Baby Birthin' Stew

Becca, of B's Bakery and Bistro fame, became the first friend to HAVE A BABY.

Everyone is growing up, buying houses, getting married and spawning.

I, on the other hand, have fit all of my belongings into two bags and moved across the world. I might get another tattoo too, on my face.

So, here we are, launched from the world of making drunk cornbread into making food for friends to freeze as they lose sleep for their poop monsters.

Becca requested something healthy and freezable. I was inspired to make something that looked like the baby poop that she'll be bathing in for the next 18 years.
Lilah (who is actually super cute and old now) also took a while to get here and apparently spicy things help pregnant ladies pop.

Therefore...

Moroccan Stew

You'll need:

Vegetable oil
1 onion- chopped
1 zucchini- chopped
1 yam- peeled and chopped
1 can of chickpeas- drained
4 cloves of garlic- minced
3 cups (or more) vegetable broth
1 tsp of each:  cinnamon, cumin, dried thyme and chili powder
1/4 c creamy peanut butter
1 c chunky salsa
2 cups of spinach- roughly chopped.

Thanks to George for the Haines grown zucchini

To do:
- Heat oil in a pan, add the spices, cook for about a minute, until fragrant. Add in the onion and garlic, cook for another minute or so. Throw the yam into the mix, cook for about a minute. Throw in the zucchini, cook for another minute.

-Add in the vegetable broth, salsa, peanut butter and salsa (if you want it to a stew, use less vegetable broth, for a soup, use more). Let simmer for 10-15 minutes, until the vegetables are tender.
- Throw the spinach in right before you're about to serve, just so it wilts a little bit.
- Serve over couscous

- have that baby.

*Reheats, freezes and doubles very easily.

Spotify thinks that I listen to too much bluegrass and is trying to get me to branch out, so it started playing The Belle Brigade.
Spotify robots +1
All other robots -1

A little bit pop, a little bit rock, a little bit country. "Losers" is pretty amazing and a good drink PBR, cry and dance it out jam. But my cold cold heart was first warmed by this gem:

They make me want to start a band with my brother, but would end, tragically, with audiences bleeding out through their ears. The Ingram-Wolf kids aren't musically gifted.

Israeli Salad

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.

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

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.

White Soul Train

Panzella and an apology

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. 

Brown Rice and Tofu Salad

Dear KDP Fans (Hi Mom),

It's been far too long.
I've been in an amazing directors workshop for the past 3 weeks, meaning I never had time to make food, much less blog about it.
Things happened in the past 3 weeks (including the now infamous String Cheese and Toast Dinner ). Our dear Mags officially turned old and celebrated by eating cookies and drinking whiskey (true story). Juneau has apparently had the worst summer ever and I still haven't bought an AC.
All in all, it's been busy. But here's a make up, back log post about a salad that I didn't really like.

Enjoy!
Hannah

Too much cookies and whiskey

Baked Tofu (From The Moosewood)
16oz firm tofu
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 garlic clove- minced
2 Tbsp fresh ginger- minced
1 1/2 c bread crumbs
2 Tbsp parsley
1 tsp paprika
1/2 tsp salt
1/2 tsp ground pepper
cayenne
red pepper flakes
3 Tbsp white flour
6 Tbsp cold water

-Cut the tofu into sticks- so you have about 24 total. Arrange them in a single layer in a baking dish
-Mix together the soy sauce, rice vingear, garlic and ginger. Pour over the tofu sticks, let marinate for at least 30 mins.
-Preheat oven to 400 F. Lightly oil a baking tray.
-In a large bowl, mix together the bread crumbs, parsley, salt, pepper and spices. In another bowl, mix together the flour and water.
-Dip each marinated tofu stick in the flour mix and coat well. Then dunk it in the breadcrumbs mix and make sure it's covered. Arrange the sticks on the baking tray. Bake for 30 mins, until crisp and hot.

Brown Rice Salad 
1 1/2 to 2 cups short-grain brown
Salt and freshly ground black pepper
1/2 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded and chopped
1/4 cup finely chopped or shredded celery
1/4 cup finely chopped or shredded carrot
baked tofu
6 tablespoons miso paste
3/4 cup warm water or sake
1 teaspoon sugar
1 tablespoon mirin or honey
1 tablespoon rice vinegar, or more to taste
2 sheets of nori, lightly toasted (optional- I don't actually know how to do this and forgot about Google for a second).
2 tablespoons black or white sesame seeds, toasted.


- Cook rice. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
- Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
- Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains. Crumble nori (if you figured it out) over salad and sprinkle with sesame seeds.


Verdict: While I'm sure this was a stunning brown rice salad, I am not a huge fan. Too salty/soy saucy, I usually ended up just eating the tofu. The tofu is good (thus proving that if you add bread crumbs to anything it will make it taste like bread crumbs).
I also realized that I was so underwhelmed by the final product that I never took pictures. 
Imagine it looked like this:

In more uplifting news, Passion Pit has come out with their new album Gossamer, you can hear it on NPR First Listen for a few more days.
I'm in love. These are not only my cooking jams, but also my walking, working out, working, rehearsing and living jams. I'm like the blonde that listens to an audio tape that tells her to breath in and out, but my life line is Passion Pit. It's incredibly textured and each song rings of extremely detailed and precise work.
It's also about a failed romance, so I'm adding it to my "Sit in a hammock, drink PBR and cry" list.
You know the one.
Someone else described this album as a "tortured beast, wrapped in a hard candy shell"
Totally my groove.

Pizza Dough, Wine and Body Paint

Make your own pizza parties are a regular occurrence here at KDP (see here).
I came across a new pizza dough recipe that claimed to be "no- knead, no-fuss".
That was kind of a lie.
To be fair, 4 glasses of wine tends to be my "this is too hard" threshold and that was greatly surpassed on this ladies night

No-Knead Pizza Dough from (Jim Lahey of Sullivan Street Bakery and pizza spot Co)
Makes six 10"-12" pizzas
Start at least 24 hours early!

7 1/2 c all purpose flour (plus more dough shaping)
4 tsp sea salt
1/2 tsp active dry yeast

-Whisk flour, salt and yeast in a medium bowl, with a wooden spoon.
-Add 3 cups of water, stir until well incorporated. Gently bring it together and form into a rough ball.
-Transfer to a large, clean bowl. Cover with plastic wrap and let the dough rise at room temperature (I use the oven) for 18-24 hours.

-Transfer dough to a floured surface, break apart into 6 even portions. Working with 1 at a time, mold into a ball and set aside. Repeat with the 5 other balls. Let the dough rest, covered with plastic or a damp towel for about an hour.
-Working with 1 ball at a time (and lots of flour, it's really sticky), gently shape into a round 10"-12" disc with hands.
-Put things on the pizza. Be creative.

-If using a pizza stone- place the stone on the oven rack, preheat oven to 500 degrees F. When oven is ready, turn to broil. Place pizza round on the stone. Broil pizza, rotating halfway through, for 5-7 mins, until the bottom of the crust is crisp and the top is blistered.

-If using baking sheet- preheat oven to 500 degrees F. Put the pizza's on the baking sheet, bake for about 10 mins, until bottom is crisp and top is blistered. 

I liked this dough, despite the planning ahead. It's very soft and doughy and had I had more patience, I might have rolled it out to the correct size, shape and thickness. These pizza's ended up being blobs of dough/bread with yummy stuff on top. Which is a first world problem. 

The Best Part

For this party, we had:

Peanut Sauce, Pesto, Tomato Sauce and Olive Oil

Onions, Black Olives, Green Olives, Mushrooms, Basil, Oregano, Sprouts, Carrots, Cilantro, Peanuts, Tomatoes, Sundried Tomatoes, Artichoke Hearts and Spinach

Mozzarella, Parmesan and Feta

Dessert Pizza- fruit and goat cheese

And about 10 bottles of wine (hence the progressively bad photos, the overcrowded kitchen and the pizza triangles). 

Note: pizza toppings also make excellent hungover omelets for the next morning. 

I have vague memories of listening to Vertical Horizon and playing 10 fingers, neither of which are terribly blog worthy (sorry VH, you bring up too many awkward and emo flashbacks to 14 year old me). 

So I'm currently listening to Goyte's 2011 album, "Making Mirrors" 

I kind of love it, it's widely ranged and versatile. I go into the album expecting atmospheric, emotional easy listening, but am constantly side swiped by the 80s pop ballads. The album takes you on a journey and isn't 45 minutes of the same sound, which I find refreshing every once in a while. 

This is great. especially when you compare it to the following, from the same album:

Let's be honest here, sometimes the best break up songs don't send one running for the hammock, a PBR and Vic Chesnutt, Bon Iver and co. Sometimes you have to dance it out a little. 

Plus, I'm a little jealous of whoever had to do the body paint for the video. 

So organic you can still taste the dirt

Why eat fresh greens when you can cover them in oil and make them better!
The bok choy was an experiment... It kind of tasted like dirt, but that's my own fault for not washing it enough. Roasting it did get relieve some of the bitterness, but not all of it.

PS- I recently had fried kale at a restaurant. It was the best thing EVER.

Bok Choy and Kale Chips
1 bunch kale
several bunches baby bok choy
3 Tbsp olive oil
salt and pepper to taste
cumin, paprika to taste (or anything else you want).

- preheat oven to 375. Wash the greens, chop into bite size pieces (removing the kale stem).
- Mix greens with oil and whatever spices your little heart desires
- Bake for about 30 mins, until the greens are crunchy.

Note- eat it all. Right now. This doesn't store very well.


As some of you know, I finally figured out how to use Spotify. My music listening style has been forever changed. I can sample everything and no longer commit to buying (a huge plus for a major commitment-phob, and a intern/starving theater artist (10 bucks could feed me for 3 days)).

I recently listened to Of Monsters and Men's first album, "My Head is an Animal" because Spotify told me it was new (It was released on April 3rd).
They're from Iceland, which has a great musician track record (read Bjork).
I'm gaining trust in Spotify's recommendations. I really dig this. It's easy listening, (sometimes a little too) twee indie pop. It's pretty charming and hard not to fall in love.
I'm a sucker for joy filled call and responses and sing alongs. It's a good album to welcome the spring.

If Bjork is the Icelandic standard, you can see some the references in the music video.