Special Delivery

Jason and Lisa were married last October. It was outdoors, in a state park. But before you start to comment about how cold us guests must have been, Lisa nipped that one in the bud by having greeters pass out warm apple cider when we pulled up. Just charming. Jason is a Southern gentleman, so after the ceremony, as we walked into the reception, each guest was handed a mint julep to sip. Loved that. Oh, and Lisa and her mom had gone to the orchard and made pounds of apple sauce that they’d canned and topped with lace. Another perfectly lovely little detail.

apple sauce

And about six weeks ago, Lisa and Jason had baby Emma. Considering that I may have left the wedding with more than one jar of her applesauce, it was time to pay it forward. I know there’s only so much cooking one can do with a newborn (can you believe that baby Miles is now walking?!?!), so last week I spent a little time in the kitchen making a meal for the new parents. Then we packed up the car and headed over to JP for a visit and snuggle with their little peanut.

Baby Emma

Pasta travels well, so I went with a favorite dish of mine from the Zuni Café cookbook. I’m surprised at how many times I’ve made this but hadn’t shared it here. It’s full of things I love, like well-fried broccoli and cauliflower, salty capers, chopped anchovies, and briny olives There’s crushed fennel seeds, though the recipe does suggest using minced fennel bulb if you have it on hand. They also suggest substituting pecorino romano if you don’t feel like bread crumbs, and trading out the black olives for green ones, or even skipping the olives and anchovies. But, they plead, “don’t sacrifice the 8 to 10 minutes of care it takes to cook the vegetables to the delicately frizzled crispiness that gives the dish its great texture and variety. The sautéed vegetables are great by themselves, or a side dish with grilled or roasted poultry or meat.”

Zuni Pasta

I also put together a fennel, orange and beet salad, which Lisa dubbed “the winter salad”, that I packed up in an old yogurt container and snapped a few rubber bands around for the car ride.

winter salad

Notes: My best advice for the pasta dish is to prep everything beforehand. Mise en place, people. Yes, there are some recipes that you can prep as you go, but it is much easier to have everything good to go for this one. I used whole wheat spaghetti as my pasta, and they say that this one works with all sorts of chewy pasta – penne, spaghetti, orecchiette, or shells.

Pasta with Spicy Broccoli & Cauliflower from The Zuni Café Cookbook

For 4 to 5 servings

Ingredients

About 1 cup fresh, soft bread crumbs (about 2 ounces) made from crustless, slightly stale, chewy, white peasant-style bread (optional)

About ¾ cup mild-tasting olive oil

About 12 ounces broccoli, trimmed, with a few inches of stem intact

About 12 ounces cauliflower, leaves removed and stem end trimmed flush

Salt

1 generous Tablespoon capers, rinsed, pressed dry between towels, and slightly chopped

1 pound penne, spaghetti, orecchiette, fusilli, or medium shells

1 Tablespoon chopped salt-packed anchovy fillets (4 to 6 fillets) (optional)

6 small garlic cloves, coarsely chopped

About ½ teaspoon fennel seeds, lightly pounded in a mortar

4 to 8 pinches dried chili flakes

1 Tablespoon tightly packed, coarsely chopped, fresh flat-leaf parsley

4 to 5 Tablespoons coarsely chopped pitted black olives, such as Nicoise, Gaeta, or Nyons (rinsed first to rid them of excess brine)

Directions

If using bread crumbs, preheat the oven to 425.

Toss the bread crumbs with 2 teaspoons of the oil, spread on a baking sheet, and bake for about 5 minutes, until golden. Keep the crumbs on the stove top until needed.

Slice the broccoli and cauliflower about 1/8 inch thick, and generally length-wise. Most of the slices will break apart as you produce them, yielding a pile of smooth stem pieces, tiny green broccoli buds, loose cauliflower crumbs, and few delicate slabs with stem and flower both. Don’t worry if the slices are of uneven thickness; that will make for more textural variety.

Warm about ¼ cup of the oil in a 12-inch skillet over medium heat. Add most of the sliced broccoli and cauliflower, conveniently leaving the smallest bits behind on the cutting board for the moment. (They’ll burn if you add them to soon.) The oil should sizzle quietly. Swirl the pan, and leave the vegetables to cook until you see the edge bits browning, about 3 minutes. Salt very lightly and toss or stir and fold gently. Add a few more spoonfuls of oil and scrape the remaining bits of broccoli and cauliflower into the pan. Add the capers and swirl gently. Continue cooking over medium heat until the edges begin to brown, another few minutes, then give the pan another stir or toss. Don’t stir too soon or too often, or you will get a homogenous, steamy pile of vegetables instead of a crispy, chewy one. Most of the capers and vegetable crumbs will shrink into crispy confetti-like bits.

Meanwhile, drop the pasta into 6 quarts of rapidly boiling water seasoned with a scant 2 tablespoons  salt (a little more if using kosher salt). Stir, and cook al dente. Set a wide bowl or platter on the stovetop (or in the still-warm oven if you made bread crumbs) to heat.

Once the mass of broccoli and cauliflower has shrunken by about one-third and is largely tender, reduce the heat, add another few spoonfuls of oil, and scatter the chopped anchovy, garlic, fennel, and chili over all. Give the vegetables a stir or toss to distribute. Cook for another few minutes, then add the parsley and olives. Taste – every flavor should be clamoring for dominance. Adjust as needed.

Toss with the well-drained pasta and garnish with the warm, toasted bread crumbs, if desired.

Winter Salad

Notes: For this salad, I used a mandolin to thinly slice the fennel. For the orange prep, using a serrated knife, I sliced off the top and bottom of a navel orange, then sliced the skin off the fruit by following the outside curve. Then I rolled the orange onto its side, and thinly sliced the orange. Each fruit yielded about 8 slices.

I had roasted the beet the day before by preheating the oven to 400, setting the beet in a small baking pan with sides, filling it water about halfway up, adding the beet, and tenting it all with tin foil. It took about an hour to roast. When it was time to peel, I simply ran the beet under cold water and rubbed the skin off into the sink.

My apologies for not measuring out exactly how much cumin I used in the dressing. I grind my cumin seeds in a coffee grinder I use specifically for spices. I was literally taking pinches of cumin for the dressing. The same goes for the brown sugar. My best advice for the dressing is to taste until it tastes right to you. That’s really the best way to handle homemade dressings, anyways.

Ingredients

For the salad:

1 fennel bulb, thinly sliced on a mandolin

2 oranges, sliced thin

1 beet, roasted, peeled and diced into ¼-inch cubes – make sure to prep the beet last, otherwise all your other ingredients will be stained magenta

5 black olives, sliced

Place all salad ingredients in a large bowl or lay out on a platter

For the dressing:

In a small glass jar, shake together:

2 tablespoons rice wine vinegar

4 tablespoons olive oil

1/8 teaspoon jarred mustard

2 teaspoons brown sugar

2 pinches cumin

Taste-test the salad dressing using a piece of fennel. If it’s to your liking, pour the remaining dressing over the vegetables.

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Miles to Go Before I Sleep

Babies, I am learning, as more and more of our friends have them, do not care about your carefully constructed plans for their arrival. They do not care if you’ve decided they will only wear cloth or Seventh Generation diapers; if it’s not working for them, they’ll be sure to let you know.

Our friends Amanda and Quentin hosted us for a fabulous vegetarian Mexican meal at their house in August. Amanda was due in mid-October, and we heard about their wonderful midwife they had chosen, the birthing center across from the hospital where Amanda would birth their son. We also discussed their plans for spending the last few weeks of September and early October cooking freezable meals to be eaten at a later date, because cooking with newborn babies is not something that happens.

Well, as it turned out, Miles Timothy had other plans. He zipped into the world, at one in the morning on September 29th, in their bedroom! Practically perfect in every way, Miles, and his new mother and father – who delivered him! – were escorted to the hospital by some very nice firefighters.

Everything worked out, although Miles’s surprise entrance meant that all those meals that were to be cooked before his arrival never got made. Knowing their time was going to be limited for the next few, well, 18 or so years, I spent a little time on Sunday whipping together some freezable meals for the new parents. Amanda is a vegetarian, so I felt that making a casserole, although filling and definitely freezable, wouldn’t necessarily have the protein she’d be needing. Although some babies have trouble digesting their mother’s milk if she’s eaten legumes, I decided to go with chickpeas and brown rice.

Rice, as well as quinoa, freezes and reheats without any trouble.  So when I started making the dish, I tossed a few cups of brown rice with water, a ratio of 3:1, in the rice cooker. Easy peasy. I dug around my cookbooks for a good recipe for something chickpea-based, but came up short. As it turns out, Deb from Smitten Kitchen, went through the same chana masala quest a few years ago and ended up blending a few recipes. I used hers with a few adaptations.

In order to drop the temperature of the dishes without having them sit out and collect bacteria, I placed the cooking vessels in ice water. After the chickpeas and rice were cooled down, I placed them into freezable plastic containers, and brought them to the new parents. We had a quick visit and got to meet Miles in all his perfect tininess.

Chana Masala

Adapted from a Deb from Smitten Kitchen, who adapted it from a Madhur Jaffrey recipe, which had also been adapted.  This was a perfect pantry recipe, as I had everything on hand.

Ingredients

1 Tablespoon vegetable oil

2 medium onions, minced

1 clove garlic, minced

2 teaspoons grated fresh ginger

1 fresh chili pepper, minced (Deb called for a hot green one, I found a random Hungarian pepper in the bottom of my crisper and just went with it. Feel free to use whatever hot pepper you enjoy, or leave it out if heat’s not your thing.)

1 Tablespoon ground coriander

2 teaspoons ground cumin

½ teaspoon ground cayenne pepper

1 teaspoon ground turmeric

2 teaspoons paprika

1 teaspoon garam masala

1 15 ounce can of whole tomatoes with their juices, chopped small (you’ll need 2 cups worth if you’re using fresh)

2/3 cup water

4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, drained and rinsed

½ teaspoon salt

½ lemon, juiced

Directions

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 7 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.