Frugal Foodie on a British Pound: Back to School Edition

Why hello! As you can see, Monday has a new title (though same great theme), to reflect my current state of starving studenthood. A couple of years ago, I wrote a post titled 'A Frugal Foodie', in which I laid out my manifesto for eating well on the cheap. As low effort as it may seem to just make rice and beans every day, there is also so much room for creativity and exploration, even on a slim food budget. Now, more than ever, that mentality will come in handy, and I'm going to take you along for my culinary journey.

One of my rules of thumb is to always opt for dried legumes. In the States you can buy a pound of black beans (a solid 6 cups cooked or 3 cans) for less that $2; similarly 500g (1.1 lbs) of garbanzos are about £1.5. Plus, you avoid all the fillers, preservatives, and salt by cooking your own. Innevitably, beans lead to hummus. The funny thing, and unbeknownst to me, is that the Brits apparently have a thing for the beany dip. An article in the Guardian noted how 41% of households  harbour some in the fridge, and it is definitely a picnic staple. 

While perhaps veering away from traditional Middle East preparation and consumption, it is still a reliable and reasonable lunch or snack. I've added a bit of greenery with some local arugula (better known as rocket on this side of the Pond) to spice things up. 

Rocket Hummus

1 cup garbanzo beans, soak overnight and then cooked until very tender

2 cloves garlic, roasted (if you have time)

1/4 cup olive oil (good quality!)

1/2 cup arugula (or more for spicier/greener hummus)

1/4 cup walnuts, raw (optional)

Juice of half a lemon

Water from the beans as needed

Sea salt to taste

Hummus is such a simple dish to make. Toss all the ingredients in a food processor (or use an immersion blender) and puree until smooth. Note that this recipe does not have tahini (a pricier ingredient), but adding some of the sesame paste would make it a little creamier. Regardless, enjoy with crackers, pita, or some good ol' crudites (e.g. celery sticks)!

What's Cooking? Small Potatoes, New Beginnings

Dear readers, you may be wondering where I have been lately; why My Munchable Musings (henceforth MMM) has been so acutely neglected. A blog is an interesting beast, and can be many different things depend on the user and the audience. But while a personal blog may educate or entertain, it ultimately serves the needs of its writer. MMM was born out of necessity to maintain an underemployed recent graduate's sanity; it followed me all the way from the "Best" Coast to our Nation's Capital; and it has since endured moves within the city, travel abroad, disappointments and triumphs, farmers market produce and a hefty serving of baked goods. As MMM approaches its fourth year online, it seems to be time for change once again - this time, we'll close out our fourth year together across The Pond.

This week begins the epic Vegan Month of Food (Vegan MoFo), in which I have participated since 2010. Essentially, bloggers are challenged with posting five days per week, ranging from complex thematic pieces to an instagram shot of lunch. The first year I toyed with weekly themes; during year two I started a version of the thematic days that I still follow; and last year's month paled in comparison to prior years. And while this year I have no lofty plans or aspirations, it should be an interesting ride amid a Vegan Month of Food (and Travel)...more to come tomorrow.

For now, let us turn our attention to the important matter - new potatoes. To me the trusty spud is a bit of a miracle. You plant one of these South American natives - one a little past its prime, with eyes starting to form - in fertile ground; cover it with lots of compost over and over as it grows; watch as the flowers bloom and then begin to die off. Three or four months later you can carefully dig through the earth in search of the little tots that proliferated underground. Around this time of year, new potatoes with thin skins, like a gentle casing of tissue paper, grace the market stalls and offer possibilities of delicate side dishes for eager market-goers. Only to put icing on the cake, a cherry on your sundae - they're purple.

Purple Pan Potatoes

4 small-medium new purple potatoes, small cubes

1/2 onion, chopped

3 cloves garlic, finely minced

2 big handfuls spinach leaves (or kale), coarsely shredded

1/2 tbs grapeseed oil

1 tbs nutritional yeast

1 tsp paprika (smoked if you're feeling adventurous) 

Sea salt, to taste

1. Heat oil in a skillet over medium heat. Add onions and saute until starting to turn translucent, then toss in all that lovely garlic. Lower heat and continue to cook another few minutes.

2. In go the taters, covering the skillet with a top to retain moisture and steam them to tenderness. Give it perhaps tens minutes, stirring or unsticking every now and again. 

3. When they are fork-tender, add in the spinach and cover again for a couple of minutes to let the leaves wilt. Add nooch, paprika, and salt. Serve hot as an accompaniment to some pan-fried tempeh or some nice beans. 

Potatoes, while they seem so unassuming, so humble and commonplace, have been the lifeline for people in ages past (and probably in some places today). And the amazing thing is that every potato (like a clove of garlic or a kernel of popping corn) has the potential to yield a whole new crop. Here's to new beginnings...

Fifty Second Friday: Pistachio Pesto

I wouldn't say I have a basil problem; that would imply a certain negative quality. But this time of year, if harvested correctly, the basil plants go crazy. And while you could make endless caprese salads, really the only reasonable use of large quantities of this herb is pesto. Stemming from the Italian pestare meaning to crush, modern pesto is a dish of ground basil, garlic, pine nuts, and olive oil (sometimes cheese) originating from Genoa. According the ever reliable source, Wikipedia, pesto ancestors and basil actually came from different places. The former dates back to ancient Roman times when made with "herbs", whereas the latter immigrated from India (first tomatoes and now basil?)...

Now, most of you have eaten pesto, whether tossed with pasta or spread on some thinly sliced zukes. However, one of the key ingredients, those tasty pignoli, are quite pricey. Saving a few bucks on the nuts, I utilized some extra pistachio (which as also extraordinarily popular in Italy and yet from Asia). Since this is only supposed to take 50 seconds (to read, not write...), visit this previous post for a recipe to follow!

Try this with Choosing Raw's Millet Pesto Summer Salad. Hope to be more on top of things in a few weeks!

What's Cooking? La Caponata alla Siciliana

You may have been wondering where I wandered off to the past few weeks (or perhaps not, and are just excited there is a recipe on this page). Well let me tell you, it was nowhere near the hot and humid swamp DC becomes during the summer. I was across the Pond basking under the Sicilian sun. Now, I notice that when I travel and try local cuisine, I often gravitate towards the simple, vegetable melanges that would likely be consumed in humbler homes. Luckily, on the agriculturally-dominant southern Italian island, these are not hard to come by.

Sicily has its own vibe (and cuisine), distinct from mainland Italy, with influences from across the Mediterranean region. Caponata, which is now considered a quintessential Sicilian antipasto (or appetizer/side), likely has roots in Spain and came into being during the early 18th century. Eggplant forms the basis for all traditional varieties of this dish, which is probably a product of Arabic influences and introduced from India. Regardless, this slightly sweet, slightly tart stew (or relish) can be a hearty meal for any vegetarian traipsing around Sicily.

Caponata alla Sicilian (modified from Whole Foods)

2 large eggplants, chopped 

1 medium yellow onion, chopped

1/2 bulb + leaves fresh garlic, minced 

1 large zucchini, cut into cubes

1 cup celery, diced 

14 oz canned Roma tomatoes or fresh chopped 

2 tablespoons capers, rinsed and drained 

1/4 cup golden raisins (optional)

1/4 cup extra-virgin olive oil

1/3 cup red wine vinegar 

2 tbs honey or agave

1/4 teaspoon crushed red chile flakes 

1/4 cup fresh basil, shredded

1/4 teaspoon sea salt + additional for eggplant

1/4 cup lightly toasted pine nuts

 1/2 cup green Sicilian olives, pitted and chopped 

1. Place eggplant in a large bowl and toss liberally with salt. Allow to sit for 30 minutes. Preheat oven to 400°F. Toss chopped eggplant with 2 tablespoons of olive oil in a baking dish. Cook eggplant for about 25 minutes or until flesh starts to melt.

2. While the eggplant is sizzling in the oven, heat rest of oil in a large, deep skillet on medium-high heat. Cook onion for 5 minutes until translucent, and then add in garlic, celery, and zucchini. Take off heat after another 5-10 minutes.

3. Once eggplant is done, add to skillet with tomatoes, cooking another 5 minutes or so. Follow with capers, raisins, vinegar, honey, basil, and chili flakes, keeping on medium heat until everything is tender. Finish with pine nuts and olives and serve warm, or allow to cool and refrigerate overnight. 

4. Serve with crusty bread and a vibrantly green salad!

See more amazingly tasty recipes on Wellness Weekends...I'm back! 

What's Cooking? Rampin' it Up

I had never tried a ramp. My mother had gushed about them over the phone. Food sections of various newspapers discussed the flavor notes and debated the merits when cooked with eggs or grilled. Foragers went nuts over this little wild leek-like herb. Chefs and food critiques alike breathed a sigh of relief with something new and exciting en vogue in the culinary universe. Yet I had not tried a ramp.

What is this plant of which I speak? A short-lived (4-8 week season) early spring green, the ramp is a perennial wild onion native to the Appalachian mountain region of the United States. Historically, the greens provided a dose of vitamins and minerals after a long winter without fresh produce...of course, prior to the advent of the global food economy and supermarket shelves that currently abound. Like many edibles before them, ramps now face threats from over-harvest due to a rise in demand.

So when I gratefully accepted a small bunch from a fellow marketeer at Dupont on Sunday, I was at a loss of what to do with the slender white roots and dainty greenish-pink leaves. Could I chop them up and stick them in a salad with my armful of greens? Should they be roasted alongside the perfectly purple asparagus? 'Eggs', I was told. 'Oh wait, you're vegan!' Thankfully, my market friends are more creative than that, and quickly the egg idea evolved into tofu scramble.

Ramped-Up Scrambled Tofu

4 ramps, finely sliced

2 green garlics, sliced

1 package of firm tofu, drained and mashed

3 tbs nutritional yeast

1/4 cup pine nuts (toasting optional)

1 tsp basil

Salt to taste

Grapeseed (or other high-heat) oil for the skillet

1. Heat about 1 tbs oil in a skillet over medium heat. Add sliced whites of the ramps plus the bulbs of the garlic. Cook for a couple of minutes until beginning to soften. 

2. Add tofu and greens of garlic and ramps. Season with nootch, basil, nuts, and salt. Continue to saute until tofu browns. 

3. Remove from heat and serve with some crusty bread or home fries or something else wonderful...like asparagus! 

So what did I think? Nice mix between garlic and onion (so, really garlicky with the green garlic...). Adds nice color to a dish and is a little more exciting than the wayward shallot. I'm a fan!

Smitten Kitchen makes Ramp Pizza (feel free to omit the cheese...)

101 Cookbooks takes advantage of asparagus season with stir-fry (sub ramps for green onions)

Finally, Serious Eats grills up some ramps!

Check out other comestibles on Slightly Indulgent Tuesdays and Wellness Weekends.

What's Cooking? Spicing Things Up

Spices have long had a certain mystique to them. The dried seeds, roots, bark, or fruits of a plant have been used for thousands of years to add flavor, color, and complexity to culinary concoctions. Herbs and spices were sought for medicinal purposes, to cure the bad humors. Used in religious ceremonies and for preservation or embalming, spices made their mark in the historical record. Movement throughout much of the ancient world was due in large part to trade of spices. And during the middle ages, these coveted commodities fetched a grand price on the European market. They inspired conflict and war, and spurred on exploration and an age of discovery around the globe. It's interesting to consider that the now commonplace cinnamon or pepper were once treasured status symbols of civilization.

What I find fascinating about spices, though, is why they have such potent flavors and medicinal properties. According to a Cornell study now a decade and a half old, found that chemical compounds in common spices act as anti-bacterial agents. Not surprisingly, those same chemicals are what ward off pests that threaten the plant's survival. And if you are a proponent of cultural evolution, you can see how taste might be influenced, and more likely to survive to the next generation, in circumstances where cooking used a lot of spice to kill of bacteria in food. In Ayurvedic tradition, herbs and spices are also noted for their impact on digestion and properties that affect the constitution (such as heating and drying). Ginger, cumin, and turmeric all support strong digestion, and pepper and garlic have powerful antibacterial properties.

Good Health Curried Peas

1/2 onion

1/2 shallot

1 tsp mustard seed

2 cloves garlic

1 tbs olive oil

1 tsp sesame oil

1 cup split peas (soaked overnight)

3 cups vegetable stock (or water in a pinch)

1 carrot, chopped

1 parsnip, chopped

1 sweet potato, cubed

1 cup kale, chopped (optional)

2 tsp salt, to taste

2 tsp turmeric

2 tsp curry powder (or additional turmeric, cumin, cayenne,

1 tsp cumin

1 tsp cayenne chili pepper

1 tsp fresh ginger, grated

1. Heat oils in a sauce pan over medium heat. Saute onion and shallot, with mustard seed, until translucent, about 5 minutes, and then add garlic.

2. Pour in water and bring to a boil. Add split peas and allow to cook for about 15 minutes. Continue to cook another 10 minutes with carrot, parsnip, and sweet potato. 

3. Conclude by adding in the array of spices, adjusting accordingly for your taste, but don't be shy! Allow to simmer another 15-20 minutes. Serve in a bowl as soup, or reduce the amount of liquid by 3/4 cup and serve with rice.

Mmm, tasty and fortifying! Find more culinary marvels on Slightly Indulgent Tuesdays and Wellness Weekends.

Photo credits: Riyaad Minty (top); Colin Houston (bottom)

Best of MMM: New Year, Empty Fridge

Happy last day of 2012. I thought I would end a year as it began, with the tasty winter veggie curry recipe that started out my 2012. Happy Old Year, and see you in 2013!

First of all, happy 2012! To a fantastic 363 days that stand ahead of us. You were probably expecting some new produce item or an elaborate meal concocted for New Year's Eve. However, after a busy week and a bare bones farmers market this morning, I have been left with a pretty darn unexciting refrigerator.

I have been waiting for my chance to make a coconut milk curry, and working from home today provided the perfect opportunity! So I rummaged through the fridge for whatever had been left from last week's produce exploits (or rather, the week before...), in order to make a warming dish for cold winter night. Though, it has been unseasonably warm here this weekend...cherry blossoms, anyone?

Kitchen Sink Curry

1/2 medium butternut (or other winter) squash, cubed (bite-sized)

1 cup cauliflower, cubed

1 carrot, chopped

1 apple, chopped

1/2 onion, diced

1 clove garlic, minced

1 cup lite coconut milk

1/4 cup plain soy or almond milk

1 tbs curry powder

2 tsp garam masala

1 tsp cinnamon

1/2-1 tsp salt

1 cup cooked mung beans

Olive oil for sauteing and roasting

1. Roast cubed squash in a greased glass dish at 400F for about 30 minutes, until soft.

2. Meanwhile, cook onions in an oiled skillet, until translucent. Add garlic, carrot, and cauliflower. Continue to cook until carrot just tender.

3. Add milks, spices and salt to taste, squash, and mung beans. Let simmer for about 15 minutes, but that let sit for another 30 or so to let the flavor meld! Perhaps it will be even better tomorrow...

This puppy is sneaking into the first Wellness Weekend of the year!

Best of MMM: Garlic Breath

Greetings mid-flight to Qatar! (ok, I may have scheduled this in advanced...) In honor of a Middle East favorite, I'm re-posting a classic chickpea hummus recipe. Read on to learn more about the key ingredient...GARLIC!

So, I almost didn't write an entry today, because I am currently in a produce desert - yes, I am watching two teenage girls for the rest of this week (and last), and their diet consists largely of sugar, sugar, and some fries and pasta thrown into the mix. Ouch. I can't believe I used to eat that! Well, inspiration struck, and I decided to highlight the Italian's go-to ingredient: Garlic!

This bulb hearkens from the onion family, and has both culinary and medicinal value. While our modern-day varieties probably originated in Asia, wild garlics come in many shapes and sizes and have found their home in many habitats. If you want to try your hand at growing garlic, stop by your farmer's market and grab a head of garlic. Then, around September or October (around 6 weeks before the first frost), separate the cloves and pop each into the ground pointy end up. By June, you will have a new head for each clove planted! They are hardy plants and great for our PNW climate!

Mention of garlic's uses extends back as far as biblical times. It holds claims to a variety of medicinal benefits, such as fighting fungal and bacterial infections, promoting heart health, and decreasing the risk of cancer - to name a few. While not necessarily clinically proven, garlic has been used for thousands of years to combat many ailments.

What we know it best for these days is its culinary prowess. While a necessity in pasta dishes, stir fries, and marinades, there are a few garlicky comestibles I just adore. The first is nice and simple...Roasted Garlic! The simple process of sticking a head of garlic in the oven produces this slightly sweet, highly aromatic, buttery goodness.

1. Wrap a head of garlic, doused in a little olive oil, in aluminum foil with the opening on the top. Place on a pan, pie tin, whatever, and put in oven.

2. Bake at 400F for 30-45 minutes, until cloves are soft.

3. Spread on toasty bread or use in bean dip...or just eat it straight!

Hummus

2 cups soaked and cooked dried chickpeas or 1 can of the beans

1 tbs sesame tahini

2 tbs lemon juice

2 tbs olive oil

2 cloves garlic (or three, roasted)

a few pinches salt

cumin (optional)

1. Stick it in a food processor and hit it! Adjust proportions to your taste. Serve with veggies and/or pita.

The Garlic Fries look absolutely heavenly. Try using purple potatoes for color or German butterballs for rich creaminess. Some fancy Roasted Garlic Bread is also a kicker ... cheese optional!

And for all of you garlic fanatics, for whom this post just doesn't cut it, don't forget to make a trip to Gilroy, CA. The Garlic Capitol of the World hosts a garlic festival every year at the end of July!

What's Cooking? Casado Vegetariano

Yesterday I landed back in the States, after an early flight from San Jose, Costa Rica. It's been a whirlwind tour - travelling to twelve different cities and towns, learning about coffee production in the Central Valley, working on my surf skills on the Pacific Coast, and traipsing around a cloud forest up north. While there was loads more to do, it was a pretty good intro to the country. And while I greatly enjoyed all of the outdoors times and even some intellectual stimulation, the food (I guess barring coffee...) was not the highlight of the trip. Yes, bananas and mangos are ubiquitous and do taste significantly better than in the States, but there is a definite inclination toward meat, cheese, and fried food. 

During my two weeks traveling in the country, I subsisted primarily off of fresh tropical fruits - lots of bananas, mangos, some starfruit, pineapple, and lychee - and vegetarian casados. Casado refers to a typical Costa Rican meal consisting of rice, black beans, fried plantains, green salad, tortilla, and perhaps a meat of some sort. This is the country's classic fare and can be found at just about any Soda or diner. It also literally means "married," and is what would be served in a Tico's home. Well, on the last J and I were in Costa Rica, at a hostel in Monte Verde, we decided to go all out and concoct our own vegetarian casado. Left over from our travels were some crumbs of corn tortillas, dried black beans, and some mini bananas that just didn't seem to want to ripen! With an onion, some garlic, an avocado, squash, and a good deal of oil, we concocted a pretty fabulous meal.

Frijoles Refritos

3/4 cup black beans, dry, soaked overnight, and cooked until tender (or 1 can)

1 tbs mild flavor oil, like canola

1 onion, diced

3 cloves garlic, minced

Salt to taste

Water to consistency (1 - 1 1/2 cups)

1. Heat oil in a skillet over medium-high heat. Add onions and cook until translucent.
2. Throw in the garlic, beans, and about 1/2 cup water. Bring to a boil and then allow to cook on a simmer.

3. Continue to add water as it boils away or is absorbed. It should take about 30-45 minutes to reach a state where it can easily be mashed. Cook longer for a smoother consistency.

Serve with rice or (homemade!) tortilla chips, fried green banana or plantain, green salad with avocado, and sauteed chayote squash (especially good cooked in a tomato sauce). Pura vida!

Check out more tasty delights at Wellness Weekends. Oh, did I mention that it's my birthday today? :) Don't worry, we'll celebrate a bit later...

Taste of Summer

Washington DC supposedly empties as August rolls around. People go on vacation, escape the oppressive humidity of the swamp that houses our Nation's Capital (...I don't think it's so bad...). As such, one would assume that the city turns to a ghost town. But you wouldn't think that after seeing the packed stalls at the farmers market this morning. Perhaps this was the last hurrah before people skip town. Perhaps it was in celebration of National Farmers Market Week! Even so, I think that the crowds today were a testament to the fact that farmers markets in the summer are festive, alluring, and downright breath-taking.

August is perhaps what I consider to be the epitome of summer, at least in terms of food. Today marked the first Sunday farmers market of August 2011, and you could tell immediately that summer is in full swing. While the berries are winding down (unlike in the Pacific Northwest), stone fruit abound. Hot weather vegetables include zucchinis, eggplants, and tomatoes (really these are also all fruit...) start to claim real estate.

Considering the prevalence of these last fruits of the earth, it seems only reasonable that one should take this into consideration when preparing meals for the coming week (and believe me, the peaches have already been accounted for...). So here I offer you a very simple, very easy, and very delicious summer stew that takes advantage of the height of summer produce. It's scalable, storable, and takes virtually no effort.

Slow-roasted ratatouille

1 medium Italian eggplant

1 large yellow summer squash

1 large or 2 medium tomatoes

2 cloves garlic

1 sprig of fresh oregano

1 stem of fresh basil

salt to taste

olive oil to coat the bottom of the pan

1. Slice eggplant into rounds (about 1/4" thick). halve, and then place in bowl and salt. Allow to sit thirty minutes. Meanwhile, slice up squash into rounds, slice tomatoes and garlic.

2. Coat bottom of a pyrex casserole with olive oil or spray. Layer eggplant, zucchini, some garlic, and tomatoes. Salt. Place basil and oregano here. Continue with a second layer of eggplant, zucchini, garlic and tomatoes.

3. Cover casserole with lid (or foil) and bake at 325F for an hour, or until everything is really soft and the garlic literally melts in your mouth.

4. I like to add red lentils or split peas. Can serve with crusty bread or polenta. Would also be tasty adding fresh corn from the cob or caramelized onions. ENJOY!

Ricki's holding a weekly roundup of recipes. Check out other healthy summer eats at Diet, Desserts and Dogs!

Mi Piace la Pizza Bianca!

This month’s You Want Pies With That challenge is none other than Pizza Pie! Because I am not a big pizza eater – cheese is not on the menu and soy substitutes don’t appeal – I decided to take some inspiration from the country in both our ancestry.

Over the summer I spent a month and a half wandering around Italia. While I devoted much of my appetite (and daily budget) to gelato, I was pleasantly surprised to find cheese-less pizza so easy to come by. While your classic cheesy and meaty slices were readily available, pizza bianca and pizza rosa (essentially plain and marinara-smothered focaccia) could also be purchased by the gram.

Many a lunch in Rome consisted of this golden bread accompanied by zucchini e pomodoro. I really miss the beautiful Italian countryside, the laid-back attitude of the people, and the summer bounty of produce on the farm at which I volunteered. But the best crisp, olive-oil-brushed pizza I have eaten is not quite 6,500 miles away. Serious Pie in the heart of Seattle serves up salt-crusted pizzas baked to perfection in a classic wood-fueled oven.

While I may not have duplicated this delight (lacking in critical components like a 600F and a pizza stone), I did attempt to mimic the flavorful and delicate crust as best I could. I also wanted to embrace the same appreciation for seasonal produce that I experienced on the farm, and that the Italians in general seem to have in great supply. This meant a farmers market excursion, and glorious young spring Walla Wallas and wonderous asparagus!

OK, I won't keep you waiting any longer. I've prepared two scrumptious pizzas based upon a focaccia crust. Note, this is not for the faint of heart. Like a true Italian (ok, half, but still…), I’ve used olive oil liberally – but it is quite necessary to obtain the lovely glow and crunch outer shell.

Focaccia Base

30 g sourdough start (100% saturation)

2 g dry active yeast

150 g warm water

50 g garbanzo bean flour

200 g all-purpose or white whole wheat flour

2 tbs olive oil

5 g salt

1. Mix started, 50 g warm water, and yeast. Let sit for 5 minutes or until bubbly (yeast “activated”).

2. Combine with flours, olive oil, and salt. Mix, adding water until the dough comes together and is only slightly sticky (add more flour if necessary).

3. Let rise (lievito) for 1.5 hours in a warm-ish area (I like my microwave).

4. Follow steps below.

Pizza Bianca di Cipollini e Aglio

3 cloves garlic, sliced

6 baby walla walla onions, slices

3+ tbs olive oil

Salt, kosher flaked or coarse sea, to taste

Pizza Bianca con Asparagi e Limone

4-6 stems asparagus, halved and chopped

Zest of one lemon (reserve ¼ to garnish after baked)

3+ tbs olive oil (lemon scented would be lovely)

Salt, to taste

1. Divide dough between two well-oiled round pans. Flatten into the pans.

2. Brush liberally with olive oil and sprinkle with salt.

3. Add toppings. Brush again with olive oil.

4. Let ‘rest’ in your warm place (above oven while preheating?) for 15-30 minutes.

5. Bake at 425F for 20 – 25 minutes, until golden.

Buon Appetito!

Produce of the Week: Garlic

So, I almost didn't write an entry today, because I am currently in a produce desert - yes, I am watching two teenage girls for the rest of this week (and last), and their diet consists largely of sugar, sugar, and some fries and pasta thrown into the mix. Ouch. I can't believe I used to eat that! Well, inspiration struck, and I decided to highlight the Italian's go-to ingredient: Garlic!

This bulb hearkens from the onion family, and has both culinary and medicinal value. While our modern-day varieties probably originated in Asia, wild garlics come in many shapes and sizes and have found their home in many habitats. If you want to try your hand at growing garlic, stop by your farmer's market and grab a head of garlic. Then, around September or October (around 6 weeks before the first frost), separate the cloves and pop each into the ground pointy end up. By June, you will have a new head for each clove planted! They are hardy plants and great for our PNW climate!

Mention of garlic's uses extends back as far as biblical times. It holds claims to a variety of medicinal benefits, such as fighting fungal and bacterial infections, promoting heart health, and decreasing the risk of cancer - to name a few. While not necessarily clinically proven, garlic has been used for thousands of years to combat many ailments.

What we know it best for these days is its culinary prowess. While a necessity in pasta dishes, stir fries, and marinades, there are a few garlicky comestibles I just adore. The first is nice and simple...Roasted Garlic! The simple process of sticking a head of garlic in the oven produces this slightly sweet, highly aromatic, buttery goodness.

1. Wrap a head of garlic, doused in a little olive oil, in aluminum foil with the opening on the top. Place on a pan, pie tin, whatever, and put in oven.

2. Bake at 400F for 30-45 minutes, until cloves are soft.

3. Spread on toasty bread or use in bean dip...or just eat it straight!

Hummus

2 cups soaked and cooked dried chickpeas or 1 can of the beans

1 tbs sesame tahini

2 tbs lemon juice

2 tbs olive oil

2 cloves garlic (or three roasted)

a few pinches salt

cumin (optional)

1. Stick it in a food processor and hit it! Adjust proportions to your taste. Serve with veggies and/or pita.

The Garlic Fries look absolutely heavenly. Try using purple potatoes for color or German butterballs for rich creaminess. Some fancy Roasted Garlic Bread is also a kicker ... cheese optional!

And for all of you garlic fanatics, for whom this post just doesn't cut it, don't forget to make a trip to Gilroy, CA. The Garlic Capitol of the World hosts a garlic festival every year at the end of July!

Hippie-chic and Yogic-decadence

I am a notoriously cheap date. I don't care much for fancy restaurants, I am a small person who eats in moderation, and I can't drink more than a half a glass of wine without feeling tipsy. But last night I splurged (well, my mother did), and dined finely at Sutra in Seattle. This all vegan, mostly local and seasonal, pre-fixe menu changes on a weekly base, providing a new and eclectic assortment of flavors for what appeared to be a very loyal customer base. On this crisp January eve, my mother and I headed over to the one Wednesday seating at 7 pm.

The meal began with a gong toll and an offering of thanks. I felt like I was in my morning yoga session ... or the studio next door operated by Sutra's owner. Our first course warmed my chilled bones and played to my sweet tooth - winter squash + apples + candied seeds = happiness.

First Course: Kaffir Lime, Butternut Squash Soup with a Honey Crisp-Olympic Asian Pear-Daikon-Pea Chute Salad with a Miso Ginger Dressing and Candied Sunflower Seeds

Small baby-bean-like white lentils with a deliciously smokey taste captured my attention in the second course. But, the black trumpet and hedgehog mushrooms I had salivated over (not literally) at the farmer's market, stole the show with their subtle balsamic sweetness.

Second Course: Roasted Yellow Beet, House Smoked White Lentil Cake served with Balsamic Infused Trumpet and Hedgehog Mushrooms finished with Tarragon Truffle Oil

Unfortunately, the meal took a downward turn after this scrumptious dish. The greens were over-salted, the garlic and cashew cream tasted reminiscent of soap, and the gnocchi just didn't do it for me. I liked the roasted carrots, though.

Third Course: Yukon Gold, Black Sesame Seed Gnocchis with Steamed Rainbow Chard, Roasted Garlic and Tri-Colored Carrots finished with a Leek-Marjoram-Cashew Cream Sauce

Dessert was also underwhelming, but better than the main course. "Where's the chocolate?" best describes this mousse pie. While the crust was fantastic and the blackberry sauce tickled my palate, the avocado cream pie lacked the decadent chocolate flavor that I often dream about. I am no stranger to chocolate avocado pie, and this one just didn't live up to my high standards. Next time, Sutra, just give me the Theo Chocolate bar!

Fourth Course: Theo’s Chocolate Avocado Ice Cream Torte with a Pistachio Date Crust finished with Wild Foraged Blackberry-Vanilla Bean Sauce

Overall, it was a tasty evening with my favorite ethical bent. Was it worth $33 + tax + tip person? Probably not. Would I go back if the menu looked particularly tasty? Probably yes. I mean, their hearts are in the right place and they have a backyard garden!