Fresh Cheese and Tartines

homemade FRESH CHEESE // fresh cheese TARTINES

Since the last post, I've been eating soft farmer's cheese every morning with a toasted English muffin and apricot jam.  It has been a real treat to wake up with, and now one of my favorite ingredients, in general.

I didn't realize when I attempted to make cheese for the first time - this firmer, pressed cheese photographed - I'd also be learning how to make spreadable farmer's cheese along the way.  My intent was to learn how to make Indian paneer, the firm cubed cheese you'd find in dishes like saag paneer, but along the way I realized how simple basic cheese-making can be.  If you love cheese, and you have the time to experiment, this basic recipe can really take you in many cheesy directions.  You can follow all the steps below to get a fresh, but firm, pressed cheese that is like an Indian paneer or Mexican queso fresco, or you can stop after step four for a spreadable version (and reduce the salt a bit if you want it to pair well with fruit, honey, or jam).  It's also pretty clear that you could add herbs, black pepper, or a number of other flavors to the curds to spice up the end result.

While fresh cheese-making is simple - just a matter of adding an acid to milk and bringing it to a temperature where the curds and whey separate - there are some rules I learned after my first failed attempt.  Most importantly, don't let your milk heat too fast.  Stir it constantly over medium-high heat until it comes to temperature, otherwise the bottom will scald and the curds and whey won't separate.  While some recipes you might find will tell you to add your acidic element to the milk after it bubbling, for me this didn't work, and bringing all the ingredients to temperature at the same time was both easier and a success.  Finally, if it is anything else than blatantly obvious that the curds and whey have separated in the pot, don't strain it yet.  Only when you clearly see your pot is full of just curds and translucent whey, then you can strain.

The cheese you get with this recipe is super versatile, just very mild, a little tangy, and a little salty.  In this case, it worked for both sweet and savory tartines, and was particularly good, texture-wise, with grilled French bread.

Holiday Brussels Sprout Salad

shaved BRUSSELS SPROUT HOLIDAY salad 
pomegranate // walnut // farmer's cheese // maple-mustard vinaigrette

Two weeks ago , Garrett and I celebrated our nine-year anniversary in the same fashion as the last six years, by going to Le Bouchon, my favorite French Bistro.  I absolutely love the atmosphere of the place, as it generally feels more French than most joints in France.  Meaning you're rubbing up against strangers and may at any moment cause the waiters to drop their trays on the parties packed between tables waiting for their own.  Generally we order the same staples every time: onion soup and cassoulet along with whatever rotating appetizers and salads look good.  We opted for the automne salad this time, and it was good enough to try and replicate at home.

The menu described it as "shaved brussels sprouts, fromage blanc, pomegranate, lemon-honey vinaigrette," but there were definitely some mystery ingredients in this hearty starter.  Positively identifying both mint and walnuts, I also had a hunch the dressing included mustard...but I guess I'll never know.  What I do know is that my homemade version is not exact, but still delicious.  For one, I was out of honey and found maple syrup not only a tasty, but festive substitution for the holidays.  Second, I had never encountered the type of "fromage blanc" nestled underneath the salad in any grocery, so went with the most mild and creamy cheese I could find, Lifeway Old Fashioned Probiotic Farmer Cheese.  I am now completely obsessed with this farmer's cheese and love how it pairs so nicely with sweet honeys and jams (I spread it on my English Muffins with fig-orange jam every morning).  It adds such a nice balance to this salad, as the mild richness counters the sweetness of the dressing and tang of the pomegranate.

In both its looks and taste, this salad would be wonderful for a holiday meal.  Since I recommend dressing the salad ahead of time and letting the flavors mingle for hours, it would be easy to prepare and serve to guests.  Dressed (and it should be well-dressed), it is even delicious and crisp after an overnight in the fridge.  

Moroccan Braised Kale over Wheatberries

MOROCCAN BRAISED KALE OVER WHEATBERRIES
(with a poached egg)

This summer, my coworker and I decided to keep a shared daily log of everything we ate and all the exercise we've done in order to feel a sense of accountability for a healthy lifestyle.  You've probably heard of this as a method of establishing better habits, but if you haven't tried it you absolutely should!  I also highly recommend pairing up with someone who is a gluten-free vegetarian...seeing that every meal on this log he's keeping is super healthy omelettes and salads.  I may return to school in August to find a rabbit sitting across from me in the office.

One of the benefits of this experiment has been a sort of mirroring effect.  Looking at PA's progress has been really impressive, and it has rubbed off.  So now, I find myself wanting to create more meals that are vegetarian, for example.  I've also found myself eating lots of eggs for protein, because that's his main protein source.  So, while this particular post includes wheatberries, the basic recipe for this braised kale is one I've been coming back to over and over again this summer.  It's a bit of a variation of both my Kale, Spinach, and Meatball Soup and Shakshouka, but without the meat.

I've found keeping the log is motivating enough to try and continue with it while I'm abroad for almost the remainder of the summer.  I know that sounds a bit crazy - and believe me I'll still allow myself a good lemon and sugar crepe in Paris, a waffle in Belgium, etc. - but I think it will be a good way to prevent a dietary nuclear meltdown.  Hopefully it also turns out to be a good way to document some great flavors I discover across the pond, and then bring them home and back to the blog when I return.  I know this is already only the second post of the summer, but surely I'll pick it up again with more regularity in August.
  

Raw Zucchini Salad with Tzatziki

RAW ZUCCHINI SALAD w/ ZIPPY TZATZIKI DRESSING

Has it really been less than a month since my last post?  I feel like I've been away for much longer than that, but maybe the transition to summer life just makes my previous life of blogging and teaching seem much further back.  

To be honest, not only have I not been blogging, but I haven't really been doing all that much cooking.  Instead, time has been made for some new hobbies (gardening), and the revival of some old, missed hobbies (French, reading).  Conducive for all of them, Garrett and I have really souped up the back porch, and the first days of summer have been spent sitting among the budding flowers and birds reading, listening to French language podcasts, and scientifically monitoring the growth of dill, basil, tomatoes, and peppers.  The scenery has even made getting work work done very non-stressful.

Speaking of the garden, thus far my research has proved beyond the shadow of a doubt that fresh-from-the garden herbs are a million times better than even the fresh stuff at the store.  The smell, flavor, and texture...all superior.  Here's a recipe you can use with fresh dill.  It's a great, refreshing salad for meals on the porch, and will only keep you in the kitchen for about 10 minutes.

Watermelon, Jicama, & Strawberry Salad with Balsamic Reduction

WATERMELON SALAD w/ BALSAMIC REDUCTION

Hope you had a fabulous Memorial Day weekend stateside.  Mine included the standard American share of BBQed meats, eaten in excess, in good company.  I've been trying to the whole "take back the weekend!" thing, and if I've been succeeding at anything, it's been that.  Loyalists may have noted that I took last weekend off from blogging, and I'm sorry to say that made things a bit more relaxing as I slide into summer.

This afternoon, however, was one big (queue the screeching record) failure in the relaxation department.  People do household projects on long weekends, and I thought, "Hey, I'm a person," forgetting I'm not a household project person.  You see, ever since the murder of a backyard tree that was our glorious green summer canopy the back porch has been severely lacking in any ambiance.  Before the murder the back porch was once an English garden oasis that shielded us from the major interstate highway that is otherwise our porch view (plus a small sliver of the grand Chicago skyline).  After mourning the tree for years, Garrett and I finally got the gumption to head to Home Depot for some potted shrubs and blooms to spruce the place up again.  The first trip was a great success, and high on our green thumb abilities we went back a second time with more ambitious goals that included resoiling and outdoor lighting.   The third trip we trudged back, tails between our legs, to return half our rather expensive bounty and settle on the original hoard, plus lighting (that we never got to hang thanks to rain).  In short, three trip to Home Depot a relaxing day does not make.

But I did make some watermelon salad.  It's a nice little refreshing treat for any summer BBQ or dinner out on a well-groomed porch.  The watermelon and goat cheese thing isn't new, but I funned it up with some jicama and strawberries.  Those are totally optional.  I will say, if you are planning to transport this or prepare it ahead of time, take my word for it and leave off the cheese and dressing until just prior to serving.  Better yet, keep them off to the side and let your guests and co-partiers add them before eating.  Otherwise, the balsamic will just turn the whole thing a brownish color.  Part of the appeal of the salad is the bright colors that make it so fun for summer, so don't go ruining it like I did!

Bánh Mì Salad with Marinated Tofu and Japanese Ginger-Carrot-Miso Dressing

BANH MI SALAD w/ MARINATED TOFU & JAPANESE GINGER-CARROT-MISO DRESSING  

This is a really fun salad for this springtime weather we've been getting in Chicago (finally).  It began as a quest to satisfy my craving for that delicious ginger-carrot-miso dressing that used to be typically served in Japanese restaurants (but less so now, no?).   But, then, as I built the salad up with accoutrements, it evolved into sort of a bánh mì-inspired salad with many Southeast Asian flavors like pickled cucumbers, cilantro, and peanuts.  It certainly makes for a colorful presentation, so I brought it along for Mother's Day brunch.  

There are a bunch of individual components to the salad that are good recipes to have in-and-of themselves, such as the marinated tofu.  The same marinade could easily be applied to chicken if you wanted a meatier substitution.  The pickled cucumbers make for a very healthy snack to have around the house on hot summer days, and the dressing is ideal if you're being careful about your diet.  I don't think I've ever made a healthier salad dressing recipe that was packed so full of flavor.  Now that I think about it, if I had realized sooner that this was evolving into a bánh mì salad I would have added just a little bit of lime juice to the dressing recipe (now that limes are back in stock!).

If you happen to have any leftovers when all is said and done, it does actually make for a great sandwich for lunch the next day.  Just buy a baguette and pile on the tofu, dressing, and veggies (and maybe some sliced jalapeno) and... bánh mì!

Vegan Ethiopian Trio with Quick Injera

VEGAN ETHIOPIAN TRIO w/ QUICK INJERA

Ethiopian has been on the kitchen to do list for a really long time now, and I committed to attempting it early last week.  I researched multiple variations of dishes, vegetarian and non-vegetarian, and compared dozens of different recipes for injera, trying to balance out authenticity and time efficiency.  Naturally, the first semi-conscious thought I had this morning in the waking minutes between denial and reality was "this is not the day to make Ethiopian."  I dozed for another few minutes settled on the thought that it would be much wiser to put this off until June, when time would cease to matter.  It would be crazy to commit to a cooking adventure that was really four recipes to tackle in a narrow window of time between the day's more pressing activities.

But since I only allow a window between 10am and noon for blogging, and by 9:30 no better ideas had occurred to me, off I went to the store to scrounge together a few ingredients I needed to pull off and Ethiopian feast.  Of course, there was no sign of teff flour (the traditional stuff for injera), and as I expected, no fenugreek or yellow split peas, so I had to make due with a few substitutions.    At this point Garrett wisely decided to head down the street to a coffee shop to get work done, and out of the way of any potential kitchen meltdowns. 

As it turns out, this whole process was so much easier than I anticipated.  The three separate dishes pretty much come together in the exact same process of layering flavors on top of an onion base, so as long as you have a food processor that can quickly mince onions and a stove top with four burners, you're set.  I expected that my first attempt at injera would surely end with a pile of burnt, ripped crepes that were impossible to remove from the pan.  But no, they cooked up quickly and slid right off the pan and on to the plate.  I even did the dishes while I cooked so the kitchen wasn't a complete disaster when all was said and done.  It was the zen of kitchen.

So, how did this compare to going out to an Ethiopian restaurant?  First, Garrett and I agreed that the end result was much better than either of us expected.  We assumed it would be tasty, but not all that reminiscent of the real deal.  We were wrong about that, too.  If anything, these versions are a bit less rich because they're vegan,  specifically because they swap the Ethiopian spiced butter (niter kebbeh) for oil as a flavor base.  As a positive trade-off, we didn't feel like total worthless crap the rest of the day after eating a large portion.  The slightly bigger difference was the taste and texture of the injera.  Despite the addition of vinegar and lemon juice, the crepe didn't have as much of the characteristic sourdough flavor of authentic injera (or as many bubbles).  Given that the real deal would have taken a whole day to ferment with yeast, I think this quick version is a completely acceptable compromise.  The final assessment was a resounding "exceeded expectations," if you're going for a healthier, faster Ethiopian meal.

Ful Medames (Fava Bean Salad)

FUL MEDAMES 
(BRAISED FAVA BEANS)

I first tried ful (pronounced "fool") back in December at a Middle Eastern joint in Old Town called Old Jerusalem.  I wanted something light and vegetarian for lunch, and got a really flavorful plate of braised fava beans mixed with traditional Middle Eastern salad ingredients.  The hearty, rich beans cut with the acid of tomatoes and lots of lemon juice was addicting.  

So I've been meaning to make ful for a few months, now, but had a difficult time finding favas at my local grocery store.  They turned up in the market section of my favorite Middle Eastern spot here in Wicker Park, Sultan's Market, so I grabbed them in anticipation of ful in my future.  Most recipes I came across were asking for 24 hours of soaking and braising with vinegar, which adds to the tangy quality of the final product, but the canned beans did the trick just fine doused in plenty of lemon juice.

Ful is a traditional breakfast dish, and I love the idea of hearty beans for breakfast.  I suppose the English caught that boat a long time ago.  Ironically, I was out for brunch this morning at a new Italian place down the street, and ordered "giant braised beans" with poached egg.  It was a brothier plate with crusty toast for soaking up the braising liquid (which included thinly sliced jalapeno).  It did make me wish that 1) I added a bit more stock when cooking the beans to get a spiced broth,  2) I had poached my eggs instead of hard boiled them, and 3) I had amped up the spice with some hot peppers added to the onion/garlic base.

Meanwhile, my culinary trip back to the Middle East reminds me that options for summer travel are narrowing down with Dubai hanging around in the top three.  My desire to return to the Arab world after my stay in Morocco is growing, and I can't imagine not exploring the Middle East.  At the same time, there are other huge gaps in my travel map, so Colombia and China are also frontrunners.  I'm sure, as usual, the decision will come down to whims and airfares.  When Bree and I started traveling at 23 years old I don't think we thought too much about what we wanted to accomplish in travel by 30, but now we say things like "Well, we could totally do that road trip around the UK as old, retired ladies" as we brainstorm.  There's a creeping feeling that we won't be able to abandon work and family for two weeks to globe-trot for our whole lives, and that makes the decision for this summer all the more difficult

West African "Peanut" Soup (with Tahini)

WEST AFRICAN "PEANUT" SOUP 

(W/ TAHINI)

It's been a few weeks since I've been able to tinker around in the kitchen thanks to a busy February that is just flying by.  Even though Chicago temperatures are supposed to be in the teens tomorrow, last week's rain followed by this weekend's abundant sunshine are surely signs that we'll all come crawling out of the woodwork soon enough.  

So tinker I have.  I decided to formalize a somewhat bizarre flavor mixture that I've been concocting the last few months by adding tahini to spicy udon noodles coated in chili paste.  I really like the richness of the tahini with the chili, kind of a more intense version of pad thai.  I know, it sounds like something only pregnant women would eat in the middle of the night.

When I came across a recipe for West African Peanut Soup, I immediately went for an adaptation of my new guilty pleasure by first replacing the peanut butter with tahini, and serving it with rice noodles.  The result is sort of a fusion between the West African and Thai dishes, but with a sesame rather than peanut base.  I had a little bit of trouble emulsifying the tahini paste with the broth of the soup, and I'm not sure if this was a unique problem for tahini versus peanut butter.  I didn't find it to affect the texture of taste at all, so ignore the "graininess" of the images.  Feel free to try a more traditional recipe for West African Peanut Soup that uses unsalted peanut butter.  It can be served with rice, or no starchy side at all.  I did serve up a bowl over rice, but found I much preferred the more substantive noodle texture with the creaminess of the soup.

Grilled Cheese and Tomato Soup

 GRILLED CHEESE & TOMATO SOUP

I thought for a long while about clever recipes to make for Valentine's Day, or typical foods we associate with love.  After sifting through recommendations for pasta, seafood, and chocolate dishes, I decided to go with a simple recipe that is a classic food pairing (and much more exciting than peas and carrots or spaghetti and meatballs).  Of course, I've added some flair to both, and kept the tomato soup as fresh and healthy as possible to counter, ya know, the cheese.

Since I wanted to be a bit playful with the grilled cheese, I attempted two variations.  The first was this smoked gouda dream, and the second was a goat cheese-based sandwich.  To my surprise, the gouda version stole the show and the goat cheese was too rich for more than a few bites.  While I was disappointed that my gouda didn't get melty (which you might argue is a key principle of grilled cheese), the end result was one of the best grilled cheeses I've ever had.  The smokiness of the gouda was important, so make sure you pick up the right cheese.

As for the tomato soup, I kept things really simple and added only a dash of cream.  A colleague of mine recently let me in on a secret for tomato soup, which is to let it simmer with a few slices of white bread, and then blend the bread into the soup as a thickener.  I wish I would have tried that!

Tofu Chorizo Tacos

TOFU CHORIZO ("SOYRIZO") TACOS

Chicago has a long and infamous history in the food production industry,  remnants of which hang around the hip meatpacking district and Vienna Beef factory that now cater to upscale restaurants and tourism.  When traveling I always end up preferring the cities that offer some grit behind a shiny facade (the outskirts of Paris and Berlin, Budapest, Istanbul, Marrakesh, Lima, Seoul...) and I think that comes from Chicago roots.  I know this is ironic, if not laughable to many, since I might be a photo in the textbook next to a definition of "gentrification," but I like the reminders that Chicago once was The Jungle.  My grandfather put down his own roots in this city in the scrap metal industry, and that was the family springboard to the North Shore.

Perhaps I'm also feeling a bit more sentimental on the topic as I dig into my current historical research project in U.S. immigration history.  I'm specifically examining reasons why European immigrants chose to return home, often faced with the brutality of Chicago's factories.  Those that stayed have left an obvious mark on our ethnic enclaves up to the present, and immigrant stories continue to be told through the food we make in those same factories (with better working conditions, I hope...).

"Soyrizo" tacos certainly blend a few of these themes.  First, and pretty obviously, they are a gentrification of immigrant food.  The luxury of replacing cheap ground pork sausage, which probably laid heavy on the spice to cover up some unpleasantness, with a highly refined soy product is really just a joke about gentrification in the making.  I'm OK with that because it really tastes awesome and very much like chorizo.   Second, tacos are a great Chicago immigrant food (home to the second largest Mexican population in the states outside of LA) and we are home to some fantastic local products, as a result.  In this case the El Milagro tortillas and Supremo queso fresco are made right here in Chicago.  We also make the absolute best tortilla chips - El Ranchero.  If you bring Tostitos to a party in Chicago, you need to get a clue.  Sticking with this theme, I wanted to avoid adding any other "fluff" elements to this taco besides what you would get on a standard chorizo taco out of a taqueria.  No fancy toppings, just the simple cilantro y cebollas.  Many would argue that I made a grave error not doubling up my corn tortillas, as is customary, but the recipe is pretty much grease-free and eliminates any need.

While I'm totally supportive of you locavores and farm-to-table advocates, here's a list of some significant Chicago-based food factories: Vienna Beef, Cracker Jack, Keebler, Hostess, Wrigley, Gonnella Bread, Morton Salt, Kraft, Tootsie Roll, Sara Lee, Nabisco, Fanny May, Quaker, and Turano Bread.

Garlic Linguine with Fresh Tomato and Basil

GARLIC LINGUINE W/ FRESH TOMATO & BASIL

I'm mentally marching full steam ahead into spring, regardless of what the weather app says.  The year is being measured out in airfare miles and adventures, the first of which is a trip to Dallas in mid-February for a friend's baby shower, followed by spring break in Rome with Garrett.  We have tickets and a 50 square meter apartment off the Plaza Navona (twice as big as Paris!), and Garrett has also gotten hooked on Duolingo learning Italian.  That seems like all we need.

I've had the great joy of visiting Rome on two previous occasions with students, which means I don't feel I have anything really to plan as far as an agenda goes.  I'll just exist in Rome for a week, and eat a bunch of pasta, pizza, and gelato along the way.  Garrett, on the other hand, has never been to Italy so I'm sure that will take us around to the standard sites.  While the parallel experience of going to Paris made me most excited to show Garrett the physical beauty of the city, in Rome my anticipation lies in watching him eat his first bowl of fresh Italian pasta.  I know it seems difficult to imagine that the pasta is much better there, but it is.

This weekend we did start to think about places we might want to go for a day trip or two, which built up a craving for pasta.  Here was my attempt to embrace the texture and simplicity that marks a solid Italian bowl of pasta, as opposed to the mushy noodles we drown in oily red sauce in the States.  The dish is fresh, flavorful, light, and easy (taking only about 15 minutes from start to end).  As far as pasta goes, it's pretty guilt-free (just a hair above the 500-calorie mark) as long as you don't overdo it on portion size.  It takes just a few basic ingredients, and you can taste every single one of them in each bite.  Buon appetito.

Eggs Baked in Avocado with Pico de Gallo

EGGS BAKED IN AVOCADO 
W/ PICO DE GALLO

Upon doing some research it appears that there are quite of a few people who get upset about the idea of baking an egg inside an avocado (see The Kitchn's What's Up With Baking Eggs in Avocados? to get a sense of how many feelings are out there).  Well, I'll tell you what's up with baking eggs in avocados: it's delicious.

It is one of those Pinterest breakfast fads that I've been meaning to try out for a while since it combines my two favorite breakfast foods.  At least twice a week I'll eat an avocado for breakfast at work straight out of its shell, and you all know that if I could top it with a yet-to-be-invented egg yolk condiment, I would.  This would actually be a very good breakfast to make while you're getting ready for work, since it is highly portable once cooled (if you baked the egg to a soft boiled consistency).  You'll see that I accidentally baked the yolks past runny, but ended up glad I did since I realized this could be a good make-ahead grab-and-go snack. 

Yes, it is rich (especially if you add bacon, like so many recipes do).  But that is easily balanced out by topping the egg with a tangy/acidic accoutrement like pico de gallo.  I think smashing the egg and avocado on top of a toast or grilled flatbread also helps cut the richness, but that does defeat the mass appeal of it being a gluten free/paleo breakfast alternative.  

Certainly this is a recipe that you can make your own, but if you love eggs and avocado, you must give it a shot.

Brussels Sprout Salad with Lemon and Mint Dressing

BRUSSELS SPROUT 
SALAD W/ LEMON-MINT DRESSING 

Happy new year, everybody.  I know a lot of you have probably made resolutions to clean up your diet in 2014, just like me, so here's a recipe that satisfies any bizarre parameters you might have concocted.  Be it paleo, gluten-free, or vegan, its a great way to start achieving your health goals.  There's a little cooking involved, but it is optional if you've decided to go raw.  Good luck to you.

In the last few years I've become increasingly into resolutions, probably as a result of being in a profession where everything has to be measured and goals are constantly modified so that they are essentially unobtainable.  So, in addition to shedding the pounds I've put on since August due to my physical activity haitus, in 2014 I also pledge to:

1. Travel more, and travel different.  To continue to travel globally, and on a low-budget, but also to say yes to travel I should be doing - vising friends around the country.  This also might be the year of a solo trip, something I know I should do.
2. Become fluent - or maybe just highly conversational - in a language.  I've already become addicted to the app Duolingo, which has helped me brush up on all the French I ever learned in 24 hours.  You should try it.  Then, to do something with my life that makes the language useful.
3. To speak and act on my professional principles.  Education needs a revolutionary change, and I'm lucky to work at a school that can potentially make that happen.  Given the opportunity, I shouldn't silence myself.

And, despite a desire to always be taking up new hobbies at the expense of the old, I'd like to keep up the blog in 2014.  Happy first anniversary to the blog!

Sweet Potato and Avocado Yaki Onigiri

SWEET POTATO & AVOCADO 
YAKI ONIGIRI

Garrett and I are getting up early tomorrow to drive out to Flint, MI for Christmas, so we're going to need some good car trip snacks for the five-hour haul.  Perhaps Japanese finger foods don't immediately come to mind on this occasion (road trips or Christmas), but based on my experience they should.

Onigiri are the perfect to-go food: balls of sticky rice with a tasty filling that comes with a built in seaweed handle.  They are a staple at Japanese convenient stores and food kiosks especially for that reason.  I trained across Japan a few years ago, and always embarked with onigiri of a mysterious flavor.  Since I don't read Japanese, I experienced a wide range of fillings - from just a little teriyaki, to red bean paste, smoked salmon, and once in a while, some offensive fermented root vegetable.  But really, the star of the show with onigiri is the slightly sweet and slightly vingary sticky rice.  Most onigiri from an average market wouldn't be grilled, but yaki ("grilled") onigiri has the extra pleasure of crunchy bite leading to the warm, sticky filling.

Besides road trips or picnics, onigiri makes a great party finger food.  If you've ever been tempted to make sushi but found all the chopping and rolling a hassle, onigiri make an excellent alternative.  The onigiri pictured here would be a little big as party hors d'ouevre, but could be scaled down to your liking.  Try out different fillings (like variations of your favorite sushi rolls) for your New Year's Eve party.

Roasted Garlic and Shallot Olive Tapenade

I knew telling myself that this weekend would be a good time to kick start a pre-winter health reformation would wind up a huge joke.  Who even tells them that before Thanksgiving?  Idiots do.  I'm an idiot.

So, while I stood in front of a rack of vegetables for a long while in the grocery store today hoping I'd be inclined to roast some leeks or do something new with cauliflower, none of it looked good.  I resorted to flipping through numbers of cooking magazines looking for something inspirational, but came up with nothing.  It didn't help that I wasn't hungry in the least.  I ate half a large pizza for dinner last night.

I mustered up enough motivation to act on the idea that I could make something out of the usual stash of olives I keep around for snacking.  Tapenade would definitely help wean me off bready, rich holiday food (and pizza).  It was also a very low-maintenance option, which is key for finding enough time to break away from the hundreds of pages of Thucydides I'm trying to speed through to catch up in grad school.

This tapenade is going to be much smoother and richer than other recipes thanks to the addition of a heavy dose of roasted garlic and shallots.  It would be great on a sandwich which some of your leftover turkey, or on pizza... I went the simple route with some crusty bread smeared with fresh tomato and topped with arugula. 

Vegan and Gluten Free Sweet Potato Pie

I went to a little dinner gathering with some of my favorite friends/colleagues last weekend, and it was another opportunity to test some twists on classic comfort foods for fall.  Our host is a new momma that has gone dairy-free because the little one was having bad reactions to that component of her diet, so this is challenging for desserts.  That being said, I just decided to go all out and combine a few clever vegan and gluten free pie components.  I would happily substitute a standard pie crust for this nut crust any day.

There were some logistical challenges to removing both gluten from the crust and dairy/eggs from the custard filling of a sweet potato pie.  While neither challenge compromised flavor at all, it does require some patience to remove the pies from the baking pan (the crust really needs to cool and set to be durable, and the filling will remain soft after baking).  Those challenges could certainly be eliminated by making one whole pie in a standard pie dish, but the individual portions made in a cupcake pan were pretty adorable.

If you are not bound to keeping the pies vegan, they were also very tasty with a homemade marshmallow topping browned under the broiler (great recipe that I halved found here; and by the way, baking soda will work to substitute for cream of tartar).  

I very rarely make a recipe twice, just because I'm always more excited to try something new, but in this case my family will definitely be getting some sweet potato pies for Thanksgivvukah.  They were that good.

Cornmeal Crusted Eggplant and Roasted Tomato Lasagne

These past few weeks I've really been reminded of what an important support system colleagues can be, especially as they offer encouragement over professional hurdles.  Work has pushed me to a breaking point recently, as I strive to make my progressive (and, sometimes, radical) vision of education a reality at the institutional level.  (The kids, however, are amazing and continue to blow me away every day by their ideas.  This week, they've been tackling solutions to the issue of gross income inequality in the U.S. after learning how it caused collapse of the Roman Republic.) 

One colleague, Jim, brought me lunch the other day - some homemade eggplant and asparagus lasagna that was cheesy and delicious.  I was inspired to try out a recipe makeover that adapted such a good comfort food for those on a low-cal, gluten-free, paleo, or vegetarian diet.  

Perhaps significantly less cheesy, this version of lasagna is super rustic - almost like a combination of bruschetta and lasagna.  It doesn't use traditional tomato sauce, but roasted tomatoes layered between crusty pieces of baked eggplant.  It's very light on the cheese, but there's definitely enough for richness without becoming greasy.  I thought it offered a nice combination of crusty eggplant, chunky tomato, and creamy ricotta.  More rustic fall dishes to come later this week!

Three Squash Soup

 

This is officially the easiest recipe I have ever posted on the blog.  It's so easy, that it shouldn't really taste this good, but it does.  It's so easy that I feel a little guilty taking blogger credit for it...like I should be working harder for you, or something.

As you know from last weekend's post, I turned my kitchen into a squash laboratory.  Making careful charts, graphs, and figures that evaluated squash variables like texture and sweetness, I concluded that your standard acorn squash is best for mid-range sweetness and texture integrity (it will hold up well tossed in a salad).  The other three squash under the microscope were gold acorn, white acorn, and butternut.  The remaining three were roasted and put into this soup.  The butternut was by far the sweetest, and the white acorn by far the "breadiest," so those two went in to combine a sweet flavor with a rich and creamy texture.  The gold acorn was pretty bland, but yielded valuable meat to add bulk to the soup.

Combined, the three squashes were really tasty.  Of course, you could work with one squash (and I suppose I'd go with the tried-and-true butternut).  Just that, some stock, and coconut milk will get you some delicious fall soup.  If you want a recipe for spicing and toasting the seeds for garnish, check out the last post for Roasted Acorn Squash and Pomegranate Farro Salad.