cheriepicked

hearty.

Thu, 24 May 2012 14:47:00 -0700

This is a good one. A really good one. I mean it. So good in fact, that it has displaced my usual snack suspects- I crave this Roasted Cauliflower & Cannellini Bean Salad more than the rest. Truth be told, I had it for lunch and again for dinner last night. This is serious. Maybe this is simply a new food romance- maybe Ill grow bored once the novelty has worn off (Im no romantic, and honestly, thats what always happens with these things right?). But I would like to say that I dont think so- that this one is different (oh cliche). That this recipe is just that good. This one (jesusgod) might even last.

Im fond of cauliflower- have been since I was a kid. I like it pureed and grilled, baked, steamed- any way, any day. I feel like I have it most often pureed (it makes a great base for a “cream” sauce) but my second favorite is roasted. The flavor becomes concentrated and the texture transformed- the little florets go perfectly crisp, the insides soften so nicely.

I ran with the roasted preparation for this recipe- because I enjoy it very much and because it just seems right for a sunny day. And a salad, thats obviously fitting too- even though I do hesitate to call it a salad for some reason? Maybe because its composed of mostly roasted vegetables and theres an absence of green (outside the parsley). Ill just say its not that kind of salad- you know, the green kind with the leaves and whatnot. No, this is a burly, creamy, substantial salad. Its hearty.

1 cauliflower, cut into florets

1 carrot, cut on the bias

1 red onion, sliced thinly

olive oil

1 can cannellini beans, rinsed & drained

3T roasted tahini

4T tamari

Juice from 1 lemon

1/3 bunch parsley, chopped

smoked paprika to taste (I usually add about 1/2 - 1 t)

S & P to taste

1. Line baking sheet with parchment paper. Set oven to broil. Place cauliflower florets on sheet, drizzle with oil & toss to coat. Roast until lightly browned along edges. Transfer cauliflower to large bowl.

2. Place carrots & red onion on baking sheet. Toss with olive oil. Roast in oven until lightly browned. Transfer carrots & red onion to bowl with cauliflower. Add cannellini beans & parsley to bowl.

3. To make dressing: combine tahini, tamari, smoked paprika and lemon juice in small bowl. Mix well.

4. Add dressing to roasted vegetables and toss to coat. Add salt and pepper to taste.

perfect protein.

Sun, 13 May 2012 17:23:00 -0700

This folks, is fresh protein. Filling-without-feeling-too-heavy protein, the type that can be eaten before or after you break a sweat. This crunchy, savory, creamy salad is what I crave after long runs and challenging yoga classes. It sits well in my belly, satisfying not overwhelming, tasty and light while still substantial and nutritionally dense.

Theres vegetables- cucumber, red bell pepper, celery, onion, scallions, parsley. And theres protein by way of garbanzo beans & spelt berries. Plus a lovely creamy thyme, dill & garlic dressing to tie it all together. Its refreshing, thats one of the best ways to describe it I think- refreshing & fucking delicious.

This recipe was inspired by a local co-op- they do a pretty mean rendition but..well, theres always room for improvement. This is my version.

for the salad:

1 cup spelt berries

3 cups filtered water

1 25oz can + 1 15oz can garbanzo beans, drained/rinsed

2 English cucumbers, diced

1 red bell pepper, seeded & diced

3 stalks celery, diced

1/4 red onion, diced

1/2 bunch scallions, diagonally sliced

1/2 bunch parsley, chopped

for the dressing:

1/2 cup vegan mayo ( I use an olive oil based version by Earth Balance)

2 T lemon juice

2 T apple cider vinegar

2 t dried dill

2 t dried thyme

2 t sea salt

2 t minced garlic

1. Boil spelt berries in the water until tender, about 45 min. Drain & cool.

2. In a large bowl, mix together all listed salad ingredients (including spelt).

3. In small bowl, combine all dressing ingredients and mix well. Pour dressing over salad and toss to coat.

(serves 6-8)

otherwise occupied.

Sat, 05 May 2012 15:40:00 -0700

May. Already. The last few months have snuck by super stealth style. And now-canyoubelieveit- its warm out (well, at intervals anyway) and I dont want to write as much, and I certainly dont want to cook as much. What I do want to do is lie in the sunshine for long stretches of time…and fall asleep at random…maybe read, a little bit of reading but really, a lot of napping. Ill eat too but only simple snacks that dont rob me of precious sun time. Its not that I havent cooked, because I have, but its been rather infrequent.

That being said, yesterday was shitty out, which (disappointingly) put a quick end to my kitchen hiatus which in turn led me right back here, writing today. Back to the ol’ cook/photo/eat/write routine. Which is good (?), kind of.

So it goes, with the sun nowhere to be found, I figured, hey, what the hell- Ill cook something. Turn on the stove and such. Chop a few vegetables. Heat a pan or two. I can do that. Especially when Seattle is an asshole. So I did and ended up with a pretty delicious Indian inspired meal- creamy tomato spinach & tofu paneer. Theres a whole lot of spinach in here & a good kick of spice, with tofu doing a fine job as a stand in for paneer. Oh and of course the best part is the richness imparted by the cashew cream. Good lord.

Creamy Tomato Spinach & Tofu Paneer

1/4 cup raw cashews

1 pound spinach

6 Tbsp coconut oil

1 Tbsp cumin seed

1 Tbsp black mustard seed

1/2 tsp asafetida

1 tsp turmeric

1 tsp paprika

1/2- 1 tsp cayenne pepper

1 Tbsp salt

1 28 oz can crushed tomatoes

3/4 cup water

1 cup cubed firm or extra firm tofu

1. Add cashews to high speed blender and add water just to cover. Blend until creamed. Set aside.

2. Heat oil in large pan. Add cumin seeds and allow to sizzle for 30 seconds. Add rest of spices, the tomatoes & tofu. Stir and reduce heat to low, allow to simmer for 5 minutes.

3. Stir in the water, bring to a boil then reduce heat to low and simmer uncovered for 5-10 minutes.

4. Add in fresh spinach and stir until leaves have wilted. Add in cashew cream. Garnish with fresh cilantro and serve with rice or naan bread.

wonder food.

Mon, 30 Jan 2012 11:31:00 -0800

This is my lunch every day. Really now. Every. Single. Day. Its a given, Ive stopped worrying over my mid day meal altogether- I know Ill have my usual kale saute thing. Its quite relaxing actually, not having to fuss, having that go-to dependable food. Especially when that food is good for me, when it makes getting greens in so easy. And its delicious too, satisfying- thats important.

Now kale. I bought into this wonder veg ages ago, but with all the talk of how great it is for you, I can never recall exactly why when asked, so Im going to write it here in hopes that documenting will make the information stick. Here goes- its high in fiber & an excellent source of nutrients (vitamins A, C, B6 plus calcium & potassium). It will straight up save your life. Well, probably not, not really, but it might improve it a tad. Im not sure when it first became a staple in my diet, it just seems like its always been around cluttering up my fridge.

This is how its done- its ridiculously (almost embarrassingly) easy, believe me. I caramelize onions in coconut oil and add big fistfuls of kale (the leaves wilt down quite a bit so make sure you’re generous in your fistfuls). The final touch being a splash of balsamic & a sprinkling of salt. Oh and I like to add a little tahini dressing in the end to make it creamy.

Half a bunch of kale, stemmed & torn into smaller pieces

1T coconut oil

1/4 of a sweet onion, sliced into half moons

splash of balsamic vinegar (adjust to taste)

salt

Over medium heat saute sweet onion in coconut oil until caramelized. Add kale, allow to cook down a bit (I leave mine a little more on the raw side- just a little heat for me). Salt. Turn off heat & add balsamic to taste.

For simple tahini dressing (this makes roughly 2 cups worth & maintains well in the refrigerator- I use it whenever I want to add a creamy element to a dish):

3/4 cup tahini

3/4 cup water

1/3 cup tamari

2-3 cloves garlic

juice from 1 lemon

Blend all ingredients in high power blender or food processor.

twice now.

Thu, 12 Jan 2012 15:40:00 -0800

I think I did this last time. I know I did. With the beets. I took a beautiful ingredient, so very unique in its pattern, color etc. and I marred it simply by putting my hands on it, by using it. Gone are the interesting spots/stripes/stars that drew me in initially, lost to my very own negligence. Its happened twice now. I need to be more thoughtful in my recipe process it seems.

So these beans…have you seen them? They remind me of Pinto horses but I suppose they should trigger more in the direction of whales- thus the Orca moniker. Either one works, I think. In any case, they are lovely. Its the kind of bean that looks good in a glass jar, on a shelf- thats where it belongs really, on display. My dear pal Sarah gifted these my way and I admit, I got a little flustered in trying to decide what exactly to do with them. No recipe seemed as though it would give these beans the appropriate stage, not a one. I mean- bean salad? Ew. No. Bean cake? Meh. I struggled before finally giving in and just deciding to make something that I was in to eating right then- a simple soup. No pageantry or hoopla, in go the beans for better or worse.

This soup- theres some spice in there from the chili powder, some depth due to the beer, creaminess thanks to the coconut milk. Hearty and rich with a nice smoky sweetness, I ate mine with a smattering of fresh avocado diced up on top. I bet a side of tortillas with which to dip wouldn’t be too bad of an idea either.

2 T oil

1/2 onion, diced

3 cloves garlic, minced

1t ground cumin

1 1/2 T chili powder

3 cups cooked beans (Orca, Pinto or Black)

1 15 oz can chopped tomatoes with their juices

1/2 cup Mexican beer

3 T brown sugar

1/2 cup coconut milk

1/4 cup tamari

1/3 cup chopped fresh cilantro

1. Heat oil in large pot. Add the onion & saute until soft, 5 minutes. Add garlic, cumin & chili powder. Cook 5 minuts longer, stirring.

2. Add the beans, tomatoes, beer, brown sugar, coconut mik & tamari. Simmer for 20 minutes. Add salt & pepper to taste. Take off heat & stir in cilantro. Serve hot.

minimum.

Mon, 26 Dec 2011 18:35:00 -0800

Im not going to talk about the weather or the season or the holidays or any of that. Because Im sick of it. And its boring. And Id rather just stick with food chatter and even that, Ill keep to a minimum. Today, this last week, has found me in hibernation mode so excuse my quiet, it will pass. Truth be told, I havent been cooking much for myself lately. I havent felt like it. Straight up disinterest here- no excuses. I havent been exhaustingly busy or terribly ill…nope, just kind of detached, indifferent for the most part. Instead, Ive been eating big bowls of whatever vegetables I can roast out of my crisper accompanied by whichever grains are quickest to get at (ahem, quinoa) and even doing a little restaurant take out. Lazy right? I know.

The exception to my general apathy of all things kitchen has been soup. Soup because its easy and warm…plus I can make a bucket of it in one go, freeze it and eat off a batch for a week. Makes sense. We have a nice relationship, me and soup.

So heres my latest and its not necessarily a super inspired soup but it is a super tasty one. Spicy carrot smooth deliciousness with just a little hint of sweetness- just a little peck of it. The spice kisses you full on the mouth, the sweet is meant to be more chaste. And you know what? It freezes really well.

10 large carrots, sliced into 3/4 inch pieces

2T grapeseed oil

1 large sweet onion, chopped

6 cloves roasted garlic

water

1t coriander, 1/2 t cinnamon, 1t cumin, pinch of allspice, 1t chili powder, pinch cayenne (all spices should be ground)

3T maple syrup or agave

1/4 cup tamari

1. Place carrots in large stockpot and add enough water just to cover them. Bring to boil over high heat. Once boiling, reduce heat to med high & let cook (retaining boil) for 20-25 min, stirring occasionally. Carrots are ready when they are very fork tender.

2. While carrots cook, saute onion over med heat until softened. Add in spices to taste (start with the amounts I listed and season to taste from there- I get pretty liberal with my spicing, I like the flavors to really kick out). Continue to cook until onions caramelize and spices are very fragrant.

3. Transfer sautéed onions/spices into stockpot with carrots & add in roasted garlic, give it a mix. Now, puree the soup in a blender until very smooth. Return to pot & add tamari plus maple syrup to taste (some like it sweeter than others). Keep tasting and tweaking until you get the flavors to your liking. Add salt if necessary.

unfamiliar.

Thu, 08 Dec 2011 18:44:00 -0800

This is new. Havent been here before. Braised Daikon- I am unfamiliar. Daikon, to me, is a slaw ingredient, a food best enjoyed crunchy. Here I am, stepping outside of my habits, venturing into new preparations of foods I know well- braising a damn radish.

Took my pretty (hm, “pretty” might be a bit generous) pair of daikon, chopped them into neat 3/4 inch rounds & sunk the pieces in a skillet. The guesstimate on the recipe said the braise portion would take roughly thirty minutes. That is a lie. Mine took around an hour, which is reasonable since this is, in fact, a braise and braises are not known for their urgency.

Cooked, they are softened, caramel in color with edges seared a dark amber. They resemble scallops, I think. Let alone the looks of them- the texture, even the flavor had me thinking seafood. Strange, Im still in two minds whether I appreciate or can appreciate this little dish or not. Its tasty and interesting without a doubt, it is, but for me its also a nip unsettling. Maybe I associate daikon with cool salads too strongly, as hard as I try I cant seem to get my head around them prepared this way.

1 large daikon (roughly 1#)

2T shoyu

1/4 mirin

2”-3” strip kombu

Slice daikon into 3/4” rounds, place them in skillet in a single layer. Add water to almost cover the daikon. Add shoyu, mirin & kombu. Bring liquid to boil over high heat then reduce heat to very low, cover pan & simmer daikon for 30 min or until all liquid is absorbed. (- The Kind Life. Alicia Silverstone)

appropriate.

Mon, 21 Nov 2011 20:04:00 -0800

This, I did not expect. Oh no, not at all. You see, I had read about hen-of-the-woods, heard of their preparations, had even spotted them at the market. Over time, they had become familiar to me in that circle of friends/we’re kind of acquaintances way- you know, we “see each other around”. What I didn’t realize, based on looks alone, was that this mushroom was, well, different.

So, we needed to get to know each other better- this was obvious. And we did, and it went reeeally really well. This lovely mushroom… just one bite had me pause, my chewing halted, eyes wide. How do I say this? It tasted like chicken. Seriously (and before you get smart, yes, I know what chicken tastes like). Chicken tastes like this mushroom and this mushroom tastes like chicken. Phenomenal, no? I think so.

Extraordinary food is best exhibited through simple preparation. Its true, that is my distinct belief. So in that vein, I brushed the little cluster gently with olive oil, sprinkled some salt/pepper and decided grilling was the direction to take. As the edges crisped & the body softened, my senses grew confused. It smelled savory, like poultry searing, but there it was- just a funny fungus in my hot pan. Once golden & tender, I hit it with parsley and cut off a tender meaty bite. Delicious and at the same time disconcerting- this mushroom was unsettling in the most fantastic way possible. I still cant believe my mouth.

1# hen-of-the-woods mushrooms, cut into wedges

olive oil for brushing

salt & freshly ground pepper

thinly sliced parsley

1. Heat a grill pan & preheat oven to 425 degrees.

2. Generously brush mushroom wedges with olive oil & season with salt & pepper.

3. Grill the mushrooms over medium high heat, turning occasionally, until browned & crisp. Transfer mushrooms to baking sheet & place in the oven for 5 minutes.

4. Plate & sprinkle with parsley before serving.

union.

Mon, 14 Nov 2011 12:57:00 -0800

Im new. Thats my only (questionably valid?) excuse. I say this because I have only just now stumbled upon a delicious union of textures and flavors that I had failed to marry before. Why didn’t I think of this? And sooner at that? Creamy avocado & roasted brussels paired with toasty pecans, theres nothing else to say- my mouth is full. Well, maybe there is, I think the appropriate description would simply be “brilliant”. And theres more here, more to love, more to taste- theres a smattering of thyme for a bit of savory, oh and the balsamic that brings in a little tang, a little sweet. I mean, really. Its tasty and comforting with a nod toward interesting…but not toooo interesting, you know? You wont put this in your mouth and wonder why you did. No no, you’ll put it in your mouth and wonder why you hadn’t thought to sooner.

1/4 cup pecans

1 1/4 pounds brussels sprouts

1/8 cup extra virgin olive oil

S & P

1/2 avocado, cut into 1/2 inch dice

1/2 t chopped thyme

1T balsamic vinegar

1. Preheat the oven to 400F. Spread pecans in a pie plate & bake for 5 minutes, until toasted. Let cool, then coarsely chop.

2. Bring a large saucepan of salted water to a boil. Add the brussels sprouts & cook until bright green, about 3 minutes. Drain, cut in half & pat dry with paper towels.

3. On a large rimmed baking sheet, toss the brussels sprouts with olive oil. Season with salt and pepper & turn them cut sides down. Roast in oven for about 20 minutes or until nicely browned on the bottom.

4. In a large bowl, toss the brussels sprouts with the pecans, avocado & thyme. Season with salt and pepper & transfer to a bowl. Drizzle with balsamic vinegar & serve.

(Food & Wine, Dec 2011)

elementary.

Tue, 08 Nov 2011 21:28:00 -0800

Admittedly, this is too easy…I mean, it hardly requires a recipe. Slaw is like that, its laid back- its chop up some cruciferous vegetables, add an acid (vinegar, lemon, what have you), a little fat (oil or mayo), maybe some sweetie sweetness (agave, maple syrup etc.) and there it is- a tangy/creamy/crunchy snack. The true challenge is in allowing it to sit undisturbed in the fridge so that the flavors set up just right. See now, what I try to do is distract myself with pestering the dog or looking at the wrong things online- unfortunately, all tactics are near useless in the face of slaw. And when I say “near useless” I really mean outright foolish. Honestly, I can never make it past 30 minutes before Im prying open the refrigerator door & eating it right out of the mixing bowl. Just like that, I turn savage.

1 bunch collard greens, shredded

1/3 head of green cabbage, shredded

1 carrot, shredded (or use a vegetable peeler to make ribbons)

3 scallions, thinly sliced

1/3 cup raisins

3T vegenaise or mayo

Juice of 1 lemon

2T agave syrup

S & P to taste

Combine all ingredients in large mixing bowl and toss until well combined & evenly coated. Place in refrigerator. Wait at least 30 min to enjoy and adjust seasonings if necessary.

more please.

Mon, 31 Oct 2011 18:41:00 -0700

Brussels making their first appearance at the market may as well be a holiday- I get that happy, that excited. Not even kidding. I completely, achingly and absolutely love them. On second thought, “Love” might not be the word Im looking for…its a bit light yeah? It downplays the seriousness of my affection. Love fades, existing as an ebb and flow of emotion- my interest in Brussels does not.

Usually, I roast them- halved, oiled, placed cut side down on a baking sheet under the broiler and done. Delicious. I roast, yes, but they’re good steamed, raw, pan fried or otherwise- one cant go wrong with such a lovely vegetable. And then you combine them with bacon and…ohgod. I mean, really, bacon and Brussels are just devastatingly handsome as a couple- so complimentary in their balance. Know that I dont come from that “bacon makes anything taste good” place- I dont live there. Yes, bacon is worthy of some attention, it can certainly hold its own, but where it truly excels is in its friendships, it seems to play especially well with others.

2T apple cider vinegar

1T maple syrup

1T walnut oil

4 slices thick cut bacon

1# Brussels sprouts, trimmed & shredded

1/2 cup chopped toasted walnuts

S & P to taste

1. In small bowl: whisk vinegar, maple syrup & oil. Set aside.

2. In large skillet, cook bacon until crisp. Remove, crumble into pieces.

3. Pour off all but 2T of the drippings left in the pan. If there is not enough drippings to make 2T, add butter or oil to make up the difference.

4. Heat drippings over medium high heat then add the shredded Brussels. Cook, stirring constantly 3-5 minutes or until tender.

5. Remove from heat and stir in bacon, walnuts & dressing. Season with salt and pepper. Serve warm.

pulled.

Sun, 16 Oct 2011 19:15:00 -0700

This might just be the last of it. The last of my garden, the last of my beets and carrots, kale and salad greens. Good riddance…I mean that, I do. This past season was brutal- growing less than kind. A portion of this years beds, a number of my beautiful little food producers suffered and in the end collapsed. The worst part? I was powerless as my plants devolved to pathetic. My kale became infested with tiny bugs early on and it seemed there was nothing that I could do to deter the little fuckers. Resigned, I ate (a lot of) insects and tried to not think about it too much. Slugs took a liking to my lettuce- well, not just a liking…more accurately, it was an all consuming love. So again, I worked to discourage them in any and every way I knew how. Eventually, I just gave up and collected my ravaged greens, telling myself some sort of bullshit fairy tale about how the slugs & I were “sharing”. But the beets- my hardy beets did just fine. Same with the carrots. They were left unharmed by pests and completely immune to any of my (ahem) inconsistencies in watering. Tomatoes too- in fact, I still have tomatoes ripening on the vine as I write. In October. Unbelievable.

I pulled the last of the beets this afternoon because I felt that it was time for them to come out and well, I wanted lunch. Cleaned & roasted, tossed with a half dozen other ingredients, they came to be fixings for a perfectly satisfying warm spinach salad. The only problem with this satisfying salad was that it was, admittedly, a waste of a very pretty beet. These Chiogga’s with their fancy pink & white rings- they would be so lovely as a play on carpaccio or made in to chips. I didnt give them their due treatment, didnt show them off as I should have, its true.

6 cups baby spinach

1 cup thinly sliced onion

2T olive oil

2 roma tomatoes, chopped

3T sliced kalamata olives

3T chopped fresh parsley

2 cloves garlic, minced

2 cups cooked beets, sliced into small wedges (roasted or steamed)

3T balsamic vinegar

S & P

1. Place spinach in a large bowl, set aside.

2. Heat oil in a large skillet over medium high heat. Add the onion and cook until softened and beginning to caramelize. Add tomatoes, olives, parsley & garlic, cooking until tomatoes begin to break down.

3. Add in the cooked beets, balsamic vinegar, S & P. Cook until heated through.

4. Add the beet mixture to the spinach and toss well. Spinach will wilt down a bit. Serve warm.

natural habitat.

Sun, 09 Oct 2011 19:18:00 -0700

Rain is quickly becoming our citys backdrop again. Its happening fast, this change. Grey- the favorite color, damp- the most familiar sensation. Fall, means leaves tracked into the house & an increase in time spent inside doing whatever it is we do when it gets dark at four in the afternoon- read? Drink? Both, simultaneously? Yes please.

Here we are with the weather getting cooler, the days shorter and my once abandoned kitchen is beginning to build warmth, feel cozier. During the summer months I ignore my stove- I go as far as to avoid even looking in its general direction. But winter? I live there. I stand near the sink planning my days, I sit on the countertops to eat my meals, I hover over the gas range absorbing the heat, the smells, the magic in the metamorphosis of ingredients. Its perfect. I call it my natural habitat, I like to think of it that way anyway.

Reading & drinking aside (perhaps just for a moment), theres braising. Lovely lovely perfect braising. It is an activity, the activity, that defines the cold months for me. It is what I do and it is all that I want to eat. Recently, a close friend of mine shared a bag of chanterelles. This gift was the equivalent of a bouquet of flowers or a bottle of wine- I swooned. Delicately, I cleaned them and then I admired them…and then I went to work. Oxtails from Jones Farm, rosemary, red wine, tomatoes & a smattering of other ingredients- into the pot. It didnt take long for the aroma to permeate the house. Oh it smelled so damn good. May have been the longest 5 hours of my life waiting for that braise- it just about killed me.

2#’s oxtail (2-3 inch pieces)

S & P

1-2T grapeseed oil

1 large onion, roughly chopped

2 stalks celery, roughly chopped

1 large carrot, roughly chopped

5 cloves garlic, minced

2 cups red wine

1 cup chopped tomatoes

1 large sprig rosemary

2 bay leaves

6 sprigs parsley

2 sprigs fresh thyme

1# chanterelle mushrooms, cleaned & cut into large pieces

1. Season the oxtails with S & P. Pour a little bit of oil in a pan, heat it up & sear the oxtails evenly on all sides. When nicely browned, remove & set them aside.

2. Adjust the heat to medium high, add more oil to the pan & toss in your mirepoix (onion, celery, carrot). Once browned, add the garlic and cook for thirty seconds or so.

3. Add a little bit of the wine to deglaze the pan (scrape up all the bits sticking to the bottom), then add the remaining wine & your bouquet garni (rosemary, bay leaves, parsley & thyme- bind them together with a bit of kitchen string).

4. Place the oxtails back in the pan atop the mirepoix in a single layer & cover 2/3 full with either more red wine, water or stock. Bring to a simmer.

5. Drop the heat to low and cook for 3-6 hours or until the meat is fork tender.

6. Remove & dispose of the bouquet garni. Remove the oxtail and break up the meat, set it aside.

7. Puree the mirepoix/sauce (whats remaining in the pan) in a blender- blend until very smooth. Place the sauce back into a pan and add the meat back in.

8. To prepare the chanterelles- heat a pan over medium high heat & add 1T oil + 1T butter followed by the mushrooms. S & P. Saute for 5 minutes or until slightly caramelized.

9. To serve, fold mushrooms into the sauce & serve with pasta.

forage & feast.

Fri, 07 Oct 2011 12:27:00 -0700

Its only appropriate right?

Culinary school, food writing, farm chasing… all of it was bound to culminate somewhere- and so it has, and here I am and at long last…

here we are.

Im finally doing food & my partner in crime is Vanessa- a good pal of mine that is as talented as she is easy on the eyes. We make a damn good team…believe you me, the two of us are a force to be reckoned with.

We’re calling ourselves Forage & Feast and we’re doing catering/personal chef work with a focus on local and seasonal fare.

Our food is simple, the flavors delicious, the ingredients well sourced and if I may say so myself-

its all real pretty to boot.

another fork in the trail.

Sun, 21 Aug 2011 12:41:00 -0700

Camping is not something I do too often and theres a couple reasons for that. First, I dislike tents (and people for some reason are always really opposed to me sleeping by the fire- which is where Im most comfortable) and second, I love food too much to suffer through canned chili and fucking trail mix for days on end. Well, I can finally put one of those issues to rest- I was sent a cookbook to review and I am smitten with it. This is no ordinary recipe book…this is a cookbook for me and for all the other folks out there that want to camp but are unwilling to settle for sub par meals while enjoying the outdoors.

Far from your usual showcase of glossy photographs and stylized script, this books value very much lies in its substance. It’s utilitarian, simple, fantastically executed, uniquely informative & inspiring- “Another Fork in the Trail: Vegetarian & Vegan Recipes for the Backcountry” is downright brilliant- it makes eating well easy, anywhere. Chock full of delicious recipes that are especially geared toward camping- each is broken down into what to prep “At Home” followed with instructions on how to finish it when one arrives “At Camp”. Author Laurie Ann March beautifully guides through every step of the process in order to insure that backpacking/camping as a vegan/vegetarian means more than subsisting on peanut butter sandwiches & Newman O’s- this is real nutritious food. The recipes are not only interesting but they’re smart as well- the author even considers & accounts for pack weight + space.

Some recipes that caught my eye- Pumpkin Hummus, Butter Bean & Kale Ragout, Pear & Fennel Slaw, Indian Carrot Salad, Mushroom Burgundy, Lemon Rosemary Cupcakes, Blueberry Lavender Biscuits, Quinoa Berry Muffins.

And heres a recipe that I tried out.

Jicama & Red Cabbage Slaw

3 cups jicama, peeled & coarsely grated

1 1/2 Tbsp fresh cilantro

3 cups red cabbage, shredded

1 jalapeno pepper, minced

1/2 cup corn

1/2 tsp cumin

1/2- 1 tsp chili powder

1 Tbsp mango or red wine vinegar

3 Tbsp vegetable oil

1/2 tsp agave nectar

juice of 1 lime

salt & pepper to taste

At Home:

Grate the jicama on a coarse grater. Place on dehydrator trays to dry with the cilantro. Shred the cabbage and dry it on separate trays lined with parchment. Dry the minced jalapeno pepper and corn on separate trays. When the jicama, cabbage, and jalapeno are dry, place them together in a ziploc freezer bag. Put the vinegar in a leakproof container and put that in the bag with the cabbage/jicama mixture. Add the vegetable oil to the oil you will take with you on the trip and do the same with the agave nectar. Pack a fresh lime right before your trip.

At Camp:

Add boiling water to cover the corn and let it rehydrate for about 30 minutes. Shortly before you plan to eat the salad, rehydrate the remaining ingredients with cold water using a ratio of 1 part dried mix to 2/3 part water. Check the salad after a few minutes and add a little more water as necessary. Drain any excess water once the cabbage & jicama have reconstituted and dress with a mixture of 1 Tbsp vinegar, 1-2 Tbsp fresh lime juice, 1/2 tsp agave nectar & 3 Tbsp vegetable oil. Adjust to suit your taste. Season the slaw with salt & pepper.

less of a mess.

Sun, 07 Aug 2011 17:04:00 -0700

I dont like pie. I know, I know- everyone fucking loves pie, I hear about it all the time. Pie this and pie that and “oh its so good” and “you dont know what you’re missing” and “you’re the devil” and “its really in right now” and blah blah blah. But I dont- and do you know why? Because I still have all my teeth. Pie is old people food. Dont get me wrong, at 70, Im sure Ill adore pie- hell, Im sure Ill eat it for every damn meal and enjoy each soggy bite- but until then, no thanks. But cobbler, (which is kind of the cousin of pie) is a different story. Im a fan. Admittedly, my tastes dont always make a whole hell of a lot of sense, but there it is. Im complicated- dont judge.

Nectarine Cobbler Cake - does that not sound delicious? Perfect right? I love cobbler, but more often than not I wish it had a bit more density to it. I mean, really, cobblers are kind of a mess- all fruity and gushy. They rarely actually look like an intentional dessert, let alone a handsome one- they’re just too juicy in most cases (not that juicy is bad, it just appears disorderly no matter how you plate it). So this “Cobbler Cake” thing truly is genius- fruity & moist without being untidy. Sits on the plate (& in the belly) real pretty like.

3 cups (about 1 pound) nectarines cut in 1/2 inch slices

3/4 cup sugar

1 tsp lemon juice

4 Tbsp Earth Balance margarine or butter

3/4 cup flour

1 1/2 tsp baking powder

1/8 tsp salt

3/4 cup “buttermilk” (add 1 1/2 Tbsp of lemon juice to 3/4 cup soy milk and allow to sit for 5 minutes)

1/4 tsp grated nutmeg

2 Tbsp demerara or turbinado sugar

1. Oven @ 350. In saucepan over medium heat, combine the fruit slices, 1/4 cup sugar & lemon juice. Stir constantly while bringing the mixture to a simmer, then take the pan off the heat & set aside.

2. In small saucepan over medium heat, melt the butter & cook, swirling pan occasionally until the butter smells nutty, turns golden & dark brown flecks begin to appear (2-3 minutes). Pour brown butter into an 8x8 inch baking dish.

3. In a mixing bowl, combine: flour, remaining 1/2 cup sugar, baking powder & salt. Pour “buttermilk” into dry ingredients and mix until dry ingredients are moistened. Gently pour the batter on top of the brown butter using a spatula to even it out. Be careful not to mix the batter into the butter. Scatter the nectarine slices and their juices on top of the batter without stirring. Sprinkle nutmeg & demerara sugar on top. Place in oven and bake until golden brown (50-55 min). Transfer to a rack. Serve warm and ideally with ice cream if you have any on hand.

threshold.

Tue, 21 Jun 2011 19:29:00 -0700

Im quickly nearing my asparagus threshold. Real quickly. And when I say “quickly” what I mean is I have surpassed it altogether….a week ago. Asparagus in any and all forms makes me scowl. Perhaps I overdid it by eating it every day? Well…yes, yes that may be the case but who knew? It was so delicious and fresh and screamed Spring and I loved it and ate it greedily knowing that it would be gone just as quick as it had come and then I liked it too much and now I hate it. And that folks, is the story of my life.

Asparagus w/Miso Lemon Dressing & Pistachios

2 bunches asparagus

3 garlic cloves, minced

3 Tbsp extra virgin olive oil

2 Tbsp fresh squeezed lemon juice

1 Tbsp sweet brown rice miso

1/4 cup roasted pistachios

1. Prepare the asparagus by cutting off/discarding the woody ends. Chop the remaining stalks into bite size pieces.

2. Bring a bit of water to boil (enough to immerse the asparagus). Add asparagus & cook a couple minutes or until bright green & tender. Remove from heat, drain water & set aside.

3. In a small skillet over medium-low heat, saute garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice & miso. Mix until miso is dissolved. Toss the asparagus in the dressing, top with pistachios & serve.

grown.

Mon, 13 Jun 2011 09:58:34 -0700

Im not sure what to do with these. Im oddly stymied by how darling they are. Carrots usually dont have this effect on me mind you…but just look at them. They’re small and bright and just damn perfect. Oh and they’re deliciously sweet as well so it seems as though cooking them would border on criminal. I plucked these from my garden this past weekend as well as some lovely lettuce (which was consumed almost on the spot as I went about collecting the carrots). And kale! I grew so much (maybe too much?) kale. Dino kale is something I eat copious amounts of on a daily basis. Love it, cant get enough of it.

donut treat.

Sun, 15 May 2011 19:53:00 -0700

As a kid I loved a good raised sugar donut. That soft yeasty deliciousness was my absolute favorite treat- I was loyal, no other type would do. Throughout my childhood, I can recall many a messy car ride with that particular donut in hand, the sugar finding its way into my hair and coating my face as I attempted to eat while my Mama drove. Sweet memories like that are sometimes all it takes to push me into the kitchen.

I usually make beignets but this past weekend I decided to delve into whipping up a more traditional donut. Well, “traditional” may not be the right word for these- they are vegan after all…and tiny and baked instead of deep fried but you know what else they are? Fucking delicious.

petite donut pan

1 cup all purpose flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1 tiny pinch cinnamon

1/2 cup soy milk

1/2 tsp apple cider vinegar

1/2 tsp vanilla extract

egg substitue for 1 egg

4 TBSP Earth Balance margarine

1. Preheat oven to 350.

2. In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg & cinnamon. Mix thoroughly.

3. Combine the soy milk, apple cider vinegar, vanilla extract, egg substitute & margarine in a small saucepan over medium low heat and mix until the margarine is melted. Dont get the mixture too hot- just slightly warm (you should be able to stick your finger in it without burning yourself).

4. Add the wet ingredients to the dry ingredients and mix until just combined. This should form a very soft dough.

5. Using a tablespoon measure, scoop out the dough into the ungreased mini donut pan. Smooth out the top of the donuts with your fingers making sure to clear off the post in the middle of each one.

6. Bake for 12 minutes or until the donuts are almost browned on top & a toothpick comes out clean. Invert pan over a cutting board or cooling rack to release the donuts. Allow to cool completely before decorating (unless you want sugar or powdered sugar donuts, and in that case roll them in the sugar while they’re still warm from the oven).

7. For chocolate dipped doughnuts: melt 1 bar of your favorite chocolate in the microwave, stirring often while heating (every 15 seconds or so) until its super smooth. Dip the bottom half of the donut (the side with the nicer shape) into the glaze, let some drip off and then place the donut on a wire rack to allow the chocolate to set.

(makes 20 tiny donuts)

-Vegan Yum Yum by Lauren Ulm

sprouting.

Tue, 10 May 2011 19:41:00 -0700

Beautiful aren’t they? I started these adzuki beans a few days ago and have closely watched their transformation from hard, tight & brown to soft & green. That shit never fails to amaze me. Now they’re ready, ready for me to toss into generous salads coated with creamy dressings, to incorporate into meals making each that much more tasty and most importantly, ready for me to eat by the loving healing handful following my long runs. These little fuckers pack quite the wallop of health. Seriously. They do a body very very good. The most balanced, complete form of one step nutrition, sprouted foods boast simple carbohydrates, fatty & amino acids. Not only that but the body just gets to receive these straight up nutrients in immediately usable form. You see, sprouts produce their own enzymes so your body doesn’t have to do that extra bit of work. No energy lost in the breakdown means more usable fuel. Win win, amiright?