Recipes
As for recipes, some will be simple and (hopefully) easily replicated by any and everyone with a willingness to step foot in the kitchen. However, I will at times propose ideas that may not be for the novice with a knife. Please don’t be deterred if you try to replicate something I post and it doesn’t turn out– often that is my lack of recipe writing ability (I am writing from memory). In fact feedback is highly appreciated.
Chickpeas With Berbere!
Another excellent legume- the chickpea- lends itself perfectly for low and slow braising, swelling up into pearls of deliciousness. Common across the world, the chickpea manifests several forms such as the beloved hummus, savory pancakes, or dumplings. Using Berbere- a wonderful traditional Ethiopian spice blend- will warm you from the inside out. Enjoy!
Stewed Lentils Sambal Badjak with Sweet Potatoes
This simple lentil recipe will easily become a mainstay into your weeknight repertoire. Good for your health and that of the planet, I find myself making large portions to dole out throughout the week to any hungry mouths.
Kabocha Squash Gnocchi, Dreams do Come True
I was pleasantly surprised when this recipe came together, and this success confirmed my sentiment that kabocha squash is the superior water squash. Gnocchi, traditionally made with potato, requires a delicate balance of dry starch and moisture. Typically, potatoes are baked, then passed through a food mill or potato ricer (essential step often overlooked) which converts large potato chunks into smaller pieces without compression, ensuring that the output is something light and fluffy rather than dense and gummy. Kabocha squash when not over cooked, will retain a bit of starchiness that lends itself well to gnocchi preparation.
Ode to Green Tomato
Pulling out the tomato plants at the end of Summer is sad. But there's always a silver lining knowing that you will get to enjoy the the gift that is green tomatoes. Zesty salsa on crispy fried tomato will calm your comedown from the highs of the life you experienced during the greatest season, Tomato Season.
Doomsday Pasta (penne with asparagus and artichoke hearts)
This meal was inspired by a day (September 9th) in the year of our lord 2020 when the skies turned a ghastly orange hue and the world appeared to be ending. The eerie atmosphere created by the California wildfires spewing smoke high above the marine layer, producing beautifully scattered light across the mist. Luckily for us we had made a run to the greatest bargain grocery store known to man and picked up a couple cans of asparagus and artichoke hearts over the weekend along with some pasta and anchovies, a combination for the gods or the common man alike.
Summer Squash Mole Rojo Gratin
I’ve really become a fan of preparing all sorts of vegetable dishes in this ‘gratin’ style. Essentially, partially cooked vegetables are layered with sauce and cheese and baked together until they become one. Cooking the veggies ahead of time reduces the water in the final product and intensifies the flavor. Unlike the classic potato gratin, this version is relatively healthy and cream-free! You can adjust the heat of the mole with addition of more hot dried chilies (arbol work nicely). You can serve this with rice and beans for a complete (vegetarian) meal. Deliciouso!
Maitake Mushroom Moussaka
A rich and delicious comfort classic, this version of moussaka may leave out the lamb but doesn't skimp on flavor. Note, this is dense and delicious.
Moroccan Roasted Cauliflower Steaks; Spring Veggies with Cous Cous
A filling and healthy late spring dinner guaranteed to wow your family or friends, explore the flavors of Marrakesh in this instant classic. Spicy harissa with sweet honey and tangy yogurt top hearty cauliflower steaks on a bed of soft cous- cous.