Hot Crock Time Machine

I’m about to make your holiday cooking about 10 times easier. Seriously. Those caramelized onions you need for that potato kugel or chopped liver?  What if I told you you can do them in your sleep — literally?

20170917_153657.jpg

It had never occurred to me to caramelize onions in a crockpot, which is genius. The credit goes to someone named Barbara L. who submitted the recipe to Stock the Crock, a follow up to Phyllis Good’s bestselling Fix-It and Forget It series. The recipes are crowd sourced and compiled by Ms. Good. One of the cookbooks was sent to me a few years ago, and I made a very disappointing sweet potato curry from it. But reading that these books have outsold Ina Garten, Giada De Laurentis and Jamie Oliver, combined, had me picking up this newest with renewed curiosity. Here she’s compiled 100 recipes, as well as 200 easy-to-follow variations for dietary preferences including gluten-free, paleo, and vegan.

Given that this is a Crock-Pot cookbook, there’s a ton of meat recipes, but I immediately bookmarked the Indian Lentil Soup and Butternut Squash and Kale Gratin. But it was the onions, melted down ostensibly for French Onion Soup, that stopped me in my tracks. You mean I can do this in my sleep? While I’m at work? If this worked, I thought, this book is worth its weight in gold delicious oniony goodness.

20170905_082704.jpg

Turns out it did work, and the house now smells like caramelized onions. The hardest part of all was slicing up all the onions. Rich came into the kitchen this morning and saw me weeping at the counter and asked what was wrong.  Then he looked down and saw the onions. If you can, the recipe suggests you stir the onions after the first and third hours, but it does also say they’ll be fine if you can’t. The onions give off so much liquid that there’s no way they’ll scorch on the bottom of the pot.

So consider this a Rosh Hashanah present, from me to you, or an early time-saver looking ahead to Thanksgiving, etc.

Caramelized Onions for Soup (Or Sandwiches. Or Kugels.) from Stock the Crock by Phyllis Good

Ingredients

2 ½ lbs. red onions

1/3 cup avocado oil or olive oil

½ teaspoon kosher salt

A few peeled garlic cloves, optional

Directions

Grease the interior of the 6 qt. slow cooker crock with nonstick cooking spray

Cut the onions in half on a cutting board, place them flat sides down, and cut them into 1/4-inch-thick slices. Place the sides in the crock. If they come almost to the top, don’t worry. They’ll sweat and shrink down.

Pour the oil and spoon the salt over the onions. Add the garlic cloves, if desired. Stir. Cover. Cook on High for 6 hours.

If you are home, stir up from the bottom after the first hour of cooking and again after another 2 hours. But if you’re away or cooking overnight, it’s not a problem.

After 6 hours you have caramelized onions. I personally waited for mine to cool down, then I wrapped them up and stuck them into the freezer to be used later this week.

Advertisements

Home on the Range

According to the Internet and her book jacket, Shannon Stonger and her husband have five children, various farm animals and live off the grid on their five-acre homestead in Texas. I want that to sink in for just a second. This woman has five children and somehow managed to write a cookbook. A good one, I might add.

20170730_114446.jpg

I have two little girls and live very much on the grid, and I can barely get up three paragraphs once a week on this blog. How she found the time to sit and write a book is blowing my mind right now.

When her book Traditionally Fermented Foods arrived in the mail in late May, I honed in on the kimchi, or, as she puts it, “Homestead ‘Chi”. Most everything I needed for it was in the CSA: cabbage, turnips, and green onions. All that was left to add was garlic, spice, and time, and I’d eventually have kimchi.

And, oh, how I tended to my kimchi. For the first week I had to “burp” the built-up gases nightly, by quickly opening and shutting the cap. It gave the most satisfying little exhale. Of course, this was pre-snake, back when I would go down to the basement.

20170726_171629 (1).jpg

The ‘chi rested for about a month and a half in two large jars at the bottom of the stairs. I’d fashioned the fermentation weights with stones I found outside and wrapped in cheesecloth. I know they sell special weights in kitchen stores, but I encourage you to improvise as well.

20170620_213813 (1).jpg

 

And while your kimchi ferments, there’s much, much more in the book to try.  A sourdough section, kombucha, and a dairy section with kefir and sour cream.

We’ve stirred our kimchi into leftover brown rice and topped it with a scallion salad and fried egg for a meal.  I tucked some of it into a grilled cheese sandwich on Sunday night and it was PHENOMENAL. It’s become a go-to condiment in our house, right next to the ketchup, mustard and sriracha.

20170726_182412.jpg

To prep the jars, wash them in very hot soapy water. Do not dry the washed bottles or jars, but put them upright on a baking sheet, about 2 inches apart, and put in the oven. Turn on the heat to 350F and once the oven has reached this temperature, leave the bottles or jars in the oven for 20 minutes to ensure they are completely sterilized. Wear protective oven mitts when handling hot bottles and jars.

Homestead ‘Chi from Traditionally Fermented Foods by Shannon Stonger

Ingredients

2 medium heads green cabbage

2 large (softball-size) turnips, grated

12 green onions, chopped roughly

8 large garlic cloves, minced

3-4 tbsp (45-60 g) salt (4 tbsp [60g] only if temperatures exceed 80F (27C])

3 tbsp (22g) ground sweet paprika

1-2 tbsp (2-4g) red pepper flakes or 1/4 -1/2 cup (43-85) diced hot peppers

Directions

Shred the cabbage thinly using a knife and cutting board or mandolin. Add the cabbage and all remaining ingredients to a large mixing bowl. Mix well with hands to combine. Pound the cabbage with a mallet or potato masher to release the juices. Alternatively, allow to sit, covered for 1 hour to allow the juices to be released.

Pack kimchi tightly in a half-gallon (2-L)-size jar or 2 quart (1-L)-size jars, leaving at least 2 inches (50mm) of headspace. Add the fermentation weight of your choosing. Check that the brine is above the level of the fermentation weight. If not, mix 1 cup (236ml) of water with 1 ½ teaspoons (8g) of salt and pour this brine into the jar until the fermentation weight is completely covered.

Place at cool room temperature (60 to 80F [16 to 27C], optimally) and allow to ferment for at least three weeks. If you haven’t used an airlock, then during this period, especially during the first 5 to 7 days, you will need to burp the jars by quickly opening them to release the built-up gases that result from the fermentation. To do so, carefully and quickly open the jar, listen for the release of gas and close jar back up with just a bit of the gases still remaining inside.

This ferment pairs wonderfully with eggs, beans and salads, and makes a delicious spread when mixed with soft cheese.

 

 

 

Bookends

There’s an old cliché that comedy is tragedy, plus time. Well, I’m doing a variation on that this week. Shavuot blintzes are Passover crepes plus time. Seven weeks, to be exact. As I think I’ve mentioned, I was off the blog for a while this spring because the girls finally delivered a knockout blow to my old laptop. Somewhere between the chocolate milk spills and the pounding from frustrated little fists, the keyboard stopped talking to the rest of the machine. Using Rich’s MacBook was a non-starter, so no blogging until I got a new (used) computer.

Of course, this put a big crimp in my publishing schedule, especially since it happened over Passover. I was particularly excited this year because I received, back in March, a copy of Perfect for Pesach by Naomi Nachman. Naomi knows a thing or two about Pesach. Her parents ran the Pesach hotel program in Sydney, Australia, for 28 years, so cooking for Pesach is in her blood. I think the Fish ‘n Chips recipe, which is flounder, cleverly coated with potato sticks and baked, is probably the recipe I’m most looking forward to making. Will report back. Moroccan salmon also sounds wonderful, and even though I don’t cook meat, the Flanken Butternut Squash Soup made Sylvie go, “Wuuuut?” when I told her about it.

I wish I’d had a chance to talk about this cookbook back in April, because I really think it’s a keeper. But given that the book’s tagline is “Passover recipes you’ll want to make all year,” I’m going to press ahead. Shavuot is basically the bookend to Passover, so in a way I’m getting in under the deadline, right?

IMG_20170425_112911739The recipe is for “No-Flip Pesach Crepes,” which means they are gluten-free (a quickly growing section on this blog) and super easy to make.  Naomi uses them as a starting point for variations, like Southwestern Chicken Egg Rolls, or Vegetable Egg Rolls. Now, if Beatrix had her way, we’d only eat ‘Tella crepes, although today I will offer the recipe with a cheese blintz filling from a Joan Nathan recipe. It is a Shavuot post after all.

No-Flip Pesach Crepes from Perfect for Pesach: Passover Recipes You’ll Want to Make All Year by Naomi Nachman

Ingredients

12 eggs

6 Tablespoons potato starch

1 teaspoon salt

1 cup water

Directions

Combine all ingredients in a medium bowl. Beat well (preferably using hand mixer).

Heat a 9-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray or butter.

Pour enough batter into the pan to just cover it, about 1/3-cup. Gently swirl the pan to coat the entire bottom with batter. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool.

Repeat with remaining batter.

Cheese Filling from Joan Nathan’s Jewish Holiday Cookbook

2 cups farmer cheese

1 egg yolk

½ teaspoon salt

1 Tablespoon

2 Tablespoons sugar (optional)

½ teaspoon vanilla extract

Directions

In a small bowl, mash the farmer cheese. Stir in the egg yolk, salt, butter, sugar, if using, lemon juice, and vanilla.

Spread 1 heaping Tablespoon of the cheese filling along one side of the pancake. Turn the opposite sides in and roll the pancake up like a jelly roll.

If you’d like, you can then fry the blintzes in butter or oil or bake them in a single layer in a 425F oven until brown. Serve dairy blintzes with sour cream.

Bitter Herb

I’m tempted to start a new category on the blog: what to do with your leftover x that you bought for Passover and is still in your fridge a month and a half later. This year it was the fresh horseradish that my family always uses. Think E.T. but with a mop of curly green hair. It gets grated into the jarred stuff that is served alongside a few pieces of gefilte fish at a Saturday morning kiddush.

sunnies at julia's.jpg

 

The thing about the horseradish is that I can’t stand it. That entire category of foods doesn’t agree with me (Why would you ruin sushi with wasabi? And you do realize they make poison from mustard?) I debated just tossing the offending root in the trash, but that seemed like a waste. So I went to my cookbooks.

Luckily, it only took five minutes of searching until I was reading a pickled beets recipe that calls for fresh horseradish. It’s from Deborah Madison’s terrific cookbook, America: The Vegetarian Table, a book which has served me well in the past, but which I hadn’t opened in years.

The recipe calls for two tablespoons of coarsely grated fresh horseradish, which I toned down to about a teaspoon and a half. And honestly, the recipe really did benefit from the root. It gave it a little heat and was a great counter balance to the warm spices: brown sugar, fresh nutmeg, fresh ginger and whole cloves.

Madison points out that tiny garden beets, about the size of “large marbles,” are prettiest in this recipe. I used what was in my fridge, which were large ones. I simply peeled them, cut them into smaller pieces and steamed them before the pickling.

IMG_20170506_123624_541.jpg

I’ve served these alongside whatever we’re having for dinner: quinoa with arugula stirred into it; arugula sautéed with tons of garlic, strips of fresh red pepper and finished with golden raisins; roasted carrots topped with fresh dill; chunks of fresh avocado; eggs, boiled hard but with jammy yolks. Or, just grab a fork and the jar and have yourself an afternoon snack.

Pickled Beets from Deborah Madison’s America: The Vegetarian Table

Ingredients

About 3 cups of beets (20 small beets)

1 ½ cups apple cider vinegar

1 cup water

1/2 cup white or brown sugar

1 teaspoon salt

1 scant teaspoon freshly grated nutmeg

1 ounce fresh ginger, peeled and sliced into strips

Up to 2 Tablespoons coarsely grated fresh horseradish

7 whole cloves

Directions

Trim the beets, leaving on ½ inch of their stems, and scrub them well. Or, peel and cut larger beets into 2-inch pieces. Steam them until tender but still a little firm, about 15 minutes. Let the beets cool. If the skins are tender looking and free of roots or coarse patches, leave them unpeeled; otherwise, peel them. Fit them into a clean quart jar.

Combine the remaining ingredients in a nonreactive saucepan and bring them to a boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the beets, immersing them fully, Cover tightly and store in the refrigerator. They are best served after sitting for at least a day and will keep for one to two months.

 

 

Instant Karma’s gonna get you

Friends, I have a confession to make: I had some pasta in mid-February that made me so sick that I needed medical attention. The doctor instructed me to balance everything out with tons of probiotics and to avoid white flour. So I guzzled kefir like a frat boy at a kegger contemplating taking health care away from millions of Americans and ate a questionable amount of lacto-fermented sauerkraut and kimchee.

IMG_20170319_133610764

Now, I adore cabbage and anything pickled, so that part wasn’t too much of a stretch. But the no white flour thing? Le sigh. Rich teases me and says it’s my comeuppance for mocking Paleo for so many years. Still, I like to find a silver lining to every situation, and for you that means I’ve been rocking Passover recipes for the past month.

This is another cauliflower-as-baked good recipe, just like the last recipe for turmeric and cauliflower muffins. I swear I’m not trying to ride a trend, but when you can’t eat white flour – and let’s be clear, most whole-grain breads have at least some white flour in them – you don’t have many options. One inspiration for this somewhat “healthy” cauliflower flatbread was the cauliflower grilled cheese sandwich that was floating around Facebook last month. I made that, and it was terrific, if even a little too cheesy, if that’s possible.

I hadn’t worked with riced cauliflower until very recently, and because my food processor is still missing its blade (anytime now, Cuisinart) I had to improvise. For me, that meant steaming a head of cauliflower on the stove top, then mashing it up with a potato masher. (Or, you can go to Trader Joe’s and buy a bag of frozen riced cauliflower and call it a day.)

20170314_150746

I made this flatbread on the tray of the toaster oven, using half a head of cauliflower. A friend mentioned she always has difficulty getting the center to brown, but mine seemed to all over on its own. I sautéed a mélange of vegetables while the “crust” baked, then topped it with the vegetables and a nice amount of cheese, then put it back into the oven for some hot melting action.

The result was terrific and extremely delicious. I’m reticent to seriously call it healthy given the amount of cheese I used, but it’s definitely a keeper for the Passover collection, even if my toaster oven will be unplugged for Passover.

Cauliflower Flatbread

Ingredients

For the flatbread

Half a cauliflower, steamed and mashed/riced or whizzed into a pulp in a food processor

Two eggs

¾ cup parmesan cheese

Pinch of salt

Pepper, to taste

For the topping: Up to you, although I used half an onion, sliced into moons; half a red pepper, half a yellow pepper, julienned; half a zucchini, quartered and cut into ½-inch pieces; a handful of mushrooms, chopped.

To finish: A gratuitous amount of shredded cheese. A cup, maybe more. If you can find it and like it, sprinkle goat cheese onto it as well.

Directions

Preheat oven to 425F

Prepare your cauliflower: I steamed a half a head in a covered saucepan that had about ¾ of an inch of water at the bottom. You can also steam it in a microwave-safe dish with a little water in it, covered tightly with Saran/Stretch-Tite, what-have-you. If you have a food processor, chop the cauliflower, then place half in a food processor and whirl it until it breaks down into small pieces.

Either mash or rice your steamed cauliflower or place your processed cauliflower into a dish towel and squeeze out all the excess moisture over the sink.

Once your cauliflower has been appropriately prepped, place it into a large bowl. To this, add the two eggs, cheese, salt and pepper. Mix with a spoon.

Line a small baking sheet with parchment paper. Evenly spread the cauliflower mixture onto the sheet and place in the preheated oven for at least 12 minutes. Keep an eye on it – you’re looking to see it nicely browned all over.

While your “bread” is baking, heat about a tablespoon and a half of olive oil in a medium-sized skillet. Add the onions and a pinch of salt and cook for about 10 minutes, until they have softened and started to turn golden. Add the rest of the vegetables and another pinch of salt and continue to saute. In all, the vegetable saute will probably take about 20 minutes, if you really want everything to be nicely softened and on its way to caramelized.

Once your vegetables are prepared and your flatbread is the color of butterscotch, spoon and evenly spread the vegetables onto it, then liberally sprinkle with cheese. Slide back into the oven until the cheese has melted.

Slice – I found a pizza wheel to be the best way to portion this meal – plate, and enjoy.

 

 

You Don’t Have to Take My Word for It

Do you ever come across a recipe that haunts you until you make it? It doesn’t happen to me that often, but it’s happened a few times in the past couple of weeks with one cookbook in particular, Diana Henry’s latest, Simple: Effortless Food, Big Flavors.

lilli-at-eric-carle-museum

The cookbook is outstanding, but with blurbs from Nigella Lawson and Yottam Ottolenghi, you don’t have to take my word for it. Henry seems like a pretty big deal in England: a weekly newspaper column, a broadcast on the BBC, and numerous awards, and I’m embarrassed to admit I’ve barely heard of her on this side of the ocean. Hopefully after this book she’ll become a household name, because it’s smashing.

img_20170301_180801_619

I’m posting these Persian-Inspired Eggs with Dates and Chili because it’s almost Purim and Mordechai, Esther, Achashverosh and Steve Bannon all live in Sushan, in the Kingdom of Persia. Diana says she first had a similar recipe in the Iranian food shop Persepolis in south London, served to her by the owner Sally Butcher. The café had it as a breakfast, but Diana added some greens and onions to it to make it into a more substantial lunch.

We had it for dinner last week when I felt pressed for time. I doubled the recipe and left out the chili, in hopes the girls would eat it. Bea had some, but Lilli was not keen on it. But the grown-ups loved it. It was easy to put together and just marvelous, even without the chili.

Persian-Inspired Eggs with Dates and Chili from Simple by Diana Henry

Ingredients

½ tablespoon olive oil

½ onion, finely sliced

½ teaspoon cumin seeds

¼ teaspoon chili flakes

Handful of baby spinach

2 large eggs, lightly beaten

Salt and pepper

2 soft dates (such as Medjool), pitted and coarsely chopped

1 tablespoon coarsely chopped cilantro leaves

Greek yogurt and flatbread (pita), to serve (optional)

Directions

Heat the olive oil in a small skillet and add the onion. Cook over medium heat until it is golden and soft. Add the cumin and chili flakes and cook for another 30 seconds or so, then add the spinach. Keep turning the leaves over in the heat so they wilt and the moisture that comes out of them evaporates, then reduce the heat and add the eggs, seasoning and dates.

Cook quite gently, just as you would if you were making creamy scrambled eggs; the mixture should be soft set. Finally scatter the cilantro. Serve immediately, with a little yogurt on the side (if you’ve made quite a spicy plateful you’ll need it) and flatbread, if you want.

 

Semi-homemade

Has anyone else noticed that a head of cauliflower now costs $6? I’m not sure when it happened, and the truth is, that’s what it should cost. It’s winter. Wherever it was grown and picked – most likely by someone being paid a disturbingly low wage – it had to be transported here. Cheap gas or not, fresh produce is getting more expensive.

I mention this because it gets to the whole premise of my blog, which is that eating a vegetable-based diet is more affordable. I’ve been giving a lot of thought to what that exactly means, especially considering that I don’t get to come by this space very often these days. For the past few weeks, I’ve been cooking with what I’ve found to be the most affordable foods I can find at the grocery store: frozen vegetables and canned beans.

girls on couch

I’ve used frozen cauliflower, frozen broccoli, frozen peppers, frozen leeks and frozen spinach. I’ve found all these things at Stop & Shop, Trader Joe’s, and even Target. There are still some things that are more affordable fresh. A two-pound rutabaga is more affordable than a one-pound bag of frozen rutabaga. Ditto for butternut squash and sweet potatoes. Frozen zucchini makes for a kind of soggy dish, but so does fresh zucchini.

A few weeks ago we had a wonderful green curry made with frozen spinach and frozen fish from Costco. Sitting on rice noodles I can buy for a couple of dollars at the Asian super market, the whole meal cost less than $6 to produce.

Of course, starting with dried beans is an even more affordable way to go, but my pressure cooker is broken, and I have no idea where to get it repaired. And honestly, I can buy a can of chickpeas at Stop & Shop for 79 cents. (I think it’s 89 cents at Trader Joe’s, but I’ve had a heck of a time opening their cans. Has that happened to anyone else? Impossible to open cans from Trader Joe’s?)

A lot of this has been going into soups: butternut squash with miso and coconut milk; sweet potato with a can of black beans and a bag of frozen corn. Tonight I made a green soup with frozen broccoli and frozen spinach. For Rich’s I added a dollop of plain whole yogurt and a swirl of jarred pesto I had in the fridge. One of the main reasons I’ve been making all the soups is for Bea who loves eating but isn’t yet very good at it.

The recipe I have for you today came via a mommy blog I get updates from, even though I don’t remember signing up for them. It’s for a chocolate cake made with black beans. The original recipe called for a can of chickpeas, but Lilli always breaks out in a rash whenever she eats hummus. I guess this is another trick to hide something healthy, like the chocolate zucchini cake from this summer, although the flavor is even more subtle here. I made some guests I had over for Chanukah sample the cake, and they described it as “very creamy.”

It’s a dead simple recipe – you dump the ingredients into a blender and press the button – so it’s very kid friendly. Instead of making a loaf, I make these in mini muffin tins, perfect for lunch sacks. It’s gluten free, and since the Conservative Movement announced that kitniyot (beans, rice and corn) are now permissible to eat, it’s now kosher for Passover. But you don’t have to wait until April to give this one a try.

Flourless Black Bean Chocolate Cakes

Ingredients
1 14 oz. can of black beans, drained and rinsed
1/3 cup of unsweetened cocoa powder
1/2 cup of granulated sugar
2 eggs
1 teaspoon of vanilla extract
2 tablespoons of canola oil
Dash of cinnamon
1/4 cup of milk
1/2 cup mini chips

Directions

Preheat the oven to 350 degrees. Grease a mini muffin pan.

In a blender, blend all the ingredients, except for the mini chocolate chips, until smooth. If necessary add more milk one teaspoon at a time.

Pour batter into the prepared muffin pan.

Sprinkle chips evenly on top of the pan.

Bake for 20-25 minutes or until toothpick comes out clean.

Make sure to let the muffins cool completely before you remove them.