Monthly Archives: September 2012

wednesday wisdom: fall’s anthem, on repeat

This past weekend, I: taught four yoga classes. Attended a Brooklyn birthday dinner. Updated my iPhone. And rediscovered this song, which made its way back  into the shuffle…and back into my heart. Mostly because Alexis Krauss is just so. Kick. Ass. See her live sometime.

I know you tried so hard but you can’t even win.
You gotta try a little harder you’re the comeback kid.

meatless monday: kale and quinoa pilaf

kale + quinoa. still reigning supreme in meatless meals.

Happy Monday loves! What are you making this week to eat? Here’s another goodie to try, from Gather Journal, my new favorite everything. Looks like the perfect dish to make ‘n take to Jen’s place this week, for our new bi-monthly Thursday Girls Supper Club (which consists of myself, Jen, her 2-month old son and a bottle of burgundy). Eat up! xx

One Pot Kale and Quinoa Pilaf
Serves 2-4

2 c. salted water
1 c. quinoa
1 bunch lacinato kale, washed and chopped into 1-in. strips
1 Meyer lemon, zested and juiced
2 scallions, minced
1 tbsp. toasted walnut oil
3 tbsp. toasted pine nuts
1/4 c. crumbled goat cheese
salt & pepper to taste

Bring water to a boil in a covered pot. Add quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 min., then top with the kale and re-cover. Simmer another 5 min., then turn off the heat and allow to steam for 5 more min.

While quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.

Check the quinoa and kale when the cooking time has completed; water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed. Serve hot, serve cold.

wednesday wisdom: not too serious

via The Magic Peanut (Flickr).

Do not take life too seriously. You will never get out of it alive.
– Elbert Hubbard, American Writer

meatless monday: the (new) most beautiful food magazine in the world

.

If you’ve been a lazy cook all summer (and I’ll be the first to point a finger at myself), you’ll need a little inspiration and you’ll have no choice but to pick up Gather Journal, the last little publication on food and photography you’ll ever need in your life. I collect magazines like the apocalypse is tomorrow, and as I idly leafed through this inaugural issue last week, my heart was floating. An appropriate feeling, as each issue centers around a theme and a season (summer 2012 is “float”).

from the pages: lotus root.

Experiencing this magazine is cathartic. Elegant and simple design compliment equally elegant and simple recipes. Astounding photography (both food and landscape), entice you to think big and small: the close-up of a poached egg floating in boiling water is all detail and intimacy; turn the thick, rough page, and a sweeping desert scene dotted with milkweed take you beyond your meal to the world at large.

salts!

What’s more, this mag was chock full of amazing recipes I’m dying to make (spiced lotus chips, grilled bread with ricotta and peas, shaved asparagus salad), dedicates 18 full pages to salt (be still my salty heart!), and contains a sweet love letter to Cheetos.

not your grandma’s brittle.

Gather was the kick in the butt I needed to get back in my kitchen after a too-long hiatus. So yesterday, I whipped up our traditional Sunday nachos (only appropriate during football season) and curled up with my little family to enjoy this post-nacho treat, straight from Gather’s newly minted pages: Salted Peanut Brittle.

final product. success (plus extra salt).

Salted Peanut Brittle
adapted from Gather Journal
serves 6 to 8

2 c. sugar (SL: I used light brown)
1/4 c. water
1/2 tsp. baking soda
1 tsp. kosher salt
3 tbsp. unsalted butter, cut into pieces
2 c. unsalted, roasted peanuts
1 tsp. flaky sea salt (SL: I used Pink Himalayan)
olive oil for brushing

In a medium saucepan, heat the sugar and water over medium heat gently stirring to help dissolve sugar. Once the sugar has begun to melt, increase heat to medium-high and boil, swirling pan occasionally without stirring. Have a small cup of cold water and a pastry brush handy to wash down any sugar crystals from the side of the pan. Meanwhile, grease a baking sheet and heat-proof spatula with olive oil.

Once sugar has reached a golden amber color and is dissolved, quickly add the baking soda, kosher salt and butter. Be careful, the mixture will bubble up furiously! Give the pan a few swirls and remove from the heat. Add the peanuts and quickly stir to incorporate using your greased, heat-proof spatula. Immediately spread the brittle onto the greased baking sheet and sprinkle with flaky salt. Cool completely.

wednesday wisdom: anything and everything

(words from a productivity consultant)

meatless monday: bring back the bread!

sesame banana bread: the breadiest. via 101cookbooks.com

Bread get a bad rap, unfortunately, in circles of friends and among health-conscious persons I know. Probably because “Bread” is evil. “Bread” embodies only two things, and these things are evil: carbs and gluten.

Even at restaurants, our language reflects how we really feel about bread (I catch myself all the time saying things like I’ll have a carb, thanks, or Please pass the carbs and butter. How sick is that?). It’s so unfair. Because the truth is, bread is lovely. It’s comforting. Most people I know can directly link a “carb” to their favorite childhood memories. Let’s put a stop to carb bullying.

For me, nothing takes me back to kidlet days quite like the smell of fresh banana bread. This variation, brought to you by good ole Heidi over at the always beautiful and creative 101 Cookbooks, incorporates sesame seeds and a sugar glaze. Carb on, good people. Carb on.

Sesame Banana Bread
via 101 Cookbooks, serves 10

1 c. all-purpose flour
1 c. whole wheat flour
3/4 c. dark brown sugar (or muscovado)
3/4 tsp. baking soda
1/2 tsp. fine grain sea salt
1  1/3 c.  toasted sesame seeds (a mix of black and white seeds for beauty)
1/3 c. olive oil
2 lg. eggs, lightly beaten
1  1/2 c. mashed ripe bananas (about 3 bananas)
1/4 c. plain whole milk yogurt
1 tsp. freshly grated lemon zest


For the glaze:
1/2 c.  sifted dark brown sugar (muscovado)
1/2 c.  confectioners’ sugar
4-6 tsp. freshly squeezed lemon juice

Preheat oven to 350° F, place a rack in the center. Butter and flour a 9×5- inch loaf pan.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add 1 c.  plus 1 tbsp. of the sesame seeds; combine well.

In a separate bowl, mix together olive oil, eggs, mashed banana, yogurt, and zest. Pour banana mixture into flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 45 min. You want to achieve beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it. So the minute you’re in that zone, pull it, erring on the side of under-baking versus over.

Transfer pan to a wire rack to cool in the pan for 10 min, then turn the loaf out of the pan to cool completely.

While bread is cooling, prepare the glaze. In a bowl, whisk together sugars and lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.
 Garnish the whole thing with remaining sesame seeds.

wednesday wisdom: on fire


If you are what you are meant to be, you will set the world on fire.
St. Catherine of Siena