share AUTUMN
from the kitchens of pinch and dash
copyright Š 2011 danielle arsenault and jessica perlaza SHARE www.thekitchensofpinchanddash.com www.etsy.com/shop/pinchanddash photographs | jessica perlaza cover illustration | www.dawnkang.com other illustrations | danielle arsenault
share AUTUMN seasonal inspiration from the kitchens of pinch and dash
why share? not only do we love to eat food, we love to share food too. we are neighbors who have been knocking on each other’s door to borrow a pinch of this and a dash of that since the first day we discovered our mutual love for cooking almost a year ago. it was through these moments of sharing food together that this little book came about. throughout the seasons, much of our free time is spent at the local markets perusing the fresh produce and experimenting in our respective kitchens. while danielle indulges in mixing aromatic flavors in a complex palette, jessica leans on the side of simplicity in her culinary creations. all of the recipes focus on seasonal and local ingredients, but of course we cant resist just a pinch of the exotic from time to time. so snuggle up, put on a pot of tea and get cozy with our favorite tastes of autumn in this warm and cozy first edition: SHARE
. . . . . . if you cook, your family will eat dinner together. if you cook, you will naturally have a more sustainable household. if you cook, you’ll set a lifelong example for your children. if you cook, you’ll understand what goes into food and will eat more healthily. if you cook, you’ll make your home an important place in your life. if you cook, you’ll make others happy. if you cook, people will remember you. - www.food52.com -
i am a teacher, home cook and advocate for real food. i write a blog about food and the things i do with it in my kitchen. almost three years ago, i bid farewell to the big city of chicago and the urban sprawl of orlando to live on a farm studying traditional food and simple living in the korean countryside. foodwise, i was disheartened to find that korea’s cities are quickly following in america’s unsustainable footsteps. food traditions are being lost, fast food is becoming a daily indulgence, and obesity is on the rise. i was raised on a diet of mac n’ cheese and fried fish sticks, but through much trial and error - as well as the discovery of a gluten intolerance - i eventually learned to treat myself and my body better. i eat a gluten free and mostly vegetarian diet full of whole foods but living in asia has challenged me to eat seasonally and locally as well. i won’t deny that it’s been a challenge learning how to cook gluten free in a foreign country, but it’s also been extremely eye-opening and has elevated my confidence as a natural cook. i have taught a few cooking classes in seoul and last fall, co-hosted a successful thanksgiving shindig called WARMTH. through these events, i have been fortunate to connect with some amazing friends with whom i am always working on some sort of food-related project such as fertilization celebration, the spring BBQ that kicked off the start of our community rooftop garden. as of late, i’ve been spending most of my time trying out new recipes at home with my husband and testing them out with friends at our weekly lunches of leisure. my work in korea also affords me great opportunity to travel so i’m often planning my next trip and it’s certainly always based around food. still, my favorite place to be is in the kitchen cooking up a meal to share with those i love.
greenteaandkimchi.com
i become lost in the folds of worldly vagabond travels from time to time but I still find time to pursue my passions. i have travelled the world as a rock climber and english teacher and discovered isolated corners of turkey, spain, thailand, mexico and korea where i currently live. i have self-published six poetry chapbooks, been on the stage numerous times as a performer and host and keep an active blog of my continuing adventures in music, poetry and prose. no matter how busy i get with projects, performances, music making, ukulele playing, rock climbing and teaching, i still have to eat. my boundless energy and creative drive are directly related to the food i eat, the food i nourish my body with. i work hard so i can spend my money on quality ingredients. while many are concerned with tv’s and fashion jeans, i consume black beans and collard greens. i relish in complex flavors and local foods and over the years have discovered endless combinations and hidden secrets in food and nutrition. being vegan in a non-vegan world definitely requires imagination and education. seeds, nuts and raw foods are powerhouses of energy and are loaded with vitamins, minerals, essential amino acids and protein. of course I cannot be 100% sure that the food i order from restaurants is vegan, and in these cases i try my best. however, in my kitchen, by using whole foods like those in this book, i know that what i am putting in my body is of superior quality. i must give mention to the kitchen tools that aid in my culinary art. the dehydrator allows me to make raw crackers from almonds and flax but my blender, in its entire spinning splendor, is my most utilized kitchen tool. the soups, dips, and homemade almond milk in this book are a gift from the blender. food gives me a way to express myself and i love sharing my creative expression with friends and neighbors as much as i hope to share with you. so, let’s eat!
mustachefable.com
strange ingredients explained tamari - a wheat free soy sauce tahini - raw sesame paste commonly used in middle eastern dishes nutritional yeast - makes a great cheese substitute and can be used in anything. made from sugarcane and beet molasses, it is a complete protein and is high in B vitamins. an essential in any vegan diet. garbanzo and tapioca flour - gluten free thickeners dashima (korea) and kombu (japan) - a dried sea vegetable commonly used in asian cuisine to make soup stocks. doenjang (korea) and miso (japan) paste - a salty fermented soybean paste high in protein and rich in vitamins and minerals
a pinch, a dash and a handful.
abuela blanca’s beans and rice every friday, jessica’s husband’s grandmother makes a huge pot of rice and beans to feed the whole family - all twelve of her children and their spouses, the grandchildren, and the grandchildren’s children! everyone drops by at some point in the evening to get their bowl of goodness and spend some quality time together. abuela has her own special recipe which is fantastic but, of course, it’s always hard to replicate that authentic traditional flavor. so we suggest putting your own twist on it like adding coconut cream and chives or cashews and bay leaves. be creative!
. . . . . . one pound of red beans (kidney or adzuki) half an onion, finely minced a few cloves of garlic, finely minced salt and adobo (spanish garlic salt) to taste
soak the beans in water overnight. when ready to cook, rinse and cover beans with clean water. add onion and garlic to the pot and generously sprinkle salt and adobo into the mix. cook over medium heat with the lid slightly askew until beans are soft - about one hour. check often and add water if beans start to dry out. serve over brown rice and top with abuela’s sofrito.
creamy carrot soup - roughly chopped 1 onion 4 cloves garlic 3 cups carrots 3 cups water salt to taste scallions and sesame oil to finish saute garlic and onion in olive oil until soft and fragrant. add water and carrots and cover, bringing to a boil. simmer about 20 minutes until carrots are soft but still bright orange. add salt to taste and puree until smooth (much easier using a hand blender!) garnish with chopped scallions and a healthy drizzle of sesame oil.
4 large carrots 1 cube veggie bouillon 1 onion, chopped 2 pinches of nutmeg 1 pinch of each - cinnamon, black pepper and salt a handful of ginger, minced 1 cup orange juice
leek and apple slaw
with wasabi vinaigrette
a few leaves of seasonal greens half an apple, sliced into thin matchsticks 6 leeks, whites only - wasabi vinaigrette a spoonful of honey a pinch of salt and pepper equal parts olive oil and vinegar a teaspoon of wasabi paste (or more if you like it spicy)
. . . . . . cut leeks diagonally about an inch thick making sure they stay in tact. steam for a just a few minutes, until tender. layer over chopped fresh greens and sliced apples and drizzle with wasabi vinaigrette.
songs to get cookin’
in the kitchen music mix
the first frost has fallen and it’s getting cold here in korea. while the ginko and maple trees are dying a vibrantly colored death, the persimmon trees have already lost their foliage and look like naked christmas trees ornamented in bright orange globes of glass. this time of year, persimmons can be found on every corner. their sweetness is perfect enough eaten fresh but, with so many rapidly ripening persimmons to work with, we were inspired to use them in almost everything we ate this month. some of our favorite ways to enjoy persimmons are frozen and eaten with a spoon like a natural sorbet or mixed with unexpected spices in this amazing chutney.
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persimmon chutney
a pinch of cumin seeds 6 whole cloves 8 peppercorns 1 green chili, minced a pinch of salt ½ cup sugar 4 tablespoons vinegar juice of one lemon Ÿ cup water 2 garlic cloves, minced 1 medium onion, chopped 6 fuyu (the crisp ones) persimmons, peeled, seeded and diced simmer the cumin seeds, cloves, peppercorns, chili, salt and sugar in the vinegar, lemon juice and water until spices have steeped, about 15 minutes. add the onion and garlic and simmer for an additional 10. add persimmon and cook over low heat for about 40 minutes until thickened. serve over everything and smile as it gets better after a few days in the fridge.
piece-full pumpkin pie one small pumpkin (keep the skin on but wash it well) a pinch of each: cinnamon, nutmeg, ground clove a generous dribble of agave or maple syrup a handful of crushed walnuts a big handful of raisins lots of LOVE!
marinated moroccan mushrooms 20 button mushrooms, quartered 3 large shitakes, quartered (feel free to use any other mushrooms you like) - spices a pinch of each: cinnamon and cumin a pinch of each: nutmeg, coriander, turmeric, cardamom, salt ½ a pinch of each: cayenne, clove, black pepper, anise seeds - mix the spices with a handful of finely diced onion a tablespoon of grated ginger 4 minced garlic cloves a handful of fresh cilantro, chopped juice of one lemon a tablespoon of agave syrup ½ cup of olive oil
. . . . . . mix everything together in a container. cover, refrigerate and let flavors mingle for at least four hours. let the party in your mouth begin!
preserve
as summer comes to an end, you can preserve its bounty by pickling almost anything using this traditional korean recipe.
. . . . . . fill a jar with your choice of fresh chopped veggies: garlic cloves. onions. shallots. chili peppers. carrots. cucumbers. - here we used garlic stems 1 part soy sauce 1 part brown rice vinegar 1 part sugar 1 bay leaf boil the above ingredients and pour over the fresh veggies. refrigerate and enjoy for up to a month.
soak the cabbage in a bowl of VERY salty water overnight. in the morning, rinse well, chop into bite-sized pieces and set aside. in a blender, puree garlic, ginger, and red pepper flakes with a dash of salt. in a glass jar, layer the cabbage bits, carrots and chopped chives with the garlic - ginger - red pepper sauce, massaging gently. get dirty and use your hands but wash them well afterwards. the red pepper is hot! leave the glass jar on your kitchen counter for 2-3 days to ferment. once fermented, it’s ready to eat and will keep in the fridge for up to a year.
sambap dolmas a dozen or so cabbage leaves (steamed lightly) fresh sesame leaves (optional) - combine the following in a bowl, all finely chopped ½ cup carrot ½ cup onion 2 cloves garlic 1 cup parsley -with3 cups cooked brown rice 3 tablespoons doenjang or miso paste a drizzle of olive oil ½ cup water ½ cup lemon juice fill cabbage leaves (and fresh sesame leaves if you have them) with rice mixture and roll burrito style. neatly arrange in layers in a large pot. pour water and lemon juice over the rolled dolmas. cover and bring to a boil. reduce heat and simmer for 30 minutes, until all water is gone. serve with hummous, tahini, or persimmon chutney.
. . . . . . wrapping dolmas can take some time and patience but with a few friends, you can turn your kitchen labor into a dolma wrapping party!
giving thanks... last year, i spent my favorite holiday thousands of miles from home. thanksgiving is a celebration of family and of sharing rich, comfort foods with those we love. last thanksgiving in seoul, my new family of friends and i put together a vegetarian feast warm enough to fill any heart and belly with all the memories of food and family they could hold. gathering around a warm stove, cooking together, and reflecting on thanksgiving memories - it felt like the real thing. this year, we’ll do the same - sharing many of the recipes on these pages and giving thanks for the food and friends that surround us. happy thanksgiving!
before i eat, i indulge in a moment of silence to really appreciate what is in front of me. where did each ingredient come from? who worked so hard to bring it to my table? we often take for granted our access to fresh healthy food. carrots don’t grow in the grocery store. sharing this food, that so many people before me were a part of, is how i give thanks... besides it’s so much more fun to share!
mighty miso gravy a splash of tamari a pinch of nutritional yeast 2 tablespoons garbanzo bean flour 1 tablespoon dijon mustard 2 tablespoons miso or doenjang paste a pinch of black pepper dissolve the above ingredients in 1Âź cup cold water. slowly bring to a simmer, stirring constantly until thickened, about 10 minutes.
savory sage stuffing 1 cup hot water 2 tablespoons miso/doenjang paste 2 handfuls of dried cranberries 2 onions 2 stalks of celery 1 carrot half a large zucchini 2 cups chopped mushrooms ½ cup pine nuts 1 cup each: walnuts and pecans a generous squirt of lemon juice a pinch of each: dried basil, oregano, rosemary and thyme 3 pinches of salt, black pepper and sage!
. . . . . . in a small cup, dissolve the miso in hot water and soak the cranberries. saute the onions in a pan until browned but not burnt. add the celery, carrot, zucchini and mushrooms and cook well. in a separate bowl, crush the pecans, walnuts and pine nuts and mix together with the spices and lemon juice. combine veggies with the miso water and soaked cranberries and fold in the nut mix.
braised daikon
adapted from the kind diet by alicia silverstone the kind diet is great guide for those wishing to make the transition away from meat and highly processed foods to a diet that is kinder to your body and to the environment. most importantly, the recipes are awesome. the recipes are divided into two sections: for FLIRTS and for SUPERHEROES. those who are flirting with the idea of cooking more meatless meals will be inspired by things like vegan chorizo tacos or radicchio pizza with truffle oil. if you are accustomed to eating a mostly unprocessed vegetarian diet (yes, you are the SUPERHEROES), you will love macrobiotic-influenced recipes like maple-roasted lotus root and quinoa with basil and pine nuts. at least a dozen dishes from the kind diet were penciled in our menu for september and we have yet to taste one we didn’t like.
. . . . . . 1 large daikon radish 2 spoons of tamari ¼ cup mirin cooking wine 3” strip dashima, washed well wash and slice the daikon into ¾” rounds, and place in a skillet in a single layer. add water almost to cover. add shoyu, mirin, and dashima and bring to a boil, then reduce heat to very low. cover and simmer thirtyminutes or until all liquid has been absorbed. if you crave a saltier dish, mix up a savory korean sauce (sesame oil, soy sauce and chopped garlic, ginger and scallions) to drizzle on top.
broccoli coconut soup
. . . . . . in a pot, saute the onion, garlic, and a pinch of salt until browned. add vinegar and saute for a few minutes. add water, bouillon, broccoli, veggie juice and simmer for 20 minutes. pull off the stove, cool, then blend until smooth. return to the pot, add coconut milk, mustard, nutritional yeast and salt and pepper to taste. simmer for another 20 minutes. enjoy warm with a friend or lover.
walnut beet pate 1 large beetroot 2 large carrots 2 cups of raw walnuts a generous squirt of lemon juice a handful of capers a teaspoon of dijon mustard a pinch of salt
. . . . . .
serve on a plate with your favorite gluten-free crackers or hand cut corn chips
1 block of very firm tofu (sliced into squares, 1” thick) nutritional yeast tamari thyme
. . . . . . place the tofu in one layer in a sealable container. drizzle tamari and sprinkle nutritional yeast and thyme generously between each slice, layering as you go. marinate at least 4 hours. bake at 360°F for 20 minutes on each side until browned.
1 cup of orange juice (fresh squeezed!) 2 tablespoons of tamari ¼ cup agave syrup 1 tablespoon tapioca flour crushed red pepper to taste - minced the zest of half an orange a handful of ginger, peeled 1 garlic clove
. . . . . . simmer all ingredients for ten minutes to combine and drizzle over the tofu.
righteous red bean hummous one cup of each: dried red beans and dried garbanzo beans
1 cup of olive oil ½ cup of lemon juice 1 cup of tahini * 3 garlic cloves 2 pinches of each: cumin, salt and black pepper
. . . . . .
. . . . . . * make your own tahini by combining the following: 3 cups of water (more if needed) 1 ½ cups of sesame seeds, preferably raw ½ cup of olive oil blend until creamy adding a little water as it thickens!
1 ½ cups raw almonds, soaked overnight 4 cups water in the morning, drain the almonds and put them in the blender with 1½ cups of fresh water - blending with less water in the beginning makes a smoother paste. when smooth, add the remaining water and blend until frothy. strain through a cheesecloth (or pantyhose in a pinch!) squeezing to release all the milk into a large bowl. transfer to a jar and keep in the fridge for up to three days. - don’t throw that almond pulp away! use it in muffins or homemade crackers
. . . . . .
1 cup uncooked rice 8 cups water a pinch of salt wash rice. boil water in a large pot and add rice, simmering for three hours. add the salt. fill a blender with 1 part rice mixture and 1 part fresh water. blend until very smooth. strain through cheescloth and bottle. - optionswant creamier milk? add 2 tablespoons oil want sweeter milk? add 4 tablespoons agave syrup
arroz con leche give last night’s leftover rice a new life as a sweet and healthful breakfast version of arroz con leche, spanish for rice with milk. simmer cooked brown rice in rice milk or nut milk with cloves, a cinnamon stick and a cardamom pod until creamy and spices have steeped well. remove from heat and sprinkle with more ground cinnamon, nutmeg, flaxseed, a drizzle of agave or maple syrup, dried fruit, nuts, seeds or all of the above!
how do you share? “every week for the past 30 years, i’ve hosted a sunday dinner in my home in paris. people, including total strangers, call or e-mail to book a spot. every sunday a different friend prepares a feast. last week it was a philosophy student from lisbon, and next week a dear friend from london will cook. people from all corners of the world come to break bread together, to meet, to talk, connect and often become friends. all ages, nationalities, races, professions gather here, and since there is no organized seating, the opportunity for mingling couldn’t be better. i love the randomness. i believe in introducing people to people. people are most important in my life. many travelers go to see things like the tower of london, the statue of liberty, the eiffel tower and so on. i travel to see friends, even — or especially — those i’ve never met.”
. . . . . . a inspiring idea from jim haynes book your seat at his table www.jim-haynes.com
. . . . . . “we are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.�
adelle davis