Breathing fresh air

For the first time in three years, I spent the day in the countryside, with no agenda and no schedule for weeks behind or in front of me. And for the first time in nine years, I am on summer vacation! I realize that this may be my first and last true summer break since high school, so I am (gently) trying to make the most of it.

Alex and I have been focused on setting up our new apartment, but also on sleeping in, taking naps, and eating delicious foodie. So much so that a drive to the country to acquire even more foodie was the perfect way to spend our Friday. We loaded up our (new!) car with homemade guacamole and chips and drove north to a farm somewhere on the Maryland/Pennsylvania border. Even on the highway we were struck by the incredible lushness of our environment, how all of the trees and wildflowers seemed to be concentrated versions of what we were used to in Upstate New York. Everything oozed green.

When we arrived at the farm, we purchased some of their famous salsa and had a picnic in the shade of pine trees before setting out for the blueberry patches. The fields that awaited us were dotted with blue, purple and green.

I come from a long line of women who are great "pickers," as my mom says, so I took the job pretty seriously, sampling each bush for flavor before cleaning it of ripe berries and plunking them into my mixing bowl. Alex took a more relaxed approach. But with nowhere to be and nothing on our plates but blueberries, we were in no hurry.

We ended up with twelve or fifteen pounds of the most delicious, sun-warmed berries. Nothing compared to the forty pounds I would pick each summer with my mom, but we are a much smaller family with a much smaller freezer.

The farm is a working orchard and sold peaches, plums, apricots as well as green beans, corn, tomatoes, summer squash and canteloupes at the stand out front. We bought bags of everything and spent the ride home fantasizing about the many dishes we would prepare to showcase our produce. We both love the combination of peaches and blueberries, so we chose a crisp recipe that is easily GF and seemingly failsafe.

Look at that combination...I mean, fugetaboutit!

Peach-Berry Crisp

I tossed about 5 cups of blueberries and 5 peaches (thinly sliced) into a large glass baking dish with about 1/4 cup of GF flour mix (brown rice, potato starch, and tapioca flours), 1/4 cup of sugar, the juice of one lemon, one tsp. of cinnamon, and a dash of nutmeg. After letting that macerate for a few minutes, I topped it with a mixture of 1 cup GF flour mix, 1/3 cup softened butter, 2/3 cup packed brown sugar, 1 tsp. cinnamon, 1/4 cup ground flax seeds, and 3/4 cup chopped almonds. I just mushed the butter into the dry ingredients until it was well combined and could crumble in my hands, then sprinkled the mixture atop the fruit. Note: This could easily be modified to be vegan with some margarine or vegetable shortening.

I baked this at 375 degrees for about 30 minutes, until the juices bubbled and the topping was nicely browned. It's best to let this sit for a while to thicken, but if you must eat it right way, be prepared for a very juicy dessert with a serious crunch from the almonds on top. It's also delicious cold for breakfast. For dessert, I had mine with frozen yogurt and Alex ate his with ice cream to sweeten the berries (I love tart foods so this recipe does not have much sugar. Definitely add more if you are a sweet pie kind of person).

The next morning, I piled leftovers on top of yogurt but Alex preferred his straight up with a glass of milk. Warm or cool, plain or sweetened, this crisp is one of the best things about summer.

We still have at least ten pounds of blueberries left. How have you been using up your summer berries?

Fun in the sun- grilling "in"

Sorry I have been MIA the past few weeks. I have been cooking and eating delightful, fresh-off-the-farm produce and savoring every bite (privately), but I guess it's time I got back to sharing my goodies.

Last weekend was a perfect preview to summer: sunshine, bar-b-que, sales! We took advantage of the incredible long weekend and broke out the (stovetop) grill, joining the millions of families who charred up their Memorial Day. Saturday night, after a mega-Coop shopping trip, we created incredible sandwiches with all the flavors of the season: fresh pesto, heirloom tomatoes, grilled onions and portabellas.

I marinated the mushroom caps for about an hour in a simple dressing of balsamic vinegar, olive oil, garlic, salt and pepper. I then grilled them alongside slices of sweet vidalia onion and brushed them with the remaining marinade, as needed, for about 20 minutes (flipping and rotating for that perfect grilled "x").

The pesto is a new creation each time, but roughly followed the recipe I posted last year: just a bunch of fresh basil, half a lemon, a couple ounces of parmesan, and a handful of nuts (EVOO, sale, pepper, of course). We spread the pesto on both slices of toasted (millet) bread, then layered the mushrooms, grilled onions, drunken goat cheese (one of my favorites), and lettuce and tomato. It was scrumptious!

Afterwards, we went out for a much-deserved scoop of "Louie G's" ice cream from our local shop. Waiting in line outside the blue and white striped awning with all the adults and kids brings huge summer flashbacks of dashing to get a cone after a day of swimming at the pool or running around at summer camp. This ice cream was just as delicious, and deserved. Alex models mint chip on a green T-shirt:

More from our "grill" soon: pancakes that almost made me weep for joy (I'll explain...) Also, we're expecting a whole lot more summer afternoons at the pool when we make the big move southward.

Hope you're outside enjoying the birdsongs and BBQ smells. Isn't this season amazing?!

Wild rice sald

It's been raining almost non-stop for what feels like weeks. The trees have burst into green and the grass is deliciously lush, but the humans aren't feeling so happy. Even the dogs at the park are glum.

To shake us out of some London-esque spring blues, I concocted a hearty and savory wild rice salad this weekend. It was one of those recipes I wake up with, as my final dream of the morning, giving subconscious direction to my culinary moves for the day. The same thing happened earlier this spring when I awoke with the NEED for a watercress and radish salad. I've never eaten watercress and I don't care for radishes, but on that morning, I knew it was the right thing.

So this wild rice salad of my dreams exceeded my expectations and warmed our house with its simmering scents. And now it's filling our bellies at our cold drowsy offices as we wait for the sun to shine through. It only gets better as it soaks up the juices.

This is a version I made with strawberries and peaches, which are perfect with the toasted pecans.

Wild rice salad of my dreams (all measurements are approximate, use your judgment)

In a medium sauce pot, combine and simmer 45 minutes:
1 c. wild rice (rinsed)
1 c. long grain brown rice
4-5 c. water (I can never get the amount just right)
1/2 stick cinnamon
2 bay leaves
1 star anise
3 cloves
1/2 tsp. peppercorns
1/4 tsp. allspice balls

When it's cooked, remove all the spices and leaves and let sit for a few minutes with the lid on. Then fluff and let cool while you prepare the mix-ins:

1 carrot, peeled and sliced to thin medallions
Zest of an orange
Juice of 1/2 an orange (more to taste, as needed)
EVOO (as needed)
1 bunch scallions, minced
2 Tbsp. cilantro, chopped
1/2 red onion, diced
1/2 c. pecans, chopped (throw in more, to taste)
Salt and pepper to taste

Toss all parts together, adding other veggies, cheeses (feta and goat are both good options) or dressing components and let sit as long as you're willing. The spices add a subtle aroma that melds really well with the orange juice and the hearty crunch of the wild rice.

What recipes have you dreamed of lately?

On a baking frenzy

I love the creative, spontaneous nature of cooking dinner each night, the free-flowing way vegetables enter the pan, followed by complimentary spices and sauces, inspired by the weather, a novel, or a recent trip. Sometimes, however, I require a little more structure. The focus, attention to detail, and precision involved in baking can be really therapeutic for me, especially when my life feels a bit out of my control. I think that's why my last four posts have all been about baked goods (and why I've been running my oven overtime). These confections bring comfort (a melty, steaming slice of banana bread with gooey chocolate chips), shared joys with friends (a basket of crisp coconut macaroons passed around the birthday table), and fill our souls (corn bread on a rainy Tuesday night, served up with BBQ tempeh and collards).

These past fourteen months I have researched, studied, written to, interviewed with, and visited dozens of graduate programs. The hundreds of hours preparing for exams, writing essays and talking with professors, as well as the astronomical costs of the application process have finally come to fruition. This summer, Alex and I will finally be moving to a town where he can pursue his passions with international sociology (including food systems and "green" economies) and where I can explore my interests in the law (workers' rights, environmental justice and civil rights.) After the many harried late nights on the subway plotting essay outlines on the back of advertisements found in am New York, I am finally DONE with the process! Last week, Alex and I officially accepted our offers from our respective graduate programs, and we will be relocating to our new town in just a couple of months.

The denoument of our quest to find "just one good option together" has finally played out, somewhat anti-climactically given the length of our seaerch. Just a couple of weeks ago, we visited the town to make certain it was the right choice, and after a day of torrential rain, the clouds parted for our first truly beautiful day this year. It was a warm welcome from our future home, whose brick townhouses smiled down at us. I snapped this parting shot from a passing window to remind me of the new town's charm. It will be hard to leave Brooklyn and her many offerings, but we hope to set up a more comfortable, greener home in our new place.
Until then, I will be scanning Craigslist each day for the best postings and coming home each night to vent my creativity in a spontaneous dinner concoction. This means, of course, that my baking run is most likely over :) On to light spring vegetables and delicate fruits, presented as purely and simply to showcase their natural beauty.

This recipe is my last from the oven for a while. Its flavors and textures are a perfect balance for a savory meal, and it will definitely make an appearance come autumn. Autumn, when I will once again see the swirling fallen leaves from a student's perspective. I can't wait.
Cheddar Corn Bread
(Adapted from Gluten Free Baking Classics)
1 cup cornmeal
2/3 cup brown rice flour
2/9 cup potato starch flour (no, that's not a typo, the recipe calls for 1 cup "mix" which is 2 cups brown rice flour, 2/3 cups potato starch flour, 1/3 cup tapioca flour, so I divided it by three)
1/9 cup tapioca flour
1/2 tsp. xanthan gum
1/4 cup sugar
3 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup canola oil
1 cup milk minus 1 Tablespoon
1 large egg, well beaten
3/4 cup extra sharp cheddar cheese, grated
Pinch or two of red pepper flakes

1. Preheat oven to 400 degrees. Lightly grease muffin pan (makes 9) or 8" round cake pan.
2. Mix dry ingredients in a medium bowl. In a small bowl, mix wet ingredients, then add to dry and stir gently to combine. Do not over-mix. Stir in cheddar cheese and pepper flakes.
3. Pour batter into prepared pan and bake about 25 minutes (pan) or 20 minutes (muffins). Remove from pan and serve immediately.

This is best warm and fresh, but leftovers can be sliced thinly and grilled with melted cheese or fried egg for a delicious brunch treat. We liked melting additional cheddar cheese inside, and served it with grilled BBQ tempeh and collard greens. I hope it brings you comfort too!

Gobbled up banana bread

Inspired by Gluten-Free Girl's awesome post about a recent dinner party with her friends, I decided to try a loaf of her sweet and cakey banana bread to see what everyone was raving about. It was absolutely the best banana bread I've ever eaten, and was the perfect snack for our impromptu road trip to Baltimore to check out grad schools (more on that later). Banana bread is the perfect disguise for the often light and crumbly gluten free flours because of its dense, moist texture and lush banana flavor. This is definitely a make-again, a nice gift for the holidays or for a little dinner party. Thank you Gluten Free Girl!
The gooey extra large Ghirardelli dark chocolate chips are my favorite, and the candied ginger adds an unexpected and spicy kick to the confection. I was out of the teff flour, so I improvised with brown rice and ground flax seeds. I don't think it compromised the integrity of the dish, so to speak.

Famous Chocolate Chip Banana Bread
3/4 cup brown rice flour
1/4 cup ground flax seeds (for texture and Omega-3s)
1/2 cup tapioca flour
1/2 cup potato starch
1 teaspoon xanthan gum
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups mashed banana (about 3 large bananas)
1/4 cup yogurt (I used fat free vanilla and it was fine)
1 teaspoon vanilla extract
3/4 cup semisweet dark chocolate chips
1/3 cup crystallized ginger

1. Preheat the oven to 350°. Grease a loaf pan. Melt the butter on low heat. Set it aside to cool.
2. Sift together the flours and add xanthan gum, sugar, baking soda, and spices in a large bowl. Mix well.
3. Mix together the mashed bananas, eggs, yogurt, butter, and extract in a large bowl until just combined. Now sift the dry ingredients into the wet, avoid over-mixing. Stir in chocolate chips and candied ginger pieces (I chopped mine to 1/4" bits). Smooth out the top of the loaf.
4. Bake about 45 minutes, or until knife inserted comes out clean and the top is golden. Let set 10 minutes before removing from pan, then cool before slicing. As GF Girl notes, it's pretty hard to wait.