roasted eggplant, caramelized onion tapenadé
18 Jul 2010 1 Comment
in eggplant, onion, recipes, vegetarian Tags: caramelize, cast iron, radical muffins love good food, summer
the newest, most wonderful stuff to come from the Radical Muffin kitchen: roasted eggplant, caramelized onion tapenadé.
i know those of you I had at caramelized onions. Others of you maybe daunted by “tapenadé,” but I assure you the French is only to denote spreadability and to make fancy what is an absurdly easy culinary feat. Perhaps I shouldn’t contribute to the bastardization of tapenadé, originally a Provençal spread of capers, black olives, and anchovies puréed with olive oil, but “tapenadé” sounds better than “mush,” yes? So call it relish or caponata or chutney, and marvel at its potential versatility: frittata base, ravioli filling, and, of course, spreading and dipping à la its muse, baba ghanoush.
the quick and dirty: roast eggplant; caramelize diced onion in butter; scrape eggplant innards into onion; add salt, pepper & a generous amount of paprika; mush together; serve.
relish applause or eat in gluttonous solitude. With wine.
the scenic route: begin by loving your eggplant. Maybe you’ll save this recipe for when your garden’s eggplants are heavy on their vines. We got Japanese eggplant in our farm share; we shared it with our beloved guests at a CSA celebration potluck as this dish, straight up with amazing bread. The moody & handsome specimen in the pics is from the Cortelyou Farmers’ Market. Head first in the basket, his plump butt made me grab him, and it was the farmer who showed me his nose.
if you’re doing this now, and your kitchen is as hot as ours, then put on your nothingest cooking outfit and crank up your oven to 450°. Line a baking tray with parchment paper. If your eggplants are small, like Fairy Tails, or long and skinny like most Asian varieties then roast them whole and give them a good slice with a sharp paring knife to let the steam escape. If they are of the buldging type, like Prosperosa, then slice them in half and put them face down on the paper. Roast in the oven for 45 minutes to an hour, checking every 9 minutes or so. At the first check sprinkle with olive oil, salt, and pepper. Flip and turn it about half way through cooking, and let it go until it is falling apart.
meanwhile, over a high flame, heat your heaviest skillet—cast iron being the unsurpassed champion for this task. Turn the heat down to low, add a few tablespoons of butter or olive oil (vegan). Quickly dice or shred the appropriate amount of onion to your eggplant, and add it as the fat begins to bubble. For a veggie the size of the one pictured (about a pound and a half, I think), one onion of unusual size cooked down to the right amount of sweet buttery sludge. Turn up the heat, hot but not so hot you burn the fat. Cook patiently, turning with restraint, for a long time. Until they are browning and falling apart. The eggplant will probably be done sometime before they are. Let it hang out, cooling.
when the eggplant is cool enough to handle, scrape it onto the onions. Cook a little longer, adding salt, pepper and at least a tablespoon of paprika. That is if you have delicious paprika. Ours is “Pimenton el Angel” that we picked up at Sahadis. It is a hot paprika from Spain, and carries a smoked red taste into the dish. Smash the eggplant, some of the onion too if you are so inclined. Turn off the heat whenever things seem to smell right and certainly before overbrowning. Straight out of the skillet it is a robust topping for pasta or rice. It can warmly great guests to your table as you do final fiddling, and it can stand around just foreves at a cocktail party. I suspect it keeps well but cannot say because we’ve never left any.
white beans italiana
11 Feb 2010 1 Comment
in beans & lentils, garlic, recipes, vegan, vegetarian Tags: cooking, family, italian cooking, radical muffins love good food
dear maria,
sorry for the delay in sending the recipe, but I needed to experiment to see how I make white beans. I made herbed white beans with roasted garlic, and I think it will work for you:
Dried beans generally double in size when you soak and cook them, so three cups dried will come out about 6 cups cooked and that is probably a good amount for a family dinner leaving some for the next day (hooray!). I used and favor dried cannellini beans, white kidney beans, one of the beans common to Italian cooking, but this will work with any white bean, like navy beans, too.
Bring a big stockpot of water to a boil, turn off the heat and leave your dried beans for an hour to soak. Drain the soaked beans and bring a fresh pot of water to a boil, about double the amount of water to beans. Peel a few cloves of garlic and quarter a small onion; add these to the boiling water. Add a few stalks of rosemary, thyme or both as well. Add your beans, cover the pot and bring it back to a boil. Salt and pepper the water and give it all a good stirring. Simmer, stirring occasionally, for half an hour and check the beans for tenderness. They may need to cook for up to half an hour more.
Meanwhile, preheat your oven to 400° and strip off the papery outermost layers of three heads of garlic. Slice off the tough, root end. Coat with olive oil and bundle in foil. Stick them in the oven and roast, turning occasionally, for half an hour. Let cool on top of the stove or out of the way until cool to handle.
Drain the cooked beans and dump into a big serving bowl, picking out the onion, garlic and herb stems. Chop a few tablespoons of fresh thyme or rosemary or both and stir them in. Pop the roasted garlic from their skins and stir them in. Drizzle with rosemary, sprinkle with salt and pepper, stir. Drizzle again with olive oil, sprinkle with paprika and serve with grated paramesean cheese.
Good hot or room temperature or reheated, so this is a fine dish for making in advance and sitting for a long time at the table.
Because I Love You Tuna Casserole
18 Sep 2009 Leave a Comment
in mushrooms, pasta, peas, recipes Tags: canned food, cooking, cream of mushroom soup, radical muffins love good food, retro food, tuna noodle casserole, white sauce
put your biggest pasta pot on to boil, and butter a large casserole dish that can go in the oven. heat your oven to 375°. When water is at a rolling boil, add a box of elbow noodles, spirals or other happy, short shape of creamy sauce holding pasta. Cook until al dente and drain while chopping veggies or making the sauce.
gently wipe clean a pint of mushrooms then separate their caps from their stems. Chop the heads and mince the legs. Set aside in two little bowls; you will need 6 little bowls to set your mise en place for this recipe. The Radical Muffin kitchen recently had a perfect set of nesting glass bowls move in so the cook is blissed out with happy, obsessive pre-chopping and arranging. Peel and chop a medium sweet onion, yellow. Chop three very green, delicate celery stalks. Shred a block of white cheddar cheese on the largest opening on a box grater. Drain two small cans or one big can and one small can of tuna – dolphin safe for heaven’s sake.
in a heavy bottomed sauce pot, melt two to three tablespoons of butter over medium heat. Add the onions and celery when the butter begins to foam, and sauté until soft, about 5 minutes. Stir in a teaspoon or so of celery salt. Toss in the stems of the shrooms then the caps and cook for a bit longer, until they begin releasing their juices. Sprinkle a small handful of flour (about three tablespoons or less; I have small hands) over this cooking base and stir, cooking the raw taste out of the flour for a few minutes.
pour in ½ a cup of heavy cream and a 1 ½ of whole milk slowly as you stir. Cook to simmering but do not boil and stir in a handful of shredded cheese.
eyeball how much of the pasta you will need to fill your casserole dish, and mix that amount with your sauce in a big bowl. If you like, and my best friend likey-likes, stir in a package of frozen peas or fresh if you are so lucky as to have them. You will likely have remaining pasta, for which there are 50,000 uses, and possibly sauce, which is great over broccoli, omelets, potatoes or more pasta.
in the casserole, make an initial layer of sauced noodles, about halfway. Sprinkle with a handful of cheese, and fork the pressed tuna out of the cans and over the noodles. Top the fish with another layer of noodles and liberally grind fresh pepper over these and sprinkle with celery salt. Cover the entire casserole with shredded cheese and dust with paprika.
bake in the oven for about 12 minutes or until the cheese is browned and melted. Traditionally, this is topped with crushed potato chips, which is a pleasure to be tried at least once. Buttered bread crumbs or pink flakes also add crunch. But for the purest comfort, I cannot help but love the gentle chewy crispness of cheese alone.
naked farmers in mexico
06 Aug 2008 Leave a Comment
in narrative Tags: aids, conferences, farm, farmers, farming, health, HIV, international, Mexico, naked, protest, radical muffins love good food, sustainability, travel
hola gentle readers…
Today from the International AIDS Conference in Mexico City (okay – from my hotel, very late at night, after drinking really amazing Mexican tequila, after another long day of absorbing and reflecting new AIDS prevention information), I recommend you read the blog post excerpted below.
Another note on IAC: the food is atrocious. Conferences are not generally beloved for their cuisine, but one might reasonabley expect this health-focused event to invest time (therefore expense) arranging for healthy food. Couldn’t the organizers partner with groups dedicated to nutritional, sustainable, delicious food to create a “food court” friendly to those with comprimised immune systems? As a vegetarian, I have the option of a cheese-slab topped spinach salad or sweets, and vegans, so far as I can tell, are crap out of luck. Oh wait, there is a fruit salad in a plastic square fold-over container.
More than one attendee, all young people, have worried out loud about the carbon footprint of this mammoth event. Providing local, organic food would reduce that detrimental effect and support local farmers and cooks. They could use the support, although here and in other future locations, locals might not have land to farm:
Why are Farmers Staging Naked Protest in the Streets of Mexico City?
by Waheedah Shabazz-El
Sun, 08/03/2008 – 3:48pm
As I was taxi cabbing through the streets of Mexico City journeying from the airport toward my pre-arranged living quarters for the week of the IAC, alternative reality quickly set in when I observed about 300 Indigenous men and women staging a protest fueled by anger and frustration, all of whom, by the way appeared to be naked!
El Movimiento de los 400 Pueblos (400 Villages) has been protesting naked in Mexico City since 2002.
At least 300 men stand on cans and dance naked (my observance was that women were well represented) in some of the city’s major squares and streets, whilst the women (and men, again my observance) from the movement collect money from passers-by and give out pamphlets detailing their cause. The protestestors are farmers from Veracruz and they hold marches and protests outside of the Mexican Congress in an effort to bring Delgado, current governor Patricio Chirinos and others to trial. The farmers accused former Governor of Veracruz, Dante Delgado from the Convergence party, of obtaining by force, more than 100 hectares (acres) of land in May of 1992.
One of the first thoughts that came to my mind (besides that I am no longer in Kansas) was the all-too-obvious tyranny that must exist here and being carried out by a government that has for far too long (since 2002) ignored the basic needs of its constituents.
As a farmer, how are you able to farm with no land? How does a farmer feed his family and provide the basic needs of a family like food shelter, clothing and the big one, “Medical Coverage,” if he has no land with which to yield a harvest?
Read the Rest of the Article here: http://www.aids2008.com/blog/why-are-farmers-staging-naked-protest-streets-mexico-city
bread pudding
12 Jul 2008 Leave a Comment
in bread, recipes, sweets, vegetarian Tags: baking, bread pudding, breakfast, home cooking, leftovers, make ahead, radical muffins love good food, winter
And since I’ve been an absentee blogger (a technical difficulty, my computer has gone lame and I am on bowered time-connected), I’m giving up a bonus recipe this edition. This is for the saucy wench in Chicago, for years of unflagging friendship. Though, you know, Sistergirl, you already have it; it’s in the ’zine.
Essentially, bread pudding is leftover bread buttered and baked in custard. One of those genius little recipes of frugality, a means to ensure remainders do not go to waste but are lovingly transformed into deliciousness.
The ingredients will vary based on what you have on hand, and the amounts will vary according to the size of your baking vessel. Please adjust accordingly and adopt to suit all your whims and fancies.
Basic Bread Pudding Instructions:
in a saucepan, heat about 2 1/2 cups of milk almost to a boil (scald it). Slice open a vanilla bean, drop it in and stir. Lower the flame and cook for about 15 minutes. Leave to cool.
butter both sides of thick slices of a leftover baguette, about half a loaf. Cut or rip into cubes. I think ripping is easier, because the buttered bread just sticks to your cutting board. Arrange the pieces in a casserole dish or baking pan. Whether you select a deep or shallow pan depends on your desired crispy to gooey ratio: deep pans make for more custardy, cakey pudding, and shallow pans allow for more crispy, golden top crust.
beat 3 eggs, or 5 egg yolks for lux pudding, with 1/3 cup of sugar and a dash of salt. Pour the scalded milk into the eggs in a thin stream, beating constantly. Pour over the bread. Let stand for at least half an hour, and it will be really happy if you wrap it up and let it sit in the fridge overnight. I set aside a bit of custard to drizzle over the top just before baking.
set your casserole in a pan that is larger around by about a quarter inch. Pour water in the bottom pan until the level is a quarter inch or so below the op edge of the casserole. This is a water bath. Bake at 350 for about an hour.
for breakfast, serve it with maple syrup, and maybe layer some raisins in. Pecans are good. For dessert, try it with dark chocolate bits and orange zest added, served with whipped cream or rum sauce. Or you can make it with pain au chocolate. No need to butter croissants, of course. Making jam sandwiches out of the bread, buttering the outside, and breaking that into cubes also makes a mad good pudding.
salted brownies
01 May 2008 Leave a Comment
in chocolate, recipes, sweets, vegetarian Tags: baking, brownies, fair trade, foodies, radical muffins love good food
dessert brought to you by the PMS angels. A homespun predecessor to the foodie trend of salted caramels etc, this is culinary genius, far more than the sum of its parts, and easy as pie never really is. A certain Ms. Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. I got the recipe from the sex librarian who immediately doles out the goods lest she eat the whole batch herself—thanks!
preheat your oven to 350°. Line a 9 inch metal cake pan (round or square) with foil and lightly butter the foil.
chop up two ounces of unsweetened fair trade chocolate.
in a fairly large saucepan over low heat, melt a stick and a half of unsalted butter—the closer to home the better, and if you know the cow, even better! Stir in the chocolate bits until they’ve melted too. Turn off the heat, and whisk in a heaping ¼ cup plus two tablespoons of unsweetened cocoa, two cups of sugar, three large eggs, and a teaspoon and a half of vanilla. Using a wooden spoon, stir in one cup of all purpose flour.
pour the shiny brown batter into your pan and smooth the surface with the back of the spoon. Sprinkle about a teaspoon of coarse sea salt across the surface. Drag a butter knife through the pan, swirling the salt just barely into the surface of the batter.
bake in the center of the oven for about half an hour, until the edge is set but the center is still a bit soft. Let the brownies cool at in the pan until room temperature. Lift the brownies from the pan and peel off the foil, slice, eat.
eat in hand broken wedges to nurse broken hearts. To seduce warming ones, serve with the simplest heavy whipped cream and raspberries.
pasta and fennel meet balls
05 Apr 2008 2 Comments
in bell pepper, mushrooms, pasta, recipes, tomato, vegan, vegetarian Tags: cooking, david bowie, italian cooking, Italy, meat balls, movies, radical muffins love good food, sicily, spices, tomato sauce, wine, winter
uncork a bottle of respectable red table wine. Pour a half a cup into a wine glass with a generous bowl, swirl. Enjoying your wine, read this recipe entirely:
slice two yellow onions and one red bell pepper. Smash, peel, and mince five cloves of garlic. Setting aside the rest for your sauce, two of the cloves and a handful of the onion are for your faux meat balls.
mince this onion finely. In a mortar with a pestle, crush two teaspoons of fennel seeds with 2 teaspoons of coarse sea salt. In a big bowl, add these spices and a teaspoon of black pepper to the onions and garlic. Add a handful of quick cooking oatmeal and one egg. These are made with egg in a nod toward my grandfather’s original recipe, but you can omit the egg and the oatmeal and have tasty balls (note: the oatmeal or bread or cracker crumbs, is a good extender to make more balls for cheaper). Let this all rest together while you get on with the sauce. Stick it in the fridge if you are neurotic about leaving out egg at room temperature.
in a hot pot—a large stock pot with a heavy bottom, heated over a medium flame—toast a proportion to taste of hot and sweet paprika and red pepper flakes. I used about two teaspoons of sweet paprika and one teaspoon of hot paprika and red pepper flakes. Pour olive oil into the pot, about three tablespoons, bring to hot and pour the red pepper and onion and garlic into the pot. Cover and cook over medium-high for five minutes: in a series of 3 x 5, every five minutes for a cycle of three times cook and stir and cover the spicy pepper mix. Add sea salt and black pepper.
as this base cooks down, rub clean a pound of crimini mushrooms, ranging from a quarter in diameter to fungi the size of an egg. De-stem them, and slice the heads into threes, making fat slices. Add them to the pot, and do another round of 3 x 5 cooking and stirring.
stir in three tablespoons of tomato paste. Pour in two large cans (28 ounces each) of crushed tomatoes. By all means if you come by this recipe in the heart of tomato season then boil & peel and crush a whole pile of fruit, but in early spring in Brooklyn, the cans are fine and preferable. Add a smaller can of diced tomatoes. Bring to a slow, popping simmer and cook for an hour or longer.
about half an hour before you want to eat, put a big pot of water onto boil.
add a tube of ground beef style soy “meat” to the big bowl of eggy, spicy slop, and mix it together well with your hands. Roll tablespoons of mixture into balls.
heat a heavy skillet and when it is hot, add a few tablespoons of olive oil. Fry the balls until brown on all sides.
pour a few generous slugs of wine into your sauce and stir. Add your fried meet balls. Bring the sauce back to a simmer.
add a box of noodles to the boiling water: spaghetti is Italian-American classic; fettuccini is seductive; and penne, somehow, feels domestic and family-like. Cook until al dente and drain. Pile noodles on a plate or in a bowl as appropriate, top with sauce. Somewhere in this cooking, maybe put together a nice salad. Now sit down with you, and whomever you dine with if you are dining in company or family, and polish off the wine.
as it simmers, you can also read this blog:
http://thyme-for-herbs.blogspot.com/
and maybe, watch a little more labyrinth:
the Q train to Tibet
21 Mar 2008 Leave a Comment
in narrative Tags: breathe, Brooklyn, China, Dalai Lama, meditation, momo, radical muffins love good food, subway, tai chi, tibet, transportation, yak
Scarlet—like a cardinal with shining feathers, this squarish velvet cap nestle down over his hair. The hair peeks out as black wing tips, though the stubble on his chin is white grey. His face is more pock marked than wrinkled. From the stillness—the half breathe moment of stillness after the subway doors close and before the new riders are quite settled and the train jolts to a go—his motion flows, imperceptibly at first, right forefinger and thumb drawing together over each of the fingers of his left hand, from the cool hollow between the fingers, pressing up each fingers’ medians and joining over the apex, waxy scarred fingers with the blue veins running hot below a thick, opalescent surface.
It is impossible to say how old he is. I imagine that like Carson McCullers’ jockey, he’s stopped sweating. Not letting moisture escape, like cactus, in a singed environment. He holds his hand to slowly work his wrist in circles. I wonder if he is Tibetan or Cambodian. In circles, he moves his arm at the elbow then feels each ribbon of muscle in his forearm. The glossy pink scars streaked over the features of the Cambodian Pol Pot regime survivors, dusty in the streets of Phenom Penh. Through my jersey skirt, I finger the thin scar streaking across my thigh over my stocking top. If we broke open at these places, we’d ooze like aloe, healing goo, the healing that comes from the most broken places, experiences.
He rolls his shoulder, works his arm up over his head. His hands press his thighs through his thin canvas pants. His thumbs run along the line of his femur; the bone, he cleaves muscle and bone with his thumb that has barely a nail. He draws his hands in prayer form to his heart center. Tonglen; I breath.
Beside him, a young woman is working the ends of her long auburn ponytail with her fingers; measuring off and turning bits with a beautician’s flick, pedaling strands through her fingers like the quarter trick, turning the coins over knuckle to knuckle. Her pale pink ankles are dry above the dingy pink sneakers.
Over her shoulder, past the subway door, a woman, with hoop earrings and a mouth huge and round, has rhinestone mandalas at the ankles of her boots. The fluorescent light on her green vinyl purse jumps in white over the subway seats, pooling on the orange plastic.
Across from the woman of circles, an old black man. Across from the woman of circles, an old man who lifts the leg of his trousers, his skinny leg above his black sock, rubs the ash out of his brown skin, in circles with his thumb.
At the far end of the car, the beautiful man—his dark sideburns cut parallel to his jaw. His feet casually wide in well-worn cowboy boots, planted on either side of his wet black umbrella and bag. Jeans. His black cased guitar. He reads the paper from moment to moment
I think the meditator has fallen asleep, but he has leaned deeply left along the back of the 3-wide subway seat with his thin back the pole in his tent coat. His eyes are only partially closed. He comes to upright center. He sweeps right, deeply into my space, sitting in the first seat perpendicular, to the point of scarlet not far from my chest. I hold my breathe, like waiting for deer
The train sways, stops, people leave and enter. He repeats.
Across the aisle, two Russian ladies watch and discuss quietly. Across from us, a man straddles a big Victoria’s Secret bag. Beside him, a woman pulls the novel she’s reading from a Daffy’s bag.
The cardinal climbs back to center
In the next pause, the stop is Cortelyou, and inspired—I leave to seek moma.
According to my composed, biscuit offering cubicle mate, the corner shop is a gustatory destination. For moma.
Have you been to the Momo shop, she asks?
Moma? I repeat, wondering about modern art satellites in Brooklyn.
Next to the subway stop, she adds.
With the coin operated pink pony? I am totally bewildered, but that’s what’s on the corner.
Yes, they are the only place in New York with authentic momos.
Which, it turns out, are steamed Tibetan dumplings.
I mostly go to this shop for pashminas and Japanese cracker sticks you dip in frosting (disgusting—I know, but they have impossibly cute critters on them with sayings like “active in the night” for the bat”). The night shift guy and I have had fantastic short conversations sparked by his Dalai Lama photo.
When I came in late Saturday night and asked if they, in fact, make momo, he hustled me to the back freezers, and we hunched over the rows and rows of frosted little bundles in silver pans. Rows of carefully wrapped yak, chicken and –yes!—veggies.
On my way out, I stop by the one bunch of all white gerbera daisies. They are so fantastic—sharp, creamy white like goat cheese with some plumy fuchsia at their centers, skirted in waxy emerald leaves—evergreen looking, evergreen evoking, primitive even, in their structure around the wide-eyed daisies.
How much?
For you—$7.
I’ll go back someday to try the moma, he insists, and for a price comparison, to gauge my discount. I split the bouquet between my room and my new flatmates.
All of this was before I knew about the anti-China protests in Tibet, violently repressed. The Dalai Lama is calling it cultural genocide; the Dalai Lama is calling the ongoing violence as a result of Chinese rule and oppression “cultural genocide.” The protests have spread to India, Pakistan—what will happen in Beijing?
Buddhist monks are protesting. The shorn headed monks in their robes of marigold-orange& crimson are being killed by Chinese government forces, soldiers, and killing themselves. I did not learn about the protests in Tibet until the morning after I saw the man in his scarlet cap practicing his limb-by-limb meditation on the Q.


