Cookbook Recipe Preview

The cookbook is almost here! It comes out April 15th! (And for those of you who pre-ordered on Amazon, it should be delivered to you on the 15th).

There are 100 vegetarian recipes, inspired by living in our little cabin in the woods, and the local California produce here. Twenty of the recipes are favorites from the blog (like the 3 above) and then there are 80 new ones! (see some of them, here!) Plus the book is packed with lots of my watercolors and photos of the cabin and cocktail parties on our deck.

Just like the blog, everything is displayed visually like the recipes above, so it’s super easy to cook from. There are lots of upcoming book signings scheduled for the New York and San Francisco areas- see them here! More to come. Feel free to sign up for my newsletter for updates.

And of course, you can order the book HERE.

Happy cooking!

xx Erin

Hummus-Tomato Deviled Eggs

Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!

Caramelized Onion Tart

This is The Forest Feast’s first Recipe Video! In just 2 minutes I take you through the steps of making a simple Caramelized Onion Tart. Broadcasting from the deck at our little cabin in the woods…. Happy cooking!

Caramelized Onion Tart (serves 4-6 as a main course)

3-4 medium onions (red, white, or both!)

1 T butter

1 T olive oil

6 eggs

1/3 c cream (milk or half-n-half works, too)

1 sheet of defrosted puff pastry

4 oz. creamy goat cheese (like chevre) at room temp.

2 t chopped fresh rosemary

salt & pepper to taste

Directions:

1.) Roll out the sheet of puff pastry until it fits into an approx 13x9-inch greased casserole dish or baking pan. Press the pastry into the pan, crimp the edges to form a crust. 

2.) Slice 3 to 4 onions into thin circles. Sautee´ for about 30 minutes with butter, olive oil and a pinch of coarse salt in a large skillet over medium/low heat. Caramelize the onions- you’ll know they’re done when they become translucent and begin to get a bit golden.

3.) While onions are cooking, beat 6 eggs and 1/3 c cream with a fork in a bowl. Set aside.

4.) Spread the goat cheese all over the bottom of the puff pastry in the pan forming a base layer of the tart.

5.) When onions are done, spread them evenly over the goat cheese “base layer”. Then pour the egg mixture over the onions. Lastly, sprinkle the top with chopped rosemary, and salt and pepper, if you like.

6.) Bake at 350 degrees for about 30 minutes, or until the egg is set and the crust is golden. 

Serve warm. (Lovely with a side salad for brunch or lunch!)

Bruschetta

I was recently commissioned to create this custom quote and recipe illustration and it was such a fun project! The quote is by author Nick Harkaway from his book The Gone-Away World. It reads:

“I need bruschetta (that’s “broo-SKET-uh,” not “brushetter,” a slender piece of ciabatta toasted and brushed with garlic and oil and covered in fresh tomato and basil– the chunks inevitably fall off the bread and the olive oil runs over your lips and down your chin. The whole thing is delicious, deeply physical and delightfully undignified, and a woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it’s messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn’t afraid of a faceful of olive oil for that)”.

Basic bruschetta is simply a salsa of diced tomatoes, minced garlic, basil and olive oil. Spoon onto toasted baguette slices and sprinkle with salt. If you want to mix things up a little, try my recipe for Watermelon Bruschetta.

Bon Appetit!

Holiday Recipe Ideas

Happy Holidays, everyone! Wishing you a fun-filled holiday break with good food and warm drinks! Here are a few ideas:

Easy Party Appetizers:
Cucumber Caprese Bites
Mozzarella Stuffed Pesto Puffs
Lemon Ricotta Crostini

Holiday Drinks:
Hot Chai-Nog
Spiced Pomegranate-Apple Cider
Cranberry Old Fashioned

XO,

Erin