There are few combinations that I love more than chocolate and hazelnut. Let’s cut to the chase – Nutella is super delicious and I could eat it straight out of the tub, but it is super high in sugar with artificial flavors, palm oil, and emulsifiers. I actually find it too sweet now. But I have found higher quality “Nutella” options and I can’t stop using them on everything! This French toast casserole is just one winner that I am sharing with you!Continue reading
Not all pumpkin recipes have to be sweet! This Roasted Pumpkin Fondue is an old recipe from Gourmet Magazine that I made back in the day but shelved it because it was too rich and heavy. My friend Katie Morford lightened it up and it’s even better than the original version! Think soft and gooey cheese on the inside with cubes of whatever bread you like + tender pumpkin. It’s comforting and delicious and could be a full meal with a simple salad on the side. After shooting this with an amazing dark multi-grain, seeded bread, I realized that a lighter color bread looks more appetizing. But this tasted phenomenal!Continue reading
I hope you had a fantastic 4th of July weekend! There’s a good chance if you hosted a party, that you have some leftover hamburger or hot dog buns lying around. What were you planning on doing with them? Bread crumbs? Great idea. Croutons? Another great idea. Putting them in the freezer for the next time you make burgers or dogs? Good luck with that one. My freezer is basically one-third buns. They’re all freezer-burned too, because I was lazy and threw the bags in there and didn’t bother to wrap the buns tightly in foil first. And my kids reject previously frozen buns. They would rather eat a hot bog or a burger without a bun over one that has been previously frozen. It’s kind of annoying since we’re a family of 5 and you can’t buy a bag of 5 buns. And I cannot handle wasting food, even a silly hamburger bun.
So I came up with this strata using leftover hamburger buns that had been sitting in my freezer and that I absolutely knew would end up in the compost bin. Stratas are kind of like savory bread puddings, more bread-y than an egg-y quiche or frittata . I actually prefer a frittata, but my husband and kids love their bread! I posted a strata on my site a few years ago with spinach, tomatoes and feta. Super delicious and I love that you can put it together the night before to soak in the fridge and then you bake it in the morning easy peasy.
I essentially took what I had — a large tomato, half a red onion, a handful of baby mozzarella balls and a jar of roasted peppers in the fridge, plus some basil from my patio, and combined them with eggs and milk and voila! No one had any idea that I used leftover, previously frozen buns. And no one had any idea they were all different, including a whole grain sprouted bun! Of course, gluten-free buns work equally well. A strata is so versatile that if you had some leftover roasted zucchini, you could throw it in there too. Or a link of leftover sausage or a handful of corn kernels. And if you wanted a higher proportion of eggs, go for it. Just bake until the strata feels “set.” So no liquid gushes out when you push on the center of the strata and it kind of bounces back a bit.
What’s also cool about this is that you can make it for breakfast, lunch or (Meatless Monday) dinner. I served it in these photos with some lightly dressed arugula and I think that’s the best accompaniment or just a simple green salad. But any non-starchy vegetable, like green beans or summer squash, would be great, too. Because bread is the main ingredient, I wouldn’t serve another starch with a strata. But I would serve it with a cold glass of rosé. Happy summer!
I don’t eat out that much, but one of my favorite restaurants in Los Angeles is Gjelina in Venice. I would probably go there more often, but getting a table at a reasonable hour is impossible! Before my first visit a few years ago, a friend strongly suggested I order the Mushroom Toast. Let me just say that when I saw items on the menu like “Crispy Purple Peruvian Potatoes!” and “Moroccan Chickpea and Black Kale Stew!,” (I used the exclamation points, Gjelina did not) I wasn’t overly excited about “Mushroom Toast.” But I trust my friend and ordered the mushroom toast and it was ONE OF THE BEST THINGS I HAVE EVER EATEN. Delicate, earthy mushrooms in a light, creamy white wine-infused sauce, all poured over grilled bread and drizzled with truffle oil, the nooks and crannies of the toast catching every bit of mushroom juiciness. It was so delicious, I actually had dreams about it that night. True story!
The problem is that Gjelina doesn’t share their recipes, at least not with little old me. So after a game of 20 questions with my waiter, I had a game plan for attempting to recreate this dish at home. The ingredients are ones I never would have thought to put together on my own: Hen of the Woods mushrooms (what??), creme fraiche and truffle oil. Now I may not have gotten the recipe exactly right, and in fact I do believe my version is less rich and creamy, but I am so obsessed with the way this turned out, that I don’t care how different mine is. First of all, even though I don’t eat too much bread, I think anything on grilled bread is DE-licious! And grilled bread rubbed with garlic is SUPER DE-licious!
But mushrooms are the star of this show and Hen of the Woods mushrooms are so meaty and earthy with the most delicate texture. They also go by the name “Maitake” mushrooms. I found them easily at Whole Foods and I have seen them at several local farmers markets. I will warn you, they are pricey, so if you can’t find them or you don’t want to spend the money, you can use oyster or chanterelle mushrooms. You really can’t use button mushrooms or Portobellos in this recipe. I tried them here, and they’re too firm. You really need something light and delicate. Japanese mushrooms, including Maitake, are really good for you and contain loads of immune-boosting compounds and have even been shown to have anti-cancer and anti-tumor compounds. They also have less water than traditional mushrooms, so they actually have a more mushroom-y flavor. Yum!
I really went for it and bought truffle oil at Sur La Table to finish off the dish the way they do at Gjelina. Yes, this mushroom mixture is already rich enough with the creme fraiche and the butter and the olive oil, but good gracious, a drizzle of truffle oil takes this over the top. Unfortunately, I couldn’t find truffle oil locally that was totally pure, without “truffle flavoring.” But a quick search on amazon.com provided a few choices for all-natural truffle oils (like this one from JR Mushrooms & Specialties.)
I taught this recipe in my class this month and more than one person asked, “why is this so good?” It’s really everything, and not just one thing. The grilled bread, the garlic rubbed on the grilled bread, the meaty, delicate mushrooms, the tangy creme fraiche (which is really just French sour cream), and the truffle oil all make this something so special. The way I made it in these pictures would be amazing as an appetizer on a plate with or without a fresh green salad. Or you can opt for a smaller piece of toast and serve this as an hors d’oeuvre, although it can be a tad messy. I think even for brunch with a fried egg on top would be amazing. Hoping you try this and love it as much as I do!
A perfect avocado completes me. I have a mild obsession with them. If you gave me a choice between mashed avocado on a piece of toast or an ice cream sandwich, I honestly wouldn’t even think twice about it! I am more addicted to avocados than I ever was to sugar. Hmmm, ok maybe not completely true. But I have a healthier relationship with avocados. Right now is my favorite time of year, because I’ve got all my besties — tomatoes, peaches, figs, corn, basil and Reed avocados. What’s a Reed avocado? If you don’t know the answer, I already feel sorry for you that you haven’t experienced the mother of all avocados. In my humble opinion, Reeds are TOPS, at least in this country. My mother-in-law often reminisces about avocados from her native Puerto Rico and I have a student from Mexico who thinks that hers are the best. I think they’re both just feeling nostalgic, because I don’t know how you can beat a Reed.
Just look at them! They’re as big as softballs with a generous ratio of meat to pit and soooooooo creamy and rich. Sinful! But they’re not, because avocados are amazingly good for you. Perfect, untouched, non-oxidized, healthful fats, plus fiber and loads of Vitamin E, a powerful antioxidant. Avocados are an incredible food for little ones whose brains are developing. And I think they’re an awesome beauty food — so great for your skin. Also, this happens to be a drying time of year, especially for the lungs and wouldn’t you know avocados are lubricating to the lungs, as well as to the intestines. Love it.
I have so many recipes on my site which use avocados, from salads to dressings to soups to smoothies. But my favorite way to eat an avocado is on toast. The contrast between soft and buttery avocado and crunchy toast makes me swoon. Ditch your Saturday morning bagel and cream cheese and go this route on a good whole grain bread. Delicious and so much better for you! There are lots of ways I prepare avocado toast and I posted a few images here. Most of the time, I eat this for breakfast either on spelt or millet toast. But it’s also the perfect afternoon snack for you or your kids. The fat in avocados really keeps you satisfied for so much longer than a popsicle or a bags of chips. Not that you eat that, but if you did, avocado toast is a way better snack. Right now, I’m buying Reeds at the farmers market 3 for $5 and I have also seen them in Whole Foods for $2.50 each. I’ve been suckered by some markets with their $.69 avocados, and 90% of the time, they’re horrible. That feeling of slicing into an avocado that looks like it should be good and then isn’t is THE WORST!
My advice to you is buy your avocados underripe and allow them to ripen on the countertop. If you try to buy them already ripe at the store, they’ve been squeezed a thousand times and that’s why they’ll have mushy brown spots when you open them. Avocados are ripe when they give slightly to gentle pressure. I have also found that when you remove the small dark stem from the top, if the color underneath is pale yellow, it’s ready! Green means it’s underripe and brown or black means it’s going in the compost heap. Once they are ripe, you can refrigerate them until you’re ready to eat them. Keep in mind that the skin of Reed avocados stay perfectly green even when ripe, as opposed to Haas which turn dark brown/black. And now the bad news. Reed avocados are only in season from August through October so enjoy them while you can!
Are you an avocado toast fan? What’s your favorite combo?
There really isn’t a “recipe” for this, just a few of my favorite combinations. I like a lot of avocado on my toast, but you may choose to have less. Just go with whatever seems right to you.
Mashed or sliced avocado on toasted or grilled bread with:
~a squeeze of lime, a drizzle of olive oil, a pinch of red chili flakes and a sprinkle of flaky sea salt.
~thinly sliced smoked wild salmon or lox and a squeeze of fresh lemon.
~sliced ripe tomato with a squeeze of lemon and a pinch of salt. A drizzle of olive oil is good, too.
~a drop of shoyu or good quality soy sauce, a drizzle of toasted sesame oil and a sprinkle of sesame seeds or gomasio.
~a fried egg and a pinch of salt. A sprinkle of chopped chives is nice, too.
When I married my husband over 17 years ago (gasp!), I was more than excited to start hosting some of the holidays at our new home. But I soon realized that my husband’s traditions were slightly different from the ones I grew up with, especially on Thanksgiving. What? No first course of pasta with marinara sauce? Strange, I thought, but I could adapt! My mother-in-law kindly shared with me the way things were done on the West Coast. She liked to serve everyone a salad to start and plate the main dinner for each person in the kitchen. Turkey and gravy, mashed potatoes and stuffing were all givens, and their stuffing of choice was Pepperidge Farm. No problem!
My husband and I have hosted every Thanksgiving since 1996 and enjoy the comfort that develops when you do something over and over again. I have since incorporated my own traditions like buffet – easier and much less waste – and soup to start. About 6 years ago I decided to examine the ingredients on the seemingly innocuous bag of Pepperidge Farm stuffing. Holy crap. I couldn’t believe the garbage that went into breadcrumbs! One thing I knew for certain was that Pepperidge Farm was uninvited to Thanksgiving…forever!
Actually, if it were up to me, I would drop stuffing from the menu altogether. I really don’t get it. With ALL the delicious food on the Thanksgiving table, many of the dishes starchy, we’re going to eat gussied up bread, a food we already overeat on every other day of the year?? I was trying to explain to my husband that mashed potatoes, sweet potatoes and butternut squash are all starches, as is the obligatory cornbread. We should balance out the meal with additional vegetables, like Brussels sprouts! “You’re taking this health food thing a little too far. The stuffing stays!”
Although I like to think of myself as the dictator of my kitchen empire, the director of Thanksgiving, I’m really a democratic leader. I figured my only option was to create a delicious, higher quality stuffing that looked like Pepperidge Farm and tasted enough like it, but even better. So here’s my take on a good classic stuffing that’s not too gourmet, in fact tastes very close to our old preservative-laden standby. I usually make two for our dinner, one with mushrooms to suit me and one without for my hubby.
I’ve tried this stuffing with whole grain breads like whole wheat or spelt, but truthfully it tastes a little “wheat-y.” There was a fantastic bread I used to buy from Whole Foods called Miche, which was a sourdough bread made of a blend of whole wheat and white flours. That was about as whole grain as my family could take on Thanksgiving. Truth be told, I prefer to go down in our family history as the benevolent one who said, “ let them eat stuffing!”
We are alive and well on our European holiday, although I may need a vacation after we return home! We met our friends in Berlin a few days ago and have been having the best time. What a cool, interesting, beautiful and progressive city! Daughter #1 announced she will be moving to Berlin after college. First things first, Missy. All the kids have been fantastic – really going with the flow. At times, I felt like we were on an episode of Amazing Race, figuring out metro schedules and running to catch trains, deciphering maps, and trying to translate foreign languages. The good thing is that we have generally been laughing our way through it all. Our overnight train trip from Berlin to Munich last night was particularly memorable as it was a first for all to sleep in beds on a train. Before you picture us on the Orient Express, think again! It wasn’t nearly that glamourous, but certainly provided us with a few giggles and good stories to tell when we are back home again. As I write this, we are on another train from Munich to Salzburg, Austria.
As far as eating a whole, unrefined diet, I threw in the towel back in Copenhagen. It is terribly difficult to avoid European bread when it is so darn good. Once I gave into bread, pasta/spatzle, pizza and pastries came after. Something tells me Austria will offer more of the same. Mr. Picky is enamored with game sausages and mustard and I had my first beer since college just for kicks. One was enough and I would just as soon eat fried potatoes than drink another beer. We have really eaten a broad mix of cuisines which I think you’ll find in most major cities.
I will not start a war here by declaring the bread best in any particular city or country, but I can say that Europeans love bread. We’ve eaten baguettes, spelt rolls, pretzel bread, whole rye, sourdough and more. I also know that Europeans like to be efficient with their food and make good use of day old bread which might be otherwise thrown away. I thought today would be a good time to share my recipe for Grilled Panzanella.
Panzanella is essentially an Italian bread salad, although I believe Spain has its own version of it, too. Earlier in the summer, I also did a post on Fattoush, which is a Lebanese take on the same. Sometimes it can be as simple as soaking stale bread in a mixture of vinegar and water and mixing it with fresh tomatoes and a pinch of salt. When I was growing up, we would tear the stale bread and mix it with tomatoes from the garden, basil, red onions, olive oil, red wine vinegar, salt and pepper. The stale bread would soak up the oil, vinegar and tomato juices and soften up a bit, too – really tasty.
I don’t eat bread very often, but if you grill it, I’ll never turn it down, especially if it’s rubbed with garlic and the edges are slightly black and smoky. Simple and heavenly. Try rubbing grilled bread with a cut, ripe tomato and you’ll go crazy. In as much as I love a simple panzanella in the summer, I knew it would be better with grilled bread and it is! Ina Garten has a Grilled Panzanella which I hear is delicious. Not only does she grill the bread, but onions and peppers as well.
This salad is a snap to make and prep in advance if you need to, just keep the bread, chopped vegetables and dressing separate until you’re ready to serve. Although most Italians would disagree with me, I think you should feel free to create your own yummy version of Panzanella. I added capers to this one because I love a salty bite, but olives would be great, too. There are versions with ripe, sliced peaches. I also think baby mozzarella balls or chickpeas would also be nice in here, but try and keep it simple.
Our train has just entered Austria and we are already enamored of this beautiful countryside and all the adventures that await us. Stay tuned….
Every food magazine seems to be offering an entire grilling issue this month and for good reason. In most parts of the country, summer is “the” season for outdoor cooking and grilling is an easy and tasty way to prepare a wide variety of foods we love. If you’ve been hanging out at this site for a bit, you probably know that I’m not so fond of grilling animal protein too often since it can be carcinogenic. Since this is not the case for other foods, I will, however, grill just about anything else from vegetables and fruit to potatoes and pizzas.
Although many of my students ask me for new ways to prepare chicken and fish, I tend to keep the animal protein simple and focus on interesting ways to cook my favorite food group, vegetables. And I am always on the lookout for interesting, new vegetables to cook. Enter broccolini! I had never heard of broccolini until probably six or seven years ago, although it has been around since about 1998. It is sometimes referred to as “Baby Broccoli,” “Chinese Kale” or the very appetizing name “Aspiration” (Who in the world came up with that one? Certainly no one with picky kids.) Broccolini is technically a hybrid between regular broccoli and Chinese kale, but it has a more tender stem and sweeter flavor than both. Some people think it tastes like a cross between asparagus and broccoli and that seems pretty accurate to me. However you call it, we love, love, love it!
Broccolini and all its cruciferous cousins are vegetables you want to include regularly in the meal rotation since they are nutritional powerhouses with lots of anti-cancer compounds. We eat a lot of broccolini and broccoli, so I am all about mixing it up a bit so we don’t get bored with the same old, same old. Broccolini is just made for the grill. Its tender stems cook as quickly as asparagus do and the grill adds a fabulous charred flavor to the florets. Normal broccoli tastes fabulous on the grill too, but you have to slice the thick stems in order for it to cook properly and then it looks a little awkward.
This is hardly a recipe and at its simplest you just coat the broccolini in olive oil, sprinkle them with salt and pepper and grill few minutes on each side. The only trick is to avoid burning the florets which is possible if you just stay at the grill the whole time and don’t leave to check your email. Done. This is super easy for weeknights and cool enough to serve to your foodie friends. If a simply grilled vegetable isn’t sophisticated enough for you, you can brush the cut side of a couple lemons with olive oil and grill them cut-side down for a few minutes to squeeze on the broccolini with or without a dusting of Parmesan cheese. Or, make these ridiculously addictive Lemon-Parmesan Breadcrumbs which are so good on these broccolini as well as grilled asparagus, pasta, roasted cherry tomatoes and just about a hundred other things. I have successfully used many different gluten-free breads to make them, used Pecorino (sheep cheese) instead of Parmesan (cow), and eliminated the cheese altogether. I’ve heard the saying, “you can’t make everyone happy.” I’m not so sure about that!
