Archive for the ‘parve’ Category

Hey there! Today we’re having soup.

tomato couscous soup

It’s a simple tomato soup thickened with couscous, spiked with spices, dolloped with yogurt.

I’m going to level with you – the first bowl didn’t wow me. It was too thin. The couscous seemed like an afterthought. The cumin and thyme competed with one another. So I left the pot on the counter to cool and went out to work on breaking in my new hiking boots (Machu Picchu, here I come!).

But a few hours later, I stuck a spoon in the now cold soup to see if maybe I had missed something. Wow! While it sat, the couscous did its thing. As it absorbed the liquid, it thickened the broth, it united the spices.

I should have known it would all come together. Yotam Ottolenghi wrote the recipe.

And, no, I didn’t forget that it’s the fourth night of Hanukkah. I have two brand new recipes for you to open as you light candles five and six. Here’s a hint – neither of them is fried. (If, however, you can’t wait and do want to fry, check out last year’s sufganiyot.)

Tomato couscous soup

Adapted from Yotam Ottolengi’s Plenty. I replaced the semolina with  cooked couscous because I had some left over after making a tagine. If you don’t want to make couscous separately, I suspect that you can add uncooked couscous during the last ten minutes of cooking (which is how the recipe directs you to add semolina). 

Makes about 3 quarts

– 1 1/2 C cooked couscous (about 3/4 C uncooked)

– 1 medium onion

– 2 stalks celery

– 3 T olive oil

– 1 T cumin

– 2 t coriander

– 1 t thyme

– 1 1/2 t sweet paprika

– 2 T tomato paste

– 1 28-oz canned whole peeled tomatoes

– salt and pepper

– 7 C water

– 1 1/2 t sugar

– 1 lemon for juice

– Greek yogurt (optional)

Make couscous. I’ve had good luck with this method, or just follow the directions on the package. Or add uncooked couscous later.

Chop. Finely chop the onion and celery.

Sauté. Heat the olive oil in a medium pot (I used a 4-quart). Add the onion and celery, and sauté over medium heat until the onion is golden and soft, about 8 minutes. Stir in spices and tomato paste until incorporated.

Crush. Crush the tomatoes between your fingers into bite sized pieces and add to the pot. Stir and season with salt and pepper.

Simmer. Add the water and sugar and bring to a boil. Then turn the heat down and simmer uncovered for 20 minutes. Stir in the cooked (or uncooked) couscous and simmer for another 10 minutes. Cover the pot at this point if you opted for the uncooked couscous. The couscous will absorb some of the liquid, so don’t worry if it starts out looking thin. If the soup gets too thick (more likely if you added uncooked couscous), add water until you get the right consistency.

Serve. Squeeze in the lemon juice and taste for salt and pepper again (I found the soup needed quite a bit of salt). Ladle into bowls and spoon some Greek yogurt on top. Sprinkle with cumin.

Read Full Post »

I’m still savoring the New Yorker December 3, 2012 food issue, nursing it like a café au lait in a bowl so large you get to warm up both hands as you lift it to your lips. The issue itself is comforting, inviting, lingering-inducing. You may have caught a glimpse of it sprawling across my table next to my salad earlier this week. Jim Lahey's no-knead bread The article that’s on my mind now is one about young French female CEO Apollonia Poilâne, her business, her traditions, and her bread. Of course, it’s not really her bread, but her family’s bread, a legacy started eighty years ago in Paris by her grandfather Pierre Poilâne and their first eponymous bakery. And, one might argue that it’s not really her family’s bread, but France’s bread. Poilâne‘s signature miche, a 4-pound round loaf with a mild sourdough flavor, is often sold by the half, sliced in long tranches for tartines (open-faced sandwiches). In fact, the term pain Poilâne has become synonymous with sandwich bread (like the British term Hoover for vacuum).

Jim Lahey's no-knead bread, the process: first rise, 15-minute rest, second rise, out of the oven

Apollonia Poilâne has several ideas about the eating of bread, including:

1) Bread should not steal the quality of the meal.

2) I don’t believe in making bread at home.

3) It’s terribly wrong to eat bread while it’s still cooling.

Jim Lahey's no-knead bread, getting ready to slice And yet, I broke every single one of those rules last week when I made Jim Lahey’s game-changing bread recipe.  After two prior failed attempts, I was inspired to try baking this bread one more time after reading Tamar Adler‘s “How to Have Balance” chapter in which she says “Bread can be the thing you’re eating, not a prelude to the meal, or an afterthought.” 

Jim Lahey's no-knead bread, the first slice

And so I planned a meal in which the bread was the centerpiece, placed squarely in the middle of the plate with just a few adornments. Butter, honey, Chevrot, olive oil, salt. Jim Lahey's no-knead bread, a few tranches When we took the bread out of the oven, flipping it from the pot to the cutting board, we leaned in to hear the murmuring of the crust – microscopic cracks forming as the bread cooled and contracted. In Appolonia’s words, ça chante, it sings. We couldn’t wait for the bread to cool, and as we made the first cuts, the steam filled our noses, the rich scent of … bread, but really the feeling of home. We tore the first naked slice in half, chewing it, thoughtfully, entranced. Jim Lahey's no-knead bread, the aftermath Jim Lahey’s no-knead bread There are two very similar versions of the recipe – the one on the Sullivan Street Bakery site and the one that Mark Bittman published in the New York Times. I added a little extra yeast and salt – next time I’d add more salt. While there is very little work that goes into making the bread, it does require a lot of time, so you do need to plan in advance. The whole process from start to finish – mixing, two rises, baking – takes 15 – 21 hours. I like to start the dough the afternoon before, give it an 18-hour first rise, and then bake the bread around 11 am in time for lunch. If you want to cut down on time, check out this video that recommends adding red wine vinegar (!) to the mix. Here are a few lessons that I learned along the way.

Make sure you have a heavy pot with a tight-fitting lid. I use a Le Creuset cocotte (French oven). The standard black knob that comes with the pot can’t sustain the high heat required; either replace it with a stainless one or remove the knob and fill the hole with some aluminum foil. The first time I made the bread, I used a covered tagine whose loose-fitting top not only let the steam out, but cracked when I removed it from the oven.

Don’t fuss with the dough. Refrain from peeking at it, lifting the plastic, kneading, or poking too much to check its rise. I put the bowl on top of the refrigerator to help me resist temptation.

The most difficult part of the whole recipe is transferring the dough into the hot pot. You want to do this quickly so you can cover the pot and get it back into the oven as fast as possible. I found that this was easiest when I placed the tea towel holding the dough on a cookie sheet so that I could let the dough tumble into the pot.

Makes one 1½-pound loaf.

– 3 cups all-purpose (or bread) flour, more for dusting

-1/2 teaspoon instant yeast

– 2 t salt

– 1 5/8 C warm water

– Cornmeal (or wheat bran)

Stir. In a large bowl combine flour, yeast and salt. Add water, and use your hands to stir everything around until blended. The dough will be very wet and sticky and will look shaggy – messy and scruffy and unkempt.

Rise. Cover the bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees. The dough is ready when its surface is dotted with bubbles.

Rest. Lightly flour your counter and roll the dough out on it in a jiggly mass. Sprinkle the dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap (right on the counter) and let it rest for 15 minutes.

Rise again. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel (not terry cloth) with cornmeal (or flour or wheat bran). Put the dough seam side down on the towel and dust with more cornmeal (or flour or wheat bran). Cover the dough with another cotton towel and let rise for about 2 hours. When it is ready, the  dough will be more than double in size and will not readily spring back when poked with a finger. I placed the dough and towels on a cookie sheet and placed the whole thing on top of my refrigerator.

Heat. At least a half-hour before dough is ready, heat the oven to 450ºF. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. If you’re not sure which of your pots to use, go with the larger one – the bread is beautiful when it’s shaped free form.

Transfer. When the dough is ready, grab your oven mitts and carefully remove the pot from oven. Slide your hand under the towel and turn the dough over into the pot, seam side up. There will be some cornmeal on what is now the top. It will look like a mess, but that’s OK. Shake the pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Bake. Cover with lid and bake for 30 minutes, and then remove the lid and bake another 15 to 30 minutes, until loaf is browned.

Cool. Cool on a rack for at least 15 minutes. The cooler the bread, the easier it will be to cut. If you can wait that long.

Read Full Post »

hands down

Hi there. Just a quick hello and a recipe today. Last week, I promised you bread. Um, here’s some salad.

kale and pear salad with pomegranate gremolata

It looks a little like this salad. And, well, this salad too. I made it for a friend’s birthday and after we ate dessert as our first course (hey, it’s a birthday!) it was, hands down, everyone’s favorite dish. More on that dinner and that first course cake soon. But for now, again and from a different angle, here’s some salad.

kale and pear salad with pomegranate gremolata

Kale and pear salad with pomegranate gremolata This salad is based on an arugula and watercress salad in last month’s Food & Wine.  It’s a great combination of bitter, sweet, and sour. And a great combination of textures – the crisp juicy pears, the pop of the pomegranate arils, the chewy kale. Make sure to toss the greens with half the vinaigrette about 30 minutes before serving so that it will start to wilt and absorb the flavors. You probably will have some leftover vinaigrette.  Gremolata is an herb mix, usually lemon zest, garlic, and parsley, and traditionally sprinkled over osso bucco. The zest and parsley give any dish a really bright flavor; I like  how Food Lover’s Companion puts it: “It’s sprinkled over … dishes to add a fresh sprightly flavor.” Sprightly, yeah, that nails it. If you don’t want to dirty another bowl, feel free to sprinkle the gremolata ingredients over the salad after you’ve dressed the greens rather than mixing everything separately. Next time, I’ll peel and segment the oranges and add them to the salad too.

– 2 larges bunch kale (approximately 1 1/2 pounds or 6 C shredded and loosely packed) – I tried this with dinosaur and curly kale, and preferred the slightly tougher curly variety

– 3 Bosc pears

– Pomegranate vinaigrette (recipe below)

– Pomegranate gremolata (recipe below)

Slice. Fold each kale leaf in half and cut away the stems. Working in batches of several leaves, stack the leaves in a pile, roll them like a cigar, and slice the leaves crosswise into thin ribbons. Cut the pear into bite-sized pieces.  Assemble. Scoop the kale into a large bowl and add half the dressing. Toss the leaves and let them sit for a half-hour. Right before serving, sprinkle with the pears and gremolata. Drizzle with more dressing to taste.


Pomegranate molasses vinaigrette

– 1/4 C extra-virgin olive oil

– 2 T pomegranate molasses

– 2 T apple cider vinegar

– 1 T honey

– 1 T Dijon mustard

– salt and pepper

Whisk or shake. In a bowl or jar, add all the ingredients and whisk or shake to emulsify. Add salt and pepper to taste.


Pomegranate gremolata

– 1 pomegranate for 3/4 C arils/seeds

– about 20 stems flat-leaf (Italian) parsley

– 1 shallot

– 1 orange for zest

Seed. Remove the arils/seeds from the pomegranate. I usually cut the pomegranate in half and tap the skin with a wooden spoon over a bowl of water (the seeds sink and any white pith floats to the top) but if you want to get every last seed, check out these detailed instructions. Chop. Finely chop the parsley leaves. Mince the shallot. Mix. In a small bowl, mix together the pomegranate seeds, parsley, and shallot. Zest the orange into the bowl and toss again.

Read Full Post »

she got to me

My friend Molly knows a thing or two about cooking. Point to a pile of green-tinged rough-hewn grains with a tilt of the head and furrow of the brow? It’s freekeh, she’ll say, and then recommend a great book about it. Need to borrow a cookbook? She probably has an extra copy of the one you want. And she’ll deliver it to your door when she’s passing through your neighborhood. Curious about the origin of that cake you’ve been making for years that seems to have come out of thin air? She’ll know.

So when she suggests you buy a six-quart pot even though you already have twenty-three pots and pans for the stove top alone (eleven pots, twelve pans; I counted), your ears perk up.

It all began when I made wheat berries last Monday. I asked for advice on how to cook the grains so that they wouldn’t split. Within minutes of my hitting publish, Molly responded:

Two words: Pressure cooker. Sure, you’ll still have to soak them for a good long while, but cooking them will take a total of 20 minutes. And, they’ll look like wheat berries when all is said and done. Twenty. Minutes. Same goes for farro and barley.

The next morning’s email, from Molly, when I mentioned a pressure cooker:

Pressure cooker is clutch…I have a Fagor one…It is, hands down, my favorite kitchen tool. What I can say is that you should get a  stove top one, and not one that plugs in.

There was also a lot more chit-chat in between the pressure cooker dialogue, but I’m sparing you that.

A few days later, we met up for a Boston Globe food and wine event. During the Q&A portion of the afternoon, I asked the Globe’s food editor, Sheryl Julian, how I could cook wheat berries (and farro and barley) without splitting. The first words out of her mouth?

Pressure cooker. I have four.

Molly and the Globe food editor? A few hours later, I was in a store. I bought a pot-bellied Fagor.

And then I made soup. In a regular pot. Moments later, another comment from Molly:

This soup in a pressure cooker? Six minutes.

My response:

I bought the pressure cooker! I may be indebted to you for life.

Then, I announced on Facebook (where all important life announcements should be made):

“Molly – I’m ready to change my life…I break out the pressure cooker tomorrow!

To which, Molly’s friend Sara responded:

“Oh no. She GOT TO YOU!”

Yes, Molly got to me. It seems she also got to Sara. (Addendum 11/21/2012: It turns out Sara does not have a pressure cooker. Molly, your work is not done yet.)

Today was the big day. I opened my pressure cooker. I marveled at the fact that it’s called a cooker, sounding much more powerful than a mere pot. I read the instruction manual (which I still haven’t done for my camera). I familiarized myself with the parts.

My goal was apple sauce. Had Molly ever made it in the cooker?

Yup.  It takes about three minutes once the pot begins to pressurize. Place all ingredients in the pot — your apples and spices — add enough water and pressurize. Like I said, it should take about three minutes.

A quick check of the manual:

Apples, sliced or in pieces: 2-3 minutes

I was ready. I peeled and I chopped apples. I filled the cooker. I twisted the lid and flipped the lock and turned the valve. I set the whole thing on a burner, turned up the heat, and watched. There was steam and gurgling and more steam, but the yellow indicator never popped up. The cooker never pressurized. Ten minutes. Twenty minutes. No pop. I released the steam and unlocked the top, peering into a pile of mushy apples. I starting from scratch. Re-twist and re-lock top, re-twist indicator, heat back on. Ten more minutes. No pop.

I again released and unlocked and peered. Thirty minutes in, the apples were nearly sauce. I pretended my cooker was a mere pot and finished off the apples.

During this entire time, I was emailing Molly as if she were the Butterball Thanksgiving hotline. As the story unfolded and the sauce was finished, she wrote:

If only I was there to see what was actually happening in your kitchen with the pressure cooker. Don’t give up!

Don’t worry, Molly I won’t.

Tomorrow I’m trying again. But for now, here’s how to make applesauce on your stove top in a mere pot.


I first tried homemade applesauce at Jess‘s and Eli’s annual Hanukkah party. I’ve provided the ingredients for classic applesauce and cranberry applesauce, using Jess’s cranberry applesauce recipe as a guide, but significantly reduced the sugar, added a little lemon juice, and added some water because I don’t like my applesauce too thick. I made both of these versions today. The classic in the cooker took half an hour over medium-high heat; the cranberry in a Dutch oven took 45 minutes over medium-low heat. I was clearly doing something wrong with the pressure cooker!

Applesauce is good cold, but great warmed up a bit. 

For classic applesauce:

Makes about 3 1/2 cups

– 4 lbs apples (approximately 8 medium) – I used a mix of Fuji, Gala, Braeburn, and Granny Smith

– 2 T sugar

– 1/2 lemon for juice (2 T)

– 1 C water

For cranberry applesauce:

Makes about 4 1/2 cups

– 4 lbs apples (approximately 8 medium) – I used a mix of Fuji, Gala, Braeburn, and Granny Smith

– 2 C fresh or frozen cranberries

– 1/4 C sugar

– 1/2 lemon for juice (2 T)

– 1 C water

Chop. Peel and chop the apples into approximately 1-inch pieces.

Simmer. Add all the ingredients to a large heavy pot (I used a Dutch oven). Cover and turn the heat to medium-low. Simmer for approximately 35-45 minutes, stirring every once in a while, until the fruit is very tender and starts to break down into sauce.

Mash. With a slotted spoon or potato masher, break down the larger pieces of apple into small chunks. You can also puree or press through a sieve for a smoother sauce.

Read Full Post »

Soup is back, and with a vengeance, people. If you include the batch that I took out of my freezer earlier in the month, I’ve eaten four different soups (well, one is officially a stew) in fewer than four weeks. And it’s not even Thanksgiving yet.

Also, butternut squash is back, at least in my kitchen, and probably in yours.

So, it might seem that a butternut squash soup would be on the agenda. And, that would seem to be correct.

Normally around this time of year, I turn to my tried-and-true spicy butternut squash soup. I’ve been making it since grad school and this is the one I pull out of my back pocket any time someone asks for an simple soup recommendation, the one that I know by heart. My sister asks for it, my mother makes it, my new friends learn it, my old friends get tired of it. When Meira asked me for a soup recommendation a few weeks back, she audibly yawned when I suggested my old standby: I know that soup. I make it all the time. I need something new. I offered her last year’s Thanksgiving soup instead.

I guess after ten years of old standby, it was time to come up with a new simple squash soup. Different enough from the first, but just as easy. Throw together in minutes, slurp in less than an hour. And spicy, it had to be spicy; I don’t do sweet squash. When a friend and her husband mumbled something about a soup made with squash and apples and curry and stuff, I went home and got to work. I peeled and chopped and stirred and sniffed. The basic formula is one squash, one onion, two apples, loads of spice. Pour an inch of stock over the vegetables, simmer for 20 minutes, whiz with a blender and you’re done.

I recommend making this soup on the thinner side so you can pour it in a mug, wrap your hands around the warm vessel, inhale the steam, and let the soup coat your mouth with no interfering spoon. The spice will catch you by surprise. It will start in the back of your throat and slowly inch forward. By the time you’re tipping the mug to get the last drops, your lips will be tingling.

Spicy butternut squash and apple soup with cumin and curry

This is a make-it-up-as-you-go kind of recipe that I based off of these three recipesUse whatever spices you like, and if you don’t have time to experiment, just use curry powder- I’d start with 2 tablespoons and then adjust as needed. If you accidentally over-spice the soup, add 1-2  halved potatoes and then remove them before blending/serving — they’ll absorb some of the excess spice.  After a day or two in the fridge, the soup will thicken slightly and the spice will intensify. If you’d like, swirl in a spoonful of Greek yogurt.

Makes about 4 quarts (16 cups)

Heat 3-4 T olive oil in a large pot (I used a 7 1/4 dutch oven) until shimmering (medium heat). Rough chop 2 onions and sauté for 8-10 minutes until the onions soften and become transparent, stirring every once in a while. Mince 4 garlic cloves into the pot and keep stirring for another 2 minutes. At this point, add whatever spices you’d like and mix with the onions and garlic. Here’s what I used: 1 1/2 teaspoon grated fresh ginger, 1/2 teaspoon cayenne pepper, 1 teaspoon coriander, 2 tablespoons cumin, 1 tablespoon curry powder, and 1 teaspoon cinnamon. The mix should quickly turn a mustard-y yellow (from the turmeric in the curry). Add 1 cup water and scrape the bottom to free up all the spices.

Peel and seed 2 large or 3 medium butternut squash (about 4 pounds) or 3 pounds pre-peeled/seeded squash. Rough chop the squash and add it to the pot, stirring  to distribute the spices. While the squash is starting to cook, peel and rough chop 4 medium apples, add to the pot and stir. Then add about 8 cups of vegetable (or chicken) stock. You want the liquid to reach about 1 inch above the level of the squash. Add more stock (or water) if you need it. Allow the soup to simmer for about 20 minutes until the squash and apples are soft. Using an immersion blender, puree the soup. You can also do this in a regular blender in several batches. Taste for seasoning, and make sure to add enough salt. If the soup seems too thick, add a bit of water; too thin, simmer for a few more minutes.

Serve in mugs with a sprinkle of cinnamon or other spice.

Read Full Post »

Just a quick post (and recipe) tonight because I’m running out the door and I’m already late for a party.

This butternut squash dish is the second recipe that I made from Yotam Ottolenghi‘s and Sami Tamimi‘s newest cookbook, Jerusalem. (You may have already seen the recipe in this article).

I fashioned the photographs after the ones in the cookbook to reflect the authors’ cooking philosophy. In their first cookbook collaboration, Ottolenghi: The Cookbook, the pair explains, “Like the market vendor, we make the best of what we have and don’t interfere with it too much. We keep foods as natural as possible, deliberately avoiding complicated cooking methods.” Their cooking technique keeps ingredients close to their origins; for example, they eschew tiny brunoise dicing in favor of bite-sized chunks to allow each individual element to shine.

I suspect this approach to food, the analogy to the market vendor displaying his wares, is very much informed by their childhoods in a country where markets remain a significant part of cultural and daily life. We can talk more about this, but I’ve got a birthday to celebrate (not mine – that’s in a few weeks).

See you back here tomorrow morning. Well, actually probably more like afternoon.

Roasted butternut squash and red onion with tahina and za’atar

Adapted from Jerusalem: A Cookbook. The combination of roasting and za’atar give the dish a smoky flavor. Feel free to experiment with other types of squash and pumpkin – just adjust the roasting time accordingly. You probably won’t need all of the tahina sauce – just drizzle lightly and add more if necessary. 

Serves 4 as a side dish

– 1 large butternut squash (about 2 – 2 ½ lbs)

– 2 red onions

– 4 T olive oil, divided

– 3 heaping T tahina

– 1 lemon for juice (approximately 2-3 T, depending on your lemon)

– 1 T water

– 1 clove garlic

– 3 T pine nuts

– 1 T za’atar

– 1 T coarsely chopped parsley (optional)

– Salt and pepper to taste

Preheat oven to 475˚F.

Cut. Peel and seed squash, and cut into thin (3/4–inch) wedges approximately 2-inches long. Cut the onions into 1-inch wedges.

Mix. In a large bowl, toss the squash and onions with 3 tablespoons of oil, and  sprinkle with a few pinches of salt and a few grinds of pepper.

Roast. Line a baking sheet with parchment paper or foil. Spread the vegetables on the sheet and roast in the oven for 30-40 minutes. They’re ready when they start to brown and are tender. The onions will probably cook faster than the squash, so check and remove them early if necessary so they don’t burn.

Whisk. While the vegetables are roasting, place in a bowl the tahina, 1½ tablespoon lemon juice, water, and minced garlic. Whisk until the sauce is the consistency of honey, adding water or tehina if necessary. Taste for seasoning and add salt, pepper, and more lemon juice if you’d like.

Toast. Heat the remaining 1 tablespoon of oil in a small pan over medium-low heat. Add the pine nuts with a pinch of salt and cook for 2-3 minutes until the nuts start to brown. Remove from the heat and transfer the nuts into a small bowl to stop the cooking.

Serve. To serve, spread the vegetables on a platter, drizzle with tahina (you probably won’t need all of it), and sprinkle with za’atar, pine nuts, and parsley (if using). I like to eat this at room temperature.

Read Full Post »

the rest

I’m catching up on my NPR over here, this time a Splendid Table broadcast from a few weeks ago. (Listen to the first 9 minutes or read the transcript here.) It’s a conversation with Penny De Los Santos, photographer extraordinaire. I almost wrote food photographer, but, when you hear her talking, you realize that she doesn’t just photograph food, she captures moments and feelings.

So I flipped through the pages of this blog. I’d say I mostly shot food. Nice food, but food nonetheless. I take pictures I think are pretty, that demonstrate a method, that show you what your breakfast-lunch-dinner-snack-dessert might look like if you try out a recipe. The blog is largely recipes with a little life thrown in. Often I struggle with talking about that life. Or photographing it.

I do sometimes photograph moments. A shared lunch, a week on another coast, a long day. But the majority of my photos feel like this, inside:

I’m standing on a chair, alone in my apartment, taking pictures of something I’ve made.

Most of the time, you’ll see a single piece of something that I’m eating. Alone.

Usually, I’m bringing the rest to friends.

So, today I tried to focus on the rest. The best part.

Not that cooking – the tap-tap as you chop potatoes, the tap-tap-tap-tap-tap-tap-tap as you chop herbs, the rising of a cake, the wiping your hands on a towel (or, if you’re me, on your jeans), the digging your hands in — isn’t the best. But it’s not enough. And I’d like my pictures to express that more.

So, as I try to write in a different way, I’ll also experiment with photographing in a different way.

(Non-dairy) skillet cornbread with cayenne

I was searching for a non-dairy cornbread to bring’s to a friend’s dinner, and Elisha came to the rescue with a recipe that doesn’t require milk substitutes or margarine.

(A few other people suggested using coconut oil. Barella, a high school classmate, even offered to send me a recipe for a “vegan butter spread made with coconut oil, flax oil, and agave nectar among other things”. Clearly she remembers me from my overly ambitions teen years.)

There’s a little bit of magic in this recipe. You purée the corn with oil and water and eggs, which creates a creamy replacement for the milk or buttermilk that most recipes use. You don’t miss the buttery taste because the corn taste is nice as strong. I don’t like whole corn kernels in my cornbread, but if you do, feel free to throw an extra cup or so into the batter. I also added a bit of cayenne for a little heat at the end of each bite. I increased the recipe by half because I only had a large (11-inch skillet); the original calls for a 9-inch skillet, so check out Elisha’s blog for the right measurements if you have that size.

Finally, I have a few words on technique. It will probably take your oven a while to heat. You might be tempted to mix all of the ingredients together and then wait. Do the opposite – wait until the oven reaches the right temperature, and then blend everything together. Cornbread is a quick bread and it rises due the chemical reaction of baking powder and liquid (and eggs). Once you mix the wet and dry ingredients, you’ll notice bubbles. You don’t want all the bubbles to form and break before they hit the oven of you’ll get a flat dense bread. (Ever tried to make pancakes from yesterday’s batter? They’re thin and tough. Same reason). So, mix up the dry ingredients, puree the corn with the wet ingredients and just barely stir everything together right before you pour it into the skillet.

Now, about that pan. You want the pan to be really hot before you add the batter so you’ll get a nice sizzle. Keep in in the oven while it’s heating up. Then take it out (oven mitts, don’t forget oven mitts), grease with a little oil and add the batter. I let my pan cool down a bit too long, so I stuck the filled pan on a burner for a few minutes to make sure the bottom would get nice and crisp.

Ok, finally, on to the recipe. It’s much easier than the length of my notes would have you believe.

Serves 8-10

– 2 1/2 C flour

– 1 3/4 C fine cornmeal

– 1/2 C coarse cornmeal

– 1/4 C sugar

– 2 t salt

– 2 t baking powder

– 1/2 t cayenne pepper

– 1 C corn kernels (I used frozen and thawed them before use)

– 2 C less 2 T water

– 5 T oil (I used canola), divided

– 3 eggs

Preheat oven to 450ºF. Place a large oven-proof cast-iron skillet on the middle rack. 

Mix. In a large bowl, mix together flour, both cornmeals, sugar, salt, baking powder, and cayenne. Set aside.

Purée. Place the corn, water and 3 tablespoons of oil into a blender (or food processor) and puree for about 2 minutes until it’s smooth and no corn pieces remain. Add the eggs and continue to blend everything together.

Wait. Wait until the oven is hot before adding the wet ingredients to the dry.

Stir. Add the wet ingredients to the dry. Stir until all the ingredients are incorporated (don’t over-mix), scraping the bottom and sides of the bowl to make sure you don’t miss any flour.

Swirl. Take the skillet out of the oven (don’t forget the oven mitts!) and pour in the remaining 2 tablespoons of oil, swirling so that it coats the bottom and sides of the skillet. Pour the batter into the skillet – is should sizzle as it hits the hot pan.

Bake. Bake for 20-25 minutes. I broiled it for the last few minutes to get a golden brown top. Serve warm right out of the pan. Again, oven mitts. Don’t forget the oven mitts.

Read Full Post »

Lunch today was not pretty, folks. Oh, it was good, but it wasn’t much of a looker. That’s why I don’t have any pictures for you.

It was one of those clear-out-the-fridge-to-make-room-for-new-groceries lunches. You might also call it an eat-before-going-shopping-to-buy-said-groceries-so-you-don’t-buy-out-the-store lunch. The two clearly go together. And you can probably guess how I spent the afternoon.

Lunch started with a bowl of wheat berries. Wheat berries are one of those ancient grains that seem to be the newest thing these days. Or maybe it was the newest thing a few years ago. Which would make ancient grains old news. Which, I suppose they are. Anyway, wheat berries surpass barley and farro along the firm and chewy spectrum. They’re a little nutty, but not crazy nutty.

Getting back to lunch, I cooked up some wheat berries and piled them into a bowl. Then I sautéed some onion and lots of garlic, added some vegetables (whatever is lurking in your fridge), sprinkled  some spices, and heaped everything on top of the wheat berries.

Finally, empty fridge and full belly, I was ready to go shopping.

A few hours later, full fridge, still-full belly, I started making soup for the week. More on that, pictures and all, tomorrow. See you then.

Wheat berries with greens and tomatoes

Serves 1

Make 1/4 cup hard wheat berries,  Follow the directions on your wheat berries package. The brand I bought is parboiled, so it only took about 15 minutes to make). Most recipes, such as this one, suggest first rinsing the grains, then simmering them in water (3:1 ratio) for about an hour.

While the wheat berries are simmering, prep your vegetables. Dice 1/2 an onion. Mince 3 cloves of garlic. Roughly chop 2 medium tomatoes and 3 handfuls of hearty greens. I used baby kale and arugula; plain leaved or lacinato kale, chard or spinach should work really well too; if you’re using any of these larger greens, remove the leaves from the ribs first.

Heat 2 tablespoons olive oil in a large pan over medium. When the oil starts to shimmer, add the onion  and sauté for 3-4 minutes until soft and translucent, stirring so it doesn’t brown. Add the rest of the ingredients in the following order and keep sautéeing and stirring: garlic for 1 minute, then the tomatoes, a pinch of cayenne, and a few pinches of baharat*. Keep stirring over heat for 5 more minutes until the tomatoes to break down. Taste for salt. Add the greens and stir until they wilt.

Drain the wheat  berries (1/4 cup should yield about 1/2 cup) and scoop into a bowl. Surround with the vegetables. Eat and go grocery shopping.

* If you don’t have baharat, you can substitute a mixture of cumin and cinnamon.

Read Full Post »

Some things get easier as we get older. But making new friends is not one of them. Sure, we make acquaintances. We have people to go out to dinner with. And brunch. We befriend the parents of our kids’ friends based on play dates and carpools and school projects. But friends who know you like your high school and college friends do? Those are few and far between, and they get fewer and farther between as time goes by.

When my parents moved out to Palo Alto over a decade ago, they were in a bind. New coast, new city, new life. They knew no one. They were, to some extent, starting over. They quickly joined a synagogue, but lived several miles away, too far to walk to shabbat services as the congregation was wont to do. So they stayed in a nearby hotel on many Friday nights and relied on the community’s hospitality for shabbat dinners and lunches. It’s a hard position to be in, not being able to reciprocate.

One of my mother’s first friends in California was Stephanie. In a recent email, my mother described Stephanie as “the quintessential Palo Alto hostess … If there was an extra person or two in synagogue who needed hospitality, she could always stretch a meal to accommodate them and no one knew it was a stretch.  That was definitely a talent.” It may sound strange to think of people “needing” to be fed, but on shabbat, one of the main tenets, at least my favorite one, is eating with family and community. While she started by welcoming my parents to the community, Stephanie quickly became family. She and my mom spoke nearly every night. They even shared a birthday – February 12 – and my parents threw Stephanie a celebratory brunch when she hit a big something-oh.

Stephanie and her mother both died of ovarian cancer a few years back. In their matriarchs’ honor, the family started the Stephanie Sussman and Ann Nadrich Memorial Fund through Sharsheret, an organization that supports Jewish women facing breast and ovarian cancer. Soon Stephanie’s  daughters, Adeena and Sharon, started the Pies for Prevention Thanksgiving bake sale to raise ovarian cancer awareness and to support Sharsheret’s Ovarian Cancer Program. The bake sale has grown, gained press coverage and, now in its fourth year, you can buy pies (and breads) in eight cities across the nation, including up here in the Boston area (more on that later).

(Stephanie was clearly beautiful on the inside, and her daughters are testament to how stunning she was on the outside.)

When my family crowded around our Thanksgiving table last year, drowsy from too much turkey, we greeted our pies with greedy eyes and large plates that were soon crumb-covered. Our bellies were full, and so were our hearts.

If you’re in the Boston area and would like to order some goodies but can’t make it out to Sharon to pick them up, I’m going to be making a pie and bread run so you can grab their orders from my place the two evenings  before the holiday.

Pumpkin-Cranberry Bread

Adeena Sussman shared this recipe with me. She’s a great chef and food writer, and this quick bread is a good example of her talent for recipe development.  When we ate it last year, we couldn’t figure out whether to serve it with the meal or for dessert. If you can, hide a few leftover slices, then toast them up and slather them with butter for breakfast the next morning. You can always go to the gym next week.

Makes two 9-inch loaves or three 8-inch loaves  

– One 15 oz can solid-pack pumpkin puree (not pumpkin pie filling)

– 4 eggs

– 1 cup vegetable oil

– 2/3 cup water

– 2 cups white sugar

– 3 1/2 cups all-purpose flour

– 2 teaspoons baking soda

– 1 1/2 teaspoons salt

– 1 teaspoon ground cinnamon

– 1 teaspoon ground nutmeg

– 1/2 teaspoon ground cloves

– 1/4 teaspoon ground ginger

– 1 1/2 cup fresh cranberries

Preheat oven to 350°F. Grease two 9-inch or three 8-inch loaf pans and reserve.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended. Gently stir in cranberries. Pour into the prepared pans.

Bake for 60-65 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Read Full Post »

I’ve been seeing all these signs for NaBloPoMo and thought I was in New York looking for a newly-named-by-a-realtor neighborhood somewhere between TriBeCa and DUMBO. But no, I’m safely back in Boston. The portmanteau (oooh, getting fancy!) stands for National Blog Posting Month and is a challenge to bloggers to write one post per day in November. People have been doing it for years. When Jess brought it to my attention, I figured, why not do it this year? This is just the type of challenge that I need to push my writing in new directions and to experiment.

What if I write a post without a picture? What if I have pictures without words? How many different voices can I adopt (I already have the he-saidshe-said down pat)? The opportunity to play during a condensed timeline, especially in a month so filled with cooking and preparation and family and craziness, will be an adventure. There’s definitely value in keeping up with the Joneses on this one.

Wanna join me?

If don’t have a blog, but do have a Y chromosome, why not take up the Movember challenge instead? Grow a mustache, raise awareness about men’s health issues such as prostate and testicular cancers, and encourage donations to fund education, outreach, and research.

And with that public service announcement, I’ll begin my catch-up NaBloPoMo

Let’s talk a little bit about yesterday, November 2. A friend recently challenged me to make dinner for four in under an hour (in desperation, I can have 90 minutes). I invited three friends over, and made just two simple, well-balanced dishes that seemed like they could be made in an hour. I decided to make a chicken and a kale barley beet salad. And for dessert, some biscotti I had made the day before.

I skimmed the recipes and figured I’d be able to make the chicken and the salad in parallel. Not quite. The chicken needed time in the oven at 425ºF. The beets at 375ºF. The beets took longer than expected. The barley took longer than expected. And then I read that the kale had to sit in dressing for 3 hours to wilt.

New challenge: read recipes from start to finish. And then let’s see how this 60-minute dinner for four thing unfolds.

Nonetheless, the chicken was great, the salad was great, the biscotti were great.

As for those  biscotti, that brings me to the day before yesterday, November 1, when I baked them.

They were my third attempt at some sort of cornmeal biscotti. The first attempt was tart cherry lime – hard as a rock, gritty, and too sweet. The second, blueberry lime – too dry and brittle. Then lucky number three, cranberry almond lime – crispy, crunchy, sweet, nutty, with a hint of lime. Exactly what I’ve been looking for. Another time, we can discuss the science behind my adjustments and how I carefully calculated the exact chemistry for (stumbled upon?) the right recipe. We’ll have loads of time for that this month.

For now though, let’s just stick with the kale salad.

Kale and barley salad with beets

The original recipe was a barley salad with kale, but I wanted more of a kale salad with barley. I cut the barley nearly in half and reduced the amount of beets as well. This salad would be great with feta, as the original indicates. Make sure to give yourself enough prep time. There’s only a little bit of chopping and prepping you need to do, but you do need to spend a fair amount of time watching – checking the beets, checking the barley, giving the kale a few hours to wilt. If you’re really organized, make the barley, beets, and dressing in advance. Chop and dress the kale in the morning – it won’t get soggy. Then toss everything together while your chicken is roasting. One hour after you’ve draped your coat over a chair, dinner can be on the table. In theory. This month, I’m going to try to make that happen. 

Serves 4

– 1/4 C olive oil

– 2 T unseasoned rice vinegar

– 2 t light brown sugar

– 1 orange for zest

– 1 shallot

– 1 big bunch of Tuscan kale (also called lacinato or dinosaur kale) or 5 oz (3 big handfuls) baby kale

– 2 medium beets, trimmed

– 3/4 C pearl barley

Preheat oven to 375ºF

Make dressing. In a glass jar, shake together the  olive oil, vinegar, sugar, and orange zest (set aside a pinch or two of zest to sprinkle on the assembled salad). Adjust for salt and pepper. Very thinly slice shallots into rings. Add them to the jar and keep shaking.

Wilt.  If you’re using large kale, separate leaves from ribs and cut the leaves into bite sized pieces. If you’re using the baby kale, rough chop the leaves, also into bite-sized-pieces. Add half the dressing (including some of the shallots), and massage it into the kale. Let sit for three hours until the leaves start to wilt and  become tender.

Roast. By now the oven should be hot. Wash and dry the beets, put them in a small baking dish, drizzle them with oil, and then roll them around so they’re coated with oil. Cover the dish tightly with aluminum foil. Roast for 45 minutes to 1 hour 15 minutes. Start checking around 45 minutes – the beets are done when a sharp knife can easily pierce through to the center without hitting much resistance. If the beets are large, or aren’t roasting fast enough for you, cut them in half and roast another 10 minutes and check again. Keep checking until they’re ready. Take them out of the oven, making sure that they foil is still tightly covering the beets. Let them cool covered before handling them. When you can touch them, use a peeler, a paring knife, or your fingers to peel off the skin. Cut the beets into 1/2-inch cubes.

Simmer. Bring a large pot of water to a boil (at least 4 cups). Salt the boiling water and then add the barley. Stir once and then reduce the heat to a medium simmer (there should be a few bubbles every second, but you don’t want a full on violently roll). Cook for 45 minutes to an hour. The barley is ready when it is al dente – just barely tender. If the barley feels like it has a little hard grain inside, it’s not quite ready yet.

Dry. Drain the barley and spread it onto a cookie sheet to dry out and cool.

Assemble. Gently toss the wilted kale with the barley and another tablespoon of dressing, or to taste. Top with beets and the reserved orange zest.

Read Full Post »

« Newer Posts - Older Posts »


Get every new post delivered to your Inbox.

Join 221 other followers

%d bloggers like this: