I spent 10 days in Israel and now consider myself an expert on Israeli salad. As one does.
But David Lebovitz had some pretty good ideas about it too.
I mean, how could you not with a name like Lebovitz.
Israeli Salad (from David Lebovitz)
You'll need
1 ripe tomato
1 cucumber
1 carrot- peeled
2-3 tbsp red onion- chopped
1 small beet- peeled
arugula
1/4 c parsley or cilantro- chopped*
2/3 c mixed nuts and seeds (walnuts, almonds, pine nuts, pumpkin seeds, sunflower seeds etc...)- chopped
1/3 c feta or goat cheese- crumbled
2-3 tbsp fresh lemon juice
2-3 tbsp extra virgin olive oil
sea salt and pepper
* If you want to get crazy, try mint, chives, tarragon... every country claims this salad as their own.
-Chop all the vegetables into tiny tiny cubes. Slice the arugula.
-Toast the nuts in a skillet (no oil), over medium heat and shake the pan frequently so they don't burn. Stop when they are a little brown and you can smell them.
-Mix all of the vegetables, nuts, cheese, lemon juice, olive oil, salt and pepper.
-Serve pretty quickly, no one likes old salad.
Spotify has changed my life again by introducing me to LP
It's common knowledge that I'm a sucker for whistling.
When I saw the recipe title for Company Eggs, I thought it was going to be some cute thing with eggs that have a buddy, say of bread (side note, I'm going to go make Eggs in a Pocket now) and presented in a way that makes you never want to eat eggs without the buddy again.
This isn't that, it's simply eggs that work well for company. They are glorified baked eggs.
No problems on this end though, but that might be the mountain of cream and cheese speaking.
You'll need:
2 Tbsp olive oil
1 small onion- sliced
4 garlic cloves, chopped
Salt and Pepper
2 bunches of Swiss chard- backbone and stems removed, leaves chopped.
1/2 c heavy cream
6 large eggs
2 oz sharp white cheddar cheese- grated
You'll need to:
-Preheat oven to 400. Heat oil in a large skillet over medium heat, throw in onion, garlic, salt and pepper. Cook until the onion is soft, about 8-10 minutes.
-Throw the chard in the skillet, let it wilt a little. Cook/toss until tender, 8-10 minutes. Add cream and simmer until thick, another 8-10 minutes. Season with salt and pepper.
-Lay the chard down in a baking pan, make 6 little dips in the chard and crack 1 egg into each. Season with more salt/pepper (or a little paprika, if you're into that). Sprinkle the cheese over (think heavy dandruff).
-Bake until the egg whites are almost set and the yolks are runny, 15-18 minutes. Pull it out when you are still a little worried about the whites, because they'll still cook for another 5 minutes when you let them sit before serving.
I'd never heard of them before this and I'm hooked. It's intense and emo, with a horn section. They rock out to power ballads about joy. This album feels all the feelings at a 10 and instead of scoffing at them, I head bob along.
Be careful of swaying while cooking though, it can lead to some disasters.
It's been a while.
I've been in Israel.
I meant to post this before (in spring), but got distracted by something shiny and the Internet.
Oh well. It's too hot to cook now, but there is always next spring!
Spring Risotto and Poaching Eggs in shapes (from Bon Appetit) You'll need:
2 c frozen fava or lima beans - thawed (let's be honest, no one wants to actually shuck those)
Salt
1 Tbsp white vinegar
Eggs (however many you want to eat)
8 c vegetable broth
2 tbsp butter
1/4 lb mushrooms
2 tbsp olive oil
4 garlic cloves- chopped
2 leeks- only the white and pale leaves- chopped
1 bulb of fennel- chopped
2 c arborio rice
1 c white wine
1 bunch of spinach- torn
2 tbsp sour cream or creme fraiche
1 1/2 c Parmesan- grated
1/4 c chives- chopped
pepper
You'll need to:
-bring broth to simmer in a large pan over medium heat, reduce to low, cover and keep warm
-Melt 1 tbsp butter in a large pot over medium heat, add mushrooms and cook until tender. Transfer them to the bowl with the thawed beans.
-Heat oil and 1 tbsp butter in the same pot, add leeks, fennel and garlic. Cook until the vegetables are soft. Add rice and stir to coat, about 2 mins. Add wine and cook until it's evaporated, about 4 mins.
- Add 1 cup of broth, cook and stir until it's absorbed. Add the rest of the broth by the cupfuls, allow it to absorb before adding more, until the rice is firm, but tender, like a good man, about 20 mins total.
- Add spinach, creme fraiche, cheese, chives, beans and mushrooms to rice mixture. Cook until the spinach is wilted and the cheese is melted, about 2 mins, season with salt and pepper.
- Poach Eggs!
-Bring a large skillet of salted water to a simmer, add vinegar.
-Drop the cookie cutter into the water, crack the egg into a bowl, then slide it into the cookie cutter.
-Cook until the white are cooked, but the yolks are runny, about 3 minutes. Use a slotted spoon and transfer the egg and cookie cutter to a bowl of ice water.
Not at cool poached eggs.
-gently use a knife and separate the cookie cutter and the egg.
- Put the eggs on top of the risotto, top with cheese, chives, pepper etc... Nom.
It should come as no surprise that I've been rocking out to Daft Punk's new album. It's a little old school, pretty DSSJ (ask Val what that means) and doesn't really sound like them a ton. Does that piss me off? Maybe a little, but after the intenseness of Tron, I'm glad for some soulful easy listening/BBQ-ing music from them. I won't be throwing a dance party with it, but it is road trip worthy.
There is a reason why quinoa burgers aren't a thing.
Quinoa, by nature, doesn't like to be bound together, forced into unnatural shapes or squished between slices of bread. Each little quinoa granula is constantly trying to be it's own, unique entity and quinoa actively resents you when you try to make it anything else.
Moral of the story, we all grew up in the "Free To Be You and Me" era, so just let quinoa be quinoa.
Lesson learned.
Enjoy this quinoa hash.
You'll need:
2 1/2 cooked quinoa
4 large eggs- beaten
1/2 tsp salt
1/3 c fresh chives-chopped
1 yellow or white onion- chopped
3 garlic cloves- chopped
1 c bread crumbs
water
1 tbsp olive oil
1/2 c parmesan cheese- optional
You'll need to:
- Mix the quinoa, eggs, salt, chives, onion, cheese, garlic and breadcrumbs in a medium bowl. Let it sit so the bread crumbs can get a little soggy.
-Try to make the quinoa into patties. Or give up and make a scramble.
- Heat the oil in a skillet, cook the unnatural patties, or hash until it's all deep brown, like 7 minutes per side.
- Serve however you want. Try not to think about cheeseburgers while eating.
So "The Great Gatsby" is kind of a big deal right now.
The book, the show (GATZ), the film and now the soundtrack. I have heard many rumors about the film, how awful it is, how awesome it is.... but, if the soundtrack is pretty awesome and that means I'll give the film a shot.
It was available on NPR First Listen and it's now on Spotify, but I might actually buy it.
. I kind of love that they aren't using period music, that there is an attempt to go for the risque feeling of that era with music of today. It's not only Jay-Z, but the xx, Florence and the Machine and Jack White, among others. Is there a history of music lesson here? Or is NPR reading into it a little too much. Who knows?
All I do know is that the soundtrack makes me even more excited to see the movie and it feeds my not so secret love for Beyonce.
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.
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.
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
Crusty:
- 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.
Filling:
-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.
Tally and I went on a trip.
We've been friends since 6th grade, but the only time we traveled together was for swim meets, 7th grade swim camp and 8th grade horse camp, so it was time to test our adult friendship.
Lessons learned:
Boston is super cold.
Don't take the Megabus during rush hour on a three day weekend Friday.
Just don't take the Megabus.
The "T" is super confusing.
When flying with Tally, get to the airport at least 3 hours before boarding, or she will freak out.
The second half of the Freedom Trail? Not really worth it.
Tally is a sport when I drag her to experimental theatre pieces that are naked.
Things we did:
Tally's first gay club
The outside at least.
Hungover trips to the science museum.
Lots of brewery tours.
Did you know that beer is super cheap in MA?
Being super historical.
Tall people are not made for Mega Buses.
Things we ate:
Free Cheese!
Super fancy cocktails
Tally's first pizza in the subway
Tally's reaction when I tried to teach her the art of folding pizza.
Tally and Carly made cupcakes!
I made a mess.
Add caption
Eating a Boston Cream doughnut in Boston at the start of the Freedom Trail. It doesn't get more American than that.
Isn't that @awpz from twitter?
Pho + Sriracha = true love
Last night on the East Coast Indian food.
And then I went to Juneau and Tally went to the Bahamas.
There will be a semi-Juneau post soon.
Dear KDP fans (Mom),
How has it been so long? Where did this year go?
Seriously, many apologies.
I think I blinked for too long in May and it turned into October.
Lots of work has been happening, meaning not much cooking or sleeping or laundry. It's been awesome, but in the month of October, the only meals I've made are: oatmeal, hummus sandwiches, rice, omelette's and polenta.
This is going to change soon. I'm taking 2 weeks off in November for a Northeast roadtrip and spending a week in Alaska. Expect meals from the road (Tally's also very good at oatmeal) and Juneau cooking (MOOSE!)
In the mean time, here is something that kind of looks like cat vomit. But it tastes good, I promise.
xo
Hannah
Panzella (or Tomato and Bread salad- from Bon Appetit)
2 lbs tomatoes
1/2 c olive oil
3 tbsp red wine vinegar
4 garlic cloves- minced
salt and pepper
1 loaf stale bread- cut into 1" slices
1 red bell pepper
1 yellow bell pepper
2 jalapenos
1/2 c black olives
1 large bunch of basil- leaves trimmed
-Peel the tomatoes- bring a pot of water to boil, use a pairing knife to cut X's in the bottom of the tomatoes. Put the tomatoes in the water and cook until the skin peels back, about 30 seconds. Pull them out, put them in a bowl of ice water. Peel, core and crush in a bowl.
-Put the olive oil, vinegar, garlic and salt and pepper in with the tomatoes. Mix.
-Add the bread and let it get all mushy and soak up the liquid. Let sit for 30 minutes.
- char the peppers and jalapenos- put under the broiler until black. Transfer to a ziplock bag and let sit for 15 mins. Peel, core and mince (don't touch your eyes).
-Add the peppers to the bread mix, massage with your hands until everything is incorporated and you are thoroughly grossed out (bread should be broken down). Add in the basil. Let sit at room temp for an hour and drizzle with olive oil before serving.
Music-
I've been really rocking out to Kings Of Convenience.
But by rocking out, I mean swaying back and forth slowly.
They're from Norway and their listening palette is: delicate, subtle, sorrowful and calming (I've been spending too much time around beer).
Low key, nice rainy day Saturday music. Another solid Spotify find (I promised Spotify my first born for good music, and for more songs available off-line).
But once again, I look up their music videos and am derailed by this gem:
Guess who has two thumbs and some sweet new dance moves.
I'm cooking things in parchment paper.
It's the classier version of hobo packets, which can be found here. Tomato Basil Sauce with Polenta (from Bon Appetit)
-Preheat oven to 425. Brush a baking sheet with oil and put polenta rounds on it.
- Chop half of the tomatoes in a food processor. Cut the remaining tomatoes in half. Combine all the tomatoes in a bowl with 4 tbsp oil, garlic, shallot, salt, pepper and basil. Toss.
- Use 3 big sheets of parchment paper (don't use foil, it doesn't like tomatoes). Spoon the tomato mix onto the parchment paper (all 3 should be layered) and fold the parchment over the mix, crimp the edges to form a sealed packet.
- Throw the packets in the oven on a baking sheet. Throw the polenta in too, turn the rounds once until they are lightly brown and the tomatoes are saucy, 25-30 mins. (It's possible to cook both of these on a grill too). Spoon the tomato sauce over the polenta.
Gourmet hobo packs are well accompanied with the new Avett Brothers album, "The Carpenter", which officially drops on September 11th (it's on NPR first listen).
If you ever feel the urge the ditch everything and ride the rails (moving up by bucket list), you'll be eating a lot of hobo packets and singing the blues that are on this album.
This one isn't really a "sit in a hammock, drink pbr and cry" CD. Avett Bros are breaking out of their genre!
