Pro Bono Baker Compendium by Nicholas Janquart

The Pro Bono Baker Compendium Gemma Petrie

The

Pro Bono Baker Compendium

Photos and Words

Ms. Gemma Petrie

compiled by Nicholas Janquart

Recipes and musings about food and life from Pro Bono Baker. A selection of my favorites.

Contents of this cookbook were collected and organized with love by Nicholas Janquart.

Asparagus and Egg Pizza 10 Avocado and Black Bean Tacos

Broccoli and Apple Soup 11 Brussel Sprouts 13 Cheddar Gougeres

Daveâ&#x20AC;&#x2122;s Broccoli Salad 22 Herb Roasted Hasselbacks 44 Herb Roasted Squash 45

Sweets

Homemade Pasta 20

Alfajores 51 Almond and Pear Tart

Carrot Cupcakes with Maple Syrup Frosting 56 Chickpea and Lemon and Parmesan Salad

Chocolate Beet Cupcakes

Cornbread 27 Cynar Negroni

Grape and Almond Salad

Green Tomato Jam

Maple Pecan Bars

Lemon and Herb Potato Salad

Peanut Butter and Sesame Cookies

Pear and Pepper Relish

Peppermint Patties

Pumpkin Pie

Lentil Soup 28 Matcha Pancakes 16 Mushroom Barley Risotto 24 Potato Gnocchi 37 Radish and Buttermilk Soup

Roasted Beet Arugula Crostini

Roasted Red Peppers and Peas

Savory Waffles and Pea and Chive Soup

Sesame Baked Tofu 36 Squash and Spinach Gratin

Squash Dinner Rolls 35 Tomato Tartine 31 Twice Baked Potatoes 19 Vegetable Chili 27 Warm Wild Rice Salad 23 White Bean Dip and Baked Pita Chips

Musings and photos Giving Thanks in Ohio

Snapshots of Portland

Hot Dougs 38 Mirabelle 43 Maine 46 Holland, MI 52 Oakland 58

Asparagus and Egg Pizza March 20, 2009

We really love pizza in our house, but items from the frozen section just won’t cut it. Over the last year Nick has become quite adept at making pizza dough. His prowess, combined with the peel and baking stone my parents gave me, have us eating delicious homemade pizza at least once a week. One of our favorite ingredient combinations is asparagus and egg -perfect for spring.

Method

Prepare dough. Preheat oven to 500F. 1 1/2 cups flour (can replace up to half of this with whole wheat Rinse the asparagus and cut in half, so that you have about 20 3-inch pieces. Take each 3-inch piece and cut in half long ways, and then again to quarter. Heat a tablespoon of oil over medium-high heat and saute the asparagus with black pepper and a generous amount of kosher salt until tender and bright green. Turn off heat and set aside.

flour)  1 teaspoon salt  3/4 teaspoon active dry yeast  1/2 cup lukewarm water (may need up to 1 or 2 tablespoons

Divide dough into two balls and roll out the first on a lightly floured surface. Sprinkle a baking peel or baking sheet with cornmeal and transfer the dough. Brush the dough with olive oil and sprinkle with Mexican oregano (about a teaspoon).

more)  1 tablespoon olive oil

Arrange half the asparagus in a single layer over the dough and cover with one and a half cups of cheese (or the amount

Olive oil

you prefer). Crack two eggs into the center of the pizza.

Kosher flake salt Black pepper

Bake for about ten minutes, or until the egg whites are cooked and the pizza is golden brown. Allow to cool slightly on a

Mexican oregano

cutting board and cut to serve while still warm. Repeat with remaining ingredients.

10 asparagus stalks, ends snapped off 3 C shredded mozzarella

Be sure to dip your crust in the egg yolks as you work your way towards the center!

4 eggs

Broccoli Apple Soup

Method Separate broccoli into florets and dice the stalks. Melt the butter in a large stock pot over medium heat. Add the broccoli stalks, onion and apple and cook for 5 minutes or until the onion is soft. Add the stock and broccoli florets. Bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Puree the soup in batches in a blender, or use an immersion

December 20, 2007

blender, until the soup is the desired consistency. Season with salt and pepper and stir in the sour cream.

This may sound like an odd combination to you, but I assure that the broccoli and apple

Thanks to John for providing me with the recipe that I based

flavors marry beautifully in this soup. Several years ago, my friends James and John threw

this on.

a large-scale dinner party and served this, though they wouldn’t tell us the ingredients until afterwards. The apple provides a subtle kick to the otherwise flat taste of the cooked broccoli.

Ingredients 5 C Broccoli 3 Tbl butter 2 granny smith apples - peeled, cored and diced 1 red onion - diced 3 C vegetable stock 1/3 C sour cream Salt and pepper

Brussel Sprouts with Pecans and Pecorino November 14, 2008 I first began cooking with Brussels sprouts a few years ago. Since that time, no holiday meal seems complete without a side of these whimsical, miniature cabbages. I grew up thinking there was good reason to dislike Brussels sprouts, without ever having the occasion to try them. As far as I can tell, these childhood rumors were entirely unfounded. Perhaps this recipe will coax a new sprouts eater out from your Thanksgiving table. When selecting Brussels sprouts, choose the smallest, firmest, and brightest. The trick is to cook them just enough. Overcooking can cause sulfur compounds to be released from the vegetables, creating an unappealing odor. Cooking the Brussels sprouts until just tender will give them a delicious, nutty flavor.

Ingredients 1/2 C pecan halves roughly chopped  1/2 Tbl butter  2 Tbl olive oil  1/2 tsp salt  1 1/2 pounds Brussels sprouts  2 garlic cloves, minced  1 C Pecorino cheese, freshly grated

Method Prepare Brussels sprouts by rinsing under cold water. Cut off the base and remove any leaves that come away during the process. Cut each lengthwise. (For fussy eaters, it may be best to shred the Brussels sprouts in a food processor.) Toss into a large bowl and coat with 1 Tbl of the olive oil. In a frying pan, heat the pecans over medium heat until fragrant and a few shades darker. Add 1/2 Tbl of butter and a pinch of salt and toss to coat. Set aside. In a large frying pan, over low-medium heat, place the Brussels sprouts in a single layer, along with a pinch of salt, cut side down. Cover and cook for 5 minutes (until slightly browned and tender). If there isn’t enough room, work in batches. Raise the heat to medium-high and combine the Brussels sprouts, the remaining olive oil, garlic and some salt and pepper. Toss around until the sprouts caramelize and the garlic is fragrant. Add the pecans and salt and pepper to taste. Move to a serving dish and toss with the grated cheese. Serve warm.

Giving Thanks in Ohio December 4, 2008 I spent Thanksgiving in eastern Ohio. Despite being firmly planted in the Great Lakes snowbelt, this area of the country welcomed the holiday with sun and unseasonable warmth. We took advantage of the weather by hiking through nearby Cuyahoga Valley National Park. Just minutes from busy towns and factories, the Cuyahoga River cuts through the state creating rocky hills and deep forests. A blanket of snow highlighted the vegetation and made the air head-clearing and crisp. (Which was welcome after a raucous night of Clue and Great Lakes beer.) Jerry and Christi, our hosts, made a delicious Thanksgiving feast for us. I contributed two dishes from other food blogs: The Pioneer Woman’s Whiskey Glazed Carrots and Orangette’s Cream Braised Brussels Sprouts.

Both dishes were delicious, but in hindsight, I should have paired one of these vegetable sides with a less-rich partner. Though, what would the holidays be without a bit of decadence?

February 26, 2008 There’s nothing like a warm pancake on a cold morning. My father, while he doesn’t cook much, has a

Matcha Pancakes

curious natural talent for breakfast foods. His pancakes were a common feature on weekend mornings when I was growing up and they always included fresh sliced strawberries and real maple syrup. I find myself craving warm, butter-fried dough in the winter months. I recently shared my recipe for

Ingredients

savory Chive & Sour Cream Waffles with you. In keeping with this theme, here is my recipe for fluffy

1.5 C flour

Matcha Pancakes.

2.5 tsp baking powder  1 tsp salt  3 Tbl sugar  1 Tbl matcha powder  .25 tsp ground ginger  .25 tsp ground cinnamon  1 C milk  3 eggs  4 Tbl unsalted butter, melted and cooled (plus more for greasing the pan)

Method Whisk or sift together all dry ingredients in a medium sized bowl. Whisk wet ingredients in another medium sized bowl. Add the dry ingredients to the wet ingredients and gently mix until the batter just comes together. Do not over mix or your pancakes will be flat and dense. Let batter sit for at least 15 minutes. Heat a pan on low-medium heat. Melt some butter in the pan. I used my crumpet rings to give these pancakes their uniform shape and height. If you are doing so, be sure to grease the insides of the crumpet rings as well. (Crumpet rings are also great for cooking uniformly shaped eggs.) Fill the crumpet rings halfway with batter. When bubbles begin to form on the tops of the pancakes and the bottoms have nicely browned, flip them. Cook about one more minute or until golden brown. I mixed together some vanilla yogurt and a few pinches of matcha powder to make a complimentary topping. A small dusting of matcha powder over the pancake stack makes for a pleasing presentation. Real maple syrup or fresh fruit would also work well.

Savory Waffles and Pea Chive Soup Chive & Sour Cream Waffles  Makes 12 Waffles Ingredients

February 5, 2008

1 C unbleached all-purpose flour  The weather in Chicago has been keeping residents on their toes. Over the last couple weeks we have experienced snow, rain, hail, thunderstorms, blinding

3/4 C yellow cornmeal

fog and temperatures ranging from the mid-50s to well below zero. There are lakes of slush and water at every crosswalk, and small mountains of snow

1 tsp sugar

marking the property lines of the few residents who shovel. I have been wearing my unfashionable, yet well-loved Asolo hiking boots in order to make my

1 Tbl baking powder

commute from Logan Square to the Ukrainian Village sure-footed and waterproof.

1/2 tsp salt

Here is a perfect pairing of recipes for these unpredictable winter nights.

1/4 stick butter-melted  1 C milk- warmed  1/2 C sour cream

Pea & Chive Soup Serves 6

Method

Ingredients

Melt the butter over medium heat and cook onion in a large,

1 small onion, finely chopped

deep skillet or stockpot until tender. About 2 min.

2 Tbl butter

Add potato and salt and cook about 2 min. more.

1 potato, peeled and cut into 1/2 inch pieces

Add 3 C stock, cover, and let simmer for about 10 min.

1 tsp salt 2 lbs frozen peas

Add peas and simmer uncovered for 3 min. or until peas are tender.

5 C vegetable stock

Stir in the chives and the remaining 2 C of stock.

1/4 C chopped chives (reserve some for

Remove from heat and blend with an immersion blender--strain if

garnish if you wish)

desired.

1/2 C milk

Whisk in milk and sour cream. Season with salt and pepper. Reheat

1/2 C sour cream

if needed but do not allow to boil. Garnish with a few chives and a dollop of sour cream.

3 large eggs at room temp.  1 Tbl mustard  1 Tbl chopped fresh chives  1 Tbl grated Cheddar cheese

Method Combine all dry ingredients (including chives and cheese) in a large bowl. Make a well in the center. In a separate bowl combine all wet ingredients, beating eggs thoroughly. Add wet ingredients to the well of the dry ingredients and mix until just combined. Do not over-mix. Let rest for 10 min. Heat waffle iron. Place 1/4 C of batter onto each waffle portion and cook for 3-5 min. or until steam ceases to escape from the iron.

Radish and Buttermilk Soup Radish and Buttermilk Soup

April 13, 2008

I primarily find myself using buttermilk in baking recipes, where it’s tangy flavor adds unmatched depth to biscuits or pancakes. However, I always enjoy using the leftover portion from the quart in simple recipes that play-up buttermilk’s unique taste. This soup takes minutes to make and is wonderfully refreshing.

Adapted from Gourmet  Serves 2 - 3 Ingredients 1.25 C radishes, quartered 2 C seedless cucumber, sliced (and peeled if you would like) 2

Radish and Buttermilk Soup Adapted

C chilled buttermilk, well-shaken 1 tsp salt 1 tsp

Method Puree all ingredients in a food processor until smooth. Serve chilled.

from Gourmet  Serves 2 - 3

rice vinegar .5 tsp sugar

Ingredients

1.25 C radishes, quartered  2 C seedless cucumber, sliced (and peeled if you would like)  2 C chilled buttermilk, well-shaken  1 tsp salt  1 tsp rice vinegar  .5 tsp sugar

Method Puree all ingredients in a food processor until smooth. Serve chilled.

April 28, 2008

Twice Baked Potatoes

I am not a runner. I have been an enthusiastic swimmer and an occasional biker in the past, but running always seemed out of my reach. Amazingly, I just signed up to run the Chicago Half Marathon on September 14. I will be running with the National AIDS Foundation and working towards a $1,500 fundraising goal. I’m runner number 0440 and I start training this Saturday at 7 a.m. I started a new blog to track my progress. If you would like to make a tax-deductible donation to my funding goal, you can do so by visiting my AIDS Marathon page. It was 38 degrees in Chicago today. Time to (briefly) turn on the heat again, fire up the oven and enjoy a warm twicebaked potato.

Ingredients 1 baking potato  .5 Tbl olive oil  .25 Tbl Balsamic vinegar  .5 C broccoli rabe  .5 C sweet corn kernels  .25 cherry tomatoes, sliced  .5 mushrooms, sliced  .5 to 1 C buttermilk, shaken

Method

1 Tbl fresh dill

Clean the potato and poke holes all over with a fork. Wrap in tin foil

1 Tbl Cheddar cheese, shredded

and bake for about an hour at 375F.

salt and pepper

When the potato is nearly finished baking, heat the olive oil and Balsamic vinegar over medium heat. Add all the vegetables and saute for about 5 minutes. Salt and Pepper to taste. Slice the potato in half longways and gently remove all but a small amount of potato from the skins. Put the insides in a bowl and mix in the buttermilk to taste (judge the desired texture before adding too much). Mix in the dill and add the vegetables. Combine well. Spoon heaping amounts of the mixture into the potato skins. Transfer the filled potato skins to a tin foil lined baking sheet. Top with Cheddar cheese and bake for 10 minutes more at 375F.

June 2, 2009 I bet some of you are wondering if I skipped out on my return flight and remained in South America. Sadly, no. Nick and I returned to Chicago as scheduled, but I’ve been frantically catching up at work since. Whatever level of relaxation was achieved on vacation has been quickly and thoroughly reversed. I have the first two days of photos up on my Flickr account, but I haven’t found the time to go through the rest or post about it yet. I will soon. It was an amazing trip and I am looking forward to sharing it with you.

When life is busy, we still need to eat -- but sometimes the convenient options just make me feel more rundown. Next time you find yourself reaching for an uninspired box of mac and cheese or a bag of ramen, consider how quick and satisfying it is to make your own pasta. Forget the fancy machines and pasta roller attachments. They aren’t necessary. Using only flour, a few eggs, a rolling pin and a knife -- you are minutes away from tossing your own fresh pasta into boiling water. I was recently reminded of this by the Pioneer Woman. She offers her friend Ryan’s great rule of thumb: 1 cup of flour plus 2 eggs equals pasta for 2 people. Pour a cup of flour on the counter. Make a well in the center. Crack two eggs into it and mix the dough with your hand, kneading until it is smooth. Let the dough rest for about 5 minutes and then roll out on a lightly floured surface. Slice into strips with a

Homemade Pasta

knife (a pizza or dough cutter works well too) and cook for 2 minutes in salted boiling water. I tossed my pasta with some olive oil, garlic, dried basil and sliced tomatoes.

It’s going to be another late night at work -- but at least I know I have the other half of my pasta dough waiting for me in the refrigerator.

Simple Broccoli Salad

April 2, 2008 This past Easter, my Uncles Jack and Dave hosted us for a laid-back afternoon of food and drinks. The light in their house is gorgeous and I couldn’t keep myself from taking pictures of all the beautiful food (and their Burmese cats). One dish that I really enjoyed was a simple, sweet and savory broccoli salad that Dave made. I recently asked him for the recipe. Be sure to take the time to cut the broccoli into small, bite-sized florets.

Method Toss the first four ingredients together in a medium sized bowl. To make the dressing, combine the mayonnaise and vinegar with sugar to taste (the dressing should be slightly sweet). Make enough dressing to thinly coat all of the broccoli. Toss the dressing with the other ingredients. Cover the salad and chill in the refrigerator for about an hour. Before serving, toss the salad to re-distribute the dressing.

Ingredients 6 C of fresh broccoli florets (blanched if you prefer)  1/4 of a red onion (or to taste), thinly sliced in half inch pieces  1/2 C dried cranberries  1/2 C sunflower seeds  1/2 C mayonnaise  sugar  1 Tbl cider vinegar

Warm Wild Rice Salad

May 5, 2008 I had quite a whirlwind weekend. I was up at 6 am for marathon training on Saturday, met my mother at an Alzheimer’s convention near the airport, and then drove with her to attend the Visakha day festival in Woodstock. Sunday morning I had an appointment with my dentist, followed by brunch with my father’s side of the family, followed by a short visit with my maternal grandmother, a long drive back to Chicago, and a short run with a friend. The point of the entire visit was to retrieve my parent’s van in order to retrieve Nick from school later this week. It will be nice to have him back and a relief to never take the Chicago to Champaign leg of the Amtrak line ever again. I’m looking forward to slower weekends, evening walks, and dinner parties. I’ve recently found that when I’m feeling rundown and overwhelmed, a warm bowl of wild rice, bright vegetables and pillows of goat cheese can make for a soothing evening. Here is simple recipe that yields impressive results.

Method Cook the rice according to package instructions. (Add the amount of water called for and enough bouillon for the water volume.) It will take about 50 minutes for the rice to cook. Meanwhile, slice the tomatoes in half. Trim the asparagus and cut into one inch pieces. Heat the olive oil over medium heat in a skillet. Using a garlic press, press the garlic directly into the pan (if you do not have a garlic press, mincing the garlic works fine). Add the vegetables and toss frequently. Season with salt and pepper. Near the end of cooking (when the asparagus is bright and tender, and the tomato skins are blistering), add the basil and toss to coat. When the wild rice is done, combine the rice and the vegetables in a large serving bowl, add small pieces of goat cheese, the slivered almonds, and toss. Season to taste.

Warm Wild Rice Salad Serves 2 - 3 Ingredients 1 C wild rice (I use Lundberg rice)  Water Vegetable bullion

.5 C slivered almonds  1 Tbl olive oil  10 cherry tomatoes

15 stalks of asparagus  3 garlic cloves  1 Tbl chopped basil from a jar (or 2 Tbl fresh)  2 oz goat cheese  salt and pepper

Mushroom Barley Risotto

February 26, 2010 I was born and bred in this region, but each Chicago winter feels longer than the last to me. I don’t really mind the cold, but I do mind the short days

Mushroom Barley Risotto

and difficult terrain. Like most people in my family, I derive a lot of joy

Inspired by Smitten Kitchen and Food & Wine

in spending time outside and the city feels somewhat limited to me during this season. The holidays have passed, work is busy, and I find most of my

Ingredients 6 oz white mushrooms, sliced

1 15 oz can of cannelloni beans

outdoor time is spent simply in transit rather than idle enjoyment. My one,

6 C low-sodium vegetable stock

4 C escarole, chopped

simple resolution this year was to go outside and walk every day at lunch --

2 Tbl olive oil

1/2 C Parmigiano-Reggiano cheese, freshly

whether it was particularly inhospitable out or I felt I had too much work to

1 medium white onion, diced

grated

complete. I’m happy to say I’ve stuck to it on all but one very bad, very busy

1/4 tsp dried thyme

2 Tbl butter

day.

1 C pearled barley

Salt and pepper to taste

I’ve begun to notice some indications that spring is on its way. The days are getting longer, hats are not required at all times, and I was recently on a bus

Method

with its ceiling air-vent propped open (though, the heat was blasting). I also

In a dry pan, saute the mushrooms until dark, fragrant and moist. Set aside. In a medium saucepan, heat the stock

have a trip to look forward to. I’m excited that all of the pieces have fallen

and keep warm.

into place for a spring vacation to San Francisco. I’ve hardly left town since

In a large, deep skillet, heat the oil over medium heat. Add the onion and thyme and cook until the onion is soft,

last summer and I’m in need of a bit of warmth. I’ll be visiting some dear

about six minutes. Add the barley and cook, stirring for two minutes. Add the mushrooms and one cup of the stock.

friends and running the Oakland Half Marathon. I was 12 the last time I

Stir until absorbed. Continue with all but 1/2 a cup of the stock, adding it a 1/2 cup at a time. This should take

visited the area, so please feel free to share some travel tips!

about 35 minutes. Add the beans and cook for one minute. Add the last 1/2 cup of stock if necessary or desired. Add the escarole and

Here is a hearty dish for these last few weeks of cold. This Mushroom Barley

stir until wilted and cook for one additional minute. Add the cheese and butter and season with salt and pepper to

Risotto is simple, healthy and inexpensive. The escarole adds a nice touch --

taste. Serve with extra grated Parmigiano-Reggiano for garnish.

one that I wouldn’t have thought to add on my own.

April 23, 2007 Saturday afternoon Nick and I met some friends to map out the

Avocado and Black Bean Tacos

2007 CUDGEL urban golf route. We are holding the event Sunday, May 27th (the day before Memorial Day). Check out our soon to be updated CUDGEL webpage and Myspace page for more details and to sign up. The weather was absolutely gorgeous, so upon returning to Logan Square we wondered what we would do with the rest of the day. We had two perfectly ripe avocados that needed to be used in our dinner, but past that we didn’t have many ingredients. Thanks to

Tortillas  Makes about 8 6-inch tortillas 1 C Masa Harina  1 C warm water   2 tsp salt

In a medium sized bowl combine all of the ingredients. Work together with a wooden spoon or with your hands (easier). Don’t worry about overmixing, but the dough should come together easily. Cover the bowl with a kitchen towel and let sit for about 10 minutes.

my new tortilla press, all we needed was a cup of masa harina, a can of black beans, and some rice to make a fabulous meal.

Meanwhile heat your cast-iron skillet or heat your frying oil. Divide the dough into 8 round pieces. As you work with each ball of dough, add a few more teaspoons of warm water with your fingers and work through the dough. I have found that adding a bit more water than called for makes the dough much more manageable and reduces the dry, split edges that sometimes show up after pressing.

Place a ball of dough on a plastic lined tortilla press (recycled plastic bags work fine). Hold the dough away from the handle and then slowly press the dough between the metal pieces. Peel back the top piece of plastic and remove from the second piece just before you add the tortilla to the hot pan or oil. Keep the other dough covered while you make each tortilla. If cooking in a pan, give each side 1 and a half to 2 minutes.

A tortilla press is certainly not necessary to make homemade tortillas, however it does make the process quite a bit easier. In the past I have always cooked my tortillas on a hot cast iron skillet, but this time Nick fried them and folded them into shells. They were very tasty. They turned out to be a surprisingly bright yellow. We decided that next time we might cook them briefly before frying, though this isn’t necessary.

We sat outside on my porch while we ate and enjoyed some Pabst. This was a very simple and satisfying meal for a lazy weekend day.

White Bean Dip Ingredients

White Bean Dip and Baked Pita Chips

1 can (15 oz) of cannellini beans, rinsed  2 garlic cloves, roughly chopped  Juice of 1 lemon  ¼ C olive oil  2 Tbl pesto  salt and pepper to taste

Oven-Baked Pita Chips Makes 48 chips Preheat oven to 400F Ingredients

April 19, 2010

3 store-bought pocket pitas (wheat or white)  2 Tbl olive oil

In the winter, one of my favorite dishes to make involves cannellini beans fried in a bit of butter with salt and pepper. It’s about as basic as you can get, but I love the

2 Tbl grated Parmesan  1 Tbl Herbes de Provence (or other dried herbs)  Kosher flake salt Pepper

unadulterated flavors of this creamy bean. As we prepare for our move, I’ve continued to try to find ways to use up some of the items on our kitchen shelves. At some point during our long Chicago winter, I apparently stocked up on cans of cannellini beans, so I decided to find a summery way to use them. While a bit more involved than my winter menu, this meal is still simple and quick to prepare.

Method Oven Baked Pita Chips Method

Cut the pitas into 8 wedges. Separate each wedge at the seam into two pieces.

Warm Bean Dip

Place in one layer on a large sheet pan. Brush or drizzle with olive oil (don’t worry

Combine all of the ingredients in a food processor and puree until smooth. Add a bit

about covering the surfaces, this is mainly for flavor) and sprinkle with the Herbes de

more oil or some water if the dip is too thick. Salt and pepper to taste. Serve with fresh

Provence, salt and pepper.

vegetables and oven-baked pita chips (see recipe below).

Bake chips for about five minutes and then sprinkle on the Parmesan. Bake for about five more minutes, or until crisp and golden.

May 27, 2008 We began our long weekend by making a big pot of vegetable chili and a loaf of cornbread to accompany it. The house smelled delicious and the food was hearty and satisfying. (It also makes for a great lunch on the following days.) I hope everyone had a nice holiday weekend. The Memorial Day Urban Golf event was a great success. Vegetable Chili Serves 6

Cornbread Adapted from Bread by Christine Ingram and

Ingredients

Jennie Shapter

3 Tbl olive oil

Ingredients

1 large onion, coarsely chopped

.75 C AP flour

6 large garlic cloves, chopped

1.5 C yellow cornmeal

2 large carrots, chopped

1 tsp salt

3 14.5-ounce cans diced tomatoes in juice

1.5 Tbl baking powder

1 4-ounce can diced mild green chilies

1 Tbl sugar

3 Tbl chili powder

4 Tbl butter, melted

1 Tbl ground cumin

1 C milk

1 Tbl dried oregano

3 eggs

2 15-ounce cans kidney beans, drained

7-ounces canned sweetcorn, drained

2 green bell peppers, cut into 1/2-inch pieces  1 10-ounce package frozen corn kernels  salt and pepper to taste  Shredded Cheddar cheese to serve Sour cream to serve

Method

Preheat oven to 400F. Grease an 8.5 in cake

In a large stock pot, heat the oil over medium-high heat. Add

tin.  Combine the flour, cornmeal, salt, baking powder,

the onion, garlic, and carrots and cook for 5 minutes. Add the

and sugar in a medium bowl. Make a well in the center.

tomatoes (with juice), chilies, and spices. Cook 10 minutes. Add

In a separate bowl combine the butter, milk, and eggs.

the beans, peppers and corn. Reduce heat and simmer for about 35

Add to the dry ingredients and stir until just combined.

minutes, until thickened. Stir occasionally. Salt and pepper to taste.

Stir in the sweetcorn and pour into the prepared tin.

Serve with shredded cheese and sour cream.

Bake for 20 - 25 minutes, or until a knife comes out clean.

Vegetable Chil

Invert bread onto a wire rack and cool slightly. Serve warm with honey or butter.

Cornbread

Lentil Soup Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper  Adapted from The Zuni Café Cookbook Ingredients

1 Turkish bay leaf

3 Tbs olive oil

1 sprig of Italian parsley, chopped (both stem and

½ C finely chopped red bell pepper

leaves)

½ tsp whole black peppercorns

1 C lentils, preferably Beluga or French green

¼ tsp cumin seeds

4 to 4 ½ C good-quality vegetable stock

¼ C carrot, finely chopped

Salt

¼ C celery, finely chopped   ¼ C yellow onion, finely chopped   1 large garlic clove, chopped

February 23, 2009

Method

A bowl of lentil soup is unmatched in its simplicity. If you can boil water and chop an onion, you can make this

In a large saucepan over medium heat, warm 1 Tbs oil. Add the bell pepper

delicious one pot meal. It can be dressed up with a dollop of sour cream, chopped parsley, and served with crusty

and cook, stirring, until it softens, about 5 minutes.  In a mortar, crush the

bread-- or simply reheated for a hearty work lunch.

peppercorns and cumin seeds. Add them to the saucepan, and cook the mixture for 1 minute.

I’d like to extend an invitation to my Chicago readers to join me this Wednesday at the Hideout from 5 pm to 8 pm

Add the remaining oil, carrot, celery, onion, garlic, bay leaf, parsley, and lentils,

where I will be cooking soup with my fellow Gapers Block contributing food writers and serving it with Columbia

and 3 C of stock. Stir and bring it to a simmer. Reduce the heat, and cook

College film professor Dan Rybicky and dietician Bettina Tahsin. As part of this Soup and Bread series, all the food

the soup uncovered, barely simmering, until the lentils are tender and have

will be donated by the cooks and served free of charge. A hat will be passed for donations to the Greater Chicago

absorbed most of the stock, about 15 minutes. Turn off the heat, cover, and let

Food Depository to help others keep food on their plates. Come by to say hello, have a beer and eat some soup while

stand for 5 minutes to allow the lentils to soften.  Using an immersion blender,

helping out those in need.

partially puree the soup, so that about half of the lentils are still whole. Add a bit more broth to bring the soup to your desired texture and season to taste.

While there are many excellent recipes and endless modifications one can make to lentil soup, here is my current favorite. It has a unique earthiness and bite to it thanks to the cumin and black pepper.

Gourmet   Ingredients 3 (10-oz) packages frozen, chopped leaf spinach, thawed   5 tablespoons unsalted butter plus additional for greasing pan  1 small Vidalia onion, finely chopped   4 garlic cloves, minced  1 1/2 teaspoons salt  3/4 teaspoon black pepper  1/4 teaspoon freshly grated nutmeg  1 cup heavy cream  4 lb butternut squash (2 large), peeled, quartered, and seeded  2 oz finely grated Parmigiano-Reggiano

Method Thoroughly squeeze spinach in small handfuls to remove excess moisture and transfer to a bowl. Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat. Cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine. Preheat oven to 400F. Butter a 3-quart shallow baking dish. Cut squash to separate bulb section from solid neck section, then cut pieces into 1/8-inch-thick slices. An adjustable blade slicer is extremely helpful here.

Squash and Spinach Gratin

Squash and Spinach Gratin Adapted from

Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Top each layer with a portion of the grated cheese. Sprinkle top layer of squash with cheese and dot with remaining 2 tablespoons butter. Cover with tin foil and bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove the foil and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

September 26, 2008 Over the past three weeks, I’ve been getting to know our new oven and fantasizing about the hearty fare that will take us through the fall and winter. Our apartment has an open layout with a somewhat outdated kitchen, but items like a trusty oven thermometer, a lovely island from Craigslist, and the bold colors of my mother’s vintage Fiestaware are quickly making it home. I have also jumped head-first into the daunting task of organizing all of my recipe clippings. So far, I have organized the bulk of my recipes (a pile of pages four inches thick) into hanging files with no less than 16 categories. The recipes that I have tested and enjoyed are in a second pile that will eventually be stored in a three-ring binder with cooking notes and suggestions. To initiate my fall cooking endeavors, I pulled a recipe from the November 2006 Gourmet out of the stack. It turned out so well that it was quickly upgraded to the “three-ring binder” pile.

September 23, 2010 A magnificent harvest moon ushered in autumn last night. Though, with today’s 93-degree weather forecast, you’d hardly know it. I’m still reveling in late summer produce and sunny afternoons. The Urbana farmers market is one of the great benefits to my new town. It feels like more of a community event than the hurried Chicago markets I am familiar with. Strangers stop to say hello, there are nutrition education games for children, and booths with information on various community services. It has been nice to run into professors and classmates, and even an old friend from Chicago who works on a local organic farm. I have to admit I had forgotten how busy an academic schedule can be. It is certainly a nice reprieve from the monotonous daily grind of the last few years, but free time is scarce. I am taking four classes and working 22 hours a week - so to be fair it’s not just coursework on my plate. A few readers have emailed to ask about the courses I am taking this semester. I am currently enrolled in Information Organization and Access, Reference and Information Services, Administration and Use of Archival Materials, and Rare Books and Manuscripts. I have also

Tomato Tartine

started as a technology volunteer at the Urbana Free Library and I was recently elected (without stiff competition) the Vice-President of the ALA Student Chapter. It is in my character to thrive when slightly over-extended, though my days rarely feel calm. I am woefully behind on correspondence and photo editing, and I’m embarrassed to admit that I have over 1,000 posts waiting idly in Google Reader. While I have made some wonderful meals over the last month, my most frequent has been this simple open-face sandwich that barely needs a recipe. It is a quick lunch for a busy afternoon and a great way to enjoy the unique character of different heirloom tomato varieties. I used green zebras in the photo posted here.

Tomato Tartine Ingredients 1 medium, flavorful tomato  2 slices of thick, crusty bread  2 Tbl mayonnaise*  good quality sea salt*  fresh ground black pepper  fresh thyme leaves

Method Toast the bread slices and spread with mayonnaise. Slice the tomatoes 1/4-inch thick and arrange in an even layer over the mayonnaise. Add salt and pepper to taste. Finish with the leaves from a few sprigs of fresh thyme (or any other herb you have on hand). Serve while the toast is still warm. *This is a great lunch to make in a pinch with ingredients you have on hand. But it is extra special with homemade mayonnaise. If you are new to making your own mayonnaise, I would recommend Molly’s lovely recipe. This is also a great dish to use any fancy finishing salts you have stocked away. My dear friend Harold gave me a box of Ilocano Asin sea salt recently and this was the perfect way to use some of it.

Snapshots of Portland

December 4, 2007 During my last year at Reed College in Portland, Oregon, my roommate Tamara and I were invited to have Thanksgiving with our friend Erik, his father and his step-mother. The food was incredible and a welcome change for the three of us students. Michael and Lorie were wonderful hosts and it was an evening full of excellent conversation and warmth. It was always sad to be unable to fly home for Thanksgiving, but the hospitality that I

Squash Dinner Rolls

found in other homes and with new friends on those occasions is something that I will never forget. Another thing that I will never forget are Lorie’s incredible squash rolls. I had always regretted leaving that day without requesting the recipe, so this year I asked Erik to put me in touch with her. Not only did I receive the recipe, I was also treated to a lovely story: “When I was first making this recipe, I was ... doing subsistence farming in northern British Columbia. So they were made with Hubbard squash that we grew in our garden and with flour that we ground each morning as we waited for the cabin to heat up, and of course they were baked in a woodburning stove.” That sounds like such an inviting environment, especially as I am bracing myself for another dark, city winter. These rolls are delicious anywhere, but I bet they were particularly comforting when baked in a wood-burning oven. Thank you very much to Lorie for introducing me to these rolls and for providing me with the following recipe.

Method In a saucepan scald the milk. Add the maple syrup, butter, salt, and squash, stirring to mix well. Let sit until lukewarm.  In a large bowl dissolve the yeast in the warm water with the ½ teaspoon sugar or honey. When it is bubbly, add the cooled milk-squash mixture, eggs, orange peel and 2 2/2 cups

Squash Rolls from The Garden Way

of the flour. Beat with an electric mixer 2 minutes or at least 200 strokes by hand. Gradually add enough more flour to make a dough that pulls away

Bread Book, A Baker’s Almanac by

from the sides of the bowl and is stiff enough to knead.   Turn the dough out onto a floured board and knead until smooth and elastic, sprinkling with

Ellen Foscue Johnson

a little more flour if it remains sticky.  Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Cover and let rise

Makes about 2 dozen rolls

until doubled in bulk.  Punch the dough down, turn out onto a floured board and knead a few times to press out air bubbles. Cut into pieces about the

Ingredients

size of eggs, cover and let rest for 10 to 15 minutes. Form into rolls of whatever shape you wish (the easiest is to make balls and put in buttered muffin

1 C milk

tins). Brush the tops with melted butter and let rise, lightly covered, until not quite double in size.  Preheat the oven to 375 degrees F. Bake 15 minutes,

¼ C maple syrup or honey

or until done. Break one open to test. Do not over-bake. Serve hot, or, if you plan to save then until the next meal or freeze, bake for a slightly shorter

4 Tbl sweet butter or light oil

time, cool on a rack and re-heat.

2 tsp salt  1 C cooked winter squash (fresh or

Thank you Lorie!

frozen)  (You may also use pumpkin,

1 tsp grated orange peel or ¼-½

fresh or canned.)

C sautéed onion

1½ Tbl dry yeast (or 1 Tbl dry yeast

6 ½ C unbleached white flour,

+ 1 C sourdough starter)

approximately

¼ C warm water

½ tsp sugar or honey  2 eggs

January 27, 2008 Rich and nutty pieces of baked tofu are perfect for adding to stir-fry or curry dishes, but they are also delicious on their own. Extra-firm tofu will hold up well to the marinating called for in this recipe, though some types of firm tofu will work fine as well. If you are worried that your tofu is too delicate, wrap the tofu slices in clean tea towels, place a plate on top, and a heavy pot or bag of flour on top of that. Let sit for half an hour. As the water in the tofu is absorbed into the towels, the tofu will become sturdier. Dark sesame oil is made from toasted sesame seeds and gives this dish a deeper flavor. Light sesame oil can also be used.

Sesame Baked Tofu Ingredients

Sesame Baked Tofu

1 lb extra-firm tofu, patted dry and cut into slices 1/2 inch thick  6 Tbl soy sauce  3 Tbl dark sesame oil  3 Tbl vegetable oil  3 garlic cloves, minced  1.5 tsp fresh ginger, minced  2 Tbl sesame seeds

Method Whisk together all of the ingredients except for the tofu and sesame seeds in a medium bowl. Place the tofu slices in a baking dish large enough to lay each piece flat and then pour the marinade over them. Cover and place in the refrigerator for about 8 hours, turning the tofu slices over halfway through. Preheat the oven to 400F and bake for 30 minutes. Flip slices and bake for another 30 minutes or until a very deep golden brown. The marinade should be completely absorbed. Remove from the oven and sprinkle with the sesame seeds. The tofu will keep in the refrigerator for two days.

October 30. 2008 Pasta has always been a staple in my pantry. Tossed with vegetables and garlic, drizzled with olive oil, and topped with any cheese I have on hand -- it makes for an inexpensive and easy weeknight meal. Nick, however, is not a fan. As a result, our mutual appreciation for gnocchi has grown over the last few years. We generally keep a package of the dehydrated stuff and a jar of pesto around for sleepy, uninspired nights. When we are feeling more ambitious, homemade can’t be beat. We’ve experimented with a variety of recipes that have produced mixed results. The biggest foe to our gnocchi efforts often seems to be too much moisture. If the balance isn’t correct, the little pillows risk breaking apart in the boiling water or producing gummy forkfuls. How is a cook to avoid this? We’ve found that recipes that call for baking, not boiling, the potatoes work best. The other secret to light and silky gnocchi is a potato ricer. You can get away without one by mashing the potatoes well, but to ensure a smooth dough, a ricer can’t be beat. Elise of Simply Recipes posted a great (baked) potato gnocchi recipe last year that I would recommend trying first (though, be warned, it makes a lot). To complete the meal, buy a crusty baguette and make this simple, rich sauce:

Method Melt the butter in a saucepan over medium heat. Add the garlic and saute 1 minute. Add cream and cheese and bring to a gentle boil. Whip 2 minutes, or until cheese is melted and the sauce is Gorgonzola Cream Sauce Ingredients 2 garlic cloves, minced 1 Tbl butter 1 C whipping cream (or 3/4 C milk and 1/4 C cream) A few ounces Gorgonzola cheese (we use about 3 oz)

slightly thickened. Add salt and pepper to taste (careful, the cheese is a bit salty to begin with) and toss with the gnocchi.

Potato Gnocchi

June 11, 2007 Last weekend Nick and I made plans to finally eat at Hot Doug’s together.

Hot Dougs

However, when I woke up that morning my right hand was twice it’s normal size. I determined that I must have broken my wrist the night before when I tripped over the television that isn’t normally in the middle of our kitchen whilst carrying two deck chairs in the door, backwards. Knowing that the impending emergency room visit would take at least 5 hours, I decided that enjoying a fried veggie corn-dog (which they only offer on weekends) would make the gloomy looking end to the weekend somewhat rewarding (to much protest from Nick, I should add). We walked to Hot Doug’s from Logan Square, and after a spell where I had to take a break on their lawn because I was sure I was going to faint, we sat down with our selection. Nick ordered an elk sausage with a mustard sauce and mustard seed cheese, I enjoyed the aforementioned veggie corn-dog and we split a giant basket of duck-fat fried french fries. It was all very greasy and very good. We also bought celery soda. I had never tasted it before. It was definitely sweeter than most things I enjoy, but the taste was so unique that I hardly minded.

We then traveled to my HMO approved hospital where we spent the next many hours. (Conveniently located next to Binny’s at least!) Nick was sweet and put up with the crazy old men and poorly behaved children in the ER waiting room while those tending me decided I might have a novicular fracture. I spent this last week at appointments with my general practitioner and orthopedic surgeons, getting enough x-rays to take a year off of my life, and the verdict is still out. They basically told me to wear a wrist brace and if it hurts in a few weeks it is broken, if it doesn’t hurt in a few weeks it isn’t broken. Ah, modern medicine. I’m glad I ate first.

Blackie’s Pear-Pepper Relish Adapted from The Great American Hot Dog Book This makes about four cups of relish. The relish

Green Tomato Jam

will keep in a tightly sealed container, refrigerated, for several weeks. Ingredients 4 Bartlett pears 2 large onions 2 green bell peppers 1 red bell pepper

October 10, 2010 Green Tomato Jam

1 jalapeño (feel free to use a spicier pepper)

Method

Ingredients

Boiling water, a few cups

(Note: I bypassed the formal canning process and split

2 lbs of green tomatoes, rinsed

1.5 C sugar

my jam between a refrigerator and a freezer container.

3 C sugar

2.25 tsp mustard seeds

Can if you please, of course.)

1 tsp cinnamon

.75 tsp ground allspice

Cut the tomatoes into eighths, trimming off the stem.

1/2 tsp ground ginger

.25 tsp ground cinnamon

(The green tomatoes I used were small to medium sized

1/2 tsp allspice

.75 tsp turmeric

and fairly firm. If your tomatoes are juicier, consider

1 Tbl salt

squeezing out the seeds and juice so your jam can

1.5 C white vinegar

properly thicken.) Combine the tomatoes with the rest

.5 C water

of the ingredients in a large, heavy-bottomed stockpot over medium-high heat. Bring the mixture to a boil, stirring often. Reduce the heat to medium and allow the mixture to gently simmer for about an hour, stirring occasionally. When the mixture has thickened and darkened, remove from the heat. Allow to cool before

Method Chop the first 5 ingredients and put in a large colander. Over the sink, pour the boiling water over the chopped ingredients. Drain thoroughly and add to a large stock-pot. In a medium bowl combine the sugar, seeds, spices and salt. Add the dry mixture to the stock-pot and mix thoroughly with the chopped ingredients. Add the vinegar and water and bring everything to a boil. Turn down the heat and allow to simmer for about 20 minutes. Your house will smell delicious. When the relish is cooked to your liking, remove from the heat and allow to cool before refrigerating.

transferring to storage containers. The jam will keep for two weeks in the refrigerator.

Pear and Pepper Relish 37

January 22, 2009 Winter has been getting me down lately. I’m craving sunlight and vegetables, and feeling more than a bit lethargic and broke. I think things began a downward turn when I returned to work after the Christmas holiday to find, not a bonus or a holiday greeting, but a note from my employer stating that, since they had decided to close the office on December 26th and January 2nd, all of the employees were being docked two vacation days. I’m glad to still have a job and all, but jeez, happy holidays huh? It’s high time to fit a bright dish into the dreary winter landscape, and to be grateful for the good things that have recently come to pass. I have been going a bit beet crazy this winter and I thought it might be a good time to share one of my favorite seasonal appetizers with you (it also makes a great, light lunch). This dish can be prepared easily and transported for fast assembly at another location. You’ll want to adjust the recipe for the crowd you plan to serve, but this recipe will make about 20 crostini.

Roasted Beet, Arugula and Goat Cheese Crostini Ingredients Half a fresh, high-quality baguette  3 large beets  4 ounces goat cheese, or more to taste

Roasted Beet Arugula Crostini

2 large handfuls of fresh arugula  olive oil  salt  pepper Method Preheat the oven to 375F To roast the beets, rinse the beets and cover with foil. Roast in the oven at 375F for about an hour, or until easily pierced with a fork. Let cool slightly and chop off the root and stem ends. Rub with your hands to remove the skins. Cut into 1/4 inch slices. (If you are in a rush, this works just fine with canned beets -- just make sure the only ingredients on the can are beets and salt and that you let them drain thouroughly.) Increase the oven temperature to 400F Slice the baguette thinly, between a 1/4 and 1/2 an inch thick. Arrange the slices on a baking sheet, brush each slice with olive oil, and salt and pepper to taste. Let toast in the 400F oven for about 8 minutes, or until the slices begin to turn a light golden color. Remove and let cool. Spread a thin layer of goat cheese on each crostini (or more to taste). Place a beet slice on each and top with three or four leaves of arugula. *If you will transporting the crostini to another location. Spread each crostini with goat cheese and gently stack in a container. Line a second container with aluminum foil and place the beet slices inside. Cover the beet slices with another piece of foil and place your arugula on top.

Roasted Red Peppers and Peas July 9, 2008 When it is really hot out, I find that I enjoy small snacks in place of large meals. Grazing on nuts, fruits and cheeses with a cool drink in hand is a relaxing way to spend a humid evening. Hummus is a delicious (and quick) addition to any lazy dinner or appetizer spread, and these easy embellishments on the standard chickpea fare will add flavor and and a splash of color.

Pea and Ricotta “Hummus”

Roasted Red Pepper Hummus

(Adapted from 101Cookbooks)

Ingredients

.75 C roasted red peppers, roughly

1 C fresh peas (or frozen, thawed)

chopped

.3 C ricotta cheese

1 15 oz. can chickpeas, drained

1 Tbl olive oil

2 Tbl tahini

.25 tsp salt

1 Tbl olive oil

.5 small shallot, minced

4 garlic cloves, roughly chopped

.25 C freshly grated Parmesan

.5 tsp salt

zest of half a lemon

Method Add all ingredients to a food processor and pulse until smooth. Serve on pita or crostini

Method

and garnish with a basil leaf for color.

Add the peas, ricotta, olive oil, and salt to a food processor and pulse until smooth. Stir in the remaining ingredients. Serve on pita or crostini and garnish with a shallot sliver for color.

Cheddar Gougeres

November 20, 2007 If you are looking for a quick appetizer to keep your guests entertained this week, Cheddar Gougères are a delicious option. These airy, eggy, crusty puffs of pâte à choux are delicious right out of the oven. It might take a few attempts to get the pâte à choux the right consistency, but once it comes out correctly it will be simple in the future. Try a test run tonight and enjoy them warm with a salad or soup. Traditionally, gougères are made with Gruyère cheese. I enjoy the bite of sharp Cheddar, but feel free to use any cheese that will grate well and is of a similar fat content. You may also want to try adding fresh herbs such as dill, rosemary or chives. Method

Cheddar Gougères Adapted from Party Appetizers by Tori

Preheat oven to 375F and line two baking sheets with Silpat mats or parchment paper.

Ritchie

Combine the water, butter and salt in a heavy saucepan over medium-high heat. Cook, stirring to combine until the butter is

Makes about 40 - 50 Gougères. (This is a lot.)

melted.

Ingredients

Increase the heat to high and bring to a boil.

1 C water

Turn off the heat and add the flour. Stir vigorously with a wooden spoon until the mixture comes together and pulls away from

8 Tbl unsalted butter, cut into pieces

the sides of the pan.

1/2 tsp salt

Remove the pan from the stove and allow the mixture to cool for 5 minutes, do not stir.

1 C flour

Add the eggs one at a time, beating with the wooden spoon to fully incorporate after each addition.

4 eggs

With each addition, the dough will look glossy at first, but eventually regain its texture and stick to the sides of the pan again.

1 1/2 tsp mustard powder

Once all of the eggs have been added, add the mustard powder and cayenne and beat to incorporate. Then add the cheese

1/4 tsp cayenne pepper

and beat to incorporate.

1 1/2 C shredded sharp Cheddar cheese

Scoop one-inch balls of the dough onto the prepared baking sheets, leaving about one-inch between them. Bake until the gougères are puffed up and golden, about 25 minutes. For best results, rotated the baking sheets half way through.

The bakery is closed on Sundays, so nearly every Saturday morning we make the half mile walk from Nick’s apartment to downtown Urbana. We stop at Strawberry Fields, the local natural foods store, for coffee and head up the street to wait in the perpetually-crowded storefront of Mirabelle. We always select something to eat immediately on the park bench outside, and often purchase a loaf of fresh baked bread to accompany our dinner. I am a glutton for traditional breads, and Mirabelle may

Mirabelle

have the finest baguettes that I have ever encountered in the United States. The only complaints I could possibly muster about Mirabelle would be their coffee which is a weak and pedestrian variety tucked away in a self-service corner. But, I do visit for the breads and pastries and I would not suggest that they turn their attention away from these incredible offerings. My favorite pastry of all is the Mirabelle Bakery Onion Roll. The roll is soft and buttery, stuffed with poppy seeds, sour cream, red onions and an indescribable, delectable savoriness that makes my mouth water just thinking about it. If you have occasion to visit Mirabelle Bakery, this

January 7, 2008 Many of my weekends over the past few months have started aboard a southbound train that deposits me 150 miles away from home in Champaign, IL. Nick returned to finish his last year at the University of Illinois and we have been traveling back and forth to see each other since September. We weren’t particularly thrilled about the prospect of spending time in a central-Illinois college town, but the discovery of Mirabelle Bakery made it all a bit easier.

would be my first suggestion to sample. If you have a heartier appetite, their foccacia servings are huge and easily make a meal. The crumb is chewy and tender and the toppings are always very fresh. The other two highlights of Champaign-Urbana have been the Blind Pig, a beautiful bar with over 21 taps and Prairie Fruits Farm goat cheese. This locally produced goat cheese can be purchased at Strawberry Fields, and while a bit pricey (about $7 for 6 oz.), it is worth every penny. We do not have a car available to us, but I am hoping to find a way to make a trip out to the creamery in the spring, if the owners will have me, to see the farm’s operation first hand. I often fantasize about making my own goat cheese and it would be fun to see a local example.

While we would both rather be living a normal life back in Chicago, it has been fortifying to find these high-quality, local and affordable

establishments in a town with too many trashy sports bars and fast-food chains. I have to admit that I didn’t expect to miss things about Champaign-Urbana, but I will. For an inside look at Mirabelle Bakery and to learn more about the food in Champaign-Urbana from a well-versed resident, visit the lovely blog Champaign Taste.

Herb Roasted Hasselbacks

September 3, 2007 Last Thursday I visited the Daley Plaza Farmer’s Market over lunch and came away with quite a haul: Heirloom tomatoes, purple bell peppers, sunflowers, fresh basil, smoked string cheese, a LaBriola whole grain loaf and a beautiful selection of potatoes. These pretty yellow, red and purple potato varieties came from Nichols Farm & Orchard. This family run farm is from Marengo, Illinois -- quite near where I grew up. They sell their produce at several farmer’s markets in the Chicagoland area. I’m a sucker for the $5 cookbooks that can be found in piles near the register in bookstores,

Bay-Roasted Hasselback Potatoes  (adapted from

especially when they cover a finite topic. A few months ago I purchased Potatoes by Annie Nichols

Annie Nichols)

and decided to try one of her recipes.

Serves 2 as a side dish

Method Preheat oven to 375F

Ingredients:

Place two chopsticks on either side of a potato and make crosswise cuts about 1/4 inch apart. The potatoes will fan open as they cook,

8 small potatoes, unpeeled and scrubbed

but you want the base of the potato to remain intact so they will not fall apart. Insert whole or partial bay leaves between a few of the

12 fresh bay leaves

cuts and repeat with the remaining potatoes.

1 Tbl butter

Melt the butter with the olive oil in a cast-iron skillet or roasting pan over moderate heat. Add the garlic and the potatoes in a single layer.

2 Tbl olive oil 3 garlic cloves, crushed kosher salt and freshly ground black pepper

Gently move the potatoes around for about 5 minutes. Remove from heat and generously salt and pepper. Place in the preheated oven for about 30 minutes, or until the potatoes are golden brown and tender. This simple method of roasting potatoes produced very delicate and colorful results. You could substitute any fresh herbs for the bay leaves. My favorite herb to use with potatoes is fresh rosemary, and that is what I will use with this recipe in the future.

Herb Roasted Squash October 10, 2007 I always seem to wind-up lugging the heaviest pieces of produce home from the farmers market. Heads of cabbage, melons, or bags of apples. When Nick came to visit last weekend, I was grateful for the extra set of hands -- It’s squash season. We bought acorn, buttercup and butternut

Herb-Roasted Squash

squash to roast for lunch, along with a

Ingredients

Method

Mirabelle baguette and Prairie Fruits

1 acorn squash

Preheat oven to 400F. Cut squash in half and remove the seeds from the cavity

Farm chevre -- two of the culinary perks to

1 buttercup squash 1 butternut squash

with a spoon, leaving only the smooth flesh. Arrange the squash halves face-up on

life in Champaign-Urbana.

6 Tbl brown sugar*

a heavy baking sheet. Add one tablespoon of butter and one tablespoon of brown

As much as I miss the city, this is the place to

6 Tbl butter

sugar to each cavity. Add the rosemary to the butternut squash and the thyme to

be for fall foliage. The reds, oranges, yellows,

Fresh rosemary leaves Fresh thyme leaves

the buttercup and acorn squashes. Season with salt and pepper.

and greens make morning runs or evening

Salt and pepper

Roast the squash for about 70 minutes. Periodically spoon the butter-sugar

bike rides a visually stunning experience. I

mixture over the rest of the squash surface to season and prevent the squash from

feel lucky that I am only trapped in an office

drying out. When you can easily pierce the flesh with a knife, the squash is done.

half of the week these days. This is the time

Allow to cool slightly and serve warm. Any leftovers can be tossed with pasta

of year I can’t stand to miss.

and parmesan for a simple dinner.

Happy Thanksgiving to my Canadian friends.

*Real maple syrup is a great alternative.

Squash bakes at the same temperature as many turkey recipes. Throw a few of these in the oven, with or without the bird, and your home will smell amazing.

Maine 44

Lemon and Herb Potato Salad July 9, 2010 Method  Rinse the potatoes and pierce them once with a fork. Bring them to a boil in a large pot of salted water. Reduce heat to medium-low and simmer the potatoes until tender, about 17 minutes. Drain and let stand until cool enough work with. Cut the potatoes into 1/4 inch pieces. Place into a large boil and toss with the vinegar and some salt and pepper. Add the rest of the ingredients and toss to combine. Salt and pepper to taste. Refrigerate until you are ready to serve.

Lemon and Herb Potato Salad adapted from Bon Appétit Ingredients 3 pounds baby red potatoes  3 Tbl unseasoned rice vinegar  3/4 C mayonnaise  4 medium chives, thinly sliced  1 Tbl fresh oregano  1 Tbl fresh thyme  2 Tbl fresh basil leaves, chopped  1 1/2 tsp lemon zest  salt and pepper

May 16, 2009 It is seriously the easiest thing in the world to make. You can make one serving or 40, and it is still easy. My recipe is for a single serving. Ingredients: 1 cup grapes, cut in half  1 bunch cilantro, chopped 1 handful almonds 2 tablespoons extra virgin olive oil Juice of 1/2 a lemon dash salt

Grape and Almond Salad

Mix all the ingredients in a bowl. Eat up.

From Ellen Gladish

November 23, 2010 One of the things I love most about Thanksgiving, besides family and friends of course, is the opportunity to try new recipes. Each year, I bookmark new ideas for Brussels sprouts, mashed potatoes, and dinner rolls. Though, there is undeniably some comfort in tradition. My mother always makes the turkey and I always make this Molasses Pumpkin Pie. The molasses

Molasses Pumpkin Pie

works perfectly with the pumpkin and spices, giving it a subtle spin on the average pie.

Molasses Pumpkin Pie Ingredients 1 pie crust, rolled out and chilled in a pie dish  2/3 C brown sugar  1/2 C white sugar  2 Tbl flour  1/2 tsp cinnamon  1/8 tsp each of: allspice, cloves and ginger  1/2 tsp salt  1 1/2 C canned pumpkin  2 Tbl molasses  1 tsp vanilla  3 large eggs  1 C whipping cream

Method Place a baking sheet in the oven and preheat to 450F. Combine sugars, flour, spices and salt in a large bowl. Add the pumpkin, molasses, vanilla and eggs and incorporate the cream last. Pour batter into chilled pie crust and bake for ten minutes. Reduce oven heat to 325F and bake for another 40 to 45 minutes. The middle should be set and the sides of the pie should puff up a bit. Allow pie to cool and serve at room temperature or chilled. I usually whip any excess cream with a touch of vanilla to serve along with each slice. This pie can be made up to a day ahead, making it easy for large holiday dinners. Happy Thanksgiving to my U.S. readers!

January 9, 2009 Today marks the fourth year of Pro Bono Baker. Through a pleasant path of various apartments, relationships, jobs and adventures, I can’t think of anything in my adult life that I’ve stuck with quite as long -- except perhaps college -- and even then I transferred. I’ve gushed about all the wonderful friends, recipes and stories this site has provided me with on previous birthdays. This year, I’ll leave it at a simple thank you to everyone who visits, both quietly and conversationally. This wouldn’t be nearly as fun without your company. To celebrate, I made a recipe that I’ve been mulling over for the past month or two: Chocolate Beet Cupcakes with Goat Cheese Frosting. This treat is seasonal and packed with antioxidants. Not a bad way to enjoy the new year.

Chocolate Beet Cupcakes

Method

Goat Cheese Frosting

Preheat oven to 350F

Adapted from the gorgeous Harvest Cake at

In a large bowl mix together the beet puree, butter, sugars, eggs and milk.

The Kitchn.

In a medium bowl mix together the remaining ingredients. Add the dry

Ingredients

ingredients to the wet ingredients and combine until you have a smooth

5 oz goat cheese, at room temperature

batter. Fill muffin cups two-thirds full and bake for 25 minutes at 350F, or

3 oz cream cheese, at room temperature

until a toothpick comes out clean.

.5 C powdered sugar .25 C pure maple syrup

*Roasting makes the beets sweeter. To roast, rinse the beets and cover with foil. Roast in the oven at 375F for about an hour, or until easily pierced with a fork. Let cool slightly and chop off the root end. Rub with your hands to remove the skins. Roughly chop and puree in a food processor. It’s okay if the puree is slightly chunky. Makes about 12 cupcakes. They will stay moist over-night.

Chocolate Beet Cupcakes

Method

Ingredients

Beat together the cheeses until smooth. Add

1 C roasted beet puree (about two medium beets)*

the powdered sugar and mix until smooth.

.5 C unsalted butter, melted

Finally, add the syrup and mix until blended

1 C sugar

evenly.

.25 C brown sugar 2 eggs .25 C milk .75 C flour .5 C unsweetened cocoa powder 1 tsp baking powder .25 tsp salt

November 5, 2009 When Nick and I visited Buenos Aires this past summer, we fell in love with alfajores - dulce de leche cookies. On our last day, we picked up a giant jar of dulce de leche in the San Telmo neighborhood so that we could try making our own back in Chicago. Nick beat me to it on a recent day off, and the results were amazing. These are without a doubt the best cookies I have ever eaten. Buenos Aires was a beautiful city that I hope to have the opportunity to visit again. We ate delicious food, walked through charming neighborhoods and spent time with our awesome friends Peter, Pao and Arturo. I recently wrote a short article for Gapers Block about drinking in Argentina that I encourage you to read if you want to learn more about our trip (though I hope to post more on this site soon). Nick’s Alfajores Ingredients 1 3/4 C flour  1/8 tsp salt  1/2 C sugar  1 tsp baking soda  8 Tbl butter, at room temperature  4 egg yolks, lightly beaten  1 tsp vanilla  1 Tbl milk  15 oz dulce de leche*

Method Combine flour, salt, sugar and baking soda in a bowl. Mix in the butter and then work in the egg yolks, milk and vanilla. Shape the dough into two separate balls, wrap in plastic wrap and chill for about two hours. Preheat oven to 325F. Roll out each ball of dough on a slightly floured surface to a 1/4 inch thick. Cut using a two-inch cookie cutter and transfer cookies to baking sheets covered with silpat mats. Bake for about 15 minutes, until the tops of the cookies appear dry, but not so long that the cookies brown. Allow the cookies to cool on a wire rack. When cool, spread half the cookies with dulce de leche and top with the other half. Serve with a café con leche for an irresistible treat. A traditional way to serve the cookies is to roll the sides in shredded coconut. We’re not big coconut fans, so we left ours plain. *We used dulce de leche that we brought back from Argentina. Feel free to use store bought or make your own. There are plenty of traditional recipes out there, but I was extremely intrigued to find this recipe from the lovely blog Not Without Salt that calls for simply cooking a can of condensed milk in boiling water. Brilliant.

Alfajores

Holland, MI

December 28, 2008 Peppermint patty candies are festive and, believe it or not, incredibly simple to make. They only call for a few ingredients, making them easy to turn out quickly and cheaply. In a matter of 30 minutes, you too could have your own tin of these easy chocolate treats that serve as a great last minute gift. I came upon this recipe over at The Kitchn earlier this month and was surprised how easy it seemed. I made a batch last week with great success and decided to double it and give these chocolates as gifts. I only made one slight change. Where the recipe calls for refrigerating the filling for 20 minutes, I popped it in the freezer. I refrigerated the first time around and the filling became gooey and misshapen when I tried to coat it in the melted chocolate. In my experience, there was no discernible difference in the texture of the filling in the final product using either method. I had some cellophane bags that I was planning to wrap these in, but I was lucky to see this quick guide to making gift boxes at Heather Bailey’s beautiful, color-drenched site. While the original project is intended for gift cards, they perfectly fit three or four chocolates. I didn’t have any fancy paper, but I did have some plain heavy card stock sitting around. I printed ten of these out, cut them with regular scissors, and scored the folds with an empty mechanical pencil. Some pink tissue paper and a decorative stamp completed the packages.

Line a cookie sheet with wax paper or a silpat. In a blender, cream together the sugar, butter, extracts, and cream on low speed. After the ingredients are combined, raise the speed to medium-high and beat for an additional 1-2 minutes until

Ingredients: 2 cups powdered sugar

mixture holds together very well and is creamy, not powdery.

1.5 tbsp softened butter

Using a teaspoon, roll the candy into small balls and flatten them on the wax paper or silpat with the palm of your hand into

2 tsp peppermint extract

patty shapes. When done, put them in the refrigerator to chill for 20 minutes.

1/4 tsp vanilla extract

Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.

2 tbsp cream

Using dipping tools or two dinner forks, dip the patties into the chocolate one by one. Drag them across the lip of the bowl

8 ounces (about 1-1/3 cup) dark

to remove any excess chocolate. Return them to the wax paper or silpat, and place back in the refrigerator to set the candies.

chocolate, chopped

They should be ready to eat in a few hours.

1 tbsp vegetable shortening

And that’s it! Due to the dairy ingredient, these need to be kept in the refrigerator. Layer the patties between sheets of parchment in an airtight container. They’ll last for a month.

From the kitchn

Peppermint Patties

Peanut Butter and Sesame Cookies

Peanut Butter and Black Sesame Cookies

1 large egg

Adapted from the March 2009 issue of Gourmet

1 tsp baking soda

Ingredients

5 Tbl black sesame seeds

1 C creamy peanut butter (the cheap kind, not natural)  3/4 C sugar

December 19, 2009 These pretty little things are like a grown-up version of the typical peanut butter cookie. The black sesame seeds are not only eye-catching, but they toast in the oven as the cookies bake, providing a nice balance to the sugar. Calling for just five ingredients and baking up in about ten minutes, these are a snap to make.

Method Preheat the oven to 350F. Cream the peanut butter and sugar together in a medium bowl. Add the egg and baking soda and mix until combined. Place the sesame seeds in a small dish and prepare a baking sheet lined with parchment paper or a Silpat mat.* Use a teaspoon to measure the cookie batter and roll each portion into a ball using your hands. Roll the cookie in the sesame seeds to coat the top and place on the baking sheet. Continue this process with the rest of the dough. Bake the cookies for ten minutes, rotating the pan halfway through. Bake until the cookies are puffed and cracked, about ten minutes. Cool and serve. These cookies will keep for a few days in an airtight container. (* I managed to fit all of my cookies on one large baking sheet, but it was tight and a few of the cookie edges baked together. You may want to use two baking sheets or bake the cookies in shifts.)

January 18, 2009

Maple Pecan Bars

When I agreed to join other Chicago cooks and bakers tonight for the Hideout Haiti Benefit & Bake Sale, I knew I needed a recipe that I could make the night before and that would be easy to individually wrap for sale in compact, but rich quantities. While I’m not a big pecan pie fan - (dry pecans, corn syrup) - these maple pecan bars appealed to me with their thick caramel filling, cookie crust and maple syrup. The bars are soft when warm and crisp and brittle when cool. I made two batches last night, yielding two dozen squares. I hope you will come out to the Hideout to join us tonight and sample some of the wonderful contributions. All proceeds will be donated to Partners in Health, an organization that has been working on the ground in Haiti for over 20 years.

Method Preheat oven to 350F. Carefully line an 8x8x2 inch glass baking dish with heavy-duty aluminum foil, allowing the foil to extend over the sides of the dish. Lightly butter the foil. In a medium bowl, combine all the ingredients for crust. You will have a dry dough that sticks together when you press it between your fingers. Press the crust mixture into the prepared baking dish in an even layer. Bake the crust, rotating half way through, until the edges are

Maple Pecan Bars

lightly browned and the top feels firm when gently touched. About 15 minutes.

Adapted from Williams-Sonoma Essentials of Baking

After the crust is finished baking, begin preparing the filling by combining the butter, maple syrup and brown sugar in a saucepan over

Ingredients

medium-high heat. Stir until all the ingredients dissolve. Bring to a boil and boil for one minute.* Remove from the heat and quickly stir in

For the crust:

the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust and spread evenly with a spatula.

1 1/4 C unbleached, all-purpose flour 1/3 C light brown

Bake until filling is somewhat set when you shake the pan and small bubbles appear over the whole dish. About 25 minutes. Transfer dish to

sugar, packed 1/4 tsp salt 8 Tbl butter, at room temperature

a wire rack and allow to cool for 30 minutes. Transfer dish to the refrigerator and allow to cool for an hour.

For the filling:

Gently lift the foil liner to remove from the baking dish. Gently peel away the foil and cut into pieces using a sharp knife. Store in an airtight

6 Tbl butter

container for up to three days.

1/3 C pure maple syrup

(*A few words of advice for bakers who get nervous about cooking sugars on the stove top. This is a pretty simple recipe to ease into the

2/3 C light brown sugar, packed

process. The butter, brown sugar and maple syrup mixture will begin to simmer along the sides, but wait until you are seeing more vigorous

1/3 C heavy cream

bubbles in the middle of the mixture before you start timing the minute that the recipe calls for the boil.)

2 C pecan halves

April 2, 2009 When the sweet, late-spring carrots start arriving at your local market, consider these delicious cupcakes. While

Carrot Cupcakes with Maple Cream Cheese Frosting

any old carrot will do, try finding small, fresh bunches with their greens still attached for a flavorful, seasonal treat. This recipe was inspired by an older Cook’s Illustrated recipe for carrot cake that called for emulsifying the oil with sugar and egg to create a lighter crumb. This is a brilliant technique that I highly recommend.

Carrot Cupcakes with Maple Cream Cheese Frosting Adapted from Cook’s Illustrated. Ingredients 2.5 C flour  1.25 tsp baking powder  1 tsp baking soda  1.25 tsp ground cinnamon  0.5 tsp freshly grated nutmeg  0.5 tsp salt  1 lb carrots, peeled and finely shredded  1.5 C sugar  0.5 C packed light brown sugar  4 large eggs  1.5 C vegetable oil  8 oz cream cheese, softened  0.5 C maple syrup

Method Preheat oven to 350F and line two muffin tins with baking cups. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. In a food processor, process the sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in a steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a large bowl. Stir in carrots and the dry ingredients until incorporated. Pour into the baking cups and bake until a toothpick comes out clean, about 18 minutes, rotating pan halfway through baking time. Remove the cupcakes from the pans and set aside to cool. Mix the cream cheese and maple syrup together. Frost the cupcakes when they reach room temperature. Makes 24 cupcakes

June 28, 2008 Last weekend I attended my friend Carrie’s bridal shower in Woodstock. Carrie lives in Costa Rica where she teaches third grade. My mother helped plan the shower and asked if I would be willing to make a dessert. Perhaps my favorite go-to dessert is this Almond and Pear Tart. It is relatively easy, looks impressive and and tastes delicious without being overwhelming.

Method

Almond and Pear Tart

Preheat oven to 350F In a food processor, pulse the nuts with .25 C of the sugar until finely ground. Add the flour and pulse to combine. In a medium bowl beat the butter and .25 C sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat in extracts. Gently incorporate the nut mixture until just combined. Spread the filling evenly into the prepared tart shell. Peel, halve and core the pears. Cut them crosswise into .25 inch slices, holding the slices together to retain the pear shape. Gently transfer the slices of each pear-half to the tart, arranging decoratively and fanning the slices slightly apart.

Almond and Pear Tart

1 tart shell

(Adapted from Gourmet 2001)

3 firm-ripe pears (Bosc or Anjou)*

Ingredients

.25 C apricot preserves, heated and

1 C almonds, skinless and lightly

strained

toasted

2 Tbl sliced almonds for garnish

.5 C sugar

(optional)

.25 C AP flour

(*Canned pears, halved and packed

6 Tbl unsalted butter, softened

in pear juice (not heavy syrup) will

2 eggs

work. Just be sure to drain the

1 tsp vanilla extract

halves well and let them sit between

.5 tsp almond extract

paper towels for a bit.)

Bake until the tarts shell, pears and filling are golden brown -- about 30 - 40 minutes. Remove from the oven and brush the pears (not the filling) with the preserves to keep them from drying out. Cool the tart completely on a wire rack. Remove the sides of the tart pan just before serving.

Nick met me at the train when I returned to Chicago and we were greeted with this unusual double rainbow!

In other news, Eileen and I spent a truly memorable night at the Vic Theatre watching Liz Phair play Exile in Guyville in its entirety on Tuesday night. This album made a huge impression on me growing up, and you could tell from the crowd that I wasn’t alone.

Oakland

April 12, 2010 I recently had the good fortune to travel to the Bay Area for a long weekend to visit friends and run the inaugural Oakland Half Marathon. The weather was amazing. We enjoyed afternoon sweets at Mission Pie, toured the Takara Sake Factory and worked our way through the Mikkeller single hop series. We enjoyed beautiful sunsets, fresh eggs from the hens Molly and Stefan’s housemates keep, and gorgeous produce (the Berkeley Bowl grocery store is out of this world). My arrival back in the office came too quickly, but the gorgeous weather followed me. I’ve found myself enjoying many meals outdoors, sitting on our front stoop watching the neighborhood activity or reading on our backyard deck. When I am in the mood for something quick and light, Orangette’s chickpea salad is one of my favorites. It only has five ingredients - chickpeas, olive oil, lemon juice, Parmesan and salt - but the bright flavors make a satisfying meal. I like to add in some lemon zest to Molly’s recipe and often add a few handfuls of red leaf lettuce as well. I’m loving spring.

Chickpea Salad with Lemon and Parmesan

Ingredients 1 oz Cynar   1 oz gin   1 oz sweet vermouth Dash Angostura bitters

Cynar Negroni

2 orange slices Ice

November 10, 2008 Method

On Friday Nick and I played host to my brother and our favorite bartender, Parker. The weather had taken a

Pour the first four ingredients over

dive and we didn’t feel much like hiking to the liquor store after work. We ended up improvising with some items

ice in a tall cocktail glass and stir.

we had on hand and came up with a delightful fall cocktail.

Squeeze the juice from one orange

Ever since a boozy night in Venice with my uncles a few years ago, I have been a big Negroni fan. The addictive

slice into the drink and garnish with

bittersweet taste of Campari led me to seek out similar bitter apéritif liqueurs. Lately I’ve been enjoying Cynar,

the other slice.

which is made from artichokes and other herbs and plants. Ordinarily, I simply drink Cynar over ice, but we decided to try it out in place of Campari in a Negroni. The results were delicious.