Tuesday, February 26, 2013

Spinach with Chickpeas and Fried eggs

You'll need:
3 Tbsp Olive oil
4 garlic cloves- sliced
8 c spinach- chopped
salt and pepper
1 c onion- chopped
1 tsp ground cumin
1/4 tsp smoked paprika
2 15 oz cans chickpeas- rinsed
5 canned whole tomatoes- crushed
3 c vegetable broth
4 large eggs

-Heat 1 Tbsp oil in a large heavy pot over medium heat, add 1 garlic clove and stir until golden brown (1-2 mins), throw in spinach and salt and pepper and cook until sort of wilted, but still green (2-3 mins). Remove from heat, wipe down pan.
-Heat 2 Tbsp oil in the same pot. Add in onion and garlic, cook until onion is softened (3-4 mins).
- Add cumin and paprika, stir until it's toasty and fragrant. Add in chickpeas and tomatoes, cook until the tomatoes begin to caramelize and the chickpeas begin to brown (8-10 mins). Add 3 cups broth, bring to a simmer, reduce heat to medium and simmer. Crush some of the chickpeas and let simmer until the sauce is thickened (15-20 mins). Fold in spinach, simmer for awesome flavor-melding, add more broth if it gets too thick (8-10 mins).

-Egg frying: Pour oil into a heavy skillet until it's 1/8" thick, heat until the oil begins to shimmer. Crack 2 eggs into the hot oil, spaced apart. Use a large spoon and baste the egg whites until they are set and lacy, about 2-3 mins (you will be burned, accept it). Season with salt and pepper and transfer to a plate. Do the same with the other two eggs.
-Put the chickpeas in a bowl, put the egg on top. Eat with crusty bread while nursing second degree burns. It was worth it.

-Courtesy of Bon Appetit

Currently jamming to:
Josh Ritter is sad.
It's hard to tell with such upbeat tunes, but the guy is feeling ALL the emotions in this album (his response to his divorce).
Josh Ritter is also super understanding and forgiving.
And I hate him a little bit for that.
I agree that "Joy To You Baby" might be the best song of his career.

The album drops on March 5th. Check it out... maybe while sitting in a hammock, drinking PBR and crying... just maybe.

Wednesday, February 6, 2013

I made a quiche in Harlem!

I moved (surprise Mom)!
This Alaskan went a little farther East and now lives in Harlem (right down the street from the Tenenbaum house. It's hipster heaven).

With an amazing kitchen and amazing roommates.
Maridee is not a vegan and grates cheese. 

Moving is the worst.
Being in a new place is better.
Cooking in a new kitchen is the best.
(but playing the "where did we unpack that" game kind of sucks).

Ronald (and Hannah's) Fennel Quiche (Ronald apparently works at The Moosewood)

For the crust:
1 c all purpose flour
1/2 tsp salt
1/3 c chilled butter
3 Tbsp ice water

For the filling:
2 Tbsp olive oil
1/2 onion- diced
1/2 tsp salt
1 c fennel- thinly sliced
1 c grape tomatoes- sliced.
1 c zucchini- diced
1 c yellow squash- diced
1 c mushrooms- sliced
1/4 c fresh basil- minced
1.4 c green onions
1/4 tsp black pepper- ground
4 eggs
1 1/2 c feta
1 c Jarlsberg- grated

- Put the flour, butter and salt in the food processor (buy one, if needed). Mix it until it's a fine course meal. Sprinkle the ice water over the mixture and lightly toss. Collect into ball.
- Turn the dough out onto a clean surface, shape into a disc (get super pissed when this takes 18 tries). Put it into the pie pan and pat out until it looks like it's a crust. Store in the fridge.

-Preheat the oven to 375
-heat the oil in a large skillet over medium high heat. Saute the onions and salt until the onions are brown (8-10 mins)
-Throw in the fennel and saute for another 3-5 minutes.
-Add the squash, zucchini, mushrooms, tomatoes and pepper to skillet. Cook for about 5 minutes. Remove from heat and add in the basil and green onions. Set aside.

-In the (clean) food processor, puree the eggs and feta until it's a custard.
-Dump the vegetables in the crust. Dump the custard on top. Put the Jarlsberg on top of that. Be a bad ass and put tomatoes and basil on top. Finish with salt and pepper.

-Bake for about 50 minutes, until melty, golden and amazing.

Harlem Quiche is best paired with:

Ra Ra Riot's new album, Beta Love.
I did it because Spotify told me too.

Gone are the soaring and sad classical instruments of my college obsession. It's been replaced with electronic beats, synthesizers and laser sounds. Win win.
I'm going to guess that many early Ra Ra fans hate this album.
I like to think that they (and I) have aged from young melodrama to a more upbeat, slightly overproduced, optimistic outlook.

White Soul Train