Saturday, August 23, 2014

Wanna Swap?

I love Instagram.  Everyone can be a photographer (with varying degrees of talent).  There are a million posts of cats (I am extremely guilty of contributing to this), and there is no end to the food posts from bloggers and foodies alike (I am also guilty of contributing to this).  But...know what else I've discovered?  (Other than the shops people run on there.  I've bought more than my fair share of vintage kitchenware, linens, and jewelry over the past two years.)  I've discovered that there are an awful lot of great people on it.

AND it is through different groups of these great people that swaps are held!  Swaps--where you are partnered up, trade various bits of info about yourself, and go out and find something awesome for your partner.  I've done a vintage Secret Santa Christmas swap, a vintage planter swap, and a coffee mug swap (with a second mug swap happening soon!).  I also recently hosted my first cookbook swap!

I am sure it comes as no surprise that the love of cooking leads to the love of cookbooks.  I especially love vintage cookbooks.  Every once in a while, I like to pick a recipe from a vintage cookbook and see if it stands up to the hands of time.  I enjoy seeing food trends over the decades (aspic, fondue) and watch the progression (or decline) of food photography (like The Brown Period, as I call the 70s).  A post went onto Instagram, looking for people to sign up, and after about a week, I had nineteen people just as excited as I was to swap books.  Everyone received a short survey to help discern tastes and set the terms:  vintage and/or modern books accepted, extras okay, and keep it all under $20, folks!

And with that...'Cookbook Swap 2014' was underway.  Partners were partnered, surveys were surveyed, and the time limit to gather and send was set.  A couple of weeks later, the posts began to pop up.  Hashtagged #cookbookswap2014, swappers were showing off the contents of their #happymail packages that were being delivered.  Between the fun of picking out the 'just right' cooksbooks and kitchenalia, then watching the mailbox for your box of surprises, there's a feeling of being a kid on Christmas morning to it all.
The kicker?  As swappers were posting their pictures, even more people were asking about getting in on the swap, so it looks as though I'll be hosting another one in a month or so.  It will be the Fall/Pre-Holiday edition of 'Cookbook Swap 2014.'  Once again, I have to thank everyone who was a part of this.  The whole thing went off without a hitch, everyone came through, and everyone had a great time.  This just might turn into a regular occurrence.


What started it all...
A collage of the photos posted on Instagram.

Sunday, August 17, 2014

Summer Fresh

By this point, I think you know that when it's Summer, and temperatures are dancing the thermostat higher and higher, nearing the 100 degree mark, I like to make things to eat that don't require cooking.  Okay, maybe toasting bread for a sandwich, or a quick flip of a pita over an open flame to have with an antipasti platter, but no multi burners going, and certainly no oven turned on to roast a vegetable or bake a cake.

I make a version of this soup every Summer.  Based upon a recipe for Chilled Cucumber Soup from Real Simple, it is one of those repertoire items that is difficult not to turn to again and again.  It's easy, delicious, and can take a riff or two if you are so inclined.  I originally wrote about this soup a couple of years ago and shared my version.  Here I am again with the 2014 version.  Bigger.  Badder.  Faster.  Harder.  Or something like that.

Cucumber Spinach Chilled Soup
Serves 4 (as an appetizer)

3 Persian cucumbers, peeled and chopped
3 cups spinach, fresh
2 cloves  garlic, chopped
1/4 cup onions, chopped
3/4 cup plain yogurt
1/2 cup feta cheese, crumbled
1 cup water
1/2 tsp shichimi togarashi
pinch of salt

In a blender, add the cucumbers, spinach, garlic, onions, water, yogurt, and togarashi.  Puree until smooth.  Add the feta and blend for 15-20 seconds.  I like the feta incorporated just enough that you'll still have crumbles.  Season to taste.

Note:  If you don't have togarashi, you can leave it out or substitute with red pepper flakes or even chili powder.  Alternately, if you don't want a hint of spice, you can leave it out entirely.  If you're substituting frozen  chopped spinach, I would probably cut the amount down to 2 cups.  






Tuesday, July 29, 2014

Taking A Cue

One blog that I read on a regular basis is David Lebovitz's blog.  You cannot go wrong with someone who has written numerous books on the subject of dessert and worked with Alice Waters.  It was his recent post on cherry compote that caught my attention, especially when he began the post claiming to have an affliction with buying too much Summer fruit when in season.  Mentally, my hand went up, guiltily, when I read that sentence, looking over the computer screen to the bowl of fruit on the table that was (and is) overflowing with plums (three varieties), nectarines, and peaches.  And let's not forget how I feel about cherries.  I get excited when cherry season arrives.  I always buy large amounts with big plans on making something truly special with them.  But then...I find myself standing at the kitchen counter, my hand repeatedly dipping into the bowl and eating one after another, after another...after another.  More times than not, I find myself with a pile of cherry pits, stained fingers, and nothing made from those glorious ruby orbs.

This Summer was looking like there would be no cherry-centric recipes made as I was on my third bowl of cherries and I still hadn't made it past the eating stage.  Then, I came across David's recipe.  Looking at the photos he posted, all I could imagine was spooning cherry compote over vanilla ice cream.  Let me tell you...since I caught strep throat last month, ice cream has been a consistent resident in my freezer.  You know...it soothed the pain of an awful sore throat.  Well...then it did.  Now, it just makes me happy.

Get out your cherry pitter (or chopstick), pit some cherries, and make this.  Be sure the vanilla ice cream is in the freezer and ready for it.

Cherry Compote
Adapted from a recipe by David Lebovitz
Makes a little over a cup

2 cups cherries, pitted
1/4 cup pure cane sugar
2 capfuls Irish whiskey (optional)
1/4 teaspoon almond extract

Pit the cherries and add to a large saucepan.  Make sure any juice from the cherries winds up in the pan too.  Add the sugar, extract, and whiskey.  Over medium heat, cook all the ingredients, until the cherries begin to break down.  Occasionally check the progress, since the cooking will cause the cherries and liquid to foam.  Since this isn't a large amount of cherries, it shouldn't be a problem if your pan is large enough.  Cook until the fruit breaks down a considerable amount and all the flavors have mingled (about 20-25 minutes).  Allow to cool for a few minutes before storing or topping ice cream.  

Notes:  I used a chopstick to pit the cherries.  It takes a little getting used to, but once you find a rhythm, it gets easier.  It's a little messy, but worth it.  Be sure to catch any juice from the cherries (there will be some).  I literally used 2 capfuls of whiskey, so if you're looking for an exact measurement, I'll guess it's close to two tablespoons.  Amaretto is another option to use, giving you a double punch of almond if you also use the almond extract, though you could substitute vanilla extract if amaretto is used. 





Sunday, July 6, 2014

Adult Beverage Time

A couple of weeks ago, a friend invited me to a play at the Ahmanson Theatre downtown.  We were there 45 minutes to an hour before showtime.  It was a lovely, early Summer evening, people were milling about the venue complex, having a drink or grabbing a quick bite to eat before the show.  We did the same.  She came back from the Mexican spot carrying a tumbler that was close to spilling over.  I knew it was for me.  I guessed sangria and asked before taking a sip.  Winey, fruity, and chilled.  It was a little too sweet, but that didn't keep me from drinking the whole thing.  Just enough to take the edge off the tension of driving cross-city to get from the Westside to downtown and not being too late.

For the past two weeks, I've been thinking about that sangria.  Thinking about how much I like sangria and why have I never made it myself.  I guess I think of it as a party drink, something that you make knowing there will be at least a couple people to share it.  The first time I had sangria was just such a scenario.  A Summer get-together, with a lot of food, a lot of drink, a lot of hospitality, and a pool involved.  That just doesn't happen here.  There are no pool parties, no cook-outs, no picnics.  I can make an old fashioned for myself and it's okay.  It seems kind of silly to make a whole pitcher.  But I decided to throw those thoughts out the window and make myself some damned sangria.  It was a holiday after all.  A day with nowhere to be and if I wanted to drink the whole thing myself, I could!

Can I tell you that one of the reasons I've been hesitant to make it is because I was afraid I'd screw it up?  Crazy, right?  I thought if I was missing some crucial element it would be disastrous and that ideal in my head would be gone forever.  Silly, silly me.  So in the name of quick research, I went to Pinterest.  Trusty Pinterest.  And found the best sangria pin EVER (even among the many sangria pins I've pinned to my board!).  The pin is not so much a recipe as a GUIDE, so I know where to improvise, see what's important, and what can be cut back or eliminated all together.  It's just what I needed.

I love how it doesn't have to cost a lot, unless you're making pitchers and pitchers full.  I fully encourage taking advantage of less expensive wines.  The 3/$10.00 Tisdale wines at Sprouts was just right, and use the seasonal fruit that you'll be able to find for good prices.  You probably have Cointreau, brandy, or rum in your liquor cabinet already.  I did not drink the whole pitcher in one day.  In fact, there is half a pitcher still chilling in the fridge.  The weekend isn't quite over yet.  Come this evening, I'll be pouring a glass.

Summer Sangria
Makes 1 pitcher

1 bottle (750ml) red wine (I used the Tisdale Sweet Red)
3 oz triple sec (or Cointreau)
1 cup club soda
1 6-oz package raspberries 
1medium nectarines, cut in chunks
2 medium plums, sliced
1 medium orange, sliced 
Juice of one large orange
1 oz agave nectar
Orange slices, for garnish

In a medium to large pitcher, pour in the wine.  Add the raspberries, nectarine, and plums.  Stir.  Add the triple sec and orange juice, stirring to mix.  Add the club soda, agave nectar, and orange slices.  Mix thoroughly, tasting, and adding more agave if you see fit.  

Chill for at least 4 hours or longer.  Garnish each glass with a orange wedge before serving.  











Saturday, June 14, 2014

Uncommon Flavors

When I was asked to bring dessert for a Memorial Day cookout at a friend's house, I took the task seriously.  I also used the opportunity to dig into a few of my cookbooks that tend to just sit on shelves once I've given them a cursory glance when first added to the collection.  I wanted something a little different, a little offbeat...but not so offbeat that people would look at it and go running to the s'mores that the kids would be making.

I pulled from the shelves a handful of new and relatively new cookbooks.  'My Paris Kitchen' by David Lebovitz, 'Supernatural Everyday' by Heidi Swanson,  'The New Persian Kitchen' by Louisa Shafia, 'The Sugar Cube' by Kir Jensen, and even Martha Stewart's 'Cookies.'  No dearth of choices in any of those books.  I had to make something that would travel well; nothing that could melt;  nothing that would shift on the drive over and look a mess when unveiled.  No...the choice had to be relatively simple, but still outstanding.  Or as Don Draper said, "Make it simple, but significant."

I went through those cookbooks numerous times.  I eliminated a couple of books right off the bat and flagged  possibilities in the books that made the cut.  I considered making the cake I had for my birthday, but without the buttercream, made into a single layer and dusted with confectioners sugar.  I toyed with a macaroon tart from Heidi Swanson, a Pavlova overflowing with berries, the list went on.  Then while flipping through Kir Jensen's 'The Sugar Cube,' I found a recipe I couldn't resist.  Black and White Sesame Brittle.   I'm a total sucker for sesame.  A sesame seed bagel, toasted and slathered with cream cheese, is nothing short of heaven; a drizzle of sesame oil takes any stir fry right over the edge; and the sesame and malt candy/chewy treat I sometimes find at Jon's market is totally worth the risk of losing a filling.  Even more importantly...I had everything on hand!

So...one down, one to go.  Ever since I was the lucky recipient of 'The New Persian Kitchen' thanks to a giveaway on Zester Daily, I have wanted to dig into this book.  When I came upon the recipe for Chickpea and Almond Flour Cookies, I knew they would be the really quirky choice.  Not the usual tastes to most people's palates...chickpea flour, cardamon, and rosewater.  Who has chickpea flour in their pantry?  (Mmm hmm...yours truly.)  While I knew they would be different, I hoped they wouldn't be so different that they'd be shunned.

Both desserts were a hit, especially the brittle.  Just uncommon enough to pique curiosity, stepping out of the ordinary paid off.  The recipes are available online.  I'll post links below.  I strongly recommend reading the article Louisa Shafia wrote, accompanying her recipe.  It's just sweet and beautiful.

A couple of notes.  The brittle recipe states to bring the temperature of the candy to 350 degrees before taking it off the heat.  I had a hell of a time getting it that hot.  In fact, when it reached 310 degrees, I was afraid that I was close to burning the whole thing.  The color seemed right so I took it off the heat.  I don't know if I need a new candy thermometer, but go with your gut.  As for the chickpea flour, if you have a grocer that carries a good selection of Middle Eastern or Mediterranean foods, you should be able to find it.  If not, there is always online.  The brand I've always been able to find is Sadaf.

Black and White Sesame Brittle
From 'The Sugar Cube' by Kir Jensen



From 'The New Persian Kitchen' by Louisa Shafia








Saturday, May 24, 2014

Golden Goodness

After a lazy Sunday morning of sleeping in until almost 10 a.m, I thought I should be a little productive and go to the farmers market in Encino, since I had missed Saturday's market in Burbank.  While I typically prefer to go first thing in the morning, when the temperatures are still cool and the sun hasn't reached its peak, I wanted to get some produce and thought maybe I could score some bargains since I was going to get there near the end of the day's run and figured the vendors didn't want to haul back what didn't sell earlier.

 I did get a few bargains that day.  I made a lightning quick round through the market, 25 minutes from parking to shopping to back on the road and came away with a huge bouquet of flowers for five bucks, because sometimes you just have to buy yourself flowers, golden beets, daikon radish, lettuce, carrots, leeks, a huge bundle of purple basil, and a bunch of yellow carrots.  Productive.  On the drive home, all I could smell was basil and eucalyptus.  It was blissful.

Pesto was definitely being made.  I've discussed and waxed about pesto on here before (at least four times!), and my feelings have not changed.  I love pesto today just as much as I did when I wrote about it previously.  Though I will tell you that this pesto was some of the best I've made in awhile.  No kidding.   Maybe because I was a little more precise on measurements.  Maybe because the basil was so amazingly fresh.  Maybe because pesto is really just an amazing food.

And what could be more amazing than taking that pesto and pairing it with those yellow carrots?  On that day, not much.  The carrots were perfect for roasting.  I let them roast long enough to leave them with a little, just a little, bite.  Al dente, as it were.  I'm not ashamed to admit that I was eating them out of the baking dish before dinner was even ready.  They were that good.  And bits of the pesto had actually browned and crisped in the oven.  AMAZING!

 I used walnuts instead of pine nuts.  I noticed the last time I made pesto, I had an aftertaste in my mouth.  I honestly didn't think too much about it until I was over a friend's house and she mentioned how she wasn't going to use pine nuts grown in China.  So, thanks to the power of Google, I found a slew of articles and blog posts about pine nuts leaving a metallic taste in people's mouths.  Realizing that's what happened to me, I decided to look for pine nuts grown anywhere but China.  Let me tell you how expensive Italian pine nuts are.  Very.  As much as I want to get some, I'm holding off on spending the money.  By all means, if you don't get the horrendous aftertaste, don't like walnuts, or feel that using anything BUT pine nuts is blasphemous, use them.


Roasted Yellow Carrots with Pesto
Pesto makes about a cup

3 cups basil leaves, purple or otherwise
1 cup walnut pieces
1/2 cups Grana Padano or Parmesan cheese, grated
3 cloves garlic
1/4 cup olive oil
salt and pepper

1 bunch of carrots, yellow or otherwise, tops trimmed, washed and dried
2 tablespoons olive oil
salt and pepper


In a large skillet over medium heat, toast the walnut pieces  just until you can smell.  Remove from heat and let cool.  In a food processor, toss in the basil leaves and walnut pieces.  Pulse until the basil and nuts begin to pulverize and combine.  Add the cheese and garlic (you can chop the cloves).  Slowly drizzle in the oil and run the processor on high until everything mixes together.  Give it a taste, adding salt and pepper as you wish.  

For the carrots, pre-heat oven to 400 degrees.  In a shallow baking dish, lay the carrots in and pour olive oil over them.  Make sure all the carrots are evenly covered with oil.  Roast carrots for about 25 minutes, then spread 2-3 tablespoons of pesto on vegetables.  Return to oven for another 5-10 minutes or until fork tines easily pierce carrots.  












Tuesday, May 20, 2014

But Wait! There Was Cake!

You know I took the day off for my birthday.  Whenever I have the opportunity to do so, you can count on it.  Every employer should allow their employees to have their birthday off, without having to use a vacation or sick day.  Your very own personal national holiday.  I had to use vacation hours, but it was worth it.

I spent a good portion of the day in the kitchen baking cookies and crackers for an order that was due the following day.  I decorated my birthday cake and now looking through my photo feed, realize I only took one photo.  The birthday was also the beginning of a mini-heat wave out here and before noon it was already flirting with the 90 degree mark.  Hot weather and buttercream don't mix all that well.  My goal was to decorate the cake before the frosting had a chance to melt.

Happily, I didn't have to worry about cooking on my birthday.  I had a surprise lunch date with my favourite person and went out to dinner with two very special friends.  There was birthday chocolate ice cream and an old fashioned involved.  It was a good day.  And the baked goods were a total hit that Friday.

All this to tell you that I made a mini orange cake with vanilla buttercream.  I had these little square cake molds that I bought a couple of years ago and finally decided to use.  Originally, the cake was going to be a little tower of squares.  Larger 4 inch squares topped with 2 inch squares.  Turns out they reminded me too much of a wedding cake.  Nixed that idea.  So, the cake was a little 2-layer square.  It was a little wonky even after trimming the layers.  There were also 10 cupcakes since the recipe makes enough for 2 8-inch layers.  This was also one of the rare occasions where I didn't wander (too much) from the original recipe.  It was fabulous.  Just the right amount of orange flavour.  It was light.  It was Springy.  Covered in vanilla buttercream, it was just lovely.

Orange Birthday Cake with Vanilla Buttercream
From Bunny's Warm Oven
Makes 2 8-inch layers or 12-14 cupcakes

2 cups flour
1/2 tsp salt
3 tsp baking powder
1 1/2 cups superfine sugar (also known as bakers' sugar)
1/2 cup milk
1/2 cup orange juice, preferably fresh squeezed (mine was a combination of navel, blood orange, and cara cara)
1/2 cup vegetable oil
3 eggs
1 tbsp grated orange zest

Pre-heat oven to 350 degrees and grease and flour or line cake pans, or line muffin pan with cupcake liners.  In a small bowl, combine milk, oil, orange juice, and eggs.  Mix well and set aside.

In a large bowl, add flour, salt, baking powder, and sugar.  Mix until combined.  Make a well in the center and add liquid mixture.  Stir until thoroughly mixed.  Pour batter into pans or muffin tins (about 2/3 full) and bake for 30-35 minutes (for cakes) or until a toothpick inserted in center comes out clean.  For cupcakes, start checking around 20-25 minutes.  Let cool in pan before removing.

Vanilla Buttercream
Adapted from Quick Vanilla Buttercream Frosting

3 cups confectioners sugar
1 cup butter, room temperature
1 tsp vanilla extract
1-2 tbsp half and half

Cream sugar and butter until smooth, add vanilla and mix.  Add half and half until desired consistency is found.

An aerial view to hide the wonkiness

Enjoying cake for decades.