the perfect gig food November 20, 2008

ok, this recipe sounds a bit weird, but it’s tasty!!  it is my perfect “gig food”, meaning, it is light yet filling, doesn’t upset my stomach when i’m nervous, and it can hang out in my bag for hours without going bad.  i’ve taken the carrot/peanut part directly from nigella lawson, and the quinoa is my own addition.  i ate it with leftover rice the first year i tried it, then this year i tried it with quinoa, and this is definitely the perfect match.  one word of warning: do not be tempted to add more peanuts, as your jaws get a big work out and eventually get overwhelmed at the sight of more nuts, even if the tastbuds are craving them.  i really think the carrots are causing the workout, but, well, in my experience, it is the sight of one more peanut that puts me over the edge.

4 medium carrots, peeled

1/3 cup salted peanuts

2T red-wine vinegar

2T peanut oil

few drops of sesame oil

1 or 2 cups cooked quinoa, cooled

grind the carrots up in a food processor till they are small.  then mix with everything else.  voila!

give beets a chance August 20, 2007

i admit, i took this title from someone else’s blog entry, somewhere, sometime, when i was looking for another beet recipe.

in barcelona we grilled the beets we bought one day, with tremendous results (ok, aside from those few crispy black ones…) in duessnitz i baked the root part, and sauteed the stalks and greens, and served them all together. just 2 days ago, M and i added on to that recipe, and tossed it all with goat cheese over pasta.
the recipes:

grilling:

• cut fresh beet roots into 1/4 inch slices (best to use big beets here, lest you lose them in the grill.)
• let marinate a bit in olive oil, salt and pepper (perhaps this also works if you don’t marinate but just brush on the oil, s&p?)
• grill over medium heat about 10 minutes each side. then test one to see – they might need more time.

baking:

• cut fresh beets into 1-inch cubes; save the stalks and leaves!
• toss with a bit of olive oil, salt and pepper – just enough oil to thinly coat
• bake at 200C/400F for about 35-45 minutes
• while beets are baking, cut the stalks and leaves into nice, bite-sized pieces
• sautee the stalks first, about 3-5 minute, then add the leaves
• remove from heat and wait for the roots to finish baking
• add baked beets and, voila! a beautiful side dish!
• or…
• serve with pasta and goat cheese for a meal

cappuccino July 4, 2007

ok, truth be told, many things i write will be about quite frivolous. today’s topic: cappuccino. i’m not talking about the excellent cappuccinos (cappuccini?) you get at a good cafe, with the perfect proportions of milk froth and espresso, though those are my all-time favourites, especially when you get some creative marbled design on top. (once in italy i got a heart, and my friend got a fish!) a couple of weeks ago i visited a new cafe in the hague, and had one of the most impressive cappuccini of my life – the foam was so thick, it really must have been made from cream. it must have been. i could have cut it with a knife.

i myself have been making a cappuccino for breakfast and/or occasionally for a mid-day treat. we have this device that i will call a milk plunger, because basically it is a small metal (probably aluminum, yikes!) pitcher with a handle, and attached to the lid, there is a sort of net plunger inside. you fill it about 1/3 full with milk, set it on the burner, and as it heats up you start plunging away. 2 minutes later, voila! perfect foam! anyway, point is, i’ve been making these cappuccini with soy milk, and look how much foam you get! it’s amazing! the other nice thing is that the soy milk separates very nicely, and when you pour the espresso in slowly, you get a beautiful, many-layered effect. milk, milky espresso, espresso foam.

i realize the proportions are probably all wrong in the cappuccino in the photo, and admittedly, i would probably also enjoy pure frothed soy milk, but i like the control i have over my caffeine intake. i have to start working on my marbled designs – that can be one of many summer projects – but for now i just sprinkle a bit of cinnamon on top.