Posts tagged vegan
Thursday, August 7, 2014

mario batali’s eggplant caponata + some news!

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Folks, I have much to tell you, and I had hoped that August would be off to a slow start, but I was wrong. It’s been pretty busy and a few things here and there needed to be done for one of the books, so that’s kept me occupied. We had family visiting over the weekend, and by far, my personal highlight was going through The Food of Spain with my two-year old niece who was riveted. She fell completely and unabashedly in love with Angelita Carcia de Paredes Barreda (an 84-year old Franciscan nun) on page 214 and for twenty minutes straight we played the game of “Where’s the old lady?” She was also really taken by the fried goat cheese, but then again, who wouldn’t be? Fried goat cheese is stuff of the gods, right?

I don’t know why, and there’s no segue or connection to my news or to eggplant caponata I wanted to tell you about, but I’ve been thinking – a lot – about a really good high school friend of mine. When I say really good, she might have been one of the biggest influences in my life. She was fiercely smart – smarter than anyone I’ve ever met – and well educated. She spoke, and picked up, languages with great ease: Russian, Arabic, Farsi. She taught herself ancient Greek; she was fluent in Latin. She introduced me to authors and food; music and theatre – and she had a razor sharp wit. I always, always, looked up to her. She pulled me through some hairy situations and it was wonderful and lovely to spend our post high-school and college years in New York. She took me to a hole in the wall restaurant that served outstanding pasta alla carbonara, she extolled the virtues of cacio e pepe; and I still fondly recall our incredible meals at the now-shuttered, excellent, Cookies and Couscous that served, well, you get the idea. She was incredibly hard to get to know, but through our many years of friendship, there were moments when she’d open up. She was like a sister to me.

And then one day she stopped answering her phone. And then the number became disconnected.

Continue reading mario batali’s eggplant caponata + some news!.

Thursday, April 3, 2014

triple-coconut quinoa porridge

Triple-Quinoa Porridge

I’m ashamed to say that breakfasts are sort of an afterthought in this household. If there was a candid camera sneaking around here in the mornings, we’d be in the hall of shame for certain. I start my mornings, early, with a glass of water and lemon (thanks, Winnie!). I shuffle out in my bathrobe and sit, glass of water in hand, while I sift through various emails, make a list of things to do for the day, and generally try to wake up. Each morning, I compile relevant press links for a client, put together a social media strategy for the day. I do it early on because I like to free up the rest of my day to work on books, on writing, on having some flexibility with my schedule. And it’s perhaps because mornings are so packed with activity, that everything: exercise, breakfast, showering, often falls by the wayside.

Lately, in particular, as I was rushing to the finish line with Marc Murphy’s book (it’s been submitted! fireworks! fanfare! celebratory cocktails!) breakfast was, well, it didn’t exist period. I’d realize by about 11am that I was so hungry I couldn’t see straight, and I’d lunge into the kitchen and try to make myself a smoothie (very good), a piece of toast (good, but was getting old), or a few slices of cheddar cheese with an apple (also very good). But did I make myself a proper breakfast? No.

Continue reading triple-coconut quinoa porridge.

Wednesday, April 2, 2014

abc kitchen’s carrot avocado salad

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I was lucky to do a trail at ABC Kitchen about a year ago. It was made through a connection of a friend who kindly arranged for me to come in for a day. Normally, ABC Kitchen only lets culinary school graduates in their kitchen, but they made a special exception for me, or so I was told. Years ago, the drama department at Carnegie Mellon bent the rules for me as well, letting me take some classes in their closed-to-non-majors program. I’d like to say I have amazing powers of persuasion but that would be wishful thinking; I think I just got lucky. In any case, I got to take classes with this guy among other talented folks, and I’m tickled pink that he’s doing so well. Go Josh!

I had hoped, before my trail, that I was going to impress the ABC Kitchen folks so much with my work ethic and dedication that they’d let me come in for a stage, if only for a few weeks. I wore my kitchen clogs, got my knives sharpened, and even brought tweezers (for plating) in my knife bag. I fancied myself very prepared.

Continue reading abc kitchen’s carrot avocado salad.

Thursday, April 11, 2013

avocado toast and vegetable juice – using up produce before a trip

Breakfast. #nofilter

I wasn’t initially going to post this – after all, is avocado on toast or vegetable juice such novel ideas? But I started to think about how it’s probably not just me who is under the gun in trying to use all of the produce at home before going on a trip. Personally, I hate it when things go to waste, and inevitably, I do find an old bag of yellowing parsley in the back of the crisper. It happens to the best of us.

So what to do when you find yourself in a rather bountiful abundance of fruit and vegetables and only two days left to consume them? In my lack of proper planning, our crisper runneth over. Still. And we leave very early on Saturday morning. What to do?

Continue reading avocado toast and vegetable juice – using up produce before a trip.

Monday, January 28, 2013

roasted butternut squash and red onion with tahini and za’atar

roasted butternut squash and red onion with tahini and za'atar

I was forced to relinquish the map; I had no idea where we were and was getting visibly stressed out. This was our first real trip and I was trying to impress not only with my ability to pick out good restaurants but also that I had fine navigational skills, which by the way, normally are quite strong. And yet those skills were failing me at that very moment – big time.

We were somewhere near Notting Hill, desperate to find one of the Ottolenghi restaurants we’ve heard so much about. I thought I had a pretty good handle on the map, but managed to take a wrong turn and there we were, in a cozy residential part of London that was, distinctly, not where we wanted to be.

I started to stress-sweat through my shirt: I expected Andrew to get angry and sullen, and blame me for not doing enough research, but instead, he calmly took the map, looked at it for a minute, and started to walk in the opposite direction.

Continue reading roasted butternut squash and red onion with tahini and za’atar.

Wednesday, November 7, 2012

fresh cranberry relish

fresh cranberry relish

As most people’s thoughts turn to Thanksgiving (now that the election is over – we voted; did you?), I’m about to say something unpopular: I’m a little tired of traditional cranberry sauce. This might sound strange coming from someone who stuffs cranberries into snacking cakes and tucks them into banana bread. It’s not the cranberries themselves—it’s cooking them that I am objecting to.

Something changed about my palate this year. For one, I can’t get enough Spanish food (and in fact, I think about it all the time). We’ve a neighborhood restaurant that makes tapas-style Spanish dishes with Moroccan and Jewish influences and I might as well carve my name in one of their seats, I’m there so often.

Continue reading fresh cranberry relish.