savory

one pot farro



listen to: mi negrita - devendrá banhart | elvis presley's version of blue moon
dance to: beyonce.           duh
walk: to the trees or to the sand

think about: making cashew curry for dinner and mochi butter cake for dessert. 
in reality: make one pan farro for dinner again and eat old cookie dough from a bag in the fridge for dessert. 

it's really good and easy and i'd gladly eat it for dinner 3 nights in a row.

cool!


One Pan Farro
from smitten kitchen

 *just slightly lightly tweaked, i added golden raisins which i do think brings a 
pleasant pop of sweetness to the savory grains. and i like to stir big handfuls of arugula into it. 

1 cup semi pearled faro
2 cups water
1/2 onion, thinly sliced
2 cloves garlic
10 oz tomatoes
1 tbsp olive oil
1 1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/4 cup golden raisins
parmesan
basil
arugula

 place water and faro in a medium saucepan to pre-soak. (5-10 minutes is good) in the meantime prep the other ingredients, adding each to the pot as you finish prepping it, cut onion in half again and thinly slice it. thinly slice garlic cloves. halve or quarter tomatoes. add the salt, red pepper flakes and 1 tbsp olive oil to the pan. set a timer for 30 minutes. bring uncovered pan up to a boil, then reduce to a simmer, stirring occasionally. when the timer goes off, the farro should be nicely cooked (tender but with a pleasant chew), and the cooking water should be almost completely absorbed. 
stir in the golden raisins. fold a few big handfuls of arugula through the faro (completely optional) scatter with thin slivers of basil and parmesan. drizzle a bit more olive oil if you wish. 

cumin seed roasted cauliflower. yogurt. pomegranate. basil. fennel quinoa



well...
i have nothing to report but lunch.
a use-the stuff-before-it-goes-bad lunch.

a fat yellow cauliflower, roasted in whole cumin seeds. a dollop of yogurt, shower of pomegranate seedlings, and basil.

and an extremely straightforward fennel quinoa salad with a lemony mustard vinaigrette.
and some little roasted radishes for tits and giggles.


i love you melissa clark. are you out there? can you hear me? no



Cumin Seed Roasted Cauliflower
adapted from Melissa Clark Cook This Now

1 big head of cauliflower, cut into bite size pieces
2 tbsp olive oil
1 tsp whole cumin seeds
kosher salt
black pepper
greek yogurt
lemon
pomegranate seeds
few basil leaves, chiffonade

preheat oven to 425 degreesF. on a large baking sheet, toss cauliflower with olive oil, cumin seeds, about 1 tsp kosher salt, and some fresh ground pepper. arrange so its in 1 even layer and roast til it's nice and caramelized, about 30 minutes, tossing halfway through baking. 
stir some greek yogurt with a generous squirt of lemon juice and salt. dollop yogurt on top of cauliflower and top with pomegranate seeds and ribbons of basil. 
serve with quinoa or rice or any other grain. 


Makeshift Fennel Quinoa

1 cup tricolor quinoa, cooked 
1 bulb of fennel
couple large handfuls of arugula
parmesan
salt 
pepper
lemony mustard vinaigrette 

shave fennel very thin using a mandolin or very sharp knife. toss with warm quinoa, arugula, and a handful of grated parmesan. toss with vinaigrette and season with salt and pepper. 

for lemony mustard vinaigrette: juice half a lemon into a jar. stir in a small dollop of dijon mustard, about 1/2-1tsp. add a clove of minced garlic, a tablespoon of white wine vinegar, a tsp of honey, and salt and pepper. close jar and shake well. then add 2-3 tbsp olive oil. shake. taste and adjust to your liking. 



thai curry butternut squash soup

1. SOUP

2. i'm reading about "weirdly simple cures for insomnia" on ladies home journal. 

3. how are you?

1. i expected this to be good because butternut squash soup is usually brilliant.

but this right here, is classically delicious butternut squash soup impregnated with thai vibes.

coconut milk. ginger. red curry paste. lime.

my kind of party.

2. ladies home journal instructs me to give up lying in bed at 3 am still awake, and to get up and do something. it could be laundry or house things or watching a show. this will apparently make better use of my time and hopefully, eventually tire me out.

the only problem is that i need to wake up at 4 to be at the bakery.

(i continue to have an incessant need to be a baker person.)

so, ladies home journal, you have failed me.

3. you. how are ya doing this november time? hows the good stuff going? hows the shit going?

my best friend just moved to france and it continues to not rain here.

so..bummer for me. but a win for france and most people in la!

alas.

i still have squash.

so fulfilling it is, to churn up an amazingly good, flavorful, and well-balanced soup.

right now; this fall, this soup

Thai Curry Butternut Squash Soup

adapted a touch from how sweet eats and cooking light

3 tbsp coconut oil

1 sweet onion, diced

4 cloves garlic, minced

1 1/2 tsp freshly grated ginger

2 tbsp red curry paste

3 cups stock (chicken or veg)

4 cups butternut squash, peeled/diced into 1 inch cubes

1 14 oz can coconut milk (regular or light)

1 lime, juiced

1/2 tsp salt

1/4 tsp pepper

fresh torn cilantro, for topping bowls

limes

sriracha!

heat a large pot over medium and add coconut oil. once melted, add in the onions and garlic with a pinch of salt and stir. cook until the onions are translucent and soft, about 5 minutes. add in the ginger and curry paste and stir until incorporated. cook the curry and onion mixture for 5 minutes, stirring occasionally. pour in the stock and add the squash cubes. cover the pot and increase the heat to medium. 

once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. blend until the soup is smooth and pureed. pour it back into the pot and turn the heat to medium low. add in the coconut milk, lime juice, salt and pepper. stir. cover and cook the soup for an additional 10 minutes, until it's completely warm. taste and adjust seasonings to your liking. serve soup topped with a bit of cilantro and squeeze of lime. and sriracha if you please. 

white bean arugula salad. salami + basil

what are you eating right now?

White Bean Arugula Salad

*loose measurements, change it up to your liking. don't fret, it's a salad. 

arugula

cannelini or great northern beans

red onion, sliced

salami, sliced

handful of basil, sliced in ribbons

quinoa (optional)

salt pepper

dressing:

juice of a lemon

1 clove garlic, minced

1 tsp dijon mustard

1-2 tsp honey

1-2 tbsp cider vinegar or white wine vinegar

few tbsps of olive oil

salt and pepper, lots

scrambled eggs and beer bread


carby complaints:
"i don't want to wait for yeast to activate and proof for hours."
"i don't want to have to drive to the store to get bread."

Beer Bread. it's nearly instant gratification.
every ingredient is pretty much always on hand and it takes 5 minutes to mix up. 1 hour later and i have a tall crusty loaf and a house perfumed with breadiness.

the eggs turn it into a meal, and voila! temporary self-satisfaction.

 carbohydrates, you assholes.



Beer Bread
adapted from here

*this is a savory bread with a sweet beery flavor. don't let the 1/2 cup of sugar deter you. 

3 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
1/2 cup sugar
12 ounces beer
2 tbsp unsalted butter, melted

preheat oven to 375 degreesF. grease a loaf pan. in a large bowl, combine flour, baking powder, salt, and sugar. add the beer and mix well. dump into the loaf pan, and drizzle the melted butter over the top. bake for 55 min-1 hour. 
let cool. 


mules in the sunset

i haven't seen many sunsets as of late.

so this one felt extra good.

for the last year, when monday came around and bars were empty, when everyone was moping and complaining with monday blues, i was the happy one.

and now the time has come, it feels uncomfortable and exciting..things are about to change. this was one of my last monday 'saturday nights'. i think i will miss them in the most nostalgiac way.

there were three wee pears left in the fridge. too mushy to eat, too sad to let die.

let us juice them! for boozy juice. what a smart brain

boozy juice for this sunset.

ginger beer + vodka + pear juice + mint leaves.

food. we need food.

pretty red salmon, rubbed down with some brown sugar and chili powder. and a miso sugar snap pea salad that might knock your socks off.

this salad is for now. sweet snap peas, radishes sliced thin, napa cabbage, and a miso sesame gingery dressing that is awesome.

switch to wine, go back for seconds, forget about taking pictures of everything, and appreciate monday. it might as well be saturday.

Sugar Snap Salad with Miso Dressing

from the smitten kitchen cookbook

1/2 lb sugar snap peas

1/2 lb napa cabbage, in thin ribbons (about 3 cups)

4 ounces radishes (4 medium-large), julienned or thinly sliced

3 large scallions, white and green parts, thinly sliced on bias

3 tbsp sesame seeds, toasted

sesame miso dressing:

1 tbsp minced fresh ginger

1 large garlic clove, minced

2 tbsp milk yellow or white miso, plus up to 1 more tbsp to taste

2 tbsp tahini (sesame seed paste)

1 tbsp honey

1/4 cup rice vinegar

2 tbsp toasted sesame seed oil

2 tbsp olive oil

blanch sugar snap peas. bring a large pot of salted water to a boil, and prepare a small ice-water bath. boil the sugar snaps for about 2 minutes until just barely cooked but still crisp. scoop them out with a large slotted spoon, and drop them in the ice water bath. once they're cool, drain and pat dry. trim ends and cut sugar snaps on bias into thin slices. toss in large bowl with cabbage, radishes, scallions, and 1 tbsp sesame seeds. 

make the dressing: whirl all ingredients, using the smaller amount of miso to start out, in a blender until smooth. taste and adjust ingredients - use the extra tbsp miso if desired. 

toss the salad with half the dressing, and taste. use more dressing if you like (you do). sprinkle with remaining sesame seeds. feast. 

red lentil soup .with kale.


how was your day? i had an okay day.
i tried to drink more tea than coffee. i didn't spill anything on myself. i roasted a head of cauliflower and ate the whole thing off the pan, standing in the kitchen zoning out.
and i have soup leftovers.
this is life.

and this lentil soup is one of my most favorites.




Red Lentil Soup with Kale

2 tbsp olive oil
1 onion, chopped
1 cup celery, chopped
 1 cup carrots, chopped
3-4 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp hot curry powder
pinch cayenne
1 (28 oz) can crushed tomatoes
1 1/2 lbs red lentils
3 quarts vegetable stock
lacinato kale, a small bunch, stems removed and roughly chopped
salt
black pepper
lemon or lime juice

heat oil in a large soup pot on medium heat. saute the onion and garlic for a couple minutes, then add the cumin, coriander, curry powder,  celery and carrots, and cook stirring for a few minutes longer, until everything is sweated and fragrant. stir in the tomatoes, bring to simmer and cook, stirring often, 10 minutes, add salt. stir in the lentils and stock. stir in the lentils and stock and bring to a boil. reduce heat, add the kale and cover, simmering for about 30 minutes. add more salt to taste. add black pepper, about 1/2 teaspoon. stir in a tbsp or two of lemon or lime juice. serve. 
i like it with some diced red onion, siracha, and a scoop of yogurt. and flatbread. 

roasted sweet potato salsa

take a shower julia.

shave your legs julia.

don't try to start watching netflix for onlyan hour julia.

don't eat rice cakes with bananas and peanut butter for dinner julia. or do. whatever, i can deal with that.

write a blog post julia.

get your shit together julia.

don't buy 4 kinds of salsa from trader joes, julia.

make salsa. it's easy and you'll feel better about it.

charred and sweet, little chunks of roasted sweet potato are welcomed with open arms and loving unawkward smiles into the salsa party.

i want this on my chips and on a quesadilla and perhaps some black bean soup with a scoop of rice.

if you didn't know, sweet potato and avocado make quite the match. i want to be the millionaire matchmaker for fruits and vegetables. what should i be called?..

the fregetable* matchmaker

the patchmaker. millionaire minus a lot.

miiiiiilllion dollar vegetable girl!.

person who truly needs to get a life.

*celebrity names of fruit and vegetable: fregetable + vruit (vr-OO-t)

Roasted Sweet Potato Salsa

adapted from Martha Stewart's Meatless

1 large sweet potato, peeled and diced small

1 red onion, diced small

1 tbsp olive oil

1 medium tomato, diced small

1 avocado, diced small

2 tbsp chopped fresh cilantro

1/2 small jalapeño, seeds removed and minced

1/4 cup fresh lime juice (2 limes)

coarse salt

preheat oven to 450 degreesF. on a rimmed baking sheet, toss together sweet potato, 1/2 of the diced onion, and olive oil. roast until sweet potato is tender and browned in spots, about 20 minutes. transfer to a large bowl and let cool completely. 

add tomato, avocado, cilantro, jalapeño, and lime juice. season with salt, toss to combine. taste and adjust salt and flavors to your liking. 

eat with chips. stuff it in tacos. top salads with it. put it on black bean soup. 

green salad + cilantro lime vinaigrette


i should be going to bed, but i'm not doing it.
my head feels clear. i've really been liking kiwi lately.


i made this green salad and totally ran with the theme. GREEN.
green things that i love include avocado. kiwi. pistachios. cilantro. lime. lettuces.
these things are better for my skin and bones than cookies.

aw but i love cookies.
shut up.

green is good. i need green. green balances out cookies. green doesn't make me sugar crash.


this salad is simple but oddly exciting. maybe it's the color theme. definitely the color theme.
the cilantro lime vinaigrette wakes everything up.
and kiwi is really just the most magnificent, all those crunchy pretty seeds.
i am proud to call this lunch.


epilogue:
if someone asked me to describe my writing style, would schizophrenic be an appropriate answer?
probably yes.



Green Salad with Cilantro Lime Vinaigrette

fresh lettuces
1 kiwi, skin removed and sliced thin
avocado, sliced
pistachio nuts, toasted

juice of 2-3 limes (about 1/4 cup)
1/4 cup white wine vinegar
4 cloves garlic
1/2 tsp sea salt
2 tsp honey
3/4 cup olive oil
3/4-1 cup cilantro, roughly chopped

to make vinaigrette: combine lime juice, vinegar, garlic, salt, and honey in the bowl of a food processor or blender. blend until ingredients are completely combined. with the blade running, add in the oil in a steady stream. then add the cilantro and pulse a few more times until its broken down and all combined. taste and adjust to your liking. 

assemble all components of salad in a bowl and toss with dressing. yum greenz. 

buttermilk chive biscuits + black pepper brown butter

one day out of the week there will be no bacon, and no cheddar.

but there can still be biscuits.

sometimes, i just need the biscuits all to myself.

one of the good parts about making 300 biscuits a day is that making a normal home-sized batch feels like the quickest easiest thing.

biscuit making is all about the method.

mix up dry. cut in butter. fold in just enough buttermilk for a dough to come together.

there is no need for buttermilk measuring.

chive biscuits, plain and simple, a nice change of biscuit pace.

black pepper brown butter is just brown butter stirred with a little honey, salt, and lots of coarse black pepper.

hella good

Buttermilk Chive Biscuits + Black Pepper Brown Butter

adapted from bon appetit

3 cups all-purpose flour

4 tsp baking powder

1 tsp baking soda

2 tbsp sugar

1 tsp salt

2 tbsp chopped chives

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes

buttermilk, about 1-1 1/4 cups

preheat oven to 400 degreesF. combine the flour, baking powder, baking soda, sugar, and salt and mix together well. mix in chives. using one or two bench scrapers, a pastry cutter or your fingertips, cut the butter into the dry mix until it resembles a coarse meal and butter chunks are around the size of a hazelnut. create a well in the center of the dry mix and pour in  buttermilk. stir until dough just comes together and is evenly moistened. either pat into a disk, about 1 1/2 inches tall and stamp out rounds using a biscuit cutter, or simply scoop 1/4 cups of dough onto a baking sheet, spacing 2 inches apart. brush with a little buttermilk and bake until golden brown, about 15 minutes. cool slightly and serve. 

Black Pepper Brown Butter

from

Keys to the Kitchen

by Aida Mollenkamp. do you have this book? you should have this book

1/2 cup unsalted butter, room temperature

1 tbsp honey

1/2 tsp kosher salt

1 tsp coarsely ground black pepper

melt the butter in a small frying pan over medium heat. cook swirling the pan to ensure it cooks evenly, until the butter turns a nut brown color, about 5 minutes. immediately remove from heat, transfer to a bowl, and stir in the honey, salt, and pepper and set aside to cool to room temperature. 

pan-fried potatoes + cilantro buttermilk ranch


french fries + ranch = the perfect match

and cilantro is my match always.



fork or toothpick or fingers. whatever.



Pan-Fried Potatoes
a method really, hardly a recipe. 

small potatoes, yellow, red or fingerlings, however many, sliced
extra virgin olive oil
sea salt
black pepper
parsley

heat a generous portion of olive oil, enough to cover the bottom of the skillet, in a large nonstick skillet over med-high heat until very hot but not smoking. add potatoes. season with salt and pepper and reduce heat to medium. cook, covered stirring and turning potatoes occasionally, until almost tender, about 10 minutes. remove lid and cook, stirring and turning until browned and crusty, about 10 minutes more. season with salt and pepper again to taste. toss with fresh chopped parsley. 



Cilantro Buttermilk Ranch

1 cup real mayonnaise
1/2 cup sour cream
buttermilk
1 clove garlic
1/3 cup italian flat leaf parsley, chopped
1/3 cup cilantro leaves, chopped
2 tbsp fresh chives, chopped
zest of half a lemon
salt, to taste
freshly ground black pepper
cayenne pepper
hot sauce

mince the garlic, then sprinkle about 1/4 tsp salt onto the garlic and mash with a fork into a thick paste. 
in a bowl combine all the ingredients except for the buttermilk. stir. whisk in the buttermilk until you've reached your desired consistency. taste and season. add a dash of hot sauce. chill for a few hours before serving. can thin with a little buttermilk or milk when it comes out of the fridge if you'd like. 

butternut squash lasagna


ba ba black sheep, have you any lasagna?
yes sir, yes sir, i'm hoarding a whole pan.


when it's just as dark when you go into work as it is when you leave work, lasagna pan hoarding is so completely fine.
feck you skinny pregnant gisele.


butternut squash lasagna.
three cheeses showed up. ricotta, parmesan, and mozz. and they are all friends and love each other.
there is spinach and caramelized onions and béchamel.

my favorite part about making béchamel is stirring in the nutmeg. it just smells like you are doing things right.



Butternut Squash Lasagna 
adapted from the kitchy kitchen

4 cups butternut squash, cut into 1/2 inch cubes
20 oz spinach, washed and dry
2 large onions, thinly sliced
1/2 cup red or white wine, i used white
1 lb lasagna sheets
12 oz ricotta
2 balls fresh buffalo mozzarella
1-2 cups regular mozzarella, grated (depending on how much cheese you'd like)
few handfuls of parmesan, grated
chili flakes
4 cloves garlic
1/2 cup basil, julienned
olive oil
butter
hot sauce

for the béchamel:
1 3/4 pints milk
few sprigs of parsley
1/4 tsp nutmeg
10 peppercorns
1/2 tsp chili flakes
1 bay leaf
6 tbsp butter
1/2 cup flour
2/3 cup grated parmesan

preheat the oven to 425 degreesF. drizzle the butternut squash with olive oil and sprinkle liberally with coarse salt and fresh black pepper. roast for half an hour, until tender and browned. meanwhile, over medium heat saute spinach in a few tbsps of olive oil,  2 cloves of minced garlic, and a pinch of chili flakes. let the spinach wilt down, then remove from pan onto a plate lined with a couple paper towels. next caramelize the onions. melt 1 tbsp butter and a tbsp olive oil in a large pan over medium heat. add the onions and a large pinch of salt and cook down for about 30-40 minutes, halfway through caramelizing, stir in the wine and the remaining 2 cloves of minced garlic. the onions are done when they are a rich brown color, sweet and caramely. set aside. 
boil the lasagna sheets until al dente. set them aside in a bowl of water. 
to make the béchamel: bring the milk and all the ingredients except the butter, flour, and parmesan to a simmer. in a separate sauce pan, melt the butter and add the flour. stir until doughy and nutty smelling, about 1 minute. strain in the milk mixture a cup at a time, whisking to incorporate with the butter and flour. it should be smooth and velvety. add the parmesan and set aside. 
slice the buffalo mozzarella. 
preheat the oven to 375. in a large baking dish, place a layer of noodles, some onions and spinach, the mozzarella, dot with a third of the ricotta, some basil, and then cover with 1/4 of the béchamel. repeat 3 times, and finish with remaining béchamel and parmesan. bake for 25 minutes, or until bubbling. turn the broiler on and bake for another 5 minutes until browned and crisp on top. allow to sit for a little and then dig in. 
serve with a bunch of hot sauce. 

fresh veggie sandwich


when seasons end i always feel like i am leaving a part of myself behind. in that happy/sad nostalgic way.

but
i think i'm dang ready to shoo this humidity away and get under a blanket.
i do believe it is my true natural habitat.


if i were an exhibit at a zoo, it'd probably be me on a couch, oblong bun on the top of my head, with my body buried in sweaters and scarves.
i'd have a creepy smile plastered on my face and stare right back at you looking at me, and then you'd want to leave and move onto the meer cats and i could continue spooning ice cream out of my mug and watching breaking bad on netflix.


um..
i want a sandwich.


SANDWICHES, YES. it's obvious why everyone is obsessed with sandwiches.
i'd pick a good veggie sandwich over a meat one any day. it doesn't matter what the heck season it is, sandwiches are golden.
i like to think that making a good veggie sandwich is an art form.


in my perfect veg sandwich world, avocado is an absolute must.
there needs to be fresh crunch.
there needs to be juiciness.
there needs to be creaminess, the avocado has this covered.
there needs to be good crusty bread. i prefer it toasted.


there needs to be salt and pepper.
there needs to be something bold in flavor or spicy..like a flavorful spread or pesto.

and there should be lots of color! the more it looks like a rainbow the better.
i like to just wander around the produce at the market and see what pops out at me.


here i have fresh ciabatta bread, too-perfect-for-words-and-soon-to-be-gone tomatoes (wah), cucumbers, red onion, funky sprouts, romaine lettuce, avocado, and a little chipotle sun-dried tomato spread.


dip the cucumbers in the sauce to snack on.


there is grape juice too.
and hold up, does anyone drink concord grape juice on the regular?
no right?
this needs to change. drink that purple drink.

i made this exact sandwich for four days. for dinner. by myself.
it was probably the highlight of those days. i can't wait to eat it while i'm couch lounging under a blanket.


Avocado Chipotle Veggie Sandwich
inspired by wanting to eat sandwiches

fresh ciabatta, or other crusty bread
1-2 ripe avocados
1 large heirloom tomato
1/2 cucumber, sliced
a little red onion, sliced
romaine lettuce
sprouts
cheese (optional..i added a few shavings of parmesan)
sea salt and fresh ground black pepper
chipotle spread

mash up the avocado in a bowl with a squeeze of lemon and a liberal pinch of salt and fresh black pepper. 
toast the bread. spread avocado on one side of the bread and chipotle spread on the other. layer on the other ingredients, smush together, and slice. 

Chipotle Spread
1 chipotle pepper in adobo + 1 tsp adobo sauce
1-2 tbsp mayo, sour cream, or greek yogurt
1/4 cup red pesto (i had a small jar of this in my pantry, i think it might be from 
whole foods.. its just a pesto made with sun-dried tomatoes)

mix everything up. 




rosemary focaccia + little caprese sandwiches


sunday night is now officially my frIIIday night!
the sunday night blues have now been converted to the tuesday night blues.


thus, monday mornings are couch relax time.
coffee time. scratch my back and zone out time.


bread baking is a part of my daily life now.
i spend a lot of quality time with sourdough and naan, soft pretzels and steamed buns, bagels and sticky buns.
the quality time is often hot, messy, and stressful.


but even when i am stress running around and have dough in my eyebrow, i can still stop for 10 seconds to crack my back and admire the coolness of what i'm doing, what i'm making.


i made some rosemary focaccia not at work couple weeks ago. it was perfect, everything an olive oil crusted bread should be. crisp and salted. soft chewy innards. the top, sprinkled with flakey sea salt and a little bit of raw sugar.


(the small bit of sugar does great things to bring out all the awesome bready flavors)
(it's not gonna taste like sweet dessert bread, SIR.)


and THEN.
three days ago, focaccia was added to our grand list of breads to churn out.
coincidence? yes.
more work and another thing to stress about? yes.
delicious? yeeesh.


it was served as the base of a sandwich, open faced, layered elegantly with fresh hummus, heirloom tomato + cucumber salad, slices of grilled chicken, and olive pesto.


i just stuffed some caprese salad inside the the bread leftovers and called it an afternoon.


mozz bomb. juicy tomatoes. spinach pesto. i can be content any day with just these things.

but i do appear to have been majorly one-upped by my own job.


Rosemary Focaccia
barely adapted from pastry affair

4 1/2 to 5 cups bread flour
2 3/4 cups warm water
2 1/2 tsp active dry yeast
2 tsp coarse sea salt, plus more for sprinkling
2 tbsp fresh chopped rosemary, plus more for sprinkling
1/4 cup + 2 tbsp extra virgin olive oil
1 tsp fresh cracked pepper
1 1/2 tsp raw sugar

in a large mixing bowl, mix together flour, water, and yeast. cover the bowl with plastic and allow to rise in a warm dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly. 
in a stand mixer, attach dough hook and mix in salt and rosemary. knead dough for an additional 5-7 minutes. dough will be loose and sticky. 
( if not using a stand mixer, turn dough onto a floured surface and knead dough, mix in salt and rosemary at this time. add more flour as needed. dough will be difficult to handle, but try to incorporate as little flour as you can, as it will result in a softer bread)
cover with plastic wrap and allow to rise for another hour, or until doubled in volume. 
in a 13x17 inch rimmed baking pan, evenly distribute 2 tbsp of olive oil to coat the pan. turn out dough onto pan and with oiled hands, pull dough to the edges of pan. the dough may resist, but with some patience it will stay put. cover dough with a clean dish towel and allow to rise for an additional 20 minutes. 
preheat oven to 400 degrees F. 
using your fingertips, dimple the top of the dough. drizzle remaining olive oil evenly over bread and sprinkle with coarse sea salt, black pepper, raw sugar, and rosemary. bake for 30-40 minutes or until golden brown. let cool slightly in pan before serving warm. 

on the next day, toast the leftovers and make sandwiches. 

peanut butter banana bacon & honey: a sandwich



check one. check one.

peanut butter. check.

honey. check.


banananananannanas. (bananas with tons of nanas!) check.

and le bacon. check two, check three.


smash it between soft crusty bread.

i like everything about this sandwich mic sesh.


did i just make this for snack? yes, do it.


it is my darling wonderful boyfriend guy's birthday today, a quarter century!


this person is very into movies, coconut things, and the weather.
he is pretend reading the grapes of wrath, he loves coffee, he paces around the room like a madman when he's on the phone.


this person and i had our first conversation when i was 16.
this person can lick his elbo.

And he loves the weather. i said that already. it's because this dude is reALly into the weather and earthquakes and atmospheric things. it's nerdy and cute.


sometimes i leave him weather doodles.



he would like this sandwich.
he didn't have any of this sandwich. because i only made one. and it was for myself.



but if he wanted one, i would make him one. because i am nice, and because it is his birthday, and because i love him.


Peanut Butter Banana Bacon + Honey Sandwich 
adapted from youth

peanut butter
banana, sliced
honey
bacon, 1-2 slices  crisped
crusty bread, toasted

layer and smash together in sandwich fashion. 


s

a cozy weekend + buckwheat noodles with eggplant & mango


it was a splendid weekend, more special than most.

it started out strong with a stretchy car outfit and my favorite pillow, a playlist, and a stash of soba noodles and watermelon.


the soba noodles were filled with soft crisped eggplant and slices of mango. the watermelon was filled with water.



feeling free on the road. it was beach fog. it was a house on a hill. it was family love.

it was early mornings in a cozy bottomed bunk bed.


it was family dinner time in an old family dinner room.



it was bees eating peaches. it was humans eating plain marshmallows and jam.


it was tequila shot toasts. (ayiiiyiii!)


it was wishing that all seagulls would lose their ability to squawk.

it was puzzle and wine time. all the time.


tangly ponytails, and chilling on cliffs.


i never want to be away from baby belly laughs or cheesy biscuits.

twas such a precious weekend, surrounded by people who love each other so much.







and then there was the long, immediately nostalgic ride home.
bumpy nap included.



and a lapful of big sur bakery raspberry strudel flakes. .


and to close out the journey, just a few nonchalant zebras chilling on the side of the coastal highway.


because, as i always say, every great weekend ends with wild zebras.

(oh right, the soba noodles. easy, slurpable, and oh so delish. perfect to eat cold out of a tupperware, perhaps in the car or in a field. or just wherever you normally eat. ottolenghi can do no wrong!)



Soba Noodles with Eggplant and Mango
from Plenty by Yotam Ottolenghi

1/2 cup rice vinegar
3 tbsp sugar
1/2 tsp salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 tsp toasted sesame oil
grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4 inch dice
8-9 ounces soba noodles
1 large ripe mango, cut into small chunks or thin strips
1 2/3 cup basil leaves, chopped
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.
Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rise well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

green quinoa with corn, scallions, plum, and pistachios


what up kitty kats?


tonight, ladies across the land will gather, sip their wine, and watch the ever terrible bachelor pad. why can't i revert my eyeballs? just, why?

it's a show that demonstrates all the things i'm bad at. lying. being loud and super extroverted. and wearing long beaded gowns.


let's delve into this further.
1. lying. i can't do it. i start smiling uncontrollably.

second. loud extroverted people. i hear you. i respect you. i often admire you. but alas, i am not of your kin, and this is fine with me.

3. long gowns. i don't think my body was built for long gowns. if i got in one, i might start singing opera, i'd feel extremely not like myself, and my arms wouldn't know what to do.

so, like many other things in life, i'd rather just eat food and watch.


my weekend was half work half play. half pan of brownies.

there was beachtime.
patterns in the sand, warm and breezy. quality time with my homegirl,
peaches, cold wine, and chips. july beachtime could never get old.


i made this lemon olive oil cake, which i'm happy to report was just splendid.
and i made quinoa. a big fluffy pot of it. then piled in the summer produce.


corn. scallions. avocado. diced red plum. pistachio nuts. arugula. mint. cilantro. STUFF.

crunchy sweet salty tangy fresh. this quinoa salad has all the food adjectives in the world! yay.


Green Quinoa with Corn, Scallions, Plum, and Pistachios
adapted from epicurious

these are very loose measurements, it's extremely adaptable. 
use how much of whatever your heart desires! 

4-5 ears corn, shucked
zest of 2 lemons
3 tbsp fresh lemon juice
2 tbsp unsalted butter, melted
1/4 cup olive oil, plus more if needed
1 tsp cider vinegar
1 tbsp honey
1 tsp salt
1/4 tsp salt
2 cups quinoa
4 scallions, chopped
handful of finely chopped red onion
1 ripe plum, diced
a few large handfuls arugula
a few handfuls of roasted pistachio nuts
1 ripe avocado, sliced
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped

place the corn in a large pot, cover with water, and then bring to a boil. take pot off the heat, use tongs to remove corn and set on a plate to cool, then cut kernels off cobs with a large knife. 
wash quinoa well in a bowl of cold water and drain. place quinoa in a large pot with 4 cups of water and a pinch of salt and bring to a boil. lower the heat and cook covered for 15 minutes, then turn the heat off and remove the pot from the burner. let stand for 5 minutes covered. then fluff with a fork and set aside to cool. 

whisk together lemon zest, juice, butter, oil, vinegar, honey, salt and pepper in a bowl until combined. 
in a large bowl, toss quinoa with the dressing, corn, and the rest of the ingredients. add salt and pepper to taste. 



pea basil soup + spicy roasted pepitas + candy


today i took a very unexpected and unfortunate nap.

naps are the biggest tease.

going into a nap is one of the best feelings.

but waking up from one...
Worst.

the worst. everything feels clammy.

and my mood is now funky because i'm remembering so clearly all those strange, probably disturbing nap dreams i was having.


as a kid, naps were a way of life. there are only so many hours of playing hide-and-go-seek-in-the-dark that a small child can take before it turns into cranky brat demon kid.
it was then that a good daily nap was normal and essential.

and now, as a grown up gal, sleeping during light hours of the day can feel weird.


as a kid, i also ate frozen peas. probably after my nap.
as a larger grown up person, eating frozen peas is weird. borderline gross. i don't feel like doing that ever again.

unless i found myself in a tom hanks cast away situation...a situation i thought about often when i was in middle school, a time when i was obsessed with the movie cast away.
like an awkward amount of obsessed for a 12 year old.

i'd make all my friends watch it. i'd think about gathering water from leaves. it was weird. it still is weird.


but really, what i was coming around to say, is that out on that island, frozen peas would be gold.

maybe i'd even let them thaw out.

i probably wouldn't have basil or an onion. unless the fedex plane landed right near the best, most convenient island ever.


enough of this. i'm making soup. who me? go figure. I LOVE SOUP.


green soup, just for two. light and naturally sweet. good for our bods. topped with yogurt, spicy roasted pepitas, and sauce that is hot.

i made a bunch of these spicy pepitas. they were snacked on hard. they went into a salad with mango. they were sprinkled on this soup.


and the rest were made into candy. itsa nice. itsa pretty.


i will eat this soup with glee. but i will not be watching glee. and i will not accidentally fall asleep.
i might watch cast away.


Pea and Basil Soup for Two
adapted from goop

1 tbsp olive oil
1 clove garlic, minced
1/2 yellow onion
about 10 oz fresh or frozen green peas
2 1/2 cups water or stock
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup fresh basil, roughly chopped
lemon
greek yogurt
spicy roasted pepitas (recipe below)
hot sauce

heat the olive oil in a medium saucepan over medium heat. add the garlic and saute for a minute until fragrant. add the peas and cook for 5 minutes until bright. add the water, salt and pepper, and bring to a boil, lower the heat and cover. cook for 8-10 minutes or until the peas are tender. pour the soup into a blender and puree with the basil until very smooth. i like to do this in two batches so that the steam doesn't blow the lid. serve the soup with a squeeze of lemon, dollop of greek yogurt, hot sauce, and spicy roasted pepitas. 


Spicy Roasted Pepitas
adapted from epicurious

2 cups pepitas (pumpkin seeds)
1 large egg white
2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cinnamon
1 tsp ground cumin
1/2 tsp cayenne
3 tbsp brown sugar
3/4 tsp sea salt

preheat oven to 350. spray baking sheet with nonstick spray. mix together the spices, sugar, and salt. beat egg white in a small bowl until frothy. mix together with the nuts and the spices and stir to coat. spread pepitas in a single layer on baking sheet. bake until they are golden and dry, stirring occasionally, about 15 minutes. remove from oven and break up pepitas with a fork while they're still warm. 


Spicy Pepita Brittle

1 cup sugar
1/2 cup water
3/4-1 cup spicy roasted pepitas

line a baking sheet with a silpat, if you have one. if not, you can still make it, it just might be a tad more difficult to remove from the baking sheet. combine the sugar with the water in a small saucepan over medium heat. cook until sugar melts and caramelizes, and turns a amber, caramely color. stir in the pepitas and spread on the baking sheet quickly. let cool and the brittle will harden. break into pieces. 


habanero and bacon infused vodka + bloody marys


hellooooo. hi, it seems i have been slackin.

it's summer. i think you'll understand.

on most days, you choose to go about your life routines, everything feels normal and you are totally your responsible self and doing the things you need to do. these life routines totally keep my brain in check.

i ride my bike to work in the early morn. when the air is dewy and i can zig zag all over the place without being hit by a school bus.
i work. i rarely take a lunch break, i get flour everywhere. when i cut myself, it's usually while i chop bacon. it's too dang slippery.
i ride my bike home. i dodge the big hills. everyday i lose balance and almost fall once.

i eat everything in sight when i get home. i rip off my chef coat and black pants. i revert into boxers. i avoid humans.


many days i go grocery shopping. i spend too much time on the computer. i watch brainless trashy tv while exercising.
i get excited about food. i make food. i spend hours up at night writing this blog.

and then a serious thing happens.
it's heavy, it shocks your system.  it interrupts all the normal. it makes you scared and sad.

these are the times it becomes clear that sometimes you must, Must, chuck all this routine stuff over your shoulder. and do something else.


we need to harness some positive energy. and when i say we, i mean i do.

so i've been trying.

and summer makes it easier. with it's light, balmy nights.
yesterday i went out, picked a random brick ledge, sat on it, and read my book.


i've been riding my bike just to ride. i've been buying more flowers just to have flowers.

i've been going up onto my roof to sit. i wrote a letter to my future self.

i went to the hollywood bowl. with the people that make my life feel good. we ate olives, we swayed and took in the night. it felt like a night vacation. the trees looked beautiful.


and while none of this stuff is erasing the crummy, serious stuff, i think it's helping. i'm forcing the good things to slap me in the face and remind me to appreciate, love, and enjoy.

and if i'm still down, if i just don't care about the yellow flowers or have the focus to read words on a page, there is always the kitchen, and a good stiff drink.

and no ho hum drink, i am trying to break routines and throw away the normal here, aren't i..


habanero and bacon infused vodka. infused for six days.
do you hear me? i'm giving you bacon and booze together.

then, bloody marys.


bloody marys are not my normal. i'm one who tends toward the mimosa route at brunch. but bloody marys and i have been making slow progress.
i felt it was finally time to try making them myself.
so i crisped up bacon. sliced habaneros with complete caution. and got to infusing.

my plan was to make the best bloody mary i could muster, and then i could finally pass judgement on whether i was a bloody mary person, or just not.


wanna know what happened?
they were phenomenal.
they were full of not-watered-down flavor.
i made mine spicy as heck, which i loved.

they made for a good morning.
which lead to a good day.
which is all i want really.



Habanero and Bacon Infused Vodka
adapted from kitchen konfidence via Croce's Restaurant and Jazz Bar

5 strips of bacon
3 habanero chilis
1 serrano chili
about 1 liter of vodka

cook bacon in a dry skillet until very crispy. transfer to a paper towel lined plate and cool. 
remove stems from the chilis and slice in half. add them to a large jar with the cooled bacon. fill the jar with the vodka, making sure the peppers and bacon are completely covered. seal the jar and let steep for 6 days in the refrigerator. (if you want it less spicy you can steep it for a shorter amount of days)
after 6 days, strain the vodka through a cheesecloth lined fine mesh strainer into a clean jar or bowl. make sure you don't see any floating particles left in the vodka, if there are, strain a second time. alternately you can strain through a coffee filter, as i did, and it worked wonderfully. 


The Habanero and Bacon Bloody Mary

3 cups tomato juice
3 tbsp fresh squeezed lemon juice
3 tbsp fresh squeezed lime juice
1 tbsp worcestershire
1 tsp finely minced garlic
1 tsp prepared horseradish
fine grain sea salt
fresh black pepper
bacon and habanero infused vodka
tobasco
olives and olive juice
celery
pepperoncini

add tomato juice, lemon juice, lime juice, worcestershire, garlic, and horseradish to a food processor or blender. process until smooth and combined. season to taste with sea salt and black pepper, pulsing to incorporate. transfer to a pitcher and set aside.
fill glasses with ice. add desired ratio of vodka and bloody mary mix..about 1/3 vodka and 2/3 bloody mary mix. stir well. taste, and add tabasco, olive juice, or extra seasoning if desired. garnish with a celery stalk, pepperoncinis, and olives. drink up.