Monday, December 18, 2017
Wednesday, November 8, 2017
Iron Skillet + Brussels Sprouts + Heat + Oil
This minimalist recipe requires only four ingredients and proceeds from beginning to end in a heavy black cast iron skillet, an inexpensive, indestructible and versatile kitchen tool. The thick bottom and sides of the skillet conduct and radiate heat evenly and intensely, making it ideal for oven roasting.
Brussels sprouts need little adornment to taste great, and roasting them brings out their sweet flavor. Select fresh, compact, brightly colored Brussels sprouts which are relatively uniform in size.
Trim off the stems if they are very thick or gritty, then slice sprouts in half. If sprouts are large, make a small additional cut at the base of each half to facilitate cooking. Leaves which separate during slicing can be sprinkled on top of the cut halves before they go into the oven.
1 pound Brussels sprouts, washed, stemmed and halved
3- 4 tablespoons olive oil
sea salt to taste
cracked black pepper to taste
Preheat oven to 425 degrees.
Heat olive oil in skillet on medium flame and place sprouts cut side down in pan.
Saute for about 3 minutes or until cut sides are lightly browned; stir gently with a fork and add a bit more olive oil if needed.
Place skillet in oven and roast for roughly 10 - 15 minutes until sprouts are tender and browned to your taste.
Remove skillet from oven and allow sprouts to rest for a few minutes to develop their sweetness.
Serve straight from the pan, garnished with sea salt and freshly cracked black pepper.
Friday, October 20, 2017
Spicy Turmeric- Cardamom Nut Milk Drink
This warming delicious drink was inspired by the first cool days of autumn, when I was craving something hot but more substantial than tea. Spicy nut milk makes a nourishing light morning meal and is satisfying as a savory or sweet treat. The recipe can be adjusted to your taste, and according to what's in your pantry. Use only the best quality spices, which have not been stored in your spice rack since the dark ages. Makes one serving, but you'll want more!
1/2 teaspoon turmeric powder
1/2 teaspoon ginger powder
3 or more grinds black peppercorns
1/4 teaspoon cardamom powder*
1-2 pinches sea salt
1/4 teaspoon olive oil
1/2 teaspoon vanilla extract
1/2 teaspoon maple syrup (optional)
1 cup plain unflavored nut milk (almond or cashew)
Place all ingredients except nut milk in a mug and stir well.
Heat nut milk gently, without boiling.
Pour nut milk into the mug and stir.
Taste and adjust seasoning to your taste.
*Note: I prefer to use whole cardamom straight from the pod. Break open one or two pods, remove the small black seeds, and crush with the back of a tablespoon on a cutting board. Incomparable flavor!
Tuesday, August 22, 2017
Sometimes, a body just needs something sweet. Toasted maple glazed almonds are nutritious, satisfying, and can be made in minutes. The toasty almond flavor is deliciously enhanced by a rich maple syrup- olive oil glaze and a sprinkling of salt. I use a heavy cast iron skillet to toast the almonds on top of the stove- much faster and energy efficient than doing it in the oven.
1+1/2 cups raw almonds
1 tablespoon olive oil
1 tablespoon maple syrup
1 pinch pink Himalayan salt (or plain sea salt)
Place almonds in a cast iron skillet (or other heavy pan) over medium heat. Shake pan frequently while almonds toast; once the pan heats up the almonds can burn quickly. Have a stainless steel or ceramic bowl within easy reach.
When almonds are fragrant and take on a nice toasted color, pour immediately into the bowl. Add olive oil and maple syrup; toss well until almonds are coated. Return almonds to the pan and heat gently over a low flame for a minute or two, stirring constantly. The glaze will quickly become sticky and adhere to the almonds. As soon as this happens, remove pan from heat and spoon the almonds in one layer onto a platter or a sheet of waxed paper to cool. Sprinkle lightly with salt.
|Pink Himalayan Salt|
Monday, July 10, 2017
Though human perfection does not exist, Homo sapiens is imbued with the evolutionary drive to seek perfection in all things. Perhaps this impulse is linked to the survival instinct which pushed our species to hunt for the best food, partners, comrades and environments.
There is tension inherent in this search, for ultimately, one must make a choice. Certain choices are crucial, and will resound in our lives for decades. Other choices are simpler; which sunflower, which artichoke, which peach shall we select?
Such are the small, weightless pleasures of summer, when there is an abundance of nearly perfect produce to enjoy.
Wednesday, April 26, 2017
The black radish, with its rough thick outer shell and pure white pungent bitter interior, is the dark horse of the radish universe. Cultivated by farmers since the days of ancient Egypt, Raphanis sativus var. sativus tolerates extremes of climate, grows to a generous size and contains considerable quantities of vitamin C.
I am told that the black radish, which stores very well, was a staple food for my Eastern European ancestors during long cold winters when few fresh vegetables were available. It was peeled and sliced and eaten with raw onion, salt and heavy dark sourdough rye bread. In France it is known as "Gros noir d'hiver", or "large black of winter".
your rhino hide shell
protects a bitter snowy core
from which the lovely
green shoots spring
Wednesday, March 1, 2017
Four exceptionally nutritious ingredients form the core of this simple but delicious meal, perfect for warming up the last chilly days of winter. According to the principles of Traditional Chinese Medicine, these four foods have the ability to strengthen the "yang" energy of the body, which is created and nurtured in the area called the "Life Gate Fire", or Ming Men Huo.
Assembly is easy; simply measure the ingredients into a pot and cook for about one hour. It's best to use a heavy pot with a thick bottom and tightly fitting cover. A simple kitchen tool called a flame tamer or heat diffuser is useful for cooking legumes and grains; it helps heat to penetrate evenly without scorching the bottom of the pot. Slow, gentle cooking allows the grains and lentils to steam thoroughly and encourages the aromatic flavors to mingle.
Yield: Roughly five servings.
1 cup black beluga lentils
1 cup black "forbidden" rice
1/2 cup kasha (buckwheat groats)
2 whole garlic cloves, unpeeled
1 bay leaf
5 cups fresh water
1/4 + teaspoon sea salt
6 whole dried black shiitake mushrooms
Measure lentils, rice, kasha, water and sea salt into the pot; add garlic and bay leaf.
Carefully place mushrooms, stem down, in one layer on top of the other ingredients.
Cover pot and bring to a gentle simmer. Place a flame diffuser under the pot to prevent scorching.
Continue cooking on a low to medium flame for about one hour.
Remove pot from heat and allow to rest without opening for fifteen or twenty minutes.
Open pot and remove mushrooms, garlic cloves and bay leaf.
Place mushrooms on a cutting board and slice into small pieces.
Peel garlic- it will be very soft- and return it and the mushrooms to the pot.
Toss all ingredients with a fork; add more sea salt to your taste if desired.
Serve with any lightly steamed dark leafy green.