Today in Boston I await the sounds and effects of an approaching storm. The wind kicked up last night, turning the leaves while blowing some loose so they blanket the ground. Still green, but a sign for whats to come later. There is a distinct chill in the air. My pumpkin spice candle lit in the kitchen, alongside a room oil diffuser filled with hotel oil of Bergamot Sandlewood Orchid.
I have decided today would be a good day to don my French apron and ingredients and cook a few things for the weekend. I started with a beautiful coffee with a little lavender syrup (sugar-free of course) which inspired me to bake some sugar-free peanut butter cookies. An egg, some all-natural peanut butter, some sea salt, Splenda brown sugar, soda, and a heated oven with baking pan brushed with clarified butter. Its always difficult to achieve a thick and non-brittle cookie without sugar and flour, but it can be done. Of the many times I have tried I have succeeded but a few times. The rest of the time its still pretty wonderful but I end up spooning it on my morning yoghurt and pears instead.
Baking update
The peanut butter cookies are magnificent. I think its due to some of the peanut oil, I used a bit more baking soda than normal, I used no butter, and a bit more Splenda brown sugar. They are not brittle at all – they hold together rather well. I normally bake them at 356ºF for 12 minutes but this time extended that to about 16 minutes. They did not burn or really brown anywhere, but these could pass for regular sugar-loaded & floured cookies. But they are sugar-free. Not sure about the carbohydrates, but eating just one or two might be alright.
Cooking later today
After that, this afternoon, I shall make steak au poivre – having shopped for my ingredients last night. I am going to use port wine instead of cognac. I dislike cognac in all its forms, and I adore port of which I have many vintages available already. I worry a little about the sweetness so I’ll need to try to use less.
The recipe is Marco Pierre White’s. I adore his slow approach and careful patience behind all he does and this recipe is indeed fairly simple. I hope my cracked pepper works out – and I could not find double cream. I could order it from a British purveyor and wait for its arrival but instead will opt to reduce the cream a little longer for a thicker sauce.
So it is a slower day here. Not quite fall but a little stormy and cool. Winter will be for stews and Napoleon inspired dishes before moving into winter. Shower and shave for the afternoon after I pour myself another coffee and enjoy the waving of the trees outside.