Saturday, January 13, 2018

Shakshuka

I am not a tomato person. Once, over dinner in college, Nick accused me of being "the type of person who likes tomatoes." I'm not entirely sure what that means. I know plenty of wonderful people who love tomatoes (hi, sis!), so I assume that it's not an insult, yet it's not me.

All the same, I've begun to tolerate tomatoes more. Chalk it up to dying taste buds, or burying them in spices. I'll still remove tomatoes from sandwiches, but I'll eat a reasonable portion of tomato sauce on my spaghetti. I'll happily devour fresh salsa all summer long, provided there are enough peppers (both hot and sweet) in it, and I've learned that shakshuka is an easy, healthy, comfort meal.

Here's my shakshuka variation from tonight. Not exactly traditional, but it used ingredients on hand and was quick and warm.

Shakshuka

  • Couple tablespoons olive oil
  • Half a chopped onion
  • Copious diced garlic
  • Half a can diced tomatoes
  • Frozen beet greens (if on hand)
  • 1 tsp paprika
  • Pinch tumeric (hey, I figured the health properties were good in winter)
  • Sprinkle of red pepper flakes
  • Black pepper
  • 1 or 2 eggs
  • Za'atar
Heat the olive oil in a saucepan. Saute the onion and garlic for a couple of minutes. Add the paprika, tumeric, and red pepper flakes followed soon by the tomatoes and beet greens. Bring to a simmer. Depending on the level of salt in the tomatoes, add a pinch of salt and black pepper to taste. Simmer for a couple of minutes. Crack the egg into the middle of the sauce, and cover the pan. When poached to your desired consistency (~a few minutes), scoop into bowls and sprinkle za'atar on top. Eat with bread or toast.

Thursday, June 9, 2016

Kale stem pesto

Last fall Julia taught me the trick of freezing your kale stems after you've torn the greens off. You can then later grind the kale stems into pesto. Use the whole leaf! The pesto is a bit icy if you use the kale stems straight from the freezer and serve it immediately, which can be nice for a cold bean salad in summer. Otherwise, plan to let the pesto warm up to room temp before serving.

Kale stem Walnut Pesto

a bunch worth of frozen kale stems
a handful of walnuts, toasted
1-2 garlic cloves
lemon juice
olive oil
parmesan (optional)

Throw everything into a food processor and blend. Add olive oil until you're happy with the consistency. Yesterday, I also added a few mint leaves to enliven the flavor a bit.

Thursday, December 31, 2015

And so the year goes...

2015 was a busy year. We moved, started new jobs, and cooked a lot, but we didn't write much. Well, one of us wrote quite a bit, but it wasn't food related.



We ate our hoppin' john and collards earlier today. Then celebrated with doughnuts, eggnog, bananagrams, and laundry. In recent years, our family has been scattered on New Year's Eve or on the road. New Year's food traditions fell by the wayside. I can't remember the last time that I had eggnog. I'm pretty sure that the last time we made it, I was too young to help with the cooking. (It's non-alcoholic, so that was never a concern.)

Our recipe comes from Barb. She and Mel were neighbors in all senses of the word, to the point they count as family. As mom said earlier today, if either of us ever get married, we have to invite Mel and Barb. Here's the recipe in Barb's handwriting:


Preparation notes: it's really sweet. I'd cut the sugar a bit. Even if not serving with doughnuts.

Here's to 2016 and the delicious food to come! As far as blogging goes, we'll see...

Monday, March 9, 2015

Sicilian Cauliflower

My friend Laurel knew exactly what she wanted for her 21st birthday dinner: Sicilian meatballs a la the Seattle Times. Now that she could buy wine, she could make the sauce correctly.

While flipping through Moosewood Restaurant New Classics one day, I happened upon a similar recipe but with cauliflower. Thrilled to find a vegetarian alternative, I decided to blend the two recipes together for dinner with my friend Mabel, alongside an arugula salad with chickpeas, a baguette, and pistachio cardamom cake (also from Moosewood New Classics).

Sicilian Cauliflower

  • 1/2 cup raisins
  • 1/4 cup white wine
  • 1/4 cup olive oil
  • 1 small onion chopped
  • 1/4 cup pine nuts
  • 2-3 cloves minced garlic
  • 1 small tomato, diced
  • 15 oz tomato sauce
  • 1 head of cauliflower, chopped into florets
In a small bowl, soak the raisins in the wine.

Heat the oil in a large skillet over medium-high heat. Sauté the onions and pine nuts for a couple of minutes. Add the garlic, diced tomato, and cauliflower. Sauté for a few more minutes. Then, stir in the raisins and wine, and bring to a boil.

Add the tomato sauce and simmer for about 15 minutes, until it thickens slightly and the cauliflower softens.

Pistachio Cardamom Cake 

from Moosewood Restaurant New Classics

Cake:
  • ½ cup unsalted butter at room temp
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup semolina flour
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup unsalted pistachios
  • ½ cup nonfat plain yogurt
Syrup:
  • ¼ cup water
  • ¼ cup sugar
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
Preheat oven to 350 degrees. Butter a 7 by 11 baking dish.

Cream the butter and sugar. Add the eggs, one at a time, beating after each addition. Add the vanilla. In a separate bowl, combine the semolina, cardamom, cinnamon, and salt. Grind ½ cup of the pistachios in a spice grinder to the consistency of a coarse meal and stir into the dry ingredients. In alternating batches, add the yogurt and the dry ingredients to the creamed mixture, beating well after each addition, to form a smooth batter.

Spread the batter into the prepared pan. Bake for about 30 minutes, until a knife inserted in the center comes out clean.

About 5 minutes before the cake is done, combine the water, sugar, lemon zest, and lemon juice in a saucepan and bring to a boil. Boil rapidly for about 2 minutes and then remove from the heat and set aside.

When the cake is ready, cut in half lengthwise and then cut it into thirds crosswise to form six square pieces. Cut each square on the diagonal to make 12 triangular pieces. Pour the syrup evenly over the cake.

Saturday, December 27, 2014

Christmas Cream Cheese Coffee Cake

Grandmom decided to go with a cinnamon coffee cake this year. No doubt delicious, but not Christmas for me the way her cream cheese coffee cake is. I took down mom and dad's recipes cards and sorted through until I found the directions, then set to work. Christmas was coming after all.



Notes:
  1. I missed that on the top line it says that it makes two. Whoops. Thankfully, Sarah found that.
  2. Grandmom rolls out the dough, but patting it out in the foil worked fine. Plus, it saves you on dishes.
  3. Bake uncovered. I baked it covered for the 25 minutes, but it didn't brown at all. It turned out fine baking another 10 minutes unwrapped and cranking the temp up to 375 for the last couple of minutes, but it will save you a bit if you bake it uncovered from the beginning. (Most importantly, it means that you'll be disturbed from your Christmas eve nap less frequently.)



Tuesday, December 23, 2014

The next generation of holiday foods

"Nana, what's this?"

The funny looking tool must have hung on the wall next to the stove since before I was born. But I don't think I noticed it until I was in college.

Can we agree that it's funny looking?
It's a dougnut cutter.

It is genius. I'm not sure how the fancy cooking gadgetry shops aren't selling these en masse throughout the holiday season. (I found one British site that has something, but it's missing the hole.)

1) It's a super-fun tool.
2) But it is mostly single use.
3) That would pair well with specialty sugars and glaze mixes and decorating supplies and whatever the hot doughnut cookbook is that season. (Actually, edit, is there a hot doughnut cookbook? Liz, we could propose a cookbook! That sounds like a great post-graduation career plan, right? ... Scopes out the competition. Top Pot published something three years ago. Maybe I'll stick with Plan A after all.)

Anyway.

The photos aren't date-stamped, but we think we made doughnuts with Nana the last Christmas in the house.

Elizabeth and I agreed then that we'd probably argue over who got the doughnut cutter when we divided the kitchen. Especially since I haven't had much success finding a similar cutter. Even in the internet age. Refer to my tangent.

This fall we sat on the apartment floor sorting. You take the cookie sheets. I get the silverware. Do either of us have space for the stand mixer? These baby pie plates are so cute!

We stared at each other when this came up. And then mom swooped in and claimed it.

Which obviously means that this was the Christmas for making doughnuts at mom's house. We pulled out the community cookbook, decided that 4.5 cups of flour was probably more than we needed and scaled down.


 


Doughnuts (makes not quite a dozen)
1/2 cup milk
4 teaspoons shortening
1/4 teaspoon salt
1 packet yeast
1 egg
1/4 cup sugar
dash nutmeg
1.5 - 2.5 cups flour, divided
Lots of oil for frying
Powdered sugar + spices for dusting

Scald the milk. Add the shortening and salt.
When it's cool enough, add the yeast and a cup of flour. Mix well. Then let the dough proof for 15 minutes "until full of bubbles."
Meanwhile mix the egg, sugar, and nutmeg. When the dough is ready, add the egg mixture and another half cup flour. Add flour by the half cup until it's kneadable. Then knead.
Let the dough rise for about an hour.
Turn out on a lightly floured board and roll. The recipe says 3/4 inch thick, but since we were making a third of the recipe we were closer to 1/4 inch thick.
(No, that wasn't the actual logic. Yes, that was the actual measurements.)
Cover with cloth and let rise "until top is springy to touch of finger."
Heat oil to 350-375ºF. (Our stove was finicky, so we kept turning the heat on and off to maintain the right temperature when we were frying. The candy thermometer was critical for this.)
Drop a doughnut into the hot fat with the raised side down. This lets the top side rise while the other side cooks. Fry for about a minute. Flip. Fry other side for a minute. Transfer to a paper towel to drain.
To dust with powdered sugar, put the sugar in a small paper bag. Put in 3 doughnuts at a time to shake, shake, shake.




~~~
Other cooking this holiday season:

Cheese straws and lady fingers a la Grandma Gerri

Chocolate Orange Peels. This year mostly following this post. Hot tip was to blanch the peels when they're in large sections and then cut into small strips before the candying process. Other experiment, when I ran out of chocolate chips, I tossed the rest in cocoa powder (this year was super sticky). Chocolate is better.

And I didn't cook them, but did get the recipe for Grandmom's Sausage Balls.


Saturday, June 7, 2014

Farm to City

Summer is upon us, and with it, CSA season. This morning was the first pickup of my CSA, including lots of greens (red lettuce, kale, and spinach!) and the first crop of strawberries. I'm supporting the same farm as last year, so I'm looking forward to peppers, carrots, and apples upon apples as the season progresses.

As my CSA starts back up, it's time to reflect upon an experiment that I tried this spring, Quinciple. Quinciple is a weekly grocery delivery service in NYC that delivers to my office. I've heard a couple of people refer to Quinciple as a CSA. Quinciple does partner with farms, but you aren't investing in a farm up front as they plan for their season and begin planting. Thus, I think that grocery delivery is a better category. They do strive to include as much produce from the northeast as possible, but it's nice to have lemons from California and the occasional Wisconsin gouda thrown in. Although a box is geared for two people, I found that the ingredients typically lasted long enough or were freezable/pantry items that it was no trouble for me to stretch it to two weeks for just myself (or with a dinner with a friend thrown in).

One of my favorite parts of my CSA is that it encourages me to experiment. It's unlikely that I'd buy kohlrabi or celeriac on my own, but when it's thrown into my box, I'll find a way to use it. Similarly, Quinciple encouraged me to branch out. As a general rule, I don't buy meat. I'm not a vegetarian, but I save meat for going out to eat or office lunches. Yet, except for the occasional for vegetarian week featuring dried beans, Quinciple includes some sort of meat. Pork chops, chicken thighs, and smoked salmon have all been adventures for me, but also fun as I become comfortable cooking new foods. Plus, I still have brats in my freezer, which will make for delicious grilling later this summer.

Below is one of my favorite meat experiments using one of Quinciple's recommended recipes for Memorial Day weekend. The meatballs were delicious enough, that I'd actually consider buying ground beef expressly for making them again.

Cumin Spiced Meatballs with Rhubarb Compote

For the meatballs:
  • 1/2 lb ground beef
  • 1 slice bread
  • 1/2 bunch ramps, green tops only
  • 1 egg
  • 1 Tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 tsp chopped rosemary (I skipped, but you'd probably enjoy it.)
  • salt and pepper
Preheat your oven to 400 degrees. In a large bowl, mix the cumin with the beef and 1/2 tsp of salt. Toast the bread thoroughly and make into breadcrumbs (hint: food processors are wonderful). Add the breadcrumbs to the the meatballs along with the egg and the rosemary. Finely chop the green tops of the ramps finely and add them as well. (Note: ramps are a variety of wild leeks that grow in the Northeast. If you don't have them, I'd try scallions.) Mix every thoroughly.

Grease a cookie sheet with olive oil. Form the beef into small meatballs, about 1 1/2 inches in diameter. Arrange evenly on the cookie sheet and pop in the oven. They'll need about 15 to 20 minutes to cook. Use this time to make the rhubarb compote.

Once the meatballs are cooked through, serve with a generous dollop of rhubarb compote. (May be served over rice if you wish.)


For the rhubarb compote:
  • 3 cups chopped rhubarb
  • 1/4 cup sugar
  • 1/2 lemon
  • 2 Tbsp water
Put the rhubarb, sugar, and water into a medium, heavy bottomed saucepan. Squeeze in the lemon, and add the rind in too. Cook over medium heat, stirring occasionally, until the rhubarb is tender but not mushy. Remove the lemon rind. Any extras can be refrigerated and be enjoyed on toast or over vanilla ice cream.