A Sweet Experience

So last week we got an office call from NPR wanting to use our client, Penny Karas from Hello Cupcake to replicate a 26 page brownie recipe from the Pentagon.  The taping and segment was fun (sans me looking slightly busted in the background of the picture) but the brownies were horrible.  Made for soldiers and the ability to keep for 3 years, these dry treats were not my go-to dessert.  This whole experience got me thinking about life and brownies and what makes each sweet.

 1- Ingredients must be real.  Seriously, put the shortening (and the lies) away. No need for low-fat.  If you are indulgent, be indulgent.  If you are ______ just be that.  I hate a fake anything.  So many people try to be something that you are not.  If you are a nutty brownie, be a nutty brownie.  Really. 

2- Each must have a resting state.  Brownies are best pulled out of the oven 5 minutes early and laid to rest on a cooling sheet.  Sans the cooling sheet, I think the same applies to people.  I got my 5 minutes waterside in RI this weekend.

3- Brownies are best shared with others.  In my family food=love.  Share your baked goods and your day with others.  It is certain to create a sweeter scenario!  

To keep with the theme, NY Times published a book review from Kate Moses' "Cakewalk" that explores finding the sweeter things in life.  Included was this recipe.  The food writer failed because she was impatient.  She did not let the brownies rest.  Ah, if I was a week earlier publishing my rules on brownies her sweet treats might have been sweeter. 

Chewy Fudge Brownies

Time: 1 hour, plus several hours’ resting

1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour.

1. Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

2. Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

3. Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

4. Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

365 Days

365 days ago I had just returned home from being with family after my mother was ill.

365 days ago I had just created amazing foods for the graduation of a dear friend including my now famous cantaloupe and asparagus salad.

365 days ago I had just turned in my last set of grades at VA Tech and Radford University.

365 days ago I was beginning to prepare my little house at 409 in the 24141 zip code for sale.

365 days ago I was there preparing this dish below for dinner.   It was amazing. 

A lot can change in 365 days... but when you look at, a lot is still the same.  Tonight I will prepare this dish again.  On K.  In 20037.  I will add more lemon.  It will still be amazing.

Asparagus, Goat Cheese and Lemon Pasta
Adapted from Bon Appetit

1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

Food for Thought or Sometimes a Gal Needs Sugar

In the midst of a very challenging week I found this on my desk.  Baked by my colleague, KC, this was the only thing that made thoughts flow from my head to that keyboard pictured.  Nothing clears writers block like peanut butter, chocolate and cheese.  Just sayin...

KC and the Sunshine Yielding Cheesecakes

1 1/2	cups All Purpose Flour
1/3	cup baking cocoa
1	cup packed brown sugar
1	teaspoon baking soda
1/4	teaspoon salt
1/3	cup Vegetable Oil
1	cup water
1	tablespoon white vinegar
1/2	teaspoon vanilla
1	egg
1	package (8 oz) cream cheese, softened
3/4	cup Peanut Butter
1/3	cup granulated sugar
1/3	cup powdered sugar
1/4	cup  peanut butter chips
1/4	cup semi-sweet chocolate baking chips

 

DIRECTIONS

1.	Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2.	In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3.	In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4.	Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5.	Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

The Vegan Experiment. Part 2- Friends, Family and (vegan) Food

Yes, there has been a considerable gap in the Very Vegan posts. To be quite honest, I wasn’t quite sure how things were going to go. I’m happy to report, the experiment is going quite well.

Much has changed, including...

1. My tastebuds (always highly functional, now 10x better!)

2. My digestive system (of which I will spare the details...but good, for the most part)

3. My cooking creativity (inspiration provided by SDP, my new library, and hours of standing over the Whole Foods salad bar)

I have spent the past month enjoying fabulous food, stocking my vegan pantry and adding to my new collection of veggie cookbooks. SDP and I have been having so much fun scouting the best places in DC to find vegan fare. I have replaced guilt-laden beef burgers (and a distant memory of my “last supper” two colleagues insisted on taking me to at Ray’s Hell Burger prior to the initiation of Very Vegan) with eco-friendly, fresh, satisfying lentil veggie burgers (as enjoyed with SDP yesterday).

The highlights of my month …

Two days into starting my vegan experiment my mother was in town. I had avoided telling her over the phone. What was she going to say? Would she roll her eyes? Another diet?! This, of course, was my own paranoia. She not only accepted my decision, but together we caught up over coffee and an amazing, Saturday morning brunch at one very vegan friendly eating establishment in DC, Le Pain Quotidien.

One and a half weeks into my diet I was invited to my Aunt Kitty and Uncle Tom’s home in Baltimore for Easter. Put simply, I was nervous. My family is known for preparing wonderful food (but neither Kitty or Tom is vegetarian). I was fearful I would either have to sacrifice my experiment or be a rude guest. A phone call the day before Easter calmed my fears.

My Uncle Tom would be preparing a vegan meal (for me?!?). The day was filled with conversation, laughter, and cooking and what resulted was one of the best menus I’ve ever had (vegan or non-vegan). I must share…

Very Vegan Easter Menu:

~Mesclun Greens with a Citrus-Garlic Vinaigrette

~Bean Curd with Tomatoes and Cilantro*

~Punjabi-Style Cauliflower and Potatoes with Ginger*

~Paired with an Essay Reisling

~Dessert of Vegan Cupcakes from Hello Cupcake

*Bean Curd (Tofu) with Tomatoes and CilantroPut 3 Tbsp of the oil in a nonstick frying pan and set over medium heat. Put in the bean curd cubes. Saute, turning the cubes around for 6-7 minutes, or until they are golden on most sides. Remove with a slotted spoon. Add the remaining tablespoon of the oil to the frying pan. When hot, put in the white slices of scallion, ginger, and garlic. Stir for 40 seconds. Put in the muschrooms. Stirfor 30 seconds. Put in the cilantro. Stir and fry for a minute. Now put in the tomatoes, vinegar, sugar, and peas. Stir a few times and bring to a simmer. Cover, lower the heat, and simmer gently for 5 minutes. Add the green portion of the scallions and the sesame oil. Toss and turn off the heat.

1 lb medium been curd (tofu), cut into 1-inch cubes
4 Tbsp peanut oil
2 scallions, cut crosswise into fine rounds (keep white and green parts separate)
1 piece of fresh ginger, peeled and very finely chopped
4 medium garlic cloves, peeled and very finely chopped
5-6 medium mushroom, sliced
1 well-packed cup coarsely chopped fresh cilantro
3 medium tomatoes
2 Tbsp soy sauce
½ tsp salt
1-2 tsp chili paste with soybean
1 tsp rice vinegar
½ tsp sugar
1 c fresh or frozen defrosted peas
1 tsp oriental sesame oil

Spread a double layer of paper towels out on a board and lay the bean curd cubes on it in a single layer. Put another double layer of paper towels on top and then invert a large plate over the bean curd cubes to press out some of the water. Leave for 30 minutes.

Punjabi-Style Cauliflower and Potatoes with Ginger

Peanut or canola oil for shallow frying
1 lb boiling potatoes, peeled and cut into thin slices
1 head of cauliflower, cut into delicate florets
1 Tbsp peeled finely chopped fresh ginger
¼ tsp ground turmeric
¾ tsp salt
¼ tsp cayenne
1 tsp ground cumin
1 tsp ground coriander
2-3 Tbsp coarsely chopped fresh cilantro


Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon and drain on paper towels. Turn the heat to mediu-high, put in the cauliflower florets, and fry for 3-4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 3 tablespoons (the extra oil can be strained and resused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

Both recipes come from Madhur Jaffrey's World Vegetarian. This is a fantastic vegetarian cookbook (most recipes are vegan) and became part of my collection the week after Easter.

Next up… Travel and Staying on the Very Vegan Wagon

Green is not just for Guacomole

They say it is not easy being green but this time of the year it really is.  Yesterday as I clipped my favorite plant, the Hosta (I know, I do not have a yard and I am obviously clipping public property.  Do you think if I  get arrested in I can plead amnesia or insanity and say I reverted back to my yard circa Summer 09 in 24141?), I thought about the vibrant color and how I can incorporate the lime and rich greens into my menu this week.

Then, as a gift from the foodie gods, I ran across this recipe in the NY Times this morning for asapargus pesto.  It reminds you that pesto does not have to be made with basil ... just like bean dip can be made with Edamame or Lima Beans, also green friendly foods.  *See Eda-mommy Dip on Chaos*

Asparagus Pesto

Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.


2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

A Typical Sunday Feeding the Soul and Stacey

I try to be spontaneous.  I hate it when people predict me.  I despise the concept of a box. But on Sundays, my friends,  Sundays I have always been as predictable as the paper delivered to my doorstep.  As square as the box my latest shoes arrived in.  The characters and recipe in a Sunday meal might be spontaneously chosen but the core ingredients are a foundation that I rarely stray from--- food, friends and fine reading. 

And for this Sunday's meal...
For the character I chose a G*.  A G who loves good food and words as much as I.  A G who showed up while I was working at my client's shop--- Hello Cupcake.  A G who is always up for a trek across town.  A G who saw a run down building and immediately imagined (as I) a loft and restaurant downstairs run by a S.  A G who told me today we should form a band called G and the M Ds, with a straight face and I am certain meant it. 

The food was brought to me in the form of lunch eaten at Bus Boys and Poets, on 5th and K.  I had an amazing Veggie Burger and Sweet Potato Fries.  Served with sprouts, avocado and vegannaise on a chickpea bun, this burger competed closely to the one that I had three weeks ago at another District favorite--- Open City.  As a fan of the BBand P 14th and V location, I  equally loved the new location near Union Station.  In a brand new building, the atmosphere was a little more modern than V but the decor was still eclectic.  A combination of coffee shop, bar and restaurant... throw in a little retail and it is the perfect combination of food, books and my favorite two types of beverages.  The crowd was diverse and the food was the same--- amazing.  The service was a little slow but hey, it was Mother's Day and I am learning to be more forgiving**. 

The words, well they sprinkled in all day... they were found in The Post, NY Times.  A Plethora of magazines on Food, Fashion and Wellness (or scripture as I call it) at the Church of Barnes and Noble.  They were also found in great conversation exploring life and love and pursuit of all things food.  And finally in the form of lyrics in new tunes from indie bands such as Horse Feathers and Local Natives. 

Add a very tasty Bloody Mary to the mix, four miles of walking  and all that reading... I was on my couch napping by 5 p.m.  Predictable or not, Sundays are a day of rest, rejuvenation and really, whatever makes you happy.

* Not to be confused with my two other G's.  One, though often there in spirit, words and lyrics is AWOL in physical sense on most of the seven days a week.  One is never around on a weekend and this one, well, this one is a predictable, reoccurring guest star on a weekly basis.

**On Saturday I was slightly less forgiving when I sat for 20 minutes at a restaurant I will not speak of on 17th without any service.  It is just like the kid's fable, Little Bunny FooFoo, "I'll give you three whole chances"  or in baseball terms, "Three strikes you are out."  Right now they are 1.75 chances/strikes out. 

Silky Cheesecake, Soy Spill and Stacey's Version of Pizza in the Raw

Once upon a time, this weekend, I checked out a new vegan/raw cafe in Dupont--- Cafe Green. Owned by the same people who do Java Green, this 17th St cafe is sure to be a hit to Washingtonian vegetarians. 

Normally I get annoyed when I do not have full control over my order but my dining companion's choices proved tasty.  We sampled a lentil burger, a raw pizza, baked (or not so baked) fries, and various Asian inspired items on a sample tray.  Even though I negated ordering dessert I had to share in the amazing vegan chocolate cheese cake (see right). It was seriously the best dessert I have had in a while.  (Truthfully, I am still thinking about this creamy creation, 3.7 times today to be exact). 

The food was not only great it inspired mimicking.  On Sunday night I found myself trying to re-create the pizza crust.  I made mine with lentils (as the waitress explained was in the version I tried) but I think I did not soak them long enough.  Below is a recipe I will try as soon as my lentils have "spouted".

__________________________________________________________________

Raw Pizza Crust

 1.5 cups lentils, sprouted 2 tbsp olive oil 1/2 cup carrot pulp or grated carrot 1/2 cup flax seeds, soaked Spices and herbs to taste

Place the lentils in a mixing bowl, drizzle oil (olive is good) over them, add the flax seeds and carrot pulp. Mix with a large spoon. Then scoop the groats into a food processor or blender. With the blender, you may want to add a little liquid.

Coat a solid cookie sheet with oil, and scoop 3 or 4 big scoops onto it a mound about six inches in diameter. If the dough is sticky, use filtered water to moisten your hands.
Shape the dough into a rough square and flatten. Smooth the top and edges to form a ten inch square, checking the depth by inserting a knife. It should be the same depth as the edges, 1/4th to 1/2 inch.
Dehydrate at 100 degrees  for about eight hours, until the crust is dry enough to transfer. Lift crust with a spatula and transfer to a mesh dehydrating rack for faster double-sided dehydrating. Dehydrate for another eight hours. When done, crust should be very dry.

_________________________________________________________________

The pizza we ate (that was both raw and TINY) was served with raw bread, sun-dried a little tomato sauce, basil & onion.  Despite the size (seriously, did you see the other food ordered?) it was quite tasty! 

Overall, I give Cafe Green a B+.  There food is great but their service could use a little seasoning.   (Please note if the waitress had not spilled soy sauce on my I would have given them an A.)  I will definitely return, soon.  This time for dinner... there was a curry dish that has my name all over it! 

Visit Cafe Green at 1517 17th St Nw (between N Church St & N P St)

Lads who Lunch. . .

Dear Jamie Oliver:

I think I may possibly be in love with you.

What I am certain of:

I do love your accent.  I adore how you say pasta (to be read PAST-a). I love your organic way of growing and cooking.  (Give a man a shovel, a spatula, have him sing a song or play any sort of instrument and I am known to weaken) 

I do love how passionately you chop your veggies.  Most of all I love what you stand for and I DEFINITELY love your latest initiative--Food Revolution.  Please keep spreading your mindset one state, one school system and one young person at a time.  You are showing us that 1) Reality TV isn't all bad, and 2) One person (with a TV camera and a Rolodex) can make a difference.

xoxo,

sdp

We had a healthy (no pun intended) debate recently in my office about California's decision to remove toys from Happy Meals more than 450 calories.  As a person that vows to make her (potential) future child crave sushi and brussel sprouts, I bet you can guess what side of this regulation I was on :) 

We are past the point of changing how people eat one person at a time.  Sure we can educate them but until there is more regulation from states, governments and school systems on healthy standards the majority of American's will continue to eat what is the least expensive and easiest to get.  Well, that is unless they live in DC.  A trip to Wholefoods on P Street will show you that almost every Type A Washingtonian does care about eating healthy and organic without any reservations about price, distance or the VERY long lines to get there. Initiatives like Jamie Olivers', Michelle Obama's and the state of California are a start in a very long journey to a healthier US. 

A Whole Lot of Inspiration

Sometimes when I am not sure what to cook I wander around Wholefoods.  I hate to admit that I am my mother's daughter and LOVE a grocery store.  Especially if the grocery store is nice and full of gourmet ingredients.  I rarely go with a list but always an open mind.  As most of you know, on Sunday's I prepare several "scoop-able" options for the week so that I make good choices when I am busy.  I am a habitual breakfast and lunch packer!  When I am at a loss for culinary inspiration I hit the salad bar at Wholefoods for ideas.  (Sometimes I have to purchase a scoop to taste for ingredients).  One of my favorite's is their Curry Tofu Salad.  I finally re-created it tonight borrowing a recipe online and adding a dash of Stacey to the mix. 

Curry Tofu Salad

Serving Size: 4

Ingredients:

2 packages Tofu, extra firm, diced and seasoned with 27 Seasoning from TJs

4 tbsp. Olive oil

1 large Red bell pepper, finely chopped

1/2 cup kale

1/2 cup chopped asparagus
1/2 cup shredded carrots

1/2 tsp. Ginger powder

1 tbsp. Curry powder

1/2 tbsp. Soy sauce

1/4 tsp. Salt

1/2 cup Coconut Milk

1 tbsp. Lime juice, fresh

1 bunch Green onions

1/2 cup Raisins

1 package Almonds, slivers, honey roasted

Directions:

1. On a baking sheet add seasoned, lightly brushed tofu.  Bake at 400 for 15 minutes.  Cool.

2. In a separate bowl, add curry powder, ginger, soy sauce, salt and coconut milk. 

3. Mix everything in a bowl, and add raisins, shaved almonds, green onions, and lime juice at end. Stir.