onecrumbatatime-blog

[onecrumbatatime-blog]

Altered State of Our Union

Be the change. If not, Hate will waste no time, rushing in.

The results of this election, just six days in the rear view mirror, is without exaggeration, unlike all the rest.  Absent is the typical sting that comes and goes when the candidate across the aisle wins; it’s been replaced with a steady throbbing in the lower gut that signals deep fear for the future, a future of Hate.

The president-elect ran a Twitter-fueled bully campaign targeting Mexicans, Muslims, and women, to name just a few. Sticks, stones, and broken bones may not have been the intention, but already we are seeing that Mister Trump’s words have stoked the fire of white nationalists and others fueled by Hate. Since the election, the Southern Poverty Law Center has received more than 200 reports of hate incidents, from swastikas spraypainted on dorm room doors to racist cyberbullying targeting black students at University of Pennsylvania.

The president-elect is making room for Hate at the White House, too. In tapping Stephen Bannon as his chief strategist, Trump is inviting a man who ran a news organization that has compared the work of Planned Parenthood to the Holocaust, and who is seen as an advocate to white nationalists.  The Hate extends to “the gays” as well – earlier this year, Trump’s vice presidential arm candy, Governor Mike Pence, signed a bill that allows Indiana business owners right of refusal to gay and lesbian customers.

Hate is the new black. Unless we push back.

To say ‘this too shall pass’ is not going to be enough. When people say, ‘let’s give him a chance, let’s hope for the best, let’s see how he’ll lead,’ we run the risk of Hate becoming the new normal.

News flash:

This is not normal.

This is not normal.

This is not okay.

Black and brown folks are gonna say that’s what they’ve been saying all along. And they’re right. White folks, we haven’t really committed. Now’s the time. NOW’S THE TIME.

As television commentator-comedian John Oliver said in the final episode of his show Last Week Tonight with John Oliver, there’s no more time for wringing our hands in horror or consider moving to Canada. Instead, let’s stay put and “actively stand up for one another” and fight for the buffet of human rights on the brink of being snatched away – as if our lives depended on it (because they do).

As for how to get involved, a wise friend said, “Work on the issue or organization that resonates for you. Don’t worry about the details.” She’s right; with so many issues at stake and so many people left vulnerable, there is much work to do.  This list of organizations is a good starting point.

To repeat: THIS is not normal. THIS is not okay.

Together, let's be the change.

[onecrumbatatime-blog]

A Bipartisan Call for Election Cake

It’s late and I’ve got to be up at o’dark thirty for what will likely be a long day at the Elections Office. For the past two weeks, I have been working as a temp (along with 500 of my fellow King County residents) reviewing ballots, one of just many possible steps that a ballot goes through in the mail-in state of Washington. But I wasn’t going to let my fatigue (and anxiety) get in the way of baking up a few Election Cakes for my colleagues. I first wrote about Election Cake in 2006, a mid-term election year, when I was still writing my online column at The Washington Post. As I wrote a decade ago, Election Cake has a connection to Connecticut when it was still a colony. “Voters would take the day off from work and travel to Hartford, cast votes and then party into the night with booze -- and cake,” I wrote in my column, A Mighty Appetite. “The cake in question appears to have been adapted from English yeast breads or fruit cakes.  The first published evidence of an "Election Cake" recipe surfaced in 1796, when Amelia Simmons wrote "American Cookery, " the first known cookbook by an American.”

I remember that the recipe I used was a little too heavy on the yeast, so I’ve tweaked it a bit, along with some spiced inspiration from OWL Bakery in Ashevile, NC, where they are spreading the gospel of Election Cake.

Below, the details. Enjoy -- it’s a goodie -- even if you don’t have time to pull it off for watching the returns. Big love on this historic day. Love your neighbor, and #makecakenothate.

Election Cake

Inspired by OWL Bakery in Asheville, NC and "Rare Bits: Unusual Origins of Popular Recipes" by Patricia Bunning Stevens

Part 1: Sponge 1 cup milk heated, then cooled to about 70 degrees F 1/4 teaspoon (1g) instant yeast (i used 1 envelope of active dry) 1 1/2 cups all-purpose flour

Stir milk and yeast together until thoroughly mixed, then add the flour, stirring until very smooth and consistent. Scrape sides of the bowl, cover damp towel or plastic wrap and let ferment for a few hours. When ready to use, the stone should be slightly bubbly and foamy at the top.

While the sponge is forming, it’s a good time to soak dried fruit: 1 cup of dried fruit (use what you have on hand — I used a mix of dried crans and blueberries) covered with alcohol, fruit juice, cider or brewed tea. (I used fruit juice). You can do this for several hours in advance. You’re looking for the fruit to plump. (I did not warm the soaking liquid but you could do that to expedite the plumping.)

Part 2: Cake Dough/Proofing and Baking Equipment: 10-inch Bundt or tube pan

1 1/2 cups all-purpose flour, plus more for dusting the pan 2 to 2 1/2 teaspoons spice blend (I used 1 star anise, 1 cinnamon stick, 1/4 teaspoon black peppercorns and 2 cloves + ground myself. I also ground about 1/4 teaspoon nutmeg and cardamom. 3/4 teaspoon fine sea salt

1/2 cup unsalted butter plus more for greasing the pan 3/4 cup granulated sugar 3 large eggs 1/3 cup whole-milk plain yogurt (I used Greek) 1/4 cup honey 1/2 cup walnuts or pecans (optional)

In a medium bowl, combine the flour, spices and salt, and give it a good stir.

Lightly grease and flour the Bundt pan.

Using a stand mixer with a paddle attachment or a hand-held electric beater, cream the butter very well. Add the sugar, mixing until very light and malleable. Add the eggs one at a time until blended, followed by the yogurt and honey.

Add the sponge and mix until just incorporated, being careful not to over-mix. Add the flour mixture in thirds. At this point, you may want to stir by hand with a rubber spatula. Flour flecks should not be visible.  Thoroughly drain the dried fruit, then add to the dough, gently folding with a rubber spatula. Add the nuts, if using.

Pour the dough into the prepared pan. Cover with plastic and let it rise for about 90 minutes. The dough should be about three-fourths the way up the pan.

Preheat the oven to 375 degrees F. Bake the cake for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 30 minutes, or until a skewer inserted in the middle comes out clean. Cool for about 30 minutes before inverting. Cool completely before serving.

The cake is moist enough to eat plain but welcomes a simple confectioners glaze if you want to gussy it up.

[onecrumbatatime-blog]

Chocolate Zucchini Cake

Ingredients

1 pound zucchini

1 tablespoon soft butter and 1 tablespoon cocoa powder to grease and dust a Bundt or fluted tube pan

2 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1 cup olive oil

3 large eggs

3 ounces unsweetened chocolate

1 cup semi or bittersweet chocolate chips (Use 1/2 cup if you want a less sweet result)

With the coarse/large-holed side of a box grater, grate the zucchini. You’ll end up with about  2 cups. Preheat the oven to 325 degrees.

Thoroughly grease the bottom and sides of the cake pan with the butter. Place the cocoa powder in the pan, tilting until evenly distributed. Tap any excess.

In a medium bowl, stir together the flour, cinnamon, baking poweder, baking soda and salt.

In a large bowl, beat the sugar and olive oil with an electric hand-held beater on medium-high speed until lighter in color and thickened, about 2 minutes. Add the eggs, one at a time, beating in between additions.

Melt the unsweetened chocolate: you can do this in the microwave or in a double boiler on top of the stove. Let cool slightly and stir until completely blended. Add to the egg mixture, and beat until the chocolate is well distributed.

Add the flour mixture in thirds, beating in between additions, and don’t worry if some flour specks remain.

Add the zucchini (and the residual water), and stir by hand to distribute. Finally,  stir in the chocolate chips. 

Pour the batter into the prepared pan and transfer to the oven. Bake for 50 minutes, or until a skewer inserted in the cake comes out clean. Let cool on a rack for 30 minutes, then invert.

Makes about 12 servings. Freezes well.

[onecrumbatatime-blog]

My friend E-Dog shows us how to cut greens into ribbons -- a technique also known as chiffonade. This is a handy knife skill to have in your back pocket, especially for cooking large amounts of greens like chard (pictured) and spinach, kale, even collards -- it really speeds things up. It’s also an efficient way to get shred lettuce for a big salad.  Try it next time you want to chop basil; you’ll notice it doesn’t blacken right away. 

Our rough cut above starts at the “burrito” stage, in which E-Dog rolls up his pile or “mattress” of leaves, making it easier to chop. 

[onecrumbatatime-blog]

Hey Karla, thanks for chiming in. Fresh herbs are a GREAT way to pack on flavor to the frittata. Fresh thyme is one of my faves. Keep cooking, my dear. 

Good kick-off recipe, Kim. We sometimes finish in the oven for a slightly puffy result. Some fresh thyme (yes, get a sprig from the pot growing just outside your kitchen window or the outdoor planter on the balcony) under the cheese… yum. And some French tarragon on the spuds layer… ouu lala!

[onecrumbatatime-blog]

Good kick-off recipe, Kim. We sometimes finish in the oven for a slightly puffy result. Some fresh thyme (yes, get a sprig from the pot growing just outside your kitchen window or the outdoor planter on the balcony) under the cheese... yum. And some French tarragon on the spuds layer... ouu lala!

[onecrumbatatime-blog]

Latest dispatch from my new Tumblr, One Crumb...

Butterfly’s Frittata

Morning after Fourth of July fireworks and a game of Scrabble by candlelight. Looking over my shoulder as I pan-fried onions for a breakfast frittata, my dear friend Stephanie (aka Butterfly)  was curious: Just what was involved in making one of these egg skillet pies?

Not much at all, I said. If you’ve got a couple eggs, half an onion and a potato, you’ve got the makings of a frittata. Everything else is cook’s choice.

While the frittata cooked, we talked about how easy it is to throw one together at the last minute, with no planning. Cooking for one means she can eat half for dinner, save the other half for the next day, for breakfast or a midday snack.

A week or so later, our dear Butterfly spread her wings and embarked on her maiden frittata voyage, pictured above. Look who’s cooking with gas now.

Here’s what you do for a baseline frittata:

Place 1 medium-size potato in a saucepan, cover with water, add ½ teaspoon of salt and bring up to a boil. Cover, and cook for about 10 minutes. Potato will be partially cooked. Scoop out with a slotted spoon and cool under running water. When cool to the touch, peel and slice into thin half-moon/crescent shapes or into dice.

Meanwhile, get your eggs and other goodies together. You’ll need:

3 tablespoons olive oil (neutral/unflavored oil is also fine, and so is butter)

½ medium-size yellow or red onion, peeled and cut into thin half-moon/crescent shapes

4 to 6 large farmstead eggs (estimate 2 eggs per person)

½ to 1 teaspoon salt

Ground black pepper

1. Whisk the eggs with a fork and season with the salt and pepper, if you like.

2. In a 10 or 12-inch skillet (cast iron works great), heat the oil or butter over medium heat, and tilt the pan until the bottom of the pan is coated with the fat. Add the onion, stir to coat with the fat and cook until slightly softened, 5 to 8 minutes.

After the onions have softened, add the potatoes and stir until they are coated with the fat and the onions. It’s nice to let the potatoes brown for a few minutes.

You can keep going with a handful of greens or other quick-cooking vegetables, or you can proceed directly to step 3.

To add more heft to your frittata:  Gather about 4 cups greens (chard, spinach, arugula, tender kale), remove any tough stems, then chop them in smaller, 2-inch pieces. Stir the greens and introduce them to everybody else in the pan, season with salt, pepper and/or chili flakes, and let them wilt, about 4 minutes. (Add a drop or two of water if the pan gets dry.)

OR

A sweet or hot pepper, diced or 1 to 2 cups zucchini or summer squash, cut into small pieces (an additional tablespoon of oil may be needed)

Pan-fry—in batches if necessary—until the vegetables are tender and just slightly softened and maybe a little brown, about 5 minutes, also stirring to coat with the other ingredients, then season with salt and pepper.

3. Reduce heat to medium-low and move the cooked vegetables  so they’re evenly distributed in the skillet.

4. Pour the beaten eggs on top, tilting the skillet to ensure even distribution.

Add-on option after the eggs are added. Don’t have or don’t want? No problem. Proceed to step 5.

* ¼ cup chopped fresh parsley, mint, cilantro, basil, dill, or ½ teaspoon dried oregano or thyme: Sprinkle evenly on top of the eggs.

5. Reduce heat to low, cover and cook until the eggs are just set, about 10 minutes.

Cheesy add-on options just before serving: Sprinkle about ¼ cup feta, ricotta, goat cheese or grated hard cheese (Cotija, Parmigiano-Reggiano, pecorino) on top. Cover, turn off heat and allow cheese to soften and slightly melt.

Not interested? No problem. Proceed to step  6.  

6. Allow to cool for a few minutes before serving. Slice into wedges and eat warm or at room temperature.

Makes 2 to 3 servings.

[onecrumbatatime-blog]

We finish it in the oven

We love making frittata, and we finish it in the oven. After the eggs are poured in and more than half-set, we add cheese and pop it into a 350-deg oven for about 10 min. The frittata puffs up; sometimes we let it go a little longer to brown the cheese. Yummers!

[onecrumbatatime-blog]

Butterfly’s Frittata

Morning after Fourth of July fireworks and a game of Scrabble by candlelight. Looking over my shoulder as I pan-fried onions for a breakfast frittata, my dear friend Stephanie (aka Butterfly)  was curious: Just what was involved in making one of these egg skillet pies?

Not much at all, I said. If you’ve got a couple eggs, half an onion and a potato, you’ve got the makings of a frittata. Everything else is cook’s choice.

While the frittata cooked, we talked about how easy it is to throw one together at the last minute, with no planning. Cooking for one means she can eat half for dinner, save the other half for the next day, for breakfast or a midday snack.

A week or so later, our dear Butterfly spread her wings and embarked on her maiden frittata voyage, pictured above. Look who’s cooking with gas now.

Here’s what you do for a baseline frittata:

Place 1 medium-size potato in a saucepan, cover with water, add 1/2 teaspoon of salt and bring up to a boil. Cover, and cook for about 10 minutes. Potato will be partially cooked. Scoop out with a slotted spoon and cool under running water. When cool to the touch, peel and slice into thin half-moon/crescent shapes or into dice.

Meanwhile, get your eggs and other goodies together. You'll need:

3 tablespoons olive oil (neutral/unflavored oil is also fine, and so is butter)

½ medium-size yellow or red onion, peeled and cut into thin half-moon/crescent shapes

4 to 6 large farmstead eggs (estimate 2 eggs per person)

½ to 1 teaspoon salt

Ground black pepper

1. Whisk the eggs with a fork and season with the salt and pepper, if you like.

2. In a 10 or 12-inch skillet (cast iron works great), heat the oil or butter over medium heat, and tilt the pan until the bottom of the pan is coated with the fat. Add the onion, stir to coat with the fat and cook until slightly softened, 5 to 8 minutes.

After the onions have softened, add the potatoes and stir until they are coated with the fat and the onions. It’s nice to let the potatoes brown for a few minutes.

You can keep going with a handful of greens or other quick-cooking vegetables, or you can proceed directly to step 3.

To add more heft to your frittata:  Gather about 4 cups greens (chard, spinach, arugula, tender kale), remove any tough stems, then chop them in smaller, 2-inch pieces. Stir the greens and introduce them to everybody else in the pan, season with salt, pepper and/or chili flakes, and let them wilt, about 4 minutes. (Add a drop or two of water if the pan gets dry.)

OR

A sweet or hot pepper, diced or 1 to 2 cups zucchini or summer squash, cut into small pieces (an additional tablespoon of oil may be needed)

Pan-fry—in batches if necessary—until the vegetables are tender and just slightly softened and maybe a little brown, about 5 minutes, also stirring to coat with the other ingredients, then season with salt and pepper.

3. Reduce heat to medium-low and move the cooked vegetables  so they’re evenly distributed in the skillet.

4. Pour the beaten eggs on top, tilting the skillet to ensure even distribution.

Add-on option after the eggs are added. Don’t have or don’t want? No problem. Proceed to step 5.

* ¼ cup chopped fresh parsley, mint, cilantro, basil, dill, or ½ teaspoon dried oregano or thyme: Sprinkle evenly on top of the eggs.

5. Reduce heat to low, cover and cook until the eggs are just set, about 10 minutes.

Cheesy add-on options just before serving: Sprinkle about ¼ cup feta, ricotta, goat cheese or grated hard cheese (Cotija, Parmigiano-Reggiano, pecorino) on top. Cover, turn off heat and allow cheese to soften and slightly melt.

Not interested? No problem. Proceed to step  6.  

6. Allow to cool for a few minutes before serving. Slice into wedges and eat warm or at room temperature.

Makes 2 to 3 servings.

[onecrumbatatime-blog]

Susan and her maiden voyage with a salad spinner.  Rough cut, May 2013. She’s a salad-spinning warrior princess now. 

[onecrumbatatime-blog]

Hi.

This is a digital space to talk about home cooking, but this is not a cooking blog, at least in the sense that we’ve come to know the term. There will be no food porn. No daily diary-like entries. No cooking my way through a famous person’s book.  

Some of you may know that I had a cooking blog with The Washington Post. For three years, I filed daily dispatches, both newsy and personal, serious and whimsical. It was an amazing opportunity to have a conversation with people from around the world about life at the stove, or inching closer to it. Six years,two cookbooks, and a USA Today column later, I have observed just how crowded the digital cooking space has become. There are many very good, stand-out, go-to cooking blogs, but they are far outnumbered by those that are none of these things.  

So the world does not need one more cooking blog.

But we do need more home cooks among us. As in regular folks getting into their kitchens more often and making something to eat – for our health, our wallets, our spirits and our communities. As I wrote in this Civil Eats essay earlier this year, “One important reason so many are not cooking is because we simply don’t know how.” 

So many of us never learned, but that shouldn’t stop us from starting. It’s never too late to learn how to chop an onion, as Susan, my 70-year-old mother, found out a few years ago.

So with One Crumb (at a time), I pick up where I left off and continue the conversation that I hope you’ll join. A trained chef though I may be, I will not be telling you what to do in this space. Nearly 20 years since I graduated from culinary school, I remain far from an expert. We all have something to learn from each other, particularly in the kitchen. Teach one, feed one.

Come on in.