Cook from the Book: Sister Pie


I have fully committed to mastering pie making this year. Ok, maybe not mastering, but definitely up-ing my skill level. Pie, of any flavor- is by far my favorite treat. I am so excited about Lisa Ludwinski’s book Sister Pie named after her Detroit pie shop. The first recipe I made from this book was the delicata squash, caramelized onion, goat cheese, and sage hand pies. They came out so. damn. good! I’m including the recipe below. Let me know what you think!

Click here to buy Sister Pie!

Sister Pie's Caramelized Onion, Delicata Squash and Sage Hand Pies


  • 1 1/2 c delicata squash seeded and cubed
  • 2 tbs olive oil
  • 1 tsp salt
  • 4 yellow onions thinly sliced
  • 1/3 c minced fresh sage
  • 4 oz goat cheese crumbled
  • freshly ground black pepper


  • All-Butter Hand Pie Dough from Sister Pie
  • 1 egg beaten
  • 2 tsp poppy seeds
  • 1/2 tsp flakey sea salt


  1. Preheat the oven to 400. Toss the squash with salt, olive oil, and freshly ground pepper and bake for 40-50mins until soft and caramelized. Remover them from the oven and let cool.

  2. While the squash is roasting add the sliced onions to a saute pan and slowly begin to caramelize, this will take some time, at least the full 50 minutes that the squash is in the oven. Stir every few minutes to ensure the onions do not scorch on the bottom of the pan. When they are soft, golden brown and sweet, let them cool in a bowl in the refrigerator.  

  3. To make the filling: toss the cooled squash and onions with crumbled goat cheese and sage. Taste the filling and add more salt or pepper if needed. 

  4. Roll out the hand pie dough to approximately 1/4-inch thick and use a cookie cutter to cut 4-inch rounds. Line the pastry rounds on a sheet tray between parchment and let cool in the refrigerator for 1 hour. 

To Assemble

  1. Preheat the oven to 450. Remove the pre-cut rounds from the refrigerator, lay out half of them on a lightly floured surface. Brush each round with the beaten egg then place a spoonful of filling in the center of each round. Place the remaining pie crusts rounds on top and press the edges with your fingers to seal. Next crimp the edges further with a fork.

  2. Brush each of the assembled hand pies with the beaten egg and top with poppy seeds and a pinch of sea salt. Bake for 24mins, let cool and enjoy! 

Wednesday Wishlist!

My Wednesday Wishlist is a collection of things I’m lusting after at the moment ie: books I’d like to read, restaurants I’d like to try, recipes to add to my repertoire and a whole bunch of pretty things I want to buy, (but probably shouldn’t.)

Rolling Pin Set

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Salt Fat Acid Heat

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Small Victories

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Barton Coat

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Gwen Restaurant

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  1. I have committed to mastering the art of pies this holiday season and I’m so excited about these rolling pins. The beveled edges take all the guesswork out of rolling a pie crust to 1/4in thick. I can’t wait to try them out!
  2. I’ve been such a fan of the book Salt, Fat, Acid, Heat. I can’t wait to binge watch their new Netflix show!
  3. Recipe writing is an art form, and Julia Turshen has mastered it. She has been a part of writing many cookbooks, including Gweneth Paltrow’s “It’s all Good”. This purchase is a two for one! I’m buying this book not only for the incredible recipes, but also, to learn as much as I can from Julia’s food writing.
  4. Wow! I know, not food related but damn this coat. I’m in love. Maybe it will go on sale?
  5. Not only is the food at Gwen insanely good but I really feel its the most beautiful restaurant interior in town. Give me art deco and a dry aged steak any day of the week!

Cold + Flu Tonic


Sick or not I’m sipping on this five-ingredient tea all winter long! Turmeric, ginger, lemon, and honey are powerhouse ingredients for battling cold and flu season, and luckily they all blend together into a delicious tonic. Click here to read more about their immune boosting properties!

Cold + Flu Tonic


  • 1/4 lemon
  • 1tbs high quality, raw makuna honey
  • 1/2 inch piece of ginger, peeled
  • 1/2 inch turmeric, peeled
  • 1 c water


  1. Place the honey, turmeric, and ginger into the bottom of a mug. Squeeze the lemon over top and drop that in too. 

  2. Boil the water and pour into the mug. Let steep for 2-3mins and start sipping! 

Short Rib Ragu with Pappardelle

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Short Rib Ragu with Pappardelle


  • 3 lbs bone in short ribs
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 4 cloves garlic, finely chopped
  • 3 tbs tomato paste
  • 3 sprigs thyme
  • 1 c red wine
  • 1 qt chicken stock
  • 3 tbs mascarpone cheese
  • 1 lb pappardelle
  • 1/2 c parmesan


  1. Pre-heat a large dutch oven or pot with a lid to medium-high heat. Season the short ribs with salt and pepper, add a splash of oil to the pan, then sear on all four sides until golden brown and crispy, about two minutes on each side. Remove the short ribs from the pan and set aside.

  2. Turn the heat down to medium and saute the carrots, onions and garlic until soft, no need to caramelize. Stir in the tomato paste, cook for 2mins, then deglaze with the wine. Let the wine reduce by about half.

  3. Add the short ribs back into the pan along with the chicken stock and thyme. The short ribs should be covered about 2/3 with the liquid in the pot, depending on the size of your pot you may need to add more chicken stock.  Bring everything to a simmer then cover. 

  4. Let the ribs slowly simmer on the stove top, or in a preheated 350-degree oven for 3-4 hours. I like to check them every hour or so, stirring the bottom of the pot to ensure the braising liquid isn't scorching. You will know they are done when the bones are falling out and the meat is fork tender. 

  5. When the ribs are done remove them from the pot and let cool. Remove and discard the bones, then shred the meat with your hands or two forks and add it back into the braising liquid. If the sauce is too watery, let it reduce a bit more. 

  6. When adding the mascarpone you want to temper it into the sauce. To do this, take a ladle full of sauce and put it into a small bowl. Stir the mascarpone into the bowl then add it all back into the pot. This will ensure that the mascarpone doesn't split or curdle in the ragu. 

  7. Lastly, add the cooked pappardelle to the pan and toss with the ragu. Serve immediately with shaved parmesan on top. 

Wednesday Wishlist!

My Wednesday Wishlist is a collection of things I’m lusting after at the moment ie: books I’d like to read, restaurants I’d like to try, recipes to add to my repertoire and a whole bunch of pretty things I want to buy, (but probably shouldn’t.)

Cheese Knives

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Butternut Squash Muffins

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Basque Country: A Culinary Journey

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  1. I spotted these pretty little knives on Instagram. They’re made by a company called Tied. Tied makes affordable, light-hearted designs for around the home. I love everything on their website! Check them out!
  2. Bon Appetit posted this butternut squash, coconut muffin recipe and I immediately added it to my “to do” list this week. I’ll let you know how they turn out.
  3. I’m toying around with purchasing a donabe pot. They’re so beautiful but I also don’t have a ton of extra storage in my kitchen. Let me know in the comments if you think it’s worth it.
  4. Pizzana, omg this place is so good. I’ve been once but I’m dying to go back!
  5. Potential cookbook club contender?





Cook from the Book: Zahav


This month’s cookbook club selection is Zahav by Michael Solomonov and Steven Cook. I’ve had this book for a little over a year and have reached for it countless times. Chef Michael shares soulful Israeli family recipes from his Philadelphia restaurant Zahav. Once you’ve made the hummus from this book, you’ll never look for another recipe again. All of Zahav’s recipes are vibrant, flavorful and reliable.

I wanted to choose a recipe to share that I haven’t made before: Fried Potatoes with Harissa Tehina. For many reasons I’m not too big on frying at home, so I decided to instead roast the potatoes until they were nice and crispy! It worked really well!

Purchase Zahav here:

Roasted Potatoes with Harissa Tehina

Course Appetizer
Cuisine Mediterranean
Keyword Harissa, Tahini


  • 2 potatoes, russet or yukon gold
  • 1 c tehina sauce
  • 3 tbs harissa
  • 3 tbs olive oil


  • 1/2 c Aleppo Pepper (or paprika)
  • 1 clove garlic
  • 1 1/2 tbs red wine vinegar
  • pinch ground coriander
  • pinch ground caraway
  • 1/4 tsp salt
  • 1/4 c avocado oil

Tehina Sauce

  • 1 c tehina
  • 4 cloves garlic, grated on a microplane
  • 1/4 c lemon juice
  • 1/4 tsp ground cumin
  • 1 tsp salt
  • 1/4 c water, or more as needed


To Make the Harissa

  1. Place all the ingredients into a blender and blend on high until combined. 

To Make the Tehina

  1. Whisk together the garlic, lemon juice, cumin and tahini. The mixture will become very thick. Whisk in the water until the tahini is pourable. Season with salt. 

For the Potatoes

  1. Pre-heat oven to 400 degrees. Thinly and evenly slice the potatoes to 1/4in thick. To make it easier, you can use a mandoline. Toss the sliced potatoes in olive oil and salt, and lay on a parchment-lined sheet tray in an even layer, not overlapping. 

  2. Bake for 25-30mins until browned and crispy. 

  3. To serve: in a shallow bowl, pour the tehina and top with the harissa. I like to do a swoop with a spoon to combine the two sauces, but not fully mixing them. It looks really pretty! Serve the warm crispy potatoes on the side and let people dip into the sauce. 

Romesco Sauce


Romesco is a Spanish sauce made with roasted peppers and almonds. Kind of like a pesto! You know I’m the queen of short-cuts and hacks, but I really think this sauce tastes better with freshly roasted peppers. If you’ve never made them before don’t worry, it’s really easy! Turn on a burner on your gas cooktop and set a pepper directly on the flame. Let the pepper completely charr on all sides, carefully turning with tongs when necessary. Remove the charred pepper from the burner and place it into a bowl and cover with plastic wrap. Let the pepper cool and steam in the bowl for 10 minutes, then rinse it under cool water, gently peeling off any, and all of the charred skin, and discarding the stem and seeds. Once you’ve peeled and seeded your peppers, you’ll end up with soft, sweet, tasty pepper flesh.

Note: If you don’t have a gas burner you can charr the pepper under your oven’s broiler.

Romesco Sauce


  • 2 roasted red reppers fresh or jarred is fine
  • 1 garlic clove
  • 1/2 cup toasted slivered almonds
  • 2 tbs sherry vinegar
  • 1 tsp smoked paprika
  • 1/2 cup olive oil
  • 1 tsp salt


  1. Pulse all ingredients, except for the olive oil, in a food processor until smooth.

  2. With the food processor running, slowly drizzle in the olive oil until fully incorporated. 

  3. Serve with grilled veggies, steak or chicken. Romesco is also a great addition to a crudités board and can even be spread on sandwiches! 

Tomato Galette with Whipped Goat Cheese

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Crisp pastry wrapped around roasted tomatoes and topped with tangy goat cheese. This roasted heirloom tomato tart is the perfect summer appetizer. While I don’t typically condone the use of store bought pie crust, this recipe will totally work with one.

Tomato Galette with Whipped Goat Cheese


  • 1 unbaked pie crust
  • 4 medium heirloom tomatoes
  • 1/4 c olive oil
  • 1 egg beaten
  • 4 oz goat cheese room temperature
  • sea salt + pepper


  1. Preheat the oven to 400.

  2. Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a 12-inch round that's about 1/8-inch thick. It's okay if the dough isn't perfectly round. Gently transfer the crust to a baking tray lined with parchment. 

  3. Slice the tomatoes into 1/4inch slices and arrange them in the center of the pie crust, leaving a 2 inch boarder around the edges. Season the tomatoes with salt and pepper.  

  4. Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling and pleating the dough every 2 inches as you go. The great thing about this recipe is it's meant to be rustic so don't get too caught up trying to make it perfect!  

  5. Drizzle the tomatoes with 3 tbs olive oil. Brush the crust with the beaten egg. Bake for 40-45mins until golden brown. 

  6. While the galette is cooling, use a whisk to whip the goat cheese with a few drops of water until it is light and creamy. Slice the galette and serve with a  heaping dollop of goat cheese and a generous turn of fresh cracked pepper.