Someday, beets will have a Zoolander v. Hansel style walk-off with pumpkin and take over October as THE hot vegetable of the momen… No. No they won’t, but I’m a dreamer, you guys.
If anything, this was definitely inspired by all those beautiful, abundant, and admittedly delicious pumpkin swirl breads. It’s a savory take: hearty and nutty with whole wheat, bright pink (more so on the top crust, but who cares), and flavored by mellow, earthy beet. The dill-spiked cream cheese swirl, is, of course, optional, but you don’t win October walk-offs without an extra fancy, extra pretty, extra delicious touch.
I love finding new ways to look at something. Obviously, this is helpful with life’s problems (this is not a zit on my forehead, it’s an age spot–a young age spot, heyo). A fresh pair of eyes, though, is especially fun when it comes to food.
One of my favorite food writers is Mark Bittman (my new bff), because he’s constantly bringing us new ways to eat things, and new ways to think about the things we eat. Like the savory oatmeal I mentioned in my Instagram post there–I went on a soy-sauced (sometimes curried) oatmeal bender last winter, you guys. I think I’m going to go on another one as soon as I hit “publish” here.
Posted in Fall, Healthy (?), Main courses, Salad, Vegetarian, Winter
Tagged butternut squash, edamame, fall salad, raw squash, salad with protein, soy, vegan food
Odd question, but how are your ribs these days? Hungry? Windswept? Chilly? Maybe they’re just bored, because The Bachelor is a rerun again? Or perhaps they’re otherwise in need of a meal that’ll stick to them?
In any case, I think this will do. You got your carbs, you got your autumn flavors, you got your beer, and you got your tender, falling-off-the-bone meat. A little browning, a little braising, a little boozing, a little let’s-throw-pumpkin-in-our-polenta-because-we’re-not-total-grinches-and-’tis-the-season.
If you make this meal before heading out to brave whatever it is you brave in the wet drizzle, it’ll make you feel invincible. If you make it after you’ve gone and conquered whatever it is you set out to do—even if it’s just retrieving a bunch of those Bed Bath & Beyond coupons from your mailbox—it’ll make you feel alive again. You can’t lose.
Posted in Fall, Main courses, Meat, weekend
Tagged beer, braising, cheese, chicken, comfort food, cooking with beer, herbs, onions, parmesan, pumpkin, pumpkin polenta
Hello from Portland, dears! I’m here, moved, in one piece, and I’m happy to say that all of my kitchen-related items survived the journey. Whoever the patron saint of fragile glass dishes and 12-hour journeys in giant rental trucks is… Thank you. And also, you don’t get nearly enough credit, in my opinion. (I mean, St. Anthony who? What has that guy done for us lately?)
…I was supposed to be Catholic, so I’m allowed to say things like that. Not that I should, but. PIE.
This was the last thing I made in the good old kitchen numero 10. It’s the most bittersweet fruit pie I’ve ever had–but it probably won’t be the case for you if you make it. It will just be sweet, full of soft, bubbly fall fruit, and just a hint of booze and herbs, because that’s how it goes around here.
This soup was inspired by muhammara (that delightful Middle Eastern red pepper, walnut, and pomegranate molasses dip), which is really just a more refined way of saying that I wanted to find a socially acceptable way to eat a bowl of the stuff. The heart wants what it wants, darlings, and the way to mine (one of them, at least) is paved with roasted red pepper, cumin (which I’m obsessed with enough to put into a cocktail), and pomegranate molasses (This cake, you guys. This. Cake).
So here’s what we get: sweet, brilliant red, a little spicy, a little tangy, a lot delicious. Minus the pretty swirl of dairy product, it’s vegan. There are a couple of extra steps involved to roast the peppers and made candied walnuts, but both of those are easy shortcuts you can take in aisles 5 and 9 (I am guessing but if I’m correct, I’ll take a high five).
Posted in Fall, Main courses, Sides, Soup, Winter
Tagged cumin, middle eastern, pomegranate molasses, red peppers, roasted peppers, sweet potatoes, vegan, vegan comfort food, walnuts
If you were obsessed with the idea of making tahini and honey cookies, and they turned out cakey, you’d take the hint and accept that it’s not meant to be, right? Well, friends, I am not you. I can sometimes be, to put it delicately… Not Smart. Adapting and adjusting is for SUCKERS and I can WILL the right texture into existence by sheer DETERMINATION. (Spoiler alert: that doesn’t work.)
So, yes, I’ll try it again, and maybe one more time, just to make sure. Eventually, though, I learn–cakey-type things go into cake.
Look at how happy the ending to this story is. By “happy,” I mean light as air (figuratively), fluffy like a cloud (ditto), and not too sweet, with a very noticeable, toasty sesame flavor. And that’s just the cake itself–we haven’t even discussed the chunks of warm apple studded throughout, or the crispy, buttery streusel top.