Tasty Plan

Goats Milk Rhubarb Ice cream

Mon, 28 May 2012 21:32:39 -0400

It is summer. And summer calls for barbeques, gatherings, and above all ice cream. This recipe combines two of my favorite summer flavors: tart and tangy. The goat’s milk is creamy, with a bit of funk. The rhubarb is sweet and tangy. To be honest, the combination is refreshing and satisfying without the heavy feeling that usually follows eating ice cream.

The beauty of this recipe is that you can use different berries as they start appearing though the summer. Cherries, strawberries, blackberries, and blueberries, would all pair beautifully with the ice cream.

Rhubarb Compote

8 rhubarb stalks
¼ cup brown sugar
¼ cup maple syrup
dash cinnamon
pinch of salt

Slice rhubarb stalks into ½ inch pieces. Add to a saucepan with sugar, maple syrup, cinnamon, and salt. Cook over low for 10-15 minutes. Remove the rhubarb from the pan using a slotted spoon. Place in a clean bowl. Continue cooking the syrup for another five minutes, or until it thickens in consistency. Remove from heat and incorporate with rhubarb.

Keep at least ½ a cup of the rhubarb compote to drizzle over ice cream. This compote is also delicious on toast, yogurt, and oatmeal.

Goats Milk Rhubarb Ice cream

Makes about three cups of ice cream

¾ cup of dark brown sugar
1 cups of milk
4 eggs yolks
1 egg
2 cup heavy cream
1 teaspoon of vanilla
1 cup rhubarb compote

Pour milk and sugar into a saucepan over medium-low heat, and cook for about 5-10 minutes until the sugar is dissolved. Once this happens, remove from heat. In a different container, whisk eggs. Pour a quarter of the milk sugar mixture into the eggs, and whisk for a couple of minutes. This will temper the eggs, and prevent them from scrambling. Turn the burner back to medium-low heat. While whisking continuously, pour the eggs into the saucepan with the remaining milk-sugar mixture, then the heavy cream. Cook until the mixture is thick enough to cover the back of a metal spoon. This usually takes less than 5 minutes. But if it does not happen, be patient. If you crank the heat up, the eggs will scramble! Remove from heat.

Up to know you have successfully made basic custard. Add the vanilla and rhubarb compote. In order to cool the custard faster, set up a cold bath for the warm custard. Set up a bowl with ice and a little bit of cold water. I put the custard into another bowl that fits in the bowl with ice. Whisk the mixture until it cools completely. Otherwise, you can cover the custard with plastic wrap and leave in the fridge until it is cool and/or you are ready to freeze it in the ice cream maker.

Once cool place in ice cream maker, turn on at the lowest speed and leave running for 20-30 minutes, depending on how cold or hot your kitchen is. Once it looks like a thick milk shake, remove and freeze in a container until hardened.

To serve, spoon a scoop of ice cream into a bowl and drizzle with remaining compote.

Enjoy!

Cinnamon-Sugar French Toast

Mon, 21 May 2012 22:28:47 -0400

The origin of this recipe is quite funny. While eating breakfast on a Saturday morning, Day jokingly suggested making sugar cinnamon French toast. Not only would it be a decadent breakfast recipe, but a combination of his two favorite breakfast items: cinnamon sugar ~~toast~~ bagel and French toast. Five days later one of my all time favorite bloggers posted about none other that Cinnamon Toast French Toast. Could you imagine? She snatched it from right under my feet. I felt defeated. Upon further research Day and I thought about what was imperfect about her recipe, and brainstormed on how to improve it.

Our recipe proposes a different technique. Make the French toast first, then butter and a sprinkle sugar-cinnamon, followed by a quick broil. The result: a perfectly moist, fluffy French toast with a crunchy topping. No syrup needed.

What I like about this recipe is that it is perfect for brunch entertaining as you can make the French toast part ahead, then reheat, sprinkle with cinnamon-sugar, and broil, right her ready to serve.

Cinnamon Sugar French Toast

Serves 3

Cook Time: 20-25 minutes

3 slices pain de mie (or regular sandwich bread)
3 eggs
¾ cups milk
pinch of salt
1 tsp vanilla extract
3 tbsp sugar
1 tbsp cinnamon
1 tbsp butter

In a large skillet, melt 1 tbsp. butter over medium heat. In a large bowl whisk eggs, milk, salt, and vanilla extract until smooth. Soak slices of bread in custard for 3-5 minutes. Transfer soaked bread into skillet and cook for 5 minutes on each side. Toast should develop a nice golden color. Transfer to a baking sheet.

Spread remaining butter on toast. Sprinkle sugar, then cinnamon and broil at 500F for 5 minutes, or until sugar starts to bubble. Remove from oven and serve hot!

Eggplant Stack with Miso & Peas Puree

Fri, 18 May 2012 20:16:03 -0400

Miso is delicious. Its perfect match: the humble, sweet pea.

I came to know miso through and article on the NYT by Mark Bittman. Ever since, I have been using it regularly. I like miso because, when mixed to other food, it adds complexity and texture without much fat. Because it miso is fermented, it has a complex flavor profile that can be simultaneously sweet and salty, earthy and fruity. It pairs beautifully with vegetables, especially spring vegetables.

The recipe I am sharing with you today is a simple one, perfect for a weekend lunch accompanied with a big handful of greens. It could also serve as appetizer to a special dinner. The combination of meaty eggplant, which can be either roasted or grilled, goat cheese, and miso & pea puree is sublime. A must try.

Miso & Peas Puree

1 ½ cup sweet peas
1 tbsp good mustard
1 tbsp light miso paste
1 tbsp rice vinegar
1 tbsp olive oil
salt to taste
pepper to taste

Puree all ingredients until smooth in a food processor. Easy.

Eggplant Stacks

Serves 2

Cooking time: 30 MInutes

3-4 Baby Eggplant
1 tbsp oliv oil
salt to taste
pepper to taste
2 oz fresh goat cheese
Miso & Peas Puree

Slice eggplant into ½” sliced. Evenly spread on a baking sheet, coat with olive oil, sprinkle salt and pepper. In a preheated 450 F degree oven, roast eggplant for 20-25 minutes. Remove from oven and let cool for couple of minutes. To assemble, place a slice of eggplant. Spread a spoonful of the Miso and Peas Puree. Place another slice of eggplant, followed by the goat cheese. Repeat until you complete the eggplant. Devour!

Spicy Corn

Sat, 12 May 2012 11:22:00 -0400

Spring has barely sprung, and I am already dreaming of summer produce. The thing is, spring is like the hors d’oeuvre to seasonal harvest, just a teaser that prepares you for what follows. Fresh, crisps, sweet greens can only anticipate more complex flavors, right?

I had a version of this dish several months ago, while still in Miami, at Michelle Bernstein’s Sra. Martinez. I can only respect restaurants that treat vegetarians with love and care (hear that David Chang!). Michelle has more than a handful of beautiful vegetables dishes that are decadent and delicious (shaved kale salad, crispy eggplant, cauliflower steak, etc). These don’t drown the vegetable in creamy heavy sauces, or bury them in pasta. Sra. MArtinez’s vegetable dishes are about the vegetable, and how to enhance their texture and taste with simple ingredients. Now that’s what I call good cooking!

Most of the food that comes out of her kitchen is delicious, but I was especially drawn to what appeared to be a simple corn dish. Surprisingly, the combination of lime, chile, and corn was everything but simple. Each bite takes you through an incredible journey though smoky aromatics, sweet juicy corn, and a mild spicy heat, sprinkled with an occasional tang from lime juice. Sublime!

You can make this recipe in minutes. It is perfect for outings, picnics, or BBQs. But to be honest I like it smack in the middle of the week, as a light dinner accompanied with lightly dressed greens.

Just this time I am going to allow myself to make an exception and use the frozen kind, but I will be ready to use fresh as soon as it arrives at the Green Market.

Spicy Corn

Serves: 2-3

Cook time: 7 minutes (max)

2 cups fresh (or froxen) corn kernels
2 tbsp. good olive oil
2 garlic cloves
½ tsp. chile powder
½ tsp. smoked paprika
pinch of salt
dash fresh ground pepper
juice of 1/4 of a lime
good Parmegiano Reggiano shaved
handful cilantro

In a saucepan over medium heat 1 tbsp. olive oil. Add garlic to the pan and cook for a couple of minutes. Add corn, spices, salt and pepper. Cook for 5-7 minutes. Remove from heat. Add remaining olive oil, lime juice, cilantro and shaven Parmegiano. Serve hot. And like Ina Garten would say: How simple was that?!

Lemon Poppy Anniversary Cupcakes

Sun, 06 May 2012 14:51:00 -0400

I’m not usually the type to celebrate anniversaries, but I found this occasion to be worthy of both a cake and a candle. Tasty Plan turns 1 year old today. Can you believe it? It has been an amazing eighty something recipes, stories, states of mind, and significant moments. I have moved several times, and lived in three different cities (Cambridge, Miami, Brooklyn). Started and ended several jobs. Travelled to Rio de Janeiro, Las Vegas, the Gran Canyon, and Belize. I got engaged, and then married.

When I finished graduate school, I new life would change, but my expectations underestimated what this year would take me through. I’ve gone through highs and lows, extreme happiness and extreme anger. I’ve passed though several crises related to my career. I am still at loss about the meaning of my education in a changing society that no longer sees the architect as a significant figure in shaping daily life. But now I know that will have to figure things out as I go.

Frequent cooking, tireless experimentation, writing and sharing snippets of my life satisfied my need to create. And even though I know that my audience is small, I feel great when a friend tells me that they’ve made a recipe from the blog. Blogging has become and extremely personal, relaxing second job, which I do with passion and conviction. I have learned to cook with ingredients I’ve never used before, and experimented with new techniques. I can’t wait to show you what I’ve been doing with miso paste, or my new interest in gluten free baking (I still need to experiment more before I can write about it).

I hope you enjoy this Lemon Poppy-seed cupcake. It is sweet, tangy, and earthy. Because this cake is egg-based, it is extremely moist and fluffy. The honey-lemon frosting only adds to its decadence.

And lets only hope for an equally interesting second year of cooking, for you!

To more meals together.

Lemon Poppy Anniversary Cupcakes

Makes 8 cupcakes

Adapted from Smitten kitchen

1/3 cup sugar
4 egg yolks
1 whole egg
Zest of 1 lemon
¼ cup all purpose flour
¼ cup corn meal
pinch of salt
1 stick unsalted butter (melt and let come back to room temperature)
¼ cup poppy seeds

Preheat oven to 325 degrees Fahrenheit. Line a cupcake pan with liners. Set aside.

In a clean, dry bowl combine flour, cornmeal and salt. Set aside.

In a stand mixer, using a paddle attachment beat eggs and sugar until pale yellow and fluffy. Mix in lemon zest to the batter. Using a rubber spatula, fold in flour mixture. Once incorporated, add butter and poppy seeds. Mix, until everything is well mixed.

Pour into cupcake liners until ¾ full. Bake for 15 minutes, or until firm. Remove from oven and let cool completely.

Lemon-Honey Frosting

1 cup butter (room temperature)
4 tbsp. powdered sugar
Juice of half a lemon
1 tbsp. honey

In a stand mixer, using the whisk attachment beat all ingredients together until fluffy. Refrigerate until ready to use.

To assemble, spoon frosting onto cooled cakes and sprinkle poppy seeds. Devour!

Spring (in a) Roll

Wed, 25 Apr 2012 18:04:00 -0400

I love the weird texture of rice paper in fresh summer rolls. It feels like skin, like plastic, but isn’t. And since most of the stuff I eat is not artificial in texture or flavor, this ingredient fascinates me. Rice paper has no “artificial” ingredients (unless you consider flour artificial), which makes it all more fascinating. Rice paper is made from rice flour, tapioca flour, salt, and water (simple!). The tapioca starch gives the dough a gelatinous, stretchy, texture. It is amazingly thin, and malleable when hydrated. Yes! Rice paper is sold dry, and it magically transforms in your hands when submerged in warm water (!).

My fascination with this ingredient, and fresh summer rolls in general, came via the Vietnamese restaurant in Collegetown, Ithaca. This small, family run establishment delighted me with its simple summer roll every time I went. Its partner in crime, the peanut-hoisin-sriracha dipping sauce, is so addictive. Nate and I would battle over it every time. Sure I also loved the tofu salad I would always get, but the summer roll was by far, the object of my affection. While the summer roll is fresh, but mostly bland, the peanut sauce is decadent; super creamy, spicy, and sweet.

Currently, I’ve been buying summer rolls from a hole-in-the-wall type of restaurant for three bucks. While delicious, there was something missing. I decided that this restaurant did not produce the mystique of the exotic for me to truly enjoy the roll; hence I decided time had come to try at home.

For this experiment to work, I had to make both the peanut sauce and the summer roll. I picked a combination of the ingredients I like to eat to substitute the traditional summer roll fillers. I used kale and alfalfa sprouts instead of lettuce (duh!), asparagus for cucumber, and roasted tofu for the vermicelli. The combination is sublime. The tofu adds chewiness to the mostly crunchy salad enveloped in the paper rice. The avocado adds smoothness and mouth feel.

To make the sauce, I only used ingredients I had at hand. The traditional dipping sauce calls for garlic, chili paste (sriracha), tomato paste, peanut butter, oil, and hoisin sauce. Since I did not have hoisin, I used a combination of balsamic and maple syrup for acidity and sweetness. I quickly cooked some tomatoes with oil and garlic. Pureed everything in the food processor and, voila! A fresher, more delicious, peanut dipping sauce.

Peanut Dipping Sauce

Makes about ½ cup

1 small tomato diced
2 garlic cloves
½ tsp. sriracha
1 tsp. balsamic vinegar
1 tsp. maple syrup
1 tbsp. oil (peanut would work best)
2 tbsp. smooth peanut butter
cilantro for garnish
toasted peanuts for garnish

In a food processor puree garlic and tomato until smooth. Place tomato puree in a pan with oil and cook over medium heat for 3-5 minutes, or until fragrant. Transfer back to the food processor. Add remaining ingredients and puree until very smooth. If the sauce seems too thick add more oil or water until it reaches desired consistency. This is totally up to you and what you like! Transfer to a serving bowl.

Chop some garlic and toasted peanuts and arrange over sauce as garnish. Refrigerate until ready to use.

Cumin Roasted Tofu

1/5 firm tofu block, sliced into ¼ slices
1 tsp. ground cumin
1 tsp. sunflower oil
pinch of salt
fresh ground pepper to taste

Preheat oven to 450 degreed Fahrenheit. Slice tofu, and toss with oil, cumin, salt and pepper until evenly coated. Place in a baking sheet and roast for 20 minutes, flipping halfway in order for it to get crispy on both sides. Remove from oven and set aside until ready to use.

Tofu & Kale Fresh Roll

Makes 2 (but you can double, triple, etc)
2 rice paper sheets
1 large bowl half-filled with warm water
1 kale leaf, de-stemmed, and sliced halfway
¼ avocado thinly sliced
2 asparagus spears thinly sliced
1 handful sprouts (whichever you prefer/have)
1 handfull of cilantro
cumin roasted tofu

Mis en place. In order to assemble your summer rolls, make sure to have everything ready and easily accessible. Have two layers of paper towel right next to your bowl with water. You will use this to gently dry the rice paper from excess water. Your vegetables should be sliced, and your tofu cooked. Once the rice paper is rehydrated you need to move quickly, otherwise it can stick to itself or tear.

Submerge the rice paper in the water for about a minute. It should be malleable, but maintain some of its firmness. Once it achieves the right texture, transfer to paper towel for quick dry. Place the rice paper on your cutting board. Place kale, then alfalfa sprouts, asparagus, avocado, and tofu along a line down the middle of the circle, leaving and inch at each the bottom and top of the rice paper. Fold one of the bigger flaps of rice paper across the top of the vegetables, then the smaller top and bottom flaps towards the center. Roll the vegetables over, tightening and sealing as you move along. This might require some practice, but it will do its job, even if it isn’t perfect.

I haven’t tested how long the roll will last at this stage, but I recommend eating them immediately for them to keep fresh and delicious!

Enjoy.

Decadent (Almond-y) Chocolate Ice Cream

Sun, 22 Apr 2012 11:32:21 -0400

Over the past year, since the origins of this blog, I have made an effort to make more foods at home. I say make foods because I have always cooked at home, but not always been adventurous about making my own bread, for example, or trying to copy Day’s favorite cinnamon loaf. We are avid farmers markets consumers, and quick learners in the produce department, nevertheless the desire for home crafted products is relatively new.

There is a lot of failing involved when testing new recipes at home, yet I love the challenge of the experiment. The beauty of making these kinds of foods at home is that you can control what goes in, and are more aware about what you are eating. You can use the best ingredients and be certain that what you are consuming is actually good.

Bread will always be my Everest, but I believe I am getting closer to “goodness” in the ice cream department. I say goodness because I’d like to think that I am still far from perfection.

A while back I shared with you my recipe for cinnamon ice cream. My interest in making it emerged from the desire to make a flavor that I loved and was not readily available in any of the nearby stores. Then I made the coriander honey ice cream as a flavor combination experiment. Both were delicious, but I still hadn’t succeeded at making good chocolate ice cream. Most of the recipes I tried ended up in icy products. That creamy texture was just not there.

Chocolate ice cream has always been my favorite dessert for all the obvious reasons. It is creamy, decadent, refreshing, and satisfying at the same time. I barely ever eat it (because I’m lactose intolerant), but and when I do, I make sure that it is the kind that makes me jump in joy.

This recipe is sublime. For it to turn out right, you have to let the custard cool completely and settle in with its new friends, letting every ingredient join in harmony with each another.

Decadent (Almond) Chocolate Ice Cream

Adapted from Amanda’s Cooking

2 cups Heavy cream
5 tbsp cocoa powder
5 oz. 70% dark chocolate
1 cup milk
¾ cup sugar
5 egg yolks (save the whites for omelets)
1 tbsp vanilla extract
1 tbsp almond extract

In a heavy saucepan over medium-low warm 1 cup heavy cream, whisking in the cocoa powder. While continuing to whisk bring heavy cream to a boil, then reduce to a simmer for 30 seconds. Remove from heat. Add chocolate and stir until melted. Add remaining heavy cream and transfer into a large bowl, scraping the sides of the pan for residual chocolate. Place a mesh strainer on top of the bowl for later use.

In the same, cleaned, saucepan melt the sugar into the milk over low heat. In a separate bowl whisk the egg yolks. Once the sugar has melted, add half of the warm milk mixture into the eggs and whisk vigorously. Transfer the eggs into the saucepan with the remaining milk. Using a wooden spoon, mix the custard, while scraping the bottom of the pan, until it reaches desired consistency. You will use this spoon to test for texture. The custard should coat the back of the spoon without sliding out. Dip the spoon in the custard, run your finger down the middle of the back of the spoon. A clear line should form, and the custard should not run in. Once this happens remove from heat immediately. Making custard is a bit scary the first time, but once you get a hang of it, it will only become easier.

Pour the custard through the mesh strainer and into the chocolate cream mixture. Add vanilla and almond and whisk until well incorporated. Cover with plastic wrap making sure to lay it on top of the custard so that a thick lining does not form; cool in fridge for 4-6 hours. Transfer to ice cream maker, following manufacturers instructions. Freeze ice cream over-night, devour next day!

Bitter Greens Baked Risotto

Sun, 15 Apr 2012 18:26:30 -0400

Risotto is the king of all rice dishes. It is the marriage of “form and function”, filling and affordable, luscious and elegant. Traditional recipes call for constant stirring of rice and broth, which, when entertaining, can put a damper on your own enjoyment. Don’t get me wrong, I love the lonely job of preparing a meal for others, but sometimes, spending time with your friends is more important than spending time with your kitchen. Hence, I propose the baked risotto. This recipe produces and equally creamy risotto, without the constant stirring. So that you can enjoy your friends, while your Dutch oven produces the most decadent, satisfying meal.

As a celebration of this season’s produce, I added mizuna and green peas, a beautiful pairing of bitter and sweet. Adding cumin powder to the rice while toasting helped develop a deep aromatic flavor.

Invite friends over, make this risotto, and enjoy with wine, while breathing spring air in.

Bitter Greens Baked Risotto

1 tbsp olive oil
¼ onion
2 garlic cloves
1 handful almonds
½ tsp cumin powder
pinch salt
¾ cup Arborio rice
½ cup white wine
3 cups vegetable broth
½ cup peas (fresh or frozen)
¼ pound mizuna, (spinach, mustard greens, or arugula)
parmesan to taste
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. Bring vegetable broth to a simmer in a small saucepan. In a Dutch oven over medium low burner, heat 1 tablespoon of olive oil until fragrant. Add onions and cook until soft. Then add cumin, garlic, almonds, and Arborio rice, toast for a couple of minutes. Add white wine, and stir, until mostly evaporated. Pour vegetable broth over rice, and bring to a simmer. Cover Dutch oven, and place in oven. Bake for 30 minutes. Remove from oven, add ½ cup of water, mizuna, and peas. Stir until well incorporated. Add butter, and continue to stir for another minute. Serve with Parmesan, and a drizzle of olive oil.

Best Granola Yet

Wed, 11 Apr 2012 11:27:00 -0400

I feel the most enlightened when in presence of grandiose environments. These landscapes are rare; usually sweep you off your feet, and transport you to another state of existence. They blur reality to understand, that which is true.

I don’t mean to be philosophical. But as an individual, it is oh so beautiful to enjoy the magnificence of the mind, when encountering nature.

This is the best granola recipe yet. It is the perfect combination of salty and sweet with a deep caramel flavor that develops from the slow cooking of maple syrup and brown sugar. While the oats are crunchy, the nuts are creamy and luscious, a perfect pair to the sweet moist dried cherries. I believe this is an improvement on the previous granola recipe I posted a while back. It is crisper, more decadent, but equally nutritious. Perfect for the desert.

Best Granola Yet

Inspired by 3aweek

3 cups rolled oats
1 cup nuts, any combination*
1 teaspoon kosher salt
1/4 cup light brown sugar
1/4 cup maple syrup
1/4 cup orange juice
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 cup extra virgin olive oil
1/4 cup dried sour cherries

*I used 1/4 cup cashews, 1/4 cup walnuts, 1/4 cup almonds, 1/4 cup hazelnuts

Preheat oven to 3oo degrees Fahrenheit (148C). In a large bowl, mix oats, nuts, and salt. Set aside. In a saucepan, melt brown sugar, maple syrup, orange juice and honey. Remove from heat and add extracts and olive oil. Pout wet ingredients over dry, and mix until well coated. Transfer mixture into a large baking sheet, and evenly spread into a thin lager. Place in oven. Bake for 35-40 minutes, or until oats are golden. Remove, and sprinkle cherries. Let cool completely before transferring to a jar. Make sure to try some immediately; or maybe not, you might eat it all. Enjoy!

This Spring’s Spanish Omelet

Wed, 04 Apr 2012 18:14:08 -0400

The abundance of farm fresh leeks is overwhelming. Alongside onions, garlic, and shallots, they are the “it” item in farmers markets right now. Though favorites in everyday cooking, leeks seem too ordinary to make it the source of inspiration when making a dish. Asides from vichyssoise, can you think of any other dish in which the leek takes the leading role?

The inspiration for this dish comes from the very humble, Tortilla Espanola. This potato omelet is one of the only Spanish recipes I actually enjoy. While beautiful in its simplicity, eggs, potatoes, onions, and olive oil, I wanted to play with the ingredients I had at hand. The leeks bring a mild sweetness to the traditional recipe, the potatoes, texture and body, and the rosemary, a sweet herbaceous fragrance. Though I will not compete with the traditional recipe, I think it is perfect for this weather, light, delicious, and fresh.

And while I will patiently continue to await springs delicacies (Asparagus, where are you?); I will leave you with this.

This Spring’s Spanish Omelet

2 tablespoons olive oil
1 leek, thinly sliced
3 eggs, whisked
4 small potatoes, thinly sliced
¼ teaspoon cumin
rosemary leaves
pinch of salt
fresh ground pepper to taste

Thinly slice the potatoes and leeks. In a small-medium saucepan heat half the olive oil over very low heat. Add leeks and cumin. Slowly cook until soft and caramelized. (Speeding the process up by cranking the heat will prevent the sweetness from developing. Relax, this is a spring dish!)

In another pan add half a cup of water with a pinch of salt. Add the potatoes to the water and boil until al dente. You do not want the too cook completely; otherwise they will disintegrate when making the omelet. Drain potatoes and transfer into the saucepan, and sauté into the leeks with rosemary. Add remaining olive oil and cook for another five minutes, until slightly golden. Add whisked eggs into the pan, keeping the temperature at low. Cover and cook for approximately ten minutes, or until eggs have completely cooked.

Transfer to a plate. You can either eat this omelet at room temperature or cold. It will taste best several hours after cooked. Perfect for breakfast, lunch, or dinner.

Transition Salad

Tue, 27 Mar 2012 17:39:32 -0400

Spring. Lovely spring. Why do you tease us with the scent of flowers and fleeting warmth? It is March after all.

This is a salad made with raw Brussels sprout, asparagus, roasted cauliflower, figs, almonds, as a sweet, delicate mustard-maple syrup dressing. Easy. Fresh. Delicious.

Perfect for lunch, in a park, with a heavy dose of sun on face and a soft breeze caressing the skin.

Salad

¼ head of a medium cauliflower
sprinkle of cumin
sprinkle of coriander
sprinkle of curry powder
1 teaspoon olive oil
pinch salt
fresh ground pepper
5-6 Brussels sprouts thinly shredded
3-4 asparagus spears thinly sliced
2 dried figs
several almonds

Dressing

1/2 teaspoon maple syrup
1 teaspoon olive oil
1 teaspoon coarse mustard
pinch of salt

Heat oven to 450 Degrees. Chop cauliflower in florets. Sprinkle with spices, salt and pepper. Coat florets with olive oil. Roast for 20-25 minutes. While the cauliflower sweetens as it roast in the oven, shred the Brussels sprouts and asparagus, and place in a bowl with figs and almonds.

To prepare dressing mix all ingredients until homogenized.

Remove cauliflower from oven, place in bowl with the rest of the ingredients. Mix in Dressing and continue to mix until everything is well coated.

Serve. Devour.

Cookies for the Soul

Fri, 23 Mar 2012 19:08:00 -0400

I was working two jobs up until two weeks ago. Now, I am just teaching, and spending most of the time home, looking for a job, cooking for Tasty Plan, and wandering what it is that I should be doing with my life. Most of the time I am just wondering, tossing back and forth ideas of what I should be doing to get where I want to go in life.

Nobody told me that my 20’s where going to be hard. You are in a constant existential crisis, which is sometimes tougher than others. Up to this point, if you are a fellow 20-something, you have spent most of your life in school, every level harder than the previous, then: Boom! You are thrown off the boat, into the cold water, and left on your own to figure it all out. You are supposed to know what you want, and how to get it.

Timing did not help us. We are supposed to reinvent the wheel in tough times, when most of the professions we believed to be important are now archaic and obsolete. We are supposed to be creative, passionate, and social, while in this path of self-discovery. But are overwhelmed with how big the world is, and what little part of it we are.

Maybe, I just think too much.

These cookies are for the soul: Wholesome, moist, soft, and nutty. The maple syrup and cinnamon bring depth of flavor, which is fragrant and aromatic. Whichever ingredients you choose to add to these cookies will pair beautifully. Make sure to include something sweet (dried fruits and/or chocolate) and something crunchy (nuts and/or seeds). For this batch I used almonds, walnuts, dried cherries, and chocolate chips. The combination is sublime.

These cookies are gluten free and dairy free. The original recipe was vegan. It called for xanthan gum and a flax seeds “egg”. I just couldn’t bring myself to use such artificial ingredients. So, even though it is not vegan, it comes close. And to be honest, I think it is more healthful.

Sweet+Nutty Everything Cookies

Adapted from The First Mess

½ cup + 2 tbsp cup gluten-free flour (I used millet flour)
¼ cup almond flour
½ cup gluten free oats
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 cup of “add-ins” (chocolate chips, dried fruit, nuts, seeds)
1 egg
1/3 cup oil
¼ cup dark brown sugar
¼ cup maple syrup

Preheat oven to 350 degree Fahrenheit. In a mixing bowl, combine flours, oats, baking powder, salt, cinnamon, and add ins. Set aside. In stand mixer, beat egg for a minute, add oil and mix until well incorporated. Add sugar and maple syrup and beat for another minute. Slowly add the dry ingredients to the wet. Once well incorporated, scoop teaspoon sized dollops of batter into a cookie sheet. Leave at least an inch and a half between each cookie. Bake 10-13 minutes. The cookies will be done once golden. Devour!

Bringing Sexy Back

Thu, 22 Mar 2012 18:25:05 -0400

I recently stumbled upon my first photography class binder; its contents are almost six years old. While most of the photographs were amateur in nature, one roll caught my attention. It contained photographs of food: vegetables placed atop a thick cutting board, right at the edge, ready to fall over. Beautiful!

In these photographs, bok choy was clearly the star. I was living in a tiny basement Ithaca apartment. I was focused on mystudiesarchitecture studio, which consumed my life and barely left me any time to cook, let alone, eat. But I remember, I always made bok choy and tofu. A favorite, as it was a filling, low-calorie meal, which I could whip up in minutes. I would cook it all in a vegetable broth with ginger and garlic. After that year, I fell out of love with tofu. I went to Rome, fell in love, and found my husband in a good friend. He doesn’t eat tofu. And as I ceased to eat tofu, I forgot about bok choy.

Tofu is not sexy. I barely eat myself; mainly because I stand by the general belief that tofu it is an industrial product. Factory made curdled soymilk; white, grainy, tasteless. But I found this recipe, and had to try it immediately. And let me tell you. It is sexy.

You can add any flavoring, any spice you like, a little bit of olive oil, salt pepper, and you are set with brighten this crispy on the outside, soft on the inside delicacy. For example, I tried coating with maple syrup and mustard, for a sweet-tart combination. It was as delicious as this recipe I am sharing with you today. I hope you enjoy, and start eating some tofu!

Cumin Roasted Tofu and Bok Choy

Serves 1

1/5 tofu block, cut into cubes
½ teaspoon cumin
½ teaspoon curry
1 pinch salt
black pepper
½ tablespoon olive oil

½ tablespoon olive oil
1 garlic clove
1 ¼” slice of ginger
4 baby bok choy, 1” slices
salt to taste
handful roasted almonds

Preheat oven to 350 degreed Fahrenheit. In a baking sheet, place tofu cubes, and evenly coat with spices, olive oil salt and pepper. Place in oven and roast for 15-20 minutes. In a sauté pan, heat half of the olive oil over medium heat. Add garlic, and cook until fragrant. Add bock choy and ginger and sauté for a minute. Reduce heat to low and cover. Cook for another 3-5 minutes, or until soft, but still bright green. Add salt to taste and remaining olive oil.

To assemble dish, place bock choy on a plate, and scatter tofu on top. Sprinkle with roasted almonds; peanuts would be great here too. Sriracha will tie everything together. Eat with chopsticks.

Brazilian Escapades and a Caldo Verde

Tue, 13 Mar 2012 18:14:38 -0400

Rio, is a city of both evident contradictions and subtle mixtures. Made of concrete and jungle, formal and informal constructs, Rio’s urban fabric is burdened by an immobilizing modernist legacy. Nevertheless, its music and food escaped this movement by latching on to its history, its roots. Rio’s playful culture is present though its flavors, through its music, through its foods.

The contradictions present within its urban fabric are equally found in Rio’s markets, street food and restaurants overall. From its street vendors, selling pork infused popcorn, to the juice bars widely open to street, the food is all encompassing and broad: healthy and light, heavy and hearty.

Being a vegetarian in Rio was very difficult. The juices and acai where delicious, and readily accessible at both the beach and downtown, a true carioca treat. At restaurants, the meals always consist of meat-based dishes. I say dishes, because meat, and specially pork is used for flavor. The addition of pork fat, in otherwise healthy vegetarian side-dishes, made it almost impossible to find something to eat. Rice, for example, is glossy and well seasoned, which indicates the presence of meat fat in its preparation. So are the black beans, soups, stews, and farofa (a manioc flour side-dish used as seasoning for the rest of the meal components). Rio is a meat eater’s delight, and a vegetarian’s demise.

I found solace in fried yucca, a simple side dish, which was more or less healthy, and very filling. I have always liked yucca, so this was a good alternative. The salads were mediocre, tasteless and poorly treated. Watercress is the green of choice, as well as hearts of palms and grated raw beets.

The only thing that I truly enjoyed, and found to be delectable was Caldo Verde. I was testing my Portuñol (Portuguese-Spanish) speaking skills with a server that did not even speak Portuguese. One thing lead to another and I ended up ordering some sort of mysterious soup. I was waiting anxiously for what I would be getting, while everybody else devoured mountains of meat, rice, beans, and fires. Finally, I got this thick, starchy soup with ribbons of collard greens interlaced through it. I was starving after a full day without food, so I devoured it. Delicious!

I did some research. I think I have mastered the recipe, even though my version is much more rustic. This might be the only recipe I bring back from Brazil, but I think it is worth it. Maybe I’ll try a vegetarian farofa?

Caldo Verde is a traditional potato based Portuguese soup. It can be made vegetarian by eliminating the chorizo. If you eat meat, go ahead, add it. Just cook it separately, and add it at the last minute. For this version, I used cipollini white and purple onions, garlic, and shallots for an intense flavor combination. We have been getting these awesome potatoes from the farmer’s markets, which elevate this soup to another level. Of course you can use regular potatoes, but we all know good food comes from good ingredients, especially when the recie is as simple as this one. Cilantro, green onions, and thinly sliced kale add freshness and texture. Enjoy!

Caldo Verde. To call it just a green soup is an understatement.

4 cipollini onions (or 1 medium onion)
1 shallot
3 cloves of garlic
1 teaspoon salt
1lb of potatoes (I used about 6-7 small potatoes)
3 cups vegetable broth
2-3 kale leafs
1 handful of roughly chopped cilantro
2-3 springs green shallots (or green onions, white and green parts)

In a medium saucepan, place potatoes, and enough water to cover them. Bring to a boil, reduce temperature to medium low heat and cook until soft. If you are using Idaho or Yukon potatoes, cut into smaller chunks for quicker cooking time. I left the skins on my potatoes because they were small, but can choose to peel your potatoes for smoother consistency.

While the potatoes boil away, heat a tablespoon of olive oil over medium heat in a large pot. Add sliced onions, shallots and garlic. Cook until soft and translucent. Transfer cooked potatoes to pot and mash. Add vegetable broth. Either with a blender (immersion would be best) or a food processor puree soup until smooth. Return soup to pot and heat. Slice kale by removing stem, rolling tightly, then slicing into ¼ inch ribbons. Roughly chop cilantro and green shallots. Incorporate kale, cilantro and shallots into soup. Cook until kale becomes tender (3-4 minutes).

Serve hot, and accompany with bread, rice, or a salad. I like it by itself, as it is delicious enough.

Playing with Curry and Peanut Butter

Mon, 12 Mar 2012 10:28:11 -0400

I meant to post about these amazing cookies a week ago. I was in the middle of having brunch with people I knew very well, and others I didn’t, when I decided to make this recipe. One thing led to another, and I ended up on a digital start-up career fair schmoozing with people totally different from myself. Once back home, I had to start packing for a one-week trip to Rio de Janeiro (yes, more soon!). In between bathing suits and flip-flops, I managed to make a batch, photograph, and barely taste them when the time came to hop on a taxi to JFK. I placed a couple inside a plastic bag and left in a rush. I ended up munching on these at 3 or 4 am, on a sleepless 9-hour plane ride.

For several months now, I have been obsessed with curry powder. Even though a western simplification of a very complex and varying combination of spices (coriander, turmeric, cumin, pepper, ginger and cinnamon), generic curry powders are capable of adding a lot of flavor to food, specially vegetables, roasted vegetables, and soups.

I tried some sort of a version of these cookies several weeks ago. I thought the combination was spectacular: two crunchy sweet-spicy curry cookies sandwiching a smooth-salty peanut butter filling. As you know, I am always looking for new flavor combinations, which add a twist to traditional recipes. Hence I had to test a version, and indulge in curry deliciousness.

Here, the combination of the earthy spices and the creamy salty peanut butter is magnificent. These cookies are true delicacy: exotic, complex, and totally delectable.

Peanut Butter Curry Cookies

Adapted from Butter Me Up Brooklyn

¾ cups flour 
¼ teaspoon salt 
¼ teaspoon baking powder 
1 ½ teaspoons curry powder
 ½ stick unsalted butter, room temperature
¼ cup brown sugar
 ¼ cup sugar
 ¼ cup all natural crunchy peanut butter
1 teaspoon vanilla
 1 egg
 ¼ cup each sugar for rolling
¼ cup peanuts for garnish

Preheat oven to 350 degrees Fahrenheit. You can cover baking sheet with parchment paper, if at hand. If you are feeling laborious, you can make your own peanut butter by placing raw peanuts in food processors, and pureeing until they reach desired consistency.

In a clean mixing bowl, combine flour, salt, baking powder and curry powder, set aside.

In a stand mixer, using the paddle attachment, beat butter at low-medium speed until it turns to a light yellow color. Add sugars and continue to beat until fluffy. Add peanut butter and beat until incorporated, followed by the egg and the vanilla extract. Add the dry ingredients slowly, and mix until well incorporated. Using a small spoon, scoop about a teaspoon of dough into you hands. Roll into a ball, and lightly roll in sugar. Add a peanut on top, and place in cookie sheet. Repeat until you have used all of the dough. Bake for 10-12 minutes. Set aside to cool completely on a wire rack, or over your cutting board.

Enjoy with green hot tea!

Notes on Transitions and a Gingered Pound Cake

Sun, 26 Feb 2012 11:15:00 -0500

I began writing this blog, right before graduating from architecture graduate school. This has not only been a recorder of culinary experiments in four different kitchens (yes! I have moved that many times in the past nine months), but of the transition into the professional world, flirting with independence from the typical post graduation path, to quick reinstitution into the world of architecture.

I barely talk about architecture here, because I used to think of this blog as an escape from the anxiety induced by it. To people outside the profession, it might seem strange, but architects are an anxious bunch, with big agendas, lots of optimism, and not enough time. We complain a lot about how bad things are right now, and how little jobs there are, and how we are overwhelmed, overworked, and underpaid.

Maybe it is because I am young, or because there is little to no stability, or maybe I am just worried. Almost every recipe I have cooked is some sort of a response to everyday banal troubles related to this anxiety.

But without a clear path I will continue to cook, and hopefully the road with become less fogy, and I will be able to see, what is laying ahead, right in front of me, one recipe at a time.

The recipe for this cake is different from others cake. Typical cake recipe start by creaming butter and sugar, adding eggs, then finish off by adding flour and milk. Here the wet ingredients are added to the dry, and mixed well until well aerated and fluffy. In a sense it is the inverse of the traditional method. Wet ingredients (a mixture of eggs, milk, extracts, and spices) are incorporated into the dry in three steps, followed by a thorough beating of the ingredients for a full minute. This is meant to develop the cakes structure, giving both consistency and moisture. An electric mixer is crucial here, as it will make it really easy to beat.

The resulting cake is a delicious, buttery cake, with a hint of spice from the ginger, and sweetness from the almond extract. You can add more ginger if feeling risky, and experimental. A thick border should develop around the whole cake, keeping all the moisture inside.

Ginger Pound Cake

adapted form Joy of Baking

3 large eggs (room temperature)
3 tablespoons milk (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
½ tablespoon fresh ginger (grated)
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
13 tablespoons unsalted butter (room temperature)

Preheat oven to 350 degrees Fahrenheit. Butter loaf pan, and set aside.

In a mixing bowl whisk eggs, milk, vanilla and almond extract, and grated ginger. Set aside. In a stand mixer, combine all dry ingredients, baking powder, flour, salt, and sugar. Add room temperature butter to the dry ingredients, and ½ the wet ingredients, mix at low speed until dry ingredients are moistened. Bring speed up to medium and beat for a full 60 seconds. Add ½ of the remaining wet ingredients and mix again for 30 seconds at medium speed. Repeat with remaining wet ingredients. Batter should be smooth and fluffy with a light yellow color. Pour batter into prepared pan and bake for 55 to 60 minutes. Test for doneness by inserting and removing a toothpick into the cake; it should come out clean if ready.

Let cake cool in pan for 10 minutes, then remove and let cool completely. Cake stays fresh for a couple days at room temperature, a week in the fridge or a couple months in the freezer. Tastes best when toasted with a large mug of hot green tea.

Enjoy!

Curried Scrambled Eggs

Sat, 18 Feb 2012 22:26:09 -0500

I typically dislike breakfast. And when I go to brunch I can never find something to eat. Everything is covered in either bacon or sugar. And while I have been avoiding eggs for a while, I am rediscovering as a super food.

The secret to scrambled eggs is low heat and constant whisking. The secret to great scrambled eggs is curry powder, maybe some Parmesan. Perfect for breakfast, lunch, or brunch, the combination of flavors is mind-blowing. You will never eat plain scrambled eggs again!

Curried Eggs

Olive oil
2 eggs
½ teaspoon curry powder
Pinch of salt
2 tablespoons milk, or milk substitute
Parmesan, optional
Several cilantro leaves

In a small saucepan, heat oil over low heat. In a clean bowl whisk eggs, add salt, curry powder, and milk. Pour mixture into hot pan and stir constantly with spatula. Cook until scrambled, but still runny. Add Parmesan (if using) and cilantro. Serve hot.

Red Beet Risotto

Sat, 18 Feb 2012 17:57:50 -0500

I discovered beets through the Food Network. Ina Garten demonstrated the ease of vegetable perfection through roasting. I fell in love. And, ever since I roast beets all the time. Sweet, salty, crispy edges.

Growing up, beets were not part of our typical meals, probably because our understanding of beets was limited to the canned bitter version. Every time I tell my dad I am making them he grunts in disgust.

I haven’t really experimented with beets, until now. This risotto is a perfect combination of sweet and savory, with a hint of bitterness. The red hue is intense and beautiful. This recipe is meant for a special occasion.

Red Beet Risotto

1 tablespoon olive oil
½ medium onion
½ teaspoon of salt
1 teaspoon cumin
½ teaspoon curry powder
2 garlic cloves
½ inch slice fresh ginger
2-3 small beets (depending on size)
5-6 cups vegetable broth (warm)
½ cup beer
½ cup Arborio rice
1-tablespoon butter
Handful fresh cilantro
Parmesan (optional)

In a small-medium saucepan, heat vegetable broth until ready to simmer. Maintain at that same temperature as you make the risotto.

In a medium pot, heat olive oil over medium heat. Add sliced onions, salt, cumin and curry powder; cook until soft (5- 7 minutes). Slice beets, garlic and ginger thinly, add to pot once onions are soft. Cook for three to four minutes. Add Arborio rice and cook again for a couple of minutes. You want to thoroughly coat the rice with the liquids and spices. Add beer and cook until mostly evaporated. Half a cup at a time, transfer vegetable broth into the risotto pot. Stir every so often until all the broth has been absorbed. Continue adding broth until rice is cooked. This should take twenty to twenty-five minutes. The best way to know is by tasting. Once rice is cooked, taste for seasoning. Turn burner off, add butter and cilantro and stir vigorously for two minutes. This step will make your risotto creamy and luscious. If using, sprinkle a couple teaspoons of Parmesan cheese. Serve hot and devour.

Black Beans and Rice

Thu, 09 Feb 2012 21:32:00 -0500

This one is for Nate, who I taught how to make this recipe years ago. It makes me smile, thinking of the aroma of my grandmother’s black bean perfuming his Rotterdam apartment.

I love making rice and beans. It grounds me and reminds me of home, it reminds me of my family, and of my childhood. It reminds me of why I love cooking, especially when for others. And how food brings people together, most of the time.

This recipe is simple, and takes almost no effort to make. It is healthy, and super cheap, perfect for anyone. Even Mark Bittman lives by the power of rice and beans. The best part of this recipe, it that it tastes even better the next day, once the flavors party together overnight. I encourage you to try this recipe, fall in love with it, then make it again, and again.

Rice

serves 4

1 ¾ cup water
1 cup rice (which ever you prefer)
1 teaspoon salt
1 tablespoon olive oil

In a medium sauce pan bring water, salt, and oil to a boil over medium high heat. Add rice, and stir once. Let water absorb, lower heat to medium low, cover, and cook for 20 minutes. As tempting as it might be, it is best to not uncover until the 20 minutes have past. It keeps the rice loose, and prevents it from getting sticky.

Black Beans

serves 4

1 tablespoon olive oil
½ large onion
2 cloves garlic
¼ green bell peper
1 inch fresh ginger
1 teaspoon cumin
1 teaspoon salt
1 can black beans (GOYA)
2 cups of water
1 teaspoon sugar
handful of cilantro

Chop onions, mince garlic, and slice green pepper. Heat olive oil in a pot over medium heat, add onions and cook until soft (about 7 minutes). Add garlic, pepper, and ginger. Add salt and cumin, and mix. Cook for another couple of minutes. Add can of beans. Using the can as a measuring cup, add a cup and a half of water. Bring beans to a boil, and then reduce heat to medium low. Add sugar, and cook for 25-30 minutes. Depending on your taste you might want to cook beans longer. I like them thick, so I let them sit in the pot for a little longer for them to develop the right texture. Once ready to serve add a handful of cilantro leaves. Serve hot over rice.

Gnocchi in Carrot Cumin Sauce

Thu, 02 Feb 2012 20:54:00 -0500

Lets face it. It is a weeknight; you get home exhausted from work, hopefully not at eleven, with the least amount of energy to cook anything that requires more effort than punching three digits on the microwave’s touch pad. It is O.K. don’t feel guilty, it happens to everybody.

This is a simple, healthy alternative to ramen. It takes maybe ten minutes to make. But it is a healthy, nutritious, easy to make alternative to the salty cardboard solution. While pasta is easy to make, it takes ten minutes to cook, and can get pretty boring after a while. How many times a week can you eat tomato sauce? Or a variation on a butter sauce for that matter? This dish will freshen up your pasta. It is prepared with a light carrot sauce. No butter, tiny bit of olive oil, and lots of flavor, without the guilt. I am not saying gnocchi is the healthiest alternative within the pasta aisle, but it is sure delicious.

The only thing you need is carrots, onions, garlic, fresh oregano, cumin, and store-bought gnocchi. And if you don’t have gnocchi, any other type of fresh paste will do.

Gnocchi in Carrot Cumin Sauce

1 tbsp olive oil
½ medium onion
salt to taste
2 cloves of garlic
1 ¼” slice of fresh ginger
2-3 carrots
1 tbsp. cumin
1 spring fresh oregano
About a cup fresh gnocchi

You can add Parmigianino Regiano if in the mood.

Bring water to a boil in a large pot with about a spoonful of salt.

In a medium saucepan heat olive oil. Add onion and salt, and cook until soft. Add garlic, ginger, carrots, cumin and oregano. Cook until carrots soften. Transfer to a food processor and puree until smooth. Bring sauce back to the pan, and keep temperature at low. If the sauce is too thick, add a ladleful of pasta water to soften. Cook gnocchi in bowling water for around five minutes, transfer to the carrot sauce, mix and serve. At this point you can add the cheese if using. Devour!