The Cozy Herbivore

Bleu Cheese Grits with Kale & Sweet Potatoes

2012-01-25T15:07:00.006-05:00

I'm a savory breakfast kind of gal. I've never really been into pancakes or french toast or waffles (with my mother's waffles being a huge exception, of course...) or anything that's overly sweet & sticky in the morning. Sure, every now and then I get a craving for a big stack of pancakes smothered in maple syrup. But when eating out for breakfast, I tend to stick to the savory basics: eggs (sunny side up if you please), veggie sausage, hashbrowns and a big piece of toast to sop up all of that delicious mess.

And of course, grits. Oooooh, grits. Raised a Yankee, we didn't have grits on our breakfast table when I was growing up. But my Texan girlfriend loves them, and they have gradually become my favorite part of breakfast. And I do like them savory-- I know a lot of people like sugar or honey in their grits, but to me there's something just so satisfying about a big bowl of salty, corny goodness first thing in the morning.

Not to mention they are the perfect vehicle for any vegetable you have lying about-- a great way to sneak a little more nutrition into breakfast. And butter. And cheese.
Okay, so this isn't diet food. But it's comforting and delicious and a little decadent, even. Perfect for a lazy weekend breakfast, elegant enough to serve to guests.

I prefer the heartier taste of coarsely ground cornmeal for my grits, almost like a polenta. But if you like the milder hominy grits, rock on with your bad self. Savory grits have endless possibilities-- try different vegetables, different greens, different cheese... there is no wrong way to eat grits!

Bain taitneamh as do bheil!

PREP TIME: about 15 minutes

COOKING TIME: about 30 minutes

MAKES: 2 servings

INGREDIENTS:

for the topping:

1 medium shallot, thinly sliced (about 1/2 cup)
1 tablespoon extra virgin olive oil
1 small sweet potato, peeled & cut into 1/2" dice (about 1 cup)
3/4 cup vegetable stock
1 small carrot, peeled & finely grated (about 1/4 cup)
1 large clove garlic, thinly sliced (about 1 tablespoon)
2-3 large lacinato or dinosaur kale leaves, thick stems removed, finely chopped (1 cup, loosely packed)
sea salt & freshly cracked pepper, to taste
generous pinch red pepper flakes

for the grits:

1/2 cup grits (for a gluten-free dish, be sure to seek out grits that have been packed in a gluten-free facility, such as Bob's Red Mill brand)
2 cups water
1/2 cup finely shredded smoked bleu cheese
sea salt & freshly cracked pepper, to taste
2 pats of butter, to top off

DIRECTIONS:

In a large, heavy-bottomed saucepan, heat up 1 tablespoon olive oil until the surface begins to shimmer. Add sliced shallot and saute until soft and slightly browned, stirring frequently to prevent burning. Add sweet potatoes and saute for 2 minutes more, until sweet potatoes are slightly browned.
Add vegetable stock and shredded carrots to shallots & sweet potatoes and increase heat until the stock begins to boil. Cover the saucepan and allow stock to boil for 2-3 minutes, until sweet potatoes just begin to soften. Remove cover and allow stock to boil rapidly, until liquid is evaporated and sweet potatoes are soft. Stir frequently to prevent sticking.
Add garlic and chopped kale and saute for 2 minutes more, until kale is bright green and slightly wilted. Season to taste with salt, pepper and red pepper flakes. Remove from heat and transfer vegetables to another bowl. Cover bowl and place on the stovetop to keep warm while you prepare the grits.
In the same saucepan, combine water and grits with a pinch of salt. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer, stirring frequently, until most of the water is absorbed and grits are fluffy and porridge-like. Stir in grated smoked bleu cheese and stir to combine. Season with salt and pepper.
Divide grits between two bowls. Place a pat of butter on top of each bowl. Spread the vegetable mixture over the grits. Serve immediately with a big pot of coffee and prepare to start your day!

(photos in this post taken by the very talented Deborah Holloway, who, like a true Texas girl, gobbled up the pictured grits as soon as she put down the camera)

Lentil Shepard's Pie with Goat Cheese Mashed Potatoes

2012-01-14T19:48:00.005-05:00

Herbivores, do you ever play that game with yourself where you try to remember exactly what you were doing a year ago? You try to summon up the events of the day ("Well, it was a Wednesday, so at this time I was probably waiting for the bus...") and you try to remember how you were feeling and what lay ahead for your past self.

I've been doing that a lot lately for some reason, remembering my twice-weekly travels back and forth from Philadelphia to New York, the seemingly endless shuffle between work and school and back again, the world of culinary adventures opening up to me.

I am remembering learning how to properly cut an onion, how to use a wok, how to roll out a vegan pie crust, how to identify a myriad sea vegetables, how to put together Macrobiotic and Aryuvedic meals, how to make a beurre monte sauce (more on that later), how to make gluten-free pie crusts... the list goes on and on.

In short, after some time away from culinary school, the basic tenets are flooding back to me in a strange sense-memory way. I'm finding myself using the techniques I learned in an instinctual manner, which is, I suppose, the whole point of going to culinary school, graduating, and continuing to work in food. School is supposed to make these things second nature, supposed to make you produce quality food consistently, without much conscious thought.
And I still hear the voices of my instructors in my ear, even when I'm cooking alone. I hear Chef Barbara tsk-ing over my vegetable cuts ("Keep them uniform!"), I hear Chef Rich scolding me for salting my food only at the end ("Seasoning the food at the end of cooking is like putting on makeup after your date!") and I hear Chef Jay reminding me not to fussy with my salting ("Season from a great height!").

Back to the shepard's pie. January has been blowing icy blasts all over Philadelphia lately, so this seemed like just the thing to chase away winter's chill. And great minds seem to be thinking alike, as I'm seeing a ton of shepard's pies popping up all over the blogosphere. I fell in love with The Fig Tree's idea of using roasted garlic & goat cheese in the mashed potatoes, so I stocked up on lentils and taters and carrots and got cooking.

Alone in my kitchen, I carefully chopped all of my vegetables evenly, cooked my lentils just right and even got fancy with a piping bag for the mashed potato top. The whole time I was remembering and smiling to myself, marveling as my hands instinctually did what my brain had to painstakingly learn just one short year ago.

This isn't of course to say that you have to go to culinary school to make a shepard's pie. But parsnip munchers, the next time you're in the kitchen, use your cooking time as a meditation on all the things you've learned this past year, all of the tasks that at one time seemed so difficult and are now instinctual. Big or small, our experiences teach us how to be better people.

And that is something to be grateful for indeed.

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

COOKING TIME: about 1 1/2 hours

MAKES: about 8 one cup servings

INGREDIENTS:

for the base:

2 cups French green (Puy) lentils
1 cup red wine
2 cups water
2 tablespoons extra virgin olive oil, divided
2 medium onions, cut into 1/4" dice (about 2 cups)
2-3 medium carrots, cut into 1/4" quarter moons
3 tablespoons fresh thyme leaves, removed from stems and finely chopped
6 ounces crimini mushrooms, cut into 1/2" dice
3-4 leaves lacinato (dinosaur) kale, stems removed, chopped into bite-sized pieces
sea salt and freshly cracked pepper, to taste

for the top:

3 pounds Yukon Gold or russet potatoes, peeled and cut into even 1" chunks
4 cups vegetable stock
4 cups water
1 head garlic
4 ounces herbed chevre or soft goat cheese, thinly sliced
1/4 cup buttermilk, plus more as needed
sea salt and freshly cracked pepper, to taste

for the sauce:

2 cups red wine
1 teaspoon honey
pinch of sea salt
2 teaspoons dried tarragon
1 tablespoon cold unsalted butter

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Cut the top of the head of garlic off and wrap the whole thing loosely in aluminum foil. Place in the oven and roast until fragrant and very soft, about 45 minutes. When garlic is tender, allow to cool slightly and squeeze out roasted cloves, discarding papery skins. Set aside.
Meanwhile, cook potatoes and lentils. Spread lentils out on a sheet pan or clean counter and sift through them, discarding any stones or stems. Rinse lentils in cold water. Place lentils, 1 cup red wine and 2 cups water in a large, heavy-bottomed stockpot. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer until tender, about 30-40 minutes. When lentils are done, remove from heat, drain through a fine mesh and toss with a little olive oil. Set aside.
While lentils are simmering, place the chopped potatoes in another heavy-bottomed stockpot with 4 cups of vegetable stock and 4 cups of water. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer until potatoes are extremely tender, almost falling apart. When potatoes are done, drain liquid and place potatoes back into stockpot with a loose lid to keep them warm & moist.
While the lentils and potatoes are bubbling on the stove and the garlic is roasting in the oven, heat up 1 tablespoon olive oil in a saute pan until the surface of the oil begins to shimmer. Add chopped onion and saute until soft and browned. Add carrot quarter moons and fresh thyme and saute for 5 minutes more, until carrots just begin to soften.
Remove onions & carrots from pan and set aside. Heat up another tablespoon of olive oil in saute pan. Add mushrooms and saute until mushrooms have lost their liquid and begin to brown, about 5 minutes. Add chopped kale and cooked onions & carrots to pan. Season with salt & pepper. Saute until kale turns bright green, about 2 minutes. Remove from heat, stir cooked lentils into vegetable mixture and set aside.
Prepare the mashed potato topping: pass cooked potatoes and roasted garlic through a potato ricer. (Alternately you can do this in a stand mixer or even with a hand-held potato masher for more rustic results, but a potato ricer will get you the fluffiest topping). Stir in goat cheese and buttermilk until a smooth consistency is reached. Season to taste with salt and pepper.
Prepare the sauce: in a small saute pan, combine 2 cups red wine, 1 teaspoon honey and 2 teaspoons dried tarragon. Bring mixture to a boil and reduce by almost half, stirring occasionally to prevent sticking. When mixture looks thick (but not too syrup-y: be careful not to over-reduce!), reduce heat and half-remove the pan from the burner. Place the cold butter in the pan and continually swirl the pan until butter is melted. When butter is melted, turn off burner. Congratulate yourself for successfully beurre monte-ing a sauce!
Grease a 9" by 13" casserole dish. Place lentil & vegetable mixture on the bottom and spread evenly through the dish. Pour red wine sauce over lentils and vegetables. Place mashed potatoes in a piping bag with a large star tip and make whatever design you like on the top of the pie. Or you can simply spread the potato mixture over the lentils with a spatula and use a fork to make a cross-hatch design.
Bake for 20-25 minutes, or until mixture is heated through. Place casserole under broiler for 5 minutes (definitely keep an eye on it, though-- those things can take your food from brown to burned fast) or until top is crisped and browned.
Serve with a glass of red wine and toast to the new and amazing things you'll learn this year.

And because this post has made me all nostalgic, I couldn't stop myself from posting this wonderful video about my culinary alma mater. It may seem cheesy, but that place truly did change my life and I am so eternally grateful for my experience there. Check it out:

Aztec Zabaglione

2012-01-08T19:07:00.001-05:00

It's that time again, produce junkies. That wonderful once-a-month time when bloggers from all corners of the globe converge on a single recipe, chosen by Christianna of the wonderful Burwell General Store from an old cookbook entitled The Second Ford Treasury of Favorite Recipes from Famous Eating Places.

We are charged with making the recipe our own, with changing ingredients or methods to make a new version of an old classic. Last month some of my fellow swappers took wild flights of fancy with the original recipe, converting a rather basic chocolate chip cookie recipe into Christmas Meringues or Kokosbollar-Chocolate Truffles or even Peanut Butter Rice doggie treats! And of course many more people did beautiful and delicious-looking twists on the chocolate chip cookie. I feel truly honored to be a part of such a talented group! (For a full list of what everyone made, check out my contribution here, which links to everyone else's awesome recipes at the bottom of the post.)

This month's recipe was another classic: a zabaglione. I'm a huge pudding fan, and although I had wild flights of fancy when trying to re-imagine this dish, (a trifle! Souffles! French toast!) in the end, I couldn't resist making a pudding. With a twist, naturally...

I chose to make my zabaglione chocolate (and why wouldn't you?) and to give it a spicy kick. Chocolate was introduced to Europeans by the Aztecs in what is now Mexico. The Aztecs made a bitter drink with the cacao beans, flavoring it with chili powder and cinnamon. Cacao was a sacred food, used in ceremonies and featured heavily in their artwork. Chocolate is now ubiquitous worldwide, but I love the idea of keeping it special and important by honoring those ancient flavor combinations.

Oh, and did I mention that I decided to replace the sweet wine from the original zabaglione recipe with Kahula? Oh yeah. The coffee liqueur really takes this pudding to a completely indulgent, absolutely grown-up place. I say "grown up" because the liqueur doesn't get cooked off very much, so this isn't something I recommend for kids.

So top off this zabaglione with a cinnamon-infused mascarpone cheese and serve after a big company meal. It comes together in a snap-- you can whip it up while your guests help to clear the table. Everyone will appreciate the combination of a light dessert and an after-dinner cocktail all rolled up in to one perfect digestif.

Bain taitneamh as do bheil!

PREP TIME: 10 minutes

COOKING TIME: 10 minutes

MAKES: 4 servings

INGREDIENTS:

for the pudding:

6 egg yolks
2 tablespoons plus 2 teaspoons prepared hot cocoa mix (I used this one) OR make your own with 3 teaspoons unsweetened cocoa powder, 5 teaspoons sugar & a pinch of sea salt
1 teaspoon cinnamon
7 fluid ounces coffee-flavored liqueur (such as Kaluha)
sprinkle of cayenne powder, to taste

for the top:

4 ounces mascarpone cheese
1/2 teaspoon cinnamon
pinch of sea salt

DIRECTIONS:

In a small bowl, mix together the mascarpone cheese, cinnamon & sea salt. Set aside.
In a large metal bowl, whisk together the egg yolks, hot cocoa mix, cinnamon, coffee liqueur and cayenne powder.
Bring a saucepan halfway full of water to a boil and immediately reduce to just a simmer. Place metal bowl over simmering water and whisk briskly (I used my electric hand mixer for this) until pudding comes together and quadruples in size. If you're whisking by hand, make sure to whisk as fast as you can to prevent scrambled egg pudding!
Refrigerate pudding for 10 minutes to set. Scoop into your prettiest bowls and top with a dollop of cinnamon-mascarpone.

And don't forget:

Soba Noodles with Peanut Sauce & Fried Tofu

2012-01-05T15:57:00.007-05:00

It snowed last night in Philadelphia, herbivores. Not a big storm, just a light dusting. Just enough to crunch under my boots as I took the dog out for a late walk. Just enough to coat our city in a clean layer of soft whiteness, enough to muffle the air and leave the city smelling like snow.

It was the first snowfall of our weirdly warm winter. And even I, the avowed despiser of all things winter-y, fell hard under it's spell.

The snow was long gone this morning and won't be back anytime soon, with forecasts predicting weekend temperatures over 50 degrees.

But for a brief moment peaceful winter had subdued the hustle and bustle of city life, and I found myself loving the cold silence intensely.

So today I tried to replicate that peaceful feeling with food.

I made a spicy, rich and comforting bowl of soba noodles topped with crispy tofu adapted from this recent recipe on the gorgeous Sprouted Kitchen. And boy oh boy, am I glad I did.

This is cold weather food, snuggly eatin'. This is the food equivalent to your favorite pair of well-worn, perfectly comfortable flannel pajamas. This is curl-up-on-the-couch-with-the-dog-and-a-marathon-of-Breaking-Bad food.
Soba noodles can be tricky-- cooked to the al dente texture that most of us prefer, the inside of the noodle remains chewy and uncooked. Cooked too long, the noodles turn to mush. But just for you, mushroom nibblers, I will share the amazing secret to evenly cooking your soba noodles that I learned in culinary school, if you promise me you'll never use this information for evil.

So take your dog out for a walk, get your Netflix queue in order, dig out those fuzzy slippers-- you're in for a long winter night of snuggling.

kor hai ja-rern aa-haan!

PREP TIME: about 15 minutes

COOKING TIME: about 45 minutes

MAKES: 8 one cup servings

INGREDIENTS:

for the fried tofu:

one 14 ounce package extra-firm tofu
coconut oil, for frying
sea salt

for the sauce:

2 bulbs fresh lemongrass, roughly sliced (about 1/4 cup. Handy guide to chopping lemongrass here)
1 small red onion, roughly chopped (about 1/3 cup)
1 thumb-sized piece ginger, peeled and roughly chopped (about 1/4 cup)
1 large clove garlic, roughly smashed (about 2 tablespoons)
2 tablespoons hot chili oil
1 teaspoon coconut oil
one 14 ounce can full-fat coconut milk
1/4 cup chunky natural peanut butter
3 tablespoons shoyu (substitute soy sauce if you can't find shoyu)
1/2 cup water

putting it all together:

one 8 ounce package soba noodles
1 tablespoon toasted sesame oil
1 small red cabbage, finely sliced (about 3 cups)
2 tablespoons rice vinegar, or more to taste
extra shoyu and hot chili oil, to taste
chopped peanuts, sliced green onions and fresh cilantro, for garnish

DIRECTIONS:

Remove tofu from packaging and drain water completely. Wrap tofu in paper towels and place on a sheet tray. Place another sheet tray on top of tofu and weigh down with your heaviest pot or a jug full of liquid. (I used three large squash I have yet to cook-- they do say that necessity is the mother of invention!) Allow tofu to sit and release water in this fashion for at least a half hour.
While tofu is draining, chop veggies and make the soba noodles. Fill a large stock pot halfway with cool water. Fill another jug full of cold water and set aside. Bring water in stock pot to a boil and toss in the soba noodles. Allow water to come to a boil again and immediately pour some cold water from your handy jug to stop the boiling. Repeat this process 3-4 times: allow the water in the pot to come to a boil, then shock with cold water. Use a pair of tongs to fish out one noodle after each shocking and test it for texture. When the noodles are al dente, drain and immediately toss with 1 tablespoon toasted sesame oil. Set aside.
Slice pressed & drained tofu into even 1/2" cubes. In a heavy-bottomed skillet with high sides, heat up enough coconut oil to reach halfway up the sides of each tofu square. Oil is ready when a small amount of flour flicked into it's surface immediately sizzles. Working in batches, pan fry the tofu cubes, turning to ensure even crispy brownness on all sides. Watch your heat-- oil should never smoke, and if it begins to splatter, immediately lower your flame.
Place fried tofu on a paper towel-lined plate to absorb excess oil. Sprinkle with a little sea salt and set aside.
Prepare the sauce: place chopped lemongrass, red onion, ginger, garlic and 2 tablespoons hot chili oil in a food processer. Pulse until a smooth paste is formed, occasionally scraping down the sides.
Heat up 1 teaspoon coconut oil in a large skillet with high sides. Add lemongrass paste and saute, stirring frequently, until the mixture is fragrant.
Add coconut milk, peanut butter, shoyu and 1/2 cup water to the skillet and stir to combine. Simmer for 10 minutes, stirring frequently.
Add cooked soba noodles and sliced cabbage to the skillet, stirring to combine. Simmer for 5 minutes, or until cabbage is just wilted.
Turn off heat and stir in rice vinegar. Taste and adjust seasonings: needs salt? Add another splash of shoyu. Like things super-spicy? More hot chili oil. Too rich for you? Try more rice vinegar to cut the fatty coconut milk.
Twirl soba noodles on a plate and top with a few pieces of fried tofu. Garnish with chopped peanuts, sliced green onions and roughly chopped fresh cilantro.

New Year's Persimmon-Champagne Cocktail

2011-12-31T08:14:00.003-05:00

It's the last day of the year, mon petit chou. Time to raise a glass to 2011. Time to reflect on the year's accomplishments and failures, it's fond memories and it's cringe-worthy moments. Time to be grateful for new friends met and old friends kept dear. Time to remember people we lost and memories we made.

I love the ritual of the toast, especially this time of year. It's such a fitting way to say goodbye to another year passed. And it's simply bad form (especially in my family) to toast with an empty glass. So dust off those champagne flutes in the back of your cabinet and make this simple-yet-oh-so-elegant-looking cocktail for someone you love tonight.
Persimmons are in season this time of year, and make a lovely addition to a traditional champagne cocktail. In Japan, persimmons symbolize transformation. It's a New Year's tradition in Hawaii to serve dried persimmons to ensure health and success in the coming year. I can't think of a better way to usher in 2012.

Look for Fuyu persimmons, which are the more short & squat variety of the fruit. They resemble a squashed tomato and are sweet even when firm. The acorn-shaped Hachiya persimmon is extremely bitter until it is completely soft. For a handy guide on all things persimmon, click here.

So have a blast tonight. Be safe. Celebrate a new year, full of endless possibilities, just being born. And if you find yourself searching for that perfect toast this evening, may I humbly recommend my personal favorite?

"Here's to you, as good as you are,

And here's to me, as bad as I am;

But as good as you are, and as bad as I am,

I am as good as you are, as bad as I am."

Slainte!

PREP TIME: about 10 minutes

COOKING TIME: 10 minutes

MAKES: 4-5 cocktails

INGREDIENTS:

1 ripe Fuyu persimmon
1 cup organic cane sugar
1/2 cup water
1-2 tablespoons freshly squeezed lemon juice
1 bottle of your favorite Brut champagne or prosecco

DIRECTIONS:

Peel and core persimmon. Roughly chop. Place chopped persimmon in food processor and pulse until a rough puree is achieved.
In a heavy-bottomed sauce pan place sugar, water and persimmon puree. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer, uncovered, stirring occasionally, for 10 minutes.
Remove persimmon syrup from stove and strain through a fine mesh. Stir in lemon juice one tablespoon at a time until desired tartness is reached.
Fill glass three-quarters full of champagne. Top off with persimmon syrup. Garnish with a lemon slice. Toast to a happy and healthy 2012!

Winter Vegetable & Bean Stew

2011-12-29T12:20:00.004-05:00

2011 is rapidly winding down, herbivores. Was it a good year for you? I do hope so.

For me, this year was full of stress and triumph, of accomplishment and determination. A good year, albeit one of the hardest I've worked through in a long time. And I say "worked through" as opposed to "lived through" because I feel I spent most of my year with my nose determinedly plugged to the grindstone, eschewing friends and family alike for the sake of Reaching Goals.

I don't often do New Year's Resolutions-- they're so arbitrary and often superficial. But this year I have resolved to spend more time with people I love. I've missed them all so much.
And naturally I resolve to eat better food, but I pretty much make that resolution every month... every week... every hour. While I'm not a big believer in "dieting" in the traditional sense, I am trying very hard to make good food decisions. For me that means no processed foods and limited sugar.

I've failed miserably in avoiding both this past month. Mostly the sugar. I have a ravenous sweet tooth, and with all of the holiday treats around and oh, yeah, the fact that I work as a pastry chef in an ice cream and candy shop I have fallen off the sugar wagon HARD this month.
So what better way to get back on track than with a hearty clean stew, packed with winter veggies and protein-rich beans? While it seems to be a bit of a new tradition on this blog to post recipes for bean soups this time of year, I decided to make this particular version chunky and more stew-y than previous recipes. It fills your belly but doesn't make you feel too heavy, and the sweetness of the beans and carrots help to curb those late-night candy binges. Adding a winter ale to the stew's broth gives it body and an unexpectedly refined flavor, so be sure to pick out a good beer.

I used gorgeous heirloom anasazi beans in this stew because I love their sweet taste and creamy texture. But feel free to substitute cannellini or navy or any other mild white bean that suits your fancy.

So let us raise a bowl of stew to 2012-- may it be filled with good food, good friends and the warmth of family love.

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes (plus soaking time for beans)

COOKING TIME: about 45 minutes

MAKES: about eight 2 cup servings

INGREDIENTS:

1 cup dried anasazi beans, soaked overnight
1 strip kombu
2 large leeks, cleaned thoroughly and cut into half moons (should yield about 2 cups. Instructional video for cleaning and cutting leeks here)
2 tablespoons extra virgin olive oil
5 large cloves garlic, roughly chopped (about 2 tablespoons)
10 cups vegetable stock
12 ounces winter ale (I used Peak Organic Brewery Winter Session Ale, a delicious Christmas present from mom!)
4-5 medium carrots, cut into even roll cuts (should yield about 2 cups. Roll cut demonstration video here.)
2 medium potatoes, skin on, cleaned thoroughly and cut into 1/2" dice. (about 2 cups)
2 tablespoons dried tarragon
4 oil-packed sundried tomatoes, thinly sliced
3-4 kale leaves, thick stems removed, chopped into bite-sized pieces
sea salt and freshly cracked pepper, to taste
2-3 tablespoons freshly squeezed lemon juice, to taste

DIRECTIONS:

Drain anasazi beans and discard soaking liquid. Rinse thoroughly. Place in a medium heavy-bottomed stockpot and cover with fresh water. Add kombu strip and a sprinkle of sea salt. Bring water to a boil and immediately reduce to a simmer. Simmer until beans are tender, about 35-45 minutes. (Cooking times will differ if you substitute beans) When beans are tender, remove from heat and set aside.
While beans are cooking, chop your vegetables.
Heat up 2 tablespoons olive oil in a heavy-bottomed stock pot until the surface begins to shimmer. Add chopped leeks and saute until leeks are soft and slightly browned. Add garlic and saute for one minute more, taking care not to let garlic brown.
Add vegetable stock, beer, carrots, potatoes, dried tarragon and tomatoes to the stock pot and stir to thoroughly combine. Bring mixture up to a boil, cover pot and immediately reduce heat to a simmer.
Simmer soup for 10-15 minutes, or until carrots and potatoes are just tender and easily pierced with a fork.
Add kale leaves and cooked beans and simmer for 5 minutes more, until kale turns bright green and begins to soften a bit. Turn stove off.
Season with sea salt & freshly cracked black pepper. Add lemon juice, one tablespoon at a time, until the stew achieves a lovely brightness.
Serve with a slice of buttered crusty bread and welcome 2012!

Smoky Portobello Po' Boys

2011-12-15T14:28:00.009-05:00

I work right down the street from a new-ish Southern/Cajun restaurant, The Khyber Pass Pub. Like many others, I mourned the passing of the original joint, which shares the name of the new place but not much else. The old Khyber was dark and dirty, but it was also a great place to get a cheap beer and see a band you couldn't see anywhere else. Sure, the bathroom didn't have a door and hadn't been cleaned since 1995. But the Khyber was punk rock and gritty, a proud middle finger in a neighborhood that had become full of Jersey Shore-wannabe douchebags.

But I can't be mad that it was taken over by Dave Frank and Stephen Simons, of Royal Tavern and Cantina Los Caballitos fame. The food is so good, and although the menu is barbecue heavy, there are a ton of vegetarian and vegan options as well! And best of all, once in a while they do a Vegan Cocktail Night, where they offer specials on vegan beer and cocktails and a special menu of vegan appetizers, entrees and desserts. This past Tuesday, my friend Lauren and I bellied up to the bar and stuffed our faces with delectable food and drink.

(Full disclosure: Dave is a friend of a friend and I know him socially. But I paid for my food this visit, and as always, my opinions are my own)

Although after much deliberation I ordered the Okra & Eggplant Etouffee, (etouffees are so rarely vegetarian that I couldn't resist) my eyes kept wandering back to another special that evening: a Smoked Portobello Po' Boy.

Now I have a confession for you, dear readers. I have a po' boy problem. And the Khyber just so happens to offer a vegan fried "chicken" po' boy on it's regular menu and as I just so happen to work about a block away, I just so happen to order this sandwich at least once a week for lunch.

My name is Sara and I am addicted to po' boys.

Whew. Feels good to get that off my chest. Anyway, I don't know what it is about these sandwiches... scratch that, I know just what it is. The perfectly crusty bread, the creamy/spicy remoulade, the tangy pickles... it's all of these things combined with some sort of breaded & fried protein that make the perfect sandwich. And the Khyber's version is really damn tasty, thanks in large part to the fact that they ship their rolls in from the famous Leidenheimer Baking Company of New Orleans.

So although I didn't order the po' boy that evening, the idea for a smoky-mushroomy po' boy has been stuck in my craw ever since. I just had to give them a whirl at home.
These sandwiches come together in a snap and are supremely filling. The meaty portobellos get their smoky flavor from their cornmeal crust, and the creamy remoulade is cut nicely by the snappy pickles. Traditionally po' boys are garnished with shredded iceberg lettuce, but I virtuously used lettuce from our CSA. Less virtuously I sprung for very out-of-season supermarket tomatoes, but I simply couldn't imagine a po-boy without them.

I adapted my remoulade from this recipe by Hank Shaw. The pickles are up to you-- I used pickled green tomatoes I got at the food swap, but bread and butter or dills would work nicely, according to your preference. If you're not lucky enough to live in New Orleans, I suggest you buy a French-style (whole wheat, if possible) baguette from the finest bakery in your town. The bread does, after all, really make the sandwich.
If you are lucky enough to live in Philadelphia, please do yourself a favor and check out the eatin' and drinkin' at the Khyber Pass Pub.

Bon Appetite!

PREP TIME: about 20 minutes

COOKING TIME: about 15 minutes

MAKES: 2 large po' boys

INGREDIENTS:

for the remoulade:

1/2 cup mayonnaise (make your own with this recipe!)
2 tablespoons Creole mustard (substitute stone-ground mustard if you can't find it)
1/2 teaspoon pickle juice
1/2 teaspoon hot sauce (I used good ol' Tabasco)
1/4 teaspoon garlic powder
2 teaspoons Cajun seasoning (I used Dinosaur Barbecue's Cajun Foreplay, but feel free to use your favorite or make your own)

for the smoky portobellos:

2 portobello mushroom caps, brushed clean, stems removed
1 egg
1 tablespoon buttermilk
coconut or peanut oil, for frying
1/2 cup coarsely ground cornmeal
1/4 cup whole wheat flour
2 tablespoons smoked paprika
1 teaspoon sea salt, plus more for sprinkling

to put it all together:

2 whole wheat baguettes, split lengthwise
a handful finely chopped lettuce
2 plum tomatoes, sliced thickly
sliced pickles

DIRECTIONS:

Put together the remoulade: in a medium bowl, stir mayo, mustard, pickle juice, hot sauce, garlic powder and Cajun seasoning until well incorporated. Set aside. (Extra remoulade can be kept in the fridge for up to 1 month)
Cut portobello caps into long slices, about 1/2" thick. In a shallow bowl, beat together egg and buttermilk. In another shallow bowl, combine cornmeal, whole wheat flour, smoked paprika and 1 teaspoon sea salt.
In a large, heavy-bottomed frying pan with steep sides, heat up enough oil to come about 1/4" from the bottom of the pan. Heat oil until a small amount of flour sizzles right away when dropped into pan, taking care not to let oil smoke.
Dredge the portobello mushrooms: first dunk slices in egg mixture and then in cornmeal mixture, taking care to coat all sides of mushroom with cornmeal mix. Shake off excess and fry a few at a time, flipping slices over so they are evenly golden brown on both sides.
Place fried mushroom slices on a paper-towel lined plate to drain excess oil. Sprinkle lightly with more salt.
When all mushroom slices have been fried, assemble sandwiches: spread remoulade thickly over both sides of cut bread. Lay down a bed of lettuce, top with tomatoes, fried mushrooms and pickles. Place sandwich halves together and press down lightly to compact ingredients.
Serve with cold Cajun beer, potato chips and lots of napkins-- this is a messy, delicious po'boy!

Coconut Milk Braised Squash

2011-12-11T19:08:00.003-05:00

'Tis the season, turnip lovers-- the season for braising, that is. Nothing says "it's cold outside, so put on a sweater and snuggle up with me, baby" than a braised bit of something, all warm and gooey and supremely comforting.

...Or maybe that's just me, aiming for wintery seduction with the promise of a bellyful of warm grub. My gal seems to like it fine, so I must be doing something right.

Our CSA is now moving rapidly towards that root-vegetables-and-cold-frame-leafy-greens phase that dominates winter produce in the Northeast, but I'm still getting at least one squash a week. This week's squash was a lovely blue Hokkaido, just like the one I used in my Ginger Squash Butter. I find their flavor to be mild and sweet and very pumpkin-like, perfect for a savory dish like this.
Loosely adapted from this Vegetarian Times recipe, this dish would work well with any winter squash you have rattling about. Best of all, unlike braised meat dishes, this recipe comes together very quickly, perfect for chilly weeknight meals.
One of the most exciting reasons I had to make this dish was to use some of the homemade miso paste I scored at the Winter Philly Food Swap. It was made by my awesome table-mate Dawn, who is a master fermentor. And it's delicious.

Miso is truly a wonder food-- it adds satisfying umani to meals, it's high in vitamin B12 and it's even been show to help mitigate the effects of radiation sickness! Plus it's a lacto-fermented food, so it helps to improve gut health.

Did I mention it's also incredibly yummy? I've been known to eat it by the spoonful.

May I take this opportunity recommend portioning out and labeling food for the refrigerator? Oh, I know, I know-- once a stage manager, always a stage manager. But I swear this works.

Leftovers tend to languish in the back of our fridge, and scooping out lunch-sized portions in the morning before work is kind of a pain in the ass. Often I find myself rushing out the door without time to think about lunch, resulting in me having to shell out dough later in the day for take-out when there are perfectly delicious leftovers in the fridge at home. But if after you cook you directly portion out your leftovers and label them, it's super easy to grab and go.

So buy yourself a roll of masking tape-- keep it and a Sharpie somewhere handy in your kitchen. That way you can see at a glance what leftovers are ready for lunch and what science experiments you've started.

Bain taitneamh as do bheil!

PREP TIME: about 20 minutes

COOKING TIME: 15 minutes

MAKES: 6-7 one cup servings

INGREDIENTS:

1 tablespoon coconut oil
1 medium onion, cut into saute slices
1 cup water
2 dried shiitake mushrooms
3 large cloves garlic, roughly chopped
1 two inch piece fresh ginger, peeled and finely minced (about 1/4 cup)
1 medium squash, peeled and cut into 1/2" chunks (about 4 cups)
1 16 ounce can full-fat coconut milk
1/4 cup shoyu or soy sauce
1/4 cup mellow (white) miso paste
1 tablespoon freshly squeezed lemon juice

DIRECTIONS:

Bring 1 cup water to a boil. Place dried shiitake mushrooms in a heat-proof bowl. Remove boiling water from heat and immediately pour over dried mushrooms. Set aside and allow to soften completely.
In a large skillet with deep sides, heat up coconut oil until it is completely melted and the surface begins to shimmer. Add onion slices and saute until translucent and slightly browned.
Reserving soaking water, remove softened shiitake mushrooms and chop finely.
When onions are browned, stir in garlic and minced ginger. Saute for 1 minute more, taking care not to let garlic brown.
Add chopped squash, coconut milk, shoyu, chopped shiitake mushrooms and soaking water to skillet. Stir to combine.
Allow mixture to come to a boil and immediately reduce heat to a simmer. Cover pan and allow to simmer until squash is easily pierced with a fork, about 8-10 minutes. Remove from heat.
Add miso paste and lemon juice and stir to combine. Serve over rice and don't forget to label your leftovers!

Cranberry Pomegranate Syrup and a Philly Food Swap

2011-12-08T13:15:00.009-05:00

This week I had the privilege of attending the Winter Philly Food Swap. Held in the awesome Pennsylvania Horticultural Society Library, the swap was a chance for Philadelphia food writers, DIY-ers and eating enthusiasts to get together and exchange homemade goodies.
The premise of the swap was pretty simple: bring something you made, meet new people, sample their food and exchange your goodies for your favorites among the jams, jellies, baked goods, syrups, ice creams, marshmallows, pickles, foraged vegetables and relishes that were offered.

I came right from work and therefore was a little anxious about not eating dinner, but I needn't have worried. I was absolutely stuffed to the gills with delicious samples. It was so hard to pick favorites-- everyone's food tasted so delicious, and I was so impressed with the creativity that everyone exhibited!

There were a few familiar faces there, but I met a large number of new people, and everyone was so very nice. It was so flattering to see my dance card fill up with folks eager to try the Cranberry Pomegranate Syrup I brought!
As it was my first time attending the swap, I was nervous about bringing just one thing, so I made up two batches of granola to hand out as well. I made my PB & J granola and as I ran out of raisins for the second batch, I tweaked the recipe and made an Apple Ginger granola just for a little extra credit.
And boy, oh boy did I score some awesome loot! It was a bit of a frenzy, so I'm a little fuzzy on some people's names, but I wrote down everything I remembered as soon as I got home so I could give shout-outs to as many of my amazing fellow swappers as I could. My apologies if I missed your name-- please give me a shout-out in the comments and I'll fix the oversight!

My full booty:

Apple Bourbon Butter, made by Georgia, one of the swap's organizers and who writes at Kitchen Success
Carrot Cake Jam-- can't wait to crack into that one!
Malted Hot Chocolate-- I made myself a mug of this last night and it was fabulous. I love the combination of chocolate and malt!
Magic Mung Miso, which I am totally jazzed about, made by my very sweet table-mate Dawn
Foraged Root Beer Syrup (!!) by Cecilie May
Chocolate Coconut Macroons by Olivia from Graduated Measure
a giant foraged oyster mushroom
Tropical Habanero Jelly by Lee from Feed Me Lee
Bread & Butter Pickles and Holmes Skillet Chicken Bites (for the pup, who LOVES them) by Jen Weeks
Lemon Curd
Candied Bacon Fudge (for my Texas gal who just discovered a deep love for the combination of bacon & chocolate) by Wendy from LaPhemmePhoodie
Chai Tea Mix and Savory Granola (which is ADDICTING) by Kate Pelusi, who I met at this spring's potluck dinner
Green Tomato Chutney, which I spread on a sandwich yesterday and was awesome!
Peach Salsa
Fig and Cranberry Jam, which I spread on toast this morning-- yum yum yum!
Homemade marshmallows
Mocha Mint Vegan Ice Cream, made with coconut milk by Mecca from Umm Food....

I had so much fun, and I'm really looking forward to the next swap!

And speaking of swapping, I encourage you to make this Cranberry Pomegranate Syrup and give it to your friends and family this Christmas. It's easy and fast to make, yet oh-so-delicious. Mixed with a little soda water it's a perfectly refreshing fizzy drink, added to vodka it makes a very festive holiday libation, drizzled over ice cream it's a lovely sweet-tart dessert.

If you're in the Philadelphia area and interested in participating in the next swap, check out the facebook page here. Hope to see you there!

Bain taitneamh as do bheil!

PREP TIME: about 10 minutes

COOKING TIME: 20 minutes

MAKES: about 12 1/2 cups

INGREDIENTS:

8 cups organic cane sugar
8 cups water
1 dry quart fresh cranberries, rinsed well
1 whole pomegranate, seeds removed (easy seed removal tutorial here)
the juice & zest from 1 organic orange
3 large slices fresh ginger root

DIRECTIONS:

Place water and sugar in a large heavy-bottomed stock pot and bring to a boil. Immediately reduce heat to a simmer.
While the simple syrup is coming to a boil, place the rinsed cranberries in a food processor and pulse a few times until the berries are coarsely chopped.
Add chopped cranberries, pomegranate seeds, orange zest & juice and ginger root to simmering syrup.
Allow syrup to simmer for 20 minutes, skimming foam off the top as needed. The liquid should be a beautiful dark pink.
Place a large metal colander over a large bowl or stock pot. Line the colander with fine-meshed cheesecloth. Pour syrup through cheesecloth and colander, squeezing cheesecloth to extract all liquid. Discard cheesecloth and solids.
Pour syrup into your prettiest jars and use for festive gift-giving! This syrup will keep for a month in the fridge.

Pistachio-Orange Chocolate Chip Cookies

2011-12-04T00:07:00.008-05:00

The holiday season is in full swing here in Philadelphia, potato gobblers-- the row homes are decked out in their gaudiest blinking lights and Santa displays, radio stations have begun to blast only Christmas music and the shopping areas have that frantic energy that only the holidays can bring.

My girl and I have pledged not to get caught up in the consumeristic madness this season; we are trying instead to focus on spending time with the people that we love and giving gifts that are personal and homemade. Or at the very least, locally made.

So it seemed very much in the spirit of our pledge when I discovered this lovely recipe swap via the gorgeous blog Burwell General Store. The premise is pretty simple: each month Christianna chooses a recipe from a very old cookbook entitled The Second Ford Treasury of Favorite Recipes from Famous Eating Places, which she found at a junk store. She posts the recipe and invites bloggers from all over the world to update and tweek it and make it their own.
Appropriately enough for this season of baking, this month's recipe was for the famous Toll House chocolate chip cookies. Now merely a brand name, the Toll House Inn was an actual inn and restaurant in Massachusetts and was the birthplace of the chocolate chip cookie, thanks to the pastry genius of Ruth Graves Wakefield.

It's difficult to improve upon a classic like this, but in the spirit of the holidays, I decided to tip my hat to my dad and incorporate some festive flavors into these cookies.

My dad is very serious about his desserts, and his chocolate pairings specifically. One of his favorite combinations is orange and chocolate, and when we were little, we used to slip a chocolate orange ball every year into his stocking, delighting in the ritual of him whacking it on the table to share the chocolate-y slices with us.

Orange and chocolate and ginger and holiday spices combine in my adaptation for a very festive cookie indeed. Because I just couldn't resist slipping a little whole wheat flour into the mix to make the cookies just a tiny bit more health-supportive, the cookies have a chewy, toothsome texture that stands up well to the bold flavors.

So don't stress, beet freaks-- make some festive cookies, pour yourself a cocktail and surround yourself by your favorite people this holiday season. And please check out my amazing fellow swappers adaptations of the original recipe by clicking through the links below the recipe.

Bain taitneamh as do bheil!

PREP TIME: about 10 minutes

COOKING TIME: 10-15 minutes

MAKES: about 12 cookies (not 50, as the original recipe indicates!)

INGREDIENTS:

1/2 cup unsalted butter, softened
1/4 cup plus 2 tablespoons brown sugar
1/4 cup plus 2 tablespoons organic cane sugar
1 egg, beaten
1/2 teaspoon baking soda
1/2 cup whole wheat flour
1/2 cup plus 2 tablespoons all purpose flour
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup roasted, salted & shelled pistachios, roughly chopped
1 tablespoon orange zest, finely minced
2 tablespoons candied ginger, finely minced
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 375 degrees Fahrenheit. Cream butter and sugars together. Add beaten egg to mixture and stir to thoroughly combine.
In a separate bowl, sift together baking soda, flours, salt, cinnamon, allspice and nutmeg. Add to creamed sugar bowl and stir to combine.
Add pistachios, orange zest, candied ginger, chocolate chips and vanilla extract. Stir to just combine.
Line two sheet trays with parchment paper and scoop dough into even balls, about 2 inches apart. (I used an ice cream scoop to make consistently sized balls)
Place sheet trays with scooped dough in the fridge and allow to chill for 15 minutes.
Bake for 10-12 minutes, or until dough has spread out and is slightly browned on top. Enjoy with a big glass of eggnog!

Check out my fellow swappers:

Nacho Sunny Day Chili

2011-11-30T12:26:00.013-05:00

Brrrr.... it's the start of chili season, bean lovers! The leaves have drifted down from the trees, blanketing Philadelphia sidewalks. They made such a pretty sight when they first fell and everyone raked them up into colorful piles, just begging to be jumped in. (Although since getting a dog, I am much more hesitant to jump in city leaf piles, having seen firsthand the absolute delight my pup takes in marking each pile.)

But then the cold November rains came, and the colorful piles transformed again, this time into soggy lumps that clog gutters and stick to your shoes. The big chill is starting to sweep across the Northeast, the skies are gray, the wind is bitter and we're all hunkering down for Winter.

As the word "cozy" is in the very title of this little food blog, I have decided to embrace winter and the foods that make you feel warm inside, even if it's miserable outside. And for me, chili is one of those foods. Warming, filling, easy on the wallet and infinitely adaptable, chili has got to be one of my all-time favorite foods. Unlike other vegetarian adaptations of traditionally meat-heavy dishes, chili doesn't need meat to be great. Chili scoffs at limitations. Chili is confident in it's inherent deliciousness. Plus chili just gets better in the fridge, so a big pot made at the beginning of the week stretches into many meals and best of all, it can be used in a myriad different ways.

One of my current favorite ways to eat chili is to make up a big ol' plate of nachos with it. I'm not ashamed to admit that I've eaten nachos for dinner almost every night this week. They're just so filling and good, plus super-easy to throw together after a long day at work.

I keep my nachos simple: just tortilla chips, chili, cheese and a little sour cream dabbed on top at the end. But feel free to go crazy with yours: pickled peppers, green onions, fresh grape tomatoes and pepitas would all make delicious toppers.

As I am trying to avoid processed foods of all kinds, my chili doesn't include any "non-meat crumbles" or anything of that sort. To replicate that delightfully chewy texture that ground beef gives traditional chili, I roasted some cauliflower that had been chopped very finely. Tossed with a little chipotle, the cauliflower added a wonderful toothsome texture and smoky flavor. (Side note: vegetarians, put down that liquid smoke and walk away. That crap is bad for you. Try chipotle or smoked paprika or smoked sea salt instead!)

Okay, enough preaching. Make some chili. Use your chili to make some nachos. Curl up with your dog and let the cold rains come. Let's get cozy!

Buen apetito!

PREP TIME: about 45 minutes

COOKING TIME: about 1 hour 30 minutes, all together

MAKES: 8 cups of chili

INGREDIENTS:

1 cup dried black-eyed peas, soaked for at least 6 hours
1 strip kombu
1 head cauliflower, finely chopped (about 4 cups)
3 tablespoons olive oil, divided
2 tablespoons plus 1 teaspoon cumin, divided
1/2 teaspoon chipotle powder
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 medium onions, cut into 1/2" dice
4 cloves garlic, roughly chopped
1 1/2 cups beer (I like a smoked porter for this chili)
4 cups vegetable stock
1 28 ounce can diced fire-roasted tomatoes
2 medium carrots, grated (about 2 cups)
1/4 cup chili powder
1/2 teaspoon smoked paprika

for the nachos:

large handful tortilla chips (bonus if you can get them freshly made-- try your favorite Mexican restaurant, or if you live in Philadelphia, go here)
1/2-3/4 cup freshly grated cheddar or Monterey Jack cheese (vegans, try this!)
1 tablespoon sour cream (vegan version here)

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Drain and rinse soaked beans. Place in a heavy-bottomed pot and cover with water. Add kombu strip, bring water to a boil and immediately reduce to a simmer. Cook until beans are just tender, about 15-20 minutes. Drain, discard kombu and set aside.
While the beans cook, place finely chopped cauliflower, 2 tablespoons olive oil, 2 tablespoons cumin, chipotle powder, salt and pepper in a large bowl. Toss to thoroughly combine. Spread cauliflower on an oiled sheet tray and roast until golden and slightly crispy, stirring every ten minutes or so to prevent burning.
Heat up 1 tablespoon olive oil in a heavy-bottomed stock pot until the surface begins to shimmer. Add chopped onions and saute until translucent and slightly browned on the edges. Add chopped garlic and grated carrots and saute for one minute more.
Add beer, vegetable stock, diced tomatoes, 1 teaspoon cumin, chili powder and smoked paprika. Bring mixture to a boil and reduce to a simmer. Simmer chili for 15 minutes, stirring occasionally.
Add cooked beans, roasted cauliflower and salt and pepper, to taste. Stir to combine. Simmer for 5 minutes more, taking care not to over-cook beans.
To make nachos: place a handful of tortilla chips in the bottom of a heat-proof casserole dish. Top with a generous helping of chili. Sprinkle shredded cheese over the chili. Place in a 350 degree oven (I like to use my toaster oven-- less wasted energy) until cheese is melted and chili is warm and bubbly. Top with a dollop of sour cream and dig in!

Roasted Cabbage Gratin

2011-11-19T19:05:00.008-05:00

Despite my heritage, I've never been a cabbage fan. I shied away from it's sulphurous smell, it's limp cooked texture and it's reputation for causing, erhm, gastrointestinal distress.

But as with most new things I'm trying these days, my CSA is pushing me to experiment with long-hated vegetables. The sight of two small-ish cabbages in this week's basket prompted me to exclaim "They look just like big brussel sprouts!" which of course served to remind me how much I love roasted brussel sprouts. Duh. Why hadn't I put that together before?
And with that metaphorical slap upside the head from Mother Nature, an idea was born. Why not combine roasted cabbage and leeks (another frequent guest in our current CSA baskets) with some cream and cheese and pop that whole delicious mess in the oven with a crispy top? Mmmmm, gratins. So warming, so filling, so decadent without actually being all that bad for you.
German food has become quite trendy, and although I'm not eating bratwurst or schnitzel these days, the flavor profiles of German cuisine make me all nostalgic for that summer I spent in Tuttlingen, Baden-Wurttemberg. I was sixteen years old, and it was the first time I was away from home for longer than a few days. Every morning I would get a soft pretzel the size of my head for breakfast, and on the weekends I would sip beer from huge steins, hating the taste but reveling in the fact that it was legal for me to drink it over there.

My wonderful host sister, Petra Huber, shared her room with me and urged me to try all of the exotic (to me) food served at her family's table. She also urged to speak German all the time, so I would learn it. ("Deutsch macht Spass!")

Sadly, I've lost touch with Petra. I feel like I never properly thanked her and her family for showing me such a wonderful time. (If you're reading this, Petra-- danke schoen!) This recipe is dedicated to the Huber family and the town of Tuttlingen, for giving me one of the most memorable, wonderful summers of my life.

And in the spirit of community, I must give props to two great ladies who helped to take this recipe from tasty to wunderbar. My pastry chef Davina urged me to include the mustard and a random run-in at the farmer's market with the lovely Marisa led to an awesome conversation about cabbage (she thinks they're just big brussel sprouts too!) and the suggestion that I include some apple cider vinegar in this gratin.

I am so very lucky to have the coolest cheese shop, Di Bruno Bros, right down the street from my house. Their cheesemongers plied me with several samples of delicious German cheeses, and I ended up choosing a Bergkase from Austria. If you can't locate a Bergkase, an Emmental or even a Gruyere would be absolutely lovely.

Guten appetit!

PREP TIME: about 30 minutes

COOKING TIME: about 1 hour 30 minutes

MAKES: about six 1 cup servings

INGREDIENTS:

for the gratin:

1 large or 2 small heads cabbage, cut into even wedges, leaving core intact (yields about 4 cups of roasted, chopped cabbage)
1/4 cup plus 1 teaspoon olive oil, divided
2 leeks, tough green parts discarded, cut in half lengthwise and then cut into half-rounds (about 4 cups)
3 large cloves garlic, minced (about 1 tablespoon)
1/2 cup half & half
1 1/2 teaspoons stone-ground prepared mustard
1/4 teaspoon smoked paprika
1 cup grated Bergkase (substitute Emmentaler or Gruyere)
1/4 cup apple cider vinegar
sea salt and freshly cracked pepper, to taste

for the topping:

1 cup panko-style bread crumbs (for a gluten-free gratin, substitute a crushed rice cereal like this)
1/4 cup grated Bergkase
2 teaspoons olive oil
sea salt and freshly cracked pepper, to taste

DIRECTIONS:

Preheat the oven to 400 degrees Fahrenheit. Place cabbage wedges in a large bowl. Drizzle 1/4 cup olive oil plus a sprinkle of salt and pepper over wedges and gently toss to thoroughly coat.
Arrange cabbage wedges on an oiled sheet tray and place in the oven. Roast for 20-30 minutes, or until browned on the bottom. Flip wedges over and roast for another 20-30 minutes to achieve equal caramelization on both sides.
While the cabbage is roasting, place cut leeks in a large bowl of cold water. Agitate gently, separating layers and ensuring that any trapped dirt is released and falls to the bottom of the bowl. With a slotted spoon, remove leeks from water and gently press with a towel to blot away moisture.
Heat up 1 teaspoon olive oil in a skillet. When the surface begins to shimmer, add leeks and saute until translucent and slightly browned. Add minced garlic and saute for one minute more, taking care not to let garlic burn.
In a medium bowl, whisk together half & half, mustard and smoked paprika.
When cabbage is roasted, remove from oven and allow to cool. Reduce oven temperature to 350 degrees Fahrenheit.
Chopped cooled cabbage into bite-sized pieces, discarding cabbage cores. Toss roasted cabbage with apple cider vinegar. In a large bowl, combine cabbage, grated cheese and half & half mixture. Stir to thoroughly incorporate.
Place cabbage mixture in a small (mine is about 9" in diameter) oiled casserole dish and press down gently to compact. Cover and place in the oven for 20 minutes, or until mixture is thoroughly warmed through and cheese is melty.
While cabbage mixture is in the oven, prepare the topping: in a large bowl toss panko-style bread crumbs or crushed rice cereal with 1/4 cup grated cheese, 2 teaspoons olive oil and salt & pepper, to taste.
Remove cabbage mixture from oven and spread crumb topping evenly over the top. Bake, uncovered, until topping is browned. (About 10-20 minutes, depending on your oven)
Serve with a dry Gewurztraminer and toast with a hearty German "Auf Ihre Gesundheit!"

Ginger Squash Butter

2011-11-16T10:44:00.005-05:00

Carrot chompers, I'm ashamed to admit to you that I didn't do any putting up this season. Last summer I splurged on a big canning pot and all of the fun accessories: a wide-mouthed funnel, a magnetic lid grabber, special tongs made for grasping jars. And I made several delicious jams, reveling in that special satisfaction of eating summer fruits deep into the lonely winter months.

But this summer, with the stress of traveling back and forth to New York and graduating from school and having absolutely no money, I just couldn't find the time or the energy to do much at all in the kitchen, especially not the laborious (yet ultimately so satisfying!) process of preservation.

I'm getting my feet back under me these days. I'm feeling adventurous and inspired. I'm embracing this autumn's bounty and enjoying the challenge of finding new ways to prepare what's in season.

So I just couldn't let another season pass me by without doing a little putting up. And I do mean a little putting up, because technically this butter isn't really canned at all.

Let me be very clear on this issue: this squash butter is for the refrigerator ONLY. Because of it's extremely low acid content, it is unsafe to hot process. For more information on all things canning, please refer to the USDA Complete Guide to Home Canning.

On to the nitty-gritty: this is obviously a riff on the ever-popular pumpkin butter. But instead of the more traditional pumpkins, my CSA provided me with a butternut squash and a heirloom blue Hokkaido squash. I'm sure this would be equally delicious with a pumpkin, or try a combination of your favorite sweet squash.

For a twist on the traditional pie spices usually found in pumpkin butters, I opted for a bit of an Indian flair. I added the spices to the coconut milk poaching broth, to infuse the squash. If you prefer even more of a cardamom kick, I suggest adding another half teaspoon or so after the squash is pureed.

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

COOKING TIME: about 45 minutes

MAKES: approximately 4 cups

INGREDIENTS:

2 medium squash (I used a butternut and a Hokkaido), peeled, seeded and chopped into 1" chunks (about 12 cups)
4 cups full-fat coconut milk
1/4 cup candied ginger, roughly chopped
3/4 cup honey (for a vegan version, substitute brown rice syrup)
1 vanilla bean, split in half lengthwise, seeds scraped out
2 teaspoons cardamom
1 tablespoon cinnamon
4 whole cloves
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1 teaspoon freshly grated ginger root
1 teaspoon lemon juice
cinnamon and cardamom, to taste

DIRECTIONS:

Place squash and coconut milk in a large, heavy-bottomed stock pot. If the squash is not totally submerged, add water to completely cover the squash. Add candied ginger, honey, vanilla bean & seeds, cardamom, cinnamon, whole cloves, coriander and salt. Stir to thoroughly combine.
Bring mixture to a boil and immediately reduce heat to a simmer. Simmer until squash is extremely tender.
Remove from heat and strain squash from poaching liquid, reserving some of the liquid. Discard vanilla bean and whole cloves.
Place cooked squash in a food processor. Add freshly grated ginger and lemon juice. Puree until very smooth, adding some poaching liquid if necessary to create a smooth texture.
Taste, and add more cardamom and cinnamon, if necessary. Pour butter into your prettiest jars and immediately refrigerate.
The butter will keep in the fridge for up to 3 months. Enjoy spread on toast, baked into muffins, or try this nifty idea for filled pancakes!

Cauliflower Apple Hand Pies

2011-11-10T16:12:00.007-05:00

In the eternal cake versus pie debate, I will defend the rights of pie to the death. I will challenge cake to a duel. I will tell cake that it's mother was a hamster and it's father smelt of elderberries. I am Team Pie all the way.

Naturally there are exceptions to this rule. Carrot cake, cheesecake, (although not technically a cake) angel food cake, apple cake... those are all generally fine by me. But most other cakes are just so heavy. And frosting tends to be cloyingly sweet. And frankly, I find cake... boring.

This is a genetic issue, I'm sure of it. My grandmother, who died before I was born, was quite the master pie-baker. She passed along her recipes to my Uncle Jim, who has since been adorning our holiday tables with the most delectable varieties of flaky-crusted pies. Apple, pumpkin, strawberry rhubarb, concord grape... it's hard to pick a favorite out of Uncle Jim's repertoire.

Uncle Jim doesn't shy away from more savory pies, either: his mincemeat pie balances delicately on the line between dinner and dessert, infinitely satisfying.

So when my CSA gifted me some gorgeous cauliflower and I discovered this Martha Stewart recipe, I just knew I had to continue the family tradition by adapting it into my own pie that skirted that line between sweet and savory. Oh, these pies most definitely fall more on the savory side of the spectrum, but the tart-sweet apples and the creamy hazelnuts mellow out the herbed crust and the roasted cauliflower and the sharp cheddar cheese I've packed in.

And did I mention they're adorable? Individually sized, easily re-heatable-- these pies are perfect to throw into your bag for a quick autumn lunch. You may find yourself with a little filling left over after you stuff the crusts. Not to fret-- simply toss the roasted cauliflower, apple chunks and hazelnut paste along with some shredded sharp cheddar in a little warm pasta and you just might swoon from an autumn mouthgasm.

Bain taitneamh as do bheil!

PREP TIME: about 45 minutes

COOKING TIME: about 1 hour

MAKES: about eleven 4 inch diameter pies

INGREDIENTS:

for the filling:

1 small head cauliflower, cut into very small pieces (about 4 cups)
6 tablespoons olive oil, divided
2/3 cup hazelnuts
2-3 medium shallots, cut into 1/2" dice (about 1/2 cup)
3 cloves garlic, roughly chopped
1 large Granny Smith apple, cut into 1/4" dice (about 2 cups)
1 teaspoon balsamic vinegar
sea salt and freshly cracked pepper, to taste
11 1/4" thick slices sharp cheddar cheese

for the crust:

1 cup all-purpose flour
1 1/4 cups whole wheat flour, plus a little more for rolling
1 teaspoon fresh chives, finely minced
1 teaspoon fresh savory, finely minced (substitute thyme if you can't get your hands on savory)
1 teaspoon fresh rosemary, finely minced
1 teaspoon sea salt
3/4 cup unsalted butter, cut into small chunks
1 large egg, yolk and white separated
1/4-1/2 cup ice water

DIRECTIONS:

Preheat the oven to 375 degrees Fahrenheit. In a large bowl, toss chopped cauliflower with 3 tablespoons olive oil and a sprinkle of sea salt and freshly cracked pepper. Spread cauliflower on a sheet tray.
If working with unroasted, skin-on hazelnuts, spread them out on a separate sheet tray. Place both the cauliflower and the hazelnuts in the oven. Roast the hazelnuts for 5-10 minutes, checking frequently for browning. Once browned, immediately remove from oven and place in a towel. Vigorously rub skins off hazelnuts and set aside. (Skip this step if you can get your hands on roasted, skinned hazelnuts)
Roast cauliflower for 20-30 minutes, stirring once or twice until an even browning is achieved. Remove from oven and set aside.
While the cauliflower is roasting, make the pie crusts: Add all purpose flour, wheat flour, minced herbs, salt and butter chunks to food processor bowl. Pulse until a coarse meal forms. Add egg yolk and pulse to combine. (Set aside egg white). With the food processor running, gradually stream in ice water until dough just forms a ball. Tightly wrap ball in plastic and refrigerate for at least 20 minutes. Wipe out food processor bowl with a damp towel.
Heat up 1/2 tablespoon of olive oil in a skillet until the surface begins to shimmer. Add shallots and saute until soft and slightly browned. Add garlic and saute for one minute more, taking care not to brown garlic.
Place roasted hazelnuts and sauteed shallot and garlic in a food processor. With the food processor running, stream 2 1/2 tablespoons olive oil through the top until a smooth paste is achieved, stopping to scrape down the sides of the bowl. Add 1 teaspoon balsamic vinegar and a sprinkle of salt & pepper. Pulse to combine.
On a lightly floured surface, cut chilled dough ball in half. Roll out to 1/4" thickness and with a round pastry cutter, cut 4" circles. Set circles aside and repeat with the other half of the chilled dough. You should end up with about 22 circles, enough for 11 pies.
Assemble the pies: Brush the edges of 11 circles with egg white. Spread a teaspoon or so of hazelnut paste over the circle, leaving room at the edges. Top with a teaspoon of roasted cauliflower and a few apple chunks. Place a slice of cheddar cheese over the vegetables. Top with another dough round, pressing along the edges with a fork to seal. Brush the top of the pie with egg white.
Bake pies on rimmed sheet trays lined with parchment paper for 30 minutes, or until crust is golden. Consider yourself officially a pie person, and congratulate yourself for never having to answer THIS question:

Broccoli and Potato Hash

2011-11-06T23:28:00.005-05:00

Just a quick post today, lettuce nibblers. I am in one of those cooking upswings, where food and inspiration are cranking out of my kitchen at an alarming rate. I couldn't tell you where this energy surge came from, but my girlfriend is thoroughly enjoying our packed fridge.

This hash is just simple and yummy. Each vegetable is cooked just the way I love 'em: the broccoli lightly blanched so it retains some crunch, the potatoes seared and then cooked to be soft and inviting. It's fast enough to serve at breakfast, and pretty enough to be a dinner side dish.

Bain taitneamh as do bheil!

PREP TIME: 15-20 minutes

COOK TIME: 30 minutes

MAKES: about 5 one cup servings

INGREDIENTS:

1 head broccoli, cut into bite-sized florets (about 2 cups)
2-3 medium potatoes, skin on, cut into 1/2" dice (about 3 cups)
1 medium onion, cut into 1/2" dice (about 1 cup)
5 cloves garlic, roughly chopped
2 tablespoons extra virgin olive oil
1/2 cup vegetable stock
4 oil-packed sundried tomatoes, minced
sea salt and freshly cracked pepper, to taste

DIRECTIONS:

Set a bowl of ice water on the counter next to the stove. Bring a pot of salted water to a boil. Add broccoli and simmer until broccoli turns a bright green, about 60 seconds. Remove and immediately shock in bowl of ice water. Allow broccoli to cool completely, remove from ice water and set aside.
Heat a tablespoon of olive oil in a large skillet until the surface begins to shimmer. Add onions and saute until translucent and slightly browned. Add garlic and saute for 60 seconds more, being careful not to let the garlic brown. Remove onions and garlic from pan and set aside.
In the same skillet, heat another tablespoon of olive oil. Add the potatoes and allow to brown. (Restrain yourself from stirring the potatoes until they are crispy and browned) Add 1/2 cup vegetable stock to the skillet, stir potatoes and allow stock to simmer until it has evaporated and the potatoes are soft enough to be easily pierced with a fork.
Remove potatoes from heat, draining off any excess liquid. Add blanched broccoli, sauteed onions & garlic and sundried tomatoes. Stir to combine.
Season to taste with salt and pepper. If the hash looks a little dry, drizzle some olive oil on top. Serve warm. This dish keeps very well in the fridge for 2-3 days and reheats nicely for a delicious work lunch!

Focaccia with Grapes and Herbs

2011-11-03T13:23:00.008-04:00

I've been baking a lot of bread lately, herbivores. It seems only appropriate, given the season-- the days have turned so chilly that I've dug out my sweaters and scarves and mittens, with a sigh of resignation.

It seems a natural thing to turn to bread-- the warmth of the oven, the measured time for each rise of the dough, the sublime pleasure of tearing into a warm piece of homemade, labor-intensive goodness fit so well with this season's rhythms.

Too often in this fast-paced world we take shortcuts with our food. We fill our cabinets with packages and rely on manufactured meals to fill our bellies. It's so easy to fall prey to the gods of convenience. I would argue that while our bodies are satisfied by quickly prepared foods, our souls still crave that connection to our land and the creatures that share that land with us.

This focaccia is not fast, it is not convenient. But it does satisfy. Oh, sure, it's delicious. But the real satisfaction is in the patient waiting and seeding and baking that you will do to yield it's comfortingly delicious results.

I adapted this recipe from the ever-amazing smitten kitchen, who in turn adapted it from Claudia Fleming's divine book The Last Course. Don't you just love it when a recipe goes around and around?

Bain taitneamh as do bheil!

PREP TIME: 3 1/2-4 hours, including rise times

COOKING TIME: 15-20 minutes

MAKES: two 9" focaccia rounds

INGREDIENTS:

1 1/2 cups Concord grapes, halved and seeded (see below for seeding tips)
3/4 cup warm water (110-115 degrees Fahrenheit)
2 tablespoons room temperature buttermilk (substitute coconut or rice kefir for a vegan focaccia)
1 1/2 teaspoons brown sugar
1 1/4 teaspoons active dry yeast
1 cup all-purpose flour
1 cup whole wheat flour, plus more to dust the counter
1/2 teaspoon sea salt
6 tablespoons olive oil, divided
1 teaspoon finely minced fresh rosemary
1 teaspoon finely minced fresh thyme
2 tablespoons coarse vegan sugar
2 teaspoons coarse sea salt

DIRECTIONS:

Seed the grapes: find a sharp, serrated paring knife with a good tip. Halve the grape and use the tip of the knife to gently scoop out seeds. The jelly-like interior of the grape may slip out of the skin-- that's okay, simply place both the skin and the interior in your measuring cup as you work. Be patient-- this is a slightly annoying task, but I promise, so very worth it. Deb from smitten kitchen suggests buying extra grapes so you can snack as you work, and I think that's one of the best ideas I've ever heard.
In a large bowl, mix together warm water, buttermilk, brown sugar and yeast. Let mixture sit in a warm place for about 10 minutes, or until foamy.
Add flour, salt, two tablespoons of olive oil and fresh herbs to the bloomed yeast bowl. Stir with a wooden spoon until ingredients are just incorporated. The dough will be very sticky. Turn out dough onto a well-floured counter and knead for 10 minutes, adding just enough flour to keep the dough from sticking. (You can, of course, do this in an electric mixer-- bloom the yeast in the mixer bowl, add flour, salt, 2 tablespoons olive oil and fresh herbs. Mix with paddle attachment on low. Switch to dough hook and knead for 8 minutes on medium low)
Brush a large bowl with a generous amount of olive oil. Plop the kneaded dough into the bowl and brush the top with more olive oil. Cover tightly with plastic wrap and allow to double in size in a warm place, about 1 1/2-2 hours. Poke the dough with two fingers-- if the indentation remains, it's ready.
Dust your hand with flour and punch the dough down. Plop the dough back onto your floured counter and divide in half, shaping each half into a ball. Place each ball on a well-oiled baking sheet and brush the tops with more olive oil. Place a clean kitchen towel over each baking sheet and allow to sit in a warm place for 20 minutes.
Coat your fingers in olive oil and gently stretch and press each dough ball into a rough 9" circle. (Your oil-coated fingers should leave those lovely indentations we associate with focaccia)
Cover the circles with kitchen towels and allow to rise in a warm place for another hour and 15 minutes.
After an hour has passed, preheat the oven to 450 degrees Fahrenheit. Brush the tops of the dough with olive oil and sprinkle with coarse sugar and salt. Sprinkle grapes over the top, pressing down slightly.
Bake for 15 minutes, until the crust is puffy and golden. Allow to cool completely before slicing.

Spaghetti Squash with Smoky Almonds

2011-10-20T21:53:00.009-04:00

I wasn't always a squash fan, herbivores. I avoided it like the plague growing up, rolling my eyes dramatically every time my mother placed it on our dinner table. But I have been forced to reconsider my youthful hesitation. Strictly by necessity at first-- this month our CSA box is arriving every week with at least one gourd, sometimes two or three. At first I groaned. Squash is so... so... so much work, amiright?! All of that hacking and chopping and peeling and scraping and roasting. Plus cooked squash is often mushy and overly sweet and frankly, just not very interesting.

I'm rethinking my initial hesitation. My thrifty nature will not allow me to discard perfectly good produce, so I have been experimenting like a crazy woman with all of the gorgeous local squash piling up on my window sill.

And goodness me, has it ever paid off. I have been roasting and sauteing and braising so many different varieties of squash, experimenting with flavor profiles and textures. It's been a delicious autumn, produce junkies. I think I've even picked a favorite among gourds.

Why yes, I sure did need both of these knives to cut this sucker in half...

Oh, spaghetti squash. Will you marry me? Le Sigh. My new-found ardor inspired me to monkey with this Martha Stewart recipe, amping it up with spicy, smoky almonds.

The salty cheese, the snap of the fresh herbs, the al dente pasta-like texture of the squash all combine into an infinitely satisfying autumn meal. This would make a stylish side dish at any harvest gathering, or if you're like me, you'll eat it standing at the counter, hot out of the oven.

Bain taitneamh as do bheil!

PREP TIME: 45 minutes

COOKING TIME: about 1 hour

MAKES: about five 1 cup servings

INGREDIENTS:

for the roasting squash:

1 large (4-5 pounds) spaghetti squash
1/2 cup olive oil
1/4 cup brown sugar
sea salt & freshly cracked pepper

for the almonds:

1 cup unroasted, unsalted almonds, roughly chopped
1 teaspoon olive oil
1 tablespoon honey
1 teaspoon smoked paprika
pinch of cayenne powder, to taste
sea salt & freshly cracked pepper, to taste

to bring it all together:

1 large shallot, finely diced (about 1/4 cup)
2 cloves garlic, finely diced (about 1 tablespoon)
1 teaspoon olive oil
1 cup coarsely shredded parmesan cheese
2 tablespoons finely minced fresh thyme
1 teaspoon finely chopped fresh sage

DIRECTIONS:

Preheat the oven to 400 degrees Fahrenheit. Prepare the squash: halve lengthwise and scoop out the seeds. In a small bowl, combine 1/2 cup olive oil, 1/4 cup brown sugar, a generous sprinkle of sea salt and a few twists of the pepper mill. Brush brown sugar mixture over the squash halves and place cut side down on a rimmed sheet tray. Roast squash in the oven until very tender to the touch, about 45 minutes to 1 hour.
When squash is tender, remove from oven and allow to cool for 10 minutes. With a fork, scrape out the flesh horizontally to the top of the squash, creating long strands. Place in a large bowl and set aside.
While the squash is cooking, prepare the almonds. In a medium bowl, whisk together 1 teaspoon olive oil, 1 tablespoon honey and 1 teaspoon smoked paprika. Add cayenne powder, salt and pepper to taste. Toss almonds in the bowl, stirring to thoroughly coat.
Place almonds on a sheet tray and put in the oven next to the roasting squash. Roast until the almonds are slightly browned, about 10 minutes. Don't forget about these babies-- they burn fast! Remove from oven immediately and allow to cool.
To bring it all together: heat up 1 teaspoon olive oil in a small skillet until the surface begins to shimmer. Add shallots and saute until soft and translucent. Add garlic and saute for one minute more, taking care not to let garlic brown. Remove from heat and set aside.
In a large bowl, mix together roasted squash, sauteed shallots and garlic, shredded parmesan, fresh thyme and fresh sage. Season liberally with sea salt and freshly cracked pepper.
Garnish with smokey almonds. Serve immediately.

Ranch Dressing

2011-10-07T20:49:00.007-04:00

I'll admit it, carrot nibblers. I'm a ranch dressing junkie. It's been my favorite salad topper since I was a little girl. Now that I'm an adult, I would love to turn my nose up at the crass nature of this condiment-- I mean, people smear it on pizza, for chrissakes!

But... but... you guys... those pizza smearers are on to something! Ranch dressing is friggin' delicious. I love a good balsamic vinaigrette, I adore me some green goddess dressing, I'll often choose to douse my salad in a lovely (vegan) Caesar. But those are just flings. My one true love, the dressing to which I will always return, is ranch.
I blame our CSA for the renewal of my vows to ranch. No, truly-- it's the fault of that gorgeous box of amazingly fresh and local produce that comes to our house every week. As the weather has started to cool, our weekly box has been crammed with lettuces. Seriously, I got SIX heads of lettuce one week. Instead of grumbling about the lack of variety, my gal and I have embraced this challenge from Mother Nature. We've been eating a lot of salads.

And I've fallen back in love with my old friend ranch dressing. In honor of my commitment to the October Unprocessed project, I walked right by the glistening bottles of ranch dressing on my grocer's shelves. Well, actually, I picked up a bottle, read the ingredients, made a face and decided I was better off just not eating ranch dressing at all. There were unpronounceable chemical ingredients. There were partially hydrogenated oils. There was... fish? Yep, that's right-- one of the ingredients in a bottle of national-brand organic ranch dressing was anchovies!

WHAT'S A RANCH-LOVING VEGETARIAN TO DO?!

Oh, you guessed it. I made my own. And you can too. It's so easy! And guess what else? You can make ALL of it from scratch. Even the mayonnaise.

That's right, you're gonna make mayonnaise. Don't be nervous, you can do it. All you need is a bowl and a whisk, I swear. I mean, a hand mixer would speed things up a little and save your arm from some soreness, but if you're like me you'll add "hand mixer" to your kitchen wish list, roll up your sleeves and congratulate yourself for canceling that gym membership. Nothing builds biceps like a little vigorous hand-whisking.

After making the mayo, it's just a matter of chopping some herbs, sauteing some garlic and stirring things together. You'll be amazed how fast it all comes together. Plus it's super-versatile: aside from salads and pizzas, try using it as a dip on your next veggie platter. Experiment with adding flavors: a little crumbled bleu cheese stirred in makes a great (meatless) wing dipping sauce, a little chipotle powder makes a delicious taco dressing, a little fresh dill adds a Scandinavian flair.

What's the big lesson here, plant fiends? Even our most basic, most homey, most guilty-pleasure foods don't have to contain mystery ingredients or be heavily processed. You can indulge yourself and impress your friends with fresh, natural junk food!

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

COOKING TIME: 5 minutes

MAKES: 2 1/2 cups of dressing

INGREDIENTS:

for the mayonnaise (adapted from this Alton Brown recipe):

1 large egg yolk
1/2 teaspoon sea salt
2 teaspoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 cup canola oil (if you like your mayo to have an olive oil taste, use 1/2 cup extra virgin olive oil and 1/2 cup canola oil)

for the dressing:

2 large garlic cloves, finely minced
1 teaspoon extra-virgin olive oil
1 cup homemade mayonnaise
1 cup sour cream
1 tablespoon buttermilk
1 tablespoon finely minced fresh chives
2 teaspoons finely minced fresh oregano
1/2 teaspoon finely minced fresh thyme
1 teaspoon freshly squeezed lemon juice
sea salt & freshly cracked pepper, to taste

DIRECTIONS:

Make the mayonnaise: In a glass or ceramic bowl, whisk together egg yolk and salt. In a separate bowl, combine lemon juice and vinegar. Whisk half of the lemon juice & vinegar mixture into the egg yolk mixture.
Whisking very vigorously, add a few drops of the oil. Continue to whisk vigorously until the liquid lightens in color and begins to thicken. Begin to stream the rest of the oil into the mixture, whisking continuously.
After half of the oil has been whisked in, add the rest of the lemon juice & vinegar mixture. Continue streaming the rest of the oil into the mix, using those biceps to whisk thoroughly until a thick, jiggly mayonnaise develops.
Leave mayonnaise at room temperature while you assemble the rest of the dressing.
Place the minced garlic and 1 teaspoon of olive oil in a small frying pan. Turn flame to medium and gently saute the garlic until just fragrant, about 1 minute.
In a large non-metal bowl, stir together mayonnaise, sour cream, buttermilk, chives, oregano, thyme, lemon juice and sauteed garlic. Season to taste with sea salt and freshly cracked pepper. This dressing will last in the fridge for up to one week.
Take to work with your salad and impress your co-workers!

October Unprocessed

2011-10-02T17:00:00.006-04:00

Hey there, plant nibblers! No recipe to post today, but I wanted to tell y'all about a great thing happening right this very moment. And YOU can be a part of it!

Do you think you could go a whole month without eating anything processed? A whole month without packaged candies, frozen dinners, bottled salad dressings, sodas or Pop-Tarts? Perhaps you're a locavore rockstar and already do. Or perhaps you can't think of a recent meal that wasn't wholly processed. It doesn't matter where you fit on this spectrum. Because for the month of October, a whole blogging community is pledging to eschew packaged goods in favor of homemade, freshly prepared food. And we want you to join us!

Does all of this food have to be baked/cooked/canned by you? It sure doesn't. In fact, you don't even have to commit to the whole month if you don't think you can. A week, a day, a meal-- challenge yourself to cut out the processed food for the longest amount of time you think you can manage. And then try to push yourself a little further.

Because the less processed food we put in our bodies, the better.

This challenge is the brainchild of Andrew Wilder, of the fabulous blog Eating Rules. For a full list of the October Unprocessed "rules", please click here. And be sure to check Eating Rules regularly for guest posts offering recipes, tips and suggestions to help your October Unprocessed challenge be both effective and delicious.

Does hand-crafted whiskey made in a super-local distillery count as "unprocessed"?

I say hell yes!

As for me, I'm busy whipping up some delicious homemade salad dressings, condiments and other things that I normally reach for on supermarket shelves. Recipes will be up on this site very soon, so be sure to check back!

Bain taitneamh as do bheil!

Peanut Butter & Jelly Granola Bars

2011-09-25T19:36:00.007-04:00

I'm feeling a bit nostalgic these days, produce junkies. Something about that crisp fall air and those changing leaves and all the kiddies walking around with brand spankin' new backpacks...

Not to mention the fact that one year ago this week, I started culinary school. Hard to believe it's only been a year. It seems more like five years ago that I was nervously learning my bus schedules, meeting the classmates who would eventually become dear friends and taking copious notes on the difference between food borne infections and food borne intoxications. (Sanitation class--you put me off eating for weeks, thankyouverymuch.)

So perhaps it's this wave of nostalgia that prompted me to try my hand at homemade granola bars. They seem like such a "school" food-- perfect to throw in your backpack and chow on between classes. Perfect for an on-the-go, stressed out student.

Which, I am proud to say, I am no longer. Don't get me wrong. I LOVED culinary school. I love being a student in general-- I love learning new ideas and new skills. It's inspirational. It keeps my mind sharp. It challenges me. I love being challenged. I am a firm believer that it is impossible to be over-educated.

But I pushed myself to the absolute limit this last year, and for the sake of my personal sanity, I think it's time for a solid break before I attempt anything like that again.

Back to granola bars. Although I am no longer a student, my girlfriend has suddenly become one. She took up yoga very seriously this summer, with amazing results. She's even thinking about completing yoga teacher certification, which I think is totally and completely awesome. Her dedication to her practice and the joy that it brings her is truly inspirational.

So to keep my gal fueled up as she dashes between downward facing dogs and work and home to walk the actual dog, I worked out this granola bar recipe.

I confess: The title of this recipe is a leeeetle misleading. Technically there isn't any jelly in these bars, but the two different types of dried fruit combined with the peanut butter is just so reminiscent of that other classic schoolyard treat that I couldn't resist the moniker. I adapted these bars from this Saveur recipe, mostly to accommodate what I already had in my pantry. But the recipe is very flexible, so as long as you keep your proportions the same, feel free to substitute other nuts/dried fruits/nut butters.

Because there are no wheat ingredients, I'm labeling this recipe gluten-free. But you gluten-sensitive types will know that conventional oats are often contaminated by gluten, either in the growth or the processing stage. Speciality gluten-free oats are becoming more widely available these days-- I have a friend with Celiac's who swears by Bob's Red Mill Gluten Free Rolled Oats.

It's a little hard to know exactly when these bars are done. Hot out of the oven, they will seem much too soft to hold together. Don't be deceived. Bake until the top is only slightly browned, and don't hesitate to quickly remove the pan from the oven as soon as you see the browning. When it cools down, it will solidify into chewy, soft granola that is easily cut into bars.

If you over-bake these bars, they will not stay together. Rather they will crumble into crunchy granola chunks, which, if you think about it, isn't really a bad thing. Over-baked batches are perfect sprinkled on top of yogurt, mixed in with your favorite breakfast cereal or simply eaten by the handful. My most delicious mistake to date.

Oh, and these gorgeous photographs? Taken by my yogi girlfriend, who is a constant inspiration to me.

Bain taitneamh as do bheil!

PREP TIME: about 20 minutes

COOKING TIME: 25-35 minutes

MAKES: about 12 bars

INGREDIENTS:

4 cups rolled oats
1 cup roasted, salted peanuts
1 cup finely shredded unsweetened coconut flakes
1/2 cup roasted, salted sunflower seeds
1/4 cup millet
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup brown sugar
1/2 cup coconut oil
1/2 cup brown rice syrup
1/2 cup chunky peanut butter
1 1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Line a 9 by 13 casserole dish with parchment paper. Brush paper with a little oil to prevent sticking.
In a large bowl, combine the rolled oats, peanuts, coconut flakes, sunflower seeds, millet, raisins and dried cranberries.
In a saucepan over low heat, combine the brown sugar, coconut oil, brown rice syrup and peanut butter. Simmer gently until all ingredients are fully incorporated.
Pour hot peanut butter mixture over the dried ingredients. Add cinnamon, cardamom, nutmeg, salt and vanilla extract. Stir to thoroughly combine. Mixture will be very sticky.
Spread oat mixture evenly in the parchment paper lined dish, pressing to ensure even thickness throughout the pan.
Bake for 25-35 minutes, or until just barely browned on top. Remove immediately from heat and allow to cool completely.
Cut room temperature mixture into 12 bars. Store in an air-tight container and enjoy your brain fuel!

Late Summer Tabbouleh

2011-09-21T16:45:00.007-04:00

Okay, so technically today is the first day of fall. And technically I made this recipe two weeks ago, when the weather hadn't turned quite so cool and drippy. But I know you'll forgive me these technicalities when you try your hand at some tabbouleh. The simplest of late summer produce combined with a cool pasta, tossed with a lemon-y dressing and fresh herbs... divine. Easy. Fast. Delicious. Perfect to serve as a starter before one of the last meals (sniff!) you'll eat outdoors this season. Perfect for lunch at work-- thrown in your bag in the morning, tabbouleh is deliciously room temperature by lunchtime.
May I take a moment to declare my love for lemon-y salad dressings? It's like eating liquid sunshine. I'm an acid fanatic, I'll admit it. My girlfriend is always begging me to tone down the lemon juice, but I can't help myself. That combination of tart and salty (with the smoothness of a good olive oil to take the edge off) just drives me wild.

This summer's strange weather was great for tomatoes, which has been divine. Our CSA has been packed with these beauties, and although I know I should be putting them up to enjoy all winter long, most of the time I just can't resist eating them raw.

I hope that you are still able to get local cucumbers for this dish. I feel great shame for not posting this recipe weeks ago when things were at their absolute peak, but I have seen a few cucumbers still rattling around at the farmer's market lately, I swear. If you must buy non-local, please choose organic cucumbers. Because of their thin skins, conventionally grown cucumbers have tons of nasty chemicals-- unappetizing and unhealthy to boot!
Traditional tabbouleh is made with bulgur, which is not my favorite grain. I chose couscous for my version, partially because I enjoy the nutty flavor of this little pasta and partially because it's such a snap to cook. Any small grain would work in this salad-- try millet or quinoa or even amaranth! Cooking methods and times will differ for each grain, so be sure to read up on those before you substitute.

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

COOKING TIME: about 10 minutes

MAKES: about 8 1/2 cup servings

INGREDIENTS:

1 1/4 cup vegetable stock
1 cup whole wheat couscous
2 tablespoons olive oil, for cooking.
1 large onion, cut into 1" dice (about 2 cups)
2 large cloves garlic, roughly chopped (about 2 tablespoons)
the juice and zest from 3 large lemons (should yield about 1/2 cup of juice)
1 tablespoon honey (substitute agave nectar for a vegan tabbouleh)
3/4 cup good extra virgin olive oil
sea salt and freshly cracked pepper, to taste
1 large cucumber, cut into quarter moons (about 3 cups)
4-5 plum tomatoes, cut into 1/2" dice (about 2 1/2 cups)
1 large bunch fresh mint leaves, finely chopped (about 2 tablespoons)
1 large bunch fresh parsley leaves, finely chopped (about 2 tablespoons)

DIRECTIONS:

Place couscous in a heat-proofed bowl with a tightly fitting lid. Bring vegetable stock to a boil, pour over couscous. Stir to full saturate couscous, then cover bowl with the tight-fitting lid. Allow to stand for 5 minutes, or until all the stock is absorbed into the couscous. Fluff lightly with a fork and set aside to cool.
Heat 2 tablespoons olive oil in a heavy-bottomed frying pan until the surface of the oil begins to shimmer. Add chopped onions and saute until onions are soft and slightly browned. Stir in chopped garlic and saute for 1 minute more, taking care not to let garlic brown. Remove cooked onions and garlic from heat and set aside to cool.
Make dressing: in a large bowl, combine lemon juice, lemon zest and honey. Slowly drizzle 3/4 cup of extra virgin olive oil into the dressing, whisking vigorously. Season with sea salt and freshly cracked pepper, to taste.
Place room temperature couscous in a large bowl. Add sauteed onions & garlic, chopped cucumber, chopped tomatoes and chopped fresh herbs. Drizzle dressing over the salad and gently toss to combine.
Serve with a glass of iced mint tea and toast to the waning summer!

Minty Melon Granita

2011-08-23T19:17:00.006-04:00

According to the calendar and the recent fall-ish weather, summer appears to be waning. But I can't allow that. I was so frantically busy during the balmy months of June and July that I didn't do ANYTHING I normally like to do in the summer: no sticky picnics in the park, no junk food binges at street fairs, no boozy beach trips with friends, no exhaustive hikes through the woods with the dog, no staunch refusal to believe that my extremely pale skin will get sunburned if I lay in the sun for just a little while... you get my point.

So of course now I'm determined to fit as much summer as I can into these final weeks of August, and if the fun stretches a bit into September, I'll be a happy camper. (Camping! I didn't go camping either!)

It's melon season here in Philadelphia, and one summer activity I'm happy to report I've been engaging in is consuming my weight in watermelons and cantaloupes these past few weeks. We got a lovely canary melon that in our CSA last week-- so perfect and yellow and fragrant that I thought it deserved a little special treatment. My work has been cranking out melon sorbets, but I don't have an ice cream maker at home. Yet. So what's a melon-loving (pun most definitely intended) girl to do? Enter the granita.

Agitating the granita mixture at frequent intervals as it freezes creates a delightfully chunky texture. I didn't even bother to strain out the solids after I blended the melon because I'm a big fan of that grainy melon texture, but if you prefer a smoother dessert, by all means, strain away.

Granitas make the most perfect little amuse bouches and are a perfect palette cleanser between courses. Mixing in little fruity alcohol (such as gin or a blanco tequila or even a nice white wine) after the granita is frozen would create an extremely refreshing summer cocktail. Or you could just help yourself to a big bowl of the stuff as you watch the sun go down on your little Philadelphia patio. How you spend the waning summer with your granita is, of course, totally up to you.

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

FREEZING TIME: about 3 hours

MAKES: about eight 1 cup servings

INGREDIENTS:

1/2 cup organic sugar
1/2 cup water
2 large sprigs fresh mint, divided
1 large or 2 medium sweet melons, such as canary or honeydew, cut into chunks (about 8 cups of melon chunks total)

DIRECTIONS:

Make mint simple syrup: place sugar and water in a saucepan and bring to a boil. Boil mixture until the sugar totally dissolves. Remove simple syrup from stove and stir in one large sprig of fresh mint. Set mixture aside to steep for at least a half hour.
Place melon chunks in a blender and blend until a smooth puree is achieved, taking care to break up all large chunks of melon. (If your blender is having trouble, drizzle a little water through the top while it's blending) Add mint leaves from second sprig (about 1/4 cup leaves, stripped from their stems) to melon puree and blend to incorporate little tiny pieces of mint leaves throughout the puree.
Remove mint sprig from simple syrup mixture and discard. Stir 1/2 cup of mint simple syrup into melon puree. (You should have mint simple syrup left over-- delicious in mixed drinks, or try using it to sweeten iced tea!)
Pour the melon puree into a large baking dish (you want a shallow layer of puree, otherwise it will take forever to freeze) and place in the freezer.
Freeze mixture for one hour, then remove and scrape the surface thoroughly with a fork, breaking up any large icy chunks. Repeat the scraping process every half hour or so until mixture is completely frozen, about 3 hours.
Serve granita in your prettiest glassware, garnished with a mint sprig. Savor summertime!

Eggplant Parmigiana

2011-08-17T12:46:00.003-04:00

Happy days, herbivores-- I've graduated from culinary school! Things are slowly settling back into normal... or a new normal for us, as everything has changed and I feel like I am coming home from a long, long journey.

The end of school was a whirlwind of food and fun and tears and goodbyes... I have a post planned about all of the wonderful experiences I had as school came to an end. But first, a little vintage comfort food, because nothing calms the nerves after an exhilarating/exhausting experience like a classic casserole.

Eggplant parmigiana has gotten a bit of a bad rap for being the greasy, heavy dish filled with soggy eggplant and smothered in cheese that vegetarians are obliged to order at Italian restaurants. But it doesn't have to be that way! Using the fresh produce from our CSA, I made a casserole that is satisfying and comforting without the excess grease. Oh, sure, there's a little bit of frying involved, but using health-supportive coconut oil yields the crispiest eggplant you'll ever bite into. And I've cut the cheese way back because all of those fresh veggies make the dish completely satisfying without extra grease. Many tomato sauce recipes call for added sugar to counter the tomato's acidity, but in this recipe grated carrots add sweetness and extra vitamins to boot.

So indulge in a little comfort-- congratulate yourself for graduating from school, getting that new job, getting married, getting divorced... surely there is a reason in your life to celebrate!

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

COOKING TIME: about 45 minutes

YIELDS: about 8 one cup servings

INGREDIENTS:

for the sauce:

2 tablespoons extra virgin olive oil
1 large onion, cut into 1" dice
3 cloves garlic, roughly chopped
2 medium carrots, finely grated
6-7 cherry or grape tomatoes, halved
1/4 cup red wine
1 28 ounce can plum tomatoes
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
2 tablespoons finely minced fresh rosemary
1 tablespoon fresh thyme leaves
sea salt & freshly cracked pepper, to taste

for the eggplant:

1 large eggplant, cut into 1/2" rounds
3/4 cup all-purpose flour
1 teaspoon sea salt
3-4 twists of the pepper mill
2 large eggs
1/4 cup milk (I didn't have cow's milk on-hand so I used almond milk, which worked great!)
2 cups panko style bread crumbs
2 tablespoons dried rosemary
2 tablespoons dried basil
approximately 2 cups (you may use more or less, depending on the size of your pan) virgin coconut oil, for frying
1/2 pound fresh mozzarella, sliced into rounds
1/2 cup grated parmesan cheese
4 leaves fresh basil, finely chiffonaded

DIRECTIONS:

Preheat the oven to 350 degrees Fahrenheit. Lay eggplant slices on a baking sheet and sprinkle generously with salt. Set aside.
In a large skillet, heat the extra virgin olive oil until the surface begins to shimmer. Add diced onions and saute until lightly browned. Add chopped garlic and grated carrots and saute for 1 minute more, taking care not to let the garlic brown. Add fresh tomatoes, red wine, canned tomatoes, tomato paste, red pepper flakes, fresh rosemary, fresh thyme and salt & pepper. Allow mixture to come to a boil and reduce heat to a simmer.
Simmer sauce until plum tomatoes break down and everything combines into a chunky sauce, about 20 minutes.
While the sauce is simmering, prepare the eggplant. Rinse the salted slices off and pat dry.
Set up your dredging station: place 3 bowls in a row on your counter. In the first bowl, mix the flour, the salt and the pepper. In the second bowl, whisk the eggs and milk together. In the third, toss the panko bread crumbs, the dried rosemary and the dried basil together.
Pour the virgin coconut oil into a skillet with high sides-- there should be enough oil in the pan to come halfway up the sides of the eggplant slices. Turn on the heat until the surface of the oil begins to shimmer (alternately, use a thermometer to bring the oil to 300 degrees Fahrenheit).
Dip the eggplant slices first in the flour mixture, shaking off any excess. Dip the slice into the egg and milk mixture and finally into the breadcrumb mixture. Gently place the slice into the hot oil and fry each side until golden brown, about 2 minutes per side. Place fried eggplant slices onto a sheet tray lined with paper towels to absorb excess oil.
When all eggplant slices have been fried, it's time to assemble the casserole. In the bottom of a 9" by 13" casserole dish, ladle a generous helping of tomato sauce. Place a single layer of the fried eggplant slices on top of the tomato sauce, followed by a sprinkling of the mozzarella and parmesan cheese. Repeat the tomato sauce, eggplant slices and cheese layers until all the ingredients have been used up, ending with a cheese layer on top.
Place the assembled casserole in the oven and bake until it is thoroughly heated through and the cheese is melty and gooey.
Top with chiffonaded fresh basil and serve with a big green salad. Congratulate yourself on a job well done!

Cool Potato Soup With Cashew Cream

2011-07-20T19:47:00.005-04:00

The dog days of summer are upon us, oppressive and muggy. It seems the whole country is enveloped in a sweltering heat wave, the low hum of air conditioning white noise settling over the city like a droning fog.

I'm really loving cold soups in this heat-- they fill my belly without making me break a sweat. Plus cool liquids just feel so good when every inch of you feels sticky and hot. We got a gorgeous bag of new potatoes in this week's CSA that were simply begging to be used creatively, so a vichyssoise seemed in order.

Now this soup is based on the idea of the vichyssoise-- a simple potato, leek and cream soup traditionally served cold. But a traditional vischyssoise is, of course, loaded with dairy and chicken stock. I decided to skip the leeks in favor of my CSA white onions and opted to make this recipe vegan. Because my homemade veggie stock is not the lovely pale yellow of a chicken stock, I threw tradition to the wind and browned the onions as well. The resulting color of the soup may not be as refined as the white-as-the-driven-snow version, but it makes up for a more rustic appearance with mouthfuls of deliciousness. If you would prefer your soup to be both white and vegan, I would suggest buying "no chicken" stock, using white pepper instead of black and sauteing your onions until just soft, not browned.

Cashew cream is shockingly easy to make and is just as creamy as traditional moo juice. This recipe makes way more than you'll need for soup swirling, so you'll have plenty extra to stir into your coffee or mix into your smoothies. If you're short on cashews or just really attached to your dairy, feel free to swirl in some heavy cream or creme fraiche instead.

Bain taitneamh as do bheil!

PREP TIME: 15 minutes

COOKING TIME: about 30 minutes

MAKES: 4 one cup servings

INGREDIENTS:

for the soup:

2 cups 1" diced peeled potatoes (about 4-5 new potatoes)
8 cups veggie stock, divided
2 cups white onions, cut into 1" dice
1 tablespoon olive oil
1 large clove garlic, sliced
sea salt & freshly cracked pepper, to taste
1/4 teaspoon ground nutmeg
1 sprig fresh rosemary, leaves removed from the stem
4-5 sprigs fresh thyme, leaves removed from the stems

for the Cashew Cream:

1 pound unroasted, unsalted cashews
3 cups water
sea salt, to taste
agave nectar, to taste

DIRECTIONS:

Place cashews in a heat-proof bowl. Heat up 3 cups of water until boiling. Pour boiling water over cashews and cover bowl with a pot lid. Set aside.
In a medium stock pot, place cut potatoes in 4 cups of veggie stock and bring to a boil. Add a pinch of salt and reduce heat to a simmer.
While potatoes are cooking, heat up olive oil in a small skillet until the surface begins to shimmer. Add onions and saute until lightly browned. Add sliced garlic and saute for one minute more, taking care not to let garlic burn. Remove from heat and set aside.
When potatoes are just soft, drain and discard liquid. Add potatoes, sauteed onion, garlic, nutmeg and 4 cups of fresh veggie stock back to the stock pot and bring to a simmer. Season with salt & pepper to taste and cook until potatoes are very soft. Remove from heat and add fresh rosemary and thyme.
Working in batches, carefully blend soup until creamy. If it seems too thick, stream a little water through the top of the blender until desired consistency is reached. Keep in mind that the soup will thicken a little as it stands.
Place soup in the fridge to cool down while you make the cashew cream.
Place a strainer or a fine-meshed colander over a clean bowl. Line with damp cheesecloth.
Working in batches, blend cashews with soaking water, adding agave nectar and sea salt to taste. If the mixture seems too thick, stream a little cool water through the top of the blender. Pour cashew mixture through cheesecloth and gently squeeze to release liquid into bowl. Repeat until all of the cashews have been blended and strained.
Serve soup in chilled bowls, garnished with cashew cream.

Five Spiced Ketchup

2011-07-14T17:20:00.007-04:00

I think it's becoming rather clear what my all-time favorite meal is: the barbecue. I keep returning to this theme, over and over, with classic and more unique variations. As with most habits, good and bad, I blame my parents. (I kid, I kid!) My mother is the queen of the backyard get-together, the empress of outdoor eating. As soon as the weather warms, she insists that we drag out the picnic tables. And my dad can cook just about anything over fire-- he has made fish chowders, stew with dumplings, stir fries, berry cobblers and even lasagna over a campfire with his Boy Scout troops. Lasagna over a campfire? Oh, you heard right.

So I think it's only natural, given my genetic makeup, that I should turn to the barbecue for inspiration for my final Cook Tech exam at school. The challenge was to cook an entree that included a grain, a protein, a green, a garnish and a sauce. Our options were rather limited: the only proteins we were given were chickpeas, tempeh or French lentils. The only grain options available were polenta, brown basmati rice or quinoa. Even the list of vegetables and herbs was woefully small. Certainly not very practical for a barbecue theme.

And yet I persisted. Somehow last night, in a steaming hot kitchen surrounded by my nervous classmates stressing over their own entrees, I managed to turn out a Vietnamese-American Barbecue dinner. Oh, yes. I made a veggie burger, a sweet potato salad with a creamy cilantro dressing, an Asian-inspired slaw and a spicy lemonade. And I'm proud to say that everything turned out just great and my chef instructor had some very nice things to say about the meal. (He also gave some spot-on critique!)

I was pretty stressed about this final-- after all, it was the last meal I would cook by myself in culinary school, so I was determined to make it delicious and exciting. And I think for the most part I succeeded. After much testing and tasting and planning and stressing, the meal really came together. And I'm super proud of it, so I thought I'd share some of the elements with you.

Now one cannot have a burger of any kind without ketchup-- it's the American way! But commercial ketchups are loaded with high fructose corn syrups and artificial flavors. Even some of the organic brands contain whopping amounts of sugar. Once you see how easy it is to make your own, you'll never go back to store-bought again.

This being an Asian-themed meal, I flavored my ketchup with ginger and Chinese Five Spice powder. It really brought my shoyu-marinated tempeh burger together. But feel free to experiment with different flavor combinations-- it would be delicious with fennel and oregano for an Italian flare, or try cumin and chili powder for a Mexican feel.

I'll post the other recipes from the meal soon-- after all that testing, I've come up with some pretty stellar barbecue standards that I know I'll be using in the near future. After all, what better way to celebrate my upcoming graduation than with a barbecue?

Bain taitneamh as do bheil!

PREP TIME: 10 minutes

COOKING TIME: about 1 hour 15 minutes

MAKES: about 1 1/2 cups

INGREDIENTS:

1 tablespoon olive oil
1 large onion, chopped into 1" dice
5 cloves garlic, roughly chopped
1 (28 ounce) can whole plum tomatoes
1/2 cup maple syrup
1/2 cup apple cider vinegar
1 tablespoon Chinese Five Spice Powder
3 tablespoons freshly grated ginger
sea salt & freshly cracked pepper, to taste

DIRECTIONS:

In a medium stockpot, heat up olive oil until the surface shimmers. Add chopped onions and cook until soft and slightly browned, stirring occasionally. Add chopped garlic and cook for one minute more, taking care not to let garlic burn.
While the onions are cooking, puree the 28 ounce can of tomatoes in a stand blender. Add pureed tomatoes, maple syrup, vinegar, 5 Spice Powder, ginger, salt & pepper to stockpot with the onions & garlic and stir to combine. Taste and adjust seasoning: too tart? Add more maple syrup. Too sweet? More vinegar. Want ketchup with more of a kick? Try adding more ginger, more Five Spice powder or even a dash of sriracha sauce.
Bring mixture to a simmer and reduce heat to low. Allow to simmer for about an hour, or until reduced to a thick, ketchup-like consistency. Warning: this mixture tends to splatter, so you may need to partially cover it with a lid. Don't cover it too tightly or it will never reduce for you.
When desired consistency is reached, remove from heat and place back into blender. Hold a kitchen towel firmly on top of the blender's lid and carefully puree into a smooth paste. If the mixture has trouble blending, try (carefully!) streaming a little olive oil through the top of the blender.
Serve with an Asian-flavored veggie burger, breakfast potatoes or a big basket of fries. This ketchup will keep for up to three months in the fridge. Happy barbecuing!

Ketchup-- for the good times.

Minty Pea Pesto

2011-07-08T16:03:00.008-04:00

I'm on a pesto kick, veggie freaks. I can't get enough of it. It's so easy to throw together, so fresh, so delicious, such a good way to use my CSA greens.

Just about everyone is familiar with the basic pesto recipe: basil leaves, Parmesan cheese, pine nuts, garlic, olive oil. And while the old standby is indeed super yummy, I've been branching out into the pesto universe. Why limit yourself to just basil when summer is providing us with so many unbelievably flavorful greens? And while pine nuts are absolutely delicious, there are so many other nuts (that happen to be much cheaper!) to experiment with.

The best part of this recipe? It's vegan. Don't fret, cheese lovers. You won't miss the Parmesan. I've substituted mellow miso for the cheese-- it's salty and umani-packed flavor gives this pesto a wonderful flavor without the lactose. Besides, miso is packed full of gut-healthy probiotics. Check out this awesome article about the health benefits of miso, complete with some easy ways to incorporate it into your diet!

Spread this pesto on some grilled portabello burgers, toss it with warm pasta, dollop it in a summer vegetable stew right before serving. Freeze it in an ice cube tray-- once frozen, you can store your pesto cubes in a large freezer bag for up to 6 months. The tastes of summer can be yours in snowy January!

Bain taitneamh as do bheil!

PREP TIME: 10 minutes

COOKING TIME: 5 minutes

MAKES: about 2 cups

INGREDIENTS:

1/2 cup fresh peas (if you can't find fresh, please don't substitute frozen. Use snow peas, pods included, instead)
1 cup loosely packed fresh spinach, thoroughly washed & patted dry
1/2 cup sunflower seeds
2 tablespoons mellow miso
10 fresh mint leaves
2 tablespoons fresh dill, finely minced
2-3 twists of the pepper mill
approximately 1/2 cup extra virgin olive oil

DIRECTIONS:

Bring a pot of salted water to a rolling boil. While waiting for the water to boil, set aside another bowl full of ice water.
Drop peas into boiling water for about 30 seconds, or until they just turn bright green. Remove and immediately place in ice water to stop the cooking. (Skip these two steps if using snow peas)
Remove peas from ice water and place in food processor. Add spinach, sunflower seeds, miso, mint, dill, pepper and a splash of olive oil.
Blend ingredients until a paste forms, slowly streaming the rest of the olive oil through the top of the food processor until a smooth consistency is reached. (You may have to scrape down the sides of your food processor a couple of times)
Taste, taste, taste! Adjust seasonings to make your pesto truly shine.

Dilly Bean and Potato Salad

2011-07-07T11:28:00.006-04:00

Well hello there, strangers! How is your summer going? Mine is passing by in a blur of school and work, hurtling towards my July 30th graduation, trying to savor these last days of culinary school while retaining some semblance of sanity as I commute back and forth between Philadelphia and New York twice a week. So now I must apologize to you for my absence from this blog, but know that come August, I will be fiercely dedicated to it.

You see, dear readers, I have decided that my next move after graduating from culinary school will be to focus on my food writing. So you can expect a lot more activity on this little blog of mine, more involvement in my local food community and fewer excuses about how tired I am.

Until then I am focused on keeping my spirits and my health up as I cross this finish line. I am ever so grateful for the unflagging support of my girlfriend and her brilliant decision to enroll us in a CSA this summer. Every Thursday I stroll a few blocks to our pickup site and fill my bag with the absolute best of the week's fresh seasonal vegetables. No thinking, no planning, no shopping required. And at the same time it is a lovely challenge, figuring out a week's worth of cooking with vegetables selected for you by Mother Nature.

Mother Nature certainly provided for us the week of July 4th. It was an insanely hectic week-- as I discovered, the only thing worse than working in theater around Christmas is working at an ice cream shop located in the birthplace of our nation around Independence Day. So when I needed a quick and delicious side dish to bring to a barbecue, I rooted through my CSA produce, dug out a favorite cookbook and got to work.

I've never been a fan of traditional potato salads-- the thought of starchy, creamy salads sitting around on a hot summer day turns my stomach a bit. Plus I firmly believe that mayonnaise belongs on sandwiches and not much else. It's just not my bag, baby. So when I discovered Heidi Swanson's beautiful Mostly Not Potato Salad featured in her latest cookbook Super Natural Every Day, I knew where my gorgeous baby potatoes, waxy yellow beans and large bunch of fresh dill were going.

This recipe is adapted from Heidi's, swapping a few ingredients here and there and skipping others entirely. It's light and crunchy and creamy (without the mayo!) and perfect for a hot summer day. But eat it up fast-- it's not as delicious the next day. If you'd like brighter looking vegetables, swap out the balsamic vinegar for white balsamic or champagne vinegar.

Bain taitneamh as do bheil!

PREP TIME: about 25 minutes

COOKING TIME: about 20 minutes

YIELDS: 5-6 cups of salad

INGREDIENTS:

5-6 small red skinned potatoes, unpeeled, washed and quartered
sea salt, to taste
1 pound yellow wax or green beans, ends trimmed and roughly snapped into 2" pieces
1 medium onion, cut into 1" saute slice
1 tablespoon extra virgin olive oil
3 small or 2 medium cucumbers, unpeeled, washed thoroughly, cut into 1" quarter moons
1/2 cup fresh dill, finely minced

For the dressing:

1 lemon, zested and juiced
1/4 cup balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon maple syrup
sea salt and freshly cracked pepper, to taste
1-2 tablespoons extra virgin olive oil

DIRECTIONS:

Bring a pot of salted water to a boil. Set aside another bowl of ice water. Boil the potato quarters for 10 minutes, until just tender but not falling apart. 30 seconds before the potatoes are done, add the beans to the boiling water.
Drain potatoes and beans and place in ice water for a minute so, until cooled. Remove from ice bath and set aside in a large bowl.
While potatoes are cooking, heat up 1 tablespoon olive oil in a skillet over a medium-low flame. Add onion slices and allow to caramelize, stirring occasionally. When onions are soft and browned, remove from heat and allow to cool to room temperature.
Add cooled onions, chopped cucumbers and fresh dill to the potato and bean bowl.
Prepare the dressing: whisk together lemon juice & zest, balsamic vinegar, maple syrup, salt and pepper. While whisking vigorously, slowly drizzle enough olive oil into the mixture until the dressing is creamy and smooth. Taste and adjust seasoning as you go. Too acidic? Add more oil or more maple syrup. To oily? A splash of vinegar will set you right. Flat-tasting? Try more salt. As my chef instructors say: "taste, taste, taste!"
Toss the potato & bean mixture with enough dressing to coat thoroughly. (I had dressing left over-- bonus!)
Place salad in your prettiest bowl and prepare to get your barbecue on!

Bok Choy Egg Rolls

2011-05-26T19:27:00.010-04:00

I've fallen deeply in love with bok choy. This Chinese cabbage has become one of my new favorite ways to eat greens, and this is totally a new development for me. I've never been a cabbage fan-- the bitter, almost sulphuric taste really puts me off. Like many Americans, I'm conditioned not to like bitter tastes, but I'm learning in school that many very health-supportive properties are present in those bitter foods that our fast food nation has come to abhor. So I'm putting on my big girl panties, stepping up to the plate (heh) and trying to slowly introduce bitter flavors into my diet.

And that's where bok choy comes in-- you might call it my gateway to bitter greens.

(bok choy photo courtesy Karen Roth Nutrition)

Bok choy is not too "cabbage-y" and it's bitterness mellows out beautifully with the addition of a little sauteing, a hint of spice and a lot of garlic. Both its crunchy stems and its leafy tops are edible and delicious. And best of all, it's in season this very moment, which means I'm getting a head every week in my CSA box.

Making egg rolls sounds fancy and slightly intimidating, but you'll be amazed by how easy they are. And although frying isn't exactly a health-supportive method of cooking, these little babies are perfect snacks to bring to a party, so you don't eat them all yourself in front of the TV while watching a marathon of Law & Order: SVU. (Not that I would know anything about that.) Refined coconut oil is the healthiest oil to use for frying-- it holds up to high heat without smoking, it's a great source of lauric acid (thought to lower "bad" cholesterol) and it imparts a subtle coconut flavor which is great in Asian dishes. Plus it's incredibly shelf-stable and resists rancidity, so it's well worth the extra cost at the grocery store.

I bought my egg roll wrappers at my local grocer's, but if you're feeling super industrious, go ahead and make your own. A quick google search yielded quite a few recipes for egg roll wrappers, some of which require a pasta roller. Don't limit yourself to just egg rolls, though-- this filling is very versatile and would work well as steamed or baked dumplings. There's a great tutorial video for folding dumplings and potstickers here. Experiment, create, enjoy your bok choy!

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes
COOKING TIME: about 45 minutes
YIELDS: approximately 2 cups of filling, or enough for 9-10 egg rolls

INGREDIENTS:

5 dried shiitake mushrooms
3 cups water
2-3 teaspoons olive oil, for sauteing
1 large onion, cut into 1/2" saute slices
1 medium head bok choy, washed thoroughly
2 large cloves garlic, sliced thinly
1/4 teaspoon Chinese 5 spice powder
1 tablespoon fresh ginger, finely grated OR 1/2 teaspoon dried ginger
2 tablespoons shoyu or soy sauce
9-10 egg roll wrappers
1 egg
2-3 cups refined coconut oil, for frying

DIRECTIONS:

Place dried shiitake mushrooms in a heat-safe bowl. Bring 3 cups water to a boil and pour over mushrooms. Cover bowl and set aside for at least 10 minutes or until mushrooms are soft and pliable. Remove mushrooms from liquid, (do not discard the soaking liquid) remove and discard woody stems. Thinly slice re-hydrated mushroom caps and set aside.
Chop the bok choy: cut the stems into 1/2" slices and set aside in a separate bowl. Roughly chop the leafy greens into bite sized pieces.
In a large skillet, heat up olive oil until the surface begins to shimmer. Add the onion slices and saute until slightly browned. Add the bok choy stems and saute until stems are slightly soft, about 2-3 minutes. Add garlic, sliced mushrooms, 5 spice powder and ginger, saute for 1 minute more.
Add 1/2 cup of mushroom soaking liquid, 2 tablespoons shoyu and boy choy greens, stirring to combine. Allow to simmer for 2 minutes or until greens just wilt. Remove from heat and allow to cool completely. When filling is cooled, drain and discard excess liquid.
To assemble egg rolls: crack 1 egg into a small bowl and whisk to combine. Lay one egg roll wrapper out on your cutting board.

With your finger or a pastry brush, apply egg wash to the edges of the the wrapper.

(my apologies for the quality of these photos-- it was late, I was tired and my hands were covered in egg goop)

Place 1-2 tablespoons of filling diagonally across the wrapper.

Fold bottom corner up over filling:

Fold in two sides, creating an envelope:

Gently roll filling towards the top of the wrapper, tucking in sides as you go. Try to get all of the air pockets out of the wrapper.

Gently pat down the egg roll, making sure everything is in place and that the edges are sealed.
If your wrapper rips, no biggie-- just start over with a fresh one. Most egg roll wrappers are sold in large quantity packs, so you should have plenty of room for error.

To fry: heat coconut oil to 325 degrees Fahrenheit in a large, heavy bottomed skillet with high sides. (You should have enough oil in the pan to come halfway up the side of one egg roll). Gently slide egg rolls one at a time into the hot oil and fry for 2-3 minutes on each side, or until a crispy and golden brown. (Be careful not to crowd your pot-- it's best to fry only 1-2 egg rolls at a time.) Transfer egg rolls to paper towel lined plates to absorb excess oil.

Serve hot and enjoy your gateway greens!

Rhubarb Compote

2011-05-17T19:19:00.003-04:00

Oh, glorious spring! The weather has turned downright balmy, the trees are a technicolor shade of green and I'm awoken every morning by the sound of birds cheeping. After a long and dreary winter, this is downright heavenly.

As an added bonus, this spring heralds the beginning of our CSA deliveries from Lancaster Farm Fresh Cooperative. Last week we picked up our first share-- it was so exciting. For a produce junkie like myself, there's something so inspiring and challenging about being presented with a random assortment of seasonal vegetables every week. And since it's already paid for, I am working very hard to use every last leaf and stem of all the vegetables we get every week.
Our first share included a gorgeous bunch of rhubarb, which I am ashamed to say languished in the fridge for a few days until I got around to it. I had grand plans to make rhubarb pickles, but it had gone the tiniest bit soft, so I decided instead to make a rhubarb compote.

This compote is sweet and tangy and perfect over ice cream or, as I've been doing every morning, spooned into a little kefir. (Kefir is a fermented yogurt-like beverage that tends to be a little tart, so this compote makes a lovely addition) It could even be used as a refrigerator jam, spread on toast and enjoyed with a cup of tea as you greet the spring mornings.

Bain taitneamh as do bheil!

PREP TIME: 10 minutes
COOKING TIME: about 20 minutes
YIELDS: about 2 cups

INGREDIENTS:

1 cinnamon stick
20 whole cloves
5 black peppercorns
1 cup sugar
1/2 cup water
1 pound rhubarb stems, cleaned and chopped into 1' pieces

DIRECTIONS:

Gather cinnamon stick, cloves and peppercorns in a piece of tight-weave cheesecloth and tie tightly into a bundle.
In a heavy-bottomed saucepan, bring sugar and water to a boil. Add chopped rhubarb and spice bundle and reduce heat to a simmer.
Simmer until rhubarb is completely broken down and very soft and mixture begins to thicken a little, about 20 minutes.
Remove mixture from heat and discard spice bundle. Transfer compote to a bowl and refrigerate until use. Compote will keep in the fridge for up to a week.

Herbed Cheese Crackers

2011-05-01T19:51:00.006-04:00

I'm on a bit of a potluck kick lately. Just a few days before the book release potluck, I hosted an Easter Sunday potluck at my house for all of my friends who didn't celebrate Easter or couldn't make it to a family dinner. My friend Lauren even brought her parents, who were lovely and who graciously brought a case of wine to the festivities. (Note to self: invite parents to more parties)

Trying to keep things low-key, I urged my friends who were working that Sunday not to worry about bringing food, booze would be fine. I mean, there's always so much food at potlucks, right? I figured we'd get a few six-packs to go with our spread.

As it worked out, only about four people brought food, and the rest brought beer. And wine. And Jack Daniels. But hey, you know what? It was pretty damn perfect. The food was delicious and the alcohol made for a relaxed atmosphere as old friends, friends from my current job, friends from my former job and a few new-to-me friends mingled and got to know one another.

As for myself, I was so stressed about getting the house clean and preparing for everything that my own contribution to the potluck suffered. (This has been a reoccurring theme lately. When will I learn to keep my head in the food and stop over-thinking things?!) I made a rather unappealing dip with a bag of Jerusalem Artichokes that I had picked up on a whim. Maybe I don't like the taste of sunchokes, I dunno. My dip just didn't do it for me. I mean, it wasn't bad. It was just... meh. Plus the color was a muddy brown, plus despite the obscene amount of butter I blended into it, I just couldn't get it to the delicious stage.

HOWEVER. In a classic over-achiever move, I made crackers to go with the dip and they turned out quite spectacularly.
I'd never made crackers before, so I adapted the recipe from the wonderful book Jam It, Pickle It, Cure It, by Karen Solomon. This book was a spontaneous purchase a few months ago, and I keep flipping through it, deciding what I'm going to make next. Karen's easy-breezy writing style takes you through some very interesting cooking projects: everything from making ketchup to curing your own meat to canning marmalade to making cheese. Her cracker recipe produces flaky, crispy little bites that are ripe for a better dip than my sad sunchoke attempt. Luckily Lauren brought cheese, so the crackers found a happy partner there.

Although there's work to be done in the dipping department, I now have a recipe for crackers in my arsenal that I'll use over and over again. Once you see how easy it is to make your own crackers, you'll hesitate to buy those hidden-ingredient-often-tasteless store brands.

As for me, I vow from this point forward to take a deep breath and concentrate on the food.

Bain taitneamh as do bheil!

PREP TIME: about 20 minutes
COOKING TIME: 10-20 minutes
MAKES: about 50 crackers, depending how big you cut them

INGREDIENTS:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon sea salt, plus more for the tops
2-3 twists of the pepper mill, plus more for the tops
2 tablespoons dried sage
2 cups shredded aged gouda
2 eggs
1/3 cup olive oil
1/4-1/2 cup very cold water

DIRECTIONS:

Preheat oven to 375 degrees Fahrenheit.
In a large bowl, shift together flour, baking powder, sugar, salt, pepper and sage. Stir in grated cheese. In a separate bowl, lightly beat one egg and the olive oil together.
Stir liquid into the dry ingredients until it is incorporated and looks crumbly.
Add water gradually, one tablespoon at a time, until a dough forms and can be made into a single ball. (Steps 2-4 can be done in a food processor, if you prefer)
Cut the dough in half and wrap each half tightly with plastic. Refrigerate for at least a half hour.
On a lightly floured surface, roll out one piece of dough to about 1/4" thickness (1/8" if you prefer a very light and crispy cracker). Lightly prick the dough all over with a fork.
In a small bowl, lightly beat the second egg. Brush the top of the dough with the egg wash and sprinkle with sea salt and freshly cracked pepper.
Cut the dough into shapes-- as you can see from the pictures, I bought a couple of spring-themed cookie cutters, but you should let your imagination run wild! If you don't want to use cookie cutters, you can just use a knife and cut the dough into squares or use a glass to make circles.
Lightly oil two baking sheets and gently transfer the cutouts onto them. Bake for 10-20 minutes, or until lightly browned, checking frequently to prevent burning. If you've rolled your dough slightly unevenly, some crackers will be done before others.
Remove crackers from oven and cool completely. These babies can be stored in an airtight container for up to a week. Karen's book indicates that they also freeze well.

Indian Spiced Rice Pudding

2011-04-28T15:28:00.004-04:00

I recently attended a potluck hosted by one of my long-time blogger idols, Marisa from the fabulous Food in Jars. She invited twenty lucky Philly gals to her home to celebrate the release of fellow blogger and all around swell gal Kate Payne's book The Hip Girl's Guide to Homemaking.

I was worried that it would be a little awkward to attend a potluck where I didn't know anyone, but as soon as I walked through the door of Marissa's apartment, I relaxed. It was a fabulous evening. I met so many amazing women who were food bloggers, locavores, DIY-ers and passionate about Philadelphia's eating/living/gardening scene. And the FOOD! The table was piled high with the freshest, most delicious food I've had in a long time. Everyone's dish was absolutely stellar.

When planning my own dish for this event, I contacted Marisa for the potluck's parameters-- did she need me to bring a salad? A main dish? A dessert? Any dietary restrictions? She replied that I could do whatever type of dish I liked, but that Kate was gluten-free, so if I wanted her to taste my dish I should plan accordingly. As I was originally planning to bring some homemade crackers (more on that recipe soon!), this was a little bit of a curveball for me, but hey, I am a student at the Natural Gourmet ! I ain't scared of gluten-free cooking!

I've always loved rice pudding, but the basic raisin-and-cinnamon formula can get a little boring. This recipe is adapted from a Coconut Arborio Rice Pudding from Food & Wine magazine, and to put a new twist on an old favorite, I used Indian flavors in my version.
Herbivores, it was a huge hit. I had multiple people tell me "I don't usually like rice pudding, but this was great!" Plus I got some sweet compliments from Kate about my vintage Pyrex bowl. She shares my vintage Pyrex obsession! Squeee!

I would be completely remiss if I didn't give a huge thank-you and a large share of credit for this recipe's success to the lovely Davina Soondrum, who suggested the rice pudding idea in the first place, found the Food & Wine recipe and who slipped a tablespoon of vanilla into the pudding while I was preparing it for the party.

Bain taitneamh as do bheil!

PREP TIME: 5 minutes
COOKING TIME: about 45 minutes
SERVES: 6-8

INGREDIENTS:

1 quart (4 cups) whole milk
1 cup arborio rice
1/2 cup sugar
2 cups water
1 14 ounce can full-fat unsweetened coconut milk
2-3 pieces candied ginger, cut into a very small dice (about 3 tablespoons)
1/2 cup coarsely chopped roasted & salted pistachios
1 very ripe mango, cut into 1/2" chunks (about 1 cup)
1 tablespoon local honey (I prefer orange blossom for this dish, if you can get it)
1 tablespoon good vanilla extract
1 teaspoon cinnamon
1/4 teaspoon cardamom
3/4 teaspoon sea salt
1/2 cup unsweetened large coconut flakes

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Spread coconut flakes out on a baking sheet and toast in the oven until just browned, checking frequently to prevent burning. This should take anywhere from 5-10 minutes, depending on your oven.
In a large, heavy-bottomed sauce pan, combine the milk, rice, sugar and water. Bring to a boil and immediately lower to a simmer. Simmer mixture for 30 minutes, stirring very frequently, until rice is tender and liquid is thick.
Add coconut milk and simmer until sauce is very thick and creamy. It is very important to stir frequently at this stage to prevent burning. It is not advised to update your Facebook status at this point, as you will return to find rice stuck to the bottom of the pan. Just sayin'.
Once sauce is thick, turn off heat and stir in candied ginger, pistachios, mango chunks, honey, vanilla, cinnamon, cardamom and sea salt.
Allow pudding to come to room temperature, place in your prettiest serving bowl and garnish with toasted coconut flakes.

And please, please check out Marisa's blog (she gave us all a shout-out: woot!!) and Kate's book. These lovely ladies are extremely talented, overwhelmingly generous and just plain good people. Here's to my Philly blogging community and to many more potlucks in the future!

Elliott's Roasted Tomato Sauce

2011-04-21T20:03:00.003-04:00

Happy spring, herbivores! I hope you're enjoying the blooming trees, the milder temperatures and the raging seasonal allergies.

I am busy as always, scuttling between two kitchens and two cities. But life is good. The little amount of sunshine that I actually see is indeed improving my mood, and I would much rather suffer the sniffles of spring allergies than the shivers of winter sub-zero winds.

We're just finishing up our Baking section in school and we've been having a lot of classes lately with the awesome Chef Elliott Prag. (Side note: if you're not a fan of the Natural Gourmet's facebook page, do yourself a favor and "like" it today. Chef Elliott posts a ton of interesting and often funny articles about food, food justice issues and all things delicious.) In our Bread I class, I was baking savory Italian-themed dinner rolls and Chef Elliott suggested that I whip up this tomato sauce recipe as a vegan dipping option.

It was SO. GOOD. Veggie freaks, you know how much I love butter. Seriously, I could polish off a stick of butter in a sitting, no problem. But this sauce was so damn delicious that I scorned all of the awesome compound butters my classmates were whipping up for their breads in favor of a vegan option. Really. Yes, really.

So when I scored a bag of hydroponically grown tomatoes at the Union Square Greenmarket yesterday, I knew in an instant what I was going to do with them. This sauce works terrifically as a dipping sauce, tossed with pasta or as a pizza sauce. It's got an incredibly creamy mouth-feel that is almost reminiscent of a vodka sauce, although of course minus all of that pesky cream and vodka.

It's pretty amazing what seven (just seven!) ingredients, including salt and pepper, can do. This sauce is also incredibly fast and easy-- perfect for an weeknight dinner.

Because this recipe is pretty simple and very adaptable, I'm not going to get all precise with my measurements. Like a lot of garlic? Throw some more cloves in! Like things super-spicy? More red pepper flakes! Experiment with different types of tomatoes. Try using a really good extra-virgin olive oil. The possibilities are endless.

A big thank-you to Chef Elliott for this perfect, simple addition to my dinner repertoire.

Bain taitneamh as do bheil!

PREP TIME: 10 minutes
COOKING TIME: 30-45 minutes
YIELDS: about 4 one cup servings

INGREDIENTS:

6 large tomatoes
2 small or 1 large onion
1 head garlic
about 1/2- 3/4 cup good quality olive oil
salt & pepper, to taste
1/4 teaspoon red pepper flakes

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Quarter tomatoes. Remove skin from onions and quarter. Remove skins from the garlic cloves. In a roasting pan, season tomato quarters, onion quarters and garlic cloves with salt, pepper and red pepper flakes. Drizzle a little olive oil over the vegetables and toss to coat thoroughly.
Roast veggies in the oven for 30-45 minutes, stirring occasionally to prevent burning. Remove from oven when onions are soft and slightly browned.
Place vegetables in a stand blender and with a towel held firmly over the top, blend into a smooth paste.
With the blender running, gradually stream about 1/2 cup of olive oil into the sauce. Taste frequently to adjust seasoning. Sauce is done when the texture is smooth and very creamy and has a bright orange hue.
Serve over pasta with torn parsley or basil leaves as a garnish. Or use as a pizza sauce. Or just eat it with a spoon right out of the blender.

Roasted Cauliflower Curry

2011-03-27T22:10:00.007-04:00

I'll admit it, produce junkies. I'm in a rut.

School and work and traveling to New York twice a week have caught me up in a giant whirlwind, sucking my time and depleting my energy. Don't get me wrong, this busyness is good. I'm learning. I'm doing. I'm stretching my mind and creating and making connections and writing down notebooks full of ideas. I'm just not sleeping very much.

All of this combined has made me a pretty terrible home cook lately. Isn't that embarrassing, the culinary school student turning out bad meals? But because I'm exhausted and because I'm cooking all day at work/school, suddenly I'm less inspired at home. I'm not really in the mood to make another pile of dishes and to be on my feet for any longer. And my meals reflect this attitude-- soggy lasagnas, insipid stir fries, boring soups.

So to shake off this losing streak, tonight I decided to make a simple and comforting meal, and to make it taste good. No spurts of creativity or excessive energy required. Curry is one of the first "exotic" (and by "exotic", I mean completely outside of the realm of my white-bread childhood) dishes I mastered myself, and I've turned to it again and again for it's savory warmth. This version pairs the comforting creaminess of coconut milk with the spicy Muchi curry. If you want a less spicy curry, simply substitute half (or all) of the Muchi curry powder for a more mellow Madras curry powder.

Bain taitneamh as do bheil!

PREP TIME: about 15 minutes
COOKING TIME: 45 minutes
SERVES: 5-6

INGREDIENTS:

1 medium head cauliflower (about 1 1/2 pounds), chopped into bite-sized florets
3 tablespoons olive oil, divided
1/2 teaspoon garam masala
sea salt and freshly ground pepper, to taste
2 medium (about 1 pound) Yukon Gold potatoes, peeled and chopped into 1" cubes
8 cups vegetable stock, divided
1 medium onion, cut into 1/4" saute slice (about 1 cup)
3 cloves garlic, roughly chopped (about 1 1/2 tablespoons)
2 cups brown basmati rice
1 13.5 fluid ounce can full-fat coconut milk
1 tablespoon Muchi curry powder
1 tablespoon soy sauce (or tamari if you are gluten-free)
1/2 cup frozen peas
1-2 teaspoons freshly squeezed lemon juice

DIRECTIONS:

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon garam masala and a sprinkle of salt & pepper. Arrange on a sheet pan and roast in the oven for 15 minutes. Remove, stir florets and roast for 15 minutes more or until golden brown and soft.
Meanwhile, bring 4 cups of veggie stock to a boil; reduce to a simmer. Add peeled & cubed potatoes to simmering stock and cook until just tender. Drain potatoes and set aside.
Cook the rice: bring remaining 4 cups of veggie stock to a boil and immediately reduce to a simmer. Thoroughly rinse and drain rice in a fine mesh strainer. Place rice in an empty stock pot and toast over a medium flame for 2 minutes, or until rice begins to give off steam and smell a little toasty. Add the toasted rice to the stock, cover and simmer for 30 minutes. Turn off heat and allow rice to sit, covered, for 15 minutes or until water is absorbed and rice is tender and fluffy.
While the rice is cooking, heat up 1 tablespoon olive oil in a large skillet. Saute onion slices until soft and slightly browned. Add chopped garlic and saute for 1 minute more. Add the coconut milk, roasted cauliflower, cooked potatoes, curry powder and soy sauce; stir to thoroughly combine. Bring mixture to a boil and immediately reduce to a simmer. Simmer for 10 minutes over a low heat until the sauce thickens slightly. Stir in frozen peas and cook for 5 minutes more or until peas are warmed through. Remove from heat and stir in lemon juice one teaspoon at a time until the curry tastes fresh and bright.
Serve the curry mixture over rice and put your feet up-- you've earned it!

Spring Salad with Herb-Roasted Almonds

2011-02-17T14:48:00.004-05:00

Sometimes the gods of weather smile upon us, despondent and weary from a seemingly endless cold, miserable winter. Sometimes in the middle of February they give us a few days of glorious sunshine and balmy temperatures that melt the dirty snow banks, wake up the sleeping earth and allow us to take deep breaths of spring-scented air. Oh, we know the rest of February and March await us with cold rain and snow, but for a few days we leave the boots and the heavy jackets at home, we crank open the windows to air out the house and we dream of fresh produce and the bounty to come.

Eating locally can be (sadly) a hard task no matter what the season, but this time of year it's especially grim. You can only eat so many root vegetables before you start craving greens and berries and fresh tomatoes. The berries and tomatoes are still a long way from Philadelphia's local table, but sometimes it's possible to find ambitious farmers who are growing salad greens in February. Combine these with a tangy vinaigrette, some herb-roasted nuts and some local goat cheese and you have a simple, elegant and local dish that gets your palate ready for spring's offerings.

I've been taking a salad to work every day, so I designed this recipe for a week's worth of individual salads. Store dressing, nuts, cheese and greens in separate containers in the fridge and when you're ready for a salad, give the greens a quick toss in a few tablespoons of the dressing and garnish with nuts and cheese.

Bain taitneamh as do bheil!

PREP TIME: 10 minutes
COOKING TIME: 40 minutes
MAKES: 2 1/2-3 cups of dressing, enough for many salads!

INGREDIENTS:
for the roasted almonds:

1 1/2 cups raw almonds, roughly chopped
1 tablespoon finely minced fresh rosemary leaves
1 tablespoon finely minced fresh thyme leaves
1 teaspoon sea salt
4-5 twists of the pepper mill
2 tablespoons olive oil

for the vinaigrette:

1 cup white wine or champagne vinegar
4-5 sprigs fresh tarragon
1 head garlic
1 tablespoon Herbes de Provence
1 tablespoon dijon mustard
5 tablespoons Grade A maple syrup
1 1/2-2 cups extra virgin olive oil
sea salt and freshly cracked pepper, to taste

the salad:

local salad greens of your choice (I used a "baby greens mix")
local goat or bleu cheese, crumbled

DIRECTIONS:

Prepare the roasted almonds: preheat oven to 350 degrees Fahrenheit. Mix 2 tablespoons olive oil with salt, pepper and minced rosemary & thyme. Toss chopped almonds with oil mixture and spread out on a sheet pan. Roast almonds for 8-10 minutes in preheated oven, or until just golden brown. Immediately remove from oven and sprinkle with more sea salt, if desired. Set aside.
To prepare the vinaigrette: cut the top off of the head of garlic and drizzle with a little olive oil. Loosely wrap the head of garlic in foil and place in the preheated oven for 30-35 minutes or until very soft. Squeeze the roasted cloves out of the head and set aside.
While garlic is roasting, place vinegar and tarragon sprigs in a small saucepan. Bring to a boil over a low heat and immediately reduce to a slow simmer. Simmer for 5 minutes. Remove saucepan from heat and set aside, discarding tarragon sprigs.
In a stand blender, combine tarragon-infused vinegar, roasted garlic cloves, herbs, dijon and maple syrup. Blend on a medium speed, slowly streaming olive oil into the top of the blender, until the vinaigrette is creamy and has a smooth taste. Season with sea salt and pepper, to taste.
To assemble a salad: toss a handful of washed salad greens with a few drizzles of the vinaigrette, just enough so that the leaves are coated but not soggy. Sprinkle with roasted almonds and crumbled goat cheese. Eat by a sunny window and think of the warmer days to come.

Creamy Celeriac and Mushroom Soup

2011-02-06T20:44:00.009-05:00

During yesterday's Salads II class, our chef was waxing rhapsodic about the noble celeriac. This knobby root is not perhaps as glamorous as the all-stars of winter root vegetable cooking like potatoes, carrots and parsnips, but to overlook it's mild and nutty celery flavor would be a big mistake, he intoned. He demoed cutting off the rough skin and thinly slicing it for a delicious composed salad (later prepared by my classmate Angela) that featured this funny-looking root, marinated and sauteed and then beautifully laid out on a bed of bibb lettuce. I got stuck preparing the blanched-vegetable-with-tahini-dressing-salad (snore), but my eyes kept wandering over to Angela's celeriac creation.

How perfect, I thought on the bus ride home, I have a celeriac rolling around in my vegetable drawer this very moment. I walked into my apartment, unrolled my knife kit and got cracking on a soup starring the under-appreciated celeriac. We are trying to cut down on dairy in my house these days, so I decided to make the soup creamy without actual milk or cream. My new method for attaining creaminess without dairy? Roasted garlic. I'm obsessed. This very moment, as I am typing away, there is a head of garlic roasting in my oven, filling the house with the most delicious smell. I can't get enough of the stuff!

The mushrooms and the thyme add a nice woodiness to the soup that compliment the celeriac and roasted garlic. This soup keeps very well in the fridge and tastes even better the next day, after the flavors have had a chance to marry. When peeling the celeriac, be careful to remove all pieces of the rough brown skin-- because they're so craggy they tend to have a lot of dirt hidden in all of their little crevices. Pen & Fork has a great blog post here about peeling celeriac, with lots of purdy pictures.

Bain taitneamh as do bheil!

PREP TIME: 30-40 minutes
COOKING TIME: 10 minutes (most cooking can be done while prepping other ingredients)
SERVES: about three 1 cup servings

INGREDIENTS:

1 large head garlic
1 celeriac, rough outer skin removed, chopped evenly into 1" squares (about 2-2 1/2 cups)
1 onion, cut into 1/2" dice (about 1 1/2 cups)
2 1/2-3 cups crimini mushrooms, sliced thinly
1 teaspoon garlic powder
1 teaspoon olive oil, plus more for cooking
1 large sprig fresh thyme, woody stems removed and discarded (about 1 tablespoon)
sea salt and freshly cracked pepper, to taste

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Cut the top off of the head of garlic and drizzle with a little olive oil. Loosely wrap the head of garlic in foil and place in the preheated oven. for 30-35 minutes or until very soft. Squeeze the roasted cloves out of the head and set aside.
While the garlic roasts, place chopped celeriac in a heavy-bottomed stock pot and cover with salted water. Bring to a boil, reduce heat to a simmer. Simmer celeriac until very soft. Drain, reserving cooking liquid.
While the garlic is roasting and the celeriac is simmering, heat up a little olive oil and sweat onions until very soft and translucent. Remove from heat and set aside.
Toss sliced mushrooms, garlic powder and 1 teaspoon olive oil together in a bowl. Saute mushrooms until they are slightly browned. Remove from heat, allow to cool and roughly chop mushrooms into small pieces. Set aside 1-2 tablespoons of chopped mushrooms to garnish soup.
When garlic is roasted, celeriac is tender and onions are sauteed, combine in a blender. Add 1/2 cup of the celeriac cooking water, fresh thyme and salt & pepper to taste and carefully blend. (Keep a towel pressed to the top of your blender whenever you are blending hot items. And for those of you in love with your immersion blenders, sorry-- I find this soup works better in a stand blender) Add more cooking water as needed to reach desired soup consistency.
Stir in chopped mushrooms (you can also blend them in with the other ingredients, but I like a little texture in this soup). Pour into bowls and garnish with some of the reserved mushrooms.

Spaghetti alla Puttanesca

2011-01-25T21:35:00.003-05:00

Escaping the misery of January isn't easy sometimes-- it's been so damn cold that we are forced to wear multiple layers of clothing in our apartment. I'm cooking a lot these days, not just because school continues to be inspirational, but because moving and chopping and turning on the stove keeps me a little bit warmer.

I've always loved puttanesca sauce-- the salacious story behind it's name, the rich and salty flavors, how easy it is to throw together. But of course traditional puttanesca sauce gets some of it's complex flavor from anchovies, so it's not something this vegetarian can enjoy any more.

Until now, of course-- my version skips the anchovies in favor of kombu, which is a miraculous sea vegetable. Just like anchovies, when kombu is added to a dish it does not impart a sea-tang or fishy flavor, rather it simply adds that satisfyingly savory fifth taste: umani. Umani creates a meaty, mouth-watering, tongue-coating taste in foods. It helps foods that are low in fat taste more satisfying. Meat is, of course, full of umani, but so are tomatoes, mushrooms, olives and many fermented products like cheese. Kombu is available in it's dried form at Asian markets and in many upscale grocery stores in the Asian section. It's a great addition to your pantry-- try throwing a piece in your cooking water when you're cooking beans from their dried state. You'll be amazed. Got to love those sea vegetables!

I had such grand plans to make this sauce completely from scratch, beginning with gorgeous concassed Roma tomatoes (concasse is one of the many cuts I will be tested on in my Knife Skills Practical Exam), but of course the season had other ideas for me. The "fresh" (and I do use that term loosely) tomatoes at the market were hard and mealy and incredibly unappealing. Canned tomatoes it was, and I must say they worked out quite nicely. Without the concasse, this recipe came together in a snap, making it a perfect weeknight meal. If you still crave this hearty sauce when tomatoes are more in season, by all means use fresh Romas so you can practice your blanching and shocking and peeling and de-seeding and chopping.

Bain taitneamh as do bheil!

PREP TIME: about 15 minutes
COOKING TIME: 20 minutes
SERVES: 4-6 people

INGREDIENTS:

4 cloves garlic, thinly sliced
2 tablespoons olive oil
2 28 oz. cans whole tomatoes, drained and chopped into 1/2" dice (about 4 cups)
1/2 cup thinly sliced kalamata olives
3 tablespoons capers, drained
1 piece (approximately 4" by 1") dried kombu
1/4 teaspoon red pepper flakes (1/2 teaspoon if you like things spicy)
sea salt and freshly cracked black pepper, to taste
2 tablespoons fresh oregano, roughly chopped, plus a few whole leaves for garnish
1/2 pound whole wheat spaghetti

DIRECTIONS:

Cook spaghetti in a pot of salted water until just al dente. Drain, toss with a little olive oil to prevent sticking and set aside.
In a large saucepan that is off the heat, combine garlic slices and olive oil. Turn burner on low and gently warm oil until the surface begins to shimmer, taking care not to burn the garlic. (This is a trick I learned from Chef Peter, who claims that as the oil warms, it infuses the garlic and therefore makes it less harsh) As soon as oil is shimmering, add chopped tomatoes, olives, capers, kombu piece and red pepper flakes. Stir to combine and bring mixture to a simmer.
Simmer for 20 minutes, stirring occasionally and tasting frequently, adding sea salt as necessary. (Because of the olives and the capers, this dish can get very salty. Taste often to determine whether or not you think the added salt is necessary).
Add chopped fresh oregano and a few cracks of the pepper mill. Allow to simmer for 5 minutes more.
Remove kombu and discard. (Or eat it-- it's pretty tasty, in my opinion...)
Toss cooked spaghetti into the sauce and keep on the burner for 2-3 minutes, stirring frequently, until sauce begins to cling to the pasta.
Garnish with whole oregano leaves and serve with a crusty piece of bread and a hearty red wine.

Multi-Grain Bread Machine Loaf

2011-01-06T15:35:00.006-05:00

When I first moved into the city of Philadelphia, to a rather shabby apartment on 8th and Christian Streets, I had awesome downstairs neighbors. At first we didn’t have much contact with the pretty, hip woman and her lanky, New Zealand-accented husband other than brief pleasantries in the daytime and drunk salutes at night, but they seemed so cool and fun. They were starting up a dog walking business from their tiny apartment, so they were always super busy. One day I ran into the woman with a bread machine under her arm, ready to go outside for trash pickup. She confessed to me that it still worked just fine, but that she didn’t ever use it. And then she offered it to me and I gladly accepted.

Flash forward a few years—although we’ve long since left those dumpy apartments on 8th and Christian, we count Lindsay and Carrie as two of our very best friends. Lindsay and Carrie bought a beautiful house a few blocks from our new apartment, and their dog walking business has really taken off. And I still have that bread machine, and it still works just great. Oh, and if you live in Philly and have a dog, check out The Monster Minders. Lindsay and Carrie are great people, great dog walkers and great friends.

It’s taken a few years of experimentation with my bread machine, but I’m happy to report that I’ve hit upon a great recipe that produces beautiful, fluffy loaves of multi-grain bread on a consistent basis. Of course bread, whether made by machine or made by hand, is notoriously finicky. Variations in humidity, elevation, water temperature and star alignment (I’m kidding about that last one—kind of) produce different results. Not to mention that everyone’s bread machine is slightly different. For the record, my machine is a Welbilt Model ABM6900, and for this recipe I use the Basic 1 lb setting. This recipe is meant to be a basic outline, but you will have to do some experimenting with your own machine to get your loaves exactly right.

Never fear, though—should your loaves come out over-baked, hard and toothsome, there are uses for your rejects. Simply cut the bread into 1 ½” slices, remove the crusts from each slice and then cube the slices into 1 ½” cubes. Allow these cubes to become a little stale on your counter overnight (or on a baking sheet in the fridge, if you have a cat who prowls counter-tops like I do) and then freeze cubes in a large plastic bag. The stale cubes can be toasted and used for croutons, stuffing or the breakfast casserole recipe I’m going to post next week.

Using bread flour is essential for this recipe—loaves made with all purpose flour have the consistency of hockey pucks. I find that a 2 to 1 ratio of white bread flour to whole wheat bread flour yields the fluffiest results, but feel free to monkey with that ratio if you like chewier loaves. The seeds can be substituted for any other nuts and seeds you have around the house, just try to keep the proportions the same.

Bain taitneamh as do bheil!

PREP TIME: about 15 minutes, including proofing
COOKING TIME: will vary with your machine; mine takes about 2 ½ hours
SERVES: six to eight 1 ½” slices

INGREDIENTS:
• 2 ¼ teaspoons dry instant-rise yeast (one .25 ounce package)
• 1 cup warm water (no hotter than 114 degrees Fahrenheit)
• 2 tablespoons sugar
• 2 cups white bread flour
• 1 cup whole wheat bread flour
• ¼ cup olive oil
• 1 tablespoon unsulphured blackstrap molasses
• 1 teaspoon sea salt
• 1 tablespoon plus 1 teaspoon millet
• 1 tablespoon flax seeds
• ¼ cup raw sunflower seeds
• 2 tablespoons raw pepitas (pumpkin seeds)

DIRECTIONS:
1. In the bowl of your bread machine, measure out yeast, sugar and warm water. Set in a warm place (on top of your stove or fridge) for ten minutes or so until the yeast blooms, becoming puffy and slightly fizzy.

2. Add the rest of the ingredients to the bread machine bowl and place in machine, making sure it’s firmly connected to the base. (I’ve made that mistake before…) Run machine on its equivalent of Basic, 1 lb setting.

3. Remove bread from machine as soon as it’s cool enough to touch, and if a little damp on the bottom, lay loaf on its side on the counter for an hour to ensure that the bottom dries out adequately. Cut into thick slices for toast and sandwiches!

4. If your loaf doesn’t turn out this time or goes stale before you consume it all, simply cube and save in the freezer as directed above. And don’t despair if it’s not perfect right away—bread is tricky! Just experiment and enjoy. You’ll find the perfect bread formula for your machine soon, plus you’ll have bread cubes for next week’s recipe stocked away in your freezer.

Good Luck Peas & Greens Soup with a Smoked Cheese Crouton

2010-12-30T19:51:00.006-05:00

Greetings, veggie lovers! I've missed you all so very much-- things have been incredibly busy with work and school, blah blah blah. I'm sure you're all used to that excuse by now, but please know that I think about this blog and writing recipes every day.

Recipe writing was taking up a major part of my brain today, as I was given a homework assignment from my Recipe Development class, due this week: create a recipe for a bean soup. What a rare feeling, that homework could be something to look forward to! Well actually, in culinary school I'm finding this feeling to be increasingly common. I am having a blast. I am a lucky, lucky girl.

Anyway, the parameters of our homework were thus: the soup had to contain a bean, a green, stock or water, garlic and mirepoix. Plus we had to incorporate all that we'd learned in class about recipe layout and the precision of measurements that make a recipe easy to translate from page to plate. So I hope you enjoy the minor redesign and the more accurate measurements that I will be incorporating in my recipes from now on!

I had been kicking around recipe ideas to celebrate the New Year for a few weeks now, so this assignment seemed the perfect opportunity to try and put a vegetarian twist on a classic Southern tradition. And in all modesty, I am incredibly pleased with the results. Culinary school homework is an unforeseen bonus to this big life change of mine!

Oh, and no recipe would be complete without a little (okay, in my case a long) introduction, so here you go, my homework project in it's entirety:

In the American South, black-eyed peas and collard greens are traditionally served together on New Year’s Day to bring good luck and prosperity to the year ahead. This soup incorporates these ingredients into a hearty and satisfying winter meal. Although the traditional beans and greens are flavored with a ham hock or some other pork product, here I’ve substituted both smoked sea salt and a smoked cheese to add that briny, woodsy flavor without the meat. My cheese guy recommended a Bruder Basil from Germany, but a smoked mozzarella would do just as well. Smoked sea salt can be found in any fine grocery.

For the croutons, I recommend buying a whole loaf of multi-grain bread made by a local baker (not the pre-sliced, comes-in-a-printed-plastic-bag type of bread) and leaving two thick slices out overnight to get a little stale. The bread can keep the soaking beans company!

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes
COOKING TIME: about 40 minutes
YIELDS: about 6 1 1/2 cup servings

INGREDIENTS:

for the soup:
• 1 cup dried black-eyed peas, rinsed thoroughly and soaked overnight (yields about 3 cups after soaking)
• 1 medium onion, cut into ½” dice (approximately 2 cups)
• 1 large carrot, cut into ½” quarter moons (approximately 1 cup)
• 3 ribs celery, cut into ½” quarter moons (approximately 1 cup)
• 3 large cloves garlic, finely chopped (approximately 1 tablespoon)
• 6-8 collard green leaves, center spine removed, finely chiffonaded (approximately 4 cups, loosely packed)
• 3 tablespoons olive oil
• 8 cups vegetable stock
• Sea salt and freshly cracked black pepper, to taste
• 1-2 teaspoons smoked sea salt (to taste)

for the croutons:
• 2 thick slices multi-grain bread, trimmed of crust and cut into 2” squares
• 1 large clove garlic, crushed
• ½ pound smoked cheese, such as a Bruder Basil or a mozzarella, cut into 2” squares
• Freshly cracked black pepper, to taste

DIRECTIONS:
1. In a large, heavy-bottomed stock pot, heat the olive oil until the surface begins to shimmer, taking care not to let it smoke. Add the onion and sauté until the onion is just translucent.

2. Add carrot, celery, garlic and collard greens to the onions, stirring to coat all of the vegetables with oil. Saute on a medium heat until the greens begin to wilt slightly, about 5 minutes.

3. Drain the black-eyed peas and discard the soaking liquid. Rinse thoroughly and add the beans and vegetable stock to the stock pot, stirring to incorporate fully. Season with a pinch of salt and freshly cracked pepper, to taste. Be careful not to over-salt—remember, the soup will be finished with smoked sea salt.

4. Bring the stock pot to a boil, reduce heat and cover. Simmer until the beans are tender but not mushy, about 20 minutes.

5. While the soup is simmering, prepare the croutons. Rub the crushed clove of garlic over each square of bread. Top the garlicky bread with a square of cheese and arrange on a baking sheet. Sprinkle the croutons with freshly cracked black pepper, to taste. Broil until cheese is melted and bubbling, about 5-8 minutes.

6. When the beans are tender, remove soup from heat and stir in smoked sea salt ½ teaspoon at a time, tasting frequently.

7. Serve individual bowls of soup topped with a cheesy crouton and toast to a prosperous New Year!

Quinoa Porridge

2010-11-03T10:21:00.003-04:00

Nobody told me how stressful the combination of work/school/commuting/family life would be. When I first thought about going back to school, I was confident. I can do this, I told myself. After all, I've been to college twice before and I kicked ass! What I failed to remember was the fact that both of my previous college experiences were a) quite some time ago and I was ahem, younger and b) I was totally immersed in both of my previous scholastic experiences, with no worries about pesky things such as credit card bills, maintaining a relationship with my girlfriend, making sure the dog gets walked, working a physically demanding job and oh yeah, making sure I get enough sleep so I can get up the next morning and do it all again.

So, this is hard. Now don't get me wrong, I am loving school and my job is very fulfilling as well. It's just so much more difficult to juggle everything else in my life.

Which brings me to breakfast. School is ruining me for packaged and processed foods, with every class bringing home the importance of a diet rich in whole, unrefined grains and produce. And this isn't just a health concern-- there's no denying that the less our food is processed, the better it tends to taste. I've found myself shying away from breakfast cereals and the boring routine of toast or a bagel. But who has time to cook oatmeal or porridge every day?

Enter quinoa, the super breakfast food. It's deliciously nutty flavor pairs well with dried fruit and nuts and once cooked it holds up very well in the fridge, making it easy to make a big batch of this porridge at the beginning of the week and reheat portions every morning for a quick and extremely healthy breakfast. Best of all, quinoa is one of the only plant sources of complete protein, so it will fill your belly and give you energy for the day.

This porridge is very open to interpretation: substitute any sort of dried fruit that catches your fancy, try sliced almonds or toasted walnuts instead of the sunflower seeds, etc. I find the grated apple adds moisture and combined with the apple cider, gives the whole thing a very autumnal taste.

So these days I am eating a fast and healthy breakfast and trying to remember to breathe as I rush off to catch a bus/get to work/run home to walk the dog/run to class.

Bain taitneamh as do bheil!

PREP TIME: 5 minutes
COOKING TIME: 15-20 minutes
SERVES: 4-5 servings

INGREDIENTS:
1 cup water
1 cup apple cider
1 small apple, flesh and skin grated
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 cup dried cranberries
salt, to taste
1 cup quinoa, rinsed
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 tablespoon grade B maple syrup
almond milk, to taste

DIRECTIONS:
In a heavy bottomed pot, bring the water, grated apple and apple cider to a boil. Add spices, cranberries and quinoa, reduce heat to a simmer and cover until water is absorbed and quinoa is fluffy and soft. Stir in sunflower and pumpkin seeds and drizzle maple syrup on top.

Serve with a good dollop of almond milk.

Smashed Potatoes

2010-10-19T10:21:00.005-04:00

After a week of dank and drizzly weather, I was ready for some serious comfort food. Looking for a meal that would take me from work to school and back again, I made this delicious recipe for vegetarian Irish Stew. And what goes better with Irish Stew than potatoes?

In keeping with the Irish theme, the "smashed" in the title refers not only to the way these potatoes are combined, but also to the fact that they're cooked with a good Irish stout. Hey, everything's better with beer, right?

These potatoes are not the light and fluffy mashed potatoes many of us expect in this holiday season. As I'm learning in culinary school, there's really only one way to get cooked potatoes beautifully light and fluffy without becoming gluey, but that's a trade secret that I will never, never reveal. Instead, these potatoes are cooked to fork tenderness with a few secret ingredients and then roughly smashed for a more rustic dish. They're great underneath heavy stews or on their own for a belly-filling snack. Best of all, unlike most of the mashed potato recipes that use butter or heavy cream or cream cheese or a combination of the three, this recipe is vegan.

Bain taitneamh as do bheil!

PREP TIME: 20 minutes
COOKING TIME: 15-20 minutes
SERVES: 2

INGREDIENTS:
3 large Yukon Gold potatoes, skin on, washed and cut into 1" pieces
1 large tart apple (such as a MacIntosh), peeled and cut into 1" pieces
3 cloves garlic, smashed
1 large sprig fresh rosemary, leaves removed and chopped finely
1 cup Irish stout (check Barnivore to make sure your stout of choice is vegan)
3 cups veggie stock
sea salt, to taste
4-5 twists of the pepper mill
1 tablespoon extra virgin olive oil

DIRECTIONS:
In a large heavy bottomed stock pot, combine chopped potatoes, apple, garlic cloves, rosemary, beer, veggie stock, salt and pepper. Bring to a boil, reduce heat to a simmer and cover. When potatoes and apples are easily pierced with a knife, remove from heat and drain, reserving some of the cooking liquid.

With the back of a fork, roughly smash vegetables together, drizzling with the extra virgin olive oil. If the mixture seems a little dry, add a little of the reserved cooking liquid.

Serve with a thick stew and get cozy!

Creamy Autumn Soup

2010-10-12T19:32:00.010-04:00

Well hello there, herbivores! Miss me? I missed you! School and work have kept me so very busy that I'm just now slooooooowly beginning to get my feet back underneath me.

It's been such a whirlwind. I feel like I looked down a month ago, determined to work hard, do well in school, take care of my family/home responsibilities AND get enough sleep to do all of those reasonably well and have just now picked my head up and looked around.

It's fall, I've discovered. I am usually so enamoured of the spring-time that I feel a little disloyal admiring this autumn, but I must admit it's been lovely. The leaves around here are crisping and changing colors a bit, although not the usual dramatic showing we're used to owing to the extremely hot summer. But there is that unmistakable feeling of fall in the air, with the kiddies back in school, wood fires burning on cold nights and pumpkins on everyone's doorsteps.

I am learning ever so much in school, leaving each week feeling like my skull has been pried open with a French-style chef's knife and crammed full of knowledge, like a giant stuffed squash. The different knife cuts: julienne, batonnet, large dice, medium dice, oblique cut. Sanitation lecture: the differences between salmonella, botulism and e. coli plus their sources and effects. (That particular lecture found me throwing out all leftovers as soon as I got home). Cooking technique: braising, steaming, poaching, blanching. Identification of hundreds of herbs, spices, grains, beans, produce, fruits. (We are blessed with such an abundance of so many different types of flora & fauna on this world, truly!) Later this month we have an entire lecture on sea vegetables. SEA VEGETABLES!

I haven't yet found that cooking in school puts me off cooking at home-- quite the contrary, actually. I welcome the opportunity to practice my knife skills (I'm going to be tested on them, after all!) and because money is so damn tight these days, we really have no choice but to make meals for the week so as not to waste one penny on expensive prepared food.

The season is abundant, so there is no need for our cheap food to be boring food. The harvest is bursting with squash and cauliflower and apples, all of which are extremely affordable right now. And because the weather is often unpredictable this time of year with summer-hot days followed immediately with blustery, rainy days, I'm loving a creamy, comforting soup that is filling without being too heavy.

Adapted very loosely from this recipe at Vegetarian times, this soup is vegan and keeps well in the fridge for lots of cozy autumn meals.

Bain taitneamh as do bheil!

INGREDIENTS:
1 large onion, sliced into 1" chunks
3 cloves garlic, coarsely chopped
2 tablespoons olive oil
1 medium-sized head cauliflower, chopped into 1" chunks
4 small apples, peeled and chopped into 1" chunks
1 large yellow summer squash, cut into 1" rounds
8 cups veggie stock
1/2 teaspoon ground tumeric
large pinch of salt, to taste
3 large sprigs rosemary, stems removed & discarded, leaves chopped finely
1/4 teaspoon sherry vinegar

DIRECTIONS:
Heat olive oil in a large, heavy bottomed stockpot. Add chopped onions & garlic and saute until just translucent. Add chopped cauliflower, apples, summer squash, veggie stock, turmeric and salt, stirring to thoroughly combine. Bring mixture to a boil, reduce to a simmer and cover. Simmer for 30 minutes, stirring occasionally to prevent any vegetables from sticking to the bottom.

After 30 minutes, add chopped rosemary and stir to combine thoroughly. Cover and simmer for 10 minutes more, or until all vegetables are very tender. Add sherry vinegar and remove from heat.

Working in very small batches, blend the soup until it achieves a completely smooth texture. Be sure to firmly hold down the lid of blender with a towel and pulse it a few times before bringing it up to full speed-- this will help to prevent the hot steam trapped in the blender from forcing the top off, resulting in a big mess or a nasty burn.

Serve with an amber ale and a slice of crusty bread for dipping!

Apple Empanadas

2010-09-21T21:46:00.004-04:00

Tomorrow's the big day, folks. The first day of class, my first big step into this Next Big Thing I've undertaken.

I'm really excited. Nervous. Excited. Nervous.

But in a way, I already feel like I'm in school. I've been training at the Franklin Fountain to be the pastry chef Davina's assistant AND I've been learning how to make that ice cream the Fountain is so famous for. It's inspiring. I've been extremely lucky thus far to have both Davina and Alison the ice cream maker as my teachers-- they are fantastic and thorough and very, very sweet. I do hope this trend continues with my other schooling...

Davina and I spent a recent weekday making apple turnovers which will be served in the shop a la mode or made into our famous Hot Apple Pie Milkshake (recently featured in the Rachel Ray magazine!). Inspired by her teaching and by my recent trip with Beth to Linvilla Orchards, I decided to whip up a south-of-the-border twist on the classic American apple pie.

Traditionally of course empanadas are a Spanish or Portuguese savory pastry. And while this recipe is definitely a dessert empanada, the tequila and the chili powder give the apples a little savory kick that really wakes up your tongue.

The pastry recipe is a doubled adaptation of this Vegetarian Times pie crust recipe. And as Davina taught me this week, for a nice flaky crust it's important that all of your ingredients be as cold as possible. She keeps a bowl of water and ice next to her food processor so that it is guaranteed to be ice cold when added to the dry ingredients. The butter should stay in the fridge until you are just ready to use it-- don't leave it out on the counter while you blend your dry ingredients.

For all of this advice and for many other things, this recipe is dedicated to Davina.

Bain taitneamh as do bheil!

PREP TIME: 30-35 minutes
COOKING TIME: 20-30 minutes
SERVES: 8-10 people

INGREDIENTS:
for the pastries:
4 cups all purpose flour
1 cup whole wheat flour
3 tablespoons corn starch
4 teaspoons sugar
1/2 teaspoon kosher salt
12 tablespoons cold unsalted butter, cut into small pieces
1 cup cold water
for the filling:
5-6 medium sized cooking apples (such as McIntosh) peeled, cored and cut into bite-sized pieces
the juice & zest of 1 large lime
2 tablespoons brown sugar
1 teaspoon ground cinamon
2 teaspoons mild chili powder, divided
1/8 teaspoon kosher salt
1 oz. shot tequila

1 egg, beaten

DIRECTIONS:
First make the pastry: in a food processor, pulse all dry pastry ingredients to combine. Add butter and process until mixture resembles a coarse meal. Slowly drizzle cold water into food processor and process until a dough ball forms. Remove dough from food processor, wrap tightly in plastic and refridgerate for at least one hour.

After dough is sufficiently refridgerated, preheat oven to 350 degrees Fahrenheit. Combine apples, lime juice & zest, brown sugar, cinamon, 1 teaspoon chili powder, salt and tequila in a large bowl and stir to incorporate fully. Set aside.

(The apples are sliced larger in this picture because orginally I had a pie in mind and then decided to go with empanadas instead.)

In a small bowl, combine 2 teaspoons sugar and 1 teaspoon chili powder. Set aside.

On a lightly floured surface, roll out dough to pie crust thinness (thick enough so that it can be folded without tearing).

Yes, I rolled out my dough with a bottle of triple sec. Don't judge me-- I know, I know-- I need a rolling pin.

Using a wide-mouthed bowl (my bowl measured about 5 1/2 inches in diameter) or, you know, an actual circle pastry cutter if you're fancy, cut circles in the dough.

With a pastry brush (now that I DO have!) lightly brush the dough circles with the beaten egg, making sure to get close to the edges (this will help to create a seal so the filling doesn't spill out in the oven). Place a small spoonful of the apple filling in the middle of the egg-brushed circle and fold the pastry in half, crimping the edges with your fingers or a fork. Brush the top of the folded pastry with a little egg wash and lightly sprinkle with the sugar/chili powder combination. With a sharp knife, carefully make two incisions on the top of the folded pastry to allow steam to escape.

(As this picture demostrates, it takes a little while to master this technique. But you'll get the hang of it, just like I did-- plus the ugly ones still taste deeee-licious!)

Place pastries on a greased cookie sheet and bake for 20-30 minutes, or until tops are golden brown. Keep a close eye on these guys, as they can go from perfect to burnt really quickly.

Serve with a big scoop of vanilla ice cream and celebrate the joy of learning new things!

Peach Rosemary Smoothie

2010-09-17T23:09:00.005-04:00

Oh sure, I know what you're thinking. "Why does The Cozy Herbivore always post smoothie recipes in the fall? Why doesn't she do smoothie recipes in the summer, when the weather is super-hot and the produce is super-fresh?"

The truth, veggie freaks, is that I've been such a busy little squirrel this season that it's taken until just about now for me to start to enjoy the fruits of my labors. I've been canning and freezing the bounty of summer's fruits for those dark winter months when I start to feel like a sailor in the hold of a dank and freezing ship, fighting off the effects of produce-deprived scurvy. Plus of course I firmly believe that the height of summer's gifts should be consumed simply, as Mother Nature intended. It seems like such a shame to cook or blend or boil a perfectly ripe piece of fruit. Better to just pop it directly into one's mouth and savor that je ne sais quoi that lets you know you are eating incomparable Fruit.

So with a freezer stocked and a cabinet almost full of jewel-hued Mason Jars (still saving some room for apple butter, to be canned soon), I turned to my supplies for a refreshing smoothie. This summer has been a banner year for peaches, with the hot and dry weather causing the fruit to ripen earlier than usual and have a higher concentration of sugar. A great article about this area's peach crop is here.

This smoothie gets its color from the blueberries, but peach is the star fruit here. The fruit makes this smoothie sweet, but the aromatic rosemary keeps it from crossing the line into saccharine territory. It's all nicely balanced by the earthy buckwheat honey and the creamy cashews. Apricots or nectarines can be used in place of the peaches if you prefer. To make this smoothie vegan, simply substitute grade B maple syrup or agave nectar for the honey.

Bain taitneamh as do bheil!

PREP TIME: 15 minutes
COOKING TIME: n/a
SERVES: 1 person

INGREDIENTS:
2/3 cup frozen blueberries
1 fresh peach, pit removed, roughly chopped
1 sprig fresh rosemary, woody stem removed, chopped finely
2 tablespoons creamed cashews (recipe below)
2 tablespoons buckwheat honey
1/3 cup unsweetened soy or oat milk

DIRECTIONS:
For the creamed cashews, (recipe courtesy Bryant Terry, author of Vegan Soul Kitchen and a graduate of the Natural Gourmet Institute) soak 1 cup unroasted, unsalted cashews in 1/2 cup water for at least 6 hours or overnight if possible. Combine soaked cashews and water in a blender and process until smooth. This will yield a lot more creamed cashews than this recipe calls for-- simply seal the rest in an airtight container and keep in the freezer for up to 3 months. They make a wonderfully creamy dairy-free addition to a wide variety of foods.

Layer smoothie ingredients in blender as listed above, beginning with the frozen blueberries. Process until smooth. If you like your smoothies a bit thinner or if your blender is having trouble getting through everything, add more soy/oat milk.

Enjoy after an intense workout for a sweet protein-packed punch!

Summer Squash Casserole

2010-09-14T10:54:00.005-04:00

Happy early fall, veggie lovers! Around here the weather has turned from oppressively hot to simply gorgeous, with bright sunny days and cool nights that have that whisper of winter behind them. We're sleeping with the windows open again, enjoying the cool night breezes. It's crisp and clear and heavenly.

And I have been simply bursting with recipe ideas, cut off from this blog because of equipment failure. You'll have to excuse the slightly grainy quality of this post's photos-- the replacement camera cord is in the mail but I couldn't wait for it any longer so I used my phone to snap pictures of this recipe.

As I prepare to go to culinary school (one week from tomorrow!!!), I have been cooking more thoughtfully, trying to be mindful of the crazy and exciting year in food I have ahead of me. Deb recently came home from work with several bags full of summer squash, zucchini and crooknecked squash from a co-worker's garden. Yes, it's that time of year-- the time when squash overruns home vegetable plots and exhausted gardeners just can't give it away fast enough. I've been combing through my recipe collection for squash recipes so as not to let this bounty go to waste.

This casserole is adapted from a recipe I found at Vegetarian Times. It's a great play on textures: the smooth chevre and soft squash are contrasted nicely by the crunch of the panko bread crumbs. The combination of herbed chevre and fresh rosemary add a nice earthiness to the dish. It's a snap to prepare and would be very elegant as a side at your next dinner party.

Plus of course it's a great way to use up all of that squash rattling around in your fridge. This recipe works well with zucchini, summer squash or crookneck squash-- or try a combination of the three!

Bain taitneamh as do bheil!

PREP TIME: 20 minutes
COOKING TIME: 20-30 minutes
SERVES: 6-8 people

INGREDIENTS:
1 medium onion, diced
2 cloves garlic, diced
5 tablespoons olive oil, divided
3 large summer squash, cut into bite-sized chunks
2 large sprigs fresh rosemary, stems removed, chopped finely
1 cup panko style bread crumbs
5 oz. herbed chevre, crumbled
kosher salt, to taste
3-4 twists of the pepper mill

DIRECTIONS:
Preheat the oven to 450 degrees Fahrenheit. Saute diced onion & garlic in 1 tablespoon olive oil until just translucent. Set aside.

In a large bowl, combine sauteed onion & garlic, chopped squash, bread crumbs, chopped rosemary and 4 tablespoons olive oil. Stir to combine thoroughly. Add crumble chevre and salt & pepper and stir gently to combine.

Pour squash mixture into a greased casserole dish and bake uncovered for 20-25 minutes, or until the top begins to brown.

Serve with a dry white wine and toast to the beginnings of fall!

MIA

2010-09-04T11:46:00.003-04:00

Have you seen me?

I have TWO recipes waiting to be posted on this site. Two delicious, awesome recipes. I've taken beautiful photographs of these dishes.

But I can't find my camera cord. Anywhere. We recently cleaned the whole house, tore apart everything and still, it's gone. I'm convinced it's hanging out with all of those missing socks and cat toys and my sanity, somewhere in the lost city of Atlantis.

It's so frustrating. I broke down today and ordered a new cord. Which naturally means that I will find the missing cord soon. C'est la vie.

Don't fret, herbivores-- as soon as the cord is delivered to my door, I'll post a new recipe. I haven't forgotten about you. In fact, I'm going slowly mad, not being able to post these recipes. I'm itching for it.

In other foodie news, I start training to be the pastry chef's assistant at the Franklin Fountain on Tuesday. I'll be learning how to make candy and ice cream and pies and cakes and all sorts of other sweet treats! I'm super-excited.

Until then, rest assured that two (vegan, gluten-free!!) recipes are going up soon.

Thank you for your patience.

Couch Tomato

2010-08-20T15:54:00.008-04:00

Welcome to late summer, veggie lovers! Here at The Cozy Herbivore, I am buzzing with anticipation and some big news: I'm going to culinary school! Just a few days ago, with my heart in my throat, I gave my resignation to my old job (love you guys!) and have started down the path to a new career in the culinary field! And I couldn't have done it without this blog and YOU, my faithful readers.

So here's the skinny: I'm going part-time to the Natural Gourmet Institute in New York City for their chef's training program. In a mere ten months I will learn how to prepare a wide variety of plant-based cuisine, how to convert recipes from traditional to natural/vegan ingredients and the connections between food and wellness. It's so exciting to be a part of this rapidly growing field and to attend a school that so many of my favorite cookbook authors have graduated from! It's also wonderful to find a school so close to home that is focused on vegetarian and vegan cuisine, as most traditional culinary schools are quite meat-based.

It's a funny thing-- I started this blog on September 23, 2009. My first day of class at the Natural Gourmet Institute is September 22, 2010. What a difference a year makes! This site has cemented my love of vegetarian recipe development and food writing, so I am hoping that school will help me focus these talents into something marketable!

I don't know what's going to happen to the site while I'm in school. I know I probably won't have time to post prolifically. I'm going to play it by ear, but I hope you'll stick with me through the next ten months. I see big things in The Cozy Herbivore's future!

To celebrate my big news and the bounty of late summer, I have decided to include not one, not two, but THREE recipes in this blog post. Fresh tomatoes are everywhere this time of year-- both the farmer's markets and my little container garden have exploded with the love apples. I'm particularly fond of heirloom tomatoes-- their flavor simply cannot be beat! Compared to the anemic and watery supermarket tomatoes, heirlooms are rich, meaty and intensely satisfying. And what better piece of produce to enjoy in-season? Fresh heirlooms tomatoes are a treat worth waiting a winter for.

Two of these recipes require absolutely no cooking at all, which is pretty terrific for these hot summer days. All of them make great sides to bring to picnics and potlucks.

Bain taitneamh as do bheil!

Deb's Fried Green Tomatoes

As I previously mentioned, my container garden went a little tomato-crazy this year. But this bounty attracted a squirrely visitor, whose main objective seems to be tearing the green tomatoes off the vine and leaving them otherwise unmolested on the ground. Ever one to make lemonade out of squirrel-created lemons, Deb put together this delicious appetizer with a few of our green fallen soldiers.

PREP TIME: 10 minutes
COOKING TIME: 10 minutes
SERVES: 1-2 people

INGREDIENTS:
2 large green (unripe) tomatoes-- the tomato variety used in the picture above is an Orange Blossom
2 eggs, whisked
1 cup panko style bread crumbs
3-4 sprigs fresh thyme, washed & stems removed
1 large pinch kosher salt
4-5 twists of the pepper mill
1/2 cup olive oil, for frying

DIRECTIONS:
Wash tomatoes and pat dry. Slice into thick rounds. Heat up the olive oil in a large skillet until the top begins to shimmer.

Place beaten eggs in a large bowl. In another bowl, combine panko, fresh thyme leaves, salt and pepper. Dredge the tomato slices first in the beaten egg mixture and then in the breadcrumb mixture, turning to thoroughly coat the slices with breadcrumbs.

Fry coated slices in oil until golden brown, turning to evenly cook. Place fried tomatoes on a paper towel to absorb excess oil. Serve with a dollop of ketchup.

If you're hankering for a side to this appetizer, simply toss a handful of baby spinach and a few tablespoons of the panko mixture into your used beaten eggs and fry them in a hot skillet. Voila-- a crunchy, egg-y scramble that pairs perfectly with the fried green tomatoes!

Green Zebra Salsa

When my friend Lori took a trip to Europe this summer, she gave a week's CSA share from Greensgrow Farm to us. Thanks, Lori! Included in that week's share were three gorgeous Green Zebra tomatoes. Unlike the unripe love apples used in the previous recipe, Green Zebras are a variety of tomato that retain a beautiful stripped green color when fully ripe. They have a slightly tart flavor, which makes this salsa refreshing and light-- perfect for the dog days of August!

PREP TIME: 20 minutes
COOKING TIME: n/a
SERVES: 4-5

INGREDIENTS:
3 large Green Zebra tomatoes, roughly chopped
1 small red onion, finely diced
1 clove garlic, finely diced
1 jalapeno pepper, diced
1 red bell pepper, diced
the juice of 1 lime
1 handful fresh cilantro, roughly chopped

DIRECTIONS:
Place chopped tomatoes in a colander until most of the excess juice drains off. Combine drained tomatoes and the rest of the chopped ingredients in a large bowl, stirring to incorporate fully.

Serve with fresh tortilla chips or combine salsa with sour cream for a great sandwich spread!

CSA Caprese Salad

Mostly of the time gorgeous local produce is best prepared simply, allowing the fresh flavors to shine through. This is one of my favorite ways to eat local tomatoes-- the swoon-inducing creaminess of the fresh mozzarella balances the acid of the balsamic and tomatoes, while the basil gives the whole salad a refreshingly green bite.

PREP TIME: 20 minutes
COOKING TIME: n/a
SERVES: 2-3 people

INGREDIENTS:
2 large heirloom tomatoes
1 ball fresh mozzarella cheese
10-15 fresh basil leaves
1 tablespoon good extra virgin olive oil
1 tablespoon balsamic vinegar
1 large pinch kosher salt
3-4 twists of the pepper mill

DIRECTIONS:
Slice the tomatoes and the mozzarella ball into evenly thick rounds. Arrange on plate: alternate a tomato slice, a mozzarella slice and a basil leaf until you've used all of your produce and cheese. Drizzle with extra virgin olive oil and balsamic vinegar. Top off with kosher salt and freshly ground black pepper.

Enjoy your summer bounty!

Fig and Bleu Cheese Flatbread

2010-08-09T14:21:00.010-04:00

As a tried-and-true country girl, summers in the city can be tough. I miss wide open green spaces, swimming in the lake, seeing millions of stars in the night sky and sitting around summer bonfires toasting marshmallows. And I really miss picking fruit from my childhood backyard. Oh sure, there are plenty of places around here that you can pay to pick your own fruit. But without a car and with a lack of funds this summer, those places are hard to get to.

So imagine my joy when I discovered a fig tree overhanging the sidewalk a mere block away from my city apartment:
Now I know it's technically not MY fig tree, but the property has had a for-sale sign on it for a year. And the figs are being left to fall off the tree uneaten, leaving fragrant smears surrounded by buzzing bees all over the sidewalk. The other day I saw two little old Italian ladies helping themselves to this bounty, filling up large tubs with these succulent little figs. Hey, if they can do it, so can I.
The common fig is one of the first edible plants cultivated by humans, and it's not hard to see why. Figs are so delicately delicious, with such a complex sweetness that it's no wonder people have sung their praises in the Bible, in ancient Roman literature and to this day. Once picked, they bruise easily and spoil fast. They are indeed a fleeting joy.

Using these rare beauties, I decided to put together a dessert flatbread pizza that balanced the figs' delicate sweetness with an earthy bleu cheese. Since we had barbecued for dinner that evening I toasted the flatbread on the grill, but it can easily be toasted on the stovetop and finished under the broiler. I used dark and molasses-y buckwheat honey to highlight the earthy cheese, but if you prefer a milder flavor, use a clover or even an orange blossom honey.

Bain taitneamh as do bheil!

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 3-4

INGREDIENTS:
3 medium-sized whole wheat Mediterranean flatbreads
6 tablespoons butter, melted
1/4 cup raw pine nuts
6 figs, sliced in half and each half sliced into quarters
8 oz. bleu cheese such as Gorgonzola or Roquefort, crumbled
1/2 cup buckwheat honey

DIRECTIONS:
Lightly brush one side of each flatbread with butter. Grill butter side down until just crispy. (If cooking on the stovetop, place butter side down on a hot skillet until just crispy)

Meanwhile, in a dry skillet, lightly toast pine nuts until just browned. Immediately remove from heat and set aside.

Brush untoasted side of flatbreads with melted butter.

Top toasted side of flatbreads with crumbled bleu cheese, toasted pine nuts and fig slices. Drizzle with a little honey:

Place topped flatbreads on the grill or under a broiler until cheese is melted.

Cut into quarters and serve with an after-dinner drink!

Grilled Ratatouille Pasta Bake

2010-08-01T11:47:00.005-04:00

Happy August, herbivores! This is one of my favorite months of the year. Oh sure, I know you're going to groan about the humidity, but for me, the hot and hazy days of August are the best. I love waking up early in the muggy mornings for the only cool walk of the day with the dog, biting into just-picked-oh-so-juicy peaches, getting soaked by sudden thunderstorms, listening to urgent cicada songs, drinking sweating glasses of lemonade but most of all, I love grilling on swampy summer nights. The grill has been long associated with carnivorous delights, but I think that vegetables cooked on the grill, under a hazy August moon, have a special place in heaven.

I've always been a ratatouille fan, and this pasta bake highlights the flavors of the traditional Provencal dish. Grilling the vegetables gives them a smoky, caramelized flavor that's hard to achieve on the stovetop. And when baked with the hearty whole wheat pasta and the earthy chevre, this dish becomes a filling meal that won't weigh you down on these hot summer nights. It's perfect for a potluck or a company dinner-- rustic, yet refined.

Don't have a grill? Don't fret. Simply skip the grilling step and saute the vegetables in a little of the infused olive oil before letting them marinade. And if you're not a fan of chevre, mozzarella or feta cheese would work just as well. This dish requires a bit of marinading time, which I urge you not to skimp on. The wine and herb-infused olive oiled vegetables bake together so well if they've been given time to get to know each other first. An overnight marinade is preferable-- the next time your grill is fired up, throw the veggies on the side while you cook your dinner. Once grilled, they can be slathered with marinade and put in the fridge to soak in the flavors for tomorrow's pasta bake.

Bain taitneamh as do bheil!

PREP TIME: about 1 hour (plus time to marinade)
COOKING TIME: 20-25 minutes
SERVES: 6-8

INGREDIENTS:
for the herb-infused oil:
1 cup olive oil
2 sprigs fresh rosemary
2-3 sprigs fresh thyme
2 sprigs fresh marjoram
2 springs fresh tarragon or savory herb
3 cloves garlic, diced finely
pinch of kosher salt
3-4 twists of a pepper mill

5-6 tablespoons balsamic vinegar
2 zucchini or summer squash, cut into thick rounds
2 bell peppers, halved or cut into thirds, ribs & seeds removed
1 large onion, outer skin removed, cut into large chunks
10-15 white button mushrooms, brushed free of dirt

1 cup good red wine

3 cups dried whole wheat penne
4 cups veggie stock

1/4 cup raw pine nuts
1/2 cup tomato sauce (recipe for my tomato sauce recipe here)
8 oz. chevre, feta or fresh mozzarella cheese

DIRECTIONS:
Prepare the herb-infused oil: place olive oil in a small bowl. Wash and pat dry all the fresh herbs. Remove herbs from their stems and place in the bowl of olive oil. Add diced garlic, pinch of kosher salt and 3-4 twists of the pepper mill to the oil and stir to combine. Set aside.

Toss zucchini or squash rounds in 5-6 tablespoons of balsamic vinegar. Season with a little kosher salt and cracked pepper. Set aside.

On metal or soaked bamboo skewers, alternate a pepper half, a whole mushroom and an onion chunk until they're all skewered. Lightly brush skewered vegetables with a little of the herb-infused oil. Set remaining oil aside.

Now it's grilling time: place vinegar-soaked zucchini or squash rounds and vegetable skewers carefully on the grill. Grill on medium heat, flipping over to ensure that both sides cook evenly. Vegetables are done when they have nice grill marks on them and are soft. Be careful not to burn or overcook-- the veggies will be cooked a second time when they go in the oven with the pasta!

Remove cooked veggies from grill and allow to cool. Chop all veggies into bite-sized piece and place in a large container with a lid. Pour the remaining herb-infused oil and 1 cup red wine over the grilled veggies and stir to thoroughly combine. Place the lid on the container and refrigerate for at least 1 hour (24 hours is preferable!).

When you're ready to assemble the pasta bake, preheat the oven to 350 degrees Fahrenheit. Cook the pasta according to package instructions in the veggie stock (you may need to add a little water to completely cover the pasta) until just al dente. Remove from heat, drain, toss with a little olive oil and set aside.

While pasta is cooking, toast the pine nuts in a dry skillet until just browned. Immediately remove skillet from heat and set toasted pine nuts aside. Slice chevre into thin strips, set aside.

To assemble the casserole: grease a large casserole dish with a little olive oil. In a large bowl, combine cooked pasta, toasted pine nuts, marinaded vegetables, 1/3 of the sliced chevre and 1/2 cup tomato sauce. Stir to combine thoroughly. If the mixture seems a little dry to you, add a little more tomato sauce. Pour pasta & vegetable mixture into the casserole dish. Top with remaining slices of chevre.

Bake uncovered for 20-25 minutes, or until casserole is bubbling & firm and cheese is slightly browned on top.

Serve with a glass of red wine and toast to the muggy days of summer!

Summer Corn Pudding

2010-07-26T12:41:00.006-04:00

I love corn pudding. Traditionally my family serves it at Thanksgiving, but with corn just coming into season around here, I knew I had to find a way to incorporate it into my summer eating. Not quite a souffle, this pudding is airy and sweet with a touch of savory heat. It's a perfect side dish for those dog days of summer when you don't feel like eating anything too heavy.

I searched for a good corn pudding recipe and came across this one from Vegetarian Times. I loved the idea of individual puddings, so I snagged that and adapted the recipe to have a bit more of a zing to it.

This recipe was a part of the vegetarian meal I cooked for my family on a recent visit home. These little babies were a big hit! The individual serving size makes them perfect for large gatherings of people, and they make quite a statement with their puffy browned tops that give way to a satisfyingly light pudding.

I don't own individual ramekins, so as you can see in the above picture I just used mugs. Any oven-safe ceramic container will work, although you may have to adjust your cooking time if your container is larger/smaller. Be sure to fill them only 3/4 of the way, as the pudding will rise in the oven. The puddings are done when they are big and puffy and the top is slightly browned and firm. Once removed from the oven, they will fall a little.

Bain taitneamh as do bheil!

PREP TIME: 30 minutes
COOKING TIME: 30-40 minutes
SERVES: 4-5, depending on the size of your containers

INGREDIENTS:
6 ears of corn, kernels removed, divided
1 medium onion, diced
1 jalapeno pepper, ribs & seeds removed, roughly chopped
1/2 cup shredded cheddar cheese
1 cup whole milk or half & half
1 large red bell pepper, diced finely
3 large eggs, beaten
1 large pinch kosher salt
4-5 twists of the pepper mill
cooking spray

DIRECTIONS:
Preheat oven to 450 degrees Fahrenheit.

Place the kernels from 4 ears of corn, diced onion, chopped jalapeno, milk and cheese in a food processor. Blend until a smooth paste forms. Transfer to a large bowl and stir in finely diced red bell pepper, kernels from the remaining 2 ears of corn, beaten eggs, salt and pepper, taking care to thoroughly incorporate.

Coat the inside of the ramekins (or mugs!) with cooking spray. Divide corn mixture evenly between ramekins, filling only 3/4 of the way to the top. Place ramekins in a large casserole dish with deep sides and add enough hot water to the dish so that it reaches halfway up the sides of the ramekins.

Pudding in it's water bath:

Carefully place in oven (it's heavy!) and bake for 30-40 minutes, or until pudding tops are brown and firm. Remove ramekins from the water with tongs-- they will be hot!

Serve as a statement-making side dish to your next summer meal soiree!

HEIRLOOMS: Jackie's Mac 'n Cheese

2010-07-16T12:40:00.006-04:00

This recipe is a part of a series on The Cozy Herbivore called HEIRLOOMS, in which I am sharing old family recipes that have been handed down to me. These recipes are the tastes of my childhood, prepared over and over again as I grew up. My love of comfort food began with these dishes, and I'm so excited to pass them along to you! In some cases I'll adapt the recipes to be vegetarian, but other than that I'm not going to futz around with them too much. They're best as I remember them: simple, comforting and delicious.

Have a family recipe that you'd like to see on this site? Please pass it along!

My mother's mac 'n cheese is the stuff of legends. It was the comfort food we all begged for, the dish that became a staple of my mother's feel-good cuisine. When my siblings and I came home for visits during our college years, it was our number-one requested dish. Moving away from home and beginning a new life can be shaky and scary, but my mother's mac 'n cheese reminded us of our roots and our family. Even in our adult lives we ask for it on our visits home. And my mother, bless her, is always happy to oblige.

This may sound like a lot of hyperbole to you, but I'm not exaggerating the powers of this mac 'n cheese. Just ask any of my childhood friends. Ask my cousins. They'll tell you how awesome Aunt Jackie's mac 'n cheese is. And then they'll ask if they can come over and have some.

Now this recipe is straight-up comfort food, with tons of fat and calories. I'm just telling you this up front so you can get the guilty feelings over with before you dig into this heavenly, gooey, cheesy casserole. It's definitely an indulgence-- but what good would life be without indulgences like this? You won't be sorry you tried it, I promise.

Keep in mind this is a most basic recipe (although basic is DELICIOUS, I promise you!) so feel free to jazz it up by adding bell peppers, stewed tomatoes, jalapeno peppers, corn kernels... basically any kind of vegetable you enjoy smothered in cheese. You could even get really crazy and throw in some veggie hot dog chunks, if that's the way you roll.

Of course there is endless debate about the "perfect" mac 'n cheese: some people insist that elbow noodles and bread crumbs be used, some people think that cheeze product is better than good ol' cheddar. Hey, whatever floats your boat. Although my mom's recipe may deviate a little from the elbow noodles and breadcrumb route, it is so simple and so delicious you'll forget all about your strict rules for a "perfect" dish.

My mom likes to use whatever cheese she has on hand for this dish, and most often that's a combination of extra sharp cheddar and pepper jack. I encourage you to experiment with the cheese: add a sophisticated flair by throwing in some bleu cheese, or try a nutty aged Gouda or a creamy mozzarella. Or whatever combination you think is the tastiest! Of course the salt content of each cheese will be a little different, so taste your sauce before you put it in the oven. If it's a little bland for you, add a pinch of salt.

Bain taitneamh as do bheil!

PREP TIME: 45 minutes
COOKING TIME: 45 minutes
SERVES: 8-10

INGREDIENTS:
1 lb whole wheat rotini pasta
8 cups veggie stock
4 tablespoons butter (about 1/2 a stick)
1 large onion, diced finely
5 tablespoons corn starch
5 cups milk, divided (I would use at least 1% here-- skim milk would make the sauce just a little too thin)
6 cups grated cheese (for the above picture I used a mixture of mild cheddar, extra sharp cheddar and pepper jack)
1 tablespoon dried mustard
5-6 twists of the pepper mill

DIRECTIONS:
Preheat oven to 375 degrees Fahrenheit. Cook pasta in vegetable stock (add water to completely cover pasta, if necessary) until just al dente. Drain, toss with a little olive oil to keep from sticking and set aside.

In a heavy-bottomed stock pot, melt butter until just bubbly. Add onion and saute until just translucent. Add cornstarch and stir to combine. Immediately add 1 cup milk and whisk to combine. Continually whisk milk and cornstarch mixture until it begins to thicken. (Seriously, don't step away from the stove at this point-- this is very easy to burn.) As soon as mixture begins to thicken, add the remaining 4 cups milk. Bring milk to just a simmer, stirring frequently. As soon as the milk begins to simmer, add mustard and black pepper, stirring to combine thoroughly. Remove from heat and immediately stir in grated cheese.

Look at that gooey sauce!

Grease a large casserole dish and spread cooked rotini over the bottom. Pour the cheese sauce over the pasta and stir to combine thoroughly.

Bake uncovered for 45 minutes or until sauce is bubbling and a bit of a brown crust forms on the top.

Serve as a side to your favorite barbecue dish or, if you're like me, eat standing up next to the stove. When you're putting leftovers away, remember to scrape all of the browned bits off your casserole dish-- they're the best part!

Smokehouse Cheddar Veggie Burgers

2010-07-07T16:23:00.008-04:00

Ah, the humble veggie burger. A staple of every modern herbivore's diet (especially in the barbecuing summer months), the myriad packaged and restaurant varieties inspire fierce loyalty and equally fierce hatred. Notoriously difficult to get "right", the texture of the homemade veggie burger risks being alternately too mushy or too hard, too greasy or too dry. There are so many questions to be answered, so many problems to be solved-- to make it vegan or to add dairy/eggs? To cook on the stovetop or to cook on the grill? To try to replicate a "meaty" flavor or to embrace the vegetable nature of the burger?

Let me tell you, making veggie burgers from scratch is stressful. Developing this recipe for our recent 4th of July party, I will admit to pots being banged in frustration, a few angry tears shed and some harsh words directed at entirely blameless foodstuffs.

But with the encouragement of my ever-patient girlfriend and many, many experiments and substitutions, I believe I have come up with a decent recipe. I submit it to you, veggie lovers, to be the true judges of this humble burger. It's soft without being too mushy, and I chose to steer away from the "meaty" tasting burger-- although the barbecue sauce adds a little smoke, the vegetables do take the spotlight. It is not, however, vegan. The cheese and eggs serve as great binding ingredients to keep the patties compact and easy to cook.

This burger successfully cooks on both the grill and on the stovetop with a few minor caveats. If you're cooking it on the grill, I suggest using a greased grill pan or coating the racks with greased aluminum foil. Because of the cheese in the burgers, they may be a little loose when they are heated up, but once removed from the grill/stove, the cheese begins to cool and they firm up. If you're cooking them on the stovetop, I recommend using a non-stick pan with a good dollop of olive oil warmed up on the bottom.

This recipe makes a party-sized batch, but if you're just cooking for a few people, feel free to halve it. It also freezes really well-- I recommend forming patties and freezing them on a greased cookie sheet. After the patties are frozen solid, simply remove them from the cookie sheet and pop into a freezer bag to save some space in your freezer.

Bain taitneamh as do bheil!

PREP TIME: about 45 minutes
COOKING TIME: about 30 minutes (for barley) 10-15 minutes (on the grill)
SERVES: 15-20

INGREDIENTS:
2 cups uncooked pearled barley
4 cups veggie stock
1 15 oz. can black beans, drained and rinsed
1 large onion, diced finely
3 cloves garlic, diced finely
1 ear corn, kernels removed
1 red bell pepper, diced finely
10-15 button mushrooms, diced finely
1 Japanese eggplant, skin removed and grated (if you can't find a Japanese eggplant, a grated zucchini would work)
2 eggs, beaten
1 cup shredded cheddar cheese
1 cup ricotta cheese
1 cup barbecue sauce (I used Annie's Natural Organic BBQ sauce, but feel free to substitute your favorite variety. Bonus points if it's homemade!)
1 tablespoon olive oil, plus more for cooking
2 cup panko bread crumbs, divided
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
5-6 twists of the pepper mill

DIRECTIONS:
In a large stock pot, bring veggie stock to a boil. Add barley, reduce heat, cover and simmer until stock is absorbed and barley is fluffy. Spread cooked barley over a cookie sheet and place in the fridge until it is cool.

Meanwhile, in a large frying pan, saute diced onion & garlic in a little olive oil until they soften. Add corn kernels, diced peppers, mushrooms, and eggplant and continue to saute until mixture is soft and fragrant. Remove from heat and set aside.

In a large bowl, combine beaten eggs, 1 tablespoon olive oil, ricotta cheese, shredded cheddar cheese and barbecue sauce, stirring thoroughly to fully incorporate. Add sauteed vegetables and stir to combine.

In another large bowl mash black beans with a potato masher or a fork until they form a thick paste. Add cooled barley to the bowl, stir to combine and continue to mash both barley and beans. (To really work out some stress, toss away the potato masher, get your freshly washed hands into the mix and squeeze those beans & barley!) The finished texture should be about like chunky mashed potatoes-- I like to leave some of the barley grains whole for a more toothy burger. Add the eggs, cheese, and vegetable mixture along with 1 cup panko crumbs and spices to the barley & beans and stir to incorporate fully.

Chill mixture in the fridge for at least one hour.

To cook burgers, form into round patties the size of your palm. Roll patties in remaining panko until lightly coated. Place on a well-greased hot grill or non-stick pan for about 5-7 minutes, or until seared on one side. Carefully flip burger (remember, the mixture will be a little loose because of the melting cheese) and gently squash burger until flattened with a spatula. If you're feeling in a particularly cheese-y mood, top with a slice of cheddar. Burger is done when both sides are seared and the middle of the burger is warm with melting cheese.

Serve on a toasted bun (spread with mayo, mustard, barbecue sauce or ketchup) and top with your favorite combination of lettuce, tomatoes, red onions and/or pickles!

A Little Housekeeping....

2010-07-06T18:42:00.004-04:00

The Cozy Herbivore is really sprucing up these days! Frustrated with my own clumsy attempts at blog formatting, I sent out an SOS over facebook and my friend Mona responded to my pleas for help.

I'm so happy with my new header designed by Mona that I could just spit. Everyone should check out Mona's lovely blog for her wonderful insights on motherhood, Islam and living in Egypt. Thanks for your help, Mona-- and the next time you're stateside, I'm definitely cooking for you!

ALSO, The Cozy Herbivore has finally joined the 21st century by getting a facebook page! Check it out and become a fan here.

Stay tuned. I've got a veggie burger recipe coming your way very soon plus a few more summer favorites guaranteed to knock your socks off.

Three Berry Crumble

2010-07-05T13:20:00.007-04:00

Happy summer, herbivores! In my part of the country, the heat is upon us, the farmer's markets are bursting with produce and I've been stuffing myself silly with fresh and local foods. In a word, it's heavenly.

I recently visited my folks in Central New York and at the request of my mother, prepared a meal for our family. My family is omnivorous, so it was quite a challenge to prepare a vegetarian meal that would satisfy those life-long meat eaters!

I pondered the menu carefully-- I knew I wanted to use local produce and that I wanted to keep the fake meat out of it. Seitan, tempeh and tofu are such a boon for us vegetarians who crave those meaty flavors, but they can be a bit intimidating/strange for people not used to consuming them. Besides, with so many fresh fruits & veggies at my fingertips, I knew I could let them take the spotlight with out worrying that my family would miss meat.

Here's the dinner menu I came up with:

Farmer's Market Pasta
Baked Summer Squash and Onion with Goat Cheese (from Vegetarian Times-- I highly recommend!)
Corn Pudding (recipe to come very soon!)

We washed it down with some Three Citrus Basil Cocktails (also from Vegetarian Times)

And for dessert, I decided to create this berry crumble. It comes together in a snap and it's a very easy way to highlight whatever fruits are in season in your area. You could also use peaches, plums, apricots, blackberries, strawberries, apples... the sky is the limit!

I'm proud to say that the meal was a rousing success, and everyone left stuffed full of a meal made with fresh and local produce. A huge thank-you to my family for being such willing (and hungry!) guinea pigs.

Bain taitneamh as do bheil!

PREP TIME: 20 minutes
COOKING TIME: 30-35 minutes
SERVES: 4-8

INGREDIENTS:
For the filling:
6 cups mixed berries (I used raspberries, blueberries and pitted sweet cherries)
1 large orange, zested and juiced
1 tablespoon corn starch
1 teaspoon ground nutmeg

For the crumble top:
1 cup whole rolled oats
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup honey or agave nectar

DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.

In a large bowl, stir corn starch, orange juice & zest and nutmeg until corn starch is totally dissolved into liquid. Add fruit and toss to combine. Set aside.

In another bowl, combine oats, flour, salt and cinnamon. Drizzle in olive oil and honey and stir to combine thoroughly. The mixture should be just a little wet-- if it seems too dry or sticky, add more oil until the desired texture is reached.

Grease a 9" by 13" pan and pour fruit mixture on the bottom. Top with crumble, making sure to spread evenly over the fruit.

Bake uncovered for 30-35 minutes or until top is brown and fruit is bubbly.

Serve with a big scoop of vanilla ice cream (If you're not going the homemade ice cream route, I prefer Haagen Dazs 5 ingredient Vanilla Bean because it's made simply and with no mystery ingredients) and enjoy the tastes of summer!

HEIRLOOMS: Johnny Tompkins' Peas & Potatoes

2010-06-17T11:10:00.008-04:00

I'm starting a new series here on The Cozy Herbivore called HEIRLOOMS, in which I will post old family recipes that have been handed down to me. These recipes are the tastes of my childhood, prepared over and over again as I grew up. My love of comfort food began with these dishes, and I'm so excited to pass them along to you! In some cases I'll adapt the recipes to be vegetarian, but for the most part I'm not going to futz around too much with them. They're best as I remember them: simple, comforting and delicious.

Have a family recipe that you'd like to see on this site? Please pass it along!

My grandfather was the master of comfort food. For most of my childhood, our family spent every Sunday at his house on Oneida Lake, running back and forth from the water in the summer and cozying up under the snow drifts in the winter. Grandpa's dinners were just like Grandpa himself-- solid and comforting. In the winter we had pot roasts and mashed potatoes, in the summer he would grill hot dogs and hamburgers. But one of his most iconic dishes was creamy peas & potatoes, usually made in the early summer when the peas were at their freshest and the new potatoes were tender and easy to cook.

Sadly, Grandpa Tompkins is no longer with us. When he passed, I inherited a lot of his kitchen utensils and the kitchen table that both my mother (and later I) grew up eating around. By cooking his recipes with his utensils and eating on his table, I feel like he's still with me. I know that he would be proud to see his granddaughter carrying on the Tompkins family tradition of comfort food, cooked simply and with a lot of love.

While this recipe isn't exactly health food, the creaminess of the new potatoes is really highlighted by the cream and butter. It's important to use the freshest and most flavorful peas and potatoes, so I highly recommend getting them from your local farmer's market. Don't even think of using frozen peas here-- if fresh peas aren't available, it's better just to wait for next season. Trust me, with a preparation this simple, you'll really taste the produce, so it must be quality! And if you're anything like Grandpa, you'll know that lots of black pepper makes everything taste great.

Bain taitneamh as do bheil!

PREP TIME: 20 minutes
COOKING TIME: 25-35 minutes
SERVES: 4-6

INGREDIENTS:
1 1/2 pounds new potatoes (about 15-20 potatoes)
4 cups vegetable stock
4 cups water
1/2 cup fresh peas, shelled and rinsed
2 tablespoons butter
1/2 cup half and half
5-6 twists of the pepper mill
salt, to taste

DIRECTIONS:
Wash potatoes thoroughly. Cut the larger potatoes in half to match the size of the smaller potatoes. (This will ensure that they cook evenly).

In a large stock pot, bring veggie stock and water to a boil. Add potatoes, reduce heat, cover and simmer for 20 minutes or until potatoes begin to get tender.

When potatoes are just tender, add rinsed peas to the pot and cover, cooking for 10 minutes or until potatoes are fork tender.

Drain potatoes & peas and place in a large bowl. Add butter, half & half, salt and pepper. Stir to incorporate. The mixture should be slightly runny-- if too dry, add more half & half to create a creamy sauce.

Serve as a side dish at your next summer cook-out!

Farmer's Market Pasta

2010-06-08T16:06:00.008-04:00

It's that time of year again, folks: when farmer's markets in Philadelphia are just starting to really kick it into high gear with fresh and local produce. Oh, we're quite not at the bounty days of late July and August yet, but the stands are starting to overflow with asparagus and peas and lettuces and the very first berries of the season.

We're a little cash poor these days, but I was amazed at the amount of produce I was able to purchase from the farmer's market with a mere ten dollars. It was such an exciting haul and the produce was just so darn fresh that I was instantly inspired to whip up a dish that highlighted the flavors of the season.

Just look at this bounty:

The Swiss Chard and basil came from my garden, but the produce (plus a pound of pasture-raised, grass-fed ground beef for my omnivorous girlfriend) amounted to pocket change at the market.

This dish comes together in a snap, but the balsamic reduction gives it a sophistication that's guaranteed to impress your friends. Serve it at your next summer dinner party and everyone will think you're one classy mo-fo. There's no need to tell them how easy it really is!

This recipe is, of course, extremely flexible-- use whatever produce is fresh in your area! The goal of this recipe is to let the true flavors of the season shine, so chose produce and greens that don't have to be cooked extensively. I picked very young Swiss Chard leaves from my garden so they would be tender without too much heat, but baby spinach or kale would work great too.

Cherries not in season? Try a raspberry or a blueberry balsamic reduction! The goal is to experiment, explore and most of all ENJOY your local farmer's market.

Bain taitneamh as do bhéil!

PREP TIME: 20 minutes
COOKING TIME: 10 minutes
SERVES: 6-8

INGREDIENTS:
2 cups dried penne pasta
2 medium zucchini, cut into bite-sized wedges
1 large handful sugarsnap peas, spines removed, cut into bite-sized pieces
3-4 young Swiss Chard leaves, stems removed and leaves chiffonaded
2 large stems fresh basil, leaves removed and chiffonaded
olive oil, for cooking
sea salt and freshly cracked pepper, to taste

For the sauce:
15-20 cherries (pits removed), diced finely
1 cup balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt

DIRECTIONS:
Cook penne according to package directions until just al dente. Drain, toss with a little olive oil to keep from sticking and set aside in a large bowl. In a large frying pan, saute zucchini wedges in a little olive oil until just browned, taking care not to over-cook. Add cooked zuchini, sugarsnap peas and chiffonaded Swiss Chard & basil to bowl.

Prepare the sauce: in a small saucepan, bring the balsamic vinegar, diced cherries, olive oil and salt to a boil. Reduce heat to a simmer and stir frequently, until the sauce reduces and becomes thick and sweet.

Toss sauce with pasta mixture, stirring to incorporate fully.

Serve with a summery Hefeweizen and enjoy all of that fresh and local goodness!

Mexicana Summer Pasta Salad

2010-06-03T14:05:00.005-04:00

Unseasonably sweltering temperatures have hit our fair city this week, leaving Philadelphians to scramble away from their ovens and outside to their grills. I usually leave the actual grilling to my Texan girlfriend, but I am the queen of summer side dishes. I consider it an inheritance from my mother-- she passed along all of her favorite hot weather picnic dishes to me, along with a deep love for eating outside under the summer sunshine. This is an adaptation of her pasta salad recipe, but I decided to give it my own twist by using Mexican flavors in the dressing.

This pasta salad comes together in a snap and keeps very well in the fridge for a few days. It's great for barbeques and outdoor potlucks, as the flavors really come out when it's been sitting at room temperature for a little while.

I didn't have a can of black beans on hand to add to this salad, but I've used them in this recipe before and they are quite delicious.

And of course I urge you to use whatever vegetables are fresh and local to you: the sugarsnap peas are from my local farmer's market and the green beans are from my very own container garden!

Bain taitneamh as do bheil!

PREP TIME: 30 minutes
COOKING TIME: 20 minutes
SERVES: 8-10

INGREDIENTS:
12 oz. tri-color radiatore or rotini pasta
4 cups veggie stock
2 cucumbers, skin removed and chopped into bite-sized pieces
2 bell peppers, diced finely
1 large handful sugarsnap peas, ends & spines removed, chopped into bite-sized pieces
1 large handful green beans, ends removed, snapped into bite-sized pieces
2 ears corn, kernels removed
1/2 pound pepper jack cheese, chopped into bite-sized pieces
1 15 oz. can black beans, drained & rinsed (optional)
1 handful fresh cilantro, rinsed and chopped

for the dressing:
the juice & zest of 7-8 limes
1/4 cup water
1/4 cup extra virgin olive oil
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder (mild or hot, depending on your preference)
salt & freshly cracked pepper, to taste

DIRECTIONS:
In a large stock pot or dutch oven, cook pasta according to package instructions in veggie stock, adding water as necessary to cover pasta. When pasta is al dente, remove from heat, drain, toss with a little olive oil and set aside.

Chop all vegetables, the cilantro and the cheese and combine in a large bowl. Add completely cooled pasta and beans (if using) to the bowl.

In a smaller bowl, whisk together the juice & zest of the limes, water, olive oil and spices. The dressing will taste a little sour by itself, but the cheese and pasta will help to mellow out the tartness.

Drizzle the dressing over the pasta & vegetable mixture and stir to combine thoroughly. Refrigerate for at least one hour before serving.

Serve as a side dish at your next barbeque, picnic or summer potluck!