Category Archives: recipe

Isaac’s ultimate nutella-filled pretzels

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Isaac had strep throat twice this winter. It’s almost a relief when you get the diagnosis, because you know what it is, and you know how to treat it. There must have been a time before antibiotics were discovered that it would have been such dire news. The medicine usually kicks in right away, but you can’t send the kid to school for another twenty-four hours. I like that grace period! I like spending a day with one of my boys, when it almost seems like they’re playing hooky, because they feel well enough to do (quiet) fun things. We’re always both a little tired, from nights of staying up feeling ill or worrying (I do a lot of that!), so it’s nice to cuddle on the couch and read, or draw, or sit in the sunshine. Or bake! It seems to have become a tradition that we’ll bake cookies, usually based on some idea of the boys’ clever little brains.

nutella-filled pretzels

This nutella-filled pretzel cookie, though, is something I’ve been scheming about for a while. Over the summer it was all the rage to dip skinny little pretzel sticks into a giant jar of nutella. (An invention of their cousin, Evan) It is an oddly perfect combination. Mild and salty meets almost-too-sweet. So that’s what we decided to do here. I wasn’t sure if the nutella would stay inside the pretzel, what with all the baking and the boiling. I was delighted that it (mostly) did! On a few of the pretzels, the nutella leaked out and somehow melded with the salt and the butter and lord knows what else to form completely delicious little crispy chips. Someday…I will find a way to make them.

We mixed up the dough, and then we had to let it rest for an hour, so I suggested Isaac have some lunch while we wait. “A lunch break!” he declared. “This is the first job I’ve ever had where I got a lunch break!”

These cookie pretzels are very popular in my family at the moment. Although for some reason David keeps saying, “you shouldn’t have done this!” They are dangerously good!!

We went to the doctor twice, and both times, this song was playing when we drove back down the flower-lined streets of our town. Isaac said, “this is one of my favorite songs at the moment.” Which is funny, cause it’s one of my favorite songs of all time. It’s Barbara Dane with Ramblin’ Round. I’ve heard it a million times, and it makes me weepy every single time I hear it, as though I’ve never heard it before.

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Vegetarian sausage (with red beans, pecans, and roasted reds)

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Vegetarian sausages

I’ll start, if I may, with a quote from Wind in the Willows.

“…till he had dust in his throat and eyes, and splashes of whitewash all over his black fur, and an aching back and weary arms. Spring was moving in the air above and in the earth below and around him, penetrating even his dark and lowly little house with its spirit of divine discontent and longing…”

Well! I’ve been trying to describe something like that lately! (You might have discerned incoherent traces of it if you’ve been following along.) But not the last couple of days, because they’ve been positively february-y or novembery. Cold, rainy, grey upon grey upon grey. And Isaac has strep throat, which is a wintery worry, in my mind. I was stuck at work on Sunday, with Isaac home sick. I hate that! I really do! I just want to be able to sit next to him and kiss his hot forehead anxiously every other minute. Is that a lot to ask?!?! But I determined, while I was still at work, that I would make bangers and mash when I got home. It seemed comforting, for a cold drizzly day. Did I eat bangers and mash in my nursery, when I was a child, surrounded by talking teddy bears? I did not!! Did I think that my Isaac, even on a good day, would eat a “sausage” made from roasted red peppers, pecans and red beans? I did not! I knew he’d eat mashed potatoes, though, if I made it into a volcano of butter. And he did. And my Malcolm would (and did) like the idea of a roasted red pepper sausage. He helped decide what would go in. He helped mash the red beans. He helped mash the potatoes. I think this is a fun meal to make with little ones!!

Bangers and mash

The sausages were delicious! Smokey, a bit spicy, a nice flavor of fennel. They were softer inside than an actual sausage, lacking gristle. But there’s something quite pleasant about a crispy outside/soft inside bit of sausage.

Here’s James Brown with Mashed Potatoes. This is a nice one!
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Crispy beet & caper wontons with port wine sage sauce

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Beet & caper won tons

I’ve always loved stories (usually children’s stories, but you sometimes find it in Dickens as well) in which a character is subjected to terrible cold and hunger and discomfort, but somehow finds themself, in the next scene, basking in humble fireside warmth and nice things to eat. On our spring break, we went into the mountains. We went for a hike, despite the chilliness, and the predictions of rain or even snow. We were in a place we’d been before, and the paths always wound back to the beginning. They were all only a mile long. We could do that! Isaac got tired and wanted to turn around. The weather worsened. We thought – we’re in a loop, if we turn now, we would have been minutes from the beginning. So we trudged on. Finally we came to a map. The woods chilled and quieted, and a cold pelting hail rained down with purpose. The map said, “Congratulations! You’ve reached the end of this trail. Now turn around and trudge back the miserable 1 and half miles, with a tired 6-year-old and a 9 year-old who has twisted his ankle.” It was an oddly panicky moment! One of those, “who said I could be a mom, because moms are supposed to know exactly where you’re going and how to get there” moments. But we walked back, and for five minutes the sun came out, and it was nice talking to the boys while we walked. We got to one spot where somebody had obviously made a campfire. The dirt was wet and sweet, and the charred wood was equally fragrant. Don’t think I’m crazy, but it really made me want to eat beets!! Then the hail came back, and we were so grateful to see the end of the trail, and go back to David’s mom’s lovely cabin and sit in dry warm pjs by the fireside!

Beets are sweet! And beautiful! And so tasty! I can’t believe I ever thought I didn’t like them. They’re combined here with capers (or flavor dynamites, as they’re known in my family). The tart savory brininess of the capers is a nice relief from the earthy sweetness of the beets. The beets are grated and toasted, and they have a lovely, charred-sugar flavor, and an almost juicy texture. All of this is tucked inside a wonton wrapper (they’re so much fun!) and then quickly fried in olive oil. Making for a perfect little crispy pouch of juicy deliciousness. We had these as a meal with a big salad, but I think they’d be a fun appetizer or snack for a party with a bowl of delicious dipping sauce alongside.

What is that delicious dipping sauce, you ask? Well, it is rich and savory, made with port wine, balsamic, fresh sage, and shallots. It’s a bit like a beurre rouge, but it has a lot less butter in it.

Here’s Down the Dirt Road Blues by Charley Patton. Wonder if he was craving beets as well?

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Gateau basque (with quince & black currant jam, and chocolate covered cherries)

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gateau basque

My mom recently gave me a book called Cuisine moderne et vieilles recettes. She bought it in Belgium, when she was an au pair there. I’m having such a nice time reading it! I don’t speak French at all, really, but I studied it in high school and college, so I recognize some words, and then I’ll use google translate to try and understand the rest. (“Put a bead on the mold of lacking, in the basement, before boiling the under wall?!?” Okay, I’m on it!! Sounds delicious!) My mom wrote some notes, in french, on some of the recipes. It just kills me! It’s the same handwriting she has today. I’d like to be there making the recipe with her! I admire my mom so much. She’s so brave and thoughtful and full of energy. She went from Kansas to Belgium, and she’s been more places since than I will ever visit in my life. And she travels with curiosity and empathy. She seems fearless, sometimes (but I know she’s scared of loud bangs and high heights) .

I’ve had to skip over some passages (and pictures) in the book, that talk about rabbits and livers and tongues (it’s a lot like reading Mrs. Beaton, actually!). But I was very taken by a picture of Gateau Basque. I’ve been fascinated by the idea of anything Basque since I read Bridle the Wind, by Joan Aiken. (The best children’s book author ever!) One character, a Basque girl, was fiercely, stubbornly independent, and so appealing. I love the idea of a region between Spain and France (both plenty fascinating on their own!) with its own language, its own music, its own history, and its own food. So I had to make this gateau basque – at least my poorly interpreted version of the recipe! It turned out dangerously delicious! It’s like a giant butter cookie or jam tart! It’s rich and dense and sweet. You had the choice, in the recipe, of filling it with pastry cream, but, it said, “…ou mieux, avec de la confiture de cerises (ce gateau se prépare géneralement avec de la confiture…)” So I was going for the jam, because that was better. I decided on a very Claire-y combination of quince jelly, blackcurrant jam and … Chocolate covered cherries. I was worried the whole thing would be too sweet, but Malcolm rejected his piece because it tasted bitter to him. And David said he’d like this cake for his birthday! Done and done, my love!!

I’ve just been doing some reading about Basque music. This is amazing! Martxea Albokeagaz, by Maurizia, Leon eta Basilio & Fasio. Smokes! It sounds gaelic, arabic… wild and beautiful!! I’ll be learning more about this!
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Tart with pumpkinseed-sage custard and roasted butternut coins

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Polkatart

There’s been such a nice frisson lately between winter and spring. The air is filled with the fragrance of flowers, but the evenings are cool enough for people to use their fireplaces, and the combination of smells is at once hopeful and nostalgic. This tart is like that a little, to me. Although slightly autumnal, there’s something about the combination of flavors and the very tart-shaped shape of it, that’s as suitable to early spring as to early fall.

It’s a polka dot tart! A polka tart! I think butternut squash and sage make such a perfect combination. The one sweet and mild, and the other strong and sort of earthy. (How would you describe sage? It’s indescribable!) When I made my pumpkinseed sage sauce, I thought it would be perfect with coins of roasted squash. And then I thought, why not take it one step further, and combine it all in one neat package? After all, I’d been thinking of this as a sort of pesto, and I love to use basil pesto in a tart. It turned out very delicious all together. The flaky crust added just enough crunch to the tender tart. A perfect spring meal with a big green salad.

Here’s Noble Sissle with Polka Dot Rag. Have a dance around the kitchen while you wait for your tart to bake!

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Napa cabbage salad with raisins, cashews & capers

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Napa cabbage salad

Can cooks concoct comestibles containing cabbage, cucumber, carrots, cashews and capers? Certainly they can! And it will be mother-flippin delicious! And kid-flippin, too as it happens, because my boys both went crazy for this salad. That’s right, my…boys…went…crazy…for…a…salad. (Although, to be honest, after Isaac took his third helping, I noticed he was mining out the cashews, raisins, and “flavor dynamite,” as they call capers.) And, don’t judge me, but I ate the leftovers the next day right out of their little tupperware holding pen, and then I drank the dressing. It’s true, I drank the dressing that was left in the container. Well, I couldn’t just pour it down the drain, when it tasted so good!! And the really shocking thing about this revelation is that Malcolm had wanted to take it for lunch, but I told him it wouldn’t be a good idea because the salad might be mushy by lunchtime. (Which, in fairness, it would have been in his warm little lunchbox.)

I suppose, to be precise, as Thompson and Thomson would say, this is a slaw. But it’s a light slaw, because it involves no mayonnaise. It’s incredibly easy to make, and very versatile. You could add other vegetables that you like, sprouts might be good! Or you could add cilantro leaves or fresh basil. If I’d had fresh basil I would most certainly have added it. This dressing for this salad is a step in my constant journey to find a balance of sweet, spicy, tart and savory flavors.

I’ve realized, recently, that I describe lots of food I make as “bright.” I use the word a lot! I’d better find a new one. In the meantime, here’s Horace Andy using the word in True Love Shines Bright. What a voice!!

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Carrot cake with pistachio crumb topping

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Carrot cake with pistachio crumble topping

In our house, when we put the boys to bed, David reads stories to Isaac, and I sit next to Malcolm reading my novel while he reads his. (Pretty clever, huh? Reading time for me!) Then we go downstairs and yell at them periodically to Be quiet! Get back in bed! Get to sleep! (They share a room, and it’s nice to hear them chatting for a long time after lights out – what on earth do they talk about? But really, they need their sleep!) I just started reading The Brothers Karamazov. I like it so far, but it reminds me of reading War and Peace, which was so confusing at first because everybody has about three different names that they’re called by, and they all sound sort of similar, and I have trouble keeping them all apart. Which reminded me, in turn, of my brilliant idea that somebody should make a hip hop version of War and Peace. I think it would be wonderful! Epic! Here’s why. Rappers have a lot of different names, and I sometimes have trouble keeping them straight. And…so many of the concerns explored in War and Peace are also of primary importance in hip hop songs. Religion, violence, love, lust, greed, over-indulgence in alcohol. Can’t you just see it? Or maybe hear it, it should probably be an opera, right?

Ahem. Sorry for the creeping tangential nature of this post. Anyway – I can sometimes hear snippets of the stories David reads to Isaac, and yesterday one of them mentioned carrot cake. Carrot cake!?! Said Isaac. What on earth is that? You know, said David, it’s like pumpkin bread – it’s sweet and sweet-spicy. You could see the little wheels turning in Isaac’s head as he processed this information. And, of course, you could hear the little wheels creaking rustily in my much older head as I planned to make a carrot cake. Why not, thought I, why not purée the carrots, instead of grating them? Just for a change. And then my mind wandered back to an Indian dessert I had recently read about (I like to read the dessert sections of my Indian cookbooks while I eat my breakfast, don’t you?) It was a sort of carrot pudding, with pistachios and cardamom. Sounded good! But I didn’t want to just stir the pistachios in. I thought I’d make them into a crumbly topping with lots of butter and sugar, to make this even less of a healthy cake. It turned out very good! The cake is velvety, and the pistachios are a perfect crunchy little accent. Isaac came running into the kitchen, with a beaming smile, saying “you made carrot cake!” and boys both give it their seal of approval (crumbs all over the living room).

Here’s the B 52s with Cake

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Pumpkinseed sage sauce & smokey masa harina crepes

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Pumpkinseed sage sauce

I’m really taken with this sauce! I wish I had better words to describe food, because I’d love to tell you what this tastes like. Though I think perhaps the reason I like it so much is that it has a mysterious sort of flavor. That’s the pumpkinseeds! I think they’re just lovely. I was wondering if their indescribable taste is “umami.” That’s the fifth basic taste. It’s described as a “pleasant savory flavor,” quite distinct from salty, sweet, sour and bitter. That’s how this sauce tastes to me! It’s very simple and very easy to put together. It’s creamy, though vegan, and is actually another example of a nut sauce, which I seem to go on and on about. (I call them “tarator sauces,” but I’m not sure that’s entirely accurate.) I think the sage is just perfect with the pumpkinseeds (they’re similar colors, no wonder they taste good together!) And the cayenne adds just a little kick to what is quite a mild sauce. It’s extremely versatile! Good as a dip for crackers, chips, or veg. Good as a sauce for roasted vegetables. Or a sauce for enchiladas or tacos, or pasta.

And these crepes. I’m sorry, I wasn’t going to write about masa harina again for a while, a long while. I didn’t want to talk about it so much that people got tired of hearing about it. But if you cast your memory back, you might recall that I had some trouble making tortillas without a tortilla press. Well, a good cook doesn’t blame her equipment (or lack thereof!), she just reinvents the recipe.

Masa harina crepes

So I applied the cheater’s treatment to it – the same one I used to make socca more simple. I added a couple of eggs. It helps to hold them together and make them more flippable, and because it’s a batter rather than a dough, you don’t need to roll them out. So they’re still gluten-free, but I’m afraid they’re not vegan any more. I added some smoked paprika, because that’s another ingredient I can’t resist using, and it goes so well with the sage & pumpkinseed flavors.

We had these with my every kind of favorite meal, as Isaac would say. We had fat balsamic roasted musrhooms (with shallots); french lentils; some lightly dressed baby spinach (olive oil and balsamic); some tinsy crispy roasted potatoes with rosemary; and some grated mozzarella cheese. You take whatever you like, and use the crepes to wrap around little bundles of delicious food. Plus we ate at the picnic table outside, which makes me very happy!!

Here’s The Sage by The Chico Hamilton Quintet. So strange and beautiful!
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Roasted french lentils

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Roasted french lentils

You know how I mentioned a dream I had the other night – the one about roasted chickpeas? Well, I didn’t tell you the whole story. I lay awake for hours, unable to fall asleep again. And in that blurry, half-awake time, I thought about this…roasted french lentils!! Move over, chickpeas, there’s a new roasted legume in town!! (Lentils are legumes, right? And chickpeas, too? No? Legumes sec?)

They turned out really delicious! I’m very excited! I made them like I usually do. And we ate them the first night fresh and hot, with a bunch of other stuff I can’t wait to tell you about. But today…I took the very well drained lentils, tossed them with a generous amount of olive oil, and roasted them in a hot oven (450) for about half an hour. Let them cool, tossed them with salt and lots of pepper. And…oh my goodness! They’re delicious! Crispy and very flavorful. My boys loved them! (BOTH boys!) The possibilities are endless. Scoop them up by the handful as a snack, or mix them with other salty crispy things to make a nice snacky mix. (My achey little brain is working on this one, I’ll get back to you!) Flavor them any way you like! Toss them on salads, or eggs, or potatoes, or greens!!

Here’s the Ethiopians with The Word is Love. I don’t think it has anything to do with french lentils, but I’ve listened to it about 100 times today. I just love it so much!!

Malcolm’s peppery pepper crisps

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pepper crisps

The boys were home all last week for spring break, bringing their own little whirlwind of boyish joy and drama. Do I look frazzled? We had a nice week, though. We went away for a few days, which we never do. And I got to go on lots of walks with Malcolm. He’s good to walk with because he talks and talks. You can just walk next to him and listen. He talks about how he gets all his best ideas right before bed, he wonders if I’d like yoshi from some game we don’t have, he thinks that everybody thinks that we’ll have flying cars some day, he had one lamb’s ear that we bought that died, and one he dug up that lived a long time till some kid at a party tipped it out of its pot. And he came up with the idea for these peppery crisps. He wanted them to be very spicy and very crispy. He wanted them to have lots of different kinds of pepper in them. Sweet red peppers, red pepper flakes, cayenne, black pepper, and smoked paprika. He wanted to make the red peppers themselves crispy, but I couldn’t think how we’d do that, so we made the roasted peppers into a puree, and mixed it into a sort of pastry dough. Then we rolled the dough out quite thin, cut them into diamonds, and fried them in olive oil. They got nice and puffy and crispy, and they didn’t take too much oil to make. Everybody loved them! Isaac ate them by the fistful (and he’s a hard boy to feed!). Malcolm was a little disappointed that they weren’t spicy enough, so we’ll up the red pepper flake content next time.

I made some ginger and basil red bean dip to go with them. Very quick to make and tasty. But they were quite flavorful all on their own!!

Red bean dip

Here’s Desmond Dekker with Mother Pepper
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