Category Archives: Vegetarian

Chicken, Quick/Easy, Salad, Vegetarian

Georgia On My Mind

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Every now and then, my “southern” side finds its way into my culinary ventures (the kale recipe I just posted, for example). Yet more often than not it takes the passenger’s seat in my posts, so I thought I would finally give it the spotlight it deserves. Southern food is often labelled as “comfort food,” and that was just the type of food we needed to fend off the terribly cold weather (I believe it reached the high “teens” that night…not the type of temperatures my Georgia self is built for). Wanting a hearty meal that was would break the cold (but not the bank), I decided to make Pulled Chicken Sandwiches with Bourbon Orange Coriander Barbecue Sauce.
This sauce is amazing! I was somewhat wary of the orange, but Joy’s insistence (at Joy the Baker) had me convinced that this was a must-try sauce. Oh.My.God was she right! A beautiful union of citrus and spice, with just the right amount of sweetness, has easily made this a favorite in my book. You can serve it with any recipe that calls for barbecue sauce. I decided to shred chicken (what I had) and serve it on hamburger buns – even the sight of these wonderful sandwiches brought back warm memories of backyard, summer picnics back in the South. Click HERE to see how make these amazing sandwiches!
In addition to  the sandwiches, I thought a side salad would add a nice touch (as well as a healthy alternative). Broccoli salad is a classic in Southern dish, but its major flavor components are mayonnaise and bacon. Now I have no objection to bacon (as my next post will demonstrate), but the thought of a salad relying wholly on mayonnaise wasn’t the most appetizing affect. So I used a lighter version combined with the goddess of healthy cooking: Greek yogurt. With grapes, almonds and raisins, this Lighter Broccoli Salad was the perfect complement to a Barbecue dinner – click HERE to lighten up this Southern classic.
For pairing this meal, I wanted to showcase a composer whose nostalgia for home is equally as prominent in his music – that led me Béla Bartók. A Hungarian-born composer and pianist, his music is well-known for its incorporation of traditional folk melodies. He traveled all across Central Europe to track down folk musicians, collecting numerous songs through field recordings and/or transcriptions. His thorough analyses and collections of folk music helped institute the field of ethnomusicology. It wasn’t until World War II that Bartok left his beloved country and came to the U.S – though he never truly became acclimated to the culture (much like I will never become accustomed the grueling Northeastern winters), he managed to compose several masterpieces while in the States. The Concerto for Orchestra is one that is well-known and loved, but I was too extravagant for this meal, so I chose his Sonata for Solo Violin – the extent Hungarian influences make it the perfect pairing for a dinner that feels like home. Though I’ve paired the entire piece, I thought the nostalgic taste of the Melodia movement was appropriate to include – enjoy!

http://www.youtube.com/watch?v=5UKOKN8VL0w

Sources Cited:
“Béla Bartók,” Wikipedia.com

Chocolate, Cookies/Bars, Entertaining, Holiday, Nuts, Peanut Butter, Seasonal, Vegetarian

Crooning for Christmas Cookies

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I should start this post by saying Merry Christmas!!! There really is no such thing as too many cookies, especially during the holiday season. Everyone from children to Santa Claus relish these seasonal treats, and Christmas morning just wouldn’t be the same without the smell of freshly baked goods lingering in the air. As you can glean from my previous posts, my baking skills have been amped to the max for the past several weeks. While cutouts are a staple of the season, Thus, the cookie chronicles continue with a pair of recipes that are out-of-this-world amazing – boozy Rum Balls and irresistible Peanut Butter Balls (or Buckeyes).
Considering these are no-bake cookies, many assume that rum balls will knock you off your feet after just a few bites. Though it’s true that the rum isn’t “baked out”, it’s highly unlikely that you will feel the effects of the alcohol. That being said, I do add a “touch” more to mine (including a splash of Kahlua for added depth). The two must-have ingredients for rum balls are chocolate and rum (naturally), while the remaining add-ins can vary. Most recipes call for crushed biscuits, ground nuts, and a binding ingredient of some kind (jam, corn syrup, etc). Though many imagine these cookies as an American tradition, they are enjoyed across the globe: from Australia to Canada to Denmark! I can guarantee that you’ll love these boozy treats – click HERE to make these treats a holiday tradition in your home!
The combination of peanut butter and chocolate will rarely disappoint – you will be disappointed, though, to discover that these will be the first cookies to disappear from your holiday spread. These mouthwateringly delicious treats are, according to my coworker David, practically gourmet versions of Reese’s Peanut Butter Cups. They are SO easy to make, yet the chilling time does require a labored patience while waiting to eat one. The state of Ohio calls these “Buckeyes,” leaving the tops without chocolate to resemble the nut of the Buckeye tree (Ohio’s state tree). They have naturally become a football tradition for the Ohio State Buckeyes. If you love Reese’s, then I promise these are for you – click HERE to discover the easiest, most delicious holiday cookie you’ll ever find!
As you have read, both of these recipes create cookies that are irresistibly delicious – despite their bite-sized form, they are both rich, decadent cookies. Last night I attended a Christmas Eve service and discovered the perfect pairing – Poulenc’s O Magnum Mysterium (O Great Mystery), from his Quatre Motets pour le Temps de Noël. The text is a responsorial chant from the nocturnal Matins of Christmas – the prayer service that is celebrated at midnight on Christmas Eve. The work is sung a cappella, yet is filled with rich, touching harmonies that reach right into your soul. I’ve included a recording of the Robert Shaw Festival Singers – I hope you enjoy it, and Happy Holidays everyone!!!

 http://www.youtube.com/watch?v=VShyqHcWjPY

Sources Cited:
“Rum Ball,” Wikipedia.com
“Peanut Butter Balls,” Joy of Baking

Cookies/Bars, Entertaining, Holiday, Seasonal, Vegetarian

Tis the Season to be Baking!

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For a baker, the Holidays mean stocking your pantry with more flour and sugar than you could ever know what to do with,  just to be prepared. I often bake a variety around this time, from your standard cut-out cookies to decadent truffle-like treats. I hosted a holiday party this past weekend – the company was cheerful, the setting was festive, and the spread was epic. Perhaps the most noteworthy installment was the cookie-decorating station: rich cream cheese frosting with a myriad selection of sprinkles and candies were set out as toppings for adorable Gingerbread Men and Cut-Out Sugar Cookies.
Cutout cookies are a Christmas classic, giving bakers everywhere an edible palette for colorful icings and candies. The traditions dates back to 13th-century Germany with Lebkuchen. This style of cookie (very similar to gingerbread) is a refined delicacy in German culture, boasting intricate shapes and designs. Gingerbread itself can be traced back even further, appearing in Europe in the year 992! Though both cookies are spiced, Lebkuchen is made with honey while gingerbread relies on treacle (or molasses). The first recorded instance of gingerbread being shaped as “men” appears with Queen Elizabeth I, who would present distinguished guests with gingerbread likeness of themselves.
These gingerbread men were absolutely perfect! The recipe recommends making the dough ahead of time to allow both the flavor and texture to develop, which I strongly second. I used blackstrap molasses, When rolling out these cookies, be sure to have a bowl of flour on hand (I just had an entire bag) to prevent the dough from sticking to the rolling pin or the surface. As I mentioned before, I paired these with cream cheese frosting, though feel free to use whatever style you prefer (royal icing is a favorite) – click HERE to see how to make these traditional treats!
I’ve made a number of sugar cookies in the past, but these were by far THE best I’ve ever made! There are several ingredients that help set these cookies above the rest. The first is the addition of cream cheese as a binding agent – the result is a sturdier dough that is SO much easier to work with than an all-butter dough. The second factor is the medley of flavorings – while vanilla extract is standard, these cookies achieve an almost-fruity contrast with the additions of almond extract and lemon zest. Best part of all, the dough can be frozen for up to 3 months if needed! I rolled out the dough a week before the party, stored it between sheets of parchment paper and froze it. I highly recommend these, and can guarantee they will become a new tradition in your household as well – click HERE to see how to make these stunning cut-out classics!
You can already guess that a pairing for traditional Christmas cookies deserves a traditional Christmas tune – so naturally I went with a piece that plays in every pops concert, Macy’s, and in every holiday broadcast: Sleigh Ride, by Leroy Anderson. In fact, the American Society of Composers, Authors and Publishers [ASCAP] claims the light orchestral work has routinely been within the top 10 songs performed (worldwide) during the holiday season. Steve Metcalf, author of Lero’s biography, states that “‘Sleigh Ride’ … has been performed and recorded by a wider array of musical artists than any other piece in the history of Western music.” The piece was first recorded by the Boston Pops, which is why I thought it appropriate to include a recording with that orchestra – enjoy!

http://www.youtube.com/watch?v=OATi34PKNPw

Sources Cited:
“Christmas Foods,” FoodTimeline.org
“Sleigh Ride,” Wikipedia.com

Fruit, Roasted, Soup, Vegan, Vegetarian

Spicing Things Up

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Cauliflower and squash – these seasonal crops can be rather uninspiring when taken at face value. Yet it is this very insipidity that provides a perfect blank canvas for some truly amazing dishes. The other night I hosted a “girl’s night in” with two very close friends of mine – these evenings are often characterized by simple eats, bubbly drinks and thoughtful conversations (with the occasional touch of meaningless gossip, of course). While the latter two require minimal effort, I focus the majority of my planning energy on the first. Simple doesn’t meaning flavorless, in my world, so I tried to showcase dishes that give the most bang for the buck. With the right amount of spice, these two did not fail to please – Curried Butternut Squash Soup and Cumin Seed Roasted Cauliflower with Salted Yogurt and Pomegranate Seeds.
I should give butternut squash more credit, perhaps – it is one of my favorite winter squashes. it achieves a taste that’s somewhere between a sweet potato and pumpkin. Roasting is the most common preparation, which helps deepen its natural sweetness.  The term “winter squash” pertains not to its growing season, but to its ability to withstand storage (post-harvest) during colder climates. This is thanks to a tough outer skin (as opposed to the thinner skin of summer squash), allowing us to enjoy this hearty squash year-round.
This soup gets a boost from a potpourri of spices – a potent mix of curry, cumin and mustard seeds. What I like about this recipe is that its creaminess relies on the squash (rather than cream). Using a blender or processor works great, but I am a personal fan of immersion blenders (less mess = happy Anne). Any who, this soup is wonderfully simple yet beautifully flavorful. If you are looking for a quick dish that packs a LOT of flavor, this is it – click HERE to learn how to make this flavorful dish.
The pomegranate – as beautiful as it is sweet, this fruit has held symbolic relevance in a number of cultures. Whether signifying authority, death, or fertility, this fruit has a number of connotations. Aside from its aesthetic (and suggestive) references, the pomegranate is also endorsed for its health benefits. That being said, it’s no picnic to peel – I suggest opening the fruit in a bowl filled with cold water (prevents stains AND assists with peel removal).
This dish was beyond amazing – it was fantastic! Roasted cauliflower on its own is one thing, but paired with cumin, pomegranates, and yogurt?? Well, let’s just say you’ve found your new side dish “candy.” With a spicy edge and sweet touch, this dish has it all. The yogurt is a creamy (yet healthy) garnish, and the pomegranate seeds add a beautiful finish. Don’t hesitate on making this fabulous recipe – click HERE to learn how. 
In researching the ingredients of these two dishes, I discovered a shared trait between them – both have ingredients that are commended “aphrodisiacs,” being the curry and pomegranate. This led me to a very obvious selection: Danse Bacchanale, a fiery dance from the opera Samson et Dalila, by Camille Saint-Saëns. While I’m not necessarily affiliating love with the blatancy of the bacchanalian character, the passion of this work certainly lives up to the spices and flavor of these dishes – enjoy!

http://www.youtube.com/watch?v=-4TrxDKsMHI&feature=related 

Chocolate, Nuts, Special Occasion, Vegetarian

A Treat for a Texan

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Planning a surprise party is like organizing an elaborate meal – there’s prep work to ensure that everything goes smoothly, you have to know when and where the moving parts will be throughout, and you have to be prepared for anything that might happen. Ultimately, the true purpose of both is to bring  family and friends together. The other night I threw a surprise party for my roommate Jenn Berg – the turnout was great, the spread was epic, the champagne was flowing, and the look of sheer happiness on her face made it all worthwhile. Since she loves nutella, I decided to make this gorgeous Nutella Cake with Chocolate Ganache.
Nutella is a work of art, and there are very few who would say otherwise. In fact it’s so popular that they created a World Nutella Day to showcase the potential of this decadent spread! The original recipe was created by an Italian pastry maker named Pietro Ferrero. In the 1940s, his patisserie was limited on chocolate due to WWII rationing. Northern Italy has an abundant supply of hazelnuts, so Ferrero decided to create a mixture with cocoa to help extend his chocolate supply. The result was so successful that Ferrero created the company Ferrero SpA to market and sell the spread.
This isn’t your average flourless cake – the egg whites are whipped separately from the batter, while the ground hazelnuts act as a “flour” substitute. The result is a soufflé-like cake with a rich flavor contrast (from the nutella and hazelnuts). I wouldn’t say serve bigger slices as a result, though – you will still find it to be plenty rich. The recipe originally calls for Frangelico, but rum works just as well. It also originally calls for a garnish of hazelnuts, but I ended up using Ferrero Rocher balls instead (another favorite of Ferrero SpA). Click HERE to see the recipe for this gorgeous cake!
In homage to Jenn, an oboist, I chose a musical piece that I’ve heard her practicing many, many times: Ravel’s Le tombeau de Couperin. Originally a suite composed for piano, Ravel later orchestrated four of the seven movements for orchestra. Each movement of the work is dedicated to friends Ravel lost in WWI. Filled with dance-like melodies and pastoral reflections, the work is more a celebration of life rather than a lamentation (making it a wonderful complement to our evening!) This piece places a number of demands on the oboe, making it a staple of their excerpt repertoire (especially for auditions!) I hope that one day I’ll have the chance to hear my extremely talented roomie to perform this with an orchestra – enjoy!

http://www.youtube.com/watch?v=Lc8ugWM5tB0&feature=related

Sources Cited:
“Nutella,” Wikipedia.com
“Le tombeau de Couperin,” Wikipedia.com

Appetizers, Quick/Easy, Vegan, Vegetarian

Just Can’t Get Enough

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Beets – a true “gem” of a vegetable. As beautiful as they are nutritious, these ruby-red root vegetables have made a comeback in the culinary world. From impressive garnishes to hearty soups, beets have the ability to liven up any dish. There are a number of ways to enjoy them, from boiled to raw. When trying to find a recipe for a dinner with my close friend Maya Jacobs, I chose to make a Roasted Beet Salad.
Those who have cooked beets are all too familiar of their notorious staining quality. Beets get their color from betalain pigments, producing hues that range from sunny golds to dark crimsons. The cells containing these pigments are very unstable, causing their color to bleed when handled (cut, scrubbed, basically anything). They leave a nasty stain, so I recommend NOT wearing your favorite white shirt while preparing them.
These beets are cooked skins-on, which allows them to retain the majority of their juices during the cooking process. Be sure to allow them to cool to a reasonable temperature before removing the skins – trying to handle scalding beets will inevitably leave you covered in beet juice. While this is a very simple salad, it is packed with flavor – the vinaigrette helps balance the sweetness of the beets, with the whole-grain mustard providing a nice visual contrast. This is superb recipe, and remarkably easy to make – click HERE to see how to make this colorful dish!
I mentioned this was a dinner with my friend Maya…and I am FINALLY getting to blog about her famous hummus! The trick here is really basing things on sight and taste, rather than precise measurements – Maya knows what makes a solid hummus, so it definitely takes practice. The ingredients are simple, and I encourage all my readers to give this a shot – click HERE to see Maya’s acclaimed recipe!
Both hummus and beets have a rich history in Middle Eastern cultures, which led me to the arabesque – an Islamic art form known for its vegetal, flowing design. The term found its way into Western classical music as a way for composers to evoke an Arabic ambiance. One of the more famous examples is Claude Debussy’s Deux Arabesques. One of Debussy’s earlier works, this work (for solo piano) was composed when he was still in his 20’s. Both movements are filled with embellishments, the first more serene and the second more lively. I hope you enjoy!

http://www.youtube.com/watch?v=28Qi4jLtigc

Sources Cited:
“Arabesques (Debussy),” Wikipedia.com

Appetizers, Cheese, Quick/Easy, Vegan, Vegetarian

Going Beyond Potential

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After a long day at work, going to the grocery store to try and brainstorm recipe ideas is the last thing I want to do. It’s moments like these where I rely wholly on what’s currently stocked in my pantry, hoping there will be just the right mixture of fresh and canned to create somethin. Such was the case when I decided to whip up a few snacks to take over to a friend’s the other night. I wanted dishes that would be quick to prepare (since it would be after said long day at work) and easy to transport. After surveying what I had on hand, I chose to make a Pumpkin Bean Dip as well as a batch of Parmesan & Thyme Crackers.
The thing I love most about dips is their simplicity, where dumping the ingredients into a food processor is often the only step required. This extremely simple appetizer is a different spin on your average bean dip, and perfect for the fall! The pumpkin adds a creamy finish that pairs beautifully with the earthiness of the beans. I doubled the recipe, a decision justified once everyone was reaching for seconds after the first bite – click HERE to make this beautifully simple appetizer!
I’ve spoken about my love for Ina Garten before – this woman is fabulous! She lives in the Hamptons in a gorgeous home, with (of course) a HUGE kitchen that has everything you would ever need/want. She basically spends the majority of her time cooking and socializing – a dream life. Her approach to cooking is relaxed and down-to-earth, creating recipes that are both simple and elegant. These savory crackers were addicting, yet required minimal effort – another Ina success!
For the “pantry” part of this recipe, I just happened to have a very good Romano cheese in my refrigerator. While the recipe calls for Parmesan, the Romano was a beautiful substitute. There are only 6 ingredients total, making these a perfect last-minute snack for gatherings. The thyme adds an earthy tone that really brings these up a notch. Constructing the dough into a log was the only tricky part of this, but the result was certainly worth the effort. These crackers, though seemingly basic, achieve far more than what might be expected – click HERE to see how to make these savory treats!
I’ve always been a sucker for Chopin, and it just so happens that the friend I made these lovely appetizers for was Brian McCarthy – a pianist who plays Chopin beautifully! Knowing that the piece I chose should also reflect the timeliness of these recipes, I chose a work that was short yet filled with color: Chopin’s Étude Op.10 No.1 in C Major. Much the way these dishes reinvented the potential of everyday pantry staples, Chopin took the étude form and created it into something far greater. His etudes exhibit an eloquence and emotional depth that place them on par with performance repertoire. This specific work captures the best of Chopin’s style with the genre. The recording below is with Valentina Lisitsa – enjoy!

http://www.youtube.com/watch?v=ROVy9PC8_8A

Sources Cited:
“Frédéric Chopin,” Wikipedia.com

Stews, Vegan, Vegetarian

A Flavorful Duality

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With the onset of Fall, we find ourselves turning towards heartier fare in anticipation of the colder weather: filling stews, creamy soups, baked pastas, etc. Many assume that winter meals translate into fatty, less-healthy options than the summer’s alternatives. Thanksgiving (just around the corner) does very little to diminish these concerns. Nonetheless, there are plenty of healthy options that provide a cozy complement to the colder nights. This dish is certainly one of them, and is surprisingly flavorful! I doubled the recipe knowing that I would be serving a crowd, and there still ended up being tons of leftovers! For a healthier way to warm up and still feel sated, look no farther than this amazing French Lentil Salad.
The internet is addicting – we all know this. Yet the more inundated we become with information and options, I find the old-fashioned method for recipe searches to be far more satisfying – good old cookbooks. I have WAY too many (a point I’ve made countless times on this blog) and should use them more than I actually do. Thank God I decided to for this recipe – Dorie Greenspan, once again, proves her genius in this dish. Lentils are a tough ingredient, given they can easily become too mushy or lack complexity. These lentils were perfectly tender and extraordinarily complex. It was the first time I’ve cooked with black lentils (she calls for French green lentils, but these are an apt substitute) and I have officially fallen in love with their earthy taste.
I credit the complexity in this dish to the cognac. You can use any brand, but I wanted the novelty of actually owning a bottle of Courvoisier – a drink that had become an outdated luxury until P.  Diddy released that hit single to bring it back into the limelight (this doesn’t necessarily mean I like the song, but it was the first time I heard about the drink). Adding the cognac is optional, but brings a bit of edge to the dish that is difficult to achieve in meatless entrees. Whether or not you choose to go with a pricier brandy is irrelevant, the result should be the same.
This is the first stew I’ve made where the vegetables are boiled whole, then chopped after the dish is done. I was apprehensive about not having the “caramelized” taste, but ended up being extremely pleased with the result. Including the vegetables (after chopping them) is optional, which I chose to do for added color and texture. That being said, those onions were NOT easy to cut – the outside skin becomes very slippery, so please be careful if you choose to include them. I also chose to include the vinaigrette Dorie recommends. The lentils are excellent on their own, but this dressing paired beautifully. This salad will probably become a go-to of mine for those colder nights, and perhaps paired with a short glass of Courvoisier. Click HERE to learn more about this filling yet healthy entree.
This dish was somewhat dichotomous, exhibiting both robust and subtle flavors – this brought to mind the music of Robert Schumann. His style was driven by dualities, ranging from intense passion to thoughtful tenderness. I chose his Piano Concerto in A minor, Op.54 to reflect on this eclectic style. Originally intended to be a Phantasie for piano and orchestra, Schumann’s wife Clara encouraged him to expand the work into an entire concerto. She was deeply moved (as were most listeners) by the integration of the solo line within the orchestral context. It is one of his more famous works, and the only piano concerto he ever completed. The following recording is with pianist Arthur Rubinstein – enjoy!

http://www.youtube.com/watch?v=gAEGdGu5200&feature=related

Sources Cited:
“SCHUMANN: Concerto in A minor for Piano and Orchestra, Opus 54,” San Francisco Symphony

Cookies/Bars, Entertaining, Quick/Easy, Vegetarian

A Smile for the Day

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There is something perfectly adorable about cookies. Fresh out of the oven and paired with a glass of milk, they can be the perfect way to relax at the end of a tough day at work. They are also an ideal dessert for large gatherings (cakes tend to be too complicated, trust me on that one). A group of friends gathered for an evening of music and food the other night, and I thought cookies would be the perfect complement. I wanted cookies that were both fun yet simple, so decided to bake Chocolate Snickerdoodles and Chewy Peanut Butter Cookies.
I have to be honest: the main reason I baked these is because I love saying “snickerdoodle.” It’s one of those words that you can’t help but smile after saying it. Allegedly the name is of German origin, as a corruption of the word Schneckennudeln (which means “snail noodles”…still smiling after this). The original version of this recipe is a basic sugar cookie rolled in cinnamon sugar. I saw this chocolate version in an issue of Food & Wine I picked up at the airport, and knew I had to give them a shot – click HERE to see the recipe for these chocolatey treats.
Peanut butter cookies are a classic, and rarely fail to please. Basically a sugar cookie enriched with peanut butter, they are extremely simple to make. The practice of “cross-hatching” these with the tines of a fork dates back to 1933, with the edition of Pillsbury’s Balanced Recipes. The result gives the cookies a more aesthetic appearance – upping their “cute appeal,” if you will. I’ve tried peanut butter cookies with a number of add-ins, but the simple classic can never be topped – click HERE to see the recipe for this all-time favorite.
Cookies are always a fun project – not only do they make your house smell amazing, but they can be made with a few ingredients and minimal effort. That led me to a piece I found by chance: Three Preludes, by George Gershwin.  These are your typical Gerswhin, filled with jazzy appeal and spirit. Originally for piano (and premiered by the composer himself), they have since been transcribed for a number of solo instruments. The way I came across this set was by doing a YouTube search on the virtuoso Jascha Heifetz. I found the works so charming that I knew I had to pair them on this blog. I hope these will also bring a smile to your day – enjoy!

http://www.youtube.com/watch?v=NjMJRINJNTo

Sources Cited:
– “Snickerdoodle,” Wikipedia.com
– “History of Cookies,” WhatsCookingAmerica.net
– “Three Preludes (Gershwin),” Wikipedia.com