Creamy Broccoli Soup + The Secret History

I'm sure you all have had your wisdom teeth removed by now.  Most adults have endured this rite of passage by the time they're 20, but somehow Daniel managed to delay the inevitable for years.  And years.  Until last week, when he sucked in some nitrous and gave up four clunky molars.  The best moment was after the surgery when Daniel was seemingly out of sorts - full disclosure, I was a wee bit excited for the expected silliness from the laughing gas.  I anticipated a few ridiculous moments that I would remind him of days later and we would have a great chuckle at his drugged out expense.  It was going to be a RIOT.  Instead, I got a definitely not silly Daniel who insisted on using very quick sign language to ask me if his tongue was okay.  Repeatedly.  I do not know sign language and certainly couldn't follow at the speed he was going.  Story of my life: even when my boyfriend is coming down from nitrous gas can he adeptly confuse the hell out of me and crush my dreams of catching him not sober and acting hilarious.

We did have a good laugh about it a few days later, but it wasn't nearly as satisfying as I had anticipated.  Lofty goals.

Needless to say, he has endured the hellish pain that comes with the surgery and only now, a full week later, is he back to eating solid foods.  Being the wonderful girlfriend (and soup fanatic) that I am, I delighted in catering to his new diet.  Butternut squash/parsnip/sage and simple miso were easy and satisfying, but it was this cream of broccoli that was the real winner.  It tastes decadent without a ton of cream and is spiced up nicely by a generous sprinkling of the Ethiopian spice Berbere.  I love the Teeny Tiny Spice Company of Vermont and use their pre-made spice blends routinely.  Their Berbere blend is particularly great and has an earthy kick of hot spice that is awesome.  Of course, any Berbere mix will work, or make your own if you're less lazy than me.

Very little booze of interest has been consumed in our household (although a brisk Chablis would be a lovely accompaniment), so instead, how about a healthful glass of homemade kombucha and a juicy novel to pass the time?  Because when you're stuck at home feeling miserable for yourself, there is no better medicine than an engrossing book about murder and classics.  Donna Tartt of The Goldfinch fame has been writing intricate, detailed stories for years.  The Secret History, her first novel, is about an elite group of classics students at a small, liberal Vermont college.  And murder!  As a classics major at a small liberal college myself, I am swept away by the nerdiness, and as a lover of mysteries and murder I am totally engaged in the plot line.  Whodunnit?  And why?  It gets weird.  Tartt's deft writing is character driven and although dense and lengthy at 503 pages, it is never boring.  The plot zigs and zags, begging the reader to turn the page: the perfect remedy to post-wisdom teeth blues.  Paired with a nutritious glass of kombucha (more on that project later), a soothing bowl of soup, and a handful of pain meds, Daniel was well on his way to feeling slightly less terrible.  And for those of us not recovering from oral surgery, it is a simple and delicious way to spend a Saturday in February.

CREAMY BROCCOLI SOUP
serves 4 - 6

2 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
3 cloves garlic, minced
salt and pepper
3 russet potatoes, peeled and diced
1 quart chicken stock
 2 heads broccoli, separated into florets, stem is diced
zest and juice from one lemon
1 1/2 cups whole milk
parmesan cheese, grated for garnish
olive oil, for garnish
pinch of berbere spice for each bowl

Heat the oil and butter in a large soup pot.  Saute the onion, garlic, salt and pepper on low heat until translucent.  Add the potatoes and toss to coat with oil.  Add the chicken stock and bring to a low simmer.  Cook for about 10  minutes or until the potatoes are beginning to soften.  Add the broccoli and cook for another 10 - 15 minutes until the vegetables are very tender.  Add the lemon zest and juice.  Puree in a blender or with an immersion blender until smooth.  Stir in the milk, adding more if a thinner consistency is desired.  Taste and adjust seasoning.  Reheat if necessary, but do not bring to a boil.  Ladle into soup bowls and garnish with grated parmesan, a splash of olive oil, and a good pinch of berbere.  Eat with homemade sourdough if at all possible.

Spaghetti with Caramelized Lemon, Capers, and Black Olives

Sometimes all I need is a big bowl of spaghetti.  It's the twirling of the strands, the tender mouthfeel of perfectly cooked pasta, and the luxury of eating pure carbs for dinner.  Spaghetti, more than any other shape, is one of my ultimate comfort foods and I crave a heaping portion more often than my digestive tract would like.  No regrets!

Last night was one of those occasions, and when combined with that gnawing feeling of being poor, it makes for a satisfying and affordable weekday dinner.

If you have lemons and olive oil you can transform anything into a solid meal, but kick it up with other pantry staples like cured olives, capers, and parsley and now you have a dish to be proud of.  This meal couldn't be simpler, and any good cook can throw together a pasta dish, but this one is so balanced and flavorful that it guarantees to leave an impression.

To sip with our spaghetti we stayed frugal and opened a bottle of Franz Etz Gruner Veltliner from Austria.  Gruner, as I've mentioned before, is an under-appreciated grape that is a wonderful pairing with most of the foods I eat on a regular basis.  Think vegetables, salads, and fish.  It has a green, grassy flavor that is bolstered by notes of just under-ripe pear, honeydew melon, and chamomile.  The 2013 bottling from Franz Etz is particularly delightful and still tasty the next day when the acid has mellowed just a touch.  It paired perfectly with the sweet, tangy flavor of the caramelized lemons and held its own against the savory olives and capers, lightening up their pungency.  Also, like the M. Hofer Gruner I've written about, the Etz comes in a full liter at the exceptional price of $10 per bottle.  You cannot go wrong here. 

*Full disclosure: this whole post is totally inspired by Melissa Clark's genius recipe in the New York Times.  Apparently this recipe was the NYTimes' most popular in all of 2014, no surprise there.  Hers is a bit simpler and a perfect springboard into mine, which is a touch more savory and complicated.

SPAGHETTI with CARAMELIZED LEMON, CAPERS, and BLACK OLIVES
serves 4

4 lemons
1 pound spaghetti 
4 tbsp olive oil
3 tbsp capers
pinch of sugar
1 tbsp butter
1 tsp red chili flakes
handful cured black olives
2 /3 cup grated parmesan, plus more for serving
2/3 cup chopped parsley, plus more for serving
salt and pepper

Bring a large pot of water to boil.  Meanwhile, zest 2 of the lemons and set aside.  Trim the tops and bottoms off the other two lemons and cut into quarters; remove seeds.  Cut them crosswise into small triangles.  Blanch the lemon pieces in the boiling water.  This helps to break down the pith and rind and removes their bitterness.  Using a slotted spoon, remove them and set aside to dry on a paper towel. 

In the boiling water, cook the spaghetti until al dente.  Drain, reserving 1 cup pasta water. 

Meanwhile, in a skillet, heat up 1 tbsp olive oil.  When shimmering, fry the capers until just crispy - only about 30 seconds.  Transfer to a paper towel to drain. 

In the same skillet, heat another tbsp of olive oil.  Add the dried lemon pieces with a pinch of sugar and salt.  Cook the lemons until caramelized on both sides, about 5 minutes.  Transfer to a plate. 

Melt the butter and remaining olive oil.  Add the lemon zest, chili flakes, and cured olives, cooking until fragrant.  Whisk in 1/2 cup pasta water, stirring until combined and just starting to thicken.  Toss in pasta, juice of one lemon, cheese, salt and pepper.  Add more pasta water if necessary.  Using tongs, toss pasta until it is well coated.  Add caramelized lemon slices, parsley and capers.  

Serve immediately with more cheese and parsley and a drizzle of olive oil.  

Fennel, Celery, Blood Orange and Pistachio Salad

Today was Open Door Weather at the office and I have zero complaints.  It is sunny, surprisingly warm and the sky is without a single cloud.  Birds are chirping.  I know this sounds like a big fuck you to my east coast sisters, but y'all just had a few Snow Days to tromp through freshly fallen snow and go sledding and have an excuse to drink spiked cocoa and binge eat all the snacks whilst watching every episode of Friends.  I have no excuses.  I HAVE to go outside and go to work and NOT wear all my pretty knit scarves and sometimes it gets too hot in my office and the only solution is to open all the doors, which are extremely tricky to lock again.  I guess I have a few complaints.

Apologies, that was extremely annoying.  I'm done.  Let us enjoy that sunshine.

BUT it is Winter Salad Season and despite the midday warmth, evening temperatures dip cold enough to merit chucking the fresh greens and going for something slightly heartier.

Cue fennel and the oh-so-seasonal blood orange, which are two of the greatest lovers in culinary history.  These ingredients are paired in endless variations, but in this salad here, I stay classic.  No frills, nothing too fancy.  Essential: the madonline.  Slice that fennel really thin.  Ooo la la.

We paired this salad with oven roasted trout, which was excellent, but any mild white fish would be welcome if you'd like to make this into a full meal.  To drink: Copain's 2013 Tous Ensemble Chardonnay.  We often drink Copain as Daniel worked there for nearly two years, but it never gets old.  The newest vintage of their Tous Chardonnay was the perfect pairing for this meal - vibrant and lemony, but with enough floral and stone fruit notes to feel balanced and food friendly.  Lemon verbena, peaches, and sunshine.  Such a gem in this unseasonable season!

FENNEL, CELERY, BLOOD ORANGE and PISTACHIO SALAD
serves 2

1 medium fennel bulb, sliced very thin (keep the fennel fronds for garnish)
4 stalks celery and leaves, sliced thin, leaves chopped
1 medium scallop, sliced thin
juice of 1/2 lemon
4 blood oranges
1 tablespoon olive oil
handful pistachios, toasted
10 - 12 mint leaves

Slice the fennel very thin with a mandoline.  Put in serving bowl.  Slice celery and shallot and add to bowl.  Add lemon juice and stir to coat vegetables.

Cut the rind and pith off the blood oranges.  Slice the fruit into rounds and add to bowl.  Squeeze the rinds over the bowl to get as much blood orange juice in the salad as possible.   

Gently toss with pistachios, olive oil, salt and pepper.  Just before serving tear the mint leaves and add to bowl.  Garnish with more mint and fennel fronds.

Leftover Chicken and Rice Soup

Here on the West Coast, winter is a mere wisp of fog in the early morning with the occasional (VERY occasional) splattering of rain shower.  The high today is 61 degrees.  As an East Coaster from THE snowiest, iciest, and sludgiest godforsaken region literally dubbed, "The Snow Belt," I know a thing or two about rough winters.  I also know a thing or two about not enduring said rough winters and immediately becoming the sun-loving wimp that I currently am.  I recently bought a wool poncho as my winter gear.

But as a cook, when the evening temps dip down into the 40s (yup), I'm all about traditional winter fare - bring on the soups, stews, and roasts.  And as always in the months following the indulgences of the holiday season, frugality and health are top priorities.  Creative uses for leftovers are key, and chicken soup is an excellent go-to. 

Nearly once a week Daniel expertly roasts a whole chicken.  He has got that sucker down to a science.  It is one of the easiest, cheapest and most satisfying meals and I love it because I don't have to do anything.  Plus we're left with a lot of roasted chicken to scatter throughout meals in the following days.  Apart from adding to salads or tacos, one of my favorite uses for leftover chicken is in some kind of soup.  It is the be-all end-all answer to what are we going to have for dinner tonight and what the hell am I supposed to do with this half of a portobello in the fridge?  

The formula is simple.  Start with a few cups of chicken stock, preferably homemade.  Bring to a low simmer.  Add vegetables of your choice - carrots, turnips, potatoes, greens, onion, celery, etc. etc.  Hard to go wrong here.  Add cooked chicken.  Cook until vegetables are tender.  Throw in herbs - dill!, parsley, cilantro, basil, etc.  Taste for seasoning, garnish with more herbs, and serve over a heaping spoonful of wild rice.  Not only have you put your roast chicken to good use, you've also cleared out the vegetable drawer in your fridge without having to brave the store!  Bring on the frost!

Though the variations are infinite, this is my favorite.  Light and lemony, it soothes out the winter aches, no matter where you're enduring them.

LEFTOVER CHICKEN AND RICE SOUP
serves 2 (with more leftovers)

4 - 5 cups chicken stock, preferably homemade
2 carrots, diced
2 turnips, diced
2 celery ribs, diced
1/2 portobello mushroom, diced
2 - 3 handfuls chopped kale
the meat from 1 large, cooked chicken breast, diced
1 bunch fresh dill, chopped
1 lemon

2 cups cooked wild rice

In a large stew pot bring the chicken stock to a low simmer.  Add all vegetables and chicken.  Cook on low until the vegetables are tender.  The longer you cook it for, the better as this will enhance the flavors.  Add 2/3 of the chopped dill and juice from half the lemon.  Taste for seasoning, adding salt and pepper as needed.  

To serve, scoop rice into bowls and ladle soup over top.  Garnish with more fresh dill and another wedge of lemon.    

2 0 1 5 ! and Braised Lamb Shanks

Happy New Year, friends!

As always, the turning of the new year is a moment of introspection, which for me often leads to self-pity, confusion, frustration, and then doused with a Champagne-infused miracle, I embrace the "fuck-it" mantra and suddenly feel like a million bucks.  Welcome to 2015, where spirits run free and I do what I want.  I'm turning 30 this year and am fighting the inadequacy of my 20s with fervent irreverence.

I hate that the New Year is the Hallmark holiday for changing our attitudes, as though all the other days on the calender merely exist for us to make excuses for our collective bad behavior. Unfortunately, it still gets me, the sucker, every year.  The last few New Years have been an emotional roller coaster that I can't believe I bought a ticket for.  Life is confusing and challenging and it seems wildly unfair to dump it all on a holiday that is specifically meant for good eating and good drinking, yet here we are again.

Admittedly, this is my personal problem.  I'm sure all of you have the merriest of times, sparklers and caviar and all.  I'm working on it.  As I mentioned, fuck-it.

In spite of my deeply muddled reflections, Daniel and I did manage to pull off an amazing and celebratory meal.  It came hours after our car broke down and was a complete wing-it of a meal, but that didn't keep it from being an absolute joy.  Without a car and on vacation, our shopping options were limited, (read: NO GO on the oysters and scallops we were planning), but two hefty lamb shanks provided ample inspiration.  I had recently read an article in the NY Times about braised lamb shanks and decided to use that as our guide, with minor modifications, of course.

We skipped the rose water, saffron, rose buds, and nutmeg in favor of more easily accessible Moroccan spices like turmeric, cumin, cinnamon, and coriander.  Following the recipe, we salted the shanks and let them sit for at least an hour before browning.  Next, we sauteed chopped onion and carrots with spices, orange and lime zest, and salt and pepper.  Threw in the browned lamb and stock and braised it all in the oven for almost two hours.  Considering you need to stay up until midnight, a late dinner is extremely helpful.

Paired with apricot-studded quinoa and a raw brussels sprout salad with parmesan and almonds, the lamb was a stunning success: fall-off-the-bone tender, flavorful, slightly sweet yet still savory, and garnished with a handful of fresh herbs.  It was an outstanding sendoff for 2014, despite my best efforts to ruin the evening with the usual emotional melodrama.

BRAISED LAMB SHANKS with MOROCCAN SPICES
Serves 4

2 lamb shanks, about 2 1/2 - 3 pounds
salt
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp coriander

vegetable oil

1 yellow onion, chopped
1 large carrot, chopped
1 orange, zested and juiced
1 limes, zested and juiced
1 1/2 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp coriander
1/2 tsp cardamon
pinch of cayenne
salt and pepper

 a few thyme sprigs
1 bay leaf
4 - 5 cups chicken stock

Trim any excess fat from the lamb shanks and pat dry.  Season generously with salt.  Mix together the first list of spices and sprinkle over the lamb, rubbing into the meat.  Let sit at room temperature for at least an hour. 

Preheat oven to 350 degrees.

In a heavy bottomed Dutch oven or a deep cast-iron pot, heat about a half inch of vegetable oil until shimmering.  Cook the lamb shanks on each side until nicely browned, about 5 minutes.  Remove from pan and set aside.  Pour out all but a few tablespoons of oil. 

Saute the onion until softening.  Add the remainder of the spices, half of the orange zest, lime zest and salt and pepper.  Add carrots and continue to cook until just beginning to soften.  

Lay in the lamb shanks and add the broth, orange juice and lime juice.  The liquid should just about cover the shanks, so add more broth if necessary.  Bake in the oven, covered, for about 1 1/2 - 2 hours, or until the meat is very tender and falling away from the bone.  

Remove shanks and keep warm.  Skim the fat off the braising liquid, then reheat and cook down until slightly thickened - just a few minutes.  If you would prefer a thicker gravy, reduce down until you reach desired consistency.  Remove thyme sprigs and bay leaves.  

Serve lamb shanks on a bed of quinoa with sauce poured over top and garnished with freshly chopped parsley, mint and orange zest.  

*This would also be excellent served with warm pita, basmati rice, or just a loaf of crusty French bread.*  

Cacio e Pepe Pizza

Despite this October masquerading as some kind of summer vacation, I have innately been craving warmer, more comforting foods.  The heat can be punishing during the day (so I am still consuming incredible amounts of salad for lunches), but by evening our little cabin is cold enough for a piping hot bowl of stew and a fire dancing in the fireplace.  Or no fire if we're making pizza.  Much to Daniel's discontent, I insist upon preheating the oven for at least an hour before making the pizza, just to ensure that our stone is piping hot.  The pizza is really great, so he just has to deal with a 100 degree house for the evening.  It is a small sacrifice to pay for an excellent homemade slice, in my opinion.

Our newest pizza obsession is a riff on the classic cacio e pepe pasta dish that we fell in love with recently.  I had never thought of putting black pepper (let alone spoonfuls) on my pizza, but Daniel suggested it, then aced it, and now it is our new go-to.  Pizza parties are frequently enjoyed in our home.  If you come over for dinner, chances that we're serving you pizza or a roast chicken are extremely high.

The beauty of this pizza is that it is actually rather light.  It isn't bogged down with lots of cheese and sauce, but it still feels rich and indulgent.  Mushrooms add pleasant earthiness, which is balanced by the sweet onions and spicy black pepper.  Taleggio and parmesan add savory and intense cheesiness.  We always serve our pizzas with a zippy arugula salad, which generally is thrown on top of each slice as we eat.

And the wine!  This pizza is uber wine friendly - anything from a brooding Nero d'Avola to some spicy French Syrah will keep you happy, but our pairing was a lovely surprise.

Domain Rolet in the Jura region of France is family-operated and is lauded for their exquisite attention to detail and general respect for the land.  They make traditional, rustic wines and are proud stewards of their vineyards, which are planted in valuable limestone and clay soil.  This bottle of their 2010 Rouge Tradition (Poulsard, Trousseau, Pinot Noir) was an unexpected winner.  I personally love all of the lighter reds from the Jura region, but this particular bottle was more complex and earthy than I was expecting.  It had lovely deep cherry and plum notes with a good hit of black peppery spice, but still remained light and airy on the palate.  Herbal and soft.  For me, it is a near perfect red wine - it lingered in the nose and on the tongue, but wasn't overwhelmingly fruity or tannic.  With every sip or sniff a new flavor presented itself, adding layers and layers of exciting complexity.  And, even more wonderful is the price is square in my wheelhouse - just over $20. 

CACIO E PEPE PIZZA
makes one pizza

1 pizza dough (see my recipe here)
1/2 lb - 1 lb mushrooms, sliced (I always like more mushrooms on my pizza, your pick)
1 onion, sliced
taleggio
parmesan
2 - 3 tablespoons coursely ground fresh black pepper

Preheat your oven as hot as it will go, making sure to place pizza stone on the bottom rack.

Saute your mushrooms and set aside.  Saute the sliced onions until soft and sweet, set aside. 

Roll out your pizza dough.  Top with onions, mushrooms and black pepper.  Cover with grated parmesan and slices of taleggio.  

Slide into oven and cook for about 8 minutes, until crust is browning and the cheese is melted.  Let cool for a minute, then slice and serve!

Banana-Fig Smoothie with Kefir and Cinnamon

Hello fair friends!  This little family has successfully made it through the toughest, gnarliest part of harvest in wine country yet another year!  A round of applause and much cin-cining is in order.  But first, can I brighten your morning with a gracefully healthy smoothie recipe?

Since Daniel has been waking at the daunting and dreary 6am hour, I too have been rising earlier to get my coffee and breakfast in before work.  Not quite as early, don't fret.  I'm talking more like the very very civilized 7:30am.  Turns out this ritual is actually a luxury and I'm hooked.  The house is mine, the coffee is sipped with purpose, and smoothies just taste better when they are freshly smoothied (??).  You know.  I peruse all of my online haunts, catch up on emails (email me people!), and try to gear up for the day without rushing about too much.

The smoothie changes based on whatever I have/what is about to turn, but this new one is a keeper.  It is my first foray with kefir, the hip fermented milk drink that has all of the champions of pro-biotics going gahgah gulp.  (I originally typed bro-biotics there and think that would make an excellent title to a short film in which frat boys discuss the benefits of healthy gut bacteria.....)

KEFIR.  It's real weird tasting alone.  I can't recommend it.  Bubbly, sour, viscous milk does not a tasty beverage make.  But!  When blended with a ripe banana, a date, a few figs and cinnamon, you have a balanced and tasty breakfast smoothie.

Fun kefir fact straight from wikipedia: Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

I unfortunately do not have a skin bag full of kefir at my door for knocking, but I do have a natural grocery store down the way with a whole fridge shelf dedicated to the stuff.

BANANA-FIG SMOOTHIE with KEFIR AND CINNAMON
serves one

1 ripe banana
2 figs
1 date
2 tsp cinnamon
1/2 cup plain kefir
ice

Blend. 

Sprinkle with more cinnamon.  Serve.  

Best with coffee and the morning's news.

Sourdoughing

It has been ages since I've been inspired to dive into the fermented goodness that is sourdough.  My excuses ranged from "it just takes SO long" to "I cannot keep refreshing my starter - it is too expensive to go through all of that flour and I am broke" and "there are lots of people that do it WAY better than me and I'll just buy that pretty loaf over there".

But it turns out that making your own bread is just so much goddamn fun that I couldn't help but get back in the game.  An avid baker friend of mine assured me that you really really really do not need to keep feeding your Ferment every couple of days like the books say.  Just keep it in the fridge and scrape away that top layer of nasty and you're good to go.

Sorry, let's back up here.  I'm not going to give you a recipe for making your own sourdough - there are plenty of experts out there that have written books about it and have it nailed down.  This is merely a small piece in the breadosphere to hopefully give you enough confidence to seek out said experts' recipes and try this for yourself.

The essentials: 

How it works.  The basic principal of sourdough is that unlike most breads, you're not going to add commercial yeast.  Instead, you create a "Starter" of just water and flour (and sometimes honey), which when left in the right environment for long enough will start to ferment.  It draws naturally occurring yeasts from the air, starting to bubble and stink after a few days.  Yeast + sugar = CO2, which makes your bread rise.  Science!  After a couple of days, your Starter should be all sorts of pungent and fermenty and somewhat disturbing.  Now is the time to make your Ferment (often called Leaven).  This is just a mixture of flour and water and some of your Starter.  Leave this in and out of the fridge to develop more depth of flavor for a few more days.  When ready, finally time to make your dough.  Mix some of the Ferment with more flour and water and salt and kneed kneed kneed and rest and kneed and let it proof (rise) until it is springy to the touch and nearly doubled in size.  Turn out (carefully) onto a hot tray, slash the top, pop in the oven.  It is ready when golden brown and sounds hollow when tapped.  Wait wait wait until it is cool to slice.  You just gotta.  Trust.

Vocabulary lesson!  There are SO many words thrown around when it comes to making sourdough.  Don't fret, they pretty much all mean the same thing.

• Flour - you got this one.  
• Starter/Sponge/Ferment/Leaven/Mother/Etc. etc. etc - these all mean some combination of flour+water+natural yeasts.  It all depends on who you're talking to as to which words they use for which stage of the process.  Just go with it.  
• Fermenting - the conversion of carbohydrates to alcohols and carbon dioxide using yeasts, bacteria, or a combination thereof, under anaerobic conditions.  That is official.    
• Proof/Proofing - why it was essential to assign another word when rise/rising ALREADY exists for this exact purpose I just don't know but it is fun to say.
• Kneed/Working the dough - youtube that shit and put some elbow grease into it.  Sweat it out, making bread isn't for wimps.
• Refresh - this is the term used for kickstarting your Starter.  It lives in the fridge and remains dormant (too cold and fermentation cannot happen).  In order to get it going again, you need to refresh it by adding more flour and water for the yeasts to feed off of.  

And the tools:

• A kitchen scale - this is absolutely necessary when baking.  I cannot stress this enough.  They are not that expensive and do not take up that much room.  And for christ's sake get a digital one.  (Side note - mine is totally hating me right now because I often leave it on a wet counter and the battery doesn't do well when even slightly damp, so don't do that.)

• The right flours.  Bread Flour (or Strong Flour) has a higher gluten content and better for rising.  Do not attempt this with All-Purpose Flour, it just won't be as good.  Other flours are usually called for (probably not ESSENTIAL, but will improve your loaf) - Spelt and Rye Flour seem to work really well and add a lovely depth and flavor.  I'm sure you could play around with other unusual flours, but I suspect the best results will come from flours with gluten (no Rice Flour here).  

• Dough scraper.  For mixing, cleaning, and you know, scraping.  Wonderful, under appreciated kitchen tool.  Mine is just a plastic piece, but there are much prettier and more effective ones out there.  Also really useful when making pastries/cookies/anything involving dough that needs scraping.

• Water that isn't too hot nor too cold.  Too hot and you'll kill your yeast.  Too cold and nothing ferments.  It should be just above luke warm.  If you have a thermometer, bless you and you're going to be just fine.  If you don't, wing it - you're going to be just fine. 

• Patience!  This single loaf took me TWO goddamn weeks from ferment to oven, but the anticipation is totally worth it.  Pulling out that beautifully risen, golden brown, beloved loaf is one of life's grand rewards.  Bakers get it.  Work slowly.  Fermentation takes time.  Flavors need to develop.  Science! This is not slap dash; this is calculated and time consuming, but don't we all deserve a few minutes to dedicate to the art of sourdoughing?  You're making bread, how cool is that?  

• Practice!  Some loaves are going to be weird.  Figure out why by doing this over and over again.  People keep their starters for years, making sourdough for generations.  This is a lifestyle.

As far as my favorite EXPERTS in this game with amazing books, check out Tartine's Chad Robertson and my favorite, Crust's Richard Bertinet.  I've met Richard Bertinet and watched him bake - he's extremely talented and an excellent teacher.  And British, which is delightful.

Get going guys, you can do this!  

Stoner + Rosemary-Watermelon Gin in a Jar

A U G U S T

I've been reading voraciously this summer.  I'll be the first to admit that most of it has been on the low-brow-beach-pool-beach end of the spectrum, but gobbling up pages and pages is extremely satisfying and one of the best ways to past the time, no matter the season.  On the nearly desperate recommendation from a good friend that I must must must check out this book, I picked up Stoner, opened to page one and dipped my toe in the water.  After mysteries and murders, a book about an aging academic in the 1930s wasn't really the speed I was going for, but her insistence that this was one of the most moving books she had ever read convinced me to give it a shot.  I waded in slowly - the water was mild and comfortable - and as I sunk deeper and deeper I realized I never wanted to get out.

Stoner is a strange exceptional book in that you've probably never heard of it.  Written by John Williams and released to minor critical acclaim in 1965, it never made it to too many shelves nor classrooms.  It just existed out there for years and years, unread, under appreciated, just floating along.  In 2003 it was rereleased and had a bit of a bump in sales, but it wasn't until a few years ago that it was rediscovered and loudly lauded by some of the best literary minds in Europe.  Stoner is now receiving the critical attention it deserves and is reaching a readership in need.

This is a book about a man and his love of literature and the classroom and academia.  It is about his life, his family, his struggles with success.  It is about a small town.  The human existence is so perfectly portrayed that I found myself in absolute awe.  It is a quiet novel, but it moves mountains.

                  "And suddenly, after he said the words, it was not important.  For an
                   instant he felt the truth of what he said, and for the first time in months
                   he felt lift away from him the weight of a despair whose heaviness he
                   had not fully realized.  Nearly giddy, almost laughing, he said again,
                   'It really isn't important.'"

And what to drink while savoring William's fascinating prose?  Probably scotch, or whiskey, or even a dark ale, but none of that appealed to me on a temperate summer evening, so let's blend up some watermelon!  And it really isn't important.

ROSEMARY-WATERMELON GIN COCKTAIL
serves 1

1 oz rosemary simple syrup (recipe follows)
1 oz lemon juice
2 oz gin
2 - 4 cups of watermelon, cubed (depending on how strong you want this cocktail)
rosemary sprig for garnish

In a blender or food processor, blend watermelon with lemon juice.  Add rosemary simple syrup (adding more to taste).  Add gin and a few tablespoons of cold water if mixture is too thick.  Pour over ice and garnish with a fresh rosemary sprig.

I suppose this could be served up as well - just cut back on the watermelon so you have a boozier version suitable for a dainty cocktail glass. 

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ROSEMARY SIMPLE SYRUP

4 sprigs rosemary
1 cup water
1 cup sugar

Combine water and sugar in a saucepan.  Bring to a boil, stirring until the sugar dissolves.  Remove from heat, add rosemary and let steep for at least an hour.  Strain.  Will keep in the fridge for a few weeks.  Use to flavor teas, ice creams, other wonderful cocktails. 

Spaghetti with Pesto, Zucchini, and Just Burst Tomatoes

J U L Y

Tomatoes.  Summer.  Basil.  Zucchini.

This is the time folks, this is the time to throw together a most excellent dinner with neither fuss nor planning.  Summer is for adventuring and swimming and walking barefoot and drinking delightful cocktails and sweating gracefully and it is not for slaving away in the kitchen.  Which is exactly how I stumbled upon this amazing new pasta dish.

Over plenty of early-evening wine, a friend and I discussed the merits of summer squash.  She is a farmer and an excellent cook and has the most gorgeous of produce, summer squash included.  However, despite its eccentric shapes and sizes, stripes and speckles, neither of us are that jazzed on it as something worth eating.  We revisited the most common preparations - roasted, grilled, squash "pasta", soups.  Their water content is very high, sogginess is expected.  Soggy is never good.

We both agreed that the best way to prepare summer squash, specifically zucchini, is to grate it and then saute with garlic, lemon juice, salt and plenty of black pepper.  Now it is a totally new vegetable - savory and juicy and versatile and disappears by the forkful.  After our conversation, I craved my sauteed zucchini and scored a few beauties at the farmers market.  It became the focus of the meal when mixed with just burst cherry tomatoes and pesto, then all tossed with spaghetti.  Finished with fresh basil and parmesan, this is my new favorite summertime pasta. 

SPAGHETTI with PESTO, ZUCCHINI, and JUST BURST TOMATOES
serves 2

1/2 pound dried spaghetti (I used whole wheat because I like it, but do as you will)
2 medium zucchini, grated
2 cloves garlic, minced
zest and juice of 1 lemon
1 pint cherry tomatoes
classic basil pesto
basil
parmesan

Heat your oven to 420 degrees. 

Bring a large pot of salted water to a boil, cook your spaghetti.  Reserve about a cup of pasta water. 

When pasta is cooked and still warm, toss with a few heaping spoonfuls of pesto until all of the pasta is coated.  Add a spoonful or two of pasta water to loosen the sauce (if necessary).

Meanwhile, toss the cherry tomatoes with a little olive oil and salt.  Spread on a tray and roast in oven until they just begin to burst - about ten minutes. 

Heat a little oil in a skillet and add the grated zucchini.  When starting to soften, add the garlic, lemon zest and juice, salt and pepper.  Continue to cook until the zucchini is soft and the liquid has almost completely evaporated.  

Toss the cooked zucchini, burst tomatoes, and fresh basil with the pesto pasta.  At this point if you wanted to add a bucket of parmesan cheese, I wouldn't stop you, but I opted to keep mine a little fresher.  Mix everything together to incorporate all of the ingredients.  Serve immediately, topped with more basil and grated parmesan.  


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BASIL PESTO

2 healthy bunches basil
1 - 2 garlic
zest and juice of 1 lemon
1/2 cup pine nuts
1/2 cup parmesan cheese
1/4 - 1/2 cup olive oil
salt

Combine the first five ingredients in a food processor and blend until a thick paste has formed.  While on, drizzle in the olive oil until you've reached the desired consistency.  More olive oil will make for a better dressing for pasta.  Adjust seasoning if needed. 

Cacio e Pepe with Peas and Mushrooms

I'm having a fling with Italy at the moment.  All sorts of cheese and pasta and pizzas.  It is simplicity and freshness, combined to create extremely satisfying, indulgent, wine-friendly meals.  Perfect early summer fare for those still chilly nights, when turning on the oven is actually kinda welcome but eating a piping hot stew seems wrong.

This pasta recipe is a new staple in our weeknight repertoire.  It is e a s y and takes about 30 minutes - last night I had dinner on the table before 8pm, to which Daniel insisted was too early for his internal clock to handle and he would need a few more minutes to work up an appetite.  He kids.  More after-dinner time for Orange is the New Black + wine is a grand accomplishment thank you very much.

I adapted this slightly from The New York Times recipe for cacio e pepe with fava beans and peas, but the essentials are still there.  Cracked black pepper, pasta, cheese.  Make sure to coarsely grind your peppercorns because nobody, Daniel especially, enjoys whole nuggets of pepper that disconcertingly crunch between your teeth.  And don't forget the pecorino or wimp out when it would just be so much easier to only have to buy classic parm.  I feel you, but I was once informed that it is the king of cheeses and it is absolutely necessary to add the punch and creaminess that parmesan cannot.  More importantly that begs the question, but what (who?) is the queen cheese?  I'm leaning towards some kind of feta for her sharp wit and easy going deliciousness, or maybe a creamy, stinky blue - either you can hang with that bitch or not but she couldn't give a shit.  Anyways.

Chives are an unexpected and delightful garnish, so don't skimp.

Finally, don't forget the wine!  The sharpness and heat of the black pepper beg for a fruitier, juicier red.  Sticking with Italy, we enjoyed Andrea Oberto's 2012 Dolcetto D'Alba from Piedmont.  While better known for their serious Barolos, this producer has the skills, experience and some damn good grapes, which are handled with the gentle adeptness of someone who has been in the vineyards his entire life.   The finished wine has a fresh, fruit-forward nose followed by subtle tannins, happy notes of plum and blueberry, and a faint earthiness.  A little kick of acidity kept it alive while still finishing with a lovely roundness and depth.  All in all, a wonderful weeknight wine for our wonderful weeknight pasta.  A meal to be played on repeat.

CACIO E PEPE with PEAS and MUSHROOMS
serves 3 - 4

12 oz pasta of your choice; spaghetti is most traditional
1 cup peas, fresh or frozen
1 lb crimini mushrooms, sliced
2 1/2 tbsp butter
1 tbsp coarsely ground black pepper
1/2 cup grated pecorino 
1/2 cup grated parmesan
olive oil and sea salt, for serving
clipped chives, for garnish

Bring a small pot of salted water to boil.  Add a pinch of sugar.  Blanch your peas for 2 minutes and immediately drain and transfer to a fine mesh sieve placed over a bowl of ice water. 

Bring a large pot of heavily salted water to a boil.  Add pasta and cook until just 1 minute shy of al dente.  Drain, reserving 2/3 cup pasta water.

Meanwhile, sauté the mushrooms in batches, making sure not to crowd the pan.  Season with salt as you cook.  Set aside. 

In a large skillet, melt 1 1/2 tbsp butter.  Add the cracked pepper and sauté for 1 minute, or until fragrant.  Add about 1/3 pasta water and the rest of the butter, letting it simmer for about 30 seconds, or until slightly reduced and thicker.  

Add cooked pasta and cheeses, tossing until the cheese melts.  Add mushrooms and peas, tossing to coat, adding more pasta water if it appears dry.  Season with salt to taste.  Serve with a drizzle of olive oil, chives, and more grated cheese.  

Zucchini Flower Pizza alla Romana

The 5 months I spent in Rome in my early twenties were some of the most delicious, indulgent and rewarding of my life.  This city is an unbelievable mishmash of modern and ancient, fabulous and bizarre, decadent and decayed.  Around every corner is a thousand year old secret, just waiting for me to happen upon unexpectedly.  The Pantheon is so hidden in a maze of cobblestone streets and a sea of tourists that you don't even realize you've found it until you've nearly smacked right into the front door.  All of the chaos surrounding that ancient temple melts away the moment you enter the inner sanctum, which is so humbling that anything more than a whisper seems disrespectful.  It is this juxtaposition between contemporary disorder and crumbling sanctity that sparked inspiration and wonderment in my young little mind.

The food in Rome continued this pattern of blending high and low, old and new.  If you knew where to go (blessedly I had plenty of time to make many many mistakes before finding the local gems), it was possible to have an outstanding Italian feast with few frills.  In fact, the more frills, the less likely you've found someplace traditional.  My absolute favorite was Pizzeria ai Marmi, named for the marble tabletops in the restaurant.  Just off the main street running through the Trastevere neighborhood, the interior of this pizzeria is absolutely barebones, the volume is loud and it is always crowded.  It has been many years since I was a frequent visitor, so it might not be as amazing/maybe everyone goes here now and is just for tourists, but I'll just keep picturing it as it was then: superb.  House wine in carafes, the simplest of pizzas, happy tradition.

My favorite of their pies involved a light red sauce, anchovies and zucchini blossoms.  Upon spying these gorgeous flowers at the farmer's market last week I recalled my ai Marmi meals and knew immediately what we were going to have for dinner that night.  Daniel maybe was a little skeptical, but as soon as I began waxing lyrical about the greatness of my inspiration, he happily let me get to work.  This pizza is utterly simplistic - the ingredients are scant but pungent, the crust is thin with a slight chewiness.  Zucchini blossoms, though very pretty, are not bringing a whole lot of flavor to the dish, which is why the red pepper flakes and anchovy are essential.  It doesn't need to look perfect and symmetrical, in fact I like it looking a little messy.

To drink: definitely a few glasses of an Italian red wine!  Our newest favorite is a light red from the Piedmont region in Northern Italy.  Produced by Marco Tintero, this "Rosso" is a blend of primarily Nebbiolo and Barbera with a touch of Dolcetto and Cabernet Franc for lightness and verve.  The Barbera tames the tannins of the Nebbiolo, creating a soft, vibrant and wholly drinkable wine.  The fruity acidity is reminiscent of just ripe cherries and raspberries, balanced by a touch of earthy herbal spice.  All of the ingredients of the pizza played very nicely with this exceptionally food-friendly wine, and at just over $10 a bottle, how could it get much better?

ZUCCHINI FLOWER PIZZA

1 ball pizza dough, see my recipe here
pizza sauce (recipe to follow)
6 - 8 zucchini flowers
6 - 8 anchovy fillets
mozzarella
basil

THE SAUCE
1 28oz can of whole, peeled tomatoes
pinch of sugar
a little more than a pinch of salt
1 clove garlic
1 tbsp dried oregano
red pepper flakes, to taste

Put tomatoes in a fine-meshed sieve over a bowl and let drain.  Mash the tomatoes with the back of a spoon to get out as much juice as possible.  Save tomato juice for dressings, bloody marys or stocks. 

In a bowl or blender, combine all ingredients and whizz until smooth.  I use an immersion blender, which works beautifully.  Taste and adjust seasoning if necessary.

Preheat oven as hot as it will go - 550 degrees if possible. 

ROLL OUT THE DOUGH
Lay down some parchment paper and use semolina flour to keep the dough from sticking. Using a rolling pin or your hands, stretch the dough until it is quite thin, then lay it on the parchment paper.  

Spoon sauce over dough.  Top with anchovy fillets, zucchini blossoms, and torn mozzarella. Slide pizza (and parchment paper) onto your pizza stone and cook for 8 - 10 minutes, depending on your oven.  The crust should be browning and the cheese bubbly. 

Remove from oven.  Top with basil and more red pepper flakes.  Slice and serve. 

Roasted Carrots with Plenty of Herbs and Spiced Yogurt

Inspiration for recipes often derives from what I've recently eaten plus whatever ingredients are crowding my teensy fridge's shelves.  In this case, Monday's dinner borrowed elements from Saturday's exciting Mediterranean-spiced eggplant dish (courtesy of my wonderful dinner guest, Emily) and the quart of Greek yogurt she left in our fridge.  Thanks Em!

This dish is really all about the yogurt and herbs.  Go for the thickest, creamiest, most tangy Greek yogurt you can find to really play nicely with the sweetness of the carrots, raisins and pistachios.  It is extremely decadent, so a little spoonful goes a long way.  You'll want a lot of little spoonfuls.

Add the herbs by the fistful.  There are so many gorgeous herbs all over the garden and markets at the moment, so don't be shy.  I went with tarragon, chives, basil and mint, but feel free to sub out tarragon and add cilantro instead.  Parsley would be a welcome addition as well.  The point is to have an almost equal carrot to herb ratio.

We enjoyed this side salad with a piece of grilled chicken and some greens, but it could stand alone served on a bed of lentils or brown rice.  The variety in flavors and textures make every bite a little different, begging you to slow down and focus as you chew.  A little bit of Monday mindful eating - savor it.

ROASTED CARROT SALAD with PLENTY OF HERBS and SPICED YOGURT

2 pounds carrots, peeled, cut into discs
2 tbsp olive oil
salt and pepper

1 1/2 cup chopped herbs (mixture of tarragon, chives, basil, mint)
2 tbsp lemon juice
1/2 cup chopped pistachios
1/2 cup golden raisins

1 cup Greek yogurt
2 tsp cumin
2 tsp sweet paprika
2 tsp za'tar
zest of one lemon
pinch of salt

Preheat oven to 425 degrees.  Toss carrots with olive oil, salt and pepper and roast in oven until cooked through and slightly charred, stirring occasionally - about 20-25 minutes. 

Meanwhile, combine Greek yogurt with spices, lemon zest and salt.  Set aside. 

When carrots are roasted, mix them with all of the herbs, pistachios, raisins and lemon juice.  Taste for seasoning and add more salt if needed.

Top with dollops of the spiced yogurt to serve. 

Pea Blossoms + Pilsner

J U N E

Northern California is aglow with vibrant green vines and there are epic flowers sprouting in every nook and cranny.  I went jogging (really!) last weekend for the first time in ages (spoiler alert: I totally have not gone jogging since) and not only did I not puke, but I spied a wealth of pea flowers growing along the main street into our little town.  My resolve to push it kept me from scooping up a mini bouquet, but that discovery was certainly the second best thing to come of that run.  The first was finding my favorite sports bra, which had been missing for months.  Considering I only own one other, this was pretty major.  

I like working out.  I like it a lot.  I do loads of yoga, I own 3 lb weights (and use them kinda sometimes) and if I had a lake nearby I would swim every day forever and ever.  Company is an excuse for a dance party, so lots of cardio there, right?  Running and I have had our moments, but currently we're not really on the same page.  However, I do dream of being one of those people that can just pop out for a jog, you know, whenever.  The kind of people that bring running shoes on vacation.  It's summertime so I'm going work a bit harder on getting back into a cardio groove and will keep up with the not puking thing.  More importantly, the flowers I found are all mine and I have a beautiful salad in the works for them.  If jogging is an opportunity for foraging, sign me up.

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Fast forward to me doing some research on pea flower recipes and can you imagine my utter disappointment upon learning that ornamental pea blossoms are poisonous?  The what?  Not only am I peeved that I won't be able to make the fetching June salad I had been picturing all week, but I'm also completely embarrassed that I was totally unaware and could have accidentally killed us.  Dear lord, Glenny, get it together.  Shit.

After that near miss, I decided to take a bit of a breather in the form of a cold mug of Pilsner.  Although we can't eat those splendid little blossoms, they still look damn lovely and really spruced up the outdoor patio at Inverness' historic Czech bar.  The pints of Pilsner were slightly bitter, slightly hoppy, and totally refreshing.  They paired perfectly with a sunny Sunday afternoon spent picking flowers and finishing the crossword puzzle.  No jogging needed.  I've nearly redeemed myself.

Lemon Verbena Gimlet

One of the luxuries of my job is having access to a beautiful and lively herb garden that is almost all mine.  Herbs make everything taste brighter and are packed full of nutrients, sneaking vitamins into every bite, so cooking with them feels like cheating.  Since the doomed cucumber and squash plants on our deck are in a tragic battle with the single deer that sneaks through our forest and devours any whisper of a sprout, leaf or shoot, I get my harvesting kicks at work.   The satisfaction of plucking a few sprigs of this and that to be used in this or that is one of my greatest joys.  SO hunter and gatherer chic.  Not to mention cost effective.

Right now my garden is overflowing with mint, pineapple sage, tarragon, fennel, chives, oregano and sorrel.  Soon basil and parsley will join the party.  All are going strong, but it is the lemon verbena that caught my attention this week.  It is delicate and floral with a distinct but soft lemony scent and flavor.  It's soothing.  Although often used in teas and dressings, I am more prone to using it for infusing creams and simple syrups to add to something sweet.  Here I used it to make a pretty little ice cream paired with honey-stewed figs, which is a dream of a dessert.

Perhaps it's the gorgeous weather we've been enjoying in Sonoma, or maybe it's Daniel's enthusiasm for the Stanley Cup Finals (go Kings!).  Either way, I have been in a celebratory cocktail kinda mood.  This lemon verbena needed some gin.

These ratios are based on my preference for a less sweet cocktail.  Feel free to up the lemon verbena simple syrup and cut back on the gin if desired.   But, why?

LEMON VERBENA GIMLET
serves one

2.5 oz gin (I used Beefeater for a mild, clean taste, but Hendrick's is a fine choice)
.75 oz lemon verbena simple syrup
.75 oz fresh lime juice
lemon verbena sprig, for garnish

In a cocktail shaker filled with ice, combine all ingredients.  Shake until very cold and strain into a chilled cocktail glass.  Garnish with a sprig of lemon verbena.  

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LEMON VERBENA SIMPLE SYRUP

1 cup water
1 cup sugar
3/4 cup lemon verbena leaves

Bring water and sugar to a boil, stirring until sugar dissolves.  Add lemon verbena and simmer gently for about 10 minutes.  Let cool and strain, discarding lemon verbena.  Can be kept in an airtight container in the fridge for 1 month. 

Other uses - add to soda water for a lemon verbena spritzer, sweeten mint tea, drizzle on peaches before grilling, lemon verbena sorbet

Beet Burgers

File this one under healthy, but indulgent.  Quick, yet impressive.  Cheap and extremely satisfying.

The lovelies at Green Kitchen Stories came up with a brilliant recipe for a new veggie burger.  It involves raw, grated beets, oats, herbs and cheese.  In about twenty minutes you'll have all of the ingredients resting in a bowl while you prep all of your wonderful toppings.  When cooked, these beet patties are sweet and savory and surprisingly meaty.  Texturally they are spookily similar to ground beef and the color is as bright pink as the most perfectly cooked medium-rare burger.  I only wish I had their photography skills - my pictures do not do this delightful meal justice.  Please just trust me - this veggie burger is exceptional.

Bonus!  The leftovers are fabulous the next day.  Daniel is surely kicking himself for not taking lunch in to work today, but more for me!  I like to serve the day two burgers (really they are more in the fritter family, but Beet Burger has a much Better sound...alliteration people, please) over mixed greens with a fried egg, more grilled onions, and few avocado slices.  Spoon a little pesto on the top and you have a swoon-worthy leftover lunch.

This is best enjoyed with a light bodied, fruity wine.  We went for one of our staples - Copain's Tous Ensemble Pinot Noir, but a glass of gamay or a zippy rosé would be excellent choices as well.  In fact, most boozy beverages would pair nicely here, so don't overthink it.  It's summertime, who cares?

BEET BURGERS
adapted from Green Kitchen Stories
serves 4

1 medium beet, grated (for about 2 cups of beets)
1/2 white onion, grated
1 garlic clove, finely chopped
3/4 cup oats
1 egg
1 tablespoon olive oil
1 cup mixed chopped herbs (tarragon, parsley and basil are my favorites)
1/2 cup crumbled feta or cotija cheese
salt 
pepper

buns, sourdough bread, or pita - toasted
pesto + aioli (or just mayonnaise if you prefer)
avocado
grilled onions
greens

other toppings to consider: sliced mango, roasted peppers, sprouts, tomatoes, fried egg, goat cheese spread (if you choose to omit the feta)

Combine grated beets, onions, garlic, oats, egg, and olive oil in a bowl.  Mix in herbs and cheese, season with salt and pepper.  Let this mixture sit for at least 30 minutes so the oats absorb the liquid and the patties are easier to shape. 

Meanwhile, toast your bread, mix your pesto spread if using, slice some avocado and sauté onions.  Prep any additional toppings.

Scoop out a handful of the beet mixture, squeezing out excess liquid and shaping into a round patty.  Do so with all of the beets - you should have enough for 4 - 5 patties.  The smaller they are the better, so when I'm using pita bread I prefer making them half that size - think falafel.  If you're using buns, shape them like you would a hamburger patty.  

To cook, heat some oil in a sauté pan.  Add the patties carefully, making sure not to crowd the pan.  It is MUCH easier to do two rounds than to attempt them all at once.  Press the patties into the pan to flatten them a little.  I find this helps them stick together and browns the underside nicely.  Using a spatula, flip the burgers and cook on the other side until browned and heated through, about 4 minutes per side.  

Pile everything on your bun and serve with a little green salad, pickles, fries....

Banana, Spinach, and Date Smoothie

Sorry, but it's true.  This beautiful green drink is the highlight of my morning and keeps me happy and energized for hours.  It's easy, cheap, and consistently delicious.  The hint of sweetness from the date balances the jolt of spinachy greenness, all of which blends with the banana into a creamy, refreshing breakfast.  I've made it part of my morning routine to throw everything in the food processor while making coffee and other breakfast snacks.  The only drawback is that blending ice is so painfully loud in the early hours!  Luckily, the result is so wonderful that even Daniel (who is often still in bed) forgives the racket.

Banana, Spinach, and Date Smoothie

for one smoothie

1 banana

1 cup chopped spinach

1 date

1 tsp cinnamon

1 tsp wheatgrass powder

5 ice cubes

Combine all ingredients in a blender or food processor until smooth and creamy.  Serve immediately.