Cupcakes!

Not made by me, but what i call research.
The source: Cupcakes

pictured, and subsequently eaten, are:

Triple Chocolate
Rich Dark Chocolate cake filled with Chocolate Ganache and frosted with Dark Chocolate buttercream

Violet
White cake with Violet White Chocolate buttercream topped with a handmade Sugar Flower

Champagne
White cake with Champagne buttercream sprinkled with Sugar Bubbles

Double Almond Cookies=Double Happiness

Though I've been cooking all day, I had set my last two sticks of butter out earlier with the notion that I would conclude with something baked as shy of one chai biscuit and some chocolate chips, the house would be utterly void of anyting sweet for the week. Thumbing through The Sweet Life I got a little intimidated.. clearly I will need to do a little more homework before pulling off anything as ambitious as a curd, and that will not be tonight, as J and Blockbuster have leveled a deadline for watching a can't-remember-the-name Argentinian film rented weeks ago. That happening within the hour, I tried a classic back-of-the-box cookie recipe I had noticed on the McCormick almond extract. Its simplicity was an immediate sell, and makes for some fool-proof and fabulous cookies that only take 12 minutes to bake. Question: are all cookies really just globs of butter accented by a little flour, an egg and some miscellaneous flavoring? Because these are astonishing butterful.. ergo so, so good.

2 c flour
1/2 c finely ground almonds
1 c sugar
1 egg
2 sticks of butter
1/4 t salt
2 t almond extract

Preheat oven to 350.

Cream butter and sugar. Add egg and extract and beat to a pale yellow. In a separate bowl combine salt, flour and almonds. Gradually add flour mixture to the rest and mix until you have a uniform dough. Drop dough into tablespoon-sized dollops onto an ungreased cookie sheet and bake for 12 minutes.

Original recipe said the yield was 3 dozen, but I got 4 dozen out of this.

Butternut squash and cumin couscous

Original recipe is from Real Simple Nov. 2006. The only thing I did differently was to remove the butternut mixture from the pan with a slotted spoon once it was all cooked and then I used the remaining spice-infused broth to make the couscous. I also forgot to add the second 1/ of the cumin at the end, and I omitted the 2 t of salt altogether.

1 butternut squash
2 T olive oil
1 large yellow onion, diced
2 cloves garlic, chopped
1/4 t cayenne
1/8 t cinnamon
1/8 t nutmeg
1 t cumin
1 can diced tomatoes
1/3 c golden raisins
1 32-oz. container of No-Chicken broth
1 15.5 oz. can of chickpeas, drained
1 1/2 c couscous
2 T chopped, fresh parsley
1/4 c almonds, chopped

Halve and peel the squash. Remove the seeds and cit the squash into 1 inch chunks. Heat the oil in a Dutch oven over medium heat. Ass the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 t of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth and chickpeas. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Transfer mixture to a bowl using a slotted spoon.

Bring remaining broth back up to a boil and add couscous. Cover and remove from heat, and let stand for 5 to 10 minutes. Fluff with fork. Divide the couscous among individual bowls and spoon squash over the top. Sprinkle with parsley and almonds.

Lentil Soup

I'm so happy with how this turned out. It tastes very close to the lentil soup we've loved for years from Sultan's.

1 c chana dal lentils
1 carrot, chopped
1 potato, diced
1 tomato, chopped
5 garlic cloves, minced
2 t cumin
juice of 1 lemon
1 t salt

Wash and drain lentils. Peel and chop vegetables. Add to soup pot and cover with water, about 6-7 cups. Boil until lentils are tender, about 30-40 minutes. Transfer to blender and blend to a smooth consistency. Return to soup pot over low heat and add cumin, lemon juice and salt. Cook until flavors come together, 5 minutes. Serve with a sprinkle of sumac, wedges of lemon, and (optional) sambal olek red pepper sauce.

Roasted Root Vegetables

This has become my classic comfort food this winter since I first threw it together in October.

3 parsnips
4-5 carrots
1/8 c pine nuts
salt
pepper
evoo
6-7 cloves garlic

Preheat oven to 400. Slice parsnips and carrots into 1/2 inch thick pieces and add to glass baking dish along with whole, peeled garlic cloves and pine nuts. Pour 2-3 tablespoons over it all and 1/4 t salt and pepper and toss to coat.

Cook uncovered for 45 minutes, or until brown, stirring and checking on them every 15 minutes.

I've also added fresh thyme to this mixture, and other vegetables like turnips, sweet potatoes and butternut squash also roast very well with the carrots, parsnips and pine nuts.

Soy Chai Muffins

This was an experiment and they came out more like biscuits.. Not entirely decadent, but good with added honey. The chai flavor is actually more subtle than I expected. Perhaps next time around bumping it up with the addition of ground cardamom, cloves, etc.

2 c flour
4 T honey
1 t vanilla
2 t baking soda
1 c chai flavored Silk soymilk
4 T applesauce
1/4 c canola oil
2 eggs
1/2 t sea salt
1 T Tazo loose Chai

Preheat oven to 375. Grease muffin pan. Steep soymilk and loose chai (in a tea ball or bag) in saucepan for 5-10 minutes. Cream together applesauce, oil, honey, and eggs. Add the rest of the ingredients, leaving baking powder last. Mix well. Pour batter into pan. Sprinkle cinnamon and sugar on top before baking. Bake for 23 minutes or until a toothpick comes out clean.

Makes 6 large muffins.

Middle East Zucchini Casserole

5 small zucchinis
evoo
2 T lemon juice
5 oz. soft, herb sheep's milk cheese
1 1/2 onions
2 cloves garlic
1 c sliced tomato

Saute onion in a little olive oil and then set aside. Slice zucchini lengthwise into thin strips. Toss with lemon juice and set aside. Slice tomatoes into thin slices. In a deep casserole dish, drizzle olive oil on bottom of pan (about 1 T) and add 1/3 of the zucchini, 1/3 of the tomato, onion, garlic and cheese (crumble it). Repeat for two more layers. Drizzle a little more olive oil over the top and cover and bake in 375 oven for 40 minutes.

I'm not sure what exactly the variety of cheese I was using is called.. it was made fresh at the Middle East grocery I went to earlier in the week. To be fair, it imparts a lot of the flavor to this recipe, as it was a salty and herbed soft cheese that melted nicely. I'll go back and do my homework and try to update the entry here with more specifics.

So it's tasty but by the time it was all done baking it was sitting in quite a bath of juices as the zucchini gave up quite a bit of water upon baking in addition to the generous olive oil. I transferred the casserole to another container with a slotted spoon and that got rid of most of the excess, but it still didn't cook together into a more or less solid form as I had imagined.

Good with fresh cracked black pepper on it and a chilled glass of Riesling.

Vin, two, three, four

Wines that are hitting the spot lately...
A to Z Pinot Gris 2005
Domaine des Gatilles Chiroubles 2004
Masciarelli Montepulciano d'Abruzzo 2003
Clean Slate 2005 Riesling

2 of 2 new favorite markets in a weekend

Hadn't made a trip to the Middle East grocery on Foster in quite some time, and this is the first time I went with a list that included gum aspic, rosewater, pomegranate molasses and sumac-- which enabled me to value this place all the more (had everything I was looking for, and inexpensively at that). The owner told me about how he used to get gum aspic straight from the seam of an old tree when he was a boy in Jerusalem, and before I left I was packed up with some additional supplies of fresh-baked 7 grain pita (excellent toasted), some sheep's milk cheese and homemade, mega-garlicky fool madamas.

Pistachio Cake

While I am enjoying drinking my kefir, I got to wondering what effect it has on baking. Its profile as partially fermented and probiotic intrigued me enough to look around online where I discovered it can be substituted for buttermilk in, say, cornbread, which I have half a mind to make later int he week to go with a gumbo I've been thinking of making. But then this pistachio sweet treat came along that looked like an excellent compliment to all of our Middle Eastern leftovers this week. J declared it one of the best things I've ever made, and it was up there in my book too. Making this was also an experiment in how well the VitaMix grinds nuts.. pretty good.. so not just for soups, smoothies and hummus-making anymore.

1 c shelled, unsalted pistachios
1 t baking soda
1/2 t salt
6 eggs, separated
>1 c sugar
3/4 c kefir
1/2 c evoo

Preheat the oven to 300 degrees F. Toast the pistachios for about 10min.

After removing the pistachios increase the oven temp. to 350 F

Once the pistachios have cooled, rub them between the folds of a clean kitchen towel to remove the skins. I didn't do this very aggressively either and some skin on the pistachios is not a problem. Grind them finely in a food processor. Some large pieces may be left and it is fine to leave them as it is, this adds a bite to the cake after it is cooked.

Add flour, baking soda, and salt and mix in a separate bowl.

In a clean vessel, beat the egg whites to soft peaks. Add 3/4 cup of sugar and beat it to
stiff peaks. Transfer to a separate bowl.

Using the same beater,beat the egg yolks with the remaining half cup sugar till it is a pale yellow color. Add olive oil and yogurt and mix well. Then using a spatula, fold in the flour.

Lastly fold the egg whites, Do this gently using a spatula. The eggwhites add to the fluffiness of the cake and so when mixing be gentle so as not to flatten the egg whites.

Pour the batter into a 10inch buttered springform pan and bake for about 40 to 50 min.
Mine took the whole 50 minutes and then some. Insert a toothpick to see if the cake is ready. If the toothpick comes out clean, it is ready.

Let cool. Serve with honey and chopped pistachios or as it is.

Thanks to the blog Salt and Pepper and the website fooddownunder for theme and variations.

Eggplants with Tomatoes and Chickpeas / Moussaka'a Menazzaleh

I haven't cooked with eggplant much since previous endeavors have risked being rubbery and bitter, but this one was tasty right out of the pan- and reheated all week long with a little toasted pita and hummus for lunch.
Also from the Arabesque cookbook, though the recipe called for pomegranate molasses and I didn't have any, but simmered it instead in a cup or so of pomegranate juice. Also, I only had one fresh tomato on hand whereas the recipe called for a pound.

2 eggplants
evoo
salt
4 garlic cloves, crushed and chopped
1 tomato
1 t sugar
black pepper
1 cup pomegranate juice
one 14-ounce can of chickpeas, drained
1/8 c chopped parsley

Cut the eggplants in half lengthwise and then into 1/2 inch slices. Brush them generously with oil, sprinkle lightly with salt, and roast them in a 400 degrees oven for 15 minutes, turning once. They do not need to be cooked through as they will be stewed further in the sauce.

In a large saucepan, heat the garlic in 1 T olive oil for a few seconds, until it begins to color. Add the tomato(es) and squash them gently in the pan. Add the sugar, salt, and black pepper and cook for a few minutes. Add the pomegranate juice, chickpeas and eggplant and simmer for 30 minutes, or until eggplant is very soft.

Add parsley before serving.

Preserved Lemons

Since preserved lemon is often called for in the Moroccan food I am presently on a kick for, this is day one of the process which will take at least a month. 4 organic lemons are cut in quarters lengthwise, but are left attached at the stems. Each slit is stuffed with salt and squeezed close. They are then put into an airtight jar and over the next few days they give up a bunch of their juices and start to make their own brine. In a few days I'm to add the juice of 4 more lemons, which I don't reckon will cover them, but we'll see how it's all looking and tasting a month from now. What we're apparently after is the rind only. The middles get discarded and the salt washed off. Hmm.

Sweet Potato Salad/Slada Batata Halwa

Slightly tweaked from Arabesque: A Taste of Morocco, Turkey and Lebanon

1 large onion, chopped coarsely
*2 T evoo
2 large sweet potatoes, peeled and cut into 1 inch cubes
1/2 t ginger powder
1/2 t cumin
1/2 t paprika
pinch salt
1/8 c capers
juice of 1/2 lemon
1/8 c chopped parsley

Saute onion in oil until golden. Add sweet potatoes and barely cover with water. Add the spices and cook until potato pieces are tender. Here it says the liquid is supposed to reduce to a sauce, but that didn't happen in my test kitchen, so I ended up draining off the liquid and putting the potato and onion mixture into a serving bowl. Once in this bowl and at room temperature , toss with lemon juice, parsley and capers. I also sprinkled a dash extra of the ginger, paprika and cumin over this for added color and to make up for what may have been lost in the liquid that did not reduce to a sauce.

New Food Source

At the recommendation of L, I checked out Sunflower Market today. More affordable than Whole Foods and an inspiring all-organic produce section. I also found organic kefir, fresh radishes that have broken my life-long dislike of radishes and a tasty red wine from Abruzzo. So I'm stocked up for a long, cold weekend of cooking from my new books: Arabesque & The Sweet Life.

Nightcap at PG

After 2 hours of Matthew Barney films at the Siskel Center last night, we walked over to the Park Grill for dessert and wine. I have mixed reactions to his work whenever I see it, but it was effective in giving every bus that gusted past, every partially-constructed office building flapping its plastic tarps the added sense of "Barney-vision" on our frigid shuffle to the restaurant. The ice rink had already closed for the evening, and the PG was nearly empty, so we settled into a booth and ordered up the chocolate creme brulee and the Meyer lemon and blood orange tart with a couple of Sauternes. The nearly transparent, petrified orange slice was as tasty as it was decorative, bringing the food styling of my cookbooks to life.

NYC

Traveled to New York last week to give a reading. In spite of a lack of photographic evidence, we mostly ate for 4 days and caught up with friends we hadn't seen in a year/two. Everywhere we ate was almost an accidental decision: we're cold, we're hungry, what's within 20 paces? But still, it's hard to go wrong. Some highlights...

This depicted cup of espresso at MOMA's Terrace 5 , and every object associated with the meal we ate there, paragons of design, all. I'm keen to acquire 2 of these bird cups for myself.. Internet has so far been no help. Also eaten there: a salmon with paper-thin slices of fennel and green apple in a delicate mustard sauce with watercress. And a chocolate tart that made me want to lick the plate. It was mousse-like but with enough flour to give it a slab of cake form.

The "Christmas" borscht at Veselka, a sublime ruby soup with a mushroom and kasha-stuffed perogi floating within.

My croissant at Cafe Colonial. Catching this place uncrowded on a Monday morning, it was a tranquil spot to linger over a pot of tea and a light breakfast before starting our day, but looking at their menu, it looks like a more elaborate meal there would send me over the moon. The croissant surpassed my home turf Red Hen standby, with all the rich, airy layers of the genuine article in the France.

Jeff's Bloody Mary at Marion's. I don't even like Bloody Maries, but this one was peppery and fresh tasting with a celery-salt rim and it was a feat to finish 1 (boozey!). I had a sip for research-sake, but my palate was elsewhere with the knock-out ricotta-stuffed French toast with cardamom syrup.

Hungarian Mushroom Soup

1 shallot, diced
1 leek (white parts only), diced
2 c. no-chicken broth
1 c. unsweetened Silk soymilk
1 lb. baby bella mushrooms
2 1/2 T flour
1 T paprika
1 1/2 t tamari
1 t fresh cracked pepper
3 T olive oil
1/4 c fresh dill
1/4 chopped, fresh parsley
1 T fresh lemon juice
salt to taste (a pinch)



Heat 2 T oil in the bottom of a soup pot over medium heat. Saute shallot and leek for 5 minutes. Add mushrooms and rest of oil and saute for another 5 minutes, or until mushrooms start of give up their juices and all becomes fragrant. Add dill, paprika, tamari and broth. Reduce heat and simmer for 15 minutes.

In a separate bowl, whisk flour and soymilk together. Add to soup and stir well. Cover and simmer 10-15 minutes more, stirring occasionally.

Add salt, pepper, lemon juice, parsley and let heat through just before serving.

Makes 4 servings.

Homemade pizza

Where did I write down the dough? It was just flour, water and yeast, but specifics are good to be able to repeat... Once baked, the crust was crisp and cracker-like. Not too doughy, so perfect.

Made this one night when the fridge was bare (eating down the fresh stuff in advance of going out of town), so toppings were catch-as-catch-can leftovers bits. A bit of canned pizza sauce formed the base. Ricotta cheese and grated romano did an OK stand-in for mozzarella. Roasted earlier in the oven fresh tomato, red onion and garlic got piled on with chopped nicoise olives and anchovies. The anchovies turned out to be a bit much. The rest was a good melange.

Minestone with Barley, Sage and White Beans

Slightly tweaked from Jan/Feb 2007 Cooking Light magazine; there it is termed "Hearty" and soiled with bacon.

1 t olive oil
2 c finely chopped onion (about 1 med)
1/2 c finely chopped celery (about 1 stalk)
1/4 c chopped carrot (about 1 med)
1/4 c sliced green onions
1 T chopped, fresh flat-leaf parsley
1 T chopped fresh sage
1/2 t chopped fresh thyme
2 garlic cloves, minced (I may have bumped up the garlic by 1 or 2 cloves)
1 1/4 c. chopped radicchio (1 small head)
2 c. water (I may have added more as the soup was quite bulky)
1/4 t salt
1/4 t freshly ground black pepper
2 and 1/2 containers of No-Chicken broth
1 (16 oz.) can of cannellini beans, rinsed and drained
1 1/2 c peeled potato (about 1 med), cut into 1/2 inch cubes
1/2 c uncooked pearl barley
2 c greens beans (I used Trader Joe's frozen haricots verts)

Heat oil in a Dutch oven over med-high heat. Add onion, celery, carrot, green onions, parsley, sage, thyme and garlic. Saute 5 minutes. Add radicchio, water, salt, pepper, broth and beans. Bring to a boil. Stir in potato, barley and frozen green beans (if using fresh, add green beans in the last 5 minutes just before serving). Reduce heat and let simmer for 20-25 minutes.

Yield: 8 servings.

This is a vegan soup if it weren't for the generous topping of picorino romano we ate it with! Optional, but the pr tastes destined for it.

Quiche crust

Again, I offer this posting as proof more than document, as I can't find the recipe I used for my first ever crust. It was mega butter and came out rich and flaky. I just happened to fill it with a spinach quiche and herbes de Provence. And it was the first time I got to use this pan, so I was feeling very fancy about myself.

Apple Cider Cake with Buttercream Frosting

This one I followed by the letter from the recipe on Epicurious. I didn't have the right size cake pans, so I made 4 mini cakes to create 2 small layer cakes. The cake itself was delicious: moist and subtle in apple and sweetness. I will make again, though maybe try to lighten it up by substituting some/all of the butter. All told, it was A LOT of butter.. the frosting was WAY too much. A lighter, cream cheese frosting would have been a better match.

Tomato Provencal

Part of the month-long experiment with anchovies. Can't put my hands on the recipe right now (retro posting), but tomatoes were gutted and salted and left upside-down for 20 minutes before they were stuffed with a mixture of whole-wheat breadcrumbs (alas, not homemade), olive oil, minced anchovies (just a few for 6 tomatoes), and parsley. Then they are drizzled with a little more o.o. and baked for 25-30 min. at 400.

Orange Muffins

3/4 cup canola oil
(>)1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup orange juice
(2 tablespoons grated orange rind- I omitted because I didn't have any oranges)

Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan sprayed with canola oil. Bake at 350° for 10 to 15 minutes.


--
This recipe was slightly tweaked from one I found online. The muffins turned out light and fluffy and with a good crumb. They were even better the next day. There must a scientific reason for this that has to do with using oil instead of butter. (?)

Morning Glory Muffins

2 c. grated carrots
1/2 c. diced, peeled apple
1/2 c. raisins, soaked in hot water
1/2 c. chopped walnuts or pecans
1/2 c. flaked coconut (sweetened)
>1 c. brown sugar
1/2 c. canola oil
2 eggs
2 tsp. vanilla
1 1/3 c. flour
1/2 c. wheat germ
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt

Combine carrots through coconut and set aside. Beat sugar, oil, eggs and vanilla. Add carrot mixture and mix well. Combine dry ingredients in another bowl. Add sugar mixture and combine until flour is moistened. Bake at 350 degrees for 25 minutes. Yields: 9.

2 Pasta Skillets in One Day

Top: Whole wheat pasta, garlic, capers, shallot, cherry tomatoes, purple kale and olive oil.
Bottom: Whole wheat pasta, garlic, toasted pine nuts, parsley, cherry tomatoes, minced anchovy and olive oil.

Quick and easy. Pre-cook and drain pasta. Pre-toast pine nuts, if using, in a separate cast-iron skillet. In a larger cast-iron skillet, warm olive oil (about 1/4 c for this much pasta, which ended up serving 2 people with a little left over) and saute garlic and shallot until glassy. Add rest of ingredients, including pasta, and toss until greens are wilted and all else is cooked through.

Curried Everything

This is my new favorite spice blend, for nuts and beyond. With the leftover curry I had mixed up and sitting in a jar on the counter since my day of Xmas gift baking, I’ve been inclined to sprinkle it on roasted cauliflower (I think the big florets I oiled up in evoo and put covered in a casserole pan in 375 took about an hour by the time they were brown and melt-in-your-mouth soft). And, in a case where the sequel is really better than the original, I cut up 3 baking potatoes and salted and oiled them up on a baking sheet and sprinkled with said magic curry with abandon- noting my previously error with curry fries by being too dainty with the garam masala. I think it was about 10 minutes on each side in the same 375 oven that got them brown.

Please pardon the solipsistic nature of this post, but it is nice to see a little repetition and recombination amount to edible gold.

Mushroom, Broccoli and Tempeh Stir Fry in Garlic Brown Sauce

In recovery from the decadence of the last month and eager to use up some produce in the fridge, I made a stir fry with a more or less classic Chinese brown sauce that created a good vehicle for tempeh, another mystical ingredient I hadn't had much success cooking with to date.

1/2 c soy sauce, reduced sodium
1/2 c vegetable broth, Imagine No-Chicken broth is my favorite from a carton
1/3 c rice wine
1 T turbinado sugar
1/4 t white pepper
1 T sesame oil
2 T arrowroot powder
1/4 c water
1 1/2 T fresh, minced garlic
1 1/2 T fresh, minced ginger
1 8 oz. package of tempeh
6 oz. mushrooms
1 1/2 c broccoli (I used frozen florets in this trial, not a big flavor difference over the fresh and what I had on hand)
1/4 c sesame seeds
2 T canola oil

Combine soy sauce, vegetable broth, rice wine, sugar, pepper and sesame oil in a shallow bowl. Slice tempeh into 1/2 inch thick strips and add to bowl, allowing the tempeh to marinate while everything else is being prepared.

Toast the sesame seeds in a dry pan on the stove, stirring constantly to prevent burning. After about 5 minutes they start to brown and become fragrant. Remove from heat and set aside.

Mince garlic and ginger. Slice mushrooms and broccoli if using fresh.

Dissolve 2 tablespoons of arrowroot powder (or cornstarch) into 1/4 cup of water. Stir and set aside.

Heat 2 tablespoons of canola oil in a wok. Add garlic and ginger. Cook and stir for a few minutes until fragrant and then add mushrooms and broccoli. Cook and stir until mushrooms release their juices and start to brown. Add tempeh and soy sauce mixture. Reduce heat and simmer, stirring frequently, for about 5 more minutes or until tempeh is cooked through. Add arrowroot mixture and stir over low heat until sauce thickens, about 2 minutes.

Serve with rice and sprinkle with toasted sesame seeds.

Makes 5 servings.

--This will be a good sauce for tofu too.

Birthday Dinner for 11

Except for a sauteed radicchio experiment that went south, the birthday dinner went smoothly. Courses ended up timed well with some advanced preparations and then "holding." And I even got to enjoy our guests! Among the olives, nuts and figgy brie appetizers, I made a white bean pate, which will double as sandwich spread for my lunches this week. Then we had a creamy curried parsnip soup- rich and delicately flavored. I'll be making this one again, though now that my season of heavy cream has concluded, soy milk will be substituted. Then a salad of roasted beets, toasted pecans, goat cheese and mesclun greens. I loved the presentation of the lentil ragout in puff pastry. It was worth running out to buy a few extra ramekins to make sure everyone had one on their plates beside the maple-glazed baby carrots.

Between dinner and dessert there was much talking and drinking of wine. We had picked up a few different French reds from Sam's and particularly liked the Chateau Cassas 2004 Bordeaux.

Around 11 we popped the champagne and dug into the cake, a mega-dense chocolate raspberry truffle cake from Letizia's.

With the success of our 3rd annual birthday dinner I kind of wish my summer occasion were rolled into the holiday season as well.

((--recipes forthcoming. much freelance work to return to for now.. though i'm eager to distract myself with some cooking experiments involving leftover mushrooms, kale and cauliflower. perhaps tomorrow. must kick things back up to pre-holiday speed.))

Wishbone

T'is the season for eating out, and with family in town looking to take a crowd of us out for J's birthday dinner, we ended up at Wishbone in the West Loop almost by default. Since J eats his way through the W. Loop for lunch most days, it's usually not on our radar for a dinner outing, but on this night it seemed an inspired option over Leona's (whose quality has taken a nose-dive in the last few years) for a menu with a good amount of variety at a good value.

I had only eaten at the Wishbone in Lakeview once before and it was years ago, breakfast I think, which struck me as nothing special since I'm not into ham and grits. To think that all these years I've assumed that a Southern-style eatery bedecked in caricatures of barnyard animals is an unwelcome spot for vegetarians! Well, I'm here to say that I happily revise my initial estimation.

What pleased us most is how much the rest of our party enjoyed their dinners- and much sampling was had around the table, so I can attest to the high marks given the strawberry lemonade, crabcakes and blackened catfish as much as my mashed rutabaga (a special side of the day). For comfort food, the quality and freshness is certainly high, and while the portions are hardly svelte, a lot of the unnecessary oiliness one would expect of this cuisine is happily absent. The corn muffins that arrive on the table before one orders are light years beyond Bisquick. I would have one for dessert if they were lying around my kitchen, though they aren't overly sweet, but softball-sized, light and flaky. (The one side dish that was overly sweet to my palate was the mashed sweet potatoes with pecans.)

My main dish was so good I'm looking forward to the next opportunity to eat it again: Black bean cakes with red pepper sauce. With the exception of the creamy red pepper sauce, the cakes are vegan, and I also tried the mango salsa one can have with them instead to avoid dairy entirely which was OK, but the red pepper has a zing that's more up my alley. The cakes had an excellent consistency, not dry, and full of flavor. Here's another candidate for something to try to make at home. The mac and cheese was kind of a guilty pleasure- it held nothing back in the creamy and cheesy categories.

Sadly, we were all too stuffed to share a dessert or two, but I imagine they do a mean pecan pie or fruit cobbler.

Russian Tea Time

I never thought Russian food was all that diverse or vegetarian (fishetarian) friendly, but today was the second time we've tried the Russian Tea Time restaurant and left very satisfied. (To be fair, the cuisine of this particular restaurant ranges from classic czarist fare to the Uzbek hinterland which does a yummy vegetarian stew.) The first time we went there, we got the vegetarian platter for two and couldn't eat all of the food that was brought owing to the quantity, not the quality of the offerings: close to a dozen different vibrant salads and stews. Interesting combinations of spices transformed beets several savory ways, as well as white beans and kasha. All of these make for warm and comforting flavors, especially on a cold winter's night.

This evening we ventured into other parts of the menu with a fabulous pumpkin vareniky with smoldering underpinnings of cinnamon and cumin. This is something I want to figure out and make at home. It tasted a much more delicate than the usually heavy, synonymous perogi. It was hard to decide among the vege options for the main course so I ended up with the salmon crepes. Again, the smoked salmon hit the spot as well as the egg salad and other crepe components, and the portion was more generous than I needed, but somehow, with my stomach still in Xmas mode, I managed to clean my plate (though after another attempt I'm still not a roe fan). Also, the humble bread basket needs to be mentioned as this is an entire loaf of inky rye full of nuts that could be a meal in itself. The dessert we shared was an apricot and plum strudel which was also enriched with walnuts. Dense, a bit like a baklava, only no phyllo or layers of honey, instead it was encased in a robe of sugar dusted pastry and topped with a crosshatch of raspberry syrup. A perfect follow-up to the Nutcracker performance and a little Xmas spirit that doesn't know when to quit.

Xmas Baking parts two and three

Made another coupla batches of the curried nuts (almonds and pecans, though the pecans still work the best, hold onto the spices more).

Then J made homemade soy nog!

Then I made chocolate-dipped gingerbread biscotti. Then we had extra melted chocolate so covered whatever else we had on hand in chocolate: pear slices, piles of walnuts, fingers, hands.

Then we watched the Bells of St. Mary's.

(Next day: woke up with chocolate hangovers)

Cranberry Pumpkin Bread

I'm making food gift baskets all day and among the goodies I'm including are mini-loaves of this slightly-but-not-too-sweet sweet bread. The original recipe I worked from called for 3 cups of sugar, but every time I've made I've incrementally reduced the sugar for better tasting bread that lets the pumpkin and spice flavors shine. In this version, I reduced the sugar to 1 cup because the dried cranberries were also sweetened.

1 c sugar
4 eggs
1 c canola oil
1 15 oz. can of pumpkin
3 1/2 c flour
3 1/2 t baking powder
1 1/2 t salt
1 t cinnamon
1 t nutmeg
1/2 t allspice
1 1/2 c dried cranberries

Preheat oven to 300 degrees. Combine sugar, eggs and oil in a bowl; beat at medium speed of an electric mixer until well blended. Add pumpkin puree and mix until incorporated. Combine flour, baking soda, salt and spices; add gradually to the pumpkin mixture, beating until blended. Fold in cranberries. Spray loaf pans with canola oil spray and spoon batter into them. This makes between 5 and 6 mini-loaves or 2 regular sized loaves. About an hour is the cook time for the minis, an hour and ten minutes for regular sized breads... or until the toothpick is clean after you insert it.

Blind Faith

Today we celebrated the end of Xmas shopping and the start of vacation with lunch at The Blind Faith Cafe. When we lived closer, this used to be our regular place, but since it's not particularly near my workplace and definitely not near where we live, it's usually a special occasion when we dine there. I wish I had taken a picture of the quiche I had for lunch. It was a buoyant wedge about 6 inches high! But it was light, not laden with cheese, just a hint to give it a tang. The special of the day, it was stuffed with broccoli and red pepper and served with a side salad of mesclun greens. Again, the quiche was so photogenic that strangers approached our table and asked what I was eating. J got the seitan jambalaya which wasn't as pretty, but by all accounts tasted good.

J's curry

T'was an odyssey of chickpea, garam masala, garlic, onion, spinach, tomato and ghee. Delish.

Currently enjoying

Me: Doctor Kracker Klassic 3 Seed flatbread and Domain de Couron 2005 Cotes-du-Rhone.

As for Bean, I think he just ate a fennel seed. Is that a usual cat palate?

J's making something Indian with a chickpea.

Gelato Break

While I don’t entirely envy the standstill that’s become Colorado this week, what I wouldn’t give for a coating of the powdery stuff this weekend. J and I are intent to go X-country skiing and/or sledding this year and taking G out on Xmas day for latter would be the most after-present aftermath fun I could imagine. I have been enjoying the unseasonable (how long before this word is redundant?) 40s all week and getting a last bit of outdoor running in, including a record-smashing 6 miles to the Bahai Temple and back on my lunch hour the other day fueled by a sugar tide of mid-morning office cookies. The office cookies, which a week and a half ago were pleasant novelties freely indulged in, have incrementally become my nemesis as their volume has spread to all-you-can-eat cookie buffet. And I must try one of each, even if they spring forth from a vacuum-packed tin. The daily pre and post lunch dosage has created a bodily response, a physical need that simple avoidance of sweets fails to banish from my thoughts.

So today, feeling my body ring its sugar bell after lunch, I skipped the uniform shortbreads and decided to quell the beast head-on. This meant heading downstairs to the place I’ve only ever considered a coffee shop in my building for fear of courting the slippery slope that is the gelato break. The coffee shop is a local mom and pop establishment, seemingly holding its own against the franchise coffee place across the street. Their espresso is good and they don’t appear to put any artificial goop in any of their drinks.. Plus, they sell little bottles of bubbly water. Nevermind the jewel-like case of gelato that meets one at the door and behind which all employees stand. I treat it as décor- never meeting its gaze- arcing my espresso order over it like a badminton birdie. In the three months since this business moved in, I’ve never once allowed my coffee break to be encroached upon my what is, in my opinion, dessert. I had seen how easily my coworkers transformed the coffee break into the gelato break, a similar ritual that occurs at 3 o’clock everyday. I had tasted this café’s gelato goodness with the free bite-size samples they lovingly push and I knew that’d be playing with fire. After all, I’ve only just recently begun to accept soy ice cream.. backing it up to full-on dairy plus egg yolks would be a dramatic turn.

Today the drama ensued. I entered and placed my order for one diminutive scoop of hazelnut, in a cup, but the college girl behind the counter looked regretful and informed me that they only serve 3 scoops at a time.. for 3 dollars. Now that’s a value. One can mix and match. She recommended I also try the tiramisu flavor. The scoops were on the small side. And the chocolate was dark dark dark and, I’d soon discover, habitat to some high percent cacao little shards. I wish I had photographed this triumvirate that was so humbly squished into a Styrofoam cup. It was a palette of dark, medium and light brown heaven. Instead I slunk back to my desk where, if half the office weren’t already out on vacation, one may have witnessed a specific ecstasy amidst the cubicle beige.

Meanwhile, the warmer temps are giving us a second straight day of rain. Back on the treadmill for me. Let’s see if I can do another 6 miles while watching Paula Dean make her heart-stopping chocolate bread pudding. As for the snow, I’ll have to settle for powdered sugar this year.

Olive Oil Polenta Cake

Tried this yummy recipe from Babbo's website. Highly recommended! Not too sweet. Nice layers of flavors and scone-like texture.

Olive Oil and Polenta Cake

4 large eggs
1 cup granulated sugar
Freshly grated zest of 1 medium orange
Freshly grated zest of 1 medium lemon
1 ½ cups unbleached all-purpose flour
¾ cup instant polenta
2 teaspoons baking powder
1 teaspoon salt
¾ cup extra-virgin olive oil
Confectioner’s sugar for garnish

Preheat the oven to 350º and position a rack in the center of the oven. Lightly grease a 9-inch springform pan with non-stick cooking spray or butter.

Place the eggs and sugar in the bowl of an electric mixer, and with the whisk attachment, beat them on medium speed until they are tripled in volume, fluffy and pale yellow in color.

While the eggs are beating, in a medium bowl combine the flour, polenta, baking powder and salt.

Alternate adding the dry ingredients to the egg mixture with the olive oil; begin with 1/3 of the dry ingredients, then add half the oil, followed by another 1/3 of dry ingredients, beating only until each addition is incorporated. Stop the mixer and briefly scrape down the sides of the bowl. Beat in the remaining olive oil, followed by the last 1/3 of the dry ingredients.

Pour the batter into the prepared pan and bake the cake for 25 to 30 minutes. Rotate the cake 180º halfway through the baking time to ensure even browning. The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and a cake tester inserted in the center comes out clean.

Cool the cake on a rack, in the pan, for 12 to 15 minutes, then carefully remove the sides of the pan and allow the cake to cool completely.

Before serving, dust the cake with confectioner’s sugar.

Makes 8 to 10 servings

Winging It Ciopinno

Thawed a package of TJ’s frozen seafood medley in the fridge overnight. Brought about 5 cups of water and 2 bay leaves to a boil and steamed the medley of crab legs, scallops, lobster and shrimp for about 10 minutes. Peeled and shelled all the seafood once it had cooled (this was the most time-consuming and laborious part) and then put that in a container back in the fridge.

Kept the pot of water that I used to steam the seafood and added shells to it, about a cup of fresh parsley (chopped), 3 chopped scallions, ½ a chopped onion, a large bunch of dried thyme, 3 ribs of celery, 2 chopped carrots and some salt and pepper. I added some more water to all of this so that my pot was about 2/3 full (maybe another 5 cups). I don’t know if I’m going to need this much broth for my final ciopinno, but I can always freeze the rest I suppose.

Let that simmer for an hour or so.

I’ve never made a stock derived from animals before. And while I seldom cook fish or seafood at home, and handling it does always make me question the exceptional status I’ve given this category of non-vegetable matter in my otherwise vegetarian diet, it is satisfying to make full use of the creatures, that nothing has been wasted. I’m not sure if I’m more comfortable eating these animals because of nostalgic childhood connections to them.. ripping apart boiled lobsters my grandmother would bring from Boston on her Christmas visits to us. The frequency of fish my mom cooked derived from family traditions shaped by living near the Adriatic. The 7 fish Christmas dinner.

Once I had the stock and strained it, I sautéed 3 cloves of garlic and one small diced onion in some olive oil at the bottom of my heavy stock pot. Once that was translucent, I added all the stock I made (a little overly ambitious perhaps). Then I chopped up the pound of snapper I had and threw that in there with a can of diced tomatoes that were already seasoned Italian, a cup of red wine, a can of anchovies, ½ c of chopped parsley, 1 T of tomato paste, and a 28 oz. can of whole tomatoes that I chopped up. This all cooked together for about 10 minutes and pretty soon the snapper was looking white and opaque and done. I threw in the seafood I had steamed earlier to warm through with the rest of the stew for a final couple of minutes and then it was ready to be eaten!

Verdict: tasty.

Next time: more fish and less stock in the final stew, slightly more garlic and wine, maybe some cayenne pepper.

Curried Pecans

The house is smelling wonderfully savory right now as these spiced nuts toast up in the oven. They need to bake and cool in the next two hours to be a hostess gift for a dinner party we're going to tonight. After a little poking around online, I picked a recipe and more-or-less stuck to the script, except I replaced the frothy egg white spice binding agent with olive oil since the hostess is vegan.

Heat oven to 275. Toss together in a bowl 2 cups of nuts, 2 tablespoons of olive oil, and these spices:

1/2 t chili powder
1/2 t cumin
1/2 t curry powder
1/4 t cayenne pepper
1/4 t cinnamon
1/4 t powdered ginger

I threw dash of salt in there and a bit of garlic powder too to replace the "garlic salt" the recipe called for (1/2 t). It was just a few weeks ago that I excavated the old shaker of Lawry's Garlic salt from the depths of my cabinet and read the ingredients with alarm... modified food starch and partially hydrogenated vegetable oil, blech. I used to put that shit on everything in my undergrad years. Back then, cooking meant macaroni and cheese and gourmet meant a shake of ol' garlicky L.

Once the nuts are coated with the oil and spices, spread them on a baking sheet so they form a single layer. Bake at 275 for 15 minutes, stir, then lower the heat to 225 and let it go for an hour, stirring occasionally. I just had a taste test and the nuts are picking up the curry flavor much more than my baked potato fries last week did! In fact the curry with the toasty nut flavor is a perfect combination. At first I thought they might need more salt, but all of the other flavors linger nicely with these proportions.

Arugula and Goat Cheese Crepes

This one is a definite keeper. The buckwheat crepes are sturdy enough to make this dish a borderline tostada, but the combination of flavors is right on: hearty and slightly sweet, bright and peppery, creamy and tangy.

I started with Bob’s Red Mill buckwheat pancake mix and thinned it beyond the usually pancake consistency with some extra water (also added the requisite egg and 2 T’s of canola oil).

Then I spread the batter as fine as I could onto an (olive-)oiled griddle and cooked up the crepes. This was the most time-consuming part. Once I had these done, the arugula sauteed up in a flash (in a little olive oil, wilted, but taken off the heat while it was still a bright shade of green). Rolled arugula and dollops of soft goat cheese into the still-hot crepes and that’s it.

Lentil... melange solid?

Last night I made my first ever lentil loaf. As far back as childhood I’ve been instinctually repelled by anything “loaf,” unless of course it is a crusty mound of fresh-baked bread. But the idea of mooshing together an ambiguous cast of meat or meat-like ingredients into a shapeless, brown wad does not, by its very nature, stimulate the appetite. With the holiday weight gain in full effect, and the promotion of dessert from food course to Meal-in-and-of-Itself that seems to have taken hold of my daily eating patterns, I’ve returned to the healthiest of healthy cookbooks to populate my fridge with some responsible dinners and leftovers. So, lentil loaf or bust.

For a first attempt, I thought this turned out pretty good. A tad dry— something, perhaps, that can be tweaked by adding an egg next time around. This recipe is a slightly tweaked version of one that appeared in Healing With Whole Foods, an encyclopedic behemoth on the properties of certain foods and herbs according to Traditional Chinese Medicine. The book also contains hundreds of pages of recipes, all low-fat and nutrient-dense.

Cook up 2 cups of lentils. (I chose dark lentils for this since they retain their shape a little better. 2 cups, covered with water, brought to a boil and then simmered for 45 minutes or so.. until they’re soft and cooked through. I also like to cook them with a bay leaf or two thrown in.)

Preheat oven to 350. Spray a loaf pan with canola oil spray.

Saute 1 small onion and 1 minced clove of garlic in a pan with a tablespoon or two of olive oil.

Add all of the above plus the following items to a bowl and mix together:

1/2 c whole wheat bread crumbs
1/2 c wheat germ
1 tsp fresh sage
1 tsp dried thyme
dash of salt
1/2 c chopped walnuts
1/4 c sunflower seeds

Add broth from cooking lentils to the mixture until it appears to be binding together.. about 1 1/2 cups.

Cook covered for 30 minutes. Cook uncovered for 20-25 more mins.

--
Tonight, back to experimental territory for buckwheat crepes filled with sauteed arugula (it’s almost all used up!) and goat cheese.

Pumpkin Polenta-ish

Last night’s experiment was mixing together leftover polenta (about 1/3 cup) and canned pumpkin (2 tablespoons) and forming them into little patties and cooking them up on a griddle. They browned up nicely and tasted pretty good, though some spices would have really brought the whole combination together. Next time maybe a little garlic or shallot and thyme, salt and pepper can be added to the batter before cooking them up. On top of these I put some sauteed arugula.. yum, but that wanted to be balanced with something sweet or acidic too.. tomatoes maybe, some kind of chutney next time. I sprinkled some leftover pomegranate on top, but the end result was just plain weird.

Gobo fix

Finally made it back to Tensuke market this weekend for some Japan rations. I’m tired of paying an arm and a leg at Whole F***s for umeboshi, though I still will have to since Tensuke didn’t carry any that wasn’t full of red dye. But I did get a three and a half foot long Burdock root, a.k.a. gobo. Having tried a package of the pickled variety on my last visit, and then S telling me it’s what all the Okinawan centenarians swear by, I was on the lookout to pick up some more of it. Again, avoiding dyes and msg was tricky, and I ended up with the homely, unadulterated article from their produce section. So I’m to figure out how to pickle it myself. In the meantime I’ve been eating the bugger raw and adding it to my okayus after a little soaking. It looks from my internet survey that it is also frequently cut or grated with carrots to make a sort of stir-fried slaw. It seems like the subtle, nutty flavor, the nutritional profile, the culinary versatility and exotic/common weed factor would have gobo well-poised to be a future foodie affectation.

Arugula Pasta Toss

Over whole wheat pasta:
Heat 1/8 inch of olive oil in a pan. Add 4 cloves of sliced garlic, two diced shallots and 1/4 cup of pine nuts. Stir for a few minutes as garlic and shallots become translucent. Add cherry tomatoes and arugula. Stir until greens are wilted but still bright green. Toss over pasta. Other add-ins at table: salt, pepper, capers, grated romano cheese.

The Versatile Roti

As this week’s ration of leftovers wears thin, I discovered that fig spread and aloo palak aren’t the only tasty toppings for the chickpea rotis. Roasted sweet potato pairs well with them for a hearty nosh as well. Amazing how only three ingredients (not counting the water, that’s sweet potatoes, wheat flour and chickpea flour) can taste so complete and satisfying. This bruschetta of sorts can probably be glammed up with some cumin or fennel seed either roasted with the sweet potatoes or worked into the roti dough. But the sweet potato is already so concentrated full of flavor from the roasting, I’m inclined to leave fabulous alone.

OK, I just spent too long pouring over a website that sells nothing but lunchboxes. For starters, I skipped past all the nylon sacks and mod bentos and went straight for the metal category. Warning sign number one. Scrolling through cartoon characters and logos old and new, I stopped for a moment of purely aesthetic appreciation for the red and brown “I’m a Pepper” and the beige, green and orange Orange Crush boxes, thinking of J’s story of the damage these pre-OSHA time bombs could wreck: see whirling dervish with slippery grip meets sister’s brow. As if all of this wasn’t already woefully retro, or “vintage” as J noticed his record collection handily classed in a recent browse through a used record store, the nostalgia alarms became impossible to ignore when I found myself nearly purchasing a Strawberry Shortcake lunchbox exactly like the one I carried to Trinity Lutheran School on Old German Church Road in 1984. Understand, Strawberry was the talisman of my youth. Everything I wore and surrounded myself with, for a time, had to be red, the color of her berry charisma. My devotion to her hung on for years but ended before her move to Saturday morning cartoons. For me, she was a character only, a visual cue for that thing the elders refer to as Imagination. I spent hours everyday speculating on the doings of Raspberry Tart and Plum Pudding and Strawberry’s cat Custard in their parallel universe that carried on simultaneous to my daily experience. At school I would wonder, what are they doing right now? Other times my existential queries probed deeper: What do their bathrooms look like? What do they eat for breakfast? Two things are apparent to me now, with the distance of 24 years: I was never a plot-driven kind of gal (the conflict and other trappings of typical story patterning always bothered me, whether it was in books, movies or Saturday morning cartoons, it always seemed superficial), the first sign of the writer who would later find herself via Gertrude Stein and Virginia Woolf; and, most obviously, the foodcentrism of all these imaginings.

Much is made of early food memories— that anyone of discriminating taste as an adult surely had a sensually epic childhood of meals one might still prepare for oneself and the transport those meals offer to a place of comfort and simplicity. And this creates an interesting question I may return to, but for now I’m struck by the power of non-edible food memories like my Shortcake years. The fruity-scented mops of hair, the iconic berry as both architecture and décor. In the days before merchandising filled in every imaginative aspect of a childhood character’s universe, a berry was not only a berry but a girl, a house, an ethic of gentle kindness, a sound that possessed semantic-bending powers, i.e. “Have a berry good day.” Paralleling the years in which literacy is being formed, is it not possible that a slippery sequitur like this is a very healthy thing? That –and her antioxidant profile— has renewed my appreciation for this curly redhead in a way simple nostalgia could never explain. Hell, maybe I’ll get the lunchbox after all.

Custard Update

I’m going to toss them. The soy custard remains a work in progress. I’m reaching for them when I want a sweet indulgence, but just out of the fridge they taste like a damp, sugarless sponge. And my initial zeal over the fresh ground cardamom has soured as this flavor now overwhelms any trace of pumpkin or other spice.

I also made a gluten-free chocolate cake from a mix last night to see whether any of my inclinations to experiment with sweet rice flour and tapioca flour are worth pursuing. In a word: no.

I’m afraid I’ll need to finish this week out with a straight-up crème brulee just to recalibrate my taste buds.

Sweet Teeth

I buzzed through the Christkindlmarket downtown tonight after work since the arctic wind had, for a time, abated and given us a toasty 20 degree evening. This was just a sussing out trip since a future date with J to go and drink mulled wine out of a ceramic boot is in the works for later in the week. I went past the food stalls preparing to be tempted, and perhaps on another day some sauerkraut and potato pancakes will grab me (but by the looks of it I'll still prefer my own). One vendor remarking on my huge bag declared it perfect for carrying lots of bratwurst. I felt silly telling him he had the wrong frau, because how silly is it for a vegetarian to be loitering around a bunch of schnitzel anyway? Well, besides the heated structure that was erected to house a German candy store full of cookies and chocolate pleasures, and a compelling waffle/crepe tent and more stollen than you could shake a stick at, nothing edible was catching my fancy on this evening. Well one thing did. I ended up talking to a fellow peddling organic pumpkin seeds and soy nuts. Eh, what's so special about some nuts, I thought. They're organic, OK. They're organic and from Austria, that's better. I waxed a little EU-envy his way for a moment over their common-sense ban of GMOs. Yes, of course-- he looked horrified at my very mention of it. I asked him how the standards for organic were defined in Austria, but instead a number of sample cups of nuts were being cordially extended to me. And once I got nibbling on the chocolate-covered section of the nut repetoire, I was hooked. Having just consumed a 55 gram bag of chocolate covered roasted soybean snack mix I can roundly pronounce them sehr lekker! I hope these little babes get some distribution in the US soon so my sugar yen can at least keep me flush in isoflavones. The market's up until Dec. 24. I'll be going back for more.

Something else that's preventing me from eating all of the holiday cookies people are bringing in to work-- and soon to follow, vendor gift baskets-- are Larabars. There's an umlaut in there somewhere too. So far Pecan Pie and Cashew Cookie were perfect 10s, Ginger Snap however was a bit grody.

Polenta with Puddle

Not to be a humbug, but I’ve come to expect that recipes followed to the letter turn out “correctly”(by that I mean edible and at least minimally palatable)—as my aptitude with following instructions is what has lead me to venture away from the page for the more trial and error territory of improvization. So imagine my surprise when something I made last night and followed to the letter flopped! I’m working every square inch of my cookbook shelf lately—revisiting old and neglected tomes and realizing why they’ve been neglected. The culprit here is “ ,“ a photoless hodgepodge of adventurous-sounding veg dishes offered up by restauranteur chefs of the 90’s. Due to my inexperience with polenta and pomengranate, and how potentially tasty this combination sounded, I decided to make a dish called “Polenta with pomegranate, sage and pine nuts.” Oh and spinach plays a major part in this dish too, though it loses top billing to the more “exotic” accents.

I didn’t take a photo because it turned into the ugliest yellow and red puddle I’ve ever plated, though the flavors meshed in potentially interesting ways. The main problem was that the wine never came down to a glaze and the broth added on top of that never came down to a sauce, in spite of two rounds of arrowroot slurry I fortified it with. Also, the cup of wine was a bit much. I didn’t have the Marsala called for so I substituted with a Syrah instead and understandly that made a big difference in flavor- J thought it was “vinegary.” And the proportions turned out weird too. For leftovers I’ve got 1/8 cup of leftover polenta—and another 1/8 of a cup stuck to the pan. Zero spinach and 3 cups of the wine sauce—which is really too overpowering for most vegetable dishes I can think of. Might be a better accompaniment with lamb or beef, but then, what do I know about lamb or beef? I think this was originally conceived of as a meat-based recipe and someone made a half-assed attempt to swap out loin for cornmeal. Bah.

One successful lesson was experiencing how yummy a saute of spinach, shallots, pine nuts and pomegranate seeds is. That I will be doing again. Funny, after making this and flipping through the book again to see if any other dishes bore the asterisk of my own test-kitchen run, I found only one—a garden paella I made 7 years ago on which I commented.. “kind of flavorless, not enough spice, end result quantity WAY off.” Without being a hater, I wonder if anyone else keeps a list of “non-recommended cookbooks.” Seems like this would be a useful service to home chefs, as there is considerable time and expense on the line when trusting the word of recipe developers and publishers. Or, humoring the possibility of (my) human error for a moment, do any cookbooks- particularly advanced ones- offer something like a tech support service? A 24-hour hotline for home cooks whose wine is not coming down to a glaze while the other simultaneous elements of the dish are ready to eat.. would be helpful. An expansion opportunity for CIA’s internship program?

Aloo Palak

Apparently that failed garam masala baked potato wedges got my dander up for some curry, and the polenta dish I was planning to make tonight didn't thrill either of us at the thought of it, and when the only fresh produce in the house is spinach and potatoes, well, that's got palak written all over it.

The lack of food styling and lighting consideration in the photo above is due to the hungry photographer who, after smelling the fantastic coriander and cumin for the past 20 minutes, couldn't wait to have at it.

I think Aloo Palak is usually pureed, but J and I like chunks, so I boil the potatoes first and them set them aside to cool. The rest goes pretty quick-- though this is my Americanized shortcut speaking. The more traditional references I've consulted make the process much more multi-faceted. I've done it both ways and both are yummy.

Chop up 1 bunch of spinach. Once cool, cut potatoes into bite-size chunks. Also slice one whole medium onion. Press 3-4 cloves of garlic through a press. Grate about a tablespoon of fresh ginger. Dice one small chili pepper, I use these miniscule, frozen little buggers from my local Indian grocery. I'm not sure what the variety is called, but they are pellets of fire. If you're using a jalepeno or something like that, it might be a teaspoon or two. Measure out the spices:
1 tsp turmeric, 1 tsp cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp red chili powder, a pinch or two of salt.

Heat 2-3 tblspns of olive oil in a pan and add spices. Stir and give them a minute or two to start releasing their oils, then add onion, ginger and garlic. Stir this all around and let it cook together for another 2-3 minutes, or until onions start to turn translucent and the kitchen is really fragrant. Then add the spinach. The water content of the spinach seems to keep the spices from scorching, which is good. Burny-tasting spices are one curry mistake I've learned from. Once the spinach has cooked down for a minute or two and there's room enough in pan once again, add the potato chunks. Stir this all together and reduce the heat. This is where I also add some soymilk to give it a bit of a "sauce" and some creaminess. Tonight I only had about 1/4 of a cup left, but this worked just fine. Once all the flavors cook together- a few more minutes- the dish is ready to eat.

To accompany the Aloo Palak, I dug into the freezer for a soup I bought in the frozen section of Patel Bros. grocery.. which is a comprehensive source of all Indian dry good and spices one could need, plus some produce. They also have a freezer wall of mostly-vegetarian ready-to-eat wonders from all over the subcontinent. I've toyed with the idea of making a Sambhar soup for a while, and I bought this frozen one partly to get a sense of what's up in the sambhar realm. This brand Recipes of Udupi South Indian Vegetarian Cuisine claims to be all natural, and there is nothing with an x, y or z in the ingredients, so I think it may be true. This was a nice tangy soup, protein-full with 3 kinds of dahl, a tomato base and piquant tamarind heading up the curry.

I also made a batch of stovetop quickie rotis with a cup of chickpea flour for added protein.
That's:

1 c. of durum atta (whole wheat durum flour)
1 c. ladu besan (chickpea flour)

and then just add water gradually until you have a sticky dough. I usually work it into a ball and then let it rest, covered with a damp paper towel for about a half an hour, or while I do other things, but I'm not sure if this is really necessary.

Then just spray a griddle with some canola oil, form into pancake size patties and cook until brown on both sides.

These come out like hearty pancakes, but without the chickpea flour, I've turned this basic formula into chapattis and given the time to hold them over an open flame so they inflate and get fluffy. After tonight's dinner I tried one of the extra rotis spread with Adriatic fig spread and that turned out to be a good combination too! Kind of like a chutney, only... Croatian.

My First Custard

I was flipping through an old vegetarian cookbook last night- the sort that is like, "So vegetarians.. hmm, they eat pasta, or pasta another way, and a stir fry. End stop." So I think I've never made anything out of this cookbook before, but revisiting it I discovered the last recipe on the last page (yes, that would be firmly within the Dessert section, sweet tooth be damned) a recipe for Orange-Pumpkin Spice Custard that was dairy and gluten-free without sounding compromised and potentially gross. Oh, and it also has zero (added, refined) sugar. Extra bonus for one watching her spleen qi.

I got a little nervous toward the end of the mixing ingredients part when folding in the egg whites and seeing them stay together in little clumps amid the rather runny batter, not really assimilated into the mixture in a uniform way and already risking over stirring. But little subsequent victories abounded: nothing dribbled over in the stove, the house smelled wonderful, and while I added five minutes to the cooking time to get the tops to brown up a little more, the inside of the custard was still a smooth consistency. Though I've never made a full-on dairy custard before, I've eaten plenty, and this one does sacrifice some richness and creaminess to the soy, but for being soy and low-fat and no sugar and all the rest, it's a respectable little custard.

The cardamom and lightness of this custard reminded me of the couscous pudding I made a month or two ago that was the impetus for this blog, but I didn't think to add molasses then and it definitely rounds out the flavors. So a note to future rice/couscous puddings-- molasses, maple syrup and ginger.. heck, the rest of the spices from this custard too. The combo and quantities of spice are something this recipe does best.*

*UPDATE: The other person in the house who is not a cat says the spice is "too much," so, as they say in Holland, at your discretion.


(slightly tweaked)
from the Cole's Cooking Companion Series Vegetarian Gourmet

canola oil spray
1 c. soy milk
1 tbl arrowroot powder
2 tbl molasses
1 c. canned or cooked pumpkin puree
1 tbl cinnamon
1/2 tsp ground cloves
1 tsp ground cardamom
2 tsp grated fresh ginger
1 tsp nutmeg
1/2 maple syrup
2 tbl grated orange zest (I didn't have this on hand, so omitted it)
1/4 c. freshly squeezed orange juice (again, no oranges in the house, so Tropicana it was)
2 eggs

Preheat oven to 350. Spray 8 custard cups with canola oil.

In a large bowl combine milk, arrowroot, and molasses, and whisk together until blended. Add pumpkin, cinnamon, cloves, cardamom, ginger, nutmeg, maple syrup, orange (zest and) juice.

Separate eggs. Beat yolks and add to pumpkin mixture. In a small bowl beat egg whites until stiff peaks form. Fold into pumpkin mixture.

Pour mixture into prepared custard cups. Place in a shallow baking pan. Carefully add hot water until level reaches halfway up the sides of the pan. Bake custard until just firm (about 40 minutes). Let cool slightly and serve at once.

Garam Masala Fries

We've got tons of potatoes left over from T-giving so I sliced a few up thinking at first I would roast them with some leftover rosemary, but I forgot about the rosemary once the Scrabble board came out of the closet for its once a year grudge match between J and I. He excels in the realm of the mega points power play while I hold out for the beautiful play: the VIOLETs, the WINTERYs, the YOGHURTs. But the yoghurt was to never come to pass. Instead I thought I could use less olive oil and get the potato wedges to crisp up better if I put them on a baking sheet instead of in the roasting pan. No duh, you say. That's the chef's equivalent of JOT, PAL, AT, OX. OK, but then seeing all those oiled up naked wedges lined up so neatly I figured I had to do something out of the ordinary to gussy them up, so I ended up sprinkling them with garam masala powder right before popping them in a 400 degree oven. Within half an hour they were crispy and brown on the outside, and still fleshy on the inside-- I did turn them once about 20 minutes in. But I began to suspect I had been too conservative on the curry when no notes of cumin, coriander or cinnamon wafted into the next room over Scrabble ground zero. A little salt and they were still perfectly scarfable, but next time I'm going to try warming the garam masala in a pan of olive oil before it ever sees the moony side of a potato. That way the spices can unleash some of their gusto into the oil and then I can brush the oil- spice debris and all- onto the potato slices. And I should be more liberal with the g.m. I suppose. A couple of tablespoons for 2 small potatoes might be about right.

Snow Day

Celebrating being snowed in with buckwheat pancakes, honey and blackberry coulis this morning.

Stomach must be on permanent expansion plan in the past two weeks of Nebraska and T-giving gluttony, because I don't know how I managed to put away a few of these hardy fellers after an impromptu dinner spectacular last night at our fav neighborhood restaurant.

Waiting for the aggressive snow formation scenario to play out and downtown running evening errands, we decided to take one more step toward the inevitable ice-skating date by mange-ing while watching them (once again). What I didn't realize until we walked out of there at 10 p.m.ish was that the skaters had continued to pirouette past our window undeterred by the snow that wasn't snow but an inaugural base-coat of freezing rain! Blech. As much as I wanted to walk off my cranberry brown butter tart with ginger ice cream, neither of us were having it. It, character-building extreme elements, lost to toasty cab ride home.

To recap the meal: J had a house salad which sounds homely but was the most tantalizing heap of lettuces, paper thinly sliced radishes, and clumps of goat cheese hither and thither. For the main course he ate- and I tasted- a great lakes whitefish (which fish and which lake exactly I don't recall) in a spicy ciopinno-like sauce. The fillet was elevated like a object of worship on the beaks of a bunch of steamed mussels. Double yum.

I had the roasted beet salad with watercress and goat cheese. Then, thinking I was keeping it light, I order side of risotto-- the day's variety featured tomatoes and asparagus. The portion that appeared was really more than a reasonable serving and its richness was of the "one stick or two?" variety. Our server recommended a wine pairing with my meal that did compliment the creaminess of both dishes quite well, but was especially destined to be consumed with the beet salad. As my introduction to the Viognier varietal, this makes me interested in exploring others of its sturdy, mellow kind.