Stealing Innovation or How I Learned My Oven is an Evil Little Devil Out to Ruin My Bread

I haven't been doing too much food innovating lately,  but I have been trying out a bunch of new recipes, some with more success than others.

A few weeks ago at the Farmer's Market I encountered a cushaw pumpkin for the first time. The woman at the farm stand told me they were similar in taste to pumpkin once cooked, only sweeter. It is traditional in Louisiana to use them in place of pumpkin and sweet potatoes. After purchasing a giant one ($2) I took it home with the intention of making a pie with it. Somewhere along the way I found myself drifting towards bread recipes, and then next thing I knew I was making this Good Housekeeping pumpkin bread recipe, substituting baked and mashed cushaw for the pumpkin.

Couldn't resist a bite before the photo

The bread turned out well and I recommend the recipe, even if you are just using plain old pumpkin. The yogurt was a really nice addition - I think it kept the bread extremely moist.

My next new discovery was a recipe I found browsing around the food section of the New York Times. If you haven't ever given their recipes a look I highly suggest it. In particular the Recipes for Health section is a goldmine of great ideas. The Indian Style Roast Beets were well received by both Erik and me - we left out the cilantro (gross) and pomegranate seeds. I'm very interested in learning to cook Indian food that is a tad more complicated than my standard "indian vegetable curry/dal" fare but I am often intimidated by overly complicated recipes. This dish was totally feasible. Now on to making homemade paneer?

With my attempt at Chatapi - fail :(

Erik's parents were here for a weekend and we ate at some lovely restaurants with them. Dick & Jenny's and Brigsten's were particularly good. When they left Erik's mom gave him directions on how to make a delicious meal and he very successfully prepared an awesome dinner for me.

Notice our fancy paper towel napkins

Next up: Harvest Apple Challah bread from a King Arthur recipe. Now I suspect this would have been good if it weren't for my errors.

Looks good but sadly overcooked 

First I broke one of my own whole wheat baking rules. I was too ambitious with my substituting. Of the 4 cups of flour the recipe called for I used whole wheat flour for 3. My next mistake was really due to my unfortunate oven circumstances. My oven is pretty old and there seems to be no actual relation between what the temperature is set at and what temperature it choses to cook at. I thought I had figured out that it cooks about 50 degrees warmer than the dial is set for, but after ruining this bread I am pretty sure it just does whatever the heck it wants. I am in serious need of an oven thermometer.

Horns!

Tonight we are carving pumpkins and I am excited to roast the seeds. Next week I will show you all (not quite ready for y'alls yet) how to make your own granola bars with them! Anyone have pumpkin carving ideas? Also, when did "halloween lights" become a thing - was it when I was living in the saddest place in Boston aka Dorchester?

Rabbit Burgers

If you're a vegetarian for long enough you become a sort of connoisseur of veggie burgers. I can't tell you how many bland, tasteless hockey pucks of soy I have eaten over the years. Now there is a time and a place for veggie burgers - I am not denying that - but is it too much to ask for them not to be made out of textured vegetable protein? Even that name sounds unappetizing.

Of course there are as many opinions on veggie burgers as I imagine there are on the right way to make a beef burger. The two main varieties are the "meat" burgers (e.g. morningstar patties that try to imitate real meat) and what I call rabbit burgers. Rabbit burgers have visible vegetables/beans/grains and aren't trying to fool anyone. In my book veggie burgers should taste like they have vegetables in them. Might as well embrace the vegetable and try to create something that showcases them in their best light. A few weeks ago Erik and I ate dinner at 5 Napkin Burger where we both took the veggie burger. (Sidebar: they call it 5 napkin burger but they only give you one napkin??) It was sort of amazing. Probably the best veggie burger I have had at a restaurant...ever? One thing I took note of was the bright pink color of the burger. My spidey sense took perked up - beets were there! Now I love beets - I love them so much I want to marry them. I knew then that I would take this idea and make a beet burger of my own. Oh yes I would.

Memorial day seemed like the perfect opportunity to try out my new beet burger scheme. What is more American than burgers made of beets? Well besides pretty much everything...

Ellen's Rabbit Burgers
3 carrots
3 beets
1 egg
1 cup black beans
1/2 cup bread crumbs
Various spices of your choice

In a large bowl smash up your beans with a fork. You're not trying to completely pulverize them. Leave some large pieces. Grate up a big pile of your beets and carrots and add them to your beans. Throw in the egg, bread crumbs, and spices. Can I recommend garlic and italian herbs? (Sidebar: Penzeys please sponsor me!) Give it all a good mix with your hands. Form into patties. We found they worked best when the patties were on the thiner side.
We cooked ours on a george forman type grill. You could also bake them in the oven I suppose. I don't recommend putting them on a real grill since I think they would fall apart.
Add toppings of your choice! We went with sliced pickles, spinach, and sharp cheddar on sesame buns.

Happy Sherbert's Day!

Saturday was my birthday - yahoo!

I had some good friends over for some good eats and good drinks. Everyone was a winner.

The weather that day was nice - really nice. After a large pancake breakfast at McKenna's (still no frozen lemonade) I spent a few hours digesting and then went for a run followed by the greenest smoothie of all.

Kale, spinach, kiwi, peaches, mango

Then came a knock at the door... Erik's parents very nicely sent me birthday flowers!

Lilies are my fav

Guests came over bearing many yummy treats and we retreated to the back porch to enjoy the phenomenal weather.

First course: the snacks
Watermelon feta kebabs (Erik)
Spinach artichoke dip with pita (Greg)

Sadly did not get a picture of the dip...

These kebabs are a great party treat. I made them for our Mediterranean Seder and they were a big hit once again.  I originally got the idea from Fun and Fearless in Beantown.
Cut up a watermelon into bite size pieces. Drizzle with balsamic vinaigrette (careful, it comes out fast). Place a piece of feta on top and skewer with a toothpick. Last time I made them with a piece of mint on top and I think they were even better that way. I bet basil would make a good flavor combo too.

Second course: the salads
Tomato and Fresh Mozzarella (Alex and Sarah)
Carrot beet apple salad (Me!)
Spinach garlic and grapefruit (Greg)

I have previously shared with you my second favorite beet salad but this one is better for warm weather.

Use a cheese grater to shred up a roughly even portions of beets and carrots. I used 3 medium beets and three large carrots. Grate in a granny smith or other tart apple. (I recommend peeling the apple first). Make the dressing. 1 Tablespoon olive oil, 1 Tablespoon apple cider vinegar,  1 teaspoon strong dijon mustard, agave or honey to taste, salt and pepper, and crushed red pepper flakes if you like some spice. Shake up the dressing and poor over grated carrots, beets, and apple. Let marinate in the refrigerator for a few hours before serving. HEAVEN.

Third course: the treats

Yummy summer fruit (Alex and Sarah) - sadly not pictured
Fancy coconut raspberry birthday cake - Erik

Love, love, love coconut

All courses: large pitcher of sangria.

I was so happy to get to enjoy fresh fruit and vegetables in all of these dishes. We had a LONG, cold winter here in New England and sometimes it felt like I was going to be eating potatoes and root vegetables until they came out my nose.

What spring veggies/fruits/treats have you been enjoying? Anything people are particularly looking forward to as the farmers markets start up? I can't wait for cherry season!

Merry Making and Carrot Shaking

I took my last final yesterday. Let the celebration commence!

If you want to join in on the carrot shaking I suggest you make this salad, as it is a celebration itself.

Shred up a good sized portion of carrots with a cheese grater (this is annoying but good for your arm muscles!)
Shred up an equal sized portion of beets (careful - beets stain)
Put the carrots and beets in a big saucepan on low heat with just a smidgen of olive oil
Add salt and pepper and maybe some crushed red pepper
Stir it around for a few minutes until the carrots are a bit soft, but still have some bite
Turn off the heat and a sprinkle of feta cheese (I bet parmesan would be good too)
Nom nom nom