Gnocchi No Plan

to do

2011-07-05T20:28:00.000-05:00

I get a lot of satisfaction from checklists. It's the way my brain works.

One of the things that always appears on my to do list before we leave for a trip is to use up perishables from my fridge. It's the food nerd in me...I can't stand things going to waste based on the the fact that I didn't plan right.

I walked away from my summer camp last week with a bunch of leftover herbs. So today I made pestos (yes, plural) both for dinner tonight and for the freezer. It makes me feel better- like I'm leaving my house in a good place.

Tomorrow we leave for *literally* my dream vacation to celebrate my 30th birthday. We are going to be spending my actual birthday with our friends at Dogfish Head, then driving up to New York to hang out with our best buddy for the weekend. As nervous as I've been about no longer being an age that starts with a '2', I can't imagine things being much better than they are right now.

So, bring it on 30! I'm going to keep cooking, eating, having fun, teaching, trying new things, making new friends and loving my old ones. I'm going to keep trying my best to be a good person. And to my darling twenties? Well, you can keep the self doubt. But please leave me the humility, gratitude, and wonder.

And...check.

a new project...

2011-05-30T14:05:00.000-05:00

Last week I got a call from my boss about a grant to combat childhood obesity that she is applying for.

Our company is dependent on families with disposable income signing up their children for extracurricular activities. But deep down, my boss understands the power of food. In her words: "We can teach *insert name of wealthy Austin neighborhood* kids to make crepes all day long, but we have the chance here to make a difference."

Oh happy day.

If the grant comes through, one of my weekly classes in the fall will be a free afterschool enrichment program for a lower income school. Added bonus, the school will more than likely be in my 'hood. East Austin livin' ain't just for hipsters, you know.

As my spring classes wind down, I'm spending a lot of time working from home researching recipes. I wanted to write about this process so I can think it through a bit more and also because I find it pretty interesting. This week I will be doing a test run of the below mentioned recipes recording the difficulty, cost, and taste. I will try my best to post some pictures along the way.

Criteria:

For the grant, I've been asked to develop four recipes (2 savory, 2 sweet) that are simple, healthy, and inexpensive. The recipes should also be substantial enough to feed a whole family. Since my company's purpose is to provide children with hands-on cooking experiences, the recipes obviously have to be something kids can be involved with making and will eat. I also have to consider the demographic of the neighborhoods and what parents would actually try.

Possible recipes- Savory:

Lentil tacos

Posole with beans and corn tortillas

Corn pancakes with fresh salsa

Lentil Sloppy Joes

Sweet potato and black bean chili

Possible recipes- Sweet:

Sweet potato mash

Summer fruit salad

Pumpkin empanadas

Oatmeal carrot cookies

Challenges:

This is something I've daydreamed about since starting work with this company. Outreach is where my heart is, and I'm more than a little excited about this prospect. But as I look and plan and try to advise other people on what to eat, I realize I must tread lightly.

Food is such a personal choice. I don't appreciate people picking on the husband for being vegetarian (light-hearted picking, mind you, but still I know it gets old). In the same way, I make it a point to not scoff at people with different food preferences or get on a soap box about what I will and won't eat. I have my own reasons for the food choices I make, but in my experience no one appreciates unsolicited opinions that are that big. So, when faced with the challenge of advising people what to eat who come from a completely different socio-economic and cultural background than myself, I have to consider the different meanings food can have.

For me, crafting a well rounded vegetarian meal is a way to unwind. Going to the grocery store and seeking out fresh vegetables, chopping and dicing, taking time to simmer and smell and taste as I go along...the entire process is relaxing if not meditative. Eating, too, is a special moment in the day. Something we attempt to sit and savor, regardless of if we are having dinner at home or eating beet fries with an ice cold Lonestar at a bar. These things mean so much to me that I find ways to devote even more time by reading books about food, writing about food, and having a job involving food.

This isn't the case for everyone, nor should it be. Food is a necessity, something we must have to sustain ourselves. Is it really feasible or fair for me to suggest to a tired, overworked parent that an hour spent chopping and roasting eggplant (which their family may or may not eat) is more valuable than time to sit and relax? Honestly, I'm not sure. It is a luxury to be able to give this much attention and time to food, and while it makes for healthier families and better budgets, the fact is that is not the society we all live in.

This is why I cringe at the word "foodie." This is why I don't truly believe you can have a real appreciation of fine food if you never step foot in your kitchen. As fun as it is to indulge in extravagant, expensive, beautifully prepared meals, when it comes down to it food is sustenance and a necessity. We all have to eat.

Michael Pollan said it best, "To have healthier food, we must invest more money or more time." I have that quote in my kitchen and I look at it everyday to remind myself that time spent cooking is indeed worth it, even when I'm feeling tired or lazy. I'm attempting to approach my recipe planning with that in mind. If you're interested in food at all, I highly recommend this article, that dicusses the class differences inherent in our food system much better than I ever could.

Wish me luck! If you have any feedback or suggestions I would love to hear about it in the comments.

"i'm here darling to enjoy the party"

2011-05-17T08:09:00.000-05:00

I originally published this post last week, but Blogger decided to delete it. Hmmm...my first post in months and the internet makes it disappear? Should I take this as a sign?

the song: "Hello" Martin Sloveig and Dragonette

Well hello there, beautiful.

It has been a long time. I just wanted to check in and let you know that a) I'm still alive and b) I'm still cooking. Like...a lot. In addition to cooking with my kiddos every day and cooking at home ~~often~~ as often as I can, my life now also includes developing recipes for my job.

On Monday, I taught an amazing class at a lovely school. My seven children were enthusiastic and well behaved. We started the day by making pizzas and ended with (my favorite!) carrot oatmeal cookies. The best part was knowing that they really got it. One of my little guys was adament about not trying an oat cookie with carrots until they came out of the oven smelling delicious. He then ate two and told me it was the best cookie he'd ever had. When his mom came to pick him up, he told her "You know, I didn't think I liked it. But then I tried it. And guess what? I did like it!" Four years old.

Call me sentimental. Call me a sucker for cute kids. Call me whatever you want. Moments like that make me feel really really good.

After class, my afternoon job was to test out a tortilla soup recipe. I haven't felt inspired to take pictures while I'm cooking in weeks. But the combination of these beautiful multi colored tomatoes and my first garden peppers was too beautiful to pass up. Summer food isn't my favorite, but it is awfully pretty. Fitting, too, because my very first recipe to write about was tortilla soup. (Full disclosure...the one I did Monday was better.)

When I quit my old job almost a year ago, I didn't really know what to expect. I wanted to work with food. I wanted to do something that made a difference. Something that would inspire and motivate me without exhausting me. I didn't realize I would find this. We're still a small and struggling company, so we'll see how long it lasts. But I plan on giving it everything I've got for as long as I can.

Anyway, I just wanted to pop my head in. I'm really trying to make time to write again. So with any luck, I'll be seeing you again soon...

~eeg

"i'm working, i sweat but it's all good"

2011-03-10T21:19:00.000-06:00

the song: "I'm Good I'm Gone" Lykke Li

the food: Migas

It's nice to feel inspired.

I'm happy to say that I'm feeling quite inspired this week. I've recently discovered the library (sounds silly, but it has been a revelation!) and am reading more than I have since college. The weather is absolutely perfect- cool, fire pit worthy evenings and bright afternoons perfect for outdoor beer sippin'. My job is going great and spring break is so close I can taste it. Of course, spring break means SXSW. And south by means I have days and days of sunshine, good friends, and hot tunes to look forward to.

Life is good.

As if all that wasn't enough, this weekend I made migas. I've made migas before in various forms, but these were different. I set out to make restaurant worthy migas, and I came pretty darn close. There are a few things to which I owe credit.

First, the homemade tortilla strips.

Gah, I hate frying. Not because it is unhealthy, but because I'm so bad at it. So naturally, I set off the fire alarm while frying these tortilla strips. I also splashed oil up on myself and yelped and cursed more than once during the process. But you know what? It was totally worth it. Because at the end of all of that, I had this to show for it.

Truth be told, I had about double that amount to show for it. But then I sprinkled them with a little salt and ate them. It's amazing I left any tortilla strips for the migas, really. Way to show self restraint, Emily.

Speaking of self restraint, my second tip for good migas is to not skimp on cheese.

I mean really...why would you? It is the easiest way to ensure delicious migas (or anything for that matter). Don't be shy about it. Cheese is your friend. I used plain ol' cheddar, shredded it myself, and piled it on in layers as I was cooking the eggs. If you were having migas in a restaurant, I assure you they would be have more salt and fat. So don't feel bad. If you need to, call me and I'll talk you through it. I can justify cheese all day.

For my final suggestion, I have an actual cooking tip. You see, I had an advantage before I even dreamed up these migas because my parents taught me long ago the proper way to cook eggs. It's simple. Cook 'em sloooow. Treat them gently. Scrambled eggs are an easy thing to rush through. I've been guilty more than once of letting my hunger get the best of me, cranking up the heat and hurrying along the egg scrambling. But not this time. So friends, when you make this recipe, please don't spend all that time sauteing peppers and shredding cheese just to rush through cooking the eggs. Your migas deserve better.

Migas
adapted from Homesick Texan

5 eggs

splash of milk (about 1 tablespoon)

vegetable oil for frying tortillas

3 corn tortillas, cut into strips

1/2 cup diced onion

1/2 cup diced peppers (I used red and green bell and homemade/grown pickled jalapenos)
1/2 - 1 cup shredded cheese
salt and pepper to taste

Add enough vegetable oil to a large skillet to coat the bottom. Place skillet on medium-high heat and add tortilla strips to skillet. Cook for about three minutes, turning once. Remove the tortilla strips and place on a plate covered with a paper towel. Keep remaining oil in skillet.

Add onions and peppers to the skillet and cook until peppers are just soft and onions are slightly browned. Meanwhile, whisk together eggs and milk in a separate bowl. Season with a little salt and pepper.

Turn the heat on the skillet down to low. Add egg mixture, making sure peppers are evenly distributed. Do not stir! Allow to cook for at least a minute or two. When the sides of the pan are beginning to look a little firm, gently lift up the cooked sides of the egg, allowing the uncooked portion to reach the pan. Repeat until eggs are mostly cooked along the sides but not quite cooked on top. Add a layer of tortilla chips and cheese and gently fold eggs in on themselves. Repeat until the eggs are just cooked. The whole process should take about 7-10 minutes.

Top the migas with more cheese and tortilla strips. Serve immediately with flour tortillas, salsa, and refried beans. In our house, this serves 2.

~eeg

"tame our ways if we start to devise something more"

2011-03-02T10:49:00.000-06:00

the song: "The Man of Metropolis Steals Our Hearts" Sufjan Stevens *

Seems like Wednesday is as good a day as any to get personal.

I've told you before about the two sides of Emily. First, there is the "I-care-about-food" "I-plan-ahead" "every-meal-must-include-more-than-one-vegetable" Emily. She writes this blog 95% of the time. She also writes the weekly meal plan on a dry erase board on the refrigerator.

The other side of me wins free rounds for my girlfriends by correctly identifying mystery beer presented by an overconfident bartender, debates a life well lived in the rain at 2 am, karaokes in random bars in Longview, and dances as often and as late into the night as possible. In her wildest moments, she throws caution to the wind and eats a bowl of cereal for dinner.

I'm going to take a minute and let you think about which Emily you like better. Whose blog would you rather read? Honestly, the verdict is still out for me.

Lately, I've been (too?) easily convinced to abandon our meal plan for the above mentioned bowl of cereal or extended happy hour snacks with friends. Deep down, I know that's ok. Life is a series of ebbs and flows and just because right now I'm not cooking as much doesn't mean it will never come back. Right now, I enjoy our full and busy life. But I can't help but feel guilty when I have to send the husband to work without leftovers from last night's dinner.

As traditional as it sounds, it is my job to manage our house** and what to eat requires the majority of the planning. So this month, I'm trying a new approach. Rather than a meal plan, I stocked the house with easily prepared, healthy staples during this week's grocery trip. It's not the easiest switch. Last night I found myself scrambling and worrying that our meal would not be substantial enough. But I need to get into this habit, because things aren't going to change anytime soon. SXSW is only 2 weeks away.***

Part of having a healthy relationship with food is being able to roll with the punches. When we get too attached to a certain way of thinking...whether that's rigid meal planning, or a huge list of 'I won't eat this' or 'I only like that'...it takes the fun out of eating. I doubt my food challenges are over for the month (um- we're only one dinner in), but I do hope it will allow me to fit more home cooked meals into our life. As always, you can keep track of our progress here. And just maybe over one of those dinners, the two Emily's can come to an agreement.

~eeg

* Sufjan, this album still makes me swoon like the first day I heard it.
** Because I only work part-time and because I love food. Not because I'm the girl.
*** The music part of my South By starts at this party with some of my favorite people ever. Won't you join me?

"baby, you've got to be more discerning"

2011-02-23T10:12:00.000-06:00

the song: "This Modern Love" Bloc Party

I woke up this morning with a plan to clean house, but was quickly distracted by this Serious Eats post about Modernist Cuisine. Now, you know me...I'm wordy, not visual. But these photos stopped me in my tracks. I thought you might enjoy them too.

I'm a simple girl. My taste in art is questionable at best. But I'll ogle pictures of food all day long. Cooking is truly a beautiful thing. These photos resonate with me because these images actually exist in the kitchen. While cooking, if you take time to notice, you can loose yourself in all kinds of gorgeous moments.

The best part is that these shots aren't made in Photoshop. Apparently the studio is fairly low-tech and the photographer is just out of art school. The wok picture above was achieved by (wait for it...) cutting a wok in half and then tossing noodles in it. Is that not amazing?

The beautiful 6 volume cookbook is due out next month. I rarely use cookbooks, but would happily have this on my coffee table for the art alone. If you have an extra $500 lying around, you can pre-order your very own copy here. You can also do what I'm doing and dedicate a few minutes of your morning to art appreciation. It might just inspire me to make lunch, too.

~eeg

"i dance in dirty pants, a drink in my hand"

2011-02-22T21:57:00.000-06:00

the food: whole wheat pasta with cauliflower & chickpeas
the song: "Dirty Pants" Smog

In my cooking class this afternoon, we made a whole wheat orange raisin muffins. While perusing the recipe, I commented to my coteacher that the muffins would be earthy. My elementary kids (kindergarten through fourth grade) picked up on our talk and asked me what it means when something tastes "earthy."

"You know," I said to my group of thirteen aproned foodies-in-the-making "It's when the food has a nice texture in your mouth, but is also really simple and natural. It kind of tastes like dirt." The reception to my answer was less than enthusiastic.*

My coteacher came to the rescue, as he often does. "Granola bars are earthy," he offered, "And you all like granola bars, right?" Good save. I'm happy to report that the majority of my kiddos ate the muffins that were indeed very dense and "earthy."

It was an honest mistake. As a gardener, I genuinely appreciate when I can taste the dirt in my vegetables. Perhaps my afternoon conversation inspired my meal this evening. The husband is out stretching creative muscles, so I decided to treat myself to a special solitary meal. A meal to show myself a little love. A reminder that a night at home in pajamas with a cat in your lap and a can be pretty freaking awesome. The pint of Scottish Ale was a nice touch as well.

This particular dinner featured homegrown cauliflower and parsley with grainy chickpeas, tart feta, and a hearty dose of garlic. It is the definition of "earthy." It's dense and simple all at once. I find it extremely satisfying; I kept going back for one more taste of the cauliflower/feta/chickpea combination. If you can manage a big crunchy grain of sea salt in the same bite, more power to you. This dish would actually be delicious without the pasta, as well (I was planning ahead for lunch leftovers for tomorrow, otherwise I would have left it out.)

Whatever ingredients you add, use the freshest/highest quality you can get your hands on. This goes for the olive oil and salt, too. And please don't overcook your vegetables. Roast the cauliflower until the florets are just tender. Saute your herbs and garlic just until fragrant. Most importantly, take a minute to really taste it while you eat. Earthy, right?

Whole Wheat Pasta with Cauliflower, Chickpeas, & Feta

1 large head cauliflower, separated into florets
1 can chickpeas, drained and rinsed
1-2 large garlic cloves, diced
cracked red pepper, to taste
small handful parsley (or other herb), chopped
salt (preferably large sea salt)
about 3/4 cup whole wheat pasta (I used penne)
olive oil
1/4 cup feta cheese

First, roast your cauliflower. Toss the florets with olive oil and a generous pinch of salt, then spread evenly onto a roasting pan or baking sheet. Roast at 425 degrees for 15-25 minutes depending on size of florets, until just tender and slightly browning.

In the meantime, cook your pasta al dente according to package directions. Drain and set aside.

In a medium skillet, heat a splash of olive oil over medium-high heat. Add your chickpeas, parsley, garlic and cracked red pepper (I like quite a bit). Stir until herbs and garlic are just fragrant, about 30 seconds, then turn heat to low. Add cauliflower and oil from roasting pan and stir gently to combine. Stir in pasta and remove from heat. Add feta cheese and salt to taste. Serve immediately or at room temperature.

~eeg

*Note to self: In future classes, don't suggest to children that what they are about to make tastes like dirt. Also, eight year olds have no appreciation for mouthfeel.

"i can feel it in the air"

2011-02-14T17:28:00.000-06:00

the song: "When (and if) the Big One Hits...I'll Just Meet You There" the pAper chAse*

Valentine's Day, Schm-alentine's Day. Am I right? I mean, everyone knows this "holiday" was just created to sell cards and make people spend needless money on empty calories and fluffy things.

Ok, is my cynical cred intact? Good. Now come closer and let me tell you a little secret.

I actually kinda like Valentine's Day.

Please don't tell my cool friends.

Today marks the 10th (count 'em, tenth) Valentine's Day the husband and I have spent together. Our very first date happened right before Valentine's Day in 2001, when we were babies. He brought me Hershey's kisses in a Chinese takeout box. We've moved and graduated and bought a house and gotten jobs and quit jobs and become such grown ups in the last ten years.

But incredibly enough, we're still in love. We're still best friends. We still support each other even though we're completely different than we were when we met. Heck, we're really different from when we got married. But it still works. All my humanness-- however flawed it might be-- somehow matches up with all of his. No, it hasn't all been a piece of cake (food idiom!), but looking back on the last 10 years, I'll say it's all been pretty damn great.

So that's that. Happy Valentine's Day!

~eeg

*This sweet little song about the end of the world was the very first song we saw at our very first concert together.

"i let go and i slide...down river"

2011-02-07T21:48:00.000-06:00

the song: "Say Valley Maker" Smog

In whatever way this small space of the internet is representative of my life, I want to take a moment to remember a special woman. She loved to cook, she loved to sing, and she loved her family. She raised one of the best men I know who went on to raise my husband, the single best man I know. I am so grateful to her for making these two men happen and owe her more than a moment of respectful silence.

GranLo, you will be missed.

~eeg

"a special kinda lovin' reaches right to my heart"

2011-02-07T21:26:00.000-06:00

the food: savory butternut squash muffins
the song: "Night by Night" Chromeo

Good news! I uncovered my garden after the cold spell and everything made it! Plus, after a little snow on Friday we had sunny beautiful shorts-worthy weather all weekend. Austin, I am so in love with you.

Speaking of things I love...

I have been eating butternut squash all winter long. Eating it with lentils. Eating it with couscous. Eating it with pasta. And most recently, in delicious savory feta muffins. Can I take a minute to explain my love for butternut squash? It makes me feel warm and fuzzy and indulgent. But it also makes me feel strong and healthy, like I'm making a good choice. I think those are signs of a healthy relationship.

A few weeks ago, our friend had a Sweet & Savory birthday party (good idea, huh?). These tasty little butternut squash muffins were my contribution to the party. There were also bacon cupcakes, which probably would have won had there been an official savory/sweet battle. But these little muffins held their own and I'm proud of them. They may not have been the champion, but you should see the other guy...

Looking at the ingredient list should give you a good idea about whether or not these muffins are your style. The creamy butternut squash and sharp bite of the feta kept me coming back for another sample. There's not much else to say about them, other than me encouraging you to give them a try.

Savory Butternut Squash Muffins
adapted from 101 Cookbooks

1 tablespoon unsalted butter

2 tablespoons olive oil

2 cups butternut squash, cut into small cubes

salt and pepper

1 small bunch spinach or other greens, chopped

2 tablespoons chopped parsley

3 tablespoons roasted pumpkin seeds

3/4 cup Parmesan

1/2 cup feta

2 large eggs

3/4 cup milk

2 cups flour

4 teaspoons baking powder

1 teaspoon fine-grain sea salt

Preheat oven to 405 degrees with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside. (You can also use muffin cups, which worked well for me.)

Toss the squash with the olive oil and some salt and pepper. Arrange in a single layer on a roasting sheet or baking pan and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.

Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, Parmesan, and two-thirds of the feta. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together.

Spoon the mixture into the prepared pan, filling each hole 3/4 full. Top each muffin with a bit of the remaining squash, feta, and pumpkin seeds. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely.

~eeg

"best to get you some sleeves"

2011-02-03T01:22:00.000-06:00

the song: "Damn I'm Cold" Bun B

Oh my gosh. It is so cold. Once again, it is evident that Texans are totally unprepared for winter.

Flash back to Sunday morning when the husband and I were watching SNL on the laptop in our backyard in shorts. I have literally nothing to complain about, but cold always makes me mopey. A friend of mine put it best "I live in Central Texas. I should be in jorts and a tube top." Even in February.

So, in an attempt to stop feeling sorry for my self, I present my current top ten favorite things about winter. No particular order here, I'm just going with it.

1. Winter gardens. They are so lush, so pretty, so low maintenance. I probably lost all my plants last night, but they have been a pleasure while they lasted.

2. Over-the-knee socks. I'm a little late, but I just got a pair of these bad boys and they are making me love life just a bit more.

3. Cuddly Pets. They lay around all day. All they want to do is eat. My cats might have SAD. But it sure makes them cute.

4. New classes. Each semester, I am assigned a whole new slew of cooking classes. It's always fun and challenging to get to know a new group of kids. Thankfully I've picked up a lot of classes this time around. Busy feels pretty good sometimes.

5. Roasted vegetables. Cold nights call for lighting the oven. Roasted vegetables served up with a bit of creamy polenta is one of the most perfect, simple dinners ever and to works best in the winter. Same goes for chili. It's just not right to eat chili when it's hot outside.

6. Baked goods. This is a lot like the last one, but any excuse to heat up the oven on a cold winter day is good in my book. Plus, cookies!

7. T.V. We have watched so much television this winter. And it has been so awesome that I have no regrets. I mean, have you seen the John Lithgow season of Dexter? And don't get me started on Portlandia. Actually, I'll just leave you with these two words: Nucky. Thompson.

8. Books. Definitely did more tv than books. But that's ok, because the books I read were really good! The Walking Dead is soul crushing in the best kind of way.

9. Seasonal beer. La Bestia Aimable. Cascabel Cream Stout. Winter Warmer. Primus. And these are all beers brewed in Texas. Holy cow- I love winter beers. Don't tell the other items on the list, but this is definitely my number 1. I mean, just look how happy/cold I am.

10. Promises of things to come. Springtime in Austin. Potato planting. Green lawns. Margaritas. Planning a trip for my (eek!) 30th birthday. Really cheap asparagus. Sundresses. SXSW. Cookouts. Off-centered Film Festival. Swimming.

And lots and lots of sunshine, because honestly I'm pretty over the rolling blackouts. Bring on the jorts!

~eeg

"are you lost?"

2011-01-22T12:06:00.000-06:00

the food: eggplant parmesan
the song: "Preparedness" The Bird & The Bee

How important are recipes in cooking? Personally, I've always liked having a set of directions to follow and have relied heavily on recipes for the majority of time I've been cooking. Lately, though, I've found myself "winging it" more often than not. One of my unspoken goals for this year, actually, is to trust my food instincts and become a more intuitive cook.

There are some recipes that I've made so many times I know them by heart. I'm pretty proud to have a really good eggplant parmesan under my belt. The idea is for a lighter eggplant parmesan...no frying is required. That is an extremely good thing since my attempts at frying up to this point have consisted of lots of fearful yelping about hot oil, then greasy results because of said fear. But I'm fine with being a bad fry cook. If I was good at it, I ~~might~~ would most certainly fry things all the time.

My stepmom first sent me this recipe a few years back when I was just getting started in my own kitchen (thanks, Linda!). I have followed this recipe step by step so many times that I can now do it almost blindfolded. The thing I really love about this eggplant parmesan is that it has grown with me as a cook. You can make it as simple or fancy as you like, depending on the occasion and time you have available.

The original recipe calls for jarred tomato sauce, but these days I usually whip up my own marinara while the eggplant slices are baking. Similarly, you can build upon the basic recipe, adding extra ingredients between layers of tomato sauce and cheese. This time, I did spinach and artichokes. Pesto would also be good.

No matter how simple or elaborate you make it, this eggplant does take a little time. But it is worth the effort. The dish feeds a lot of people and is always a hit. Serve with a bit of pasta and even more vegetables on the side. And don't be afraid to get creative. Recipes are a nice starting point, but food is more fun with a little improvisation.

Eggplant Parmesan
adapted from Dallas Morning News

2 medium eggplants (about 1 1/2- 2 pounds)
2 large eggs
3 tablespoons water
1 cup panko bread crumbs
1/2 cup grated parmesan cheese (divided)
2 1/2 cups marinara (homemade or your favorite store bought variety*)
1-2 cups grated mozzarella cheese (divided)
Optional additions:
spinach or other greens, chopped
marinated artichoke hearts
sun dried tomatoes
pesto

Preheat oven to 375 degrees. Lightly oil two large baking sheets and a medium-large baking dish. Set aside.

Slice the eggplants into 1/2 inch thick slices. Set aside.

In a bowl, whisk the eggs and water until frothy. Set aside. In a shallow bowl, combine panko bread crumbs, 1/4 cup parmesan cheese, salt and pepper.

One at a time, dip the eggplant slices into the egg-white mixture, then coat both sides with the breadcrumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake until eggplant is golden brown and very tender (about 20 minutes), turning halfway through.

Spread about 1/2 cup of prepared marinara in the bottom of the baking dish. When eggplant is done, arrange half the slices over the sauce, overlapping them slightly. Cover with about half of the remaining sauce, then top with any optional ingredient you might be using, then 1/2 cup mozzarella cheese. Arrange the remaining eggplant slices on top, pressing them down into an even layer. Top with remaining sauce, additional ingredients, and finish with the rest of the mozzarella and parmesan.

Bake, uncovered, until the sauce bubbles and the top is browned, about 20-25 minutes.

*Whether store bought or homemade, I like to include some garden herbs and a bit of cracked red pepper in my tomato sauce.

~eeg

"i want a restorative beer"

2011-01-18T00:06:00.000-06:00

the song: "Restorative Beer" The Fiery Furnaces

A few months ago, our good friend got a new job and was looking for a picture for to use in his press release. He encountered a problem...in almost every picture he was holding an alcoholic beverage. It is kind of a hilarious problem to have ("geez, I sure have a lot of fun!") but it got me thinking...

If it ever came to it, I might have that problem too. So I've made it a point lately to put down the drink I'm holding before I pose for a picture. Just something to consider.

As you probably know, I love beer. I love it in the same way I love good food. About a month ago, the Austin beer community took a huge step forward. Our fair city got something that it has been lacking-- an establishment that pays equal attention to beer and food. Black Star Co-Op has been blowing my mind. From the moment you walk in the door, it's clear that these people love beer. They love it so much that they dreamed up an idea for a co-operatively owned brewpub and made it a reality.

No beer at Black Star bores me. In addition to recently added house beers, drafts are available that highlight local breweries. During my last visit, I sampled two of their house brews, the Double Dee (think sweet- I could drink too many of these) and Recalcitrant Dockhand (think molasses- this one's for sippin'). Both are extremely tasty, solid, and impressive. I also was fortunate enough to have the La Bestia Aimable made by San Antonio's "brewstillery" Ranger Creek. I'm truly at a loss to describe the deliciousness of that beer. Let's just say that I would be a-ok with my picture in the newspaper making kissy faces with a La Bestia.

*Ahem*

As if that wasn't enough, Black Star's huge, ambitious and beautiful menu highlights locally grown, seasonal ingredients. Along with my fish and chips, we also ordered a side of locally grown cauliflower and carrots. Added bonus, they have plenty of options for vegetarians and vegans. I mean, it is a co-op. The best part is that the menu will obviously change and evolve with the season. And that is a pretty exciting thing for pub food.

If you're in Austin and haven't been, please go. Go today. No...seriously. They open at 4.

~eeg

"it's hard to get hold of"

2011-01-07T14:43:00.000-06:00

the song: "People as Places as People" Modest Mouse

We all have our different ways of remembering years gone by. Photos of friends and family. Top ten lists. Diary entries. Food.

Looking back on my pictures from the last year, I realized there were an embarrassing amount of food pictures. More food than people. When my old computer was stolen a few years ago, my response was "Well, now that person has a lot of pictures of food, kids, and cats."

Try as I might to keep up with food stories, there are a lot of photos from 2010 that never found a home. Maybe the recipe didn't turn out right, but the process of putting it together was beautiful.

Maybe I did write about it, but the picture didn't make the final cut.

Maybe there never was a plan for the picture in the first place but I felt the need to document it anyway.

Maybe the food struck me as so satisfying at the time but later seemed too simple for a story.

Maybe the moment in time was special and the best way I knew to capture the happiness was a picture of the food.

I certainly rely on words more than images to express myself. But sometimes I'm at a loss. In those times a picture can bring back the exact feeling I'm looking for.

For whatever reason, food is the thing I've found that makes me slow down and take notice. Where it comes from, how it is prepared, and who I share it with connects me. We all need that, whether it is through music or art or comedy or spirituality or nature. It's nice to have something that binds us together.

~eeg

For those of you interested: 1. Homemade vegetable enchiladas topped with scrambled egg 2. Pies at The Woodland 3. Flour coated blackberries from a failed quick bread 4. Roasted beets for salad 5. Garlic cloves for Christmas gifts 6. Brown rice with edamame 7. Panini and 512 Pecan Porter from Whip In 8. Wedding cake from our best man's wedding 9. My last tomato harvest before the temperature dropped.

"you don't win friends with salad"

2011-01-05T10:53:00.000-06:00

the food: homemade croutons
the song: if you don't know what this quote is from, we probably shouldn't talk anymore

Know what my favorite part of salad is?

The croutons.

Here's the deal. I love salad when it is brought to me. All the little picky ingredients chopped, the dressing already on, copious amounts of cheese or tofu or beets or something...anything...interesting.

But this is what happens when I make salad. A big ol' bowl of lettuce and shredded carrots. Yeah it tastes okay, but honestly I don't think it's worth the effort. I have no problem spending time with vegetables when I think the payoff is high. You should see the way I lovingly dissect a butternut squash. But lettuce bores me. The Kitchn has tackled this issue before and has some good tips to make your salads more interesting. My problem is that I rarely have enough ingredients on hand and again don't think it's worth the effort. I've even grown my own lettuce, which means it actually tasted like something. Still, salad doesn't win me over.

Is there a solution here, internet friends? Maybe not. But these croutons might help me eat a second serving of salad with dinner tonight. This is a ridiculously easy recipe- so much that I feel weird posting it. The main thing to take away from this is to save your stale bread. In the end it will inspire you to eat more salad. And if anyone has a fail proof dressing recipe, lettuce know.

Homemade Croutons

1/2 loaf stale french bread, cut into bite sized cubed
1/4 cup olive oil
salt
pepper
any dried herb you like (I used about a 1/2 teaspoon of Italian blend)

In a medium bowl, toss bread cubes with olive oil and seasoning until well coated. Bake for 20 minutes in a 350 degree oven, turning halfway through cooking time. Watch closely to make sure they don't burn. Remove from oven and allow to cool or toss with salad while still warm.

~eeg

"so this is it then?"

2010-12-31T18:42:00.000-06:00

the best food of 2010
the song: "Rill Rill" Sleigh Bells

As you may or may not know, I keep a meticulous record of what I eat. For example, I can tell you that the last meal I ate in 2009 was an open faced spinach and mushroom grilled cheese and sweet potato fries with Dogfish Head Red & White. I've been keeping this list for more than a year, recording every dinner no matter how embarrassing. This is not some crazy calorie counting thing. I do it to remind myself how lucky I am.

I've spent some time looking back at the past year of food and have come to the simple conclusion that I eat really really well. In the spirit of end of the year lists (do you love 'best of' lists like I do?) I am sharing some of my favorite meals of 2010.

First of all, things I cooked! I do that a lot, you know. These aren't in any particular order...how do you compare chili and cookies?...but if I had to list a top recipe, it would be homemade vegetable broth. It is the reason I included 2 soups on this list.

Top Ten Recipes of 2010

1. Homemade Vegetable Broth
2. Tempeh Curry *

3. Vegan Avocado Cupcakes
4. Three Bean Veggie Chili

5. Roasted Garlic Potato Soup

6. Jap Chae

7. Cilantro Pecan Pesto
8. Oatmeal Chocolate Chip Cookies
9. Lentils with Butternut Squash *
10. Ribollita

*I haven't written about these! But it doesn't mean I love them any less.

Now, meals I didn't cook. We eat out quite a bit but honestly it takes a lot for a restaurant meal to impress me. Don't get me wrong...I love eating out. I'd eat Alamo burgers and pizzas 5 nights a week with a smile on my face. But when a meal makes me think "wow...how did they do this?" it carves out a special little spot in my brain and earns a place on this list.

Top 5 Restaurant Meals of 2010

5. Pizza from Fireside Pies. Woah, woah. I'm starting this off with a (very small) chain restaurant? A DFW chain restaurant? Yes, my friends, it's true. For my step dad's birthday, we visited the newly opened Fireside Pies in Fort Worth. My socks were knocked off. Fresh herbs sit in glasses of water on the counter of the open kitchen that is the center of the restaurant. Our waiter enthusiastically informed us about 2 different types of cheeses I'd never tasted before. Also, they have handmade buttered noodles.

4. Bean & Cheese Breakfast Taco from Mi Madres. Sure, I could do this one myself. But Mi Madres does simple and delicious so well. It is important to understand this meal always includes at least one basket of salty, greasy chips with peppery salsa and three to four cups of coffee. Being so close to this place is one of the many benefits to east Austin livin'. Promises of this meal have gotten me out of bed when little else would. Plus, it costs somewhere around $3.

3. Bagel and Lox from Russ and Daughters. Is it cheating to include New York food? These lox were life changing. I say that without a hint of exaggeration. It raised my standards. It made me think $10 for a bagel was a bargain.

2. Red Snapper from Olivia. Oooooh-livia. I love this place so much. The building is beautiful, the food is exceptional, and the service is awesome. Olivia is the least surprising thing on my list, because last year it was listed as one of the best places to eat in America. I concur.

1. Beet Fries from East Side King. I list this as my number one for several reasons. First, everytime this is my dinner it means I have had an excellent time drinking beer at The Liberty with my friends. I love this bar. I love my friends that love this bar. And I love that my go-to late night drunky pants food is beet fries with kewpie mayo from a food trailer. Self, you have arrived.

Happy New Year from the bottom of my well-fed little heart! May 2011 bring even more deliciousness and happy times.

Cheers!

~eeg

"i gotta keep my balance"

2010-12-30T16:39:00.000-06:00

the song: "Tightrope"* Janelle Monae

Hello hello! Long time no see. I hope everyone had a merry and bright holiday. While I was visiting family, the same question came up more than once:

"Are you going to keep blogging?"

*Sigh* I have been so neglectful of this little space on the internet as of late. I blame Facebook. I knew there was a reason I avoided it for so long. My posts have become fewer and further between since I joined in July. My words don't flow like they used to. I'm too busy now thinking of short and witty comments, it seems. So...right now, this very minute, I resolve to stop thinking in status updates in 2011. I want to get back to writing and creating and celebrating. Expect more words from me next year.

My 2010 has been a year of big changes, overwhelming gratitude, admiration, and self reflection. It hasn't all been pretty. Some of it has been downright confusing. But overall it has been a great year for me.

Last year, I resolved to be fearless. This year, I hope to find balance. Balance between noise and quiet. Happiness at home or on an adventure. I want to welcome whatever life may bring next with poise and resolve. Whether I'm high or low.

2011, I look forward to meeting you. We'll have some good times together.

~eeg

* "Tightrope" is my #3 song of the year! If you haven't heard it, you really should.

"i don't have to leave anymore. what i have is right here."

2010-12-13T09:37:00.000-06:00

the food: gifts...now with added love!
the song: "Islands" The xx

I'm a notoriously horrible shopper. I get bored quickly. I'll never buy anything that's not on sale. Sometimes I find clothing I like but usually talk myself out of it before I leave the store. Honestly, I'm fine with this. But sometimes you actually need a new pair of shoes. And then the inability to spend money on clothing is really frustrating.

My 13 year old Converse, on their last day of wear. RIP.

This is an odd time of year to have an aversion to shopping. Last year I swore off buying tons of Christmas gifts for family. Gifts tainted with stress are not good gifts. So, with the exception of a few smaller items (a picture frame for my MIL, a gift card for my college freshman cousin), our gifts will be homemade this year. Unlike shopping, cooking fills me with good feelings and allows me to focus on the people receiving the gift instead of if I can find parking at the next store. I am not a big fan of sweets, so instead of cookies and fudge, I'm pickling garlic and jalapenos and seasoning salt and sugar.

I did a test run of pickled jalapenos a couple of weeks ago with the aid of my best friend who brought over makings for Pimm's cups. Can you understand why I love her so? Our afternoon was tinged with Christmas magic. Or something.

I was a bit nervous going in, but I enjoyed the jarring process. The emphasis on cleanliness and the importance of following a formula reminded me of the handful of times I've helped brew beer. And that moment when the lid pops down is really satisfying. A little check mark to show you you did something right. This weekend, the husband and I opened a jar of jalapenos to test them out. Oh. Man. I can't wait to share these babies.

My blog readers are mostly my friends and family, so I'm sorry to spoil the surprise! But please know that this week when I'm working on your gifts that I'll be doing it with love in my heart and a smile on my face.

For more tips on pickling, this is a great resource.

Easy Pickled Jalapenos

adapted from Examiner

5 cups commercial 5% vinegar (white or cider)
1 cup water
4 teaspoons pickling salt
2 teaspoons sugar
2 pounds fresh jalapeno peppers (I used a mix of garden jalapenos, banana, and bell peppers)
1 peeled carrot, sliced (optional)
4-5 cloves garlic, peeled (optional)
1/2 onion, sliced (optional)

First, sterilize your jars and lids. Wash the jars, lids and rings with hot soapy water. Rinse well and set aside to air dry. Fill a large pot with enough water to cover the jars completely and bring to a rolling boil. Submerge tongs in boiling water to sterilize. Then (in batches if necessary) submerge jars, lids, and rings in boiling water for 5 minutes. Carefully grasp the jars with the tongs and drain water from them before setting them, right side up, on a clean dish towel.

Keep water hot while you prepare the jalapenos for pickling.

Wash the jalapenos and slice 1/4-inch thick; discard the stem ends. If using the carrot, onion, and garlic, place 1 or 2 pieces of each in the jar. Pack the jalapeno slices into the sterilized pint jars. They should be tightly packed, but not crushed.

Make a brine. Place the vinegar, water, pickling salt, and sugar in a medium non-reactive saucepan or kettle. Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar.

Ladle the hot brine over the sliced peppers in the sterilized jars. Clean the rim of the jar with a clean towel and place canning lids securely on jars. Place sealed jars back into boiling water bath for 10 minutes. If you did it right (which I'm sure you did!) the middle of the jar lid will pop down as it seals. Cool and store up to one year.

~eeg

"she don't care how the sweets taste"

2010-12-01T11:19:00.000-06:00

the food: Blueberry Muffins

the song: "California English" Vampire Weekend

Today I present to you a cautionary tale of hubris with a happy, muffin-filled ending.

A few days ago...

Me: I went to the store today. I got you some of that good blueberry cereal.

The Husband: Oh cool. Thanks. You know what's better than blueberry cereal? Blueberry muffins.

Me: Well...yeah...obviously. [pause] Would you like me to make some blueberry muffins?

The Husband: Mmmmm! Yeah! But they have to be really good.

Me: Uh, yeah, I've made blueberry muffins before.

The Husband: But I want these to be REALLY good. Like...the top of the muffin has to be the biggest part. With some of those good crumbs on top. And I don't want anything weird in there.

Me: [silence]

The Husband: Like no maple syrup or dates or wheat flour.

Me: Ok, so just an unhealthy, fatty awesome rich muffin?

The Husband: YEAH!

Before I go on, let me assure you that I do not relate any of this to make the husband look bad. Without him, I wouldn't be half the cook I am today. He is an incredibly adventurous, supportive, complimentary, up-for-anything taste tester. But a man wants what he wants, and sometimes that includes blueberry muffins.

Needless to say, I walked away from this conversation feeling a bit challenged. Truthfully, for sweets to interest me they have to be...well...interesting. "Fine, " I thought. "How hard can basic blueberry muffins really be? If I can make flax seed and applesauce banana bread taste good, I'll have no problem with butter and sugar." I promised muffins would be on the table the next morning.

Problem one arose when I started assembling ingredients. I'd made a quick run to the store to pick up blueberries with the certainty that I had everything else I needed at home. I realized right away that I was out of muffin cups. No biggie, right? If I oiled down the muffin tin enough it shouldn't be a huge deal.

Flour, on the other hand, is a muffin making necessity. And I was running low. (By the way...what the what?? How does a girl who loves to cook only have a cup of flour in the house? The horror!). Insert "weird" ingredient number one. While I only had 1 cup of flour, I did have a 1/2 cup rolled oats. Rather than admit defeat in Muffin Making 101, I decided to work with what I had.

I took the rest of my muffin making cues from a few bakers that never run out of flour. First, I included 1/4 cup of plain greek yogurt to fluff them up and make them extra moist. I picked up this trick from Savory Sweet Life 's blueberry muffins that call for sour cream. It's a genius move. Don't underestimate the power of this trick. The second trick comes from cutie pie Joy the Baker, who includes browned butter in her muffins. Again, this step adds a rich extra layer of flavor to the muffins.

How did they turn out, you ask. Well...they needed more flour. But otherwise, they were actually very good. Like a lot of baked goods, they were even better the next day. I'm amending the recipe to include the correct amount of flour. Same goes for the topping. Our muffins were topped with brown sugar, butter, and toasted walnuts. It made for a delicious rich top that melted into the muffin and gave it a semi crisp bite. Next time, the flour will create the "good crumbs on top" as per request. I left the oatmeal in, though, because I like the additional texture. Also, it's hard for me to bake without something earthy in there.

As I was pulling the muffins out of the oven, the husband rounded the corner.

Me: Now listen...these aren't the muffins you asked for. These don't count. I get a redo.

The Husband: Alright! More muffins next week! [takes bite of not-so-pretty muffin] MMMMM! Baby, you're amazing. These are GREAT!

And that's why I love him.

Blueberry Muffins

For the topping:

1/2 cup toasted, chopped nuts (pecans or walnuts work well)

1/3 cup all purpose flour

1/3 cup firmly packed brown sugar

12/ teaspoon cinnamon

3 tablespoons unsalted butter, cut into small pieces

For the muffins:
6 tablespoons butter
juice from 1 lemon
3/4 cup of sugar
2 eggs
2 tsp. of vanilla extract
1/4 cup plain Greek yogurt or sour cream
1 1/2 cups of AP Flour
1/2 cup rolled oats
2 tsp. of baking powder
1/2 tsp. of salt
1 1/2 cups fresh blueberries

To make the topping, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork or your clean hands until the topping resembles coarse crumbs. Set aside.

Preheat oven to 350 degrees.

In a saucepan over medium heat, melt butter. Keeping a close eye on the pan, cook the butter until little brown bits appear in the pan. The butter will get brown pretty quickly. Once it does, remove from heat.

Whisk eggs, yogurt, lemon juice, and vanilla until combined. Add the brown butter and stir to combine.

Combine flour, oats, sugar, baking powder and salt in a medium bowl Add yogurt and butter mixture all at one and stir gently to combine. Batter will be nice and thick. Gently fold in blueberries and pour batter into muffin tin lined with paper cups 3/4 cup full.

Sprinkle topping on each muffin and bake for 30 minutes, until a toothpick inserted in the middle comes out clean.

~eeg

"i count my blessings but you can only be expected to count so high"

2010-11-29T12:34:00.000-06:00

the song: "Love Cuts the Strings" The Mountain Goats

So how was Thanksgiving? We had a great time. There was food, there was a champagne toast, there was more food, there was a fire (outside and inside...I lost one of my favorite dish towels.) I'm glad that all the cooking and prep and clean-up is over, but it makes me a little sad to see it go.

Rowdiest kid's table ever.

Cleaning up all day Friday, I found myself with a case of the post Thanksgiving blues. It got pretty emotional. Listening to The Mountain Goats definitely didn't help.

In short...I'm completely overwhelmed with gratitude. For the roof over my head where so many good memories have been made, the amazing interesting supportive husband, a loving healthy family, and friends that just don't quit. I could go on and on, but I might get teary eyed again.

Thanks, Thanksgiving. I really really got you this year.

~eeg

"take your leftovers home"

2010-11-24T08:49:00.000-06:00

the song: "Clean Your Plate" Bleubird*

Happy Thanksgiving!! Are you ready?

We started the celebration early last night as guests at Sidesgiving, an annual event hosted by a group of friends featuring only side dishes before everyone moves onto their family meals. So a full 24 hours before Thanksgiving even begins and I've already had my fair share of cranberry sauce, sweet potato macaroni and cheese and apple pie. Perhaps we should be taking it easy with lighter meals before the big day. But why fool around?

image credit

Very quickly (because I know you're also all busy getting ready) here is our Thanksgiving menu. I will link to the things I'm making. Otherwise, the dishes will be prepared by our lovely and immensely talented friends. If I can brag on everyone for a moment...just look at this menu. We will be serving beer with the meal, along with champagne for the first toast and boozy coffee with dessert. Behold, Thanksgiving 2010!

Appetizers

Butternut Squash Samosas

Baked Brie

White Bean Hummus

Cilantro Pecan Pesto

Olives

Crostini

Main Dish

Mushroom & Onion Shepherd's Pie

Turkey

Sides

Green Bean Casserole

Sweet Potato Fries

Stuffing

Garlic Mashed Potatoes

Mushroom Gravy

Maple Roasted Brussels Sprouts

Macaroni & Cheese

Sweet Potato Casserole

Corn Casserole

Butternut Squash Bread Pudding

Cranberry Jalapeno Relish

Rolls

Dessert

Sweet Potato Dessert

Tiramisu

Cheesecake

Blackberry Pear Cobbler

Happy Thanksgiving, everyone! Have a beautiful time around the table. Drink some good beer, eat an extra piece of dessert, and enjoy every minute of the day. I am thankful for you!

~eeg

* This week we got to spend some time hanging out with our friend Bleubird as he came through town. Jacques is a charismatic performer, an avid kitty enthusiast and an all around good dude who is currently traveling the country in an R.V. and making a video blog about people he meets along the way.

"pouring myself over this page"

2010-11-18T12:07:00.000-06:00

the food: Cilantro Pecan Pesto
the song: "Honey in the Sun" Camera Obscura

I just updated my recipe index and realized "Hey, I've been rambling a lot lately! I really owe you guys a recipe." So before I get all wrapped up in Thanksgiving, here's a nice simple pesto to brighten your day.

Have you heard that honey is good for your allergies? Since FunFunFun Fest a few weekend ago I have been coughing and sniffling. This cold marks the true beginning of fall, just like changing leaves and cooler nights. My garden still isn't convinced that summer is over, though. Checking my basil the other day, I encountered these drunk, happy bees that reminded me of the healing powers of nature. They were so enamored with those big basil blossoms. Something so alive is bound to be good for you. We're eating lots of just-picked peppers, bright green collard greens, and spicy basil pesto.

Do you love pesto like we do? We eat pesto on just about everything. Obviously pasta, but also rice, quesadillas, grilled cheese. The list goes on. One of my favorites is a less traditional cilantro pecan pesto. Unfortunately, I've never had any luck growing cilantro. It is just too hot here...the cilantro grows happily for a few weeks, then shoots out long, airy stems and goes to seed. Fortunately, cilantro is cheap. Like, $.38 cents a bundle right now. When I make this recipe, I usually double it because it goes so fast in our house. We are pesto machines.

There are a few things that make this pesto so fabulous. One is the pecans. Pecans have become my favorite nut to include in pesto. I like the dryness and richness of pecans as opposed to more oily, sometimes bitter walnuts. Second is the unexpected flavor of the cilantro. Neither taste is overpowering. They meld together and become quite creamy, just like a good pesto should.

There is a lot of room for variation here. If you aren't a cilanto fan, you can definitely substitute basil. I love cilantro and am not shy about my affection for this hotly debated herb. Also, if you don't care for spice you can leave out the peppers or at least take the seeds out. I like the little kick that the jalapenos add, so I throw them in seeds and all. Right before it is served, it is nice to drizzle a little extra olive oil on top.

Come to think of it, this would actually make a pretty nice appetizer a week from today. Hmmmm...

Cilantro Pecan Pesto
adapted from Culinate

1 cup fresh cilantro, chopped
2 cloves garlic, peeled
1-2 hot peppers (jalapenos or serranos work well)
1/2 cup pecans, toasted
squeeze lemon juice
1/4 tsp. cumin
2-4 tablespoons olive oil
1/4 cup water (if needed)
salt & pepper to taste

In a blender or food processor, combine pecans, hot peppers, garlic, cilantro, cumin, lemon juice, and 1 tablespoon olive oil. As you blend, add more olive oil and water until desired consistency is reached. Season with salt and pepper as needed. Cover and refrigerate until ready to serve. Serve at room temperature with bread.

~eeg

"they've got something it's so hard to find"

2010-11-16T13:06:00.000-06:00

the song: "Friends of Mine" The Zombies

Woowee! We just got back from a whirlwind trip to Puerto Vallarta where we spent three days...

Laying on the beach.

Drinking drinks with silly names like "Swimming Pool" and "Miami Vice" (our poolside waitress' description? "Pina colada with red.")

Getting too much sun. That's me out there teetering on the edge. You can see the husband's feet, too.

And eating delicious Mexican food that was almost-certainly-not-vegetarian. Seriously though, how could I resist those chilaquiles?

It was a really amazing way to celebrate 5 amazing years of marriage, and I feel extremely fortunate that we got to dedicate time to relaxing together in a beautiful place. I'm also thankful to be home in one piece with very few travel problems.

Now you know what time it is, right? It's my favorite time of year...Thanksgiving! It's a good thing I'm relaxed because boy oh boy do I have some work to do. For the past three years the husband and I have hosted Thanksgiving dinner with our friends who stay in Austin for the holiday (read about last year here.) We both look forward to this so much, because it is one of the first traditions we've created for ourselves.

We moved into our home (with the help of a dear and super strong friend) on Thanksgiving day 4 years ago. After a day of moving, which obviously was more stressful than the average day, said strong friend had us over for an amazing Thanksgiving feast. We didn't bring a thing. I don't even think we brought beer. That night, I was able to forget the boxes to be unpacked. I was able to forget the mortgage we'd just signed and all the "am I really grown up enough to do this?" thoughts that had been racing around in my mind since we started the process of buying a home. Surrounded by our small group of our beautiful friends, eating delicious vegetarian food, I started to feel like we were doing something right.

My confidence grew as years rolled on. The next year, we moved the party to our home. The following year we branched out and invited even more people, rearranging our kitchen and living room to accomodate everyone. This year I feel so little anxiety going into the holiday that it makes me a little nervous.

My eerily calm state comes from having the most wonderful friends on earth. I sent out a somewhat vague Thanksgiving email to see who was around and who was interested. It was immediately met with many excited "yes" responses, descriptions of food that will grace our table next week, offers to help, and thank you's. And I'm happy to say that our awesome friend who started this tradition will be attending as well. Just like they did 4 years ago, my friends fill me with a sense of peace. We may not have it all figured out, but we're all in it together. That goes for dressing and cranberry sauce, too.

Recipes and menu to come! Stay tuned.

~eeg

"we make plans for good times"

2010-11-02T18:37:00.001-05:00

the song: "Plans" Bloc Party

Since I've started cooking, I've slowly and inadvertently developed a little game with myself. The goals are simple. Make it through the week with only one store trip and provide enough food for leftovers for everyday of the week. In order to do this, I menu plan.

Menu planning has saved us money and proven to be healthier than the "I'll just grab a bite on my way home after working a long day" strategy. But it can become tedious if it is too strict and boring if you fall into a rut. I have learned to leave a lot of room for dinners with friends, date nights, and impromptu happy hours. Come to think of it, I'm probably a little too lenient with the impromptu happy hours that turn into dinner. Oh well.

Nothing to do with menu planning. Just thought you might like it.

If you plan your menus a week in advance, a month in advance, a few days in advance, or a whole year in advance I have a tip for you. The best tool I've found to prevent boring menu planning is tumblr. I read a lot of food blogs and when I see something I like, I add it to my tumblr for future reference. Oh how I love my tumblr page. The photos provide the best inspiration and remind me why it is worth it to menu plan and grocery shop and cook. Because I am constantly bookmarking new things, I don't get bored with cooking. It reminds me to be adventurous in the kitchen. Plus, it gives me an excuse to sit and browse food blogs for hours at a time. I'm not killing time, I'm menu planning. Really.

So what are we having this week? I'm glad you asked.

Monday: I ran across this pumpkin ricotta pasta casserole over the weekend. Doesn't it look amazing? Well...it was. You should make it. I had a few mini pumpkins for table decoration (as seen in the above photo) and last night they were (once again) put to good use. Plus, the husband will have leftovers for the rest of the week even after the nights we go out.

Tuesday: I had to buy yogurt for Monday's meal. And when yogurt is on hand, it seems appropriate to make quinoa falafel. I've been hungry for it since I wrote about it over the weekend. It's chilly today so this dinner will be a nice excuse to heat up the oven.

Wednesday: Speaking of cooler weather- I'm in the mood for soup. This roasted eggplant soup caught my eye a few weeks ago when it was still hot out. But thanks to my handy dandy tumblr page I haven't forgotten about the soup. Plus, my eggplant is still producing like crazy so we'll save a little money there and get to eat from the yard (which always tastes better.)

Thursday: San Antonio for the husband's job. Easy enough.

Friday: Out. Our buddy from New York is coming into town (yay!) and he is in desperate need of queso.

Saturday & Sunday: Beans and rice. Old friend. I put this on our weekend menu a lot. I always have these 2 things in my pantry, plus salsa. We have tons of peppers growing right now to dress it up a little bit. Beans and rice always makes me feel so good. I like knowing it's there. It will wait for me if we stay out all day. It won't be mad if I put it off until the next night. It never gets its feelings hurt when I pass it up for flashier meals. The perfect thing for a weekend.

Now I'm off to start dinner! What are you having this week?

~eeg

"let it all hang out"

2010-10-30T14:14:00.000-05:00

the food: Baked Quinoa Falafel & Cilantro Yogurt Sauce
the song: "Get on the Good Foot" James Brown

Lo and behold, October is almost over and every recipe I've posted has been about sugar. It's what happens when cooler weather settles in. I warned you. But all this sugar is making me feel a little icky. Or at least that's what I'm going to tell myself so I don't bake today.

Ahem...

Let's talk about vegetables.

And quinoa.

Are you still with me? Good. Because this recipe is exciting and delicious. It is also healthy. So after you finish stuffing your face this Halloween weekend, don't waste time counting calories in Octoberfests and Krackle bars. Just enjoy yourself. And Monday, dust yourself off, wipe the chocolate from your lip, and put this on your menu to start your November on the good foot. You have 3 1/2 weeks until Thanksgiving. Treat yourself well during that time.

Can you spot the lemon seed? Don't worry, I did!

Quinoa falafel is a guaranteed to help you regain your composure, no matter how many candy corn you've eaten. The garbanzo beans compliment the nutty flavor of the grain which ups the nutritional value of the whole thing. I adapted the original recipe (from the stunningly beautiful Sprouted Kitchen) so that the falafel is baked. If it is cold where you are it provides a great excuse to heat up the oven and fill your kitchen with good smells. As an added bonus, I'm also including a recipe for yogurt sauce to accompany the falafel.

Let me warn you, the texture of this is a little different. It isn't the fluffy, fried goodness you get at Kebabalicious. These are a patty, almost like a little quinoa vegetable cookie. If you made it a little bigger, I think it would make a great veggie burger. I like the taste of them, but don't go in expecting any falafel you've had before. They taste healthy. But don't let that dissuade you, because healthy done well actually tastes good.

In our house, falafel night is pretty exciting for several reasons. One, obviously, is the falafel itself. Two, double obviously, is the yogurt sauce. Three, we add hummus, greens (usually raw or lightly sauted spinach), chopped tomatoes, warmed pita, and Sriracha on the side. Such a pretty plate, really.

So what are your plans this weekend? The husband and I are headed to New Braunfels tonight to eat junk food at Wurstfest (no apologies- Halloween weekend is for food). Tomorrow, I'm going to dress up like a zombie. And next week when I've washed the makeup off and real life has kicked back in, I'll probably make this falafel.

Baked Quinoa Falalel
adapted from Sprouted Kitchen

1/2 cup quinoa

1 cup chopped carrot
1/2 cup sliced onion
3 tbsp. chopped cilantro
15 oz. garbanzo beans (1 can)
2 eggs
2 tbsp. lemon juice
1 tsp. cumin
2-4 cloves garlic
Salt/Pepper

Cook quinoa according to package directions (2 parts water or vegetable broth, 1 part quinoa). Set aside to cool.

In a blender or food processor, pulse carrots and cilantro. Add onion, garbanzo beans, lemon juice, eggs, garlic clove and cumin. Season with salt and fresh ground pepper. Pulse until roughly combined, add quinoa, and pulse a few more times. Allow to set in fridge for an hour or overnight.

When you are ready, scoop the mixture out with a large spoon. Form into small balls and slightly flatten. Place onto an oiled baking pan. Bake at 375 degrees for 15 minutes on each side, until outside is browned and crispy.

Cilantro Yogurt Sauce
adapted from Epicurious

1 container plain Greek style yogurt
1/2 cup finely chopped cilantro
squeeze lemon
2 cloves garlic, minced
dash cayenne to taste

Combine all ingredients. Taste for seasoning, adding salt if necessary. Allow to chill, covered, for at least 30 minutes.

~eeg

P.S. Let me take a moment to wish my beautiful Mama a happy Halloween birthday. Mom, I love you and hope your day is filled with delicious cake and happy times!

"show me what you can do!"

2010-10-19T18:33:00.000-05:00

the song: "ABC" Jackson 5

What did you want to be when you grew up? The first thing I can remember wanting to be was a dentist. How bizarre is that? Not a princess, not a rock star, not a nurse or teacher. Nope, little Emily was going to be a dentist.

Clearly that didn't work out so well. But I'm happy to report that for most of my life I've had a job I like. Excuse me for sounding like a broken record, because I know I've told the first part of this story before. Back in June, I decided to take a major leap of faith and leave my job to pursue something involving food.

5 months later, I am actually cooking for my job. More specifically, I am teaching children's cooking classes (part time, for now) to small groups ranging in age from 2 1/2 years to 5th grade. The company I'm working for is run by two moms who started cooking at their kiddo's daycare classes a few years ago and recognized the learning opportunity that is there. I am incredibly fortunate to have met these women and to have the chance to combine two things I'm passionate about into one job.

image courtesy of Reluctant Gourmet

So why is cooking with kids so awesome? Oh let me count the ways. (I will try my best to not get too child development-y on you, but no promises. Most of the links below go straight to a child development article, so if that's not your thing, no need to click.)

Readin', Writin', 'Rithmatic. I know, boring, right? But, like the Jackson 5 tell us, they are the branches of the learning tree. And man, can you learn a lot from recipes. I taught my first ever fractions lesson to a second grader last week asking me how to measure 2/3 cup. My 3 year olds are learning the difference between a little and a lot. And my fifth graders are completing the recipes on their own. Fact: the promise of cookies motivates more than worksheets and a gold star.

Getting messy. Sensory is a huge huge part of a child's development. Thankfully the folks I'm working for have a hands on approach to children learning to cook. There are very few things I demonstrate for my classes (obvious exceptions include dangerous things like cutting with real knives, working next to the stove top or oven, etc. We talk about grown up jobs at the start of every class.) But it is their job to crack eggs and tear up herbs and roll out dough and cut vegetables with plastic knives. We wash our hands a lot.

Bravery. Time for some truthiness. I was a fearful child. I was a picky eater. I was scared of loud noises. I didn't make friends very easily. I shed my shyness...slowly and awkwardly...through a combination of fabulous parents, church camp, high school theatre, outgoing and loyal friends, blogging, and dance parties. Oh yeah...and cooking. Cooking is a fabulous confidence builder, because everyone loves to be fed. If you're able to fill people's bellies, you will never be lonely. I meet shy kiddos in my classes all the time, and cooking often helps them open up. They always show a sense of accomplishment when tasting something they made, even if they don't necessarily care for the end result. When we take the first bite, I always remind my class "You made this! You should be proud of yourself!" Which leads me to...

Choices. We don't all like the same things. And that's ok. No scratch that. It is awesome we don't all like the same thing. I encourage children to try whatever we made (easier with apple muffins than okra fritters). 8 times out of 10, they try it. Afterall, they just spent an hour putting the recipe together. Usually, some like it and some don't, so we talk about differences and how it's ok to like different things. This is also a natural time to encourage good manners. After the first bite, I explain that sometimes we like recipes we make and sometimes they are just so-so. Then I ask each child if they would make it again. My suggestion is to say "I don't care for this" rather than "Yuck." Believe it or not, it usually works...even with the 3 year olds.

Making mistakes. Children of all ages (and dare I say adults, too) are told all the time to behave themselves. Follow the rules. Don't make a mess. Stay in the lines. When I was a preschool teacher, I was totally guilty of this. And people, that is A LOT of pressure. But the truth is that messes and mistakes and overzealous seasoning and incorrect measurements happen. They happen all the time, in and out of the kitchen. If you end up with crumbly tart crust or salty muffins you learn something from that. And you know what? Mistakes can sometimes lead to better food. No one should follow a recipe all the time.

I'm a happy lady with my new job. I love getting hugs and being told "You're the best cook ever!" It makes my day.* Most importantly, I'm once again in a position where I'm learning as much as I'm teaching. What a good feeling.

~eeg

*Note: I'm talking about the kids, but really this is a nice thing to hear from anyone. Hug your cook today and tell her/him they are the best thing ever! You'll probably get an extra large piece of dessert out of it.

"with a little water and a little bit of sunlight and a little bit of tender mercy"

2010-10-17T14:11:00.000-05:00

the song: "Absolute Lithops Effect" The Mountain Goats

This has been a busy week for me. Along with my new job (which I still haven't told you about...this week, I promise!), I also picked up some hours substituting at my old school. After taking a break from children for the past 4 months, I'm having a really good time hanging out with them again. On Friday, one of the three year olds told me "I love you because of your shiny face." I'm taking that as a compliment.

Because I've been so busy I've been a little neglectful of my garden. The husband has been helping me out by watering my little plants who are still fragile when the weather gets up into the 80s. He's been telling me all week "Wow, it's really looking good out there." I took that to mean that he was just seeing the work from a month ago when I put in our fall vegetables. But today I finally got out into the yard. And yeah, it's looking pretty amazing.

Leftover pepper plants from the summer are producing beautifully, even better than they did during the hottest months. I'm counting at least 6 bell peppers on one plant. Same goes for the eggplant. I need to think of some good dishes to use up the last remnants of the summer. Maybe some vegetable fajitas or ratatouille. Also, I might try to pickle some of the hotter peppers. I've never tried it before, but homegrown hot peppers are something we really miss once the weather turns cooler.

Another summer reminder. My basil stayed small this year, but it is still so pretty. Summer isn't my favorite time in the garden, but it does produce some lovely things. The little tinge of purple really gets me.

Now let's get to the fall plants. Out of the 30 or so plants that I put in last month, I only lost 2 (one collard, one beet). That's not too bad, considering I pushed it and put them in when it was still pretty warm. My greens are thriving- we had our first harvest last week for some Asian greens to go into a stir fry. There is nothing...nothing...like homegrown greens. Broccoli rabe will be the next harvest. In one month, it has gone from this:

To this:

Pretty, right? I'm planning on using this in soups, sauteing it with garlic, and throwing it into some pasta with a little tempeh. I'm so lucky that the husband is ok with bitter, alternative greens. I don't know what I would do if I lived with an eater who only liked baby spinach.

Something is nibbling on my brussels sprouts and cauliflower. This one- a cheddar cauliflower that produces orange florets- has just been sampled, but there are a few brussles plants that are pretty chewed up. It always surprises me how picky the little buggers are. Why brussels sprouts but not collards? Why cauliflower but not broccoli? One goal for today is to track down some diatomaceous earth.

Anyway, things are looking good around here. And I'm truly inspired by my little plants. I can't wait for the first fall harvest. Come on cooler weather and bowls of greens! We're ready for you.

~eeg

"i could go anywhere with you and i'd probably be happy"

2010-10-15T13:43:00.000-05:00

the song: "First Day of My Life" Bright Eyes

Five years ago today, I married my sweet and wonderful husband. You might know him as "the husband." But today, he's mine. I'll claim him.

I could go on here about the joys of being married to my best friend. About how over the last 5 years our relationship has evolved into something strong and real. I could tell you how much I love him and how after all this time he's still my favorite. About what a hard working and supportive man he is and how I count my lucky stars day after day.

But what strikes me most about today- 1,825 days since we said "I do"- is how much fun we have in this life we've built together. I am thankful to go through my days with a partner who constantly challenges me and is by far the best travel companion/recipe tester/life coach/drinking buddy/human being this girl could ever ask for.

Life is good. And I am very grateful.

~eeg

"my mouth is full"

2010-10-10T14:04:00.000-05:00

the food: Apple Pecan Cake

the song: "My Heart Is An Apple" Arcade Fire

Blogging means never having to say you're sorry. So I'll skip the "it's been so long. I've neglected to write because life has been busy." Nevertheless...

I've missed you guys. Sure, it's only been two weeks. Sure, those two weeks flew by and were filled with non-food awesomeness. I just haven't had much to say. In the past 2 weeks I've cooked one dinner for me and the husband. One. And Thursday, after I finished making this cake, I had a bowl of Cheerios for dinner. But I'm not going to apologize. Because even though my food habits have been embarrassing and childlike, this cake makes up for a lot.

For people that grew up with it, apple cake inspires strong feelings. My dear grandmother (I've told you about her before) makes the best apple cake ever. It goes down in history as my favorite dessert of all time. I have incredibly vivid memories of the cake from my childhood. I've never been a big chocolate fan, so growing up I always requested apple cake on my birthday. Sadly, this apple cake is not my grandmother's recipe. I haven't gotten that one yet. She likes to hold onto a few baking tips so no one can do it quite like her. The number one secret of a good cook: Never reveal all your secrets.

When fall comes around, apple cake starts dancing around my brain, tempting me to scrap the meal and have cake for dinner. I made this late Thursday night for my in-laws visit over the weekend. But by Friday morning, I had already cut off a ~~small~~ moderately sized sliver to test. I wanted to make sure it was worth serving. At least that's my excuse.

I'm happy to report that yes, this cake holds up to my dessert standards. It is incredibly moist and has just the right amount of spice. The apples and pecans provide a nice texture and leave me full with flavors of fall and home. This cake is a dangerous thing to have around my house. Like all my favorite sweets, it straddles the fence between dessert and breakfast. The rum glaze is optional, but it does help push it into the dessert category. It's also a pretty great afternoon snack. And a good midnight snack. On a related note, the rest of this cake will be going with the husband to his office tomorrow. You're welcome, waist.

Apple Pecan Cake

adapted from NPR's Kitchen Window

3 cups flour
1 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
3 eggs
1 teaspoon vanilla
4 cups apples
1 cup pecans

Preheat oven to 350 degrees.

In a large bowl, whisk together the dry ingredients (flour, sugars, cinnamon, salt, and baking soda).

In a separate bowl, whisk together the wet ingredients (eggs, oil, vanilla). Stir into the dry ingredients. Fold in apples and pecans. The batter will be thick. Add up to 1/4 cup water if necessary.

Spread the batter into an ungreased 9x11x2 baking dish. Bake 40-50 minutes, watching closely at the 40 mark, or until a skewer inserted in the center comes out clean. Set aside to cool.

Rum Glaze (optional)

1/4 cup butter
1/2 cup packed brown sugar
3 tablespoons dark rum

Melt the butter in a saucepan. Add the brown sugar and rum. Cook the mixture until the sugar is dissolved and the mixture is heated but don't let it boil. Poke holes into the cooling cake with a skewer then pour the warm glaze over the cake.

~eeg

"i'd eat every word"

2010-09-27T12:25:00.000-05:00

the food: Oatmeal Chocolate Chip Cookies
the song: "The Beaten Path" The Good Life

Funny thing about us Texans. We don't understand fall. At the first sign of cooler weather...and I mean the first sign... we start dressing like it is winter. It is about 65 degrees right now, sunny and gorgeous out but I promise you that somewhere in Austin someone is wearing a beanie. Possibly with a zipped up hoodie.

As much as I hate to admit it, I'm no different. I love warm weather and I'm always blue when I have to put away the sandals and sundresses. But as a cook, fall means something different. It means the beers get better and my garden provides fresh greens. Also, I get to bake.

Browsing my Google Reader this morning, I find myself bookmarking baked goods and considering a run to the store to make cheese biscuits. The husband is gone, so that means I'd have to eat them all myself. I've got to put on some weight if I'm going to survive this bitterly cold weather.

In honor of the first cool day Austin has seen in six months, I'm going to share with you a cookie recipe. These are the husband's favorite cookie. They also happen to be my dad's favorite cookie. It's one of those "my mom passed it down to me, now I'm passing it down to you" situations.

Just like all my favorite baked goods, these aren't very sweet. They are good for dessert or breakfast (chocolate is a totally acceptable breakfast food, and don't let anyone tell you different.) They contain coconut, which is usually not a favorite in this house. In these cookies, though, the coconut is more about texture than flavor.

Don't let the short direction list fool you, these cookies are a little tricky. The batter is not very moist, so given the chance the cookies will thin out and crumble. My mom shows me up everytime she makes these. When they finish baking, her cookies are perfectly round little bites of evenly cooked deliciousness. They look almost the same when they come out as when they go in. I don't know how she does it, because always mine flatten out in the oven and just look like normal cookies. Mom secrets, I suppose.

A few tips to keep these cookies from getting too thin and crumbly. First, keep them small. A heaping tablespoon is fine- any larger and they are going to start spreading across the pan. Second, wet your hands before you form the cookies on the pan. The added moisture helps them hold together. Third, don't worry too much about it. These cookies are fabulous, and even if they aren't all that pretty the first time you make them, chances are they will still get eaten.

Mine are still not as pretty as my mom's, but maybe with a little practice I'll get it down one day. I better go gather up my ingredients right now...

Oatmeal Chocolate Chip Cookies

1 1/4 cup quick oats

1 cup sifted flour

1/2 cup sugar

1/2 cup brown sugar

1 cup flaked coconut

1/2 cup chocolate chips

1/2 tsp baking soda

1 teaspoon cinnamon

1/2 tsp salt

1/2 cup vegetable oil

1 egg

1 tsp vanilla

Measure dry ingredients into a bowl. Mix well. Stir in oil, egg, and vanilla. Wet your hands with water and form batter into 1 inch balls. Place on ungreased baking sheet. Bake at 325 degrees for 12-15 minutes.

~eeg

"our time reduced to an honorable mention"

2010-09-24T09:44:00.000-05:00

the song: "All The Things That Go to Make Heaven and Earth" The New Pornographers

I post a lot of pretty pictures here. But today let's look at some pictures of dirt. This isn't just any dirt, though. Oh no. This dirt is special because we made it.

Compost pile.

As you might remember, I just finished planting my fall garden. Before I did that, though, I decided to add some sifted compost from our lovely pile that is pictured above. I sifted for about two hours and in the end had a nice wheelbarrow full of new soil. After a day or two in the sun all the little bugs had disappeared and the soil was ready to spread on the beds. Easy as pie.

Lest you think I am a gardening master, allow me to share some hard truths:

1. My compost pile is low budget. And by low budget, I mean trashy. When I read about how a compost works, I break out in a sweat. It's all so science-y. Our compost is a pile on the ground under some shady trees, very loosely circled with chicken wire. Anyone that knows us can testify...that is one ugly compost bin.

2. I am a lazy gardener. I get excited about plants that grow food. I get less excited about weeding and fertilizing and all that stuff. More often than not, I jump the gun and run out to buy plants before taking time to check in with my dirt. This is the first time I've actually used my own compost on my garden. First, but not the last.

My non-DIY sifter.

3. DIY (unfortunately) isn't in my vocabulary. There are great instructions out there for creating your own compost sifter. Homemade sifters look awesome, and if anyone would like to volunteer to build one for me I will cook you dinner. But I am lazy. I also am bad at planning ahead. So instead, the morning I decided to sift compost I went and bought myself a colander with handles. Some people say a colander doesn't work for this job. Granted, I don't know any different, but I think it worked fine.

Magically, our janky compost pile produced the most beautiful, sweet smelling soil I've ever seen. Crazy as it sounds, sifting through this stuff was a pleasure. Don't get me wrong, I still wore gloves. But it wasn't half as bad as I was expecting. There were very few nasty bugs. Amazingly, I didn't encounter any rotting food...at all. It is all decomposing just like it is supposed it. There were no foul smells. The finished product looked like chocolate cake. So apparently whatever we are doing is working.

Sifted compost.

Here's how the sift went down. I started with 2 big containers, a colander (or homemade compost sifter, fancy pants), a good pair of gloves, a shovel, and an iPod. That's important, because there is a rhythm to compost sifting. One container will be for the soil, and one will be for your scraps.

First, put on your gloves! Ok, now remove all big pieces that are laying on top of your compost (garden plants, last night's veggie scraps, etc.) and put them in your 'scraps' bucket. Hopefully your compost is already looking sort of like dirt. Chunky dirt with bits of table scraps. Scoop up a shovelfull of compost into your sifter. Now, find yourself a good song and start shaking it over your 'soil' container. This is a great arm workout and a good opportunity to show off your impeccable sense of rhythm.

In case you're interested, my top sifting songs were Annie's "Heartbeat" and Of Montreal's "The Party's Crashing Us."

Scraps to go back to the pile.

Once you see mostly large pieces in your sifter, dump the remainder into your "scraps" bin. It doesn't have to be perfect...the scraps will keep working in your compost pile and be ready next time. Repeat the sifting process until you have enough to spread on your garden. Or until your arms get tired. Or until you exhaust your playlist. Dump your scaps back in the bin, and leave the "soil" container in a sunny spot for a day or two to get rid of the bugs. Then freshen up your garden by spreading your new lovely compost soil right on top.

I attribute our successful compost to several things. First, we eat a healthy and varied diet with lots of vegetables. We also drink a lot of coffee. Scraps and grounds go into the compost daily.

Second, we are religious about composting. I have dug food trash out of my garbage can when no one is looking. Everything that can be composted is composted. Our compost pile never gets bored.

Finally, the husband deserves a lot of credit. I'm more likely to just throw kitchen scraps on top so I can hurry up and get back to cooking and eating. He turns the compost and adds leaves every now and then. But we don't follow a formula.

Finished product ready for the garden.

And there it is! My crumbly, sweet soil that is about 100 times more gorgeous than any bagged soil I've ever seen.

The main point of this post is to encourage everyone out there to have a compost. It takes time to get used to it, but after a while sorting out food trash becomes a habit. There is no reason food trash should go into a plastic bag and then into a landfill. It can turn back into dirt and go back to the earth. It doesn't have to be perfect. Even if it's just a pile on the ground, you can still get results. Even if you don't get results, it will decompose times faster than that plastic trash bag.

Here are a few useful links about composting:

Introduction to Composting
Benefits of Composting
Troubleshooting
Apartment Composting

~eeg

"change is on the cards"

2010-09-22T17:13:00.009-05:00

the song: "Wrapped Up In Books" Belle & Sebastian

Is summer over? Yesterday was the official last day of summer. Having said that, I live in Texas and I will be wearing shorts and sundresses looooong into the 'fall.' I complain about the heat, but I secretly love it. I'm fine with 105 degrees as long as I can have bare legs in November. Can and will.

One of my favorite things is when other bloggers I adore give a glimpse into their personalities beyond the subject of their site. It gives me more reason to care about them and their opinions. For that reason, I would like to give you a glimpse of how I spent my summer vacation when I wasn't gardening, cooking, or drinking good beer.

Thanks Barbeerians, for this picture of two of my favorite things.

I've had my ebbs and flows with reading. The summer after my freshman year of college, I worked an office job where I sat in a big room by myself and gave directions to air conditioner repairmen (you remember the days before we all had GPS in our pocket, right?). Sitting in that office during the summer I read something like 25 books in a 3 month period. Big ones. I was required to sit there for 8 hours a day, and at that point I didn't have the Internet to ~~suck my eyeballs out~~ distract me.

Post college, I was in a state of limbo. The husband and I were planning a wedding and I was fighting the idea of dropping out of grad school (which I eventually did). I now lovingly refer to this time as my quarter life crisis. Thankfully, I got it out of the way early and I certainly can't complain about how it all turned out. But it dampened my reading considerably. Honestly, I can't remember a single (non-school) book I read from the 2004 era.

My reading habits lately are nice and even. It might take me a few months to get through a book, or I might tear through one in a week. I've recognized I'm a slow reader and I'm fine with that. I've also decided that I will not force myself to finish a book if it doesn't hold my interest. The husband thinks this is blasphemous, like when I look up the violent parts in movies before I decide if I'll watch them. My librarian mama is the one that convinced me that it's ok to put down a book. "Life's too short to read crap!" she recently told me. Preach on, Mama, preach on.

I like lists, so I kept track of all the books I read this summer. And what's a blog for if not for sharing?

Summer 2010 Books:

Animal, Vegetable, Miracle - thanks, Miss Manners, for this suggestion.
The Fasting Girl
American Elf Volume 2
Scott Pilgrim's Finest Hour, Book 6 - finished the series right before the movie came out. It was my favorite movie of the summer.
Women, God and Food
No Country for Old Men
Comfort Me With Apples
Make Your Place
Tender at the Bone - immediately after reading Comfort Me With Apples, I ordered 2 more of Ruth Reichl's books.

On the bookshelf for fall:

Talking to Girls About Duran Duran - this is currently on my nightstand. Rob Sheffield presents his love for women so naturally through the scope of music. Just like his first book, I'm immediately hooked.
Radical Homemakers
Garlic and Sapphires - thanks, Tolly, for the recommendation!
A Homemade Life
Hunger Games - my new friends over at Forever Young Adult have convinced me to give this YA series a try.
Running with Scissors
Farmer Jane

What are you reading these days? Any books lined up for the fall?

~eeg

"it goes full circle like a cheerio"

2010-09-18T12:05:00.000-05:00

the song: "A Little Bit Cooler" Cool Kids

Good gravy! I just looked up and saw that we are well into September. Well, how the heck have you been?! Life is good here in Austin. Labor Day weekend was craziness. After that we had a day of much needed rain that turned into a flood. I got a job (more on that later!). We helped a great friend celebrate his birthday. Tonight I'm going to dress up like a pirate. That's about it.

The most exciting thing, however, has been planting my fall garden. My summer garden got so scraggly. Still, it is always hard for me to pull up plants. Because I'm still a novice gardener, I get pretty attached to my plants. Even if they have stopped producing and all they do is suck up water without offering a thing in return, it still hurts me a little to see them go. It's a cycle and I know that. It doesn't stop me from whispering "I'm sorry!" when I pull them up.

But there has to be change in the garden. And boy do I love fall vegetables. Yesterday I planted broccoli, collard greens, brussels sprouts, and kale. I'm trying broccoli rabe and joi choi for the first time. For many reasons, fall is my favorite time of the year. In the fall we replace lanky tomato legs with lush leaves and pillowy cauliflower. I'm excited to see it fill out a bit.

I'm already dreaming of ribollita and homegrown roasted broccoli. I know it will be a while before fall is officially here, but getting these pretty little ones in makes me feel that much closer to the prize.

~eeg

"we cling to memories of some other time"

2010-09-13T09:45:00.000-05:00

the food: Sun Dried Tomato & Gouda Cornbread

the song: "Biology Tricks" Centro-Matic

There is a part of me that has always wanted a big southern family. I am an only child and while I am very close to my family, I don't have those sittin'-on-the-porch, rockin'-your-nephew, talkin'-to-your-second-cousin memories. Big families have always charmed me. I hear this sentiment a lot from my girlfriends, who are mostly waiting to get married or have kids (if kids or marriage are on their priority list at all.) No matter what, it seems we all want to be a part of something bigger.

One of our dearest friends celebrated his birthday Saturday night with a potluck dinner. As usual, we stayed up too late, got too loud, and drank too much wine. It didn't help that someone showed up at midnight with Shiner. Wait...no...what I mean to say is that I love that someone showed up at midnight with more to share. Leave it to one of our own to carry the party twelve more beers into the evening. It was a fantastic Saturday.

It is still really hot here, so most of the dishes were light and cool. The hostess made a minty quinoa salad to accompany the pork shoulder she roasted. Another guest brought honey dew melon with sparkling white wine and basil. Still another brought tortilla chips with fig and ancho peppers. There were microbrewed local beers, free flowing vino verde, and a military issue bottle of tequila. Oh, how I love our friends. We lucked out having so many good people in our lives that care so much about food.

Evenings like this happen pretty easily when we all get together. I fall for our friends...all of them, new and old, present and absent...time and again. Thanks to them, I've got the big southern family I've always wanted. No, we don't (all) come from the same blood line. But they make me feel like I'm home.

So this morning as I'm sipping my coffee and trying to hold onto those sweet weekend memories, I thought I'd share my contribution to the dinner. While everyone was making cool salads, I decided to heat up the oven and make some cornbread. I spotted the recipe on The Kitchn a few days ago and the potluck seemed like the perfect time to try it out. It might not be the most traditional recipe, but our family isn't all that traditional either. The cast iron skillet is the key to good cornbread. I made this in my dad's cast iron, which has its own story that I'll share some other time. My only wish is that I had another pan this morning that I didn't have to share with anyone. I am an only child, after all.

Thanks for being born, Luther! Hope you enjoyed the cornbread.

Sun Dried Tomato & Gouda Cornbread
adapted from The Kitchn

1 1/4 cups yellow cornmeal
3/4 cup flour
4 teaspoons baking powder
1 teaspoon sea salt
1/8 teaspoon coarsely ground black pepper
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)
1/4 cup plus 2 tablespoons vegetable oil
1 cup fresh corn kernels (from 2 ears)
1/2 cup plus 2 tablespoons coarsely shredded Gouda cheese
2-4 tablespoons finely chopped olive oil-packed sun-dried tomatoes
1 tablespoon finely chopped parsley

Preheat the oven to 400 degrees.

In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and black pepper, and stir to mix. In a second large bowl, whisk together the eggs, buttermilk, and ¼ cup of the oil until blended. Add the corn, 1/2 cup cheese, the sun dried tomatoes, and parsley into this second bowl.

Place a 10-inch cast-iron skillet over low heat on the stove top and leave it to heat while you finish the corn bread batter.

Make a well in the center of the dry ingredients. Add the buttermilk mixture and fold together until just blended. Drizzle the heated skillet with the remaining 2 tablespoons of vegetable oil. Immediately add the batter and spread it to the edges of the skillet. Sprinkle the top with the remaining 2 tablespoons cheese.

Bake for 20-25 minutes, until the top is golden and the edges have pulled away from the sides of the skillet. Serve hot or at room temperature.

~eeg

"this is unlike the story it was written to be"

2010-08-31T18:11:00.000-05:00

the food: Peach Streusel Muffins

the song: "Peach Plum Pear" Joanna Newsom*

Before August slips away, I have one more seasonal recipe for you. I have eaten more peaches this summer than ever before. You may not know this, but the husband and my hometown claims to be the peach capital of Texas. There's an annual Peach Festival we've been steadily avoiding since we were punk rock (the husband), angst-ridden (me) high school kids.

I came home from the farmer's market at the very beginning of summer with a big bag of peaches. They were just too good to pass up. They smelled amazing, the old man farmer was a cutie pie, and I got caught up in the moment. The husband turned his nose up a little as I bit into one. "I think the Peach Festival scarred me. I don't really like peaches," he told me.

Maybe part of the reason I've cooked with peaches this summer is to help the husband overcome childhood traumas. Peaches are kind of amazing, especially to a cook. That smell, the fuzzy skin, the little squeeze, the color, the juice. And lest I forget the pit. A nice ripe peach is pretty irresistible. I think I've won him over this summer. He'll probably never take a bite of a peach on its own, but I'm ok with that. Neither of us are big fruit eaters.

The one exception to our limited fruit eating is baked goods. I love love LOVE baking with fruit. Cobblers, muffins, breads, pie, crisps...you name it, and I'm there. Give me a little butter and sugar, and watch out fruit!

If you remember, I got a bucket of peaches from my grandmother's tree the last time I visited. When I got them home after the 4 hour car ride, a few of them were a bit mealy. This peach muffin recipe was the perfect way to use up the peaches that were slightly past their prime. They include a secret...dare I say... *naughty* splash of rum that makes you feel just a little rebellious with coffee at 8 a.m.**

I'm not going to tangent too much here (I hope), but I want to say a quick something about healthy eating. I claim to be interested in healthy(ish) recipes, and here I am posting a muffin recipe with butter and sour cream. My argument here...and bear with me...is that these muffins still fall under the scope of healthy(ish). I am a firm believer in eating real food, which means I cook with butter and full fat sour cream (both organic). I still maintain we're better off eating one of these muffins for breakfast...one being the key word...than a highly processed energy bar or a yogurt parfait with HFCS. At least with this I know exactly what I'm getting.

Sure, I would be a better example of health if I just ate the peach for breakfast. But come on.

I froze about 1/2 of this batch and the husband and I agree that they taste even better the second time around. Freezing pulls together all the flavors and makes them a more solid muffin. Also, it gives you a break from eating peach muffins every day for a week.

Check out other peach disguises here and here.

Peach Streusel Muffins

adapted from Ezra Poundcake

for the streusel:

1 cup coursely chopped walnuts (pecans would also be good)

1/3 cup all purpose flour

1/3 cup firmly packed brown sugar

1/2 teaspoon cinnamon

3 tablespoons unsalted butter, softened

for the muffins:

2 cups all purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon all spice

1/2 teaspoon salt

2 large eggs

3 tablespoons unsalted butter, melted

1 1/2 cups sour cream

1 tablespoon dark rum (you can also use vanilla extract, but rum is more fun)

1 1/2 cups peeled, pitted, chopped peaches

To make the topping, combine the walnuts, flour, brown sugar and cinnamon in a small bowl. Cut in the butter, and mix until well blended (I use my hands for this, but you could also use a fork). Set aside

To make the muffins, sift together all dry ingredients- from flour to salt- and set aside.

In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla. Fold in the peaches.

Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.

Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the streusel topping, and lightly press the topping into the muffin batter.

Bake 30 to 35 minutes at 375. Remove from the oven, and cool for 5 minutes before removing from muffin pan. Serve warm or at room temperature.

Makes about 18 muffins.

~eeg

*Dear Cats I Live With- I'm sorry that I listened to Joanna Newsom while writing this post. I know she confuses you and her voice makes you ~~wonder if there is a dying cat in the house~~ a little nervous. There are some things only your human masters can appreciate, and I'm afraid Ms. Newsom is one of those things. Love, Your Mom

**Ok, fine, not really. Obviously 1 tablespoon of rum, spread between 18 muffins and cooked for a half hour isn't going to make you loopy.

"write it down and i will read it"

2010-08-29T21:25:00.000-05:00

the song: "A Thousand Seasons Past" The Rentals

When August began, I set the goal to write about seasonal recipes. I talked about eggplant and zucchini and tomatoes. I told you about the heat wearing me (and my garden) down. When I started my August posts about seasonal eating, I knew exactly how to wrap up this month. I want to give credit to the hippest, most sustainable, green, domestic diva I know.

At the beginning of August, I went to visit my grandparents in Woodson, Texas (population 296). My grandparents are such interesting people and I feel incredibly blessed to have them both in my adult life. Both deserve essays to be written about them, if not books. There's only so much you can cover in one sitting, though, so this post is about my grandmother.

My Maw Maw is the beautiful woman pictured above. You might notice she is a bit blurry in the photo. That's because she never stops moving. This summer, while caring for my ailing grandfather, my Maw Maw's peach tree started overflowing. She told us a story about reaching up to move a dead limb and a whole branch of the tree falling off because it was so overloaded with peaches. As her peaches began to ripen, she set out to preserve them. All of them.

I have to point out- those are peanut butter jars that she's been cleaning and collecting for this exact purpose. She has been recycling since before it was a household word. She washes plastic cups...and straws. She reuses bread bags. She washes styrofoam meat trays to send home plates of cookies and brownies.

She's been doing this forever--making jellies, pickling, and preserving. She is so associated with this trait that other people from the community bring my 87 year old grandmother their garden items to preserve. She had two huge cucumbers sitting on her counter that she was going to turn into pickles later in the week. As I was taking the peach picture, she also asked me to photograph her plum juice. She was so excited about this, because she got the wild plums from a neighbor right as she was running out of juice to make cobblers. Now she's stocked up again.

Again, take note of the recycled juice bottles.

It takes so much energy and devotion to food to do all the things my grandmother does. I am almost 60 years younger than her, and it made me tired to think of all the work she put into preserving. Tired and awestruck.

I also couldn't help but notice her okra, waiting for the next Sunday family meal.

You see what's behind it, don't you? More peaches! She proudly told me she has peaches to last for 2 years.

The domestic arts are so popular these days. People (myself included) start to think they are novel for making jelly or keeping chickens (2 things I have yet to do, by the way!). We are right to be proud. In today's world we are encouraged to buy our lettuce in bags and our meat in patties to remove any indication it was once alive. Any effort we make to take our food back into our own hands is impressive. The more people that garden and cook and keep chickens and homebrew and sew and bake, the happier our community and earth will be.

When I see my grandmother though, I have to remember the generations of women that we hipster homemakers have to thank. People have forgotten the work it takes to live in a responsible way. Sure, my grandmother could have easily let the peaches go this year. No one would have blamed her. But she couldn't because that's not how she was raised. She lives sustainably because it's part of her essence, not because it's fashionable or something Michael Pollan told her to do. To her, a tree full of ripe peaches isn't a choice, it's life itself.

I was sent home with a big bucket of peaches. My next post will be about how I used those peaches. But I first had to recognize this incredible lady that has shaped my life in more ways that she'll ever know. Thank you for feeding us all.

~eeg

"i'm dressed up for free drinks and family greetings"

2010-08-25T14:25:00.000-05:00

the food: Zucchini Enchilada Tart
the song: "Company Calls Epilogue" Death Cab for Cutie

At the beginning of 2010, I made a big decision. I decided to quit my job as a daycare director so I could pursue something new. I told you all about it as it was unfolding, and I realized I hadn't updated you on my post-job life. I have some work prospects on the horizon that I will hopefully be able to tell you about soon. It's been on my mind a lot this week, because had I not quit, Monday would have been my first day of school.

I wondered how I would feel this week. Would I be sad or regret leaving my job? In the past, two months of summer has been more than enough to rejuvenate me and get me ready for the year. Would I make it a point to do something deliberately not responsible? It would not be the first time this summer I've chosen an afternoon margarita and swimming over cleaning house.

The week (so far, anyway) has been pretty normal. I waited around for a repair guy. I grocery shopped. I did dishes. I worked in the garden. I made vegetable broth. I went to a doctor's appointment. I washed and folded. I did yoga. I've taken more than a few moments to be grateful.

I also made a delicious new recipe that I am going to share with you.

Are you familiar with (never home) maker? The site is written by a vegetarian couple in New York who also happen to be great photographers, homebrewers, and marathon runners (wha' wha'?). They posted a recipe for a deep dish veggie tart last week and I bookmarked it for future use. I do this a lot...pretty much anytime I see a picture that makes my stomach perk up. But this recipe kept popping up in my head, demanding to be cooked. So, just a few days later, I tried it.

What can I tell you about this dish? As the original post says, it's different. It is based on a lasagna tart recipe. (Never home) maker describes it like a deep dish pizza. I upped the spice with some garden jalapenos and added cilantro, so I'm going to add "enchilada" to the list of descriptions. Call it whatever you want, really. Delicious comes to mind...

This would be a great dish for a meal with friends, because there is plenty of time to clean up the kitchen between steps. Even though the directions are a bit lengthy, there is a lot of downtime. Another reason this is great for a dinner party? Once you pop it in the oven, you have 40 minutes of bake time to get yourself ready before people arrive. You'll look great and have an impressive meal to share in your clean house with people you love.

Zucchini Enchilada Tart
adapted from (never home) maker

For the crust:
2 cups flour
1 teaspoon kosher salt
1 teaspoon herbs (whatever you have on hand, fresh or dried... I used oregano)
1/4 cup olive oil
1/2 cup cool water

For the filling:
3 small zucchini, cut into thin coins
1 cup cooked black beans, drained and rinsed (canned is fine)
2-3 ounces goat cheese (if you don't care for goat cheese, Monterrey jack would be tasty)
1/2 cup cilantro, chopped
3 cloves garlic, peeled
2 jalapenos, de-seeded
1 tablespoon olive oil
1 can no-salt-added diced tomatoes
pinch kosher salt

First, make your crust. Whisk together the flour, salt, and herbs. Add in the oil and water. Mix with your hands. Dough will be slightly sticky. On a lightly floured work surface, roll out the dough to a thin sheet and carefully fit it into your tart pan. Use your hands to shape the crust. Cover with plastic wrap and let rest in your refrigerator for 30 minutes to one hour.

In the meantime, toss your zucchini coins with salt in a colander to release some of the moisture. Let sit while your dough rests.

Preheat oven to 375 degrees. Remove crust from refrigerator, take off plastic wrap, and prick the bottom of the crust a few times with a fork. Bake on the middle rack for 15-20 minutes, until golden.

Meanwhile, make your sauce. In your blender or food processor, add canned tomatoes and juices, 1 tablespoon olive oil, 3 garlic cloves, 2 jalapenos, and a pinch of salt. Pulse until roughly combined.

Remove crust from oven and set aside. Lower oven temperature to 350. Rinse salt from zucchini and press between 2 clean dish towels. Arrange cheese, zucchini, beans, sauce, and cilantro for easy access. Let the layering begin!

Spread 1/2 of the cheese on the bottom. Spread 1/2 sauce on top of that and sprinkle with cilantro. Then pile 1/2 your zucchini coins in a circular pattern on the tart. Add all the black beans. Then another layer of cheese (about 2/3 of what is left) and cilantro. Then another layer of zucchini. Top with the rest of your cheese, then the rest of your sauce.

Place tart pan on a rimmed baking sheet and cook at 350 for 40 minutes. Let rest 10 minutes before serving.

~eeg

...

2010-08-22T11:24:00.000-05:00

the song: Untitled #1 ("Vaka") Sigur Ros

I'm currently tearing through Comfort Me With Apples, and I think Ruth Reichl may be one of my new heroes. The more I learn about her, the more I want to know. Even her tweets read like poetry:

"Chilly morning; summer ebbing away. Last night's peach pie, fragile and fragrant on this bright morning. Each bite a tiny farewell."

Reading a book by an author so dedicated to food and writing, it reminds me the importance of inspiration when you are trying to make something of your own, whether that's a good meal or artwork or a silly food blog. It is easy to get into a rut, especially during lazy hot summer days.

Saturday morning I got up early and worked on untangling my tomato plants. They are huge and lanky these days. Not the prettiest things, kind of out of control. For the last few weeks I haven't really known what to do with them. Every time I think about pulling them up, they burst forth with tiny red juicy cherry tomatoes, saving themselves for another few days. It felt good to give them a little attention, clearing out dead vines and propping up their overwhelmed, bent cages with stakes. The end result is a better looking garden, dirt on my hands, and a good feeling inside.

I feel the same about writing. Every post I set out to write lately has been a false start. So rather than try to create something new today, I'm going to take a moment to remember what inspires me. It takes time to create, and sometimes things start looking a little neglected. Seeking out new things helps me clear out the browning vines.

If you're in need of inspiration, this is where I keep track of things I want to make and articles I run across that make me think.

~eeg

P.S. The song is the opening track from Sigur Ros' album ( ). It is completely beautiful, unquotable, and my go-to song for a thoughtful quiet morning.

"my pants ain't getting no bigger"

2010-08-13T15:23:00.000-05:00

the food: Ratatouille
the song: "Sissyneck" Beck*

Nerdy rant in 3...2...1:

I am giddy after seeing Scott Pilgrim Vs. The World last night. It's so good, people. I should offer the disclaimer that I've read the graphic novels and have been anticipating this movie for more than a year. My hope is that it translates as well for people that haven't read the books. If you're going in blind, just keep in mind that you're walking into a emo hipster video game. And it's awesome and perfectly done. Touche, Edgar Wright.

In honor of my favorite movie of the summer, I will share with you one of my favorite summertime dinners. Right after I show you my Scott Pilgrim avatar. Yes!

I heart her.

Ok...food. My garden is on it's way out, as I knew it would be by this time of year. One thing that is still thriving, though, is my eggplant. I have about 6 plants, some purple globes, some long and white. They have produced like crazy with very little tending, and look pretty good after weeks of 100+ degree days.

Now for a secret...I don't even like eggplant that much. It's bitter and it takes a lot of work. Kind of like an evil ex (sorry, that was the last reference, I promise). But I keep planting it every summer so I have no excuse not to make ratatouille. Last summer I was able to make a pot of all homegrown ratatouille, except for the canned tomatoes. Of course, store bought vegetables work great, too.

You can use your judgment about pre-salting the eggplant. Roasting the eggplant is usually enough to remove the bitterness. But I made it once when it should have been salted, and it was so bitter I couldn't eat it. Ever since, my eggplant gets salted. Live and learn.

There are definitely prettier versions of this dish, but I like this one. If you've seen the movie by the same name, you know that ratatouille is peasant food. I like the hands-on quality of this meal. It isn't proper, it's earthy. Everytime I make this recipe, I have a moment right before it comes off the stove where I think "Meh, what's the big deal? This is just a bunch of vegetables." Then I take a bite and remember. When you sop it up with olive oil, balsamic vinegar, and a good crusty bread, magic happens.

Ratatouille

adapted from The Kitchn

2 medium eggplants, cut into 1" cubes

3 medium zucchini or other summer squash, cut into 1" cubes

olive oil
2 onions, diced
2 sweet bell peppers, roughly chopped
4 - 6 cloves of garlic, minced
1 can no salt added diced tomatoes
1 Tablespoon fresh thyme
1 bay leaf
2 Tablespoons fresh basil
salt and pepper

Salt the eggplant cubes and set them in a colander to release their liquid for at least 30 minutes. Rinse off the salt and press the cubes against the counter top between two clean kitchen towels to get out as much moisture as possible.

Combine the eggplant with the zucchini and toss with enough olive oil to lightly coat the pieces. Arrange the cubes in a single layer on a baking sheet (use two sheets if necessary), and roast at 450 for a total of 30 - 40 minutes, stirring the cubes every 10 minutes. When the eggplant has completely softened, remove trays and set aside.

Meanwhile, heat one tablespoon of oil in a deep sauce pan over medium heat. When the oil is hot, add the onions and a pinch of salt, and saute until the onion is completely translucent, about 10 minutes. Add the bell peppers and saute until no longer crisp, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds.

Add the thyme, bay leaf, and the tomatoes with juice into the pot and stir to combine. Simmer for about 5 minutes until the tomatoes have started to break down.

Add the roasted eggplant and zucchini to the pot and simmer until the tomatoes and eggplant have almost completely broken down into a pulpy sauce. Salt and pepper to taste. Remove from heat and stir in basil. Serve with bread and olive oil with a drizzle of balsamic vinegar.

~eeg

*Beck wrote the songs for Scott Pilgrim's band. One more reason to love this movie.

"i'm telling you i caught the sun"

2010-08-10T09:31:00.001-05:00

the food: Roasted Tomato Soup

the song: "Waiting for the Moon to Rise" Belle & Sebastian

A little while ago, I set off to post this delicious tomato soup recipe and got very distracted with a story about grilled cheese. I made this soup again last weekend and remembered just how good it is. Since we're talking seasonal food this month, tomato soup is a perfect way to use up a tomato surplus from your garden. Not necessary for me, unfortunately. My tomato plants hardly made a thing this year. They are huge and bushy, but have only given me a large handful of tiny cherry tomatoes. Oh well. At least they are cheap at the store.

I like this soup because it takes some time, but is so very simple and delicious. Yes, you the tomatoes have to cook quite a while, but once you get them in the oven, you can go sit down with a book, or clean up your kitchen, or catch up on all the Internet. Plus, roasting the tomatoes and garlic adds so much flavor and depth to tomato soup. This tastes nothing like the stuff that comes from a can. But I'm sure I didn't have to tell you that.

This recipe makes a lot of soup. It freezes like a dream and, like most soups, tastes even better after a day or two. Also, my directions about herbs might be a little confusing. Like a lot of home cooks with gardens, I never depend on exact measurements with herbs, because it always depends on what I have access to. Freshness is key, so use whatever you've got that you think would taste good. Basil is the go-to if you're buying herbs, but I also like the combination.

I got an immersion blender for my birthday (thanks, Dad & Linda!) and this was it's first test run. Kitchen gadgets aren't normally my thing, but after one use I'm already loving my immersion blender. If you don't have one, a regular blender works fine. Just be careful. I've made the mistake (more than once, sadly) of trapping all the steam in the blender, then splashing hot soup on myself when I flip the switch. I do a lot of things well, but I never claimed to have an abundance of common sense.

This should go without saying, but please make yourself a grilled cheese to go with the soup. The grilled cheese + tomato soup combo might be the most perfect marriage in the universe. If you want to make your grilled cheese fancy, go for it. There are tons of ideas out there. My favorite is a little pesto, mozzarella or gruyere, tomato, and parmesan cheese cooked onto the outside of the bread. Saturday we had sandwiches made with jalapeno bread and oaxaca cheese with leftover soup. It's hard to go wrong really. If you don't want the sandwich, you are a stronger person than I am. If the soup must fly solo, I recommend stirring in a little cheese on top to mellow the tartness of the tomatoes. Parmesan is good, goat is great.

Roasted Tomato Soup
adapted from Ina Garten

3 pounds ripe tomatoes (I used roma), sliced in half lengthwise
olive oil
salt & pepper
2 cups chopped onion
6-10 garlic cloves, peeled
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups vegetable broth (make your own, if you have time...it makes a big difference!)
large handful of your favorite herbs (basil if you're buying herbs. I used oregano, thyme, rosemary, and basil.)

Preheat the oven to 400 degrees F. Toss together the tomatoes, peeled garlic, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes, flipping half way through.

In a large heavy bottomed pot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes until the onions start to brown. Add the canned tomatoes, herbs, and stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use your immersion blender or blend soup in batches to desired consistency. Taste for seasonings. Serve topped with cheese if you like.

~eeg

"august, I'm on your side"

2010-08-03T10:02:00.000-05:00

the song: "August" Rilo Kiley

Happy happy August! This month, I’m going to try something different here at GNP. I’ve been lacking inspiration just a bit lately. It is hot and I’ve found myself skipping dinner or going out more often than cooking a big meal. I need to focus.

Fall is on the horizon, albeit not for another 3 months in Austin. My goal is to hang on to summer while we’ve got it. So this month, let’s focus on seasonal recipes. But I must first offer a disclaimer. I am no shining beacon of seasonal eating. I try my best to make it to the farmer's market, but quite honestly I ~~am a little crazy about~~ enjoy meal planning and organization. Any given week, chances are you'll find me doing our weekly shopping at HEB where I have a grocery list in hand organized by where items are located in the store (sheesh).

Having said that, I do pay attention to the seasons. You won’t find me making peach salsa or corn and tomato pie in December. I try my best to eat in season, but it’s mostly because I’m cheap. $.64 for a pound of Texas grown peaches? $.86 for a pound of ripe juicy tomatoes? Free peppers and eggplant from my garden? Seasonal vegetables are one of the rare times when spending less means better tasting food. For me it's as simple as that.

I remember this time last year feeling a tinge of sadness in my heart at the thought of giving up squash and plump peppers. How will I ever adjust? I remember thinking. I love the food I’m making now so much.

Summer harvest, June 2009

Similar thoughts ran through my mind in April as the weather started turning warmer and my leafy greens started to go to seed. How can I possibly cook without 4 types of greens at my disposal? I fretted. Dinner just won't be the same!

Snow covered greens, February 2010

And it's true. As I look back over my food journal (you can see the last month here), my dinners were very different last June than they were last November. My gardening set on Flickr shows the cycle of food. Squash to peppers to broccoli to lettuce and back again. But isn't that part of the beauty of paying attention to what you eat? Taking time to notice what is actually ripe rather than just grabbing the same vegetables week after week makes for more creative menus and daring recipes. Paying attention keeps me out of a cooking rut.

This August, I'll be writing about summer food. A little homegrown, a little farmer's market, a little grocery store special. Things are gonna get fresh around here. Stay tuned.

~eeg

P.S. If you're interested in seasonal eating, I highly recommend Barbara Kingsolver's Animal, Vegetable, Miracle about her family's year of eating locally. She writes so very eloquently about her food choices, going far beyond "it's cheaper and tastes better."

"i feel like a raindrop"

2010-07-29T16:36:00.000-05:00

the food: Blueberry Peach Crisp

the song: "Raindrop" Tripping Daisy

Rainy summer days, how I love thee? Let me count the ways.

Do I love you more because you've kept my garden alive and thriving, despite my promises to ignore it? Or do I love you because the way you make me feel? Homey and quiet and calm. Like all I need is a good book (this one, right now) and a cat in my lap (this one, right now) and the rest of life will take care of itself.

I think I love you most because our house is so much nicer with the windows open. The smell of rain comes in and the gray sky matches our walls. The sounds of rain beats the humming AC anyday (and costs a lot less). Rainy days also makes me want to bake. Something sweet and buttery and delicious. The breeze makes the oven more bearable.

I whipped up this sweet treat out of necessity...a rainy afternoon and one over ripe peach. Lucky for the peach, Texas grown blueberries were on major sale at the grocery store and I had materials leftover from granola makin' a few weeks ago. This crisp is very nice... perfect dessert with ice cream, perfect breakfast with coffee. It couldn't be much easier to make. You could use anything you had on hand for this, really. Extra peach? Throw it into the mix. Cherries that were on sale? Sounds good. Apples? Yes, but I'll have to eat all of that one (apple crisp is my all time favorite.)

The crisp isn't the most decadent, because I reduced the amount of sugar on the fruit and butter in the topping. I was going for something we could eat all week and not feel guilty about. If you want to make this an all out rich dessert, you can increase the butter to a whole stick. Personally, I don't think it needs it- the fruit and topping are really nice on their own. The trick with this topping, regardless of how much butter you decide to use, is to get it nice and crumbly. I wasn't able to do it without mixing it with my hands. If you're mixing it with your hands you'll know when it's the right consistency.

As you can see, this makes a lot of topping. If you want less topping you can decrease the flour and oats to a 1/2 cup.

Blueberry Peach Crisp

For the fruit:

1 cup peaches, sliced

2 cups blueberries

2 tablespoons sugar

For the topping:

2/3 cup all-purpose flour
2/3 cup oatmeal
1/2 cup brown sugar
1/4 cup nuts (almonds, pecans, walnuts)
1/4 cup butter, room temperature
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt

In the bottom of a buttered pie pan, mix all fruit together and sprinkle with 2 tablespoons sugar.

Mix all dry topping ingredients together. Cut room temperature butter into dry ingredients and mix with hands until crumbly. Spread evenly over fruit and bake at 350 degrees for 20-30 minutes.

~eeg

"life is really sweeter than it seems"

2010-07-23T13:00:00.000-05:00

the food: Watermelon Aquas Fresca

the song:"Watermelon Dream" Guy Clark

When you're in need of some summer inspiration, there's nothing like a comically large watermelon. Our friend somehow acquired a free gazillion pound* watermelon that subsequently spurred a cookout last weekend with ten of our nearest and dearest. I'm so sorry I don't have a picture of this beast to share, but to give you an idea of the size, we had to cut it with a special Japanese blade that is meant to cut through wood. Sorry to my step-dad, who gave me the tool. I know that's not the way the blade is intended to be used! But does it really surprise you that I would use it on food?

After the charcoal smoke cleared, the samurai sword was sheathed, and the watermelon was wiped off our sticky hands, there was a little bit left over. To be more specific, we had 2 huge bowls of leftover watermelon after feeding it to everyone at the party and giving some to our neighbor. Further inspiration for me, who hates to throw anything away. Help me out google...What do you do with leftover watermelon?

This x2.

The first step in most suggestions seems to be to juice it. It takes a little work because of course you have to de-seed the melon. But just think of the satisfaction of turning two huge salad bowls of something into 8 cups of pink. Think of all the refrigerator space you'll clear up! Think of your blender!

Ok, so maybe that doesn't excite you like it does to me.

So now what? Well, now you have a lot of watermelon juice. And from here the possibilities are endless. As I was juicing it, I couldn't help but think of no-bake strawberry pie and wonder how a watermelon pie would be. You would probably need more sugar unless your watermelon was over-ripe. There are lots of good ideas out there for everything from watermelon jam to sorbet to watermelon popsicles. The popsicles sound especially appealing to me, probably because of all the time spent with the little ones. At the daycare, very few things excited the toddlers more than making popsicles. Well, maybe bubbles.

The husband and I have been enjoying the simplicity of the watermelon juice with a little citrus (squeeze of orange, splash of lemonade...whatever you have on hand) and just a touch of grown-up. We've been using vodka to make our boozy aquas fresca, although I think rum or champagne would also be good. I thought we'd be in watermelon juice for weeks, but we've managed to put quite a dent in it with a simple summer drink. If you wanted to get super fancy and make this a full blown cocktail, adding a little muddled basil and cucumber (in the style of The Highball) would take it over the top.

No real recipe for this one...I'm just planting the seed. Have a great weekend!

~eeg

*estimated weight

"i'm content to walk a little slower because there's nowhere that i really need to be"

2010-07-19T17:01:00.000-05:00

the food: Easy Granola

the song: "The Difference in the Shade" Bright Eyes

I have truly been enjoying these last few weeks of joblessness. I've been able to go out with the husband, which is something I was rarely able to do when I had to be at work by 7. We've hosted cookouts, traveled, and been able to say 'yes.' Yes, I'll volunteer for my favorite organization in Austin! Yes, let's have friends over for dinner! Yes, let's spend all day on a pontoon boat! Yes, I'll go to the Farmer's Market! Yes, let's go see a movie! Yes, I'll help trap the feral cats that live in my backyard! (By the way, does anyone ~~need~~ want a kitty? She's 1.7 pounds of cute!)

I've also been enjoying the wonderfulness of time spent in my home. One of the reasons I stopped working is so I could devote more time to our home and figure out how to take my interest in domesticity beyond helping raise other people's kiddos. Working at the daycare was a wonderful experience that shaped who I am. It is nice, though, to devote a little time to figuring out what's right for me and what I want to devote my efforts to. I'm still working on that one...the picture is a little blurry, but I'm getting a better idea.

For now I'm appreciating the freedom to be here or there or anywhere I please. I have energy to give to my friends and family. I am meeting new people and trying new things. I have time to myself and am able to cook, clean, look out for the animals, watch the garden grow, write and read. I am enjoying saying yes.

Believe it or not, my tangent is leading to granola. When I'm feeling especially home-makery, there are two recipes that always come to my mind. Recipes that take a little time, but are very easy. Perfect for starting on the stove, then cleaning up the kitchen. The first of these things is homemade vegetable broth. The second is granola. If I have these two items, homemade and fresh in the house, I feel pretty on top of things. Maybe these two things and slow cooked beans in the freezer for an easy meal. Ok, make that three things.

But today, let's focus on granola. This granola is so good and so easy. This granola makes me scoff at the boxed stuff and giggle at how expensive the bulk bin granola is. It's true...this granola makes me snobby. This granola makes me buy and eat yogurt, which I do ONLY for this granola and the occasional yogurt sauce for falafel (yogurt freaks me out a little bit).

You can make this recipe fancier if you like. I'm sure it would be yummy with a variety of nuts thrown in. Dried fruit can be added after baking if you like fruit in your granola (none for me, thanks.) And I'm sure there are a lot of different spice combinations you could play with here, too. I like my granola simple. I had to make this a time or two before I got the hang of how to flip and transfer the granola to keep the big pieces. Don't be afraid to get your (clean) hands involved in the process.

Without further ado, here is an easy granola recipe for the next time you're feeling homey. Consider making it for your homies.

Easy Granola

adapted from The Amateur Gourmet

2 cups rolled oats
1 teaspoon cinnamon
small pinch sea salt
3 tablespoons butter, melted
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
2 large handfuls nut of your choice (almonds, walnuts, hazlenuts...I like pecans)

Preheat the oven to 325 degrees. Grease a baking sheet with butter wrapper.

In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the melted butter, honey, brown sugar, and vanilla. Whisk until combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, remove and use a metal spatula to lift and flip the granola. Sprinkle the nuts over the granola and return the baking sheet to the oven.

Bake for 10-15 more minutes, being careful not to burn the granola. Remove from the oven, let cool completely, and use your hands to transfer to an air tight container. Will store for up to one week.

~eeg

P.S. My mom sent me this article about "femivorism" that was on my mind while I wrote this post. I'm not sure about the term femivore (do they eat females?), but I do think it is interesting to trace the value society places on homemaking with the rise of local eating and food awareness. I don't think it is feminist issue as much as an issue for all of us interested in eating real food. It takes time and effort for people to eat well and be healthy, and whomever is putting in that time deserves recognition.

"i found my mind in a brown paper bag"

2010-07-14T15:54:00.000-05:00

the food: Japchae

the song: "Just Dropped In (To See What Condition My Condition Was In)" Sharon Jones & the Dap Kings

I'm not gonna lie to you, Internet. I've been in a slump this week. No need to go into it here because this is a food blog, and lord knows I get personal enough as it is about my food. What I can tell you about, though, is how two nights ago Asian noodles and Spanish wine* made this Texas girl feel better than I've felt in a while.

About a month ago, I ran across this recipe on Herbivoracious. You might recognize this site if you visit Serious Eats, where the blogger does a bi-weekly column on meatless meals. This particular recipe is from the creator of Savory Sweet Life, who shares her mother's authentic recipe for a Korean noodle dish called japchae or chapchae. According to Wikipedia, the meaning of japchae is actually "mixed and stirred (jap) vegetables (chae)."

Now, right off the bat let me offer a warning. This is not a throw together kind of meal, even though stir fry is usually associated with fast and easy. There are vegetables to julienne, tofu to press, sauce to make, and everything has to be cooked separately, then added back together. I consider myself an upper-middle class chopper, and this recipe took me more than an hour to make. But with a recipe like this, time is the whole point. You'll taste it, I promise. I apologize for the pictures, by the way. I was more involved with the cooking than the photography.

Just gathering ingredients started to nudge me out of my funk. Any meal that takes just as long to chop as it does to cook provides much needed time to focus and relax. Chopping vegetables never fails to make me feel at peace. Add in a glass of wine, and I'm on cloud nine. Seeing your handiwork waiting to be turned into something delicious is a good feeling. Plus, with all the peppers, fresh herbs, garlic and onion used in this recipe, your kitchen starts smelling good before the oil even hits the pan.

I mentioned a while ago my trouble with mediocre stir fry, but the Herbivoracious post suggests stir frying each ingredient separately. It is genius, because it allows each vegetable to be cooked just right and play its proper role in the completed dish. Just picture it...crisp carrots, non-soggy mushrooms, just-translucent onions, bright green spinach, spicy garlic. You'll be tempted to toss the ingredients in together, but don't. Cheesy as it sounds, there are subtleties to carrots and bell pepper that are brought out when you give them the individual attention they deserve.

I used tofu in this recipe, but of course you could use beef or chicken or nothing at all. A little side note- this was my first time to work with tofu that I'd previously frozen. I pressed it first, then wrapped it in foil to freeze. I was skeptical because the color was very different than when it went into the freezer. It was a little spongy, but it tasted great.

This recipe strays from the authentic Korean original. Stir fry is perfect for customization, so find what works best for you. You might, for instance, have the sesame oil the original recipe calls for. I use olive oil, because that's what I use for everything. I also make our japchae really spicy, as per the husband's request. Thanks to this hot chili sauce made by the same masterminds behind Sriracha, these noodles have a serious kick. There are runny noses and teary eyes and big smiles when we eat this stuff. Who knows, maybe the spice contributed to my feeling better. If you're not a fan of spice, you can leave it out- the soy sauce/brown sugar/oil combination is very flavorful on its own.

Feel free to doctor and add to the sauce that coats the noodles. You might find at the end that there isn't enough for your tastes. I don't like a lot of sauce...just enough to evenly flavor everything. If you want to stretch it out, add another tablespoon of soy sauce and olive oil in the final stir fry.

One more thing, the potato starch noodles might take a while to get used to. They are clear and have a unique texture. I like them now, but if you want to ease yourself in I recommend rice noodles or even (*gasp*) plain old linguini if you're really in a pinch. I warned you...no authenticity here! But it does taste good.

Japchae

adapted from Herbivoracious

1 bundle of potato starch cellophane noodles (most packages contain 2-3 bundles and can be found in the Asian section of most grocery stores)

1/2 bunch of fresh spinach, chopped

1/2 medium onion, julienned

1 carrot, peeled and cut into match sticks

1/2 bell pepper (any color), julienned

8-10 mushrooms, sliced (cremini is my favorite)

1 block of firm tofu, pressed for 8 hours, cut into small rectangular pieces

2-4 cloves garlic, minced

Olive oil

soy sauce (amounts will vary, see directions)

1-2 teaspoons hot chili garlic sauce

salt and pepper

2 teaspoons brown sugar

fresh cilantro for topping (optional)

Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles and do not rinse. Add noodles to a large mixing bowl. In a small bowl, combine 2 tablespoon olive oil, 2 tablespoon soy sauce, 1 teaspoon brown sugar, and 1 teaspoon chili sauce. Add to noodles and toss until sauce is evenly distributed. Set aside.

Heat a wok or large frying pan on high. Add a splash of olive oil and a pinch of salt and cook tofu until golden, about 4-5 minutes. Add half the garlic and cook for another couple of minutes. Stir in 1 tablespoon brown sugar to coat the tofu. Remove from wok and set aside.

If needed, add a bit more olive oil to the same pan. Add sliced onions and cook until they start to turn translucent. Add onions to the large bowl of noodles. Repeat the same process as the onions for the carrots, bell pepper, and mushrooms, cooking each to meet your preferences (I like to keep the peppers and carrots pretty crisp).

Add 1 tablespoon of olive oil to the hot wok, then add minced garlic and spinach. Cook until garlic is fragrant and spinach turns bright green, about 30 seconds. Pour the entire bowl of noodles and vegetables to the wok/pan. Stir-fry everything for 2-3 minutes, adding extra soy sauce and olive oil if desired. Turn off heat and gently add tofu. Top with cilantro if desired, and extra chili sauce if you're feeling wild.

~eeg

*I know next to nothing about wine. I'm a beer girl through and through. However, I'm trying to branch out and learn a little something about it this summer. I picked out a bottle of Salneval Albarino based on price (<$10) and because someone told me wine from Spain was good for the summer. Thumbs up all around in this house. What's your favorite inexpensive, light wine for the summer?

"too much birthday'll make you older"

2010-07-08T10:27:00.000-05:00

the song: "Too Much" Guy Clark

Here's a little (very) late Father's Day gift for my Dad, who sent me this picture and asked me to post it here. As you can see, I've always enjoyed the finer things in life.

It seems like an appropriate time to post this picture, because yesterday I celebrated my last birthday that will start with a "2." What better time to indulge by licking the icing bowl?

Alright, 29. Here we go...

~eeg

"the smell from a grill could spark up nostalgia"

2010-07-06T13:07:00.000-05:00

the food: Peach Salsa
the song:"Summertime" Will Smith

I'm with the Fresh Prince on this one...for me, summertime equals happy. I'm getting good and settled into July, and thanks to a nice rain that stayed with us for a whole week, the heat hasn't been unbearable. The rain cleared up just in time for fireworks on the 4th, so we were able to go out and celebrate with our best friend Will's family, which is one of my favorite another-person's-family traditions. I didn't take many pictures, so allow me to paint one for you: amazing food, dogs everywhere, swimming in the stock tank, good people, and (I'm guessing) more fireworks than the official Dripping Springs' city display.

This summer, even though I have the time, I find myself cooking less. I like keeping my options open in case summer fun pops up...swimming at dusk, impromptu dinner at a friend's house, *just one more* beer with my friends, some good cheese and bubbly wine in the backyard. Summer is the time for openness.

Summer food is no different. The farmer's market is overflowing with temptations to make you forget your menu plan. When the husband and I went this weekend (beginning of my birthday week!) we sampled watermelon, ogled blackberries, and floated through the rows of tomatoes, squash, sweet peppers, and onions. What has inspired me to cook lately is not my potential creations, but garden creations. Summer vegetables are so good on their own they really don't need much help from me.

I made this peach salsa for the 4th of July exclusively from Farmer's Market goods, peppers grown in my yard, and a squeeze of a Texas mandarins from HEB. Freshness is the key. All these ingredients need is someone to cut 'em up- if the ingredients are fresh and vibrant, the flavor happens effortlessly.

I highly recommend blue corn tortilla chips for the beautiful contrast of color. You can adjust the heat by leaving pepper seeds in, or taking them out all together. The salsa would also be good with cilantro. But not everyone likes cilantro like I do (some people have a genetic trait that causes it to taste bad), so I left it out of this salsa. I found it plenty flavorful just like this...juicy and fresh for a beautiful summer day. We're having this salsa again tonight with tempeh fajitas and a pint of Festina Peche. Mmmm. Sounds like summer to me.

Peach Salsa
adapted from Chow

3 medium peaches, small diced

1-2 medium tomatoes, small diced

1/2 medium sweet onion, minced (I used a 1015 onion from the market)

1-2 peppers of your choice, minced (jalapeno, habanerro, anaheim, whatever you like)

squeeze from 1/2 orange

Combine peaches, tomatoes, onion, pepper and orange juice in a medium mixing bowl. Gently toss and season well with salt. Let sit at least 20 minutes before enjoying with tortilla chips.

~eeg

"the best thing about new york city is you and me"

2010-07-01T10:50:00.000-05:00

the food: not eating in New York

the song: "New York City" They Might Be Giants

Welcome to Part 2 of the New York vacation. As you might remember, we did a lot of eating while we were there, and that was one of my primary reasons for going. However, between meals, we did a few other things, too.

Central Park

The Highline

My favorite part of New York was the use of public outdoor space. Born and raised in Texas, I (like my Southern kinfolk) tend to take the outdoors for granted. New York is a different story. The city pays such close attention to the parks, and New York residents seem to take good care of them. We walked through several smaller parks, but my two favorites were (of course) Central Park and The Highline. The Highline especially stood out as a testament to the community's dedication to public spaces. It's a really cool idea...turning a decommissioned elevated railroad into a greenway. This time around, I chose parks over museums. It was just too beautiful to devote that much time to being indoors. If we're ever in New York when it is cold, then I'll visit The MoMA.

When we were flying in, my reaction was "Where are all the big buildings?" I saw much more green than I was expecting. Our hosts suggested we ride the Staten Island Ferry to get a view of the whole city. It was a really nice, totally free way to see the city.

We did the obligatory walk through Times Square, which wasn't my favorite part. I am, however, quite proud to say I found a bathroom in the middle of Times Square and quite disappointed that I didn't buy a King Kong nick nack.

We visited the Upright Citizens Brigade Theatre which for the husband was sort of like attending the Super Bowl. There was quite the all-star cast...Horatio Sanz, John Lutz, Jason Sudeikis, Ben Schwartz (a.k.a. Jean Ralphio from Parks & Rec!)...pretty much all the cool guys from NBC (minus Alec Baldwin *sigh*).Really funny. So funny, in fact, that we've decided to try to start actively supporting the comedy scene in Austin. It's not easy to get up there and be funny, and it is very inspiring to see a theatre pull it off as flawlessly as UCB.

Overall, though, the best aspect of our trip wasn't the food or the sight seeing. Being in such an amazing city was amplified hugely because we were there with our friends. These aren't just any friends--these are people we've known forever, who we've shared our home and many meals with. We've cooked together and traveled together. Our hosts dropped everything to show us around while we were there. They made us feel at home in a town that could have very easily been overwhelming. Because of them, we got a different view of this fabulous town. So, thank you, Chris and Jacqueline, for making our trip so perfect!

And thank you, New York, for being so lovely and fun. We'll be seeing you again soon.

Finally, thank you, reader, for indulging my retelling of our trip. It has helped me once again to pause and be thankful for our summer vacation. We now return you to your regularly scheduled kitchen.

~eeg

"new york, you make it happen"

2010-06-28T20:15:00.000-05:00

the food: eating and drinking in New York

the song: "An Open Letter to NYC" Beastie Boys

In case I haven't reiterated this enough in the three weeks since we've been back, I love New York. We loved the city itself, the public transportation, the use of outdoor space, the people, the dogs, the shops. But as I told you, I went to eat. And I can't imagine a better food destination. Our friends and over-the-top fantastic hosts set us up for New York saying "there is literally every type of food in the world here." They weren't kidding. We had so much good food, and I definitely did not get pictures of all of it. Have you heard that some people are funny about taking food pictures? I didn't want to offend anyone in nicer restaurants or keep my hungry companions from their meals.

Let's start with the food that New York is famous for:

Lombardi's

Carmines

Truth be told, in the six days we were in New York, we ate at four different pizza joints. The husband has a real weak spot for pizza. On the last day, he suggested pizza again and I put my foot down. I explained (a little agitated perhaps) that we'd eaten a lot of pizza and I wanted to try something different. If he wanted pizza again, I told him, he'd just have to grab a slice on his own. Walking around a few hours later, he got a slice. I picked off a black olive and popped it in my mouth. Moments later, I proceeded to eat half of the slice. Because the pizza in New York is just that good. Even if you aren't that hungry or think you're sick of pizza, it draws you in. Some say pizza is the perfect food, and New York pizza provides a particularly good argument for the case.

Next up, bagels.

Russ & Daughters

Best. Bagel. Ever.

Oh lordy. Excuse me while I take a minute to remember just how good this was....

Let me first say that normally, I don't even like lox. (By the way, I eat meat sometimes in case you're confused to see meat on a site about vegetarian cooking.) The lox I've had in the past has always been a little fishy, a little slimy. More than anything, I've just wanted the bagel. But I'd read that Russ and Daughters was an amazing place, and it was important that we give it a try. Good thing we did. We ate this meal on our last cloudy morning in New York, sitting in the park, watching some guys play basketball. It might have been the quintessential meal of the trip. The smoked salmon on this bagel was so fresh and sliced so thin and was so perfectly rich. Our friend compared it to butter.

Other food worth mentioning includes Frankies, where I had an amazing pasta dish with fresh fava beans. I plan on recreating this dish at home and fortuitously, less than one week after our return, the exact recipe showed up on Serious Eats. I had the best popsicle of my life at the Brooklyn Flea. We had really amazing biscuits with local honey and ricotta from Belcourt which is also going on my "to cook" list. Oh, how I love bringing vacation inspired food back home with me. Truly, it is the best souvenir.

Now, onto the beer.

Sorachi Ace. We brought a bottle of this one home with us.

One of the best things we did on the vacation was tour Brooklyn Brewery. Of all the brewery tours we've been on this one took the cake. It wasn't the most informative--our mustachioed tour guide had definitely been drinking. But what I liked was that even though Brooklyn Brewery is a really huge operation, they managed to maintain a very quaint feeling in their Williamsburg brewery. The bottling goes on at another location, so all you see is one big room for drinking, and one big room for brewing. It makes you feel a lot of ownership of the beer, and made for a really good time.

The other great place I have to mention is McSorely's, which is the oldest Irish pub in New York. This place only serves two types of beers, light and dark. They come in 1/2 pint mugs, so every beer you order means two glasses. They didn't allow women in the bar until 1970, when they were legally forced to do so. So naturally, I had to stick it to 'em by purchasing and drinking their delicious beer. Mmmm...historical.

Other beer of note that I didn't get pictures of. Barcade was a lot of fun. I want a place like this in Austin...hip, with a huge variety of really good beer. I loved Atwater Block's Dunkel, which was recommended by the nicest bartenders we encountered at Blind Tiger. Sixpoint makes the delicious golden Sweet Action which is the self proclaimed best beer to drink with pizza. Next time we go, I want to spend a day at the Draft Barn, getting in good with the German bartender so he'll recommend his favorite beers from the five page menu.

We did a lot of things other than eating, but I wanted to get this out there first. Next up, I'll show you a few glimpses of the not food part of New York. Stay tuned...

~eeg

"what am i supposed to do"

2010-06-23T21:48:00.000-05:00

the song: "Smash Your Head" Girl Talk*

This post has very little to do with food. But as I've learned since I've started cooking and writing about it, everything is really about food. Today, I'm going to tell you a story about migraines. I woke up with a migraine this morning and have spent the day trying my best to get rid of it. It has made me pretty useless, and like always it is hard for me to come to terms with spending a whole day doing nothing. So why not write about it?

There is a whole slew of migraine art out there. If I were to make my own migraine art, it would not be quite as nice as the below piece. My migraine illustration would be me, sticking an ice pick behind my eyeball.

Migraine collage by Migraine Chick.

A brief history of my migraines. I think I first labeled my headaches as migraines when I was 19. I might have had them before that, but it was that year that I had some type of "ah-ha" moment. At the most stressful point of my life I was eating poorly, working a job I didn't like, and planning a wedding. During that time, I would get migraines every Friday. It put a lot of strain on an already stressful time in my relationship. When I look back on 24, I remember being sick a lot.

My most dramatic migraine happened one morning in 2006 when I woke up and couldn't see out of my right eye. As I was getting ready for work (what was I thinking?!), I took a shower and threw my dirty clothes in the trash can. Then I went in our bedroom, sat on the edge of the bed, and tearfully told the newlywed husband that I couldn't find my car. He sat up and asked if I was ok, and I tried to explain in very broken speech that something was wrong. My arm was starting to go numb and I couldn't find my words.

The husband (heroic from day one) loaded me up in the car and we set off to the emergency room. It seemed very odd that a 24 year old would be having a stroke and we knew that probably wasn't what was happening, but my mirgraines had never been that bad before. After several long hours in the brightly lit ER, a CAT scan, my mom driving down from Fort Worth, moving to a hospital room, and a shot of morphine, I was diagnosed with a complex migraine, which mimics signs of a stroke. I spent the night in the hospital and was released the next day. Since then, I thankfully have not had another hospital stay due to migraines (or anything else, for that matter.)

Living with migraines isn't fun. These days they are limited to one a month, unless something weird is going on. Sometimes (like last month) they stretch over a few days. My hope is that it doesn't come back tomorrow. The best resource out there for people suffering from migraines is Dr. Carolyn Bernstein's The Migraine Brain. My ever thoughtful librarian mama got this book for me when it came out. After I finished it, I promptly ordered a copy for every migraine sufferer in my family that I could think of. This book changed my life.

A few things I've learned:

1. Avoid your triggers. My migraines have always been directly related to my hormones. This means that (fortunately) I always know when to expect them. This also means that (unfortunately) I know to always expect them once a month. But there are things I can do during that time to limit my risk. This is where food comes in. I told you we'd get to it! My personal triggers are red onions (especially raw), hoppy beer, and red wine. I can get away with some of them during certain times, but I usually don't risk it. I'm also extremely sensitive to smells. Strong perfume can bring on a migraine any day.

2. Watch your posture. Last year, I messed up my back lifting the kiddies and went to a chiropractor for a few months. During one of my sessions, I felt a migraine coming on. I talked to my doc and she showed me the place in my neck where my migraines originate. To this day, I can push that place in my neck and feel it in my migraine spot. Rubbing my neck during a migraine has eased my ice pick desires many times. Anyway, during the visit my chiropractor said maintaining my posture...keeping my head upright and my shoulders back...could lower the chances of getting a migraine. Then (with my permission) she popped my neck and made my impending migraine disappear. Sorry, by the way, to all those reading that might think chiropractors are quacks. Mine was not.

3. Know what helps and don't be afraid to use it. If I can catch the headache early on and hit it with a lot of caffeine, I can sometimes ward off a full on migraine. As much as I dislike taking medicine, I am so grateful to have something that helps. Imitrex doesn't help everybody, but it works wonders for me. So much that I'm willing to deal with the tight chest and racing heart that goes along with it. Really it's not even that weird anymore...I anxiously await that feeling knowing it means my headache is about to go away.

4. Talk about it. People need to know what's up. I'm not saying you have to blow it out of proportion or ask for attention. But migraines are very real and those closest to you...your significant other, your family, and (if you feel comfortable with it) at least one trusted coworker...should know. After my complex migraine episode, I got a lot better about letting people know. If I started doing crazy things at work or talking out of my head, I wanted at least one person to know what the hell was going on. Plus, if scent is a trigger, it might be vital that you make your closest people aware so they know to avoid perfume/coffee/smoke/etc.

5. Notice when things are different. These days, the husband can tell when I have a migraine coming on, because I'll start popping my knuckles and pinching my hand. He notices when my speech is a little confused, but we don't freak out about it. Those are all parts of my migraine. What worries me is when something changes. If the headache is suddenly on the opposite side of my head. If it lasts for multiple days. If it comes when I'm not expecting it. Then we start to pay closer attention.

And finally...

6. Be gentle with yourself. This is an extremely hard one for me. This morning, for instance, I lay in bed for 4 hours, alternately pushing against my eyeball and my neck, trying to will myself out of having a migraine. And in the end, after meditating and thinking happy thoughts and practicing whatever limited reflexology I know, all I had was 4 more hours of misery. I should have sucked it up and taken my Imitrex when I knew what was going on. It's been 10 years, I should really know better than to mess with my migraines.

Having said all that, migraines just suck. Sometimes, no matter how careful you are and how much you read and plan, a migraine can come along and knock the wind out of you. And today, instead of cleaning house and hanging out with my friend like I was planning, I spent most of the day in pajamas on the couch. That's ok, too. It is really hard for me to slow down and let myself be sick, especially with something that is such a part of me. But migraines are loud and bossy and they sometimes just demand it.

~eeg

*Girl Talk seemed extra appropriate here because of his jumbled, loud, sometimes overwhelming sound. Learn more about Mr. Gillis here.

"trace the trail back home"

2010-06-18T12:59:00.000-05:00

the food: Potato & Swiss Chard Frittata

the song: "Ocean Walk" Astronautalis*

Vacations are good for several reasons. It is a great privilege and experience to see a new place. It is an excuse to eat only the best food and drink a beer with lunch. Vacations allow you the leisure of walking through the park on a Thursday and the self indulgence of three restaurant meals a day. Vacations are exciting and perk up your imagination. Being somewhere else challenges you to get out of your daily routines and notice how other people live. I love vacations.

Many more pictures to come, I promise.

What I love almost equally, though, is coming home from a vacation. Those first few days of being back in your town, back at your house. When the husband and I landed from our New York trip, the humidity of a June Austin night was a welcomed feeling (at least for a little while.) I was excited to step foot in our house, greeted by two confused cats and a slightly wilted garden. After a vacation, there's nothing like sleeping in your own bed and using your own shower. And after settling back in, I was able to reap one of the benefits of living in Austin and having lots of space to ourselves.

Let's take a closer look, shall we?

After traveling across the country, spending a lot of money on food, and eating out three meals a day, my body was craving something simple and wholesome. Truth be told I started fantasizing about the simple meals I was going to cook back in Austin on our last morning in New York. I don't mean to sound ungrateful for the food we ate on vacation...it quite possibly was some of the best food I've ever eaten, and it is the main reason I look forward to traveling. But it's also good to be home.

Remember my potatoes? Well, as you can see from the picture, they didn't yield a lot (I got this and maybe another half bowl from an earlier harvest.) But after our welcome home meal I'd say they were an absolute success. This was truly a local, once-a-season meal. The potatoes, onion, and swiss chard were grown in our yard. The eggs came from our friend's chickens who live just a couple of miles from us. Eating this meal was a great way to come home, to refocus on our real lives after a week of excess.

I noticed a few things about homegrown potatoes as we ate this dinner. Between "mmmm"s and "oh man!"s, I noticed how naturally buttery and flavorful our homegrowns were. I had to add much less salt and oil than I was expecting. They didn't need much, to tell you the truth. I will be making this frittata again sooner rather than later with store bought potatoes. My guess is that it will be pretty delicious, too.

Potato & Swiss Chard Frittata

adapted from Grow and Joy the Baker

about 4 cups (1 1/2 lb) Yukon Gold potatoes, sliced very thin

1 small onion, sliced

3 cloves garlic, minced

1/2 cup swiss chard, thinly sliced

1-2 tablespoons parmesan cheese

7 eggs

2 tablespoons minced herb of your choice (I used cilantro. Parsley would also be good.)

2 tablespoons milk or cream

salt & pepper

olive oil

Heat a generous splash of olive oil over medium heat in a medium saute pan. Add the onions and garlic and saute until onions soften, about 5-7 minutes. Transfer the onions to an oven safe pan and toss with the raw sliced potatoes. Toss with your hands until all potatoes are well coated with olive oil (add more if needed). Season with salt and pepper. Cover the pan with foil and bake at 400 degrees for 20-25 minutes or until the potatoes are tender.

Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.

Meanwhile, whisk the eggs, herbs, swiss chard, cheese and milk/cream together. Season with salt and pepper.

Heat a 10-inch cast-iron skillet over medium high heat. Add another splash of olive oil to the skillet, making sure the side of the cast iron is oiled as well. Add the cooked potatoes to the pan. Top with the egg mixture. Cover the skillet with foil and bake until the center is solid, about 25-30 minutes. Remove the foil and cook for 5-10 more minutes if needed.

Slice and serve warm or at room temperature.

~eeg

*I don't often go out of my way to recommend music here. There are real music folks out there that can do that. But if you don't already know Astronautalis, seek him out. He's one of the most genuinely talented and nicest guys ever.

"talk about the state of this great nation of ours"

2010-06-15T18:34:00.000-05:00

the song: "All U Can Eat" Ben Folds

the food: school lunches

I am fresh off the plane from New York. Stories will be coming shortly (spoiler alert: pizza!), but our beloved Austin is already bombarding us with awesomeness I need to share.

A few months ago, I ran across this article on Serious Eats about the movie Lunch Line. The SE article does a much more thorough job explaining the thesis of this documentary than I can manage. According to Lunch Line's Facebook page: "The film tracks key moments in school food and child nutrition from 1940s, 1960s, and 1980s to the present – revealing political twists, surprising alliances, and more common ground than people realize."

It is extremely cool that Alamo Drafthouse Lakecreek is screening Lunch Line this Wednesday (June 16th). Tickets are $7 and the show starts at 7:30. And because a movie is never just a movie at the incomparable Alamo Drafthouse, Addie Broyles will be there to moderate a discussion after the screening. Supposedly there will also be "healthy lunchline special menu items" which both intrigues and frightens me.

This movie seems like a step in the right direction for reforming the American food system. Most importantly, the word is getting out there that there is something that needs to be fixed. People get really defensive about their food, their kids, and their government. And this debate involves all three. Jamie Oliver's Food Revolution has done a good job bringing the realities of school lunch into America's living rooms, and I applaud him and ABC for taking on a topic as big as this. People had their complaints about his methods, but overall he's on the right path. Perhaps because of Oliver's work, more people will support and show interest in movies like this one. It is a huge issue to even begin to think about and it is exciting that more people are getting involved in the discussion.

Photo by back_garage, who has these cool trays for sale on Etsy.

My personal experience with school lunch is pretty limited, but I do have a short story to share*. A few months ago, while playing outside, one of my toddlers at school got stung by a bee. After using my Spec's key card to remove the stinger (teacher of the year award!) my coteacher suggested using baking soda to ease swelling. Seemed like a good idea, but we had no baking soda on hand at the daycare. I headed to the cafeteria thinking "that's where cooking happens in this school. Surely they will have something as simple as baking soda!" You know where this is going. The lunch ladies were all eager to help. I think they were even a little surprised to see they didn't have it. No homemade food. No homemade pain relief.

The little guy was fine, by the way.

For more information about Wednesday's screening, please visit:
Alamo Drafthouse Lakecreek
Relish Austin

For more about Lunch Line:

Lunch Line Facebook

Uji Films

And some random things devoted to school lunch:

School Lunch set by dirtdirt on Flickr

Fed Up With School Lunch

American Lunch Room

Hope to see you all tomorrow night at Lakecreek!

~eeg

*Let me say I have nothing but love for the lunch ladies of this world. They have hard jobs, they get paid very little, and they have to deal with hungry and picky kids all day long. My story is only meant to demonstrate the limited resources the typical lunch lady is given.

"let's hear it for New York"

2010-06-08T13:26:00.000-05:00

the food: cleaning out the fridge
the song: "Empire State of Mind" Jay-Z & Alicia Keys

Today I'm cleaning and packing, trying to get everything ready for tomorrow when we leave for New York. We are going to stay with our good friends Chris and Jacqueline and I'm beyond excited about it. It will be my first visit. I don't think I'm building it up when I say I'm expecting NY to blow my mind.

Part of getting ready for a trip is using up all those little things left in the fridge so you don't come home to moldy bread and sad vegetables. When I took a break today from cluelessly trying to piece together "outfits," my spinning head wasn't quite sure what to make for lunch. I opened the fridge and surveyed the few things still hanging out.

I'm pro-leftover, almost to a fault. It hurts me to throw things away, which means I either a) eat every last bite of everything I cook (maybe not the healthiest choice) or b) I have umpteen containers in my fridge with scraps from last night's dinner. Luckily, the husband does it too, so I don't get ragged on for saving a few bites of pasta here, a 1/2 cup of soup here.

I made broccoli cheese soup last Friday night and it was the perfect lunch today over a little white rice. I added an extra pinch of salt and more cheese. It was kind of a poor man's broccoli rice casserole. I know this maybe doesn't look super appetizing, but believe me this was the perfect easy and filling food for today when I feel like I'm going a mile a minute trying to get ready for the trip. Plus, it served it's purpose...that's one less thing in my fridge I have to throw out in a week when it's no longer good.

My New York plans mostly include (surprise, surprise) eating and drinking. Our fabulous hosts--who know and share our food/beer obsession--have been scouting out places we'd like. I am really excited about trying New York pizza for the first time and having a really good bagel. Oooh, and Barcade. I have a feeling I'm going to give this place too much money. That reminds me, I need to pack stretchy pants. That's fashionable, right?

You might be asking "If you have so much to do, why are you not packing now?" I was working on it, but something got in the way.

She's trying to help. She really is.

I have to agree with Hova (in his own words, "the new Sinatra") and say that "Empire State of Mind" is one of the best NY songs ever. But I'm going to need some more when I recap the trip. Anyone have a favorite New York quotes they'd like to share?

~eeg

P.S. On another note, I'm super flattered that GNP was mentioned last week on 2 awesome Austin websites whose writers inspire me daily. Big, huge thank you to Erin and Addie for the blog love. You know how to make a girl's day.

"we're gonna build something this summer"

2010-06-04T20:27:00.000-05:00

the food: Tomato & Corn Biscuit Pie
the song: "Constructive Summer" The Hold Steady

AHHHHH. I can't believe we're finished with yet another school year. Each year, my mom (also a teacher) always tells me there is no moment sweeter than leaving school on that last day. Before the summertime blues set in. Before you start thinking about next year and counting the weeks and worrying about having the most fun with the time you have left. Driving away from school on that last day you have only good things ahead of you and maximum summer to look forward to.

This is an extra huge day for me because at this moment, I'm also finished with my job. I am extremely grateful for the last four years spent at a wonderful school, but I'm also happy that it is over. As I start the Summer of ~~George~~ Emily, I want to share with you my current favorite summertime recipe. We kicked off summer a little early last night with some friends of ours. We shared good wine and conversation and this tomato and corn biscuit pie.

I originally ran into this recipe over at the super cute Canadian food blog Everybody Likes Sandwiches a while back, who instructs in the post title to make this now. Stupidly, I did not take that advice and missed my chance to make this pie last summer. But I have now made it twice in the span of one week, and I would have no problem making it again next week. This recipe screams summertime. It tastes special and delicious without weighing you down. The ingredients are in season right now, so I'm going to advise the same thing and tell you to make this now. Like...over the weekend. It is that good.

I've changed a few things here, mainly just to suit our tastes. The first time I made this I used cheddar cheese, which was wonderful. However, last night I made it using Cyrus Grove Chevre Lamb Chopper sheep milk cheese. The final result wasn't quite as budget friendly--I paid $6 for a chunk that turned out to be less than a cup--but it was totally worth it. So...special occasion, I'd say splurge for a high quality shreddable cheese (sheep or goat if you dig that kind of thing). Day to day, it's fine to use a decent sharp cheddar.

A few recipe notes for you... First of all, use the freshest ingredients you can get your hands on. I don't have enough tomatoes yet to make this from my garden, but I think that would be ideal. I used garden basil and herbs. This recipe helped me come to the really obvious food discovery that fresh corn on the cob is about a bazillion times better than frozen. Up until this recipe, I've reserved corn on the cob for cookouts. But in the summer, it is completely worth the extra effort to husk and...uh...de-cob your own corn. It makes this pie sweet and crisp. In fact, I will never make this recipe anytime except for summer. The fresh corn and tomatoes are the key.

My only word of caution is that rolling out the biscuit dough is a little bit of an ordeal. But you'll figure it out. Just make sure you have wax paper and plenty of extra flour available for your hands. I tried the first time to use a rolling pin, but it just makes a sticky mess. Just work it out with your hands like any good dough.

Why are you still sitting here? Don't you have a farmer's market to get to!?

Corn & Tomato Biscuit Pie
adapted from Everybody Likes Sandwiches

For the dough*:
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp vegetable oil
1 cup buttermilk (or 1 cup milk + 1 tsp vinegar)
1 tbsp fresh oregano (optional)
1/4 tsp pepper

For the pie:

2 tbsp sour cream
juice from 1 lemon
4-5 med-large tomatoes, deseeded & sliced
2 tbsp finely chopped basil
1/2 cup onion, diced
1-2 cups corn (from about 2 ears)
1/2 tsp black pepper
a pinch or two of kosher salt
1/4-1/2 cup shredded cheese (cheddar, sheep, gruyere...anything you like, really)
about 1/2 tablespoon melted butter

In a large bowl, combine the flour, baking powder, salt, oregano, and black pepper. Stir in the milk and oil and mix lightly until combined. Divide the dough in half. On floured wax paper, use your floured hands to work one ball of dough into a circular shape and line it into a pie plate.

In a small bowl, combine sour cream and lemon juice. Set aside.

Layer in half of the tomatoes to line the bottom biscuit dough and sprinkle with half of the fresh basil. Grind some black pepper over it all and a pinch of salt. Add half the corn and half the onions and drizzle with half of the sour cream mixture. Repeat. Sprinkle the top of the pie with cheese.

Roll out the remaining ball of dough and top the pie with it. Seal the edges and cut a few vents to let the steam escape. Brush the top with a bit of melted butter. Bake in a 400 degree preheated oven and bake for about 30 minutes until the filling is bubbling and the top is golden. Remove from oven and let rest for a few moments before eating.

*Or use your own favorite biscuit recipe. This one comes from Bread & Honey, another food blog I love.

~eeg

P.S. Because this is the first post of summer, I offer you yet another quote from the most fantastic summer song...nay, the most fantastic summer BAND ever....The Hold Steady.

"This summer, grant us all the power to drink on top of water towers.

With love and trust and shows all summer.

Let this be my annual reminder that we can all be something bigger."

Cheers to that.

"don't wake me I plan on sleeping in"

2010-06-01T19:00:00.000-05:00

the food: garden variety

the song: "Sleeping In" The Postal Service

I've been silent lately about the status of my garden. Quite frankly, it's something I'm not all that proud of right now. I haven't been fawning over it, taking pictures and writing it love letters because I don't want to get too attached. Well...I've maybe taken a few pictures.

My garden has been going strong (more or less) for one year. But it's hot out there. Really hot. My garden right now looks ok, but not great like it did this time last year. So I've decided this year, I'm not going to push it. Anything that keeps going on it's own I'm happy to nurture, but when it gets too hot, I'm going to let it go. I'll save my water for the pool, thank you very much. Besides, soil needs time to rest, too. Summer is the absolute perfect reminder of that. My garden is trying to tell me that it is tired, and it is my job to listen.

Something I've discovered about myself in the past year is that for me gardening in the means to an end. I'm not a gardener, I'm a cook. Now don't get me wrong- I adore my garden. It makes me so happy to see tomatoes ripening and pick my first cucumber of the summer (as I did Sunday morning). I love seeing delicate squash blossoms first thing in the morning when I'm getting in my car to drive to work. I love the work of the garden-getting my hands dirty, always having something to do. But my yard is far from perfect. My motivation comes from knowing it is something I can eat. I'm not a "look how green and lush my yard is" braggart. I'm more of a "hey...you like that food, don't you? I grew that!" braggart.

FACT: You can't eat grass*. Yes, green yards are pretty and make the house look nice and sometimes I get the idea that I'll try to grow something not edible. I plant flowers and dote over them for a few days. Then I get bored and stop doting and they die. The best decision I've made regarding landscaping has been to get plants that are ultra tough and independent. I recently filled in a flower bed with sedums, and they are doing well despite my neglect. Our century plants are awesome and making their own little agave colony. My aloe is doing great (although I have managed to kill one of those, too).

I would love to be the type of person with an overall green thumb. It would be wonderful to have a pretty, serene yard filled with living things, some edible, some just for looks. I envy yards that pull that off. Maybe one day. For now I'm going to be happy with what I've got and spend this summer focusing on rest as an equally important part of life.

~eeg

*Very oddly, "can humans eat grass" was the third thing that came up in the suggested google searches when I typed in "can humans eat." It comes in right below raw meat and dog food. Isn't that weird...and kinda awesome?