Category Archives: starch

Asparagus and Spring Onion Farro Salad with Quick Preserved Lemon Vinaigrette


The Green City Market is finally back outside, which means my Wednesday mornings are occupied with shopping for local produce. It’s been a late spring rendering the early markets a little more sparse than usual. The first week there were almost more storage apples and overwintered potatoes and frozen berries and pickles and preserves than new crops on offer.


It’s that time at the market where it seems that the only vegetable that is currently being harvested in Illinois, Indiana, Michigan, and Wisconsin is asparagus. And so in the last couple of weeks, I’ve probably eaten asparagus about half a dozen times.


Lucky for me, I love the bold grassy, vegetal flavor of asparagus. When I had my first bite of it this year, I was reminded of just how much more fresh and vibrant it tastes when it has just come out of the ground than when it’s spent days on a truck. It reminded me why I go to the trouble of visiting the farmers markets in the first place. Of course I like the idea of supporting sustainable agriculture and small farmers in the region, but I’m not just doing it out of a sense of obligation. The fruits and vegetables there really do taste better than what I can usually find at the grocery store.


Asparagus is great paired with rich and salty flavors like eggs and prosciutto or roasted and topped with shavings of parmigiano reggiano. But I especially love the way asparagus plays with lemon and bright herbs. The combination accentuates rather than blunts asparagus’s inherent grassiness.


Here, I’ve sautéed it with the sweet and mild spring onion and spring garlic that I also found at the market and tossed it with farro, which is probably my favorite whole grain. I then topped it all with a preserved lemon vinaigrette and some flat-leaf parsley and chives.

Because I didn’t plan this out weeks or months in advance, I didn’t have time to make traditional preserved lemons, so I used a quick version that only takes a few minutes of work and a few hours of sitting that I learned from Mark Bittman. It’s easy enough that I could imagine throwing it together before work if you wanted to have it ready for dinner, and it keeps for at least a week, so you could really make it whenever you find ten minutes to spare and have it ready when you are. You just dice a lemon, rind and all, remove the seeds, toss it with some kosher salt and granulated sugar and let it sit in a jar for three hours (or longer).


Then you whisk some of the preserved lemon bits with some lemon juice, champagne vinegar, honey, and olive oil to make the vinaigrette.

This lemony, herby, asparagus farro dish tastes like spring. I can’t get enough of it.


Asparagus and Spring Onion Farro Salad with Quick Preserved Lemon Vinaigrette

Quick preserved lemons adapted from Mark Bittman, vinaigrette inspired by Paul Virant’s excellent The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux (which is also a great source if you’d like to make preserved lemons the traditional way or if you’d like to explore the savory side of canning and preserving).

I love the combination of asparagus with lemon and herbs, especially when combined with the nubbly texture of farro. The quick preserved lemons are easy to make, but they do need to sit for at least 3 hours before they’re ready to use (traditional preserved lemons take weeks to be ready). They can be made up to a week in advance. In a pinch, you could substitute grated lemon zest. You can also substitute scallions or leeks and mature garlic if you have trouble finding spring onions and spring garlic. This is great warm or at room temperature. It’s also good cold from the refrigerator the next day.

Quick Preserved Lemons

1 lemon (preferably unwaxed organic)
1 1/2 teaspoons kosher salt
1 tablespoon sugar

Preserved Lemon Vinaigrette

1 tablespoon preserved lemons, finely diced
juice of half a lemon
1 tablespoon champagne vinegar
1 1/2 teaspoons honey
3 tablespoons extra virgin olive oil

Asparagus and Spring Onion Farro Salad

1 cup farro
1 bunch asparagus (about 1 pound)
5-6 spring onions (you could substitute scallions or leeks if you can’t find them)
4-5 stalks of spring garlic (also known as green garlic, you could substitute a couple of cloves of mature garlic if you can’t find spring garlic)
a handful of fresh flat leaf parsley
a small bunch of chives
salt, pepper, and olive oil for seasoning and sautéing

At least 3 hours in advance, make the quick preserved lemon. If you have a conventional waxed lemon, scrub it under hot water to remove the wax. Dice the lemon, rind and pith and all. Remove the seeds. Scrape the diced lemon along with its juice into a bowl and stir in the kosher salt and sugar. Transfer to a jar, cover, and let stand for at least three hours at room temperature. (It will be fine at room temperature much longer than that if you want to let it sit out overnight or while you’re at work.) Stir. Refrigerate if not using right away.

Fill a medium saucepan about two-thirds full with water and bring to a boil. Add the farro and a generous pinch of salt, lower heat to medium-low and simmer until the farro is al dente, about 22-25 minutes. Drain through a fine mesh strainer.

While the farro is cooking, trim the woody bottom few inches from the asparagus and cut into 1/2 inch pieces. Trim the roots from the spring onions and spring garlic, and slice finely, both green and white (or purplish) parts.

Heat a large skillet with about a tablespoon of olive oil over medium-high heat. Add the asparagus and spring onions and garlic and saute, stirring frequently, until the asparagus is crisp-tender and the onions and garlic have softened, about 2-3 minutes.

Add the farro and the asparagus mixture to a large bowl.

Make the vinaigrette. In a small bowl, whisk together the preserved lemons, lemon juice, champagne vinegar and honey. Slowly whisk in the olive oil until emulsified. Pour over the farro and vegetables and toss to coat.

Chop the parsley and chives and sprinkle over the salad. Season with salt and freshly cracked pepper. Serve warm or at room temperature.

Yield: Serves 4


Almond Shortbread Brownies


These brownies, oh, these brownies. These brownies are something special. They might be the dessert I’ve made the most frequently in the last ten years.

They are rich fudgy brownies baked on a buttery shortbread crust. Before the first time I made them, it never occurred to me that brownies would benefit from a crust, but ever since, it has seemed as natural as adding chocolate chips to a cookie.


They are adapted from chocolate genius Alice Medrich’s book Bittersweet (recently re-released as Seriously Bitter Sweet). Her books are the first ones I turn to when I’m looking for anything chocolate, from truffles to tarts to mousses to cakes to brownies. She’s never steered me wrong.

These shortbread brownies are a study in the pleasure of contrasts. The brownie part seems smoother and more chocolatey against the crisp almond shortbread background. They are almost like handheld chocolate tarts.


Even better, they are incredibly easy to make. The shortbread crust is a simple pour-melted-butter-over-flour-almond-meal-and-sugar, stir, and pat-in-the-pan job. It gets baked until golden while you put together the brownie batter.


You melt the chocolate and butter and sugar together over a pan of barely simmering water, and then stir in the eggs, vanilla, and flour. Since they have so little flour, these brownies do need some serious stirring, but it still only takes a couple of minutes. Then you pour the batter over the shortbread crust and bake until the edges are puffed and the middle is set.


I’ve made many variations on these over the years. I’ve omitted the nuts for friends with allergies, I’ve swapped in ground hazelnuts for the almonds, I’ve added a caramel layer to the top of the brownies, I’ve sprinkled them with sea salt, I’ve dusted the top with the faintest hint of freshly grated nutmeg. I’ve yet to find a version of these I don’t like.


These brownies are, pretty much, unanimously loved when I bring them anywhere. People sometimes ask me what they are and look at me with incredulity when I say they’re brownies. As though something this good can’t just be as simple as a brownie. Rest assured, my friends, it can.


Almond Shortbread Brownies

Adapted from Alice Medrich’s Bittersweet (revised and reprinted as Seriously Bitter Sweet)

These brownies are one of my favorite easy-to-make desserts. They manage to combine the decadent pleasure of a fudgy brownie with the crisp, buttery, nutty texture of almond shortbread. You can pulse almonds in a food processor to make almond meal if you don’t want to buy it separately. Or you can omit the almond meal completely if you want to avoid nuts. These are quite rich, so cut them small. You can always have a second one.

For the almond shortbread crust:

6 tablespoons (3 oz, 85 g) unsalted butter, melted
1/2 teaspoon vanilla extract
2 tablespoons (1 oz, 24 g) sugar
3/4 cup (3 1/3 oz, 95 g) all-purpose flour
1/2 cup (1 3/4 oz, 50 g) almond meal
1/4 teaspoon salt

For the brownie batter:

6 1/2 oz, 185 g bittersweet chocolate (66-72% cacao), chopped
7 tablespoons (3 1/2 oz, 98 g) unsalted butter, cut into 1-2 inch pieces
1 cup (7 oz, 200 g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, cold
1/2 cup (2 oz, 50 g) all-purpose flour

 Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper or aluminum foil with enough overhang on two sides to be able to lift it out after everything is baked.

Combine the flour, almond meal, and salt in a small bowl. Add the vanilla extract to the melted butter and pour over the flour mixture. Stir until it comes together. Press the dough into the bottom of the lined pan in an even layer all the way to the edges.

Bake for 15-20 minutes or until the crust is golden brown.

Set aside to cool while you make the brownie batter.

Add some water to a wide skillet and bring it to a low simmer. Place the chocolate, butter, and sugar in a medium heat-proof (stainless steel is a good choice) bowl and set the bowl in the skillet. Stir until the chocolate and butter are completely melted and the mixture feels hot to the touch.

Remove the bowl from the skillet (wipe the bottom with a towel to prevent any drips) and turn off the heat. Add the vanilla extract and salt and stir. Add the eggs, one at a time, until incorporated. Add the flour and stir until the batter is smooth and glossy and pulling away from the sides of the bowl. If you’re not sure, keep stirring. This should take about two minutes. Pour the batter over the shortbread crust and bake until the edges look puffed and the surface in the middle looks dry, about 20-25 minutes.

Allow the brownies to cool completely in the pan on a cooling rack. At least an hour.

Lift the brownies out of the pan by holding onto the overhanging edges of parchment paper or foil. Using a sharp chef’s knife, cut into 25-30 squares. These are rich, don’t be tempted to cut them larger.

They keep well in an airtight container for about 4-5 days.

Yield: 25-30 small, rich brownies


Brown Sugar Oat Flour Banana Walnut Bread


Another banana bread? Yeah, I know. I just wrote about the double chocolate one last week. But this one is different.

It’s more of a breakfast bread. It eschews chocolate in favor of whole grain oat flour and toasted walnuts and a more restrained use of butter and sugar. It fits a classic banana nut bread flavor profile, but the oat flour and brown sugar and the crunchy dusting of turbinado sugar give it a little extra depth.


I love oat flour. So many whole grain flours have a heaviness to them, but oat flour feels so light. And it’s a natural flavor partner for brown sugar and bananas and walnuts. It’s also something that you can make yourself from rolled or quick oats–all you need to do is pulse them in a food processor and you have oat flour. Or you can go with the pre-milled versions from Bob’s Red Mill or King Arthur Flour or any other producer you like.


I went through a phase with my cooking where I was always adding something more–another spice, another flavoring–to make my recipes more interesting. Lately, I’ve been drawn to the idea of simplifying, stripping things down to the bare essentials so that each flavor can stand on its own. This banana bread is better for its simplicity. It’s simple banana bread, but it’s really good simple banana bread.


You could add cinnamon or chocolate chips or any number of extras and it would still be tasty, but this banana bread just doesn’t need any of those things.


It makes me appreciate just how pleasurable the flavors of banana and oats and brown sugar and toasted walnuts are together and reminds me that they don’t need to hide behind anything else. They’re perfectly wonderful stars themselves.

The only extra on this bread is the sprinkle of turbinado (or raw sugar), which adds a little textural contrast and serves to enhance the brown sugar flavor rather than competing with it. It also gives this homey banana bread a glint of sparkle when it catches the light.


This made a lovely breakfast for most of last week. When it was gone, Dan and I were wishing we had more.


Brown Sugar Oat Flour Banana Walnut Bread

This is a lovely banana bread with a classic flavor profile. You can make your own oat flour by pulsing rolled or quick oats (but not steel cut) in a food processor or you can use a commercial oat flour. You could substitute all-purpose or whole wheat flour for the oat flour and it would still work, but I really like the homey oat flavor here. This is one of my favorite kinds of banana bread to have for breakfast. It feels wholesome enough that I don’t mistake it for dessert. You can freeze overripe bananas if you want to keep them around for whenever the urge for banana bread strikes. [Update: I just tested this using all oat flour, and it was great. It would be a great gluten free option for banana bread. Oats don't contain gluten, but they're often contaminated with wheat in processing, so be sure to make sure you're using certified gluten free oat products if you're making this for someone with gluten sensitivities.]

1 cup (3 1/4 oz, 95 g) oat flour
1 cup (4 1/4 oz, 125 g) all-purpose flour (or use all oat flour)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 medium overripe bananas
1/2 cup (4 oz, 110 g) light brown sugar (dark would work too)
6 tablespoons (3 oz, 90 g) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
3/4 cup (3 oz, 85 g) walnuts, toasted and roughly chopped
1 tablespoon (1/2 oz, 12 g) turbinado sugar

Preheat oven to 350 degrees F. Spray a 9 x 5 inch  loaf pan with nonstick spray.

In a large bowl, mash the bananas with a fork. Add the brown sugar, butter, eggs, and vanilla extract and stir until well combined.

In a medium bowl, whisk together the oat and all-purpose flours, baking soda, and salt. Add to the banana mixture and stir until no dry bits of flour remain. Stir in the walnuts.

Pour the batter into the prepared pan, sprinkle with top with an even layer of turbinado sugar, and bake for about 60-65 minutes, or until a toothpick inserted into the middle comes out clean.

Cool in the pan for about 10 minutes, then invert onto a wire rack to finish cooling.

Keeps, well wrapped at room temperature, for about 5 days.

Yield: 1 9 x 5-inch loaf

Double Chocolate Banana Bread


It was 70° on Saturday. Then on Sunday it turned cold and misty. And today it was colder still with a forecast for snow. It’s springtime in Chicago. A season that always seems intent on doubling back on itself a few times before it settles in for good.

It’s a good day for simple comforting baked goods. Like this double chocolate banana bread.


This comes from Deb of Smitten Kitchen, so I’m pretty sure the whole internet already knows about it. But if somehow you missed it, I’m here to testify to its greatness.

Chocolate and banana are a classic pairing–from frozen chocolate covered bananas to banana and nutella filled crepes. I’ve made plenty of banana breads with chocolate chips, but this was the first time I made one where the cake (er, bread) itself was laden with cocoa powder.


It’s a simple one-bowl job, as easy as any other basic banana bread. And it might be even easier to love. It’s rich and chocolatey but the banana flavor really shines through.


It’s sweet enough for dessert, but there’s fruit in it (three whole bananas!) so you can justify having it for breakfast as well. I made it in three mini loaf pans and put two of the resulting loaves in the mail to be a birthday treat for my sister-in-law in Kansas.


That left one little loaf for me, which wasn’t nearly enough.


Double Chocolate Banana Bread

Adapted from Deb Perelman at Smitten Kitchen

This chocolate banana bread is a snap to make. You’ll want to use cocoa powder that is labeled Dutch-process (sometimes called alkalized) rather than natural cocoa powder here, the latter is acidic and can change the chemical reaction. I doubt that most people have mini loaf pans (I got mine from King Arthur Flour and I can no longer find them on the site, but they’re similar to these), so I’m providing instructions for one standard (9″ x 5″) loaf pan. If you choose to make the mini loaves, they take 30-40 minutes in the oven.

3 overripe bananas (the darker the better)
1/2 cup (1 stick, 4 oz, 115 g) unsalted butter, melted
3/4 cup (5 oz, 145 g) brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon espresso powder (optional)
1 cup (4 1/2 oz, 125 g) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (6 oz, 170 g) semisweet or bittersweet chocolate chips or chopped chocolate

Preheat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with nonstick spray.

In a large bowl, mash the bananas with a fork. Add the brown sugar, melted butter, egg, and vanilla extract and stir until combined. Place the flour, cocoa powder, baking soda and salt in a large fine mesh strainer and sift over the wet ingredients (cocoa powder has a tendency to be lumpy, so resist the temptation to skip the sifting) and stir until combined. Stir in the espresso powder (if using) and the chocolate chips or chocolate pieces.

Pour into the prepared pan and bake for about one hour or until a toothpick placed into the center comes out clean. Cool in the pan on a wire rack for about 10 minutes before inverting it onto a wire rack to finish cooling.

Keeps, well-wrapped at room temperature, for up to 5 days.

Yield: One 9 x 5 loaf or 3 mini loaves

Baked Sweet Potato with Marinated Feta, Olives, and Red Peppers


This dish is perfectly balanced between hot and cold, sweet and salty, creamy and crunchy, bright and mellow.

It’s a spin on a stuffed baked potato, but this time it’s a sweet potato and the filling takes a turn for the Mediterranean with salty olives and tangy feta and crunchy sweet bell peppers and red onion all drizzled with olive oil and sprinkled with mint.


It’s a dish I used to make all the time, but had somehow sort of forgotten about as I took on new cooking projects. I was reminded of it when I was leafing through some of the older residents of my cookbook shelves, looking for inspiration and little gems on their pages I might previously have overlooked. When I saw this recipe when I was flipping through Diana Henry’s wonderfully titled cookbook Crazy Water Pickled Lemons, I remembered just how much I loved it and knew I had to make it right away.


It’s a dish that feels perfect for the cusp of spring. It relies on produce that is easily findable in winter, but manages to combine them in surprising ways that wake up the palate and feel fresh and new. And it uses so many colors that it’s a feast for the eyes as well.


And it could barely be easier. You throw the sweet potatoes in the oven to bake for about an hour, and while they’re roasting, you chop some olives, some red pepper, some red onion, some mint. You squeeze some lemon, crumble some feta, toast some spices, toss it all together in a bowl and drizzle in some olive oil and let everything marinate while the sweet potatoes finish baking.


Then, when the sweet potatoes come out of the oven, you split them open and pile in the minty marinated feta-olive-red-pepper mixture and viola, you’ve got a meal. Or I suppose it could also make a pretty spectacular side dish, if you’re the organized, fancy sort of person whose meals tend to include main dishes and side dishes.


Baked Sweet Potatoes with Marinated Feta, Olives, and Red Peppers

Liberally adapted from Diana Henry’s Crazy Water Pickled Lemons

I love this dish so much. It combines familiar flavors in an unexpected way and the combination just works. If you’re an olive hater, you can leave them out and still have a great dish. The amounts here are pretty flexible given the variable sizes of sweet potatoes. I try to look for ones that are on the medium-small side rather than the huge ones that so often populate the grocery store islands. If all you can find are huge ones, you can certainly cut them in half after roasting and pile the feta-olive-red pepper mixture on top. 

2 medium sweet potatoes
4 ounces (113 g, about half a block) feta cheese, roughly crumbled
1/2 cup kalamata olives, pitted and chopped
1/2 medium bell pepper, thinly sliced and chopped into 1 inch segments
1/4 medium red onion, thinly sliced and chopped into 1 inch segments
juice of 1/2 a lemon
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
small bunch of fresh mint, roughly chopped
2 tablespoons extra virgin olive oil

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Scrub the sweet potatoes under cold water to remove any stray dirt, place them on the foil lined baking sheet (no need to x or prick the skin) and bake for 45-60 minutes (depending on size) until they feel tender to the touch.

While the potatoes are baking, add the chopped red onion to a medium bowl and pour the lemon juice over it and let it sit for a few minutes. This will help to take the bite out of the raw onion. Toast the fennel and coriander seeds in a dry skillet over medium heat for about 1 minute, or until fragrant. Crush the seeds in a mortar and pestle and add them to the bowl. Add the olives, bell pepper, mint and olive oil to the bowl and stir to combine. Cover and refrigerate until the sweet potatoes are finished baking.

When the sweet potatoes come out of the oven, put them on plates, slice them open lengthwise, and divide the feta-olive-red pepper mixture between them. Eat.

Yield: Serves 2 as a main or 4 as a side (easily scaled up or down)

Triple Cream, Cheddar, and Sage Butter Grilled Cheese


What could be better than grilled cheese? It is one of the simplest most comforting meals I know.  I subsisted on grilled cheese for most of my freshman year of college (let’s not talk about how much weight I gained that year….). It’s become more of a treat food than an everyday food now that I’m in my thirties and a smidge more health conscious than I was in those halcyon days.

A few weeks ago, I caught an episode of America’s Test Kitchen where they made a fancy grilled cheese that looked good, but it was one of those cases where they took a recipe and made it too complicated for it’s own good. It involved putting brie and cheddar and shallots in a food processor and making a paste.  I don’t know about you, but there’s no way I’m getting out a food processor, let alone cleaning one, just for grilled cheese.


Still, they were onto something with the brie. Adding a triple cream cheese to an aged cheddar makes for a gooey, unctuous filling for a sandwich. But it turns out there’s an easier way to get it there. Triple creams are by nature soft cheeses, and if you let them sit at room temperature for a few minutes, they become spreadable.

I had a nub of Cowgirl Creamery’s Mt Tam, a buttery, decadent triple cream on hand. I removed the rind and spread the soft cheese on my sandwich bread, then layered it with slices of sharp aged white cheddar.


I could have stopped there, and proceeded as usual, and it would have been a dynamite sandwich, but I turned again to a trick I learned years ago from Judy Rodgers’s fantastic Zuni Cafe Cookbook. After spreading the outside of the bread with butter, I crumbled up some dried sage leaves and added a few cracks of black pepper. If you’ve ever had pasta in a sage butter sauce, you know how those two ingredients harmonize.


It’s a simple thing to do, but it gives a grilled cheese an herbaceous complexity that I find utterly beguiling.

This is still simple comfort food. But it’s elegant comfort food. Perfect for a rainy day lunch when you want to treat yourself without going to too much trouble.


Triple Cream, Cheddar, and Sage Butter Grilled Cheese 

This is grilled cheese. Odds are, you know more or less how to make it. It’s a recipe where precise measurements are unnecessary. This version is crisp and delicately herby on the outside and rich and gooey with sharp cheese flavor on the inside. You can use any triple cream you like. I used Cowgirl Creamery’s Mt. Tam, which is a triple cream I love, but anything from a basic buttery brie to St. Andre to Delice de Bourgogne would be fantastic on this sandwich. As for cheddar, I went with a basic Cabot cheddar (what can I say, I married a Vermonter). Don’t use anything aged more than a couple of years or it will be too dry and crumbly and won’t melt well. There’s no need to break the bank on cheese for this, though it’s a great way to use up any odd bits you have lying around.

2 slices of sandwich bread
about a tablespoon of triple cream cheese (such as Mt Tam, brie, or St. Andre), rinds removed
about 2 ounces of aged white cheddar (enough to cover the bread), thinly sliced
butter, softened to room temperature
a few dried sage leaves
black pepper

 Let the triple cream sit out at room temperature for 5-10 minutes to allow it to soften. Spread the cheese in a thin layer on one slice of bread. Cover with a layer of cheddar cheese, and top with the other slice of bread. Spread butter over the top of the bread and sprinkle with crumbled sage leaves and a few cracks of black pepper.

Heat a heavy skillet over medium heat. Put the sandwich butter side down into the skillet. Butter the bread that’s now on top. Sprinkle with sage and black pepper. Cover and cook on medium low until the bread is toasty and the cheese is beginning to melt. Flip and cook on the other side until both sides of the bread are deeply browned and toasty and the cheese is thoroughly melted.

Remove the sandwich to a plate or cutting board and let sit for a few minutes to allow the cheese to firm up just a bit. Slice and serve.

Yield: One sandwich


Simple, sturdy: eggplant pasta

There’s something about this meal that is just so honest.

It isn’t flashy. Or even particularly pretty. It is eggplant, slumped and simmered. Simple.

Weeknights beg for meals like this. For things you can set on the stove while you relax and open a bottle of not-too-expensive red wine while you pad around the apartment in bare feet. A meal that relaxes into itself, like a comfy old t-shirt. It isn’t the sort of thing you put on for company, but it is the sort of thing you keep around for when you are tired and don’t want to think about it anymore.

Eggplant isn’t always easy. It can be bitter and seedy and stringy. I get why people don’t like it. It isn’t always my favorite either. But this is a sauce that plays to the strengths of the unassuming aubergine. Chunks of eggplant melt down in the pan absorbing the flavors of garlic and red pepper flakes and thyme. Bits of sun dried tomato punctuate the mellow sauce with intense pops of flavor, and a chiffonade of fresh basil enlivens the gray with dots of bright green.

Tossed with whole wheat linguine, the sauce feels sturdy and nourishing, comfortable and relaxed. Complete unto itself, it doesn’t even need a grating of parmigiano. It holds up well for a few days in the refrigerator, and makes a respectable work lunch to boot.

For the record, I should add that Dan wasn’t crazy about this. He said it wasn’t bad but it wasn’t really his thing either, so perhaps this won’t win over every eggplant skeptic. Oh well, more for me I guess.

Simple Eggplant Linguine

Source: Adapted from Francis Lam on

The best eggplants tend to be the freshest eggplants, so if you can get them at the farmers market or a store with high turnover you can improve your odds of avoiding bitter ones. I tend to have better luck with smaller eggplants than larger ones. If you do end up with bitter eggplants, you can toss in a little sugar or honey or an extra glug of olive oil to round out the flavor. This dish takes about thirty minutes from start to finish, which makes it a great weeknight meal.

1 pound eggplant cut into half-inch chunks
1/4 cup extra virgin olive oil
3 garlic cloves, peeled and lightly smashed
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
4-6 sun dried tomatoes (not the oil packed variety)
small handful fresh basil
1 cup water
8 ounces whole wheat linguine (any other long pasta is fine)

Soak your sun dried tomatoes in a cup of water for about 10 minutes or until soft and pliable. Drain the tomatoes over a small bowl to reserve the liquid. Dice the tomatoes and set aside. Salt your eggplant and let it sit for about 5 minutes. Meanwhile, put a large saute pan on the stove over medium-low heat and add the olive oil, garlic, thyme and red pepper flakes.

When the garlic is fragrant and starting to show a hint of color, add the eggplant and turn up the heat to medium. After a few minutes, when the eggplant begins to turn translucent, add the reserved water from the sun dried tomatoes. Bring to a boil, then turn the heat down so the water is simmering, and cover, but leave an opening for steam to escape. Let the eggplant cook for about 20 minutes, until soft, stirring occasionally.

Put a big pot of water onto boil for pasta.

When most of the water is absorbed and the eggplant is soft, mash it together with a fork or a wooden spoon until no big chunks remain. Add the sun dried tomates and stir.

Cook and drain your pasta, and add it to the sauce. Chiffonade the basil and add it to the pasta.

Serve immediately.

Yield: About 4 servings.

A better way to frozen pizza


Some days I don’t want to make the effort. I really don’t.

I love good food, but I’m tired, I’m hungry and I just want to order a pizza. Or stop by the freezer case in the grocery store and pick up something I can have done in fifteen minutes. Or maybe just have some baby carrots and a spoon of peanut butter and those Girl Scout cookies that I think I still have tucked away somewhere. I can’t exactly say I feel sated and refreshed after a dinner like that, appealing as it may have seemed at the time.

But I have good trick for those days. If I can think ahead a little.

It’s about a million times better than most commercially made frozen pizza. And I can even pronounce all of the ingredients.

It’s my homemade frozen pizza crust.

This is more of a method than a recipe. I have a favorite recipe, slightly modified from Peter Reinhart’s Neapolitan pizza crust in the Bread Baker’s Apprentice. You can find a trimmed down version of the recipe here. But you could just as easily use your favorite pizza dough recipe.

This is the sort of thing that I hear people recommend and I think, pshaww, I will never make and freeze a huge thing of whatever and eat it for months. That sounds onerous.

But it turns out that it doesn’t feel so terribly onerous, at least not on a lazy Saturday when I have a few hours of afternoon to fill.

And it feels absolutely terrific to open the freezer a week later and remember that I can have homemade pizza for dinner in less than an hour.

Homemade Frozen Pizza Crust

I have often come across recipes that recommend freezing balls of dough before the first rise. That turns out beautiful pizzas, but it requires thawing in the refrigerator overnight and a few hours of rising out of the refrigerator after that. When I get home from work and I’m hungry, that frozen ball of dough doesn’t do me much good (and even the one in the refrigerator means I’ll be eating late). This method gets the pizza from the freezer to the table in about 40 minutes, only about 5 of which requires any active work. I can handle that on a week night.

A batch or two of your favorite pizza dough (such as this one), mixed. If yours uses 2 cups of flour or less, I’d think about doubling it
olive oil
parchment paper
plastic wrap
gallon-size zip top freezer bags
a couple of baking sheets (or any sturdy, freezer-safe flat surface)

Lay some parchment paper out on the counter and cover it with a thin film of olive oil.  Spray oil works, so does spreading a few drops with your fingers. Take your dough and divide it into six-ounce balls, about the size of a small fist. This doesn’t have to be precise, but something close to this size fits nicely in a gallon-size freezer bag. (My recipe makes 6 of these.) Set them on the oiled parchment, spaced at least a couple of inches apart. Lightly oil the tops of the dough, and cover with plastic wrap. Let them rise until doubled in size, about an hour or two.

Cut one piece of parchment paper a little larger than your freezer bag for each ball of dough. Gently pull the dough into a circle roughly 9 inches in diameter, place on the parchment paper, place that on a baking sheet, wrap tightly with plastic wrap, and put the whole thing in the freezer. Repeat with the other dough balls.  I usually manage to find space to freeze about four of these, stacked on top of each other, at once. Keep any dough that you have yet to shape and freeze tightly covered to prevent it from drying out.

Freeze the dough for about 45 minutes, or until it feels reasonably solid. Remove the dough from the baking sheet, but keep it on the parchment. Double wrap it in plastic wrap, place it in a freezer bag, and return it to the freezer.

On the day you want to make the pizza, pull the dough out of the freezer about 40 minutes before you want to eat (keep it covered with plastic wrap). Preheat the oven to 475 degrees F. After a the dough has been sitting at room temperature for half an hour, top it with your preferred toppings, and bake on a pizza stone or baking sheet for about 8-10 minutes.

These keep for about two weeks in the freezer.

the end of the tomatoes, with bread


We’ve had a bit of a cold snap around these parts. A little autumnal chill that hints at the jacket weather to come. The kind of weather that begs for closing up windows and putting on warm socks.

Of course, yesterday it was too warm for long sleeves, and even though there was apple pie and roasted squash, it was clear that fall has only been teasing us and has yet to be reliably here.

In the midst of this fitful seasonal hot and cold, there are still odds and ends of summer to use up. And this is something you need to know how to make if you have a few odd tomatoes lying around waiting to be put to good use.

It’s so easy it’s hardly even a recipe. It was invented by those thrifty Tuscans who were always looking for ways to use up old bread (their saltless pane Toscano seems to have left them with an overabundant supply of the stuff).

Panzanella is the sort of dish everyone should have in their back pockets, ready to pull out and assemble in hungry moments. It sounds too simple to be so incredibly delicious. But it isn’t. Really.

It’s another take on the familiar combination of tomatoes and starch so popular in spaghetti and pizza and bruschetta, and it can hold its own against any of them. When I made it for the first time about a year ago, I couldn’t believe I hadn’t been eating it forever. Just crusty bread, tomatoes, olive oil, balsamic vinegar, and basil. And some good salt and a few cracks of black pepper. And you have a dinner to devour. Really.

Panzanella, or Tuscan Tomato Bread Salad

This is a dish with so many variations. Some versions add slices of cucumbers or onions or olives, some use red wine vinegar instead of the balsamic I use here. The traditional method seems to be to soak pieces of day-old bread in water, but I prefer the depth of flavor and complex texture that toasted bread brings to the dish, especially since I usually make this with fresh bread that needs to be a little dried out to soak up the oil and vinegar and tomato juices. If I’m feeling decadent, I sometimes add some fresh mozzarella. Feel free to experiment, but do use a good artisan loaf of bread and the best tomatoes you can find. I’ve given rough amounts here for one person for a main dish, multiply as you see fit.

1 medium tomato per person, sliced into bite-sized pieces
2-3 thick slices of crusty bread, cut into rough 1-2 inch cubes
1 clove of garlic, peeled and smashed with the flat side of a knife
1 teaspoon balsamic vinegar
3 teaspoons good quality extra virgin olive oil (plus an optional smidge of any old olive oil)
a few big leaves of fresh basil
kosher or sea salt
freshly cracked black pepper

In a heavy-bottomed skillet over medium heat add a smidgen of olive oil (optional) and add the garlic clove and the bread cubes and toast until the bread gets golden on a few sides. Stir and toss the bread cubes and garlic occasionally and watch to be careful that they don’t burn. This should only take a few minutes. Add the bread and garlic to a medium bowl. Add the tomatoes and the olive oil and balsamic vinegar. Tear up the basil and add it to the bowl. Add a pinch of salt and a few good cracks of black pepper. Give everything a stir and let it sit for about 10-15 minutes. Give it a stir again. (You can pull out the garlic clove if you like. Its flavor should have rubbed off on everything.) And eat–either straight from the bowl or on a plate if you can wait that long.

Yields one main course serving. (Easily multiplied.)

chickpeas, in pancake form


When I first saw this recipe, I was intrigued by its primary ingredient. Chickpea flour sounded so much more exotic than plain old chickpeas, which manage to make their way to my table in various forms on a regular basis. I couldn’t imagine how the knobby little garbanzos I know so well would behave as flour.

It turns out they behave quite well. Ground to a fine powder, chickpeas retain their characteristic flavor and pale beige hue, a few shades deeper and warmer than all-purpose flour but not as bright as yellow corn meal or as dark as whole wheat. Chickpea flour is fine and soft, not at all gritty or tough. It is a common ingredient in Indian kitchens, where it often goes under the name of besan or gram flour. In Sicily, it is used in the popular street food panelle, or chickpea fritters. In Italian markets in the U.S. it is often sold as ceci flour. It is also one of the main ingredients in socca, a popular snack in the south of France.

In these curried chickpea pancakes, chickpea flour makes for a satisfying main course. This recipe comes from Peter Berley’s Fresh Food Fast, a cookbook that gets plenty of use in my kitchen. These have more heft than any other pancake I’ve eaten. The eggs and baking powder give them plenty of lift, while the chickpea flour gives them a filling density. My turmeric-heavy curry powder turns them a lovely yellow-orange, but other curry powder blends would likely give them a redder cast, which would be lovely too. The green onions and cilantro fleck subtle bursts of green throughout. Every time I make them, I am reminded of how solidly good these are, and I resolve to make them more often, though for some reason they seem to have a tendency to get lost for a few months before I can remember to bring them out again.

But really, I am going to make them again soon.

Curried Chickpea Pancakes

Source: adapted from Peter Berley’s Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour

The chickpea flour is the only tricky-to-find ingredient here, but it is, of course, essential. I found it under the name garbanzo flour at a local natural foods store. It is also available through various online sources. The tahini sauce here is a nice touch, but, as Berley says, they are also good with a garlic-cilantro yogurt sauce, and I think they’re even quite tasty unadorned. If you don’t like cilantro, you could substitute flat leaf parsley or a combination of parsley and mint.

Chickpea Pancakes:

2 cups chickpea flour
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons curry powder
2 teaspoons kosher salt
1 cup plain yogurt (I use fat free)
4 eggs
1 tablespoon canola oil (or other neutral oil)
6 green onions, both white and green parts, thinly sliced
1 cup chopped cilantro
freshly ground black pepper

Tahini Sauce:

1/2 cup tahini, well stirred
1/2 cup water
2-3 tablespoons lemon juice (approx. the juice of one lemon)
1 clove minced garlic
1/4 teaspoon kosher salt
a pinch of cayenne pepper

First, make the tahini sauce. In a small bowl, combine tahini, water, garlic, lemon juice, salt, and cayenne and stir well. Set aside. (Can be made ahead, covered and refrigerated for about a week.)

Then, make the pancake batter. In a large mixing bowl, combine chickpea flour, all-purpose flour, baking powder, curry powder, and salt. In another bowl, mix the wet ingredients–yogurt, eggs, and oil–until well combined. Add the wet mixture to the dry and stir until well-mixed–a few lumps are okay. Stir in the green onions and cilantro and black pepper.

In a large skillet or griddle, add a thin layer of canola oil over and heat over medium. With a ladle or a measuring cup, add about a half-cup of batter to the pan and cook until bubbles start to form in the middle, about 2-3 minutes. Flip over and cook for another few minutes until the pancake is cooked through and both sides are golden. You can transfer the cooked pancakes to plate and tent it with foil or keep them warm in a 200°F oven until all of the pancakes are done and you are ready to serve them.

You can drizzle with tahini sauce, or leave it on the side for each person to add to taste.

Yields 4 main course servings.