Passover Recipes for the Carb-Addicted

Posted on April 8, 2012 by Emily Wasserman

Matzah Lasagna with Spinach

Passover has always been one of my favorite holidays.  For those of you who don’t know, Passover is the celebration of the Jewish people’s exodus from slavery in Egypt.  To commemorate this occassion, we have a “Seder,” or service, in our home, where we read the story of Passover, and then celebrate afterwards with a feast.  Every year, I look forward to Matzah ball soup, “Charoset,” or cinnamon apples mixed with nuts, and other Passover food staples.

The only catch? On Passover, we’re not allowed to eat bread.  This has to do with the part of the Passover story where the Jews wander the desert, and are unable to make leavened bread.  By not eating bread for seven days, we pay tribute to what our ancestors had to suffer during their exodus.

For a couple days, the “no-leavened bread” rule feels like a fun challenge; I pretend that I’m on some kind of gluten-free kick, and start perusing flourless recipes online.

But after about Day Three, I start going through carb-withdrawl.  I think part of this has to do with the integral role bread plays in my diet.  My most distinct childhood food memories involve flour and sugar. One Passover when I was about eight, I started crying because I couldn’t make it 48 hours without bread.  This ended with my mother making me a large, skillet-sized M&M pancake, doused in Maple Syrup.

However, my year in France changed my perspective on the holiday.  Before, I had always had a choice about observing Passover.  It was easy to come home for a Seder, buy a box of Matzah (i.e. un-leavened bread), and eat bread-less leftovers.  In France, I would have had to take a one-hour train ride into Paris to buy a box of Matzah.  And even then, I would have had to make this trip one or two weeks ahead of time, as the small Jewish quarter in Paris (Le Marais) closes for the holiday.

This year, I decided to give Passover my best effort.  This meant no secret trips to the pantry to eat bowls of Rice-Krispies (“that’s not technically leavened bread…right?”) and not “accidentally” forgetting that tortillas are against the rules.  I am committed to finding creative ways to embrace the holiday, in all its bread-less glory.

Matzah Farfel, Almonds, Walnuts

Yesterday, I made Matzah Granola.  Giving up cereal is probably one of the hardest parts of Passover for me, but I remembered my best friend talking about her mother’s amazing Matzah cereal, made with cinnamon, honey, nuts, and Matzah farfel (broken up pieces of Matzah).  I googled a recipe, and found one on Martha Stewart’s website.  Apparently, the recipe comes from one of Martha Stewart’s employee’s mothers, and I will always trust a Jewish mother for a good Passover recipe.

Matzah Granola

I adapted this recipe to fit my tastes (walnuts instead of pecans, vegetable oil instead of margarine), and uncharacteristically, I left out the 1/2 cup of Brown Sugar.  I thought the cereal would be healthier without the sugar, and sweet enough with the honey and cinnamon.

Matzah Granola

The granola is, in a word, delicious.  I would highly recommend it to anyone who is looking for a quick and easy Passover breakfast.  The raisins are plump and juicy, the almonds give the cereal a nice, toasted flavor, and the salt contrasts nicely with the honey and cinnamon.  I put in a little more salt than the recipe called for (because I substituted oil for margarine), and you can use less to your taste.

Matzah Granola After Baking

For dinner, I made a classic Passover recipe: Matzah Lasagna.  I have a childhood memory of making this at a family friend’s house.  I remember layering the sauce and cheese with pieces of Matzah, and being pleasantly surprised by the baked Matzah’s noodle-like consistency.

Matzah Lasagna

This year, I sprinkled fresh spinach leaves on top of the cheese/sauce layers, and ad-libbed my own recipe from two I found online.  Really, you don’t even need an exact recipe for this lasagna…You just break up Matzah, pour sauce and cheese over it, and continue layering until you get to the top of the casserole dish.

Matzah Lasagna

It’s quick, easy, and for a “faux” food, it tastes as good as the real thing.  I love the fluffy Ricotta mixed with Mozzarella, the rich tomato sauce and the sprinkling of Parmesan on top.

Matzah Lasagna

I’d be lying if I said I still don’t miss bread.  But in the spirit of the holiday, I’m willing to give the “no-leavened bread” rule my best shot…And so far, it has been easier than I thought it would be.

Matzah Granola (adapted from Martha Stewart/ Erica King)

Ingredients

  • Baking No-Stick Spray
  • 3 cups crumbled whole wheat matzo or matzo farfel
  • 1 1/2 cups sliced almonds
  • 1 1/2 cups walnuts
  • 1/2 (and another 1/4) vegetable oil
  • 1/2 cup honey
  • 1 1/2 teaspoon coarse salt
  • 4 teaspoons ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup golden raisins

Directions

  1. Preheat oven to 325 degrees. Line a rimmed baking sheet with aluminum foil and spray with baking spray; set aside.
  2. In a large bowl, mix together matzo, almonds, and walnuts.
  3. Add vegetable oil, honey, cinnamon, raisins, and salt to the large bowl with the matzo, almonds, and walnuts.  Toss well to coat.
  4. Spread mixture on rimmed baking sheet and transfer to oven. Bake, stirring frequently, 10 to 15 minutes. Remove from oven and let cool.
  5. Stir cooled granola on baking sheet and transfer to an airtight container, breaking up larger pieces. Cover container, and shake to combine. Granola may be stored in an airtight container at room temperature for 1 to 2 weeks.

Matzah Lasagna (adapted from here and here)

Ingredients

  • Matzah Boards (about 1/2 a box)
  • 1 lb ricotta cheese
  • 30-34 oz. tomato sauce (about 1 jar and a 1/2)
  • 1 1/4 cups grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • Spinach leaves (rinsed and dried)

Directions:

1. Pre-heat oven to 350 degrees.

2. Mix ricotta cheese, mozzarella cheese, salt, and pepper in a large bowl until thoroughly blended.  Set aside.

3. Spread about 1/2 a cup (or more…you can eyeball it) of tomato sauce on the bottom of a large casserole dish.

4. Cover the sauce with pieces of Matzah, so the sauce is completely covered.

5. Cover the Matzah with another 1/2 cup of sauce (you can eyeball this…just put enough sauce so the Matzah is covered), and then place about a quarter of the cheese mixture on top of the sauce (again, use your best discretion…the cheese doesn’t have to cover all of the sauce, because it will melt and spread in the oven).

6. Sprinkle spinach on top of the cheese.

7. Place more Matzah on top of the cheese, spinach and sauce layer.  Repeat layering process until the casserole dish is full. Finish by placing more sauce on top layer, and sprinkling with Parmesan cheese.

8. Cover with silver foil, and bake at 350 degrees F for 35-45 minutes, or until heated through.

9. Let stand 15 minutes before serving.

Posted in Breakfast, Dinner, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

A Weekend of Local Eats

Posted on April 2, 2012 by Emily Wasserman

Lancia Frozen Yogurt with Strawberries

For as long as I can remember, every April in St. Louis has been mild; warm at best.  Today, for the first time in 23 years, the thermometer moved past 90 degrees.

For some, the spike in temperature provokes retreat: “retreat” as in, moving indoors, blasting the air-conditioning, and generally trying to ignore the fact that Spring is most definitely here…And summer isn’t far behind.

I was born into a St. Louis summer, so I think I was primed to enjoy the sweltering, humid weather.  I would rather be sitting outside, sweating and slightly dehydrated, than staying inside and feeling like I’m trapped in a refrigerator.

So it’s no surprise that I spent most of today and yesterday outdoors…And I have the bright red sun-burn to prove it.

Saturday afternoon I decided to try a new coffee-house café for lunch: Kaldi’s.  If you’re from St. Louis, you’ll recognize Kaldi’s for their coffee- they are the coffee vendor/supplier for many local restaurants and cafés.  However, Kaldi’s also boasts a number of bakery/café/coffeehouse locations throughout the St. Louis region.  I had already tried two closer to my house, but this weekend, I wanted to visit their original location.

The coffeehouse is on a street corner in the DeMun neighborhood, catycorner to an elementary school and next door to a fancier restaurant.  Children wander over and sit down at tables outside the restaurant, and adults sit on benches with coffee mugs, perusing local magazines.

When you actually go inside, there’s mostly natural lighting, and there are a mix of patrons; some are students bent over a group project, and others look like they just rolled out of bed, walked downstairs, and ordered a scone.  The atmosphere is decidedly laid-back, and for a second, I felt as if I had walked into someone’s kitchen.  The music was subtle, people were calm and relaxed, and when I moved outside, neighborhood residents casually strolled by, enjoying the nice day.

Roasted Veggie Burrito

Unlike its other locations, the original Kaldi’s menu is completely vegetarian…But don’t equate “vegetarian” with wimpy food.  I ordered the Roasted Veggie Burrito, and it was practically bigger than my face.  Wrapped inside a spinach tortilla was a hearty helping of rice, roasted eggplants, zucchini, fresh artichokes, basil pesto, and salty feta cheese.  Even though I could have eaten the burrito without any garnishes or additions, the plate includes a mound of hummus and pico de gallo.

Pico de Gallo

I also ordered a chocolate chip cookie…But that didn’t make it to the picture-taking stage.  So you as you can imagine, it comes highly recommended…

Tree in DeMun Park

After lunch, I walked across the street to the park, which neighbors a local college.  There were beautiful purple flowers lying in patches around the benches, and I loved the way the white blossoms looked on the trees.

Purple Flowers

Tree in DeMun Park

Today, I decided to revisit an old favorite for lunch: The Daily Bread.  I originally tried the café/bakery back in October, when I was writing a food review for a local magazine’s blog.  This time, I ordered the same salad: the “Autumn Crunch.” Autumn Crunch? you may ask yourself.  Why would a Salad with that name be on a Spring menu? I’m not sure I can answer that question, but what I can say is, the name is deceiving.  Yes, the salad contains juicy Gala apples, a Fall food staple; but it also has plump, Golden Raisins, juicy strawberries, and grape tomatoes.  I especially liked the tangy-ness of the Gorgonzola, as it perfectly complimented the sweetness of the raisins and berries.

Autumn Crunch Salad

The salad is served with a fresh, sourdough roll, as all the bread is baked in-house.  Next time, I want to try one of their hearth-baked pizzas (there’s a real hearth-oven in the back of the kitchen), or their “Panino Romano” with fresh goat cheese, roasted red peppers, and portabello mushrooms.

I spent the next few hours after lunch sitting at a park closer to my home, reading and getting my trade-mark pre-Summer sunburn.  I have to admit, with all the heat, I did need some reprieve…

So I stopped by Lancia Frozen Yogurt in Chesterfield.  I love Lancia, because in the midst of the “Fro-Yo” craze, they remain entirely locally-owned and operated.  When you go to Lancia’s, you don’t feel like you’re walking into a chain, or commercialized fro-yo “experience”.  Everything is fresh and home-made, and with flavors ranging from Texas Peanut Butter to Cherries Jubilee, you’ll have alot to choose from.

Today, I mixed White Cake Batter with Caramel, and added some fresh strawberries on top.

Lancia Frozen Yogurt with Strawberries

I couldn’t think of a better way to end the day, or a weekend spent outdoors.

Posted in Restaurant Reviews, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Strawberry Cream Pie (or “Tarte aux Fraises”)

Posted on March 29, 2012 by Emily Wasserman

Strawberry Cream Pie

Something I love about the French are their constant vacations.  Not one month into teaching English abroad, I already had a school break.  I had two weeks off to do whatever I wanted, go whatever I wanted, and most importantly, eat whatever I wanted. So, I planned a trip to the south of France with four other English Teachers.  Our first stop was Aix en Provence.

Perhaps you’ve heard of Aix en Provence because of Paul Cezanne, the famous artist who lived in the city’s foothills. Or maybe you know about Aix because it’s one of the biggest cities in the Provence/ Cote d’Azur region.  I’ll always remember Aix en Provence for its beauty (it’s right by the mountains, but also close to the Mediterranean) but also, for its food.  There are vibrant outdoor markets, even towards the end of October.  Everything I ate was fresh, including a Tarte aux Fraises- a small, individually-sized tart that had a light dollop of cream, and delicately placed strawberries that formed a little pyramid over the shell. I wish I had a picture…But would you believe, I didn’t even own a camera?

I’ve found some good Tarte aux Fraises in America, but realistically speaking, nothing can top the Strawberry Tart I had in Provence.  And secretly, I’m glad- it was all part of the experience, and it’s nice to know that one day (hopefully soon), I’ll get to go back and re-experience France, and all of the country’s delicious pastries.

However, when I found a recipe for a Strawberry Cream Pie in Southern Living Magazine, I had to try it.  It wasn’t a small, delicate tart, nor was it in Provence.  But the recipe called for a chocolate cookie crust, and the picture in the magazine was enough to make me grab a bowl and whisk.

Strawberry Cream Pie

The crust called for chopped semi-sweet chocolate baking bars and chocolate wafer cookies. A quick look in my pantry confirmed that I didn’t have any semi-sweet chocolate…But I did have semi-sweet chocolate chips.  So, I decided to improvise.

Strawberry Cream Pie

The finished product was, as the French would say, delicieux.  The cream was eggy and sweet, the crust tasted like one, large Oreo cookie, and the strawberries were juicy and fresh.  All in all, I would call it a successful baking experience.

The only thing I didn’t add to the Pie (which the recipe called for) was Orange Liquer.  I was supposed to add it to the jelly that I melted and brushed over the strawberries (now I understand why the fruit on tarts always looks so shiny in bakery cases…), but I thought the jelly would suffice.  Anyway, it saved me a trip to the store…

Strawberry Cream Pie

And because I had leftover berries, I decided to get creative, and made Strawberry Bruschetta for dinner the next night.

Strawberry Bruschetta

I used a large French baguette, and sprinkled goat cheese on the surface. The recipe also called for nectarines, but they’re not in season yet…So I used no-sugar-added peaches from a jar.  Even though fresh fruit might have been better, there wasn’t a noticeable difference.  Plus, the fresh basil, strawberries and balsamic vinegar complimented the peaches’ sweet flavor.

Close up of Strawberry Bruschetta

While I miss Tarte aux Fraises, traveling France and a vacation every four weeks, it’s good to know that I can re-create some of the sweetness in America…Especially in pie form.

Strawberry Cream Pie (adapted from Southern Living– March 2012 issue)

Ingredients

  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 3 cups half-and-half
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • 1 (9-oz.) package chocolate wafer cookies
  • 1/2 cup (4-oz.) semi-sweet chocolate chips
  • 1/2 cup butter, melted
  • 1 qt. fresh strawberries
  • 1/4 cup red currant jelly

Preparation

1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.

2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.

3. Preheat oven to 350°. Pulse wafer cookies and chocolate chips in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).

5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie

6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.

Strawberry Bruschetta (adapted from Southern Living– March 2012 issue)

Ingredients

  • 1 1/2 cups sliced fresh strawberries
  • 1 cup diced no-sugar-added jarred peaches
  • 1 cup quartered grape tomatoes
  • 3 tablespoons thinly sliced fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 (12-oz.) French bread baguette
  • 1 package of Goat cheese crumbles

Preparation

  1.  Preheat oven to 375°. Stir together strawberries, peaches, grape tomatoes, basil, olive oil, balsamic vinegar, sugar, freshly ground pepper, and salt.
  2. Split baguette in half horizontally (like you would for a sandwich), then in half vertically; then, cut each half vertically into 4 equal pieces. Open up the bread slices and separate them so the inside of the baguette faces up. Sprinkle goat cheese on the open faces of bread. Place bread pieces on a baking sheet, and bake 13 to 15 minutes or until thoroughly heated. Remove from oven, and top with strawberry-peach mixture.
Posted in Chocolate, Pie, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Spring has Sprung…And Sweet Potato Tacos

Posted on March 24, 2012 by Emily Wasserman

Tree in Bloom

I used to think that summer was my favorite time of year.  Even though St. Louis summers are notoriously hot and humid, I’ve always like the heat more than I’ve liked the cold.

However, this year, I’ve decided to amend my original opinion.  I still love summer (even when it feels too hot to breathe)…But after long, dark gray days and heavy winter jackets, nothing is better than spring.

White Flowers

Spring in St. Louis is particularly nice, because it seems to happen overnight.  The flowers are suddenly in bloom, and when I took a bike ride today at a local park, I stopped and took pictures.

Pink Flowers

Unfortunately, one magnolia tree that I wanted to take a picture of had already lost its flowers.  But there were still other trees with bright, vibrant flowers, and I love the perfume they give off…I wish I could bottle it up, and wear it year round.

Tree at Faust Park

Purple Flowers

Today was the perfect day to spend outside, and I ventured out to one my favorite cafés/ bakeries in St. Louis: Companion.  Companion is known for their fresh bread and baked goods, but also for their inventive salads and sandwiches; with names like “The Lone Ranger” and “Swimming Upstream,” you’ll have to read through salad and sandwich descriptions to get an idea of what to order.

I ordered my favorite salad, “The Picnic Basket,” and half of a “Humpty Dumpty” sandwich.  The “Humpty Dumpty,” is an egg-salad sandwich (as the name alludes to) served on whole-wheat bread.  I’m not the biggest fan of mayonnaise, but they only use the good stuff at Companion…I never feel like the sandwich is bogged down by condiments or sauce.

“Humpty Dumpty” and “Picnic Basket”

Humpty Dumpty Sandwich

The salad’s namesake is harder to determine, but I guess it has something to do with the fresh, juicy strawberries sprinkled on top.  The salad also includes bleu cheese crumbles, sweet, candied pecans, and a strawberry poppyseed vinaigrette.  I wish they sold the dressing in local grocery stores…

Picnic Basket Salad

The half-sandwich and salad comes with your choice of bread, and I always choose the house-made Cornbread.  It’s fresh, moist, sweet and crumbly…just the way good cornbread should be.  They give you a huge slice, and I always end up eating it cake-style with a fork.

Companion Cornbread

After lunch, I had to stop and take a picture of the flowers blooming outside the café.

Flowers Outside Companion

This past Friday night, I decided to make Sweet Potato Tacos for dinner.  I remember the first time I told someone I was making tacos with sweet potatoes.  I was at a Super Bowl party (in the midst of nachos, beer, and ground beef), so I’m pretty sure this news didn’t sit well.  But when Spring rolls around, and the weather starts getting warmer, I start craving lighter meals, and also ones that incorporate fresh produce.

Sweet Potatoes

In its original form, this recipe calls for black beans, sweet potatoes, and cabbage. But I had a pound of kale sitting in my refrigerator, so I decided to swap the kale for the cabbage, and see what the finished product would taste like.

Kale Salad

I like this recipe because instead of simply cooking the beans and sweet potatoes in butter or oil, it calls for lime juice.  The sour, citrus taste of the lime juice complements the sweeter taste of the potatoes, and also brings out the cumin in the beans…Plus, as I found, lime juice tastes great on kale leaves, and with a little bit of salt, you could even use the greens for a salad base.

Sweet Potato, Black Bean and Kale Tacos

I will admit, it’s easier to roll a taco without the kale; its springy texture makes it harder to squish into a tortilla shell.  But I’ve eaten a kale wrap before, so I was determined to make it work.

Sweet Potato Tacos

In the end, I managed to get all three ingredients into one tortilla.  The tacos were delicious…And the perfect prelude to summer.

Black Bean and Sweet Potato Tacos- (adapted from Joy the Baker)

serves 4

For the Potatoes:

2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Kale:

1 bunch of washed and dried Kale

juice of 2 limes

salt and red chili flakes to taste

For the Beans:

1 teaspoon olive oil

1/4 cup finely diced yellow onion

1 teaspoon ground cumin (or, if you don’t have plain cumin, you could use chili spices like I did)

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

small tortillas (corn, whole-wheat, or blend…whatever your preference)

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Place peeled and diced sweet potatoes on a cookie sheet lined with tinfoil.  Top with olive oil, salt and chili flakes, and lime juice.  Toss together until all of the potato chunks are coated.  Place in the oven to bake until softened through and toasted brown.  This usually takes about 40 minutes.   Remove the cookie sheet once or twice during baking to toss the potato chunks around.  This will ensure that the cubes cook evenly.  Remove from the oven and let stand when cooked through.

While the potatoes cook, assemble the Kale.  Place washed and dried kale in a medium bowl.  Add lime juice, salt and chili flakes.  Toss to coat and set aside while the potatoes cook and beans heat.

To cook the beans, heat olive oil in a medium saucepan.  Add onions and cook until transluscent, about 3 minutes.  Add ground cumin or chili spices and stir until fragrant.  Add beans and lime juice.  Cook until heated through.

Heat tortillas in a hot saucepan with just a touch of oil (or, you can microwave them between two damp paper towels for 20-30 seconds).  Heat through and serve with potatoes, beans, and Kale.

Posted in Dinner, Lunch, Restaurant Reviews, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

A Road Trip… and More New Eats in Nashville

Posted on March 15, 2012 by Emily Wasserman

Banana Nut Pancakes

On Friday afternoon, I helped my boyfriend pack up his car to return to Nashville.  Usually, this is a sad moment.  However, this time, instead of watching him close the door and drive away, I also got in the car.

And thus began our five-hour road trip.  We didn’t see much along the way; It’s true, the stretch between St. Louis and Nashville isn’t exactly thrilling.  Sure, there are gas stations, billboards, small towns, and cows, but you’ve seen one cow, you’ve seen them all.

The further south we drove, though, the landscape began to change. Slowly, the terrain got more hilly, there were more deer on the side of the road, and lo and behold, we crossed some rivers.  When we crossed the Ohio River, I had to take a picture of the sunset.

Sunset Over the Ohio River

I was only in Nashville for two days, so I decided to re-visit some old favorites.  For dinner on Saturday night, we went to F. Scott’s, and indulged in a three-course meal.  I chose the Sweet Potato Soup for my first course, and then we both ordered Roasted Yellowfin Tuna for our main dish. The fish was served on top off a slightly sweet parsnip puree (perhaps this was my first-ever taste of parsnips?), and some caramelized Cippolini onions.

Sweet Potato Soup at F. Scott’s

Yellowfin Tuna at F. Scott’s

When the waiter brought my plate over to the table, I had a moment of panic.  The tuna steak looked exactly like real steak; and I don’t eat red meat.  It has been a few years since the last time I ate a beef filet, but the tuna steak tasted surprisingly similar…Maybe it was the dusting of black peppercorn on the outside, and the texture and color of the meat.  But the whole experience was a little strange…

Peanut Butter Tart

Which is why I’m glad that we chose to order dessert.  I can honestly say (without any hesitation or fingers crossed) that this is the best dessert I’ve eaten since returning from France.  We decided on the Peanut Butter Tart with crushed pretzel crust, topped with banana marshmallow mousse and garnished with vanilla Creme Anglaise.  The light, airy texture of the mousse complimented the peanut butter’s creamy texture and salty taste perfectly.  Not to mention the sugared pretzel crust…The three ingredients together made for dessert perfection.

Peanut Butter Tart

Needless to say, we fought over the last spoonfuls of Creme Anglaise.

On Sunday, we visited one of my favorite Nashville restaurants, and one of my all-time favorite pizzerias: Mellow Mushroom.  Without being ironic at all (we both genuinely like mushrooms), we ordered the mushroom pizza.

Mellow Mushroom Pizza

The best part about the pizza is the crust. It’s brushed with butter, sprinkled with Parmesan cheese, and slightly doughy.  I used a fork and a knife for the rest of the pizza (the slices are big), but when it came time for the crust, I abandoned my silverware.  You might even consider eating the pizza backwards…

Mellow Mushroom Pizza

The one new restaurant I did try this past weekend was Fido.  Every time I come to Nashville, my boyfriend and I show up at the restaurant for Sunday brunch, only to find a line that extends well past the bathrooms.  Instead of waiting, we always satisfy our appetite elsewhere.

Fido’s Local Sustainability

This weekend, I couldn’t wait any longer.  Capitalizing on the fact that most students were still out of town for Spring Break, we showed up to Fido at around 2 PM on a Saturday afternoon.  Maybe it was Spring Break, or maybe Saturday is just a better day than Sunday…

But whatever the reason, the line was short, and we finally got a chance to try Fido’s delicious food.  They serve breakfast all day, and my boyfriend and I both ordered the Buttermilk Banana Nut Pancakes.

Banana Nut Pancakes

I had been craving pancakes for awhile, and these were some of the best I’ve ever tasted. They were warm and fluffy, with real bits of banana inside, and a sprinkling of powdered sugar on top.  The pancakes are served with a small side of Maple Syrup and Whipped Cream, and while these make for nice additions, I hardly used them…The cakes were sweet enough on their own.

Buttermilk Banana Nut Pancakes

My trip to Nashville was short, but I still managed to revisit old favorites, and try something new.  And as I realized about three hours outside of Nashville (and somewhere over the Ohio River): in the moments when you think there’s nothing left but cows and rest stops, life has a funny way of surprising you.

Sunset Over the Ohio River

Posted in Restaurant Reviews, Traveling, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Friday Night Dinner at Vegadeli

Posted on March 3, 2012 by Emily Wasserman

Kale Wrap

I don’t think I ever fully understood the power of the letters “TGIF” until I started working full-time. In high school and college, there were things like “Spring Break” and “Professional Development Day,” where teachers were held captive, and students were allowed to roam free.  In France, I averaged 20 hour work weeks, and ended my work day by noon on Fridays.

Now, I have joined the rest of civilization, and have learned to cope with the 9-5 grind.  However, by Friday night, I feel like sprawling out across my bed.  Sometimes, I try to summon the energy to cook.  If I’m lucky, it results in an eatable omelette or bowl of pasta.

Many Fridays, though, I let someone else cook for me.  It gives me something to look forward to when I’m trying (and failing) not to watch the clock at 3 PM on Friday afternoon.

This Friday, I decided to visit one of my favorite local cafés, Vegadeli.  It’s five minutes from my house, so I don’t have to drive too far to find it.

Vegadeli? You might ask.  The name is a bit perplexing…After all, delis are usually associated with meat, and “vega” alludes to vegans.

As the name suggests, the café offers an all-vegan menu, and also some “raw” items (i.e. uncooked or unprocessed food.) I’m not a vegan by any means; I love ice cream, and eat cheese as much as the next person.  But Vegadeli constantly exceeds my expectations, and proves that vegan food can hold its own.  Everything is healthy, and when you eat a wrap or a bowl of pasta, you actually feel good; the ingredients are all fresh and natural, and everything I’ve tried has been delicious.

Tonight, I decided to order the Kale Wrap.  I just discovered Kale this past Fall, and it seems like it’s a trendy produce item…More and more recipes for it keep springing up on blogs and in magazines.

Kale Wrap, Chips and Salsa

Vegadeli’s Kale Wrap combines a warm, whole-wheat tortilla with fresh, crispy kale leaves, crunchy red cabbage, tomatoes, avocado, and cashew butter.  I had never tried cashew butter before I had this wrap, but I would recommend it to anyone who can get their hands on it; it’s slightly nutty and salty, and has a rich, creamy texture.  It’s just as good as peanut butter, except it doesn’t have all the hydrogenated oils.

Kale Wrap

One of the best parts about eating at Vegadeli? The dessert.  At first, I was wary of their baked goods; after all, I asked myself, what’s a cookie without butter?

Vegadeli Chocolate Chip Cookies

What I’ve found is, you can’t even tell the difference.  And I’m not just saying that…I truly mean it.  Vegadeli’s Chocolate Chip Cookies are warm, gooey, and the chocolate chips taste like…well, chocolate.  I always have trouble ordering just one, but the good news is, you could probably order a few and not feel any of the standard guilt.

Vegadeli Chocolate Chip Cookies

I returned home happy, healthy, and most of all relieved; there was no pile of dishes to greet me, or cooking mishaps strewn across the counter.

All in all, I’d call it a successful Friday night.

Posted in Restaurant Reviews, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Cream Puff Mishaps…And Foundation Grounds

Posted on February 29, 2012 by Emily Wasserman

Nutella Cream Puff

This past weekend wasn’t particularly eventful.  The weather was unseasonably warm, so I spent most of each day outside.  On Saturday, though, I had a specific craving…Not for something sweet, for a change, but something savory.

So, I headed to my new favorite Café/ Coffeehouse: Foundation Grounds.  The name is a play on words, as “Grounds” describe the Café’s wide selection of coffee-infused beverages.  “Foundation” most likely refers to the freshness of the food, which is all organic and always delicious.

Lunch at Foundation Grounds

I read about Foundation Grounds for the first time over the summer, when I was reading a local food blog (that I ended up writing for).  The editor wrote up a sandwich called “The Perfect Pear,” which included melted Brie, all organic apple butter, and, as you could probably guess, thinly-cut slices of fresh, juicy pear.

Ever since my first bite of the sandwich, I’ve been hooked.  The Café’s bakery case often tempts me, as it’s filled with homemade baked goods ranging from “Brookies” (i.e. Brownie Cookies), to vegan Quiches with flaky pastry crust.  The interior of the Café is very small and intimate, and I always bring along a good book.  Sometimes, (especially if I have a hot beverage in front of me), it feels a little like I’m in France again, sitting in a café by Place du Martroi.

Soup and Salad at Foundation Grounds

This past weekend, I ordered one of my favorite salads on the menu: the “Foundation.”  Salty, tangy gorgonzola sits atop a bed of fresh mixed greens, tart marinated red onions are scattered on top of the lettuce.  The salad is topped off with crisp pieces of apples, crunchy, salty croutons, and sweet, dried cranberries.  I hardly needed to add the vinaigrette, because all the other ingredients spoke for themselves.

Foundation Salad

If you’re like me, you’re often indecisive…I look at a menu filled with things I love, and have trouble narrowing it down to one selection.  Luckily, Foundation Grounds offers a pick 2 special, where you can choose half a sandwich, salad, quesadilla, or soup.  That day, the soup special was Sweet Potato with Quinoa and Butternut Squash…so of course, I had to try it.

Sweet Potato Soup with Butternut Squash and Quinoa

The sweet potato and butternut squash puree complimented each other perfectly, and surprisingly, the quinoa wasn’t too overpowering.  It added thickness and interesting texture to the soup, and accentuated the other ingredients.  My new goal is to try to recreate this soup at home…

Nutella Cream Puffs with Icing

Which brings me to my second goal.  Which is to try (and succeed) at recreating pastries that I enjoyed in France in my own kitchen.  Since I’ve returned, I’ve made sweet and savory crepes- but that’s basically the extent of my efforts.

When I was perusing another local food blog, I discovered a recipe for “Nutella Cream Puffs.”  I had seen the recipe published in a local food magazine, but here it was again, tempting me with description of “Nutella icing” and “gooey chocolate oozing out of warm bread.”  It didn’t take more than a few minutes before the wheels in my own head were churning…

Close up of Cream Puffs

Of course, I had never made anything resembling a Cream Puff before.  The last time I used a Pastry bag is when I tried to pipe whipped cream onto a cheesecake at my first restaurant job…And more often than not, it ended up all over the front of my apron.  So without really considering the pitfalls, I dove into this recipe headfirst.

All I can say is, never underestimate a French recipe.  It’s not Apple Pie, nor is it a Chocolate Chip cookie.  Even more than other types of pastries, cream puffs require a great deal of precision.  I might have eye-balled it a little too much when I measured the cake flour, and I wasn’t exactly sure how to pipe the cream puff dough onto the baking sheet.

As a result, my cream puffs were more like cream swirls.  I made the Nutella icing, mostly for my own enjoyment and eating pleasure.  I also piped some into my “cream puffs,” and thought of the whole experience as a delicious way to practice.

Nutella Cream Puff with Icing

Admittedly, I also tried to disguise my deformed puffs with extra icing…

Close up of Cream Puffs

In the end, I cut my losses, ate a couple of cream puffs, and called it a night.  After all, wasn’t it Julia Child who said “This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!” ?

Nutella Cream Puffs with Icing

I couldn’t agree more.

Nutella Cream Puffs (slightly adapted from The Sweet Art) (Originally adapted from Laduree)

Makes about 36
5 and 1/2 tbs butter
10g (1 tbs) sugar
120g (1 cup minus 1 tbs) cake flour
100ml (1/2 cup) whole milk
100ml (1/2 cup) water
pinch of salt
3 large eggs
1/8 tsp cinnamon
Preheat oven to 350 degrees F.
Bring the butter, sugar, milk, water, and salt to a boil in a saucepan. Remove from heat and stir in the flour, whisking vigorously until it turns into a homogenous paste. Let cool and add eggs, one at a time, beating well after each addition, and stir in the cinnamon last.
Fill a piping bag with a round tip with the batter and pipe small mounds on a baking sheet.
Bake for 9 minutes. Then open your oven door slightly (or stick a wooden spoon in it to hold it open) and bake for 20-25 minutes until golden.
Remove and let cool.
Nutella Filling:
6 and a 1/2 oz Nutella spread
2 and a 1/2 tbs butter
6 to 8 tbs heavy whipping cream* (see note)
Beat all ingredients together on high until fluffy.
*Add more cream according to taste…I used about 7 tbs.

Pour the filling into a piping bag with a small round top. Poke holes in the sides of each cream puff, or on the bottom with the tip of the piping bag and fill with frosting.

Posted in Dessert, Restaurant Reviews, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Chewy Chocolate Chip Cookies…and the Power of Google

Posted on February 24, 2012 by Emily Wasserman

Chewy Chocolate Chip Cookies

Two years ago, I was about to graduate from college.  I had no idea what I wanted to do with my life, but I knew where I wanted to go: France.  It had always been my dream to live in France, and after I had a taste of life abroad my junior year of college, I knew I had to go back…It was one of those instinctual feelings, one that I knew I shouldn’t ignore.

However, I wasn’t exactly sure how to get there.  I knew I wasn’t ready for Grad School, and after three years of stapling papers, filing, and photocopying as an on-campus “Office Assistant,” I knew that my skills were limited.  What could I do, I pondered, that would lead me back to the country I loved, but also keep me from becoming destitute?

The answer, believe it or not, came from Google.  Later, after I got back from France, people would ask me: How did you hear about the job?  My answer?  I didn’t.  I googled the words, “Teaching English in France.”  I knew enough about the English language to teach, I reasoned, and the position would allow me to live for at least seven months in France.  I applied through the French Embassy in America, and voila- in the Spring of my senior year, I received an email telling me I had been accepted into the Teaching Abroad program.

Of course, Google only won me half the battle. I found the position and got accepted, but then spent eight months of my life learning about the trials and tribulations of teaching, as well as life abroad.  It was an amazing experience; one that I know I’ll never forget. But still- I found that no matter how much I was enjoying myself, I still yearned for some uniquely American food items.

Pre-Baked Cookies

Chocolate Chip Cookies are a perfect example.  Unsurprisingly, a Chocolate Chip Cookie isn’t the best thing to buy at a French bakery.  They sell them, which many people don’t realize, but compared to buttery, flaky croissants and carefully constructed Strawberry Tarts, the Chocolate Chip Cookie barely can hold its own.  I bought a Chocolate Chip Cookie from a Boulangerie a couple months before I returned to the United States, and made a mental note to stick to Pain au Chocolat; not Chocolate Chip Cookies.

Cookies Pre-Bake

Now I’m back in the Birthplace of the Chocolate Chip Cookie, and find them at every turn.  However, the best cookies (in my humble opinion) aren’t the ones you buy, but the ones you bake.  I like the chewy variety the best, the ones that stay soft in the middle and are still a little gooey the next day.

I came across my favorite Chocolate Chip Cookie recipe in the same way I discovered Teaching in France.  I had a craving for the softest, chewiest cookie, and didn’t want to leave my house to go find one.  So I googled “best chewy chocolate chip cookies,” and met my recipe match.  Interestingly enough, it was from Martha Stewart’s Holiday Cookies Special Issue Magazine in 2005.  Mere months after she was released from prison, she was already creating cookie genius…

Chocolate Chip Cookie Dough

Anyway.  This recipe never fails.  Whenever I bring a tubful of cookies to the office, they quickly disappear, and my family still occasionally requests them.  The dough is delicious (I’ve been know to indulge in my fair share), and the recipe is quick and simple.  However, watch the baking time, because Martha’s recipe calls for 8-10 minutes, but I’ve found that 10-15 is more accurate.

Close Up Chocolate Chip Cookie

You can use any brand of chocolate chips, and the first time I made the cookies, I used a mix of Ghiradelli’s dark chocolate and semi-sweet (it was all that was in the pantry.) Of course, Toll House Semi-Sweet Chips are the traditional choice.

Whatever chips you use, you can’t go wrong with these cookies.  And as always, Google has served me well.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies (slightly adapted from Martha Stewart’s Soft and Chewy Chocolate Chip Cookie Recipe, Special Holiday Issue 2005):

  • Yield Makes about 3 dozen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 10 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Posted in Cookies, Dessert, Uncategorized | Tagged , , , , , , , , , | 1 Comment

North Carolina Pound Cake

Posted on February 20, 2012 by Emily Wasserman

North Carolina Pound Cake

Anyone who knows me knows that I love food.  When I lived in France, I gained the reputation of “La Petite Gourmande”- i.e., the little foodie. Whenever I passed a bakery, nine times out of ten, I’d go inside.  If I ended up going in for a baguette, there would probably be an above average chance that I’d emerge with a little “sachet”, or wrapped parcel with an elaborately-constructed pastry inside.  My dinner conversations with friends seemed to gravitate towards where I got the best macaron (Cordier , a shop close to my apartment), and where to get the Pain Aux Raisins with the juiciest, plumpest raisins, and most gooey centers (P. Bazille…unfortunately, no website, but if you’re ever in Orléans, visit the bakery on Rue Bannier before 10:30 AM to enjoy this pastry.)

One of my friends who shared my love for French pastries was Julicia.  We were both in Orleans to teach English…But I’m pretty sure each of us also had a hidden pastry agenda. While she gravitated towards the Pain au Chocolat aux Amandes (think of a delicate, flaky pastry stuffed with chocolate, and sprinkled with powdered sugar and almonds), I would always take the Pain aux Raisins route, or select other custard-filled creations.

After our time abroad, we both moved back to the U.S., and still keep in touch.  We both miss French cooking and food, but have used baking as a way to satisfy our cravings.

A couple of weeks ago, I received a text from Julicia that didn’t begin with words; instead, it contained a picture of a delicious, buttery looking cake- the kind that you would never find in France, but frequently appears in many an American household.  She explained that she made it for a neighbor’s birthday, and of course, I asked for the recipe.

North Carolina Pound Cake Recipe

North Carolina Pound Cake is southern at heart, and would probably make Paula Deen proud- not only does the recipe call for two sticks of butter, but also half a stick of Crisco, five eggs, and a generous helping of white sugar.  After combining the butter, Crisco and sugar, the batter gained a rich, golden-yellow hue.

North Carolina Pound Cake Batter

North Carolina Pound Cake Batter

I had never used a tube pan for a dessert before…But then again, I had never made Pound Cake.  I was wondering how far the cake would poof up once I baked it, and as it turns out, it does grow quite tall (and dense…I guess that explains its name).

Pound Cake Pre-Bake

North Carolina Pound Cake

The only warning I have for this recipe is the baking time.  My oven is notoriously unreliable, and I usually have to check what I’m baking every five minutes to make sure it doesn’t get well-done or burnt.  In this case, though, I left the cake in for the full hour and 15 minutes baking time…Only to find out later that the very top of the cake (under the crispy, crunchy top layer) was still a little gooey.  Julicia said that she didn’t have the same problem, so I guess my best advice would be to start checking the cake after an hour and 15 minutes to make sure it’s baked through.

Slice of Pound Cake

Despite the one mishap, the majority of the cake turned out well, and tasted as buttery, sugary and delicious as it looked when I was making the batter.  I think next time, I’ll add a little lemon zest or lemon juice to the batter to balance the sweetness.  I’d recommend serving the cake with berries, or simply sprinkling it with powdered sugar.  It doesn’t need decoration, and is rich enough without icing:

North Carolina Pound Cake (slightly adapted from Julicia’s recipe)

3 cup sugar (white)

2 stick butter (softened)

½ cup Crisco

5 eggs

1 tsp vanilla

3 cups flour (I used unbleached all-purpose)

1 cup milk

1 tsp baking powder

Directions:

-Pre-heat the oven to 325 degrees

– Grease and flour a tube-pan.  Set aside.

– Cream softened butter, sugar and Crisco until smooth.

– Beat in eggs one at a time.

– Add vanilla.

– Gradually add flour, baking powder and milk, alternating the flour and milk.

– Bake at 325 degrees for 1 hr 15 min (start checking it after 1 hr 15 minutes.  If the cake has a flaky top-layer like mine did, don’t be afraid to stick a knife, fork, or toothpick through it to make sure the actual cake is baked through. )

Posted in Cake, Dessert, Uncategorized | Tagged , , , , , , , , , , , , , , , | 1 Comment

New Eyes, New Discoveries: RJ Chocolatier

Posted on February 18, 2012 by Emily Wasserman

Valentine’s Day Chocolates

Marcel Proust once said that “The real voyage of discovery consists not in seeking new landscapes but in having new eyes.”  Ironically enough, I came across this quote right after I returned from France last Spring.  I was sorting through boxes of old papers and junk that I had hauled home from college a year before.   I was also contemplating life post-France, which, in my jobless, almost penniless state, did not look promising.

Then, I found a magnet that must have been a graduation present.  It was one of those corny gifts that people give to recent graduates, perhaps in hopes of inspiring them (even as most of us are terrified, intimidated by and unprepared for the real world).  When I read the quote, it struck me; moving back home and leaving behind my life in France was hard.  In lots of ways, I felt like I had left my adventures behind, and was preparing for a year of monotony. I had lived in St. Louis my whole life.  What was left to discover?

But in moments of clarity, I’ve come to see that Proust was right.  My perspective has changed, but I’ve also learned how to look for hidden treasures within my hometown.  Before I left for France, I didn’t scavenge for the best bakeries, chocolate shops, and restaurants.  My cooking consisted of boiling a pot of water, and waiting eight minutes until the noodles were done.  I miss France, but I’ve also taken what I’ve learned (especially about food), and applied it to my life in the U.S.  And sometimes, it leads to the best discoveries.

RJ Chocolatier

RJ Chocolatier is one such discovery.  Have you ever heard of Patrick Roger? Neither had I, despite all my time in France.  It turns out, he is one of the best chocolatiers in France, and has stores throughout Paris (not to mention a “lab” where he experiments with chocolate and other sweet ingredients).  He is an innovative chocolate maker, a veritable “artiste” in his “metier.” Rick Jordan, an American from St. Louis, studied under Roger, and then came back here to open his own store.

Valentine’s Day Special Chocolates

All of Jordan’s chocolates are handcrafted, and they’re almost too pretty to eat.  When I visited the store last week before Valentine’s Day, Jordan was making chocolate covered strawberries…without the berries.  Some of us might settle for the large, hormone injected berries with flavorless white interiors, covered with globs of chocolate. But Jordan wanted to offer Valentine’s shoppers a tastier alternative…

“Les Fraises”

To create “Les Fraises,” he filled Easter egg molds with Dark Chocolate, and then air-brushed the eggs with white and red cocoa butter.  Each egg was filled with marshmallow mixed with strawberry purée (from real, in-season berries), and topped with delicately constructed white chocolate leaves that were colored with green cocoa butter.

Berries Pre-Leaves

Chocolate Covered “Stawberries”

Jordan told me he was planning on displaying the berries with “dirt” made from overcharged chocolate in CO2 containers.  He sprays the chocolate into a vacuum, sucks out the air, and then lets the chocolate set in the freezer.  Whoever thought dirt could be so delicious?

Chocolate “Dirt”

His box chocolates were equally appealing, offering everything from bonbons with strawberry confiture and white chocolate, to Jivara chocolate– which, I learned, is like gold in the chocolate world.

Special Valentine’s Day Boxed Chocolates

I left the store with a bag full of chocolates (my Valentine’s gift to myself…?) and the satisfaction that comes from having discovered something truly unique- especially where I least expected to.

Posted in Restaurant Reviews, Uncategorized | Tagged , , , , , , , , , , , , | 2 Comments