Crispy Molasses Cookies

Sometimes, the Midwestern, “Go ahead and talk to strangers,” side of me just comes out in full force.  When Mr. Trek and I recently moved into our new ‘hood, I started baking like a fiend to provide treats for the neighbors.  I received some raised eyebrows from my hubby as he wasn’t sure how people would take to a random stranger knocking on the door with cookies in tow.  No complaints from the other side of said doors, so we’ll keep it up!  We’re lucky also to have some foodies for neighbors, sharing jam and baked goods on occasion just makes us so much more assured about diving into the California real estate market.  One of our dear neighbors offered a bundle of grapefruit and some delightful cookies that I barely shared with Mr. Trek.  Whoops!  In exchange, I (reluctantly) shared these cookies and this recipe is posted in her honor.  I was hesitant because they turned out to be a bit crispier than what I expected.  However, they are perfect with ice cream, gelato or sorbet – so I am no longer embarrassed but have found their home – just as we found ours.  Sweet.

Crispy Molasses Cookies

Recipe adapted from allrecipes.com

Ingredients

¾c unsalted butter, melted

1c sugar

1 egg

¼c molasses

2c all-purpose flour

2t baking soda

½t salt

1t ground cinnamon

½t ground cloves

½t ground ginger

½c sugar

Procedure

1. Preheat the oven to 350°.

2. In a medium bowl, combine melted butter, sugar, and egg until smooth. Stir in the molasses.

3. In a separate bowl, combine your dry ingredients: flour, baking soda, salt, cinnamon, cloves and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.

4. Roll dough into walnut-sized balls and roll in remaining sugar. Place cookies 2” apart on parchment-lined cookie sheet.

5. Bake for 8-10 minutes until tops are cracked (watch carefully). Cool on wire racks.

Yield: 3 dozen

Nostalgic Cherry Pie

Nostalgic Cherry Pie VIEW SLIDE SHOW DOWNLOAD ALL

Ah, patriotism.  For me, the term conjures images of American folk and poster art as well as memories of Midwestern flea markets and lemon shake-ups.  When gifted with a national holiday/vacation day, I relish the extended time available to bake!  Following a Friday errand, Mr. Trek brought home a lovely bag of sweet cherries as a treat for moi, Ms. Trek.  Ordinarily, I will devour the entire bag in nothing short of 48 hours.  However, noting the approach of said holiday, I inquired as to what cherry creation he might enjoy. “Cherry pie,” was the honest response.  Always fearing the straight and narrow path, I began searching for cherry/various fruit pies, tarts, cobblers, galettes and other miscellany.  Ultimately, the heart of this baker just couldn’t shake the idea of a wholesome, mouth-watering cherry pie.  There’s something nostalgic about it all, just like the aforementioned poster art.  Maybe I’ll feel as tough as Rosie the Riveter after enjoying a piece of this treasured part of our American culinary heritage!

Notes: I used Julia Child’s recipe for Flaky Pie Dough and found that I had enough dough for a double crusted pie as well as one more, open-faced or lattice-topped pie.  Keeping with the traditional theme, I decided to use the lattice-top for this pie and freeze the other dough (in plastic – freeze for up to one month) for later use.  Julia offers three options for crafting the dough: by hand, mixer (with paddle attachment), and a food processor.  Usually, I go with the old-fashioned, hand-crafted method, but decided to fit the ol’ KitchenAid with her paddle attachment and make quick work of said dough.  I wasn’t entirely pleased with the way it came together, so I’ll most likely go back to my favorite method for the next pie/galette.  Some of Julia’s tips for ‘Perfect Pie Dough’ are as follows:

- Always use unsalted butter and make sure it is extremely cold.  Cut it into 1/2 inch cubes before adding it to the flour.

-Use a pastry blender (or your fingertips) to cut the butter into the flour.  Work as quickly as you comfortably can and stop when the mixture resembles coarse crumbs.

-Keep the liquid icy-cold.  Add it a spoonful at a time, using a fork to toss the mixture and incorporate the liquid into the dough.  When the dough has curds & clumps that stick together when pressed lightly between your fingers, it’s just right.  If you have any doubts, keep in mind that it’s better to add too much liquid than too little; too little, and the crust will be dry and difficult to roll.

-Gently gather the dough into a round and flatten it into a rough approximation of the shape you’ll be rolling it into.

-Chill it – at least 30 minutes – in the refrigerator.  This rest gives the gluten (the protein that forms webs in flour) a chance to calm down so that when you start to roll the dough, it won’t spring back.

-Chill the crust after you’ve gently worked/centered the dough into the pan.  The gluten needs another chance to relax.

In regard to the filling, I used fresh, sweet cherries.  The pitting process is simple with a bowl for pits and a paring knife, but can even be easier with a cherry pitter.  Mr. Trek and I watched a little HGTV while pitting with paring knives and, twenty minutes later, we were finished!  Some people have an aversion to tapioca in their pie filling, and I would recommend replacing it with cornstarch as a thickener. 

Nostalgic Cherry Pie

Crust – Recipe Courtesy of Baking with Julia

5¼c pastry flour or all-purpose flour

1T kosher salt

1½ sticks (6oz) cold unsalted butter, cut into small pieces

1¾c (11oz) solid vegetable shortening, chilled

1c ice water

Filling – Adapted from allrecipes.com

4T quick-cooking tapioca

1/8t salt

1c sugar

¼t almond extract

½t vanilla extract

4c pitted, sweet cherries

1½T unsalted butter, cut into small cubes

Milk and sugar for coating the top of the pie

Procedures

1. Prepare crust in advance (at least two hours but, preferably, overnight). Combine flour and salt in a stand mixer using the paddle attachment. Add the cold bits of butter and continue on low speed until the mixture is crumbly/coarse. Add the shortening, a wee bit at a time, until the mixture is clumpy and curdy and holds together when a small bit is pressed between your fingers. Add the water and mix only until it is incorporated. Turn the dough out onto a work surface and fold it over onto itself two or three times, just to finish the mixing and gather it together. Divide the dough in quarters, wrap in plastic and refrigerate (it will keep for five days in the fridge, or one month in the freezer) for at least two hours.

2. Preheat oven to 425°. Roll out the crust to fit a 9” pie plate and assemble in the style you prefer. Here is a link to a video providing instruction for creating a lattice-top pie. Refrigerate the bottom crust in the pie plate to allow the gluten to rest. Meanwhile, begin the filling!

3. Combine the tapioca, salt, sugar and extracts in a medium-sized mixing bowl. Add the pitted cherries and toss to coat with the sweet-smelling sugar concoction! Turn the cherry mixture into the chilled pie plate o’ dough. If creating a lattice or top to the pie, do so now. Otherwise, try an open-faced pie. Be sure to make a mound of filling toward the center of the pie.

4. Brush the top with milk and sprinkle with sugar.

5. Bake the pie at 425° for 15 minutes, then reduce the heat to 375°. Bake for an additional 50 minutes or until the filling in the middle begins to bubble, bubble, toil and trouble. Keep an eye on the crust and wrap the edges with foil if they begin to brown too quickly.

6. Take your masterpiece out of the oven, thank it for making your kitchen smell so dreamy, and enjoy!

I ‘Mustache’ You to Try a Cupcake…

A cupcake client obtained my donated auction item from my friend’s very special event (a fundraiser for her father – recently diagnosed with ALS) so I was able to get my creative juices flowing!  When asked what her preference for flavor would be, the answer was simple: chocolate!  My go-to chocolate cupcake recipe is divine.  It is none other than Giada DiLaurentis’ Chocolate Chip Mascarpone Cupcakes Topped with Ganache.  Is your mouth watering, yet?  Oh my stars…each little bite is moist with a chocolate chip surprise every so often.  It’s just rich enough to satiate every palate.  Divine, I tell you.  Divine. 

In addition to selecting this tasty flavor, the client requested decorations that would be a bit whimsical in celebration of her older brother and sister – a tandem birthday party!  Mr. Trek and I , as seen above, have a fondness for all that is whimsical and that clearly includes mustaches!  I found a variety of molds online, allowing for a multitude of mustache choices.  Note: I’m happy to put them to use again, so just let me know if you’re in need of some chocolate lips or mustaches!

Chocolate Chip and Mascarpone Cupcakes

Recipe courtesy Giada De Laurentiis

Yield: 2 dozen

Ingredients

Cupcakes:

5 oz unsweetened chocolate, chopped

1 c water

1/3 c mascarpone cheese, at room temperature

2 1/4 c sugar

1 c vegetable oil

3 large eggs

1 T vanilla extract

3 c all-purpose flour

1 t baking soda

1 t fine sea salt

1/2 t baking powder

1 c (6 oz) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

· 1 cup (6 oz) semisweet chocolate chips (recommended: Nestle morsels)

· 2/3 cup heavy whipping cream

· 1/2 teaspoon vanilla extract

· Special equipment: 2 (12-count) muffin pans with paper liners

Procedure

Cupcakes:

Place an oven rack in the center of the oven and preheat to 325°F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

Butternut, Baby. Butternut.

Have you ever made a soup that changed your life?  So mind-blowing that you could imagine feasting upon it each and every day, not unlike the folks featured in The Tale of Despereaux?  I’d wear a spoon on my head for this soup, my dears!  It is sweet and savory, delicately creamy (without involving any dairy in the experience), and ever so slightly addictive.  This recipe is a great way to sneak in all of those ‘good for you’ bits in a thoroughly enjoyable dish.  Did I mention you can whip it up in no time at all?  Sheer perfection.  In the words of Kate DiCamillo,“Reader, it is your destiny to find out!”

Spiced Butternut Squash + Apple Soup
Whole Living

Ingredients

2T olive oil

1 onion, chopped

2 garlic cloves, chopped

1 inch fresh ginger, grated (2T)

½ teaspoons turmeric

1/8t cinnamon

1/8t cardamom

Dash ground cloves

2 carrots, peeled and chopped

1 tart apple, peeled, quartered, and chopped

4c peeled and chopped butternut squash

Coarse salt and pepper

Directions

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

Yield: 6 servings

Variations: Slow-roast the squash at 425° for approximately 20 minutes, or until tender, before adding to the saucepan.

Pineapple Zucchini Bread: An unexpected + delightful Discovery

There’s something special about zucchini bread. Is it the shifty look that you get from a curious pal, seemingly scolding you with, “No thanks, I don’t like veggies hiding in my sweet treats” or that you are just suspicious of all words that start with the penultimate (i.e. most pretentious) letter in the alphabet?  Well, fear not!  This recipe is for your nay-sayin’ pals as well as all of the veteran, zucchini-bread fans.  The pineapple is the unexpected delight, keeping this bread sweet (but not in excess) and moist (while still maintaining firmness) all the live-long week.  Well, maybe not a week…it will be devoured quicker than you can say, “Zacharia Zebra played the zither as he twirled -
zigging and zagging all ‘round the world!  In fact, it didn’t last long enough for a photograph!  One loaf went to the teacher’s lounge, and Mr. Trek + I snorkled down every last crumb of the second loaf within just a few days!  There’s an excellent shot of the treat over at Simply Recipes, if my step-by-steps aren’t enough to inspire you to immediately put this in your oven and bake it!

Simply Recipes – Zucchini Bread with Pineapple

3 eggs

1 cup olive oil

2 cups sugar

2 teaspoons vanilla

2 cups coarsely grated zucchini

1 can (8oz) crushed pineapple, drained

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

3/4 teaspoon nutmeg

1 cup chopped walnuts

1 cup raisins

METHOD

Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield:  2 loaves.

Adapted from a 1974 Sunset Magazine recipe, quoted on Simply Recipes

Viva la Frida!

Twenty-twelve…the year of the auspicious dragon (and the phoenix)!  I find that it can be helpful to name a year, and allow all New Year’s intentions to be fulfilled by the chosen moniker.  2012 = My Year of Strength.  What are your intentions for this new year, and what would you choose for its name?

To begin with strength of mind, Mr. Trek and I joined the Goodreads 50/50 Challenge: to read fifty books, and view fifty films, (all new to us) during the year.  Pinterest is a great spot to track the progress, if you’re doing this challenge or one which is similar. 

One of the first reads that I chose for 2012 was The Diary of Frida Kahlo: An Intimate Self-Portrait.  Talk about starting off the year true to theme!  Frida Kahlo always has fascinated me, and she truly embodied strength through perseverance and self-awareness.  “The body is the temple of the soul. The face is the temple of the body. And when the body breaks,the soul has no other shrine except the face.”

Such an inspirational and reflective piece of art and poetry requires a cozy meal that will snuggle you right in!  Enter a newly discovered recipe from a *fantastic* cookbook, Clean Food, loaned to me by Patricia.  With the earthiness of the mushrooms and the heartiness of the beans and legumes, it’s basically the love child of a good veggie soup and a bean concoction.  The barley puffs up during the simmering process, and the kombu basically eliminates the unpleasantries (ahem, can we say, “Toot City”) sometimes provided by our friend, the lentil.  Feel free to throw in any veggies from your pantry or fridge, but plan ahead.  This delightful dish, called Goodness Soup, takes approximately three hours to simmer to its fabulous potential! 

Goodness Soup

2 thumb-sized pieces kombu*

2T EVOO

1 onion, chopped

1 lb. mushrooms, chopped

5 carrots, chopped

3 stalks celery, chopped

1 ½ c cooked navy or great northern beans

1c hulled barley, rinsed

1c lentils, rinsed

1T dried parsley

1T dried basil

1 bay leaf

¼ c mirin or white wine

2T tamari

12c water

Sea salt & freshly ground pepper to taste

Place kombu* in bowl with enough water to cover, soak 10 minutes until soft. Drain, mince and set aside.

In large pot over medium heat, sauté onion and mushrooms in olive oil for 5 minutes. Lower heat and add carrots, celery, beans, barley, lentils, parsley, basil, bay leaf, mirin and tamari. Stir to combine, add water and bring to boil.

Reduce heat to low, add kombu and continue cooking covered for a minimum of 3 hours – the longer it cooks, the thicker it will get. Add water as desired to thin, particularly when reheating leftovers.

Remove bay leaf (if you can find it), season with salt and pepper to taste and serve. Soup will keep in fridge for up to 1 week or can be kept in airtight containers in the freezer.

*Kombu – a type of dried seaweed/sea vegetable found in Asian markets; infuses foods with minerals such as iodine and iron. Also known for its ability to tenderize legumes and reduce their gaseous properties.

Variation

Stir one tablespoon miso dissolved in three tablespoons of water into each serving.

Yield – 8+ servings

Dress Up Your Salad…with a Citrus Vinaigrette!

Happy New Year! Here’s a tasty lil’ number that will dazzle almost as much as your matching sequined pumps, top hat and light-up headband (yeah, we know that’s how you roll). This holiday, we were gifted us with some stunning, Meyer lemon extra-virgin olive oil and white balsamic that came in handy for this lil’ number.  Fear not, a nice EVOO and balsamic will do.  Remember, all that you need for a balanced dressing is an oil and an acid, at an approximate ratio of 3:1!
Auld Lang Syne - Citrus Vinaigrette
Zest of 1 lemon or tangerine
2T freshly squeezed lemon juice
1/8c lemon olive oil OR a quality extra-virgin olive oil
1/4t salt
2t white balsamic vinegar
1t mayonnaise or Veganaise
1t agave syrup or honey
Salt + pepper to taste
Combine all ingredients in a small bowl and whisk until smooth. Season the dressing to taste, using salt + pepper. Refrigerate for up to 5 days. Serves approximately four party people, delicately dressed (the greens, not the guests).

Vegetarian Lasagna…a Christmas Miracle!

As newlyweds, we felt the need to establish some holiday traditions:

#1 – Jungle Bells – visiting the zoo at night

#2 – Cookie exchange – try out a new recipe or three

#3 – Install a dog door that Chauncey will fear and resist bribery rather than use

#4 – The Empire Strikes Back – it’s always winter on Hoth

#5 – Christmas Card Lane – holiday lights

#6 – Take a hike…or run…or maybe just curl up under a blanket with a book

#7 – Make veggie lasagna for Christmas dinner!

We’ll point you toward another entry for cookie exchange details but, for now, we’ll share the recipe for the dish that makes anyone feel warm and fuzzy at the end of an intensely scheduled season – or at any time of year. Bonus: it freezes well! Note: prep the veggies in advance, and this will come together in a snap! A little delayed gratification is in order, as the 10min of resting time at the end allows the lasagna to set up so it can hold its shape when you cut/serve.

Sweet Pepper & Spinach Lasagna

(Adapted from Better Homes + Gardens)

9 dried lasagna noodles (do not use the no-boil, unless you like your lasagna to resemble the flavor of a school art-project)

1c chopped onion (1 large)

1c sliced, fresh mushrooms

4 cloves garlic, minced

2T butter (I suppose you could also use margarine…but I’m a hater)

1, 7oz jar roasted, red, sweet peppers; drained + chopped (or, if you’re the ambitious sort, roast 2 of your own!)

1, 10oz pkg frozen, chopped spinach; thawed + well-drained (thaw in the fridge 24hs or under the tap in a pinch)

1, 15oz container ricotta cheese

1c shredded mozzarella cheese

½c grated Parmesan or Romano cheese

2 beaten eggs

1t dried basil, crushed

½t dried oregano, crushed

1, 30½ oz jar meatless spaghetti sauce (c’mon, splurge a little on the good stuff!)

¼c grated Parmesan or Romano (for the topping)

1. Cook lasagna noodles as directed, until al dente. Drain + rinse.

2. Meanwhile, in a large skillet cook onion, mushrooms + garlic in hot butter (yum!) until tender but not brown. Stir in sweet peppers and set aside.

3. Pat spinach dry with plenty of paper towels. In large bowl, stir together the spinach, cheeses, eggs, basil, oregano, and ¼t pepper. Stir sweet pepper mixture into spinach mixture.

 

4. Spread ½ cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 noodles over the sauce and layer with half of the sweet pepper-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with the ¼ cup Parmesan/Romano saved for the topping.

5. Bake, covered, in a 375° oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 main-dish servings.

Roasted Harvest Veg + Sage Pesto Pasta

Sage Pesto+Roasted Veg VIEW SLIDE SHOW DOWNLOAD ALL

At this time of year, an ordinary basil pesto seems so inauthentic.  Enter Sage.  Think not of it as a Miss America runner-up to basil, no!  This pesto was delightfully warm and complex against the roasted butternut squash and Brussels sprouts freshly plucked from the stalk!  Do you find as much joy in the stalk-o-sprouts as I?  Well, even if you only share my enthusiasm for the easily-obtained winter veggies matched with sage pesto and gorgonzola, this is the recipe for you!  All bits and pieces of this recipe easily can be found at your local market and whipped up in 45 minutes, tops.  I’ve never seen Sam’s eyebrows raise as high as they did for this tasty little number!  We weren’t exactly sure what to do with the giant stalk, post sprout-removal action, so we offered it to our dog for investigation.  He was intrigued…but his carnivorous spirit left it untouched.  Finally, the most perfect beer pairing: La Citrueille Céleste de Citracado, a collaborative brew by Stone.  Hints of pumpkin, toasted fenugreek, birch bark and lemon verbena.  Makes you want to sing, right? 

Pasta with Sage-Walnut Pesto, Winter Squash and Brussels Sprouts
Serves 4-6, source: Eats Well With Others

Ingredients

1 medium winter squash, seeded and diced into bite-sized chunks

1 lb Brussels sprouts, halved

2T (or more, if needed) extra virgin olive oil

½ c sage

2 large garlic cloves

2T chopped walnuts

¼ c parmesan cheese

salt, to taste

½ lb pasta

4 oz gorgonzola, crumbles

Instructions

- Heat oven to 450.  Arrange winter squash chunks and Brussels sprouts on two baking sheets lined with parchment paper (only one vegetable on each, since they have different cooking times).  Spray with cooking spray and sprinkle with salt.  Roast Brussels sprouts for 20-25 minutes and winter squash for 40 minutes or until tender.  Remove from oven and set aside.

- Set up a pot of salted water to boil.

- While the water is boiling, make the sage-walnut pesto.  Combine the olive oil, sage, garlic, walnuts, and parmesan cheese in a food processor.  Pulse until pureed, adding some water if necessary to loosen it up a bit.

- Cook the pasta until al dente and then strain, reserving about 1/2 cup pasta water.  In a large bowl, mix the pasta, Brussels sprouts, and winter squash.  Add the pesto and mix, adding reserved pasta sauce as necessary until thoroughly combined.  Taste for seasoning.

- Place pasta in four serving bowls and top each with crumbled gorgonzola.

Hey, Blondie! Pumpkin, chocolate + hazelnut blondies, that is!

Pumpkin, Chocolate + Hazelnut Blondies VIEW SLIDE SHOW DOWNLOAD ALL

‘Tis the season for pumpkins, pumpkins, pumpkins!  I can’t seem to get enough squash at this time of year, as you’ll see in some upcoming posts.  This recipe, from Smitten Kitchen, was happened-upon while perusing Pinterest for something new to create from this seasonal, golden gourd.  As the initial blogger indicated, it lacked in being thoroughly present in pumpkin or chocolate spirit.  Never fear!  This is what leftover ganache, freshly ground nutmeg and chopped hazelnuts are for! If you don’t have any ganache on hand, melt some milk-chocolate morsels and drizzle those over the top.  Voilà!  A perfectly decadent fall treat! 

What’s Worse: Egg Yolks or Heavy Whipping Cream?

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This Saturday morning, Sam finished making another batch of homemade ice cream.  On this occasion, he tried a Philadelphia-style recipe.  It’s distinguishing feature is that this batter is egg-free.  Most ice creams, indeed any that we’ve concocted, start with a lovely and delicate egg-custard.  Philadelphia-style is known for its simplistic, yet rich, base: heavy cream, sugar, and desired flavorings.  Sam decided on Madagascar vanilla beans…sophisticated, eh?  Did you know that you can rinse and reuse vanilla beans?  Bizarre…

We have decided to use an alliterative dog-breed name for each of Sam’s ice cream creations, which I then illustrate in Sharpie on our little containers.  This time, we created Vizsla Vanilla and Silky Terrier Swirl. 

Portabellos for My Fellow!

Tonight, we continue with the theme of, “Using ingredients new to my kitchen but somewhat ordinary to everyone else makes me feel lame.” Portabello mushrooms – nope, never cooked with ‘em. Polenta – nope, never cooked the stuff. However, I have partaken in both ingredients outside of said abode, with mixed response.

Firstly, the mushrooms. Best Portobello experience ever encountered is credited to Tusker House at Disney’s Animal Kingdom. I think I ate that beautiful Portabello sandwich at least once a week for five months while employed at DAK in the spring of 2000. There really wasn’t much available for a vegetarian at the Disney parks back then (besides Dole whip at the Tiki Room), and this sammich could really hit the spot after a long day of conservation education chats with many a guest.

Nextly, the polenta. I have only had this once before tonight – in PB (Pacific Beach – here in Sandy Eggo) at Ghort’s old pad. Peggy G. had stewed up a bunch of polenta with some tomato sauce, and other found objects, to be served to a number of random gents hanging out at Ghort’s apartment. I was frightened, Aunt Em. Tonight’s polenta fared about the same with me, as I accidentally purchased the pre-cooked variety rather than quick-cooked. Note to readers: boiling ten (10!) cups of water is unnecessary for pre-cooked, as you promptly drown the polenta. One-fourth of a cup would have sufficed. I’m still not a fan, but Sam seemed to enjoy it. Wait until he has some homemade grits! If he liked this mush, he’ll adore some well-cooked southern breakfast charm.

The Portobellos and polenta were accompanied by some roasted sugar snap peas. These green friends were super tasty after a drizzling of olive oil, salt and pepper before snuggling up to the mushrooms (already roasting for 9 minutes) in a 400° oven for about 7 more minutes.

For dessert, Sam brought out a present that I promptly unwrapped only to find…

(to be continued in an upcoming post from a galaxy far, far away…)

Veggie Shepherd’s Pie…Divine!

Veggie Shepherd’s Pie VIEW SLIDE SHOW DOWNLOAD ALL

Some recipes just beckon to you and whisper, “Reinvent me, I beg of you!  Add your own lil’ flair!”  Mollie Katzen can do no wrong, especially in the sense that her recipes seem to welcome creativity.  Exhibit A: Vegetarian Shepherd’s Pie.  I took this recipe from a fellow blogger’s adapted version taken from Mollie’s exceptional book, The New Enchanted Broccoli Forest and added a little bit of my own twist.  My adaptations* are included below.  Please note: this is the most  delectable, comforting, cozy, pajama-friendly feast you may ever enjoy.

Vegetarian Shepherd’s Pie

Tater Topping (make first):
2 large potatoes
1T butter (or oil)
½c milk
3 large cloves garlic, minced
salt & pepper, to taste
½c minced fresh parsley
Veggie Hash:
1T oil & 1/3c dry red wine*
1½c minced onions
4 large cloves garlic, minced
1t salt
fresh black pepper to taste
1 med. celeriac (celery root), finely minced*
1 lb mushrooms, chopped (prefer Cremini & baby Bellas)*
2 small Mexican squash*
1 medium bell pepper, minced
2t dried basil
½t dried thyme
½t dried oregano
1-1½c soy crumble*
3/4 cup grated cheddar cheese (leave out to make vegan)
cayenne to taste
paprika
Make the Tater Topping:
Peel or scrub the potatoes, and cut them into 1 inch chunks. Cook in plenty of boiling water until soft. Drain and transfer to a medium-large bowl. Add butter, garlic, and milk, and mash well. Add salt and black pepper to taste, and stir in the parsley. Set aside.
Make the Veggie Hash (and assemble the pie):
1. Preheat oven to 350°F. Have ready a 2 quart casserole or its equivalent (ex. a 9x13 baking pan).
2. Heat the oil in a large, deep skillet or a Dutch oven. Add the onion, and sauté over medium heat for about 5 minutes, or until it begins to soften.
3. Add garlic, salt, pepper, celery root, mushrooms, squash, and bell pepper. Stir until well combined, cover, and cook over medium heat for about 10 minutes, stirring frequently. Add the herbs, stir, and cover again. Cook for about 5 more minutes, or until the squash is perfectly tender. *Deglaze with wine mixture by stirring and scraping up any browned bits.  Let cook until simmering and slightly thickened, about 3 minutes.  Remove from heat.
4. Stir in the soy crumble and cheese. Add cayenne to taste. Transfer this mixture to the casserole or baking pan, and spread it out.
5. Spoon and./or spread the mashed potatoes completely over the vegetables. *Rough up the surface of the potatoes so there are bits that will get browned and crunchy.  Dust generously with paprika.
6. Bake uncovered for 25 to 30 minutes, or until lightly browned on top and bubbly around the edges.

All Hail Deborah Madison – Part the Third

Spicy Stir-Fried Tofu with Coconut Rice (p.601)

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I’m finding that this cookbook is quickly surpassing my loyalty to Mollie Katzen’s Moosewood Cookbook due to Deborah Madison’s accessible ingredients, process, and über-tasty results.  Hey, isn’t that what really counts?

The next time I decide to go out for Thai food, I’ll really consider making this again to appease my taste buds’ desire for a little pizzazz and sweetness.  (Sorry – the photos don’t do it justice *at all*). 

At any rate, everything except the coconut milk, anise, and cloves were in my pantry – just waiting to be celebrated in the perfect dish. 

I would like to think that Eric Northman would have enjoyed it as well. 

All Hail Deborah Madison – Part Deux

Another Mushroom Pizza

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The title is not derogatory, folks – it was titled by this weekend’s ‘Deity of Dough’ (pizza & tart) and ‘Vixen of Vegetables.’  Now that I’m all out of monikers, on to the real treat:  the pizza!

I gave myself a little break (I hear you crying out, “Cheater! Cheater!” already) by obtaining some refrigerated herb dough from Trader Joe’s, and focused on the filling.  Procuring one pound of tasty mushrooms, such as shiitake and oyster, sauté them in olive oil with garlic, grape tomatoes and onions, as well as some thyme and red wine vinegar.  Fontina and parmesan cheesified the top of Madison’s (p.514) AMAZING pie.  I don’t know how I’ll ever top this for Sam; I think he is hoping to see this treat on many a future dinner plate!  Thank heavens for leftovers…

All Hail Deborah Madison! – Part One

Please don’t mistake one for the other:

Dolley Madison = The First Lady of Fashion

Deborah Madison = Goddess of Vegetarian Cooking

We have spent the past couple of weekends in homage to the latter of the two, after I finally procured a gently used (but autographed!) copy of Deborah Madison’s Vegetarian Cooking for Everyone.  May I also mention that, somehow, most of this weekend’s treats were divined by the grace of my infrequently used food processor.

The first recipe choice was the Quesadilla with Smoky Black Bean Spread (p.123) & Salsa, including the Black Bean-Smoked Chile Dip (p. 98) .  Who knew that San Diego’s version of the grilled cheese sandwich could be a little fancy pants?!  It could be made with staples that you should already have in your pantry:

• black beans
• coriander
• cayenne
• cumin
• salt
• fresh cilantro
• lime 

This little ditty of a dip is spread on corn tortillas, then topped with scallions, queso fresco (or goat cheese), a serrano chile, some additional cilantro and some fresh salsa.  After topping with another tortilla, the quesadilla is toasted (er, lightly fried) in a buttered skillet.  Served with the guacamole mentioned in a previous blog entry, and….oh my.  Just enough of a kick to keep us tuned into the Padres action and True Blood’s sassiness.  Delicioso!!

Roasted Pasilla/Poblano Guacamole

Adapted from Rick Bayless' Mexico, One Plate at a Time

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Happy Independence Day, folks! For this holiday, Sam and I chose to play in the kitchen while watching the Padres play some ball, followed by a little True Blood.

As Sam is Guacamole's (yes, with a capital 'G') biggest fan, we decided to make a very special variety -- roasting the peppers and tomatoes under the broiler and then blending them with garlic in the food processor.  The (adapted) recipe is included below!

Side note: the Black Bean Quesadillas and Boca Negra cake are the other creations in progress right now...with the bourbon cream currently chilling in the refrigerator.  Details to come...

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Roasted Pasilla Guacamole

2 medium, fresh, poblano chiles

2 small, tomatoes

2 cloves, roasted garlic

3T cilantro, chopped

3 large avocados (I love California for its readily-available HASS avocados!)

2T fresh lime juice

1 jalapeño (to your preferred heat level)

-Lay the large peppers and tomatoes on a aluminum, baking sheet and broil for about 10-12 minutes until they blister and become blackened a bit.  Then, place the peppers in a bowl and cover with a towel (the steam will soften the skin and make it a bit easier to remove).  After about five minutes, remove the stem, seeds and skin.  Although I've heard that it's easier to use a damp paper towel to remove the skin...fingers worked much more efficiently.

-Toss the skinned (?) peppers into the food processor with the garlic and pulse briefly.

-Coarsely chop the tomatoes and mince the jalapeño.  Add to the peppers, but do not process

-Pit the avocados and remove the flesh with a spoon.  Mash with the back of the spoon or a potato masher.

-Add the pepper/tomato/garlic mixture to the avocados.  Juice half of a lime over this green gorgeousness, then add the cilantro and salt (to taste), and blend.  Taste, and add additional lime juice and salt to taste.

-Serves 1-2 hungry guacamole fans over the course of a couple snacks and a meal.  Happy Fourth of July!

Loving Hut

North Park/University Heights - San Diego, CA

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Let me start by saying that Jyoti Bihanga has been my absolute favoritest of the favorite spots for a hearty, comfort-food meal since moving to Sandy Eggo five years ago. It has become a tradition for my pre-race, carb-loading dinners:feasting on the Infinite Blue (veggies, tofu, brown rice with tamari dressing) or PLB (Peace, Light, & Bliss) Burger; the iced Nirvana Tea never fails to quench my thirst. They’re known for an entirely vegetarian/vegan menu, but Loving Hut may be the newest discovery for meatless choices, choices, choices!

Back to Loving Hut, evidently an international chain; one would not necessarily expect such a contemporary culinary treasure to be hiding out in a strip mall on El Cajon Boulevard, adjacent to a Laundromat, Subway, and Domino’s Pizza. However, Jenna had recommended this for many a moon, so we decided to check it out after experiencing the entertaining, frequently shirtless, teen-angst-fest flick, Eclipse. Yum, yum, yum! The food, not the flick.

We started with the Summer Rolls, which lived up to their moniker - both light, crisp, and cheery. Well, maybe not the latter of the three. It’s no secret that I love surprises, and frequently ask servers to pick between choices for me; allowing them to use their (hopefully) thorough knowledge of the establishment’s ‘best’ so my selections aren’t always a gastronomic shot in the dark. We couldn’t help but be humored by the response our server gave when I asked for him to assist with the decision between the Yum Yum Wontons Soup or Lemon Grass Soy-Chicken for an entree and Mango Tango or Peaceful Pink smoothie. “Um, it depends what you like. They’re two different things. One is mango, one is cranberry.” I asked which was better, and he looked extremely puzzled. “Like I said, one is mango and one is cranberry. They’re just different.” When I probed a bit further for input on the entree, “One is soup and one has rice.” Again, I asked which was better; which he would recommend for my first Loving Hut meal. “They are different. Do you want soup or rice?” Loved it, Loving Hut.

I decided I liked mangos and also rice. So, that’s what I got - and both were soooo delicious. Sam had the Delight Broccoli (sautéed veggies and tofu on brown rice) with the Compassion Orange libation. (Us:”Why is it called the ‘Compassion Orange?” — Server: “Um, it is compassionate, I guess. No meat?”)

We’ll head back, maybe not for the oddly feathery, soy chicken (where did the feathery/hairy bits come from?) but definitely to try something else or enjoy one of the other delights one of us shared. I am dying to taste the vegan carrot cake!! Loving, loving, loving the Loving Hut!

Indigo Grill – Date Night!

Date night on Friday meant joining Sam for dinner at a fave San Diego spot –Indigo Grill– for one of my fave, go-to vegetarian dishes, ‘Good Things Growing.’  Unfortunately, part of the ambiance is the dimly lit interior, so I couldn’t get a photo. :(
We started with the Stacked Beet Salad (orange segments, shaved fennel, lime-caraway dressing & dried beet chips) and the Roasted Butternut Squash Soup flavored with cilantro pesto, roasted corn, beet puree, creme fraiche. The delicate, white sangria was a perfectly mellow accompaniment to the salad and the entree to come…’Good Things Growing.’
If you are ever looking for a warm, savory dish with a variety of flavors, then quickly ‘trolley’ yourself down to Little Italy, my friend!  The presentation is gorgeous, celebrating the earthy sampler of Indian corn pudding, baked whole butternut squash with bourbon-pecan butter, caramelized plantain, honey roasted garlic, chile relleno, flatbread, pipan tofu with mole negro.  My fork couldn’t help but repeatedly dive into the corn pudding and tofu…chased with the mole and chile relleno.
Dessert?  I had picked up a slice of Irish Cream Cake from Heaven Sent Desserts earlier in the day, to follow a chilly little walk on the Bay.  Hurrah for date night!

North Park Farmers Market

The market was hopping today!  I like heading over there before the after-work rush, when the produce is buffed and begging you to take it home!  Eclipse Chocolat (sic) was there today, and the ‘usuals’ as well.  I couldn’t leave without a small bouquet of Gerbera daisies, a couple of pints of freshly pressed apple cider, some pluots, macaroons, and a chocolate croissant.  Oh, and some fresh ceviche for a post-yoga brunch tomorrow.