Souper Bowl

Adzuki Bean Soup

I realize this soup does not photograph well. I also realize nothing about the weather here on the east coast warrants a warm, hearty soup (I would probably be better off grilling something outside with these temperatures), but in all seriousness, this soup was awesome. If I owned an immersion blender I'd say it was totally awesome, but those transferring, processing and blending splatters are still on my window, some cloves of garlic and some books I had nearby. Regardless, I've waited too long to try this, because it is my new favorite soup.

Egg-scuse the Interruption

Eggs Baked in Roasted Tomato Sauce

Oh, it's been a while, I know, I know. I have this long, running list of excuses and apologies in my head, just waiting to be typed out and posted, but the thought of doing that sort of exhausts me. The list alone, jumping and bouncing around in my head, is tiring enough! No need to document it. Basically, the month of December was crazy, one thing after another, and more cans of tuna were opened and breakfasty dinners consumed than I'd like to admit. No time, no balance, enough said.

Although January will now be filled with what I pushed to the side and avoided in December (procrastinate is my middle name, didn't I tell you?), it feels so good to let loose in the kitchen again. I also think it calms and grounds me. It's the one time all those thoughts settle down a bit and come together so well. Everything becomes a little bit quieter up there, and after a long, loud day, that's a wonderful thing.

This Spud's For You

Rosemary-Roasted Potatoes

Who doesn't love a warm, comforting dish of potatoes? Mashed or smashed, whipped or chunky, skin on or off, baked or fried, it really does not matter, people love them. They pair so nicely with meaty dishes, compliment most vegetables and make the perfect home for fatty drippings or creamy sauces to settle right in.

Challah Back



Whole Wheat Challah Bread


Forgive me, my gluten-senstive friends, but I baked some bread over the weekend that you definitly cannot have. I apologive, but I just had the time! I had enough toilet paper, wine and apples to last me through whatever the hurricane brought, my apartment was obnoxiously clean, I already had a chicken roasting in the oven...and I just had the time for some rising action.

I've mentioned before how I am not a baker- still true. Given the choice I would much rather cook than bake, but I am inspired now and then. I'm frequently inspired more by the physical process that goes into baking a loaf of bread, than by the baking and icing of a cake (this is not to say that the making of a cake is not incredibly important- more celebrations than I can think of are commemorated with cake- I mean who doesn't love a nice slice on their birthday?!) I will continue to make and frost cakes indefinitly, but its the live yeast, the kneading and the magical rise of the sticky, elastic dough that just absolutely fascinates me.

Where's the Beef?



Summer Eggplant and Tomato Gratin


Despite having recently moved within walking distance of some incredible farmers markets here in Alexandria, Virginia, I have sadly never made my way to a single one. Actually, I have even passed a few while driving and have not stopped. No cash handy? No time? No idea. This isn't to say I haven't picked some pears or figs off a tree at Green Valley Farm this summer, or herbs from a garden or two, I've just managed to not find myself at any local markets or stands.

It wasn't until I found one large, chubby ShopRite eggplant in my parent's refrigerator, did the desire to head out and get some farm-fresh produce strike. I had a meat-less, all veggie gratin recipe I wanted to try and that eggplant would come in handy, along with a few fresh, local additions...

Good to the Grain

Tabbouleh

I just wanted to send out a short post for what could be a no-prep, no-cook, minimal-clean-up required salad, perfect for summer picnics, a quick side dish or a light, last-minute supper.

Tabbouleh should mainly consist of parsley or a combination of parsley, basil and mint, along with the grain. Outside of the Middle East it is usually more grain-based, but the herbs should take the lead. This recipe calls for hits of horseradish, chopped baby gherkins, some garlic and a squeeze of lemon to balance out the sharp flavors, but still give it a some zing. Once the olive oil is added and the flavors and ingredients begin to mingle, the salad becomes fresh and zesty. Let it sit for as long as you like (well, use your best judgement on that, of course) as the flavors will continue to become even bolder.

Note: This tabbouleh is made with bulgur, but can also be made with wheat berries, farro, barley, or any other nutty, chewy grain. I am sure brown, long grain or jasmine rice could work in a pinch as well, why not? I recently began using amaranth (a grain with a colorful and very interesting history) and am now curious how that would be, actually. And wait, for the risotto-loving crowd, I bet carnaroli or arborio rice would work nicely. Quinoa would also be a great alternative for those sensitive to gluten.

A change in grain may technically change the name of the dish, but its OK... going against the grain can be fun...

Tabbouleh

*1 cup bulgur (Bob's Red Mill brand available in most grocery stores)
*2 handfuls fresh parsley, finely chopped
*1 handful fresh basil, finely chopped
*1 handful fresh mint, finely chopped
*1 small bunch scallions, finely chopped
*1-3 garlic cloves, depending on preference, finely chopped
*1 Tbsp. cocktail gherkins or cornichons, finely chopped (as well as a bit of juice from the jar)
*1 pint firm cherry tomatoes, halved
*6 Tbsp. good olive oil
*2 Tbsp. freshly squeezed lemon juice
*1 Tbsp. horseradish (optional)
*salt and pepper, to taste
(pita bread and pastrami, also optional, to serve)

Put bulgur wheat in large bowl and add enough cold water to cover by an inch. :et stand for 30 minutes, and add a little more water as it is absorbed by the bulgur. Drain, pat or squeeze dry and transfer to a larger, dry bowl.

Chop the parsley, mint and basil together and add to the bulgur. Add the scallions and the next seven ingredients. Cover and let the salad stand for a few hours to allow the flavors to develop.

If using the pita and the pastrami to serve, arrange pastrami around the edge of a serving dish and pile the tabbouleh in the middle. Cover closely with plastic wrap until ready to serve. Serve along with the pita bread.