions:

1. Heat oil in a large stockpot over medium heat Add the carrots, the sweet potatoes, onion and garlic. Saute until vegetables are tender and onions are translucent, about 10 minutes. Stir in the curry powder and continue to cook for 1 minute.
2. Add the vegetable broth to cover the vegetables and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are fork tender, approximately 15 minutes.
3. Remove from heat and puree the mixture with a handheld blender, or transfer mixture to a blender or food processor in batches, and puree until texture is smooth. If the mixture is too thick, add more broth or water.
4. Transfer puree back to stockpot (if necessary), and slow whisk in orange juice. Heat through, and adjust seasonings with salt and pepper to taste. Garnish with chives, crème fraiche, or homemade croutons.

Notes:

• My soup was much thicker the next day, so I added water as I reheated it.
• I don’t often keep orange juice in the house, so I used the juice of a whole orange, which worked wonderfully.
• If you don’t have an immersion blender—I can’t recommend them enough. It’s my favorite kitchen tool!
• I loved adding my own homemade croutons to this comforting soup, recipes below.

Homemade Croutons

This is a great thing to do with stale bread heels that you don’t eat in time. I often collect those bits and pieces in a bag in the freezer and make them into croutons or bread crumbs as needed. This time, I had almost an entire loaf that wasn’t going to be eaten in time— I made huge batch of croutons to have on hand for fall salads and soups. These croutons, stored in a tightly sealed container, will stay fresh for up to a month.

Ingredients:

• 1 loaf of bread (I like using a hearty, seeded multigrain), cut into small ½ inch by ½ inch cubes
• 3 tablespoons of olive oil
• Salt and freshly ground black pepper
• For variety: add herbs, parmesan cheese, red pepper flakes

Directions:

1. Pre-heat the oven to 400˚.
2. Cube bread and add to a large bowl. Add olive oil, salt and pepper, and toss well.
3. Spread the bread cubes in a thin layer on a baking sheet. Bake for about 12-15 minutes, until croutons are golden brown.

Shelby shares the love for Joanne Chang, who will be signing her cookbook on Saturday, September 24 from 1-1:45pm, at our first ever Local Market in Boston. We’re delighted that Daily Candy just included the event in their Weekend Guide. We hope you can come! -Maggie

While I have been accused of being obsessive about different meals, restaurants, and chefs before, I can safely say that I’m not alone with my love for Boston’s Joanne Chang. She is a culinary star in our fair city and has now begun to earn the national recognition that she so deserves. I don’t often let myself splurge on bakery treats, but I never seem to mind when I visit Flour Bakery and I knew I would be one of the first in line to get my hands on her new cookbook.  So there I was, buying Flour: Spectacular Recipes from Boston’s Flour Bakery + Café the first day it was available at Flour’s Fort Point outpost.

Flipping through the beautiful book last Fall, I had about 30 recipes flagged and made good use of her cookbook straight away. I started with the Roasted Pear and Cranberry Crostada, to the delight of those who also enjoyed eating the dessert. Though a bit complicated, it came together beautifully and taught me a lot about baking.  That may be the best thing about this cookbook: you can learn a hell of a lot from a great baker in very simple and straightforward ways. And, of course, the recipes for some of Flour’s most famous treats — banana bread, sticky buns, cornmeal lime cookies, decadent chocolate cupcakes — don’t hurt either.

As the fall progressed, so did my love for this cookbook (and the Flour Bakeries). I made the big decision to invite Flour Bakery to be involved in my November 2010 wedding. I had searched high and low for a great wedding favor, one that meant something to us as a couple but that would be a nice little (delicious) thank you to our guests, many of whom traveled to Boston to celebrate with us. Finally, I realized that for us, that meant Flour.  The next day, I called up the bakery and ordered 160 of Flour’s homemade Oreo cookies. It was the right choice. I still have friends and family asking me about our tasty favors, and I know because of this, I have given myself the gift of a Flour Oreos for endless anniversaries to come. I can’t wait to make my own version from the cookbook this fall!

For all the reasons listed above, Joanne Chang’s cookbook is still a hot commodity in this town and beyond. Those of you who live in the greater Boston area are already lucky to be close enough to have a Flour habit, but also because you can attend this Saturday’s Eat Boutique Local Market, where Joanne will be signing and selling her wonderful cookbook from 1-1:45pm. So get there early and get yourself a copy of this fantastic baking resource.  As it turns out, Joanne isn’t just an amazing baker, restaurateur and cookbook author; she is also totally charming and sweet. Warning: you will become obsessed too.

Roasted Pear and Cranberry Crostada

By Joanne Chang, from the Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe (For more details and suggestions on the timing and staging of this crostada, see my original post on Lady Gouda.)

Ingredients

• 9 Bosc Pears, peeled, halved and cored
• 1 inch knob of ginger, thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, cut up into 4 pieces
• Pate Brisee (recipe below)
• Frangipane (recipe below)
• 1 cup fresh or frozen cranberries
• 1 egg, lightly beaten
• 2 tablespoons sanding sugar

Directions

1. Position a rack in the center of the oven, and heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a 9-by-13-inch baking pan, toss together the pears, ginger, granulated sugar, and butter. Roast, stirring occasionally, for 1 to 1 1/2 hours, or until the pears are soften when pieces with a knife tip and golden. Let cool completely. (The pears can be roasted up to 5 days in advance and stored in an airtight container in the refrigerator.)
3. Remove the dough from the refrigerator. On a well-flour work surface, roll out the dough into a circle about 12 inches in diameter and 1/4 inch thick. Place the dough circle on the prepared baking sheet (I used a pizza pan here, since the round shape seemed like it would make a good fit).
4. Using the back of a spoon or a small rubber spatula, spread the frangipane in the middle of the dough round in a circle about 9 inches in diameter, leaving a 3 inch border uncovered.
5. Place about 8 pear halves, cut side down, in a circle in a single layer on top of the frangipane, lining the up with the edge of the frangipane and with the stem ends pointing towards the middle. Place 1 or 2 pear halves in the center to cover the frangipane circle completely. Sprinkle 3/4 cup of the cranberries evenly on top of the pears. Top the first layer of pears with a second layer of pears, using about 7 halves and reserving 1 pear half, arranging them in a smaller concentric circle. Sprinkle the remaining 1/4 cup of cranberries evenly on top of the second layer of pears.
6. Place the reserved pear half on a cutting board. Using a paring knife, and starting at the squat bottom end, cut four or five lengthwise slices, stopping just short of the stem end. Fan the slices, and place the pear half in the center of second layer of pear halves. Starting at one side of the crostada, fold the 3-inch border of dough up and over the fruit, forming six to eight loose pleats around the perimeter and pressing the pleats firmly together onto the fruit. The center of the crostada will remain exposed in a 3- to 4- inch circle, showing off the fanned pear. Refrigerate the assembled crostada for at least 1 hour before baking. (At this point, the crostada can be covered with plastic wrap and stored in the refrigerator for up to 1 day before baking.)
7. Position a rack in the center of the oven, and heat the oven to 350 degrees F.
8. Brush the pleated pastry with the beaten egg, then sprinkle evenly with the sanding sugar. Bake for about 1 hours and 20 minutes, or until the pleats are golden brown. Make sure all of the folds are evenly browned, so there are no chewy underbaked bits of dough in the finished crostada. Let cool on the pan on a wire rack for at least 2 hours. Serve warm or at room temperature. The crostada can be stored in an airtight container at room temperature for up to 2 days.

Pate Brisee II

Makes about 10 oz dough, enough for one 9 inch single crust pie or a 10 inch crostada

Ingredients

• 1 cup unbleached all purpose flour
• 2 teaspoons flour
• 1/2 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon (1 stick butter plus 1 tablespoon) cold unsalted butter, cut into 8 pieces
• 1 egg yolk
• 2 tablespoons cold milk

Directions

1. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt. Scatter the butter over the top and mix on low speed for about 45 seconds or until the flour is no longer bright white and holds together when you clump it and pecan-size lumps of butter are visible throughout.
2. In a small bowl, whisk together the egg yolk and milk until blended. Add to the flour-butter mixture all at once. Mix on low speed for about 30 seconds, or until the dough barely comes together. It will look really shaggy and more like a mess than a dough.
3. Dump the dough out onto an unfloured work surface and gather it into a tight mound. Using your palm and starting on one starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour we call this “going down the mountain”), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter. (This was hard for me, I added a tiny bit more milk, which helped things move along here…)
4. Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a dish about 1 inch thick. Refrigerate for at least four hours before using. The dough will keep in the refrigerator for up to four days or in the freezer for up to one month.

Frangipane (Almond Cream)

Yield: Makes about 1 cup

Ingredients

• 1/3 cup blanched whole almonds, or 1/2 cup almond flour
• 1/4 cup unsalted butter (1/2 stick), at room temperature
• 1/4 cup sugar
• 1 egg
• 2 teaspoons unbleached all purpose flour
• 1/8 teaspoon vanilla extract
• pinch of kosher salt

Directions

1. If using whole almonds, grind them in a good processor as finely as possibly without turning them into a paste. Set aside. (I couldn’t find whole blanched almonds at the store so I crossed my fingers and used slivered almonds here- worked like a dream. Also just used my mini-cuisinart, which produced a perfect grind.)
2. Using a stand mixer fitted with the paddle attachment (or a hand held mixer as I did- you can also use a wooden spoon), cream together the butter and sugar on medium speed for 1 to 2 minutes, or until light. Add the ground almonds or almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the bottom and the sides of the bowl.
3. On low speed, beat in the egg. Add the all-purpose flour, vanilla and salt and mix until combined.  You should have about one cup. Use immediately, or store in an airtight container in the refrigerator for up to one week, then let site for a few hours at room temperature before using. Or, freeze in an airtight container for up to three weeks, then thaw it in the refrigerator before freezing.

All photos by Shelby Larsson, except for the lead photo of the Oreos (taken by Candice Cruz Dintino).

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send food that hugs you back today.

Did you know we’re hosting our first Local Market on September 24, 2011 in Boston?

This giveaway has been closed. A winner will be announced shortly!

You choose: Twitter or Paris? I can’t decide.

I’ve met the most supportive, inspiring people in both spots and, frankly, I’d have a hard time choosing which has introduced me to more folks: the coolest communication method since email or the most beautiful city in the world.

Either way, I’m grateful because both places have totally hooked me up.

Case in point: Yvette Van Boven. Yvette’s an illustrator, food stylist, restaurateur and recipe writer based in both Paris and Amsterdam. We somehow found each other, perhaps because we’re both tied to Paris, food, and more specifically, to the handmade/homemade food movement.

Yvette’s quite the champion of making anything from scratch, and is a total delight, especially when I can understand her Twitter feed (she tweets in Dutch and English).  She cooks like I do, finding a way to make a recipe her own so it works in her life, in her kitchen. And, gosh, I’ve already made her Ginger Coffee (page 27) and the Oeuf Cocotte (page 36) for a brunch – both gathered rave reviews!

Thankfully, no jam, cordial, terrine or baked good is too impossible to tackle in her new cookbook “Home Made: The Ultimate DIY Cookbook, Featuring Over 200 From-Scratch Recipes”, which was just released in English this month. (Did I forget to mention that this book won Dutch Cookbook of the Year?!)

So after what feels like several years chatting on Twitter about Paris, food, cordials, wine and more, Yvette’s putting herself through one of my Eat Boutique interviews, all for a glorious payoff to one lucky winner at the end of the post. I wish she could attend our Local Market this Saturday – but, alas, Amsterdam is so far away. I hope this short interview and giveaway are the next best thing!

You grew up in Ireland.  (I’m told I may love it more than Paris!) What about the country infused the desire to make food from scratch?

Yes, we grew up in Ireland in the 70′s. There wasn’t much to buy in the shops at that time so my mum (as well as the others in our neighborhood) made a lot from scratch. I remember quite well, me making notes of everything those grown-ups did and copying that with my sister. We used to cook and bake a lot, my sister and I. We made cheese from buttermilk; we made ice-pops from lemonade and things like that. I’ve never forgotten these ‘skills’ and we still use them, in a different, more grown up kind of way, in our kitchen.

What inspires your cooking and how many times do you make a recipe in order to perfect it?

I often get my inspiration from traditional recipes. I like the way things are made in the first place and once I’ve got the hang of it, I like to change things around, to make it more “my style.” So I cook or try things first in our restaurant, on a photo shoot or at home. It always depends on how it goes. I’ve always tried it several times before I definitely jot it down for good. By the way, after I’ve put a recipe into the book, it often changes again. Sometimes we use a recipe from the book for the restaurant and then change it completely because we get new ideas all the time. A recipe is never finished.

Your pantry is probably full. What do you always have in there, homemade or sourced?

Oh yes, although I try to give away a much as possible or bring it to the restaurant, because you can’t finish everything by yourself. We always have tons of mustard – home made and ready bought. It’s one of my favorite condiments. We try different flavors and textures. We have a lot of home made liqueurs, there’s always something macerating in the corner of the pantry, and chutney… mmmm… lots of chutney. That’s always good with anything, even on a baguette with ham or cheese. Brilliant.

I tend to preserve on vacation. Do you? What was the best thing you preserved while on vacation?

I have to admit it: I do the same. When we are in the south of France, I love to pick wild blackberries and make jam. I even made pictures of doing it and I put it in my book Home Made, have a look! (It’s on page 12 and 13.)

For those of us who want to style our food as pretty as yours for our family or our blogs, what’s your best food styling tip?

Well, always keep some of the ingredients you use for the dish behind. After you’ve plated it nicely, top the dish off with some loose ingredients, this way you instantly see what the dish is about and it almost always looks stunning.

It’s turned quite chilly in New England. What should we make from your book to make our home feel like Fall instantly?

I’m really fond of smoked beetroot, so the recipe for Mille-Feulle of Smoked and Raw Beet and Comté (my favorite cheese) with Watercress and Nut Dressing (page 243) would be a terrific thing to make. There’s also the Ham Pie (page 187) with a crust that always works out well, or the Creamy Sunchoke Soup with Fried Parsnip and Mushrooms (page 146) could be really delish too!

Have you been to New England or Boston? If so, did you have a favorite meal here?

Yes, we have been there a couple of years ago. I remember having the best lobster I ever had; man, even the lobsters are huge in the USA. We are also completely in love with the Blue Point oysters and we had the most wonderful dinner in Boston in an Italian restaurant in Boston’s North End. I can’t remember the name of the restaurant but I do remember that you had to go through the kitchen to go to the bathroom. The kitchen was tiny, so the cooks staying so polite with the guests popping in and out all the time impressed me.

What’s your favorite place on the planet? Does it evoke any food memories?

That is a difficult one because every place has its charms. One of the nicest restaurants I’ve ever been to is Le Chateaubriand in Paris. I’ve been there many many times but they always surprise me. I love the way they serve simple ingredients in such surprising and awkward combinations. The food always looks elegant, it’s always well made and I really like the fact that it’s not a posh restaurant, where you have to sit straight up and whisper.

But I also really liked the food stalls at the Brooklyn Flea on Sunday too. (I missed the Smorgasburg on Saturday; I’ve heard that is even more impressive.) But I loved all the stalls selling well prepared home made food: smoked brisket (the best I ever had) on sourdough, home made sodas like the grapefruit & jalapeno one (wow!) and a stall selling only lobster & mayonnaise sandwiches. We couldn’t stop eating; we tried everything, I think. It was one of the nicest places I’ve ever been.

Thanks so much, Yvette! Thanks, as well, for sharing some of your illustrations (illustrations posted below), as well as a copy of your book for one lucky Eat Boutique reader!

Win Yvette’s New Cookbook:

This giveaway has been closed. A winner will be announced shortly!

One of you can win Yvette’s new cookbook “Home Made: The Ultimate DIY Cookbook, Featuring Over 200 From-Scratch Recipes” by simply leaving a comment below starting today with the answer to this question:

What homemade treat would you most like to see in an upcoming Eat Boutique gift box?

Entries open through Wednesday, September 28, 11:59pm EST. I’ll randomly select one (1) winner and I will personally ship the prize directly to you during the first week of October!

Want Extra Entries? Increase your odds of winning by leaving a separate comment for each bonus entry, in addition to the main entry comment.

1. Follow @eatboutique on Twitter and tweet the following:
   I just entered to win “Home Made” by @yvettevanboven from @eatboutique! Enter here: http://www.eatboutique.com/?p=5315
2. Like Eat Boutique on Facebook. If you’re already a fan, just leave a comment here saying so!

Be sure you enter a valid email address, because if your name is drawn and I can’t get a hold of you within 48 hours, I will choose an alternate winner. Happy commenting and good luck!

Further Notes:

• Disclaimer: I received a free review copy of this book, as well as one to giveaway. However, my opinions about Yvette and her cookbook are, indeed, my own.
• The lovely illustration of Yvette’s Bubbly Punch was originally developed for and published in GRAZIA.IT.
• The lead illustration of the Gooseberry and Orange Jam is from a recipe in Yvette’s book.
• All photos were taken by Maggie Battista.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send food that hugs you back today.

Did you know we’re hosting our first Local Market on September 24, 2011 in Boston?

When we heard about Amy Traverso’s new apple-obsessed cookbook, Shelby and I were eager to give it a test drive. As Senior Lifestyle Editor at Yankee magazine, Amy knows New England and, lucky for all of us, she knows apples too. Amy will be signing her new book this Saturday, September 24 at our Local Market in Boston. She’ll be there from 2-3pm, so please stop by! -Maggie

You know you have found a treasure of a cookbook when you just can’t decide which recipe you want to make first. As I made my way through the The Apple Lover’s Cookbook, by Amy Traverso, I found myself dog-earing nearly every other page. There was the Acorn Square Stuffed with Kasha and Apples; a Pork and Apple Pie with Chedder-Sage Crust; Cider Braised Pork Chops with Mustard Pan Sauce; a lovely looking Swedish Apple Pie and an Apple Gingerbread Upside-Down Cake that’s description alone made my mouth water.

This chilly air this past weekend led to long walks outside and nights spent snug indoors. The brisk air left me wanting something equally cozy and warm, so as I turned through Amy’s cookbook today, I landed on this Squash and Apple Gratin. To say that this recipe has made my house smell like heaven is an understatement. The scent of onions and apples caramelizing in butter and rosemary is something that I think should be made into one of those scented candles. The addition of a nutty Gruyere and a splash of cream brings a nice richness to the dish, which is deliciously paired with the garlicky, crunchy breadcrumbs on top.

I served it with a roasted chicken and a pretty green salad with dried cranberries and goat cheese, but, as Amy suggests, this dish really could stand alone as a vegetarian main course. I could also see it as a nice Thanksgiving side dish, full of savory flavors and hearty ingredients.

One of the best things about this cookbook, however, is not the recipes at all. It’s the comprehensive history and guide to apples around New England and much of the rest of the country.  It’s a rare cookbook that makes you want to both curl up and read and also take it along with you to the farmers’ market. I did just that the other day, using The Apple Lover’s Cookbook to help me buy new (to me) apple varieties to use in sweet and savory dishes.

I may have had trouble deciding what to make first from this cookbook, but luckily for all of us, we are just in the early stages of fall.  There is plenty of time this season to cook and bake our ways through the The Apple Lover’s Cookbook, something that I fully intend to do.

Squash and Apple Gratin

Ingredients:

• 2 tablespoons heavy cream
• 3 tablespoons chicken or vegetable broth
• 1 medium butternut squash (1 ½ lbs or 680 g), peeled, seeded and cut into 1/4 –inch-wide crescents and half-moons
• 4 ounces Gruyere cheese, grated
• 1 ¼ teaspoons kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 4 tablespoons salted butter, divided
• 1 medium yellow onion, diced
• 2 teaspoons minced fresh rosemary
• 2 medium firm-sweet apples (I used gingergold and honeycrisp), peeled, cored, and cut into ½ inch wedges
• 1 ½ ounces (46 g) crusty white bread, such as Pullman style or Italian, torn into small pieces
• 1 garlic clove, minced
• ½ teaspoon freshly ground nutmeg

Directions:

1. Preheat the oven to 350˚F and set an over rack to the middle position. In a small bowl, whisk together the cream and the broth. In a large bowl, toss the squash with the cheese, cream mixture, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour into a gratin or baking dish, cover with foil, and bake until the squash is tender, 35 to 45 minutes, turning the dish and removing the foil halfway through. Remove from the oven and set aside. Leave the oven on.
2. Meanwhile, melt 3 tablespoons of the butter in a skillet over medium-high heat, add the onion, and cook until it begins to brown, 8 to 10 minutes, stirring occasionally. Add the rosemary, the reaming ¼ teaspoon salt and ¼ teaspoon pepper and cook until fragrant, about 1 minute. Add the apples, and cook until they are tender and beginning to caramelize, 8 to 10 minutes. Spread evenly over the squash. Turn the broiler to high.
3. In a food processor, pulse the bread with the remaining 1 tablespoon butter, the garlic, and nutmeg to create course breadcrumbs. Sprinkle over the squash and apples. Broil, uncovered, until the topping is golden brown, 5-7 minutes. Let rest for at least 20 minutes before serving.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send food that hugs you back today.

Did you know we’re hosting our first Local Market on September 24, 2011 in Boston?

I am going to let you in on five little secrets.

First, (secret #1) it’s tough to put these words out there but I have totally over-extended myself. Sometimes, I feel like I have 10 different jobs.

Eat Boutique is my passion, my heart, really. But it certainly battles for my free time, up against taking care of my house and family, getting my garden to grow (seedlings below), making sure I take a walk now and again, supporting my friends and my other big priority, seeing the world.

I traveled all last year, living in Paris for four months. If you don’t know, (secret #2) I’m actually a member of the Haven in Paris team and write for Hip Paris too. I’m one of the lucky ones; I love my gig. I talk to other passionate travelers all day, and help them live the Paris dream. We’re actually looking for a bit of help over there: maybe you’d like to join our team?

(Brief pause for a Paris photo interlude…)

Still, between all of these projects and commitments, the holidays regrettably take a back seat. I’m often whipping up menus and designing a day of festivities at the very last moment. It always works out in a fairly imperfect way, which is all right by me, I suppose. I’ve never heard a complaint.

But about two weeks ago, I decided to host an Easter lunch. Knowing I’d be in the midst of sending these pretty Spring gift boxes to your family and friends, I decided to continue to over-extend myself and host a little party for my out-of-town family. I’m nuts. But really, it’s worth it.

You see, (secret #3) my Mom’s been sick for a while and is finally on the mend. She demanded a bit of Champagne to celebrate her recovery and, as Easter is all about new beginnings, I agreed it was a very perfect time to drink 10 bottles of the good stuff in her honor.

For this Sunday lunch, I forced myself to do a little planning. (Who wants to waste 10 bottles of Champagne on bad food?)

Thank goodness this planning coincided with a flurry of new cookbooks. I’m in love with each new one that comes in the mail, but am, as ever, most in love with the latest gorgeousness that is the Canal House Cookbook.

My dear friends (in my head anyway), Melissa and Christopher, have produced an inspiring tome that makes me want to spend all day in the kitchen with them. While (secret #4) I am a fellow Jersey girl, I haven’t received any invitations in the mail yet. (Though I did get a card with their pretty signatures… What? Everyone gets those? Sigh…)

I’m not counting any chickens, but have still planned an Easter meal (secret #5) completely inspired by the spring batch of Canal House recipes. With a little preparation and few of my own adjustments thrown in to keep it real, I’m certain these very easy recipes will make my event effortless. So in lieu of detailed recipes, I’m sharing my menu for the day. And, thanks to my fellow Jersey ladies, I can go on living under the guise that I’ve got it all together.

It’ll just be our little secret.

I’m raising a glass of bubbly to you all for continuing to read this site (thank you!), and hoping my family doesn’t. And now… onto the best part: the food!

Easter Lunch 2011

Starters

Boiled Local Eggs, Halved
Topped with Maine shrimp and a pesto of local greens

Handmade Local Fish Cakes (p. 76)
With a lemon-egg yolk sauce (p. 40)

Asparagus Tart
Puff pastry baked with asparagus, salt, olive oil and not much else

Main Course

Fresh Escarole Salad (p. 49)
With preserved lemon and black pepper

Easter Ham (p. 104)
With apple cider, brown sugar, mustard and bread crumbs

Green Lentils (p. 67)
With roasted beets and chopped fresh herbs

Dessert

Meringues (p. 105)
With rhubarb roasted in red wine and whip cream

Looking for the perfect gift for Easter or Mother’s Day? Eat Boutique offers a gift box filled with handmade sweet and savory treats. Send food that hugs you back today.

I believe we’ve gone a little overboard in the Meyer lemon category as of late. Perhaps it hasn’t phased you, but it certainly has me. Still, I can’t get enough of these darling little suckers, sweet and tart at the same time, kind of like the best people I know. And I just keep ordering them by the pound(s) from the Lemon Ladies, a small producer in California.

As I mentioned previously, I’m a lazy jam maker. I throw fruit into a pot with plenty of sugar and lemon and hope for the best, and usually get plenty of passable results, sometimes worth of topping a pretty panna cotta dessert, sometimes only worthy of a smear on a piece of toast. Either way, I prefer to take my chances and not worry too much about the intricacies of the esteemed jam making process.

There are, however, a few special recipes that cause me pause, making me rethink my messy ways. And when I got my paws on Rachel Saunders’ The Blue Chair Jam Cookbook finally, I totally fell into a bit of awe. First, she’s absolutely beautiful, like a little pixie in the kitchen whipping up a bit of magic.

And her jam recipes aren’t half bad either. They really sound delightful, packed with familiar and foreign fruit, herbs, flowers, spices and, my favorite, the occasional dose of liquor. While Rachel isn’t a big fan of plain Meyer lemon marmalade (it seems “somewhat one-dimensional” to her), I sparked it up with what I know best and splashed in some booze. The Elderflower liquor kicks the pants off any one-dimensionality and, from what I’ve heard, put a smile on my friend’s faces too.

I’ve combined a few of Rachel’s recipes into what I felt was best for this jam. Sure, it was a lot of work and hasn’t made me give up my lazy ways, but the results were delicious and something of which I’m far more proud. I also did a bunch of other cool things with my Meyer lemons, which you can see previewed in some of the above photos, and promise to tell you all about that soon.

Meyer Lemon Marmalade with Elderflower Liquor

Adapted from Rachel Saunders’ The Blue Chair Jam Cookbook

Ingredients

• 3 pounds 10 ounces seeded Meyer lemons, halved crosswise, each half cut lengthwise into quarters and sliced thinly crosswise
• 2.5 pounds white cane sugar
• 3 ounces strained freshly squeezed lemon juice (not Meyer lemon, but standard lemons)
• 3 ounces elderflower liquor

Day 1 Instructions

Place the lemon slices in a wide stainless-steel kettle and cover with 1 inch cold water. Cover tightly with plastic wrap and let rest overnight at room temperature. (Don’t skip this step as it helps to develop the fruit’s natural pectin.)

Day 2 Instructions

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later. Remove the plastic wrap from the lemons and bring them to a boil over high heat, then decrease the heat to medium and cook at a lively simmer, uncovered, for 20 to 30 minutes, or until the fruit is tender.

When the lemon slices have finished cooking, place them with their liquid into a larger mixing bowl with the sugar and fresh lemon juice. Stir well to combine, taste, and slowly add a little more lemon juice if necessary. You should be able to taste the lemon juice, but it should not be overpowering. Keep adding lemon juice only until you are just able to detect its tartness. Transfer the mixture to an 11- or 12-quarter copper preserving plan or a wide nonreactive pan (which is what I chose).

Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 35 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin foaming. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when its color darkens slightly and its bubbles become very small.

To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look shiny, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed. (It took me 3 spoons to get it just right.)

When the marmalade is ready, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam. Stir in 1-2 ounces of the elderflower liquor. Taste carefully and add a little more liquor if necessary; the flavor should be present but subtle. (I added in a full 3 ounces of liquor.) Pour the jam into sterilized jars and process according to your manufacturer’s instructions or as Rachel Saunder’s suggests, using an oven method. More on the oven method here (under “Great Tip”).