Buttermilk Fig Cake

When most people think of figs, they think of dried Calimyrna figs, those light brown sticky figs that my grandfather used to bring home along with bags of assorted nuts. While an excellent snack (and all the more so because, dried, they're available any time), in my opinion they are nothing compared to fresh black Mission figs. Not very sweet, these have an almost musky taste and, in all honesty, often pair better with savory foods than sweet.


That said, upon deciding one day that I had a hankering for figs, I decided to use them in a sweet preparation -- namely, a buttermilk fig cake. Now, I'm a very nervous (and inexperienced) baker, so I'm always wary to diverge from a recipe. However, I just couldn't find a recipe that incorporated everything I wanted! You see, the older I get, the more my sweet tooth disappears. So I couldn't have a cake that was terribly sweet (sacrilege, I know). And that meant I wanted a mix of fresh figs and dried. I also wanted lots of spices, since gingerbread is one of the few cakes the vegetarian is truly fond of. And some nuts to cut the sweetness.


I ended up combining several recipes and, much to my delight (because I kept muttering under my breath that it would never work), the cake was both delicious and not very sweet! More like a spice cake than anything else, it would be wonderful with afternoon tea. We shared it with friends, who were big fans as well. I hope you agree!


Buttermilk Fig Cake
adapted from Fresh and La Mia Cucina

• 2 eggs
• 2 egg whites
• 1 1/2 cups granulated sugar
• 1 tablespoon vegetable oil
• 7 1/2 ounces fig preserves
• 2 cups all-purpose flour
• 1 teaspoon nutmeg, ground
• 1 teaspoon allspice, ground
• 1/2 teaspoon cloves, ground
• 1 teaspoon cinnamon, ground
• 1 teaspoon kosher salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2/3 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh figs, chopped
• 1/3 cup pecans, chopped
• 15 dried figs, chopped
• cooking spray

The Glaze

• 1/4 cup buttermilk
• 1/2 cup powdered sugar
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons Grand Marnier

Preheat oven to 350F. Beat eggs and egg whites in a mixing bowl until frothy. With beaters still running, add in granulated sugar, vegetable oil and fig preserves. Sift together flour, nutmeg, allspice, cloves, cinnamon, kosher salt, baking soda and baking powder. Add sifted dry ingredients and buttermilk, alternately adding a little of each, to egg mixture. Mix very well (it helps if you have an extra set of hands -- one person adds ingredients while the other mixes). Mix in vanilla extract. Fold in fresh figs, pecans and dried figs. Spray a 9-inch springform pan with cooking spray. Pour batter into pan. Bake 55-65 minutes, until a chopstick inserted into the middle of the cake comes out clean. Remove from oven and cool 10 minutes.

Meanwhile, in a saucepan over medium-high heat, combine buttermilk, powdered sugar, baking soda, cornstarch and butter. Bring to a boil. Cook 2 minutes, stirring. Remove from heat and allow to cool completely. Stir in vanilla extract and Grand Marnier. Remove sides from springform pan. Drizzle glaze over cake. Enjoy!

Make It a Meal: So your guests still have room for dessert, precede this cake with a light dish of Olive Oil Roasted Eggplant with Lemon, served over fresh pasta. The cake is wonderful topped with vanilla ice cream or even whipped cream.


Drink Pairings: A Zinfandel, such as 7 Deadly Zins was great with the main meal, but, since you've already opened the bottle of Grand Marnier, why not spice things up a bit and make Sangria? I recommend White Zinfandel Sangria; it would even work with the cake!



Leftovers: Leftover cake makes a wonderful breakfast the next morning. It also works as an afternoon pick-me-up, particularly with a cup of tea!


Links to other fig noshes:

• Figs! from Simply Recipes
• The best fig tart from Chez Pim
• Grown-up Fig Cookies from 101 Cookies
• Fig Galette from Simply Recipes
• Roasted Figs with Goat Cheese and Balsamic Agave Glaze from Kalyn's Kitchen

Watermelon and Tomato Salad

Watermelon and Tomato Salad

How did it get to be October already? And me with a backlog of summer recipes! Luckily, heirloom tomatoes are still beautiful and all over the greenmarket and watermelon is in abundance at Fairway.


When I was a kid, watermelon (and cucumbers) were the only two foods I refused to eat. Their high water content diluted the flavor so much as to make it unpalatable to me. Lately, though, I've found that, when it's terribly hot out, I crave these watery fruits. Probably my body seeking to rehydrate itself as much as possible.


But, because I have a low tolerance to sweet, I needed to add something salty to the watermelon and tomatoes. Mark Bittman recommends goat cheese, but I was more interested in feta, as suggested by Josh in his Heirloom Tomato and Watermelon Salad. Some basil (from the plant that's still growing nicely on our terrace!), a sprinkling of sea salt and a couple of tablespoons of extra virgin olive oil and we had ourselves a delicious salad. Enjoy!


Watermelon and Tomato Salad
adapted from How to Cook Everything and The Food Section

• 3 heirloom tomatoes, assorted varieties, cored and thickly sliced
• 1/4 watermelon, seeded, peeled and sliced as thickly (or thinly) as tomatoes
• 1/8 teaspoon sea salt
• 1/8 teaspoon pepper, freshly ground
• 4 ounces feta, crumbled
• 8 leaves basil
• 2 tablespoons extra-virgin olive oil

On a large platter, lay down first a tomato slice, then a watermelon slice, overlapping slightly, until all used. Sprinkle with salt, pepper and feta. Crumble basil leaves on top and drizzle with olive oil. Serve immediately.

Salad, Corn and Shrimp

Make It a Meal: Keep the summer theme going by serving the salad with corn -- rather than just steaming it, try Roasted Corn with Parsley Butter. If serving a vegetarian, and since the oven's already on for the corn) finish out the meal with some Roasted Vegetables. If not, go for Salt Roasted Shrimp instead. And to drink? Riesling, especially if you can find a local one like Treleaven Riesling from the Finger Lakes. Bon appetit!

Leftovers: Unfortunately, this isn't a salad that saves very well, so eat it the night of, if at all possible. If not, mix leftovers with falafel (if you don't make your own, I highly recommend Trader Joe's frozen variety) to make a more substantial salad. Yum!

Links to other watermelon salad noshes:

• Watermelon Salad with Feta or Cotija from Simply Recipes
• Beautiful and Simple Watermelon Salad that Is Perfect for Summer Days from Junglefrog Cooking
• Watermelon Salad Thing from Lottie + Doof
• Minty Watermelon Salad from Never Enough Thyme
• Tomato and Watermelon Salad with Feta Cheese from Steamy Kitchen

Coriander and Cumin-Rubbed Chickpeas, Charred Corn Relish, Steamed Okra and Fried Onions

Coriander and Cumin-Rubbed Chickpeas, Charred Corn Relish, Steamed Okra and Fried Onions

Corn is, to me, one of the most quintessential summer foods. While it is available year-round, I buy it almost exclusively during the summer when it seems to be at every Greenmarket booth. As I see it, it's a great, simple addition to almost every meal (as you can see from many Make-It-a-Meal suggestions). Normally I just steam it, enjoying the corn fresh with butter. Every so often, however, I get the urge to do something more creative. At those times, I turn to cookbooks -- in this case, Courses: A Culinary Journey. A complicated book (by a chef on a cruise line), I find it's best for inspiration. In there, I found a recipe for Charred Corn Relish. That seemed simple enough, but certainly not enough for a meal. It was served with catfish -- not an option when cooking for the vegetarian, though, if you're so inclined please feel free to try it out! Instead, I opted for chickpeas, one of my favorite legumes. I have to say, these battered and fried chickpeas were one of the best things I've ever made. While they were great with all the accompaniments, they'd also be a wonderful appetizer, served with drinks.

Wanting to include a green vegetable, I decided to go with okra, one of the few green vegetables that the vegetarian is extremely fond of. Being lazy, and knowing how flavorful the rest of the dish would be, I steamed the okra and tossed it with butter (similarly to how I usually cook corn). However, in order to up the flavor quotient of the rest of the dish, I allowed myself to be inspired by Stir-fry Okra, Chillies & Shallots from. So even though my okra was simple, I used lots of spices for the rest of the dish.


This "dish" is actually several different components. Feel free to make only one part, or several -- whatever works for your time constraints and tastebuds. Everything works well together or separately. At the end of the post, under "leftovers", there are some suggestions for how else to use each component. Bon appetit!


Coriander and Cumin-Rubbed Chickpeas, Charred Corn Relish, Steamed Okra and Fried Onions
adapted from Courses: A Culinary Journey and Ahaar


For a non-vegetarian alternative, you could substitute catfish filets for some or all of the chickpeas.

• 2 lbs. chickpeas
• juice from 1 lemon
• 1/2 teaspoon ground mustard
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander seeds, ground
• 1 cup all-purpose flour
• 2 tablespoons kosher salt
• 1 teaspoon ground turmeric
• 2 teaspoons smoked paprika
• 1 tablespoon cumin
• 1/2 teaspoon cayenne pepper
• grapeseed oil, for frying
• kernels from 3 ears fresh corn
• 1 red bell pepper, diced
• 6 cloves garlic, chopped
• 1 shallot, diced
• 3/4 cup canned black beans
• 1 green jalapeno pepper, chopped
• 1/2 cup extra virgin olive oil
• juice from 1 lime
• juice from 2 lemons
• 2 tablespoons cilantro, chopped
• 2 teaspoons Italian parsley, chopped
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon ancho chile powder
• 1 yellow onion, thinly sliced
• grapeseed oil, for frying
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon pepper, ground
• 3 cups okra
• 2 teaspoons unsalted butter, room temperature
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon pepper, ground

Drain chickpeas. Pour in a large bowl and squeeze lemon juice on top. Season with mustard, cumin and coriander seeds. Toss well to combine. Make seasoned flour by combining flour, salt, turmeric, paprika, cumin and cayenne pepper in a large bowl. Add chickpeas and toss well until coated. Remove chickpeas, reserving remaining seasoned flour. Heat grapeseed oil in a heavy saute pan and fry chickpeas for 6 minutes. Transfer to a paper towel-lined plate and let drain. (If you were to make this with catfish, now would be the time to cook it -- treated the same way as the chickpeas.)

Charred Corn Relish

Heat a heavy pan (cast-iron if available) until very hot. Add corn kernels to pan and allow to char, cooking undisturbed. Add bell peppers and cook, stirring, 5 minutes. Reduce heat to medium and add garlic and shallot. Cook 2 minutes. Remove from heat, add black beans, jalapeno pepper, olive oil, lime juice, lemon juice, cilantro, parsley, salt and chile powder. Keep warm.

Separate onion rings and dredge in seasoned flour. Heat grapeseed oil in heavy saute pan (the same one used to fry the chickpeas) and fry onion until lightly browned. Season with salt and pepper and transfer to a paper towel-lined plate. Let drain and keep warm.

Clean okra and trim stems. Steam 8-12 minutes, whole. Once cooked, chop into 1/2-inch chunks. Toss with butter, salt and pepper.

Serve chickpeas topped with corn relish and fried onions, okra on the side. Enjoy!

Make it a meal: This dish (or dishes, depending on how you see things) is really a meal in itself! Serve with

Separate dishes

 a rose -- I'd recommend a 2010 Biohof Pratsch. Bon appetit!

Leftovers: Because there are so many components, I'm going to suggest leftovers for each one. Toss leftover okra and fried onions with kasha. Combine corn salsa with chopped kumato tomatoes to freshen it up. Serve with tortilla chips. Finally, combine some cultures (and add extra seasoning to packaged food) by heating leftover chickpeas (or catfish) with creamy polenta with spinach & carrots, courtesy of Trader Joe's.

Links to other fried onion noshes: 

• How to Make French Fried Onions from Gluten Free Mommy
• Onion Strings from The Pioneer Woman
• Oven-Fried Onion Rings with Dipping Sauce from Brown Eyed Baker
• Red Lentils with Cumin and Fried Onions from eCurry
• Peperonata from Simply Recipes

Blueberry Amandine Tart

Blueberry Amandine Tart

A little over a week ago, the vegetarian turned 30. In his honor, I wanted to bake something. Now, as you know, I'm not much of a baker, so I needed something reliable and easy. But muffins are boring (and the only thing I bake with any frequency) so I wanted to find something more fun. And that would feel at least semi-seasonal. Something that, for better or for worse, I could feature here.


Searching for inspiration, my first stop was the freezer where I found some frozen blueberries from our frozen farm share. Great, I thought, I'll use blueberries. The next stop was the cookbook shelf, where I saw Clotilde's book, Chocolate & Zucchini. Like many, Chocolate & Zucchini was the first food blog I discovered. I was living alone in Paris, in a garret apartment in the 15th arrondissement. I was a student, studying abroad, and it was my first time living alone and being responsible for all my own meals. While I had neither the funds nor the resources to sample most of Clotilde's creations, I used to sit at my computer, reading about her delicacies while savoring my homemade eggs, lentils or pasta -- my three most regular meals in those days. This was, of course, before I moved to a real apartment in the 1st arrondissement, experimented in the kitchen and started my own blog. Six years and six apartments later (how time flies), cooking for someone who's never seen my Paris (though he was there many moons before we met) and is slowly being introduced into the world of food and expanding tastebuds, it seemed only fitting to return to Clotilde for advice.


The recipe I ultimately settled on was a Blueberry Amandine Tart. Since I don't trust myself as a baker enough to potchke with a tart recipe (and because I couldn't imagine what I would change), I left it exactly as printed in the book. Exact that I used a store-bought pate sablee.


So how was it? Delicious. My only complaint was that the center never quite firmed up. Perhaps this was because my crust was 9-inches, perhaps because my blueberries were frozen. Or maybe that's the way it was supposed to be. Anyway, the almonds were the perfect antidote to keep the tart from becoming too sweet (I thoroughly recommend buying them already blanched rather than doing it yourself. You can find the recipe on page. 188-189 of Chocolate and Zuccini. Enjoy!


Make it a meal: Whenever I make dessert, I want to ensure my diners save room for it! So I make a one-pot meal, usually pasta, to go with it. In this case, I made Spaghetti with Cheesy Tomato Sauce (tomatoes, basil, and mozzarella). And to drink, Champagne Cocktail for me and Electric Lemonade for the vegetarian. Bon appetit!


Links to other blueberry amandine tart noshes:

• Blueberry Amandine Tart from Baked Alaska
• Blueberry Amandine Tart from The Casual Baker
• A Bit of a C&Z Weekend from Chocolate & Zucchini Forums
• Blueberry Kuchen from Lady Gouda
• Seven Questions with Marty Curtis (with a picture of a blueberry muffin) from seven spoons
• Open-Faced Fresh Blueberry Pie from The Kitchen Sink
• Chewy Blueberry Oatmeal Cookies from Dinner with Julie
• Blueberry Boy Bait from Blue Jean Gourmet

Beetroot, Butter, Pomegranate Salad

Beetroot, Butter, Pomegranate Salad

Whew! It's been a while! And I've even been cooking (three recipes in the to-be-blogged file). So accept a few posts in short succession, if possible. What have I been doing, you ask? A whirlwind trip to Los Angeles, another show and some family medical issues (everyone's fine now and the vegetarian and I are both home).


Several weeks ago, just before we to LA, I had a few beetroots hanging out in the fridge, left over from the butter borshch. As I've mentioned, the vegetarian is not such a huge fan of beets, so I decided that a side dish (which he wouldn't necessarily eat) would be the best bet. It was warm out that day and we were tired after spending the afternoon preparing for LA so I didn't want to cook more than necessary. And I wanted something fresh-tasting. Janna Gur's The Book of New Israeli Food provided the inspiration I needed. The beets would become a salad, then, dressed with pomegranate concentrate, cilantro and some pomegranate seeds.


But, since I knew the vegetarian would eat the majority of the other meal components, I wanted to make the salad a little more substantial. On the internet, I found a Herring with Potato and Beetroot Salad. While interesting, I wasn't going to go about cooking herring, especially since I would be the only one eating them. And I had no potatoes. But what really caught my eye about the recipe was the dressing for the beetroots: melted butter! So melted butter replaced the olive oil and I had a fresh, sweet salad for dinner and several lunches as well. Enjoy!


Beetroot, Butter, Pomegranate Salad
adapted from The Book of New Israeli Food and CookEatShare

• 3 red beets
• 2 tablespoons pomegrante juice concentrate
• 2 tablespoons lemon juice
• 2 chiles de arbol, dried and crushed
• 1/2 teaspoon coarse sea salt
• 1/2 cup cilantro leaves
• 1 cup pomegranate seeds
• 5 tablespoons unsalted butter

Bring a large pot of water to a boil. Add beets and cook for 45 minutes, until tender. When cool enough to handle, slide off peels and dice. Transfer to a large bowl and add pomegranate juice concetrate, lemon juice, chiles and salt. Let marinate 15 minutes.

Meanwhile, melt butter for about 10 seconds in microwave. Next, stir cilantro and pomegranate seeds into beet mixture. Pour melted butter on top. Serves 6.

Make it a meal: If, like me, you're feeding someone who's not very fond of beets, make sure your other 

Beets, Buckwheat, Black Beans, Cserzsegi Fuzseres

dishes can be a meal in themselves. I recommend buckwheat cooked simply with salt and black beans cooked with cumin. Mix both together and sprinkle with cilantro and pomegranate seeds. If your beets came with greens, steam them for 7 minutes over the boiling beets and add to buckwheat and black beans. To drink, I recommend gewurtztraminer or a Hungarian cserszegi fuszeres. Bon appetit!

Links to other beetroot pomegranate salad noshes:

• Beetroot and Carrot Raw Salad from A Life (Time) of Cooking
• Golden Beet and Pomegranate Salad from Simply Recipes
• Beetroot and Pomegranate Tabbouleh from Green Gourmet Giraffe
• Bulgur, Celery and Pomegranate Salad from 101 Cookbooks

Butter Borshch

Butter Borshch

My show closed on Saturday night and, after 3 weeks of wearing a corset, coming home late and barely cooking, I was really looking to make something restorative and nutritious for dinner last night. That always makes me think of soup. But so soon after Passover, the last thing I wanted was matzoh ball soup. I also knew I needed this soup to be chock full of vegetables, to make up for all the fried bar food I'd been eating late nights after performances. And I have a little jar of fresh bay leaves -- a gift from a cast member that I was eager to sample. Since spring produce isn't quite here yet, I started thinking about root vegetables. But I wanted a green as well. So I asked myself: what root vegetables have delicious edible greens? Beets, of course! Borshch it was, then.


But the vegetarian isn't such a fan of beets, so I wanted there to be enough other flavors in the borshch that it wouldn't taste overwhelmingly of beets (just clean and earthy). So we added in onions and carrots and sauteed all the earth vegetables in butter. Instead of cabbage, I used the beet greens and even half a package of diced tomatoes from Winter Sun Farms.


So did it work? Did the vegetarian learn to like beets? Yes and no. He loved the flavorful broth we created (and wasn't even turned off by the reddish color!) but found the texture of the beets off-putting. But that's fine; I had made enough side dishes for him to be satisfied with the broth stirred in and I was able to have extra soup for lunch today. Enjoy!


Butter Borshch
inspired by Cooking with PETA and Russian Cookbook

• 1 tablespoon unsalted butter
• 1 yellow onion, minced
• 2 beets, grated
• 2 carrots, grated
• 3 cups broth (vegetable or chicken)
• 1 cup sauce tomatoes, diced
• 1 bay leaf (fresh, if possible)
• beet greens from 1 bunch beets, stems and leaves chopped and separated
• 2 tablespoons lemon juice
• 1/8 teaspoon kosher salt, plus additional garlic salt to taste
• 1/8 teaspoon pepper, freshly ground, plus additional red pepper flakes to taste

Melt butter in a pot over medium-low heat. Add onion, beets and carrots and saute until fragrant, about 15 minutes. Pour in broth, tomatoes and bay leaf and simmer 5 minutes. Add beet greens stems and simer another 5 minutes. Add beet green leaves, lemon juice, salt and pepper and simmer, stirring well, 5 minutes, until greens are tender and flavors are melded nicely. Remove bay leaf and serve. Makes 4 1/2 cups.


Make it a meal: If, like me, you're cooking for someone who may not be crazy about borshch, make side 

Make it a Meal

dishes that could qualify as a meal in themselves. Staying in Eastern Europe, buckwheat is great either on the side or stirred into the borshch. For some extra protein, how about some nutty black-eyed peas? And traveling back around the world, some sauteed bok choy brings in an extra dose of greens. A bottle of red wine to drink and for dessert, fresh blueberries. Bon appetit!


Links to other borshch noshes and thoughts:

• Borscht from Simply Recipes
• Vegetarian Borsch from nami-nami
• Borscht Soup with Garlic Bread from Christine' s Recipes
• Creamy Beet Borscht from Lisa's Kitchen
• Jennifer Wildeboer talked about vegan borshch in her interview on food52
• Borscht from Wandering Chopsticks
• Borsht from Jew And The Carrot
• Borscht from The Kitchn
• Azu, the Tatar meat stew from nami-nami
• Borscht keeps the cold at bay -- canned vs. homemade borscht from Slashfood
• Simply Borscht from Papawow
• part of The Omnivore's Hundred, as listed on Chocolate & Zucchini

Fast and Easy Passover Cooking: Asparagus with Parmesan Butter

Asparagus with Parmesan Butter, outside on our terrace

For those who celebrate, happy Easter! For us Jews, it's still Passover. And, at least here in New York, the weather is finally fully spring. Ozzy and I wandered about, playing in a park for a time, before coming home for lunch. Asparagus is one of the ultimate spring foods. And, lucky me, I had a bunch of it feeling neglected in my vegetable drawer. That decided lunch!


But what to do with it? For seders, we often roast asparagus with matzoh crumbs. But that was far more complicated than what I was after. Also, the vegetarian (who isn't especially fond of asparagus) is in Albany, having a third seder with his family (I couldn't go due to a performance last night) so I was only cooking for one. A quick internet search produced the idea to broil them with some old Parmigiano-Reggiano and butter. I had these alone, but they'd also be delicious alongside some chicken (if you're not kosher, of course). And, if you don't like (or don't have) any asparagus, the butter was like the richest, most delightful garlic butters I've ever tasted. It would be delightful on any other vegetable, matzoh or even pasta or bread. Enjoy!


Update: Jaden at Steamy Kitchen is hosting a Spring Fling whose theme is asparagus! So get your asparagus noshes over to her and celebrate the spring bounty!


Asparagus with Parmesan Butter
adapted from a recipe at Epicurious

• 1 bunch asparagus, ends snapped off
• 3 tablespoons unsalted butter
• 1/2 cup Parmigiano-Reggiano, grated
• leaves from 1 stalk fresh basil, chopped
• 4 cloves garlic, chopped
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon kosher salt, plus additional for salting water
• 1/8 teaspoon pepper, ground

Bring a pot of salted water to a boil over high heat. Add asparagus and cook 3 minutes. Remove and drain very well.


Meanwhile, cream together (I did this in the food processor because I'm lazy) butter, Parmigian-Reggiano, basil, garlic, lemon juice, salt and pepper. Turn broiler on high. Spread asparagus out on a broiler-safe pan and spread butter mixture over them as evenly as possible. Broil 3 minutes. Serve warm. Bon appetit!


Links to other asparagus parmesan butter noshes:

• Sauteed Asparagus with Butter and Parmesan from RecipeGirl
• Purple/Pink Asparagus with Butter & Parmesan from thepassionatecook
• Vermicelli with Butter, Parmesan, and Asparagus Tips from What Did You Eat?
• Slow Butter Braised Asparagus from Steamy Kitchen
• Creamy Orzo with Asparagus & Parmesan from Sugar & Spice by Celeste
• Asparagus with Fried Egg and Parmesan Cheese from Steamy Kitchen
• Asparagus with Garlic Butter and Parmesan from Dancing on My Table
• Asparagus Risotto from Simply Recipes
• Spring Asparagus and Pancetta Fettucine from Guilty Kitchen
• Pan Fried Asparagus with Parmesan, and Asparagus Ribbons from food52
• Rosemary & Parmesan Crusted Asparagus from eat make read

Easy Passover Recipe: Whole Baked Yams with Spicy Molasses Butter

Baked yam with spicy molasses butter

There are several things that keep me from blogging as often as I'd like. The most obvious, of course, is cooking. Truthfully, when the vegetarian and I are both working, we order in or eat prepared meals far more often than I'd care to admit. When I do cook, I make extra food and we reheat leftovers throughout the week. Or if I'm the one with the busier schedule, the vegetarian makes some variation of his signature baked ziti. None of these options are "worthy" of being written up.


When I'm the one making dinner, there are two routes I follow. One, which you see featured here, involves poking through several cookbooks and the internet, focusing heavily on what's local and seasonal, turning the recipe into a balanced meal and, of course, putting my own spin on things to keep you, readers, interested. The other, far less involved cooking, is based upon a perusal of the fridge and pantry and little to no advance planning or shopping. These recipes are rarely innovative or particularly interesting. However, they are tasty, fast and easy to pull together.


These days, I have two strikes against doing any interesting cooking. First, it's Passover, which usually requires more innovative cooking than usual but, when I'm tired and the majority of  the vegetarian's regular diet is made up of forbidden (to Ashkenazi me) kitniyos, it makes reheated leftovers seem ever-more appealing. And, really, how many matzoh brie variations can I give you? Secondly, I'm performing five nights a week in The Family Shakespeare, a fabulous new play (if I do  say so myself). So while I am often starving when I arrive home at night, there certainly isn't time to first start cooking then.


With all that said, I've decided to include a new feature on the blog: Fast and Easy recipes. These are often thrown together, based off of recipes I've found on the internet. They are primarily inspired by ingredients I already have at home, supplemented (to a greater or lesser degree) by any additional shopping the vegetarian or I have been able to complete. Since it is Passover, this one is Kosher for Passover. Though the butter is quite dark and not pretty, it's certainly delicious, especially alongside some matzoh meal polenta. This came about because I realized I had an obscene amount of butter in the fridge and the majority of a bottle of blackstrap molasses leftover from my chunky banana bran muffins. Enjoy!


Whole Baked Yams with Spicy Molasses Butter
adapted from Epicurious

• 1 stick unsalted butter
• 3 tablespoons blackstrap molasses
• 1 teaspoon cinnamon, ground
• Tangerine zest, from 1 tangerine, grated
• 1 teaspoon chili powder (if you don't eat cumin on Passover, find a blend without or make your own)
• 1/4 teaspoon Himalayan salt
• 1/8 teaspoon cayenne pepper
• 6 garnet yams

In a food processor, combine butter, molasses, cinnamon, zest, chili powder, salt and pepper until completely uniform. Let rest while you cook the yams.

Preheat oven to 350F. Line a large baking pan with aluminum foil. Cut a 1/2-inch deep slit lengthwise down the middle of each yam, stopping about 1 inch before each end. Place on baking sheet and bake 1 hour, 15 minutes.

When cooked, remove yams from pan and, using the slit for help, open up. Spoon 1 tablespoon molasses butter on top and mash well. Bon appetit!

Links to other molasses butter noshes:

• Cindy's Molasses Cookies from use real butter

Pepper, Bean and Cheese Arepas

Pepper, Bean and Cheese Arepas

Last night, the vegetarian and I were looking forward to venturing up to Harlem for some soul food from Melba's, but, unfortunately, they were totally booked. How disappointing! (Luckily we called first.) 


Since we had promised ourselves a culinary adventure, ordering in was certainly not an option. I decided instead to cook--something easy, tasty and interesting that we could both make together. Inspiration began with one of my favorite cooking tomes, The Best International Recipe, a collection of (very detailed) International recipes by Cook's Illustrated Magazine (who are also the exceedingly helpful and knowledgeable folks behind America's Test Kitchen. I stumbled upon the section on arepas, Venezuelan stuffed corn cakes, and quickly decided that was what we would make. Since I'd never made arepas before, I followed the recipe to the T and was thrilled by how easy and delicious they turned out. If you've only ever had mozzarepas at street fairs, you're missing out!


But one of the best things about arepas is that they're really little sandwiches that you split open like English muffins and stuff with whatever you desire. So it was with the filling that I could play around. I chose beans and cheese, a traditional Venezuelan filling called domino. But I didn't want it to be too heavy and I wanted to incorporate a little sweetness, so I added some bell peppers. Ta-da! Because I used canned beans, the filling didn't require any cooking, making this ideal for a casual weeknight meal. Enjoy!


Pepper Bean and Cheese Corn Cake Filling
(adapted from The Best International Recipe)

• 1 15-ounce can black beans, drained and rinsed
• 1 bell pepper, diced
• 4 ounces Monterey jack, shredded
• 2 tablespoons fresh cilantro, minced
• 2 green onions, thinly sliced
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/4 tablespoon Himalayan salt
• 1/4 tablespoon pepper, freshly ground
• 8 freshly made arepas

Pour beans into a large bowl. Mash well with a potato masher (with his superior arm strength, this was the

Pepper, Bean and Cheese Filling

vegetarian's job). When beans are mashed into a paste, add bell pepper, cheese, cilantro, onions, lime juice, chili powder, salt and pepper. Set aside while you make arepas. As soon as the arepas are out of the oven, pry them open using two forks and a knife and stuff each one with about 3 tablespoons of filling. The warm arepas melt the cheese beautifully. Any leftover filling can be heated for another meal.

Make it a meal: Why tie yourself down to one cuisine? Serve this with bok choy instead of a salad. To drink? I recommend beer: John John Dead Guy, to be precise. And for dessert. raspberries. Bon appetit!

Links to other bean and corn noshes:

• Black Bean, Corn and Avocado Salad from Eclectic Recipes
• Corn, Bean and Two Tomato Salad from The Perfect Pantry
• Hawaiian Barbecue Quesadillas and Black Bean Corn Salsa from Eclectic Recipes
• Arlo's Twisted Three Sisters Soup from The Perfect Pantry
• Corn Cake Bean Balls from Healthy. Happy. Life.