being cheap never tasted so good

Yum Yum Fish Tacos & Homemade Tortilla Chips

2011-10-25T23:38:00.000-04:00

Who would've thought that Brooklyn's best Polish grocery, Eagle Provisions (their beer selection is off the hook) would inspire fish tacos? When you can get avocados for $1.35 each (and ripe!) and a whole mass of jalapeños for less than $2.00. In my book, that's half way to a fish taco.

Of course with a package of 36 white corn tortillas from C-Town for $1.25, some limes and fresh tilapia, it's a pure feast for a fraction of what you'd pay at a tacqueria. Just try.

So, we begin with guacamole.
Simply avocados, lime, cilantro, jalapeños, and red onion.

(Maybe salt, too.)

Meanwhile, make corn chips with the extra tortillas.

Some baked...

Put in a hot oven until lightly brown.

Even if you forget how long they've been in there, and they're darkly brown, (but not too dark), they're still tasty.

Some fried...

It's hard to tell which version tasted better with the guacamole.

Altogether, fantastically delicious.

What's not to love about a bite like this?

(If like me, you can't get enough fish tacos, check out my Down and Dirty Fish Tacos and Harvest Moon Fish Fry.)

Yogurt Waffles

2011-10-09T11:49:00.004-04:00

I went to the Saturday greenmarket at Grand Army Plaza yesterday with the mission of trading in a couple milk bottles for some pourable yogurt from Milk Thistle Farm. I got there on the late side, and asked if they still had any yougurt. The vendor warned me that I may not want it, as it came out on the thin side this week.

Mmm. Perfect. Like sour milk. Suddenly, I had waffles on the brain.

(Sometimes all it takes is a little inspiration to want to cook again.)

Sundays are always good waffle days, because I'll make a huge batch and freeze the rest for the week. (Then one cooking day facilitates a non-cooking week. Not bad.)

If you want to see how I make them, check out my variations on crispy waffles.

Today's batter includes a blend of buckwheat flour, rice flour, corn flour and ground flax.

My trusted Oster waffle maker has been with me since college. Possibly one of the best $18 ever spent.

Ah....

And instead of milk, the pourable yogurt made these extra delicious.

Happy Sunday.

No Cook Oats

2011-10-08T11:39:00.000-04:00

Okay, so my foray back into cooking lasted one day.

I'm back to more instant gratification... (at least in terms of oatmeal). The best part about quick oats is that they're even quicker if you don't cook them.

I start with a bosc pear and mission figs (yum!).

Sprinkle with flax seed, and oats.

Then drizzle with honey.

(Thanks Liz, for this honeycomb treat from Savannah.)

With a little milk (almond milk for me), that's a pretty good start for the day.

Back to Breakfast Basics: Asian Pear Oatmeal

2011-10-05T09:17:00.007-04:00

It's high time I started cooking again. I pretty much stopped since spring. I've had no lust for making things; eating has been pretty much arranging raw food on my plate. Simple, no fuss. It's kind of addicting.

But the temperatures dropped and suddenly I want hot food again.

Today: oats and an egg.

(with Asian pear)

(and some banana)

I might get back into this cooking thing again after all...

Big Bone Beef Broth

2011-05-08T13:37:00.003-04:00

My friend Jim recently waxed poetic about the filet mignon dinner for two he had at Flatbush Farm... complete with huge bones filled with bone marrow! My immediate question: what did you do with the bones? "They're in my fridge," he said. "Give them to me," I said, "I'll make beef broth and give you some." There's nothing like a good beef stock made from grass fed bovines!

So, he did, and I got out my 7-quart Dutch oven and cooked those bones in filtered water for a good 12 hours. I added some bay leaves and a few herbs, but basically, just let the bones continue to simmer until they were completely clean of all the marrow.

I skimmed the top and made about 5 quarts' worth--or at least twenty bucks' worth. Not bad for keeping the pantry going on a budget.

Not bad at all.

Dandelion Sunflower Salad with Guinness Balsamic

2011-04-10T11:52:00.008-04:00

Dandelion greens and sunflower sprouts have been the core ingredients of my latest favorite lunchtime toss up.

I vary the fresh ingredients, but generally have on hand: snow peas, red pepper, cucumber, grape tomatoes, sun dried tomatoes, sweet potato or yam, sunflower greens.

For protein additions, I'll add black beans (or another recent favorite--lima beans), tuna, tempeh, tofu, egg, sunflower seeds, peanuts.

And drizzle with a teaspoon of this amazing balsamic vinaigrette I made,

The general mix:

2 TBSP herb blend (like green goddess or creamy pepper corn)

2-4 TBSP water

1/3 cup olive oil

1/4 cup balsamic vinegar

1 TBSP mustard

(thank you Jacinta for bringing back the key ingredient from Ireland--the Guinness Storehouse, no less)

This week's greens include

dandelion, snow peas, baby bok choy, collards, and asparagus.

Every day, somewhat different, but always yummy.

Texas Style BBQ Brisket with Potato Salad

2011-04-06T10:00:00.006-04:00

Let the brisket begin!

This week's dish 'n' dish madness began on the early side--by about four hours. Tricia announced brisket would be on the menu--something she's never made. I confess I've only had it once or twice and remember it with a brown sauce. "I'm gonna do it Texas style," she said. "Starting with a dry brown sugar rub, then finishing it off with barbecue sauce."

How can one possibly say no to that?

And so, the brisket commenced.

First, the dry rub: brown sugar, salt and pepper.

The plan: bake in the oven for about 4 hours at 375° F.

About three hours later, the wet rub.

(A blend of favorite BBQ sauces.)

We flipped and repeated about 30 minutes later.

Meanwhile, we boiled a huge pot of potatoes.

Rinsed them with the frozen peas

and let them cool under water.

Once cooled, we tossed with green onions and a whole lotta fresh dill. Plus white balsamic, rice wine vinegar, salt, pepper, sugar, mayo. Mmm.

And then checked on the brisket:

See how tender ...

And as much as we licked our lips on this dish...

... leftovers the next day were even better!

Receiving at the Coop

2011-04-03T12:42:00.002-04:00

True confessions, people: I have seriously shaved my food bill by joining the Park Slope Food Coop. Yes, I've been living in Park Slope since the mid-nineties. Yes, I've resisted for all these years. But desperate times call for desperate measures ... and saving 40% of my food bill doesn't suck.

Another true confession: after all these years, I realize that I am really uncomfortable in tight spaces. Crowded elevators, stroller-jammed sidewalks, dense throngs of people, and yes, that includes shopping at the coop most of the time.

However, I've figured out a way to make it work for me. I picked a shift that is so early, virtually no one is there.

Just the Hollywood carts ready for loading ...

And scary Boxzilla in the background ...

I stay far away from box smashers for good reason!

The basement elevator ready for frozen goods ...

and my personal favorite: the conveyor belt.

This is what we do. Unload the produce pallets ...

and load 'em on the belt:

and my shift is over the moment the store opens, so I can shop in peace and be in and out in 15 minutes. That's my secret!

The other bonus is that I love my A-Team crew, I get an awesome workout, and who doesn't love a visual feast of mangoes in the morning?

These are now a regular ingredient in my morning smoothie. Not a bad way to start the day.

Tricia's Pancetta Pasta with Asparagus and Peas

2011-03-28T15:40:00.006-04:00

The latest new ritual in my week has become the Sunday night dish and dish at Tricia's place. Friends, stories, food. (Bonus: she's right next door. Super Bonus: she's a serious gastronome.) Does it get much better than that?

It all began with Eddie Pug, the new puppy on the block who made friends with everyone--so much so that his mom, Tricia, decided to throw a "friends of Eddie" community building brunch. It was so much fun, we decided to make it a regular thing and thus the Sunday nights began. (If you're ever in the hood, it's an open invitation.)

Tricia's a take-no-prisoners kind of master of the kitchen. We looked at a Bon Appetit recipe for about 15 seconds and tossed the magazine aside. "I never follow recipes," she said. "Ever?" I asked. "Never. I use what's fresh and go by taste." As it should be.

That said, it's still practically winter here, and fresh local produce is still hard to come by. But we made due. And mighty tastily, I might add.

First:

We started with basic ingredients and cut them up.

Asparagus

Onion

Pancetta

Prosciutto

Juiced a lemon ...

Sautéed the meat in the pan ...

Added the onions ...

Boiled water for pasta ...

And added the rest of the goodness.

Including white wine ...

and heavy whipping cream ...

(are you dying inside a little bit yet?)

With some shaved parm on top ... oh, yeah.

Needless to say, the meal was amazing.

Thanks Tricia!

Southwestern Wheat Berry Pepper Pilaf

2011-03-23T11:44:00.007-04:00

In my never ending quest for salads that are hearty, nutrient-rich, and not going to break the calorie bank, I searched through my pantry for hidden options. Behind my jars of wild rice, quinoa, and azuki beans, I found long-forgotten wheat berries. Score!

As it turns out, they're insanely healthy. Excellent source of fiber, but also magnesium, phosphorus, Vitamins B1 and B3, copper, manganese, selenium, and iron. The Mayo Clinic includes it on their list of cancer-fighting foods.

I fell in love with this grain the first time I ever made it inspired by a French Laundry recipe that included figs, pears, and balsamic vinegar...

but today, I'm in a spicy mood.

Here's how I do it:

1. I rinse the berries and cook them in three parts water to one part grain; bring to a boil and then let simmer until desired tenderness. This can be anywhere from 1 to 2 hours. I pretty much set the timer for 20 minutes at a time, give them a stir and test and set the timer again until they're to my liking. Dry berries yield about twice as much cooked. (I used 1/2 cup and had about 1 cup of berries.)

2. I diced up some jalapeño peppers, red pepper, turnip, garlic, and cilantro.

3. Then I rinsed and drained a can of black beans and mixed everything together with the wheat berries. I added the juice of a lime, a tablespoon of olive oil, and some salt and pepper to taste.

That's pretty much it!

I served this over a bed of fresh snow peas, and called it lunch.

When I mixed everything together, I had about 6 cups of pilaf. Each 1-cup serving is about 100 calories and 1 gram fat. Not bad!

Dim Sum Hijacking

2011-03-18T15:48:00.007-04:00

I knew it would be trouble the moment I saw the name ringing through my cell phone: Jim Lee. It's my friend's father, and if he's in town, it most likely means his kids need to get him out of the house.

"Jim Lee," I said. "How are you?"

"I'm hungry. Let's go to Chinatown for dim sum."

There are two critical factors at work here. The first is mine: as a serious penny pincher, I confess I rarely turn down the opportunity for a free lunch. The second is Jim's: the man has a secret knowledge of all the best food spots in just about every town he visits. I knew we'd be in for a treat.

"Ready in five," I said.

And so, the trouble began. (So much for my post-New Orleans detox salad diet...)

In about 15 minutes, we were in the heart of Brooklyn's Chinatown. For those of you not in the know, it's a huge stretch of 8th Avenue (roughly from the 50s to the 80s) in Sunset Park, Borough Park, and Dyker Heights. It's pretty fantastic... and without the tourists that plague Manhattan. (WooHoo!)

Plus, we drove AND found parking easily (with money still in the meter!!). Take that, Manhattan!

The place to go: Pacificana Restaurant, 813 55th Street. Best time: before noon, (if you don't want to wait for a seat).

It wasn't even noon, and already hopping.

Considering the fact that I don't read or speak Chinese (and being the only caucasian in the house) I just went with whatever Jim picked off the rolling carts and asked later what it was.

The sampling:

Baby pork ribs with little steamed rice things in black bean sauce.

Curiously crispy on the inside, soft on the outside, rice rolls in black bean sauce.

More baby pork ribs.

(Jim's a big fan of the pig.)

Tripe! With turnip.

Yes, I had a piece (and the turnip). Rubbery, yet tasty. But, one was enough for me. Plus, I know how much Jim hearts tripe. Why deprive him of the rest?

My personal favorite: shrimp in green pepper beds. They were spicy peppers, too.

Mmm-mm.

Thanks Jim!

(Now I really need to get back to those salads...)

Skinny Bean, Pea, Pepper & Mustard Greens Salad

2011-03-16T21:54:00.007-04:00

I'm officially on the greens and beans New Orleans detox diet. I just came back from a film and media conference there where my friend Kathy was chairing a panel. The conference was fun, but even better: we stayed at the Ritz Carleton (gratis!) and pretty much ate our way through the French Quarter. I've decided Louisiana is a very dangerous place because it's just too darn delicious.

Some samplings of our gastronomic adventures:

Our first lunch, we grabbed a famous pressed PoBoy at The Grocery and ate it along the bank of the Mississippi.

Their classic Muffuleta is pressed on French bread, with salami, provolone, ham, swiss, and house-made olive salad.

Our first dinner, at Galatoires, was a quintessential old-school experience. The first thing they asked when we walked in the door was, "Which waiter would you prefer?" As non-locals, we were certainly the minority. The place was packed with anniversary celebrators, birthday parties, and couples who'd been coming there for 40 years... ever since their honeymoon. (We know because the couple sat next to us and gave us a complete low-down of all their favorite dishes.)

We settled on the oysters Rockefeller,

Poisson Crabmeat Yvonne,

Crabmeat Sardou (they added crawfish upon request, as it was in season),

and their special cauliflower au gratin. SO DELICIOUS.

(Are you beginning to see why restraint is necessary this week?)

The next day, we stood in line twice: once for lunch to get into the Acme Oyster House. (Totally worth it.) There we sampled the fresh oysters (especially good with the cajun dipping sauce), followed by the New Orleans Medley (a sampling of gumbo, jambalaya, red beans & rice, and grilled smoked sausage), fried oyster PoBoy, and hush puppies.

(Enough food yet?)

NO!

We stood in line the second time that day for dinner, at Coop's Place (recommended by our waiter at Galatoires).

Another meal well worth the wait in line. Our hostess and server Stephanie was fantastic. If you go there and she seats you in her section, that means she likes you. If she doesn't, that means she thinks you're a jerk. Be nice.

She helped us settle on yet another winning meal:

fresh Louisiana Crab Claws

Blackened Redfish (local favorite cooked in red hot cast iron skillet with their special Bayou Blend seasoning into a darkened crust. I wish I could have packed this in my suitcase.)

Cajun Pasta (hands-down the best alfredo style pasta I've had: loaded with shrimp, crawfish, oysters, tasso--their homemade Cajun seasoned ham, artichoke hearts, and mushrooms in a spicy sauce.) YUM!

Okay, back in reality-ville, watching both budget and intake, I'm keeping it simple with lots of salads this week:

dandelion greens (supposed to be great detox food)

fresh snow peas

red peppers

kidney beans

balsamic vinaigrette

It's a far cry from New Orleans, but balance must be restored once again in the universe.

Kohlrabi, Snow Pea, Jalapeño Salad with Horseradish Balsamic

2011-03-09T11:01:00.005-05:00

"What do you do with kohlrabi?" my friend Suha asked me when I went to her house yesterday for an all-day writing session. She'd made a pot of lentil soup and we decided we wanted some veggies to go along with it. "Let's see what you've got and figure it out," I said.

I've done two things with kohlrabi: stir fried it and made it into a salad. We already had one hot dish, so we decided on salad. Texture-wise, it reminds me of jicama. Flavor-wise, it reminds Suha of broccoli stems. Not a bad combo.

We raided her refrigerator and found snow peas and jalapeños. Perfect for a raw salad.

All we needed was to make a zesty sauce. Something tangy, creamy, and substantive. She had horseradish cream, lemon, and some fresh dried herbs: mint and parsley. So we started there.

This yielded a thick dip consistency, which we immediately tested several times with the slices of kohlrabi. Something was still missing. It needed to be a bit more saucy, offer more tang, and have more something-something we couldn't quite put our tastebuds on.

We added olive oil and balsamic vinegar. We dipped more kohlrabi and tasted. Close. Almost there, in fact. But still, the something-something was missing. We revisited the fridge: apple cider? Mmm, maybe, but could be too close to vinegar. Mustard? No. Yogurt? No. Almond milk? Definitely no. We turned to the pantry. Tahini!! Bingo. Secret weapon winner.

Our dressing was now still creamy, but less thick, more balanced in flavor and had the right zing, zest, tang, and punch for our raw salad.

Sometimes my favorite thing about cooking is not cooking at all.

Southwestern Bean Salad with Brussel Sprouts and Roasted Seeds

2011-03-07T19:14:00.002-05:00

I'm a random eater. I eat at random times. I throw random things together. I have random success. Call it serendipity or simply strange, but this combo is one that deserves an encore.

It started with a black bean salad I made the day before:

Step 1.

Black Bean Salad

1 can of black beans, rinsed & drained

6 to 8 cherry tomatoes, diced

fresh cilantro, minced

1/2 avocado, cubed

drizzle of oil (grape seed or olive)

lime juice

seasoning*

*I used a blend of chili peppers (ancho, chipotle, red, jalapeño), black pepper, onion, garlic, paprika, cumin, salt

Step 2.

Then, I decided to roast some butternut squash seeds I had rinsed and dried from the last time I made squash.

Roasted Seeds

I drizzled the seeds with a little oil (I used grape seed oil this time. Often times, I'll use olive oil.)

Then, I put the seeds on a cookie sheet and sprinkled them lightly with cumin and sea salt, and stuck them in a medium hot oven (around 350° F) for about 15 to 20 minutes, or until the desired toastiness.

Step 3.

While the seeds were roasting, I quartered several Brussel sprouts, and steamed them with some rosemary and salt. About 5 minutes.

My final concoction came together quite simply. I started with a few spoonfuls of black bean salad, added the steamed Brussel sprouts on top, and then topped it with fresh-out-of-the-oven roasted seeds.

Yum. Yum.

Who would've thought?

Red Lentil Dahl

2011-02-26T16:45:00.005-05:00

I finally got around to watching Bend It Like Beckham yesterday, and I had to turn it off half way through. Not because I wasn't enjoying the movie, but because I wanted to be in the movie eating all that delicious Indian food with everyone.

Instead, I went straight to the kitchen and started pulling all the spices out of my cupboard to make the closest thing to dahl possible.

Here's what I had on hand:

red lentils

mustard seeds

fenugreek

garlic

ginger

turmeric

paprika

shallots

tomatoes

coriander

barley malt

sea salt

garam masala

lemon juice

Here's how I did it:

I simmered the lentils in water until they were tender, about 30 minutes. (I used about 4 to 5 times more water than lentils).

Meanwhile, in my cast iron skillet, I heated sesame oil until it was hot and added the mustard seeds and covered the skillet until all the seeds popped.

Then I added chopped garlic, ginger, and shallots and stirred those up for about a minute or two.

Then I added the fenugreek, turmeric, paprika and stirred that in.

Then I stirred in the tomatoes, coriander, barley malt, sea salt and garam masala.

(By the way, by now this smells amazingly good.)

Then, I added the pan contents to my cooked lentils and let them simmer for another 20 minutes.

Just before serving, I squeezed fresh lemon into the mix.

I really had to stop myself from eating it all at once.

But I was able to go back and enjoy the movie without drooling all over myself.

Squash, Carrot, Ginger, Chili Pepper Soup

2011-02-25T16:52:00.004-05:00

I had a fever of 102 for two days, possibly three. I brought back the flu from my latest trip and knew I'd be coming home to an empty refrigerator. Despite my fever, I set out for one shopping trip and loaded up on fruits and veggies to make liquid meals for the next several days.

Inspired by the curried pumpkin soup a friend of mine just made, I loaded up on other things orange: butternut squash and carrots.

Without much thought (a feverish brain is pretty worthless) I cut up the squash (seeded but not peeled), cut up a bunch of carrots, sliced up a whole lot of ginger and threw it all in my biggest pot, added about two liters of water, and brought it to a simmer. I added several whole chili peppers, curry, mustard seed, a little sea salt, and freshly ground pepper.

That took me about ten minutes.

Then I crashed out and let it cook until the vegetables were super soft.

I transferred it to my blender and with a few zaps at high speed I had soup.

Top it off with fresh cilantro and bean sprouts and somehow it makes you forget you're in misery.

Only after I made this soup did I leaf through my various health books to find recommended ways to reduce fever. As it turns out, Prescription for Nutritional Healing lists Vitamin A as the first most important nutrient to fight fever, as it fights infection and strengthens the immune system.

Sometimes it's nice to know there's an autopilot somewhere there in my brain that's got my back.

The next day, my fever broke.

Avocado Sprout Breakfast Taco

2011-02-20T05:42:00.006-05:00

On the go? Have a taco!

The forecast for 2011 so far looks like I'll be on the road a lot more than I'll actually be home, as my projects are taking me to new horizons. No complaints, as I'll honestly be looking forward to having more than $50/week to spend on food once again. However, until things change dramatically, I'm not counting any hatched chickens, and I'll still be keeping tight purse strings and attempting to take my simple cooking and shopping tricks on the road.

Meanwhile, when I am home, I hardly have time to cook anymore, so raw, quick-assembly meals have become my favorite staple of late.

My latest trip was to California, where I easily fall into anything that resembles Mexican cooking. Namely, anything you can make with tortillas. This doesn't mean that what I make can at all be considered Mexican food or even inspired by Mexican food, but for me, it tastes of home...

If I have avocado, cilantro, and tortillas I'm at least 80% there in terms of a Mexican-inspired meal. The rest, I make up as I go along.

Here's how I made my latest lazy breakfast:

Throw a tortilla directly on the gas burner. Flip it quickly several times until almost toasted, or heated to your liking.

Then spread a thin layer of hummus, chopped cilantro, sliced cucumber, marinated tofu, avocado slices, sprouts, and call it a taco!

I confess my favorite hot sauce is the farthest thing from Mexican hot sauce, but I love it all the same, and add it for that extra kick. If you haven't tried Sriracha hot sauce, it may change the way you spice up your life. Trust me.

If that's not get-up-and-go, I'm not sure what is.

Caramelized Ginger Salmon

2010-12-27T08:20:00.004-05:00

In honor of the blizzard that buried Brooklyn, I decided to have an Alaskan-inspired meal. That is, to dress the wild Alaskan salmon I had in my freezer for a day like today.

To start, I chopped fresh ginger and sliced shallots.

Then, I made a quick marinade of:

rice wine vinegar

sesame oil

tamari

agave syrup

red pepper flakes

I also halved a handful of baby brussel sprouts and had bean sprouts at the ready.

Step 1.

Heat oil in skillet and sauté until shallots turn golden brown. Move to one side of the skillet.

Step 2.

Add brussel sprouts to second half of the skillet and turn them over occasionally to allow them to grill.

Step 3.

Meanwhile, lay salmon filet on top of ginger and shallot bed. Drizzle half of marinade mixture on top and allow to cook for about 3-4 minutes.

Add bean sprouts on top. Stir into brussel sprouts and juices from marinade.

Turn salmon over, drizzle with remaining marinade and cook for another 3-4 minutes, or until desired doneness.

Step 4.

I removed the fish when done and added some pre-cooked wild rice to the pan to warm up and mix in with brussel sprouts, bean sprouts, and remaining shallots and ginger.

I had this idea that I'd make enough for leftovers, but alas! ...that didn't happen.

Winter Squash and Sprouts Salad

2010-12-20T09:49:00.003-05:00

I hardly cook any more. (And it's not because I'm eating out.) I've boiled it down (or baked it down, to be more accurate) to the easiest way to throw meals together with the least possible effort.

This time of year, my favorite simple basic ingredients that go so well in so many dishes are of the orange variety: squash, yams, sweet potatoes. I bake them in a hot oven for 40 to 60 minutes, and eat immediately, or save to add to salads, stir fries, stews, or throw-together dinners.

Here's an example:

wild rice (easy to cook ahead and save for later)

winter squash (and I scoop out the seeds then dry, salt & oil & bake for snacking)

brussel sprouts (my new favorite way to prepare: grilled with olive oil and rosemary)

sunflower sprouts (my new favorite sprout discovery! Seek them out if you haven't. They're delicious!)

chicken sausage (only if I'm feeling like meat; tempeh, tofu, feta also make yummy additions)

And for extra protein crunch, top with peanuts.

I drizzled with olive oil and vinegar. Yum.

Prospect Farm Harvest Fest!

2010-10-30T09:34:00.004-04:00

If you're in Brooklyn today, come see us in Windsor Terrace. Eat Soup! Win raffle prizes! See how our little CSA is coming along! We're at the junction of Prospect Avenue and the Seeley Street Bridge.

Best Buttermilk Griddle Cakes

2010-09-20T10:01:00.007-04:00

While I've been fine-tuning my waffle recipe, my brother Norm has been perfecting the stackable buttermilk griddle cake. He spent all summer in California's High Sierra region off Highway 395, where this recipe reached its zenith.

Ingredients:

2 cups flour

2-1/2 tsp baking powder

1/2 tsp baking soda

2-1/2 TBS sugar

1/2 tsp salt

1 egg

1-3/4 cups buttermilk

3 TBS melted butter

Step 1.

Mix dry ingredients together in bowl.

Step 2.

In separate bowl, combine wet ingredients and whisk until fluffy.

Step 3.

Stir wet ingredients into dry ingredients and blend until smooth and creamy.

Step 4.

Heat griddle.

Pretest for readiness by dripping penny-sized portion of batter. Pancake is flippable when bubbles appear.

When ready, pour two spoonfuls* of batter onto preheated ungreased griddle.

*Norm uses an Asian soup spoon for this task.

Step 5.

Flip 'em and stack 'em!

Recipe makes 13 to 14 pancakes.

Norm's favorite way to eat them are with:

organic pure maple syrup
organic blue agave sweetener
boysenberry preserves

Also, for the savory-toothed eater, hummus between two cakes makes a great pancakewich.

Be warned however, if you make these in the High Sierras, you might succumb to the temptation to share these with wild animals.

Just say No.

Enjoy!

Post Storm Market Watch

2010-09-18T10:43:00.004-04:00

Today's walk to the market is ribboned with caution tape and hazardous pitfalls. Thursday's blitzkrieg storm uprooted trees everywhere.

But the beets are beautiful.

Breakfast Smoothie Solution

2010-09-16T10:07:00.005-04:00

The summer has ruined me. I have successfully managed to eat without cooking for months. It's been a beautiful thing, but I fear I may be too spoiled to ever cook again. (Okay, as soon as the first cold spell hits, I'll be turning on my oven and eating my words.)

Meanwhile, I'm still riding on this no-cook breakfast winning solution that has been a staple for the last few months: The Breakfast Smoothie.

Today's:

pear

banana

kiwi

flax seed

protein powder

splash of soy milk

ice cubes

As far as I'm concerned, the secret ingredient is the flax seed. I put in about a tablespoon of ground flax, and it gives the smoothie a nutty body that makes it more substantial. Not to mention good for you. But really, who cares, when it tastes that good?

Detox Buckwheat Waffles

2010-09-08T09:55:00.004-04:00

General attempts at eating healthy and making good food choices go out the window every time my mother comes to visit. She has one of those metabolisms that waistline-strugglers love to hate. She eats more butter, sugar, jam, and honey in a given week than I do in say, four months, and she's got killer legs at 75.

When she comes to visit, she insists upon feeding me croissants every day for breakfast.

Not that I have anything against refined flour and butter delicacies, mind you. I recognize them as the gateway drug to carbohydrates that they are, and eat them with lustful abandon.

"You don't have to eat them," she tells me, as she heaps a plate full of warm flakey butter, almond, and whole grain croissants and sets them before me on the table with three kinds of jam, Irish butter, and honey.

Right.

It's already too late--the olfactory nerves have been stimulated, the salivary glands have been activated. If I don't eat them, I'll make a drooling embarrassment of myself at the table, and sniffing them just won't do.

Now that she's gone--and so are the croissants--I'm left with the aftermath. The internal rebellion happening in my body screams "Croissant! Croissant! Where's my croissant?" It's terrible. I try window shopping at bakeries to satisfy the cravings, but it's just an exercise in torture.

So, I've armed myself with a new weapon: The Buckwheat Waffle.

It's a non-refined flour carbohydrate substitute to nullify the acute cravings for the evilly delicious crescents that have been plaguing me ever since my mom left--and so far, it's working.

Not to mention, the cost of a batch of waffles, which yields about 10, equals less than 1 croissant.

Crispy Waffles Ingredients:

1 cup buckwheat flour

1 cup whole wheat flour

1 TBSP baking powder

2 eggs

2 cups milk

1/3 cup oil (I used grapeseed)

orange extract*

almond extract*

*secret ingredients for that extra je ne sais quois

Step 1.

Mix all dry ingredients together.

Step 2.

Stir in milk and oil.

Step 3.

The key to making these waffles crispy is to separate the eggs.

Add yokes to batter and stir them in.

Beat the whites until stiff, then fold them into the batter at the end.

(Add dash of extracts here, if you're using them.)

Step 4.

Make waffles!

Eat them hot and freeze the rest. They reheat in the toaster deliciously.

The buckwheat gives them a nutty flavor and kills that little "give me croissants!" voice that emanates from the stomach region.

But I ask, is it wrong if I top them with blueberry syrup?

Coffee or Beer?

2010-09-01T13:25:00.007-04:00

It's a terrible choice to have to make, but on $50 per week, something's got to give. Today's dilemma: meeting friends for drinks I haven't seen in a while. In terms of grocery budget, that's a ten dollar unit. That generally buys me 2-4 protein servings, or a pound of coffee and change. It's Wednesday, I have $22 in my pocket, and I need food.

I'm low on coffee. A thought of a morning without it is a thought of sadness. Which is ridiculous, because I have plenty of delicious teas to start my day, and who's to say a day without coffee needs to be a sad one? It's also not exactly food.

Then again, either is beer, but I'd rather have at least one if I'm giving up my food budget for one vice over another.

So I hit the markets with a mind to spend $10 on food, and leave the rest for beer.

On the way, I'm thinking about the perfect brew. The hearty aroma. The moment the first sip passes my tongue. I can't bear it. A pound of good coffee is worth more than a beer.

I go to Union Market, a place I love to go and look and never buy. At least not on my current budget. Except for their coffee--whole bean prices hard to beat.

I make it home with a big bunch of arugula greens from the Windsor Terrace greenmarket ($2), a pound of coffee ($6.99), and 6 California peaches--on sale at C-Town ($1.95). I would have liked a nice loaf of bread for the rest of the week, but I'll take it in beer form instead.

Dog Days Summer Salad

2010-08-29T10:51:00.005-04:00

It's August. It's hot. I'm lazy. However, I still need to eat. So, I keep ingredients that I can eat raw, mix up, dress up, and that require little to no preparation.

And that take less than 5 minutes to throw together.

Today's salad:

arugula

radishes

yellow bell pepper

soft-boiled egg*

potato*

goat cheese

sunflower seeds

dried herb blend

grape seed oil

vinegar

*My one day of cooking this week amounted to boiling a few eggs and potatoes and chilling them later to throw in salads.

Substantially satisfying.

Heirloom Lunch

2010-08-23T09:10:00.006-04:00

Enjoy these tomatoes, simply, while they last.

Goat cheese, fresh parsley, radishes, a drizzle of olive oil.

Simply Breakfast

2010-08-19T10:19:00.001-04:00

Blueberries, peaches, yogurt, sunshine.

Beat the Heat Spicy Cold Carrot Soup

2010-07-16T17:55:00.005-04:00

In my ongoing avoidance of cooking in this swelter, I took out something frozen to thaw for lunch. I had no idea what it was, but by color guessed that it might be cooked and mashed pumpkin from which I could make a pureed soup. Oh lucky day--I was already a step ahead of myself--flecks of thyme in the mix told me I'd already done that.

The problem was that I had no idea which soup it was. By taste-test, I narrowed it down to curried pumpkin soup. It was very likely this batch.

I instantly decided I needed a whole lot more in the cold soup department to get me through several more weeks of New York summer.

So, I bought a bunch of carrots.

Ingredients:

1 quart broth (I thawed some frozen turkey broth--yes, I still have some.)

1 bunch carrots

2 turnips

1/2 bunch parsley

coriander

cumin

thyme

chipotle

ginger

salt

Step 1.

I cut up the carrots and turnips and simmered them in the turkey broth until they were soft to pierce with a fork. I added spices and tasted along the way. Toward the last minute or two of simmering, I added the fresh parsley.

Step 2.

I whirred in the blender.

The real question is: Will the puree be more orange, or more green? It all depends on how long you choose to blend.

Step 3.

Chill. Serve cold.

Mine turned out more green. Nonetheless, refreshing yet hearty. Just right for a hot night.

Olive Oil, Garlic, Tomatoes. Flip. Done.

2010-07-14T17:24:00.003-04:00

I've been wilty in the summer heat; I haven't cooked in ages, and sustenance has been sporadic and Spartan at best. So, when my foodie friend Morgan recently had to restrict his diet to quinoa and lentils (for medical reasons too horrifying to repeat) and offered to bring over some extras that he'd cooked, I welcomed it.

He brought:

roma tomatoes
garlic
cooked penne
cooked red quinoa
cooked lentils

He chopped:

He added red pepper flakes, pepper, and salt to the tomatoes.

Then, threw the garlic in the skillet with heated olive oil.

He threw in the tomatoes for a quick turn on high heat.

Then he turned off the heat; tossed the precooked pasta, lentils, and quinoa into the mix.

Delicious at room temperature. Even nice chilled for lunch the next day.

Ba Xuyen No. 1 Sandwich

2010-06-03T15:24:00.003-04:00

This may be the best Vietnamese sandwich in New York City. And the price isn't bad either: $3.75.

Thanks to Sara's father-in-law who's been talking about this place for ages--and to Sara for stealing a half hour to grab this most mouthwatering sandwich with me.

Ba Xuyen

4222 8th Avenue (at 43rd St.)

Borough Park, Brooklyn

Loaf of the Day

2010-05-26T16:46:00.005-04:00

Organic sourdough rye with caraway seeds, $4.50.

Found at the Bread Alone vendor at Windsor Terrace greenmarket, Wednesday mornings at the 15th Street Circle, where Prospect Park West and Prospect Park Southwest intersect. (Cheaper here than on their web site!)

Clearly, this whole loaf of bread didn't quite make it all the way home.

It's a dangerous loaf. I had to freeze it to save myself.

Prospect Avenue Farm Soil Reclamation!

2010-05-24T15:14:00.015-04:00

The inaugural step toward making healthy soil for happy farming took place this weekend at the Prospect Avenue Farm, thanks to all the community members who came out to lend support, muscles, tools, and enthusiasm.

The project started with a basic layout of where we plan to create plots. One row will be along the fence, which will double as a support for tomatoes, beans, and sunflowers.

The other is a terraced area that will get a good deal of sun.

The first thing we needed to do was dig the dirt out of the plotted sections and sift the soil to get rid of huge rocks and debris, including one very, very old shoe and an old-school pull-tab can (probably circa 1970s).

Matt and Eileen worked hard all day.

We'll be testing soil from each plotted area to get a sense of what we're dealing with.

Once we had dug out the dirt from our plots a good 18 inches deep, Oren, our Master Composter, began the soil reclamation process. The idea is to create layers of carbon, nitrogen, carbon, nitrogen to crease a soil lasagna, if you will, that allows for an aerobic process to happen underground and break down into a solution that will be rich in nutrients for happy worms and microbes that ultimately provide healthy soil for growing food.

The first layer: Newspaper.

We used The New York Times, which uses soy-based ink, free of any harmful chemicals, metal, or poisons. For home composting, most brown paper bags and newspaper is fine to include in your mix.

The second layer: Food scraps mixed with brown matter (dried leaves).

Several weeks of community compost. Mmm-mmm.

The third layer: Freshly sifted dirt.

The fourth layer: brown matter, freshly aerated.

Oren uses a compost crank tool to aerate the leaves that make up the brown matter.

The fifth layer: more sifted dirt (from our accumulating heap).

The sixth layer: Horse manure. (Thanks, Kensington Stables.)

Oren spreads it on. It's quite warm.

The seventh and final layer: more sifted dirt.

Now, we'll let the magic happen underground for about six weeks before we plant seeds here.

Meanwhile, in the fence plots, we'll start planting our first crops in the coming week.

Stay tuned!

Herbed Barley and Tomato Salad

2010-05-23T09:54:00.004-04:00

There are few things in life I love more than fresh herbs. I'm attempting to grow window sill herbs in my tiny apartment in the hopes of having more flavors at my fingertips for less money. (My success remains to be seen.) The main problem I find as a single cook when buying herbs, is that it's often hard to use them up before they go bad.

Some tricks I've learned to make them last:

1. Rinse them immediately, and allow them to dry.

2. Place them in a jar of water, as you would freshly cut flowers.

3. If you find you can't use them all, lay them flat and let them dry for use later.

4. Make herbed salad!

Ingredients

barley

parsley*

mint*

garlic

lemon

olive oil

tomatoes**

salt

pepper

*traditional combo for tabouli-like salad. But use whatever you have! (The more, the better.)

**I generally use grape tomatoes. They're easy to halve and toss in the bowl, and I usually find them to be the most economical choice of tomato varieties.

Step 1.

Cook barley in boiling water (1 part barley to 2-3 parts water; cook about 40 minutes, until soft); set aside.

Step 2.

Chop herbs finely.

Mince a few cloves of garlic.

Juice one lemon.

Slice tomatoes into small bite sizes.

Step 3.

Toss herbs, garlic, tomatoes, and lemon juice with a tablespoon or two of olive oil.

Step 4.

Stir in barley. Season with salt and pepper to taste.

Allow to sit for at least 15 minutes. Taste again, and adjust flavors as desired.

An all-time favorite summer salad that is delicious alone or as a side dish.

Four Greens Spring Salad

2010-05-20T11:31:00.003-04:00

Since detoxing from my German meat, bread, and beer indulgence, I'm living the green life again. With warmer weather finally here, so are raw foods and lunchtime salads, and this combo is becoming a regular staple for me.

Many thanks to the nameless woman in the produce isle at the supermarket, who, upon selecting a bunch of beets, asked me, "Do you like beet greens?"

"Yeah," I said, with obvious yet curious enthusiasm.

She took my plastic bag, ripped off her beet stems and stuck them in there. Then she took a few more beet bunches and did the same thing. "My family hates them. Here. They're free anyway."

Nice work! My one bunch of beets just multiplied from 3 meals into 6, thanks to all the extra greens. At $50/week, I have to count my purchases in terms of servings, not just recipe ingredients.

So, here's one of the ways I ate them this week:

Ingredients for salad

swiss chard

kale

beet greens

curly lettuce

carrots

celery

Ingredients for dressing

yogurt

lemon

olive oil

honey

dill

tarragon

thyme

parsley

salt

pepper

Step 1.

Chop greens finely. Especially the hearty ones. Toss together and top with finely chopped carrots and celery.

Step 2.

Mix ingredients for dressing and drizzle on top.

The rich greens make this a hearty salad, one that satisfies more than you might expect.

Need more? Add nuts, top with sardines, beans, or goat cheese.

Morning Yogurt with Grapes, Mint and Flax

2010-05-18T23:33:00.005-04:00

I generally forget how much I enjoy grapes until I start eating them. It rarely occurs to me to eat them for breakfast until this week, when I paired them with mint leaves, yogurt, and flax seed. This may be my new favorite way to start the day.

Simple, quick, textured, and full of flavor.

Grapes, yogurt, granola, flax seed, mint sprigs.

I drizzled mine with a little honey.

Happy day.

Prospect Avenue Farm Composting Hours

2010-05-14T20:48:00.005-04:00

Every Wednesday and Sunday from 6 to 7 pm, a compost collector will be on hand at the Prospect Avenue Farm to take your kitchen scraps and turn them over with brown matter--a lot of dry leaves and coffee grounds.

The good layers are piling up.

WHAT TO BRING

vegetable and fruit scraps

coffee grounds (filters too)

tea bags (minus staples)

plant and floral waste

egg shells (preferably rinsed)

BioBags okay, too.

TO SPEED THE PROCESS

Cut dense, fibrous, or thick items to 1-inch pieces, such as:

broccoli stems

corn cobs

citrus peels

cabbage cores

WHAT NOT TO BRING

meat and fish scraps

cheese and dairy products

fats

oil

greasy food

dog and cat waste

large seeds, such as mango or avocado

WHY TO BRING

The dirt on dirt:

Visit the Prospect Avenue Farm on the corner of Prospect Avenue and Seeley Street, Brooklyn.

Let the Compost Begin!

2010-05-12T12:19:00.004-04:00

The soil tests are in for the Prospect Avenue Farm, and as expected for Brooklyn soil--high in heavy metals.

What to do? Make good soil. That starts with organic kitchen scraps, coffee grounds, and leaves. Thanks to Tom Angotti and Peter Kelman who got us started with some Garden Gourmet composting bins and a leaf bin, the first steps to soil reclamation are in place.

Word about the farm reached Master Composter Oren, who provided orientations on the dos and don'ts of urban composting.

WHAT TO BRING

vegetable and fruit scraps

coffee grounds (filters too)

tea bags (minus staples)

plant and floral waste

egg shells (preferably rinsed)

TO SPEED THE PROCESS

Cut dense, fibrous, or thick items to 1-inch pieces, such as:

broccoli stems

corn cobs

citrus peels

cabbage cores

WHAT NOT TO BRING

meat and fish scraps

cheese and dairy products

fats

oil

greasy food

dog and cat waste

large seeds, such as mango or avocado

WHEN TO BRING

Sundays and Wednesdays from 6 to 7 pm: Compost Collection

UPCOMING EVENTS

Sunday May 16, 2-6 pm: Invasive Species Elimination Day!

Children welcome!
Bring gloves, trowel, a spoon or a knife

The goal: to uproot the dreaded bamboo Fallopia japonica, Japanese Knotweed, also known as Mexican Bamboo.

Sunday May 23, 12-6 pm: Land Reclamation Day!

Bring shovels and muscles

The goal: to create plots, lay down the compost and sift through the soil for the first stage of soil clean-up.

If you're local, come visit, come volunteer, come compost!

The Prospect Avenue Farm is in Windsor Terrace, Brooklyn on the corner of Prospect Avenue and Seeley Street.

Hope to see you there.

Roasted Chicken with Yogurt Paprika Sesame Crust

2010-05-11T11:34:00.004-04:00

Here's a juicy solution to roasted chicken that I pulled together with simple pantry ingredients.

Ingredients:

chicken (I used Murray's whole legs)

yogurt

salt

garlic

paprika

sesame seeds*

*I started this idea thinking that I had white sesame seeds, but I ended up only having India Black sesame seeds. I think the black ones made for a tastier coating after all.

Step 1.

Roast the chicken in the oven at 400° F for 20-30 minutes.

Step 2.

Meanwhile, mince or press a few garlic cloves and mix in with a half-cup or so of yogurt. Then stir in paprika and salt to taste. Adjust amounts accordingly depending on how much chicken you have.

Step 3.

Coat the chicken with the yogurt marinade and continue baking, turning occasionally, until meat is cooked to the bone.

Step 4.

Five minutes before you remove the chicken from the oven, coat with sesame seeds and finish baking.

Talk about seriously juicy chicken with a bite! I ate this with fresh arugula and a variation of the lemon yogurt dill dressing I'd made the day before.

Ingredients:

vanilla yogurt

olive oil

lemon

fresh thyme

fresh tarragon

fresh dill

pepper

No complaints here.

Fennel Walnut Salad with Yogurt Lemon Dressing

2010-05-10T18:43:00.005-04:00

I drooled over the most beautiful fennel dishes in Germany. Now that I'm back in Brooklyn, I'm sorely missing all the delicious recipes I ate over there. If only take-out service worked for overseas restaurants...

Instead I'll do a poor-woman's replication of a German-style dish.

Ingredients:

fennel

walnuts

dried cherries

yogurt*

olive oil

lemon

dill

salt

pepper

*I used vanilla yogurt. If you use plain yogurt, add honey, sugar, or agave sweetener to the dressing to taste.

Step 1.

Chop walnuts coarsely and toast them in the oven or toaster oven at 350° F for 10 to 12 minutes.

Step 2.

Quarter the fennel bulb and trim off the stems and any tough outer layers.

Step 3.

Arrange fennel wedges on plate, and top with walnuts and dried cherries.

Step 4.

To make dressing, mix together 3-4 heaping tablespoons of yogurt, 1-2 tablespoons of olive oil, juice from half a lemon, fresh dill, and salt, and pepper to taste. Adjust as necessary. (You may want to add a teaspoon or so of honey or sugar if you use plain yogurt.)

Step 5.

Drizzle dressing on top, and enjoy!

Vocabulary Word of the Day

2010-04-17T05:20:00.004-04:00

I am a coffee drinker. I enjoy a dark roast French press brew. Often.

So, when I bought this coffee and decided to fight jet lag with a strong pot, I couldn't understand why it tasted good, but did nothing for my state of alertness.

I figured I was just that tired.

Not until my mother arrived and I made a pot for her.

This is "kein richtiger kaffee." This is "entkoffeiniert."

That's when I learned the word for decaffeinated.

Off on a mission for the real stuff.

Meat Porn

2010-04-16T05:19:00.005-04:00

I'm back in Berlin. As my mother likes to say, "umschauen ist frei," or basically: it's free to look.

So it is with the meat. I love to eat it, but it doesn't always love me back.

Sometimes, just looking is enough to satisfy the appetite.

Mmm.

The gourmet market in the Galeria Kaufhof in Alexanderplatz.

You can't get this kind of goodness in the States. And when you can, certainly not at these prices. It's probably a good thing.

Prospect Avenue Farm

2010-04-16T03:50:00.003-04:00

Soil testing is underway and the compost committee is getting their, well, compost together.

Special thanks goes to Brooklyn College Associate Professor Annie Hauck-Lawson, co-editor of Gastropolis: Food and New York City, who collected soil samples and sent them off to the lab for testing.

One of the (many) hearty thrivers in the plot: bamboo.

This year will be devoted to getting good soil started and a few small plots started. The goal is to have a formal CSA (community supported agriculture) organization up and running by next year.

If you're local, or near-local and want to get involved, come out Sunday April 18 to help build compost bins. Anyone who can find and/or deliver wooden flats is welcome for building bins. Experienced composters are invited, as well as ready and willing amateurs.

The plot is at the corner of Seeley Street and Prospect Avenue in Windsor Terrace. This project is the brainchild of Tom Angotti, Hunter College Professor of Urban Affairs and Planning in New York City, and his wife Emma Matos.

Happy Spring!

No Knead (to bother) Bread

2010-04-02T11:17:00.002-04:00

Last time I saw my friend Kimi she told me she found the holy grail of bread recipes: a no-knead bread that was so easy and delicious that she made five loaves in one week. The secret is to let it sit for 18 hours and rise. Finally, I thought, a bread so simple, even I can't mess it up.

Hope springs eternal.

I have yet to succeed in getting a yeast bread to rise. I recently complained to my mother about this, who confessed that she, too, never had luck with yeast breads. At least now I can take comfort in the knowledge that I'm genetically flawed.

Genes be damned, I set out, mouth watering, in anticipation of the great loaf.

Step 1.

The recipe calls for 4 ingredients:

500 g bread flour
1-1/4 tsp (8 g) salt
1/4 tsp (1 g) dry yeast
300 g cool (55-65° F) water

I had a bag of organic rye flour that I'd been fantasizing about turning into a crusty rye loaf for some time, so I used that. (Probably my first mistake.)
I measured everything precisely and tested the water with a thermometer.
First I mixed the dry ingredients.

Step 2.

Then, I added the water and, according to the recipe, I should only take about 30 seconds to mix the dough until it is very sticky.

I could already tell this wasn't going to work.

My dough was too dry, so I added a splash more of water.

And then rolled it into a ball that felt more pasty than sticky.

Hmm. My hope is already fading.

Step 3.

Cover it and leave in a warm place for 18 hours.

Twenty hours later, this is what my lump looked like:

Hardly a doubling in size. Maybe a centimeter or two?

Step 4.

Why I continue at this point, I'm not sure. But, I turn the dough out, and underneath, it's sticky! I take this as a sign of hope and renewal, and turn it upside down onto a floured board and lift the edges and fold them into the center to make a new ball.

I tuck it away for another 2 hours of hope.

Step 5.

At this point, I realize this is an exercise in futility. However, I still preheated the oven to 475° F and put my Dutch oven in there to get the pot nice and warm.

Then I put my lump in the pot and let it bake, covered for 20 minutes.

Sad.

Following the directions, I then removed the lid and let it bake for another 15 minutes.

Still sad.

Step 6.

I turned the hard lump onto my cooling rack and let it cool completely before testing the loaf (I mean brick) to see just how bad it was.

I'm not quite sure if this would qualify as unleavened bread for Passover, but it's pretty darn close.

This time, even a slathering of butter or honey can't help.

Another one for the birds.

Next time, I'm going to Kimi's when I want to eat bread.

Beet, Squash, and Kraut Salad with Chevre, Seeds, and Sprouts

2010-03-30T11:14:00.005-04:00

My friends will laugh at me when I say I'm lazy, but I often am. As much as I love to cook, I love not to. And I feed my lazy gene whenever possible by keeping food items handy that are easy to throw together to eat raw or cold. Sometimes the results are sad, other times they're brilliant.

I'd like to think this salad tends toward the brilliant end of the spectrum.

Ingredients:

red cabbage

beets (already roasted earlier in the week)

butternut squash (also roasted earlier in the week)

chèvre

broccoli sprouts

sunflower seeds

oil

vinegar

salt and pepper to taste

Step 1.

Slice raw red cabbage and arrange as first layer on your salad plate.

Top with sliced beets, squash, goat cheese, sprouts, and sunflower seeds.

Drizzle with oil and vinegar.

Season with salt and pepper.

It's that simple.

Yum.

Spicy Adzuki, Beet Greens, and Sun Dried Tomato Pasta

2010-03-29T15:32:00.004-04:00

I crave Mexican food. A lot. My pantry (and budget), however, does not always accommodate my deep and frequent desires for a full fledged Mexican style meal. This is why I at least make sure that I have an abundance of seasonings that can turn anything into (almost) Mexican food.

Of late, my new favorite trick is tossing noodles with beans, greens, and spicy sauce for a zesty pasta comfort food.

Ingredients:

macaroni noodles

garlic

beet greens

adzuki beans (of course, black, pinto, kidney, or any favorite bean can work)*

sun dried tomatoes

herbed goat cheese

mayonnaise**

chili powder***

cumin***

coriander***

oregano***

cayenne***

red pepper flakes***

chipotle powder***

*I started with dried beans (more economical than canned). If you do, cook the beans first, or a day ahead. If you're using canned, get the can opener ready.

**I used these ingredients because that's what I had on hand. Most people I know are either Pro- or Anti-mayo. There's very little middle ground. I happened to be Pro (but then again, I'm pretty much Pro-all foods). If you're Anti, try buttermilk, yogurt, or sour cream.

***Or use taco seasoning. Or a blend along similar lines according to your taste buds.

Step 1.

I start with the beets.

As soon as I bring them home, I basically cut the greens from the roots, rinse and dry them, and then use them in dishes during the week.

As for the roots, of late I've been wrapping them in foil and baking in a hot oven for 45 minutes to an hour, until they're easily pierced with a fork. The skins will slip right off when they're cooled, and they're ready to slice for all kinds of salads and dishes.

Step 2.

Prep ingredients: chop up the beet greens, garlic, and sun dried tomatoes.

Step 3.

Sauté the beet greens in garlic and olive oil. Set aside.

Step 4.

Boil macaroni (I used small elbows) according to directions.

Step 5.

In a small bowl, whisk together a spoonful of goat cheese, a spoonful of mayo, and spices. Adjust flavors until you like it.

Step 6.

Toss together the noodles, beans, greens, tomatoes, and dressing.

Call it pasta salad and dish it up.

(It's pretty satisfying cold, too.)

A Farm Grows in Brooklyn

2010-03-28T18:53:00.009-04:00

The official groundbreaking took place today for a new farm-to-be in Windsor Terrace. Many thanks to Tom Angotti and his wife Emma who have about 5,000 square feet of land they have dedicated to develop into the Prospect Avenue Farm.

Dozens of neighbors from near and far came by today with shovels, gloves, gardening tools, farming know-how, or simply a willingness to dig up dirt. People from around the corner, several Brooklyn neighborhoods, and even from across the river in Manhattan came out to offer labor and encouragement.

Even our very own Brooklyn Borough President Marty Markowitz got wind of the project and showed up for a photo op.

The crew turned into a regular crop mob, and within hours transformed an overgrown hillside into the beginnings of a terraced plot and a vision for vegetables.

I for one am very excited to participate in an urban community farm from the ground up. I'll write about the progress here, share learnings and insights as well as pitfalls and problems. The ultimate goal is to establish a CSA (Community Supported Agriculture) farm that serves the local community. For starters, Tom plans to work with the Brooklyn Food Coalition and sustainability advocates to create a model working urban farm. I love it.

Today was about digging up rocks, uprooting old blackberry bushes and honeysuckle vines in an area that can be better suited with peas or beans, creating a compost area, and laying the foundation for the first of several terraces on this sloping hillside that will support vegetable beds.

Up next: soil testing, composting, and getting the first terrace in place with healthy soil for planting. Stay tuned.

Read what the Flatbush Gardener says about the day, see a slide show, and get details on the weeds we have to battle here: Windsor Farm breaks ground.

Honey Cornbread

2010-03-28T17:59:00.005-04:00

I love cornbread. Smothered in honey. Served with chowder or stew. Slathered in butter. Spiced with chili powder, or jalapeños and fresh corn. The list goes on. The terrible thing is that I've had corn meal in the pantry for a while and completely forgot about it. I put a stop to that today and put it to work in a fresh batch of cornbread.

I've had this scrap of paper in my recipe box since my college days, and use it as my basic starter.

Today's batch (already much depleted since it came out of the oven):

Ingredients

1-1/2 cups corn meal

1/2 cup whole wheat flour

1 TBSP baking powder

1/4 cup oil

1/4 cup honey

1 egg

1 cup milk (I used almond milk)

Step 1.

Whisk together dry ingredients in a bowl.

Step 2.

Mix in oil, honey, milk, and egg.

Tip: Pour oil in a measuring cup first. Then pour the honey in the same cup. It will slip right out into your bowl.

Step 3.

Pour batter into a greased baking dish, and bake for 20-25 minutes at 400° F.

When it gets golden on the edges and the top springs back when touched, it's done.

Step 4.

Eat it!

(There's no point in waiting until it cools.)

Lazy Olive Chicken Saute with Arugula, Fennel, and Fig Salad

2010-03-28T15:25:00.006-04:00

No doubt, living on a $50 weekly food budget is full of disheartening restrictions on a regular basis. The old solution for laziness involved ordering in take-out or dining in a restaurant. Eating out is no longer in the budget--but eating with friends totally works (and if it's at their place, that counts in my book as eating out). Plus, there's something about good company that makes cooking more fun, and eating even tastier.

Here's what Karen and I did with a simple chicken breast:

Ingredients for Chicken Sauté:

chicken

red onion

olive oil

white wine or cooking wine

Greek black olives

rosemary

red wine vinegar

salt

pepper

Ingredients for Salad:

arugula

fennel

radishes

figs

balsamic vinegar

olive oil

pepper

Step 1.

Cut up chicken into bite size cubes. Toss in a bowl with salt and pepper and set aside.

Step 2.

Slice red onion. Sauté in olive oil over medium high heat for a few minutes, until deliciously soft and lightly browned. Remove from pan.

Step 3.

Stir in chicken, and cook for about 5 minutes until nicely browned on all sides.

Step 4.

Return onions to pan. Add about a quarter cup of wine and rosemary plucked from a few sprigs. Cover, allowing chicken to sauté for another 5 to 10 minutes. Turn chicken a few times. (If liquid reduces too much, add more wine.)

Step 5.

Add a handful of Greek olives, and simmer for another 5 to 10 minutes. At the very end, add a splash or two of red wine vinegar to the mix and stir together.

We served this alongside a bed of arugula topped with shaved fennel and sliced radishes drizzled with balsamic vinegar, olive oil, and freshly ground pepper. Figs on the side.

This was embarrassingly easy to make. I now have no excuses not to do this at home alone. And there's built-in opportunity to be lazy as I won't even have to cook the next day.

Midnight Fish Dinner

2010-02-16T05:53:00.002-05:00

There's something about running around Berlin that consistently brings us home in the wee hours, often without having had time to stop for a wurst. (Furchtbar!) On this particular day, Suha and I spent the day apart jumping from one Berlinale film to the next and landed home past midnight starving.

But we had a fridge full of farmers' market food.

So, we made a quickie fish dinner.

The problem for me buying fish in Germany, is that I recognize none of the names, so I can't tell you what it is. It was darker in color than cod or tilapia and the vendor described it as having a stronger, more fishy flavor, so I was expecting something like mackerel. Surprisingly, we found it light and delicious and perfect with lemon and a sprinkling of sea salt.

Here's how we did it:

Step 1.

Olive oil in the pan on high. Seared fish on both sides for 1 minute, then lowered heat and cooked for 2 minutes more per side.

Step 2.

Made a bed of arugula and red cabbage.

Drizzled it with cold-pressed extra virgin olive oil.

Step 3.

Served the fish on top with a squeeze of lemon and a few sprinkles of sea salt.

We added boiled potatoes on the side (there were more than a dozen varieties to choose from at the market!). They tasted like butter. I wish I knew what they were!

Feld Salad with Kippers and Mushrooms

2010-02-15T14:36:00.003-05:00

I have no idea what kind of fishies these are, but they looked so good at the farmers' market, I had to buy some.

Served up on a bed of feld salad (also called mache or lamb's lettuce) and sliced mushrooms.

Drizzled with olive oil and a sprinkling of sea salt.

Steamed Eggs on Bed of Rotkraut, Kohlrabi, and Radish Greens

2010-02-15T01:53:00.000-05:00

I'm a big fan of steamed eggs on beds of greens. This week, my traveling partner Suha and I could not resist the huge head of Rotkraut (red cabbage) at the farmer's market. Rotkraut was a perennial favorite growing up, although I haven't made it in ages.

Now that I'm in Germany, I had to eat it for breakfast.

Ingredients:

olive oil

red cabbage

kohlrabi leaves

radish leaves

pomegranate juice

apple sauce

sea salt

eggs

radishes

Step 1.

Heat some olive oil in the pan. Sauté chopped red cabbage for 3 to 5 minutes. Then add chopped kohlrabi and radish greens, and sauté for a few minutes more.

Stir in a dash of sea salt, a splash of pomegranate juice, and a dollop of apple sauce into the mix.

Step 2.

Crack two eggs on top and cover until the whites turn white.

Step 3.

Serve up with sliced radishes on the side.

I didn't expect the cabbage to leak blue through the egg whites, but it made for a very colorful morning bite.

The Best Wurst

2010-02-14T05:04:00.005-05:00

Very few things in life are better than a good sausage. And very few sausages in life are better than a German sausage.

Sorry, New York.

This is standard fare at the farmers' market. But the real reason why I came to Berlin was for this grilled bratwurst.

Even the Brötchen (bread rolls) are like nothing we can get in the States. So fresh. So crispy good.

The best part: this cost 1.50€, or about $2.04. (Maybe it's a good thing the dogs aren't this good in New York.)

Berlin Greenmarket!

2010-02-13T21:01:00.006-05:00

I woke up this morning in Berlin. (Somehow it just wasn't cold enough for me in Brooklyn. Go figure.) As fortune would have it, a farmers' market was in full swing right outside my window in the Friedrichshain district of the city.

I couldn't have planned a more perfect start to the day.

I fully expected prices for fresh vegetables and fruit to be painfully high, but I had no problem packing it in and keeping within my $50 weekly budget ... even translated into Euros.

I couldn't get over how beautiful the greens were in the 25° F weather.

But the locals were talking about how much nicer it's been than in previous days.

And things I never see at the New York markets--at such delicious prices!

If only I could bring this home to Brooklyn. Instead, I'll eat my way through the city while I'm here.

Oatmeal Cranberry Nut Love Cookies

2010-02-09T12:41:00.003-05:00

The persuasive heart.

Ingredients:

3 cups oatmeal

1 cup flour (I used 3/4 white + 1/4 buckwheat)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. baking soda

pinch salt

3/4 cup (1-1/2 sticks) butter

3/4 cup brown sugar

1 egg

1/2 tsp. vanilla

1/2 cup chopped walnuts

1/2 cup cranberries

1/2 cup white chocolate chips or yogurt chips

Step 1.

Mix together oats, flour, cinnamon, nutmeg, soda and salt.

Step 2.

Cream butter and sugar.

Beat in egg and vanilla.

Step 3.

Blend wet and dry ingredients thoroughly, then add in chopped nuts, cranberries, and chips.

Step 4.

Spoon cookies onto a greased cookie sheet and bake at 375° F for 10-12 minutes.

I used a heart-shaped cake tin to make a large heart cookie. Or, you can press and form cookie dough into a heart shape about 1/4-inch thick.

Step 5.

Cool on rack.

I'd tell you that even one bite is engaging in risky behavior, but it's already too late for that.

A 2010 Kitchen of Love Valentine submission.

These hearts are filled with cranberries, an aphrodisiac loaded with vitamins C and A that stimulate and benefit sexual health. Eat that!

Cilantro Sesame Noodles with Snow Peas and Shrimp

2010-02-08T06:28:00.000-05:00

A good noodle is one that satisfies hot and cold, dressed up or down, and embraces meat, fish, fowl, or greens. This dish scores on all fronts. Bonus: it all comes together in the time it takes to boil water and cook linguini.

The simple premise:

Noodles + dressing + greens + protein = dinner

I've made this dish with chicken, tofu, sausage, or simply vegetables.

Ingredients:

chives

cilantro

jalapeños

tahini

brown rice vinegar

sesame oil

honey

tamari

linguine

snow peas

shrimp

Step 1.

Boil water for linguini noodles. Meanwhile,

Step 2.

To make sauce, mix equal parts tahini (or peanut butter), brown rice vinegar, and sesame oil. Add tamari and honey to taste.

Step 3.

Rinse chives and cilantro.

Chop herbs and jalapeños finely.

Step 4.

Blanche snow peas.

Step 5.

Cook shrimp in hot skillet with sesame oil for 2-3 minutes.

Step 6.

Toss everything together. Serve on a bed of bok choy leaves.

Delicious hot for dinner tonight.

And chilled for lunch tomorrow.

Duck and Chevre Stuffed Figs and Dates

2010-02-07T17:16:00.012-05:00

Every once in a while I come across a gourmet ingredient at an incredible price, and I need to pounce. This week, it was duck bacon. Same price as pork, way tastier than turkey. Why say no? And so the stuffed fig was born.

Ingredients

dried black Mission figs

pitted dates

goat cheese

rosemary

duck bacon

olive oil

Step 1.

Remove the stems from the figs. Slice figs and dates in half.

Insert a wedge of goat cheese in the centers of the dates and figs.

Sprinkle tops with rosemary.

Press a sliver of duck bacon on top.

Step 2.

Arrange in baking dish lightly greased with olive oil. Bake at 450° F for about 10 minutes.

Whet your taste buds with this before dinner. Be warned, however, with this on your tongue, you may not make it to the next course.

Central Park Frittata

2010-02-03T17:09:00.012-05:00

There are some things worth getting up before sunrise for. A two hour hike in Central Park after a fresh snowfall counts as one of those things. Especially if it includes a frittata afterward. More especially, if it's a frittata at my friend Karen's.

Ingredients:

1 zucchini

2-3 scallions

4 eggs

olive oil

butter

salt

pepper

parmesan cheese

Here's how she does it:

Step 1.

Slice the zucchini and bake in hot oven (450° F) for about 5 to 7 minutes on an olive-oil greased cookie sheet. Then flip and broil until slightly roasted.

Step 2.

Slice scallions and braise them in olive oil until lightly browned.

Step 3.

Heat butter in skillet.

Whisk eggs and add them. Keep heat on low.

Step 4.

Layer scallions evenly on top.

Add zucchini on top.

Allow to cook until eggs are no longer runny.

Step 5.

Lightly sprinkle top with parmesan cheese.

Broil for an additional 5 to 10 minutes or so until the top is lightly browned.

Serve hot.

A very nice reward for the early bird.

Arugula Fig Tomato Salad with Walnuts and Goat Cheese

2010-02-01T10:00:00.005-05:00

I love a lunch that takes no time to throw together and is full of flavor and texture. Figs are a huge favorite for me, as they are so adaptable to savory and sweet dishes. The first time I ever ate a dried fig was the last time I ever needed to eat a fig newton. Skip the cookie! The fruit is dessert enough. In this salad, with the crunch of walnut and tang of balsamic, it's kind of a bite of heaven. And then some.

For the salad:

arugula

dried Black Mission figs

grape tomatoes

herbed goat cheese

walnuts

For the vinaigrette:

olive oil

balsamic vinegar

honey

salt

pepper

I usually also add a medley of dried herbs to the vinaigrette, sometimes a squeeze of orange, or freshly chopped shallots.

Crispy Waffles and Cinnamon Coffee

2010-01-31T14:04:00.004-05:00

The writing salon is in session at my apartment. Friends who need a place to work (with snacks) get the library, the wifi, and the waffles.

I made a half batch of my crispy waffles recipe.

And French press coffee with a cinnamon stick.

Simply add the stick to freshly ground beans in the French press. (I used Sumatra.)

Brew and press as you normally would.

Serve with milk, or black. Sweet or black.

My kind of Sunday afternoon.

Edible Schoolyard. More Please!

2010-01-31T12:46:00.003-05:00

Here's a great idea. Worth supporting, and worth starting up everywhere!

Edible Schoolyard New York is having a fundraising event hosted by Alice Waters and David Chang.

Please join us for a preview evening at David Chang's newest restaurant, Má Pêche, for cocktails and hors d'oeuvres prepared by Executive Chef Tien Ho.

Sunday, February 7th from 6:30 – 8:30 p.m.
Preview David Chang's Má Pêche
Chambers Hotel Mezzanine, 156 West 56th Street
Contact: www.esyny.org to purchase tickets and for more information.

The mission of the Edible Schoolyard New York is to transform children's relationships to food, food systems and the larger world by bringing Alice Waters' vision of a garden-based edible education to the places where young New Yorkers learn, eat and play.

Daikon Miso Noodle Soup

2010-01-31T12:00:00.004-05:00

Sometimes I forget to eat. I get caught up in my work and lose track of time. Then suddenly, it's late, I'm tired, and the hunger pangs kick into full gear. The worst part: I'm too lazy to do much about it.

That's why it's worth keeping miso in the pantry. I use whatever veggie I have on hand, I toss in a few noodles, and in ten minutes, I'm having a bowl of satisfying soup.

Ingredients

daikon radish

fresh miso

soba noodles (or any pasta of your choice)

water

Step 1.

Slice up a daikon radish.

Halve the big slices to make them bite-sized.

Step 2.

Rinse the greens. Save some for future soups, sautés, or salads.

Step 3.

Bring as many cups of water as soup you wish to eat to a boil.

Add in the radishes.

Add in a serving of soba noodles. (I broke mine up in thirds for easier spooning.)

Allow to simmer for 6 to 7 minutes or so (depending on your noodle choice), or about 1 - 2 minutes before noodles are cooked to your liking.

Step 4.

Add about 1 tablespoon of miso per cup of water.

Add chopped up radish greens.

Simmer for another 1 to 2 minutes.

Step 5.

Serve it up!

Serious satisfaction for the lazy hungry soul.

Halibut and Andouille Fish Stew

2010-01-14T19:51:00.004-05:00

This came together so fast, I didn't even have time to document the process. I'd say 15 to 20 minutes, start to finish.

Ingredients

olive oil

andouille sausage

shallots

chicken broth

sweet potato

saffron

heavy cream

halibut

green onions

Step 1.

In a large Dutch oven, heat olive oil and add sliced andouille sausage until it begins to brown.

Step 2.

Add sliced shallots to the mix and sauté until they become translucent.

Step 3.

Add chicken broth, sweet potato cut into cubes, and saffron threads. Bring to a boil and simmer, covered, until sweet potato is tender, about 5 minutes.

Step 4.

Stir in heavy cream.

Add halibut, simply allow it to float on top, cut into cubes, and allow to simmer for another 10 minutes, covered.

Step 5.

Serve it up, with fresh green onions, sliced on top.

This is so simple, and the flavors from the sausage are such that you'll likely find no need to add additional seasonings.

If you have a nice crusty bread to go with it and soak up the flavors, it's a meal you'll want to repeat over and over again.

That's what I'm talkin' about.

Lunch

2010-01-12T10:34:00.003-05:00

Pear, figs, nuts, cheese.

Napa Valley Scramble

2010-01-10T12:56:00.002-05:00

I confess that too many days of below freezing temperatures was getting me cold, so I flew to California.

There's something about visiting my old stomping grounds that automatically fires my taste buds up for things that include corn tortillas. My last visit included more fish tacos than I'd eaten all year. This time, it's tortilla breakfast scrambles.

Here's how it all comes together:

Ingredients

olive oil

shallots

mushrooms

zucchini

spinach

corn tortillas

eggs

cumin

red pepper flakes

salt

pepper

Step 1.

Slice up shallots and sauté them in skillet with heated olive oil.

If you don't have cast iron, make the investment. It's totally worth it.

Step 2.

Slice up a corn tortilla (or 2, up to you), and add to the mix, until they get nice and crispy.

Step 3.

Follow that up with spinach, mushrooms, and zucchini.

Stir fry until all veggies are crispy tender, as you like them. Add seasonings to taste.

Step 4.

Beat eggs together and pour on top of veggies. Fold over with a spatula until eggs are to desired consistency.

Step 5.

Serve it up!

Add salsa or not. Add avocado or not. Green onions, cilantro, sour cream... the possibilities are endless.

It might even take the edge off the winter cold.

iPhone App Serves up My Strawberry Scallops

2010-01-04T11:01:00.005-05:00

What began as a complete experiment ended up intriguing the folks at the California Strawberry Commission enough to include my strawberries and scallops recipe on their new iPhone application that launches January 26th.

If you love strawberries and have an iPhone, check it out:

The recipes come from more than 50 food bloggers.

Support organic strawberry farms whenever you can. If you care to know more about the kinds of herbicides and pesticides used on commercially produced strawberries, the California Strawberry Commission web site has good information about farms and farming practices as well as links to more resources.

Here's a bit about what I found during my research.

Become a fan of California strawberries at:

www.facebook.com/CAStrawberries

Follow California strawberries on Twitter:

www.twitter.com/castrawberries

Greenmarket for Diehards

2010-01-02T10:41:00.004-05:00

Baby, it's cold outside. This morning's thermometer dipped below 28° F, and the winds forced more tears from my eyes than chopping a good onion. However, that doesn't stop these farmers from delivering their goods to the hub of Brooklyn at the Grand Army Plaza greenmarket every Saturday.

Even when it's slim pickings at the market, a few vendors are still worth the trek in the cold: Ronnybrook Farm, Phillips Farm, Cayuga Pure Organics, Tello's Green Farm, Wilklow Orchards, DiPaola Turkey Farm, to name a few.

This year, I'll be teaming up with a video producer to find out more about the people who have been feeding Brooklyn year in and out, come rain, sleet, snow, or sun.

Who are these hard working people willing to stand in the cold for hours at a time? What difference does it really make if I buy beets or eggs or fish here versus my local supermarket? I intend to get behind the farmers and find out. Got questions? Send them my way. I'll post the answers here.

Happy New Year!
Keep it fresh.

Curried Pumpkin Soup

2009-12-31T10:39:00.003-05:00

Another day, another bowl. It is snowing outside, after all.

Here's how I served up my pumpkin innards:

Ingredients:
pumpkin
turkey broth
curry
coriander
cumin
thyme
cinnamon
salt
pepper

Step 1.
Put broth and pumpkin in a pot and bring to a simmer. Add more or less broth to pumpkin, depending on desired consistency.

Step 2.
Add seasonings according to taste.
I started with a ratio of:
2 parts curry
1 part coriander
1 part thyme
1/2 part cumin
1/4 part cinnamon
a few shakes salt
a few shakes pepper

I adjusted from there.

My friend Joe paid a visit and tried some. He added a half teaspoon of molasses to his portion.

Try it topped with sour cream or plain yogurt.

Either way, it's bound to warm you on a cold day.

Simple Leek Soup

2009-12-30T09:44:00.004-05:00

I didn't always like leeks. I associated them with all things onion, which I decided at an early age were not for my taste buds. The first time I ate a leek I liked, it was in quiche. Then again, don't most things taste better with butter, cream, and cheese? From that point on, I've used them as a favorite ingredient in tarts as well as potato-based soups.

I've since learned to appreciate the leek on its own.

(Admittedly, working with limited ingredients has helped me come around to this discovery.)

The first thing a new leek adventurer should know about leeks is how to pick a good one--and how to wash them. The edible part is the long white shaft, most of which grows under ground. Select leeks that do not show swelling at the bulb, just above the roots. As leeks mature, they lose their desired tenderness and delicate flavor. The top leaves (called "the flag") should be dark greenish blue. These are edible too, but you can cut off the ends as they show signs of toughness, splitting, or dryness.

A mere rinse will not be enough. The best way to clean them is to split them lengthwise and soak them in a bowl of cold water.

Start by cutting the roots off.

Then split them lengthwise down the middle.

Then submerge them in a bowl of cold water.

I usually find that 3 rinses will get all the sand out from in between the leek layers.

I would have made potato leek soup, but I didn't have potatoes.

So, I simply made leek soup, and frankly, didn't miss the potatoes at all.

Ingredients:
leeks
olive oil
turkey broth (compliments of Fred)
thyme
tarragon
salt
pepper
cooking wine

Step 1.
Chop leeks, and braise them in olive oil until just crispy tender. Season to taste, and add a few splashes of cooking wine.

Step 2.
Add to a pot of turkey broth, with just enough liquid to cover the tops of the vegetables. Bring to a simmer, and call it soup.

This dish comes together very quickly--truly in a matter of minutes. If you overcook leeks, they will loose their green color and become more yellow. If you sauté them too long, they can become mushy.

The delicate leek flavor infuses the broth and makes for a nice warm lunch on a cold day.

Carrot Raisin Walnut Breakfast Bundt

2009-12-29T10:00:00.004-05:00

I've pretty much settled on a winning basic breakfast bread recipe that kicks assuredly on several fronts:

I can throw this together in 15 minutes
I can substitute all kinds of ingredients if the pantry is paltry
I get an entire serving of fruit per slice (out of 12 slices total)
It's way better than Connecticut Muffin
It's way cheaper!

I'm generally terrible at following recipes, even if they're my own, and alter them in some way or another every time I try. Sometimes the results are good, often times they're abysmal. For the most part, I try to limit the dissemination of my abominations. When my blog posts are spotty, that could be the reason why.

This recipe, though different every time I make it, is a keeper.

Breakfast Bundt Bread

Basic Dry Ingredients:
2 cups flour
1 TBSP baking powder
1/2 tsp baking soda
1/4 tsp salt

Basic Wet Ingredients:
2 eggs
1/2 cup oil
1/4 - 1/3 cup sweetener*

Fruit/Vegetable & Nuts:
about 2 c. (500 g) fruit or vegetable
about 1/2 c. (125 g) raisins
about 1/2 c. (125 g) chopped nuts

Additional Flavors:
cinnamon
nutmeg
apple pie spices
ginger
up to you!

*If you use fruit that's really juicy, say ripe plums or nectarines, dry sweeteners may prove better, such as white, brown, or turbinado (raw) sugar. Drier fruits and vegetables, like carrots or zucchini, can probably use more moisture in the dough, so wet sweeteners like agave, maple syrup, honey, molasses, barley malt and such might be better choices. All sweeteners vary in intensity, so you may need less than you think. I say, err on the side of less. If the finished product isn't to your sweetness, top it with jam or honey.

This time I used all spelt flour, 1/4 cup agave, carrots, raisins, walnuts, and apple pie spices.

Step 1.
Stir dry ingredients in large bowl.

Step 2.
Shred carrots in food processor.

I lost count of how many carrots, but it was probably 5-7 medium--I just kept shredding until I filled my bowl to the 2 cup line.

Step 3.
Stir in wet ingredients until blended.

Step 4.
Toss in carrots, raisins, and walnuts.

Stir it all up.

Sometimes the dough is more like cookie dough (less wet), sometimes it's gooier, more like a batter. If it's too dry, I might add a splash of lemon juice or other juice if I have it. It always varies with different flours, fruits, and sugars. Somewhere in there lies the magic ratio. All I can say is, do it enough times, and you'll figure it out.

Step 5.
Put dough in greased bundt pan and bake at 375° F for about 30 minutes.

It's ready when the top springs back lightly when touched and toothpick tester comes out clean.

Step 6.
Let it cool, then turn it out of the bundt pan onto a platter.

Breakfast for the week!

Roasted Pumpkin and Slow Roasted Seeds

2009-12-28T10:39:00.008-05:00

Despite this year's apparent pumpkin shortage, I've enjoyed the fruit from no fewer than five great pumpkins this season. They've turned into breads, soups, breakfasts, desserts, snacks, and seasonings.

Admittedly many of these things came together and disappeared so quickly I have no photographic evidence, but I will say this: experiment and eat! Pumpkin is versatile and delicious.

Here's the alternative to getting out a can opener:

Step 1.
Cut pumpkin in half and scoop out the innards into a large bowl.

Step 2.
Scrape out as much as you can from the pumpkin's seed cavity and stick the halves in a hot oven (400° F) for about an hour.

Step 3.
Meanwhile, rinse the seeds.
An easy way to do this is to submerge the seeds and pumpkin innards in a huge bowl of water. The seeds will float to the top. Work away any seeds still stuck to pumpkin parts. Then you can easily scoop out the seeds floating on the top. Rinse them again, if needed, and dry them flat.

If you choose to dry them on a paper towel, like I did, they may stick after they dry. Rather than work them off and have bits of dried paper towel stuck to them, redampen the towel, and they will come right off. Or save yourself the trouble and dry them on something non-sticky.

Step 4.
Check your pumpkin with a fork to see how tender it is. I found that if I roasted them long enough for the skins to separate from the meat, they were very easy to scrape out.

Step 5.
Scoop out the roasted pumpkin from its skin.

Mash it.

I originally tried to put them in the blender to make puree, but that turned out to be an unnecessary mess. Same with egg beaters (my second attempt). My pastry cutter/potato masher worked best.

Store the pureed pumpkin in the refrigerator, the freezer (it freezes very well), or use immediately.

Step 6.
Lower the oven temperature to 250° F.

Grease a cookie sheet with olive oil, and arrange the seeds evenly on the sheet.

Bake on low for about an hour. Stir them occasionally with a wooden spatula. Raise the oven temperature to 400° F for another 10-15 minutes of baking until golden brown.

If you like, sprinkle with a little tamari or sea salt. (I chose to go salt-free.)

Seeds!

Deceptively Evil Ginger Chunk Cookies

2009-12-16T11:58:00.007-05:00

If there is a true pathway to Hell, the cobblestones are made of ginger chunk cookies. I'm about to share with you very dangerous information, and I recommend that you take my warnings to heart. Do not attempt this activity unsupervised. If you must do this alone, (for reasons largely related to denial and false sense of will power) consider applying duct tape to your mouth for the duration of the process. Please, trust me on this one.

But first, the good intentions with which we pave our pathway to the underworld:

Why Ginger Chunk Cookies seem like a less sinful choice during the holidays when we have oh, so many cookies thrust before us--

No refined sugar. Sweetened only with molasses, which is a good source of potassium. Regular unsulphured molasses has about 110 mg, but blackstrap molasses* has 730 mg of potassium, as well as manganese, copper, iron, calcium, magnesium, Vitamin B6, and selenium.
Ginger is good for you! It has antioxidant and antiinflammatory properties, and is also good for heart health, good cholesterol levels, gastrointestinal health, prevention of ulcer formation, motion sickness, nausea, and vomiting.

*Molasses is the syrup that comes from boiling down raw sugar cane. The difference between regular unsulphured molasses and blackstrap molasses is the number of boilings--regular molasses is the product from one or two boilings; blackstrap molasses, which is darker and thicker, comes from the third boiling. The nutritional value of blackstrap molasses is superior to regular molasses, and has been associated with all kinds of health benefits including shrinking benign tumors, restoring color to gray hair (!), lowering high blood pressure, regulating anemia, diminishing muscle spasms, alleviating osteoporosis, reducing tension, lowering LDL (bad) cholesterol and raising HDL (good) cholesterol levels.

The TRUTH:
They're laden with butter, and are instantaneously habit forming and highly addictive. It is virtually impossible to experience a "small sample" whether it be licking the spoon from the batter, or having one bite of cookie.

Consider yourself warned.

Here's my recipe for the pathway to Hell:

Ingredients
3 sticks butter (1-1/2 cups)
2 cups molasses
2 eggs
4-1/2 cups flour
4 tsp. baking powder
1 tsp. salt
3 tsp. powdered ginger
3 tsp. cinnamon
2/3-1 tsp. ground cloves
2 cups crystallized ginger

Yield: 5 dozen cookies

Step 1.
Cream butter and molasses.

(Don't lick the beaters!)

Step 2.
Beat in egg.

Step 3.
In about 4 batches, mix in dry ingredients: flour, baking powder, salt, ginger, cinnamon, and cloves.

(REALLY don't lick the spatula!)

Step 4.
Stir in crystallized ginger.

(Especially NOW don't lick the spatula!!)

Step 5.
Spoon onto greased cookie sheet and bake at 350° F for 13 minutes.

Step 6.
Cool on rack.

Then immediately store them in sealed containers in a locked cabinet.

I'm giving these away tonight to raise money for NY City Harvest. (Hopefully this will alleviate any evil connotations associated with these cookies.)

December 16: City Harvest Holiday Party

2009-12-06T11:43:00.006-05:00

Eat my Ginger Chunk Cookies! I'll be baking at Boston Market with bloggers Kelly Jean of White Girl With a Fat Ass and Katya of Second Dinner to raise money and goods for New York's City Harvest. Come on out for a heart-ful (and mouthful) celebration!

Wednesday, December 16, 2009
7:00 pm - 10:00 pm
Boston Market - Downstairs Room
273 West 23rd (between 7th & 8th Aves)
New York City

Here's how:

Come at 7:00 p.m., get yourself some dinner, go to the DOWNSTAIRS seating area. If you would like to participate in a gift exchange at 8:00 p.m., simply bring a wrapped gift that costs under $9.

There is NO TICKET CHARGE for this event. We'll be collecting for NYC's City Harvest and welcome donations or canned food.

Currently, 1.5 million New Yorkers live in poverty and struggle to afford rent, medical care, and food.

Let's share a meal and spread the goodness on the 16th. If you can't attend and would still like to help out, you may also donate here through Kelly Jean's charity badge.

Hope to see you there!

Stay tuned for a preview of my mouth-watering Ginger Chunk Cookies...

Spiced Pear and Currant Irish Oats

2009-12-01T10:22:00.003-05:00

When morning temperatures start dipping into the 30s, I need a hot wake-me-up breakfast that keeps on warming me after I eat it. Oats infused with ginger and cinnamon do the trick. Even better: this aromatic comfort food isn't just delivering some placebo effect. Ginger really does stimulate circulation and boost energy and cinnamon really does enhance brain function. Not a bad way to start the day.

Ingredients:
steel cut oats
pear
dried currants
cinnamon
ginger
maple syrup*

*I used a blend of Trader Joe's maple agave. Half the cost of pure maple with plenty of maple flavor.

Step 1.
Boil water for oats. Use 4 parts water to 1 part oats.
I generally make a single serving of 1 cup water to 1/4 cup oats.
However, cooked oats store well and can be reheated easily the next day, so you can double or triple the amount to make for quickie breakfasts later in the week.

Step 2.
Steel cut oats take 30 minutes to cook, covered. While they're simmering, add:
1-2 teaspoons dried currants. (They puff up while cooking and flavor the water nicely!)
1 pear, cubed
1/4 teaspoon cinnamon
1/4 teaspoon powdered ginger, or a few slices minced fresh ginger
a tablespoon or so of maple syrup

Step 3.
Serve it up while it's hot. Top with milk, cream, soy, or yogurt if you wish.

Mmm.

Heat Packin' Black Bean Turkey Chili

2009-11-30T19:46:00.005-05:00

Don't try this at home unless a) you like it hot--and I mean hot like your mouth is the flaming gateway to Hades hot; b) you need to induce sweating without working out; c) you enjoy self-inflicted pain; d) you are making weapons of self defense.*

There are as many ways to make chili as there are people to make it. Purists claim that true chili is a stew of meat and chili peppers. Beans? An abomination, unless you're vegetarian, and then, you can go ahead and call beans and chili peppers "vegetarian chili." But most chilies I've eaten have beans and meat (except of course the veggie varieties).

In my book, what really makes chili chili is, well, chilies.

And what better thing to do with leftover turkey than make chili! Here's how I did it:

Ingredients
black beans**
olive oil
onion
carrots
celery
chili powder
chipotle peppers in adobo sauce
turkey
turkey broth
arrowroot starch***

**I had dried beans that I cooked in turkey broth until soft. The yield was probably about two cans' worth.

***This is a great thickening agent, superior to corn starch. You may not need to add any, but just a teaspoon dissolved in warm water and stirred into the pot will thicken the sauce nicely and eliminate any waterishness your chili may have.

Step 1.
For me, it was the boiling of the dried black beans. If you're using canned, skip to next step.

Step 2.
Chop onions and sauté them in olive oil until soft. Add chopped carrots and celery and sauté for several minutes until they start to soften as well.

By the way, I used carrots and celery because that's what I had on hand. I might have opted for green, red, or yellow peppers if I had any.

Step 3.
Stir in turkey.
Season with chili powder.

Step 4.
Add black beans and turkey broth and the killer ingredient: chipotle peppers in adobo sauce.

This stuff is no joke. Use with caution.

Step 5.
Allow to simmer for about an hour until all the flavors are embedded in every morsel of goodness in the pot.

Taste and adjust flavors as desired. But trust me, the one thing you won't be able to do is turn down the heat.

Step 6.
Serve plain, or over rice with plain yogurt or sour cream.

Eat slowly for best heat effects (and to give your burning mouth a break now and then).

*Chipotle peppers are a great source of capsaicin: the primary ingredient of pepper spray. This beneficial phytochemical also causes cancer cells to commit suicide. (Pow! Take that!)

Accidental Basil, Dill, Beet Green Dressing

2009-11-29T09:48:00.010-05:00

I do not own a dehydrator. However, my refrigerator sometimes acts as one. I discovered this quite by accident when, several weeks ago I came home with fresh dill, basil, and a bunch of beets from the greenmarket and a head full of sauté ideas. I immediately rinsed and dried all the greens and stored them in my vegetable bin.

Now I know why that drawer is called a "crisper."

Within a couple days, my greens were no longer fresh. They were fresh-dried and completely crispy.

So much for sauté.

Being ever curious, I popped a dried up beet green in my mouth to see how it would taste. Yum! Like a potato chip, but green. And not potato.

So, I put some dried dill, basil, and beet green bits into my mortar...

and ground up my crispies into a powder.

Then stirred it into a few tablespoons of plain yogurt.

Violà! No need for anything else.

I've been using as a raw vegetable dip and salad dressing ever since.

Like on this salad of spinach, swiss chard, sunflower seeds, and pumpkin seeds.

Who needs to sauté?

Killer Turkey Broth

2009-11-27T11:09:00.006-05:00

There's a saying among French cooks about overcooking (okay, I heard one French person say this): Kill the bird once, don't kill it twice.

I beg to differ.

Last year, I made a 20-pound bird for Thanksgiving and used the carcass to make broth that yielded some 16 quarts. That's more than $50 of soup savings.

This year, I didn't cook at all. However, after my gracious hosts divvied up the leftovers to send home with guests, I intervened between the turkey carcass and the dumpster. "Are you throwing that out?" I asked. My friend's father held the carved up beast dubbed "Fred" in a plastic bag. "I don't think you want this," he said.

I thought, oh no, they're going to think I'm a friggin' Freegan.

"I'm not one of those dumpster diver food freaks, I swear." I tried to sound convincing despite everyone's wary looks. "I'll make broth with it! Think of it as the further adventures of Fred."

And so they sent me home with my bag of bones.

I would have taken all the innards home as well, but those had been discarded long before I arrived.

Now there are fancy ways to make turkey broth and there are practical ways. Let's just say this way isn't the former.

Step 1.
Start in the morning. Cut off any excess good meat from the bones (that will make great addition to chili, soup, stew, or stir fry).

Step 2.
Throw the carcass in the biggest pot you own.

Step 3.
Add stock veggies if you have them (onion, carrot, celery, leek, herbs). Today, I had mainly celery and a small handful of baby carrots. I tossed 'em in the pot.

Step 4.
Fill the pot until all is submerged and bring to a simmer.

Step 5.
Cook the beast all day long until the bones are completely white, naked, and clean, and you can't tell it was ever once a turkey.

Step 6.
Skim excess fat off the top, and strain broth completely of all excess stuff.

Seal in pint or quart containers and freeze for future soup making.

Thanks, Fred. Who says turkeys can't have an afterlife?

Pumpkin Nut Spice Bread

2009-11-25T09:04:00.006-05:00

I couldn't wait for pie this year, so got a jump on my pumpkin fix with quick bread. The Pros: simple to make, great for breakfast, amazing health benefits*, budget friendly, delicious. The Cons: it doesn't last long enough.

I've had this can of pumpkin in my pantry for a few weeks. A brand I'm not familiar with, but it's 100% pure pumpkin. (I had no idea about the Great Pumpkin Shortage of '09).

The real reason why I made pumpkin bread (besides the fact that my taste buds were itching for it), is because even with my paltry pantry, I could still pull together enough ingredients to make it.

Ingredients:
1-1/2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/4 cup light corn syrup**
1/4 cup dark corn syrup**
1/2 cup vegetable oil
2 eggs
1 can pumpkin
1/2 cup chopped nuts***

**I ran out of sugar, and have been using other sweetner substitutes of late. I have had this corn syrup in my pantry since I made this Kentucky bourbon pecan pie last year for Thanksgiving.

*** I probably would have used walnuts, if I had them. I did have a few mixed nuts (peanuts, cashews, brazil nuts, almonds) and some hazelnuts. I chopped them all up.

Step 1.
Whisk together all dry ingredients in a bowl. (First 7 ingredients above). If you opt for sugar versus corn syrup, add it here.

Step 2.
Whisk in egg, oil, corn syrup, and pumpkin.

Stir in nuts.

Step 3.
Pour batter into greased loaf dish and bake at 375°F for 60 to 75 minutes.

You'll know it's ready when the top springs back lightly to the touch, and a knife or toothpick tester comes out non-gooey.

Don't be afraid of how dark it is. The cloves make it naturally darker.

Step 4.

Cool on rack before eating (if, unlike me, you can wait that long).

This bread is dense and moist and full of crunchy flavor. It's even better the next day (and beyond) toasted.

*Pumpkin is loaded with antioxidants alpha- and beta-carotine, Vitamins C and E, fiber, folate, potassium, zinc, and pantothenic acid. Benefits = boosts immune system, anti-inflammatory, healthy cell function, lessens risk of heart disease, lowers bad cholesterol, protects skin against sun damage, fights osteoperosis, fights cataracts and promotes healthy eye function, helps alleviate certain cancer growth (especially prostate cancer).

What's not to love about that?

Cold Buster Fresh Ginger Tea

2009-11-22T16:58:00.006-05:00

Skip the teabags and go for the root. Nothing busts through flu season like fresh ginger. Sore throat? Ginger tea. Achy joints? Ginger tea. Feverish? Ginger tea. Tummy ache? Ginger tea. Queasy? Ginger tea.

Not only is fresh ginger about a thousand times better than a tea bag, it's also a lot more economical. I've priced boxed ginger tea from $2.41/20 bags to $4.00 and up for 16 bags.

I pay between $1 and $2 for one nice big root and can yield twice as many pots of tea that are a heck of a lot more potent.

Slice off one to three spoonfuls of ginger.
Put it in the bottom of your tea pot.
Pour hot water in and let it steep.

Good fresh ginger is strong enough to take several refills of hot water and still deliver a very nice punch.

Grand Army Plaza Vegetable Bonanza

2009-11-21T12:52:00.009-05:00

I went on a vegetable binge at the greenmarket this morning.

Today's $24.50:

kale
red Swiss chard
collard greens
spinach (2 bunches)
onions (3)
red potatoes (3)
carrots
celery
parsley
cauliflower
yogurt

I put half of it immediately in my 7-1/2 quart Dutch oven to make broth.

The rest of it, I'm figuring out how to fit in my refrigerator.

A Very Berry Breakfast

2009-11-19T11:23:00.003-05:00

Simply organic strawberries and blackberries drizzled with yogurt.

A wild blackberry vine took over a corner of the backyard where I grew up. I never could tell the difference between the blood stains on my fingers from all the stickers or the blackberry stains from all the eating I did while I picked them. I still will endure all manner of thorns for a blackberry.

What pains me more now, is how much I have to pay for organic berries in the store: $0.83 per ounce. Ouch!

But the luxury is well worth it. One bite, and I'm happily back in the berry patch.

Grilled Eagle Lake Trout in Almond Dill Reduction

2009-11-05T23:06:00.008-05:00

There is no point in eating trout if it's not wild. If you must buy it in the store, even Irma Rombauer in Joy of Cooking says don't bother--get mackerel instead. My friend Jim Lee swears that farm raised trout in Sun Valley is just as good as wild. But he hasn't had trout from Eagle Lake.

I have. And now I don't think I'll be able to enjoy another trout again. (Sorry Jim.)

Eagle Lake is an unusually alkaline natural lake fed by underground streams and rivers in northeastern California. Its rainbow trout is a unique species that has adapted to these waters--other trout can't thrive in the same high pH levels. They're known world-round for their strength, size, and evasiveness. It's no wonder: these hardy survivors live 10-11 years, twice the lifespan of other trout. Of course they've grown bigger, stronger, and wiser!

This one was 17 inches.

When my friend Brian told me he caught it, I told him to stick it in the freezer until I could come over and cook it. (Thanks for waiting!)

We didn't do anything to it. Here's what we did:

Step 1.
Brush fish lightly in olive oil.
Grill on each side for 4-6 minutes until cooked through. (We propped it on its back too.)

Step 2.
Meanwhile, heat butter in skillet and stir in sliced almonds and garlic until toasted.

Stir in a spoonful of horseradish, a half pint or more of half and half. Continue to stir until liquid reduces to a thick sauce.

Stir in fresh dill in the last minute of cooking. Add salt and pepper to taste.

Step 3.
Coat fish with almond dill sauce.

I couldn't wait for dinner. This was brunch. Fantastic.

October Strawberries

2009-10-28T22:49:00.001-04:00

Organic strawberries from Watsonville: $1.29 at Farmer Joe's in Oakland.

This indulgence alone could perhaps be the singlemost reason to travel to the west coast.

Recently, the California Commission of Strawberries contacted me about my strawberry and scallops recipe. Coincidentally, the week before, a friend of mine told me that the specific pesticides and herbicides used on commercially produced strawberries are particularly harmful to the thyroid.

California is the world's largest producer of strawberries, and in my research found that less than 5 percent of these farms are organic. From the USDA MRL (Maximum Residue Level) database, I found data for 69 different pesticides that are associated with strawberry production.

All the more reason to seek out organic strawberries.

Pomegranate, Beet, Walnut, Chevre Salad

2009-10-24T04:40:00.001-04:00

My first grade school had a pomegranate tree in the back yard. The bulbous red fruit attracted hummingbirds and tasted like berry champagne. We weren't allowed to pick any, but we'd scavenge the ground for fallen ones as soon as recess let out and peel away sections of perfectly good juicy seeds making sure the teachers couldn't see us. Tangy sweet juicy crunchy POW in the mouth at first bite. So good.

I never ate them again like that.

At least not straight from the tree. Why? No clue. No justifiable excuses. Simply complete and utter lameness. A severe deficit I was reminded of this week when I saw the opportunity to buy one and pounced.

Thus, lunch was born.

Ingredients
pomegranate seeds
beets
baked potato
mixed greens
walnuts
goat cheese

For vinaigrette:
fig balsamic vinegar
olive oil
Dijon mustard
salt
pepper

Step 1.

Wrap beets in foil and bake at 400°F for 50 minutes.

The peels slip off easily when baked. But OW! they're hot.

Step 2.

Slice baked potato and beets thin.

Arrange plate with mixed greens, beets, potatoes, pomegranate seeds, walnuts, and goat cheese.

Mix vinaigrette ingredients to taste and drizzle over top.

It's horribly wrong that I did not think of this sooner.