Thursday, November 20, 2014

Caramelized Fennel Bulbs With Goat's Cheese

Caramelized Fennel With Goat's Cheese

To be honest, I'd never really had fennel up until about a month ago. I'd had fennel seeds in dishes before, but whenever I saw fennel bulbs for sale at the grocery store I am embarrassed to admit that I always just thought it was some kind of giant dill. But back in October at our upstate New York workshop, Carey whipped up a little something that blew away all my misconceptions about the vegetable. You see, she sliced the bulbs up and caramelized them. Yes, caramelized  them. Like an onion. Slow-cooked in butter and olive oil until they're lightly transparent and just golden around the edges, they loose the brightness of their anise-like flavor and gain something more sultry, warm, and savory-sweet in exchange.

Tuesday, November 18, 2014

Baked Pumpkin, Cranberry, & Raspberry Oatmeal With Vanilla Creme Fraiche + A Giveaway


The days are getting shorter and colder, and as the temperature outside drops I find it harder and harder to leave my warm bed each morning. I just want to stay there with the dogs and the cat, and sustain myself on my own fluffy, pillow-filled island. But alas, that is not a very realistic dream, so I've been trying different ways to motivate myself to get started on the day, and so far the most successful one has been food, particularly this oatmeal. You can make it the day before and have it for breakfast the next few mornings, you just need to add a little bit of creme fraiche or milk each time to keep it from getting too thick when you reheat it.

Saturday, November 15, 2014

The Adventures in Cooking Gift Guide

Adventures in Cooking Gift Guide by Eva Kosmas Flores

With the holidays steadily approaching, I've put together a little guide for you to help find your way through the maze of products being shoved into our faces the next couple months. The vast majority of what you will see here is made by small companies and craftsman who truly love what they do, and it shows in their work. With the economy still limping along, it makes all the difference when you support small local businesses rather than the large conglomerates. I also have a list of charities at the end of the post that are very deserving of assistance, a little donation in someone else's name makes a great gift tucked into their Christmas card, as well. I hope you enjoy this assemblage of creativity, form, and function, and savor the beginning of the holiday season!

Wednesday, November 12, 2014

Cast Iron Cornbread Stuffing With Leeks, Sausage, & Pears

Cast Iron Cornbread Stuffing With Leeks, Sausage, & Pears

It's been a bit of time since my last post, and if you follow me on instagram, you know that's because I've been on a shoot in France the past few days, and that I was out of the country for two weeks before that, and that I was in New York the week before that for the upstate NY workshop. Sooooo things have been a bit hectic. But, I am going to make up for my absence by sharing something very near and dear to my heart today. Something full of rich pork breakfast sausage, ripe juicy pears, caramelized leeks, and sweet, sweet cornbread. I present to you, my favorite stuffing recipe of all time.

Thursday, November 6, 2014

Sautéed Kale & Goat Cheese Crostini With A Balsamic Reduction + A Rodney Strong Dinner

Sautéed Kale & Goat Cheese Crostini With A Balsamic Reduction by Eva Kosmas Flores | Adventures in Cooking

Towards the end of this summer, I had the opportunity to host a dinner party at my home to celebrate the 25th anniversary of Rodney Strong Vineyards. At the time, I had no functioning kitchen (aka no stove, no oven, no countertop, no dishwasher...nothing.), but I jumped at the chance to host it because ever since my trip to Napa last year, I've become a bit obsessed with US wines, with Rodney Strong vineyards being at the top of that list. So, armed with a small charcoal grill and a case of wine, we had our first dinner party in our new home.

Thursday, October 30, 2014

Maple Hot Toddies | Front + Main

Maple Hot Toddies for West Elm  by Eva Kosmas Flores | Adventures in Cooking

With fall bustling through more and more with each passing breeze, there comes a time when a toasty beverage hits the spot more than a cool one. And as the weather progressively chills, sometimes you need a little extra ‘heat’ in that drink to warm you up from the inside out. That’s where the maple hot toddie comes in. Toasty in both temperature and content, the mulled spices and tart lemon will aid the aches and chills of winter, and keep you cozy all season long. I used these amazingly eerie x-ray cocktail glasses from West Elm along with their forged bar tools, crystal votives, and delightfully spooky skull vase. You can take a look at this post over on their blog Front + Main, as well!

Wednesday, October 29, 2014

Apple & Cream Cheese Muffins with a Cinnamon Crumb Topping + Brandy Glaze

Apple & Cream Cheese Crumb Muffins by Eva Kosmas Flores | Adventures in Cooking

Back when we lived in Los Angeles, I used to make the trek out to this rural apple farm every year to get away from the city and feel like I was back home in Oregon again. You see, in Los Angeles there isn't really a fall, not like there is in the rest of the country. The air doesn't get crisp and cool, and the trees don't turn vibrant shades of red and yellow and orange. At best, the leaves on some of the trees in my neighborhood would turn a dusty orange-brown and then fall off, but that wasn't quite the fall experience I was looking for.

Sunday, October 26, 2014

Black Tea Candied Apples

Black Tea Candied Apples by Eva Kosmas Flores | Adventures in Cooking

Halloween is one of my favorite holidays. There was just something endlessly thrilling about dressing up in costume, running around in the dark, crisp autumn evening air, smashing soggy leaves underfoot as you ran from house to house, and loading up on candy. I loved (and still do) all things spooky, and always looked forward to my mom getting the 'Halloween' box out of the attic that had all our Halloween decorations in it, as well as a few 'scary story' books, like the one about the ribbon on the little girl's neck...y'all know the one I am talking about. That stuff was pretty morbid, even for kids, but I ate it up. The spookiness, the darkness, the season, the night, the food, it was all good in my book. And to be honest, the thrilling aspect of Halloween never really subsided for me. Sure, now I'm the one dolling out candy rather than running around eating it (I just eat it at home rather than door to door. Yay Halloween leftovers!), but I still get to dress up, read spooky stories, and scare myself silly watching terrifying movies that I instantly regret viewing as soon as the lights go out. And I get to come up with delicious and creepy-looking things to eat, which is hands-down my favorite part of the holiday.

Monday, October 20, 2014

Food Styling & Photography Workshop | Upstate New York

Upstate New York Food Styling & Photography Workshop by Eva Kosmas Flores | Adventures in Cooking

A few weeks ago I was lucky enough to be able to host a food styling & photography workshop with the talented Carey Nershi in rural New York. We stayed in this renovated barn in a small town called Denver, nestled at the top of a hill surrounded by 300 acres of vibrant and lush autumn foliage. There we got to know our attendees, Ashley, Bonnie, Linda, Sylvia, Summer, Willow, and Sam. We spent the weekend shooting, styling, and having long discussions about props, lenses, and general food and photography geekery. Carey and I cooked delicious breakfasts, lunches, and dinners with ingredients from the local farmers' markets. We went to a historic barn and bought even more food. We walked around the grounds. We (well, mostly Ashley) built fires in the fireplace and huddled around them with hot cider and cocoa. It was the best weekend I've had in a long, long time. I have some of my favorite photos from the workshop below, and I want to give a special thanks to everyone who came. I had so much fun getting to know all of you, eat with you, and laugh with you. I hope our paths cross again soon. And I'd also like to thank our generous sponsors who helped made the workshop possible.

{ West Elm }  Thank you for providing such beautiful table settings. Your enamelware, napkins, and turned resin flatware made each meal feel special and styled. In addition, they endured multiple rounds of washing and accidental clanging each day while still looking brand new. Quite a feat, indeed!

{ Vermont Creamery } The bounty of creme fraiche, aged and fresh cheeses, and marscapone that you shared with us was incredibly generous, and yet we managed to eat almost the entirety of it, which speaks volumes about how ridiculously good it was. Your vanilla creme fraiche in a pear crisp + baked eggs with this goat cheese and tomatoes were the food highlights of my weekend.

Saturday, October 18, 2014

Maple & Hazelnut Encrusted Pork Sirloin Tip Roast + A Giveaway

Maple & Hazelnut Encrusted Pork Sirloin Tip Roast by Eva Kosmas Flores | Adventures in Cooking

Halloween is getting closer, and before I start sharing a few spooky recipes, I wanted to share one last Porktober recipe for the month. This recipe features the delicious sirloin tip roast, a juicy cut of meat from the upper back that is as versatile as it is flavorful. This particular cut does best when cooked slowly, so I roasted it at a lower temperature for a longer period of time. I also salted it and rubbed it down with maple the night before to allow time for the flavor of the two to soak deep into the tissue of the meat. When I was ready to begin cooking, I let the roast rest at room temperature for 40 minutes before placing it in the oven, since a cut of this size will cook more evenly if is has been allowed to come closer to room temperature than if you put it in the oven straightaway from the refrigerator. Of course, do not let it sit at room temperature for more than an hour after you take it out of the refrigerator as you will risk encouraging the development of bacteria. I also patted off any excess moisture that was on the meat with a paper towel, so that way when I applied the salt and maple it was able to stick to the surface of the roast more easily and create a nice sticky surface for the crushed hazelnuts to adhere to.