Eating Cake on the Rooftop

On at least three separate occasions I have been asked if I’m still doing Meals with Morri. The short answer is yes. The longer answer obviously has more to it than that. 

When I first started, I was cooking and posting and writing on the regular, and in doing so I learned how to cook and post and write. I met a lot of talented and amazing people along the way. Companies and publishers reached out to me to write reviews for their products and cookbook authors. I learned to be picky, and when to say no.

But with the evolution of Meals with Morri, particularly the person behind it (i.e., yours truly), I started to become very critical of my art. If it wasn’t something I thought people wouldn’t like, it wasn’t posted. If the photos I took were not good enough, the recipe itself would have to wait. This doesn’t particularly bother me, because I have really blossomed with the food I’ve made, and the stories I’ve written about them have refined. The problem I am facing now is the realization as to why I love to cook, and why Meals with Morri has been lacking in recipes per month recently.

My motivation in making food is just that: making food. Not for me, but to share with others. Eating the same food with other people is such an important ritual for me. It’s a sacred act of connecting with others at the table. I had experienced a similar revelation while I was in Malta. When I lived alone, I just made food. There was nothing more to it than insuring I was eating enough. But when CK and I visited each other or I made food for the office, suddenly the creative juices were flowing in overdrive. And perhaps the underlying reason is to validate my art, to see that Meals with Morri was doing something positive in person. But really, I’ve come to realize that, like my previous aspirations to be a chef, I really love it when people eat and enjoy the food I make for them. 

Living with my parents after over a year of not doing so has meant that what they eat and what I eat doesn’t mesh as often as it used to when it was my responsibility to make dinner for the family. There’s nothing wrong with this, of course, but not sharing food I make with other people has affected my motivation to create and share recipes online. I like there being a reason for my art, and I want to experience that shared moment in person, in real time. CK and our two dear friends H and J have risen to the challenge in helping me see that it's equally important for me to enjoy my art, and are more than willing to help give me ideas in what to make (thanks, guys).

Last night, I was invited to a friend’s birthday party, and although I wasn’t asked, I made a cake that I knew I’d be able to eat. It was a rooftop party, one that overlooked other Washington, D.C. apartments and offices, the Washington Monument blinking lazily far away. The already present cupcakes had been eaten, and to my surprise, my cake was used to sing to him “Happy Birthday” (which I unashamedly conspired with his girlfriend in making happen). The cake was said to be quite good, and only a few people knew that it was gluten free. 

Rooftop Carrot Cake with Honey Sweetened Cream Cheese Frosting

For the cake
120 g White rice flour*
1/2 tsp. Baking soda**
1 tsp. Cream of tartar**
1/4 tsp. sea salt
1 tsp. cinnamon
2 eggs
1 tsp. Vanilla extract
150 ml olive oil
200 g coconut sugar
5 Carrots, grated

Preheat the oven to 350°F, and grease (I used butter) and flour (I used the white rice flour) one 9-inch pan.
In a medium bowl, sift together the rice flour, baking soda, cream of tartar, sea salt and cinnamon.
In the bowl of a stand mixer (or a larger bowl with a hand mixer), combine the eggs, olive oil, coconut sugar, and vanilla, and beat on medium-low speed until the mixture is slightly frothy.
Reduce the speed to low, and add the flour mixture in small increments, making sure to scrape down the sides of the bowl with a rubber spatula each time.
Stir in the grated carrots, mixing until combined, and pour the batter into the prepared baking pan.
Bake for 40 - 50 minutes, or until a toothpick inserted into the center of the cake comes out clean (for me, this was 50 minutes).
Let the cake cool in the pan for 10 minutes, and then turn out onto a parchment lined wire rack to cool completely.
Once cooled, decorate the cake with frosting and other toppings you may enjoy (such as unsweetened coconut shavings).

Makes 1 cake, or 12 slices.

For the frosting (courtesy of this recipe)
8 oz package or 240 g Cream cheese, softened
56 g Unsalted butter, softened
85 g Honey
Unsweetened coconut shavings, as topping (optional)

Whip the cream cheese in a standing mixer until soft, then add the butter and honey to blend.
Mix on medium speed until smooth and creamy.

Makes 12 – 18 servings.

* NOT to be confused with sweet rice flour. If you do, you’ll get a mochi-like consistency.

** The baking powder equivalent is 1 1/2 tsp.

Steins and Historic Graffiti: Our Trip to Germany

The majority of March was sniffle-filled. Just when CK and I had almost finished Month 1 of Insanity, a terrible cold appeared like a wild Pokémon. They used coughing and high fevers… it was super effective.

CK seemed to get better, but I seemed to get worse. I had nausea, a fever, and uncontrollable coughing, which then turned into one heck of a sinus infection. And with our trip to Germany coming up, I wasn’t looking forward to having sinus trouble on the plane. (Imagine the feeling of needles or broken glass within the sinuses, a sharp pain that is tear inducing and not fun when changing altitude.)

But we had made it to Germany without delay, and our first stop was in Munich.

Munich is the sort of city that is meant to have an overcast sky. The architecture is wonderfully Gothic, and the people balance the grey with their own vibrant personalities. Colors pop out in the rain. 

The city is, in short, a perfect one to look out from a coffee shop window. 

We stayed at the Cortiina Hotel, plain on the outside and rather hard to find (the sign was small and minimalist looking), but our room was amazing. For one, it had a bathtub, a sure sign I’ll be happy. For another, you are able to look out from the bathtub into the bedroom because the wall is one big window. It does have the option to curtain the bathroom with wooden panels, but I just found it fun to knock on the glass to get CK’s attention, acting like a quirky aquarium exhibit.

I enjoyed the atmosphere of the hotel, but I didn’t think our breakfast buffet should have cost €22,50 per person. That basically meant a plate full of cheese and soft-boiled eggs for me, maybe a pastry or two for CK, and a cup of black coffee and a smoothie for each of us. Freshly squeezed orange juice and cappuccinos were extra.

But because of this, CK and I were more adventurous in looking for other places to eat. Munich is rather a meat, beer, and bread sort of place, however, so we struggled to find local cuisine places that would be safe for us. We did find some pretty neat places to indulge, but that also meant my eating meat and CK eating gluteny delights on occasion.

First up, Indian Mango. Indian restaurants tend to be the safest places for vegetarians and gluten free eating people to eat out at, and neither of us had any issue. The strangest thing we encountered, however, was the lack of heat of the dishes. In the United States, you have the ability to designate how spicy you want your food to be, from the not spicy to the “Are you sure? This is our medium.” to the calling the kitchen to witness a non-Indian person who ordered Spicy with a capital S to see whether or not they regret their decision. At this restaurant, it was wonderfully balanced with spices, but it wasn’t hot at all. CK and I speculated whether or not it had to do with the restaurant adhering to the local tastebuds, but as we only went to one Indian restaurant during our stay, we can’t say for certain.

Regardless, their papadum and naan (according to CK, as I couldn’t eat it) are delicious, and their paneer dishes were filling and flavorful.

Nearby, there was a restaurant that claimed a tall order: “Real Mexican Food.” Mexican food is CK’s favorite cuisine, and so we did a double take and looked at La Taqueria’s menu. Around this time, we’d found a pharmacy that had medicine for my sinus trouble, and after weeks of feeling the worst, I was starting to feel better, which made my desire for food increase. We decided to give it a try, and after talking with the people behind the counter, we ate and shared a couple of plates of Vegetarian No.2 nachos. Still, not particularly spicy, but their homemade salsa, corn chips, and white sauce were phenomenal. They even had a variety of aquas frescas to choose from, but since they typically contain sugar, I abstained.

Finally, and quite possibly the most positive eating out experience we had was at Brenner’s Grill. It was loud with chatter and populated by customers and employees alike, and CK and I were astounded by the staff’s level of professionalism. Our waiter attended to our needs spectacularly, and it was refreshing to watch how the employees interacted with each other, like one big family. The food, of course, was delicious. They made it a point to explain on their menu about keeping ingredients local and humane, and there were enough vegetarian options and gluten free options to keep both of us quite content. I ordered the organic chicken breast with pesto with a side order of rosemary potatoes. Chris ordered the avocado and couscous starter followed by homemade gnocchi. The wine was also fabulous. 

As far as sightseeing goes, we primarily stayed at the city-center. For giggles, we walked through the Beer and Octoberfest Museum, which led to a burning desire of owning my own stein. We also went to Dachau, a town just a few train stops away from Munich with a much darker past. Interestingly enough, when CK had expressed interest in going, I had a feeling I had already been there but wasn’t sure. It turns out, I had in fact visited the Dachau Concentration Camp in 2007, when some members of my high school choir and I traveled around Germany as short-term exchange students. It was as sobering as it had been the first time.

Other notable places to eat/visit in Munich are: 1001 Sense, a small chocolate and confections shop; dean&david, a make your own salad, sandwich, and juice bar; and Coffee Fellows, a classic coffee shop.

On Easter Sunday, we initially planned on taking the train from Munich to Berlin (I romanticize long train rides, never having been on one), a seven-hour trip.. But CK’s intuition and my struggle with finding packable Morri-safe food led us to buying last-minute plane tickets, removing the travel time with only an additional thirty euros or so per person.

We arrived at Hotel Louisa’s Place, a historical building situated along a long stretch of famous brands like Gucci and Saint Laurent. But due to arriving and a holiday, followed by another bank holiday, Berlin appeared to be deserted and closed. Thankfully, our hotel was considerate in asking us ahead of time if we had dietary preferences or interests we wanted to pursue during our stay, and came up with a list of vegetarian/vegan and gluten free restaurants throughout the city.

It was much easier to find places to eat in Berlin than it had been in Munich. Sadly, the hotel was much like Cortiina, charging €26,50 per person for the breakfast buffet that had even less for us to eat. Luckily, many of the rooms have some sort of kitchenette (what we had was bigger than our own kitchen in Italy...) that can be of use. Aside from getting coffee from across the street, we made our own breakfast without issue. The massages, however, are worth every euro.

Because Berlin seemed closed and bleak on Easter Sunday, we were initially concerned with where we were going to eat for dinner. It turns out the restaurant I had made reservations for later on in the week was not only connected to the hotel itself, but open.

Balthazar is a multiple course, high-end sort of establishment, a quieter version of Brenner’s Grill but with the same focus on detail and perfection. The staff was kind enough to seat us despite not having a reservation, and accommodating to both CK’s and my dietary needs. They treated us to an espresso shot of fantastic tomato soup while we were poured a delicious German wine (I have a newfound appreciation for Germany through their wines now.) As the soup I was interested in having wasn’t safe for me (yellow lentil soup), they made a vegetable soup with a wonderfully fragrant consommé on the spot. When we finished, CK’s and my plates of truffled risotto of porcini with porte wine and parmesan arrived. It was superb.

We didn’t do this, but you can order Balthazar delights to be brought directly to your room. Perhaps next time…

A complete first for the both of us, we went to a purely plant based restaurant called La Mano Verde. It is a gastronomic experience for those who follow a vegetarian/vegan diet, and caters to both gluten free and raw food eaters.

We had a late dinner there, and based our orders on what we wanted to share together. (CK and I like to share. It’s special to us.) Thankfully, I made sure to check, but I had mistaken a main course for us to split to be gluten free when it wasn’t (the lemon pepper cappelletti). So after the creamy lime-almond gazpacho, we simply split the two starters (the ravioli blanc and the zucchini rolls) and switched the main courses (I had the garden lasagne instead).

The food was an experience. It felt like I was eating someone’s artwork more than a meal, but the presentation for all of the dishes were spot-on and perfect. The only problem that I wished I had considered was the richness of each dish. Raw foodies know how to add calories and protein to their diet, and practically every dish had some sort of nut or seed to add body to it. By the time our main dishes came out, I felt stuffed. I also felt the ravioli blanc was overwhelmingly sweet (probably had sugar added, which accounted for the less-than-awesome feeling after), and the lasagne was huge. It was very difficult to eat it gracefully, to be honest, and it wasn’t my favorite. We did, however, order the raw plum and walnut “cheese” cake to go to have for breakfast the next day, and I thought it was pretty good.

The only thing I wished I had mentioned before ordering was that I was gluten free (I know, I know... bad gluten free blogger). I was so embarrassed for forgetting, and I agree that was on me. The staff was very professional, but more standoffish than the warm welcome we’d experienced at Brenner’s Grill and at Balthazar.

CK surprised me with not one, but two places that offered gluten free pizza. After a day of walking, we ended up at this adorable restaurant called Ciela di Berlino. This place felt like the home of a very good friend we were visiting. The energy was warm and inviting, and we were served by quite possibly the friendliest woman in Berlin. She seemed delighted by our excitement trying their gluten free pizzas, and kept checking in with this knowing, mischievous smile that seemed to say, “See? I knew you would like it.” I even got to have beer (but not in my stein)! 

It was a total bro date, which included my first time seeing the East Side Gallery in person, and we loved it.

The second place, Simela, was smaller and just within walking distance of the hotel. The pizza here was also good, but the energy wasn’t as warm and inviting. It does, however, make pizzas to go, but we didn’t know that at the time. Like the other restaurant, any pizza listed could be made with a gluten free crust. They also had gluten free pasta (Schar’s brand), and we split their zucchini and mint pasta dish that had a white sauce (all it needed was a little more salt, but it was an interesting combination).

CK showed me a lot of historical sites, including Brandenburg, Checkpoint Charlie, the Pergamon Museum (I wanted to see the Ishtar Gate and was not disappointed, but a lot of the exhibits were under construction), and the Memorial to the Murdered Jews of Europe (extremely haunting and thought-provoking). 

As this was my first vacation trip with a partner outside of a country we lived in, it was a very special occasion for me. And I found that, aside from feeling adult and capable, we grew closer because of the experience.

There is nothing quite like your first trip traveled together, and Germany made it all the more special for us.

(Also, feel free to post your gluten-free eating experiences in Germany below. Are there certain places in the country that are easier or harder to eat out at?)

Gnocchi: Making Messes and Getting Creative

For the past couple of months, I have struggled with recipe rut. Either the recipes don’t turn out like I had hoped, or it just didn’t taste post-worthy. I am also dealing with wanting to do so much. Along with a full workweek at the NGO, I’m also doing six credits worth of work this semester for school. Hoping to make use of my free time more efficiently, I had this optimistic hope that I could cook, photograph, write, sew, draw, paint, exercise, sing, dance, and travel in my free time. I wanted to work on enhancing my skills in all of these simultaneously. I wanted to devote equal amount of time all of my creative outlets.

And then reality set in. I couldn’t do it all and still hold on to my sanity. In an effort to better myself to such extreme measures, without down time or people I cared about, I would be talented… but not a better person. I've had great advice from friends when I needed suggestions in making time for my passions: 

"Preferably mix the ones most compatible and develop them together (such as art and writing). If it can't be managed, stick with the one you love most and rotate the others."

"Combine them. Works the best for me. Although my hobbies are different, they mostly go hand in hand."

Worse still, I started to see the struggle CK goes through when he talks about making food as a chore. It isn’t as fun when you aren’t making it with or for other people. After the two Maltese dishes I made, I was left with tons of leftovers. It became monotonous and boring to eat the same thing day after day. Food really does taste better with other people to enjoy it with. The ambience and the company are equally important to eating as the food itself.

"Where love sets the table food tastes at its best."
- French Proverb

Making gnocchi, for example, just doesn't taste the same unless you're making a mess with another person.

When CK visited in December, we made gnocchi for the first time. Without a potato ricer, they turned out tasting like mashed potato pillows, but still good sautéed in butter with spinach and cheese. And when he visited again at the end of January, he surprised me with a potato ricer, and it made all the difference.

Trial 1: Delicious, but dense and mashed potatoey

And before you tsk tsk with the concept of getting a potato ricer because it is considered a single use kitchen appliance and will likely gather dust in your cabinet next to your fondue pot, think again! I've used it to make lump-free mashed sweet potato and squeezed excess water from shredded zucchini for nutrient-laden pancakes. I am also in the works to making gluten free spätzle and single serving apple sauce with it. (So there...)

Gnocchi is by far my favorite pasta to make from scratch. There is no expectation to have a perfect shape, although the smaller the pieces the firmer they are after boiling. While initially bland in flavor, they transform a dish to something filled with comfort and warmth. Making and preparing gnocchi takes longer (and creates such a satisfying mess) than it does to cook it. I find my favorite way of making a recipe with gnocchi is cooking them and then using them to make a casserole of sorts with bubbling sauce and cheese. If you ever need a dish that promotes a borderline meditative state in making and eating, gnocchi is for you.

I followed the instructions Heidi of 101 Cookbooks wrote in her post “How to Make Gnocchi like an Italian Grandmother recipe”, and I found that the Maltese Derby worked quite well. And even better, I used my favorite flour (garbanzo bean/chickpea/besan) and turned it into a grain-free delight!

This is a dish to make with your sweetie on any date night you have coming up. It is also a great way to get your family and friends in on the fun of making a true blue homemade meal. In the midst of counters to scrub and flour to wipe off every surface, it’s certainly worth the mess.

Grain-free Gnocchi (inspired by Heidi’s recipe)

2 lbs Potatoes*
1 Large (50 g) Egg
120 g Garbanzo bean flour
Sea salt
Dried spices, optional**

Place the potatoes (washed) in a large pot and pour the water so it covers at least a couple of inches above. (Note: depending on their size, it may be a good idea to cut them in half. Since the Maltese Derby is medium-sized to small, I didn’t need to.)
Salt the water (a teaspoon or two will do), and bring to a boil until potatoes are tender, roughly 45 minutes depending on the potatoes’ respective sizes.
Remove the potatoes from the water one at a time with a slotted spoon, but save the potato water.
Place each potato on a large cutting board and peel it as soon as possible before moving on to the next potato (without burning yourself, mind. I find keeping a small bowl of cold water works wonders. Heidi recommends using a paring knife).***
While hot, push the potatoes through the ricer to create very light fluffy potato piles. (I found the potato ricer really does help in making quality gnocchi. It’s worth the buy.)
Let the potatoes cool spread out across the cutting board for roughly fifteen minutes, or long enough so that the egg won't cook when it is incorporated into the potatoes.
When ready, pull the potatoes into a soft mound, drizzle with the beaten egg and sprinkle 3/4 of the flour across the top.
With a spatula, scrape underneath and fold, scrape and fold until the mixture is a light crumble and add the remaining flour (a little at a time) until the dough is moist but not tacky, almost billowy.
Cut it into 8 pieces, and gently roll each piece of dough into a snake-shaped log, roughly the thickness of your thumb.
Use a knife to cut pieces every 3/4-inch/2 cm.
Shape the gnocchi by holding a fork in one hand and placing a gnocchi piece against the tines of the fork, cut ends out.
Use your thumb and press in and down the length of the fork, and the gnocchi should curl into a slight "C" shape as their backs capture the impression of the tines as tiny ridges (great for sauce).
Set each piece of gnocchi aside until you are ready to boil them.
Reheat your potato water or start with a fresh pot (salted), and bring to a boil.
Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time (I’ve been able to do up to thirty or forty, but was conscious of where I dropped them into the water. I also found it easier to do so if they went in one at a time).
Once they are done, they will pop back up to the top.
Fish them out of the water a few at a time with a slotted spoon ten seconds or so**** after they've surfaced.
Place them in another bowl, either with sauce to serve immediately or in a pile to be used for later (they’ve yet to stick when I just place them on top of each other as I prepare to put them in the oven).
Continue cooking in batches until all the gnocchi are done.
Serve hot with sauce, pesto, or cheese.

Makes 3 – 6 Servings, depending on meal size or appetite.

* Heidi recommended using Russet potatoes because of their starch content. I found that the MDP also worked well, despite it’s texture being waxy and wet.
** Gnocchi by itself can be a little bland, so adding some dried spices like basil, oregano, or thyme to the dough will enhance the flavor. I would love to add nutmeg next time.
*** CK wanted me to mention "that after boiling long enough, the skin should slough off with a bit of pressure. It let me peel the potatoes quickly."
**** Depending on the size of the pieces or the flour you are using, you may find that ten seconds just isn’t enough time. My rule of thumb is to wait twenty seconds AFTER the entire batch (1/8 of the dough) has plopped to the surface.

New Adventures and Oatmeal Bars

These last three weeks of camp have been absolutely fantastic. I’ve laughed, cried, and learned the beauty of teambuilding, the creative mind, and working with kids. Children are amazing eye openers to the very existence of sentience. They want to do so much in the day, be so much in their lives. 

I’m going to miss it all.

For two weeks I’ll be away from camp, and likely from this blog. I am leaving for the family’s annual camping trip in New York first thing tomorrow, and subsequently another family vacation immediately after in Bedford, Pennsylvania. And then I come back, not as the Art Specialist, but a counselor working with kids with special needs. 

Pareve BBS: Duck egg socca, veggies, and ricotta cheese

It’s going to feel so strange, not walking between classes with the “Art Cart”, communicating over a walkie-talkie, and having Pareve Bento Box Snapshots to share. There will, however, be quite a lot of grill days, hilarity, learning experiences, and maybe foodie adventures (if I ask politely albeit loudly enough) in both vacations. For now, I’m getting ready to pack, post a recipe, and give it my all today for the camp. 

These oatmeal bars were created for hectic mornings when I was rock climbing before camp and the start of Morri-friendly on-the-go sort of food. With camping and staying at a house that is not necessarily gluten-free, I needed to come up with breakfasts, lunches, and snacks that I can have on the assurance my tummy will be happy. As I search all over cyber space for the oatmeal bar I could eat, it was difficult to find any that had all of my requirements (i.e., gluten free, soy free, low sugar content, and refined sugar free). So I decided to come up with my own, and it was the start of a beautiful breakfast. You may want to add salt or sweetener to fit your tastes, but I loved it toasted with some apple butter or left plain. 

Vegan Oatmeal Bars

160 g Rolled oats
15 ml Apple cider vinegar
1 (very ripe) Banana
64 g Almond butter
42 g Cocoa nibs
30 g Unsweetened dried coconut
Salt, to taste
Sweetener, to taste

In a medium-sized bowl, combine the rolled oats and cider vinegar, add enough filtered water to cover at least an inch or two higher, and let it soak for eight hours or overnight.
Preheat the oven to 350ºF.
Drain the water from the oats and rinse thoroughly before returning to the bowl.
In another bowl, mash the banana with a fork and mix it with the almond butter.
Fold it into the oats as well as the cocoa nibs and the shredded coconut.
Pour it onto a baking sheet lined with parchment paper (remember: the thinner the crispier and the thicker the softer) and spread it out evenly to the desired thickness.
Bake for 40 minutes or until golden brown.
Remove from the baking sheet (parchment paper = easy lifting) and cut it into the number of square bites or bars to your preference.
Serve warm and toasted.

Makes 4 - 8 bars, or 4 servings.

Learning from Kids and their Art

When you work with kids, you start seeing things in a brand new perspective. You start seeing how amazing the world is, how fascinating the creative mind works, and just how brilliant sentience can be. The kids I work with range from going into kindergarten all the way to entering middle school, and all of the artwork they’ve created thus far is simply too beautiful for words. 

In the working environment I find myself in this summer, with its amazing staff and equally amazing kids, I come home so energized and inspired to make the next day even more spectacular. They’re bringing out the best in me as I hope I do the same in leaving a positive mark in their lives.

As I work with these kids, it is phenomenal how effortless being yourself actually is. They keep me on my toes, sure, because each child needs something different from me, but I strive for that sort of life. Whether it’s how I teach, what art project I have them do for the day, or working with what kind of day they’re having, I feel limitless in my abilities to be that person for them.

If it is one thing I’ve learned so far, it’s this: if there are no mistakes in a child’s artwork, then there are no mistakes in my own growth and progression. Why should my inner critic talk so loudly over something that can only get better over time? If I find children’s art so amazing – with their perceptions of reality shown in shaky albeit heavy marker lines, large words and figures out of proportion – and their imagination so incredibly infinite in their tiny finite bodies, then I should realize how far I’ve come and far I’m going.

To celebrate my first forty-hour workweek in my life, I made a cake. It’s a sticky, moist, apple cake that tastes amazing warm from the oven to sitting in the fridge for a few days. It isn’t too sweet, but life is sweet while you eat it.

“While we try to teach our children all about life,
Our children teach us what life is all about.”
~ Angela Schwindt 

Sticky Apple Cake

240 ml Sparkling water
2 Large eggs, yolks and whites separated
60 g Unsweetened applesauce
42 g Honey
1 Apple (I used a Pink Lady, but whatever you have is fine), grated
1/2 tsp. Bourbon vanilla extract
120 g Buckwheat flour
90 g Mesquite flour
30 g Blanched almond flour
1 tsp. Baking soda
1 tsp. Sea salt
1 tsp. Cinnamon
1 tsp. Ground ginger
1/2 tsp. Nutmeg
80 g Apple butter
Walnuts, optional

Preheat the oven to 350ºF.
In a medium-sized bowl, blend together the sparkling water, egg yolks, applesauce, honey, grated apple, and vanilla, and set aside.
In another bowl, mix the flours, spices, and leavening agent thoroughly before integrating the wet ingredients with the dry.
With a hand blender or a whisk, form the egg whites into stiff peaks and gently fold them in with the batter.
Pour the mixture into a greased (I used coconut oil to keep it dairy-free) 9-inch pie pan.
Using a small silicon spatula, place the apple butter on the top and form a swirl indentation to create a marbled appearance.
Bake for 45 minutes or until the center is thoroughly cooked through.
Remove from the oven and let it cool for fifteen minutes on the counter before cutting into the cake and serving.
Smear your choice of nut butter, creamed cheese, or whipped cream, and serve warm or chilled with coffee, ice cream, or whatever you’re in the mood for.

Makes 1 cake, or 8 servings.

Commemorating Summer with a Meal

Summer is the season of extremes, the season of hot, sticky weather and the season of powerful storm-fronts. Clear blue skies and the scorching sun make beaches a preferable environment and grilling the cooking method of choice.

After all, who wants a kitchen heating up the whole house when it’s the perfect time to cook outside and the cool indoors can welcome you?

We celebrated the first day of summer on Thursday (it was within the first twenty-four hours EST, so I’m counting it), and the grill seared the lamb pieces and caramelized the squash and eggplant in their aluminum foil pockets. Mama Dazz and I took turns watching the grill as I put on the finishing touches of my quinoa tabouli and mint watermelon lemonade (recipe below). Everything was prepared with care (sipping on New Grist gluten-free beer all the while). Everything was eaten with gusto. Everything was delicious and harmonized well together in flavor, texture, and presentation. Everything I took a bite or sip of reminded me of the beauty of the summer season.

The first days of summer have been filled with preparation for summer camp at the community center: learning the morning dances; decorating the rooms and the “Art Cart” (I’m the Art Specialist for the first three weeks); attending conferences in regards to team-building, creating a nurturing environment for the campers, customer service, and the ethics and principles we should bring with every day; and making friends with such an amazing group of people.

I wish summer camp went on like this all year long, because I love this program. I hope to update you all with the art projects the kids make, many Bento Box Snapshots that adhere to Judaic principles (the community center and camp is Jewish-oriented, though many who participate, such as myself, are not). I will be working on keeping my lunches and snacks as kosher as possible, and the camp is willing to work with me around my dietary restrictions.

I love this job already, and I’m so excited for the challenges ahead.

The watermelon was initially going to be part of a virgin watermelon mojito drink, but I only had lemons on hand. It was refreshingly light and yet harmoniously flavorful with amount of ingredients. The amount of each ingredient wasn’t measured out, so I suggest tasting as you go, but the watermelon should be the main ingredient, followed by the peppermint and then the lemon juice. You can put it all through the juicer, or use a powerful blender and strain the pulp.

Mint Watermelon Lemonade

1 “Small” (between 9 and 12 pounds when whole) watermelon, cut from the rind in medium-sized chunks
1 handful Peppermint, coarsely torn into pieces
Juice from 4 – 5 Lemons* (depending on how “lemony” you want it) 

In small batches, blend the watermelon chunks on a low pulse until it has a gazpacho consistency and strain the pulp over a large bowl to catch the juice.
Continue blending in small batches, the last one containing the mint and lemon juice, and place the drink in glasses to serve for any summer feast.
Serve chilled or slightly below room temperature.

Makes 6 – 8 glasses.

*If you would like to make mojitos from this recipe, simply replace the lemons with lime and add rum (or keep it kid-friendly, if you prefer). It really doesn’t need additional sweetener, but do so to your preference. And I'm sure you could make an amazing soft drink with some sparkling water added to it.

My Peace in a Pan

In February, my Dad took me to see Arlo Guthrie after a scrumptious meal at Walker’s Grille. I mention this a month later because I couldn’t think of a post (nor the recipe) to share this story. It’s a very special story, and I wanted to share it in the right context.

Which part of the story was special, you ask: the dinner or the concert? They both were special, in the sense that I felt a connection. I felt a connection with my Dad, with the staff at Walker’s Grille, with Arlo and the band, and with the audience (the majority of which have been loyal fans of the Guthrie family even before Woodstock). Feeling connected is the most awe-inspiring experience you could ever give to yourself; it is the best gift on Earth. 

Mama Dazz and I met up with an old friend of hers a few weeks later at Walker’s Grille for lunch. I had the same dish as before: trout en papillote. This is the only fish dish I’ve ever had that I can remember eating the entire thing, skin and all. Both times the fish was light and moist, flaky and melt-in-your-mouth delectable, and it is light enough to match whatever time of day you are craving it. I hope to recreate this dish in the summer, but to continue on with my story…

There was something about being in that audience and watching Arlo Guthrie play alongside his son, his grandson (named Krishna, which I adore), and his go-to drummer that had me stupefied and bewildered. Like Tori Amos, the Indigo Girls, and Neil Gaiman, this man told stories with his music. I went from one dreaming sequence to another at each song, my desire to tear up immediately replaced by my desire to laugh and kiss the stranger next to me like an old friend. I felt safe and loved while I listened on, my eyes growing heavy at the warmth of positive energy coming from the stage. Other artists inspired Arlo Guthrie, and it was his magical ability turning his father’s poetry and Steve Goodman’s song “City of New Orleans” into infamous works of art any generation could relate to.  

He sang of social injustice and protest. He talked about love, and the story of how he and his wife met. (They have been married since 1969, and I was inspired and humbled by their love story, which is still going strong.) He joked about Woodstock, about where his music has taken him, and he spoke like he’d known us all our lives.

The thing I loved about Arlo is that he legitimately loves people, no matter if he agrees with them or not. This man, who in my mind resembled both physical attributes of Mozart and Einstein, is that grandfather whose tales you hear at his knee, the man who has taken the little steps to making the world a better place, and the person who understands what it means to be a positive force in the world. He’s at peace with himself, because when you come right down to it, that’s all anyone has.

I’ve been at peace before, so I know what it feels like. But he embodies it, and then shares it with others.

The last song of the night was “My Peace”, a short poem his father Woody had written that Arlo turned into the most moving song I’ve had the pleasure to sing. It was the “Kumbaya” on a grander scale, and one that shook me to my core. The entire audience was swaying and singing along, smiles on everyone’s faces and tears of joy threatening to fall. It is the song I go to on an otherwise cloudy day, and I hope it brings a smile to your face like it has mine.

My Peace

Words by Woody Guthrie, Music by Arlo Guthrie

My peace my peace is all I’ve got that I can give to you
My peace is all I ever had that’s all I ever knew
I give my peace to green and black and red and white and blue
My peace my peace is all I’ve got that I can give to you

My peace, my peace is all I’ve got and all I've ever known
My peace is worth a thousand times more than anything I own
I pass my peace around and about ‘cross hands of every hue;
I guess my peace is justa ‘bout all I’ve got to give to you

This is the poem/song I go to when I'm feeling less than peaceful, and the recipe I'm about to give also provided a slice of peace in a pan.

Before that night, I’d never heard of Arlo or his father Woody. Before that night, I’d never heard of (let alone eaten at) Walker’s Grille, a place that is all about sustainable development and meeting the needs of the community and the individual diner.

So thanks, Daddy-O, for giving me that connection and a little bit of peace in an otherwise hectic post-graduate world.

Speaking of peace, I’ve noticed that I am at peace when I eat certain foods. My household was infamous for its one-pan-wonders. Layers of many flavors, textures, and colors were on each and every spoonful. It ranged from fish (tuna casserole) to beef (enchiladas) to chicken (lemon pepper chicken with mushrooms) to eggs (frittatas and quiches). One of my most favorite one-pan-wonders, however, was lacto-vegetarian, a deep-dish polenta casserole with a hearty helping of spaghetti sauce on top and (of course) smothered with cheese. It was one of those stick-to-your-ribs, only pretty in the pan type of concoctions, but it was delicious all the same. This dish doesn’t exactly resemble the polenta casserole of my childhood, but it’s easy to make, quick to bake, and the layering is optional. And if you have a lactose intolerant or a vegetarian who does not consume dairy or eggs in the household, add another vegetable, an extra helping of beans, or a non-dairy “cheese” substitute. 

Deep Dish Polenta Pie

510 g Precooked polenta, cut into small cubes
258 g (or 1 can) Black beans, drained
1 White onion, finely sliced into crescents
1 Green Bell pepper, quartered and coarsely chopped
822 g (or 2 cans) Diced tomatoes
1 Zucchini, sliced into thin circles*
112 g Parmesan cheese, finely grated
5 Garlic cloves, finely chopped
1/4 tsp. Powdered rosemary
1 tsp. Italian herb blend
Salt, to taste
Coconut oil, to grease the pan

Preheat the oven to 350ºF.
In a small bowl, thoroughly mix the cheese, garlic, and spices and set aside.
Put the cast iron pan over medium heat and grease the pan.
Put the ingredients, excluding the grated cheese, garlic, and spice combination, in descending order as listed into the pan (i.e., first the polenta cubes, then the beans, and so on) and cook for twenty-five to thirty minutes until the vegetables have softened.**
Evenly garnish the top with the cheese mixture and put it in the oven for fifteen minutes (or until the cheese is browned in some places and the garlic has caramelized).
Pull from the oven and garnish with additional cheese or guacamole.

Serves 3 – 4.

*I used the zucchini as a "crust" along the edges, but you can just put in top of the tomatoes if you'd like.
**As I mentioned before, you don’t have to layer this perfectly in order to get the dish to taste amazing. If you’d like, just add the ingredients in the way they are listed and mix to your desired preference.