What's For Dinner?

10 Years Lighter

2007-12-14T18:22:00.000-08:00

Consumed with day jobs, family, traveling and just living together with our two dogs (Nona and Miles), Aaron and I have taken a hiatus from professional cooking lately. Aside from Sunday Suppers, we also catered here and there and most recently (in November) had a table at I Made It where we fed a chilly room full of hungry craftspeople. At first the hiatus felt like a vacation, but now it seems like part of us is missing. Aaron noticed it first, almost immediately actually, but I brushed it off. Still, you keep asking what we're up to and whether we'll be opening a restaurant soon to which I keep replying, "hopefully sooner rather than later."

I just stumbled upon all of peterp's sunday night supper photos and got a little teary eyed. Cooking for you all every Sunday night, was truly one of the best times I've ever had. Even when my polenta didn't set and we ran out of plates and plantains were no where to be found in the entire city, I felt like I was doing exactly what I was suppose to be doing. I'm telling you all this because I just want you to know that we didn't forget about you.

On another note, as many of you may have already noticed, Aaron and I are now both sans dreadlocks. Aaron cut his first and then, right there in the kitchen, partially out of solidary and partially out of curiosity, I downed a glass of red wine, pulled out the scissors and let mine fall to the floor. Together we had over 10 years of hair. It's taken some getting used to on my part, but I don't regret it for a second. History is heavy and it felt fantastic to have complete range of motion back in my neck. Plus with short hair, I think Aaron looks like JayZ.

Lazy Sunday

2007-11-11T19:49:00.000-08:00

Today was day for doing nothing. A lazy Sunday for staying in bed, eating chocolate cake and listening to thunderstorms. We spent the morning talking about our plans for the future which most immediately involve heading home to MA for Thanksgiving with my family. My sister and her boyfriend Jae who were here over the summer will be there too and we can't wait. There is no better holiday than Thanksgiving in my opinion, I'm 27 and I've never once missed going home.

Around 5pm we started to get hungry so I made a breakfast of BELTs (tempeh bacon, egg, lettuce and tomato) and home fries with onions. I find home fries can be hit or miss when I make them, sometimes they never get crispy, sometimes they're underdone... I asked Aaron for his advice on making the perfect breakfast potatoes.

Perfect Breakfast Potatoes for Two
1.5 small onions - diced
3 red skin potatoes - 1 inch pieces
3 T olive oil
old bay seasoning - to taste
cumin - to taste
oregano - to taste
salt and pepper - to taste

I followed Aaron's cooking suggestions 1. Lots of oil, 2. High heat 3. Fry the potatoes first 4. Add the onions once the potatoes are crisp. They came out perfect!

While the potatoes are browning add whatever spices you like. I used some old bay, cumin and oregano but you could also use rosemary, zatar and garlic powder. When making up your own spice ratios always start with a little, taste and add more!

For dinner, Aaron made chocolate chocolate chip cake with coffee, walnuts and bananas which we ate around 9pm with mini scoops of vanilla ice cream. As an experiment he whipped the whites of the three eggs the recipe called for and the result was a moist cake that was both fluffy and rich.

Baking tip of the day: Use cocoa for a release instead of flour when making a chocolate cake!

Note: The above photo was taken a couple weeks ago, shortly after my last post. Those were some of the ingredients in Aaron's Scottish gingerbread (yes we know Guinness isn't Scottish) which we sold at I Made It. After several tries, he ended up with a not-too-sweet but rich complex flavor that was complemented by crystallized ginger and raisins.

We Made It!

2007-10-16T17:55:00.000-07:00

I know it must feel like we've abandoned you, but I promise, we haven't. If you've been missing our "meaty" marinara or craving our chunky chili, the wait is over! The Nitty Gritty Test Kitchen will be at the next I Made It Sunday Market October 27th 12-5PM, 416 Library Street, Braddock. (That's in the old church.)

We'll be selling sauces, soups, and chili along with fresh baked breads and cookies (see above photo - that's a cinnamon raisin bread Aaron just made that I am eating for dessert as I write) that you can take home to make for your own Sunday Night Supper or eat while you shop.

Q: What is the I Made It! Sunday Market?

(the short answer): An open, welcoming gathering place for creative individuals to meet, create, sell or trade their wares and to make new connections. I Made It is looking for artists, crafters, or anyone passionate about making a positive impact in the community we share.

(the LONG answer): I Made It! is a regularly occurring, nomadic Market that provides the opportunity for young entrepreneurs to establish their businesses and to enjoy low barriers for bringing their wares to market in order to create successful businesses built on arts and crafts.

The Market is an inclusive happening that welcomes artists or other "makers" in the Pittsburgh region to meet like-minded individuals, to create new opportunities, or to find a receptive environment in which to sell new art.

Not Nitty Gritty but worth a look...plus we'll be there so come say hi!

Traveling Bakery: Thursday October 18, 7pm at the Frame Gallery.
Courtesy of the Kitchen Bandits (www.inthenightkitchen.com)

Hope to see you next Saturday!

On the EVE of the Last Supper

2007-09-22T08:07:00.000-07:00

Last Sunday was a real treat. It was my birthday weekend and we had a great dinner. In addition to lasagna, homemade sesame garlic bread sticks and mixed green salad Aaron made a chocolate ginger cake with cream cheese frosting (see photo above). OMG so good!

If you're wondering what I'm wearing in the above photo, it's my birthday suit! Aaron bought me a red Dickies jumpsuit for my birthday which turns out to be the perfect cooking outfit! The only thing it's missing is Nitty Gritty silk screened on the back.

Today is Saturday and I've been banished from the kitchen while Aaron finishes up some oatmeal bread french toast with fresh peaches and crystallized ginger. Then we'll be off to shop for the Last Supper tomorrow night. if you're in town, we really hope you can make it. See you tomorrow!

The Last Supper

2007-09-22T07:58:00.000-07:00

This Sunday marks the first day of fall and the last Sunday Night Supper. As with any change of season the occasion is truly bittersweet. Aaron and I have loved cooking together and having you over for dinner each week, but this fantastic experiment must come to an end. We'll miss the Brillobox, but make no mistake, we're not going anywhere.

Speaking of the Brillobox, Aaron and I would like to thank Eric, Renee and the entire staff for the wonderful opportunity they provided us and all of you for coming and eating. It's been great fun and it's made us realize that this is what we both really want to do. Please stay tuned.

To keep up to date with our new whereabouts, email nitty.gritty.tk@gmail.com and we'll add you our mailing list.

The Menu

Sunday, September 23, 2007

(Vegan all the way!) Tempeh with sour kraut, garlic mashed potatoes and caramelized onions served with a pretty little mixed green salad. Tastes like fall to me!

We are expecting a large crowd so if you could please RSVP we will try our best to serve everyone!

Cost: $7.00

Dinner starts at 6PM and goes until the food runs out.

Drink specials are available.

My Birthday Week!

2007-09-10T19:45:00.001-07:00

So far my birthday week has started off great. Last night for dinner, Aaron used our beautiful eggs (see previous post) to make the best omelets I ever had in my life. They had banana peppers, provolone cheese, spinach and red onions and topped 3 inches at their thickest point. We had them with a little mixed green salad topped with one of the few little tomatoes we managed to grow this summer. Delicious!

Sunday September 16, 2007 (My Birthday dinner, it's gotta be good!)
Rich vegetarian lasagna with Aaron's "meaty" marinara sauce served with a mixed green salad. And save room for dessert!

We WILL have vegan dinners available!

Tortellini Soup and a Gift from Biggie Smalls

2007-09-09T20:44:00.000-07:00

Aaron and I just got home from Brillobox. The evening was overcast and drizzly, perfect for soup. We made a delicious broth flavored with onions, carrots, celery and rosemary and loaded with tortellini and cabbage. (I could definitely stick with the cabbage soup diet if it tasted like this.) We served the soup with a salad of mixed greens, marinated tomatoes and everyone's favorite, crispy fried tortillas, the idea for which came from a Southwestern/Mexican restaurant I used to frequent with my family back in Northampton , MA.

This week also brought the most unexpected and thoughtful of gifts! One of our favorite customers was kind enough to bring us the eggs of some of her chickens Eragon, Crow, Chickpea and none other than Biggie Smalls. Stay tuned for more omelets!

So a couple of weeks ago, I formally introduced my partner Aaron and began telling you the story of how we met and I guess it's finally time for chapter two.

When I left you, we were just leaving the Animal ER. One week later...

I was up at the crack of dawn shopping for ingredients, sending out reminder emails and packing my kitchen into the car. In the midst of everything, I called Aaron to make sure he was still planning to come. He worked on Sunday evenings starting 3pm so I only had him from 1pm until 2:30pm. We had instant chemistry in the kitchen but as I started handing out directions it became clear that Aaron had a lot more experience than I had realized, and I really had no idea what I was doing.

Somewhere around 2pm I remembered Aaron was leaving me soon and realized that I had never actually cooked dinner for 50 people before. I started to panic out loud. Before I knew what was happening, Aaron was on the phone trading in one of his very limited vacation days just so he could stay and help me finish. I couldn't believe it. I don't think anyone had ever done a nicer thing for me.

The rest of the evening was nothing short of magical. The orders started coming at 6pm and they just kept coming. We sold all but one bowl of that inaugural meal and didn't end up leaving the Brillobox until 1am.

When it was all over I thanked and hugged him profusely. I was a tad tipsy at that point after one too many celebratory beers and full of energy and excitement but even then I remember thinking, I couldn't have done this with out you.

That's all for now! Good night and sleep tight. Next week is my birthday (September 15) so Sunday's Supper will be extra special. Save room for dessert!

Oh, one other thing. Aaron and I came up with a name for ourselves, the Nitty Gritty Test Kitchen which to us seems quite fitting. So if you start to see Nitty Gritty Test Kitchen presents events - you know that's us. Thanks again for all your support and for continuing to check this blog despite my shameful lapses. Keep coming!

And we're back!

2007-09-01T18:12:00.000-07:00

I apologize for this long over due post. I really have no excuse. I guess I've just been having too much fun. Today is Labor Day, and I'm about to be ruined for all other omelets. I just got a new stove so Aaron has been cooking for me non stop. My life is very hard I know. So far this weekend we've tested grilled vegetable pizza with pesto, ginger apple pie and now omelets with rosemary potatoes, spinach & cheddar cheese. Aaron won't let me give away his secret technique but I'll let you know how they taste in just a minute.

Since I last wrote we've had two successful Sundays. Last night Aaron made the most beautiful cream puff shells flavored with fresh rosemary and we filled them with a mock tuna salad made from tvp. We finished the plates with tomatoes from the Aspinwall Flea Market, fresh mozzarella and basil.

Oh my god...I just had the omelet. Ruined.

Sunday August 19th

2007-08-15T07:34:00.000-07:00

Sunday Night Suppers are back August 19th and are NOW better than ever!
Each week offers a new menu combining Lauren's fresh vegetarian recipes with Aaron's rich home style cooking.

For our official return we bring you...

Aaron's vegetarian chili* served with a hunk of loaded cornbread stuffed with cheese, jalapenos and fresh corn kernels. (We'll work something out for you vegans not to worry.)

Brillobox, 4104 Penn Avenue
Cost: $7.00
Dinner starts at 6PM and goes until the food runs out.
Drink specials are available.

*Please note: Aaron is NOT a vegetarian. This chili will be spicy, rich, delicious and "meaty". Highly recommended for vegetarians and chili lovers alike.

The Return of Sunday Night Suppers with Lauren AND Aaron!

2007-07-26T06:14:00.001-07:00

Greetings friends! The return of Sunday Night Suppers is fast approaching! Aaron and I will be back in the kitchen to begin the next installment, Sunday, August 19th.

I hope summer is treating you as well as it is treating me. As I write this, I'm sitting on the shore of the Atlantic, the same spot my family has been visiting for the past 21 years! Next weekend brings a family friend's wedding in Michigan and the following, a blowout summer BBQ at the Argall homestead in Wisconsin. As much fun as I've been having relaxing, I can't wait to get back in the kitchen again with my favorite cooking partner. You've been hearing his name in these pages and probably seen him standing next to me in the kitchen doorway, but few of you probably know how positively fated our meeting was, so I thought it was about time I properly introduced...Aaron Austin. It's kind of a long story so I'll tell the tale in a few installments.

PART ONE - From the Ultra Dive to the Emergency Room
Though we had always acknowledged each other around town given our similar hairdos, Aaron and I officially met the weekend before Sunday Night Suppers was set to begin. I had stopped into Belvedere's, the self-proclaimed ultra dive down in Lawrenceville for the Big Idea's anniversary party. I have to preface this with the fact that I had only been to Belvedere's twice before and I was only planning on stopping by on my way to the Big Throwback up the hill at the Brillobox. I saddled up to the bar to order some beers and who was posted up on the next stool over? Yes you guessed it. We started talked about dogs and dreadlocks and before I knew it we were a good six Wolavers into a conversation. Little did I know that this organic beer laden chat set in motion a series of events that would effectively change my life and quickly bring my dreams a little closer to reality.

The next day as I finished my brunch at the Quiet Storm, in walked my new friend. I have to preface this with the fact that I was suppose to go to Coca Cafe that morning and was far from a weekend regular. Aaron sat down at my table looking frantic. He asked me if I knew anywhere I could take a dog to the emergency room. His car was dead and his poor dog Miles was inexplicably bleeding. I offered to take him to the Rescue League where I took my puppy Nona for check up. Since I was scheduled to meet with Eric, the owner of the Brillobox later in the afternoon I told him I could only drop him off. We arrived only to be directed to a clinic in way the heck out in Monroeville. I got back in the car and headed without thinking to 376. Long story short, I spent 8 hours in the animal ER in the middle of no where with a person I barely knew to save a dog I'd never met and had fun the whole time. Turns out Miles had eaten rat poison and required a blood transfusion and an over night stay. During our day together I learned a lot about Aaron including the fact that he had previously worked as the head baker at a place up in Buffalo where he had only recently moved back from. I told him about Sunday Suppers and he offered to help me prep any time he could. Yeah I know the universe saved my ass once again.

Stay tuned for the next chapter and the next menu. Don't forget Aaron and I are back in the kitchen August 19th! As always, supper starts at 6PM and goes till the food runs out. See you then!

People's Choice - THE MENU

2007-06-28T20:51:00.000-07:00

I'd first like to apologize to everyone who came out last week and didn't get served. We literally sold out of our tofu skewers with mac & cheese and collard greens within an hour and a half! But we're doing our best this week to double our efforts and our quantities to feed the masses, so please come on down for Aaron and my last Sunday Night Supper until mid August.

So this week was suppose to be people's choice, but since few of you actually got it together and voted, we're keeping with the theme of last week which was to combine some of your favorites with some of ours. Plus, in honor of my sister visiting and my Brenna returning, I'm going to feature part of what they both voted for - spicy peanut ginger stew. To that I'm adding the polenta back from our first supper (!!) but grilled this time and served with mixed greens topped with those fried tortilla strips you all seem to love so much.

So for the record, here it is...

SUNDAY JULY 1, 2007 (VEGAN BY NATURE, NOT BY DESIGN) Spicy peanut ginger stew over grilled polenta served with mixed greens topped with crispy fried tortillas, fresh cilantro and orange sesame dressing.

Hope to see you all on Sunday!!

Tomorrow's Menu

2007-06-23T22:13:00.000-07:00

We swore we'd do the BBQ tofu skewers again soon and a lot of you complained about missing the macaroni and cheese back in the beginning so...

June 24, 2007
SUNDAY NIGHT SUPPERS WITH LAUREN
THE MENU
Back by popular demand...sweet and spicy BBQ tofu skewers served on a bed of mixed greens with a side of macaroni and cheese. (This time Aaron is making the mac & cheese so let us know whose you liked better.)

As always, supper starts at 6pm and goes till the food runs out.
See you at the Brillobox!

People's Choice - Cathy's Vote

2007-06-20T09:47:00.000-07:00

It was really tough for me to just pick one. Each week, we're thoroughly surprised and extremely pleased with everything you serve and we just want more and more and more.But, if I have to pick one meal, I think I'd have to go with the BBQ tofu skewers, horseradish potato salad, and fresh baked corn bread meal. Incredible, just incredible. I was still thinking about it this past weekend, on Sunday, at 6:00pm, when I knew I wouldn't make it to your dinner. For some reason, I just started describing it instead to the folks I was with. Didn't help any really... I still missed it.I just checked with my husband and he's also going with the tofu skewers also. I must admit - the veggie burritos and the meal with the smashed potatoes and roasted sprouts were right up there for me. But in the end, it has to be the tofu skewers.We'll miss your meals but I hope you have some great time off!

Portabello Burgers with Garlic Dill Mayonaise

2007-06-19T12:36:00.000-07:00

Ah the portabello burger. To a vegetarian, this is often a refuge on a menu of meat, but I am frequently disappointed by sandwiches that are either dripping with balsamic vinegar or are completely flavorless. Aaron and I were sure we could do better.

Our version was lightly marinated, grilled and topped with provolone cheese, tomato, red onion, mixed greens and garlic dill mayonnaise on a hearty whole grain kaiser roll to round out the flavor. It was served with a pasta salad combining peas, feta, toasted walnuts in a simple dressing of lemon and fresh basil.

When grilling your mushrooms, be careful not to char them. A few of mine suffered before I finally turned down the gas to a nice hot but low flame. Aaron taught me to grill presentation side down until almost completely cooked, then drain off the liquid into a pan to reserve for basting. As for the garlic dill mayonnaise - those are the three ingredients - blend together to taste - add fresh pepper and maybe a dash of salt. Delicious!

We're still working on this coming Sunday's menu. I'm thinking about vegan sushi but Aaron might not speak to me any more... At any rate, supper is on as usual so come on down.

Also, don't forget to weigh in with your favorite meal for People's Choice on July 1st. We'll be cooking up the winner in honor of our 6 week hiatus.

PS: HAPPY FATHER'S DAY TO ALL THE DAD'S OUT THERE!

Grilled Vegetable Quesadillas / Curried Cauliflower and Pooris

2007-06-11T19:45:00.000-07:00

I'm sorry, I'm so sorry. I know I completely flaked out and neglected the blog last week, but Leigh, my little sister, and her boyfriend Jae are spending the summer with me and Nona in my little row house and they just moved in 2 weeks ago! We've been having a blast and Leigh has even been helping in the kitchen.

Two Sundays ago we made one of Leigh and my favorite summertime meals, grilled vegetable quesadillas with fresh salsa. Aaron added Spanish rice with pigeon peas and fried plantains which really took it to a new level. I don't think anyone needed a second helping of this meal, frankly we really should have served it with an extra plate.

This past Sunday I made a lovely cauliflower curry which we served over Aaron's homemade wholewheat pooris (fried flat bread) with a side of tabbouleh and mixed greens. Nutty, sweet, and tangy...crispy, creamy and crunchy it was a well balanced meal representing Thai, Indian and Middle Eastern flavors on the same plate.

FYI...July 1st will be Aaron and my last night in the kitchen for about a month and a half so I'd like to open it up to all you regulars to vote for your favorite meal so far and we'll remake it. Post a comment here or email me at lauren.urbschat@gmail.com. Cast your vote by June 22.

I'm taking most of the summer of because I'm literally going to be out of town for like 6 weekends in a row! I believe the Brillobox is going to continue the tradition while we are on hiatus so I'll keep you posted. As always, thanks for coming!

This week we're sticking with our summer theme and bringing you grilled portabello burgers, pasta salad with sweet peas and feta and corn on the cob.

Vegan BBQ

2007-05-30T07:09:00.000-07:00

Some unsuspecting customers were joking about where some of the regulars were this week, suggesting that perhaps they were off barbecuing tofu for the Memorial Day holiday. Apparently they hadn't received my email this week offering BBQ tofu skewers, horseradish potato salad and fresh baked corn bread. They were pleasantly surprised.

This was the tofu dish for all the tofu haters out there - marinated, grilled and smothered in BBQ sauce. Unfortunately my photographer is out of town so I can't show you how pretty this plate was, but for those of you who missed it, I'm pretty sure we'll be making some version of it again.

Aaron enlisted the help of his moma on the corn bread and once again taught me a thing or two about baking. When making corn bread, the trick to a crispy golden exterior is to heat up oil in your baking pan before pouring in your batter. This way the batter actually starts to cook immediately giving you a crispy outside edge and a moist most delicious interior.

Aaron also convinced me to try corn bread doctored up the way he likes it - with butter, molasses and apple butter. Oh my god...that's all I have to say on that.

This week we're cooking up grilled vegetable quesadillas with spicy Spanish rice served with fresh salsa and sour cream. Dinner starts at 6pm sharp, see you Sunday!

A Mother's Day Feast!

2007-05-14T18:55:00.000-07:00

First off, if you didn't call your mom yesterday do it now!

This Sunday we made a special meal of grilled tofu with a big mixed green salad with oranges, feta cheese, grilled red onion and roasted rosemary potatoes. I marinaded the tofu in a mixture of soy, lime juice, orange juice, garlic, sugar and water.

Since it was a holiday, Aaron made a delicious dessert. A fresh baked fruit crisp filled with mangoes, raspberries, strawberries and crystallized ginger. Thanks Mrs. Austin, we're lucky to have him!

A couple of kids brought their moms to dinner this week, most notably my friend Stuart. His parents, who I'd never met, were in town for the weekend so they stopped in for some home cooked vegetarian! His Dad who admitted to not liking tofu AT ALL was totally in the clean plate club! Another victory for team soy!

Dinner turned out delicious but we definitely had to put out a few fires this week. Our mangoes weren't all ripe, my first batch of potatoes baked instead of roasted and grilling tofu was not quite as I had imagined it.

Much to Aaron's dismay, I have a tendency of putting things on the menu that I've never tried before...grilled tofu being one of them. After a few mildly disastrous rounds I totally got the hang of it. I learned that tofu like other proteins needs a nice hot fire and a seasoned surface. We ended up coating the planks with a little oil before cooking too which really helped. The learning curve was so worth the ride! I guarantee this will be popping up in other menus!

Speaking of menus, I don't have one for you yet this week. I'm actually taking a much needed day off, but not to worry, I'm leaving you in the hands of none other than your favorite bartenders, Ian and Bryan (or is it Brian?). As soon as they decide what they're making I'll post it here. Who knows, maybe I'll even come in and eat with you this week! Hope to see you there!

Fresh Freakin Focaccia

2007-05-08T18:40:00.000-07:00

This is me and my moma! She came to visit this weekend just so she could come to supper! It was a super short trip but we had a blast. Thanks for coming MOMO!

We basically spent our time running errands and eating the most delicious food! On Saturday night we had dinner at Sweet Basil and on Sunday, brunch at Coca Cafe. After pablano corn cakes and coffee we headed to the Brillobox to cook up a little delicious food of our own.

As you'll recall from my previous post, Aaron's final focaccia test was perfect so we had decided to go for it. He made all the dough Sunday morning and let in proof in a bath of olive oil. I think it nearly doubled on the way over! He got six loaves laid out and poked garlic and fresh rosemary into the top. Once they were in the oven the whole kitchen smelled amazing! I'm a cook, not a baker so this endeavor really blew my mind.

I went to work making a salad of orrechetti, sun dried tomatoes, toasted walnuts, fresh basil and red onion and my mom (thank god she was there to help!) started cutting up are bushels of vegetables for grilling. This was our first time using the kitchen grill and now that we know how to light the pilots on the thing, we are just going to grill all summer long!

DON'T FORGET...this Sunday is Mother's Day and we're planning something really lovely, so bring your mom down!

Also starting this week...if you're a EEFC Member you now receive $1 your dinner when you bring your card! For $6 you really can't go wrong.

May 13, 2007

(Vegan version available upon request) Grilled tofu and red onions over mixed greens with oranges and feta cheese served with roasted rosemary potatoes and fresh ginger fruit cobbler for dessert!

Full dinner: $7 (or $6 if your a coop member!) Second Helping: $3.50

See you and your mom on Sunday!

Fresh Focaccia HOT off the presses!

2007-05-03T06:39:00.000-07:00

OMG, with fresh rosemary and roasted garlic and a 1/4 inch in height over the last batch, Aaron's early morning test came out perfect! I swung by his kitchen on my way to work to wish the kid a Happy Birthday and pick up some breakfast. My breath is going to be ripe all day, but it was worth it.

So friends, it's official...this Sunday's supper will be complete with fresh baked focaccia!!!!

Hope to see you there!

Spring Vegetable Pitas and Wheat Berry Salad

2007-05-02T19:44:00.000-07:00

This week we made pita sandwiches (stuffed almost to the point of exploding) with cream cheese blended with sun dried tomatoes and a special herb mixture (what the hell is it called again Aaron?) cucumbers, field greens, alfalfa sprouts, red onions, feta cheese and sunflower seeds and fresh lemon juice. On the side was wheat berry salad and crispy tortillas dusted with cumin and cayenne pepper.

I was surprised to learn how few of you knew what a wheat berry was but was pleased by how much you all liked them! A wheat berry is the whole kernel of wheat, before it gets cracked or ground. They take about 45 minutes to cook and when finished have a chewy consistency and a nutty taste. They are delicious with a sweet balsamic vinaigrette, some toasted walnuts, raisins, shredded carrot, chopped parsley and feta cheese or as I recently discovered as an alternative to bulgur in tabbouleh.

Coming up this Sunday (our 10th one Peter P just pointed out!)...

May 6, 2007

(Vegan version available upon request) Fresh herbed focaccia (homemade by Aaron if we're lucky) with roasted vegetables, kalamata olive tapenade and provolone served with a salad of orecchiette, sun dried tomatoes and fresh basil.

Seriously, Aaron was in the kitchen all day doing focaccia tests and I was lucky enough to get to taste the second round. With roasted garlic tucked in it's golden brown crust it couldn't have been more beautiful. If we're lucky and it's not too much trouble you might get to taste it too!

Breadworks is on standby but how sweet would it be to have fresh bread baked right in the Brillobox? OMG, cross your fingers! By the way...tomorrow is Aaron's birthday (I think he's turning 16 or something) and he has to work the door at 80s night down at Belvederes so go keep him company! Bring balloons too if you think of it!

Don't forget, dinner starts at 6pm and goes till the food runs out.

Full Plate: $7.00 Second Helping: $3.50

Next Sunday is Mother's Day so bring your mom in for a delicous home cooked meal cooked by someone other than her.

Next Week's Supper

2007-04-24T07:16:00.000-07:00

Sorry folks, I forgot to post next week's menu at the close of my last entry. It should be a nice springy supper, hope you can make it!

April 29, 2007

(Vegan version available upon request) Spring vegetable pita sandwiches served with wheat berry salad made with feta, walnuts and Thompson raisins.

Full Dinner $7.00 Second Helping (half portion) $3.50

My Mom's Cheesy Rice

2007-04-23T18:47:00.000-07:00

This week we made veggie burritos stuffed with a mixture of tempeh, broccoli, zucchini, shredded carrots, refried beans and lots of cheese. These loaded wraps were accompanied by black bean and corn salad and My Mom's Cheesy Rice which received rave reviews.

Aaron and I set up an assembly line and whipped out a ton of burritos only to have the spectacular weather convince many of our regulars to remain outdoors. We still had a nice crowd but it was just my luck that I decided to cook for 75 rather than 60 this week. Oh well, $2 Tuesday will have an extra special menu.

My Mom's Cheesy Rice

Rice - 4 cups cooked
Cheese - the more the better
Sour Cream - 1 container
Chilies - 1 can chopped green
Salt - from the sea
Pepper - fresh cracked

Just mix everything together and squish into a baking pan. Bake at 350 until the top gets crispy.

My mom has always made this with plain white rice and was a little nervous when I told her I was making it with basmati but it turned out great!

Speaking of my mom...she's coming to visit soon! Not next Sunday but the Sunday after that Momma Urbschat is coming to Pittsburgh and will definitely be making an appearance at that week's Sunday Supper. She might even be helping Aaron and I in the kitchen! We'll have to make something extra good that week...I'll keep you posted.

Side Note...My mom, from whom I get my propensity for cooking and marketing, owns TSM Design, a really cool ad agency in Springfield, MA. Their new website is awesome, check out this link if you want to see where I also get my good looks.

Spicy Peanut and Ginger Stew

2007-04-19T18:51:00.000-07:00

I'm sorry, I'm sorry, It's almost next Sunday already! I know this is late getting up, but you'll have to forgive me as this past weekend was just a little hectic, what with Dance Alloy Theater's Spring Season opening on Friday. Everything went really well though, thanks for asking!

I skipped the Sunday matinee just to cook, so thanks to everyone who came out. This week went really smoothly, it definitely felt like one of the best. Aaron and I are like a well oiled machine in the kitchen now, and we also have Corey coming in at the end of our shift to help with dishes. We love Corey!

This week I made Spicy Ginger and Peanut Stew which is one of my favorites. You start with loads of chopped garlic, ginger, onions and chili peppers and then add broccoli and cauliflower florets, diced tomatoes, Braggs, Cayenne, and surprise...peanut butter! If you thin it out, this also makes a delicious soup.

I served the stew over basmati rice which Aaron made me make myself. I couldn't believe it, 8lbs in one pot and it was still fluffy and beautiful. On the side was come crispy tofu on top of a sweet Asian slaw I made with red and green cabbage, carrots and onions and a dressing made from soy sauce, orange juice, garlic, ginger and rice vinegar.

Once again we had a nice crowd hanging around outside before we opened at 6pm and we completely sold out by about 9pm. This week we're cooking up tempeh burritos with zucchini, carrot and coriander served with my mom's cheesy rice and black bean and corn salad. Everything is vegan except for the rice and and a vegan rice will be available.

Well that's all for now, see you on Sunday!!

Pasta with Roasted Eggplant and Fresh Mozzarella

2007-04-09T18:14:00.000-07:00

Happy Easter everybody! I didn't really celebrate the holiday, but I did start eating eggs and dairy again, at least for a day or two. I actually think I'm going to stick primarily with a vegan diet for a while. You should try it just as an experiment, you'll miss cheese a lot less than you think you would.

Anyhow, as you might expect, not many places were open on Easter Sunday, but as it turned out, many people were out looking for a place to eat, especially one offering a home cooked vegetarian meal. A steady stream flowed through the Brillobox all evening, including Jill and the staff of the Quiet Storm (a great vegetarian option all week long), as well as a young diner whose dad quietly pointed out that his eggplant-hater of a son was happily munching away having no idea what he was eating. Yes! Another unsuspecting convert!

Aaron and I got the sauce going by 2:30pm and had roasted in the neighborhood of 24 eggplants by 5:00pm. 10:00pm and 22 pounds of pasta later... the sixth dinner was another success!

Thanks for continuing to come and eat and for making this so much fun!

My Marinara

Olive Oil - enough to cover the bottom of your pan
Garlic - the more the merrier
Onions - rough chopped
Spices - crushed Red Pepper, Basil, Oregano
Fennel - optional (Aaron's suggestion)
Carrot - a whole one for sweetness
Sugar - if the carrot isn't doing it for you
Tomatoes - this is a great way to use up a summer's fresh abundance but cans work great too
Tomato Paste - enough to turn your juice into sauce
Lemon - a half or two
Wine - one for the sauce and one for you
Vinegar - Balsamic if you don't have any wine
Salt - from the sea
Pepper - fresh cracked

Heat your oil, garlic, onions and spices together until the onions are translucent. Add your carrot and tomatoes and get things simmering. Let it cook for a little while before you start adding the other ingredients, especially the salt which should come primarily at the end. Aaron says to save a little wine to add at the end too which I agree adds another tasty dimension.

The KEY to a good sauce is to just cook the hell out of it. The more hours that sucker simmers the better. My friend Joe Demase used to brag about keeping his sauce on for 24 (or was it 48?) hours, but 5 or 6 should do the trick.

Once the sauce has cooked for a while, puree for a nice thick consistency. Then toss with pasta, a little extra olive oil, some fresh cheese, some fresh herbs, and anything else you like from roasted eggplant to crumbled tempeh browned with onions, garlic and maybe a few walnuts.

There's nothing like homemade sauce! It takes a long time to cook but the prep is pretty simple and the result is so worth it!

Next week's menu...

(Vegan by nature not by design) Spicy ginger peanut stew over basmati rice with crispy tofu salad tossed with sweet soy dressing and toasted sesame seeds.

Starting at 6pm at the Brillobox.

Coconut Curry with Cashews and Raisins

2007-04-02T19:14:00.000-07:00

This Sunday was just gorgeous. I got up about 7:30am and took the dogs (Nona and her best friend Talia) and my coffee to the cemetery to run around for a couple hours in the drizzling rain before heading into the kitchen to cook up some curry.

Admittedly, I was a little nervous this week. I had been putting off dishes that required me cooking mass quantities of rice, as I usually have enough trouble just cooking a single serving. But Aaron my trusty kitchen accomplice told me to stop hyperventilating and just have a little faith in that old 2:1 ratio. To my astonishment, the rice (of the basmati variety) turned out perfect; fluffy, fragrant and golden. The scent came thanks to some lovely cumin seeds and the color a gift of saffron sent from my dear friend Brenna who is far away but not for long!

On this grey and rainy afternoon my curry came to life with garlic, ginger, fresh chilies, lemongrass, and a little carrot and onion. I rounded things out with roasted cauliflower and potatoes, coconut milk and pineapple juice. Aaron had suggested toasting all the ground spices before putting them in the pot and after the rice...well, I don't ask questions.

At 6pm on the dot, the orders started pouring in and we had a steady stream until about 9:30pm when for the first time, we officially sold out! If you came late I'm sorry, I'll make more next week. Yes that's right, we are open for business on Easter Sunday. In honor of Lent being over and my being allowed to eat eggs and dairy again, I thought we'd really cheese it up this week with one of my favorites, fresh mozzarella. Truthfully I don't know if I want to fall off the vegan wagon so suddenly but I guess we'll just put temptation to the test and see what happens.

This week you're in for a true pasta spectacular.

(VEGAN option available upon request) Pasta with roasted eggplant, homemade marinara and fresh mozzarella served with mixed green salad and pesto garlic bread.

And by the way, I really don't want to hear that you don't like eggplant. You said you didn't like tempeh either.

Smashed Potatoes and Roasted Sprouts

2007-03-27T18:23:00.000-07:00

This past Sunday was nuts! We served close to 70 plates! I barely got out of the kitchen the whole night, so I apologize if I didn't get to say hello to you. The great thing is we're still getting new people in each week, some of which have never even been to the Brillobox!

So, I was surprised by how many people love brussels sprouts as much as I do! I always felt they were a misunderstood vegetable, but apparently people have finally come around. I don't know who made them fashionable but everybody seemed super excited to see them on the menu this week. And with good reason, they're delicious!

Tonight's were roasted with carrots and parsnips and tossed with chopped toasted walnuts, parsley, lemon and olive oil. This is a vegan version of a dish my mom made for the first time this past Thanksgiving. They totally don't need the parmesan cheese. They taste great hot, room temperature and straight out of the refrigerator.

As always, thanks to my old friend Pete for taking pictures and my new friend Aaron for being the best kitchen partner EVER. Click here to see more of Pete's great photos.

By the way, all the meals will continue to be vegan until after Lent is over. I gave up eggs and dairy, not for religious reasons but because I occasionally need to impose a little self discipline on myself. It's been surprisingly easy despite by being a self-proclaimed cheese-head. Anyhow I doubt you'll even notice. In fact I really hope you don't.

Coming this Sunday, April 1st if you can believe it...

(VEGAN by nature not by design) Coconut curry with crispy tofu, toasted cashews and Thompson raisins over basmati rice with mixed greens tossed with a ginger carrot dressing.

Full Dinner: $7
Second Helping (half portion): $3.50

If you've never been to the Brillobox, they also have an excellent selection of draft beers to accompany your meal which is truly a bonus. Doors open at 6pm, so come on down!

Sunday Night Suppers are brought to you in part by the East End Food Coop, one of my favorite places to waste 2 hours. I swear it takes me 30 minutes just to get out of produce! Any how if you're not a member you should be! It just costs $100 which you can pay over a year's time and if you ever move you can get all your money back! THANKS KARA!

Chickpea, Kale and Tomato Stew

2007-03-19T18:44:00.000-07:00

So apparently some people still read the newspaper, because a small line was waiting when we opened the Brillobox doors this Sunday. People had started showing up at 5:30pm and by 6pm a good dozen people were ready to eat. I experienced my first dinner rush, we ran out of bowls, I briefly ran out of food...it was fantastic!

This week's menu combined a stew made from chickpeas, tomatoes, kale, red onions, ginger, garlic, orange juice, cumin... with giant croutons made fresh from Breadworks beautiful rustic sour dough loaves.

It was only about 9pm when we kicked the first 32 quarts of stew so I made a second batch substituting some lovely green cabbage I found in the walk in cooler. Round two was more of a soup but it was just as delicious with croutons piled on top. The photo above is actually the cabbage variety.

Sourdough Croutons

Sourdough Bread - stale but not moldy, cut into 1 inch cubes
Olive Oil - depends on how much bread you've got
Garlic - smashed and chopped
Pepper - fresh cracked
Salt - from the sea

Just take your bread and saute it in some hot olive oil and garlic and toss with salt and pepper. You can also toss everything together and put your cubes on a cookie sheet and bake them on low until they are crispy and golden brown.

The one thing to be careful of when making homemade croutons is the infamous Captain Crunch effect. You know, when you eat so much cereal you cut the crap out of the inside of your mouth. Trust me, the same goes for croutons, I speak from experience.

Thanks so much to all of you who came out this week, especially those of you who ventured out to the Brillobox for the first time! I hope to see you back around! And as always, thanks to my old friend Pete for taking pictures and my new friend Aaron for being the best kitchen partner EVER. Click here to see more of Pete's great photos.

Coming this Sunday...

(VEGAN by nature not by design) Pan seared tempeh with roasted root vegetables and brussel sprouts over smashed garlic potatoes topped with toasted walnuts and parsley with mixed green salad topped with red onions and dried cranberries.

Full Dinner: $7
Second Helping (half portion): $3.50

If you've never been to the Brillobox, they also have an excellent selection of draft beers to accompany your meal which is truly a bonus. Doors open at 6pm, so come on down!

Salad for Scott

2007-03-15T19:06:00.000-07:00

Who's Scott? He's my new roommate! He started at Dance Alloy Theater about the same time I did last summer and unlike myself, he's actually a dancer.

Pretty soon Ian my old friend and other current roommate will be moving out and little Leigh (my sister) and her boyfriend Jaehee (who I just love) will be moving in with me too! Don't forget Nona is still here, so it's going to be a full house. Don't get me wrong, I love my space and lord knows I've got enough crap to fill it with, but it's so much nicer to always have someone to cook for.

You live with me, you're going to get fed. That's just how it works.

Tonight I got to make my favorite kind of dinner, the kind where you make something delicious out of what you find in an "empty" kitchen. You poke around your pantry items, see what can goods you have laying around, check the refrigerator see what ends of fresh herbs might still be green, anything you can make a meal out of.

Scott just went to Trader Joes so we had some mixed greens and I had one last package of tempeh in my stash so salads we shall have!

Salad for Scott (mixed greens with tempeh, oranges and caramelized onions)

Greens - mixed or red leaf lettuce, spinach would work, anything, just don't use iceberg
Olive Oil - 2-3 tablespoons
Onion - one sliced thick
Shallot - one large chopped
Tempeh - one package sliced into 1/4 inch strips
Braggs
Orange - peeled and de-pithed and cut into bite sized chunks
Cranberries - dried
Chickpeas - drained and rinsed
Walnuts - toasted or not if you're in a hurry
Sprouts - alfalfa
Salt - from the sea
Pepper - fresh ground, is there any other way?
Balsamic Vinaigrette - I make my own maple Dijon version, but if I gave you the recipe I'd have to kill you

The first things you want to start cooking are the onions and shallots. Heat some olive oil in a chef's pan and toss them in. Just let them keep cooking while you make everything else. The shallots should get pretty brown and a little crispy, though not burnt. Add salt and pepper to taste. You can cook your tempeh while you do this in another pan, or after the onions are getting close, move them to the side of your pan and start your tempeh. Cook the tempeh like I did in the last recipe (Tuesday Night Tempeh), brown it and then squirt some Braggs on it and crack some pepper over top.

Dinner's almost ready! Just put your greens and other salad fixings in two big bowls, that's one for me and one for you, and put your tempeh, caramelized onions and fried shallots over top. I put a few alfalfa sprouts on the very top for garnish and because they were about to over stay their welcome in my refrigerator. Add your dressing and you're good to go.

Serve with a toasted tortilla. Just throw the tortilla in the pan when you're done cooking. Keep the flame on medium and flip frequently so it puffs up a little and gets golden brown.

So the thing to remember about all my recipes is that they are a first draft. This is the first time I've ever tried to write about what I cook and I'm just jotting things down as I'm making them. As delicious as they might be, there is always room for improvement. I've made a million different versions of this salad and I'll probably make a million more. Add pears and blue cheese or avocados and cottage cheese instead of oranges and caramelized onions. It's just about balancing flavors, textures and colors. Use what ever you have in your kitchen. I rarely buy for a recipe, I just have staple items always on hand and then I buy what looks beautiful and worry about what to make later.

What's for supper this week?
Chickpea, kale, and tomato stew with orange and ginger over giant garlic sourdough croutons (I just got a bunch of rustic loaves from Breadworks!) with a mixed green salad and my not so secret salad dressing. Doors open at 6pm and food is served till it's gone.

Hope to see you there!

If you haven't made it out to the Brillobox for a Sunday Supper yet, you can read all about it in today's Post-Gazette, thanks Bob!

Macaroni and Cheese with Pesto and Tomatoes

2007-03-12T18:59:00.000-07:00

My Sunday began in Washington D.C. and ended knee deep in Macaroni and Cheese. I drove down to the capital to see my backyard neighbor Brenna who is currently living in another compound in Qatar but was in town for a conference.

After a leisurely 24 hours I packed things up and hit the road by 7am. There couldn't have been a worse morning for Daylight Saving to begin. We had exited the bar the night before at 2am which instantly became 3am and before I knew it I was waking up at 6am which was actually 7am. I was working on a record fast 3 1/2 hour trip when I got pulled over for speeding. My first ticket in 10 years! I was exhausted but remained in a good mood as I cruised along for the rest of the drive at exactly 65 mph because I wasn't going home to go to work, I was going home to cook my second Sunday Night Supper!

My new best friend Aaron again insisted on helping me and honestly I don't know how I would have done it without him, because before we knew it, it was 6pm and dinner guests were beginning to arrive.

Though I'm not Catholic, I gave up eggs and dairy for Lent so I've been trying to make every other Sunday Supper vegan. This weeks meal however was decidedly not. If you're trying to refrain from animal products, just stop reading now.

Macaroni and Cheese with Pesto and Tomatoes

Pasta - 1 lb (elbow macaroni with lines are great but penne is delicious too)
Butter - 3 tablespoons
Garlic - 1 tablespoon chopped
Flour - 3 tablespoons
Milk - 3 cups (anywhere from whole to skim)
Cheese - about 10-12 oz shredded (any mixture of mozzarella, provolone, cheddar, whatever)
Cottage Cheese - about 8 oz
Pesto - enough to spread a thin layer over the top
Tomatoes - 4 romas diced
Pepper - fresh ground (is there any other way?)
Salt

First, cook your pasta most of the way through, it will have plenty of time to continue cooking in the oven. Make a white sauce by starting melting the butter in a heavy bottomed sauce pan add the garlic and cook for a minute, then add the flour and cook for another minute to get out the floury taste. You could add any other flavors you like here too. If I was doing this mac and cheese straight up I would through in chopped onion and dry mustard instead of the garlic or with the garlic if you want to get crazy. Start slowly adding the milk and whisk frequently. You want the sauce to get a little bit thick but keep the heat on medium so it doesn't boil up and or burn. Add salt and pepper to taste.

Meanwhile drain your pasta and run under cold water. You never want to rinse pasta if your going to eat it right away but in this case it stops the cooking and keeps it firm. Mix your chopped tomatoes with pesto (we'll make homemade pesto once basil season begins) and set aside to marinate.)

Grease a baking dish big enough to accommodate your selected pasta and dump it in. Mix in most of the cheese, cottage and otherwise, crack some more pepper in there while you're at it. When your white sauce is thickened, pour it over the pasta and cheese and mix everything together and smooth out the surface. Let the pan sit for a minute and then spread the pesto and tomatoes over top and cover with the rest of your cheese. Bake for about 1 hour or until browned and bubbly.

Serve with something green. (see photo by Peter Pawlowski which includes collards topped with caramelized onions)

This coming Sunday's Supper...
Chickpea, Tomato and Kale Stew with Orange and Ginger over giant garlic sourdough croutons with a mixed green salad with My House dressing.

Dinner starts at 6pm at the Brillobox, hope to see you there!

Sweet Potato and Black Bean Chili

2007-03-06T19:04:00.000-08:00

Greetings friends! For those of you who don't know, I am now cooking vegetarian Sunday Night Suppers at the Brillobox (an incredibly popular bar/performance space practically at the end of my street) so I thought I'd revive this blog for all you out of towners who can't make it each week so you can check in to see what I made via the photo documentation of Peter Pawlowski.

So how did all this come to be? Actually I just proposed the idea to the owner one night after I realized there was no Sunday night cook. He loved the idea and wanted to get started right away so this past weekend was the first dinner! I'm creating the menu, shopping for the food, cooking and serving back in the kitchen. I basically get to pretend I have a restaurant for one day a week which is a truly amazing opportunity! Thanks to everyone who came out and to Eric for having faith in me before you'd even tasted my cooking! Thanks also to my new friend Aaron who signed on to help me with prep work and ended up staying till the bitter end.

I made Roasted Sweet Potato and Black Bean Chili over spicy fried (deep fried thanks to Aaron) polenta with a mixed green salad topped with Maple Dijon Vinaigrette, crispy tortilla strips and fresh cilantro (see photo).

I had such a great time, people loved the food and there was only one bowl of chili left at the end of the night! What I think people respond to with my cooking is that it's just good food that happens to be vegetarian not vegetarian food that happens to be good.

This coming Sunday's menu...
Homemade 3 Cheese Macaroni and Cheese topped with pesto and tomatoes with a side of Garlicky Greens. Dinner starts at 6pm and goes until the food runs out. The cost is $10 and it comes with a bottle of beer.

Hope to see you on Sunday!

Tuesday Night Tempeh

2006-12-09T11:56:00.000-08:00

I've been thinking about the art of cooking. For me it's a lot like building a mixed-media mostly found object sculpture or sometimes installation. I appreciate recipes and love reading cook books, but I think the real fun is the challenge of working with what you've already got or the inspiration that comes from the fresh produce isle.

The following meal came together suddenly when a dinner invitation was cancelled at the last minute. Brenna had recently brought me a bag of teensy tiny baby bok choy to cheer me up (she knows I like them because they're so cute) so I was glad to stay home and cook with them.

For those of you who think you don't like tempeh, just try it. It's so freakin good and easy to cook. It is an absolute staple in my refridgerator and my diet.

Tuesday Night Tempeh

Oil - 3 T olive, sunflower, canola, whatever you got
Garlic - 4 fat cloves smashed, or more!
Ginger - 2 slices
Onion - 1 medium chopped coarsely
Tempeh - 1 package sliced in 1/4 inch strips
Tomatoes - 2 Roma diced
Boy Choy - an armload, the cuter the better
Braggs - to taste
Peanut Butter - 1 T fresh ground
Black Pepper - to taste

Rice – whatever kind you like.

Guest - at least one (everything tastes better when you're cooking for someone else)

Rice is one thing I have trouble cooking consistently so I won’t give any advice here. This night it came out perfectly however. I'm not asking questions.

You will need two pans to proceed. It's great if one has a lid.

Start each pan with a little oil. I put about 1T in the pan with the lid and 2T in a large chef's pan. It’s great if one of them has a lid. Smash the four cloves of garlic and when the oil is hot put two in each pan.

SECRET...Sometimes I forget to wait until the oil is hot and things still taste good.

Slice off a couple pieces of ginger and take the skin off. Toss in the pan with the lid. Add chopped onions to the ginger and garlic. Add sliced tempeh to the other pan and brown on each side. To the onions add two chopped roma tomates and cook down a little. Add 1 heaping Tablespoon of fresh peanut butter. No sugar added! Add a little water to thin out if necessary add braggs stir and taste. Add the baby boy choy, grind some fresh black pepper and put the lid on for a minute. Cook until boy choy is tender. Keep adding squirts of braggs until it is flavored to your liking. When the tempeh is brown, douse it in braggs sauté and add to the boy choy. Serve with rice and sriratcha.

Now...what to do with all these apples I've got laying around.

Hippie Granola

2006-12-04T17:41:00.000-08:00

As you know, I'm generally overwhelmingly excited about everything, but I've been feeling sort of broken down lately and in an effort to locate my misplaced enthusiasm, I've decided to fire up this blog. Many of you I talk to on a regular basis, but for those of you that haven't heard from me since I was sleeping on your couch last year, here is a quick and dirty rundown of what has happened since I returned home one year ago.

Last January/February I went to Thailand with my best friend in the whole world, Samantha. We met up with our friend Robin first in Cambodia and then traveled with her to the tiny town of Sanglaburi where she was teaching art. It was an amazing trip that changed my perceptions of the world and my place in it.

I spent the better part of the Spring planning and then constructing a 7 foot tall x 7 foot wide Rice Krispie Treat Sculpture for an exhibition at the 2006 Three Rivers Arts Festival. It nearly killed me. Literally! I cracked my head open during it's construction.

I took a job this past summer with a modern dance company, no not dancing thank you very much, I'm the marketing director. I know, I can't believe someone made me the director of anything either. I didn't plan on going back to full time work but after the head wound health insurance seemed nice a novel idea.

Also, I have a dog now. Her name is Nona and she has been the source of some frustration lately as she recently crossed the dozen pair mark. For those of you without dogs, that's shoes we're talking. Nona was a well intentioned surprise gift and it's too late to give her back; I know, I tried...twice. But I love her so much and though it's a challenge, I'm learning all kinds of things about myself and who needs material things anyways?

I turned 26 this past September. I was crowned the Queen of Penn (Avenue) and Main (Street) on my special day and because of it had to ride on a float in the Bloomfield Halloween Parade.

It was a Christmas themed float...

Anyhow, on to dinner. Tonight I made homeade granola. I know this totally confirms my hippie status, but it's ridiculously easy and so delicious!

Hippie Granola

Oats - rolled, 4 cups
Oil - canola, sunflower etc. 1/2 cup
Honey - 3/4 cup or as sweet as you like
Cinnamon - 1/2 t
Salt - 1/2 t
Fruit and Nuts - 1-2 cups
Coconut - if you like, shredded 1/2 cup

This is a great way to use up dried fruit and nuts you have laying around. Tonight I threw in two kinds of raisins, cranberries, almonds, walnuts, sunflower seeds and sesame seeds. You just mix everything together in a bowl except the fruit and bake it on cookie sheets until it gets brown. You have to check it frequently so it doesn't burn and flip it after about 10 minutes. After it's done, mix in the fruit and let cool, or don't. It's really really good while it's still warm with soymilk! Hey...there's my enthusiasm! I knew it would be right under my nose.

Restaurant Quality Pasta

2006-10-27T18:19:00.000-07:00

This is to be part daily journal, part vegetarian cookbook, part connection to all those people I became so close to last year when you invited me into your homes and onto your couches and i invited you to come along on the road with laurengoescrosscountry. I miss this daily reflection and feedback so I thought I’d start another blog. With this one, rather than invite you to follow me on the road, I’m inviting you to come over for dinner.

I never measure, let alone write anything down so I thought it would be fun just to try and capture how I think about food and cooking. I also just did a seven day fast a few weeks ago so I have become hyper aware and incredibly appreciative of everything I’ve been eating.

So...what's for dinner?

Well today was Friday and tonight I left work just before 5pm. Nona had a play date all afternoon so I had plenty of time to actually cook this evening. Last weekend, I got the largest head of the most beautiful broccoli I had ever seen at Sorgels Farm Market out in the north hills where we went pumpkin picking. All of my meals have been based on this broccoli and the equally large head of cauliflower I got at the same time. Tonight I wanted to finish it up.

As a side note...I’ve been making this great salad with cauliflower for lunch everyday. It’s incredibly flavorful and really doesn’t have any fat, unless you add walnuts. The lettuce I had laying around was some variety of green from my Gpa’s garden.

Naked Salad

Red Leaf Lettuce - tore up
Any Other Lettuce or Greens - tore up
Cauliflower - lightly steamed and separated into mini florets
Sun Dried Tomatoes - sliced thin
Walnuts - toasted and chopped
Chickpeas - drained and rinsed
Braggs (liquid amino acids) - a few squirts
Black Pepper - cracked fresh

Toss the chick peas with few squirts of Braggs and cranks of the pepper mill. Let marinade over night. Bring to work with the salad in a separate container so it doesn’t get soggy. Toss at lunchtime, it doesn't need any other dressing. Delicious! For those of you who have never tried it, Braggs is the best! Use it instead of soy sauce for a healthy low sodium alternative.

So...back to dinner.

Tonight I made as Sam would say, “restaurant quality pasta.” Working backwards from my head of broccoli, I cut it up in to good sized florets. I try to break the smaller florets out of the larger heads individually rather than just cutting them. When I do use a knife (when the florets are really tightly packed) I only follow the branches. There is no reason for this other that I think it makes the finished product look prettier and as far as I can tell pretty just tastes better. It won’t make up for bad taste, but it can make a good dish great.

Restaurant Quality Pasta

Broccoli - separated into hearty florets
Orecchiette - "little ears", Donatellis has them
(Any chunky pasta shape like rigatoni or farfale would work too)
Olive Oil
Soy Margarine
(or any kind of margarine or butter or even extra olive oil if that’s all you have. You could also use flax oil or some other supplement oil here to as you won’t have to cook any more after this point.)
Sun Dried Tomoatoes - sliced thin
(these came from Sorgels too dried but still moist and not packed in anything.)
Salt
Garlic - minced
Lemon - one half squeezed

Put water on to boil in a big pot.

Chop the garlic finely with a good sharp chef’s knife. Do as I say and not as I do; mine is truthfully painfully dull. My kitchen is also painfully cold. I kept taking an extra long time to wash my hands to keep them under the hot water. Slice the sun dried tomatoes. (If your knife is sharp you won’t need the following information.) A trick I use to keep the tomatoes from squishing and making a mess and just being kind of annoying to cut is to stack one on top of another middles touching. I then use a serated kniw to slice thin strips. Put a couple tablespoons of oil in the bottom of a big hot chefs pan. When you see the oil start to look thinner and move quicker around the pan when you tilt it, it’s hot. Toss in the chopped garlic. Let cook for just a few seconds. Then toss in the tomato slices. Toss for another few seconds. Then grind in pepper and a hefty pinch of salt.

When your water boils, dump in pasta. I used half a pound. Add a tablespoon or so of salt. It really adds flavor to your pasta.

Meanwhile…rinse your broccoli and dump into your garlic. The kitchen should smell amazing at this point. Sautee for a few minutes until the broccoli turns bright green. You can add a little bit more salt at this point if you like too, I’d taste a bite here anyways just because I love broccoli so much. At this point you can also take a few tablespoons of the pasta water out and sprinkle them on your broccoli to sort of steam it as you sautee it. I found this helps it cook faster and stay crunchier. Sometime when I’m trying to be really speedy I just dump the broccoli in the water and boil it for a couple minutes and them scoop it out into my pan before I put the pasta in.

This could probably feed three normal people, two of my friends or as it were tonight…just me.