The Well

imageI went for a run in the cold last night, at dusk. It was amazing – houses framed by Christmas lights, a silent herd of deer, twilight sky with lavender clouds. And I came home with about ten things I wanted to write about. I don’t run to be thin. I run because every time I do, I come home with plenty to write about.

Writing is a lot like turning on faucet, or opening an aqueduct. Before you open it, you feel a pressure of water building in an unseen well that is always there. And for some reason, running is like priming the pump. It always makes the waters flow.

I recently learned there are studies that show that very rhythmic actions in the body help unlock creativity. Before I knew that, I just knew that writing and running in tandem really helped me. I could plot out scenes, get to know characters, reflect on themes. Yoga is another great one that I love and can do easily with little people sleeping. I think hiking and skiing do it too, but the pavement is always there, outside my door, whereas the mountains require a weekend road trip for us in Coastal New Hampshire.

I found both things – running and writing – after having three kids three and under. That, and studying and teaching for my PhD in philosophy. I stayed home with the kids when I had two years left to finish because my husband had a great job, but he had to travel a lot. I could always write at home. So I did. I wrote a novel, started a food blog, had another baby, started another novel. And I discovered that the process of these things – running, writing, mothering – changes us in amazing ways, that the work itself shapes us into something akin to who we were born to be.

When I sat down to write fiction, I discovered this well inside. I think all creative people know what it is like to discover The Well. Endless visions for designing your home, or curating outfits, or making delicious food, or drafting a humor essay about potty training in your head while doing the dishes.

I am amazed at how the Internet has allow people to share their wells. There is no faster way to feel the existence of our own creativity then to be inspired, to have it ignited by someone else.

I think that there is a time to shut off everyone else, too. To let The Well refill. To be quite and still and reflect. To hear our own original voice amidst the noise of our world. To get in touch with our spirit, the one that mirrors the original Creator.

Thomas Aquinas said the best life is one that balances the active and the contemplative. So as we head into the new year, I hope to use this as my model for creativity. Running and writing, priming and pumping, viewing and creating, giving and receiving. All are inspiring, and all help to fill and empty The Well, because for some reason, like our breath, like a river, the waters of creativity always want to flow.

Mini Christmas Frittatas

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I don’t know about you, but the kitchen is the last place I want to be on Christmas morning. That’s why I love these mini fritattas – they take less then 15 minutes to whip together, and 10 minutes to bake. Plus, for some reason my kids all loved these, which is more then I can say for egg casserole or quiche – both of which I happen to love and are great holiday make ahead ideas but the kids don’t love them.

I think ham, egg and cheese might just be my favorite combo on the planet (asides from fried pickles dipped in ranch).  Western omlettes make me swoon. And so do these. The salty bite of parm with the smokiness of the ham are just a match made in heaven. Plus these are relatively healthy for you – you know, to balance out the egg nog spiked with bourbon. Or if you are doing Whole Foods during Christmas (in which case, you may not want to hear about how I am making these with Egg Nog Challah French Toast).

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And don’t even get me started on a chance to use red and green for Christmas morning.

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Sauteeing the onions and peppers first just lends a sweet, buttery note to the whole little bite. They’re so cute. And you can make the batter the night before and just pour them in if you want to make it ahead.

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We may be totally behind on our gift wrapping and cookie making, but Christmas brunch is covered. Hope you are having a very merry festive week little elves! xo Katie

 

Ham, Cheese and Red Pepper Fritattas (printer version here)

Ingredients

Nonstick vegetable oil cooking spray

8 large eggs

1/2 cup whole milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 ounces thinly sliced ham, chopped

1 small onion, chopped (about ½ cup)

1 small red pepper, chopped (about ½ cup)

1/3 cup freshly grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

 

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.

Heat a pan on medium heat with 1 tablespoon butter, then add the onions. Cook for 5 minutes, until soft. Add the red peppers, cooking for 5 minutes until soft.

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, onion and pepper mixture and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.

Give Away Winner & Best App Ever: Cheese Puffs

And the winner of the Ina Garten Make It Ahead Cookbook is………..Processed with VSCOcam with m5 preset

Abbey DeRocker!! Congratulations, lady!!  (I put all the names in there and he picked one FYI).

And I am busy making lots of things for the holidays, but I just wanted to repost the most amazing holiday appetizer EVER. cheesepuffs

Cheese Puffs.

I wrote about it last Thanksgiving and it is a very bad photo but we are cooking up a new batch for Christmas Eve and I can’t wait. So I am going to go make like an Elf and send out some Christmas cards.

xoxo Katie

A Gift for You & Gifts for The Kitchen

Pssst…If you want to skip reading and just go to a giveaway, scroll to the bottom!

I am almost done Christmas Shopping, thanks to Amazon Prime. (My Christmas cards are another story, however. Super behind on those.) I told my husband he could just wrap up a few of these presents I picked out and put them under the tree because I love all of these so much. Or in the case of # 6 & #7, I just couldn’t wait and am enjoying these while I wrap presents! Besides, he got me a hammock a few years ago, and really you just can’t top that as a gift so I figure he already peaked at gift giving.

I don’t love kitchen clutter so when I pick out something for cooking, it has to be something I really think I will use to account for it’s kitchen real estate. I am guessing most people feel the same way. But there is something to be said for a new device or cookbook really lighting the flame of inspiration so here are some items that meet these demands.

1. Cast Iron Skillet:

castironskilletYour food lover may already have one, but if they don’t this is really the most versatile kitchen tool, and it is really inexpensive. I love to give them to young people who are setting up their first apartment. Lately I’ve been roasting my chicken in them too, yum. And I have seen cast iron griddles at TJ Maxx & Marshalls that are great for pancakes and paninis too.

2. Zucchini Spiral:

Zucchini Spirilizer

The Huffington Post recently wrote an article about how this slicer will change your life. I am not sure about that claim, but I have one sitting in a box that I can’t wait to use, and frankly, for it is worth a try. And I learned from trying to eat whole foods that you really don’t miss pasta if your sauce is sitting on a bed of veggies.

3) Monogram Mugs:

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I just love the simple yet personalized feel of these mugs, and while I haven’t bought one for myself, I can tell I would reach for it every morning. If you are related to me/married to me and you are reading this, HINT HINT. And if your loved one likes coffee, you can also make their day with one of these:

4) Espresso Percolator:

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I don’t make Espresso enough to justify an expensive machine, but this percolator sits in a cabinet and my espresso beans sit in my freezer for when I am in the mood.  A lot of recipes call for espresso, and a lot of people are posting how-to recipes for expensive coffee shop drinks that start with espresso, so it has some versatility. Plus it is only , a great price point for a gift, but it is actually pretty heavy so it feels expensive.

5) KitchenAid Stand Mixer Pasta Maker Attachment:

pastamakerThis is probably what I am the most excited for, and it is my ‘big’ gift this year.  I have been wanting to make my own pasta ever since I reviewed the book ‘Extra Virgin’ for Coastal Home magazine for the current issue. But don’t worry if you can’t afford this one. The authors of the cook book said their ‘Nonna’ used to roll out her pasta dough with a wooden rolling pin and cut it by hand, so that works too. And I would definitely recommend their cookbook! I love their show on the Cooking Channel and the cookbook was just as sweet and inspiring.

6)  J Crew Factory Shearling Slippers:

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Cooks tend to stand around in the kitchen quite a bit, so treat the one who cooks for you! I bought these on a whim before Thanksgiving and I have just started wearing them non-stop. There is no way the Uggs version could be cozier, because these feel like silk cotton balls on your feet. Spoiler Alert: I may have gotten them for all the girls in my family. When something is this good you have to share.

7) JCrew Factory Pajama Bottoms:

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As a polka-dot addict, I had to have these. And I have lived in them ever since even though I was trying realllly hard to wait until Christmas eve. I am the worst.

8) Garlic & Lemon Press:

pressforgarlic

pressforlemon

If you have never cooked with a garlic press, you won’t believe how easy it is to get, say, 12 cloves of garlic into tomato sauce in seconds and only have a tiny tool to clean up. My family always had one growing up, so it makes me think about cooking in the kitchen with them. The lemon press is equally as good at saving time and clean up. I have tried a lot of ways to squeeze lemons and this one is tops.

9) Monogramed Cutting Board:

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Rob got this as a gift a few years ago and we love it! It is huge, which helps to lug in vast amounts of grilled food, and the carvings around the edge really hold in all the juices when you slice meat. It also looks great as a cheese board, too. A great gift.

10) Mario Batali & Ina Garten’s New Cookbooks:

batali

inamakeaheadThere is something about the way that these two produce a cookbook…wait I know what it is, I want to make everything in them. I actually poured over all the cookbooks at Barnes & Noble the other day, and I am really selective about cookbooks, because they are expensive and require storage. But every page jumped out at me as something I would love to try to make!

And since it is the season for sharing, and because I am so thankful to you for reading this blog, I am giving away a copy of one of these cookbooks! These both inspired me SO much, and my goal is to inspire you.  So just leave a comment below and state which one you would like in the comments, and if you have an Instagram account, hit ‘Follow’ on my Instagram button.

I will randomly pick one and contact you to send you a copy!

Happy Merrymaking, Katie

 

 

 

 

 

Bo Ssam

 

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The week before Thanksgiving, my husband’s best friend stayed with us since he was attending a conference at University of New Hampshire around the corner.

Matt and his wife, Heather, are scientists, foodies, parents to two adorable girls, disgustingly disciplined in working out, and the best quality you can ask for in a friend: Giant Hearted. Matt always has food stories that he tells very casually and then you taste what he’s talking about and your mind is blown (like that time he told us how he liked to grill chicken legs that were coated in salt, sugar and Tumeric and when I tasted it, they were so yummy).

This was the case with this Korean dish, Bo Ssam.  He told us about his friends marinating a pork shoulder overnight in sugar and salt, then cooking it for 6 hours low and slow. Then you stack it on lettuce, with chili oil and this scallion-ginger sauce, and if all that wasn’t enough THEN you put a raw oyster on top.  We sat there with Red Hook IPA’s on tap, watching the show Down East Dickering which is the funniest show – it’s like Pawn Stars meets Duck Dynasty, but in Maine –  and as he described this culinary event and the history it has in Korea in a variety of forms. He had me at yummy and easy to make, but then he threw out the raw oyster on top? Super curious.

We have to make that this week, I said.

Ok, said Matt.

So when he texts me how to make it, it is a link to this New York Times article. At this point I will encourage you to click over to this article because it’s amazing.

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I love the first line of the article because it was exactly how I felt making this: “This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments.” How has this not already been made popular? This dish is so amazingly good and simple. Something about the ritual of the whole meal – the marinating, and the slow cooking, and the chopping of endless amounts of ginger – just builds up your anticipation of eating it, and then when you do, it totally delivers. Its simple, but has so many textures and flavors, and so much for your hands to do pulling at the falling apart pork and building your next lettuce wrap, that you just get into this really cozy place where your taste buds are so happy that your mind just gives in and sighs. Sitting around sharing this dish with friends is so much fun. It yields so much pork that it is great for a crowd, and I made pulled pork with our leftovers.

You start by getting a big bowl and mixing a cup of sugar, a cup of kosher salt, and Matt strays from the NY Times recipe and adds 1/2 cup Herbs De Provence and Garlic Powder which I will definitely do next time as well. Then you line a counter with saran wrap, place the pork shoulder on it, and cover it with the salt mixture. Wrap it up and refrigerate 6 hours or overnight.

IMG_9121Then you just pop it in the oven for 6 hours at 300 degrees. At this point you have spent less then 5 minutes on this pork shoulder (also called picnic pork). And you end up with something that looks like this:

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When you do the last brown sugar glaze blast for 10-15 min at 500 degrees, you make the unbelievably flavorful condiments. So guess what happens when you mix garlic chili sauce with sherry vinegar and grape seed oil? Exploding taste buds, that is what. Ditto for mixing 1/2 cup of ginger (!), 2 1/2 cups of scallions (!!) and grape seed oil.

Processed with VSCOcam with m5 presetThe article called for kimchi and a fermented bean paste, both of which I didn’t have and didn’t miss, but if you can find it I am sure your Bo Ssam fireworks will be even sparklier. And if you are lucky enough to be drinking wine in the kitchen with some friends, get them to shuck the raw oysters. (Matt did ours for his first time and they were all perfect. Show off.)

Processed with VSCOcam with m5 presetSo I hope some of you reading this are lucky to have big groups of people for the holidays, and while your busy playing card games and drinking Rum & Cokes, let this slowly cook away in your oven, then gather around a table and have a totally new, totally amazing feast. I know I cannot wait to do it again.

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Momofuku’s Bo Ssam (printer version here. Recipe taken from NY Times article above.)

 

INGREDIENTS

 

PORK BUTT:

  • 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
  • 1 cup white sugar
  • 1 cup plus 1 tablespoon kosher salt
  • 1/2 cup garlic powder
  • 1/2 cup herbs de provence
  • 7 tablespoons brown sugar

GINGER-SCALLION SAUCE:

  • 2 ½ cups thinly sliced scallions, both green and white parts
  • ½ cup peeled, minced fresh ginger
  • ¼ cup neutral oil (like grapeseed)
  • 1 ½ teaspoons light soy sauce
  • 1 scant teaspoon sherry vinegar
  • ½ teaspoon kosher salt, or to taste

SSAM SAUCE:

  • 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
  • 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
  • ½ cup sherry vinegar
  • ½ cup neutral oil (like grapeseed)

ACCOMPANIMENTS:

  • 2 cups plain white rice, cooked
  • 3 heads bibb lettuce, leaves separated, washed and dried
  • 1 dozen or more fresh oysters(optional)
  • Kimchi (available in many Asian markets, and online)

PREPARATION

  1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
  2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
  3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
  4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
  5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
  6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.