Summer Squash Pudding

This recipe is one of those favorites I grew up with, and this summer, presented with a bounty of yellow squash, I couldn't resist modifying this family favorite to my (mostly) gluten-free lifestyle.

First, I substituted the sour cream with goat cheese, as I had that from my CSA, and as I'm supposed to avoid dairy in general, I opted for the lesser of two evils (plus that goaty-ness from the cheese added depth of flavor). I then subbed gluten-free breadcrumbs in for traditional ones (these are readily available at Whole Foods. I'm still on the hunt in the Upper Valley). 

In general, I grew up with this dish baked in a large custard dish, so the egginess was more tender than I presented it. I wanted something a little firmer that wouldn't "ooze" when I transported it to work for lunch. I did something similar tonight here in VT, albeit baking it in a springform for more of a tart/flan than... custardy "bar??"

Either way -- this was delicious. So much I've been craving that comfort this week.

(If you're gluten free and don't have breadcrumbs, I tried mashing rice crackers -- like those Asian Seaweed ones -- into crumbs and topping it with those. It worked surprisingly well!).

Gluten-Free Summer Squash Pudding

5 small yellow squash, sliced thick and steamed until mushable
2 eggs
1 tbsp sugar
1 tbsp butter
2 tbsp garlic and herb soft goat cheese
Salt, to taste
GF breadcrumbs, for topping

Bake 10-15 minutes at 350 degrees if in big pan, longer if deeper, until the egg is just set. (With about 1.75-2 inches, I baked this for 20 minutes. Perfect!)

Marcella Hazan - Comfort Food for All

From FoodinItaly.org

The world lost a magnificent woman yesterday.

Marcella Hazan was a woman after my own heart. A biologist by training (like me, er, ecologist here?), she forever changed how we all at home cooked, and cooked Italian dishes, for sure.

She was bold and confident enough to admonish Mario Batali for his risotto cooking technique. And her patience, simplicity, and passion for Italian cooking could never be overlooked.

Marcella has left a rather large impression on me. I grew up devouring her tomato sauce, laden with the most tender, sweet sofrito ever (I became a sofrito believer because of her). And while her bolognese is a labor of love, made with milk and slowly cooked for hours, it has never let me down (and to this day, is the dish I turn to when feeling under the weather and in need of some TLC). I will always refer to her recipes for delicious, flavorful, and precise recipes, and can't wait to cook them (and pass them along) to the next generation.

If you've never tried her Bolognese, I implore you to do so this week. You'll thank me.

Summer Rolls with Peanut Sauce

This was one of the highlights of my summer adventures in the kitchen. Being back in a (another?) land-locked state, this time I had access to tons of super-fresh fish flown in daily from AK. And I had a mad hankering for salmon.

One night salmon, the next night leftovers. At 8,550, cold salmon salads don't have the same appeal as they do in hot and steamy NYC. Rather, where it's easily 50 degrees at night on the hottest summer days, this girl needs a little heat (spice?!) in her life. 

Summer rolls are super easy to make, and, when you have a glass of wine at hand, kind of therapeutic to make after a long day in the office. Plus, these are great for a party any day!

Spicy Peanut Sauce

1 tbsp ginger, chopped
2 cloves garlic
2 serrano chiles, chopped
Salt, as needed
Less than ¼ honey
½ teaspoon crush red pepper flakes
2/3 cups unsweetened peanut butter (smooth)
2 tbsp Worcestershire sauce
1 tbsp rice wine vinegar
2 tablespoons toasted sesame oil
1/3 cup water, as needed

In a food processor, blend the first four ingredients until finely minced. Scrape down sides and add the remaining ingredients, through sesame oil. Puree well. Season to taste, thinning out the mixture as needed. Feel free to balance out the flavors. Let sit at room temperature for a couple hours for the flavors to blend and mellow.

Easy Roasted Tomatillo Salsa

And... more radio silence from me. It's been a busy month! I returned from an epic summer along the Wasatch Front and decompressed along the South Coast of Massachusetts for a couple of weeks before returning to one of my favorite places in New England: The Upper Valley. 

While the recipes may wane with classes underway, I'll try to post a couple of times a month. First up is one of the wild, new flavors I encountered this summer: Roasted Tomatillo Salsa. I should preface this with a) I've never willingly bought tomatillos and b) never really cooked with them. So when they come my way via a CSA not once, but TWICE, I knew some ingenuity would have to be mustered up.

First up, the one result I DID document digitally, oh and then LOSE: Roasted Tomatillo Salsa. It was a few days before I hosted a bunch of friends for a casual potluck-movie night at 8,550 feet. Roasting anything at that altitude takes some patience and additional moisture. But the thought of just blitzing raw tomatillos in a Cuisinart didn't appeal to me. I've said this a million times over: Everything is better roasted. And with some heat. 

For ease, and to add depth of flavor, I roasted the tomatillos, chiles, and garlic together (bathed in some water to keep them moist while completely roasting through - it's dry at altitude!). This is a mindlessly easy recipe, and delicious -- I think one guest (assisted by another) downed the entire bowl!

Another motivating factor for posting this today: It's a GREAT football Sunday snack!

Roasted Tomatillo Salsa
Makes about 1 1/2 cups

5 medium tomatillos
2-3 serrano chiles
3 cloves garlic
1/4 teaspoon salt

Peel and wash the tomatillos. Split and seed the chiles. Peel garlic. Roast the ingredients together in a foil package at 350 degrees until tender (time depends on altitude; I roasted mine for 45 minutes).

Add the roasted vegetables, cilantro, and salt to a blender. Process until smooth, thinning out with a bit of water if necessary. Season to taste, adding a bit of cilantro, cumin or lime, if you like. Serve with corn chips.

How to Find the Perfect Bottle of Wine

Vino is my go-to tippler of choice. I used to be a whites girl (Riesling, Vidal Blanc, Sauv Blanc, CA Chardonnays) but now am more of a big red girl (CA Cabs, GSM blends, Zinfandels...).

I know so many people -- really, gentlemen, I'm talking to you here -- who don't know there way around wine simply because beer, for a single guy, is often easier. And I'm not saying that's bad. But one way to impress the next lady you take out to dinner is know the basics around a wine list via what you're looking for. Know what words to use when engaging the sommelier in conversation.

I just came across this and love it. Tasting wine should be an adventure. Consider this the first tool to master use of for your toolbox.

Explore more infographics like this one on the web's largest information design community - Visually.

Healthy Chocolate Krispy Treats

I first made these this past spring, in an attempt to use up various odds and ends in the pantry, namely crispy rice cereal, a key ingredient in these go-to breakfast bars. Interestingly enough, I found myself in a similar position this past weekend with two weeks to go left in my stint out in Utah.

I've been trying to stay away from chocolate, as I have, generally, an insatiable sweet tooth. Famous last words. I'd have to say, these are pretty virtuous -- no processed sugars (save what's in the Nestle chips I opted for this time; I usually use/have on hand Ghiradelli and/or Green & Black's) and all wholesome, minimally processed ingredients.

The best part? They're super easy to make and very satisfying. Just watch out for chocolate-covered fingers. Don't blame me if chocolate ends up dribbling down your front. Evidence of a tasty treat!

Healthy Chocolate Krispy Treats

The bars:
3/4 cup brown rice syrup (can also try half maple, half brown rice)
1/2 cup almond butter
3/4 cup chopped bittersweet (70%) chocolate
2 tablespoons extra-virgin coconut oil
1/4 teaspoon fine sea salt
4 cups crisp rice cereal

The topping:
2 tablespoons extra-virgin coconut oil
1/2 cup chopped bittersweet (70%) chocolate, plus more if desired
1/4 teaspoon flaky salt (such as Maldon)

Line an 8x8 square pan with a sling of parchment paper. In a large saucepan, bring the syrups to a rolling boil for 1 minute, stirring frequently with a heatproof spatula. Remove from the heat and stir in the nut butter, chocolate, coconut oil, and fine salt until everything is smooth and the chocolate is melted. Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).

In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining chocolate and coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour the chocolate mixture over the rice mixture, spreading it smooth. Sprinkle the flaky salt over the top.

Let the bars set at cool room temperature (about 2 hours) or in the refrigerator (about 1 hour) until firm. Lift the sling out of the pan, trim away the edges if you like, and cut into 16 squares.

Makes 16 two-inch bars

Perfect Soft-Boiled Eggs with Toast Soldiers

It's been eons since I've posted. Why?

Finishing up my third term at engineering school. Finals. Moving in with a (now) ex-boyfriend. Moving out of his place. Packing and unpacking and repacking for a summer out west all in 24 hours. Driving cross-country. Re-falling in love with my happy place in the summer. And doing more hiking and playing outdoors and making new friends than I ever could have imagined.

It's been the best summer, putting myself first and cooking lots of good, fresh food -- but I've failed in writing recipes (as I sit here scrambling to find a recipe for these bars I made this spring). I'll try and make good in the next two weeks, though, and catch up!

Here's one of my favorites, and something I may have this morning myself.... ENJOY!

Growing up, whenever my sisters and I were feeling under the weather, my mom would always make soft-boiled eggs, which she'd scoop on top of little cubes of buttered toast, so the molten center would soften each crispy piece. It was the best kind of comfort food — easy to prepare, satisfying, and, unlike a rich mac 'n' cheese, healthy!

Nowadays, I prefer to dip buttered toast soldiers into my egg, lightly seasoned with flakes of sea salt, rather than pour the egg on top. It's a simple and easy breakfast or snack, any time of day.

Soft-Boiled Eggs with Toast Soldiers

2 eggs, preferably heirloom varieties, at room temperature
2 tablespoons salted butter
2 slices toast, toasted
Sea salt, to taste

Submerge eggs in a small saucepan covered with 1 inch of water. Remove the eggs and bring the water to a boil over high heat and immediately add the eggs. Turn the heat down to medium-low, keeping the water at a gentle simmer (about 180 degrees). Once simmering, cook for about 3 minutes. Immediately remove the eggs and plunge into an ice bath for about 2 minutes, or until eggs are cool to the touch.

Meanwhile, spread still warm toast with butter to melt. Cut into ½-¾ inch spears.

Place each egg in a small cup and crack the pointy end with the end of a knife or spoon to crack shell. Gently peel skin away. Sprinkle with salt and use toast to dunk into molten yolk. Enjoy.