North Fork Beauty

This is my new blog dedicated to healthy and delicious food, wine, and the beauty of the countryside. Follow me and we can get this blog rolling together!


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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Tuesdays are my favorite day because I basically have a nice quiet afternoon to myself with no one here to nag me 🙂 so i usually make dinner for the family. So today I baked instead, obviously after spending way too much time on pinterest and seeing dessert after dessert. Yay.

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The recipe is from http://www.thecakeblog.com/2011/11/pumpkin-cupcakes-recipe.html

I halved the recipe and then forgot that I halved the recipe and ended up using 3 eggs instead of 2. I tried to cancel that out by using 3/4 cup of milk. I also added some hazelnuts on half, just on the top. Hehe.

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Fennel Soup

I got off track a little bit from my all natural diet – simply because I moved home and my mom cooks basically all my meals. Well not anymore – my body feels so much different when I eat seasonal, fresh, and homemade! I got this new cookbook Savoring the Hamptons by Silvia Lehrer, it really great because it is divided into the four seasons and then only uses fresh local ingredients that are available at those times. So today I made the fennel soup with a few modifications (Basically it called for some Pernod, which I have never even heard of but happens to be an anise liquor with very few substitutes). And as I write this, the soup is simmering and the kitchen smells like fennel heaven.

Fennel Soup 6-8 servings

2 fennel bulbs

2 medium onions

2 red potatoes

2 tablespoons organic unsalted butter

1 tablespoon freshly squeezed lemon juice

5 3/4 cups of chicken stock

salt and pepper to taste

fennel fronds for garnish

Start by cutting of the tops and bottoms of the fennel bulbs and cutting them into thin, even slices. Place the fennel slices in a bowl of cool water for 10-15 minutes. Slice the onions and the potatoes thinly. Melt the butter in a large saucepan over low heat. Place the fennel, onion, and potatoes in the pot and mix until well coated with the butter. Place a piece of wax paper down onto the vegetables and cover to pot. Allow the vegetables to steam this way for about 8 minutes. Discard the wax paper.

Put the stock, lemon juice, and seasonings into the pot. Bring the temperature up to medium high and bring to a boil. After boiling, bring down the temperature and simmer for 35-40 minutes. Puree the soup with an immersion blender until smooth. Garnish with the fennel fronds before serving. 🙂

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