Bean Zine: cooking in the time of corona [aka message for the homefront]

N A BE ZINE cookin g in the ti m e of Coron a

about this zine BEAN ZINE, AKA: cooking in the time of Corona AKA: message for the homefront is hobbled together by:

Creative Director Joshua Lewin

Recipes:

vol. 1 Will Deeks + Joshua Lewin vol. 2 Rachael Collins + Megan Mooney vol. 3 Matthew Bullock + Noah Clickstein

Art Director Ariel Knoebel

Assistant Art Director Maddie Trainor

this is a production of Prospect Tower Observation in association with Juliet + Company, and of Juliet MediaVerse this is a parallel MediaVerse proceeds from this work are directly funding our efforts to preserve jobs throughout the ongoing public health crisis related to COVID 19. restaurant revenues have been reduced to almost zero. 50 jobs are affected by this at Juliet + Company. collaboratively, we are doing everything we can do to protect those jobs, no matter what. we will be here for you when the time comes. until then we need your support. and we will work for it.

find us online: JulietSomerville.com PeregrineBoston.com ofJuliet.com JulietAndCompany.net

instagram:

@JulietUnionSQ @Peregrine_Boston @ofJuliet_MediaVerse @JDLewin join our email lists and follow on social media for continuous updates. tell your friends. stay safe and be well.

BEAN ZINE AKA: cooking in the time of Corona AKA: message for the homefront

collected volumes

a production of Juliet + Company and a parallel of Juliet MediaVerse

3.20.2020

we have entered a parallel universe. i am writing today from the conference room. a week ago you knew it as Peregrine, of here and of there, a Juliet + Company restaurant. i am writing from the conference table. it’s the long one by the windows. we knew it as table 41, you knew it as the place you might be able to sneak into if you forgot to make a reservation on Friday night. it is all quiet. the phone will not ring. the music is playing though. it’s the same music, but it sounds all different. this room is so small when you are in it. it is cavernous when you are not. the quiet music echoes as if in an auditorium. it sounds like…alone. funny…because it was designed for “together.”

six months ago we released a small cookbook that is designed for everything fresh. everything direct from the farmers market. “our market season� has sold out twice. last week i was carrying armfulls of it to the book fair. my load on the way out was light. the sun is streaming through the windows across my new long conference table, and stretching warm across my arms; shadows of the window logos tattooed on my skin. one of my favorite things about our restaurants is those serendipitous shadows. sometimes they decorate tables, floors, walls. today, they decorate me. we are ready for fresh. we will be here for fresh. for our farmers. for you. soon. but today we are preparing to cook for something different. in this universe we are cooking from cupboards. from boxes and from cans. from bags. we are cooking for selves and for family. please, not too much for friends. for now. at Juliet + Company, restaurants and media, we strive for simple elegance. together those words mean something different than they mean alone. simple is our Way, elegance our aspiration.

in that universe, elegance is something we achieve through effort. something we claim, something we take back from those that abuse it and treat it like something that can simply be gilded to life through preciousness. our elegance is wrought through process. like a stone taken from the ground and polished slowly. the results of an effort never known. like a knife run over coarse shaping tools, then shined carefully and lightly before using. today we are cooking for survival. in a world that is not our own. but we are cooking also for fun. fun where we can find it. because why shouldn’t we find it. and we are cooking together, even though we are apart. we are cooking for the collective benefit, at least you are if you are cooking from this, even though we are separated from touch. we have no expectations of elegance in this world. and we are not afraid. because we still have thought, and attention. we still have care. we still have fun.

understand? good. play!*

contents beans grains rice pasta canned meats canned fish peas, fucking peas lentils nuts peanut butter and jelly maple syrup mac + cheese tomatoes from can sardines spices bread potatoes and more

dreams t a wh

may

com e

from volume one:

Will Deeks + Joshua Lewin

do you have eggs? if not and you live nearby, we may still be able to help. i believe that eggs should be cooked in butter. but i know people that believe in olive oil instead. no other dairy though. please. a scrambled egg or two takes two minutes to cook. so don’t turn your back on them. just do it right. eggs need salt and pepper, and they are a heck of a lot better with some fresh herbs. are you growing herbs in the window sill? some of you are. good for you. use them. fresh herbs are about to be gold. hoard them. you planned ahead for this and you deserve this simple luxury. i am proud of you. do you have lemons at home? at some point they might be gone. peel them before juicing them genius. every lemon just got doubled. for free. this is a skill you can keep with you for life now. chop up some of that lemon peel as fine as you can and toss it into your eggs. i just gave away our biggest secret. but today, you deserve it.

scrambled eggs:

heat butter until foamy in a nonstick pan if you have one. cooking in olive oil…heat it a little less. crack in an egg or two and start stirring, vigorously, right away. use a rubber spatula, eh? keep those eggs moving until they are cooked to your liking. don’t forget to add the salt and pepper, herbs if you have them, lemon if you are playing along.

prefer an omelette? we’ve got kits of those for sale for you at the restaurant, get in touch for available pickup times. they come with an instructional video. even if you aren’t close enough to get the kit, we can hook you up with the video. omelettes are important. and they help us pray, when we aren’t sure what else to pray over.

hard boiled eggs: add eggs (carefully, maybe drop in with a spoon), into already boiling water. turn off heat. cover. cook for 11 minutes. remove. run under cold water.

notes on herbs & lemon: Juliet + Company STYLE has these ingredients going into just about everything. we have technique guidelines upon technique guidelines that call for them at all the just right moments. from roast and baste to braise and glaze, to potato STYLE, to egg STYLE.

cabinet, there’s something in there that you forgot to throw away, i’m sure of it.

sure, the herbs and lemon are important. they are a standard. but the actual STYLE is a reference to something a bit more general. and if in this universe you don’t have access to these things, let’s stop and think about what to do about that.

dried herbs are going to generally have stronger flavor by volume… but the flavor is different. deeper but softer. herbs are there to add something surprising. something interesting to keep coming back for. something that is contrasting without asserting itself and taking attention away from where we want it. so if you don’t have fresh parsley today…that doesn’t mean we can’t still consider the same style.

yes, dried herbs can be used instead. absolutely. some foodie magazine convinced you that you are an asshole if you ever try to substitute this? well…now they’ve left you unprepared. open up that

lemons…you’ve got em? fantastic. hoard them, too. scavenge and scrounge the flavor out of them. lemon rind is lemon, too. every lemon is two lemons. but what if you don’t:

a splash of vinegar is a splash of lemon juice for now. sure, it’s different. same but different. acid is the STYLE here. acid is fun. you might remember that from high school. high school cooking class i mean. plain distilled vinegar tastes good. simple rice vinegar tastes a little better. but whatever you’ve got is just fine. white wine vinegars, red wine vinegars. if all you’ve got is balsamic, that’s fine, but that stuff sure is grapey. not sure why or when balsamic (the thin stuff we’re talking here, aceto is a story for another day), became the ubiquitous cupboard staple it seems to be today. if you’ve got sherry vinegar? well now we are really having fun. oh, but that spice cabinet…got any sumac in there? grab it. smell it. nothing? toss it. smell like lemons…ok? understand? good.

quick coffee syrup coffee is used in the mornings to wake us up. if you have a Mr. Coffee or other automatic coffee machine you might have some left over at the end of the day. Deeks recommends taking this leftover coffee and turning it into coffee syrup that can be used for both sweet and savory enjoyment.

1 cup of coffee 1 cup sugar reduce coffee by ⅓ by simmering in a heavy bottom cooking vessel. add sugar and heat until all sugar is dissolved. let cool and store in the fridge. it works well on top of ice cream or served over pancakes. but don’t let the fun stop there…

savory applications coffee chicken triscuit (or any other cracker you have on hand)

1 can of white meat chicken 1 tablespoon mayo cheddar cheese (As sharp as possible) salt pepper garlic (1 clove minced) coffee syrup make a simple chicken salad (see salads section) with the mayo and chicken (drain the chicken first). feel free to add celery or red onion if you have any on hand. for crunch as much as flavor. we love texture. place cheese and chicken on top of a triscuit, and drizzle coffee syrup over it to taste.

coffee syrup mayo 1 cup mayo 1 tablespoon coffee syrup (or more- express yourself) fold together if you feel like really living, use coffee mayo on bread when making a grilled cheese. party on.

cooking potatoes: there are two ways basically. in either case salt the water. dice the potatoes (or not) and cover them with cold water by a few inches. let this come to a boil slowly and then reduce the heat until the water just simmers. keep them cooking until a fork pierces through EASILY. don’t undercook your potatoes. well, ok, you are cooking for yourself do whatever you want with those potatoes. but on the other hand…you are cooking for yourself, so if you’ve felt any social pressure that has led you to believe that you should “undercook” your vegetables (some vegetables can handle this assault better than others, but really…if the word “undercook” is in your recipes…well let’s just stop and think about that word, yea?), rest assured…you are not supposed to LIKE them this way…and especially not potatoes. cook them until they are done. they are done when you can put a fork in them. that’s why we say that you know, put a fork in them they’re done. ok, so they other way is to bring the water to a boil first, THEN add the potatoes. if you are making potatoes to be dressed right out of the pot and eaten, choose option 1. if you are going to put them aside and then cook them a separate way to reheat, and would maybe like them pretty crispy in the end, choose option 2. these will fall apart a bit. that’s a good thing. in this case. why does this work? try it out, post some pics on our social media and we’ll start up an argument about it!

to finish option 1:

remove from the water and add butter or olive oil, salt and pepper (taste first, remember you added salt already), and fresh or dried parsley or other herbs, and a dash of vinegar (save the lemon).

to finish option 2:

throw them into a hot oven and roast until brown dice them up small and fry for hash or home fries have some boxes of instant mashed potatoes? you lucky dog. that’s an easy way to start a delicious meal. don’t be ashamed of that. but don’t forget to season.

salads: enjoy those greens while you have them. but that’s not what this book is for:

potato salad:

cooked potatoes (either way, but our preference is method 1), dijon mustard, sherry vinegar, fresh or dried herbs, salt and pepper variation 1: add chopped hard boiled eggs on top of, or mixed in throughout, your potato salad. variation 2: top with canned tuna, preferably packed in olive oil, and a few olives or jarred peppers…for a simple “patatas alinadas”

tuna salad:

diced red onion, plus a little celery if you’ve got it, mayo, salt and pepper.

chicken salad:

it’s a lot like the above, but instead of chicken of the sea we’re using tuna of the land. a little worcestershire or hot sauce is nice here.

Palermo street salad: cooked beans

(canned or home cooked), white creamy type varieties are best here. dress with sherry vinegar, thin sliced red onion, salt and pepper, celery, herbs if you’ve got em, garlic, crushed to a paste with the back of a knife and salt, if you can spare it, a good pour of olive oil. this salad likes to be wet, but not swimming.

cooking dried beans: Tuscans, though, make the best beans. They are known in Italy as mangiafagioli, or “bean eaters.” Tuscans believe that frugality is next to godliness and give the humblest ingredients their finest treatment.

Tuscan cooks are extravagant with good olive oil, pressed from dark trees, and with vegetable scraps and Parmesan rinds, which, along with salt and more of that fine oil, make transcendent pots of beans.

— Tamar Adler, “An Everlasting Meal.”

so, be a super Tuscan then: this applies to everything from black beans to chickpeas. have some of my favorite little rice beans? you can get away without the soaking step on those, but everything else still applies. soak the beans, in a LOT of water, at least 12 hours before you want to cook them. so, keep it simple, just soak them the night before. they should be soaking in a container at least twice as big as the amount of beans, and just fill iit all the way up with water. no need to get complicated here.

when you are ready to cook the beans, drain off the soaking water, and add them to a pot twice the size of the amount of beans you are cooking (they’ve grown a bit), cover them by a few inches with cold water, add a pinch of salt, and bring them to boil. [have you hung onto little bits and pieces of onion, celery, herb stems from some other recipe? toss em in, champion.] reduce the heat to a simmer, and just let them cook. no need to cover. if the water reduces below the surface of the beans…add a little more. this is going to take a few hours. please don’t stop early. netflix is still running, there are good books around…just let it go. undercooked potatoes are disgusting. undercooked beans should be illegal. in Tuscany, i imagine, they are. a cooked bean is so tender that the mere flutter of your breath should disturb its skin right off — that’s Tamar again

some thoughts on beans: make a big pot. eat them on the side with a piece of fish or chicken. but put most aside. you already have Palermo street salad at your disposal, here’s a few more thoughts about what to do next:

mash or puree a cup of beans, and fold that back into another cup of cooked beans. fry this in butter. stuff into tortillas or sandwiches. take this mashed and whole bean mixture and add water, vegetable, or chicken stock. say 3 parts to 1. heat to the boil, pour into bowl, top with breadcrumbs. enjoy your soup. still sitting on the luxury of salad greens? turn a simple green salad into a satisfying lunch by tossing with a half cup or so of beans. roll beans up inside an omelette. prayers answered. make bean and potato hash. you thought hash was just for corned beef? well, it’s really just the potatoes that are here by definition. combine small diced, pre cooked potatoes, roughly 1:1 with some other rich and savory ingredient and you’ve got the building blocks of a hash. now cook over high heat in butter or oil until crispy and browned. eggs optional. “herbs” and “lemon” recommended.

secret hummus:

secret because for some reason all the recipe files for this at J + Co say “chickpea puree” but the prep list always says hummus, so cooks are always scrambling around confused. anyway, here’s your copy of our secret.

1# chickpeas, soaked overnight, then drained 1 tablespoon baking soda 1 tablespoon kosher salt 2 tablespoons zaatar spice blend (dried thyme and sesame seed will do if you don’t have that) 2 teaspoons coriander seed, toasted and ground ½ cup lemon juice (or, you know…vinegar) 2 cups tahini 6 tablespoons cold water 2 cups olive oil salt and pepper cook chickpeas similarly to bean cooking notes above, but add the baking soda as well drain water process in food processor until pretty smooth add spices, lemon juice and tahini, blend until very smooth pour in cold water followed by olive oil while food processor is running, until very very smooth add additional olive oil as necessary, should be thick, but silky smooth adjust seasoning

lentils “baked beans” everybody else will tell you to be doing something different with lentils. our chefs will have different ideas for you in future volumes, too. but here’s one that is probably unexpected. sure you could have baked beans out of a can. and if you have them by the can, why not?

1 onion, diced 2 cloves garlic, crushed to a paste about a pound of lentils 1 quart water 1 tablespoon tomato paste 2 tablespoons brown sugar 2 tablespoons maple syrup 1 tablespoon cider vinegar 2 tablespoons dry mustard 1 bay leaf, dried is definitely fine kosher salt and pepper mix to taste sweat (covered pot, low heat, pinch of salt) onion in canola oil until soft without browning add garlic, cook 1 minute longer add remaining ingredients and bring to boil cover and bake at 350 F until tender (check at 45 mins) adjust seasoning (salt, pepper, lemon juice) i know, i know, baked beans ought to have some pork. but this is a lentil recipe, and lentils are common staples for our vegetarian neighbors, so chill. you want pork? add some bacon. everything’s ok.

Deeks’s Famous Chili I grew up eating chili from a can. The first time I had homemade chili it was vegan. The second time it was filled with meat. Both of these creations were delicious, and I asked each person how they made their chili and they both had the same type of response. The vegan chili master told me, “I just let the vegetables do the work”. The meat chili master told me, “cook the onions first, because they have to be soft.

Then add everything else and cook until it’s done.”

It turns out that both of these chili Kings were correct in their own way.

I was washing dishes in a small kitchen and saw the folks making food as wizards who held an unworldly power, so I had no idea just how right each of them had been.

With this all in mind the recipe today involves meat, but it certainly doesn’t have to. Maybe you don’t like meat. Maybe you don’t have any.

Taste as you go and see what tastes right for you.

3 onions, diced 2 carrots, diced 3 bell peppers, diced 3 cloves garlic, chopped 3 tablespoons chili powder 3 tablespoons chopped chipotle peppers (Usually sold canned in adobo sauce) -adjust to taste here- also feel free to add other hot sauces to your liking.

3 28 ounce cans tomatoes- if diced already just drop them in- if not crush with hands.

1 small can (6 ounces) tomato paste 2-4 28 ounce cans [or beans reserved from prior cooking] of beans (depending on meat)

2 cups water/stock/ beer/ apple juice…? Express yourself.

2-3lbs ground beef or sausagewhatever is on hand.

For toppingcheese Fritos* *pro tip- leave fritos in cabinet until ready to use to help prevent the consumption of the entire bag while chili simmers** **Chef level tip- accept reality- buy two bags of Fritos before it is too late

the first step is to sweat the onions, carrots, peppers and garlic. sweating is a process of cooking all the liquid out of vegetables without browning. to do this place onions in a large heavy bottom pot, add a tablespoon of oil and a pinch of salt. heat on medium covered and try to avoid browning. this should take about 30 minutes…but flow with it. (note on sweating vegetables: as the vegetables cook the heat forces the water out of them in the form of steam. having the pot covered reatins the steam and prevents browning. removing the lid would result in saute. see Chili’s American restaurant classic ‘Sizziln’ Fajitas’) if you are adding meat, i recommend using a separate pan to brown the ground beef.

Or sausage. we aren’t looking to blacken anything here, but ideally we will develop a lot of golden browning. cook it over medium heat, letting it stick a little bit before scraping and deglazing with liquid. water works here, but experiment. water is good, water with flavors is better. repeat this step of browning and deglazing three times. or don’t call it Deeks’s famous chili. when onions are completely sweated, add the tomato paste, garlic, chili powder, and cinnamon. cook for an additional five minutes. add this sweated onion mixture to the browned meat.

NOTE- do not add anything acidic to the onions- in this case tomato paste/ tomatoes- until they are fully soft. The acid will prevent the fibers in vegetables from breaking down and leave you with crunchy onions no matter how low you simmer your chili. We are all about crunch with Chili- but lets leave that job for the Fritos. add the tomatoes, beans, and cooking liquid. boxed stock works well, as does beer. For Pawtucket style Chili, simply use Narragansett.

Once all ingredients are added, bring to a boil- watch for sticking on the bottom of the pot- and then reduce to a simmer. Chili can simmer from 1-3 hours.

Taste as you simmer and add salt accordingly. serve with shredded sharp cheese AND Fritos or any tortilla chip. advanced: place fully cooked and heated chili in an oven safe casserole dish, we like CorningWare (like Grandma used to use) but anything oven safe will work just fine. top with cheese and Fritos. place under broiler until cheese is melted and chips are lightly browned. careful not to burn chips. extra advanced: same as advanced, but sub Takis for Fritos. have fun.

clam chowder open can. heat to just boiling. stir from time to time when you are heating. i learned this from my first chef. they used to heat up the soup in a soup holding unit (i don’t recommend this practice) and eventually it would bubble as if hot on top, especially around the edges. but unless it was stirred regularly all of this was just an illusion. totally cold in the middle. i learned that by serving it that way my first day. i was impolitely corrected and have never made this mistake again. it works at home too. stir thick soups. pour into bowl. and now the important part: top with black pepper. lots of it. add a few dashes of hot sauce. add crackers. oyster crackers are traditional, maybe you’ve got some of those around. saltines are the typical substitute. all of this is important though…this is where the fun comes in. a shot of peppery and chili heat contrasting with the rich creamy soup…the ever changing texture of the crackers, first crunchy, then thick and full. don’t skip this stuff. don’t have crackers? put chips on top. seriously. think about this with any soup. what’s that? your clam chowder isn’t creamy? get lost. that’s called broth.

bread + garlic soup 1 whole head fresh garlic, crushed 3 large shallots, sliced. or red onion. or any onion 1 dried chili yesterday’s bread, crust removed and diced, 2 cups, a few small pieced reserved and toasted for garnish 1 cup white wine 4 cups chicken stock, or water 1 teaspoon black peppercorn ½ teaspoon coriander 12 sprigs thyme, or 1 tablespoon dried thyme 2 fresh or dried bay leaves 4 sprigs rosemary, or 1 tablespoon dried 2 tablespoons butter juice of ½ lemon kosher salt In a heavy bottomed saucepan, melt the butter over medium low heat Add garlic, onion, chili, and a good pinch of salt. sweat for 5 minutes. meanwhile bundle herbs and whole spices in cheesecloth and tie with twine, to be easily removed later on. if you aren’t set up for this, just grind the spices instead. this is just for convenience, but either way works just fine. add diced bread and continue to sweat until garlic and shallots are completely softened and bread is beginning to break down. add wine and cook until nearly dry. add chicken stock and sachet of herbs to the pot and slowly bring to a boil. reduce heat and simmer for 8 – 10 minutes until bread is completely broken down. remove sachet and chili pepper, discard both puree in blender if possible, or food processor, or just really mash it up well with a potato masher, that’s fine too add lemon juice and taste for seasoning.

spaghetti and . . . spaghetti is the American pasta of choice. why? i have no idea. but i remember growing up that pasta meant spaghetti. so if that doesn’t apply to you too…well, sorry, but this is my book. like, pasta with sauce, that meant spaghetti and tomato sauce. that’s another thing about pasta. pasta sauce is tomato sauce. we’ll give you a couple of options for pasta sauce too, but here are some other things to do with spaghetti.

spaghetti and oil is delicious. at the restaurants we call this aglio e olio. or garlic and oil. we didn’t make it up. i think the Romans did. heat olive oil over medium heat, toss in a few cloves of garlic that you’ve crushed with the back of your hand. very acceptable place to exorcise some stress. add a shake or two of chili flakes, and a pinch of salt. heat this until you smell the garlic. no rush, not too hot. meanwhile, cook spaghetti in salted water until done. drain. toss cooked spaghetti with the flavored oil. this isn’t sauce, this is like using spaghetti as a mop, to draw through the tasty mixture and pick it up to be deposited into your bowl. advanced: top with breadcrumbs, any herbs you’ve got, and maybe something spicy

spaghetti sandwich.

growing up this was my favorite sandwich. best with leftover spaghetti that has been packed away already in it’s sauce (red sauce only). the bread really should be a hot dog roll. the squishy kind. that’s actually pretty important, you can’t put this on two slices of bread, unless it is laundry day. i think you get the idea. play with it.

simple tomato sauce.

you can make this yourself. if you have tomatoes and onions, you’ve got all you need. garlic is good too. it’s a fun project to get you up on your feet.

1 onions, sliced thin 3 cloves garlic, crushed with salt to a paste 1 tablsespoon butter (olive oil is fine, too) 2 28 ounce can whole tomato, san marzano if possible Sweat onions and garlic in butter with salt add tomato bring to a boil simmer 30 minutes finish in STYLE

Juliet STYLE

puree in a high powered blender until very smooth, then pass through a fine mesh strainer until silky

Peregrine STYLE

pass through a food mill fitted with a course plate for a more rustic feel

home STYLE

wash your hands, hot water, soap, 30 seconds, put on a pair of clean gloves, and mash that stuff up with your fingers! (oh, let it cool to room temperature first)

roasted frozen corn 1 10oz(ish) bag of corn 2 tablespoons olive oil 2 tablespoon cumin ½ tablespoon ground cinnamon preheat oven to 350. all ovens, like people, cook a little differently. that’s fine, get to know your oven’s style, and simultaneously you will get to know your own cooking style. trust your tools, and soon you will trust yourself. mix all ingredients together, and place on sheet trays. make sure all

corn is in one layer, you don’t want piles when roasting. roast for about 20 minutes, until a little golden. remove from the oven and season with salt and pepper. mix with beans (see bean section) uses: serve cold in a salad place on tacos…trust yourself

mac & cheese good chance you’ve got quite a bit of mac and cheese, the boxed stuff? that ubiquitous family dinner side or main course (what? not for you too…? growing up? it’s ok to admit it.). but what a disappointment that stuff so often was. the best part of boxed mac and cheese is when the cheese powder doesn’t dissolve all the way and you get a small clump of it, still dry, in your bite. why? the stuff just needs a little salt and a little texture. it’s fatty and rich, but somehow bland. honestly, i’m surprised they still get away with that. but it’s easy to fix it up. simple fix…just taste before serving, and change it. pinch of salt, grind of pepper, extra credit for a capful or two of vinegar. easy peasy. much improved. but what about when that gets boring. well, first of all, how about some more of those breadcrumbs we’ve been tossing around. game changers. you’ve already done a little herb in here, right? dried or fresh will change the whole landscape yet again. dash of hot sauce. how about a cup of tomato sauce? how about a cup of tomato sauce to which you’ve folded in a little of that spicy garlic oil from that Roman stuff up above. oh, here’s something to keep in mind: hotdogs are salt too.

block of cheese you know the one. that cheddar, sharp cheddar, or extra sharp even… sometimes white, sometimes yellow, sometimes…both; limitless options

grilled cheese*

let’s make a fondue

*see next page

leftover cheese plate. bring a cup of wine to a boil in an appropriately sized pot, add cheese, stir or whisk until melty and stretchy. dip stuff in it.

fancy date night: cheese plate, cubes of preferred sharp cheddar, the last of your fresh grapes, polish off a jar of some jam that was still in the way when you recently restocked the fridge. add wine and movies.

spaghetti sandwich variation: grate cheddar over the spaghetti sandwich and place under broiler. note: the spaghetti and sauce should be cold when this goes in. it will be hot and melty on top, plus a little crispy from the browning pasta, and cold and squishy underneath. these contrasts are interesting. interesting is fun.

variation: rub the bottom of the pot with a clove of garlic before you begin fondue can also be chocolate. swap wine for cream, maybe don’t add garlic. fondue can be anything that melts. fondue can be you. dyk? fondue is a ballet move, too. they call it fondu. i think that’s a verb/noun differentiation thing but i’m not going to look it up right now. it’s a fun little movement that has the upper body fully supported, but everything kind of melts over one leg. you should get up and try it, it’s a good stretch.

for a better grilled cheese: preheat the bread. mindblown? good. simple to do. just put it in the toaster, toaster oven, or even standard oven…all at a low setting. the warm bread will make the cheese melt one million times faster, and your grilled cheese will be perfect. consider grating the cheese, rather than slicing it…assuming you are working from the big block. you. should. butter. the. bread. on. both. sides. but if you don’t eat butter that’s ok too. give it a little oil though. right on the bread. crust to crust. warm, buttered bread buttered non stick pan medium heat, not hotter put a LITTLE weight on it flip when you smell toast cook it until you smell toast again variations: sliced tomatoes, sliced avocado, spicy peppers, spaghetti w. sauce

sardine salad or sardine sandwich 1 cup peeled almonds ½ tsp warm spice (like Juliet’s Cinnamon Bird, we can sell you that) canola oil lemon juice and rind 1 can sardines, packed anyway but in tomato sauce (for this application) 1 shallot, cut into thin strips heat a small amount of canola oil over medium add almonds and fry until well browned toss with kosher salt and spices, dress with lemon juice and rind fold in sardines and shallot

sardine sandwich:

toast bread and top with sardine mixture this one is best as an open faced sandwich optional additions: hard boiled egg, celery leaf

tuna + peas ok, so you have to use up that can of peas. fine. don’t do this to your children. this is one you take for the team. the one time i ran away from home it was after we had this for dinner. i’m not necessarily saying those two things are related. the fact that i did that is not at all a reflection on my parents, totally on me…but maybe, maybe…a reflection on peas. but if you have to do it. if you have to open that can. this is how you proceed.

2 cups cooked egg noodles kosher salt and black pepper ½ cup mayo 2 tablespoons lemon juice or vinegar of choice 1 can tuna, drained, broken up a bit 1 cup canned or frozen peas handful of fresh whole leaf herbs (you are really going to want this if possible, maybe reserve some herbs specifically for pea day if you can) olive oil

fold together tuna, noodles, mayo, and lemon juice. oh shoot…and the peas season to taste with salt and pepper enjoy with fresh herbs this actually makes a good breakfast or dinner toast or tartine. fancy touch or crush potato chips on top there are probably pea flavored potato chips out there. don’t use those.

the chicken nugget page.

by Deeks. ok, so this is really a page about using anything that comes in those boxes. you know the boxes. usually yellow or red. once in a while blue. nuggets of all types. chicken, fish, soy. you probably thought you just have to dip them in ketchup. but here’s a few more ideas about what to do when the time comes. first of all, you can dip them in mustard too. you can dip them in mayo. you can dip them in spicy mayo. if you don’t have spicy mayo you can mix together mayo and hot sauce. you can dip them in lemony mayo, and if you don’t have lemon, you can mix in some sumac.

some nugget sauces peanut butter dipping sauce

sweet and sour sauce

⅔ cup peanut butter ¼ cup hot water ½ teaspoon cayenne ¼ cup soy sauce 2 tablespoon lemon juice ½ cup dry sherry- boil first to remove alcohol. optional.

2 cloves garlic- crushed to a paste or microplaned.

¾ cup soy sauce ⅓ cup rice wine vinegar (or other vinegar) ⅔ cup water ¼ cup soy sauce 1 tablespoon ketchup (V important) 2 tablespoons cornstarch

mix all ingredients in a bowl. you’re done. for fun too you can pull nuggets out of the oven (still hot) and toss in sauce with some raisins and chopped scallions. peanut butter and jelly and nuggets.

Bring all ingredients to a boil, using a whisk, stir until the mixture has thickened. if you feel fancy- pull some dried basil off your spice rack and add to taste. i keep a small container in the glove compartment- good to add to dipping sauce after hitting the drive through.

chicken nugget sandwich Queen and David Bowies “Under Pressure”; a timeless classic, the quality of which can mostly be linked to the power that comes from two of music’s greatest forces recording a song about struggle and perseverance. a song like “Under Pressure” has the gravity to remind us about the energy of youth, and the power of optimism, even in times of struggle. here we have two of the world’s best food concepts being brought together in perfect harmony. the sandwich, and the chicken nugget. or the nugget in general. the perfect textural contrast that combines pureed savory with exterior breading…woken up with high heat. both foods enjoyed by folks in their youth, and both foods that in their simplicity and comfort, feel timeless and vibrant, and full of optimism.

In this preparation, we also mix soft with crunchy, and cold with hot. enjoy the contrast, enjoy the classics, and remember to have fun. no pressure.

6 chicken nuggets- Preferably star or Dinosaur shaped, but regular ovals work just fine.

2 slices of bread 2 slices cheddar cheese 1 clove garlic crushed to a paste with salt, or microplaned 1 tablespoon capers (if available) mayo pickles lemon and herbs as available. potato chips

if you have read the grilled cheese section- GREAT- if not- the principle for the bread here is similar. spread mayo on each slice of bread, and toast in the toaster oven or in the regular oven with cheese. use tin foil or a tray to prevent a mess and smoke. on a separate tray heat chicken nuggets. once cheese is melted and chicken nuggets are hot, remove bread from the oven and add chicken nuggets, capers, pickles, potato chips, and lemon/herbs to the bread. Sprinkle with a little salt and pepper. yes, that was potato chips on the inside. cut on the diagonal or in a straight line. express yourself.

t a wh s m a e r d

may com e

from Juliet chef

Rachael Collins

calico beans

a midwest staple, for any meal 1 can kidney beans 1 can butter bean 1 can lima bean 1 can baked beans in tomato sauce 8 pieces of bacon 2 pound ground beef, or seitan crumbles 1 large onion 3 stalk of celery 4 cloves garlic or 3 T garlic powder 1 cup ketchup ½ cup brown sugar 1 teaspoon mustard 3 tablespoons vinegar 1 teaspoon salt

cut celery and onion into similar sizes crain butter beasn and lima beans dice bacon in a pot, brown your hamburger and drain excess fat, add onion,celery, garlic, cook until vegetables are soft. in a baking dish or a crock pot, combine remaining ingredients, including bacon, and meat mixture. stir Bake covered at 350 degrees for b5 minutes. You may also cook in a crockpot on low for 6-8 hours. keep refrigerated for days and freezes well. Serves 10-12

broccoli creamed corn casserole 1 can whole kernel corn 1 can creamed corn 1 pound frozen broccoli stems and pieces 2 eggs 1 sleeve butter crackers (I like ritz) 3 tablespoon butter

crush by hand 10 crackers. mix corn, broccoli, eggs, and 10 crushed crackers together. pour into a casserole dish and level the mixture. hand crush the rest of the crackers and place on top of vegetables top with butter cover and bake at 350 degrees for 45 minutes uncover and continue to bake for 15 more minutes

chow mein hot hish this recipe comes from my mom’s best friend Sandie, who lives in Minnesota, which is why it is a hot dish, not a casserole.

1 pound ground beef 2 cups white rice 3 stalks celery 1 small onion 1 can cream of mushroom soup 1 can cream of chicken soup 2 tablespoons worcestershire sauce 4 tablespoons soy sauce 1 tablespoon black pepper 12 oz chow mein noodles

cook rice according to directions cut celery and onion into similar sizes in a pot, brown beef and drain of excess fat, add celery and onion and cook until soft in a baking dish, mix the rice, soups, worcestershire sauce, soy sauce, pepper, and meat mixture top with chow mein noodles bake at 350 degrees for 30-40 minutes

Goulash 4 stalks of celery 1 large onion 3 tablespoon olive oil or canola oil 2 teaspoons cayenne 3 cloves garlic or 3 tablespoons garlic powder 1 pound elbow macaroni 1 large can of diced tomato 3 cups tomato juice 2 cans kidney beans 1 pound ground beef or seitan 2 tablespoons salt 1 tablespoon black pepper brown ground beef [see volume 1 for technique tips on that] and drain off any fat season with salt and pepper cook pasta in salted boiling water, drain, and rinse with cool water cut onion and celery into small pieces

cut garlic into tiny pieces in a large pot, add oil and cook celery and onion until soft add cayenne and garlic cook about 3 minutes add diced tomatoes, tomato juice, kidney beans and beef to pot, stir, bring to a simmer cook for 10 minutes at a simmer, stirring occasionally to prevent sticking on the bottom of the pot add pasta, stir, and adjust seasoning with more salt, pepper, or cayenne if you like spice. we eat this with saltine crackers spread with butter. you should too.

farro salad

2 cups farro 10 brussel sprouts 1 tablespoon red pepper flakes 1 tablespoon salt 4 cups water 4 tablespoons rice vinegar 3 tablespoons maple syrup 3 tablespoons lemon juice and the peel too parmesan* is optional, but recommended! in a pot, add water, red hot pepper flakes, salt, the peel from the lemon, farro. bring to a boil and lower heat to a simmer. cook farro until it is tender throughout, drain, return to pot drizzle farro 3 tablespoons olive oil and stir to prevent sticking cut ends off of brussel sprouts, then cut into thin flat rounds saute brussel sprouts in olive oil and a pinch of salt. When slightly golden add to the farro. mix vinegar, maple syrup, and lemon juice together and add to the farro. stir until well combined. grate parm over warm farro, taste and adjust seasoning. serve warm *parm, pamesan, Parmigiano-reggiano, Grana Padano, American grana are all words that are used to describe sometimes the same thing, and sometimes very different things. Grana Padano and Parmigianoreggiano are the only ones that mean anything specific at all. And if you are lucky enough to have some of that stockpiled at home right now... save it for movie night and eat it like candy. any other parm or parmesan type product is what we are looking for here. it’s ok, we have some of that at home, too. nothing to be ashamed of.

pasta salad

greek pasta aalad

1 box of mac n cheese with the powder 1 can of tuna or chicken 1 can of peas or mixed vegetable 1 cup miracle whip or make your own [see below]

1 pound spaghetti 1 jalapeno 1 red bell pepper 2 small cans of sliced black olives 2 tablespoons dried basil 2 tablespoons olive oil 1 cup italian dressing or basil lime vinaigrette 8 oz feta Cheese

make mac n cheese according to directions drain the tuna or chicken drain the peas or mixed vegetables add tuna or chicken, vegetables, and miracle whip to mac n cheese.

Stir until well incorporated. refrigerate for 2 or more hours and serve Don’t have miracle whip? No problem. Mix together: 1 cup mayo, sour cream, or plain yogurt; 2-3 tablespoons sugar; splash of vinegar. Refrigerate.

cook pasta in salted boiling water, drain, and rinse with cold water drain black olives cut jalapeno and red pepper into small pieces in a pan, cook vegetables with olive oil and a pinch of salt until soft. mix all ingredients together in a large bowl, refrigerate, and serve cold

snickers salad 2 full, regular sized snickers bars or 16 minis 2 apples 2 cups cool whip or whipped cream

cut full size snickers bars into bite size pieces or cut minis in half or into thirds cut apple into similar pieces, discarding core mix all ingredients together in a large bowl and refrigerate for dessert or serve immediately as a side salad.

frijoles a la charra 2 small cans of pinto beans, drained and rinsed or 4 cups fresh cooked pinto beans 4 cups water 1 large onion 1 cup tomato 2 tablespoon olive oil Âź bunch of cilantro 4 pieces of bacon (if you want), but we usually keep this vegetarian cut onion, tomato, and bacon into similar sizes, about Âź inch pieces. keep separate in a pot, heat olive oil and cook the onions with a pinch of salt until they are tender.

fideo

add the bacon to the pot, stir, and cook until bacon is just golden. add the tomatoes, cook 3-4 minutes. add the cooked beans and 4 cups of waters bring all to a simmer and allow to cook for 15 minutes to pull flavors together. stir in chopped cilantro and serve. this is a soup and we like to eat it with tortilla chips or tacos. we eat this soup as an entree with tortilla chips, but you could pair it with chicken or veggie tacos

(mexican spaghetti)

½ pound thin spaghetti 3 tablespoons olive oil 1-2 tablespoons salt 2 garlic cloves or 2 tablespoon garlic powder 2 tablespoons cumin 1 small can of diced tomato 2 cups water flour or corn tortillas break spaghetti into 1-2 inch pieces. in a pot, add olive oil and broken spaghetti, toast until very golden brown, stirring frequently.

Add salt, garlic, and cumin and to=ast spices until they are fragrant. dd the liquid from the tomatoes and stir the pasta for 30 seconds dd the tomatoes and water and stir. rurn heat to medium and cook pasta until tender. adjust seasoning with salt and pepper. we serve this with flour tortillas and use the tortilla as our fork, scooping up the spaghetti and lifting it to our mouths.

how to use your rotisserie chicken chicken and rice (with a twist) 2 cups basmati rice 4 cups water 3 tablespoons olive oil 1 large can of chicken or 2 cups rotisserie chicken 2 cups celery 1 can of cream of mushroom soup 1 can of cream of chicken soup (make it vegetarian without chicken, double the cream of mushroom soup)

cut celery into bite size pieces in a large pot, heat olive oil and toast the rice until it becomes golden add celery and water to the pot, cover and turn heat to a medium. the rice will take about 15 minutes to cook. when rice is tender and no water remains in the bottom of the pot, stir in the soups and chicken. adjust seasoning with salt and aepper

chicken tacos 1 can of pinto beans 1 large can of chicken or sliced breast of rotisserie chicken 2 teaspoons cumin 1 clove garlic 2 tablespoons lime juice your favorite salsa or hot sauce

drain your pinto beans, rinse them, return to a saute pan with 3 tablespoon water.

Simmer beans until they are warm snd smash them with a potato masher or a fork. add cumin stir and lime juice and stir. cut garlic into small pieces and cook in a pan over low heat with a little olive oil and a pinch of salt. once garlic is cooked, add in chicken pieces and 2 tablespoon water. heat your favorite tortillas and start to build your taco: beans first, then chicken, finally salsa or hot sauce and maybe another splash of lime juice!

chicken soup 3-4 cups picked chicken meat 2 cups carrot 2 cups celery 10-12 cups house made chicken stock ½ pound pasta, egg noodles are a preference 4 tablespoons lemon juice pick the meat from the rotisserie chicken, or used canned chicken, or cook some chicken in a pan seasoned with salt and pepper, then cut into bite size pieces cut your carrots into half moons cut your celery in a similar size to your carrots bring your stock to a boil and taste it! I’m serious. Does it need a little more salt and pepper? Adjust your stock seasoning now. add the carrots, celery, and chicken. cook vegetables for 3-5 minutes or until the carrot and celery are tender. add your pasta to the boiling stock. I prefer egg noodles or flat fettucini noodles. Stir. add lemon and serve immediately.

chicken stock picked carcass from rotisserie chicken 2 cups carrot peelings or 2 large carrots 1 large onion 1 cup celery trim 2 tablespoons olive oil 2 bay leaves 1 tablespoon dried parsley 4 black peppercorns 12 cups water cut carrot, celery, and onion into similar sizes. saute carrot, celery, and onion in olive oil and a pinch of salt. You are looking for some browning action on the bottom of the pot. when vegetables are cooked, pour 1 cup of water into pot and scrape the brown bits from the bottom of the pan. add the rest of the water and the remaining ingredients including the chicken carcass. bring to a boil and simmer for as long as you can stand! (6–10 hours would be ideal) strain and use in place of water in your favorite recipe. refrigerate or freeze for longer storage.

lentil burgers 1 ½ cups rice 1 cup lentils 2 cloves garlic 2 tablespoons salt 3 tablespoons fresh herbs, you pick your favorites 2 eggs ½ cup breadcrumbs

cook rice according to the directions with 1 tbsp salt cook lentils according to directions with 1 tbsp salt and 2 cloves garlic while lentils are still warm, puree ¾ of the lentils and cooked garlic cloves a food processor with 1 cup of rice and eggs. mix the remaining rice and lentils with the pureed mixture and fresh herbs form pattys and place on sheet tray lined with parchment paper or wax paper sprinkle with breadcrumb and bake at 350 degrees for 15 minutes or until breadcrumb is golden serve on your favorite toasted bun and top with a sauce mentioned below

sauces to make any dish complete start with 1 cup plain yogurt, mayo, or veganaise as a base

option three for poultry, pork, or veggies

option one for fish, poultry, or veggie burgers

2 tablespoons maple syrup ½ teaspoon garlic powder ¼ teaspoon cayenne or more if you like heat

3 tablespoons favorite hot sauce or buffalo sauce 1 tablespoons lemon juice ½ teaspoon black pepper option two for fish, poultry, or veggie burgers 2 tablespoons ketchup 2 tablespoons chopped pickles 1 tablespoon lemon lemon

sweetened yogurt 1 cup plain yogurt 1 tablespoon honey 1 teaspoon lemon peel pinch of salt Mix all together in a small bowl and serve on toast or spread on graham crackers for a snack or dessert

seasoned potatoes 1 pound potatoes 3 - 4 tablespoons olive oil 1 seasoning Packet (lipton onion soup, ranch dip, herb dip, garlic dip packet)

cut potatoes into 1 inch cubes, mix with olive oil, and seasoning packet. place in a baking dish and cover bake at 350 degrees for 1 hour or until potatoes are tender.

Mom Collins’ scalloped potatoes decades ago, my mom was having lunch with a coworker who was eating this dish. My mom, curious, asked what she was eating. The next day my mom went to work on recreating this dish with her addition: ham. To this day, this is the only way we eat our scalloped potatoes.

3 pounds potatoes ½ pound ham 4 cups heavy cream 3 tablespoons corn starch 3 tablespoons butter 4 tablespoons kosher salt 2 teaspoon pepper

peel potatoes and cut into ½ inch pieces or cubes cut ham into similar size as potatoes place potatoes, ham, cream, corn starch, butter, salt and pepper in a casserole dish and mix. cover and bake at 350 degrees for 1-½ hours, stirring every 20 minutes. once potatoes are nearly cooked, remove cover and allow the casserole to brown just a bit.

tater tot casserole this is my all time favorite midwest casserole!

cook your ground beef in a pan and drain any excess fat.

2, 12oz bags frozen mixed veggies (pea, carrot, corn, green bean) 1 family size can cream of mushroom soup 1 pound ground beef or seitan or other protein crumbles 2 pound bag tater tots

mix frozen veggies, cream of mushroom soup, beef or other protein together. pour into a casserole dish and make sure the mixture is level place tater tots on top of the vegetable mixture in a single layer bake at 350 degrees for 45 minutes or until the tater tots are golden brown.

stale bread, no problem. croutons

garlic cheese bread

4 cup bread cubes ¼ cup melted butter ¼ cup good olive oil 1 garlic clove, microplaned or chopped into tiny pieces ¼ teaspoon cayenne ¼ teaspoon paprika 1 tablespoon dried dill 1 teaspoon salt ½ teaspoon black pepper

butter garlic powder melting cheese dried dill dried basil

mix butter, olive oil, garlic, and spices together, pour over bread cubes and mix with your hands. place in a single layer on a sheet tray lined with parchment paper or aluminum foil bake at 350 degrees for 10-15 minutes until the bread is slightly golden. freeze croutons in a zip top bag for longer storage or serve on your favorite salad.

serve as a side to your entree or make it snack by adding canned or fresh tomatoes and or canned anchovy or sardine cut bread into your desired size, spread liberally with butter, sprinkle with garlic powder, and cover with sliced or grated cheese, top with your dried dill or basil. if you’re adding tomato and sardine/ anchovy, top the cheese and herb covered bread with a few pieces of your tomato and a few fillets of your canned fish. bake at 350 degrees for 10-15 minutes until the cheese is melted.

breadcrumbs and toasted breadcrumbs Josh here, butting into Juliet chefs’ work for just a minute. we recommended breadcrumbs throughout a few recipes in volume one. and then we realized we ought to do two things...help you make breadcrumbs of your own, in case you run out of the ones in the bag, and help you dress up those crumbs to be awesome, regardless of where they come from. [from the Juliet + Company training manuals] breadcrumbs are important. they allow us to create fun finishing textures and flavors for dishes by saving something from landing in the compost bin. in other words, they are basically free for us, while creating a better experience for our guests. don’t mess them up. it only takes a minute, do it right. toast them fully. don’t pack them up in a wet container. dice or tear leftover baguette [or any bread] into 3 inch or so pieces. lay them out in single even layers to dry overnight. don’t wrap them! don’t pack them into tight containers. the point is to let them air dry. if you don’t want them out on the counter, you can tuck them safely away inside an oven, turned off, over night. run the dry bread through the food processor. toasted breadcrumb 1 pint processed crumbs 2 cloves garlic, crushed a few dashes of chili flakes ½ cup olive oil ½ cup curry leaf (optional, but lots of fun)

add oil and spices to cast iron skillet and heat to flavor the oil. add breadcrumbs and toast until nicely and evenly golden brown Ssason with salt and pepper [a bit more on bread: don’t throw it away. if you process it all the way down to crumbs like this it’ll stay good awhile. just do it. another thing that works is to dice it up and freeze it, wrapped tightly. then you can turn it into thing like bread salad, and bread and garlic soup, from volume 1.]

pea salad

(usually eaten in the winter) I love love love peas! as a kid, eating vegetables from a can was something very common. this pea salad has been a family recipe since before I was born and we always have this pea salad during the holidays in November and December. I think canned peas and fresh peas each have their own place at the table!

1 can petite canned peas, drained 1 cup velveeta cheese ½ cup peanuts 2 tablespoons sweet pickle relish 1 cup miracle whip 3 tablespoons sugar 2 tablespoons white distilled vinegar 1-2 tablespoon milk

drain your peas cut your velveeta into ½ inch cubes chop your peanuts into smaller pieces, a spice grinder works or a food processor too! in a bowl, add the peas, cheese, peanuts and relish now we are going to make the dressing (great way to get the kids involved).

I like to use an old jar or container with a tight fitting lid add miracle whip, sugar, vinegar, and milk to the jar or container and shake it like a polaroid picture. pour into the pea mixture and stir.

trail mix 2 cups mixed nuts ½ cup candy M&M’s or chocolate chips 1 cup dried fruit, apricot, raisin, craisin, mango, pineapple, apple ½ cup dried coconut ¼ cup sunflower seeds ¼ cup pumpkin seeds try to use unsalted nuts, sunflower seed, and pumpkin seeds for a healthier version. cut your dried fruit into small pieces or use the kitchen scissors if you want to involve the kids mix all the ingredients together in a large bowl portion the trail mix into ½ cup portions in your favorite containers for a great and healthy snack between meals.

fire ants on a log celery peanut butter or other nut or unnut butter craisins or raisins for ants on a log wash your celery, cut into 3” pieces spread your peanut butter onto the celery stick top the peanut butter with craisins

veggie pizza cut outs I won a food competition on the Food Network with this recipe!

1 pre baked pizza dough, preferably whole wheat.

8oz sour cream or plain yogurt 1 ranch seasoning mix packet 3 cups fresh veggies, cut small or grated. I like to use grated carrot, cut broccoli and cut cauliflower

get your kids involved! cut the pizza dough into fun shapes with a cookie cutter mix the sour cream or yogurt with the ranch seasoning mix until well incorporated cut or grate your favorite vegetables spread the ranch mixture onto your pizza shape top the shape with the veggies!

pesto

thinking

...not really what you’re

(recipe given to my mom from an Italian friend, also a staple in our Irish German household) 2 cans whole potatoes or 6 small potatoes, cut small 2 cans diced tomato, keep the juice 1 small zucchini, cut into half moons 1 med onion, cut along the lines of the onion 3 cloves garlic, grated with a microplane or cut very small 1 bunch cilantro, rinsed and chopped cook fresh potatoes in a pot with evoo, salt and pepper. Cover the pot for a faster cook, stir frequently until potatoes are soft throughout, about 15 minutes. Remove from pot.

in the same pot, sweat onions with evoo and a pinch of salt. Once onions are translucent, add garlic and cook for another 1-2 minutes. remove from pot. in the same pot, cook zucchini over high heat with evoo, your goal is to get a little bit of browning on the zucchini. Cook for about 4 minutes, you want your zucchini to have some texture. into the pot, add back the cooked potatoes, onion, garlic, diced tomato. Bring mixture to a simmer and cook for about 10 minutes. adjust for seasoning stir in cilantro at the very end and serve.

from Juliet chef

Megan Mooney

The Produce Department you may have bought a bunch of stuff you’ve never bought before. maybe you do this a lot. maybe it’s about to go bad, and you need to use it up fast — but how? here is a list of common produce, and at least three ways to use it all up. little brown spots on it? no problem, just cut them off and continue on. a little wilted? no worries. green (or grey or orange or red or any color really) mold?…now maybe it’s time to toss…

broccoli stir fry: protein of your choice, seasoned with salt and pepper and cooked in a pan with oil. then add chopped up broccoli. throw a little sauce together, soy sauce, vinegar if you’ve got it, sesame oil, sesame seeds, maybe fish sauce if you want to get creative. NOT TOO MUCH SALT, i once made a pretty terrible family meal just like this…honey for sweetness and hot sauce or chili flake for heat. roasted with breadcrumbs and parm* [see notes above]: blast the oven, i’m talking 400 or above. put it on a baking sheet with olive oil, spread into a single layer. roast until the tips are just a little browned. pull out and add parmesan cheese while it’s still hot. it’ll melt a little bit. when it cools a bit, toss with bread crumb, salt, and pepper. add a squeeze of lemon add to pizza with lots of garlic (that recipe comes later).

carrots cut big carrots into thinner strips. toss in olive oil and your choice of spices (curry powder, garam masala, dried herbs like basil and oregano) roast for ~15

minutes. drizzle with honey and a sprinkle of salt, pepper, and paprika make mirepoix: the basis of French cooking. chop carrots into little pieces. be messy with it, or really practice your cuts. julienne. large dice. small dice. brunoise. micro brunoise. then put in a bag in the freezer (with celery and onions) and forget about it. suddenly remember it when you want to make soup, stock, sauces. you’ll be glad you did. pickles: you can pickle anything, so why not try carrots? mix 1 part vinegar with 1 part water, as much salt and sugar as your heart desires [well ok, let’s set some ground rules...try this: 2 cups water, 2 cups vinegar, ½ cup sugar, 2 tablespoons salt] peppercorns, dried herbs, spices, etc and bring to a simmer. pour over sliced carrots and let cool. can hang in the fridge in a sealed container for 1-2 months probably.

celery celery salad: create your take on a Juliet classic! shave celery into thin slices, and add any other fresh raw vegetables sliced thinly, like garlic [sparingly, but useful!],

fennel, onion, radish, peppers, etc. toss with lemon juice and salt. adjust as needed.

a time until balanced. season with salt until it’s zingy and crunchy and perfect.

mirepoix: see carrot.

coleslaw: nearly the same idea as above but with MAYO. and shredded apples. crank open that can of baked beans, cook up any remaining meat, thats a picnic.

peanut butter and choc chips: because raisins suck. spread peanut butter on a boat and sneak some chocolate chips from your roommates bag of Toll House. drizzle with honey for a little something extra.

romaine “Megan we can’t cook romaine, it’s just not right!” wrong. that threehead bag of romaine you bought because you swore you would start eating salads? it’s probably wilting right now. take one head, slice it in half and sear it in a pan on high heat with a touch of oil. add salt and pepper, and lemon juice or vinegar. or chop it up and make that salad you always said you would make.

cabbage SLAW: a Megan Mooney family meal classic. we always have cabbage in the fridge, as well as tons of herbs, an assortment of vinegars, and other vegetables. you may not have that but it’s ok. take that head of cabbage and slice it super thin. maybe shred some carrots, or radish, or paper thin red onion. definitely garlic if you’ve got it. then add your acid: red wine vinegar, or rice vinegar, or plain white, or champagne, or just lemon/lime juice. any herbs? scallions, parsley, cilantro? those can go too. add sugar a pinch at

melted cabbage: melt some butter in a pot. add thinly sliced onions and/or garlic. then add cabbage. cook for a LONG time on low. until it’s like melted. season with salt and pepper.

kale kale caesar: shred that kale into really thin pieces. make a simple caesar dressing with canned anchovies, garlic, lemon juice, olive oil, salt and pepper in a blender. make croutons with that bread that’s going stale. toss together kale and potato soup: make that stock using your mirepoix. throw some cut up potatoes in and cook until soft. add shredded kale, and any canned beans you’re willing to sacrifice. season with salt and pepper. a hearty soup stew with chickpeas: cook some onions until golden brown and soft. add curry powder, turmeric, can of chickpeas, and some chicken or veggie stock. pour in a can of coconut. simmer for 8 minutes. add in chopped kale and cook until it’s the texture you want. taste and adjust your seasoning. serve over rice or lentils or grain of your choice.

pot pies/shepherd’s pie gather your protein and vegetables on hand. ground beef is a classic, but it could be ground pork, chicken leftovers, tofu scramble, whatever. make sure it’s cooked. toss in a pan with mirepoix, mushrooms, roasted vegetables, anything at all. add some stock of some sort, and a slurry of cornstarch to thicken.

pot pie place in a casserole dish or pie tin. cover with a rolled out pie crust and bake until golden brown

shepherds pie place in a casserole dish or pie tin. cover with mashed potatoes and bake until golden brown

pizza beginner: tortilla, english muffin, any bread: top with chosen toppings and put in oven under the broiler until cheese is melty intermediate: easy dough- 3 cups flour, 2 tbs evoo, 1 tbs salt, 2 tsp yeast. mix it up and let it rise for 3-6 hours. roll it out on a floured surface and put toppings on. put in a HOT oven, 450+ degrees, until dough is golden brown and cheese is melted. sauce: canned tomatoes, ricotta, old sauce about to go bad in the fridge, just some olive oil cheese: mozzarella, ideally. or provolone, parm, cheddar, asiago, swiss. toppings: whatever you have: fresh tomatoes, olives, broccoli, pepperoni, peppers, sausage, meatballs, ground beef

ideas for the less creative: classic: canned tomatoes (just the tomatoes not the extra juice) with fresh basil and mozzarella 2009: ricotta, broccoli, garlic, olive oil summertime: canned corn, fresh tomatoes, any and all herbs, feta, a few drops of red wine vinegar Let’s Fight About It: bacon and canned pineapple shepherd’s delight: leftover potato, mirepoix from that other recipe, cooked ground beef if you’ve got it BLT: you know the rest Dessert: nutella or chocolate chips, and whatever fruit you have

Emergency Three Course Meals dress up. put some Louis Prima on. light some candles. we can still have nice things. red sauce Italian, our way appetizer: Kale Caesar Salad main course: Pizza of choice + side of roasted broccoli with parm dessert: dessert pizza of choice

farmhouse fancy appetizer: juliet omelette (from Bean Zine 1) main: shepherds pie with side of roasted carrots

dessert: steal a scoop of your housemates ice cream. douse in chocolate sauce, fresh or frozen berries, whipped cream

wildcard tournament appetizer: peanut butter and celery boats main: bacon pizza and slaw dessert: blizzard cookies (see next pg.)

blizzard cookies absolutely all credit to my indefatigable mother who came up with this recipe as a young teacher at a boarding school in rural Pennsylvania. it was the middle of a blizzard, and with roads blocked and a closed dining hall, she had to feed the 20+ teenage boys in her charge. she decided to make a large batch of chocolate chip cookies, classic, probably off the back of the toll house box, but with the addition of whatever was in the pantry. you can really do anything with this recipe. i remember recreating them during snowstorms as a kid with butterscotch, coconut, dried cherries, but the more daring among you can experiment with orange rinds, potato chips, granola, cooked black beans that maybe didn’t cook all the way. cookie dough is the number one greatest thing to have in your house. if you make a big batch, you can keep it in the freezer portioned out into cookie size chunks, so you can just bake a few at a time. then, when you’re up in the middle of the night a few weeks later craving something crunchy and chunky and sweet, you can pop it in the oven for 10 minutes and eat it molten and burning your tongue.

you need: 2 sticks of butter* (also known as “1 cup” but you tell me which is easier), salted or unsalted 1 cup of white sugar 1 cup brown sugar, packed 2 tsp vanilla extract (or almond! or peppermint! or a combo of all!)

2 large eggs 3 cups all purpose flour 1 tsp baking soda ½ tsp baking powder 1 tsp salt if you want to keep it classic…

2 cups of chocolate chips/chunks/chopped chocolate if you want to make it blizzard style…

2-3 cups of any combination of what you have in your pantry like: white chocolate chips; butterscotch chips; peanut butter chips; any kind of nut: pecan, walnut, peanuts, pine nuts, macadamia nuts, almonds, etc; coconut flakes; those little sno caps you get at the movies; chia seeds/flax seeds/sunflower seeds; granola; pretzels crunched up into bits; caramel candy ; leftover COOKED black beans for some protein; popped popcorn ; cereal; candy (the world is your oyster here…leftover halloween/valentines day candies you don’t want to throw away, the market basket chocolate bars that are 2/1$, chopped up stale twix/ snickers/reese’s bars); cookies or crackers crushed up (ritz, cheez-its (maybe not), old girl scout cookies from last year, wheat thins (what? they’re sweet), the crushed up bits at the bottom of a famous amos bag); marshmallows; dried fruit (cranberries, apricot, apple rings, dates, figs JUST NO RAISINS); a handful of Quaker oats ; citrus zest (orange would be best); frozen fruit (haven’t tried this but who knows?); i’m done for now…but you get the idea.

the recipe: 1. heat oven to 375 degrees 2. in one bowl, mix flour, baking soda, baking powder, salt.

3. in another bowl, cream together butter, brown sugar, and white sugar. this could be in a stand mixer with the paddle attachment, with a handheld electric mixer, or with a plain wooden spoon, mixing vigorously for quite a bit of time.* butter and sugar will be light, fluffy, and pale. 3-4 minutes by electric, 10-20 by hand. some bakers will say you can’t properly cream butter and sugar by hand, but they’ve likely never had blizzard cookies.

4. beat in eggs and whatever extract until fluffy 5. mix in dry ingredients until JUST combined. it is ok to have dry spots of flour, this will get mixed in with the add ins.

6. Then add your wonderful combination of mix ins. careful not to crush the doritos too much.

7. scoop your dough onto a baking sheet(s)* lined with parchment, a silicon liner, or foil (spray with oil if using aluminum). depending on how big you like your cookies, use a classic soup spoon, or a larger scoop. but the larger they are, the more they’ll spread so space them out accordingly. i recommend 2 tablespoon size with at least 3 inches of space between them. *if you only have one baking sheet, bake in batches rather than crowding them.

8. bake in oven for 8-10 minutes depending on how well done you like them.

9. let them sit on the tray for 2 minutes before removing them, preferably onto a wire rack, but a plate is ok too. they will be a bit soft so handle carefully. if you’re baking in batches, repeat steps 7-8.

pancakes you wake up. you’re craving pancakes but you don’t have that mix, maybe Bisquick, maybe the Aunt Jemima “just add water.” but wait...you might already have all the ingredients. as a kid, my family would normally eat breakfast together on sundays. if we weren’t getting bagels from Hightstown Hot Bagels, just down the street, we were having pancakes. when i was a young curious chef, my parents used to tell me how i was the best at making pancakes and they just had to have some. naively, i believed that i really was the best, and could never imagine they were just trying to convince me to make them breakfast. but there i was at the counter, making a mess of the bisquick batter, heaving the large griddle that stretched over two burners but maintained a steady heat. you always burn the first one. everyone knows that.

3 cups flour 7 tsp baking powder 2 tsp salt 2 tbs sugar (or honey, or brown sugar, or maple) 2.5 cups of milk (or water) 2 eggs 3 tbs butter, melted *want to make it vegan? use non dairy milk, sub 1 mashed banana OR ½ cup applesauce for the eggs, and use oil instead of butter 1. whisk all ingredients together. add more liquid for thinner batter if needed 2. preheat a griddle, skillet, or nonstick pan over medium heat 3. spray pan with oil or melt some butter 4. scoop or pour a little bit of batter into pan. this is the Bad Pancake. flip over. it’s probably not the best, but i’m sure it taught you a little something about how you’re going to cook the rest. take it out 5. pour batter into pan. maybe you can fit 3-4, maybe just 1 or two. use your senses: watch for little bubbles forming on the edges. smell and see if it’s burning (i hope its not). listen for the subtle sizzle when you flip 6. serve with real maple syrup (or not, if you were megan as a kid. but that’s a story for another day)

t a wh s m a e r d

may com e

from Peregrine chef

Matthew Bullock

lemony pancakes pancakes are great, especially when made by hand and not out of the box 2 cups whole milk 6 tablespoons butter 3 eggs 2 cups all-purpose flour ¼ cup sugar 2 tablespoons baking powder zest of 1 lemon pinch of salt

gently warm milk and butter in a pot. make sure butter is fully melted and mixed with the milk once milk mix is warm, temper into the eggs by slowly adding warm liquid and whisking so the eggs don’t scramble in a separate bowl add all the dry ingredients including the lemon zest and whisk to combine add the milk and egg mix to the dry mix and whisk to combine. some lumps are okay, you don’t want to over mix let rest for 15-20 minutes

johnny cakes johnny cakes are one of my favorite things to make for breakfast. they are corn pancakes often made in the South 2 ½ cups fine cornmeal ½ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder 3 tablespoons melted butter 1 egg (beaten) 2 ½ cups buttermilk (or any milk will do)

whisk all of your dry ingredients to combine. making sure everything is well mixed in a separate bowl, whisk together all of your wet ingredients pour the wet mix into the dry and whisk to combine, making sure there are no lumps let the batter rest 15-20 minutes important: if you are using a slightly courser cornmeal the mix may seem dry. that’s ok, just add a touch more milk (2 tbsp at a time) until it the batter looks like muffin mix

hot honey butter

great for biscuits, pancakes, johnny cakes, or even toast ¼ cup honey ½ tablespoon chili flake (or more if you like the heat) ¼ tablespoon cayenne (or more) ¼ tablespoon chili powder (optional; for even more chili kick) 4 tablespoons apple cider vinegar 1 pound soft butter in a small pot warm the honey with chili flake, cayenne, and chili powder. let gently simmer for 10 minutes, strain through a fine strainer, and cool fold butter, vinegar, and hot honey together until well incorporated pro tip: just make the hot honey with chili and vinegar and use that to add sweet heat to any dish

maple and peanut butter butter ¼ cup maple syrup ¼ cup peanut butter ½ tablespoon ground ginger (optional) 1 pound soft butter

in a small pot soften peanut butter. whisk in maple syrup and optional ginger and let cool fold maple peanut butter mix into the butter until well incorporated turn it up a notch: melt in ¼ cup dark chocolate for a chocolate kick. you can also leave the maple out and do chocolate and peanut butter. either way you’ll be left with a tasty spread one more thing: if you can’t do peanuts don’t worry, because sunflower butter works just as well and it’s slightly less sweet!

Bullock’s biscuits biscuits are super simple and very fun to make at home. it just takes a little time to make them light and fluffy. the key is using frozen butter so as the biscuits cook in the hot oven the butter melts and allows for flaky light layers.

1lb self-rising flour (if you don’t already have self-rising flour just take 1lb all-purpose flour and mix well with 2 tbsp baking powder and 1 tbsp baking soda) 1 ½ cups buttermilk ⅓ pound butter (frozen) 1 tablespoon salt ¼ tablespoon black pepper (ground) all-purpose flour for dusting melted butter for brushing the biscuits pan spray to keep the biscuits from sticking

on a clean work space pour flour, salt, and pepper out and make a nice mound with a little dent in the middle pull your butter out of the freezer. using a box grater, grate the butter right into the flour. mix the butter into the flour mix, being careful not to warm the butter up too much with your finger tips make another well in the middle of the butter and flour and pour your buttermilk into the the well using a bench scraper slowly incorporate the buttermilk into the flour and butter mix until dough ball starts to form. It’s going to be wet, but that’s ok dust the dough ball with a little AP and knead the dough with your palm, being careful not to melt the frozen butter with your body heat. knead the dough for 5-8 minutes until firm with a little bounce-back

lightly dust your work surface, the dough ball, and rolling pin with AP flour and roll the dough into a square about 1/4” thick. fold the dough in half the long way and then in half again roll the dough out again and repeat this 5 times. roll the dough out one more time to a 1/2” thick and cut the biscuits into 2” squares or circles if you choose a circle, ball the remaining dough up and roll it out again to cut out more biscuits. you’ll be able to do that 2-3 times before the dough gets tough brush your biscuits with melted butter and bake at 425 F for 20 minutes or until nice and golden on the top (rotate halfway through for even browning)

bacon jam 1 ½ pound bacon (cut into ½ inch cubes) 5 shallots (thinly sliced) 4 garlic cloves (sliced very thin) 1 teaspoon chili powder ½ teaspoon ground ginger ½ teaspoon mustard powder ½ cup bourbon ¼ cup maple syrup ⅓ cup apple cider vinegar ⅓ cup sherry vinegar ⅓ cup packed brown sugar in a skillet large enough for one even layer, render your bacon chunks drain off fat as needed but set it aside (you’ll need some later) once bacon is crispy transfer to paper towel and set aside in the same skillet add a little bacon fat, shallots, and garlic. sweat until very soft and translucent, about 15-20 minutes deglaze with bourbon and burn off the alcohol add all remaining ingredients and whisk to combine and dissolve sugar cook and reduce to half and add the bacon back in and let cool

eggs in the fridge?

make your own mayo!

5 egg yolks (save the whites for later) 1 tablespoon Dijon mustard 2 cups canola oil (try olive oil or ½ &½ canola and olive oil) juice of 1 lemon salt & pepper in the pitcher of a food processor or blender add yolks, Dijon, and a pinch of salt if using a blender start on low speed and slowly increase while slowly drizzling in the oil if using a food processor just start the food processor and let it go for about 30 seconds while the yolk and Dijon come together and then slowly drizzle in the oil once fully emulsified, add the lemon juice and adjust the seasoning as needed take it to the next level: add 3 cloves of garlic to the pitcher when adding the yolks, mustard, and salt, and turn it into aioli slightly more advanced: turn your mayo into...

green goddess mayo ¼ cup basil leaves ¼ cup tarragon ¼ cup creme fraiche or sour cream ¼ cup mayo (the stuff you made) zest and juice of 1 lemon 2 tablespoons olive oil

put all ingredients into a food processor and blend until pale green and season to taste. if you don’t have a food processor just chop the herbs very fine and mix in a bowl. add mixture to pre-made mayo what to do with that mayo you just made?

tuna salad sandwich tuna salad: 1 can tuna (drained) 1 celery stalk (small diced) 1 shallot (small diced) 1 garlic clove (small diced) ¼ - ½ cup mayo, green goddess mayo, or aioli juice of 1 lemon put tuna in a mixing bowl and use a fork to break up the big chunks add in remaining ingredients and mix well with fork check the seasoning and adjust as needed get out your favorite sandwich bread and toast it. pile on your tuna salad and garnish with lettuce and tomato sit down and enjoy

lemony green beans with yogurt and honey this is a great use for the green beans you have in the cupboard or snap peas in the freezer 1 14oz can green beans (frozen beans or peas work too) drained 1 shallot, thinly sliced 1 garlic clove, thinly sliced 1 teaspoon chili flake zest and juice of 1 lemon for serving: 1 ½ cup greek yogurt honey get a skillet on medium high heat and add some olive oil add green beans and let them get a little char. move them around, but not too much, just so they don’t burn

turn the heat down to medium low-medium, add the shallots, and season with a pinch of salt and pepper. cook until shallots are soft with a little color add garlic and cook until it is soft and lightly colored, moving periodically to prevent burning. add chili flake and lemon. taste for seasoning to serve, spread the yogurt on a plate, pile on the green beans, and drizzle with honey and flaky sea salt

spiced green beans 1 14oz can green beans (drained) 4 garlic cloves (crushed) ¼ cup olive oil ¼ teaspoon ground cumin 1 tablespoon sherry vinegar 1 tablespoon harissa paste salt and pepper in a skillet, warm olive oil and add garlic to begin to flavor the oil. be careful not to color the garlic too quickly add beans and continue to cook until garlic is golden brown add cumin, vinegar, and harissa and mix to combine

adjust the seasoning with salt and pepper serve with rice or on its own. either way, you can’t go wrong

nutty bean dip this recipe is a great way to use up any nuts you have that you’re not sure what to do with. goes great with chips or a nice flatbread ¼ cup nuts or seeds (pine nut, pistachio, sunflower seed etc.) ¼ cup olive oil 1 garlic clove 1 15oz can beans (pinto, chickpea, kidney) rinsed 1 ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon paprika juice and zest of 1 lemon preheat your oven to 350 F and place the nuts on a baking sheet lined with wax paper. toast until golden brown with a nutty smell, about 8 minutes

while the nuts are roasting, place beans in a pot with garlic clove and fresh water to cover. simmer the beans until very soft, about 10-15 minutes using a blender or food processor blend the beans, garlic, and nuts with just enough of the cooking liquid to get it moving drizzle in oil to make the beans silky smooth. season with salt, pepper, lemon, and paprika check the seasoning and adjust if needed

quick and easy flatbread 1 cup AP flour + more for dusting 1 cup whole wheat flour 2 teaspoons kosher salt ½ teaspoon sugar ½ teaspoon baking powder 1 cup greek yogurt mix all of your dry ingredients, making sure to mix well so everything is well incorporated make a well in the center of the bowl add greek yogurt one spoonful at a time and mix well until a dough starts to form put the dough onto a lightly floured surface and knead until smooth (30 seconds - 1 minute) let rest for 10 minutes

cut dough into 6 equal balls. working with one at a time, roll into a flat disk on a lightly floured surface about 1/8” thick meanwhile, get a skillet hot. if you have a cast iron pan it would work best, but if not a good heavy bottom pan or grill will do the trick lightly oil the pan and cook flatbread on medium high heat until golden brown. flip and cook the other side repeat this step with each flatbread drizzle with olive oil and flaky sea salt or find a dip and have fun!

fried fish I love fish in all forms; especially fried. if you want a crispy crunchy fried fish, search no more. this recipe was inspired by The Whole Fish cookbook. (see it demonstrated on of Juliet television) 4 skinless boneless white fish fillets (about 6oz) - use any fish you like: pollock, haddock, cod, hake 1 ½ cup self rising flour (1½ cup AP + 2 tsp baking powder, 1tsp baking soda to make your own) 2 ¼ cup seasoned corn starch for dusting 2 teaspoon baking powder 2 tablespoon honey(or 1½ tbsp sugar) 345ml vodka (cheap stuff...this makes it crispier, and very worth using if you have it) 550ml lager-type beer

whisk together flour and baking powder. make sure you whisk it well so that it’s evenly distributed in another bowl, whisk the honey and vodka until the honey is dissolved pour the vodka mix into the flour and whisk to combine add the lager and whisk to combine. place in the fridge to rest for 10-15 minutes

time to fry! you’ll need a heavy bottom pan at least 3” deep or cast iron pan of the same depth and a candy thermometer. pour canola oil (or any vegetable oil) about 1.5-2” in the pan. You’ll need to get the oil to 350 F once the oil gets to 350 F batter your fish take one fillet at a time and dip it in corn starch to completely cover it. shake off the excess dip the fillet in the batter and shake off the excess dip the fillet in corn starch and batter on more time. This is to make sure the batter is sticking to the fish so you can get that nice crust do not drop it right in! slowly lower the fish into the oil by waving it back and forth. the fish will take about 3-4 minutes depending on thickness. carefully flip the fish half way through cooking so each side gets nice and golden use a slotted spoon or slider to get the fish out the oil and transfer to a paper towel or baking sheet with a cooling rack. season with salt and pepper repeat until all the fish is fried Take that amazing fish and make a sandwich, or fry up some potatoes and have fish and chips

quick and easy tomato soup 6 tablespoons olive oil 1 medium onion, small dice 2 garlic cloves, crushed 1 teaspoon paprika â…› teaspoon cayenne 1 tablespoon tomato paste 1 28oz can whole tomatoes 2 tablespoons butter 1 cup cream (creme fraiche can also be used) salt and pepper heat up the olive oil in a pot on low and place the onions in to sweat, seasoning with salt to start to break the onions down. sweat for about 10-15 minutes or until all the onions are soft and translucent with no color add garlic and sweat for another 5 minutes just to break the garlic down add paprika, cayenne, and tomato paste and mix well. cook for about 5 minutes just to take some bitterness from the tomato paste add the can of tomatoes and bring to a simmer for 10 minutes. add butter carefully blend the tomatoes in a blender on medium speed until smooth add your cream and adjust the seasoning with salt and pepper serve with fresh basil and a drizzle of olive oil

from Peregrine chef

Noah Clickstein

the best dammned beans ever ok so beans are a magical food right? right. well for me they are a wonderful nutritious package of protein and fiber and nutrients that I honestly don’t get on a normal basis. working in a restaurant that sells a lot of pasta means you end up eating a lot of pasta. so, beans are always a welcome respite from all those fast-carb heavy foods I taste at work. now, when cooking beans you can go two ways: fast and slow. if you don’t have the same crazy dedication to the art of eating as I do, I would recommend cooking your beans: boil the shit out of them until they are done. oh, and don’t forget salt. for everyone else with a little more time on their hands see below 1 small onion, small dice 1 garlic clove, minced 1 bay leaf ½ cup salt 2 cup dried beans, soaked overnight in water olive oil sweat onion and garlic in olive oil in a medium sized pot. for us, sweating means cooking in a covered pot on low heat with a small pinch of salt. but you already knew that from reading our cookbooklet, right? add the beans and salt and bayleaf to the pot. cover with water until the water covers beans by 1 inch bring to a boil then immediately drop to a low simmer, cook for 30 min check the seasoning of the cooking liquid. Is it tasty enough to drink? If not, add a bit of salt. If it is too salty, add more water continue to cook on low, as to not break the beans apart. cook until they can be squashed by your tongue on the roof of your mouth without any weird firm parts let them cool in the cooking liquid, then separate the beans from the liquid. don’t toss any of that! except the bay leaf, toss that these beans will be delicious in anything from stir fries to bean salad to roast chicken the liquid will make the perfect base for any soup

bean liquid soup 1 onion, medium dice 1 carrot, medium dice 1 celery, medium dice (optional, celery is gross) 1 quart of bean cooking liquid 1 ½ cups cooked rice 1 bay leaf 1 tablespoon oregano 1 cup chopped protein (apparently many of you have soy nuggets, use those) olive oil salt

sweat onion, carrot, and celery and a pinch of salt and oregano on low, in a covered pan. add the rest of the ingredients and bring to a boil. check the seasoning and adjust with salt, if it is lacking depth add a dash of sherry vinegar or apple cider vinegar

bean salad ok now that we have been enjoying the fruits of your bean filled labor, time to share my favorite snack. these past few weeks I have not been eating big meals as much as snacking, trying to mimic how I eat when at work -- constantly snacking.

1 quart previously cooked beans 1 cup pickle liquid, from the jar of pickles you just finished up 1 small onion, small dice ½ cup toasted sunflower seeds or pumpkin seeds 1 tablespoon soy sauce 2 teaspoons salt

mix diced onion in a bowl with salt and soy sauce, let stand for 30min1hour combine the rest of the ingredients eat standing up from the quart container for the real restaurant snacking experience

“left over” pancake with an egg so, here is some hard truth, I do not eat very well at home. I am lazy. honestly, I rarely go food shopping. I eat most of my meals at work and get to bring home leftovers all of the time. these leftovers become my meals, but I always put some twist on them. this is a take on a Korean pancake called Buchimgae. I suggest you fry an egg on top with the holy trinity of condiments: kewpie mayo, hoisin sauce, and siracha. That right there is my favorite breakfast, lunch, and dinner. And honestly desert too, if I am ever that stoned 1 large onion, small dice 1 small onion, medium dice 1 fresh veggie of your choice, medium dice (I love using any summer squash, don’t tell Josh) 1 cup of leftovers (you can use the beans from the above, but use anything... really) 1½ cups glutinous rice flour (or substitute a mixture of equal parts flour and cornstarch) 1 egg olive oil sweat onion and vegetables in a bowl combine with leftovers add rice flour. combine it all. it should be sticky and gummy, you should be able to shape it into a disk without it falling apart.

in a new pan, add enough olive oil to cover the bottom. warm it up. drop a bit of flour in, if it sizzles right away it is hot enough sprinkle a touch of salt evenly on the oil, add your “pancake” to the pan. Then sprinkle a little more salt on top of the raw side pan fry until it is GBD! (golden brown and delicious) remove the fritter from the oil and let it dry on a paper towel to absorb some oil cook your egg however you like in the remainder of that olive oil. plate the fritter with the egg on top. crack open that yolk and let it soak into the fritter

shakshuka this was the first meal I ever cooked at Juliet +Co. I was tasked to create family meal (the meal we eat together as a staff before service). having no clue what to make and feeling very intimidated, I overheard Will Deeks say the word “shakshuka;” either he was planning to make it that night or sometime that week. I was going to steal that idea. and it was a hit. this is a great dish that can turn into literally any meal: breakfast, lunch, brunch, dinner. you can easily add or subtract additional vegetables or protein. it’s a great canvas to use anything about to go bad in your house.

1 large onion, small dice 2 garlic cloves, smashed to a paste (toss a pinch of salt onto the whole clove, and work it back and forth with the back of a knife until smooth) 1 bell pepper, dice ½ cup tomato paste 1 can whole tomatoes, crushed with your hands 1 tablespoon red pepper flakes 1 tablespoon ground cumin 1 teaspoon turmeric (optional) 6 eggs salt olive oil sweat the onion, garlic, pepper, and 1 cup olive oil in a pot with a tight fitting lid

add in the tomato paste and dry spices. raise the heat and cook the mixture while stirring every minute or so. cook until the tomato paste darkens in color and starts to caramelize add can of tomatoes. cook for 10 min to combine all of the flavors use a spoon to create 6 divots in the saucy mixture. crack an egg in each, sprinkle salt on top bring to a simmer, then cover with a tight fitting lid. Let simmer for 4 min, then check. you are basically steaming/poaching the eggs here. cook them to your desired doneness; I am a fan of runny yolks myself

beef stew my dad has been texting me non stop. not that I am complaining; he is worried for me and I am worried for him. but, the other day he sent me a picture of his dinner, beef stew. He loves making beef stew, or he just loves the fact that it gives him an excuse to drink some delicious red wine while cooking. Either way I have fond (ha, cooking joke) memories of him making it a lot. mine is based on a Craig Clairborn article of Paul Bocuse’s Boeuf Bourguignon, but adapted to use all those canned veggies you probably stress bought. please substitute fresh veggies if you can.

2 pounds stew beef, 1 inch cubes 1 medium onion, small dice 1 carrot, small dice 2 celery stalks, small dice ½ cup tomato paste 2 cups red wine, Cote du Rhone if you are my dad 2 cups stock (you can substitute water, but that’s lame) 1 can mushrooms 1 can pearl onions salt canola oil about an hour before cooking, season the meat with salt (and pepper if you want, but I hate pepper). this will allow the seasoning to get inside the meat. after an hour, there will probably be some moisture on the outside of the meat, pat it off with a towel. trust me, it will cook better next you want to get a med-large pot warming up. cast iron works best, but use what you have. sear the meat cubes in the pot with

the canola oil. cook until each side is browned. don’t crowd the pot! work in batches if you need to once all the meat is browned add your onion, celery, and carrot. add a good pinch of salt and reduce the heat to medium low. cover the pot and sweat all of the aromatics. once fully sweated, scrape the bottom of the pot to get all the good fond (see, cooking joke. get it?) add your red wine. reduce it by ½ next add your stock, cover the pot and return to a simmer. let it cook until the meat is spoon tender add your canned vegetables, simmer uncovered for another 10 min taste and adjust the final seasoning. add salt if it needs it and a splash more red wine if it needs a kick.

dad’s cold sesame noodles another adaptation of my dad’s meals. he did most of the cooking while I was growing up. I loved this meal so much that I would sneak back downstairs and munch on this as a midnight snack.

1 box of dry spaghetti 1 cup creamy (you heathens) peanut butter ½ cup soy sauce 1 tablespoon honey 1 tablespoon sesame oil (optional) 1 tablespoon chili oil (or 1 tablespoon cayenne pepper) 3 scallions, just the green parts, sliced as thin as possible 1 bunch of asparagus, fibrous bottom of stalks removed. Cut in 1 inch pieces 2 garlic cloves, minced 1 tablespoons ginger, minced or 1 teaspoon dried ginger, ground

cook pasta as the box says, then immediately put into ice water to stop the cooking and cool it down. we call this “shocking”. in a separate pot sweat the garlic and asparagus in a little oil and salt until fully cooked combine the honey, soy, peanut butter, chili oil, and scallions in a small bowl and whisk to mix them together add the sweated veggies to your sauce bowl. toss to combine add your chilled pasta and thin sliced scallions to the bowl, and enjoy

epilogue banpen fugyĹ?

10,000 changes, no surprises The universe is shared by all things and every moment is a state of spontaneous calamity, thus is always in the process of change. Any occurrence can happen at any time. This is truly spontaneous change.

Therefore, I never go against nature. I am in favor of the quiet mind that is never surprised, and remains free from conflict. — Masaaki Hatsumi

don’t be surprised by changes. changes are ceaseless and numberless. you can’t plan for change. no matter how many times you are told to prepare for the unexpected. you can’t plan for what you don’t know. but you can know change is coming. always coming. this is like a paradox. but not really. maybe it is just the answer to all things. how can you be prepared for the change that you know is coming when you don’t know what that change will be? few things are constant, even one breath to the next. nothing lasts forever and nothing goes according to plan. you can practice this all the time, even simply with Deeks’s instructions in this text about every oven being different. none of the recipes work. ever. at least not the way they are written down. i mean, you can do them that way. but in so doing, you’ve already fallen behind. trust yourself. trust what you know. most of what you know should be to know where to turn for help, assistance, for better information. if most of what you know is how to seek improvement, then you know all you need to know. respond naturally to the changes that are natural. there are some changes that are not. but consider carefully. the danger you are worried about is not the danger that is coming. don’t ruin sunny days otu of fear of what is not to be. wait, and respond to what is. don’t let wind knock you over. or so what if it does. when you are falling, don’t try too hard to stand, sit for a minute instead. this works better if you have something strong and secure to sit on. and this is the basis of responding without surprise. large and small. practice. start slow. be kind. including to yourself. *the above as well as the refrain, “Understand? Good. Play!” are taken from, or at least inspired by, my practice of a traditional Japanese martial art called Budo Taijutsu. it represents a combination of 9 old and traditional schools, or ryu, that have existed through many changes, and many years. anyway, it’s a little niche, and way behind the scenes info… but there is good stuff here. stuff on change, stuff on movement and health, and stuff on responding to tough times. if it helps you, it’s here for you. i use it every day.

Also by Prospect Tower Observation available wherever Juliet + Company goods are sold

“our market season� a cookbook(let) guiding you through a full season of New England farmers market shopping and cooking, plus some light professional level cooking training along the way of Juliet, the Magazine not a food magazine, not really and a little piece of something bigger in association with of Juliet MediaVerse the Magazine is released seasonally, in print and online. free online, but better in print, of Juliet, the Magazine can be found at ofJuliet.com and supported at patreon.com/ofJuliet Celeste Gets an Answer written and illustrated by Nora Connolly none of the snails in the town where Celeste lives have ever eaten anything other than basil. when Celeste asks whether there are any other tastes in the world, she sets off on an adventure that introduces her to a world of herbs -- and invites the reader to taste alongside her.

find us online: ofJuliet.com JulietSomerville.com PeregrineBoston.com JulietAndCompany.net

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we need you more than ever. this is part of how we respond to change.

in response to the COVID-19 crisis, Juliet + Company doubled down on publishing, working around the clock from the day the restaurants temporarily shut down to put in motion a three issue collection of recipes that are anything but elegant...meant to be cooked at home, with the contents of a pantry stocked for quarantine. those original three issues are collected here into one volume.

Bean Zine, which goes by the alternate titles of “cooking in the time of Corona” as well as “a message for the Homefront,” is produced by Prospect Tower Observation (the company created to capture all of the Juliet + Company’s publishing efforts), and is billed as existing in an alternate of Juliet Mediaverse. The first line of the first issue states emphatically “we have entered a parallel universe.”

Enter if you dare. We think you’ll like it here.