Time to make the doughnuts...

My son recently caught a glimpse of a box of Dunkin Donuts, and his eyes were drawn to the chocolate cake doughnut.  Not the frosted, not the glazed and not the ones with sprinkles (which surprised me) but as most of you know I do not give my son gluten or sugar (or or or...) SO there was my challenge.  Create a chocolate cake-like doughnut using only approved ingredients for our household.  I went to the store and bought a doughnut pan which was almost as exciting to my son as the doughnuts themselves.  I found this recipe and made a few changes.  No ginger, lemon peel or orange flower water.  Instead I added raw cacao powder (about 2 tsp, add more if you actually want them to taste like chocolate) and I added a splash of vanilla extract.  Instead of honey, I used real maple syrup.  They were delicious, although not very chocolate-y, my son didn't notice.  For the second batch I decided to make cinnamon doughnuts (which I liked much better.)  I used no cacao powder this time, still the maple syrup instead of honey and I added 2 full tsp of cinnamon and 1/2 tsp of vanilla.  I enjoyed mine drizzled with a little maple syrup but they didn't even need it.  Not only do they taste delicious but they make a healthy breakfast, snack or anytime treat.  Happy baking!

Potatoes, potatoes and more (you guessed it) POTATOES!

So our wonderful farm share over at Singing Frog Farm has loaded us up with potatoes galore.  After a quick trip out of town I came home to see the potaotes were still there, in the pantry, no eyes, but waiting for creativity and consumption.  For my first trick I used an old standby recipe of mine...see here...this time using lamb, vermouth and chicken stock since there was no red wine in the house (crazy, I know!) and sans the celery since we had none.  Tomorrow night I plan to make a giant batch of German potato salad (recipe suggestions welcome, so far I found this one.)  It's a favorite of my brother whom I will be visiting this week so I plan to make plenty to share.  If that won't take care of the bushel load, I will probably just give the rest away or trade them for eggs (anyone?)
We generally don't eat too many potatoes (or many starches for that matter) but we always love to use everything our CSA provides, plus they are delicious...and certainly a whole food.  If you are diabetic, pre-diabetic or trying to lose weight- simply limit your consumption of white potatoes/starches in general.  A good guideline is to limit yourself to one serving or less per day, and make that serving what fits into the palm of your hand (cup your hand, there...that's your serving, no piling too high!)  Also, remember to have your potatoes with plenty of good fat and some protein too.  Happy end-of-summer eating!  As sad as I will be saying goodbye to hot and sunny, long Summer days (and perfect tomatoes) I look forward to my most favorite season for cooking- the Fall.

flank steak with slow, easy (and always worth it) brussel sprouts

you will need...
1-2lb flank steak (grass-fed if available)
lard (from pastured pigs, available at local farms/farm markets...not the grocery store kind)

2 lbs brussel sprouts, washed, ends cut off and halved
2 portabella mushroom caps, chopped into 1" pieces (you could also used pre-sliced or baby bellas)
1 medium onion (I prefer Vidalia), thinly sliced
4-5 pieces of prosciutto, chopped into 1" pieces
6 T of grass-fed unsalted butter, divided into 4 pieces (we use Trickling Springs or Kerry Gold which is widely available)
2 garlic cloves, minced
1/2 c. pine nuts, toasted
1 garlic clove, minced
1 c. red wine (a light red wine such as a Pinot Noir is best)
a nice chunk of parmesan for serving
course sea salt for garnish

salt and pepper the steak
pre-heat oven to 350 degrees
heat 1-2 T of butter in a large frying pan, caramelize the onion (add a pinch of salt or a grind or two)
melt 2 T of butter in a dutch oven or other large oven proof pot
add chopped brussel sprouts and caramelized onion to pot and stir
place pot in oven
melt 1 T butter in the same pan that you used for the onions, add garlic, heat until fragrant (1-2 min)
add mushrooms and a pinch of salt (or two) and sauté until softened (about 7 minutes)
add garlic/mushroom mixture to brussel sprouts and return to oven until brussel sprouts are just about fork tender (approx. 15-20 minutes)
mix in chopped prosciutto and return to oven for 5 more minutes.
meanwhile, heat 1 T butter in pan, add garlic and sauté for 1-2 minutes
add wine and reduce by half

heat lard in a cast iron skillet on high, when it's smokin' hot add steak, cook 3-5 minutes on each side

pour red wine reduction into finished brussel sprouts, toss
add pine nuts, toss
serve with parmesan shavings
slice steak across the grain, serve slices with a sprinkle of course sea salt

took some time to make this one...but SOOOOOOO worth it.
Now eat up, and don't forget to enjoy a glass of that wine you opened with it!