Author: Natalie Hanson

I am a software industry executive, most recently in life sciences management consulting. I build and lead teams who design, develop, and sell software and services. I lead and deliver with a human-centered lens. As an anthropologist, my research has focused on work practices and work environments. I am interested in interdisciplinary collaboration, as well as how institutions' response to macro trends affects the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Apple cider caramels

Natalie Hanson

From the Smitten Kitchen Cookbook.

4 cups (945 ml) apple cider

1/2 tsp ground cinnamon

2 tsp flaky sea salt

8 Tbsp (115 grams or 1 stick) unsalted butter, cut into chunks

1 cup (200 grams) granulated sugar

1/2 cup (110 grams) packed light brown sugar

1/3 cup (80 ml) heavy cream

Neutral oil for the knife

  • Boil the apple cider in a 3- to 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume.
  • This takes about 35 to 40 minutes on my stove.
  • Stir occasionally.
  • Meanwhile, get your other ingredients in order, because you won’t have time to spare once the candy is cooking.
  • Line the bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of criss-crossed parchment. Set it aside.
  • Stir the cinnamon and flaky salt together in a small dish.
  • One you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream.
  • Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.
  • If you don’t have a candy or deep-fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.
  • Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evenly.
  • Pour caramel into the prepared pan.
  • Let it sit until cool and firm – about 2 hours, though it goes faster in the fridge.
  • Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board.
  • Use a well-oiled knife, oiling it after each cut (trust me!), to cut the caramel into 1-by-1 inch squares.
  • Wrap each one in a 4-inch square of waxed paper, twisting the sides to close.
  • Caramels will be somewhat on the soft side at room temperature, and chewy / firm from the fridge.
  • Caramels keep in an airtight container at room temperature for two weeks – but really, good luck with that!

Vichyssoise

Natalie Hanson

1 medium onion

3 leeks

1 potato

Chicken broth

Herbes de provence, bay leaf, salt & pepper

  • Make sure the leeks are firm, not squishy. The best leeks have longest white part; this soup mostly uses the white, and the pale green insides.
  • Saute the onions with herbes de provence until they are translucent.
  • Put onions, leeks, and potatoes into a saucepan.
  • Add bayleaf, and salt and pepper.
  • Pour enough chicken broth (about half a container) to cover the vegetables for cooking.
  • Throw solids into the blender and blend, then add the remaining liquid and blend again gently.

Stephie’s potato salad

Natalie Hanson

5 lbs / 12 medium potatoes, boil in skin, cool and peel

6 stalks diced celery

3 medium red onions, sliced round

Fresh parsley cleaned and chopped

Dressing

1/2 cup of vinegar

1/2 cup of vegetable oil

1 Tbsp salt

1 Tbsp sugar

xx

Celery, pea, and cherry salad

Natalie Hanson

From Cooking Light magazine. A cool, crisp salad adds crunch and contrast to the menu. You can also use dried cranberries and walnuts.

3/4 cup sliced celery

1/3 cup of dried sweet cherries

1/3 cup of frozen green peas, thawed

4 Tbsp chopped fresh parsley

1-1/2 Tbsp of fat free mayonnaise

1-1/2 Tbsp of plain low-fat yogurt

1 Tbsp chopped pecans, toasted

1-1/1 tsp fresh lemon juice

1/8 tsp salt

1/8 tsp black pepper

Combine all ingredients, chill. Yield, 2 servings; serving size about 2/3 cup.

Station Taproom’s thai curry

Natalie Hanson

2 Tbsp vegetable oil

1 large onion, diced

2 cloves of garlic, crushed

4 oz of red curry paste

14 oz coconut milk (one 14 oz can)

2 cups of vegetable stock

4 Tbsp Thai fish sauce

1 tsp salt

Shrimp

Fresh cilantro (for garnish)

  • Saute onion and garlic in oil until soft.
  • Add curry paste and mix together.
  • Add coconut milk.
  • Add fish sauce, brown sugar, and salt, then add vegetable stock.
  • Bring the broth to a boil and reduce to a simmer.
  • Let the broth thicken, this should should take 15-20 minutes until it’s creamy and thick.
  • Make sure all the shrimp are clean, and add them to the stock.
  • Top with chopped cilantro and serve with crusty bread for dipping

Mimi’s meatloaf

Natalie Hanson

Serves 6-8 people.

Mixture of ground beef, pork, and veal (optional)

3 slices of bread (sandwich bread size)

2 medium onions

  • Soak bread in milk and work it with fingers until milk is absorbed.
  • Saute onions in olive oil, herbes de provence, salt and pepper.
  • Add leftover tomates provencales or tomato paste.
  • Cook pork in saute pan, because it has to be cooked more than the other meats.
  • Add garlic and parsley.
  • Put all meat, onions, and bread mixture into a bowl and combine.
  • Add extra salt and pepper, herbes de provences.
  • Since pork is already cooked, it only needs 40 minutes at 400F to cook.
  • Reheat in the microwave to keep it moist.

Nut milks

Natalie Hanson

For use with the Almond Cow.

Pecan or almond
1 cup unsoaked pecans / almonds
1/4 tsp salt (optional)
1/4 tsp vanilla (optional)
1 Tbsp maple syrup or other sweetener (5 pitted dates for almond milk)

Cashews
1 cup unsoaked cashews
1/2 tsp vanilla or other flavoring (optional)
2 pitted dates or sweetener of choice (optional)

Hemp seed
1 cup of hemp seed
3 pitted dates
1/4 tsp sea salt
2 tsp vanilla extract

Walnut
1 cup walnuts (soaked)
1 Tbsp vanilla extract
3-5 pitted dates
Pinch of salt

Rice
2 cups white rice (cooked)
2-3 pitted dates or 2 Tbsp maple syrup
1/2 tsp salt

~

1 Tbsp maple syrup = 13 g / carbs divided by 5 = 2.65
Pecan = 8 g carb / cup divided by 5 = 1.6 g / cup of pecan milk
Almond = 5 g carb / cup = 1 g / cup of almond milk

Coeur à la crème

Natalie Hanson

1 1/2 lb cream cheese
1 cup of whipping cream
splash of Grand Marnier
1/2 cup of sugar & 1/4
1 Tbsp of vanilla

  • Whip cream cheese for a good 15 minutes.
  • Add the vanilla, Grand Marnier and sugar. Let run until smooth.
  • Whip the whipping cream and add the rest of the sugar
  • Fold the cream cheese and whipped cream together
  • Put in container with cheese cloth around the mixture.
  • Let rest overnight.
  • Serve with a raspberry sauce.

Turban d’Agen

Natalie Hanson

Serves 6.

1 envelope of gelatine
1/2 lb of large pitted prunes, soaked in 1 cup of red wine
2 Tbsp of apricot jam
1 cup of Uncle Ben rice
2 1/4 cups of milk + 1/4 cup for gelatine
1 Tb of vanilla extract
6 Tbsp of sugar
1 1/4 cups of cream

  • Brush a ring mold very lightly with oil.
  • Soak the gelatine in a scant 1/4 cup of cold water.
  • Place the prunes and wine in a small saucepan and cook for 8 to 10 minutes.
  • Mix the prunes with apricot jam.
  • Place the rice in a pan of boiling water and cook for 5 minutes, drain.
  • In another saucepan, warm the milk and pour in the rice.
  • Cook until tender for about 25 minutes.
  • Stir in the sugar and the vanilla extract.
  • Heat 1/4 cup of milk and dissolve the gelatine.
  • Add it to the rice mixture. Let cool.
  • Whisk the cream until it forms soft peaks, fold into the rice mixture and pour into the prepared mold.
  • Chill until firm.
  • Unmold carefully unto a serving dish and fill the center with the prunes.
  • Serve very cold.