What’s Been Cooking

Park Walk

It’s been another busy month around here, with more work trips (this time to L.A.) and time spent outdoors enjoying the last of the fall foliage (photo above Suraj took on one of our many walks at a park nearby). This week, I’m off to Buffalo for Thanksgiving and am really looking forward to the break.

I don’t have a set recipe for today, but thought I’d just share some links to things I’ve been cooking these past few weeks, in case anyone is looking for inspiration:

–These sweet potato waffles are my new fav. I made this recipe for the first time a few weeks ago, after finally buying a new waffle maker, and they’re awesome. We have a stash stored in the freezer and they are excellent re-toasted and spread with peanut butter and fig jam (trust me on this one…).
–For a quick, ready-made lunch solution, I made a big batch of these freezer burritos a few weeks ago and can’t recommend them enough. I kept them vegetarian and used sour cream, refried black beans (this recipe), brown rice, sauteed ripe plantains, and cilantro for my filling. They reheat in about a minute in the microwave. Suraj is a huge fan. I may do another batch soon, with scrambled egg, for a breakfast version.
–This wild salmon soup is a staple for us, and is especially easy to throw together when I have homemade broth on hand. We usually use potatoes in place of the squash.
–I thought I didn’t like teriyaki until I tried this recipe, and now I’m a total convert. It’s SO simple and SO good. We had it for dinner last night with garlicky green beans. You can get chicken with the skin on (vital for this recipe) at Whole Foods; it’s in the sealed packages.

As for Thanksgiving, here’s a few things I’m taking home with me, as well as what I’ll be making there (each of my siblings is bringing a dish or two, and my mom’s got the rest…homemade pies included. So excited!):

broccoli cheese bites. Super easy to throw together and will be a good breakfast/snack during my 8-hour drive. Would also make a great appetizer if you did them in mini-muffin pans.
butternut squash and orzo salad. I’ve had this recipe bookmarked for months, after my friend Jess sang its praises. She was right; it’s great! I’m packing a huge container and we’ll likely eat it for a few lunches this week. I subbed feta for the blue cheese.
hummus. This is something I seem to take home and on vacation without fail (mainly because my sister loves it as much as I do). This recipe is my go-to; it’s so smooth! I add a little more water and/or olive oil at the end, and it’s done it about 30 seconds in my Vitamix. We’ll probably have it with salad and pita at some point. (Sidenote: Have you ever had pizza with hummus for dipping? You’ll never eat it any other way once you do.)
Italian vinaigrette. Is it weird that I am packing my own salad dressing to take home? Well I don’t care if it is because this is my new favorite dressing and I can’t imagine any salad without it. I also plan on using it in a panzanella (bread) salad I’ll make while I’m there, for which I’ll use this sourdough for the bread.
s’mores cupcakes. I made these a few weeks ago for a Halloween party, and they were a total hit. I’m going to make them again at Thanksgiving, for the kids (in hopes that they will eat them instead of all the pie).

Hope everyone has a fantastic holiday!

Thanksgiving Table

 

Dutch Babies

Dutch Baby 5

The first time I ever had a Dutch Baby pancake was in Buffalo, NY (where I grew up) at a restaurant called The Original Pancake House. My sister had told me about the pancakes—how each one was made to order (and required a 20-30 minute wait), and how they brought it out to your table piping hot, then prepared it for you by squeezing half a lemon and a flurry of confectioners’ sugar over top (which instantly makes the most delicious glaze-like syrup) followed by a bowlful of freshly sliced strawberries.

YUP. SOLD. Every time I’ve gone there since, it’s all I will order. Can you blame me?

With Buffalo being 8 hours away, however, I’ve been forced to learn how to make them at home. And that I have done. This recipe is my holy grail. I pull it out on weekends and have made it for guests as well, much to everyone’s delight. I actually think they’re easier to make then regular pancakes, as the 20 minute baking time = free time for you to do whatever else you need to do (slice fruit, make coffee/tea, cook sausage or bacon, chill, etc.). And the bonus is that they are super impressive when you pull them out the oven! Light and crisp on the edges and perfectly soft and pancake-y in the middle, they are everything brunch should be.

Dutch Baby 4

Dutch Baby 6

Dutch Babies

I always use cast iron pans for my dutch babies, as I really love how the batter rises in them, but glass pie plates work great too. For the flour, you can swap half of the all-purpose flour with spelt or whole wheat pastry flour (any more and it won’t rise as well). I’ve also successfully subbed in 1/4 cup dark buckwheat flour. / Note that there is no baking soda, baking powder or other leavener in this recipe–it’s not required! The heat of the oven forces the rise (magic, I tell ya).

For 2-3 people (enough for two cast iron pans):
1 cup + 2 tbsp all-purpose flour
1/4 cup sugar
1 tsp kosher salt
2 tbsp butter, melted
1 cup milk
4 eggs
1 tsp vanilla extract

2 tbsp butter, divided, for pans

For 4-5 people (enough for two cast iron pans)
2 1/4 cups all-purpose flour
3/4 cup vanilla sugar (or regular sugar)
2 teaspoon kosher salt
4 tablespoons butter, melted
2 cup milk, room temperature
8 large eggs, room temperature
2 teaspoon vanilla extract

4 tablespoons butter, divided, for pans

For serving: 
Lemon wedges
Confectioners’ sugar
Strawberries, raspberries, or blackberries

Maple syrup

Depending on what size batch you are making, put two or four cast-iron pans or pie plates in the oven, on the middle rack. Preheat oven to 400 degrees F.

While the oven is preheating, combine the flour, sugar, and kosher salt in a bowl. In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract, then whisk into the flour mixture (unlike regular pancake batter, you don’t want lumps). You can also just dump all of these ingredients into a blender and blend for one minute if that’s easier (it is for me).

Once the oven is preheated and the pans are hot, place 1 tablespoon of butter into each pan and close door for a minute, to allow butter to melt. Once melted and bubbly, gently swirl butter around each pan, using pot holders of course, and then quickly pour batter into the center of each skillet. Close the door and bake for about 20 to 25 minutes, or until the batter has risen up the edges and it looks puffed and browned. Try not to open the door while they are cooking, as it may cause them to fall or not rise properly.

Remove from oven and immediately squeeze lemon wedges over pancakes then sprinkle with confectioners’ sugar (to make a lemony glaze). You can add a pat of butter too. Dump fresh berries on top and serve with maple syrup.

Note: If you have leftover batter, it keeps great if kept in a jar in the fridge. Just use it up within a couple of days.

Dutch Baby 3

Leftover-batter, weekday version: just as good! With ricotta, a schmear of strawberry jam, and berries.

Cream Scones

Scone 5

This scone recipe is one of the only recipes I know by heart. I’m not sure how long I’ve been making them—it’s probably creeping up on a decade now—but I can tell you this: every person I have ever made them for has either 1) requested the recipe, and/or 2) requested that I bring them to all future gatherings. This includes people who 1) don’t normally cook, and/or 2) say they “never thought they liked scones.”

The secret lies in the cream. Use any other liquid—milk, buttermilk, half & half—and they’re just not the same. Use the cream and you’re in for the flakiest, tastiest, most delicate scone you’ve ever had in your life, I promise. Even fancy bakery shop versions pale in comparison.

I’m headed to the Adirondack Mountains in New York next week (vacation! finally!) to spend some time with my family, and these scones are already on our pre-planned menu (yes, my sister and I do this in advance to make everyone’s lives easier). We bring the scones frozen and unbaked (dried cherry and chocolate chip are this year’s options), and bake them up fresh in the morning. Scone and vacation bliss all rolled into one.

Unbaked Scone

Cream Scones
I first found this recipe on the Smitten Kitchen blog, but it’s originally from the America’s Test Kitchen Cookbook (which I own and love). I’ve tried countless other scone recipes in addition to this one, and none have ever held a candle to these. As I mentioned, I make the full batch then freeze the extras (cut and unbaked, as seen above). When needed, just bake them straight out of the freezer—adding a minute or two to the cooking time (no defrosting required). They are a freezer staple and especially convenient when hosting overnight guests.

2 cups (10 ounces) unbleached all-purpose flour (I’ve tried subbing half whole-wheat and it’s good, but not quite the same)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled butter, cut into 1/4-inch cubes
1/2 cup chocolate chips, chopped nuts, or chopped dried fruit
1 cup heavy cream (I like Trader Joe’s brand or High Lawn Farms because they are the only two I’ve found without stabilizers or additives)

Adjust oven rack to middle position and heat oven to 425°F.

Whisk flour, baking powder, sugar, and salt together in large bowl.

Using a pastry blender (this is what I use) or your fingertips, quickly cut butter into flour mixture until mixture resembles coarse meal, with a few slightly larger butter lumps; when doing it with your fingers, just quickly rub the flour-coated butter pieces between your thumb and middle finger, almost like you’re snapping your fingers. The goal is to create thin little sheets and pea-sized flecks of butter, so work quickly. You do not want the butter to melt or soften at all (the coarse, cold bits are what make the scones flaky)—it should not be uniform in texture.

Stir in chocolate chips or add-in of choice.

Pour the heavy cream over the mixture, and mix with a rubber spatula or fork until dough begins to form, about 30 seconds. Transfer dough and all dry, floury bits to your countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Try not to overwork the dough. You still don’t want those butter bits to melt.

Form dough into a large square or circle and cut into 8 wedges or squares. You can also just scoop out the dough using a large ice cream scoop if you prefer rounds.

If you don’t want to bake all the scones at once, place the extras on a sheet and transfer to the freezer. Once frozen, transfer scones to a plastic bag for future baking.

For those you want to bake right away, place rounds or wedges on an ungreased baking sheet. Brush with milk or cream and sprinkle with coarse sugar if desired. Bake until edges are slightly browned, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature, within a few hours of baking them (scones are one of those things that don’t keep very well—though they can be saved by a little reheat in the toaster oven if necessary).

Note: If you have extra cream and you’re not sure how to use it up, just put half a cup or so in a mason jar and shake vigorously until the “sloshing” noise subsides and the cream has turned from a liquid into soft-whipped cream. Add a spoonful of sugar and shake a little more. Voila, fresh whipped cream! Put it on your scone with jam or stewed berries (as pictured below).

Scones 4

Homemade Breakfast Cereal

Cereal Bowl Final

I went home to upstate New York last week for Easter. It’s about an eight-hour drive from New Hampshire if I only stop once for gas, and every hour that passes feels like five. Flying there is much faster, of course, but this time around I had five GALLONS of olive oil in my trunk to deliver to family members (we did a bulk buy, as I mentioned here). I kept imagining the scenario in which I would be pulled over and would have to explain what, exactly, I was doing with a car full of olive oil, but gladly that never happened.

Going home was nice. My mom and most of my siblings still live in the area, so it’s always busy/lively when I go back. I’m still getting used to the idea of my Dad not being there though. It’s been six months since he (unexpectedly) passed away, and I still have a hard time believing he’s not just going to walk back in the door or come sit down at the table with us. I want to talk about him, but most times I can’t do so without a huge lump jumping into my throat and my eyes welling up. In time.

…so back to Easter. There was a lot of food—as always. With nearly everyone in my family being food-obsessed (my brother is a chef and the rest of us are just avid cooks/bakers), there’s always a full spread. Ham, Polish sausage, scalloped potatoes, green beans, Brussels sprouts, asparagus, you name it. I decided to add a panzanella bread salad to the mix (loosely based off this recipe, with a lot of garlic and feta added in), using a loaf of homemade sourdough I had brought with me. It was excellent and we ate the leftovers for days. I made a cake for dessert too, following Dorie Greenspan’s celebration cake recipe (a favorite), and filling it with fresh orange curd made from my sister’s abundant CSA citrus share. It was all so good.

Aside from the things we made while I was there, I brought along several jars of my homemade cereal. I’ve been making it for years now, and everyone likes it so much that I literally give it to my mom as a Christmas present.

Why do I make my own cereal? Well, you can probably guess—most cereals on the store shelf, even the “healthy ones,” are filled with unpronounceable things you probably want to avoid. Here’s what my homemade version contains: spelt flour, almond meal, kefir, coconut oil, maple syrup, salt, cinnamon, baking soda, vanilla and maple extracts. All healthy, recognizable ingredients, right? Plus, it’s easy to make and yields a huge batch. Stored in the freezer, it lasts months.

As for the taste, think nutty granola meets muesli (or Great Grains meets Oatmeal Crisp if you want a brand-name comparison). Crunchy and slightly sweet upon first bite, then softening like porridge or oats as it absorbs the milk (I like it best this way). It’s the only breakfast cereal I’ll ever need. And, coincidentally, my best Christmas gift.

[Hover over photos for captions.]


Homemade Breakfast Cereal
Start this recipe the night before you want to make it; I usually start it on a Friday night and finish it on Saturday. The process is this: Soak your ingredients the night before (I talk about the importance of soaking grains/flours in this post), bake it into a cake the next day, then crumble and dry the cake pieces out. Voilà, cereal! It’s really a simple and fun process. Recipe adapted from here. | Yield: About 14 cups.

To soak the night or day before:
4 1/2 cups spelt flour (or regular whole wheat)
1 1/2 cups finely ground almonds/almond meal/almond flour
3 cups plain kefir, buttermilk, or yogurt (thinned with water)

To mix in after soaking:
3/4 cup melted coconut oil
1 cup maple syrup or honey (or 1/2 cup each, or 1/2 cup maple syrup and 10-15 drops liquid stevia)
1 teaspoon sea salt
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple flavoring, optional

To serve:
Dried fruit and chopped nuts (I like chopped dried plums, dried cherries, walnuts, and toasted hazelnuts; pictured is just sliced almonds as it was for my mom)

The night or day before you want to bake the cereal: Mix flour, ground almonds, and soaking medium of choice in a large glass bowl. Mix just until no dry flour remains, but don’t overdo it—you want to keep it loose so it’s easy to combine with the other ingredients the next day. Cover with a loose lid and leave on the counter for 12 to 24 hours. (Mine bubbles up quite a bit and grows in size because my kefir is so active; see first photo in series above.)

The next day: Once soaking is complete, preheat oven to 350º F (175º C). Lightly grease two 9×13-inch pans or one large 11×17-inch pan, which is what I used.

In a mixer, combine the second group of ingredients, then add the soaked flour mixture a cup or so at a time, beating until fully blended. I work slowly here, so it all incorporates well.

Pour batter into pans and bake for about 30 minutes, until a toothpick inserted in the center comes out clean and the cake is lightly golden in color.

Let cool then crumble the cake into small pieces, about the size of marbles or a little larger. Spread on cookie sheets if drying in the oven, or dehydrator sheets if using a dehydrator (I’ve used both with success). In oven, dry at 200º F (95º C) for at least 4 to 5 hours, rotating sheets and turning cereal every hour or so. The cereal is done when the pieces feel completely dry (like granola), with no moisture remaining. In dehydrator, dry at around 135º F (60º C) overnight.

Once cool, add in any dried fruit or chopped nuts you like. Store in the freezer if not using immediately.

Eat with either warm or cold milk (dairy, almond, or otherwise), with blueberries or sliced bananas if you have them. [Note that I usually have about 1/2 cup or less of the cereal itself, as it’s super filling!]


Cereal with milk

Cucumber Roti (Flatbread)

Cucumber Roti

Breakfast is easily my favorite meal of the day. (You’ll be seeing a lot of it on this blog, I assure you.)

It’s also one my favorite parts of the weekend. I love the gentle pace that comes along with it, the rituals behind it (for us: tea, then more tea), and the stretch of the day ahead. It’s comforting. It’s warm. It’s that place where you want to sit and stay awhile.

Aside from eggs in all forms (omelet for Suraj, scrambled for me), we gravitate toward Indian breakfast items. Dosa/iddly, poha, and savory pancakes like moong dal cheela and cucumber roti (recipe below) are our top picks. I think if I ever actually wrote a cookbook myself (aside from just hiring people to do it), it would be on Indian breakfasts. There is just SO much to love when it comes to this cuisine, this meal. Wholesome ingredients, a light touch of spice, veg-centric, filling-but-not-coma-inducing (and often fermented, like dosa)—addicting, in a word. My “to blog” list includes dozens of these recipes, and I hope to one day share them all here (check out my Instagram in the meantime for photos of most of them, and proof that I am in fact obsessed).

Our weekend breakfasts all take more time to prepare than pouring a bowl of cereal, but that’s what I like about them. I like listening to Sunday Morning while pulling things together, and having Suraj come join me to finish the tea while I take things off the stove, or cut up some fruit. When we sit down together, we’re both relaxed, but hungry, and can look forward to a warm meal in front of us, and the day ahead.

In the case of this cucumber roti, or flatbread, it’s one I posted about to friends on Facebook a few weeks ago, when I was once again waxing poetic about this very subject (I’m fast becoming a broken record, aren’t I?). A few people asked for the recipe, which I’m more than happy to share here. It’s rather easy to prepare, gluten-free by nature, and full of flavors that work beautifully together (cucumber, coconut, rice, cilantro). The cucumber and coconut help keep the interior soft and subtly sweet, while the outside crisps up in beautiful contrast—it’s a savory pancake/flatbread like no other. I hope it finds its way into one of your weekend mornings.

Cucumber Roti 2


Cucumber Roti (Flatbread)
This savory flatbread is made simply from grated cucumber mixed with rice flour, coconut, and a few spices/herbs (cumin, cilantro, chili). There is no water or other liquid added; the cucumber itself hydrates the dough. It is light on the stomach, yet filling at the same time. You can find grated, frozen coconut at any Indian grocery store. It’s pretty cheap, requires no prep, and tastes amazing; I just defrost it in the microwave for about 45 seconds. If you can’t find it, you can use unsweetened, dried, shredded coconut—just soak it in 1/2 cup of hot water for 20 minutes or so, then add it to the dough along with the soaking water (I haven’t tried this personally, so you may need to play with the water ratio).

2 cups rice flour (I use white rice flour, as it’s easier to digest than brown)
1 english cucumber, peeled and grated
1 carrot, peeled and grated
1 teaspoon cumin powder
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder (optional)
1 teaspoon salt
1 cup fresh coconut
1 to 1 1/2 teaspoons salt (the salt helps draw out the moisture)
4 green chillies, finely chopped (optional)
1/2 cup chopped fresh cilantro
Coconut oil, ghee, or other cooking oil
Butter, for serving

Combine all the ingredients (except for the oil and butter) in large bowl. Don’t add any water, just start kneading it all together with your hands. As you work, the moisture from the cucumber will start releasing and hydrate the flour. After a few minutes, it should start coming together into a ball and feel like play dough. If it still feels too crumbly, add a couple of drops of water and keep kneading (I’ve never had to do this, but if you had a small cucumber, maybe you’ll need to).

Divide the dough into equal portions, making each one about the size of an orange. Working with one piece at a time, place on top of a sheet of waxed paper and press down with your fingers to flatten to about 1/4 inch thickness. You may need to wet your hands with a little water if they’re sticking. Conversely, you can lay a second piece of waxed paper on top of the dough (flattening slightly) and gently roll it out with a rolling pin (or use a tortilla press).

Heat a cast iron pan or skillet with a few teaspoons of coconut oil or ghee over medium heat. It’s hot enough when a drop of water sizzles. Gently transfer the roti to the skillet; I do this by taking off the top sheet of waxed paper (if using), then picking up the whole thing by the bottom piece of waxed paper and flipping it over onto the skillet, so the waxed paper sheet is now on top—I then quickly and gently peel off the top paper.

Cook for 4 to 5 minutes on each side, until lightly browned in spots. Remove and serve hot with butter and a sprinkle of salt. We like to have ours with hard-boiled eggs, avocado, Greek yogurt, Indian pickle, and chutney.

If you have any leftovers, just keep them in the fridge and reheat in the toaster. They make a great weekday breakfast this way!

Stollen Bread

Stollen Toast 3

Back when I wrote about sourdough, I mentioned that I had a fruit & nut bread, also known as stollen, on my baking to-do list.

It’s since been baked. And I’m already down to my last few slices. It’s a never-ending cycle.

Stollen is one of my favorite breads of all time. I used to just make it for holiday gift-giving, but it’s now become a year-round staple. Soft and lightly sweet, it’s a yeast bread filled with dried fruit and nuts and a log of almond paste. When you cut the loaf, each slice yields a coin-sized amount of the paste, which you pop out and spread on top along with some butter and a little jam, if you like. Please tell me you’re sold. Whoever invented this deserves a medal.

I’d love to make a naturally leavened (aka sourdough) version of this bread one day, but for now, I’m fine sticking with the yeast version. It’s a nice change of pace from our more hearty loaves, and everyone loves it. When I go home to upstate New York to see my family, I can’t show up without a loaf or two (which my sister and I then hide and only have once her kids have already eaten so they won’t ask us for any. Sharing: 0, Us: 2).

If you’ve never made bread before or are “afraid of yeast,” as I hear people say, this is a great first recipe to try (especially for Easter!). Yes, it has a few ingredients, but the directions are very step-by-step and hard to mess up. In fact, this was one of the first breads I ever baked, and I’m still convinced that my very first loaf was actually better than any I’ve made since. If you’re going to capitalize on beginner’s luck, this is the loaf to use it on!

Stollen Loaf 2


Stollen
Recipe adapted from King Arthur Flour and the Food Network. If you don’t like nuts, you can leave them out, though I’d argue to give it a try as is first, as all the elements together really make it phenomenal. The original recipe uses candied fruit, but I can’t stand the stuff (it’s filled with dyes and additives), so I stick with dried fruit and just soak it first to make it soft. As for the almond paste, I’ve used both store-bought and made my own (using this recipe); both are great. You could use marzipan too, I would think, but it’s less almond-y and even more sweet than regular almond paste, so the outcome might be a little different. // Finally, note that this recipe take a couple hours from start to finish, though most of it is hands-off. Devote a Sunday afternoon to it, and you can look forward to a week of great toast!
Yield: two medium-sized loaves

For the dried fruit:
1 cup dried fruit, diced (l like to use a mix of dried cherries, golden raisins, dates, and figs)
1/4 cup rum or orange juice

For the sponge: 
1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
2/3 cup milk (I use whole)
1 teaspoon honey
1 cup unbleached all-purpose flour

For the dough:
1/3 cup honey
1 large egg, beaten
1 stick (1/2 cup) unsalted butter, melted and cooled
1 tablespoon finely grated lemon or orange zest
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup toasted and chopped nuts (I like to use a mix of walnuts, almonds, pecans, and pistachios)
3 to 4 cups unbleached all-purpose flour
Oil, for coating bowl

For the filling: 
7 ounces almond paste (I like Odense brand, which comes in a tube), divided into two pieces

To prepare the dried fruit: Combine the dried fruit and rum or orange juice. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the liquid. I like to leave it overnight so my fruit is really soft, but a half-hour or so is fine too.

To prepare the “sponge”: In a large bowl or the bowl of your stand mixer, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F (just warm to the touch, not any hotter) and add it to the yeast along with the honey and 1 cup flour. Cover the bowl with plastic wrap and let rise until light and full of bubbles, about 30 minutes. This is your sponge.

If preparing the dough by hand: Strain the dried fruit mixture, discarding the liquid. To the bowl with the sponge, add the dried fruit, honey, egg, melted butter, zest, salt, nutmeg, nuts, and 2 cups of the flour. Stir vigorously for 2 minutes. Gradually add the remaining 1 to 2 cups flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl; I usually end up adding about 1 1/2 cups total. Turn the dough out onto a lightly floured work surface. Knead, adding a little flour as needed, until the dough is smooth and elastic, about 6 to 7 minutes. The dough should be smooth and supple—not dry or crumbly, but not sticking to your hands either.

If preparing the dough in a stand mixer: Strain the dried fruit mixture, discarding the liquid. To the mixer bowl with the sponge, add the dried fruit, honey, egg, melted butter, zest, salt, nutmeg, nuts, and 2 cups of the flour. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl and feels supple, but not sticky or dry. Knead 4 to 5 minutes on medium-low.

First rise: Put the dough in a large, oiled bowl and turn to coat the entire ball of dough with oil. Cover with a towel or lid and let rise until doubled in size, about 1 1/2 hours. You’ll know the dough is ready when you press it gently with your finger and it takes more than a minute for the indentation to fill back out again.

To shape and fill: Turn the dough out onto a lightly oiled work surface. Divide the dough in half. Working with one half at a time, gently roll/press the dough into a 7 by 9-inch oval. Roll half of the almond paste into a log that is just a little less than the length of the dough (about 8 inches) and lay it on top of the dough, close to the center. Carefully roll the dough up into a loaf, pinching the ends together as you roll, so that the log of almond paste stays in the center and doesn’t stick out. Place the loaves on a parchment-lined or well-greased baking sheet, seam-side down, and cover with a lightly greased piece of plastic wrap (I cover mine with the top lid of a cardboard box, so it doesn’t touch the loaves but does keep away any drafts that would keep it from rising properly). Let rise for at 45 minutes, or until just about doubled and nicely puffy.

About 20 minutes before the loaves are ready, preheat the oven to 375 degrees F.

Bake the loaves (on the middle rack) for 25 minutes, or until the internal temperature of the bread reaches 190 degrees. If the loaf sounds hollow when tapped on the bottom, it’s done.

While the loaves are still warm, brush the outside with butter (this helps keep the crust soft). Place on a rack to cool completely before slicing.

Eat within 2 to 3 days, or slice and freeze. You can toast the slices directly from the freezer, no need to defrost. I like mine with butter and tart cherry jam.


Processed with VSCOcam with f2 preset

The first loaf of stollen I ever made. Had to dig up the photographic evidence to prove it. Been a winner since 2011.

Eating Habits, Part II

everyday breakfast

[For Part I, click here.]

I’ve always found it interesting to see/hear what people eat in a typical day. I mean, I cannot be the only one who thought that the best part of MTV’s Cribs was seeing what was in the fridge, amIright?

So here’s a quick glimpse at what a typical few days of eating looks like for me. While I’m obviously not as interesting as a celebrity, you may come across one or two things that surprise you (coughcough, Domino’s pizza, coughcough).

I wrote down every.single.thing, and looking back at it, it appears I eat a heck of a lot of food. (Do any of you out there keep a food journal? …because I found it slightly terrifying.) Perhaps I do eat more than others, but it’s important to note that it is all in moderation and I work hard to stop when I’m satisfied, not bursting at the seams. I gauge this by mostly by the fact that I can still happily think and talk about food even once I’ve finished eating. I don’t mean to say that I still feel hungry, but looking at a recipe or a photo of food doesn’t gross me out—if it does, I know I’ve gone overboard. (Try it for yourself next time you’re eating. Can you not even stand the thought of food after finishing your meal? If so, consider stopping a few minutes before you get to that point in the future.) This is a particularly important strategy for me because the majority of my work day is spent dealing with food-related things. It would be a shame to not enjoy that!

A few final notes before we get to it:

  • You will see four days documented here—three weekdays, and one weekend day. I didn’t plan in advance for this. It was just a normal week.
  • I took photos three out of the four days. If you hover over the images, a caption should give a brief description of the food, with detailed info in the text below. Please forgive the bad lighting/poor quality of some of the shots! I snapped these really, really quickly and some were taken with my smudged-up iPhone camera.
  • Any cooking I did was either just for me, or for both Suraj and me. Still, I cook in large batches, usually making enough to serve a family of 3 to 4, so we always have leftovers.
  • Unless otherwise noted with a brand, everything logged is homemade—this includes nut butter, jam, yogurt, kombucha, broth, bread, desserts, etc. As I mentioned in my previous post, I keep my sanity in this regard by making things in big batches well ahead of time, usually on the weekends, and freezing a TON of staple items. I keep track of it all in a digital list (the Evernote app) so I always know what I have, wherever I am. This is particularly helpful in planning meals a day or two ahead (my typical strategy) and making sure nothing gets wasted. Even with a small freezer and limited living space (my jam resides in the linen closet…), it IS possible to set up a system like this.
  • Wherever I could link to the recipe I used, I have.
  • Milk is always organic and whole, as mentioned in my last post.
  • I enjoy a small amount of carbs at every meal (sorry, Paleo people) and have a deep love affair with sourdough. Probably don’t even need to mention that again at this point.
  • There’s quite a bit of repetition/re-using of the same items (in different ways) here. My breakfasts are pretty standard and with a full-time job, lunch is nearly always leftovers reconfigured in some new way. Heck, sometimes dinner is that too. I’m guessing that’s the case for most of us though. Due to a very long commute (1 to 1 1/2 hours each way), I work from home two days a week, so on those days, I can at least make myself a fried egg, for which I am especially grateful.
  • It’s not really represented here, but we do eat out once, sometimes twice, a week (Friday nights guaranteed). Our go-to places are sushi, Sichuan Chinese (authentic, not American Chinese), and a local Mexican place. For lunch out, we either go for Vietnamese pho (soup) or South Indian vegetarian (dosas!). We aren’t really chain-restaurant people, as you can tell. And you already know we like spice.
  • I/We eat late compared to most Americans. Breakfast is around 10 am, when I start to feel hungry, lunch is around 2 pm, and dinner is not until 9:30 pm or later on most nights. This is what works best for us, and why I usually have a snack or two late in the afternoon or early evening. Late dinners are common practice in Europe and India, and most of the world I would guess, just not in the U.S. (I realize that it also helps that we don’t have small kids.)
  • There are more desserts listed here than what we would normally have, as I was doing some volunteer recipe testing for the baking chapter of an Italian cookbook (tough life, I know). When I’m testing stuff, I usually just keep a slice or two for us, then take the rest to work. Instant portion control.
  • I added in what exercise I did each day, as I do think that affects appetite. If there wasn’t so much *#@#! snow outside, there’d be a lot more walking in there, as that’s one of my favorite activities. I workout on weekdays, but not usually on the weekends. As for the yoga, I am impressed with myself that I went twice this particular week, but that was more just a strategy to avoid Boston evening traffic than any real commitment. Going forward, I’ll probably just go one night a week (and grocery shop on the other, if you really want to know).

Okay, on to the food!


Monday

Drive to Work: turmeric tonic (a good detoxifier to start out the morning), diluted with additional water
Breakfast: 1 1/2 small pieces sourdough rye toast (I bought this bread from the Amish months ago and keep it in the freezer at work), Kerrygold butter and 1/4 avocado smashed on top of one piece, and almond butter and jam on the other half // 1 hard-boiled egg // small cup of raspberries and blueberries // black tea with milk and 1 drop of liquid stevia (I use this minimally) // small glass kombucha (about 1/2 cup)
Afternoon Workout (lunch hour): 1-hour barre class
Lunch (packed leftovers; eaten at my desk): lemon rice // sautéed zucchini rounds // sautéed kale and collard greens with onion // 1 hard-boiled egg // 1 clementine // small glass kombucha
Snack: 1 piece fruit & nut chocolate (leftover from recipe testing)
Evening Workout: 1-hour yoga class (very basic—just my speed)
Dinner: roasted chicken (bones saved for broth; leftover meat saved for soup) // roasted broccoli and cauliflower // warm farro salad with cashews, garlic olive oil, and goat cheese (farro is a whole grain; as covered in my last post, it came straight from the freezer; I had previously soaked it overnight, cooked it, then froze it flat in a gallon-size bag; I just chipped off a piece for dinner and warmed it up with the other ingredients) // sauerkraut // glass of Mirassou Cabernet
Other: lots of water and tea, both herbal and black with milk
Supplements: probiotic pill (I don’t take these normally but just want to finish the container leftover from my post-antibiotic regimen) // dash of bitters in my water (this is an age-old practice that helps with digestion after meals; I am working with the company in the link provided on a book, and I love their products)

Tuesday

Drive to Work: turmeric tonic, diluted with additional water
Breakfast: 1 slice sesame sourdough (again, from the freezer), Kerrygold butter and 1/4 avocado smashed on top of one half, and almond butter and jam on the other half // 1 hard-boiled egg // 1 clementine // black tea // small glass kombucha
Afternoon Workout (gym @ lunch hour): 20 minutes stair-climber + 30 minute interval class (bodyweight exercises)
Lunch (packed leftovers; eaten at my desk): 3 small pieces Domino’s pizza (we had ordered this for the Oscars—it’s really the only takeout we get, and we have it just a few times a year, usually for parties, but I unashamedly love it. I probably should have had 2 slices, not 3, but I was starving from the gym) // 1 apple // celery sticks // Joseph’s-brand garlic hummus // small glass kombucha
Evening Workout: 1-hour yoga
Snack: gelatin fruit snacks (loosely based off this recipe)
Dinner: lamb stew with potatoes and carrots (leftover from the weekend) // multigrain sourdough with Kerrygold butter // sauerkraut
Dessert: small slice of ricotta & sour cherry tart (leftover from recipe testing) // small glass of milk
Other: lots of water and tea, both herbal and black with milk // 1 cup coffee with milk and 2 drops liquid stevia
Supplements: probiotic // dash of bitters in my water

Wednesday

[This is my work-from-home day.]
Upon Waking:
warm water with lemon (another good detoxifier)
Breakfast: blueberry sourdough waffle (again, from the freezer) with Trader Joe’s flax-chia peanut butter and Tropical Traditions coconut butter // 1 egg fried in olive oil // 1/3 avocado // Indian-style black tea with milk and 1 teaspoon sugar // small glass kombucha
Lunch: Asian-style chicken noodle soup (before the work day began, I put the leftover roasted chicken bones from Monday, some vegetables scraps, a few peppercorns, and water in a big pot on the stove, and let it simmer all morning. By afternoon, I was able to strain the fresh broth and use it for lunch [and dinner]. I spiked the lunch broth with a dash of soy sauce, a dash of fish sauce, and miso paste, then added the leftover roast chicken meat, thinly sliced onion/garlic/ginger, kale, and a packet of ramen noodles, discarding that flavor/sodium bomb packet thing. I garnished it with scallions and Thai basil, both of which were also leftover from previous meals. The whole thing took less than 20 minutes.) // small cup of yogurt with crushed nuts, dried cherries, and raw honey
Snack: small Starbucks coffee with h&h and sugar (Suraj picked this up for us) + 2 small pieces fruit & nut chocolate (so yeah…that recipe was a total winner…)
Evening Workout: 30 minute swim
Dinner: mussels in garlic-cilantro broth (same base broth mentioned above—there’s a million ways to dress it up!) // leftover sautéed zucchini and roasted cauliflower // multigrain sourdough
Dessert: 2 Lindt sea salt chocolate truffles (my all-time fav chocolate/weakness) + small glass of milk
Other: shot of beet kvass (fermented beet juice, another great, cleansing drink; I will post about it sometime)
Supplements: probiotic // fermented cod liver oil

Weekend (Saturday)

Upon Waking: warm water with lemon
Breakfast: savory Indian pancakes (also known as moong dal cheela—they’re made from soaked lentils and they’re awesome!) with Fage whole-milk Greek yogurt, garlic chutney, ghee, and store-bought Indian pickle // 1/3 avocado // fresh fruit salad // small glass kombucha // Indian-style black tea with milk and 1 teaspoon sugar
Lunch: ribollita soup (I used cooked beans from the freezer, prepared as covered in my last post) // raw-milk cheddar // apple slices
Snacks: one small piece of biscotti (more recipe testing) + cappuccino // kefir smoothie (kefir + frozen banana + strawberries + coconut water)
Dinner: bayou dirty rice (I am trying to eat more liver because it’s so good for you, and this was a great recipe for hiding it in) // shrimp in a tomato-veggie sauce // champagne (a Saturday night staple!)
Dessert: one scoop Haagen-Dazs vanilla ice cream with peanuts and “magic shell” chocolate sauce (just chocolate and coconut oil, melted down together—we keep a jar of it the fridge and pop it in the microwave for a minute to re-melt, then drizzle on ice cream and it hardens instantly)
Exercise: None, unless you count standing at the stove
Other: oolong tea


So that’s everything! I hope it’s been useful, and that you see that nobody’s perfect—and that that’s not the goal. Build on what you can do, and go from there. Maybe you start out following the 50/50 rule (eat your best half the time, let the other half slide), then go for 60/40 the next week. Remember that whatever you can do is a step in the right direction!

Eating Habits, Part I

Home

I grew up in an old farm house (that’s it up there), the fourth of five siblings. While most of the house’s farmland was sold off well before my parents ever moved in, my Dad, a carpenter by trade, built a small silo on part of the remaining land. The “playhouse,” as we called it, had two levels, separated by a small wooden staircase. The first floor housed our bikes, yard tools, a wheelbarrow, and a balance beam, if I remember correctly (between this, the two trapezes, and the set of high rings my Dad made for us, it’s really a shame none of us ever joined the circus…).

The second floor of the playhouse was mine and mine alone. Unlike our shared bedroom, this illustrious space (which had one single skylight for light and was probably 12 feet in diameter), was just for me. It was my sanctuary, and, in turn, where my imagination felt the most free.

In my house, I created bunk beds from benches in the yard; a “fireplace” from leftover bricks; and a little kitchen compiled from old dishes my mom would let me pick out from her friend’s antique shop. To “cook,” I’d pick berries (inedible ones, always much to my disappointment), and mash them up to make “pies.”

The playhouse isn’t there anymore, but I still feel like it is. (I still feel this way about my Dad, too. Both are so clear, and so loved, in my mind.)

I’ve been thinking of that beloved space a lot lately, because in a way, I think this little blog has begun to serve a similar purpose. This is a place where I come to play around. To use my mind. To talk about nourishment, and to be nourished. It is my flow. And I love that.

I also love the community that is beginning to grow here. I’ve heard from so many people who are interested in living more wholesomely, or just trying new things, and that is amazing to hear. We’re all after the same goal!

With these comments and emails have also come great questions, many of which, interestingly enough, have revolved around the day-to-day specifics of what, exactly, I eat. What milk do I drink? Why am I eating white rice? (answered here) Do I soak my grains/nuts/beans? Am I a vegetarian? The list goes on.

All of those questions helped inspire this post, which I’ve broken into two parts/posts. First, I’ll go food group by food group, telling you what I eat, what I look for, what I prefer, and so on. In my next post, I’ll share a food journal of exactly what a few days of eating looks like for me—yep, every single meal, snack, drink, dessert, etc. It will be a full tour of the Eat & Edit “playhouse.”

Before I get started though, let me be clear: How we eat is perhaps one of the most personal facets of our lives. We all have to do what’s right for us. What I’ve shared here is not meant to be all-or-nothing plan for others to follow—it’s just what I do personally (and it’s taken me many years to get here)! If you want to pick up one or two of these habits, that’s great! Change doesn’t have to happen overnight.

While I am not a nutritionist (though I’d love to be one someday) and I’m certainly not the fittest/leanest/most-disciplined person out there, I do a TON of food-related research every day (it’s my job after all) and I am keenly aware of what works best for me and makes me feel, well, happy and alive. I’ve been following this “real food” lifestyle for at least 10 years now, and can attest to this:

  • I very rarely, if ever, get sick and cannot even remember the last time I had to go to the doctor for a flu, cold, infection, etc. I take no medications.
  • My cholesterol and blood pressure, both of which were high when I was overweight as a teenager, are great. My BMI is healthy/normal.
  • I have a ton of energy; Suraj will verify that I pretty much never sit down.
  • I sleep well.
  • I’m told (thanks, Mom) that I have good skin and usually get pegged for being younger than I actually am. (I am 32.)
  • I have no allergies/sensitivities (which can result from other body imbalances and are not always “unavoidable”; here’s a link to a study, for instance, about allergies and the gut).

I think a healthy diet plays a role in many of these areas, and more. So let’s get started!
(Hover over the photos for captions.)


My Overall Philosophy
Eat food in its purest form—whole, unadulterated, real. Eat the foods your great-grandmother ate, or would understand. Stay away from packaged products, unless all the ingredients listed are familiar to you and there’s only a few. [Did you know a Nutri-Grain bar contains more than 40 ingredients?] If you can’t decipher the label, don’t buy it!

Eat in moderation and don’t restrict anything. I like to practice the 80/20 rule, focusing on eating my best 80 percent of the time, and being okay with it if 20 percent slides.

A big part of my approach to food has been inspired by the book Nourishing Traditions. I highly recommend it if you’re interested in learning more about sound nutrition.

Fruits & Vegetables 
Eat all the vegetables you can, as many and as much as possible. Fresh produce accounts for the bulk of our shopping budget. We eat vegetables with nearly every meal, and both Suraj and I love them all—okay, with the exception of eggplant. Neither of us can stand that one.

I buy organic for the Dirty Dozen, but don’t have the budget to do it for everything. Last summer we did a CSA too, which was great. Also, if you follow me on Instagram, you know I forage a bit in summer too—there are wild edibles everywhere! You can check with your local parks department to see if they have any walks you can sign up for. I’ve gone on both a general “foraging edibles” walk and one for just mushrooms.

In terms of preparation, we like both raw and cooked (usually, roasted) veggies, and I love fermenting them too—cabbage and carrot being my favorites (I’ll post about this someday soon). I save any veggie scraps—cores, peels, roots, etc.—in a gallon-size bag in my freezer, and when it’s full, I use them to make homemade broth.

Meat & Seafood
I have never been a vegetarian, though a lot of people seem to think I am. Before I moved in with Suraj and lived on my own, though, it wasn’t uncommon for me to go a week or so without eating meat (more so out of laziness than anything else). Now we eat meat or seafood at least once a day. Suraj grew up a vegetarian, but after trying fish, he never looked back. For religious reasons, however, he does not eat beef, so it’s not something I prepare at home.

We always buy our chicken, lamb, and pork organic (they honestly taste 100x better), and try to get it on the bone whenever possible. Bones are nutrient-dense and are essential to making deeply flavorful dishes—curries and stews especially. Once we’re done with the meat, I add the leftover bones to the broth bag (mentioned above), and simmer them all day long for stock.

For seafood, we look for sustainable choices and favor whole fish (again, with bones), as well as shrimp.

Dairy & Eggs
We drink whole, organic milk that is pasteurized but not “ultra-pasteurized,” which means it’s completely dead. While raw milk is available here in New Hampshire, we don’t typically get it. Pasteurized works for us. Whole milk is our preference because all the others are way too processed for my tastes (skim milk often has highly-processed “milk powder” added back into it after processing to make it drinkable). Prior to World War II, Americans didn’t even know what skim or low-fat milk was, so I’m sticking with tradition.

Sidenote: There was a time when I thought almond milk was great, but after looking more closely at the ingredient label, I dropped it completely. Most plant-based milks contain carrageenan, an additive that’s being put in all sorts of foods, and is raising a lot of health concerns (Prevention Magazine). So unless I make almond milk at home—which is super easy—I just stick with dairy milk.

Aside from drinking it plain, I use whole organic milk to make yogurt and kefir, a fermented dairy drink which I’ll post about very soon. If I buy yogurt, my choice is always plain Fage (full fat). It’s ridiculously creamy.

When it comes to cheese, I favor raw-milk, well-aged varieties, my favorite being cheddar. As for eggs, see my post about them here.

Beans & Lentils
We are bean lovers through and through, which is a good thing because so many Indian dishes feature them. That said, we don’t buy canned beans (which are often full of sodium and preservatives) and instead favor dried. I soak dried beans—including chickpeas, white beans, black beans, whole lentils, etc.—overnight in water, stirring in two tablespoons of apple cider vinegar. These helps break down the beans and makes them easier to digest.

The next day, I drain and rinse, then cook the beans in fresh water. Soaked beans cook up pretty fast (in my pressure cooker they only take about 10 minutes; on the stove about 30 minutes) and they’re also hugely economical. I keep however much I need for the week in the fridge, and transfer the rest to a gallon-size freezer bag. I freeze the bags flat on a baking sheet, then once frozen, stack up alongside whatever other staples I have in there (broth and grains, usually). When I want to use the beans in a meal, I just chip off a portion and toss them in to the dish (they defrost in minutes).

Grains & Nuts
I love and cook with all sorts of whole grains. My favorites are probably farro and quinoa, because they go well in anything. As for nuts, I don’t discriminate. They’re all wonderful.

I prepare grains and nuts in the same way I prepare beans (see above)—soaking them overnight in an acidic solution to help break down the phytic acid they contain (as I talked about in my Lemon Rice post). For grains, I then rinse and cook, often freezing in the same manner as with beans. Sometimes I sprout my grains before cooking, but that’s a step/method for another day.

After soaking nuts, I drain then dehydrate for 24 hours, until they’re nice and crispy. I use a dehydrator, but if your oven goes down to 150 degrees or less, you could try it in there too. Nuts prepared in this manner are called “activated nuts” and they are SO delicious. They’re also much easier for your body to digest, and you get more nutrition out of them. I eat them plain or toasted with a little maple syrup and butter. I also grind them into nut butter with some coconut oil.

Bread & Baked Goods
Good bread is essential to me. Nine times out of ten, it’s homemade and it’s sourdough. For Indian meals, I make whole-wheat chapati or paratha. Both we keep in the freezer at all times. Once in a while I’m fine with eating a regular, yeasted bread or roll. It’s all about moderation.

I love to bake other things too, and if the occasion calls for it, will use white flour. Most times though, I favor sprouted spelt flour, as in these cookies.

Oils & Fats
That’s all covered for you here!

Fermented Foods
Fermented foods are like magic to me. They keep my stomach happy, my food well digested, and my gut and body healthy. If you are not already eating fermented foods, I really encourage you to add them into your diet. They are a traditional food staple that only seem to have been forgotten about in the last century or so (directly the same time that our population’s health started going downhill…).

I try to eat something fermented with every meal. My favorites are homemade sauerkraut (this recipe is my all-time favorite; I always add it to my salads), kefir, yogurt, sourdough, kombucha, and beet kvass.

Sweeteners & Desserts
When baking, I like to use coconut sugar. For non-cooking applications, it’s usually raw, local honey or maple syrup. For tea, I’ll use a drop of pure stevia extract (in liquid form, which is much more natural than powdered) when I’m at work; at home, we just use a small spoonful of white sugar. 80/20 rule! 

As far as desserts, I fully admit to having a sweet tooth (directly inherited from my dad). A very small scoop of homemade (or Haagen-Dazs) ice cream or a piece of dark Lindt chocolate after dinner is our usual.

Why Haagen-Dazs? Check out the ingredient label—only real ingredients! Here’s their vanilla ice cream label: cream, skim milk, sugar, egg yolks, vanilla extract. (In this case, I’m fine letting the skim milk slide.) No other ice cream on the market keeps it as plain and simple as they do.

Beverages
I drink water throughout the day, and with meals. Other daily drinks include tea, milk, plain seltzer, and kombucha. I brew kombucha myself, and was able to quit soda nearly completely after starting that (I will still occasionally have a small glass of Coke with pizza, but that’s only every few months).

I like to have a glass of red wine (Cabernet) in the evenings, or a VERY watered down Scotch and seltzer. (I got Suraj to like salad, he got me to like Scotch.)

Supplements
I’m not really a vitamin and supplements kind of girl, but I do take a probiotic pill on occasion (such as after recently having to go on antibiotics after being bit by Lyme-positive tick—joys of New England living!), and fermented cod liver oil when I remember it (I like Green Pastures brand, in cinnamon liquid flavor). Everything else I think our bodies can get from food.

Foods I Strongly Dislike (that may or may not surprise you): Shredded or crumbled cheese—the convenience factor here means preservatives and funky junk are added to keep it fresh; you’re better off just grating that mozz yourself // Granola—I don’t really consider this a health food, since it’s super high in calories and filled with sugar, and I find unsoaked/raw oats very hard to digest // Peanut butter and jelly sandwiches—I know it stinks to hear this, but if your bread, pb, and jelly are all store-bought, this is basically a dessert (here’s a visual; scroll to the bottom) // Microwave popcorn—it takes 2 minutes to make your own! and you can put REAL butter or ghee on it! // Flavored yogurt and frozen yogurt (Ron Swanson, you are my hero) // Boxed cereal—even the “healthy” stuff (again, just read the label) // Okay, I’ll stop here…

Exercise & Fitness
I try to work out several times a week, whether that is outside walking/running/biking, at the gym, or at the pool in our apartment complex. I work out because it settles me and helps me focus my energies, and because it just makes me feel good (and hungry!). That said, I’m not a fitness junkie and I don’t think I’ll ever be the type to run miles everyday or compete in any type of competition. While I’d love tighter abs (and leaner legs, while we’re at it…), I’m happy with just flushed cheeks and calm psyche too.

Whew, okay! Anybody still awake out there?! Until next week!

Perfect Hard-Boiled Eggs

Eggs and Almond Butter Toast

If you follow me on Instagram, you might notice that eggs are sort of my where’s waldo food. They appear in countless photos. I love them. A lot.

I eat one hardboiled egg as part of almost every weekday breakfast, and usually pack one to go with lunch as well, whether that’s in a big salad or alongside some cooked grains and roasted veggies. If I’m working from home, I’ll throw a fried egg on top of my rice bowl. On the weekends, we brunch on Indian-style omelets spiked with cilantro, green chilies, tomato, and red onion.

We buy our eggs from a local farmer couple named Wes & Lou. They keep two coolers full of eggs outside their house, along with whatever else they have in season, and you pay based on the honor system. Usually there’s a chicken or two clucking around you while you scrounge up your cash (free range is an understatement here).

Wes and Lou’s eggs are phenomenal. The yolks are always a rich yellow-orange hue and they taste both fresh and natural, as eggs should. Some are huge and have a double-yolk, others are small and smudged. No two are alike. That’s the beauty of it.

We buy our eggs locally for a few reasons:

  1. We think they taste better than grocery store eggs—even the “organic” ones (which can sometimes have a “fishy” taste due to the amount of omega-3s they pump into the chickens and sing about on the label). They cost less than those store-bought organic eggs, too. We pay $2.50/dozen for medium-ish eggs and $3.50/dozen for large-to-enormous ones.
  2. The hens are pasture-raised, meaning they are treated kindly, eat bugs and grass, and roam freely. All of these conditions directly factor back into reason #1.
  3. Pastured eggs are much more nutritious than typical supermarket eggs, with 4 to 6 times as much vitamin D, 1/3 less cholesterol, 1⁄4 less saturated fat, 2⁄3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, and 7 times more beta carotene (Mother Earth News).
  4. We like to support local agriculture.

When I first started buying and hard-boiling farm-fresh eggs, I would curse at myself every.single.time I went to peel them (the fresher an egg is, the harder it can be to peel). I’d lose half the white to the shell and have tiny shell pieces everywhere.

Then I read an article on Serious Eats about an easy way to boil eggs so that they peel without a problem. Instead of putting the eggs and water in a pot and bringing it all to a boil, you first boil the water and then add the eggs. Sounds ridiculously simple, I realize, but it has been completely revolutionary for me. I’ve probably boiled at least 100 eggs like this by now, and not a single one has stuck to the shell. The yolks also stay beautifully colored, and perfectly cooked (I like them tender, not chalky).

If you know someone who has chickens, or can find a local source, I don’t think you’ll regret picking up a dozen. Boil a couple off, toss them in the fridge, and hit ’em up all week long. I’ve yet to find a meal they don’t go with.

Dozen Eggs


Perfect Hard-Boiled Eggs

However many eggs as you like
Salt & pepper

Bring water to a boil in a large pot.

Take eggs straight from the fridge and carefully lower them into the pot with a spoon, taking care not to break them.

Lower heat to a low boil (this is a 6/10 on my burner) and set your timer for 10 minutes. Adjust the heat as needed while the eggs cook—it should be at constant simmer/low boil, meaning bubbles are constantly rising to the surface, but not so aggressively that they’re knocking the eggs around.

After 10 minutes, remove eggs and place in a bowl of ice water. Allow to cool for at least 15 minutes; if you want to eat them warm, just chill for 2 to 3 minutes instead.

Store in the refrigerator for up to 5 days. Sprinkle with good salt (I use Himalyan pink) and freshly ground pepper.

Eggs alongside an Indian breakfast of okra and paratha (whole-wheat flatbread).

Eggs alongside an Indian breakfast of okra and paratha (whole-wheat flatbread).

Indian Breakfast: Dosa & Iddly (Also, Hi)

dosa batter

“To begin, begin.” -William Wadsworth

And so that’s what I’ll do.

This blog has been a thought of mine for years now. Cooking and sharing are two of the things I treasure most in life, so a blog would seem a natural fit for me, no?

Well, yes and no. While food is my life (more about me here), I’ve struggled with the idea of spending more time in front of the computer, since I already do that for 8+ hours a day. I’ve also convinced myself time and time again that “I have nothing new to add” and that “there are so many blogs out there already.”

Those close to me have all responded to those questions pretty much exactly the same way, however: “Yes, you do!” and “So what?!”

And so here I am. Because I’ve realized they’re right; I do have something to add. [In fact, we all do.] And I’d love to share it.

The food I make is many things, but above all it is real, it is honest, and it is thoughtful… qualities I value in what I eat, but also in who I am, and who I work to be (imperfections included and accepted).

And that just might be worth sharing, yes? I really hope so.


So let’s get to it! I’ve decided to start first with what is perhaps my favorite food on Earth: dosa/iddly. It’s a food that showcases many of the things I love—namely, breakfast, Indian food, and fermentation—and its flavor is like nothing else, so I’d say it’s an obvious first choice. Every time we go to India, it is the first thing I request. I don’t think I will ever tire of it.

Dosa and iddly are two versions of the same product: a batter of ground and fermented rice and lentils. For dosa, the batter is used to make crepes, whereas for iddly, the batter is steamed into (savory) cakes. Dosa can be filled with a spicy filling (usually potatoes), and iddly is typically served with sambar and chutney. It’s a breakfast that has been a staple of Indian cuisine for centuries, and it makes sense why—it’s healthy, it’s fermented (read: easy on your stomach and good for digestion/your gut), and it is very inexpensive to make. One batch will give you at least three days of breakfasts.

While this recipe is lengthy (I swear not all the recipes to come will be nearly as long! I just really want you get it right!), the process is pretty simple: soak your ingredients, grind them in a blender, let them sit out and ferment (where they’ll get all bubbly and tangy and wonderful), and either cook them like crepes (dosa) or steam them into cakes (iddly).

Dosa & Iddly
Fermented Lentil-Rice Crepes and Cakes

dosa

3 cups iddly rice
3/4 cup whole urad dal
1 teaspoon fenugreek seeds (optional–see Notes)
2 teaspoons kosher salt

Place the iddly rice in one bowl, and the urad dal + fenugreek seeds in another. Rinse each once, then cover both with filtered water—the water should come up at least an inch or two over the grains. Allow to soak—on the counter, uncovered—for at least 4 hours. I typically start soaking around 11 am, so that I can blend together around 3 pm, then ferment overnight.

Once soaked, you’ll need to grind each mixture separately. Start with the dal + fenugreek, adding enough of the soaking water to keep things moving. A high-speed blender like a Vitamix is ideal for this. You want the batter very smooth, almost silky in feel, so that when you rub some between your fingers, there is no grittiness. This takes at least a few minutes of blending, even in the Vitamix. It should look like a thick vanilla milkshake when it’s done.

Transfer this batter to your fermentation vessel—I use my large le Creuset dutch oven to ferment in, though glass also works well (avoid metal). If all goes well, your batter will be nearly doubling in size, so you want something with room to spare.

Repeat the grinding/blending with the rice and a bit of its soaking water (no need to wash the blender). It’s okay if the consistency of this batter is a little more gritty—like tiny, tiny pieces of sand—than the urad dal batter. Add this batter to the urad dal batter, then add the salt.

Use your hands to combine the two batters and the salt. This helps pull in more wild yeast, and it also helps you gauge consistency: You want the batter to pour off your fingers like thick cream. It should come off them in a nice stream, not like water, but not thick like yogurt.

Once combined (and you’ve washed your hands), take note of your batter line—ideally you want the batter to rise well above this, so you could mark the outside of the container with a piece of tape or marker if you don’t think you’ll remember. Cover the vessel lightly. You can use cloth, plastic wrap, or even the lid if it allows for a little air flow but still keeps the warmth in. I use plastic wrap and then cover with a light cotton dishtowel.

Move the vessel to a very warm place (75 to 80 degrees is ideal) and allow it to ferment for 12 to 18 hours. I put mine in the cupboard above the refrigerator and it works like a charm, usually taking about 17 to 18 hours for a hefty rise. It seriously feels like Christmas morning to me waking up to see if my batter has risen! But maybe this is just me.

Once your batter has risen, it should look crazy bubbly and beautiful (see photo at the top of this post). It will also have a slightly tangy smell. If nothing has happened, cross your fingers and give it some more time. Sadly, if it never rises, it’s hard to save things and I recommend starting over, considering the suggestions mentioned in my Notes below.

Assuming things have worked, congratulations!, it’s time to make your iddly and dosas! I like to steam a few iddly first (usually about 16—they’re small and you’ll have a lot of batter), then use the rest to make dosa.

To make iddly: You will need a steamer for this, and some sort of small cups (like ramekins) to steam them in. You can also buy an iddly steamer for relatively cheap if you plan on making them a lot–I think I got mine for about $15 from the Indian grocery store.

Either way, grease your molds with a little oil or ghee and gently scoop out some of the batter, filling to about 3/4 of the way full. You really don’t want to stir down or crush those beautiful bubbles in the batter—they are what make the iddly taste like little clouds. Be gentle.

Steam the iddly for 12 to 15 minutes—you will know they’re done when (after cooling down for a minute), you touch the top and it feels dry. Leave in their molds for a few minutes before removing.

To make dosas: Stir down the batter and add a bit more salt (1/4 to 1/2 teaspoon maybe). You may also need to add some water–the consistency should be somewhere in between crepe batter and pancake batter. It should pour easily off a spoon.

Heat a pan on the stove to medium heat. I use two cast iron flat griddle pans, which are perfect because they hold the heat well and also don’t have tall sides that interfere with spreading. The also make the dosa nice and crispy. You can use non-stick if that’s all you’ve got.

Spread a little oil onto the pan, then take a ladleful of the batter (about 1/4 cup), and pour it in the center (remember, the pan needs to be hot so that batter “sticks” immediately). Using the bottom side of the ladle, spread the batter out into a larger circle, working from the center out, and always in the same direction (clockwise or counterclockwise). You want the batter spread really thin. This takes practice but don’t fear! You’ll get the hang of it. I watched so many youtube videos before mastering it myself that I should probably send those people a check.

Allow the dosa to cook for a minute or so, sprinkling a little oil around the edges as needed. It should brown and release itself from the bottom of the pan on its own, or with just a little bit of help from your spatula. I typically do not cook the other side because it doesn’t need it, but if yours is thick and you think you need to, go for it.

Serve the dosas (and the iddly) hot with whatever spicy curry, dal, or chutney you like. We always go with the classic: turmeric-spiced potatoes and coconut chutney, along with some ghee. Perhaps I’ll cover those in a future post …but for now, enjoy the fact that you’ve mastered perhaps the most quintessential Indian breakfast dish!

Leftover dosa batter can be refrigerated and used for at least a week. Leftover steamed iddly freezes superbly—one of our favorite quick breakfasts is to slice the thawed iddly in half lengthwise and shallow fry them in a little oil.

Notes:

  • Iddly rice is not the same as regular rice. It is parboiled and very short-grained. Without going into too many science-y details, it’s much better for dosa/iddly because of the proteins it contains. All of these items are available at all Indian grocers–and for cheap cheap cheap! Stored well, they’ll last for months. Just look for skinned, whole urad dal if you can (it’s white and round). Like the iddly rice, it’s better for dosa than the split, unhusked version. Ask for help if you’re not sure—the staff should know exactly what you mean and will be happy to assist. You may feel intimidated at first, but I promise you no one cares if pronounce something wrong, or spend an hour meandering the aisles (speaking from experience here…).
  • Natural fermentation draws in (healthy) microbes from the air to act as your yeast and give the batter lift, which is vital in giving the final product its slightly tangy, light-as-air texture and taste—not to mention its health qualities. Unfortunately for many U.S. households, we have over-sterilized things so much that it can be difficult to grab these yeasts from the air, so here are my tips for ensuring success:
    • Do not over-rinse the grains; you don’t want to wash away all those wild yeasts already on the rice and dal!
    • Use the fenugreek seeds—these aid in grabbing extra yeast from the air. Pretty sure this tip has been around for hundreds of years. Indian grandmothers never steer you wrong.
    • Leave your bowls uncovered when soaking; again, more opportunities for new microbes to join the party. Better yet, leave the bowls near a houseplant, as they usually have good wild activity to draw from.
    • If you have sourdough starter handy, consider adding a spoonful to the soaking water as well—I find this immensely helpful in kickstarting life.
The first dosa (spinach) I ever had in India. I still dream of this.

The first dosa I ever had in India. On the drive to Agra (home of the Taj Mahal), we stopped at this tiny little restaurant connected to a gas station, in the middle of nowhere. I ordered this spinach dosa and that.was.it.     Life, fulfilled.