A Homemade Life: Foodie Book Club Post

*Warning* this post is being written through a fog of cough/cold medication and may be subject to run-on sentences and incoherent babbling. Ahem.


After gnawing through the gristle of "The Nasty Bits" for (never home)maker's Foodie Book Club, it was a welcome respite to dip into the tender sweetness of "A Homemade Life."

Molly Wizenberg's book based on her blog, Orangette, delves lightly into her parent's backgrounds, her childhood, her time abroad, her beloved father's death and ends with the story of how she met and fell in love with her husband while creating the blog that these stories are culled from.  Like many blog-cum-books, this isn't heavy material. Sometimes it can feel a bit superficial as one story jumps headlong into the next but these stories are chronological and there is a loose narrative thread based around the themes of food, cooking and finding one's passions.

Molly's writing is lovely. It is lyrical yet not overly flowery or verbose as some food-based books tend to be. She uses her words wisely and well and that helps the scents and tastes float off the page.

This book is filled with enticing recipes. Before even finishing the book, I had to make Molly's stewed prunes. The way she described them made it impossible to resist and they were just as delicious as promised (even if I did take a little license with the cinnamon.)

I was lucky enough to get to meet Molly, she had a reading in LA two days after I started the book. I got to hear her read from the book and answer audience questions at Skylight Books while this cat roamed around inspecting everybody.

She was very funny and warm (Molly, not the cat. Are cats ever funny and warm?) and it was inspiring to hear her talk about going from a hobbyist blogger to a  bona fide writer with a column at Bon Apetit.

Molly's book made me want to cook. It was just what I needed after Anthony Bourdain's book made me want to punch someone and a month of illness and exhaustion made me want to sleep forever. If you have any inclination toward the kitchen, I recommend this book and Molly's blog.
Here is a recipe from her book and another from her blog. Both are absolutely delicious and unexpected. I hope you'll try them!

Stewed Prunes with Citrus (and cinnamon, if you like)
adapted from "A Homemade Life"

*I know, prunes can seem scary. They're all wrinkly and brown and they call to mind less than savory side-effects but if you look past those minor details and remember that they are really just dried plums, it's easy to understand how they can be so flavorful, soft and comforting. Be brave, make these and you'll see what I mean!

- 1 small orange or tangerine or 1/2 small orange and 1/2 lemon (I used a Cutie clementine)
- 1 lb quality pitted prunes
- 1 cinnamon stick (I left this out)
- water

Cut the orange in half from stem to tip, then slice it very thinly, peel and all.

 Remove seeds as you go. Put the orange slices in a medium saucepan with the prunes and the cinnamon stick, if using. Add just enough water to cover.  Place over medium heat. Bring to a gentle simmer and cook, adjusting so the water barely trembles, for 30 - 45 minutes, or until the prunes are tender, the orange slices are soft and glassy, and the liquid in the pan is slightly syrupy.

 Remove the cinnamon stick, cool slightly and serve. Or let the prunes cool to room temperature and then store them in a sealed container in the fridge for up to a week.

Serve over greek yogurt with honey or ice cream or oatmeal or anything!

Braised Rhubarb
adapted from Orangette

*Oh my goodness, do I love rhubarb. Growing up, we had bushels of it growing right in our backyard, nowadays I have to venture out the the farmer's market (woe is me!) The color when you cook it is like an 8-year-old-Picky-G's idea of heaven. It is PINK, man. PINK. It has the most subtle flavor and the vanilla and white wine in this recipe play it up to utter perfection. Don't fear the rhubarb.

For the wine here, I used my personal favorite, King Shag Sauvignon Blanc from Trader Joe's.

2 lb. rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split

Set a rack in the lower third of the oven, and preheat the oven to 350°F.
Put the rhubarb in a Dutch oven or other deep oven-safe pot.

Add the sugar, wine, and vanilla bean, and stir to mix. I threw in the vanilla pod to give it a but more vanilla oomph.

Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.

Remove the vanilla pod and serve warm or cold, by itself or over something creamy. 

Also, makes a delicious fool, combined with freshly whipped cream, parfait style

 

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Crock Pot Balsamic Roast with Sweet Onions

Crock pots might seem a little old fashioned to those who haven't yet discovered how magical they are. It's true, many of the old crock pot recipes are pretty grandma-esque and gnarly but there are a lot of things you can make in a crock pot that might surprise you. I have big plans for some coconut creme brulee and there is just no beating chili that is hot and ready the second you get home from work.

I came across this recipe on Ask Georgie and it looked too easy to be true. It's CRAZY simple and CRAZY delicious. The beef gets so tender it just melts under your fork and the sweet onions combine with the balsamic and tomato sauce to make a rich and flavorful gravy. Not only is this recipe easy peasy lemon squeezy AND packed with iron-rich protein, it's also crazy cheap! When I made it, London Broil was on sale and I made the whole meal (enough for about 6 servings) for under $10!!! You're killing me Larry!

Recipe Adapted from askgeorgie.com

-1.75 lb top round beef (aka London Broil), trimmed of excess fat
- kosher salt, smoked paprika, garlic powder, onion powder, cracked black pepper
- 1 tsp canola oil
- 1 large sweet onion
- 1/2 cup tomato sauce
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 2 Tbsp white wine

Season beef on both sides with decent dusting of salt and seasonings.

Heat oil in a large pan until very hot, and brown beef on both sides.

Slice the onion into thick half  rings, and place in bottom of slow cooker. Place meat on top.

In a small bowl, stir together tomato sauce and balsamic vinegar.

Deglaze browning pan with water and white wine.

 Pour water/wine/pan dripping mixture and tomato balsamic mixture over beef.

Place lid on crock and cook for 6-8 hours on low.

Mmmmm. If you do all these steps in the morning, you will come home from work to a smell that will make your mouth water!

Serve with a nice starchy side like mashed potatoes or my new fave, cauliflower puree (recipe coming soon!)

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SIBO and me

I left you again. I'm sorry. Problem is, I haven't been feeling so hot. It seems like just when I get one ailment under control, another pops up in it's place.  I am not here to throw a pity party, I'm mostly here to make excuses for why I have neglected my blog and it's readers.

There are no recipes here and no pictures. It's probably a pretty dry read and if you want to skip it, that's a-okay with me. I plan to have a recipe for you tomorrow and you can check back for it then.

This entry is a bit of a primer on my main health issues and how I ended up here. SIBO (I think) is what caused the symptoms that made me decide to try an elimination diet and what  led to me becoming the gluten freebie you now know and love. Once I cut out the gluten, the SIBO seemingly went away for quite a while and I was feeling pretty durn good and pretty durn proud of myself for being able to eschew the ingredient that lurks within almost all of my favorite foods. Now, it seems, SIBO has found me. Even without gluten as it's guide. I'm feeling those symptoms that drove me to the doctor the first time. I will try not to be too graphic but I get asked about this stuff a lot. If you are acutely sensitive to discussions of an intestinal nature, maybe skip this section.  I know I use the internet as a resource to find others who are experiencing symptoms like me and I want to add my voice to the growing discussion about SIBO and how to deal with it and I also want to help educate people who might recognize these symptoms in themselves or might just be curious about what people with SIBO experience.

Here are some of the symptoms that have returned to let me know that my intestines are once again overpopulated by sugar-hungry bacteria.
1. Noises. These bacteria like to party and it makes my stomach sound like there are lions in there having a nice long chat about the rain in Spain or something.
2. Gas. I will leave it at that so those of you who know me in real life can continue to look me in the eye.
3. A swinging pendulum of bathroom issues. I think that sums it up nicely.
4. Cravings like you would not believe for carbs of all kinds, rice, g-free pasta, chips, fruit. I want it all, all the time.
5. Tightness or pain in my stomach
6. Feeling like I swallowed a few gallons of wet cement and they hardened in my digestive tract
7. Fatness. The first time I had SIBO I gained about 25 lbs in about a month. It was scary. This time around, I haven't gained that much weight that quickly but I bloat very easily and pants that fit me with room to spare one day will be impossible to zip the next.
8. A hard to describe feeling of being unwell. Just not feeling like myself.
9. Feeling tired and easily worn out

The first time I went through these symptoms I took a hydrogen breath test (then four subsequent tests to determine if my bacteria levels were back to normal.) The test consists of not eating after eight PM the day before then drinking a cup of sugar solution in the doctors office. For four hours you sit in the doctors office, breathing into a tube every twenty minutes. The test measures how much hydrogen is produced by the bacteria in your system processing the sugar solution. The first time I took the test, it was clear to the doctor that I had SIBO. He put me on my first round of very expensive antibiotics then tested me again, My levels were even higher. We tried a combo of two different types of antibiotics and my levels tested higher still. Finally, after months of tears and frustration I had a blood test done on my own time and my own dime (no help from insurance) to determine if I might have food intolerances that might be causing these bacteria to continue to multiply. The test results provided me with some lists, one of food to avoid completely for 6 months, one of food to avoid completely for three months and one of food to rotate and only eat once every three days.

With this information I went on a very strict rotation diet for 6 months. I did not eat any wheat, onions, garlic, almonds and apricots and I limited dozens of other foods. Sounds random, I know but I was desperate at this point. After a few weeks on the diet, the weight began to melt off and symptoms began to dissipate. I went back to the doctor for a breath test and this time, even though I didn't take any antibiotics, my SIBO test was negative, the bacteria levels in my small intestine had returned to normal. My doctor was pretty surprised, he didn't think cutting out gluten would make any difference but it was obvious that it had.

In my research I have learned that gluten intolerance can really do a number on one's body in ways you might not imagine. I am pretty sure my iron-deficiency anemia is caused by malabsorbtion due to gluten intolerance and it seems like there is a pretty clear correlation between cutting out gluten and getting rid of SIBO. All that said, I have been gluten free for about a year now and the SIBO and anemia still seem to be making trouble for me. This week I am scheduled to have a four-hour I.V. iron infusion that will hopefully boost my blood iron levels and re-train my body into producing and holding onto iron. The SIBO symptoms come and go. I have not been 100% gluten free for this year and it's possible that eating gluten even in tiny and infrequent amounts has damaged my digestive tract or caused my digestion to become unregulated, allowing bacteria levels to build back up.

It seems the most common method of treating recurring or chronic SIBO is a very strict diet. My doctor wanted me to go on an entirely liquid diet for 3 months but my insurance would not cover the diet (it consisted of cans of aspartame-rich, sugar-free liquid. Yummy.) Through internet research I have discovered that many SIBO sufferers go on an entirely sugar free diet. This is scarier than it might sound at first blush. No fruit. No grains. No carbohydrates of any kind. SIBO bacteria live off of sugar. That is all they eat. If you want to starve them out, they can't have even a speck of sugar and this is a very tall order. I am not ready to try this diet yet and I don't know if I ever will be. Food is my life. It is my passion, my career, my happiness. I think about food when I wake up in the morning and daydream about it all day. The idea of building a life where I the thing I enjoy most is severely restricted to the point of near elimination is more that I can handle at this point in my life. If my symptoms get worse or become more frequent, I may change my mind but for now, I am just stuck here. I am hoping that the iron infusion might offer some relief for some of my symptoms and I will keep you posted on how I do. My real hope is that I feel well enough most of the time to post recipes and stories regularly without feeling the need to even mention my illnesses or how I feel.
Thanks for bearing with me. Now back to your regularly scheduled program.

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Pesto Torte

I came across this awesome appetizer at my sous-chef's family holiday party. His cousin's boyfriend brought this dish and I gained 13 pounds scarfing it down. I forced him at knife point to give me the recipe and reluctantly, he finally did. His looked better than mine but I think he's had more practice and though this recipe is pretty cool to look at, the real payoff is how good it tastes. It's addictive. Don't say I didn't warn you.
This recipe is perfect for Christmas, it's all red and green and white and...red and green and white. I know it's Easter now and Christmas was forever ago but again, it tastes good no matter when or where you serve it.

You get two for the price of one with this post: the torte recipe AND my pesto recipe. The spinach in my pesto keeps the pesto fresh and green, adds iron and makes the taste a little milder and less bitter. I make big batches and freeze my leftovers to eat later on gluten free pasta or chicken.

Ingredients:

Cheese Mix:
- 8 oz neufchatel
- 8 oz mascarpone

Soften and combine using an electric mixer.

Pesto:
- 2-3 cups basil
- 2-3 cups spinach
- 1/2 - 1 cup pine nuts
- 1/4 cup whole garlic cloves
- 1 cup parmigiano reggiano, cut into small chunks
- 2-4 Tbsp olive oil

Blend in food processor, start with small amounts of everything then adjust to your personal taste.

Sun-dried Tomato Pesto: (I used packaged for this one but here is a recipe for making your own)
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt
- Freshly ground black pepper
- 1 cup  fresh basil leaves
- 1 Tbsp tomato paste
- 1 tsp lemon zest

(Blend in food processor until completely incorporated)

Line a bowl with plastic wrap and secure with a rubberband and spray lightly with olive oil spray. Using a spatula, carefully spread a layer of the cheese mixture on the bottom of the bowl. I tried to make my layers about 3/4" thick.

Next carefully smooth on a layer of the sun-dried tomato pesto.

Add another layer of cheese mixture then smooth a layer of basil pesto over that.

Continue alternating red, white, green, white, red, white until the bowl is full or you run out of one of your dips. Then wrap the remaining plastic wrap around the top layer and place the bowl in the refrigerator for at least 4 hours. To serve, invert the bowl on a platter or plate and remove the plastic wrap. Voila: a colorful and utterly delicious torte! Serve with gluten free crackers or (I know it sounds weird but it's really good) tortilla chips.

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The Nasty Bits: Foodie Book Club Post

I was so excited when Ashley M. at (never home)maker decided to start up an online foodie book club. The two most enduring loves in my life are the love of food and the love of books. I need to start brainstorming on edible books...but I digress. The first selection for the book club was The Nasty Bits by Anthony Bourdain.  I voted for this one so I was pretty pleased that it would be the first book I got to read for the club. I love Anthony's show, No Reservations, my sous chef and I watch it religiously and we both read his first book, Kitchen Confidential. I dug in, eager for more kitchen exploits and travel tales. The book was separated into sections based on taste: sweet, salty, bitter, sour and umami. Unfortunately, I think most of these disjointed missives could fit mainly under the "bitter" banner. You know how moms say "if you don't have anything nice to say, don't say anything at all"...? Well...I will keep this post brief. ;)

Anthony Bourdain is living the high life, as he sheepishly admits just about every other chapter. Despite this fact, he has repetitive vitriol to spew at pretty much every other chef in his position. His ego knows no bounds and his self-indulgent attitude comes at the expense of those who make dining choices he does not approve of (hello vegans, vegetarians!) My edition of the book even had a section at the end where he commented/reviewed each chapter. If you want to make changes, edit! People do it all the time! Maybe I am too sensitive but for me, this book read as alternating chapters of bragging and complaining. The bragging chapters were definitely preferable though still irritating. Yes, I DO want to eat at Sushi Masa, however I will probably not rob someone in order to be able to afford it, as he facetiously suggests.

As corny as this pun is, it's true. This book left a bad taste in my mouth. I really can't wait to move onto the next book, Molly Wizenberg's A Homemade Life. Just looking at the cover is breath of fresh air after slogging through The Nasty Bits.

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Cauliflower and Tofu Red Curry

 Now that we have all made a fresh batch of Red Curry Paste, (right everyone?) it's time to use it in a recipe! This dish was inspired by a veggie curry I saw on (never home)maker. I can't get enough red curry. I love the way sweet creaminess of the coconut milk plays off the rich flavors of the curry paste and cools the spiciness of the sriracha while the salty, unctuous fish sauce adds brightness. Now I'm hungry. I could call for some quick Thai takeout or I could just whip this little number up! It's easy, healthy and best of all, scrumptious. Try for yourself and see, there is no better reward for slaving away (hardly) to make your own curry paste!

Ingredients

- 1 red pepper, cut into 1 inch pieces
- 1/2 large head of cauliflower or 1 medium to small head, cut into medium sized florets
- 1/2 block extra firm tofu, drained and cubed
- 14 ounces coconut milk
 - 1 - 2 Tbsp homemade (or store bought, you stinker!) red curry paste
- 1 Tbsp brown sugar
- 1 splash dry white wine
- 1 splash fish sauce (optional)
- 1-2 tsp of sriracha chili sauce (optional and VERY spicy)
- Olive oil

Instructions

 In a small bowl, whisk together the red curry paste, brown sugar and coconut milk until well combined. Set aside.

 In a medium pan, heat a few tablespoons of olive oil until hot. Add your drained and cubed tofu (you may want to pat it down with paper towels to ensure you get all the moisture out that you can) and cook until well browned on all sides (as you can see from the picture, you will want to use a NON-stick pan and plenty of oil.)

Place a steamer insert into a medium to large pot and fill with water to just below the bottom of the insert (you shouldn't see any water.)

 Place cauliflower florets on top of the insert and cover the pot with a lid, bring to a boil and allow to steam for 5 - 10 minutes or until softened but still slightly al dente or crisp in the middle.

When the tofu is browned, add the red pepper and sautee a few minutes in the oil with the tofu to let it soften just a bit.

 Once the cauliflower is steamed to your desired level of crunch, add the curry mixture to the tofu and peppers, stir to mix then add the cauliflower.

Bring to a strong simmer then taste the curry and add fish sauce, wine and sriracha to your taste.

Reduce heat and cover pan, cook over low heat for another 15 to 30 minutes or until sauce has thickened. Taste again to determine if any additional seasonings are needed. Serve over rice.

Adapted from (never home)maker.com

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