We Did Something Fun!

On a rare day off from work, we decided to get jiggy with our Zip Car membership and get out of Boston for a day. Had to be close in order to make an early return (ahem, bed time). Had to be pretty, because what's the point if it's not. Had to be historical because have you met my husband?

So we went to Portsmouth, New Hampshire, with a couple stops along the way. Like lunch in Rye. Here's David's meal, with a face:

Here's my meal, no face:

Totally cool with it:

Here's the boat lunch came in on:

Me and the moose on my left shoulder.

Baking with Tempeh!

Whokay. It's time you discovered tempeh. Or rediscovered it. Or at least stopped racing by that enigmatic "meat substitute" area near the dairy case at the grocery store. There's some reasonable stuff there. Also, there's some scary stuff there.

Tempeh: not scary. Misunderstood, maybe. Mushy, perhaps. Tasteless, only if prepared carelessly. Don't worry, I have pushed through "careless" into "unfortunate" and flat through "failure" to bring you what I now believe to be the easiest, most foolproof way to eat more tempeh.

But why would you want to do that? Well, maybe you have recently decided to eat WAY less meat. Maybe you decided that, I don't know, the factory farm system is kind of broken and you'd rather not contribute your hard-earned dollars to a fockacta plan that's bad for farmers, animals, the planet, and all Americans in general. Maybe you only buy meat from small farms now, directly from the farmers, and maybe it's so expensive that you can really only afford to eat it 2 or 3 times a week. Maybe you have desperately been trying to replace that missing protein in your diet with something other than eggs. Eggs eggs eggs three times a day. No? Just me?

Well, then maybe you decided you loved your healthy colon or your low cholesterol or your stable blood sugar levels. Maybe you needed that extra soy to soothe your menopausal symptoms (OOOH! I went there!) or became intent on lowering your risk of prostate cancer (That's right! You too, guys!). Maybe you just really like Indonesian food.

Whatever the reason, I am here to bring you three charming recipes for tempeh that actually tastes. What you must do is very simple: bake it in a marinade. Submerge it in a tasty sauce and cook. Mix, pour, bake. Super easy. Slice the chunks over salad, make a TLT sandwich, or eat it with a fork on top of polenta (a.k.a. grits). Will you miss the meat? Yes. But you'll live longer. That's a promise. And the earth will give you a hug. Or if not the earth, then a happy cow. Ok, probably not him either. Just give yourself a hug for me.

Baked Tempeh: 3 ways

1) Barbecue Tempeh

1/4 cup cider vinegar

1/4 cup soy sauce

1/4 cup olive oil

2 Tbsp maple syrup

1 tsp cumin

1 tsp Tabasco, hot chili powder, or other heat source

1/2 tsp dried thyme

1/2 tsp paprika

1 8-oz block of tempeh, cut into desired shapes for eating

• Mix together all marinade ingredients. Set tempeh in a baking dish just big enough to fit all the pieces in a single layer, lying flat. Pour marinade over, cover with foil, and bake in a 350º oven for 20 minutes. Take out, flip pieces, re-cover and bake 15 minutes more. Remove foil, pour excess marinade out*, and bake 10 more minutes to crisp up a little bit. Serve hot or cold.

*Alternately, pour marinade into a small pot and reduce on the stovetop while tempeh finishes the bake. Serve as extra sauce.

2) Balsamic Marinated Tempeh

3 Tbsp balsamic vinegar

3 Tbsp soy sauce

2 Tbsp olive oil

2 Tbsp water

1 tsp pepper

2 cloves garlic, minced

1 8-oz block tempeh

• Same directions as above. Scroll up, lazy.

3) Maple-Bacon Tempeh (no joke)

1/4 cup soy sauce

1/4 cup water

2 Tbsp maple syrup

1/4 tsp liquid smoke

• Same song, third verse.

Lentil Cucumber Salad with Yogurt Tahini Dressing

Well, well, well, look who's back. (I am.)

At least for now. I have returned to the world of daytime work -- for the most part -- and have begun to sneak back into the practice of creative cookery. More and more there are new things that I want to remember, plus a fancy new camera to use for picturing (no new pics yet, though...)!

Let's resume with an easy-squeezy summer salad, the kind you stir together, stuff in the fridge, and eat for a couple of days. Or not. Maybe you just want to make enough for one sitting. That's cool too.

Basically this "recipe" can be a ratio, something like this:

1 part lentil

1 part celery

1 part edamame

2 parts cucumber

I really like the crunch of the cuke, so it gets a featuring roll. Plus, it keeps the salad fresh-tasting after a few days in the fridge. Toss it in some yogurt, and you're Downslicing again! YES! Doesn't it feel good!?!!?

Lentil Cucumber Salad with Yogurt Tahini Dressing

serves 1-2; ready in 10 minutes or less, depending on your chopping abilities

1/2 cup cooked lentils (I like French, but you can go with green too), rinsed in cold water

1/2 cup diced celery

1/2 cup frozen edamame, thawed or speed-cooked in the microwave

1 cup diced cucumber*

Salt

This business is pretty self explanatory, but just for the sake of idiot-proofing it, let's just mention a few things, shall we?

1. Cook the lentils just like you would pasta. Boil them in a heap of salted water, taste after about 20 minutes to see if they're edible. Try not to take them too far past Al Dente, into Mush-tastic.
2. Chop the celery as small as you can, close to the size of the lentils, so you get a nice, even bite.
3. Buy an English seedless cucumber (yes, the shrink wrapped kind). If you can't find them, or would rather buy local, get a regular cuke, but peel and seed it. This means taking a spoon to the middle of your halved cucumber and scooping out all those watery seeds.
4. Toss everything in a bowl with a hefty pinch of salt before dressing. It will really boost your flava.

For the Dressing

1/4 cup GREEK YOGURT

1 Tbsp tahini

1 Tbsp lemon juice

salt to taste

• The Greek yogurt thing is really important here because your veggies, once cut, are going to release a lot of juice and dilute the dressing. I know it's more expensive, but it tastes better, and you need its thick deliciousness in this case. Just buy a little onesy. It's like a buck.
• Mix all ingredients together, adding salt as you see fit. Toss with diced veg and store in the fridge.

Cornmeal Ricotta Cake

One day last fall, my sister-in-law--in a conversation she probably doesn't even remember--mentioned in passing a favorite treat from her local bakery. It's only taken me like four months to finally get this thing out of my head, where it has been rattling in the ensuing time, and into my belly, where it is now sitting comfortably. As with so many other foods that I am just now discovering at the ripe old age of 27, I am left wondering: why haven't I been eating this cake all my life? It's like an Italian miracle.

What makes this thing so good? Crunchy cornmeal. Sweet and slightly tangy ricotta. It's like your favorite cornbread made little dessert babies with a cheesecake. LORD this is yummy. But it also loses freshness fast. Make it on the day you plan to serve--ahem, scarf--it, wrap leftovers tightly and store at room temperature.

As you can see, we served it with hand-whipped cream (that's right--hand whipped, thank you David) and a little bit of jam we heated in the micro.

Cornmeal Ricotta Cake

Serves 4 easily; ready just over an hour; based on this recipe from the LA Times, which includes orange zest and fresh cranberries--yum!--but not what I was going for...

2/3 cup flour

1/3 cup stone-ground cornmeal (aka polenta)

1 tsp baking powder

1 egg

2 Tbsp maple syrup

2 Tbsp vegetable oil

1/2 tsp vanilla

5 Tbsp butter, soft

1/2 cup sugar

1/2 tsp salt

2/3 cup ricotta cheese

1. Preheat oven to 350º. In one bowl, whisk together flour, cornmeal, and powder. In another, whisk together egg, syrup, oil, and vanilla. Set aside.
2. With electric mixer, beat butter with sugar and salt until thoroughly combined. Add half of flour mixture and beat again, just until mixed. Now, switch to a spatula because you DON'T want to overmix. Gently stir in ricotta and rest of flour mixture. Again, DON'T over mix here. Just until combined.
3. Pour into greased 4-inch square or 5-inch round pan. Spread to cover. Bake 35-40 minutes, until tester inserted in center comes out clean. Let cool at least 20 minutes.

Meyer Lemon Bars

Man, oh man, have you tasted this delicious cross between a lemon and a mandarin orange? It's just a hair short of bitter but strangely sweet at the same time. Kind of earthy. Kind of funky. Kind of unexpected.

Nice twist on regular ole lemon bars if you ask me.

Meyer Lemon Bars

makes enough for 2-3; takes a couple hours (including cooling)

Crust:

2 Tbsp butter, soft

1 Tbsp powdered sugar

1/4 cup flour

pinch salt

• Preheat oven to 350º. Beat butter and powdered sugar with electric mixer until incorporated. Add flour and salt and mix well. Press into bottom of well greased pan, 4-inch square or equivalent. Prick with a fork several times and bake 18 -20 minutes, until lightly browned.

Filling:

1 egg

1/3 cup sugar

2 Tbsp Meyer lemon juice

1/2 Tbsp Meyer lemon zest

1/2 Tbsp flour

• Beat egg and sugar well, until incorporated and smooth. Mix in juice and zest, then flour last. Pour into warm shell and return to oven. Bake another 15-18 minutes, until set. Cool completely, top with powdered sugar and serve.

Single Serving Creme Brulee

This one goes out to my mom, the woman who first brought creme brulee into my life, who first introduced me to the idea of a "favorite dessert", who still talks about that one creme brulee she had at the hand of Wolfgang sometime in the late 80s.

And yet, I'm really torn about sharing this recipe with you, and here's why: the custard itself is kind of amazing. The original recipe comes from Larousse--how could it not be? But the execution ... eh, a little tricky. In fact, I've been through two batches and have yet to really master it. At least I get to eat the end result, however mangled.

The trouble, you see, is that crispy brulee topping. You need the right kind of sugar. You need some flames. In fact, you need enough heat to cook and crystallize that sugar without turning your custard--that custard you spent all day waiting on--into a weepy mess. There seem to be two ways of achieving spoon-cracking perfection, either with a torch (the preferred method) or under your broiler.

If my experience is any indication, those of you with an electric oven better go ahead and order that a torch--or just order creme brulee every time you go to a restaurant--because I couldn't get it done at home. Those of you with a gas oven or a torch, you're in better luck, though you still have to be pretty aggressive about getting your ramekins right up against the flame. Don't be shy. And electric oven owners, feel free to prove me wrong.

Creme Brulee

This will make enough to fill a 4-inch round ramekin, which was just the right amount for David and I to share; if you're feeling especially dessert-hungry, it should be enough for you. Takes 5 hours or overnight to wait for chilling. Only about 5 minutes of active time.

2 egg yolks

1/4 cup powdered sugar

3/4 cup half and half, light cream, or a equal parts milk and heavy cream

1 vanilla bean, scraped - OR- 1 tsp vanilla extract

raw or turbinado sugar for topping (big crystals: not granulated)

1. Preheat oven to 350º. Put a kettle or saucepan on to boil with several cups of water.
2. In a medium bowl, whisk together yolks and powdered sugar. Gradually add milk, then whisk in vanilla. Pour into a ramekin or ramekins of your choice.
3. Now, for the bain marie (water bath), which is essential. It's an extra step, but it keeps the temperature of the custard steady and ensures even cooking without curdling or cracking. Set your ramekin inside a larger pan with high sides. When your water starts to boil, pour it into the pan, taking care to avoid the creme, until it comes about halfway up the sides of the ramekin. Using potholders, slide carefully into to the preheated oven. Bake 45-55 minutes, checking often, until sides are firm but middle is still giggly.
4. Remove from bain marie and set out on a rack to cool. Once you can handle it, transfer it to the fridge overnight or--if you are impatient like me--into the freezer for a couple of hours. It should be firm and cold.
5. When you are ready to get your brulee on, fire up the torch or preheat your broiler. Sprinkle a thin layer of sugar over the whole surface of the custard. Torch or broil NO MORE than 1-2 inches from heat source for just a couple of minutes--until brown, crackling, and deliciously crisp. Tap tap away with your little spoon and enjoy.

Grilled Cheese ... With Short Ribs (Naturally)

Dear Bon Appetit Magazine,

Kudos to you for your cover recipe last month, the one that travelled with me to and from Virginia, peeking out of my purse and making my tummy rumble on the plane; the one that constantly glared at me from the kitchen table for the following weeks; the one that immediately seized David by the stomach, prompting him to ask--almost daily--"When are we going to have that sandwich?"

You sent me to the store. You brought me home with ribs. You made me wait while the meat slow roasted. You forced me into the seemingly unnecessary step of quick pickling (quickling?) onions. But then, oh then, you gave me one of the best sandwiches of my life. I forgive you for the trouble and promise to repent in all depth and sincerity every time I eat this grilled cheese. Which will be often. Often.

Love,

Abby

P.S. Here's an idea: You could probably buy any type of beef that makes good stew meat, slow roast it with just some salt, pepper, a couple slices of onion, and some water, break it up and serve that on the sandwich--am I right?

Grilled Cheese and Short Rib Sandwich

serves 2; takes several hours for the roasting of the meat; about 20 minutes once it's done.

The Beef:

1 1/2 ish lbs. beef short ribs

1 stalk celery, chopped

1 carrot, peeled and chopped

1/2 small onion, chopped

1/4 cup dry red wine

2 Tbsp water or broth

1 garlic clove, smashed

1 bay leaf

Pinch fresh or dried thyme

• Season ribs liberally with salt and pepper. Melt a pad of butter or some olive oil in a medium pot over medium-high heat. Add ribs and sear on all sides until brown, about 8 minutes total. Remove ribs to a rimmed plate and add vegetables to pot, sauteing until they start to brown, about 5 minutes. Add wine, water/broth, garlic, bay leaf, and thyme. Bring to boil, then reduce heat, return ribs to pot, cover and simmer 1 hour. After an hour, flip the ribs and cook an hour more. Remove cover and cook 30 more minutes.
• Turn off heat and allow ribs to cool. When you can handle them, pull them out and pick all the meat off, discarding the fat and bones, and breaking into bite size pieces. Spoon fat off of sauce left in pot and return meat chunks to it.

The onions:

1/2 small red onion, sliced thin

1/2 Tbsp butter

1 tsp sugar

2 Tbsp red wine vinegar

• In a small skillet over medium high heat, melt the butter and saute the onions, adding a little salt. Cook until tender, 6ish minutes. Add vinegar and salt, stirring until vinegar is absorbed. Keep handy.

The rest:

Bread

Monterey Jack cheese, sliced

Arugula or mesclun greens

More butter

• Heat up your griddle, skillet, or whatever. Butter outsides of bread and layer as follows: 1. Bread; 2. Meat mixture; 3. Cheese; 4. Onions; 5. Greens; 6. Bread.
• Cook over medium heat until bread is crispy and cheese is melted.