We hope everyone is enjoying their Halloween weekend!  In honor of the festivities we are reposting one of our favorite posts from last year: "Trick or Treat", from the 2 Savory Palates archive.  How about some: 





Just  click on the link: "Trick or Treat" for some ghoulishly delicious ideas! Happy Halloween!!!



I love palmiers, however, I'm more familiar calling them orejas.  Growing up I would go to the panaderia {Mexican bakery} where I would always order orejas; basically a Mexican version of a palmier.

So, when Caitlin and I were discussing what our next recipe would be, we decided on a fig spread. I  love figs {it must be my Greek heritage}, and I thought the spread would be a perfect filling for a palmier.

The most complicated thing about making a palmier is perfecting the puff pastry;  the puff pastry is like pie crust, in other words, it has to be good. I decided to use a good, all-natural frozen puff pastry from Trader Joe's {five ingredients: flour, sugar, salt, butter, water}. I recommend this puff pastry if you can find it; and if you're short on time or a less than confident baker.  It is buttery, but not overly so, and extremely flaky.  
One thing I think you'll be surprised at, is how quick and easy palmiers are to make {especially if you are using frozen pastry}.  You can fill them or not. You can make them savory if you choose and omit the sugar; and instead mix in some feta and crushed walnuts with the fig spread.
Ok, now back to the recipe, first things, first...you have to make the fig spread.  It is super simple: figs, honey, sugar, lemon juice, cinnamon and vanilla.  
Next, you roll out the puff pastry onto a clean work surface that's been sprinkled with sugar; spread your fig mixture, sprinkle extra sugar and cinnamon, roll up on each side until it meets in the middle.  You have to chill the rolled up dough for about an hour or until firm.  Then, slice it and get ready to bake.
 Place on a baking sheet and bake for about 15 - 20 minutes.  Remember to rotate the pan halfway through baking in order for them to puff up perfectly golden brown.  
Once they're done, you'll be sure to impress; I was impressed with myself actually.  If you're a baking purist, and want to make the puff pastry, Martha Stewart {of course} has a good recipe you can use.  Just click here for the link.   Somedays, you just have to indulge and have a cookie!

I like tea, and I think the tea of your choice would be great with these light and flaky cookies. I  decided on a vanilla chai latte. Heavenly! 

Here are few of the songs that were shuffling on my iPod as I baked (an eclectic, but  good mix to bake to):
1)  Elbow:  One Day Like This
2)  The Pretenders:  Back On The Chain Gang
3)  Otis Redding: I've Been Loving You Too Long
4)  Black Sabbath:  Changes
5)  Julieta Venegas:  El Presente
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Some of you may already know about Kinfolk (the online site and magazine), but for those of you who don't, you really must check it out!

In a nutshell (taken from their manifesto), Kinfolk is: 
"...a growing community of artists with a shared interest in small gatherings. We recognize that there is something about a table shared by friends, not just a wedding or once-a-year holiday extravaganza, that anchors our relationships and energizes us. We have come together to create Kinfolk as our collaborative way of advocating the natural approach to entertaining that we love."

Needless to say, I've become a fan. The articles are wonderful; the photography is exquisite; and highlighting the importance of maintaining and nurturing our relationships through get togethers with those nearest and dearest to us is quite magical. Who knows, maybe someday there will be a "Steaks & Sprouts" small gathering featured in Kinfolk...fingers crossed!!!



Roasted squash is a perfect autumn comfort food.  We decided to use two different varieties of squash and roast it to perfection. It was easy, satisfying and embodies the deliciousness of fall.

One of my favorite things growing up was this recipe! We usually had it right at the beginning of fall (my absolute favorite time of year);it just smells and tastes like cooler weather, turning leaves and crisp air. 

It's great as a side dish or on it's own and it's also kid-friendly - at least my son loves it. I just put a little butter, brown sugar and orange juice in the middle of the squash and roast it for about an hour basting a few times along the way. Super easy and of course, delicious! 
Side note: I'm thinking about serving this as a side dish for Thanksgiving this year - each person getting their own personal half of an acorn squash with a little stuffing inside. I'll keep you updated and let you know how it goes.

Really depends on what you're serving this with; we had roast chicken with lemon and sage, so we had Pinot Gris (from Sweetcheeks!) - delicious.

As most of you know, I'm a sucker for motown. I posted this link previously, but I need to share it again because it's genius. I love love love this band and especially this song. My dream would be to have a 60's motown themed party and have them play live !!

I was flipping through the latest issue of Everyday Food and was inspired to make this dish after seeing Mario Batali's version of Stuffed Acorn Squash.  It looked delicious and healthy.  

I've actually never eaten acorn squash prior to making this dish, but I do love squash of all sorts, so I was rather confident that it would make a scrumptious meal for a cool autumn evening.  

***WARNING: cutting open an acorn squash is no easy task, especially for a weakling like me, so I have a tip for those of you who may not have incredible upper body strength.  Pierce the acorn squash by making slits around the raw squash and microwave it for about 2 - 3 minutes (you could also place it in your preheated oven for about 10 minutes), let it cool, then cut through it.  It is much, much easier!!! That's something chefs like Mario Batali forget to mention in their recipe write-up.
It should take approximately 45 minutes to an hour to roast your squash.  While it is roasting, you can work on your filling.  I jazzed up my wild rice mixture with a dab of Earth Balance, some roasted garlic, walnuts, and topped it off with a sprinkling of Pecorino - Romano cheese.
I found this to be the main feature of my dinner plate, so I decided to serve it with a side of a sunflower sprouts salad.  Sunflower sprouts are delicious and healthy and taste perfect along side some golden cherry tomatoes and dried cranberries.  The salad is also absolutely beautiful to look at.
I enjoyed a nice glass of Bordeaux with my hearty acorn squash.
Comforting food, comforting tunes...
1)  Charles Bradley:  How Long
2)  Tony Bennett & Aretha Franklin:  How Do You Keep the Music Playing
3)  Billie Holiday:  There Is No Greater Love
4)  Gladys Knight & the Pips:  Midnight Train to Georgia
5)  Henry Mancini:  Moon River

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• OUR "Friends Eat" INTERVIEW •

We were recently interviewed by Friends Eat after placing 7th in their food blogger contest - we are truly flattered by the recognition!
You can read the interview by clicking HERE.  We look forward to continue sharing more delicious recipes and music recommendations with you!


• JUST LABEL IT: Tell the F.D.A. To Label Our Food •

Over 90% of Americans believe genetically engineered (GE) foods should be labeled. Shockingly in the US they aren't required to be.

Here are a few facts about GE foods: 

  • Genetically engineered (GE) foods, also referred to as genetically modified, or GMOs, are those that are altered at the molecular level in ways that couldn't happen naturally. 
  •  It’s estimated that 60%-70% of processed foods available in U.S. grocery stores are likely to contain some GE material.
  • 5 products that are most likely to be genetically engineered (GE) unless they are USDA certified organic or Non-GMO Project Verified: Corn, Soy, Canola, Cotton, Sugar made from beets (sugar from cane is NOT GMO).

So if you want to know if the food you're buying at the market has been genetically engineered in any way, go to: JUST LABEL IT! There, you can read more about this movement and sign the petition!  As their motto says:  "Just label it!  We have the right to know what's in our food."

*Also, if you'd like to read even more - check out this informative article by Mark Bittman in the New York Times:  Why Aren't G.M.O. Foods Labeled?



Whenever I bake up this granola, I eat it like candy.  It's crunchy, fairly healthy, and most importantly, completely delicious.  

It's also extremely easy to make with ingredients I'm sure you probably have stocked in your pantry and spice rack.  And with the fall season here, I added a bit of pumpkin spice to the mix.  I once posted a pumpkin spice granola recipe on 2 Savory Palates, so I knew adding a bit of that would be good - I'm sure we all still have some lying around from Thanksgiving past. 
This is what I used for my granola brittle: rolled oats, raw salted almonds (you can use raw/unsalted if you prefer), a medley of raisins, dried cranberries, shredded unsweetened coconut, cinnamon, pumpkin spice, honey, and a touch of brown sugar.  If you've read my previous baking posts you know that I usually try to avoid butter (whenever possible) and this recipe is no exception. I used Earth Balance (which is a vegan butter substitute that is great for baking), you can use something along those lines or real unsalted butter if that's your preference (I won't judge).

You can eat this granola on its own since it is much like a brittle.  Or, why not try it on some yogurt or as cereal? I would pour some almond milk over the granola and eat it up in the morning.
A cold glass of Almond Milk...yum!

I like to sit back, relax, enjoy my granola and some great music...
1)  Anoushka Shankar &; Nora Jones:  Easy
2)  Cannonball Adderley:  Autumn Leaves
3)  Chet Baker:  But Not For Me
4)  Thievery Corporation:  Fragments
5)  Arcade Fire:  Wake Up
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