Category Archives: menus

Patriotic Pie: Behind the Scenes

Sometimes I wonder what it’s like to be the type of blogger who plans out recipes. I picture her sitting in a clear acrylic chair just off her kitchen at a built-in desk with various Pottery Barn dry erase calendars and magnetic boards above her head, sipping a latte while casually writing a post on her MacBook Air about how perfectly her Saturday Morning Chocolate Soufflé came out of her double-oven just minutes prior.

She schedules it to publish the following Saturday at 7:45 a.m. because she’s already got this week’s posts lined up so that perfectly fluffy and not about to deflate soufflé will just have to wait it’s turn.

She’s organized and she’s probably getting compensated by Ghirardelli for the whole damn thing.

If any of those thoughts cross your mind whenever you scroll Instagram or Pinterest and spot a too pretty to eat food photo, then get out of my head because we are the same person.

Kidding. Kind of.

Truth is I’m sure those bloggers exist. I’m even more sure that I am not one of them. Let me walk you through the Sarah stages of recipe post planning.

Sunday, July 3rd, 10:28 p.m.

Friend sends you a picture of her American Pie. Literally. Stars and Stripes and berries galore.

Now you want pie.

Monday, July 4, 4:30 p.m.

You decide that now’s as good a time as any to make a pie. Or a tart. OK, something with crust and berries because you have both and not much more.

Googles recipes that include berries and pie crust. 

Most tart recipes call for a filling that requires cream cheese. You don’t have cream cheese. Or cream. Or any filling essentials really. You narrow your focus to pies.

Googles recipes that include berries and pie crust and no cream filling. 

Monday, July 4, 5:30 p.m.

OK so now your’e making a pie but you’ve already pressed your crust into a tart pan.

You already start brainstorming funny names for a tart+pie combo. 

Partie in the U.S.A.? Artie? Tie?

Ok, but seriously you should probably just make the pie.

You add the filling to the tart and end up with just enough extra dough for three stripes but no stars.

Thaws out more dough.

Monday, July 4, 6:30 p.m.

You have to concentrate really hard to remember how to correctly carve a symmetrical star using only a paring knife.

You are actually pretty impressed with your ability to carve a symmetrical star using only a paring knife.

Snaps far too many photos of pre-baked pie for fear baking will completely disfigure your stars and stripes.

Monday, July 4, 6:40 p.m.

Pie is in oven. Focus immediately shifts from design to taste potential.

You’re now convinced that not only is it going to probably look like crap, but it may not taste good either.

Did you even add sugar? 

Monday, July 4, 7:20 p.m. 

Pietart is done and still resembles flag. Maybe you should blog this one.

Takes hot pie outside onto hot patio to capture it with what little natural light is left.

Monday, July 4, 9:30 p.m.

You finally taste pie and realize that you didn’t waste all your time taking photos of a pie that tastes like crap.

Happy Birthday America.

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Patriotic Pie (adapted from the Casual Craftlete)

  • 1.5 pie crusts (1 for bottom and half for topping)
  • 1 pint strawberries, sliced
  • 1 pint whole blueberries
  • ½ cup  sugar (plus a little for dusting)
  • ¼ cup cornstarch
  • 1 large egg
  • 1 TBL water
  • Flour for dusting

Preheat oven to 375 degrees.

Rinse and slice strawberries. Place rinsed berries in bowl and mix with cornstarch and sugar. Set aside.

Roll pastry on mat until circle is a little larger than your pan. Press dough into prepared pan. Trim edges.

Pour berry mixture into center of pan and spread out.

Trim remaining pastry dough into patriotic shapes. Place over berries and connect to edges of crust.

In a small bowl, mix egg with water. Brush crust with egg wash. Sprinkle with remaining sugar.

Bake for 40 minutes or until filling bubbles and pastry turns golden brown.

Let cool for 10-15 minutes before serving.

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Hope that your readers don’t think you scheduled blogged this from your Pottery Barn desk weeks before the Fourth of July because now they know how randomly your blog posts originate.

Thanks for following along anyways!

Trifles and Patriotism

What’s red, white and blue and inappropriately timed on a random weekend between Memorial Day and the Fourth of July?

Sarah’s version of a triple berry trifle of course.

Because why would someone make this in time for the first patriotic holiday of the year, or instead wait until the second patriotic holiday of the year when they could randomly decide to bring it to a friend’s house for dessert on a completely plain Sunday?

If the above statement sounds like you then we should be friends. If you are my husband, stop rolling your eyes at yet another moment when your wife threw things together at the last minute and pretended like it was in the works all along. That’s just how she rolls and you married her so let’s just grab a spoon and dig in together shall we?

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The nice thing about trifles is that they are fairly easy to make. In fact, it typically takes more time to gather and chop the ingredients than it does to put the entire thing together.

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You may remember this recipe from a few years ago. If you want to revisit it and see how cute and tiny my friend’s little girl was at the time, head on over to the previous post to check it out.

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If you’re like me and you remake a recipe forgetting that you actually made and posted it already three years ago then stick around and read below for the aforementioned triple berry trifle revisited.

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Triple Berry Trifle (feeds 4-6 or 1-2 depending on how hungry the fellas are)

  • 1 package shortcake cups, cut into 2-inch cubes
  • 1 pint strawberries, sliced
  • 1 pint blueberries
  • 1 pint raspberries

Pudding Layer:

  • 6 TBL sweetened condensed milk
  • 1 1/2 C cold water
  • 1 package vanilla instant pudding
  • 9 oz fat-free frozen whipped topping, thawed

In a medium bowl, whisk water and sweetened condensed milk until combined. Add pudding mix and stir for another minute or so. Let mixture set for 1-2 minutes. Fold in cool whip. Set aside.

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Start with a layer of cake and then alternate blueberries/raspberries, pudding mixture and sliced strawberries. Repeat until you reach desired height, run out of ingredients, or just become disgusted at just how large that trifle dish is. Feel free to get creative once you reach the top layer or just copy the photo like I do whenever I’m re-creating a recipe “on my own.”

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Of these things, I’m fairly certain

There comes a point in a thirty-something’s life in which the random things she’s heard, learned, experienced, seen, tasted and smelled over the first third of her life finally start to stick with her. After all, you rarely hear a twenty-something referred to as ‘set in his or her ways.’ No, this art takes years to perfect. If you don’t believe me, go ahead and call up your grandparents for a lesson. Don’t text them. Don’t email them. Pick up the phone and call them. Heck, by now your parents should be as set as a Ronco Showtime Rotisserie Platinum so you might as well ask them while you’re at it.

What was I getting at again?

Oh yes. Life lessons.

Up until this point, you’ve let these observations float in and out of your life without taking any ownership of them. Sure, you’re brand loyal to a degree, but you’re a millennial for goodness sake and you better believe that you are going to be flexible and adapt to the ever-changing world around you, right? Kind of like the way you’ve shifted every time Apple launches a new iOS or Facebook changes their newsfeed.

And then you turn thirty. And all of a sudden the phrases you use to utter in your 20s like pregaming or late night bars are replaced with let’s just have everyone over for a dinner party or do I have to put on real clothes or can I go in this? 

So today I present you a list of things I’m fairly certain of:

  • That I will never get all of my personal identification documents to have the same last name again. Ever. This weekend I nearly had to provide a retinal scan at The Gap to pay with a (new chip-encrypted) card that still listed me as Murphy because it sat in my wallet next to a drivers license that lists me as Zalewski. Meanwhile, my handsome yet mute in these types of situations husband waits patiently as I toss two debit cards, two credit cards and a blood donor card at our friendly cashier to prove I’m not a spy.

  Oh you have a Costco card? That will work just fine.

  • That there’s no way our dog proves my hypothesis about animals taking after their owners. Nope not our guy. So different, he and I.

  

  • That a landscape that includes pumpkins and palm trees will always be weird, but never having to wear socks will always be awesome.

  • That heckling is an art form maybe moms are just too sweet for it.

  • That if pumpkin obsession is a real addiction affecting basic girls everywhere, you can crown me pumpkin princess of autumnville. I actually felt a nervous swell when I realized I was down to my last can of pumpkin this weekend for a french toast recipe. And when my audible gasp was met with a side eye from Matt, I yelled, ‘there’s a shortage, you know!’ 

So I’ve got that going for me.

And because nearly everything I’m certain of this time of year relates to pumpkins, I’ll leave you with a recipe for pumpkin french toast sure to satisfy your cravings. That is, if you can get your hands on the limited supply!

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Pumpkin French Toast (recipe adapted from Cooking Classy)

  • 3/4 C almond milk (I didn’t have regular milk but by all means use it if you have it)
  • 1/2 C pure pumpkin
  • 4 large eggs
  • 2 TBL brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 6-8 slices multigrain bread (or challah or texas toast)
  • Butter (for griddle)

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Heat a cast iron skillet to medium heat. In a large bowl, whisk almond milk, pumpkin, eggs, brown sugar, vanilla and spices together. Set aside.

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Prepare skillet with butter. Dip bread into pumpkin mixture until saturated. Cook on both sides until browned, repeating butter before each slice.

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Serve with maple syrup or honey and dust with powdered sugar.

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Enjoy!

Thanksgiving replay

Happy Thanksgiving week! In honor of the upcoming holiday and because I just realized that the post I was going to share with you today is nearly identical to the one I wrote exactly one year ago today, I’m re-posting it for your enjoyment. Because what is Thanksgiving than a chance to eat the exact same thing you did the year before (cranberry salsa), watch the same football teams play each other and re-invigorate that same nauseous feeling you have every time you go overboard on stuffing. Without further ado:

Originally published on November 25, 2014. Edited for relocating purposes.

OMG it’s Thanksgiving week y’all!

I know. I can hardly believe it either.

I can hardly believe it because we’ve been experiencing full-on Christmastime weather here in Chicago summertime weather here in Florida. Saturday was the annual Magnificent Mile Lights Festival, complete with 14 degree wind chills and boughs of frozen holly. Sunday was unseasonably lovely, complete with 80 degree temps and neighbors sweating while decking their halls.

As a staunch no Christmas cheer before Thanksgiving is here supporter, I must admit this weather is throwing me for a loop. Our rapid decline super cheery warm sunny weird November temps has me ever-so-close to NOT decking my halls. Pair that with an especially tempting out of context holiday collection from Target and I nearly broke my own cardinal red rule this season don’t know if I’ll ever get into the spirit this year.

I may even have purchased a pillow from the above collection new pair of sandals this weekend and tucked it away for later decorating wore them the next day.

What a difference a year makes

 

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So I invite you to join me in slowing down on the Christmas craziness. There’s plenty of time for finding the perfect palm tree. Weeks and weeks until you finally pick the last piece of glitter sand out of your hair. Let’s not be too rushed to miss the reason we gather together this week and stuff our bellies. After all, we’ve got Pilgrims to thank!

In the spirit of Thanksgiving, I offer you the most welcomed holiday recipe you will ever bring. On a buffet full of taupes, tans and cocoas, this red gem stands out not only in color, but in taste. I invite you to share it as an appetizer before your Thanksgiving feast, or carry it through your holiday parties into the New Year.

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It’s fresh. It’s sweet. It’s tangy. It’s your go-to contribution for potlucks all season long. Special shout out to my cousin Lindsey for bringing this on Christmas Day a few years ago. It’s really become the gift that keeps on giving.

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Holiday Cranberry Salsa 

  • 1 bag fresh cranberries
  • 1 green apple
  • 1 red pepper, seeded
  • 1/2 med red onion
  • 1/2-3/4 C sugar
  • 1/3 C apple juice
  • 1 jalapeno
  • zest of 1 lime (plus a little juice)
  • 1 bunch cilantro (1/4 C)
  • Kosher salt to taste

Rough chop apples, peppers and onions. In a food processor, chop fresh cranberries. Transfer to a large mixing bowl. Add apple, peppers and onion to food processor. Chop until finely diced. Add to cranberries in bowl. Finally, chop cilantro. Add sugar, apple juice, lime zest and lime juice. Add cilantro and salt to taste.

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The sugar will start to pull out the liquid in the cranberries and so be sure to give it a few hours to sit. Serve with blue corn chips as an appetizer, as a relish on turkey or over cream cheese with crackers.

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I hope you have a wonderful holiday with family and friends. What a great time to be thankful for all we have been given this year.

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Da Fam, Da Bears, Da Treats!

A post shared by Sarah Zalewski (@slmurphy) on

 

Long time no talk

Hey there! Where have you been? Feels like we haven’t had a one-sided conversation in forever.

My bad. Truth is I’ve actually been busy. Really, truly, contributing to society again busy.

That’s right the sabbatical has ended. The summer of Sarah has come to a close. But what a summer it was! Beach time, dog walks, mid-day recipe posts, more dog walks, mid-day workouts, another dog walk. But it wasn’t all sunshine and summertime. The frustration, boredom and self-doubt that comes with re-starting your career in a place you know nearly no one can really wear on you.

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Nonetheless, I’m very excited to get back to seeing if the parts of my brain that have been resting all summer still work. So far so good. Brain cells seem to be multiplying and I feel like I need a nap by 3:00 everyday.

I ask that you bear with me as I remember how to live the 8-5 life again and somehow fit in workouts and meals along the way. And dog walks. Poor Finn might be the only one not thrilled with the new adventure.

So I’ll leave you with a photo dump from the past few weeks, including a visit from two of my best friends and a bunch of pictures of Finn looking guilty.

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Oh and just for good measure, here are a few fun fall recipes from last year to tide you over until I actually make something worth sharing again.

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Pumpkin Bread

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Pumpkin Toffee Cookies

Have a great week!

 

 

 

Sausage and Veggie Frittata

Sure I could call this a sausage and spinach egg bake or something more obvious like a supreme omelette or a crustless quiche but then I couldn’t emphasize the fancy word that best describes this egg concoction by saying the word FRIT-TA-TA over and over.

Aside from being fun to say, frittata simply refers to an italian version of an egg cake. And I think we can all agree that frittata sounds more appetizing than egg cake so let’s just go with that.

The recipe is simple enough. Some leftover andouille sausage, several eggs and your choice of veggies, sauteed in a cast iron skillet and then thrown under the broiler for a few minutes to get that nice golden brown top that you don’t see in my photos because I was too hungry to wait for it.

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Simple Sausage and Veggie Frittata

  • 1 TBL olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1 clove garlic, minced
  • 1/4 C cooked andouille sausage, sliced
  • 1/4 C green onion, chopped
  • 1/4 C tomato, chopped
  • 1/2 C spinach, chopped
  • 6 eggs

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In a cast iron skillet, saute green onions in olive oil. Add garlic, sausage, tomato and spinach and cook until fragrant. In a small bowl whisk eggs, salt and pepper. Add egg mixture to cast iron skillet. Cook for 5-10 minutes or until set. Carefully place pan under broiler until top is cooked.

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Slice and serve with hot sauce. Cholula preferably but any hot sauce will do. You could serve it plain if you prefer it that way but everyone knows an Italian frittata with French sausage is best served with mexican pepper sauce.

 

 

 

 

Squash Season

One thing I love about fall is the pretty little gourds that fill the farmer’s markets on Saturday mornings. About as diverse as the people who shop for them, I’ve always had an affinity for collecting the weird-looking ones each season. The gourds, not the weird people. Not that there’s anything wrong with weird people. I don’t think you should make it your mission to collect them though.

It wasn’t until a few years ago that I actually started cooking with these gourds. Growing up I was familiar with seeing things like summer squash and zucchini in dishes, but I never knew other types of squash could be so tasty.

Since I’m all about doing things fall even though it’s still 96 degrees outside this year, I decided to roast up a spaghetti squash the other night for dinner. I know what you’re thinking, no way is that going to take the place of the traditional pasta I know and love. And you would be right. The flavor is sweeter, the texture a little more, dare I say it, moist, and it’s a vegetable for goodness sake.

But isn’t it kind of cool that the weird-looking gourd you usually use to decorate your table each fall turns into these lookalike spaghetti noodles once it’s cooked? And that you can go for seconds or thirds without any guilt?

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Spaghetti Squash Spaghetti

  • 1 large spaghetti squash
  • 2 TBL olive oil
  • salt and pepper
  • 1-2 shallots, sliced
  • 1 C fresh tomato puree or paste
  • 1 clove garlic, minced
  • 3-4 white mushrooms, chopped
  • 1/2 C fresh tomatoes, chopped
  • 1 tsp oregano
  • 2 tsp red wine vinegar

Preheat oven to 450 degrees.

Slice squash in half and scoop out and discard seeds. Drizzle olive oil on the flesh sides of the squash and sprinkle with salt and pepper. Place flesh-side down on a foil-lined roasting pan. Roast for 30-40 minutes or until top of squash is soft to the touch.

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In a dutch oven, heat remaining olive oil over medium heat. Saute shallots until clear. Add garlic, mushrooms and chopped tomatoes. Add tomato paste and a little water if needed. Season with red wine vinegar, oregano, salt and pepper. Let simmer until sauce thickens.

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Scrape flesh of squash into bowl. Add sauce just before serving.

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It’s vegetarian, whole30 approved, healthy, and it tastes good. Can’t beat those odds.