A Very Green Smoothie Bowl

Posted on January 5, 2017 by Emily Wasserman

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I kept seeing people cutting fruit into shapes on Instagram. So the other day, I decided to try it.

The key is using tiny cookie cutters: I dug up some small ones that I would usually use for sugar cookies and used them for apples instead. Make sure that you cut the apple into slices that are thick enough to hold up to a cookie cutter, but not so thick that the cutter can’t break through.

I should probably eat more green smoothies. Every time I have one it feels like my internal organs won the lottery. This smoothie had honey, spinach, avocado and pineapple. I like to add honey to green smoothies because it ups the sweetness factor. It also helps me forget that I’m drinking liquid spinach.

Here’s a song for cutting fruit into shapes and eating green smoothie bowls.

A Very Green Smoothie Bowl (from me, to you)

Ingredients

1/2 cup baby spinach leaves
1 avocado, pit and skin removed
1/2 cup frozen pineapple
1 tsp honey
1 cup almond milk
blackberries, granola, chia seeds and apples for topping

Directions

Blend the spinach, avocado, pineapple and honey in a blender on high until smooth. Top with blackberries, granola, chia seeds and apple shapes. If you don’t have cookie cutters or are short on time, you can always just slice an apple and place it on top. Enjoy!

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Baked Eggs: Part Deux

Posted on January 4, 2017 by Emily Wasserman

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It’s time that we talked about social media lurkers. We all know one. Once, when I was living in D.C., I started talking about a dinner that I made. “Oh,” my one friend said, “The one with stewed lentils?” She didn’t have a Facebook or an Instagram. “She’s a lurker,” my other friend explained.

Flash forward to three weeks ago when I made my first baked eggs. I posted pictures everywhere and put the recipe online. My sister’s boyfriend, who doesn’t engage frequently on social media, called to tell her that he was in the process of making the same eggs. He’s a lurker, and so is my sister. They’re made for each other.

It’s fine, though. Lurk on. I still vouch that lurking is fine as long as you aren’t creepy. If the information is out there, it’s yours for the taking.

In a lot of ways, being a lurker is better than being a user: You can get what you want/need without having to engage all the time. Social media culture can be exhausting.

Anyway. Back to the eggs. I decided to make a shakshouka-esque dish this time around. I’m not going to lie: The first baked eggs I made were better. But these eggs have their perks. They taste like pizza. If you make extra sauce, it would be good on pasta or on top of a pizza crust. It’s a utilitarian recipe.

Here’s a song that pairs well with these eggs. And here’s one that comes highly recommend from one of the aforementioned lurkers.

Baked Eggs (slightly adapted from Minimalist Baker)

Ingredients

2 tbsp olive oil
1/2 white onion, diced
2 large cloves garlic (~1 Tbsp), minced
1 tsp sea salt, divided
1/2 tsp red pepper flake
1 tsp paprika
1 28-oz. can crushed tomatoes, no salt added
4 eggs
parmesan cheese and dried oregano for topping

Directions

Preheat oven to 400 degrees F and lightly grease one 8×8 or 9×9 baking pan. Heat a saucepan over medium-low heat, add 2 tbsp olive oil. Then add onions, 1/2 tsp sea salt and cook for 7-8 minutes or until translucent. Turn down heat if getting too brown. Add garlic and cook for another 2-3 minutes.

Add paprika and red pepper flake and stir. Then add tomatoes and another 1/2 tsp sea salt and stir. Simmer for 10-12 minutes, reducing heat if it bubbles too vigorously.

Taste sauce and adjust seasonings accordingly – I added a pinch of black pepper and a touch more salt.

Spread the sauce in the baking dish. Crack the eggs over the top of the sauce in four corners. Sprinkle on Parmesan and dried oregano.

Cook for 8-10 minutes or until desired doneness. The whites should be cooked through but the yolk still soft.

Top with more oregano (and cheese if not dairy-free) and serve with toast. Store any leftover sauce for future use. Enjoy!

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Greek Yogurt with Figs and Honey

Posted on January 4, 2017 by Emily Wasserman

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When I’m in a hurry, my go-to breakfast is yogurt with a bunch of toppings thrown on top. I wasn’t in a hurry this morning but I still made a bowl. Sometimes, I crave disorder.

The funny thing about making yogurt bowls is that they always end up working out. Even when it feels like all I’m doing is throwing ingredients in a bowl, they magically harmonize to create the breakfast of my dreams.

I think the secret involves choosing at least two things that go together. In this case, it was dried figs and walnuts. Granola adds some crunch and honey makes everything better (in my humble opinion). From there, my chaotic yet delicious breakfast was born.

I like to use nonfat Greek yogurt as a base, but feel free to use whatever plain yogurt you have on hand. Throw the rule book out the window but don’t forget the one-two rule: two things in the bowl should make sense so the others don’t have to as much.

Here’s a good song for improvising a yogurt bowl or having an early morning dance party.

Greek Yogurt with Figs and Honey (from me, to you)

Ingredients

1/2 cup Greek yogurt
1/4 cup dried figs, sliced in half
1/4 cup chopped walnuts
sprinkle of granola
honey for drizzling on top

Directions

Place the Greek yogurt in a bowl. Scatter the figs, walnuts and granola on top. Drizzle with a healthy amount of honey. Enjoy!

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New Year’s Bananas Foster

Posted on January 3, 2017 by Emily Wasserman

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Bananas Foster is a New Year’s tradition in my family. Every year for as long as I can remember, my mom would butter a skillet, add sugar, rum, butter and bananas, and then light the whole thing on fire while we watched the ball drop on TV.

I’ve missed a few celebrations at home, but I try to carry out the tradition no matter where I am. Last year in D.C., when I hosted a New Year’s Eve party at my apartment, I made Bananas Foster close to midnight.

My kitchen could barely fit two people, but everyone crowded around to watch me light the flame over the sauce. Some people tried to do it for me, probably because I don’t look like I should be trusted with fire. I prevailed.

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There’s something to be said about eating warm, spicy, caramelized bananas and cool vanilla ice cream at midnight. It’s a sweet beginning to a new year but it’s also a great panacea for the year that passed. No matter how nostalgic or disillusioned I am at 11:59 p.m., eating the bananas makes everything (temporarily) better.

My mom usually doubles this recipe to feed many hungry people. Feel free to adjust it to your party size. Leftovers can be refrigerated and warmed the next day for oatmeal, waffles, crêpes or pancakes…the options are endless.

Here’s a song that reminds me of these bananas.

Bananas Foster (adapted from here)

Ingredients

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 bananas, peeled and sliced lengthwise and crosswise
1 pint vanilla ice cream for serving

Directions

Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, vanilla extract, cinnamon and nutmeg and stir until sugar dissolves. Bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Serve with vanilla ice cream. Enjoy!

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Liège Waffles

Posted on December 31, 2016 by Emily Wasserman

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The first winter that I lived in France, I went to Belgium for a week for Christmas break. I spent most of my time drinking beer, gorging myself on chocolate, and eating waffles.

I grew up thinking that Belgian waffles were a poser breakfast. The ones we made at home were light and fluffy, and oftentimes they only tasted like butter and the waffle iron.

Then, I got to Bruges. The first night my friends and I were in town, we went to the Christmas market. I followed my nose to the waffle stand, where the vendor was selling smaller, more compact versions of the waffles that I ate at home. I ordered one and he put it in a white cardboard sleeve and drizzled chocolate on top.

When I took a bite, I realized that I had missed out on real waffles my whole life. Liège waffles are made out of brioche dough, so they’re thicker and chewier. The batter has big pieces of sugar inside called pearl sugar, and they melt in your mouth. The waffles are decadent, rich and warming.

As it turns out, Belgians sells the waffles everywhere, not just Christmas markets. You can order them at a shop window as you walk down the street in Brussels. You can also choose flavors, so I got one with raspberry batter. I’ll never forget the taste of the tart raspberries mixed with the sugar. Unreal.

I wanted to recreate the waffles at home, but I had trouble finding pearl sugar. Then, I realized that you could get it off Amazon. I also saw a recipe for Liège waffles in a local food magazine recently, so I decided that it was fate.

The waffles take some time to make. The process is spread out over two days, which might deter some people from trying it. But I’d advise you to forge ahead. One you make the dough, you just let it sit overnight in the fridge. In the morning, you divide it into portions, roll it into balls, and let it sit at room temperature before cooking the pieces in the waffle iron.
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I made these the other day for my brother and his girlfriend, and the waffles were so dense that they each only ate one. The rest stay frozen for up to a month, so I see many waffle and Nutella breakfasts in my future.

Here’s a song for waffle-making and the New Year.

Liège Waffles (slightly adapted from Feast Magazine)

Ingredients

½ cup whole milk
4 large eggs
4 cups unbleached all-purpose flour
1 tsp kosher salt
3 Tbsp granulated sugar
1¾ tsp instant or rapid rise yeast
1 cup room-temperature unsalted butter
1 cup pearl sugar or crushed sugar cubes
vegetable oil
apricot preserves, powdered sugar or chocolate sauce for serving

Directions

In a small saucepot, heat milk to scalding, or 180°F, using a candy thermometer to gauge temperature. Pour milk into a heatproof bowl and set aside, with candy thermometer, to cool to 110°F.

In the bowl of a stand mixer fitted with the dough hook attachment, add warm milk and then eggs, flour, salt, sugar and yeast. Mix on medium speed until dough is fully moistened and cleans the sides of the bowl, about 8 minutes. Scrape dough off hook, press together into bottom of bowl, cover and let rest for 10 minutes. Then add bowl back to stand mixer and begin adding butter on medium speed, increasing speed one setting at a time, until fully incorporated and dough is glossy and smooth, about 8 minutes. Add pearl sugar and mix just until incorporated. Place dough in an oiled bowl, making sure to coat dough in a little oil, as well, and tightly wrap with plastic wrap; refrigerate dough overnight.

Turn dough out onto a floured work surface and press into a rectangle 5 inches by 8 inches. Using a sharp knife, cut dough into quarters, then each quarter into 3 equal pieces for a total of 12 pieces. Round each portion into a ball and set aside to warm to room temperature for 45 minutes; lightly cover bowl with a tea towel. Preheat waffle iron on medium-high heat.

After dough balls have rested and waffle iron is hot, bake each waffle in iron until a deep golden brown. Serve with apricot jam, powdered sugar or chocolate sauce. Enjoy!

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All the Latkes

Posted on December 26, 2016 by Emily Wasserman

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If you would have asked me a year ago if I’d be frying 50 latkes in December, I would have laughed in your face. My, how times have changed.

I’ve always celebrated Hanukkah, even though my level of dedication varies. Four years ago, I threw a party in my shoebox apartment in Chicago and grated 20 potatoes by hand. I don’t think I’ll ever repeat that experience, although some might argue it was character-building.

Part of being at home for the holidays this year means diving into Hanukkah traditions headfirst, including making latkes. I tasked myself with making them for the first night.

One of the best parts about making latkes is that you don’t really need a recipe. Ideally, you have a food processor, which makes the whole process easier. Throw in some potatoes and onions, shred them, and then mix them with a few eggs, salt, pepper and baking powder.

The challenge is frying the pancakes. But once you get into a latke-making rhythm, it all works out. I would form the pancakes into a ball in my hand and gently release them into the oil. Don’t flip them until the bottom side is golden brown and crispy. They’ll be easier to flip this way; underdone latkes tend to fall apart.

At the end of frying latkes, I felt like…a latke. There are worse things to smell like than fried potatoes, I guess.

Here’s a good song for latke frying. I was listening to the original version earlier and then my sisters told me about the RAC remix.

Latkes (from me, to you)

Ingredients

2 pounds russet potatoes
1 small yellow onion
1 large egg, lightly beaten
1/4 teaspoon baking powder
2 teaspoons kosher salt
1/2 tsp black pepper
vegetable/canola oil, for frying
sour cream and apple sauce, for serving

Directions

Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl lined with cheese cloth as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and press out as much liquid as you can.

In another large bowl, beat the egg and mix in the baking powder, salt and pepper. Mix in the potato/onion mixture. I used my hands, but if that freaks you out, a spoon works, too.

Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.

Working in batches, scoop the potato mixture by 1/4-cupfuls (or handfuls) and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on wire racks over baking sheets lined with paper towels or foil. Serve with apple sauce and sour cream. Enjoy!

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Lentil Soup

Posted on December 23, 2016 by Emily Wasserman

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When it starts getting cold outside, there’s only one solution: Lentil soup.

Actually, there are other solutions such as warm blankets, flannel leggings and hibernation. But this soup is one of the best remedies, in my humble opinion.

I make a variation of lentil soup every winter, but this time I tried a recipe from NYT Cooking. It called for red lentils, which I was craving, and also a bunch of warming spices. It also seemed relatively easy. I don’t know about you, but I don’t like to delay soup gratification.

I served the soup with a dollop of Greek yogurt and some cilantro. You could also put sour cream on top. I like the contrast because the cream cuts through the spices.

Also, I would highly recommend putting some lemon juice in the soup at the last minute. It gives the lentils a little kick and contrasts well with the cream and spices.

Here’s a song to start your soup-making journey. It’s also good for days when the roads ice over and you can’t leave your house.

Lentil Soup (slightly adapted from NYT Cooking)

Ingredients

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Greek yogurt or sour cream for serving

Directions

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve with Greek yogurt, sour cream, and some good, crusty bread. Enjoy!

 

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A Love Letter to SweetArt

Posted on December 21, 2016 by Emily Wasserman

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SweetArt holds a special place in my heart. Five years ago, I was living at home and working for a nonprofit. I didn’t know what I wanted to do with my life, but I had some vague ideas. I wanted to follow my dream of becoming a writer, so I applied to a bunch of MFA programs for fiction writing and screenwriting. I also applied to one journalism program on a whim. Guess which one I got into?

In the meantime, to make extra money, I would blog about different restaurants in St. Louis. I read about SweetArt and went to talk to one of the owners, Reine Bayoc. She was charming and the café and bakeshop was just as warm and welcoming as she was. The space is right around the corner from the Tower Grove Farmers’ Market, so I would go there for lunch after I’d get produce during the summer.

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Grad school took me to Chicago, and then my first job took me to D.C. Life brought me back to St. Louis. After I got here and settled in, I thought of SweetArt.

Today I went back and it was even better than I remembered it. From the second you step through the door, you feel welcome. The shop faces the sun, so there’s good light and literal warmth everywhere. But it’s also figuratively warm: The barista/cashier smiled at me and told me that she liked my avocado earrings. I felt like I had known her for years. People sat at tables scattered around the room, talking quietly and enjoying their food.

I ordered the “Make It Funky” burger, which is vegan and comes with a house BBQ sauce. When the waitress brought it over to the table, I almost couldn’t believe my eyes. The vegan cheese was melty, the BBQ sauce was fragrant and sweet, and the vegan bacon was salty and crisp. I took a bite and temporarily blacked out.

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My favorite thing about the food at SweetArt is that even though it’s vegan, it doesn’t taste vegan. The flavors are fresh, delicious and hearty, and there’s soul in every dish. The burger doesn’t taste like an all-beef patty, but you don’t miss the meat.

I’ve been craving brownies, so I was happy to see a big, fudgy brownie on a cake stand near the register. When I took a bite, I said, “whoa” under my breath. Maybe I said it louder than I thought, because the woman next to me looked over and raised her eyebrows. I wasn’t exaggerating. I was having a moment with that brownie and I’ll never forget it.

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There’s a chalkboard near the register that says “Always Choose Forgiveness.” When I saw it, it resonated with me. I thought about the thing I’ve been most angry about lately: America electing Trump. How can I forgive this country for electing a spray-tanned, maniacal orange misogynist/racist/bigot into the White House? I asked myself.

Then, I realized that’s what forgiveness is all about. It’s not easy, and it doesn’t happen overnight. It’s a process. I don’t have to agree with what this country did. I DEFINITELY don’t have to like it, and I won’t. But the only way forward is with an open heart.

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Peanut Butter Chia Jam Toasts

Posted on December 20, 2016 by Emily Wasserman

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I wish I could transcribe humming, because that’s all that’s going on in my head right now. Well, besides these peanut butter chia jam toasts.

I saw La La Land the other day and now I have the soundtrack stuck in my head. Especially the humming version of “City of Stars.” And the one where RYAN GOSLING SINGS…

Anyway. You should probably make these toasts and see La La Land immediately. In a way, they share a lot in common. They’re both whimsical, sweet and salty, and have a little edge.

You walk into the movie expecting it to be feel-good, which it is. But it also brings some difficult emotions to the table, like frustration, resentment and loss of hope. We’ve all been there, which makes the movie that much more relatable.

Here’s the song that won’t get out of my head. And #ICYMI, here’s the recipe for mixed berry chia jam.

 

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Mixed Berry Chia Jam

Posted on December 19, 2016 by Emily Wasserman

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I woke up this morning and wanted to make chia jam. So, I did.

I didn’t have the patience to use a real recipe so I improvised. Traditional jam requires more cooking time, and I don’t know about you, but the last thing I want to do is wait when I wake up hungry.

This jam had a smoky flavor, not because I added bourbon (which I thought about doing), but because I burned the bottom of the pan (which I didn’t think about doing). It’s okay, though, because most of the jam was salvaged and still tasted delicious.

I used a mix of berries that I had in the fridge, but feel free to swap in ones that you have around the house.

Chia seeds are the magic ingredient: Once you add them and let the mixture sit for a few minutes, the jam thickens exponentially. It’s perfect for putting on oatmeal with a dollop of Greek yogurt and some maple syrup, or eating straight from the pan. I’d highly recommend both.screen-shot-2016-12-19-at-3-16-07-pm
Here’s a song to jam out to (couldn’t resist).

Mixed Berry Chia Jam (from me, to you)

Ingredients

2 cups mixed berries (I used blackberries, blueberries and raspberries)
2 tbsp lemon juice
1 tbsp maple syrup
2 tbsp chia seeds

Directions

Heat the berries in a saucepan on medium heat until they start to break down and get syrupy, about 5-10 minutes. Mash the mixture with a potato masher until it’s slightly smooth but still lumpy. If you like smoother jam, just mash it longer.

Take the mixture off the heat and stir in the lemon juice and maple syrup. Then, stir in the chia seeds. Let the mixture stand for 5 minutes until thickened.

Allow the jam to cool to room temperature before storing. It can be stored in an airtight container for a week. Use it for oatmeal, toast, yogurt…the options are endless. Enjoy!

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