Recovery - Chana Masala

I'm currently in recovery from a meal.

It's not what you might think. Certainly nothing bad or upsetting. This is the good kind of recovery. The kind that comes from delicious food, wonderful company and a bit (just a bit) of over-indulgence.

Guilty as charged.

As a belated birthday gift, Leah and Brian gave me the gift every food-obsessed person dreams of. The gift of Thomas Kellar. A trip to his restaurant Ad Hoc in Napa. The Ad Hoc of fried chicken fame. It's a family style restaurant that specializes in comfort food. I've wanted to go for years.

We decided to make a weekend of it, squeezing in a lovely hotel and a fantastic day of wine tasting prior to dinner. I planned ahead, and did my best to keep my stomach empty (except for wine of course) on the day of the dinner. A small breakfast, some tahbouli for lunch, and that was it. I wanted to have plenty of room.

In retrospect, I should have skipped all food prior on the day of. What came to the dinner table was a salad of French Laundry garden greens with green garlic dressing, radishes and torn croutons, fresh bread, Seared Pork Belly with Tomato Marmalade and a perfectly Poached Egg, Pork Rack with figs, potatoes and jus, a cheese course of Nicasio Valley cheese with Red Pepper jelly, and Panna Cotta with macerated Strawberries and Shortbread Twill.

Oh, did I mention the wine pairing for each course?

As I said. I'm in recovery.

We left the table having consumed nearly an entire pig. Stuffed. We practically rolled back to the hotel. My stomach hasn't quite recovered.

It was an amazing meal.

As part of my recovery efforts, I'm trying to stick to a couple weeks of mainly vegetarian cooking. Whole grains, vegetables and fruits. In that vein, I decided to break out what's been a recent favorite in my kitchen. Chana Masala. Something I attempted a few weeks ago, and was amazed to discover, is incredibly easy to make. It helps that it's both healthy, and extremely flavorful.

It was the first dish I cooked in my new apartment. And now it feels like home. I serve it over rice with some cucumber mint Raita on the side. Maybe some Naan if I feel like it. It's served as a great reminder that I need to incorporate more spices into my cooking. Be a little more adventurous, and not just stick with garlic and lemon (like I most often do). Just a hint of spice can really transform a dish and seem to heighten your skills as a cook. You'll be amazed at how quickly it comes together, and how delicious it tastes.


Chana Masala
adapted from Orangette

olive oil
1 medium onion, chopped
3-4 medium cloves garlic, minced
2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground ginger
2 tsp garam masala
4 cardamom pods, lightly crushed
1 28-ounce can diced or whole peeled tomatoes
1 tsp kosher salt, or to taste
1 tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 tbs plain yogurt, optional
lemon wedges, optional

Coat the bottom of a saute pan or dutch oven with olive oil. Heat to medium. Add the onions and sautee slowly until they start to carmelize. Stir occassionally, but leave them alone from time to time to really set. This will take 25-30 minutes, maybe more. You're looking for a dark caramel color. The onions should even be charred in some spots. This is what will develop the flavor, so have patience and courage to let them do their thing in the pan!

Once the onions are caramelized, reduce the heat to low and add the garlic. If the pan is a bit dry, add a bit more olive oil. Sautee for 30 seconds until fragrant. Add the spices (cumin through cardamom seeds) and fry in the pan, stirring constantly for another 30 seconds. Add 1/4 cup of water to deglaze the pan and loosen any of the browning and flavor from the bottom. Sautee until the water has evaporated. Add the juice from the tomatoes, and then the tomatoes themselves. If the tomatoes are whole, crush with a fork in the pan. Add salt.

Increase the heat to medium, and let the pot come to a boil. Once it begins to boil, reduce heat to low, add the cilantro and cayenne to taste. Simmer the sauce gently, stirring occasionally until it starts to reduce and thicken. Taste, and adjust the seasoning to your preference. Add the chickpeas, stirring well and cook for low for another 5 minutes. Add 2 tbsp of water and cook another 5 minutes. Repeat once more, making sure the water is absorbed. This helps to concentrate the flavor and make the chickpeas more tender. Taste again for seasoning.

Turn off the heat. Stir in the cilantro and yogurt. Serve over rice with Raita and lemon.

Russian Roulette - Grilled Padrón Peppers with Olive Oil & Sea Salt

It was naive of me to think I'd have more time to cook now that I'm working from home. Nope. Definitely not the case. The whole work from home thing has so far equaled some very, very long days. I'm quickly learning that I have to schedule things like breakfast, lunch and dinner, or I just don't get around to actually eating a meal. Now, more than ever, things will have to be scheduled, and spontaneity will be taking a back seat, for now.

The most spontaneous thing I've done this week was to buy these Padrón peppers. When 6pm rolled around I shut my computer, rose from my desk and started to heat up my grill pan for a decidedly unique dinner.

I first had these peppers as an appetizer at Pizzaiolo. I couldn't get enough of them. It's like playing Russian Roulette with these, some are hot and some are not. I can't seem to pop them in my mouth fast enough. They're the epitome of a quick dish. Just toss with olive oil and sea salt, grill and serve. Your guests will think you're very fancy.




Grilled Padrón Peppers with Olive Oil & Sea Salt

1 bunch of Padrón Peppers
enough olive oil to coat the peppers
sea salt

Heat an outdoor grill or grill pan on the stove to medium-high. Meanwhile, toss the peppers in a bowl with the olive oil and salt. The peppers will start to char and blacken after about 4 minutes or so. Keep an eye on them to gauge when to turn them with some tongs. Char on both sides. When done, transfer to a plate, add more sea salt if necessary, and serve.

Pimientos De Padron

To Eat Each Other's Cooking & Say it Was Good - Veggie Rice Bowl with Lemon Tahini Dressing

Sometimes you catch yourself, when you're giving advice to someone else...suddenly you realize that it's also the advice you should be taking. In some way, you're speaking to yourself. And it's comforting to realize that you're in the same place as the person sitting across from you. That in some way, you're in it together. You're not crazy for feeling whatever it is that you're feeling.

And I realized, it felt better. To listen, to give advice if asked, to be supportive and out of my own head and helping someone else to realize what we both already knew, because, as we all know, advice is what you ask for when you already know the answer. But we want that reassurance that we're not alone, that we're not nuts, that we're in it together and that it's not for nothing.

In the end we agreed, to be as kind to ourselves as we are to our friends. Not to judge and beat ourselves up for the process we have to go through to get to the other side of things, to come to realize what we want and deserve.

And tonight, that made sense.

I came across this picture recently...I haven't been able to stop thinking about it.




I can't remember the last time I read something that made so much sense.

Sometimes I think there are only two things you can do when you're feeling down. Enjoy dinner made by a good friend or loved one, and listen to a hell of a lot of Sinatra.




I can't remember where I stumbled across this recipe, but it's been around for awhile. If you love tahini, it's one of those recipes that just makes complete sense. Totally satisfying. Filling, lots of texture and tons of taste. I can't get enough of it. And you can feel very smug about how healthy it is. Packing in the veggies and whatnot. Fill the fridge with 'em and go through them in a day or so. Sometimes I just make a ton of the dressing and put it on everything. Seriously. Everything. Fish, chicken, your basic carrot stick. Just give me the spoon.


Veggie Rice Bowl with Lemon Tahini Dressing

4 cups white or brown rice
1/4 cup fresh parsley, chopped
3/4 cup plain yogurt (I used non-fat)
4 tbsp tahini
juice of 1/2 lemon
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp coarse salt
1/8 tsp cayenne pepper
1/3 cucumber, seeds removed, cut into matchsticks
1 celery stalk, cut into matchsticks
1/2 carrot, peeled and cut into matchsticks
1/2 cup chickpeas
1/4 red or yellow bell pepper, cut into strips

Cook rice according to package directions. Once cooked, put it in the refrigerator until cool.

Mix yogurt, lemon juice, garlic, salt, and cayenne together in a small bowl until well combined.

Toss rice and all vegetables together in a large bowl, serve with tahini dressing. Serve.

Requirements - Asparagus Pesto

There are so many things to like about Summer. Warm weather, picnics and BBQ's, swimming and long and lazy evenings where the sun doesn't even sink till 9. The summer road trip is another much beloved tradition. I like to do as many of these as I can throughout the summer months. This past weekend brought the inaugural trip, in which we headed to Palm Springs (more on that later) and I plan to continue the trend with two more upcoming trips. I've been hearing the siren song to get out of town, and I am more than happy to heed the call.

When preparing to get out of town, I require the following:

• Access to a fast car with a full tank of gas, preferably with air conditioning
• A well rounded supply of music, at least several good mix cd's, ipod playlists, mix tapes, whathaveyou
• Snyder's sourdough pretzels (the giant kind)
• Strong coffee and plenty of water
• A necessary pit-stop at either Granzellas Italian Deli (if headed North on the I5) or In n' Out (if traveling in California)
• A keen eye to be on the lookout for various road-side attractions (such as the Robotic Dinosaur Museum just outside of Palm Springs (again: more on that subject later))

The above is made even better when a few dear friends are thrown into the mix. But the solo road trip is not to be overlooked. It's good for the soul, for clearing one's head, and for just being still with yourself...all whilst moving 70mph.

There's not a lot of cooking going on in my studio this week. Too much going on in between trips. But I do have some leftover asparagus pesto, recipe courtesy of Mark Bittman. I ate this on crostini and in pasta, I confess I even had it straight out of the bowl in the fridge from a spoon. Pesto is something I hadn't considered making with asparagus before, but I think it's a good addition to the repertoire. Asparagus is everywhere these days, and I always seem to have an extra bunch in the fridge that requires something be done with it before I can hit the market again. I think this would be excellent served over pasta, with some roasted asparagus on top. Or, as I did, even just eaten straight off the spoon.

Asparagus Pesto
adapted from Mark Bittman

1 lb asparagus, trimmed and cut into 1 inch pieces
3 cloves garlic (the recipe calls for 1, I love garlic and added 2, but found even that to be too mild)
1/4 cup toasted pine nuts
1/4 cup olive oil
3/4 cups freshly grated Parmesan
juice of 1/2 lemon or more
freshly ground black pepper

Bring a pot of water to boil and salt it. Blanch the asparagus until just tender, about 6 minutes.
Drain, but reserve about 1/4 cup of the cooking liquid. Let the asparagus cool slightly.

In a food processor, combine asparagus, pine nuts, 2 tbsp of the olive oil, Parmesan, a pinch of salt, and a couple tablespoons of the cooking liquid. Process the ingredients , pausing to scrape down the mixture from the sides of the container so everything is well-combined. Gradually add the oil and a bit more of the cooking liquid to moisten, if necessary. Add the lemon juice and season with salt and pepper to taste. Pulse to combine one last time, scoop into a bowl and serve with toasted bread, pasta, chicken and/or fish.

More Adventurous - Daikon Radish Salad with Sesame Ginger Vinaigrette

When it comes to how we see ourselves, there's always the possibility of a disconnect between who we are, and who we would like to be. I would like to be a more adventurous, spontaneous person. I am in awe of people who are both of those things nearly all the time. But in reality, I know myself to be a person that is terrified of many things that might be considered adventurous. Jumping out of airplanes for example. Bungie Jumping. Anything having to do with the combination of great heights and jumping from them. Even scuba diving, which in all honesty, I would love to try someday, but the truth is, it scares me to death. I have only recently conquered my fear of snorkeling (I had issues with the idea of fish getting too close, or rather, me getting to close to them) so I'm taking this fear step by step.

When it comes to sushi, I have learned it pays to be adventurous. I know this. I've known it since I moved to the Bay Area in 2004 and my friend Derek introduced me to Uni, Sea Urchin. It took two vodka tonics to even get anywhere near the briny, alien looking form on the plate, but with the help of some liquid courage, I conquered my fear, and learned that I in fact, LOVE uni. The taste, both salty and mild, the strangely unfamiliar texture? Love. It.

After having been in a sushi rut at the delightfully cozy sushi place, Mitama, which sits exactly 1/2 block from my apartment (bliss.) I ended up there one evening after work with Leah and Lauren, and was introduced to my new favorite. I went for my usual (always 2 pieces of hamachi nigiri and one roll with maguro) and Leah ordered a Daikon Radish Salad that I had never tried. One taste and I was hooked. I spent the rest of the evening doing my best to restrain my chopsticks from bogarting her entire salad.

It struck me how easy it would be to make at home. And so that's exactly what I did. Thinly sliced daikon radish and cucumber, combined with carrot and yellow bell pepper, drenched in a sesame ginger vinaigrette. It's love between this salad and I. I'm quite sure of it.

This is not to say that I've entirely broken out of my sushi rut. This past weekend I had only added the salad to my usual. Oh well. Next time. Next time I'll find my next new favorite.

Daikon Radish Salad with Sesame Ginger Vinaigrette

1 tsp fresh ginger, minced
1 1/2 tsp sesame oil
2 tsp canola oil or grapeseed oil
1 tbsp rice wine vinegar
3 tbsp soy sauce
1 large daikon radish, peeled and thinly sliced into matchsticks
1/2 carrot, peeled and sliced into thin matchsticks
1/2 cucumber, sliced into thin matchsticks
1/4 yellow bell pepper, thinly sliced
1 tsp or so toasted sesame seeds for garnish
salt and pepper to taste

In a bowl, whisk together the ginger, oils, vinegar and soy sauce. Peel the radish and carrot, and slice all the vegetables into thin matchsicks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper. Top with toasted sesame seeds.

A Reinvention - Asparagus Salad - Raw & Roasted

I was talking with a friend recently about reinvention, and how often and unexpectedly it happens. Like that song you've heard so many times...the one that takes on a whole new light when it happens to be the one playing in the background when you have your first kiss with someone you eventually grow to love. The last dish you make for your Grandfather. The stretch of beach where a dear friend is married.

Those things become the maps to our inner-lives. The markers of where and who we were, until something happens to change the way we see or think about something.

It's funny, how those things happen so unexpectedly. All it takes is one memory associated with a previously innocuous thing, and suddenly it's endowed with meaning and memory. It's why I never skip a certain Pearl Jam or Elliott Smith song when they make their way through my headphones, and why just seeing the words "Shrimp Louie" on a menu can make me tear up. It's both lovely, and bittersweet. You never know what that unsuspecting object, song or dish might become to you in the future.

It's spring in the Bay Area, and that means asparagus at the farmer's market. Last year I was all about the thick purple stocks, this year, I'm leaning towards the pencil-thin green ones. The normal go-to recipe is to roast the whole bunch, but I was feeling adventurous. I decided to try a salad of asparagus two ways: roasted and raw, tossed with lemon and olive oil, and shaved Parmesan mixed in. Skeptical of raw asparagus? So was I. But don't pass it up. I used a vegetable peeler to peel off long, thin strips. The combination is surprising and delicious. Asparagus...but reinvented.



Asparagus Salad - Raw & Roasted

1 bunch asparagus
1 tbsp fresh lemon juice
2 tbsp good quality extra virgin olive oil
2 ounces or so shaved Parmesan
sea salt & freshly ground pepper
fresh lemon zest for garnish

Pre-heat the oven to 425. Roast about 2/3 of the bunch of asparagus for about 20 minutes, until the ends are crispy and brown. Peel the other 1/3 of the bunch into long strips using a vegetable peeler. Whisk the lemon juice and olive oil together with a fork. Once the roasted asparagus is done, toss both roasted and raw together in a bowl with the vinaigrette. Plate, and top with shaved Parmesan, sea salt, pepper and lemon zest.

Transformation - Roasted Radishes

Lately I've been thinking about transformations. Specifically, about how to make them occur. Can change really occur with a simple shift in attitude? And if that doesn't work, what do you do next? What do you do when you feel like you are more than ready to make big changes in your life, and you take what feels like the necessary steps to do that, and the universe simply won't seem to throw you a bone? Do you take that as some sort of sign? Do you press on and double your efforts? Change tactics? And what about people, and that age old question...can people really change?

I admit, I feel like I'm in a rut. I'm out of ideas and I don't know what the next step is. I need something to work out. One thing. Something to encourage me, and maybe point me in the right direction.

I need a change for the better. I want the good things to start happening for the people I love, and for myself. 2010 has been rough so far. Enough is enough for one year.

I joked with a friend today about finding someone who can change your aura, and by that I mean someone to aid in some kind of subconscious shift in mentality. The power of suggestion. Maybe I'll burn some sage??? Learn to meditate for world peace like the dude from the Beastie Boys?

Obviously, I'm getting desperate. But the point is, I feel like I'm open to ideas. Change is good. Change is desired by this girl. Now, any suggestions?

But enough whining (it's my blog, I can do that) if I can't change my immediate situation, I can sure as hell change the state of a bunch of radishes. From bright and hard with a sharp taste to tender, muted and nutty. I am a master of transformation in my kitchen.

I was so intrigued by the idea of roasting radishes. The thought had never occurred to me before. It seemed like such a new and novel idea. They came out of the oven, onto my fork and had been magically transformed into something very much like a roasted turnip. Buttery and soft, with charred and crispy edges. I was impressed. It may sound a little crazy, but that's crazy as in delicious.

If only such a complete transformation was so easy for everything else, eh?




Roasted Radishes
adapted from Saveur

3 bunches mixed radishes
2 tbsp extra virgin olive oil
coarse sea salt
freshly ground black pepper

Pre-heat the oven to 425. Mix the radishes in a bowl with oil, salt and pepper. If you have some fresh herbs (such as thyme) throw a few sprigs in. I had some scapes (fancy garlic) so I chopped those up and threw them in. Roast for 40-50 minutes, shaking the pan during roasting once or twice. Serve hot.

What it Takes - Roasted Mushroom & Bread Salad

I think one of the milestones of growing up must be when you choose to do the right thing, even when that is the hardest thing to do. To follow your heart, because you hold onto the belief that if you do that, you cannot be steered in the wrong direction. To do your best to handle disappointment with as much grace as you can muster. To keep looking forward, believing in possibility and opportunity and to be ready to greet those things with a heart that is wide open.

It takes a lot of strength to do those things. It takes confidence, and peace of mind in knowing that you've learned from your past, and that those lessons weren't wasted.

It takes knowing that the possibility for change only happens when you let go. Clear the decks and open up. Letting go of the control you only think you have. Nothing changes when you hold on too tight. It's a scary thing to let yourself fall. To jump into the wide open of change and possibility without a net in sight.

It's scary. But I can't help but think I'd rather grow, and change, and learn. Even when it hurts. Maybe especially when it hurts. Another opportunity to make myself stronger.

How's that for a positive attitude?

It took years before I could look a mushroom dead on. Fungus. I hated the musty little things. I would never even think of eating one. There was something so creepy about them. I couldn't really put my finger on it, but I had an extremely healthy distrust of mushrooms.

Thank goodness for change and growth. Now I can't get enough of them. Especially when they're roasted with a bit of sherry, torn off pieces of bread, tossed together with loads of herbs and topped with a dollop of creme fraiche. It's a delicious dinner that comes together in a snap. I could eat this stuff for days.

Roasted Mushroom & Bread Salad

1 lb crimini mushrooms (a blend of mushrooms would be fantastic in this)
1/4 cup extra virgin olive oil, plus 2 tbsp
salt & freshly ground black pepper
2 tbsp dry sherry
1/2 lb chunky breadcrumbs
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1 tbsp fresh thyme, chopped
creme fraiche (or plain yogurt) for garnish

Pre-heat the oven to 475. Put the mushrooms into a baking dish and toss with 1/4 cup olive oil. Sprinkle salt and pepper over the mushrooms. Roast the mushrooms for about 20 minutes on the upper rack of the oven, toss the mushrooms once and de-glaze the dish with the 2 tbsp of sherry. Put back in the oven and roast for an additional 10 minutes, until the mushrooms have darkened and shrunk significantly.

Meanwhile, coat the breadcrumbs with the 2 tbsp of olive oil and some salt and pepper. Toast in the oven or a toaster oven. When the mushrooms and breadcrumbs are done, toss together with the herbs. Add salt and pepper to taste. Top with creme fraiche and serve.

Off I Go - Beet Hummus

I love Fridays. I love them even more when they mark the start of vacation. And this particular Friday, for me, does just that. Time to record "away" voicemail messages at work, to send out emails with particulars for while I'm gone... I'm actually considering leaving my own computer behind and unplugging completely. Although, to be honest, that sort of scares me. Not sure I'm ready to go cold turkey yet...

I won't tell you where I'm off to. I'd much rather post a few pictures upon my return. I promise to make a few location appropriate dishes while I'm gone. Needless to say, I'm pretty excited about the trip. Although, it does mean I have to get on a plane again. Not. Going. To. Think. About. It. (Deep breaths.)

By the way, did you know you could make hummus out of beets? I had no idea, although it was amazingly simple and really just made so much sense. I stumbled across the recipe over on Simply Recipes, but honestly, you could figure it out yourself with a bit of common sense. I also think you could just make regular hummus and cut back on the amount of chickpeas when adding the beets. This has got to be a crowd pleaser for sure. Look at the color, so beautiful! I think it would be delicious with a dab of goat cheese on top as well. I finished the bowl pretty quickly. Feeling quite pleased that I now have another use for beets.

Alright, off you go. Enjoy it. See you when I'm back from vacation!




Beet Hummus
adapted from Simply Recipes

4 medium beets, cleaned and scrubbed
2 1/2 tbsp tahini
5 tbsp fresh lemon juice
zest of 2 lemons
1 clove garlic, minced
2 tsp ground cumin
pinch of kosher salt
fresh ground pepper to taste

Pre-heat oven to 375. Place the beets in a dutch oven, or baking dish covered with foil. Fill the dish with about 1/4 inch water, place the beets inside. Cover and bake for about 1/2 hour, until they can be pierced easily with a fork. Once the beets are done, set aside to let cool and then cut into cubes.

Combine all ingredients in a food processor or blender. You can also use a hand blender. Pulse until smooth and well combined. Season to taste.

Guest Post By Leah - Raw Dino Kale Saad

There are some things in life that are just...great. Things like, a good gin & tonic. Italian Pizza. A kiss that makes you weak in the knees. Hearing your favorite song come on on the jukebox. Those are good things. Those are great things. Having your friend pick you up from work on your lunch hour so that she can recipe test on you...that qualifies as a great thing.

Enter Leah.

This Monday, she did just that. I'd driven home from Sacramento at 6:30 that morning. I could barely keep my eyes open at work, and was not so subtly trying to plan my escape, when Leah asked if I wanted to come over for lunch. I did. I am no fool.

And so she picked me up. And made me lunch. Made this salad, to be clear. I swooned over this salad. This salad was amazing. Had she not been looking, I would have gobbled the whole thing up in 5 seconds flat. I asked her to do a guest post for it, and she did just that. Enjoy!


Raw Dino Kale Salad - Guest Post by Leah

When Lily asked me if I was planning on watching the Oscars this year, I have to admit, I wasn’t that interested. But, then she pitched me the idea of making martinis and snacks and watching with a group of sensitive s**t-talkers. I was sold as soon as she said the word martini.

I love a martini.

Classic. With gin, of course.

I love the idea of it. I love trying to lift the awkward glass from the table to my mouth without loosing too much of the precious juice on the bar. I love the cold and crisp herby or citrus-y flavor. I love that it is uncomplicated. And I love that it comes with a snack. (ahhh, that emerald olive)

My dad introduced me to the best martini I have ever had about a year ago while I was with him on a business trip in Denver. The first night, we headed to his favorite restaurant in Denver, called Jax. We sat at the bar and ate red-curry muscles and drank martinis made from Cap Rock Gin. Cap Rock Gin is distilled at the Jack Rabbit Hill Biodynamic Farm in western Colorado's North Fork Gunnison Valley. It is made with apples, and so has a slightly sweet yet clean flavor. Oh, man, it is SO good!

And, I am digressing to the millionth degree. Martini’s make me do that.

So, the Oscars. We laughed, we cried. We discussed fashion, and the crazy white lady Kanye who stole Roger Ross Williams’s, (director of the best documentary short, Music by Prudence,) thunder. And we drank martinis. But, wouldn’t you know it, the real star of the show wasn’t the headliner, but the supporting actor. The raw kale salad I made as an after thought (we needed a vegetable dish to cut the richness of with our salumi and cheese-filled snack/dinner) stole my beloved martini’s spotlight.

I admit, I love this salad almost as much as I love a classic martini. It packs a punch of tangy-ness from the lemon juice and almost creamy-ness from the Parmesan. But the real treat is the raw kale. Dino kale is dark and bumpy, crunchy and satisfying, with a slightly sweet and herbaceous flavor, not completely unlike my favorite martini.

After a fall and winter of kale and leek pasta, braised kale, sautéed kale, and many, many other dishes of cooked kale, it was a pleasure to bring this back into the fold. I first read about this salad in the NY Times, and I have made it a few times over the years. It is always a winner It is the perfect accompaniment to just about anything, or it can stand out on it’s own, just like an Oscar dress or a martini.

Raw Dino Kale Salad
from the NY Times, October 2007

1 bunch Dino Kale (also called Tuscan or Lacinato Kale)
1/3 cup toasted, coarse breadcrumbs (from good white, sourdough, or Italian bread)
1-2 small cloves garlic, finely chopped
1/3 cup grated cheese, preferably Pecorino Romano (or Ricotta Salata)
3 tbsp extra virgin olive oil, plus some to garnish as needed
Fresh juice of one to 2 lemons (about ¼ cup)
1/8 – ¼ tsp. red pepper flakes (to taste)
Salt and freshly ground black pepper to taste

Trim kale removing stems and discard. Slice kale leaves, including ribs, into very thin ribbons (1/8 inch or so). You should have 4-5 cups.

For the breadcrumbs, tear bread into little pieces or pulse stale bread in food processor. Toast bread in 350* oven for 7-12 minutes or until the crumbs are dry and just browned. Let cool completely.

With a mortar and pestle or the side of a knife, pound garlic into a paste with the salt. Place in a small bowl with the cheese, oil, lemon juice, pepper flakes and black pepper, and whisk to combine. Taste and adjust seasonings as needed.

Alternately, place garlic, cheese, oil, lemon juice, pepper flakes and salt and pepper in the bowl of a food processor and pulse until it is all incorporated and the garlic is finely minced.

Put kale in large bowl, pour the dressing over and toss thoroughly (dressing is a little bit thick because of the cheese and so needs lots of mixing to get all the kale covered. Using hands for this is a good method).

Let the salad sit for a minute, mix in and top with cooled breadcrumbs, and more cheese if you want.

If you are holding the salad for a while, and it will keep very nicely for a few days in the fridge, add more bread crumbs when you serve it or they will get very soggy (which, I personally love)

Yield: four side-dish servings

In Other News - Sunchoke, Celeriac & Fennel Salad with Dried Cherries & Hazelnuts

Not to brag or anything, but I did get 13 predictions right for the Oscars. Including all the big awards. Why do I never take my instincts to Vegas? I could make a killing! My thoughts about the show on a whole this year, though, are basically, "Meh, whatever." Except for two things: Jeff Bridges (he should have been nominated, and should have won for The Big Lebowski), who I am terribly excited for, and the clothes. I care a whole lot about the clothes.

While no one beats my all-time favorite Oscar dress (this one), I did go crazy for both Rachel McAdams gorgeous pastel water-color confection, and also for Cameron Diaz's sparkly Oscar De La Renta number.

I am really in it for the clothes.

Thanks to Lesley for hosting me this weekend. We made a beautiful pizza together, so good that it was devoured before any pictures could be snapped. Then we headed up to Tahoe yesterday for a day of skiing. I'm not sure my legs will ever forgive me, not to mention my toes and feet. Ski boots are basically just torture devices. Will no one make a comfortable ski boot? Can anyone aid me in this search? The future of my participation in this winter sport depends upon the finding of a decent and comfortable ski boot. Otherwise my feet will go on strike. Suggestions?

In other news, I made this salad. Riffing off a recipe I saw in the San Francisco Chronicle, I never would have thought to shave sunchokes for a salad. To tell you the truth, I never thought about eating them raw. I'm glad I now know it can be done. Pretty, no?




Not necessarily Oscar dress pretty, but it does make for an attractive lunch.

On a side note, the mandolin (a gift from my Mother) worked so perfectly for this salad. I'm so excited to finally have one!

Sunchoke, Celeriac & Fennel Salad with Dried Cherries & Hazelnuts

2 Sunchokes, scrubbed and shaved/sliced thin
1 small head celeriac, shaved thin or cut into matchsticks
1 head of fennel, shaved thin or cut into matchsticks
1/4 cup dried cherries
1/4 cup toasted hazelnuts, coarsely chopped
shaved Parmesan or Manchego for topping
coarse salt & pepper to taste
1 tsp chopped fennel fronds for garnish

For the dressing:
2 tbsp champagne or sherry vinegar
1 tbsp or less extra virgin olive oil
coarse salt and pepper to taste

Whisk dressing ingredients together. Arrange sunchoke, celeriac and fennel slices together in a serving bowl. Top with cherries, hazelnuts, cheese and chopped fennel fronds. Drizzle dressing over the salad and serve.

That'll Fix Her Up - Fried Chickpeas with Spinach & Chorizo

This past Saturday I slept late for the first time in recent memory. When I was finally able to drag myself out of bed, I enjoyed a lazy morning inside. I made myself a cup of coffee and turned on the TV to find that Julia Child's The French Chef was on. Julia was having an "omelette party" in her living room, cooking up dozens of omelettes on bunson burners. She listed her guests, and the kinds of omelettes she planned to create for them. "Oh there's my husband, spinach and cheese for him...there's so and so, ham and cheese for them," she said in her singsong voice, and then I heard her say, "And OHHHhhhhh here comes my Mother-in-Law, I'll give her a liver omelette, that'll fix her up."

I laughed so hard that coffee shot out my nose.

Oh, Julia! So enjoyable. I actually just finished her book, My Life in France, which was a birthday present from my sister. I loved it. It was amusing and entertaining. I couldn't believe I hadn't read it before. I highly recommend it.

On another note: thank you all so much for the words of encouragement after my post on knife skills. It's sometimes shocking to realize people actually read and recreate from this blog. It makes me very proud, and I'm always so happy to hear when people have enjoyed something, or have something to say about what was posted. And also, a huge thank you to Wendy. I opened up my blog email the other day to find a gift certificate to "Kitchen on Fire" from her. It was such a touching and thoughtful gift. Thank you so much, Wendy! It will be put to good use!

This Mark Bittman recipe caught my eye in The New York Times the other day: "Fried Chickpeas with Spinach and Chorizo." A totally affordable, quick and easy dish. I made it this weekend, and again tonight. I think it's going to become a regular around here. I tweaked it just a bit to my liking by increasing the amount of spinach called for, and also by adding lemon at the end. I think the lemon in particular adds some much-needed acidity to the dish. The best part of the whole thing? It's a one pan meal. Nothing better than that!




This recipe is easily amenable to for vegans /vegetarians. Just use soyrizo instead of chorizo. You can find it just about anywhere these days.

Fried Chickpeas with Chorizo & Spinach
adapted slightly from Mark Bittman

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
1/2 cup chorizo, diced
1 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.
juice of 1 lemon

Heat the broiler.

Heat 3 tbsp of olive oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas, season with salt and pepper.

Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; remove chickpeas and chorizo from pan and set aside.

Add the remainder of the olive oil to the pan; when it’s hot, add spinach and sherry, season with salt and pepper, and cook spinach over medium-low heat until very soft and most of the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Once the top is browned, remove from the oven, and generously drizzle with the fresh lemon juice. Serve hot or at room temperature.

With a Twist - Sauted Brussels Sprouts with Pumpkin Seeds & Lime

A pumpkin pie and a pear and almond tart in the oven, a turkey brined in apple cider, green beans with gremolata, chanterelle mushrooms in butter and white wine, cranberry relish, rolls, mashed potatoes and brussels sprouts in lime with pumpkin seeds.

Actually, that last one was Thursday night's dinner. My friend Diana had mentioned that her fiance had a killer sprout recipe. I'm not one to pass up a killer recipe of any kind, especially not when it involves those delightful little cabbages. Hell to the yes, send it on!

And it was easy as pie. Some brussels sprouts sauteed in olive oil, a little salt and pepper, squeeze some lime on it and you're done! Having been won over last month by brussels sprouts sauteed and then dressed with cream and toasted pine nuts, I knew this could be a winner. But I thought it needed a little something. Enter the toasted pumpkin seeds. Pepitas, a perfect Mexican twist that goes perfectly with the lime.

To be honest, it's not even a recipe. Roughly chop the sprouts, saute them over medium to medium high with a good glug of olive oil, season with salt, pepper and lime, toast some pumpkin seeds and toss them in with the sprouts. That's it. It couldn't be simpler. And when you have some crazy complicated turkey recipe, desserts or whatever you might be serving tomorrow, it's not a bad idea to have at least one dish that is perfect in simplicity. Happy Thanksgiving to you, wherever you are. I hope the food is abundant and delicious, and that the company is just as good.

What Makes Sense - Curried Udon Noodles

At least cooking makes sense. At least I know that if I put coconut, ginger, lemongrass and lime together, I'll end up with something I like. I appreciate the certainty of that, when nothing else makes sense and when every other small task seems so pointless and drab, at least there's that.

When disappointment strikes it starts in physicality. I feel heavy and tired, quiet and at a loss for words. I go a bit numb and the world around me starts to blur. There's really nothing to do but sit with it for awhile, to piece through and reflect and regroup as best you can. Everyone needs their own time to deal with it, to mourn and recover, and hopefully when you emerge from that place of recovery, you come out of it with new ideas and realizations about where you're headed and what the opportunities are.

And hopefully by then you've also done several loads of laundry, cleaned the house, watched some sappy movies and worked up a couple of killer recipes.

I've only crossed two of those things off the list so far, care to guess which ones?

It irks me to no end that I can't get a decent picture now that it gets dark so early. Please forgive the photos and the insufficient lighting. Please know that, pictures aside, this is really a great dish. So satisfying and delicious. Everything I like about a Thai style soup; coconut, lime, lemongrass and ginger thrown together with crisp stir-fried vegetables and thick udon noodles. And the best part? It's meant to be slurped up out a big bowl. If you upped the amount of coconut milk and lime, it could be a soup, but I wanted it to be a saucy noodle dish. So, so good.


Curried Udon Noodles

1 tbsp peanut oil
12 ounces fresh udon noodles (or 2 single serving packages)
1/2 package extra firm tofu, cut into cubes
2 carrots, cut into matchsticks
1 red bell pepper, cut into matchsticks
2 baby bok choy, ends trimmed off and discarded, cut lengthwise into ribbons
1/2 cup snow peas
1/3 cup frozen shelled edamame
1/3 cup fresh mushrooms (I used oyster mushrooms) coarsely chopped
4 green onions, chopped diagonally

For the Curry Sauce -

1 cup coconut milk
3 stalks lemongrass

2 tbsp fish sauce

3 limes

1 tbsp sugar

1 tsp curry powder

salt to taste

Trim the stalks of the lemongrass and bruise to release the oils. Remove the outer stalks from the inner core. Mince the core and set aside (should provide about 1 tsp). Cut the stalks in half and place in a saucepan with the fish sauce, juice of 2 limes and the lime rinds. Cook over medium-high heat for 5 minutes. Add the coconut milk, curry, minced lemongrass core, and sugar. Continue to cook while stirring until the mixture is yellow. Remove from heat and salt to taste, set aside.

Heat the peanut oil in a saute pan over medium heat, and bring a pot of water to boil. Add the tofu and stir fry until slightly browned. Add the carrots and mushrooms, stir for a minute more. Next, add bell pepper, edamame and snow peas. Saute until the vegetables are tender and then add bok choy and green onions. Turn off the heat and stir until the bok choy is wilted.

While stir-frying vegetable, cook the udon noodles for about 3 minutes (or according to package directions). Toss noodles in a large bowl with the vegetables, tofu and curried coconut sauce. Salt to taste and serve while warm.

A Familiar Table - Rose's Baked Artichoke Hearts

I have trouble being away from my family on the holidays. I'm pretty spoiled as I've only had to do it a few times in my life. The most recent being a Thanksgiving a couple years back in Ashland with Lauren. We decided to create a feast for just the two of us. Everything from a giant turkey to the green beans, cranberry relish and mashed potatoes to Lauren's Grandmother's famous Ambrosia Salad (the recipe for that involved a box of Dream Whip and terrified me immensely, I shouldn't have been frightened, it was delicious!) We were the two obnoxious last minute shoppers in the grocery store that morning, buying the very last turkey. The process of making said feast ended up including a batch of brandied apple cider and a large bottle of red wine. When we finally took our first ever turkey out of the oven after a lot of "how do we do this?", "is it ready yet" and "is the thing popped out? I don't think it's done till the thing's popped out" the turkey had turned out beautifully. When we finally had everything on the table we were exhausted, full from snacking on cheese and tasting everything throughout the day. We were also very, very tipsy.

We took small bites of each dish, packed the rest up for leftovers and promptly feel asleep. So much for that. It was all delicious, but I gained a certain respect for people who do most of the cooking on Thanksgiving. After spending the entire day in the kitchen, for some reason you can really lose your appetite. I suppose brandy and red wine don't help.

Fortunately, I'll be in Portland with my family this Thanksgiving. A last minute change in plans. It's going to be a full house, with eight, count 'em, eight of my nieces and nephews running around. My Sister's my Mother and I will combine efforts and ovens and turn out the very best buttery Oregon Chantrelle Mushrooms, bright and verdant green beans with white wine and garlic, gingery cranberry relish, mocha pecan pies, pumpkin pies and fluffy rolls, and of course, a huge golden turkey, brined for days and stuffed with citrus.

I'm hoping to play some part in the mashed potatoes process. My Sister and I have a battle every year over the potato issue. She likes to spice things up, add some herbs and garlic. While at any other time of year that might be appropriate, I am firmly in the classic mashed potatoes camp at Thanksgiving. Keep your garlic and rosemary out of there! I like them just the way they are.

There's one dish that I'm particularly excited about. These Baked Artichokes. It's a recipe my sister Erika found a couple years ago in a Martha Stewart Magazine that featured their readers favorite family recipes. It is to die for. Normally nothing can replace my love of mashed potatoes. They're the first things I go looking for around midnight after the big meal, and they constitute breakfast for the next several days. But once these artichokes came around, they took an equal piece of my heart, and now make up half of my Thanksgiving Breakfast Bowl.

It really couldn't be simpler. Frozen artichoke hearts (which can be found at Trader Joe's and other stores) bread crumbs, Parmesan, Pecorino Romano, herbs, lemon juice and olive oil. And as many simple dishes are, mysteriously delicious. It's just the right combination, and it will be one of the first dishes on your Thanksgiving Table to also, mysteriously, disappear.


Rose's Baked Artichoke Hearts

from Martha Stewart Living
Serves 8

1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)

Preheat the oven to 325. Combine breadcrumbs, parsley, cheese, herbs and salt in a bowl and season with pepper.

Brush the insides of two 9 1/2-inch ceramic baking dishes or pie pans (or 1 9 by 13 glass baking dish) with olive oil. Divide the artichoke hearts between the dishes and spread into a single layer.

Sprinkle the breadcrumb mixture over artichokes, pressing down to push into the cracks. Tap bottom of dishes on the counter to settle the mixture.

Whisk oil, lemon juice, zest and garlic in a small bowl. Drizzle the dressing evenly over the breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase the heat to 375, uncover and bake until breadcrumbs are golden brown, about 20-25 minutes. Serve immediately.

Conundrum - Roasted Cauliflower with Kalamata Vinaigrette

When opening up my fridge tonight I was faced with a conundrum. In actuality I was faced with a head of cauliflower, but that posed a difficult question. Namely, what to do with it? If you can believe it, I had not one, but two cauliflower recipes I was dying to try. Would it be Thomas Keller's Cream of Cauliflower Soup with Roasted Beet Chips? Or Gourmet's Roasted Cauliflower with Kalamata Vinaigrette?

Is it wrong to be excited about a vegetable? Especially such a nondescript, usually boring vegetable such as this one. I don't know where the enthusiasm comes from. Growing up this stuff was only seen as a snack to munch on while dinner was being assembled. I remember thinking it smelled funny. Like feet. Actually, I still think that. It's amazing how smells can utterly and totally transport you. They're so connected to our memories. When I start chopping cauliflower I'm suddenly back in my childhood kitchen. Preparing dinner with my family and sharing stories of the day, planning the next day's schedule. It's a funny kind of trigger.

Eating it raw is ok, but something really happens to this stuff when you roast it. It caramelizes beautifully, and takes on an earthy taste and aroma. I also love slicing it into thick chunks, right down the middle. Ending up with cauliflower "steaks."

I opted for the Gourmet recipe. When I paged through the September issue this is one that immediately caught my eye. I have a deep and undying love for Kalamata olives, and pairing it with the cauliflower is a combination I'd never considered. Something about the description, "a briny olive vinaigrette adds just the right sharp-savory note," and oh man, is that a perfectly apt description. Wow. This is so simple, but so good.

Not to mention easy. Easy and elegant all at the same time. Don't overlook the simple stuff. It's where the hidden gems lie.


Roasted Cauliflower with Kalamata Vinaigrette
Gourmet Magazine

1 large head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tbsp fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped

Preheat the oven to 450 with rack in the lower third. Cut cauliflower lengthwise into 3/4 inch thick slices. Put in a large 4 sided sheet pan and toss with 2 tbsp olive oil and 1/2 tsp each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tbsp oil, olives, a pinch of salt and a pinch of pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

In the Spirit - Caramelized Brussels Sprouts with Butternut Squash & Hazelnuts

With Halloween coming up this weekend, I'm feeling the pressure of putting a costume together. Something I haven't done in several years. Probably not since 2006, when I made Lauren take BART over to Berkeley in her costume around 4pm.


Her: "Are you sure I should take BART in my costume? It's so early, no one else will be dressed up!"


Me: "It'll be fine, everyone is in costume all day here!" (Lie.)


Needless to say, she was a bit ticked off at me when she got off the train, having been the only one in costume among the commuter suits and high heels. But, in my defense, I hadn't realized her Cleopatra costume would be so...ummm...sheer, shall we say.


She was also less than pleased that I wasn't yet in costume.But needless to say, she was very popular on BART. Especially with the guys in suits.



This year, with Friday and Saturday off from rehearsal, I should have some time to put a costume together. I'm thinking this will probably involve a trip to Michael's craft store, a trip that is always simultaneously terrifying and fascinating. Much like roaming around the city on Halloween night. Gone are the days of the giant Castro Halloween celebration. Now we're left to our own devices and house parties.


Is it just me, or has Halloween reached the kind of pressure usually associated with New Year's? Where are you going? Who are you seeing? When will you be there? What are you wearing? What if I just want to stay inside, watch Rocky Horror Picture Show for the umpteenth time and eat macaroni n' cheese straight out of the pan! How about THAT Halloween?

At least tonight's dinner reflects the spirit of the holiday. I am so in love with this dish. I wasn't even sure what to call it. The truth is, it's roasted, glazed and caramelized, all in one! I mean, how delicious does that sound? I first had it at Luna Park in San Francisco. It was pretty easy to recreate at home. The honey adds a sweet note, and it's a wonderful combination with the crisp and roasted edges of the sprouts and the nuts. Be warned, this stuff goes fast!





Caramelized Brussels Sprouts with Butternut Squash & Hazelnuts
adapted from Luna Park Restaurant

1/2 lb brussels sprouts, trimmed and cut in half
1/2 lb butternut squash, peeled and cut into cubes
1 tbsp olive oil
2 tbsp honey
Cayenne pepper to taste
sea salt

Bring a small pot of water to boil and heat the oven to 450. Once the water is boiling, blanch the trimmed and cut brussels sprouts for about a minute. Drain and run cool water over them to stop them from cooking further. Toss the sprouts (loose leaves and all) and squash together on a large cookie sheet with the olive oil, honey, cayenne pepper and salt. Roast in the oven for 15-20 minutes, until sprouts and squash are nicely caramelized and brown. Shake pan once or twice during cooking.

Once the sprouts are in the oven, toast about 1/4 cup hazelnuts in a toaster oven or on the stove. Once the nuts are browned and fragrant, use a paper bag or paper towel to rub the skins off. Or, if you're lazy like me, you can leave most of the skins on.

Once the sprouts are done, toss the mixture with the hazelnuts. Serve while hot.

Variations on a Theme - Kale Two Ways

Braised Kale

My love for (and addiction to) kale cannot be overstated. I yelped in joy upon opening October's issue of Bon Appetit and opening to Molly Wizenberg's Spaghetti with Braised Kale recipe. I'm happy to see the leafy green out and about, holding it's place at the table. No longer relegated to a back seat position in hippie type casseroles and rendered unrecognizable stewing away for hours upon hours in a soup pot. It takes very little for kale to reveal it's delicious flavor and nourishing quality.

My preferred method involves just a few short minutes over extremely high heat, but last night I added another version to the rotation. The Smoky Greens with Beans recipe landed in my inbox around noon yesterday. A rainy day dinner request from Daniel. With 2 bunches of deep green, stalky leaves waiting on my counter, it really was the perfect thing. A fine accompaniment to the mouth-wateringly good lamb sausages I'd bought at the Temescal Farmer's Market.

So, it's always good to have a collection of variations on a theme (wait until you see the numerous chocolate chip cookie recipes I have in store) especially since I'd be hard pressed to pick just one method and stick with it. And so, with that, I bring you two different ways to cook it. See the recipes below.

And at the going rate for kale these days (3 for $1 at the Farmer's Market!) I'll need to add even more variations. I have a feeling kale chips will be making their way out of my oven very soon. Just don't call me a hippie. Kale is way too fashionable these days.

Lamb Sausage & Smoky Greens with Beans - Photo by Daniel

Braised Kale

1 lb kale, or about 2 bunches (center ribs and stems removed, slice kale into thin ribbons)
2 tbsp olive oil
2 cloves garlic
2 tsp lemon juice
salt & pepper to taste

Heat olive oil over high heat. Add the kale once the pan is extremely hot, after the oil starts to shine. Add kale and let sit in the pan about 30 seconds before stirring or tossing with kitchen tongs. Let kale wilt and saute in the pan for about four minutes over high heat. You may want to turn the heat down just a touch. A fast and high saute ensure the kale will hold it's structure and be a bit crisp on the edges. Add garlic in the last 30 seconds of cooking. Remove and toss with lemon and salt and pepper. Serve while hot.

Smoky Greens and Beans
adapted from Bon Appetit

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
2 teaspoons smoked paprika
1 cup chicken broth (vegetable broth can be substituted)
8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces)
1 15-ounce can cannellini (white kidney beans), drained
Grated Manchego or Parmesan cheese (optional)

Heat oil in heavy large pot over medium high heat. Add onion and saute until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

Blown Up - Pappardelle with Brussels Sprouts & Pine Nuts

Hurricane force winds in San Francisco! But it's cozy inside with candles lit, my boy lying on the bed and chocolate chip cookies baking in the oven. It really couldn't be nicer in here. Outside, it's another story. The storm was so intense, and the rain so abundant, that a transformer blew up under the street outside the theatre I work for. Luckily, no one was injured, but it did blow out both tires on a car going past, blow the manhole cover into about a dozen pieces, and it also knocked out all the power on our street. And so, no show tonight. The first time in years we've had to cancel. Not to mention the fact that internet and phones were also down. This creates some difficulties when trying to notify ticket holders that the show they're braving the elements to see will not, as they say, be going on.

But dinner sure did. Thankfully the power is on at my place, and the lines at Berkeley Bowl were mercifully short. And while this is not what we ate for dinner tonight, it is what I had the last two nights. Amber can attest to it's deliciousness, as we had it before our weekly Mad Men fix the other night.

This is my new favorite pasta. No, wait, I take it back. It's my new favorite dinner, period! I've only recently become a brussels sprout convert, but now I'm one of the faithful. This dish can turn any sprout hater the right way 'round. It's one I might soon try on my Father...maybe I won't tell him what's in it till after....

The brussels sprout hash is also terrific on it's own, and there might be a chunkier version of it making an appearance on my Thanksgiving table this year.

Whatever you do, don't skip the cream! It makes the final texture so velvety and rich. The lemon zest brightens it all just a touch. Take care to just slightly brown the nuts. There's nothing worse than burned pine nuts.

Pappardelle with Brussels Sprouts & Pine Nuts

adapted from Gourmet and Orangette

1 lb brussels sprouts, washed & trimmed

1/2 lb pasta

2 tbsp unsalted butter

2 tbsp olive oil

4 tbsp pine nuts
Porcini Mushrooms (optional, I think the woody/earthy flavor of these would go great, stirred in and sauteed with the hash)

1 tbsp cream

1 tsp lemon zest

Parmesean

salt & pepper to taste

Bring a pot of water to boil for the pasta, meanwhile, put the brussels sprouts into a food processor with the slicing attachment. Pulse until all the sprouts are coarsely chopped, about 10-15 seconds. You'll want to cook the pasta first, and start on the brussels sprouts about 5 minutes before the pasta is done. At that point, place a heavy saute pan over medium heat. Add the butter and the olive oil. At this point, you can either cook the pine nuts in the saute pan for about a minute while stirring or toast them in a toaster oven (my preferred method). Add the brussels sprouts to the saute pan with the nuts, and a bit of salt and pepper. Turn the heat to medium-high and cook until the sprouts are slightly tender and just beginning to brown, about 4 minutes. Stir in the cream. Toss the brussels sprout mixture with the pasta and top with lemon zest and Parmesean. Serve while hot. Serve 4.

Braised Cabbage

1 am on Saturday morning and I awoke to a CRACK! At first I had no idea what it was, I waited...a minute later it came again, a crack followed by a low rolling rumble. It hit me, thunder! You're probably wondering what's so interesting about this. Well, thunderstorms are an extremely rare occurrence in the Bay Area. The last time I can remember a thunder and lightning storm here was in 2005. I lay awake, just listening, the sounds reminding me of late summers as a kid, sitting in a chair at our huge kitchen window, watching lightning strikes over Mt. Lassen at night, counting the seconds till the huge clap of thunder followed, gasping in delight as the sky rumbled and listening to the storm get closer and closer, the sky streaked with purple and white light.

They said the Saturday storm was supposed to be dry, but it wasn't. The tap of the rain came soon after the thunder began. The smell was delicious. We'd had plans to go hiking that morning. Even though it was gray and damp, we decided to head out to Mt. Tam anyway for a hike to Cataract Falls. It turned out to be sunny and beautiful on the Mountain, though the evidence of rain was apparent. The hike was strenuous. Uphill the entire way, and the steep sets of stairs just keep coming, but once we got there it was beautiful. We had almost the entire trail to ourselves. Hawks, lizards, woodpeckers...we even spotted a crayfish in one of the pools. Cataract Falls is on the North East side of Mt. Tam, just above Alpine Lake. We'd agreed it would be a healthy day, just hiking, water and trail mix. That lasted until the end of the hike, where we found ourselves at the Marin Brewing Company for a post-hike beer and a bowl of steamed clams. Well worth it.

When we got back to the East Bay, the cloud cover was still in full effect. Dinner needed a warm and comforting side. Ilsa claims this is her favorite way to eat cabbage. I have to admit, adding wine, butter and Parmesan to cabbage really does make it more attractive and tasty. Nothing wrong with that!


White Wine Braised Cabbage with Parmesan
Can easily be made vegan by subsituting olive oil in place of butter, and ommiting the Parmesan.

1 head green cabbage, cored and chopped into good size pieces
1/4 cup dry white wine
1 tbsp butter
salt and pepper to taste
Parmesan

Heat the olive oil over high heat in a wide skillet. Once hot, add the cabbage. Turn the heat down to medium and let sit for about a minute. Stir occasionally for about 5 minutes more, reducing the heat if the cabbage starts to brown. Next, add the white wine. Stir and continue to cook for about 3-5 minutes more. Add salt and pepper, remove from heat and top with Parmesan.

Ok, this one's not vegan. But it's CLOSE!