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of the dirt

  • Home
  • Blog
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    • Basics + Pantry Staples
    • Preservation
    • Desserts & Sweets
    • Breakfast
    • Entrees & One-dish Meals
    • Salads + Sides
    • Soups & Stews
    • 10 Minute Recipes
  • About
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Meyer Lemon Snowballs

December 19, 2018 Sarah Ward
 Meyer Lemon Snowballs

If you’re looking for a last minute holiday cookie recipe, these snowballs are perfect. These little almond shortbreads flavored with Meyer lemon and tossed in powdered sugar are simple to make and last for several days if stored in an airtight container. If you don’t have Meyer lemons, you can substitute with your favorite citrus. Or, for more “festive” flavor, sub the tablespoon of lemon juice for bourbon and add a few fresh grates of nutmeg to the batter and over the top of the sugar coated cookies. (Eggnog snowballs? Heck yeah.)


Meyer Lemon Snowballs

Makes about 36

  • 2 cups all-purpose flour

  • 1 cup almond flour

  • ½ teaspoon kosher salt

  • 1 cup unsalted butter, softened

  • 1/4 cup sugar

  • 1 tablespoon Meyer lemon juice

  • 1 ½  teaspoons Meyer lemon zest, plus more to garnish

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract

  • 2 cups powdered sugar

 

Preheat oven to 325º. Line a baking sheet with parchment paper.  

In a large bowl, whisk together flours and salt. 

In the bowl of a stand mixer with the paddle attachment, beat butter and sugar until smooth and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla and almond extracts. Beat just until combined. 

With mixer on low speed, slowly add flour mixture. Beat until dough forms and becomes the consistency of playdough, about 20 seconds after all flour is added. Roll dough into 1 inch balls. (Using a 1½  tablespoon spring loaded scoop works wonders for this.) Place dough balls on baking sheet 1-inch apart. 

Bake for 16 to 18 minutes, or until edges begin to brown and dough does not look wet. Cool for 5 minutes. Roll cookies in powdered sugar and set on a wire rack to cool completely. Toss in powdered sugar again once cool. Top with lemon zest, if desired. Cookies will keep in an airtight container for up to one week. 

 Meyer Lemon Snowballs
In Dessert, Holiday Recipes, Recipe, Winter Tags cookie, of the dirt
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Cranberry-Orange Chocolate Chunk Cookies

December 15, 2018 Sarah Ward
 Cranberry-Chocolate Chunk Cookies

Chocolate chip cookies can be a pretty controversial thing for something so simple. Is the perfect cookie crispy, chewy, or cakey? Or is it chewy and crispy? Is the center doughy or is it dry? Should the chocolate be in chips, chunks, or wafers? Brown sugar, white sugar, or a mix of both? Hours-long debates could be held among cookie lovers about what qualifies a chocolate chip cookie as perfect.

This may or may not be the perfect chocolate chip cookie to you. I can’t make any guarantees other than it’s delicious and that’s all that might really matters; after all, you’re still eating a cookie packed with chocolate. What’s to hate? This cookie base starts with browned butter, a mix of brown and white sugars, gets a good dose of orange zest and vanilla, and then, for a touch of festive flavor, a big handful of fresh cranberries - and yes, of course, lots and lots of good dark chocolate…..chunks. I prefer buying a good bar and chopping it myself and throwing it in the dough - irregular sized chunks and tiny shavings alike. You can choose whatever form of chocolate you like, though. And, if cranberries aren’t your thing, leave them out or try a different fruit. Blueberries - yum! Dried chopped apricots - send me some!! Black raisins - okay, maybe we should talk…

An important note about this dough: It’s easy to make but it’s important to be patient. The dough requires a rest time of at least 30 minutes before shaping and baking. I know, it’s hard to wait for fresh baked cookies, but trust me, let the dough take a cat nap. This rest time allows the flavor to develop and it hydrates the flour, creating a better textured cookie.

Oh, did I mention this recipe makes huge cookies that are chewy on the inside (but not doughy) and crispy/caramelizes on the edges? You could call it perfect, but we won’t start that debate right now….you’ve got cookies to bake! The dough also freezes great and can be baked straight from the freezer. So, make a big batch, scoop it, and freeze the dough balls. Want to make smaller cookies to stuff holiday goodie boxes? Those instructions are included, too. Happy baking!


CRANBERRY-ORANGE CHOCOLATE CHUNK COOKIES

Makes: 15 (5-inch) cookies // 40 (2.5-inch) cookies

  • 1 cup unsalted butter

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground ginger

  • 3/4 cup brown sugar

  • 3/4 cup white sugar

  • 2 teaspoons orange zest

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 3/4 cup fresh cranberries

  • 1 cup chopped crystallized ginger (optional)

  • 1 1/2 cups dark chocolate chunks

Add butter to a small saucepan over medium heat. Cook until the milk solids separate and brown (about 10 minutes starting with cold butter). Transfer to a bowl and let cool while you prep the remaining ingredients, or 10 minutes.

In a large bowl, whisk together flour, baking soda, salt, and ground ginger. In another large mixing bowl, beat browned butter, sugars, and orange zest at medium speed for 2 minutes. Add egg and vanilla, beating for another minute. With mixer on low, gradually add flour until fully combined. Stop to scrape sides and bottom of bowl.

Fold in chocolate, cranberries, and crystallized ginger. Let dough rest at room temperature for 30 minutes.

Preheat oven to 350º. Line a rimmed baking sheet with foil, shiny side up, and lightly spray with cooking spray.

For large cookies: Using a 1/4 cup ice cream scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 4 inches apart. (Bake in batches.)

Bake for 14 to 15 minutes. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

For small cookies: Using a 1.5 tablespoon spring loaded scoop, scoop cookie dough into balls. Arrange dough balls on lined baking sheet 2 inches apart. (Bake in batches.)

Bake for 9 to 10 minutes. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

Freeze the dough

Freezing cookie dough is a great way to prep for busy baking seasons or to always have cookies on hand - because that’s obviously the best reason.

Scoop dough onto a wax paper lined pan. Freeze overnight. Frozen dough can then be transferred to freezer bags. (This works for both cookie sizes.)

When ready to bake, Preheat oven. Arrange fully frozen dough balls on prepped baking sheet 2 to 4 inches apart.

Bake as directed, adding 2 to 3 minutes to the baking time. Let cool on pan for 5 minutes. Remove and finish cooling on a wire rack.

 Cranberry-Chocolate Chunk Cookies
In Dessert, Holiday Recipes, Recipe, Winter Tags Cookies, Christmas cookies, Christmas
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Golden Milk Pound Cake

September 19, 2018 Sarah Ward
 Golden Milk Pound Cake

There’s a not-so-secret rule in our family that you don’t mention the word “turmeric” around my dad unless you want to start a somewhat lengthy, although educational, conversation about the many benefits of the super-powered root. For this reason, I found it only fitting to bake a turmeric-ladened cake in a pan he gave me for my birthday as its inaugural bake.

This not-too-sweet pound cake contains a increasingly popular turmeric-based beverage mix called Golden Milk. Typically whisked into steamed animal or alternative milks, it has a number of valuable health properties as well as delicious flavor and beautiful color. I decided to use it here for flavor more than its health benefits (this is cake after-all…). The turmeric shines brighter in color than taste, however its low-profile earthy notes mixed with vanilla give your taste buds a magical reminder of coconut. The additional mix of cinnamon, cardamom, ginger, and black pepper give warmth to the overall flavor, rounding out the sweetness.

Included is a recipe for homemade Golden Milk Powder and a quick how-to for making yourself a beverage if you feel so inclined! You can also substitute your favorite store-bought powder in the cake recipe if you’d prefer.


GOLDEN MILK POUND CAKE

  • 2 1/2 cups all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon baking soda

  • 2 tablespoons Golden Milk Powder (recipe below)

  • 3/4 cups unsalted butter, softened

  • 2 cups granulated sugar

  • 5 large eggs at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup full-fat yogurt or sour cream

  • 1 1/4 cups powdered sugar

  • 2 tablespoons milk or cream

  • Ground cinnamon

Preheat oven to 325º. Spray a 15-cup Bundt pan with baking spray. (I personally love to use the Sprouts Grapeseed Oil spray.)

Whisk together flour, salt, baking soda, and Golden Milk Powder.

Beat butter on medium speed until smooth. Add sugar and continue beating until fluffy, about 3 minutes. Add eggs, one at a time, fully incorporating each before adding the next. Beat in vanilla.

Turn mixer speed to low. Add one third flour mixture, mixing just until incorporated. Add half of yogurt until just incorporated. Repeat with remaining flour and yogurt, ending with flour. (Be sure to scrape the sides of the bowl as needed.) Transfer the batter to your greased pan.

Bake on the middle oven rack for 1 hour and 15 minutes or until a wooden pick inserted in the center of the cake comes out clean. (The top will crack and the crack should look mostly dry.) Cool on a wire rack for 15 minutes. Carefully flip the cake pan upside down on the rack to remove cake. Let cool completely.

Whisk together powdered sugar and milk. (Add more milk for a thinner glaze.) Drizzle cooled cake with glaze before serving and sprinkle with cinnamon for a bit of extra spice.


IMG_6427.jpg

Golden Milk Powder

Makes about 1/3 cup

  • 2 tablespoons turmeric powder

  • 2 tablespoons ground Vietnamese cinnamon

  • 1 1/2 tablespoons ground ginger

  • 1 tablespoon ground cardamom

  • 1 teaspoon ground black pepper

Mix all spices together and store in an airtight jar in the pantry.

To make a golden milk latte: Heat 8-ounces desired milk until steaming. Whisk in 1 teaspoon Golden Milk Powder (or more to taste) until spices are fully incorporated. Sweeten to taste. Enjoy immediately.


 Golden Milk Pound Cake
In Dessert, Fall, Recipe Tags Cake, Pound Cake, Golden Milk
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Peach Grilled Cheese

July 8, 2018 Sarah Ward
 Peach-Basil Grilled Cheese

I have to admit, I'm much more of a fall and winter person. I don't particularly love hot weather or being eaten by bugs when stepping foot outside. I do, however, have a great appreciation for Summer's necessity in our food system, and peaches are what make the heat and humidity worth it. For the past seven summers, I've roamed San Diego's market in search of sweet and juicy peaches. My wanderings have led me to some good finds - floral white peaches from Sweet Tree Farms, sweet donut (or Saturn) peaches from Jacey's Farm, and a young crop of little ones from Good Taste Farm. Each delicious and flavorful in their own way. However, I still found myself longing for the peaches that grow about an hour south of my hometown - big, juicy, rosy-cheeked Chilton County yellow peaches. I love these peaches so much that when we'd take a trip back to Alabama in the summer, I'd designate my carryon bag to be filled solely with these (carefully packed) peaches.

This summer, I find myself back to living about an hour north of these orchards. And while I also find myself deeply missing my San Diego market wanderings, I am loving the ability to drive to the nearest farm stand or Pepperplace Farmer's Market to buy a few pounds. What I love most  about peaches is their ability to go between sweet and savory applications seamlessly, more so that any other summer produce (in my opinion). From pizza topping to ice cream, caprese salads to skillet cakes, peaches can (and should) be enjoyed in as many forms as possible while in peak season. 

One of my favorite ways to enjoy them is in a grilled cheese. Paired with a fresh herb, some soft cheeses, a salty cured meat or pickle, and a zip from spice or vinegar, it's an unbeatable quick lunch especially post farmer's market shopping when you're looking for the fastest way to get from produce basket to tastebuds. I've written up what's essentially a non-recipe and more of a guide for using what you have on hand to make one delicious sweet and savory sandwich. 


Peach Grilled Cheese

  • Thick sliced sourdough or your favorite bread
  • Soft cheese (cream cheese, labneh, goat)
  • Sliced or grated melting cheese (mozzarella, brie, gruyere)
  • Sliced cured meat, pickles, or other fresh produce
  • Fresh peach, thinly sliced
  • Fresh herbs
  • Condiments: Preserves, vinegar glaze, hot sauce
  • Ghee, butter, or oil

Start by spreading your bread slices with the soft cheese. Then, start stacking your ingredients on one bread slice. (I like to alternate ingredients, dispersing the melting cheese amongst the rest so that everything melds together when being grilled.) Drizzle over your condiment(s), and top with the remaining bread slice.

Heat a teaspoon of ghee in a pan over medium-low heat until melted. Swirl to coat. Add your sandwich and cover; cook for 3 minute undisturbed. Lift slightly with a spatula to see if bread is browned. Continue cooking, covered until it's toasted to your preference. Flip, and cover, and repeat. When toasted to your preference, remove the sandwich and let it stands for a few minutes before slicing. This will help it set slightly so it doesn't fall apart when eating. 


Some of my preferred flavor combinations are below!

PEACH-BASIL (pictured)

Brie & labneh
Basil
Salami
Pepper jelly

Peach Caprese

Goat cheese & gruyere
Tarragon or chives
Thinly sliced heirloom tomato
Balsamic glaze
 

Peach-Chipotle

Cream cheese & mozzarella
Cilantro
Red onion
Chipotle hot sauce

 Peach-Basil Grilled Cheese
In 10 Minute Recipes, Summer, Entree Tags Peaches, Sandwich
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Savory Tomato Cobbler

September 21, 2017 Sarah Ward
 Savory Tomato Cobbler

I used to work for a non-profit that sent me on wild and sometimes odd adventures around the country. One of those times I was flying back to San Diego from a wedding and was asked to get off the plane and meet up with one our traveling teams in the southeast. I ended up in downtown Atlanta, in an industrial loft of friends of a friend, singing "Wagon Wheel," making food, and dreaming about tomato cobbler. I can't remember the conversation trail to how this idea came about, but it's been in the back of my mind since. While there are many things that I love about living in California, my southern roots miss the warm, carb-topped comfort foods that epitomize the South. Tomatoes, chicken, and biscuits are pretty humble staples of southern cuisine, but plenty of magic can be made from them. This warm and savory cobbler, with a hint of spicy harissa, is the perfect transitional dish from late summer into those early fall, cool nights.

I've included a few variations to this dish, as the both the filling and biscuits recipes can work on their own. The cobbler can easily be made vegetarian by skipping the chicken and going straight tomato or subbing for vegetables like roasted zucchini and cauliflower. You can also short-cut this recipe by using store-bought biscuit dough (but trust me, if you have the extra time, it's worth using scratch-made biscuits). 


Savory Tomato Cobbler

COBBLER FILLING

  • Olive oil
  • 1 lb boneless chicken (optional)
  • 2 Tbsp sherry or wine vinegar
  • 1 small white onion, halved and thinly sliced
  • 4 garlic cloves
  • 1 1/2 tsp ground cumin
  • 1 tsp ground fennel seeds
  • 4-6 tsp harissa paste
  • 2 lbs of heirloom cherry tomatoes
  • 3 Tbsp cane sugar
  • Zest of 1 lemon
  • 1/2-1 tsp kosher salt
  • 1 Tbsp + 1 tsp cornstarch
  • Biscuit Topping (recipe follows)
  • Heavy cream or ricotta for serving (optional)

Heat a wide pot or large and deep skillet over a medium flame and add two tablespoons of oil. Brown the chicken for 5-6 minutes on each side. Set aside. 

Reduce heat to medium-low and deglaze the pan with 1 tablespoon of vinegar. Add another tablespoon or two of oil to the pan and stir in the onions. Cook for 10-15 minutes, stirring occasionally until the onions soften and start to turn translucent. While the onions are cooking, mince the garlic and cut about three-quarters of the tomatoes in half, leaving a handful or two whole. 

When the onions have softened, add the minced garlic, cumin, fennel, and harissa. Stir and toast the spices until fragrant (about a minute). Add in the tomatoes and sugar, stirring until combined. Heat until the juices come to a soft simmer. Continue simmering for 20 minutes to reduce the tomatoes and lower the heat if the juices begin to boil or come to a hard simmer. Gently stir on occasion to keep them from burning, taking care to not break down the tomato piece too much. After 20 minutes, mix in the remaining tablespoon of vinegar, lemon zest and half a teaspoon of salt. Taste and add additional salt, if necessary.

Shred the chicken and fold into the tomatoes. Mix cornstarch with a tablespoon of water and add to the tomato mixture. Simmer for a few minutes, until the mixture starts to thicken. Remove from the heat. Fill a 10” deep dish pie pan, cast iron skillet, or other oven-proof dish of similar size with the mixture. Set aside.

Preheat your oven to 400℉. Make the biscuit topping (instructions below) and place biscuits over the tomato filling, leaving a few small gaps for the cobbler to release moisture as it bakes. Brush the tops with the remaining tablespoon of milk. Place in the middle rack of your oven with a baking sheet or piece of foil underneath to catch any bubbling. Bake for 20-25 minutes or until the tops of the biscuits are a nice golden brown and the cobbler is bubbling on the edges. 

Remove and serve warm in a bowl with a small pour of heavy cream or scoop of ricotta. 

BISCUIT TOPPING

  • 2 1/4 cups all-purpose flour + some for dusting
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cane sugar
  • 1 ½ tsp kosher salt
  • 6 Tbsp cold butter, cut into small cubes
  • 1/2 cup whole milk ricotta cheese or sour cream 
  • 1/2 cup whole or buttermilk + 1 Tbsp set aside

In the bowl of a food processor, combine all dry ingredients, minus the butter, and pulse to thoroughly combine. Add the butter and pulse a few times until the largest pieces are the size of English peas. The texture should be crumbly with only a small number of big butter pieces. You can also use work the butter in with a pastry cutter or by hand (like you would for a pie crust) if preferred.

Pour dry mix into a large mixing bowl. Whisk the ricotta and milk together until the texture is mostly smooth. Pour a third over the flour mixture and begin gently folding everything together with a fork, just until the wet and dry ingredients are beginning to come together. Continue in thirds until the milk is fully incorporated. At this point, you will finish the process mostly by hands (things will get a bit messy, but that's part of the fun). Knead a few times by hand until the shaggy dough starts to form a single mass. The dough will look a bit dry and crumbly. 

Lightly flour a smooth surface and turn out the dough. Gently fold the mixture together a few times to incorporate most of the dry goods. Press into a 1.5-2” thick rectangle, working any bits of dry goods left into the sticky areas of dough. Cut the dough in half, crosswise, using a bench scraper or knife. Stack one half on top of the other and press down to flatten a bit. Sprinkle the dough and work surface with additional flour, if needed, to help keep the dough from sticking to your hands or the work surface. Roll the dough to 1” thick rectangle. Cut the biscuits into squares with a knife or circles with a round biscuit or cookie cutter. The dough should yield 8 pieces. Use any scraps to fill major gaps in the cobbler top, or reform into a small biscuit and bake separately for a cook’s treat. 


VARIATIONS

Chutney: Skip using the chicken and begin the recipe until you start simmering the tomatoes. Extend the simmer time to 40-50 minutes, stirring frequently, until they become thick like preserves. The tomatoes are done when you can pull a spoon across the bottom of the pan and it creates a clear trail with the tomatoes flowing back in to fill the space in a second or two. Add the remaining vinegar and half a teaspoon of salt. Taste and adjust seasoning if desired. Remove from heat and transfer to sterilized jars for water bath preserving, or an airtight container and refrigerate for up two weeks.  

Biscuits: Make dough as directed until forming the initial rectangle. Cut into quarters and stack each on top of each other. Press down to flatten a bit. Sprinkle the dough and work surface with additional flour, if needed, to help keep the dough from sticking to your hands or the work surface. Roll the dough to 1.5” thick rectangle. Cut the biscuits into squares with a knife or circles with a round biscuit or cookie cutter. 

Place on a lined baking sheet 1-2” apart and brush the tops with remaining tablespoon of milk or melted butter. Bake on the middle oven rack for 20-25 minutes or until a deep golden brown on top. Remove from the oven and carefully move the biscuits to a cooling rack. Enjoy, hot, with soft butter and drizzled honey or a generous slather of tomato chutney.

 Savory Tomato Cobbler
 Savory Tomato Cobbler
 Savory Tomato Cobbler
In Entree, Fall, One Dish Meals, Recipe, Summer Tags Cobbler, Tomatoes
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of the dirt blog

I believe there is a necessity for us to be connected to our food. It makes us aware of seasons and life cycles. It reminds us that vital functions on earth are unplugged. It gives us a unique way to express creativity and build community. I hope the recipes and thoughts shared here Inspire you to make something delicious for someone you love (or just yourself!).


BLOG AUTHOR

Sarah Ward is the Food Editor for  Taste of the South  and  Southern Cast Iron  magazines. Currently enjoying life in Birmingham, AL with her husband and their polydactyl cat, Jack.

Sarah Ward is the Food Editor for Taste of the South and Southern Cast Iron magazines. Currently enjoying life in Birmingham, AL with her husband and their polydactyl cat, Jack.


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Received this month’s box of fruit and it has blood oranges in it! 🧡 Excited to make something sweet with these beauties today - will share on the blog soon.
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(Did you know @goodtastefarm uses a Brix meter to test the sweetness of their fruit before harvesting? That means the fruit you get is the sweetest it can be.) #oranges #bloodorange #goodtastefarm #thebakefeed #f52grams #cherrybombe
A friendly reminder that farmers in your area are growing delicious and beautiful food for you! Find a local market by visiting localharvest.org and buy some fresh produce this weekend.
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These gorgeous cheddar cauliflower were grown by the lovely ladies of @goodtastefarm - you can find them @hillcrestfarmersmkt every Sunday! 
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Citrus season is in full swing - do the earth and your tastebuds a favor and turn citrus waste into delicious flavoring tools. Oven-dry slices or rinds and grind to flavor sugar or salt, drop one in a cup of tea, add them to broth to flavor soups, or boil in sugar syrup to dress up a gin and tonic. Find the how-to’s and recipe ideas on the blog (link in profile #obvi). 🍊
#ofthedirtrecipes #wastenot #f52grams #citrus #oranges
Challah’in the new year again! This year, the view is a bit different yet @mollyyeh’s challah recipe stays deliciously reliable. (Used an orange, clove, and vanilla bean infused honey for this year’s twist!)
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2018 brought a hearty dose of change for us and for a lot of our close friends and family. I don’t do resolutions, but I hope this year proves to be good and hope-filled for us and all of you!
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