Spinach bread pudding with lemon and feta

I've been making a lot of savory bread puddings lately. They're a great easy way to use up stale bread and whatever veggies you have on hand. You can pretty much add just about anything you'd like. This recipe sparked it all, and I then came across a healthier version from Heidi Swanson of 101 Cookbooks in Food and Wine this month. Her combination of lemon, feta and dijon is pitch perfect. I could easily snarf down the whole pan of it. 

Spinach Bread Pudding with Lemon and Feta

3 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 ounces whole wheat bread, cut into 1/2-inch cubes
5 ounces baby spinach, finely chopped
1/2 cup crumbled feta cheese
2 teaspoons Dijon mustard
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
6 large eggs, beaten
2 cups milk
Kosher salt and freshly ground pepper
1 teaspoon chopped oregano

Preheat the oven to 350°F. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.

In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.

Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.

Okay, so here's the disclaimer: I made a lot of changes to this recipe. Not because it needed changing — it doesn't! I used kale instead of spinach and since it takes a bit longer to cook, I sauteed it with a bit of shallot and the couple of  cremini mushrooms I had hanging out in the veggie bin. I also made about half this recipe, but only had two eggs and didn't wan to wait two hours for it to all soak in together. So after assembling the whole lot, I poured a bit of broth over the other thing to top up the liquid. Crazy, right? It worked! And, I didn't let it sit for two hours, I just put it right in the oven. I also skipped the toasting of the bread because it was already several days old and dry as can be! You could do a whole lot with this basic concept — I've added sweet potatoes to the mix before, or leeks — all delicious!

Have a happy, cozy weekend!

The door is open… link love

I — like many of you, I imagine — spend a large portion of each day online. I'm constantly consuming new images and info and links and stories and recipes and tweets and advice. There are some days when I skim through it all and nothing really catches or sparks or holds. It has more to do with my mood than the actual content I'm finding. And then there are days like today, when everything seems remarkable and inspiring and fresh and new. So, while the feeling is still fresh,  I thought I would share some things that caught my eye this week… I hope you enjoy them as much as I have!

Society of Killustrators: Illustrators contribute to posted assignments

Missed Connections illustrations by Sophie Blackall

The portfolio of illustrator Olaf Hajek

Fabric design contest from Spoonflower

Video of enchanting seaside kinetic sculpture 

Books that rocked your world at 16 but fall flat today

And this same feeling is extending beyond the online realm with the book I just started this morning. I'm not one to call a book "laugh-out-loud" funny. I mean, who says that with a straight face? Well, I am actually laughing out loud, so I don't really have a straight face, so what the heck, I'll say it: This book is laugh-out-loud funny. I mean it. I found the book — The Bucolic Plague: How Two Manhattanites Became Gentlemen Farmers — on a recommended "eco-winter reads" list posted on Design*Sponge by Ashley English of Small Measures. I immediately requested as many as I could from our library (hello, interwebs!) and was most excited to read The Dirty Life by Kristin Kimball. But I'm not the only one and the book has a long list of hold requests on it before mine. In the meantime, The Bucolic Plague came in and I started it in the wee hours of the morning. I kept chuckling in bed like a fool. I had to force myself to put it down and get to work. At which point I started to catch up with my Google Reader… and so goes the cycle!

I'll be back tomorrow with a tasty recipe to start off your weekend right!

Ginger Pear Muffins

These lovelies were made especial for the boy. He loooves pears and also loooves these other mufins, so I thought I'd try these on for size and see if there would be loooove. Definitely something close to it. The ground ginger I have packs a wollop, so I would declare these spicy, but it all depends on the spice level of your ginger. I found this recipe on Canadianliving.com and the best part of that site is that the recipes include a serving calculator. So, for example, you could find out what you need to make just a pair of these pear muffins. Or one for that matter! The site also had a Pear Ginger Muffin recipe that I may have to try — just cuz.

Ginger Pear Muffins
From Canadian Living, October 2005
 Makes 12 

2-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup packed brown sugar
1/3 cup vegetable oil
1 egg
1 cup buttermilk
2 cups chopped peeled pears (from about two large pears)

Topping:
1/3 cup packed brown sugar
2 tsp butter, melted
1/4 tsp ground ginger

In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

In a small bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350°F (180°C) oven until tops are firm to the touch, about 25 minutes.

Note: If you don't have buttermilk, you can pour about one tablespoon of white vinegar into a measuring cup and add milk to make one cup. Let stand for five minutes and it will curdle slightly. Use this in place of the buttermilk.

Get Your Paint On

 

Here's a look at my desk these days. I signed on to take a fantastic online painting course called Get Your Paint On with two artists I greatly admire: Mati McDonough and Lisa Congdon. It's a five-week course and we're already into week four — I don't want it to be over so quickly.  

Acrylic on Illustration Board

If you're familiar with my artwork and shop, you may have noticed that it is dominated by hand drawings that are colored digitally. I've been itching to get my hand back into more of the process painting and/or printmaking.  My prior experience with painting had kind of dead-ended. I had found a technique whose outcome I really liked, but only now am I realizing that I didn't like the actual painting process. I think that's why I slowly moved away from that to the digital. But this class has definitely jump-started my engines and I am really enjoying the process. 

Acrylic on Gesso Board

I'm working with acrylics and am quite a slow painter and decision-maker so I am about a week behind in the assignments, but I'm okay with that. I'm just enjoying the exploration process and am so glad I signed on. It is an incredibly supportive atmosphere and I would encourage anyone who has even the slightest interest in painting, or who just needs a creative jolt, to sign on to the next round — it will jiggle your inspiration in just the right ways!

Owls are the new owl

This little owl lady was an outtake from one of my recent logo projects and I just couldn't bare to let her go to waste. Stickers, anyone? 'Cuz you can never have too many owls?!? Available in the shop today. And — just for fun — check out this super-fun new site from crafty superstar Grace Dobush to find out what the new new is! Click away…

L-O-V-E

A belated thought on Love, courtesy of one of my heroes, Shel Silverstein, from Where the Sidewalk Ends.

Pickles for your paramour

The post is very unromantic, very unsexy. It reeks of garlic and thrift. But here it is anyway, on Valentine's Day, because actually there is a heck of a lot of love in this little dish. From me, for it. It's tangy and potent and makes good use of an item that too often gets chucked into the compost bin, yes?! No more! Save the broccoli! Serve it to your sweetie! Savor it all yourself! Just make some! 

Pickled Broccoli Stems

Via Martha Rose Shulman and the New York Times Recipes for Health

3 or 4 broccoli stems (from one bunch)

1/2 teaspoon salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 tablespoon sherry vinegar or white wine vinegar

2 tablespoons extra virgin olive oil

Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick spears (I do a combo depending on the shape of the stalk — I find the medallions easier to manage.) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.

Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

I've got a thing for typewriters

What do handmade vanilla sea salt caramels, pretty knickers and cross stitch all have in common? They are each featured in posts from the archives of Indie Fixx, a true lifestyle blog covering everything from growing your own food to the latest amazing new indie designers and crafters. Check it out! (You may just see a peak of this typewriter I drew for the archive header. Fun!)

Have a great weekend!

Logo love: Elements Event Design

Here's a look at a new logo--plus a little bundle of flowers--I designed for the super-talented Mandi Buckland's Element Event Design.

Mandi specializes in rustic, yet chic concept-driven events. She is big on craft and handmade elements and has such a creative mind. Here's a sprinking of photos to show what I mean -- I would love to attend one of these gorgeous events! 

If I knew your were comin'…

I'd a baked this cake…Doesn't it look scrumptious? It's upside-down pear gingerbread and it's the whole reason I bought my first cast iron skillet. I was hosting my family for a post-Christmas January get-together back in the late 90s and this was probably the very first cake I made on my own. It was perfect! People raved! It was moist and dark and perfectly spiced! And then I filed away the recipe for years. I delved deep into the files this past weekend and pulled it out to make for a friend's very un-Super Bowl Lasangathon party. I was really excited to recreate the wonder. Let me tell you: this time, meh. That's right. Big flop. Wah… so sad. Dry, not perfectly spiced… meh. So I decided not to share the recipe just yet. I know, such a tease! But, instead, I will share this other cake-related wonderment I saw for the first time last week (via Design*Sponge). I think you'll really like it even if you can't taste it.

DIY Valentine's Cakes from Tiger in a Jar on Vimeo.

From the sketchbook: A Rainy Day theme

  

White Bean and Butternut Squash Soup

After all the snowy, snow snow and ice-itty ice ice and overall general theatrics of this week, I think we could all use a big bowl of belly-warming comfort soup. Yes? This one fit the bill for me this afternoon. It is pure texture— pure velvety goodness. Really, it's just that smooth. And I know, some of you will look at the soaking the beans scenario and say, "Egads, not for me." But don't. It's not that big a deal: Saturday morning, throw those beans in a big ol' pot and fill 'er up with water and go about your day. By the afternoon, you're in business. Dump the water and get on with it! Mmmmm…

Cannelini Bean and Butternut Squash Soup
Adapted from The Very Best of Recipes for Health by Martha Rose Shulman

1 pound cannelini  beans
 2 tablespoons olive oil, divided
1 medium onion, chopped
4 garlic cloves, divided and minced
2 1/2 quarts water
1 bay leaf
2-3 each of thyme and parsley
2 sage leaves
Salt to taste
3 leeks, white part only, well washed and chopped
1 pound butternut squash, peeled, seeds and membranes removed, and cut into 1" dice
Freshly ground pepper to taste

Rinse your dry beans well in a strainer and pick out any wonky looking ones, dark ones and the like. Place in a large pot and cover with 2 quarts of water. Soak for 6 hours or overnight. Drain.

Combine the bay leaf, thyme, parsley and sage into a little bundle and wrap in cheesecloth. Tie with kitchen string. If you don't have cheesecloth, just tie them all together as securely as possible—you want to be able to remove it easily. (This is called a bouquet garni.)

Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5-7 minutes. Add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil,  skimming any foam that rises to the top. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.

Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat. Add the leeks and 1/2 teaspoon salt and cook until tender, stirring occasionally, about 5 minutes.  Add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 5 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another hour or so, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.

Working in batches of 1 1/2 to 2 cups, puree the soup in the blender. Do not seal the top tightly as you do this, as the heat may cause pressure to build up. Return to pot and place over medium-low until heated through. Add salt and pepper to taste and serve garnished with slivered sage leaves.

New York City illustration

I had fun working on a drawing of my former home town with this illustration of New York City, circa 1914, for Manhattan Luddite Editorial. Liz Daleske is a lifelong wordsmith helping people sound, look and be better through fine-tuned editorial content. Give her a jingle if you've got some words to sort out — she's a breeze to work with! (gawp! dangling preposition!) You'll find working with her a breeze!

Inspiration: Illustrator Kim Rosen

Greetings from the Northeast by Kim Rosen

With the level of panic that seems to be in the air surrounding Snowpocalypse 2011: The Midwest Tour, the above image by illustrator Kim Rosen seems appropriate. I am absolutely in love with her drawings. Rosen's color palette and textures give each piece so much feeling and liveliness -- not to mention the faces. I am so envious of people who can draw people so well. Below are just a few examples from this prolific artists -- check out her web site, blog and agent's site for more.  

 Making the most of a morning commute
Associations Now cover by Kim Rosen

 A Bad Haircut, personal piece by Kim Rosen

 David Sedaris, by Kim Rosen

Mommom by Kim Rosen

Crunchy winter salad with fennel and celery

Since reading the article by Mark Bittman in the current issue of Bon Appetit about recent changes he's made to his diet, calling it 'vegan until six,' which I love, I've been obsessing over the recipes on his web site. I was already a fan of the Minimalist column and especially love the charm of his how-to videos. But now I'm seriously hooked. The recipes truly are minimalist and the fresh flavor and crunch of this salad will perk you up plenty on a cold winter's day. 

Fennel and Celery Salad

Adapted from Mark Bittman

1 medium fennel bulb
2 celery ribs, trimmed and peeled
1 Tb extra virgin olive oil
2 Tb fresh lemon juice
Salt and freshly ground pepper, to taste
1/4 teaspoon black pepper, more to taste
Freshly shaved Parmesan cheese

 

Trim fronds and end from fennel bulb and cut into quarters lengthwise, discarding outer layer if exceedingly tough. Slice fennel and celery as thinly as possible (a mandoline would be nice, though by no means necessary).
 

Whisk together olive oil and lemon juice in a small bowl and season with salt and pepper.  Combine fennel and celery in a large bowl and toss gently with dressing. Season with salt and pepper and top with plenty of Parmesan, freshly shaved with a vegetable peeler. 

 

But wait — don't throw away those fronds! Reluctant to just toss the beautifully frilly fronds (fennel's not cheap, friends!), I did a quick search online and found plenty of people turning them into pesto — aha! Why not? I turn pretty much every other leftover herby green into pesto, so why not fennel fronds? The fronds have a more delicate flavor than the bulb, so  while I am a garlic freak, I would tread slowly with the garlic in this pesto — it can quickly overwhelm the lovely anise flavor. I added the peas for an extra bit of creaminess and veg,  but that is completely optional. So here's how it goes…

 

Fennel Frond Pesto

Makes about 1 cup.

1 cup fennel fronds (from 1 medium bulb), chopped

1 garlic clove, minced
2 tablespoons pine nuts, pistachios or slivered almonds
1/2 tsp Kosher salt

Freshly ground black pepper

1/2 cup frozen peas, defrosted slightly (optional)
4 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese

Combine fronds, garlic, nuts, 1/2 teaspoon salt and a generous grind of pepper in a food processor or blender and process until finely chopped. Add peas (if using), olive oil and cheese and continue to process until smooth. Season with more salt to taste.

Cute Boston Terriers? Frayed Sew!

This crazy cute little shop, Frayed Sew, in Helena, Montana (Is that not the best name ever for a handmade shop?) is celebrating two years in business this February. I worked up this ad for them yesterday to announce their anniversary sale and really wanted to share it with you, cuz, I have to say, I'm pleased as punch with it. It was inspired by some of the outtakes from the beagle project  I finished recently, with a little help from my love bird pals. Owner Becky Schreiner is a dream to work with and happens to have a little pooch or two like these Boston terriers. Aren't they sweet? 

Happy Friday and have a great, great weekend!

White Nights exhibition

There is a small gallery show at the University of Michigan's Institute for Humanities. It's called White Nights and according to the brochure is the collaborative work of Walter Martin and Paloma Muñoz who created it after moving from Brooklyn to a rural area of Pennsylvania. The work makes me picture them huddled together on their couch within a big farmhouse at night, large pieces of furniture shoved up against the windows and doors, lights ablaze. That said, it is a wonderfully, beautiful show. A collection of large snow globes is at the center playing out quietly alarming narratives. These are surrounded by large photographs of similar landscapes, with equally stark, lush and startling stories to tell. 

The show runs through March 16th, culminating with a reading that night by Jonathan Lethem of his story "The Traveler Home," inspired by this work. I would encourage you to drop in and have a look. You can also see more of the work of Martin and Muñoz on their web site here.

Smoked paprika parsnip chips

I've been trying to expand the old vegetable roster around here and last week ran into some gorgeous, gorgeous photos of wide slivers of parsnips roasted to a toasty finish. Where, you might ask. Gosh, darn it if I know. No clue. I've wasted countless hours scouring the interwebs in search… to no avail. Perhaps I only dreamed of such beauty. During said scouring, however, this rendition of parsnip chips caught my eye. 

Now mind you, I don't like BBQ potato chips one bit. I always think I will and if someone has a bag, it seems predetermined that I snag a handful just to be sure I haven't change my mind. I haven't. But if they tasted anything like these babies, I would in a heartbeat. Smoky, sassy, parsnip-ity, perfect.   

Smoked Paprika Parsnip Chips

Adapted from babble.com
 

2 large parsnips
1-2 Tbsp olive oil, depending on size of parsnips
1 tsp balsamic vinegar
1 1/2 tsp smoked paprika
Sea salt, to taste

Preheat oven to 350ºF. 

Scrub parsnips clean and trim both ends. (Nope, didn't even peel 'em.) Thinly slice into rounds. (A mandolin would probably make this a breeze, but the old knife did a fine job.)

Toss sliced parsnips with olive oil, vinegar and paprika. Spread in as close to a single layer as you can on a large rimmed baking sheet (Don't worry about a little overlap — these puppies shrink). 

Bake for 25-30 minutes until edges are browned and curling and chips are crispy. Sprinkle with sea salt to taste.

Even better dipped in my new favorite dressing that I've been slathering on everything: salads, chips, finger.

More logo love: Deid Goods

Happy Monday! I hope you had a great weekend and were snuggled away against the cold like me  — or out lounging in the sun if you are somewhere warmer than Michigan! January has been a busy time for logos. Here's a look at one I finished recently for Deid Goods. I was introduced to Deb Eyde's beautifully constructed handbags at Blue House and was really excited to work on this project with her. She has such a wonderful eye for color and texture that is translated into an elegant yet whimsical line of  hand-sewn felted wool hand bags, pillows and accessories. Gorgeous!

The sun makes all the difference…

…doesn't it? Happy Friday! Have a wonderful weekend—frolic in the sunshine if you can.

Farro: Morning, noon and …

I love trying new whole grains. A had farro—a type of hulled wheat popular in Italy—for the first time back  in 2009. I enjoyed it and cooked it regularly for a little while, but then it slipped back to the dark shadows of the pantry. I was motivated to have it again by an article in the February issue of Martha Stewart about swapping out your breakfast oatmeal with some other healthy grains like barley, quinoa, millet or cornmeal. There's a really handy grid with the different grains and their cooking times, and a variety of preparations and toppings. I've been making the farro option for four days straight and it's addictive.

Breakfast Farro

via Martha Stewart

Serves 4.

3 cups water

1/4 tsp salt

1 cup farro

Top with:

1 cup skim milk

1/4 cup honey

1 banana, sliced

1/4 cup walnuts, chopped

1/4 dried cranberries or other dried fruit

 

Bring water and salt to a boil. Stir in farro and return to the boil. Lower heat and cover tightly. Simmer for 45 minutes (add more water if it is absorbed to soon). Let stand covered for five minutes. Fluff with fork and serve with desired toppings. For a creamier texture: Use 5 cups of water and stir often throughout cooking, 35 to 40 minutes. 

I've been using the less creamy method so that I can do other things while waiting for it to cook and not touch the pot. The result is a chewy, nutty grain with a nice bite. Yum! I make just one serving (3/4 cup water, pinch of salt and 1/4 cup farro), but earlier in the week I made a full batch and removed about half the farro twenty minutes into the cooking time. I stored it away and made the recipe below for lunch the next day.

Toasted Farro with Greens and Tahini

via Food and Wine

Serves 4.

3/4 cup farro

1 tablespoon tahini

1 tablespoon extra-virgin olive oil

1 tablespoon vegetable oil

2 packed cups baby turnip greens or spinach, chopped

1/2 cup parsley leaves

2 tablespoons fresh lemon juice

Salt

Pomegranate molasses, for drizzling (optional)

(If your farro is already cooked, skip to the next paragraph.) In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.

In a small bowl, whisk 2 tablespoons of water with the tahini and olive oil.

In a skillet, heat the vegetable oil. Add the farro in a thin even layer and cook over high heat, stirring once, until a toasted, about 5-7 minutes. Add 1/4 cup of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses (I didn't have those, though I'm sure it would be a tasty addition!) and serve. 

Video: Elizabeth Gilbert on nurturing creativity

Wow! A beautiful, funny, inspiring talk on nurturing creativity by Elizabeth Gilbert, author of Eat, Pray, Love. Whether you loved the book or hated it, listen to these words about being an artist and finding inspiration and motivation. I may have to start listening to this every morning! Thank goodness for the TED.(via Poppytalk)

Logo Love: Two Beags Barking

Here's a little logo I recently finished for photographer Rachel Philipson's new pet portrait blog, Two Beags Barking. She has two beagles — Sydney and Beag — who are brother and sister and cute as can be. Rachel is also working on a line of greeting cards that would fall under this name as well. 

Thai Chicken Sauté

Fast, fast, fast! That's the secret to this recipe — it's packed with flavor, yet really quick to prepare. Okay, you might be thinking, "Enough with the chicken recipes, already," but let me jot this one down real quick and then maybe we'll move on to some variety later this week. I'm thinking some interesting hearty and healthy grain treats, like farro or millet. In the meantime…

Thai Chicken Saute

Adapted from Cooking Light

1 1/2 pounds chicken breast tenders or breasts sliced into thin strips
1 Tb  cornstarch
1 Tb  fish sauce
3 Tb plus 1 tsp canola oil, divided
1 cup sliced onion
2 cloves garlic, minced

2 TB fresh ginger, minced
1/2 cup light coconut milk
2 Tb Sriracha (hot chile sauce, such as Huy Fong)
1 Tb sugar
1 Tb fresh lime juice
2 Tb chopped fresh cilantro
4 lime wedges

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Add chicken to pan; sauté 5 minutes, stirring often. Remove chicken from pan. 

Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until cooked through. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. 

Serve over jasmine rice with lime wedges and a generous sprinkling of cilantro.