Cole's Kitch

oh my, croque madame!

2011-12-28T10:00:00.000-08:00

I love (love, love, love) croque madames. The french sandwich is composed of four of my six favorite foods: cheese, ham, bread, and egg (the missing two are chocolate and wine, but I think it's good that they were left out in this case). I had one for about every 3rd meal when I was in Paris earlier this year.

I have always considered the croque madame something to be ordered at a cafe. I'd never really thought of making one myself. Now that I have, I kind of want to whack myself on the head and say, "what were you thinking?" I've been seriously missing out.

Strangely, it was Swiss food that was the impetus for my try-to-make-a-croque-madame-at-home idea. My brother is visiting me in Zurich and yesterday for lunch we had a very traditional Swiss meal: raclette. Like fondue, raclette is one of those active meals where you do a little work at the table to enjoy the food. Ours came as giant plates of grilling materials: his with mini sausages, mine with farmer's ham, and both with mushrooms, tomatoes, pickles, mini-corn, and cocktail onions. And of course a generous number of cheese slices, to be melted one at a time in the cutest little square pans that heat under a small grilltop (on which you can grill the various bite sized treasures). All to be enjoyed atop the little baked pommes de terre (potatoes) that were kept warm in a small burlap sack.

You may wonder how this got me thinking about a croque madame. Honestly, it was the combination of cheese and ham. On top of a potato, it made me think of breakfast (raclette would be a great hangover meal). And somehow from there, my mind went to the croque madame. So when we were at the grocery store later, I made sure to pick up some ham in addition to the Gruyere that is consistently on my shopping list (I've been eating a lot of cheese here in Switzerland!).

This morning, when looking up a few recipes, the croque madame seemed a bit involved. But it actually comes together pretty easily. And it was amazingly tasty. I kind of want to make one again right now just thinking about it. I've also been fantasizing about raclette-inspired additions, like grilled mushrooms, caramelized onions, and tomatoes... But for now, here's the standard version, which I implore you to try:

Croque Madame
Serves 2

2 Tbsp. butter
1 Tbsp. flour
1 cup milk
4 oz. gruyere - 1/4 c. grated and the rest thinly sliced
ground nutmeg
salt & pepper
4 slices rustic white bread
2 Tbsp. dijon mustard
2-3 slices of ham
2 eggs

First, the bechamel:
Heat 1 Tbsp. butter in a small saucepan over medium heat. Add flour, stirring to combine. Whisk in milk. Increase heat to medium-high until milk begins to boil. Add grated Gruyere and nutmeg. Season with salt and pepper. Reduce heat and allow sauce to simmer until thickened, 6-8 minutes.

Next, the sandwich:
Meanwhile, heat oven broiler on high. Place 2 slices of bread in baking dish. Spread 1 Tbsp. of mustard on each. Top with ham and sliced Gruyere. Place under broiler until cheese begins to melt.

Remove from oven (leave broiler on). Top with remaining 2 slices of bread. Spoon a generous amount of bechamel sauce over each. Return to oven and heat under broiler until they're bubbly and brown, about 3 minutes. Remove from oven.

Finally, the egg on top:
While your sandwiches are browning, melt remaining 1 Tbsp. butter in a skillet over medium heat. When hot, add eggs, being careful not to break the yolks. Cook until the whites are fully cooked but yolks are still runny.

Carefully top each sandwich with an egg. Take a bite and close your eyes...you feel like you're in a Parisian cafe, no?

garlic shrimp pasta in white wine butter sauce

2011-12-16T01:00:00.000-08:00

Sometimes, we learn lessons the hard way. Yesterday, my lesson came via 44CFH ($47) shrimp.

I was treating myself to some fancy food shopping at the gourmet grocery store on the bottom level of the Globus department store. I knew it would be expensive: I bought marinated artichoke hearts, a beautiful jar of green olives, pulchritudinous prosciutto (is it ok to anthropomorphize prosciutto? I believe so), and some other great treasures. When the resulting bill was higher than I expected, I just assumed that everything was just a little more expensive than I had realized, factored in the bottle of wine, and simply thought, it's good I don't grocery shop here on a regular basis!

It wasn't until I got home and was unpacking my bag that I discovered my mistake. I should have realized that the 8,90 per kilo price on the shrimp was much too economical for Globus and for such beautiful seafood. But I swear that's what the sign said. The sticker on my shrimp, however, said 89,00 per kilo. I bought a half kilo. Yikes!

The only thing to do in a scenario like this is resolve to make the best shrimp dinner ever (after shaking my head a few times in disbelief at my naiveté and apparently lacking arithmetic skills - I guess it's good that I get paid to do complicated math and not the simple stuff). This worked out, as I was already planning something special. During my trip to Athens last week, I picked up some black (sepia) pasta colored with cuttlefish ink. Fancy pasta, meet the world's most expensive shrimp.

So, did I pull off the best shrimp dinner ever? Not quite. The flavors were great (and the garlic-butter smell that filled the apartment was amazing), but the shrimp ended up a little tough from overcooking. This is one of those dishes I'd like to make again - I am confident the slightest changes would turn it into the best shrimp dinner ever. Normally I'd try again with modifications before posting, but I'm not about to repeat my expensive shrimp folly. Rather, I've noted the modifications I would make in the following recipe. I'll give it another try after I'm back to the land of affordable crustaceans.

Garlic Shrimp Pasta in White Wine Butter Sauce
Serves 4

3 Tbsp. butter
3 cloves garlic, minced
about a pound of big shrimp, shelled and deveined
1/2 c. white wine
1 Tbsp. fresh flat leaf parsley, minced
about 2 cups dried pasta*
rustic bread
*As mentioned, I used black (sepia) pasta, but I was unable to detect any ink flavor. Some people find the black color off-putting, but I find it interesting. In any case, feel free to substitute your favorite pasta of choice.

Cook pasta according to directions (when done, drain and set aside). Modification: cook only until al dente and finish cooking in the tasty butter-garlic-wine sauce.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook until golden. Add shrimp and sauté 3-4 minutes, stirring occasionally. Add wine and simmer an additional minute. Stir in parsley. Season with salt and pepper. Stir in pasta and cook until heated through. Modification: this overall cooking time was too long for my shrimp, which made them tough; instead I'd cook the shrimp one minute per side in the garlic butter sauce, then add wine, pasta, and parsley and simmer it all together just until shrimp are no longer pink.

Serve in bowls with crusty rustic bread that will help you get to every last drop of the butter-garlic-wine sauce, which I promise you'll want!

pumpkin, pancetta, and sage pasta

2011-11-26T09:40:00.000-08:00

There is one thing I have learned in the past week: pumpkins are expensive in Zurich. Or to be more specific: pumpkin flesh is expensive (as I've only bough pieces of pumpkin, not an entire gourd). I let myself be sucked in early in the week by the container of pumpkin cubes: no rind or seeds to deal with...so easy: 11 CHF ($12). And it wouldn't really have been a proper Thanksgiving without pumpkin pie, right? No canned pumpkin for pie was to be found (my fault for grocery shopping on Thanksgiving day - I apparently missed the last can sold at Globus by a matter of minutes). My favorite gourmet grocery store Jemoli stepped in to save the day (for a price) with their store-made pureed pumpkin: 18 CHF ($20!!!).

The blow of the price was softened by the fact that the dishes made from the pricey pumpkin were both delicious. I've often said that pancetta makes everything better; I stand by that notion. The saltiness of the pancetta plus the sweet pumpkin and savory sage was a super tasty combination. I should warn that I really like sage. There is a lot of it in this dish. If you don't love sage as much as I do, you may consider reducing the amount that you include. Happy Thanksgiving week!

Pumpkin, Pancetta, & Sage Pasta

Serves 4

3 Tbsp. olive oil

sea salt

white pepper

3 cups of pumpkin: peeled, seeded, and cut into 1" cubes

1/2 cup diced pancetta

2 cloves of garlic, thinly sliced

2 Tbsp. butter

about 20 fresh sage leaves, roughly chopped (plus a couple for garnish)

1/2 lb. pasta: I used fresh spinach ricotta ravioli

1 handful of walnuts, toasted

1/4 c. parmesan, grated

Heat oven to 350 degrees. Mix pumpkin with olive oil and a generous amount of salt and white pepper. Arrange in a single layer on a baking pan. Bake, stirring every 10 minutes or so, for 40-50 minutes until tender. Set aside.

Cook pancetta in a large pan over medium heat. Add garlic and cook 2 minutes. Add butter, sage, and roasted pumpkin. Reduce heat to med-low and allow to continue to cook together while you cook the pasta.

Cook pasta according to directions. When it's done, remove by slotted spoon and add to pancetta-pumpkin pan. Toss gently. Serve topped with toasted walnuts and parmesan cheese. Garnish with reserved sage leaves.

super schokolade cookies

2011-11-18T18:00:00.000-08:00

Superschokolade: German for a whole lot of chocolate. Or Swiss, more precisely, as the chocolate in question is a whole lot of Lindt. I used a combination of Lindt weiss (white chocolate), milch extra (milk chocolate) and noir intense (dark chocolate, 70% cacao). The resulting cookies did not disappoint: they are crisp out of the oven, but now a day later have developed a pleasant browney-like chewiness. The multiple levels of chocolate tastes and types makes for one very robust, sweet, cookie. I think I've made a new best friend in the guy who lives downstairs, as I payed back his generosity in sharing his wifi password with me in cookies.

Super Schokolade Cookies
Makes 3 dozen

1 c. flour
1/2 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
10 oz. high quality chocolate* - 4 oz. coarsely chopped to be melted and 6 oz. chopped into 1/4" pieces, to be stirred into cookie batter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla**
*I used a whole milk chocolate bar (half melted, half chopped), a whole dark chocolate bar (half melted, half chopped), and half of a white chocolate bar (chopped).
**The vanilla extract here is crazy expensive - 12 francs per bottle! - so I substituted vanilla sugar

Heat oven to 325 degrees. Mix flour, cocoa powder, baking soda, and salt in a bowl. Set aside.

Melt 4 oz. chocolate and butter in a heat-proof bowl over simmering water. Stir to combine. Remove from heat. Mix in sugar, eggs, and vanilla. Mix in flour mixture. Mix in remaining chopped chocolate.

Form heaping tablespoons 3" apart on parchment lined cookie sheets. Bake 15 minutes. Allow to cool on pan for 2 minutes, then transfer to wire rack to cool completely.

big shell pancetta mac and cheese

2011-11-15T07:10:00.000-08:00

The weather has turned in Zurich this past week: a wintery cold to accompany the Christmas decorations that are suddenly everywhere. The trees that were brilliant shades of red and orange when I arrived are now bear. It's the sort of weather that makes me want to have something baking in the oven. This time, I opted for bubbly, cheesy comfort food: mac & cheese...with pancetta (because everything is better with pancetta).

I didn't mean for the shells to be so big. It's hard to tell from the pic without perspective, but the cooked shells are about the size of ping pong balls. They seemed to quadruple from their dried size after spending some time in boiling water. Though unexpected, this worked out very well, as it meant the noodles were not only covered with cheese, but also filled with it. I can't really complain about that.

Speaking of cheese, the particular combo I used this time was novel for me. I typically make mac & cheese with sharp cheddar. No orange cheese is to be found at the local Coop here in Zurich, however, so I tried something new. I found myself unable to move away from cheddar completely (after finding a white version unexpectedly at the grocery store - my backup was fontina, which I was strangely unable to find), but I did add some new-to-cole's-mac-&-cheese cheeses: gruyere (so Swiss!) and parmigiano reggiano.

The top-heating oven in my apartment is perfect for dishes like this, as it guarantees a golden brown crust (now that I've figured out the trick to prevent burning from the top: place the dish on the lowest rack and leave the top rack in the oven to shield the dish from direct heat). If you don't get a brown crust after cooking for 40 minutes in a conventional oven, try broiling at the end (but watch closely to prevent burning!). If you like that crisp top as much as I do, I recommend baking the mac & cheese in a large dish to maximize the crispy browned top to gooey inside mac & cheese ratio.

Overall verdict: this was a really tasty mac & cheese that will definitely become one of my new staple versions (or at least for those occasions where I'm looking for a classic variety vs. butternut squash mac & cheese, which still ranks as my fave). Enjoy!

Pancetta Mac & Cheese
Serves 4

1/2 lb. shell pasta
1 Tbsp. olive oil
8 oz. diced pancetta
1 small onion, chopped
1 clove garlic, minced
2 Tbsp. flour
a pinch of sea salt
a pinch of white pepper
a pinch of nutmeg*
1 c. milk
~2 handfuls white cheddar, grated
~2 handfuls gruyere, grated
~1 handful parmigiano reggiano, grated
*I used microplaned fresh nutmeg

Heat oven to 350 degrees. Cook pasta according to package directions and set aside.

Meanwhile, heat olive oil in large pan over medium heat. Add pancetta and cook until it begins to brown, about 3-4 minutes. Add onion and garlic. Continue to cook until onion is transparent, an additional 3-4 minutes. Add flour, salt, pepper, and nutmeg. Stir to coat. Add milk. Continue to cook, stirring occasionally, until milk reaches boiling. Reduce heat to med-low. Add cheeses and stir until melted and fully combined. Add cooked & drained pasta; and stir to coat.

Transfer to baking dish. Bake 40-45 minutes, until top is golden.

One year ago: red chart risotto

gemischte pilzen risotto

2011-11-04T08:11:00.000-07:00

In case it wasn't clear from the picture, auf Englisch, this is a mixed mushroom risotto. I've been continuing to have fun exploring Zurich grocery stores and markets. The other day, one treasure I brought home with me was a box of magnificent mixed mushrooms. I couldn't conclusively identify a single one, nor would I have been brave enough to buy any of the varieties on their own (what would it taste like? how would I cook it?). In fact, I first reached for the plain old button mushrooms. But then my eye caught the combination pack: somehow the cornucopia made the foreign mushrooms seem less intimidating than they might otherwise have been. Into my basket they went.

I consider risotto one of my favorite dishes to make. It is time consuming (lots of active stirring), but not particularly difficult. Once you have the basics down, it's a super pliable dish, a blank canvas on which to paint. I enjoy pondering the possibilities, particularly when inspired by a great ingredient. In this case, that ingredient was clearly my box of mushrooms.

Being unfamiliar with exactly what I was dealing with, I wasn't sure whether to add the mushrooms at the onset of the risotto making process (or would they become tough?) or near the end (but then would the flavors have a chance to meld?), so I decided to hedge my bets, adding half at the beginning and half later in the cooking process. This worked out really well, as it resulted in both great flavor as well as good texture, the mushrooms added later providing some toothsome meatiness. Lemon awakened the dish, bringing a bright taste of sunshine to the earthy mushrooms.

This, in my opinion, was a standout dish that I will definitely make again.

Gemischte Pilzen Risotto | Mixed Mushroom Risotto

Serves 4

2 Tbsp. olive oil

1 Tbsp. butter

1 medium yellow onion, chopped

a handful of mixed mushrooms, chopped

another handful of mixed mushrooms, roughly chopped

1 c. arborio rice

1/3 c. white wine

4-6 cups hot stock*

the grated rind (about 2 Tbsp.) and juice (about 3 Tbsp.) of one lemon

1 tsp. fresh thyme, minced

1/3 c. parmesan cheese, grated

1 Tbsp. butter

parsley for garnish (optional)

*I used 2 cubes of chicken bouillon mixed with about 6 cups of water

Heat olive oil and butter in a large pot over medium heat. Add onion and cook until translucent. Add the more finely chopped mushrooms and continue to cook until they begin to soften. Add rice and stir to coat. Add white wine. Cook, stirring, until fully absorbed by rice.

Add hot broth, a couple ladles at a time, stirring constantly and allowing to fully absorb between each addition. When you have about 4 broth additions remaining (this should be around 30 minutes into the cooking process), add the roughly chopped mushrooms. When you have about 2 broth additions remaining, add lemon rind, lemon juice, thyme, and parmesan cheese to rice. Continue to stir and add broth until none remains (test rice for doneness and add additional stock or water if needed). Mix in the remaining tablespoon of butter.

Ladle risotto into individual bowls, garnish with parsley if desired, and be prepared for whomever you're serving to be impressed!

my zurich kitch

2011-11-01T13:00:00.000-07:00

I had an afternoon of playing in the kitch yesterday. The view out of my kitchen window shows fall in full swing in Zurich. I decided to revisit two somewhat involved recipes that seem fitting for the season: passaladiere and roasted butternut squash soup with fried leeks (click links for original posts with recipes).

The oven-that-cooks-from-the-top is presenting some challenges. Namely, the tops of things are cooking much faster than I'm used to. Strategically placed foil is helping, but I need to learn to account for this before the things I'm baking begin to turn black. For my evening meal, this meant that the onions on my passaladiere were definitely darker than caramelized. I am also finding that my lack of measuring devices means that I'm relying on my estimation skills - this part actually seems to be going pretty well so far (pizza dough without measuring flour or water? kein problem!). Cooking in a new kitchen in a new country is challenging, but I'm happily learning and improvising!

Autumn in Zurich: the beautiful view from my kitchen window.

beginning with breakfast

2011-10-30T20:00:00.000-07:00

I have arrived in Zurich. I will be here for the next two months, in a studio apartment in the middle of town. One thing I am truly excited about: my apartment has a kitchen! In terms of this blog, this means a halt to the restaurant-food-in-foreign-city posts and a return to here's-what-I've-made-in-my-kitchen posts. I welcome this change.

So far, I'm quite excited by the prospect of cooking in another country. It presents some interesting new challenges.

First, the kitchen. It's tiny. I think it has everything I need, though things are in different places and some work differently than I'm used to. The oven, for example, sits on top of the fridge and heats in Celsius degrees from the top. That actually makes a little more sense to me (everyone outside of the US uses the metric system and why have both an oven and a range that heat from the bottom?); I think that with the fan, I can use it as one would a convection oven. The stovetop has two small burners, wedged between the fridge and the sink. The only countertop space to speak of is the "bar" on the side (a ledge below the window), which is also meant to serve as my dining room table and desk. This means I must be efficient with my prep space!

Then, there is the grocery store. I had my first adventure there yesterday. The local store is called Coop and it's conveniently located just down the street. While it was mostly pretty straightforward, the fact that everything is in German and not all of the ingredients I'm used to are available (or at least find-able) keeps things interesting. I like this sort of interesting, as it forces me both to learn and to improvise.

The first meal I'd like to write about is the breakfast that I cooked this morning. I had been to the store already and had purchased without a specific morning meal in mind, so possibilities abounded. The first question I had to answer was: savory or sweet? I was unable to decide, so I made an eggy version of each. It was kind of like real breakfast plus dessert breakfast. The perfect start to my first Sunday in Zurich.

Baked Eggs with Fancy Ham, Spinach & Mushrooms
Serves 2

2 slices pancetta, sliced into 1/4" strips
a handful of button mushrooms, roughly chopped
a handful of spinach
4 eggs
a splash of milk

Preheat oven to 400 degrees (or at least I think that's about what 200 degrees Celsius works out to...).

Cook pancetta and mushrooms in a skillet until mushrooms are tender.

Meanwhile, whisk eggs and milk together in a bowl. Set aside.

Add spinach to skillet where pancetta and mushrooms are cooking. Cook, stirring, until spinach is just wilted.

Transfer meat & veggie mixture to a greased 6-inch baking dish (I used an oven safe pot greased with olive oil, since that's what I had available; you could also do this in two 3-4 inch ramekins). Pour egg mixture over the top. Put dish(es) in preheated oven.

Cook for 10-15 minutes, until eggs are cooked through (probably adjust time down if cooking the servings separately). For me, at about 12 minutes, the top was nice and browned, but as mentioned, my oven heated from the top. To get this with a regular oven, you may have to turn the broiler on for a couple of minutes at the end of the cooking time.

Let sit out of the oven for 5 minutes. Use a spatula to release the eggs from the sides and bottom of the pan. Cut into pieces to serve.

Sweet Banana French Toast
Serves 2

2 Tbsp. butter
2-4 Tbsp. water
1/4 c. sugar
2 bananas, sliced
2 eggs
a splash of milk
4 slices rustic bread

Heat butter, water, and sugar in a small pan over medium heat (start with 2 Tbsp. water and add more as needed during cooking process to reach desired consistency). Once sugar has dissolved in the butter-water mixture, add bananas. Let this continue to cook until bananas have started to break down. Reduce heat to low to keep hot while you cook the french toast.

Heat a large skillet over medium heat. Add a slice of butter and distribute in pan.

In a small bowl, whisk eggs and milk. Dip the bread, one piece at a time, into egg mixture to coat each side. Place the 4 eggy bread slices into the hot pan. Cook for 3-5 minutes per side, until golden brown.

Serve french toast topped with banana mixture.

One year ago: mom's split pea soup

barcelona food

2011-10-30T09:08:00.000-07:00

Tapas, tapas, paella, tapas.

This pretty much sums up what I ate during my 5 day exploration of Barcelona. I am not complaining. While nearly everything I tried falls into the good-to-outstanding range, the standout food item for me was octopus: so tender and flavorful. I ordered it nearly everywhere I went.

My single complaint having to do with food in Barcelona is that the vegetable dishes for the most part were uninspired and did not seem particularly fresh or ripe (roasted peppers and leeks with tuna were two standout exceptions at dinner one night). This was surprising to me given how outstanding the seafood was (without exception). The tomatoes in one dish appeared anemic; the kiwi at breakfast was nowhere near ripe. This was a reminder of the benefits of eating local (and a good reason to eat more seafood!).

I ate at a number of tasty places but only took pics at one - a wine bar/tapas restaurant that I found myself in one afternoon. The leisurely 90-minute meal was the perfect prelude to a siesta. The pics are below. I also included some from the St. Josep Market, where - similar to my meals - seafood trumped produce in both abundance and beauty. Enjoy!

Late lunches for the packed restaurant all came from this tiny kitchen.

A local dish made of crisp potato, a poached egg, and langosteen. There is a special way to stir it all together that the waiter is demonstrating here.

Beautiful beef.

The St. Josep market.

Because it isn't Barcelona without some Gaudi: the Sagrada Familia.

One year ago: maple syrup sweetened corn bread

Two years ago: chocolate macarons with nutella ganache

paris aventures alimentaires: jours 9 et 10

2011-10-24T08:33:00.000-07:00

Today, I explored Paris by foot. J'ai beaucoup marche. The culinary highlight was La Grande Epicerie Paris, the grocery store that's attached to the high-end department store, Le Bon Marche. It was the fanciest grocery store I've ever been in and I took no shame in snapping lots of photos of the beautiful food. Here are some highlights:

Epiceries de fantaisie.

An entire aisle of beautiful sucre!

You can't tell from the photo, but each of these spice canisters is about a gallon in size.

De fruites de mer.

Fancy French meats!

More fancy meat.

Fromage!

Cafe.

An aile devoted to all things truffle and pate.

Mon dejeuner: tasty fish soup (soupe de poisson) at a street-side cafe.

So as not to skip jour 9...yesterday was a pretty lazy Sunday (some recovery time was needed after a bit too much imbibing the night prior with some friends from French class). I did make a trek across town in the afternoon to have tea with Aurelie, who was my market tour guide last weekend, and her husband, Eric. They live in a beautiful apartment in the 17th arrondissement. She had made a delicious assortment of sweet snacks to enjoy, including some lemon poppyseed madeleines that I am going to need to learn how to make.

Today was my last full day in Paris. I have fallen in love with this city and am already dreaming about when I can come back. If you're interested in non-food pics, check out my photo album here.

Next up is Barcelona. Stay tuned for more tales of culinary adventures. Leave me a comment if you have recommendations on what to see or eat!

One year ago: lemon herb roasted potatoes
Two years ago: pear bread

paris aventures alimentaires: jour 8

2011-10-22T18:55:00.000-07:00

Biggest success of the day: buying figs from a market vendor...entirely in French! The conversation went something like this:

Bonsoir madame.

- Bonsoir! Je voudrais un demi kilo de figues, s'il vous plait.

Oui. Voila. Trois trente, s'il vous plait.

- Voila. Merci!

Merci! Bonne soiree.

- Bonne soiree!

Not only did I understand how much I had to pay him, but I also gave him exact change. That may not sound like a lot, but it's the first time it's happened for me, so I was pretty excited about it.

Today was a lovely Saturday in Paris. It started out cold and foggy (38 degrees on my morning run!), but burned off to a beautiful blue sky and sunshine for my afternoon at the Musee Rodin. I sat on a bench in the garden with a nice view of the museum and sketched for a bit. After the museum, I wandered and found myself a cafe in the sunshine. There, I enjoyed a croque madame (that was served with a nice, sharp mustard...I think it may have had horseradish in it?) with a glass of rose from Provence and finished my drawing. J'aime Paris!

Rodin's The Three Shades

Rodin's The Thinker

Musee Rodin, from the garden.

My interpretation of the Musee Rodin.

paris aventures alimentaires: jour 7

2011-10-21T14:11:00.000-07:00

My last intensive French class was today. Je suis triste! My French, while much improved, still leaves quite a bit to be desired. I plan to keep practicing.

I embarked on a Parisan adventure this afternoon with a couple of friends from class, which among other things, included une cafe sitting outside at a cafe and my first crepe of the current Paris trip, avec jambon et fromage. Tres bon!

Though chilly, the weather today was beautiful and is supposed to stay that way through the weekend. Here's my view of the Eifel Tower from my apartment:

paris aventures alimentaires: jour 6

2011-10-21T06:00:00.000-07:00

Sadly, I just passed the halfway point of my current Paris trip. Though the time seems to be racing by, I am content with the volume of experiences that I've been able to pack in so far (intensive language classes, museums, parks, churches, amazing food). 4 more days of exploring are ahead of me...

Today, I embarked on a very fun and novell adventure: Paris grocery shopping. I enjoy grocery shopping in general (I'm one of those people who takes an hour or more to do it because I like going up and down every aisle, taking it all in); it's even more enchanting in another country, where the shelves contain treasures not previously encountered. Different brands, different items (I think I spent 10 minutes staring at the wall of yogurt trying to make a choice! yes, I even took a pic). J'adore.

In an attempt to practice my French, here is what I returned from the grocery store with:

le pain ... bread
jambon ... ham
camembert ... cheese from Normandy (2 euros for a round that would have cost $8-9 in CA!)
yaourt aux fruits ... fruit yogurt
oeufs ... eggs
jus d'orange ... orange juice
les champignons ... mushrooms
raisins ... grapes

Beautiful food.

Speaking of beauty, here are a couple of pics that I took yesterday at the Musee de l'Orangerie, which has definitely earned a place on my list of favorite museums. It's known for its two large, round rooms that display eight of Monet's Les Nympheas (Water Lillies). The rest of the collection includes more big names: Picasso, Cezanne, Renoir, Matisse. The current exhibit focused on Spanish painters (a great segue into my trip to Spain next week!). No pics allowed in the current exhibit, but here are a few from the permanent collection. Enjoy!

Monet

Renoir

Should have included the placard in my pic so I would know who painted this... :-)

paris aventures alimentaires: jours 4 et 5

2011-10-20T10:43:00.000-07:00

Salut! The past couple of days have been packed with intensive French classes and exploring the city (including getting lost more times than I can count!). Despite the full days, I've had no trouble continuing to enjoy a healthy amount of French food. In particular, the dinner restaurant meals of the past two evenings have been spectacular.

Last night, I dined at Au Fil des Saisons and had what has definitely been (and I can only imagine will continue to be) the standout meal of my Paris adventure. I was glad the reviews I read online had warned it was difficult to find, as I otherwise may not have ventured down the dark alleyway on which it was located. Any fear at the lack of clientele when I arrived (the restaurant was totally empty) was soon assuaged by the owner who came out to welcome me and start to tell me about the restaurant and menu (he also explained that business has slowed very suddenly this week and attributes it to the apartment tax that has to be paid at the end of the month as well as the two week school vacation that is upcoming in Paris). The restaurant was tiny - maybe 15 tables - with a super comfortable, bistro atmosphere, the menus written on large standing chalkboards that are set table-side, displaying the standing items and daily specials.

The menu was organized into three sections: entree, plat, and dessert, with a prix fixe choice from each of the categories for 28 euros (tres bon marche!). The restauranteur gave me a couple of minutes with the menu (en francais) then came over to run through it in english and give some more details about the selections. Ingredients are sourced locally and everything is made in the restaurant from scratch and without shortcuts. You could tell by talking with this guy that food is his art and that he takes considerable thought, time, and pride in his craft. He was also quite attentive and generous with his time (something I've not encountered often here).

After making my food selections, the owner recommended une bouteille de vin rouge: Clos Fantine, a small production wine that a friend of his makes. It was outstanding. I can best describe the flavor as "great big," almost like someone had taken a good red wine and then turned up the volume on flavor. It started with ripe fruity fig, rounding out with hints of tabacco and metal, the big flavor touching every part of my mouth.

For my appetizer, I chose a homemade pesto ravioli (I know, not very French of me, but fret not, as I made up for this over the course of the rest of the meal). Baked in the tiniest pot and topped generously with slices of parmesan, it somehow managed to be melt-in-your-mouth creamy without being at all heavy. Tres bon.

The next course was a surprise from the owner. As he was going over the menu, we discussed one of the appetizers, la moelle: bone marrow. Spending a good portion of my teens and twenties as a vegetarian, this would generally fall into the too-strange-of-a-meat-product-for-Cole-to-consider category, but I was feeling adventurous. The owner actually talked me out of it after learning that I had not had it before (apparently it's one of those things that you either love or hate and I think he was afraid my opinion would fall into the latter category). Evidently he wasn't going to let me out of his restaurant without trying it, however, as it arrived at my table between the appetizer and main without words, just a smile. I found the marrow to be super interesting - the sensation seemed to come in equal parts from the texture and flavor, the latter of which I can only describe as earthy in a really pleasant way. I enjoyed it on slices of freshly baked baguette.

For my main course, I chose one of the daily specials: the lamb. Even this would typically fall into the afore-mentioned too-strange-for-Cole category, however the description sounded amazing and it just seemed so French that I couldn't help but try it. And subsequently devour it. Despite spending a lamb-lifetime and three hours slow roasting together, the bone and meat departed amicably from one another at a light shake or the slightest pressure from my fork. I'm not sure I knew meat could be like this; it was incredibly tender, juicy, and flavorful. I think this was a perfect example of quality ingredients prepared simply and thoughtfully. An approach to food that I definitely admire and enjoy.

I was completely content (and completely full!) before the dessert course, but naturally couldn't pass up the molten chocolate cake that sat atop caramel made from salted butter and was served with simple cream that had been whipped to perfection. An amazing ending to an amazing meal.

My evening meal two nights ago was also very nice (just not as amazing as last night's). I dined at Gaya Rive Gauche, a seafood restaurant near the Musee D'Orsay. Here's the quick pic overview:

Crab on a bed of leeks with fresh herbs, sprouts, and the bright punch of lime juice.

Oysters in broth "with a little pig" (the waiter's words) topped with slices of browned garlic. A nice combo of salty sea and land flavors.

Really tasty sea scallops that certainly stole the show from the vegetables (which were a little more done than I like).

The dark and sweet flavors of coffee and chocolate drew the evening to a close.

One year ago: roasted garlic, kale, and cannellini soup

Two years ago: roasted garlic mashed potatoes with leeks

paris aventures alimentaires: jour 3

2011-10-17T14:11:00.000-07:00

I have but 4 words for you this evening. Market bounty: for dinner. Oh, and some touristy pics because I couldn't resist. Enjoy!

Fennel salad with pomegranate, dill, lemon, and olive oil.

Lamb from the Marche d'Aligre bucherie with fig reduction and haricot verts.

Chocolats artisanaux.

l'opera

la Tour Eiffel

paris aventures alimentaires: jour 2

2011-10-16T12:26:00.000-07:00

I started today by rushing out the door to catch the metro to a cafe in the 12th arrondissement to meet my market guide, Aurelie (of Succulent Paris). We spent two hours perusing the goods at the Marche d'Aligre. Most of the outdoor portion of the market contained vendor after vendor of beautiful fruits and veggies. In the covered market space, cheeses, meats, seafood, and specialty foods abounded. I took home a sampling of chevre including Rigotte de Condrieu and Rocamadour Fermier (they seemed to both be earthier and more flavorful than the milder tasting goat cheeses that I've had in the states, though this could be a function of my choices) and a beautiful, stinky roquefort that paired nicely with a tart green apple from the market...which I'm eating right now.

We spent some time at Les Chocolats d'Aligre and learned about artisan chocolate making. I tried a dried cacao bean, which tasted like a cross between a coffee bean and chocolate (so my tour guide observed) - it's when the cocoa butter and sugar are added that it becomes the chocolate that most of us know and love. I took some of the finished variety home with me: sesame praline, honey ganache, and one called simply 'Parisian' that I'm looking forward to enjoying.

Fresh markets like the Marche d'Aligre take place in most neighborhoods within Paris, typically six days per week. I would venture to guess that this must mean Parisans eat more fresh fruits and veggies than in America, where Farmers' markets, though ever more popular, are still clearly second to the grocery store where the offerings are several steps further removed from their origin. Though somewhat startling at first, one thing I really appreciated about the Parisian market was that the meat still looked like the animal it came from. This might sound like a strange observation, but most meat I've encountered in America is in the grocery store, all packaged up with no reminders of the source. It makes it much easier to become detached from the food you're eating and where it came from than seems possible when the chicken you buy still has a head on it (for example).

After the market tour, I embarked on a self-guided foodie tour (put together by Robin of My Melange). It started at the popular Le Baron Rouge, where I picked out salty oysters that were shucked in front of me, to be enjoyed with a chilly glass of sauvignon blanc on the street. I made a visit to Laduree, a patisserie that has been a staple in Paris since 1862 and came away with an assortment of beautiful macarons. They were dense without being heavy, with intensely bright flavors like green apple and violet.

At the Cafe de la Mairie, I had my first truly French croque madam. It was a provencal version with tomatoes and it was heavenly, consumed at a relaxed pace along with a glass of rose from Provence as I people-watched in front of Saint Sulpice.

All in all, I experienced an amazing food adventure today in the city of lights. Tomorrow, intensive French lessons begin. That should offer a good break from my semi-constant eating, which will probably be a good thing. It will also bring me to a part of the city that I haven't explored yet; more adventure is likely to ensue. A bientot!

paris aventures alimentaires: jour 1

2011-10-15T12:27:00.000-07:00

I arrived in Paris at 8:30am this morning, after only 3 hours of sleep, but full of excitement. While waiting for the apartment to be ready, I stopped in at a cafe in the 14th arrondissement and enjoyed the above petit déjeuner: pain au chocolat et un café. Ai goûté une très bonne.

There were many high points during the day, but rather than recount them all here, for
now I'll just share a recent highlight: watching the Eifel Tower sparkle as the lights go
crazy on the hour from the window of my apartment (at 9pm sharp...I'll soon be crashing
into bed!).

Stay tuned for more posts on food in Paris (with perhaps some sights mixed in) over the next 10 days of my stay in this amazing city. Tomorrow's agenda includes a guided tour of one of the fresh food markets. Let me know if you have any recommendations on things to eat or do while I'm here!

more rustic bread

2011-10-10T21:43:00.000-07:00

You may recall that I returned home from my rustic bread class on Saturday with a lot of dough. That is no longer the case after the evening I just spent baking bread. I'm going to turn into a loaf of bread, I think, given all that I've eaten over the past few days. I don't really have a problem with that.

I started with two big dough-filled bowls: one was the pugliese that I posted on a couple of days ago. The other was whole wheat (same recipe, just substitute fine or medium grind whole wheat flour for half the flour and add 3 Tbsp. honey for the Day 2 instructions). I baked the pugliese up plain into rounds, but decided to play a little with the whole wheat dough.

Into half of the whole wheat dough, I folded about a cup of grated sharp cheddar and half of an onion that I'd sliced thinly and cooked in 2 Tbsp. olive oil to a light caramel color. I was a little iffy on whether this would turn out, particularly with cheese at such high heat. But I needed not worry, the result is better than I anticipated. It's a savory bread, the sweet onions playing oh so nicely off the salty cheese.

For the second half of the whole wheat dough, I raided the rosemary plant in the garden (yielding about 1/4 c. of sprigs) and pitted about 1/3 cup of black empeltre olives. The lovely aroma of flour and rosemary filled the house as the bread baked. This bread is calling out to be enjoyed dipped in a quality olive oil, which of course I did.

When using mix ins like those above, you want to fold them in, then let the dough rest for about 30 minutes before you form your loaves. Then bake as normal (full instructions here). I didn't think bread could be more beautiful than the loaves we made in class over the weekend, but the loaves with the mix ins truly look like art. And I think they might taste even better than they look!

Everyone I've seen in the past couple of days has received a loaf of bread. That trend will likely continue for the next few days.

P.S. This post marks the first of my pics taken with my new Nikon S9100. Stay tuned for many more from my upcoming European adventure!

1 year ago: potato green bean curry

2 years ago: eggplant curry

rustic bread

2011-10-08T18:35:00.000-07:00

Fresh bread. Still warm from the oven. Crisp and golden on the outside, stretchy and soft within. Slathered with pasture butter. This is what I am experiencing right now. Words can't quite do my pleasure justice.

I have not one such loaf, but rather four loaves (the three pictured above, plus the least pretty of the quartet, which I am ripping hunks of off currently and enjoying immensely). In addition to the loaves, I have enough dough for 4-6 more and a generous heaping of starter that can be turned into even more delicious, beautiful rustic bread. This is the bounty I returned home with from the class I took this afternoon at Farm Kitchen, titled simply "rustic bread".

The session started with a lesson on rustic bread, listened to as the class (about 15 of us, including the surprise of an old high school friend) enjoyed a chunky butternut squash soup and sampled some of the rustic bread that had been made earlier in the day. Our teacher was Hollis, and it's clear through both her words and her apparent kitchen prowess that she knows what she's doing when it comes to baking bread. Rustic bread, I learned, is distinguished as such due to its long, cool fermentation period followed by working the dough to the right "gluten structure," which yields holes in the interior of the bread as the yeast forms carbon dioxide and stretches the dough.

Farm Kitchen

Hollis, bread-maker extraordinaire

The burning question I've been pondering since class is what interesting additions to make with my remaining dough. I will definitely do an olive and rosemary combo. I'm also pondering the combination of onions and cheddar cheese... If you have suggestions for other combinations, leave me a comment. In the meantime, you can envy my bounty of bread, and perhaps be inspired to try the following recipe, which is one of the ones we followed this afternoon.

You'll note that rustic bread making is not an immediate-gratification process: it takes a couple of days from start to finish. But based on the delicious bread I'm currently consuming, I'd say it's well worth it. In case you're wondering, we did not spend days in class. Rather, we did the baking with dough that had been pre-prepared for us, then made the dough to take home, which I plan to bake over the course of the coming week.

Pane Pugliese

Makes 2-3 loaves

DAY 1: make your starter ("biga")

1/4 tsp. active dry yeast

1/4 c. warm water

1 c. room temperature water

2 3/4 c. unbleached bread flour

Stir the yeast into the warm water and let stand until creamy, about 5 minutes. Stir in remaining water, then flour 1 cup at a time. Mix with a wooden spoon for 3-4 minutes. Place in container and keep at room temperature or in the fridge.

DAY 2: dough and first rise

1 c. biga

1 tsp. active dry yeast

1 1/2 c. warm water

3 1/2 - 4 c. unbleached bread flour

2 tsp. sea salt

Place biga in mixing bowl. In separate bowl, dissolve yeast in water. Add yeast, water and flour to biga. Mix thoroughly with wooden spoon. Dough will be somewhat wet.

Turn onto well-floured surface. Sprinkling more flour as needed as you go, knead dough until you can pull it slowly with your fingers and stretch to a thin translucent window (this indicates you've got the right gluten structure).

Place back in bowl (adding a little olive oil to the bowl first will help keep it from sticking). Cover with plastic wrap and let rise 12 to 24 hours in the fridge.

DAY 3: rise and bake!

Remove dough from fridge. Let sit at room temperature for about an hour. Turn dough out onto floured work surface. Divide into 2-3 pieces. Form a round loaf with each piece of dough and place on parchment paper. Allow to rise until doubled in size (1-2 hours).

Preheat oven to 450-500 degrees for 30 minutes. Slice the top of bread into pretty patterns if desired. Spray with water. Place in oven. Bake 20-30 minutes, rotating after 10 minutes.

cole's pane pugliese progression through photos:

The kneaded dough is ready to being its rise

Rising dough and the biggest mixer I've ever seen!

My oven-ready loaf

The final product, fresh out of the oven

Cole, the happy bread-maker

tangy peanut green beans

2011-09-07T07:00:00.000-07:00

I know a few people who will be excited to read that with this post, I am officially back in the kitchen and cooking after a bit of a hiatus. My inspiration was the farmers' market. I finally went to the one here in Poulsbo this past Saturday (I've been planning on doing so since arriving here at the beginning of July...better late than never, right?).

After being warned by my mom earlier in the summer not to get too excited, that it was a lot of arts and crafts, I was happily surprised by both the overall size of the market and variety of local fruits and veggies for sale. There were some fun things in the non-produce-but-still-food variety as well: locally made goat cheese and handmade pasta (my brother says he's going back next week to volunteer to be the Italian purveyor's apprentice). In the non-food category, my personal highlights were birdhouses and feathers for one's hair (which I thought Mickey needed, but he disagreed).

Ok, back to the food. My bounty from the market included: swiss chard (funny that a typically winter veggie in California grows in the summer in Washington), elephant garlic (the size of a tennis ball!), cherry tomatoes (which I would have ripe in the garden currently if I hadn't mistakenly bought some gigantic tomato variety that is probably never going to ripen instead of sweet 100s as planned), carrots, red potatoes, peaches, blueberries, cracked pepper goat cheese, and the star of tonight's dish: green beans.

The following could work as a side or as a meal for 2 served over rice or rice noodles (if the latter, be sure to mix them in when you add the sauce so they can soak up some of the tangy peanuty goodness; you could also think about adding some protein in the green bean cooking step in the form of mushrooms or tofu). Or you can be silly like me and eat [all of] the green beans on their own as a meal. Tangy, tasty green beans. Yum. Here's what I did:

Tangy Peanut Green Beans
Serves 2 as side or as meal over rice/rice noodles

the juice of 1 juicy lime (about 1/4 cup)
2 Tbsp. shoyu (may substitute tamari or soy sauce)
1 Tbsp. all natural peanut butter (it's all natural if the only ingredient is peanuts)
1 Tbsp. agave nectar
2 tsp. rice vinegar
1/2 tsp. red chili paste
1 large garlic clove, sliced
1" piece of fresh ginger, peeled and sliced
1 Tbsp. refined coconut oil
3 handfuls green beans, trimmed
2 green onions, sliced (including green part)
a handful of unsalted dry roasted peanuts

Combine the lime juice, shoyu, peanut butter, agave, vinegar, garlic, and ginger in a food processor and process until well combined (garlic and ginger should be in small pieces).

Melt coconut oil in a wok or skillet over medium high heat. After pan is hot, add green beans. Cook, stirring every once in a while: goal is some blackening on the outside while not cooking too far past crisp-tender. For me, this took about 5 minutes.

Remove pan from heat. Carefully pour peanut sauce over and stir until well combined.

Serve topped with green onions and peanuts.

One year ago: curried carrots
Two years ago: homemade granola

my brother can cook!

2011-09-05T17:20:00.000-07:00

It has been forever since I've posted on something that I've cooked. It hasn't been happening so often lately. So while this doesn't count as evidence that I'm back in the kitchen, it does at least get me as close as the dining room... Progress.

I arrived home last week (after a productive day helping my friend Jill prepare her classroom for the onslaught of high schoolers that will fill it later this week) to find my brother and his friend Sarah making dinner. As a result of his recent semester studying in Bologna, my brother is obsessed with Italian food - particularly pasta - and he's been playing with making sauces from scratch.

Up until now, I had only experienced Mickey's red sauces (herb-filled and tasty...usually with sausage). The white sauce he served with angel hair pasta topped with chicken parm was delicious. After hearing the ingredients, it was clear why: my brother has a heavy hand with butter. I'm not complaining. We enjoyed the pasta and chicken parm along with garlic bread (lots more butter) and a green salad.

So for now, at least someone is using the kitchen, even if it isn't me. But it's definitely in my future. The farmers' market here is in full swing. And I have visions of homemade cheese and pasta that need to become a reality. Stay tuned. In the meantime, here's a rough recipe for my brother's sauce:

Mickey's Alfredo
Covers enough pasta for 4

1/3 c. butter
1/2 sweet red onion, chopped
4 cloves garlic, minced
nearly a pint of heavy whipping cream
dash of milk
lots of grated parmesan
thyme, basil, oregano, black pepper

Melt the butter in a pan over medium-low heat. Add onion and let cook until nearly caramelized. Add garlic and allow to brown. Add whipping cream, milk, and parmesan cheese. Season with herbs. Let it cook just below a simmer, stirring occasionally, until desired consistency is reached and the flavors have had an opportunity to coalesce. Serve over pasta.

One year ago: peanut butter granola bars
Two years ago: fried green tomatoes

not quite cooking, but...

2011-09-01T16:26:00.000-07:00

...blueberries! The berries on the three bushes in the backyard that threatened never to ripen in this cold, grey northwest summer are starting to turn brilliant shades of purple and blue.

The yield is small. There is little better than a fresh berry still warm from the sun. Even more precious when only available in small quantities.

I suppose you can take this as evidence that not much has been happening by the way of cooking (I'm taking on one normal life thing at a time...haven't quite gotten to this one yet, at least not on a regular basis), but eating continues. Cooking will follow, I think.

strength & courage

2011-08-13T20:17:00.000-07:00

...are the things my mother taught me. She was the strongest and most courageous person I have ever known; she was as strong and courageous in death as she was in life. I will forever be inspired by her.

I hesitated to write about this here, but cole's kitch has always been a reflection of what's going on in my life at the moment, so excluding such a major life event didn't seem right. At the same time, words can't do justice to what an incredible mother I've had the good fortune of having or the immensity of the loss I am feeling now. So rather than try, I'll end this post with a pic of my beautiful mother, Debra Ann Keefer.

cold soba noodle salad with pork and green beans

2011-08-01T05:45:00.000-07:00

Soba noodles have been a hit lately. My new challenge is creating varied dishes with them that are nutritious, with some flavor, but not too much flavor (it's a fine line!). Luckily, soba noodles are quite versatile, so this hasn't been too difficult of a challenge to date.

The weather this weekend was fantastic: it finally felt like summer in Seattle. This meant something cold was in order. There was a tasty dish I used to make with pork, green beans, and peanuts: this combination was my inspiration for the following dish.

Play with the dressing. You can dial up or dial down any of the ingredients to change the flavor profile. I was going for a little peanuty with balanced salt and sweet but overall pretty mellow. Possible additions if you're looking for more kick would be garlic, ginger, and chili flakes. Diced red bell peppers would be a nice addition to the salad if you're interested in incorporating more veggies (and color!).

If you have any favorite soba noodle recipes, please send them my way.

As for my noodle salad, here's what I did:

Cold Soba Noodle Salad with Pork & Green Beans
Serves 4

dressing:
3 Tbsp. rice milk or water
2 Tbsp. tamari or soy sauce
1 Tbsp. all natural peanut butter*
1 tsp. rice vinegar
1 tsp. agave
the juice of 1 lime
*It's all natural if the only ingredient is peanuts. Salt is ok, too, but you may want to slightly reduce the tamari: taste to decide.

salad:
3 oz. soba noodles
1 Tbsp. refined coconut oil
3/4 lb. green beans, trimmed and cut into 1" pieces (also slice in half lengthwise if fat)
1/2 lb. pork, thinly sliced and cut into 1" pieces
2 carrots, cut into 1" long matchsticks
2 green onions, sliced (white & green parts)
peanuts

Mix all dressing ingredients in a small bowl. Set aside.

Cook soba noodles according to directions. Drain and rinse under cool water. Set aside.

Heat coconut oil in a wok over medium-high heat. Cook green beans, stirring occasionally, until bright green and crisp-tender. Transfer to a bowl. Set aside.

Add pork to wok. Stir fry until browned on the outside and cooked through. Remove from heat and allow to cool for 5 minutes.

In a large bowl, mix noodles, green beans, pork, carrots, and green onions together with dressing. Refrigerate for 30 minutes.

Serve topped with peanuts.

mushroom vegetable stir fry

2011-07-29T18:40:00.000-07:00

Cooking for cancer is challenging. Tastes change: things are too sweet, the wrong texture. Foods that were once loved are no longer appetizing. While many of my attempts have missed the mark, this one hit it: consumable and (bonus) nutrient-rich. The sauce is mellow and earthy in flavor, thinner than a typical stir fry. On the second night, I added additional mushroom stock and we enjoyed it as an asian soup.

Mushroom Vegetable Stir Fry
Serves 4

Brothy sauce:
1 c. mushroom stock
3 Tbsp. tamari or soy sauce
2 Tbsp. orange juice
1 Tbsp. rice vinegar
1 Tbsp. honey
1 clove garlic, minced
1 tsp. ginger, peeled and minced
1 tsp. sesame oil

Stir fry:
6 oz. soba noodles
2 Tbsp. refined coconut oil
2 carrots, sliced on the diagonal
2 stalks of celery, sliced on the diagonal
4 baby bok choy, diced, stalks and leaves separated
4 green onions, chopped, white and green parts separated
2 handfuls snow peas, trimmed
2 handfuls mushrooms, quartered

Mix sauce ingredients in a small bowl. Set aside.

Cook soba noodles according to directions. Drain and run under cold water. Set aside.

Heat coconut oil in a wok over medium-high heat. Add carrots, celery, whites of bok choy, whites of onion, and snow peas. Stir fry for about 5 minutes, until carrots begin to become tender.

Add mushrooms and bok choy greens. Continue to stir fry until greens begin to wilt and veggies are crisp-tender.

Add sauce to veggies. Cook and stir two minutes. Add noodles and cook until heated through.

Serve individual servings in a big bowl; ladle some brothy sauce over the top.

favorite summer veggie recipe collection

2011-07-12T19:59:00.000-07:00

It's summer. Gardens and farmers' markets are entering full swing. Sounds like the perfect time to start collecting some stellar summer veggie recipes. That's where I need your help:

If you have a blog (or the recipe is online and can be linked to), use the button at the bottom of this post to submit your recipe to the collection. For Name, please put the name of the recipe. For URL, input the link to the recipe (not the link to your general blog). Please include a link back to this post/blog from yours.

If you don't have a blog, don't fret: leave me a comment with your recipe.

I've input a few of my personal favorites to get us started. No gimmicks, no contests, my aim is simply to amass a nice collection of summer veggie recipes for all to enjoy. Submit as many recipes as you want between now and the end of July.

petite peanut butter cookies

2011-07-10T18:13:00.001-07:00

Nothing tricky*, just plain, delicious peanut butter cookies. Making them seemed like a good thing to do on a Sunday afternoon. It was.

*Ok, full disclosure: there was one minor attempt at a sort of trick: I used maple syrup in place of what would normally be white sugar in a peanut butter cookie recipe. You wouldn't know it in the resulting cookies, which taste just like a peanut butter cookie should. So maybe that was a little tricky then?

I wanted to make them small. While they did turn out smaller than the typical peanut butter cookie, I think I could have gone even smaller. My mother and I established that my cookies were, on average, bigger than a silver dollar (we checked: my mom has a collection of them from her Grandpa Jerry - one is from 1881!) but smaller than a puck (no puck on hand for comparison).

Interested in more sweet treats? Check out the Sweets for a Saturday competition going on at Sweet as Sugar Cookies for more sweet recipes.

Petite Peanut Butter Cookies

Makes 3-4 dozen cookies (depending on size)

1/2 c. natural peanut butter (it's natural if the only ingredient is peanuts)

1/2 c. unsalted butter, softened

1/2 c. maple syrup

1/2 c. brown sugar

1 egg

1 tsp. pure vanilla extract

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

A little more flour for fork-dipping

Cream together peanut butter, butter, maple syrup, and sugar. Add egg and vanilla and mix well. Add flour, baking soda, and salt. Stir until well incorporated. Refrigerate for 90 minutes.

Roll one inch balls with chilled dough, placing two inches apart on cookie sheet. Put a bit of flour in a shallow dish: dip your fork in it between criss crossing on the cookies to keep it from sticking.

Bake in 350 degree oven for about 12 minutes, until golden brown.

One year ago: grilled artichokes

Two years ago: sundried tomato walnut pesto

ottolenghi soba noodles with eggplant and mango

2011-07-06T22:17:00.000-07:00

Last year, I had the distinct pleasure of eating at Ottolenghi in the Islington neighborhood of northern London (see post): it was one of the best (perhaps the best?) meals of my life. Today, I had the distinct pleasure of opening up the front door at my mom's house to find an unexpected box from Amazon. Inside: Yotam Ottolenghi's latest cookbook, Plenty.

Plenty might be the most beautiful cookbook that there ever was. My first impression out of the box was visual: a delicious cover photo (eggplant with buttermilk sauce). Second impression: tactile. It's a book you want to pet, with its velvety matte finish. The cover is thick and a little springy (reminiscent of a learn-to-read children's book, in a good way), giving it a bit of heft without rendering it tome-like. And then there are the recipes. Oh, the recipes.

"Vibrant vegetable recipes" is the book's subtitle. This cookbook was written for me, it seems, with veggies playing starring roles in dishes like sweet potatoes with lemongrass, leek fritters, crusted pumpkin wedges with sour cream, broccoli and gorgonzola pie, caramelized fennel and goat cheese, and so many more incredible sounding combinations.

I had been thinking about some sort of cold soba noodle salad for dinner before the book arrived, so the first thing I did was to scan for soba recipes. There were two to choose from: soba noodles with wakame and soba noodles with eggplant and mango. I went with the latter.

The dish was as pleasing as the cookbook. Visually, it was a stunning combination of colors: sunny yellow mango with browned eggplant offset by the cilantro and basil greens with specks of red pepper and purple onion. The texture was appealing: silky, saucy noodles, crispy fried eggplant with a soft interior, toothsome mango. The flavor profile was of simple ingredients melding into complex: sweet mango, earthy eggplant, bright and tangy lime dressing, a bit of spice from the pepper and kick from the garlic and onion. The flavor is sure to be even better tomorrow after the components have a chance to further meld in the fridge overnight. It was a hit all around: Mickey and Mom agreed that this should be made again in the future. We're already looking forward to leftovers tomorrow.

Photo curtesy Mickey Nussbaumer.

Soba Noodles with Eggplant and Mango
Serves 6

1/2 c. rice vinegar
3 Tbsp. sugar (I substituted agave)
1/2 tsp. salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 lime
1 c. sunflower oil
2 eggplants, cut into 3/4 inch dice
8 oz. soba noodles
1 large ripe mango, cut into 3/4 inch dice
1 2/3 c. basil leaves, chopped
2 1/2 c. cilantro leaves, chooped
1/2 red onion, very thinly sliced

Gently warm vinegar, sugar, and salt for up to 1 minute, just until the sugar dissolves. Remove from heat and add garlic, chile, and sesame oil. Allow to cool. Add lime zest and juice.

Heat sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave in sink to drain.

Cook noodles in plenty of boiling salted water, stirring occasionally, until tender but still al dente. Drain and rinse well under cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.

In a mixing bowl, toss the noodles with the dressing, mango, eggplant, half the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.

Two years ago: stuffed patty-pan squash

summer scones

2011-07-05T11:00:00.000-07:00

Yesterday, I picked a large bowl full of the most beautiful ripe red strawberries from my mother's garden. It was the fourth of July: a gorgeous summer day that we spent mostly relaxing in the sunshine, the pleasant sounds of chirping birds and happy children playing, the occasional firecracker going off in the background.

My mom had mentioned a scone recipe in one of her mother's books. Once I'd had enough sunshine for the day, I went inside and pulled the black binder labeled "Breads, Rolls, Biscuits, Cakes, Cookies, Pies, Desserts" off the kitchen cupboard shelf. The binder is one of three that is filled with my grandmother's typewriter-typed recipes. I read the other recipes as I turned the pages in search of scones. A couple in particular caught my eye: "special" french bread involves topping a halved loaf of french bread with chopped raw bacon (everything is better with bacon), onion, and cheese; the recipe for dill bread includes 2 cups of warmed cottage cheese (odd), which my mom says is delicious.

Ok, back to the scones. It wasn't clear from the recipe what exactly to do with the butter, so I melted it. This left my dough perhaps looser than intended, so I added a bit more flour (reflected in the recipe below) and decided to drop the dough by rounded tablespoons onto the baking sheets, vs. pat it out and cut it as advised in the recipe. The resulting scones were perfect: a crisp exterior that gave way to a soft, buttery center (best enjoyed warm!). We enjoyed the scones with the fresh strawberries, a scoop of vanilla ice cream, and a bit of whipped cream.

My mom commented: it doesn't get much fresher than this - strawberries fresh out of the garden and scones fresh out of the oven. I agree. This is an example of eating local at it's best! Here's what I did:

Scones
Makes about 12 scones

2 eggs
1/2 c. milk
1/2 c. butter, melted
2 c. + 2 Tbsp. flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 450 degrees.

Beat eggs in a large bowl. Beat in milk, then butter. Add dry ingredients and stir until well incorporated. Drop dough by rounded tablespoon (a little larger than a golfball) onto baking sheet. Bake about 12 minutes, until golden.

One year ago: root beer baked beans

Two years ago: cumin lime sea bass with black bean veggie medley

from the garden

2011-07-04T10:37:00.000-07:00

Sweet, ripe strawberries still warm from the summer sun: soon to be enjoyed with scones and vanilla ice cream. Happy 4th of July!

One year ago: quinoa salad with greek yogurt dressing

Two years ago: gluten free "sugar" cookies

rice-sweetened granola

2011-06-22T20:00:00.000-07:00

Brown rice syrup is a natural sweetener that I have not used before. It makes an appearance in a number of recipes in Super Natural Cooking (written by one of my favorite bloggers, Heidi Swanson, author of 101cookbooks.com). While I love to cook from this book, I'd find myself either avoiding the brown rice syrup recipes or would replace it with another sweetener (maple syrup, agave nectar, honey). I was reminded of the existence of this product when I recently read The Kind Diet and decided it was time to both do a little research and give it at try.

Brown rice syrup is made by fermenting brown rice with enzymes that break down the starches, then straining the liquid and continuing to cook until reduced to desired consistency. Chemically, the syrup is a roughly 52-45-3 ratio of maltotrios to maltose to glucose (respectively), which means a couple of things. First, it is a polysaccharide, or complex sugar, that is broken down easily in the bloodstream. One site I read said that because it's absorbed easily, brown rice syrup leaves less "provision for fat accumulation. Sounds like a good thing to me! Secondly, brown rice syrup takes longer for our bodies to digest, meaning it doesn't cause the quick spike and subsequent plummet in blood sugar that most sugars do. The syrup is dark and gooey and, while certainly sweet, it is a mellower sweetness than you get from white sugar, maple syrup, or honey.

I've been eating the resulting granola all week: it's subtly sweet, nutty and crunchy. I've been enjoying it for breakfast with fresh berries and by the handful as a snack. I'd call my initial test of brown rice syrup a success. Here's what I did:

Rice-Sweetened Granola

3 c. rolled oats
2/3 c. almonds, roughly chopped
2/3 c. pumpkin seeds
1/4 c. coconut oil, melted
1/4 c. brown rice syrup

Heat oven to 350 degrees. Mix all ingredients thoroughly in 9x13 baking dish. Bake until golden brown, about 25 minutes, stirring every 5 minutes after the first 10 to ensure even browning.

1 year ago: simple salad
2 years ago: veggie veggie enchiladas

sicilian collard greens

2011-06-19T20:00:00.000-07:00

I love leafy greens. I actually get a little sad at the thought of winter turning into spring. While I welcome the warmer weather, it means the end of local collards, chard, and kale which prefer colder environments. But this means there is at least one silver lining of the colder than normal spring that has been happening along the west coast this year: I can still get beautiful leafy greens in June.

My mom doesn't think she's ever had collard greens before. Sounded like a challenge to me. A recipe in The Kind Diet caught my eye; it's similar to my garlicky kale, but the sweet and nutty twists of raisins and pine nuts. The result? Collard greens that even my mother will eat.

Sicilian Collard Greens

From The Kind Diet

1 Tbsp. olive oil

3 garlic cloves, minced

1 bunch collards, well washed, center stem removed, and roughly chopped

3 Tbsp. raisins (I used golden)

2 Tbsp. pine nuts

2 Tbsp. balsamic vinegar

Toast pine nuts over medium heat in a dry skillet until golden, about 5 minutes (shake pan to prevent nuts from burning). Set aside.

Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant. Add collard greens. Stir. Cover and cook 2 minutes.

Add raisins and pine nuts. Stir. Cover and cook 2 minutes. Stir in balsamic. Cover and cook 2 minutes longer.

mushroom brown rice risotto

2011-06-16T20:00:00.000-07:00

Given how very animated my Italian cooking instructor was at the thought of using arborio rice in a risotto (NEVER, ever, ever, aborio - only carnaroli!), I shudder at the thought of her reaction to my brown rice adaptation of the classic Italian rice dish.

But in addition to being a whole grain (something I'm trying to consume more of), the earthy color and slightly nutty flavor of brown rice seem somehow better suited for a mushroom risotto than the typical white rice. The shitake mushrooms, which can sometimes get rubbery when cooked, worked well in this preparation. The resulting risotto was simultaneously creamy and toothsome, with a pronounced delightfully mushroomy flavor profile.

Let's take a moment on mushrooms. The brown paper bag my mushrooms rode home from the grocery store in warned me that they absorb the flavors around them (even in the fridge), so I should take care to store them in a wise location. As I was eating this risotto on the second night (yummy leftovers), I was pondering to what extent mushrooms absorb the things in the environments in which they grow. Can you talk about terrior with mushrooms the same way one does with grapes and the resulting wine? I'd like to think so. In the event that is the case, I'm sure I could taste the Northwest ferns and nettles that I imagine grew alongside the mushrooms in my risotto.

Mushroom Brown Rice Risotto

Serves 3-4

2 Tbsp. olive oil

1 small yellow onion, diced

1 tsp. dried thyme

a big pinch of white pepper

1 c. short grain brown rice

1/2 c. white wine

5-6 c. hot mushroom stock*

6 oz. shitake mushrooms, roughly chopped

1/4 c. fresh parmesan, grated

*I had 4 cups of stock but found the rice wasn't yet done at the end of it (makes sense: brown rice takes longer to cook than white), so I supplemented with 2 cups of hot water.

Heat olive oil in a french oven over medium heat. Add onions and cook until soft. Add thyme and white pepper; stir to distribute. Add rice. Stir until it has a nice sheen from the oil and onions. Add wine. Stir constantly (in a clockwise direction!) until it is fully absorbed. Add hot stock, 1 ladle (about 1/2 cup) at a time, stirring constantly and allowing liquid to absorb completely between each addition. Add mushrooms with the penultimate ladle.

Add parmesan at the end, stirring to incorporate. Serve hot.

1 year ago: european adventure

2 years ago: gluten-free vegan date newtons

cole's kitch moves again

2011-06-14T20:00:00.000-07:00

Sometimes, when it comes up in conversation that I write a food blog, I am asked what kind of food I make. I've always found this to be a difficult question to answer. It started out with a lot of veggies, but that's not always been the case. Usually it's vegetarian (at times, even vegan), but sometimes there's meat. At points, I'm cooking familiar dishes from my childhood, while at other times I'm all about exploring new foods, recipes, and techniques. From dietary detoxes to dinner parties, what comes out of my kitchen seems to be a sort of culinary extension of my mood and of my life.

When I'm energetic, I'm flipping through cooking magazines and websites, looking for new and interesting dishes to explore. Lots of local fruits and veggies in my dishes are a sign of balance, because it means I have both the energy and time to shop the farmers' market and create something with the treasures I find. There have been cleanses when I'm hoping that clearing my body will help clear my mind (it does), fancy and involved meals at home and at restaurants when I'm happy. Long lapses between posts happen when I'm busy or using my emotional energy elsewhere and unable to summon the motivation to be inspired in the kitchen.

One reliable source of inspiration for me is books on food and cooking. Last week, after having dinner at my friend Emily's house, she sent me home with a book she read recently: The Kind Diet. While I have trouble getting behind the become-a-vegan-save-the-planet portions of Alicia Silverstone's writing, the book did serve as a good reminder that food is fuel for the body and mind, and what you put in definitely has an impact on how one feels - both physically and emotionally. Bonus: I have total control over what fuel I choose (something comforting given the lack of control in many other facets of my life at the moment... though the rest pales in comparison to the biggest and scariest monster that haunts me: my mother's cancer).

So, while in the past, I've let my mood dictate my food, I think I'm going to try something a little different. I'm going to see if I can select my food in a way that will help direct my mood. I want to feel strong and like I have the energy needed to deal with my life and all that's going on right now. I've experimented enough with diet in the past to have a good idea of the foods that will help make me feel this way: whole grains and fruits and vegetables - foods in their most natural form.

So the current answer to the question what kind of food do you make? becomes: mood food. In terms of main ingredients, this will manifest as a focus on whole grains and vegetables. This isn't such a departure from many of the types of dishes I've featured in the past, but it does mark a shift in how I'm thinking about the ingredients I choose.

In addition to this shift, cole's kitch is also changing venues. This has happened a number of times over the course of my blogging and, similar to the food, is another reflection of what's happening in my life. The cooking and blogging started from a kitch in Burlingame with cedar cabinets, cool green tile, and stainless steel appliances. It was the preparation and conversation site for many dinner parties with old and new friends. Next came blue granite countertops, a Viking range with some attitude, and loads of natural light in sunny San Carlos. Perhaps it was partially the environment, but the food cooked in this kitch seemed lighter. Cleansing diets were somehow easier and more enjoyable in this bright space. Most recently, I've been cooking mostly for one (when I cook, which has been much less frequent than in past kitchs) in a cozy but convenient kitch in Palo Alto.

My next venue? Back to the Northwest, to a place that predates my California adventure: Poulsbo, Washington. In the kitchen of my mother, I hope the meals I make for us both will foster the energy, healing, and comfort that are much needed right now.

cherry cornbread upsidedown cake

2011-06-12T17:00:00.001-07:00

I took a lovely weekend trip to the town of Carmel-by-the-Sea a couple of weekends ago. It was a relaxing escape from real life for a bit. While I had taken the direct route via freeway to get there, on my way back I took the scenic route up the winding coast. This allowed for two things that I love. First, the seaside scenery: cliffs dropping straight into the water, salty ocean mist, and beach. You need not give me two seconds at the beach before my shoes are off and my feet are in the sand. This action prompts my tactile memory, transporting me instantly to my youth growing up on the beaches of the Puget Sound. Though it was grey and not particularly warm that day, I of course still had to stop and put my feet in the sand.

The second opportunity the Highway 1 route along the ocean affords is a stop at one of my favorite vegetable stands just north of Castroville. I very much enjoy perusing fresh fruits and vegetables and thinking about their potential: the magical creations that can come of them. This particular trip, the bounty I walked away with included the makings for salsa, some pretty avocados, and a big bag of beautiful bing cherries.

Fast forward a few days, and I was the proud new owner of what I would consider my latest favorite fun kitchen device: a cherry pitter. It's like a little gun that you can use to propel the pit from the cherry (a surprisingly soothing action). Once I had a bowl of pitted cherries in front of me, the question was how to put them to use.

I knew I wanted them to be the star of some sort of baked-good production. I started scanning the cupboards to see what I might have on hand that would pair well. Polenta gave me pause...something about cherries and cornmeal seemed meant to be combined. A quick scan of the internet proved that I am not the first to have this thought.

The recipe I landed on is from one of my favorite food blogs: Smitten Kitchen. I followed the recipe exactly, so rather than repeat it here, I'll direct you to the source. I don't have a cast iron skillet that can go in the oven, so I baked the cake in my french oven. The high sides made the turn-it-upside-down step a little dangerous (I ended up with only one sloping edge - a pleasant surprise given the vigor with which I had to shake it to get the cake out of the pan - the rest of the cake looked pretty good). The resulting cake is like a dense, slightly sweet cornbread, topped with cherries that impart tangy, juicy goodness. The cake seems to call out to be enjoyed along with a big cup of coffee, perfect for brunch.

2 years ago: spinach and berries salad with curry dressing

minestrone soup

2011-06-08T19:00:00.000-07:00

The last time I was at my mom's, I wanted to make a big pot of something that could be parsed out to freeze half and enjoy the remaining half for a few days. Minestrone soup was the response from my mother when I asked her what this should be.

I consulted a book, Enlightened Soups, that my friend Marika sent over after my mom's cancer diagnosis. The soup I made was based very loosely on a recipe for "Winter Minestrone". The recipe's version had fennel, chard, and cannellini beans. I replaced these items with some others (specifically, carrots, spinach, and a mix of kidney and garbanzo beans) based on what sounded good to my mom.

The resulting soup came together relatively quickly and was healthy with the robust taste of the vegetable medley that comprised it. As we were eating, it struck us how strange it was to be consuming soup on Memorial Day weekend - further evidence that the weather this year has been cooler than normal. The soup provided the warmth we were seeking. We enjoyed it with hot sourdough bread and butter. Here's what I did:

Minestrone Soup
Makes a big pot of soup

2 Tbsp. olive oil
1 yellow onion, diced
4 ribs celery, diced
3 large carrots, diced
2 handfuls baby red potatoes, diced
2 cloves garlic, minced
salt, pepper, and herbs (basil, oregano)
4 c. chicken or vegetable broth

2 c. water

28 oz. can crushed tomatoes
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 c. small pasta
2 handfuls spinach
2 tsp. red wine vinegar

Heat olive oil in a large soup pot over medium heat. Add onions, celery, and carrots. Cook 5 minutes. Add potatoes, garlic, salt, pepper, and herbs. Stir to combine. Cook 10 minutes. Add broth, water, tomatoes with juice, beans, and pasta. Turn heat to high and bring to boiling. Reduce heat and simmer until pasta and potatoes are tender, about 12-15 minutes.

Add spinach and vinegar. Season with salt and pepper. Serve hot with crusty bread.

l'avventura in Italia: cooking class

2011-05-28T20:35:00.000-07:00

I recall my Italian cooking class in Venice almost like part of a dream. It wasn't so long ago, yet already seems quite distant with weeks of work and normal life separating me from the adventure that was Italy. I took some notes only to later misplace them (I know they are in my apartment somewhere, and yet no amount of looking in likely places has revealed them; certainly I'll come upon the folded piece of paper shortly after I publish this post). Which means I must put my faith in my memory (a scary thing) and photographs to attempt to recreate the magical evening in words for you now.

After walking through the narrow streets and across the many canals of Venice, I arrived in the evening to a modern loft and an amazing spread: italian meats and cheeses, a wonderfully salty roe spread and crisp pane to enjoy it on, freshly baked frittata. This was enjoyed while beginning to learn about the art of wine pairing. The "class" was one other person (a friendly fellow foodie originally from the midwestern US) plus myself, the sommelier, and Enrica, our lively instructor.

The evening was less filled with the labor of cooking than I had anticipated, with much more emphasis on the enjoyment of eating and drinking than on the preparation of food itself. Still, I learned some valuable food lessons along the way.

There were two dishes we were to make to accompany the food that Enrica had already prepared: risi e bisi (literally rice and peas; our version was a fresh spring pea risotto) and chicken cacciatore. The latter involved cutting up a whole chicken, which sounded overly ambitious for someone who spent a decade as a vegetarian and rarely cooks meat, so I settled on the tamer adventure of risotto. Yes, I've made risotto before. But there had to be some tricks to learn from an Italian, right? There were.

First lesson: NEVER (ever, ever, ever!) use arborio rice. Never! This is what I was told by Enrica. I found this odd, as every recipe I've ever seen for risotto specifies arborio rice. When I asked why, she reiterated that NEVER should you use arborio for risotto, you should use carnaroli. I still need to seek this out in the states. I'm not sure I could have identified the difference in the resulting risotto. Which makes me think that a side by side taste test may be in order...

The second lesson, I learned from the sommelier, as I was absentmindedly stirring the risotto while watching my cooking mate hack up the chicken. ONLY STIR CLOCKWISE! Again, questions as to why were met with only reiteration of the point. So I'm not sure why, but it was said with such vigor that I will certainly never stir risotto in a counterclockwise direction again.

Here is the pictorial progression from fresh spring peas to risi e bisi:

The actual preparation of the risi e bisi was similar to risottos I've made before (with exception of the lessons learned above). It started with thinly sliced onion in a dutch oven in equal amounts olive oil and butter. Once they've softened, add a cup of rice and stir until it has a nice sheen. Add about a half cup white wine, followed by hot chicken stock (we used freshly made, which really does bring a whole new dimension to the dish vs. purchased stock), 1 ladle at a time, stirring constantly (only clockwise!), adding more stock each time it has been fully absorbed in the rice (for a total of about 4 cups of stock). We added our peas at the beginning of the cooking process; I'd recommend adding them later so they aren't mushy by the end (I tested this out with fresh peas in my favorite risotto a couple weeks ago - adding them with the penultimate broth ladle yielded peas that were cooked but still had some resistance when bitten into, which I prefer). Finish the risotto with about a quarter cup grated parmesan and a slab of butter. Toothsome heaven in a bowl.

My partner did an incredible job on the chicken cacciatore. I'm not generally a big poultry fan, but the bright flavors in this dish seemed to be made to go together: salty, sweet, tangy tomato-chicken loveliness. From memory, it included onions, red (and possibly orange or yellow?) bell pepper, olives, tomatoes, and of course chicken. It all simmered together for a long time. We enjoyed it with cous cous.

We also had an asian-inspired orange-soy duck dish that Enrica prepared. Desert was comprised of Italian esse cookies (stay tuned for more on these: I've since recreated something similar in my California kitch) dipped in Prosecco (can it get any more italian than that?).

Enrica was highly entertaining. Italian born and raised, she has worked in and owned restaurants around the world and currently travels between London and Venice conducting private cooking lessons (learn more at www.enricarocca.com). Her loft, where the Venice cooking classes are held, is an amazing and modern entertaining space. The focus is definitely on the kitchen, where the abundant appliances (two dishwashers!) are all clean lines and stainless steel. The center of the kitchen is a giant island with embedded range and the deepest sink and largest faucet I've ever seen. Barstools along one side provided front row seats to watch the kitchen action in between the direct participation. Enrica has an obvious passion for food and life, which she brings to her every motion. If you ever have the opportunity, I'd highly recommend cooking with her. I hope to get to again at some point.

A word on wine before I close... Our sommelier was the owner of a local wine shop who taught us about the uniqueness of each beautiful Italian wine and what made it pair perfectly with the various courses of our meal. We learned about balancing the acidity, spiciness, and fattiness of the food in equal measure with these tastes in the wine. We taste-tested to detect when the wine was too much for the food in any of these dimensions and vice versa. If I could locate my notes, I'd have a list of the actual wines, but alas, it is lost. The wines and the evening will just have to be a distant, magical memory. It's one I will revel in for much time to come... until my next Italian adventure, at least.

Enrica extended an invitation for the following morning to join her and another class at the Rialto Market, an open air market in Venice that is particularly known for its seafood. This was an opportunity not to miss. Words can't do it justice, but I've included some pics below. The market operates Tuesday through Saturday mornings and is an absolute must-see if you ever find yourself on the wonderful island of Venetia. Bellissimo!

l'avventura in Italia: gourmet dining

2011-05-06T12:40:00.000-07:00

After traveling with family for 3 weeks in Italy, week #4 was reserved just for me. It was a blissful week in and around Venice with the perfect balance of exploring and relaxing, both mixed with a good amount of one thing I enjoy very much: food.

Two particular restaurants are the subject of this post: Met Restaurant, a two Michelin star restaurant in the Hotel Metropole in Venice, and Venissa Ristorante on the island of Mazzorbo in the Venice lagoon. Both restaurants are gourmet, with innovative chefs creating interesting dishes, but their similarities for the most part from my perspective end there.

The ambiance of Met Restaurant reminded me of French Laundry (this is not a good thing), with long, white table clothes and a general stiff, uncomfortable fanciness that in my opinion can only take away from the food rather than add to it. There were two menus to choose from: "Since 1992", a compilation of their most famous dishes since they earned their stars, or the "surprise" menu, which changes daily and they don't reveal any details about until the courses arrive at your table. I opted for the former. The food was good, no doubt. But overdone, in my opinion. I'm not sure who originally said this, but to keep from over-accessorizing, the advice is to take off the last bit of jewelry you put on. The dishes made me think of this: when composing a dish, perhaps one should omit the last ingredient planned to avoid having too much going on. There were also some more exotic meat dishes (e.g. pigeon), that were perhaps too adventurous for someone who spent nearly a decade as a vegetarian, which I'm sure also attributed to my less than stellar impression of the experience.

So, while my overall experience was less than I had anticipated (particularly given the price point), there were definitely some good points. The use of espresso grounds as garnish was interesting and seemed to increase the depth of flavors. This was my first experience with cuttlefish (also enjoyed at Venissa), in the form of faux fettucini, which was my favorite Met dish from both a texture and flavor standpoint. Here's a recount of the menu (which they sent home with me in an embossed folder, ala fancy restaurant):

Red Mullets with a tomato, mint, lemon-grass and "Spritz" coconut. (2002)
Adriatic scallops injected with their own coral, tapinamburgs puree, Sevruga caviar and violets crunch nougat. (2007)
Mille-feuille of goose << foie gras >> smoked and grilled with basil, pear, and "Corallo" coffee sprinkling. (2006)
Soup with squid dumplings and ginger, with veal seetbreads and tuna botargo. (2009)
The unique experience of cuttlefish "fettucini" ...but don't expect any pasta... (1996)
Loin of venison cooked on the ... contrary, wood flavouring in a fake grill. (2000)
Grilled boned pigeon with smoked eel, lychees and chocolate shavings. (2009)
It's a matter of pleasant sensations: rhum and tobacco. (1998)

If Met Restaurant was overdone, both in terms of atmosphere and food, Vanissa Ristorante was anything but. The vibe was relaxed and immediately comfortable, with a view on one side straight into the stunningly beautiful kitchen and floor to ceiling windows on the opposite side looking out to the vineyard on which the restaurant sits. The food was perhaps the best of my life, the dishes composed of simple, fresh ingredients done extremely well. The combinations were interesting without crossing into the strange category. The food was simply... beautiful.

There was an approach that was taken in a couple of the dishes that I appreciated tremendously: the same ingredient prepared in different ways within the same dish. This added a variance in texture and flavor without running the risk of too many disparate ingredients going on. To illustrate, one of my favorite dishes of the evening (and the second appearance of cuttlefish) placed cuttlefish on fennel puree, topped with a fennel and blood orange salad, and garnished with a single fennel sprig. The flavors of this dish were so fresh and the combination of textures was just perfect. Upon asking about the preparation of the fennel puree, I learned it was boiled (then pureed with a bit of olive oil and milk); a roasted pureed variation could be very interesting as well...I think I must try this in my own kitchen at some point soon.

The other contender for my favorite dish of the evening (the best of the best, if you will) was a "bread" gnocchi. It had the most perfectly balanced delicious broth that I've ever enjoyed - full of flavor without being salty (a "simple fish broth", according to the server). The gnocchi was combined with mussels, clams, and big, bright green fresh spring peas and their greens. Words cannot describe the loveliness of this dish.

I didn't take home a fancy printout from this restaurant, but do have the notes I wrote down the following day on what I enjoyed:

An appetizer thinly sliced veal served on tuna and caper puree with a sprinkling of espresso powder
Cuttlefish served over fennel puree with blood orange and fennel salad
Breaded calamari served over a polenta and anchovy paste with garnish of polenta chips
Spaghetti al dente with sardine, spring onions, the tiniest garlic bulbs I've ever seen, and a beautiful, buttery broth
"Bread" gnocchi in a "simple fish broth" with mussels, clams, peas, and violets
Langosteen on a bed of cabbage, served together with bruschetta topped with green tomatoes and sprinkled with the powder of dehydrated mussels (served with the most interesting amber-colored wine with a taste that reminded me of acetone, yet strangely paired perfectly with the dish: both the dish and the wine were better together than either on their own)
Dessert of a flavor-dense strawberry puree, topped with layers of pastry filled with cream and topped with fresh mint

The meal was so amazing that I actually went back my second night on Mazzorbo as well. I won't recount the entire experience, but rather a single highlight. The dish was baked crab served with a bean puree with pasta and salty pork. The clear star of the dish was the crab: this type of crab is apparently only available three times per year when their shell softens. They are baked, but you would be fooled into thinking they were deep fried based on the crispy, crunchy texture. I was so excited about this particular ingredient that they brought out a tray of the fresh (alive!) crabs from the fridge so I could meet their acquaintance. They then popped them in the oven and served them up a short 5 minutes later. While this sort of thing would generally disturb me (meeting my meal and then consuming it), I instead found this fascinating. It helped me understand the intimate relationship that everyone in the Vanissa kitchen has with the food they prepare; this respect for ingredients comes through in the dishes in the form of perfect flavor combinations and preparation.

My overarching learning from dining in and around Venice: simple ingredients done well supersede Michelin stars. That, and another trip to the remote island of Mazzorbo to Vanissa Ristorante Ostello is squarely on my must-do-again list for some point in the future.

l'avventura in Italia: gelato

2011-05-01T12:47:00.001-07:00

The first and last photos I took on my Italy vacation were of the same thing: gelato. This wasn't intentional, but is clear evidence of the important role that the frozen dessert played in my avventura. But before we get to that, let's discuss a little gelato history and what exactly it is that sets gelato apart from its American grandchild, ice cream.

Gelato is ancient. Literally. In ancient Rome, they used to make it from ice and snow brought from the mountaintops and preserved below ground. The ingredients are pretty much the same as the American adaptation, ice cream: milk, cream, and sugar, with flavor often from fruit or nut purees. In terms of differences, gelato typically has a lower butterfat content (4-8%, vs. 14% for US ice cream) and higher sugar content (16-24% vs. 12-16%). Also, unlike commercial ice cream in the US, which is made with a continuous assembly line freezer, gelato is frozen quickly and in small batches. It is meant to be consumed within a few days of preparation for peak flavor and texture.

In regards to my personal experience with gelato: I had it first in Bologna and then in every city that followed. While I'd put ice cream on my 'like' list, gelato is squarely on my 'love' list due to its incredibly smooth texture and rich flavor. I also enjoyed the way the multisyllabic, vowel-packed names of the flavors rolled over my tongue: fragola, limone, ciliegia, frutti di bosco, cioccolato (strawberry, lemon, cherry, mixed berry, chocolate). My favorite was pistacchio, followed closely by vaniglia from a particular gelateria in Rome that was made with eggs and reminded me of frozen custard.

I quickly learned that the cone was superfluous - better to be replaced by an additional flavor of gelato. When it came to establishing some favorites, I ran two tests: first, trying as many flavors as I could to establish a favorite; second, when pistachio became an early front runner in the first category, trying the pale green gelato at every place I could to identify the best gelateria (the math nerd in me knew that I needed an apples to apples comparison, or in this case, a pistachio to pistachio comparison! BTW, the winners were pistachio and a gelateria near our hotel in Rome). There was definite variance in quality of the gelaterias. My brother's assessment (having been in Italy for several months already and done good damage at the gelaterias of Bologna) is that there is a direct correlation between the quality of the signage and the quality of the gelato. My empirical evidence supports this claim.

By my fourth week in Italy, it was clear that all of my enjoyment was starting to show - in a form that I began to fondly refer to as my 'gelato belly'. For perhaps the first time in my life, I didn't care in the least. I considered it a souvenir of the pleasure I consumed in the form of Italian food: pizza, pasta, and - of course - gelato.

My next test will be to see if I can find any that rival what I enjoyed in Italy more locally. If you happen to know of a good gelateria in the Bay Area, please send the details my way!

sto da favola in Italia!

2011-04-23T12:50:00.000-07:00

Oh, Italy!

Four weeks of vacation bliss and some of the most spectacular scenery and amazing food I've had the pleasure of enjoying have definitely made a lasting impression on me. Sono contento is what I would say in Italian: I am happy.

With so many incredible experiences and culinary adventures, it's hard to know where to start. I guess an overview of where I went would be appropriate. My Italian exploration began in Bologna (where my brother is currently attending university), then took me to Taormina in Sicily, the Amalfi Coast, Roma, and drew to a close in beautiful Venice. The Bologna, Taormina and Amalfi Coast portions included my mom and brother. I spent the week in Roma with my mother. My final lovely week in Venice was my own adventure.

A sample of meals enjoyed in Italia: pasta bolognese in Bologna, fruitti di mare in Taormina, pasta con vegetale made in our own kitchens in Taormina and Ravello, artichoke, olive, mushroom and prosciutto pizza in Venice. I learned the best cannoli are in Sicily, where they originated, and are even better when they include pistachios. I tried my first limoncello in Amalfi and promptly bought a bottle to take home. One somewhat random food that made an impression: uova (eggs). In addition to being subject of one of my favorite Italian phrases (sono pieno come un uovo! - literal translation: I'm full like an egg!), the eggs of Italy had the most intensely orange yolk I've ever seen. They were first encountered in hard-boiled form at the hotel breakfast in Bologna and later enjoyed in our apartments in Taormina and Ravello, scrambled with potatoes and whatever other veggies we had on hand (ciopolle, pomodori, funghi). And did I mention the gelato??? I won't now, either, because it was so special it deserves its own post. It was tremendous.

All was enjoyed while taking in some of the most beautiful views I have seen. In Taormina and Ravello: vast amounts of azure acqua, steep craggy hills stretching from the water to the sky, precariously placed structures clinging totheir sides. And sole (Italian sun - not fish!) that helped bring the blue hues of the sea and sky, the greens and browns of the terrain, and the earthy tones of the houses to their fullest. In Roma, history everywhere you look. In Venezia, charming bridges over the canals with the backdrop of homes rising straight from the water decorated with shutters and flower boxes create good photo opps in every direction.

There are too many adventures to recount here, so I will highlight a few food related ones.

We ventured out of our Taormina apartment one quiet Sunday afternoon and happened upon a staircase that took us up, up, up the hillside. Wildflowers in shades of orange, yellow, and purple abounded. Wild fennel bigger than I would have thought possible framed the photos we took of the town far, far below. My brother climbed part of an orange tree to procure a couple of oranges, one of which I sticked my hands with immediately as I enjoyed the tart vitamin C.

Another afternoon, while soaking in the sun and surroundings of Ravello on our terrace, my mother caught sight of what appeared to be a produce vendor with his truck. Mio fratello (my brother, Mickey) and I clambered down the steep steps from the apartment we were renting to the road to find a moveable farmers' market. I ogled the beautiful bounty while the vendor attended to an elderly couple purchasing what appeared to be their week's worth of fruits and veggies (likely to supplement the citrus and olives that grow on nearly every property in the area). When it came to our turn, the vendor talked us into more than we thought we wanted - un kilo of mandarins turned into tre (which, if you can't picture it, is a lot of citrus!), two pears turned into three, four tomatoes turned into six, and so on. We came away with two large bags filled with eggplant, zucchini, tomatoes, lettuce, strawberries, pears, and of course mandarins. We were pretty sure we got charged the American-tourist premium, but didn't care at all; we were ecstatic for beautiful, fresh food for 13 euros.

One evening, after braving the narrow winding roads of the Amalfi Coast for visits to Postino and Amalfi, my mother, brother and I found ourselves back in Ravello in search of a tasty, local dinner. We decided on La Vecchia Cantina, an unassuming establishment in the shadow of the duomo (cathedral). We were seated on the terrace, which had a view across the valley to the neighboring town of Scala, also perched high in the hills. We began to peruse our menus when the owner came over to tell us there wasno need for that - if we would trust him, he would bring us his specialties, which we would of course enjoy, but in the odd case that we didn't, we wouldn't have to pay. We took him up on this offer. The meal started with a cured seafood plate that included calamari, anchovies, swordfish, and salmon (the salmon is caught fresh, then deboned and sliced thinly immediately and placed to "cook" in vinegar for 3 days - no more no less - and then served; it was fantastic). The main dish was spaghetti with clams, capers, olives, and tomatoes "warmed with the sun". It was lovely, enjoyed with bruschetta and wine made from local Ravello grapes. Delizioso! I am sure no one who has taken the owner up on his offer has ever walked away without paying.

As I've mentioned, there are a few things (like gelato) that were so special they will require their own post. Eventually, I'll cook something in my own kitchen again. In the meantime, stay tuned for a few more forthcoming special segments of cole's kitch focused on Italy:

l'avventura in Italia: gelato
l'avventura in Italia: cooking class (including the amazing Rialto fish market in Venice!)
l'avventura in Italia: gourmet dining

Interested in seeing more pics? Check out my public album.

Oh, the magic of Italy!

caponata

2011-03-13T18:32:00.001-07:00

While waiting for my plane to board in Seattle last weekend, I wandered into the airport bookstore. The latest edition of Saveur caught my eye. The cover story: Oh, Sicily! Given that I'm about to embark on a blissful 4-week trip to Italy, I couldn't help but pick up a copy for plane reading. To prepare my taste buds for the magic that is to come, today I tried one of the recipes: caponata (subtitle: sweet and sour eggplant).

Eggplant is squarely not in season currently in California. If I hadn't already been aware, the $7 price tag on the 4 unassuming Japanese eggplants I procured from the local grocer would have clued me in. I didn't care. The combination of ingredients in this recipe sounded too good to wait for. I had originally been planning on consuming the caponata with some chickpeas I have on hand. But one bite made clear the need to pair it with some sort of rustic bread.

So I strapped on my shoes for a walk in the drizzle to pick up a loaf. I'm glad that I did. Caponata on a thick slice of olive bread... mi piace (molto, molto). The dish is at once tangy, salty, and sweet. I'm enjoying another slice right now along with a big glass of red wine and a bottle of San Pellegrino. The whole house smells delicious.

While already ecstatic for the trip, if tasting these lovely flavors is so magical in my own kitchen, I can't even fathom how amazing the flavors will be when consumed in Italia. So, with that, cole's kitch is going to be closed for a bit. But don't fret: I plan to return with much inspiration.

If your travels have taught you any treasures in Italy that I simply must see (or eat!), please leave me a comment. My itinerary at this point includes Bologna, Sicily (Taormina), the Amalfi Coast, and Rome, plus an unplanned week of adventure that is yet to be determined.

No trips to Italy in your near future? Here's how you can bring a bit of Sicily to you:

Caponata

Serves 6

a lot of olive oil*

2 lbs. eggplant, cut into 1" cubes

1 large yellow onion, chopped

1 rib celery, roughly chopped

kosher salt and freshly ground black pepper

3 Tbsp. tomato paste, thinned with 1/4 c. water

1 can crushed tomatoes

6 oz. green olives, pitted and roughly chopped

1/2 c. white wine vinegar

1/2 c. golden raisins

1/4 c. salt-packed capers, rinsed and drained

3 Tbsp. sugar**

2 Tbps. finely chopped unsweetened chocolate

1/2 c. finely shredded basil***

2 Tbsp. pine nuts****

*The recipe calls for 3 cups of olive oil. While frying the eggplant does take quite a bit, I think I ended up using about 1 cup in total.

**I substituted agave nectar for sugar.

***I forgot to pick up basil; the dish was still amazing without it.

****I toasted the pine nuts.

Heat oil in a 12" skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3-4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside.

Pour off all but 1/4 c. oil and reserve for another use. Return skillet to heat, add onions and celery, and season with salt and pepper. Cook, stirring often, until beginning to brown, 10 minutes.

Reduce heat to medium. Add tomato paste and cook, stirring, until caramelized and almost evaporated, 1-2 minutes. Add crushed tomatoes and continue cooking for 10 minutes.

Stir in olives, vinegar, raisins, capers, sugar, and chocolate. Cook, stirring occasionally, until thickened, about 15 minutes.

Transfer to bowl with eggplant, along with basil and pine nuts. Mix together. Season with salt and pepper. Let cool to room temperature before serving.

I recommend serving over crusty bread.

garlicky cannellini bean soup

2011-03-06T21:45:00.001-08:00

Tonight, I was in the mood for vegetables. My diet lately hasn't included quite enough of them. My birthday weekend included a lot of great food: manicotti with bechamel sauce, my mom's delicious mac & cheese (with bacon!), cheesecake... cheese, in fact, has been a staple ingredient in my diet. Which would be fine if this were just been a recent trend; however it's been going on for quite some time now. Given my upcoming trip to Italy where cheese are pasta are sure to be abundant, I've decided to give my diet a bit of a revamp over the next couple of weeks left leading up to it. My focus will be on vegetables.

It's been a chilly and damp couple of days in the Northwest, so I started thinking earlier today that I wanted to make some sort of vegetable soup. I originally had thoughts of minestrone, but found some more interesting things through my online browsing. The soup I ended up with is based loosely on the Christmas Lima Bean Stew recipe from 101cookbooks.com. I adjusted based on what I had on hand as well as for the fact that I started cooking at 8pm tonight after a long day of travel and didn't have cooked beans or the energy to make celery salt (though that does sound like something fun to try later). My version came together in 30 minutes.

The resulting soup was just what I was looking for: healthy, hot, and packed with veggies. The perfect culinary close to my weekend. Here's what I did:

Garlicky Cannellini Bean Soup with Veggies

Serves 4

4 Tbsp. olive oil

1/2 yellow onion, diced

about 6 stalks celery, washed and diced

3 garlic cloves, thinly sliced

1 tsp. caraway seeds, crushed

sea salt

14.5 oz. canned diced tomatoes

1 can cannellini beans, drained and rinsed

two handfuls of spinach leaves*

4 c. water

oily black olives, pitted and chopped

1 lemon, quartered

*If you've ever wondered if spinach freezes well, the answer is yes. I bought more than was humanly possible to eat a few weeks ago and rather than process it into pesto (my usual method of using up extra), I decided to try freezing it - two handfuls each went into 3 separate ziplock bags. No blanching, nothing tricky. I used the first bag in a frittata when my mom was in town a couple weeks ago with good results. Bag #2 went into my soup this evening.

Heat olive oil in a large soup pot over medium heat. Add onion and celery. Cook for 10 minutes, stirring frequently. Add garlic, caraway, and a couple pinches sea salt. Cook about 10 minutes longer, until the vegetables are soft and beginning to caramelize.

Add tomatoes and water. Bring to a simmer. Add beans and spinach. Cook a few minutes until the beans are heated and the spinach is beginning to wilt. Taste and season with more salt if needed. Serve in individual bowls topped with olives and a generous squeeze of lemon juice.

1 year ago: the best part of The French Laundry

2 years ago: meat & mushrooms

brown butter chocolate chip cookies

2011-01-29T10:36:00.000-08:00

Oh my cookie.

This is a good one.

It starts with nutty brown butter. Dark brown sugar and bittersweet chocolate add a carmel-like sweetness without tasting sugary. Sea salt tops it off (literally).

Have you ever craved potato chips after eating sweets? That's because your taste buds are calling out to you to balance the sweetness with some salt. That won't happen with these cookies; they won't leave you desiring anything. They might, in fact, be perfect.

I hadn't realized that there were people who devote their entire kitchen time to achieving the perfect chocolate chip cookie. My pondering of this recipe began when I knew I wanted something traditional, but with a twist. I must have heard of the brown butter/chocolate chip combo somewhere before, because it's not something I would have come up with on my own (having never browned butter myself). But it had somehow become catalogued in my mind and I retrieved the idea earlier in the week, then started my online search for a recipe to model. This is where I came upon the chocolate chip cookie fanatics. The interesting thing is that none of them seem to be competing against each other; rather, they are competing against themselves, trying to outdo their most recent "best" recipe.

The recipe below is based on one such best recipe. It's from Sugar Cooking, and apparently was based on a recipe featured in the New York Times, but with brown butter. I made a couple very minor changes (mostly due to ingredients I had on hand). The original recipe called for a combo of cake flour and bread flour - I used all purpose flour, which turned out fine. I substituted dark brown sugar for light brown sugar. For chocolate, I used a combo of a 70% cacao bar, chopped, and 60% cacao big chocolate chips (since that's what I had on hand). The recipe below reflects my changes.

This makes a lot of cookies, but that's a good thing because you're going to want to give some to everyone you know so they can experience the same joy that you do when you bite into one.

Brown Butter Chocolate Chip Cookies

Makes about 5 1/2 dozen

3 2/3 c. flour

1 1/4 tsp. baking soda

1 1/2 tsp. baking powder

scant 1 tsp. salt

1 1/4 c. dark brown sugar

1 c. granulated sugar

2 1/2 sticks butter, sliced

2 eggs

2 tsp. vanilla

2 c. bittersweet chocolate (chips or chopped)

coarse sea salt

Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Combine sugars in the bowl of a stand mixer fitted with a paddle attachment.

Heat a thick bottomed pan over medium heat (I used my Le Creuset French Oven - the light interior of the pan makes it easier to see the color of the butter to help prevent burning it). Add butter to pan. Once melted, whisk constantly. It will foam and eventually begin to brown (this took about 10 minutes for me, but I imagine this varies widely depending on your pan and heat). Once the butter has reached a deep caramel color and has a nutty aroma, remove it from heat and pour over sugars (do not mix). Transfer sugar-butter bowl to fridge for 30 minutes.

Remove the bowl from fridge and secure to stand mixer. Beat butter and sugar on medium speed until light and fluffy. Add eggs and vanilla. Beat for 30 seconds. Add flour mixture. Beat until just combined. Mix in chocolate. Cover and refrigerate overnight.

Heat oven to 350 degrees. Roll 1 1/2 balls of dough and place 2 inches apart on cookie sheet. Top with sea salt. Bake about 12 minutes, until golden. Let cool 2 minutes on cookie sheet, then transfer to wire rack to cool completely.

One year ago: vegetarian french onion soup

Two years ago: african peanut pineapple stew

slow kitchen

2011-01-17T09:00:00.000-08:00

There has been a lot going on lately. That's probably a gross understatement. But suffice it to say that one result has been a drastically reduced amount of time spent in the kitchen. When I get distracted by life and other projects, as I have been lately, I find myself turning to staple, tried and true dishes, vs. adventures in the kitchen. Fear not, the adventures will still come, however likely with less frequency than they have in the past.

This morning, I woke to a lovely extra weekend day and decided to put forth some effort to prepare and consume something besides coffee for breakfast. Leftover baguette, blueberries bought on a whim, and eggs from the fridge were morphed into simple and tasty french toast. I hesitate to even post the recipe here (due to simplicity of both ingredients and method). However since this was the source of the only hot pan that's been in my kitchen for a while, it can be found below.

Adventures will follow when culinary inspiration does. I'm trying to be patient for it. I hope you will be, too.

Simple Blueberry French Toast

Serves 1

1 Tbsp. butter

2 eggs

2-3 slices from baguette or rustic bread

a handful fresh blueberries

maple syrup

Melt butter in a medium pan over medium heat. Whisk eggs together in a bowl. Dip bread into eggs, one slice at a time, allowing the bread to soak up eggs. Transfer eggy slices to hot pan.

Cook until golden brown, then flip. Add blueberries to pan. Continue to cook until toast is golden on the second side. Transfer french toast to plate. Top with hot blueberries and maple syrup.

One year ago: leek and potato soup

chocolate pistachio shortbread

2011-01-01T19:00:00.000-08:00

Happy 2011 to all who are reading. It is crazy to me that a single day takes us from one year to the next: yesterday 2010, today 2011. The time seems to pass so quickly and so slowly, all at the same time.

I made this batch of cookies a couple of weeks ago... Before Christmas. Before beaches, sunshine (and rain), and helicopters in Kauai. Before 2011. Before all of the other things that happened in between.

Given that Marika and I have consumed many (many) dozens of shortbread cookies over the course of our friendship, I suppose it could be considered alarming that this is the first time I've made shortbread myself. I had decided to try something new to bring to my work team's holiday celebration and found myself perusing cookie recipes. There were a couple from Mary Engelbreit's Cookies Cookbook (which I picked up in college; it's now out of print) that caught my attention: one for classic shortbread, and another featuring cookies dipped in melted chocolate then sprinkled with pistachios. I decided to merge the two.

Strangely, I had trouble finding plain pistachios at the grocery store. After much searching, I found an endcap rack with bags from Santa Barbara Pistachio Company, however they were mostly in savory flavors, which would certainly not pair with chocolate. Then I found a single bag of Lemon Zing and decided to give them a try.

I am tempted to call this the perfect cookie: the shortbread provides crisp, buttery goodness without being overly sweet. The salty, lemony pistachios provided a bit of zing (true to name). And who doesn't like a cookie that has been dipped in chocolate?

Chocolate Pistachio Shortbread

Makes about 3 dozen

1 c. unsalted butter, at room temperature

2/3 c. confectioners' sugar, sifted

1 1/2 tsp. vanilla extract

1/4 tsp. salt

2 c. all purpose flour

6 oz. bittersweet chocolate

1/2 c. pistachios, finely chopped

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in vanilla and salt. On low speed, gradually beat in the flour.

Divide dough into half. Shape each half into a 7x4-inch rectangle and chill until firm, about 45 minutes.

Roll out each piece of dough between sheets of plastic wrap to form a 10x6x1/2-inch rectangle. Peel off the top sheet and trim edges even. Cut dough into desired shapes. Place 1 inch apart on ungreased baking sheets.

Bake for 12 to 15 minutes, until just beginning to golden around the edges. Cool for 2 minutes on cookie sheet, then transfer to wire rack to cool completely.

Melt chocolate in a small pan. Dip cookies into chocolate, coating about a third, then sprinkle dipped portion with pistachios. Place cookies on wax paper. Let stand for about 1 hour, until chocolate is set.

One year ago: sauteed green beans with fried shallots

ginger crinkles

2010-12-23T09:00:00.000-08:00

I thought I would be able to get away without making any cookies this holiday season.

Obviously, that was a naive thought.

It's been a bit of a strange year for me when it comes to holidays. For someone who loves to cook, the food-filled holidays of late fall and early winter should be a time to look forward to. But for some reason this year, I simply haven't been able to get my head into it.

I skipped out on Thanksgiving, choosing instead to spend the time on an adventure in London and Paris. I also planned a non-Christmas: rather than the norm of a decorated tree, a trip to Washington state and presents, I am escaping to Hawaii for a brief winter vacation with JR, my mom, and brother. I did not decorate anything. I have not bought a single gift. I did not send any cards. I thought I would be able to skip out on the baking that typically goes along with the holiday season as well.

Truth be told, I could have. But I was at Melissa's last week and we made these really tasty white chocolate peppermint cookies for John's cookie exchange that kind of got me in the mood to bake. We had our work team's holiday gathering earlier this week, and I decided to make some cookies for the occasion.

These turned out quite tasty: chewy and spicy, with a flavor like gingerbread men without the hassle of rolling and cutting. They pair perfectly with a glass of eggnog (one holiday treat that I knew going in that I wouldn't be able to do without). The recipe is from Mary Engelbreit's Cookies Cookbook, which I bought in college and has since gone out of print. I had originally been planning to make my favorite sugar cookies from this book, but opted to try something new instead. I also made shortbread cookies dipped in chocolate and pistachios that I'll post soon.

In the meantime, I wish you and your loved ones a very merry Christmas. Personally, I am looking forward to the soon-to-come new year and the new adventures that it is sure to bring.

Ginger Crinkles

Makes about 3 dozen

1/2 c. unsalted butter

1/4 c. unsulphured molasses

2 c. all-purpose flour

1 c. granulated sugar

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

2 large eggs, beaten

2 tsp. vanilla extract

confectioners' sugar, for coating

Melt butter and molasses in a large saucepan. Allow to cool.

In a large bowl, stir together flour, granulated sugar, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg.

Whisk the eggs and vanilla into the cooled butter mixture. Stir into dry ingredients until blended. Cover and refrigerate 2 hours or overnight.

Preheat oven to 350 degrees.

Roll dough into 1-inch balls. Roll in confectioners' sugar to cover and set 3 inches apart on parchment paper lined baking sheets. Bake about 14 minutes, until cookies have puffed up and sunk and are set around edges.

Allow to cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.

pea and pancetta risotto

2010-12-19T09:00:00.000-08:00

I have been thinking about this dish since my plane ride from Seattle to San Francisco nearly two weeks ago. I knew I would be traveling home to a ripe lemon on the tree in my backyard (the very first!) and was thinking about how to put it to use. I had made a meyer lemon risotto in the summer with lemons from a friend's tree that turned out quite tasty. I started thinking about what veggies might go well in a variation on that dish.

One of the things I love about California is that we're able to get fresh produce all year long. That said, we are coming to the time of year when the variety of local veggies becomes a little more limited. There are nearly always plenty of dark leafy greens, which I love, but I recently made a chard risotto and so was looking for something different in this particular instance.

Enter frozen peas.

Frozen produce is a great alternative to fresh. Fruits and vegetables are typically frozen at their seasonal peak and freezing preserves the vitamin content. In fact, frozen produce often has higher nutrient content than non-local fresh counterparts that have to be shipped long distances from farm to grocery store. This means if you can't eat local, from a nutritive standpoint, frozen fruits and vegetables are often the next best choice.

As a child, I remember eating frozen peas often. I recall sitting at the table, eating peas one at a time with my fingers, squeezing the insides into my mouth before popping the skin in. In retrospect, I'm surprised my mother tolerated this, though I suppose when parents can get their kids to happily eat vegetables, they are willing to perhaps let some other things (e.g. eating with one's hands) slide.

Let's spend a moment on peas and pancetta. Again, looking back to my childhood, I seem to remember frozen peas always being served with baked potatoes. And I recall topping my baked potatoes with Bac-Os ("bacon flavored chips" for those unfamiliar). Thinking back, I have to believe that is probably where the taste memory that is the basis for this dish originated.

There is certainly something about peas and pancetta that make them perfect for each other. Beyond the alliteration (which I enjoy), I think it's the combination of both texture and taste: soft and sweet on the one hand, crisp and salt-brined on the other.

As I mentioned, one reason I'm excited about this dish is because it incorporates the first ripe lemon from my lemon tree. You may recall that I've had this tree for quite some time - since August 2009, to be exact. Though it blossomed almost immediately, the actual process of growing lemons was quite slow at the beginning, I think due to the tree's initial location where it didn't get much direct sunlight and inhabited a pot slightly smaller than recommended. When I transplanted it into a wine barrel in our yard this past April when we bought our house, the tree decided it was lemon producing time. It had a single lemon on its branches at that point, about the size of a silver dollar and dark green. It's this same lemon (now fully ripe) that is in our risotto dish this evening:

The very first lemon blossom in summer 2009.

Fast forward 16 months: the first ripe lemon!

The tree is now packed with ripening lemons (the one plucked for the risotto is on the bottom right).

The resulting risotto was magical. A sweet, tangy, salty meal that conjured the bright taste of spring in the almost-winter (that starts officially the day after tomorrow)!

Pea & Pancetta Risotto

Serves 4

2 c. frozen peas, thawed

1/4 lb. sliced pancetta, roughly chopped

2 Tbsp. olive oil

1 Tbsp. butter

1/2 yellow onion, chopped

1 c. arborio rice

1/2 c. white wine

juice of 1 lemon (note: grate peel first)

4 c. hot chicken stock

1 Tbsp. grated lemon peel

1 Tbsp. fresh mint leaves, chopped

1 tsp. fresh thyme, chopped

a pinch of white pepper

1/4 c. parmesan, grated

Puree half of the peas in a food processor. Set aside.

Crisp pancetta in a medium pan over medium heat. Drain on paper towels. Set aside.

Heat oil and butter in a pot (I use my french oven). Add onion and cook until translucent. Add rice. Stir until rice is coated with oil and butter. Add white wine and lemon juice. Adjust temperature to maintain a constant simmer. Stir regularly until liquid is absorbed.

Add chicken stock, 1/2 c. at a time, stirring regularly and allowing the liquid to fully absorb between each addition. Add pureed peas with the last ladle of stock, stirring to fully incorporate.

Add whole peas, lemon zest, mint, thyme, pepper, parmesan, and half of the pancetta. Stir to incorporate.

Serve in individual bowls, topped with remaining pancetta.

One year ago: rocky road fudge

cooking...and data visualization?

2010-12-16T19:00:00.000-08:00

I enjoy cooking, that much is clear. But those who know me personally are familiar with one of my geekier interests: data visualization. I studied applied math in school and have always enjoyed turning data into pictures and into stories. I teach a class at Google on this topic and recently have had the opportunity to present to external audiences as well. The external engagements in particular led me to start thinking about creating a personal brand that goes beyond the kitchen. I've enjoyed (and plan to continue to enjoy) blogging about my culinary adventures. I've decided to start blogging about data visualization, too.

I assume those interested in the intersection - cooking and data visualization - is not a large population. But in the event that you happen to enjoy both like I do, I recommend checking out my new second blog, which can be found at www.storytellingwithdata.com.

For those asking themselves what in the world data visualization is, don't fret - cole's kitch will remain focused on cooking. Stay tuned for a sweat pea risotto recipe that's been sitting in my 'to post' pile and will cause your taste buds to jump forward to spring for a moment until the sparkling holiday lights remind you that winter is nearly officially here.

carrot apple ginger soup

2010-12-12T12:57:00.001-08:00

Between the garden and the bunches arriving the past two weeks in the CSA box (which JR didn't touch when I was in Seattle - I've never really figured out how/what he eats when I'm not here to cook...), I found myself with a fridge suddenly overrun with carrots earlier this week. Overrun with carrots and not exactly sure what to do with them.

I had soup on my mind. It has been cold and rainy - the kind of weather that calls for something hot to be simmering on the stovetop. I love unabashedly autumn thick, burnt-orange colored soups: butternut squash, kabocha, pumpkin. It struck me that carrot soup would have a similar sapphire tone. I scanned the kitchen to determine what else to incorporate. Onion is a soup-staple from my perspective. The apples and ginger root on the counter sounded like they would combine for a good flavor profile, so into the pot they went. The soup was healthy, tasty, and came together relatively quickly. If I had more time, I might have roasted the carrots first to bring out their natural sweetness. I'll try that next time.

Carrots from the garden.

A note on organic carrots: when I was scanning carrot soup recipes online, I noticed that many call for peeling the carrots. If you are vegetarian and use organic carrots (especially from your own garden), I would actually advise against this. Organic dirt is one of the few non-animal sources of B12, a vitamin important for brain and nervous system function. The small amount of organic dirt in your carrot's skin may actually be beneficial.

Carrot, Apple, Ginger Soup

Serves 4

2 Tbsp. olive oil

1 red onion, chopped

8-10 medium organic carrots, chopped

3 medium apples, peeled & chopped

1 Tbsp. fresh ginger root, minced

4 c. vegetable broth

1 Tbsp. honey

1 generous pinch of sea salt

toasted walnuts & cream for garnish

In a dutch oven, heat olive oil over medium heat. Add onions and saute until soft. Add carrots, apples, and ginger. Cook, stirring occasionally, until carrots begin to soften. Add broth, honey, and salt. Simmer for 20 minutes, until carrots are fully cooked.

Use an immersion blender (or an upright blender, processing the soup in batches as needed) to puree the soup to a smooth consistency. Serve topped with toasted walnuts and cream.

One year ago: eggplant pizza

meringue, charcuterie, and turkey pie, oh my!

2010-12-04T16:15:00.000-08:00

It's hard to believe that it's been a week already since I returned from Europe. This trip included adventures in London and Paris. Adventures with an incredible amount of amazing food, which is the topic of this post.

There was just one restaurant on my must-visit list in London: Ottolenghi. I had read about the quartet of London restaurants on several blogs and upon checking out their website, confirmed I needed to try one for myself. So on a chilly Wednesday evening after a day of museum exploration, I found myself trekking by tube and foot to Islington, north of London, with high hopes for a memorable meal. I was not disappointed.

The meal at Ottolenghi was one of the best meals I've eaten.

Ever.

While waiting for a table to open up, I occupied myself admiring the daily cold specials and pastries, my mouth watering more and more at each new treasure I observed.

What caught my eye most were the meringues: grapefruit-sized, stone-shaped objects in the flavors of chocolate, raspberry, and hazelnut. I chatted with the chap who was preparing takeout orders; he said without hesitation that hazelnut was his favorite, as it was soft in the middle with cinnamon inside that "tastes like Christmas".

Sold.

But first, dinner.

All of the menu items are tasting portions, which was lovely, as it meant that between myself and my dinner companion (a fellow foodie, so I was in good company), we were able to try a number of delicious dishes, including: roasted aubergine, thinly sliced tuna wrapped in nori with a wasabi-panko crust, beef carpaccio served with an amazing sweet-tangy cilantro dipping sauce (I'm not sure how I misguessed on the sweetener - I was sure it was agave, but upon asking learned it was maple syrup, which I use so often I should have definitely identified), a dish with salsify, mushrooms, and quail egg that might be the single best dish I've ever enjoyed, and a red wine too perfect to even attempt to put into words.

Desert consisted of a blueberry cupcake. A blueberry cupcake that served as the foundation for the best buttercream frosting I have ever had the pleasure of enjoying. Yes, the combination of sugar and butter typically yields good results. But this was beyond good. The cupcake itself was incredibly moist, with blueberry marmalade cleverly baked into the bottom of the cake.

I took the hazelnut meringue to go and enjoyed it the following morning with a cafe latte while waiting for a train to Paris. It was a little like eating sweet air with a bit of a crunch to it - until arriving at the middle, that is, which contained all of the warm spice of Christmas, as promised.

It's interesting to me that a London meal tops the list from my culinary adventures (not a city known for its great food); the rest of the highlights are from Paris:

Turkey pie (left, with cranberry sauce) on my Thanksgiving Day train ride to Paris.

Charcuterie and a beautiful rose from Provence in a Paris cafe.

French onion soup at another Paris cafe.

Tomate, fromage, jambon crepe enjoyed in a warm cafe near Sacre Couer as it began to snow outside.

Macaron chocolat enjoyed with an espresso in Gare du Nord.

...and one more non-food pic, because it's too beautiful not to share.

I continue to be enamored with Europe and am already starting to think about my next adventure: to Italy in the spring, if not sooner...

red chard risotto

2010-11-14T17:27:00.000-08:00

Leafy greens have become a weekly staple of late in the CSA delivery. I am enjoying the variety, which seems to run the gamut from week to week. Last week, it was beautiful baby dino kale (yes, sounds like an oxymoron, but it's true!). This week, our leafy greens came in the form of the biggest red chard leaves I have ever seen. Ever. "Bigger than my head," according to JR. The pic confirms it.

Sometimes big leaves can be tough or bitter, but I didn't find that to be an issue here. This was definitely a case of making up a dish based on ingredients we had on hand vs. grocery shopping with a specific idea in mind. I was happy with the results. Lemon brightens the flavor of the overall dish and I enjoy the salty bursts of kalamata olives. With a lighter colored stock (the mushroom stock is quite dark), it would be possible to create a beautiful pink risotto as the rice soaks up the color from the chard ribs.

My posts have been a little slow lately and will remain that way for a while. This is turning out to be a busy fall full of travel. Next up: London. While I don't plan to cook from there, I definitely do plan to eat: if you know of any great restaurants there, send me a note!

Red Chard Risotto

Serves 3-4

2 Tbsp. olive oil

1 small yellow onion, chopped

1 clove garlic, minced

1 bunch chard, center ribs separated from leaves: center ribs chopped and leaves cut into thin ribbons

zest & juice of 1 lemon

1 c. arborio rice

1/2 c. white wine

4 c. hot mushroom stock (can substitute vegetable or chicken)

a big pinch of white pepper

12 kalamata olives, quartered

1/4 c. parmesan cheese

1/4 c. feta cheese, plus more to garnish

Heat olive oil in a french oven. Add onions, garlic, and chard ribs. Cook until soft, about 4 minutes. Add rice. Stir until covered with a nice sheen. Add wine. Simmer 3-4 minutes until mostly absorbed. Add lemon juice. Adjust heat to maintain a gentle simmer.

Add stock 1/2 c. at a time, letting the rice absorb the majority of liquid between each addition and stirring regularly.

Once rice is tender (if you run out of stock before this happens, add hot water 1/2 c. at a time until rice is tender). Add chard leaves, lemon zest (reserve some for garnish if desired), white pepper, olives, and cheeses. Stir and cook until chard is wilted.

Serve garnished with reserved lemon zest and a sprinkle of feta.

pear galette

2010-11-07T19:24:00.000-08:00

Today was a cold, rainy day. The kind of day that makes you want to drink hot tea, wear slippers into the afternoon, and avoid going outdoors at all cost. Due to my trip to the northwest and some busy workdays since returning, it has been weeks since I've posted anything made in my own kitchen. To top things off, my last post (over a week ago) features what might be my ugliest food photo ever. Yes, my mom's split pea soup tasted phenomenal, but no, it did not photograph well.

All good reasons to spend some quality time in my kitch making something beautiful and blog-worthy.

Four pretty pears called out to me from the fruit plate: two anjou and two bartlett. JR had bought them to go with the "blue cheese" he purchased, that upon opening the fridge I discovered was really Humboldt Fog chevre - one of my favorite cheeses, but I'd personally prefer to pair it with fruit & nut crackers. Which, in my opinion, meant that the pears were up for grabs.

Up for grabs and the perfect filling for my first galette, which seemed somehow fitting for this cold, fall day. The following recipe is loosely based on one I found on marthastewart.com. My main changes were to swap muscavado sugar for the white sugar called for, to omit corn starch and apricot jam, and to make the dough in my KitchenAid vs. a food processor. I left the skins on the pears to go with the rustic look of the free form pie.

The galette came together quickly and is unquestionably delicious (even without the vanilla ice cream I forgot to pick up at the grocery store to accompany it). Bonus: it photographs much better than split pea soup. :-)

Pear Galette

Serves 6

1 1/4 c. all purpose flour

1 Tbsp. muscavado sugar

1/2 tsp. coarse salt

1/2 c. chilled butter, cut into pieces

4 large pears, cut into 1/2" pieces

1/4 c. muscavado sugar

pinch of sea salt

1 Tbsp. unsalted butter, cut into small pieces

1 large egg

coarse sugar (I used demerara)

Combine flour, 1 Tbsp. sugar, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment. Add butter. Beat until the mixture resembles coarse meal, stopping to incorporate the flour that makes its way up the side of the bowl as needed. Add water slowly while mixer is in motion, mixing just until dough comes together. Flatten the dough into a disc, rap in plastic wrap and refrigerate for 30 minutes.

Combine the pears, 1/4 c. sugar, and pinch of salt in a medium bowl.

Roll dough out on floured parchment paper to a roughly 14-inch round (aim for 1/4" thick). Mound pear mixture in the center of the dough, leaving a couple-inch border on all sides. Fold the dough over the pear mixture, overlapping where necessary and gently pressing to adhere folds. Transfer carefully on parchment to a baking sheet. Refrigerate for 30 minutes.

Heat oven to 400 degrees. Beat egg in a small bowl. Brush the edges of the dough with egg. Dot the top of the galette with butter and sprinkle with sugar. Bake until crust is golden and juices are bubbling, about an hour.

mom's split pea soup

2010-10-31T10:00:00.000-07:00

Lesson #1: Split pea soup does not photograph well (especially given the limitations of my phone camera, which is the only photo-taking device I have with me at my mother's house).

Lesson #2: My mom makes the best split pea soup. She says it's different every time because she doesn't follow a recipe. Which means I had to give her the 5th degree to tease out something that resembles a recipe (exactly how many stalks of celery equates to "quite a bit of celery"? the answer, it turns out, is 5). Here's what I pieced together:

Mom's Split Pea Soup

Makes a big pot of soup

2 c. split peas, rinsed

2 ham hocks

10 peppercorns, smashed

1 onion, chopped

3 carrots, chopped

5 stalks celery, chopped

marjoram, thyme, celery salt

1 c. milk

1 c. beef boullion

Simmer peas, ham hocks, and peppercorns in 6 cups of water in a partially covered soup pot for one hour.

In a separate pan, saute vegetables in a bit of olive oil until crisp tender.

Remove ham bone from broth and set it aside to allow to cool. Add vegetables and herbs/spices to broth and simmer for 1 hour.

Once ham hocks are cool enough to handle, cut the meat from the bone and chop.

Add ham, milk, and boullion to soup. Simmer for 20 minutes.

Lesson #3: Mom's split pea soup is even better on the second day. :-)

maple syrup sweetened corn bread

2010-10-30T10:00:00.000-07:00

I'm a bit obsessed with sweetening with maple syrup at the moment. I like the flavor and it doesn't have the sickly-sweet bite that sometimes comes with cane sugar.

Within the last week, maple syrup has made cameos in quinoa and in cookies. Tonight, I used it in corn bread (stay tuned for the recipe for the split pea soup that it accompanied!). Here's what I did:

Maple Syrup Sweetened Corn Bread

1 c. buttermilk

1/4 c. maple syrup

1 large egg

1 c. flour

1 c. corn meal

1 Tbsp. baking powder

1 tsp. sea salt

Combine buttermilk, maple syrup, and egg in a large bowl.

In a separate bowl, combine remaining ingredients.

Add dry ingredients to buttermilk mixture; stir until just mixed.

Pour batter into greased 9x9 baking dish. Bake in 350 degree oven until edges are golden and center is set, 30-40 minutes.

doughnuts

2010-10-27T20:00:00.000-07:00

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Note: this post was written on 10/3, but held for publishing until the Daring Bakers' October release date (today).

I did something totally out of character this morning: I ate a doughnut for breakfast.

Ok, truth be told, I ate 2 doughnuts for breakfast.

And they were amazing. I can only describe my reaction to these fried and sugared wonders as surprised excitement. Doughnuts are not anything I would have ever thought to make (it's a very rare occasion that I would think to eat one). But when I learned they were the October Daring Bakers' challenge, I figured I'd give them a try. Unlike many of the challenges, this one didn't require any strange equipment or ingredients - I had all of the tools and ingredients on hand except for a doughnut cutter and the large quantity of oil required for the frying - both easily procured. So the same day that I read about the challenge online, I decided to give doughnut-making a try.

One word of caution: heating oil to 300ish degrees to fry 20ish doughnuts yields a very hot pot. Perhaps it was due to my awkward use of 2 smallish slotted spoons to transfer the doughnuts into and out of the hot oil, or perhaps it was due to my general clumsiness - but I can tell you for certain that it takes only a fraction of a second contact between skin and doughnut-frying-pot to produce quite a nasty burn. Given said clumsiness, I count myself lucky for coming out of the frying process with only one. But I'd strongly recommend avoiding the one if you can.

Luckily, I had plenty of doughnuts to soothe my pain. :-)

Given that this was my first doughnut attempt, I thought it wise to follow one of the given recipes to try to ensure an edible end product (I followed a yeast doughnut recipe). The recipe said it would yield 20-25 doughnuts, so I decided I'd experiment with half of the dough (hopefully ensuring at least 10ish edible doughnuts at the end).

For my "follow the recipe" half, I did just that. I dusted the resulting doughnuts in caster sugar. They were amazing. I love the contrast between the crisp edge, crunchy sugar, and soft, airy doughnut flesh.

For the experimental half, I played it relatively safe, adding 2 apples (peeled & finely grated with a microplane) to the dough and dusting with a cinnamon-sugar mixture. Once I figured out the right amount of additional flour to add so I could handle the dough (much more than I had anticipated, probably a cup or more in the end), the experiment was successful, yielding an apple-frittery-like doughnut. The apple doughnuts turned out denser than the plain version, but with great flavor.

If I were to do it again, I'd probably repeat the halves, as it would be too difficult to choose one over the other!

Here's what I did:

Doughnuts

Yields about 20 doughnuts & doughnut holes

1 1/2 c. milk

1/3 c. vegetable shortening

2 packages active dry yeast

1/3 c. warm water

2 large eggs, beaten

1/4 c. sugar

1 1/2 tsp. salt

1 tsp. ground nutmeg

4 2/3 c. all purpose flour (+more if adding apples)

canola oil for frying

optional: 2 apples, cored and finely grated

Heat milk in a medium saucepan over medium heat until warm enough to melt shortening. Put shortening in a bowl and pour milk over. Set aside.

In a small bowl, sprinkle yeast over warm water. Let dissolve for 5 minutes (it should get foamy). Pour into the bowl of a stand mixer. Add milk and shortening to mixer (should be lukewarm). Add eggs, sugar, salt, nutmeg, and half of the flour. Use paddle attachment to combine on low until the flour is incorporated. Turn to medium speed and beat until well combined.

Add remaining flour at low speed, then increase to medium and beat well. Change to hook attachment. Beat on medium until dough pulls away from the bowl and becomes smooth 3-4 minutes.

If adding apples, add them to stand mixer at this point, plus an additional cup flour. Beat with mixer until throughly incorporated, adding more flour if the dough remains very sticky.

Transfer dough to a well-oiled bowl. Cover and let stand for 1 hour, until doubled in size.

On a well-floured surface, roll dough to 3/8" thick. Cut out dough using a 2 1/2 inch doughnut cutter. Set doughnuts and doughnut holes on floured baking sheet. Cover with a tea towel and let rise for 30 minutes.

Preheat oil in a large pot to about 315 degrees. You want enough oil for about 3" depth. Gently place doughnuts 3-4 a a time. Cook 1 minutes per side until golden. Transfer to a rack to cool positioned over a baking pan to catch oil drips. Dust with sugar, or cinnamon sugar mixture.

One year ago: chocolate macarons with nutella ganache

apple peanut butter oatmeal cookies

2010-10-25T09:00:00.000-07:00

It is apple season in Washington State. Red delicious, golden delicious, cameo, granny smith, pink lady, jonagold, braeburn, fugi, gala... with so many varieties, it's no wonder that apples are the state fruit. The majority come from the 185,000 acres of orchards nestled in the eastern foothills of the picturesque Cascade

Mountains.

I have the luxury of Washington apples grown even closer to home*.

*Closer to my mom's house in Poulsbo, WA, where I'm visiting currently.

The apple in my cookies traveled approximately 15 feet from tree to kitchen. (How's that for eating local?!?) It grew on the Gravenstein tree in my mom's front yard.

This was a true kitchen experiment, where I mixed and matched ingredients that sounded like they would go together, with hopes of getting something that would hold together and taste good in the end.

I'm going to count the endeavor a success. Because there's no cane sugar, these don't have the sugary-sweet taste of typical American baked goods. I think this makes the flavors of the peanut butter, apple, and oats stand out more. I'd recommend enjoying a warm cookie or two with a cool glass of milk.

Apple Peanut Butter Oatmeal Cookies

Makes about 2 1/2 dozen

1/2 c. coconut oil, melted

1/2 c. pure maple syrup

1/4 c. natural peanut butter

1 tsp. vanilla

1 1/2 c. rolled oats

1 c. whole wheat flour

1 tsp. baking soda

1/4 tsp. salt*

1 large apple, peeled and grated

*Reduce salt if the peanut butter you're using contains salt.

Heat oven to 375 degrees. Place rack in top 1/3 of oven.

Combine coconut oil, maple syrup, peanut butter, and vanilla in a large bowl.

In a separate bowl, combine oats, flour, baking soda, and salt.

Add dry ingredients to wet. Stir to combine. Fold in apple.

Drop dough by rounded tablespoon 2" apart on cookie sheet. Bake 10-12 minutes until golden, flattening with a fork after the first 3-4 minutes.

One year ago: roasted pumpkin penne

garlic ginger quinoa with kale and tempeh

2010-10-24T09:41:00.000-07:00

Something with tempeh was my mother's challenge to me for the evening meal last night.

Tempeh is a fermented food made from soybeans that has a firm texture and slightly nutty flavor. It is made from the whole soybean, giving it a higher protein, dietary fiber, and vitamin content than other soy-based foods. Because it is fermented, it is also easier to digest. Like tofu, tempeh readily absorbs the flavors of other foods with which it is cooked, making it versatile for cooking. Its texture stands up well in marinades. Probably my favorite preparation is pan frying, which yields a crispy exterior and soft spongy middle.

My mother's tempeh request was due to its potential cancer-fighting properties (she is currently battling uterine cancer). Several studies have shown that the potent antioxidant in tempeh inhibits malignant cell growth and possibly kills human cancer cells. Other items on my mom's anti-cancer list (due to anti-cancer properties that she's read about from various sources): shitake mushrooms, beets, blueberries, carrots, garlic, ginseng, green tea, and fruit (especially grapes). When I battled my way through the rain to the grocery store yesterday afternoon, I made a point of loading up on many foods from this list and incorporated a few into last night's dinner.

I was originally planning on making this dish with green beans. But as I perused the organic vegetables at the grocery store, the lacinato kale, with its beautiful dark blueish green leaves, called out to me. I decided to let it replace the green beans in the recipe that had formed in my head. I am glad I did.

My mom watched in the kitchen as I prepared this meal, somewhat skeptical based on the ingredients that it would turn into something she would want to eat. I think this was mostly based on the inclusion of kale. The last time I tried to convince her of the awesomeness of kale, I made a bad substitution (we were out of balsamic, but instead of running to the store, I tried substituting red wine and rice vinegar... not something I would recommend) that rendered the resulting garlicky kale much less appetizing than it would otherwise have been. I promised that this kale would be much better (hoping desperately that she would like it!).

A couple bites erased my mom's skepticism. Her comment was something like this is actually really good, which I decided to take as a compliment. We discussed that this is a nutrient-packed, healing meal: cancer fighting tempeh, garlic, and shitake mushrooms, whole grain and protein-rich quinoa, healing ginger, and vitamin-packed kale. It also tasted great. The flavor was well-balanced garlicky-salty-sweet, with the crunch of the pan-fried tempeh offsetting the soft textures of the other components. Here's what I did:

Garlic Ginger Quinoa with Kale & Pan Fried Tempeh

Serves 3-4

3/4 c. quinoa

olive oil

3 cloves garlic, minced

1 inch piece of fresh ginger root, peeled and minced

3 Tbsp. tamari

3 Tbsp. maple syrup

1 tsp. toasted sesame oil

1 bunch lacinato kale, center stem removed and roughly chopped

1 handful shitake mushrooms, sliced

6 oz. tempeh, cut into 1/2" cubes

2 scallions, sliced on the diagonal

Cook quinoa according to directions. Set aside.

Combine tamari, maple syrup, and sesame oil in a small bowl. Set aside.

Heat 1 Tbsp. olive oil in a large pan over medium heat. Add garlic and ginger. Cook until fragrant, about 3 minutes. Add kale. Cover and allow to steam for 2 minutes. Uncover. Add mushrooms and cook for 2 minutes uncovered, stirring occasionally. Add quinoa and tamari mixture. Stir and cook for 2 minutes. Cover and reduce heat to low to keep warm.

Heat 1 Tbsp. olive oil in a separate pan over medium-high heat. Add tempeh. Cook, stirring occasionally, until tempeh is crisp and golden.

Serve quinoa mixture on individual plates. Top with pan fried tempeh and scallions.

One year ago: pear bread

perfect easy hard boiled eggs

2010-10-23T09:00:00.000-07:00

I got up this morning and immediately began thinking about food. I started perusing recipes online and imagining things to make. Between busy work and weekend obligations of late, it's been some time since I've been able to do this. I'm currently on a bit of a break - I'm in the northwest for 10 days, spending time with my mother. Time that will include cooking.

My online searching was focused on dinner ideas. But then I started thinking about an earlier meal: lunch. I have plans to visit the grocery store this afternoon, so scanned the fridge and cupboards for ingredients to make something tasty prior to that trip.

The eggs in the fridge called out to me. I love egg salad sandwiches, but very rarely think to make them. Decision made.

Actual recipes and recounts of my adventures in my mother's Poulsbo kitch should follow in the next week. But in the meantime, here's an easy, step by step guide to perfect hard boiled eggs.

Perfect, Easy Hard Boiled Eggs

1. Place eggs in a single layer in the bottom of a large pan.

2. Cover with water (water level should be 1 inch higher than eggs).*

3. Heat pot on high to a rapid boil.

4. Turn off heat; allow eggs to sit in hot water for 15 minutes.

5. Drain and rinse under cool water. Allow to cool. Your eggs are ready to enjoy!

*Some would add vinegar or salt at this step to help prevent cracking, but I've never had any cracking issues so I don't do this.

I turned my hardboiled eggs into egg salad by mashing the peeled eggs together with mayonnaise, mustard, white vinegar, tarragon, and white pepper.

roasted garlic, kale, and cannellini soup

2010-10-17T21:05:00.000-07:00

I left sunny San Francisco Friday morning for a weekend in SoCal filled with grey sky and drizzle. Drizzle that moved up the coast while we feted friends getting married (congrats, Gary & Jayme!). Drizzle that caused our short flight earlier today to be delayed by two hours and then kept us on the tarmac in the airplane for an hour waiting for SFO to clear us to land so that we could leave LA. Drizzle that met us here upon landing.

When we finally got home - cold and hungry - all I could think about was hot soup. So I set about making some.

I had kale on hand from the last CSA delivery - beautiful petite curly kale. I've been convinced since I made kale cannellini crostini earlier in the year that these greens and beans were made for each other. But what else to include? Should I keep it simple, or go to town? I started flipping through cookbooks for inspiration.

I found one in Fresh that caught my eye: roasted garlic, winter kale, and white bean soup. I've never thought to put roasted garlic in soup. Surely, that's a fantastic idea. The kale soup they had in mind included potatoes and heavy cream. That didn't fit the bill, but it didn't matter, as the roasted garlic idea was all I needed to put the rest into motion.

The resulting soup was hot, healthy, and flavorful. It reminded me how much I enjoy having something cooking on the stove when the weather is chilly. I will definitely make this again. I'm already looking forward to eating the leftovers tomorrow. Here's what I did:

Roasted Garlic, Kale & Cannellini Soup

Serves 3-4

1 large head of garlic

1 small red onion, finely chopped

1 Tbsp. fresh thyme, minced

3 c. vegetable stock (I used my favorite mushroom stock)

2 c. water

15 oz. can diced tomatoes

15 oz. can cannellini beans, well rinsed and drained

1 bunch kale, center ribs removed and roughly chopped

rustic bread

high quality extra virgin olive oil

Heat oven to 375 degrees. Make a small boat out of aluminum foil. Place garlic head in it and roast in oven until soft, about 30 minutes. Allow to cool, then remove skin from cloves. Chop.

Heat 2 Tbsp. olive oil in a soup pot over medium heat. Add onion. Stir and cook until softened, about 5 minutes. Add half of the roasted garlic and all of the thyme. Stir and cook 1 minute.

Add stock, water, and tomatoes (with juice). Bring to a boil.

Reduce heat to medium. Partially cover pot and simmer for 30 minutes.

Stir in kale and beans. Cook 10 minutes uncovered. Season with salt and pepper.

Mix the other half of the roasted garlic with 3 Tbsp. olive oil and a generous pinch of sea salt. Spread on rustic bread and enjoy alongside (or dipped in) soup.

One year ago: black bean soup with avocado lime cream

potato green bean curry

2010-10-09T11:11:00.000-07:00

This has been sitting in my 'to post' pile for a couple of weeks now. Which basically means that I don't remember too much about it, other than conceiving it because it sounded good and it apparently photographed well. The fact that it made it into the 'to post' pile means that it met my expectations taste-wise.

I try to keep my cupboards stocked with curry powder, coconut milk, canned tomatoes, and garbanzo beans, so that I always have the basic staples for curry on hand. Vegetable and starch additions are interchangeable - throw in what you have available or what sounds good. We ate this dish as follows. If you omit the potatoes, I'd recommend serving it over rice or noodles. It would also be great with a side of naan.

Potato Green Bean Curry

Serves 2-3

olive oil

2 handfuls fingerling potatoes, sliced into 1/2" thick rounds

2 handfuls green beans, trimmed and cut into 2" pieces

2 Tbsp. fresh ginger root, peeled and minced

2 cloves garlic, minced

1 small yellow onion, chopped

14.5 oz. can diced tomatoes, drained

15 oz. can garbanzo beans, drained and rinsed

1 handful mushrooms, sliced

about 7 oz. coconut milk (not lite)

2 Tbsp. curry powder

1/2 tsp. crushed red pepper flakes

chopped cilantro, to top

Heat oven to 400 degrees. In a medium bowl, mix potatoes with 2 Tbsp. olive oil and a generous pinch of sea salt. Transfer to baking sheet. Roast in oven 10 minutes.

Add green beans to same bowl as used for potatoes. Mix to coat with some of the olive oil that remained in the bowl. After potatoes have roasted for 10 minutes, add green beans to baking sheet and roast an additional 10 minutes.

Heat 1 Tbsp. olive oil in a large pot over medium heat. Add ginger and garlic. Cook until fragrant, about 1 minute. Add onion. Cook, stirring occasionally, until onion begins to brown, about 4 minutes. Add curry powder and red pepper flakes. Stir to coat. Cook 1 minute.

Add tomatoes and coconut milk. Cook, stirring occasionally until bubbly.

Add roasted vegetables, garbanzo beans, and mushrooms. Mix well. Reduce heat to low, simmer for 5 minutes. Serve topped with cilantro.

prosciutto-wrapped figs

2010-10-06T10:00:00.000-07:00

The figs this year have been amazing: giant, beautiful Turkish figs, intensely flavorful mission figs.

Tip: they are even better wrapped in proscuitto.

I am taking an Italian class Tuesday evenings at Stanford, in anticipation of a trip to Italy in the Spring to visit my brother, who will be studying in Bologna. My professor's name is Giovanni. Because the class is focused on basic Italian for travelers (and perhaps because it runs through dinnertime), a decent amount of our conversation tends to be focused on cibo, food. At least twice per class, Giovanni reminds us: Prosciutto e melone? No, no. Prosciutto e fichi. Prosciutto e fichi sono deliziosi.

So perhaps it was due to Giovanni's inspiration that I had prosciutto and figs on my mind when I was planning our dinner party last weekend. I found this combination to be perfectly balanced: salty against sweet, the crispy prosciutto di Parma offset by the soft flesh of the fig. Meravigliosa!

Prosciutto-Wrapped Figs

40 appetizers

20 mission figs

2 oz. goat cheese

1/3 lb. thinly sliced prosciutto

honey

Preheat broiler.

Remove stem from fig. Slice in half. Top each half with a dallop of goat cheese. Wrap with prosciutto. Place prosciutto-wrapped figs on baking tray.

Broil for about 2 minutes, until prosciutto begins to crisp and cheese begins to melt. Transfer to serving tray. Drizzle with honey. Enjoy!

butternut squash lasagna

2010-10-03T09:02:00.000-07:00

It is officially fall. There is a crispness in the air. Colors are changing from bright greens to burnt oranges and yellows. Though the days have remained beautiful and sunny, I've awoken the past two nights from slumber to the sound of rain - a sound I haven't heard for months.

With the transition from tank tops to sweaters also comes the ripening of fall crops: apples, squashes, cruciferous veggies. One of my personal favorites that is available here year-round, but seems to fit into fall fare best is butternut squash.

Our friends Todd & Rachael came over for dinner last night: as expected, it was an evening filled with great food, some amazing wines, and entertaining conversation. I spent the day planning and making our meal, selecting butternut squash for the main course and incorporating apples, sage, and goat cheese to tie us from one dish to the next. For me, this meal marked our culinary transition into autumn. Here's what we ate:

humboldt fog chevre with dried plums, roasted nuts, and crackers
prosciutto-wrapped figs with goat cheese (recipe coming soon)
caramelized apple, sage, and goat cheese salad
butternut squash lasagna (recipe follows)
apple doughnuts (recipe coming soon)

I had been considering the idea of butternut squash lasagna for some time. My basic idea was to transform squash risotto into lasagna form, including lasagna staples like ricotta and mozzarella. The resulting dish was tremendous: flavorful without being too rich, filling without being too heavy, full of cheesy, butternut squash and sagey goodness. I am already looking forward to eating the leftovers for dinner tonight. Here's what I did:

Butternut Squash Lasagna

Serves 6-8

1 medium butternut squash

9 lasagna noodles

2 Tbsp. olive oil

1 medium yellow onion, chopped

1/2 tsp. nutmeg

1/4 tsp. sea salt

1/4 tsp. white pepper

15 oz. whole milk ricotta

1/2 c. heavy cream

2 large egg yolks

4 c. fresh mozzarella, grated

2 Tbsp. unsalted butter

1/3 c. fresh sage, roughly chopped

1 c. mushroom stock

3 oz. fresh parmesan, shaved

Cut squash in half lengthwise and remove seeds. Brush with olive oil and place cut-side down in glass baking dish. Roast in 400-degree oven until soft, about 60 minutes.

Cook lasagna noodles according to directions. Set aside.

Heat olive oil in a medium pan over medium heat. Add onions and cook until softened, about 5 minutes. Add nutmeg, salt, and pepper. Stir and cook 1 minute. Transfer to a large bowl. Add ricotta, cream, egg yolks, and 2 c. mozzarella. Mix to incorporate. Set aside.

In the same pan used to cook onions, melt butter over medium heat. Add sage leaves. Cook until sage is light gold and begins to crisp, 3-4 minutes. Transfer to a large bowl. Scoop flesh of roasted squash into the same large bowl. Add broth. Stir to combine.

Spread 1 c. of the ricotta mixture in the bottom of a 9x13 glass baking dish. Cover with a layer of noodles. Top noodles with 1/2 squash mixture, then another cup of ricotta mixture. Repeat. Top final noodle layer with remaining ricotta mixture, remaining 2 c. mozzarella, and parmesan.

Cover with foil and bake in 375 degree oven for 30 minutes. Uncover and bake an additional 15 minutes. Allow to sit for 10 minutes before slicing and serving.

lemon herb roasted potatoes

2010-09-22T20:00:00.000-07:00

Something has been munching on my recently planted cruciferous vegetable starts in the garden. I did some research online to learn about possible easy (and non-chemical) deterrents. A couple articles I read cited aromatic herbs as something that will fend off some unwanted insects and worms. Perfect. In addition to the pest deterrent (which seems to be working so far), I now have a lot of fresh herbs to cook with.

Here's how I put some of my newly acquired fresh herbs to use, together with fingerling potatoes from the CSA box and a lemon heisted from a neighbor's tree:

Lemon Herb Roasted Potatoes

Serves 2

2 handfuls fingerling potatoes, sliced into 1/2" thick rounds

the juice of 1/2 lemon

2 Tbsp. olive oil

1 Tbsp. fresh rosemary, minced

1 Tbsp. fresh thyme, minced

1 Tbsp. fresh oregano, minced

a generous pinch sea salt

a generous pinch white pepper

a pinch of crushed red pepper flakes

Heat oven to 400 degrees. Mix all ingredients in a medium bowl. Arrange the potato rounds in a single layer on a rimmed baking sheet. Bake in oven, stirring occasionally, until golden, about 30 minutes.

We enjoyed our roasted potatoes with broiled salmon and wilted spinach.

fruit and nut oatmeal cookies

2010-09-19T09:48:00.000-07:00

It has been a good deal of time since I've baked anything.

Even longer since I've baked anything with butter.

After a 4-week dietary detox of eating mostly fruit, vegetables, and whole grains, buttery cookies taste even better than I remember them.

I could have used a butter alternative in these cookies: coconut oil, for example, would have probably worked well. But the sticks of butter in my fridge have been ignored for so long that I decided to put one to use. I am glad I did.

This recipe is inspired by my mother. The last time I was in the Northwest, I brought her dried plums from the tree in our backyard. I was talking with her on the phone last week, and she mentioned that baked them into oatmeal cookies. What a fantastic idea. I knew as soon as the words were out of her mouth that I would need to follow suit. Here's what I did:

Fruit & Nut Oatmeal Cookies

Makes about 3 dozen cookies

1/2 c. butter, softened

1/2 c. brown sugar, packed

1/4 c. honey

1 egg

1/2 tsp. vanilla

1/2 c. + 2 Tbsp. whole wheat flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

1 1/2 c. uncooked old fashioned oats

1/2 c. tart dried fruit, chopped (I used dried plums; dried cherries would also work well)

1/2 c. nuts, chopped (I used walnuts)

Preheat oven to 325 degrees.

In a large bowl, cream butter with sugar and honey. Beat in eggs and vanilla. Add flour, baking soda, cinnamon, and salt; mix well. Add oats, dried fruit, and nuts and stir to distribute.

Drop rounded tablespoons of dough onto parchment lined baking sheets. Bake until golden brown, about 10 minutes. Move to wire rack to cool.

The tart plums together with the sweet honey and brown sugar and the savory crunch of toasted walnuts makes for some delightfully delicious oatmeal cookies.

stir fried vegetables with peanut sauce

2010-09-12T19:55:00.000-07:00

It's been a busy weekend (so much so that I'm catching up on my blog writing on Sunday evening - though it's typically a Saturday morning activity for me - and I have yet to make dinner tonight!).

Here's a quick recap:

Friday night's festivities were meeting up with friends at a local German pub. It was an adventure that included one of the biggest pretzels I've ever had the pleasure of enjoying - complete with brown mustard, cheese, and salami (my cleanse is officially over!).

Saturday was spent mostly in the sunshine in the backyard. My hibiscus plant has been transplanted from the pot it was inhabiting into the ground. I am the proud new owner of a tropicana lily that is past blooming this year, but is going to be breathtakingly beautiful next year. I planted some aromatic herbs in the garden to try to deter the bugs/worms that have been munching on my cruciferous veggies.

This morning was filled with a nice long run and a trip to the farmers' market. This afternoon, JR, Marika and I went into the city to enjoy Opera in the Park at Golden Gate Park. It was possibly my favorite Sunday afternoon of all time - we had a picnic of wine and cheese while listening to arias from Madame Butterfly, The Marriage of Figaro, and more. The sun was shining. It was lovely.

All of that has very little to do with the following recipe. But so it goes.

I made this dish last week out of the random veggies that I had on hand. It's been awhile since I've made peanut sauce. This was a good reminder of how delicious it is. We ate it these stir fried veggies for dinner one night, then had enough leftovers to turn it into another meal by accompanying it with carrot ginger soup on the following night. Here's what I did:

Stir Fried Vegetables with Peanut Sauce

Serves 3-4

Peanut sauce:

1/2 c. natural peanut butter

2 cloves garlic, minced

3 Tbsp. tamari (can substitute soy sauce)

3 Tbsp. lime juice

2 Tbsp. agave nectar

1 Tbsp. fresh ginger root, minced

1/4 tsp. red pepper flakes

1/8 tsp. sea salt

about 4 oz. rice milk (can substitute lite coconut milk or water)

Stir fried veggies:

1 Tbsp. refined coconut oil

1/2 medium yellow onion, sliced

2 handfuls green beans, trimmed and cut into 2" pieces

1 red bell pepper, seeded and sliced into 2" strips

2 tomatoes, sliced

a handful of button mushrooms, quartered

3-4 servings of brown rice

Cook rice according to directions.

Meanwhile, process peanut sauce ingredients (except rice milk) in food processor. Add rice milk 1 oz. at a time until desired consistency is reached (a little runnier than ultimately desired, as it will thicken slightly as it cooks). Set aside.

Heat coconut oil in a wok over medium-high heat. Add onions, green beans, and red pepper. Stir fry for 4 minutes. Add mushrooms. Stir fry 1 minute. Turn off heat. Add tomatoes and peanut sauce. Stir until combined and heated through. Serve over rice.

One year ago: cold quinoa salad

walnut pesto tomatoes and green beans

2010-09-09T20:00:00.000-07:00

It is the middle of week #4 of my 4-week cleanse. That's 4 weeks of no sugar, wheat, dairy, or meat. I am feeling fantastic: sleeping better, waking up with more energy, and just feeling generally really fit.

Vegetables continue to be a staple of my diet, although I am eating relatively less of them than last week. Or at least fewer that are raw. Weeks #2 and #3 called for 70% raw fruits and veggies. For this final week, I'm down to 50% raw fruits and vegetables.

This dish combines raw and cooked veggies. I thought it might be a little strange, but ended up being really tasty. Here's what I did:

Walnut Pesto Tomatoes & Green Beans

Serves 2

1 clove garlic, sliced

1/2 c. basil leaves, packed

1/4 c. walnuts

3-4 Tbsp. olive oil

2 tomatoes, chopped

1 large handful green beans, trimmed

Combine garlic, basil, walnuts, and 2 Tbsp. olive oil in food processor. Process into a thick paste, adding more olive oil if needed to reach desired consistency.

Lightly steam green beans until bright green. Rinse under cool water and divide between two plates. Mix tomatoes with pesto. Top green beans with tomatoes. Enjoy!