Thursday, November 17, 2011

Get your hoard on

Fall makes me hoard food. I think subconsciously I'm prepping for hibernation and making sure I have enough for the spring, when I emerge from my den, the epitome of hangry (Mom, this mean hungry and angry). 
But I'm not a bear. 
I don't sleep through childbirth, nom on passing tourists or provide a marketing mascot for Coke. 
Instead I overcook and stock the hell out of my freezer. If the world does end, you'll want to be with me. 
But only if there is power. 
Or else we'll eat everything really fast and then hibernate and live off our fat stores. 
Problem solved. 

Minestrone Soup 

1 white onion- minced
1 zucchini- chopped
1/2 c fresh green beans, chopped 
1/4 c celery- chopped
4 cloves garlic- minced
4 c vegetable broth
1 can red kidney beans- drained
1 can small white beans- drained
2 medium tomatoes- diced
1/2 c carrot- shredded
2 tbsp fresh parsley- chopped
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp fresh basil- chopped
1/4 tsp dried thyme
3 c hot water
1/2 c red wine (never optional)
1/4 tsp red pepper flakes (optional)
4 c fresh baby spinach
2 c small shell pasta (use brown rice or other GF pasta to make this gluten free)

-Saute onion, celery, garlic, green beans, and zucchini over medium heat for 5 minutes or until onions begin to turn translucent.
-Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, wine, and herbs and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
-Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency
If you're going to freeze this, put it in gallon ziplock bags and lay flat in the freezer until it's solid. That way you have more room. 
And everything is better with siracha. 

Monagle (see Fig Newton's post) will hold this over my head for years. He knew about this artist before I did...I was just as surprised as you all are. 
While prepping for the long sleep, I was listening to My Brightest Diamond-  "All Things Will Unwind
Shara Worden is an operatically trained version of Joanna Newsom, really similar to Jeseca Hoop.
It's surprisingly beautiful, upbeat and pop-ish, but with really strong lyrics about being a new mother and the global financial meltdown. 
I dig it. 
You win Monagle. 

Sunday, November 6, 2011

Short bread cookies

Shortbread Cookies (from Chef Magnus Nilsson)
2 c whole wheat flour
1/2 c sugar
1 1/2 tsp baking powder
10 1/2 tbsp butter- room temp
1 egg- room temp
1 egg yolk- room temp
3 tbsp raspberry jam

Preheat oven to 400
whisk flour, sugar and baking powder in a large bowl, add butter, mash it in using your fingers until a meal forms.
Whisk egg and yolk in a bowl, add to flour, mix to blend.
Line baking sheets with parchment paper. Roll balls of dough (about 2 tbsp worth) (it's very very crumbly, it'll take a while to form a cohesive ball. Be patient). Place on prepared sheets, make hole with your finger on the top. Fill hole with raspberry jam.
Bake for about 12-14 mins. Cool on a rack.

Now, you may be thinking to yourself," that recipe looks great! But, I really need a picture to seal the deal."
I have to apologize, dear KDP aficionados.
In my excitement over baking these amazing cookies, I forgot to take pictures.
So instead of knowing what they look like, just imagine that when you are eating them, your taste buds feel like this:

This tasty firework display is well accompanied with the sweet tune-age of James Blake, a producer/electronic music maker from London. It's pretty amazing, the texture of the arrangements, layering voices, acapella and synthesized, dubstep, chord shifts and drums. 

I'm just discovering London's electronic scene and though it's a shame it's taken me so long, I am very excited for unearthing gems. If you have any good ones, please let me know.