Posts in summer
Whole Roasted Eggplant with Caramelized Onion + Tahini

A simple recipe that turns whole eggplants into dinner. There's a little bit of waiting time involved, but the actual work is minimal. Do give the onions plenty of time to caremlize over low heat - they should be totally soft and sweet by the time they are done, and tempting to eat by the spoonful. If your eggplants are very large, you can make this a dish for four, served alongside a simple green salad, but if they're on the smaller side, this recipe makes a nice meal for two. A generous shower of fresh herbs doesn't hurt, either.

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Freekeh with Grilled Zucchini + Ricotta

Once again, we're putting zucchini to good use in just about every meal. I often end up grating it into frittatas and breads, or shaving it with a mix of other vegetables. This recipe, though, leaves zucchini as the star of the show, giving it some char on the grill, piling it high over a bed of freekeh, and topping it with bright notes of herbs, seeds, and light ricotta. I think it's my favorite recipe yet... though it's still pretty early in the season. 

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Leek + Feta Quiche

Growing up, quiche featured weekly at the Haapaniemi household. It was mom's go-to for last-minute meals, as it could be as simple as frozen pastry, eggs, and milk, but could also serve as a base to bring together any hodgepodge of  leftovers - chicken and cheddar, rice and corn, ham and pea. No matter the combination, it was always delicious and satisfying meal.

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Rediscovering My Love of French Cooking + a Recipe for Mimi Thorisson's Walnut Tart

I have made many recipes from this book, and they've all been beautiful, but they have since morphed into interpretations of my own, based on what's in season and looks good at the market. I have fallen back into the therapeutic habit of cooking by feel. There is one recipe, however, that I do not stray from: Mimi's Walnut Tart, which I've already made half a dozen times. It is my favorite kind of dessert - quick, foolproof, and all the better with some fresh cream, a shaving of nutmeg, and a sticky amaro.

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A Classic Yellow Cake with Chocolate Frosting

I am not much of a baker. I prefer the capriciousness that cooking allows, the liberty to add things here and there as you feel. Yet there are some days (usually cold ones when I don't want to leave the house) when I want to do nothing but bake. Sometimes I bake a few little, simple things, and sometimes I take on a serious project. That's what happened with this recipe; a lazy Sunday morning with no plans in the diary, a chill in the air, and a friend's birthday the next day were the perfect conditions for me to attack a cake. 

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