The Rustic Kitchen

Cherry walnut brownies

One of the best things about cooking is that once you master a recipe, you're free to play. This is a version of my Cranberry Brownie Tart. For this version, I swapped dried cherries for the cranberries, then tossed in a handful of chopped walnuts and baked it in a heart-shaped baking dish. What could be easier for a little Valentine's Day indulgence?

Clean plate club: Blackbird

My friend Ellen took me to Blackbird last night as a (delightful but unneccesary) thank-you treat. It's one of Chicago's most prominent restaurants, and for good reason. Chef/partner Paul Kahan is tireless seeker of great ingredients. When I interviewed Paul for The Slow Food Guide To Chicago, he talked about how the winter menu keeps him up at night. As you can see from my clean plate (one of several), he needn't have worried.

Paul is one of those chefs who truly embraces the idea of local food -- he's not one of these chefs who talks local then orders everything flown in. Yes, we live in the Midwest and things get pretty dire around this time of year, but because I know he's so thoughtful about his choices, I'll eat anything he puts in front of me without question. Which I'm sure is a relief to my dining companions, since I can be one of those pesky patrons who quizes the poor beleagered server about where everything comes from.

Time to make the doughnuts (with cider and spice)

Fellow bloggers Tartelette and Culinary Concoctions by Peabody are hosting an event called Time to Make The Doughnuts. Which give me an excuse to post one of my favorite indulgences inspired by my grandmother's fried cakes, posted only a few weeks ago. These are doughnut holes without the doughnuts, meaning they're perfect little indulgences . . . if you don't eat too many. Of course doughnut drops are great dredged in sugar and spice or glazed with a light frosting, but I find they're just as delicious unembellished and warm.

Cider and spice doughnut drops

Makes about two dozen
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cloves
2 large eggs
½ cup granulated sugar
½ cup apple cider
2 tablespoons unsalted butter, melted
Peanut oil for frying

Stir together flour, baking powder, salt, cinnamon, ginger and cloves and set aside. Whisk sugar and eggs together in a large mixing bowl, then stir in flour mixture. Pour in cider and butter and stir just until evenly combined.

Heat about three inches of vegetable oil in a four-quart saucepan until oil reaches 375 degrees. Using two spoons, drop small dollops of batter into the hot oil. Do not overcrowd the pan to maintain oil temperature – about six to eight doughnut drops per batch. Fry until deep brown, about two to three minutes per side. Drain on several layers of paper towels. Repeat with remaining batter. Best served warm.

Recipe used with permission from Janine MacLachlan, www.RusticKitchen.com.