The Pro Bono BakerCompendium

Gemma Petrie

Pro Bono Baker

The

Compendium

Photos and Words Ms. Gemma Petrie

compiled by Nicholas Janquart

Recipes and musings about food and life from Pro Bono Baker.

A selection of my favorites.

Contents of this cookbook were collected and organized with love by Nicholas Janquart.

6

7

Musings and photos

Giving Thanks in Ohio 14

Snapshots of Portland 32

Hot Dougs 38

Mirabelle 43

Maine 46

Holland, MI 52

Oakland 58

Asparagus and Egg Pizza 10

Avocado and Black Bean Tacos 25

Broccoli and Apple Soup 11

Brussel Sprouts 13

Cheddar Gougeres 42

Dave’s Broccoli Salad 22

Herb Roasted Hasselbacks 44

Herb Roasted Squash 45

Homemade Pasta 20

Lentil Soup 28

Matcha Pancakes 16

Mushroom Barley Risotto 24

Potato Gnocchi 37

Radish and Buttermilk Soup 18

Roasted Beet Arugula Crostini 40

Roasted Red Peppers and Peas 41

Savory Waffles and Pea and Chive Soup 17

Sesame Baked Tofu 36

Squash and Spinach Gratin 29

Squash Dinner Rolls 35

Tomato Tartine 31

Twice Baked Potatoes 19

Vegetable Chili 27

Warm Wild Rice Salad 23

White Bean Dip and Baked Pita Chips 26

Alfajores 51

Almond and Pear Tart 57

Carrot Cupcakes with Maple Syrup Frosting 56

Chickpea and Lemon and Parmesan Salad 59

Chocolate Beet Cupcakes 50

Cornbread 27

Cynar Negroni 60

Grape and Almond Salad 47

Green Tomato Jam 39

Maple Pecan Bars 55

Lemon and Herb Potato Salad 47

Peanut Butter and Sesame Cookies 54

Pear and Pepper Relish 39

Peppermint Patties 53

Pumpkin Pie 48

Sweets

8

Asparagus and Egg Pizza

We really love pizza in our house, but items from the frozen section just won’t cut it. Over

the last year Nick has become quite adept at making pizza dough. His prowess, combined

with the peel and baking stone my parents gave me, have us eating delicious homemade pizza

at least once a week. One of our favorite ingredient combinations is asparagus and egg --

perfect for spring.

1 1/2 cups flour (can replace up to half of this with whole wheat

flour)

1 teaspoon salt

3/4 teaspoon active dry yeast

1/2 cup lukewarm water (may need up to 1 or 2 tablespoons

more)

1 tablespoon olive oil

Olive oil

Kosher flake salt

Black pepper

Mexican oregano

10 asparagus stalks, ends snapped off

3 C shredded mozzarella

4 eggs

Method

Prepare dough. Preheat oven to 500F.

Rinse the asparagus and cut in half, so that you have about 20 3-inch pieces. Take each 3-inch piece and cut in half long

ways, and then again to quarter. Heat a tablespoon of oil over medium-high heat and saute the asparagus with black

pepper and a generous amount of kosher salt until tender and bright green. Turn off heat and set aside.

Divide dough into two balls and roll out the first on a lightly floured surface. Sprinkle a baking peel or baking sheet with

cornmeal and transfer the dough. Brush the dough with olive oil and sprinkle with Mexican oregano (about a teaspoon).

Arrange half the asparagus in a single layer over the dough and cover with one and a half cups of cheese (or the amount

you prefer). Crack two eggs into the center of the pizza.

Bake for about ten minutes, or until the egg whites are cooked and the pizza is golden brown. Allow to cool slightly on a

cutting board and cut to serve while still warm. Repeat with remaining ingredients.

Be sure to dip your crust in the egg yolks as you work your way towards the center!

March 20, 2009

9

Broccoli A

pple Soup

This may sound like an odd combination to you, but I assure that the broccoli and apple

flavors marry beautifully in this soup. Several years ago, my friends James and John threw

a large-scale dinner party and served this, though they wouldn’t tell us the ingredients

until afterwards. The apple provides a subtle kick to the otherwise flat taste of the cooked

broccoli.Ingredients

5 C Broccoli

3 Tbl butter

2 granny smith apples - peeled,

cored and diced

1 red onion - diced

3 C vegetable stock

1/3 C sour cream

Salt and pepper

Method

Separate broccoli into florets and dice the stalks. Melt the

butter in a large stock pot over medium heat. Add the broccoli

stalks, onion and apple and cook for 5 minutes or until the

onion is soft.

Add the stock and broccoli florets. Bring to a boil. Reduce

heat, cover and simmer for about 10 minutes.

Puree the soup in batches in a blender, or use an immersion

blender, until the soup is the desired consistency.

Season with salt and pepper and stir in the sour cream.

Thanks to John for providing me with the recipe that I based

this on.

December 20, 2007

10

11

Brussel Sprouts with Pecans and Pecorino

I first began cooking with Brussels sprouts a few years ago. Since that time, no holiday meal seems complete without a side of these whimsical, miniature cabbages. I grew up thinking there was

good reason to dislike Brussels sprouts, without ever having the occasion to try them. As far as I can tell, these childhood rumors were entirely unfounded. Perhaps this recipe will coax a new sprouts

eater out from your Thanksgiving table.

When selecting Brussels sprouts, choose the smallest, firmest, and brightest. The trick is to cook them just enough. Overcooking can cause sulfur compounds to be released from the vegetables,

creating an unappealing odor. Cooking the Brussels sprouts until just tender will give them a delicious, nutty flavor.

Ingredients

1/2 C pecan halves roughly chopped

1/2 Tbl butter

2 Tbl olive oil

1/2 tsp salt

1 1/2 pounds Brussels sprouts

2 garlic cloves, minced

1 C Pecorino cheese, freshly grated

Method

Prepare Brussels sprouts by rinsing under cold water. Cut off the base and remove any leaves

that come away during the process. Cut each lengthwise. (For fussy eaters, it may be best to

shred the Brussels sprouts in a food processor.) Toss into a large bowl and coat with 1 Tbl of

the olive oil.

In a frying pan, heat the pecans over medium heat until fragrant and a few shades darker. Add

1/2 Tbl of butter and a pinch of salt and toss to coat. Set aside.

In a large frying pan, over low-medium heat, place the Brussels sprouts in a single layer, along

with a pinch of salt, cut side down. Cover and cook for 5 minutes (until slightly browned and

tender). If there isn’t enough room, work in batches.

Raise the heat to medium-high and combine the Brussels sprouts, the remaining olive oil,

garlic and some salt and pepper. Toss around until the sprouts caramelize and the garlic is

fragrant. Add the pecans and salt and pepper to taste. Move to a serving dish and toss with the

grated cheese. Serve warm.

November 14, 2008

12

Giving Thanks in Ohio

I spent Thanksgiving in eastern Ohio. Despite being firmly planted in the Great Lakes snowbelt, this area of the country

welcomed the holiday with sun and unseasonable warmth.

We took advantage of the weather by hiking through nearby Cuyahoga Valley National Park. Just minutes from busy towns and

factories, the Cuyahoga River cuts through the state creating rocky hills and deep forests.

A blanket of snow highlighted the vegetation and made the air head-clearing and crisp. (Which was welcome after a raucous

night of Clue and Great Lakes beer.)

Jerry and Christi, our hosts, made a delicious Thanksgiving feast for us. I contributed two dishes from other food blogs: The

Pioneer Woman’s Whiskey Glazed Carrots and Orangette’s Cream Braised Brussels Sprouts.

Both dishes were delicious, but in hindsight, I should have paired one of these vegetable sides with a less-rich

partner. Though, what would the holidays be without a bit of decadence?

December 4, 2008

13

14

Matcha Pancakes

There’s nothing like a warm pancake on a cold morning. My father, while he doesn’t cook much, has a

curious natural talent for breakfast foods. His pancakes were a common feature on weekend mornings

when I was growing up and they always included fresh sliced strawberries and real maple syrup.

I find myself craving warm, butter-fried dough in the winter months. I recently shared my recipe for

savory Chive & Sour Cream Waffles with you. In keeping with this theme, here is my recipe for fluffy

Matcha Pancakes.

Ingredients

1.5 C flour

2.5 tsp baking powder

1 tsp salt

3 Tbl sugar

1 Tbl matcha powder

.25 tsp ground ginger

.25 tsp ground cinnamon

1 C milk

3 eggs

4 Tbl unsalted butter, melted and cooled (plus more for greasing the pan)

Method

Whisk or sift together all dry ingredients in a medium sized bowl. Whisk wet ingredients

in another medium sized bowl. Add the dry ingredients to the wet ingredients and gently

mix until the batter just comes together. Do not over mix or your pancakes will be flat

and dense. Let batter sit for at least 15 minutes.

Heat a pan on low-medium heat. Melt some butter in the pan. I used my crumpet rings

to give these pancakes their uniform shape and height. If you are doing so, be sure to

grease the insides of the crumpet rings as well. (Crumpet rings are also great for cooking

uniformly shaped eggs.) Fill the crumpet rings halfway with batter. When bubbles

begin to form on the tops of the pancakes and the bottoms have nicely browned, flip

them. Cook about one more minute or until golden brown.

I mixed together some vanilla yogurt and a few pinches of matcha powder to make

a complimentary topping. A small dusting of matcha powder over the pancake stack

makes for a pleasing presentation. Real maple syrup or fresh fruit would also work well.

February 26, 2008

15

Savory Waffles and Pea Chive Soup

The weather in Chicago has been keeping residents on their toes. Over the last couple weeks we have experienced snow, rain, hail, thunderstorms, blinding

fog and temperatures ranging from the mid-50s to well below zero. There are lakes of slush and water at every crosswalk, and small mountains of snow

marking the property lines of the few residents who shovel. I have been wearing my unfashionable, yet well-loved Asolo hiking boots in order to make my

commute from Logan Square to the Ukrainian Village sure-footed and waterproof.

Here is a perfect pairing of recipes for these unpredictable winter nights.

Chive & Sour Cream Waffles

Makes 12 Waffles

Ingredients

1 C unbleached all-purpose flour

3/4 C yellow cornmeal

1 tsp sugar

1 Tbl baking powder

1/2 tsp salt

1/4 stick butter-melted

1 C milk- warmed

1/2 C sour cream

3 large eggs at room temp.

1 Tbl mustard

1 Tbl chopped fresh chives

1 Tbl grated Cheddar cheese

Pea & Chive Soup Serves 6

Ingredients

1 small onion, finely chopped

2 Tbl butter

1 potato, peeled and cut into 1/2 inch pieces

1 tsp salt 2 lbs frozen peas

5 C vegetable stock

1/4 C chopped chives (reserve some for

garnish if you wish)

1/2 C milk

1/2 C sour cream

Method

Melt the butter over medium heat and cook onion in a large,

deep skillet or stockpot until tender. About 2 min.

Add potato and salt and cook about 2 min. more.

Add 3 C stock, cover, and let simmer for about 10 min.

Add peas and simmer uncovered for 3 min. or until peas are tender.

Stir in the chives and the remaining 2 C of stock.

Remove from heat and blend with an immersion blender--strain if

desired.

Whisk in milk and sour cream. Season with salt and pepper. Reheat

if needed but do not allow to boil. Garnish with a few chives and a

dollop of sour cream.

Method

Combine all dry ingredients (including chives and cheese) in a large bowl. Make

a well in the center.

In a separate bowl combine all wet ingredients, beating eggs thoroughly.

Add wet ingredients to the well of the dry ingredients and mix until just

combined. Do not over-mix.

Let rest for 10 min.

Heat waffle iron.

Place 1/4 C of batter onto each waffle portion and cook for 3-5 min. or until

steam ceases to escape from the iron.

February 5, 2008

16

Radish and Buttermilk Soup

I primarily find myself using buttermilk in baking recipes, where it’s tangy flavor adds unmatched depth to biscuits or

pancakes. However, I always enjoy using the leftover portion from the quart in simple recipes that play-up buttermilk’s

unique taste. This soup takes minutes to make and is wonderfully refreshing.

Adapted from Gourmet Serves 2 - 3

Ingredients

1.25 C radishes, quartered 2 C seedless

cucumber, sliced (and peeled if you would like) 2

C chilled buttermilk, well-shaken 1 tsp salt 1 tsp

rice vinegar .5 tsp sugar

Method

Puree all ingredients in a food processor until

smooth. Serve chilled.

April 13, 2008 Radish and Buttermilk Soup

Radish and Buttermilk Soup Adapted

from Gourmet Serves 2 - 3

Ingredients

1.25 C radishes, quartered

2 C seedless cucumber, sliced (and

peeled if you would like)

2 C chilled buttermilk, well-shaken

1 tsp salt

1 tsp rice vinegar

.5 tsp sugar

Method

Puree all ingredients in a food processor until smooth. Serve chilled.

17

Twice Baked Potatoes I am not a runner. I have been an enthusiastic swimmer and an occasional biker in the past, but running always seemed

out of my reach. Amazingly, I just signed up to run the Chicago Half Marathon on September 14. I will be running with

the National AIDS Foundation and working towards a $1,500 fundraising goal.

I’m runner number 0440 and I start training this Saturday at 7 a.m. I started a new blog to track my progress. If you

would like to make a tax-deductible donation to my funding goal, you can do so by visiting my AIDS Marathon page.

It was 38 degrees in Chicago today. Time to (briefly) turn on the heat again, fire up the oven and enjoy a warm twice-

baked potato.

Ingredients

1 baking potato

.5 Tbl olive oil

.25 Tbl Balsamic vinegar

.5 C broccoli rabe

.5 C sweet corn kernels

.25 cherry tomatoes, sliced

.5 mushrooms, sliced

.5 to 1 C buttermilk, shaken

1 Tbl fresh dill

1 Tbl Cheddar cheese, shredded

salt and pepper

Method

Clean the potato and poke holes all over with a fork. Wrap in tin foil

and bake for about an hour at 375F.

When the potato is nearly finished baking, heat the olive oil and

Balsamic vinegar over medium heat. Add all the vegetables and saute

for about 5 minutes. Salt and Pepper to taste.

Slice the potato in half longways and gently remove all but a small

amount of potato from the skins. Put the insides in a bowl and mix

in the buttermilk to taste (judge the desired texture before adding too

much). Mix in the dill and add the vegetables. Combine well. Spoon

heaping amounts of the mixture into the potato skins. Transfer the

filled potato skins to a tin foil lined baking sheet. Top with Cheddar

cheese and bake for 10 minutes more at 375F.

April 28, 2008

18

Hom

emad

e Pa

sta

I bet some of you are wondering if I skipped out on my return flight and remained in South

America. Sadly, no. Nick and I returned to Chicago as scheduled, but I’ve been frantically

catching up at work since. Whatever level of relaxation was achieved on vacation has been

quickly and thoroughly reversed. I have the first two days of photos up on my Flickr account,

but I haven’t found the time to go through the rest or post about it yet. I will soon. It was an

amazing trip and I am looking forward to sharing it with you.

When life is busy, we still need to eat -- but sometimes the convenient options just make me feel

more rundown. Next time you find yourself reaching for an uninspired box of mac and cheese

or a bag of ramen, consider how quick and satisfying it is to make your own pasta. Forget the

fancy machines and pasta roller attachments. They aren’t necessary. Using only flour, a few

eggs, a rolling pin and a knife -- you are minutes away from tossing your own fresh pasta into

boiling water. I was recently reminded of this by the Pioneer Woman. She offers her friend

Ryan’s great rule of thumb: 1 cup of flour plus 2 eggs equals pasta for 2 people.

Pour a cup of flour on the counter. Make a well in the center. Crack two eggs into it

and mix the dough with your hand, kneading until it is smooth. Let the dough rest for

about 5 minutes and then roll out on a lightly floured surface. Slice into strips with a

knife (a pizza or dough cutter works well too) and cook for 2 minutes in salted boiling

water. I tossed my pasta with some olive oil, garlic, dried basil and sliced tomatoes.

It’s going to be another late night at work -- but at least I know I have the other half of

my pasta dough waiting for me in the refrigerator.

June 2, 2009

19

20

Simple Broccoli Salad

April 2, 2008

This past Easter, my Uncles Jack and Dave hosted us for a laid-back afternoon of food and drinks.

The light in their house is gorgeous and I couldn’t keep myself from taking pictures of all the

beautiful food (and their Burmese cats). One dish that I really enjoyed was a simple, sweet and

savory broccoli salad that Dave made. I recently asked him for the recipe. Be sure to take the time

to cut the broccoli into small, bite-sized florets.

Ingredients

6 C of fresh broccoli florets (blanched if

you prefer)

1/4 of a red onion (or to taste), thinly

sliced in half inch pieces

1/2 C dried cranberries

1/2 C sunflower seeds

1/2 C mayonnaise

sugar

1 Tbl cider vinegar

Method

Toss the first four ingredients together in a medium sized bowl. To

make the dressing, combine the mayonnaise and vinegar with sugar

to taste (the dressing should be slightly sweet). Make enough dressing

to thinly coat all of the broccoli. Toss the dressing with the other

ingredients. Cover the salad and chill in the refrigerator for about an

hour. Before serving, toss the salad to re-distribute the dressing.

21

Warm Wild Rice SaladMay 5, 2008

I had quite a whirlwind weekend. I was up at 6 am for marathon training on Saturday, met my mother at an Alzheimer’s

convention near the airport, and then drove with her to attend the Visakha day festival in Woodstock. Sunday morning I

had an appointment with my dentist, followed by brunch with my father’s side of the family, followed by a short visit with

my maternal grandmother, a long drive back to Chicago, and a short run with a friend.

The point of the entire visit was to retrieve my parent’s van in order to retrieve Nick from school later this week. It will be

nice to have him back and a relief to never take the Chicago to Champaign leg of the Amtrak line ever again. I’m looking

forward to slower weekends, evening walks, and dinner parties.

I’ve recently found that when I’m feeling rundown and overwhelmed, a warm bowl of wild rice, bright vegetables and

pillows of goat cheese can make for a soothing evening. Here is simple recipe that yields impressive results.

Warm Wild Rice Salad Serves 2 - 3

Ingredients

1 C wild rice (I use Lundberg rice)

Water Vegetable bullion

.5 C slivered almonds

1 Tbl olive oil

10 cherry tomatoes

Method

Cook the rice according to package instructions. (Add the amount of water called for and enough bouillon for

the water volume.) It will take about 50 minutes for the rice to cook.

Meanwhile, slice the tomatoes in half. Trim the asparagus and cut into one inch pieces.

Heat the olive oil over medium heat in a skillet. Using a garlic press, press the garlic directly into the pan (if

you do not have a garlic press, mincing the garlic works fine). Add the vegetables and toss frequently. Season

with salt and pepper. Near the end of cooking (when the asparagus is bright and tender, and the tomato skins

are blistering), add the basil and toss to coat.

When the wild rice is done, combine the rice and the vegetables in a large serving bowl, add small pieces of

goat cheese, the slivered almonds, and toss. Season to taste.

15 stalks of asparagus

3 garlic cloves

1 Tbl chopped basil from a jar (or 2 Tbl

fresh)

2 oz goat cheese

salt and pepper

22

Mushroom Barley Risotto

February 26, 2010

I was born and bred in this region, but each Chicago winter feels longer

than the last to me. I don’t really mind the cold, but I do mind the short days

and difficult terrain. Like most people in my family, I derive a lot of joy

in spending time outside and the city feels somewhat limited to me during

this season. The holidays have passed, work is busy, and I find most of my

outdoor time is spent simply in transit rather than idle enjoyment. My one,

simple resolution this year was to go outside and walk every day at lunch --

whether it was particularly inhospitable out or I felt I had too much work to

complete. I’m happy to say I’ve stuck to it on all but one very bad, very busy

day.

I’ve begun to notice some indications that spring is on its way. The days are

getting longer, hats are not required at all times, and I was recently on a bus

with its ceiling air-vent propped open (though, the heat was blasting). I also

have a trip to look forward to. I’m excited that all of the pieces have fallen

into place for a spring vacation to San Francisco. I’ve hardly left town since

last summer and I’m in need of a bit of warmth. I’ll be visiting some dear

friends and running the Oakland Half Marathon. I was 12 the last time I

visited the area, so please feel free to share some travel tips!

Here is a hearty dish for these last few weeks of cold. This Mushroom Barley

Risotto is simple, healthy and inexpensive. The escarole adds a nice touch --

one that I wouldn’t have thought to add on my own.

Mushroom Barley Risotto

Inspired by Smitten Kitchen and Food & Wine

Ingredients

Method

In a dry pan, saute the mushrooms until dark, fragrant and moist. Set aside. In a medium saucepan, heat the stock

and keep warm.

In a large, deep skillet, heat the oil over medium heat. Add the onion and thyme and cook until the onion is soft,

about six minutes. Add the barley and cook, stirring for two minutes. Add the mushrooms and one cup of the stock.

Stir until absorbed. Continue with all but 1/2 a cup of the stock, adding it a 1/2 cup at a time. This should take

about 35 minutes.

Add the beans and cook for one minute. Add the last 1/2 cup of stock if necessary or desired. Add the escarole and

stir until wilted and cook for one additional minute. Add the cheese and butter and season with salt and pepper to

taste. Serve with extra grated Parmigiano-Reggiano for garnish.

6 oz white mushrooms, sliced

6 C low-sodium vegetable stock

2 Tbl olive oil

1 medium white onion, diced

1/4 tsp dried thyme

1 C pearled barley

1 15 oz can of cannelloni beans

4 C escarole, chopped

1/2 C Parmigiano-Reggiano cheese, freshly

grated

2 Tbl butter

Salt and pepper to taste

23

Avocado and Black Bean TacosSaturday afternoon Nick and I met some friends to map out the

2007 CUDGEL urban golf route. We are holding the event

Sunday, May 27th (the day before Memorial Day). Check out our

soon to be updated CUDGEL webpage and Myspace page for

more details and to sign up.

The weather was absolutely gorgeous, so upon returning to Logan

Square we wondered what we would do with the rest of the day.

We had two perfectly ripe avocados that needed to be used in our

dinner, but past that we didn’t have many ingredients. Thanks to

my new tortilla press, all we needed was a cup of masa harina, a

can of black beans, and some rice to make a fabulous meal.

Tortillas

Makes about 8 6-inch tortillas

1 C Masa Harina

1 C warm water

2 tsp salt

In a medium sized bowl combine all of the ingredients. Work together

with a wooden spoon or with your hands (easier). Don’t worry about over-

mixing, but the dough should come together easily. Cover the bowl with a

kitchen towel and let sit for about 10 minutes.

Meanwhile heat your cast-iron skillet or heat your frying oil. Divide the

dough into 8 round pieces. As you work with each ball of dough, add a

few more teaspoons of warm water with your fingers and work through

the dough. I have found that adding a bit more water than called for

makes the dough much more manageable and reduces the dry, split edges

that sometimes show up after pressing.

Place a ball of dough on a plastic lined tortilla press (recycled plastic bags

work fine). Hold the dough away from the handle and then slowly press

the dough between the metal pieces. Peel back the top piece of plastic and

remove from the second piece just before you add the tortilla to the hot

pan or oil. Keep the other dough covered while you make each tortilla. If

cooking in a pan, give each side 1 and a half to 2 minutes.

A tortilla press is certainly not necessary to make homemade tortillas,

however it does make the process quite a bit easier. In the past I have

always cooked my tortillas on a hot cast iron skillet, but this time Nick

fried them and folded them into shells. They were very tasty. They turned

out to be a surprisingly bright yellow. We decided that next time we might

cook them briefly before frying, though this isn’t necessary.

We sat outside on my porch while we ate and enjoyed some Pabst. This

was a very simple and satisfying meal for a lazy weekend day.

April 23, 2007

24

White Bean Dip and Baked Pita Chips

In the winter, one of my favorite dishes to make involves

cannellini beans fried in a bit of butter with salt and

pepper. It’s about as basic as you can get, but I love the

unadulterated flavors of this creamy bean. As we prepare

for our move, I’ve continued to try to find ways to use up

some of the items on our kitchen shelves. At some point

during our long Chicago winter, I apparently stocked

up on cans of cannellini beans, so I decided to find a

summery way to use them. While a bit more involved

than my winter menu, this meal is still simple and quick to

prepare.

White Bean Dip

Ingredients

1 can (15 oz) of cannellini beans, rinsed

2 garlic cloves, roughly chopped

Juice of 1 lemon

¼ C olive oil

2 Tbl pesto

salt and pepper to taste

Oven-Baked Pita Chips

Makes 48 chips Preheat oven to 400F

Ingredients

3 store-bought pocket pitas (wheat or white)

2 Tbl olive oil

2 Tbl grated Parmesan

1 Tbl Herbes de Provence (or other dried herbs)

Kosher flake salt Pepper

Method

Warm Bean Dip

Combine all of the ingredients in a food processor and puree until smooth. Add a bit

more oil or some water if the dip is too thick. Salt and pepper to taste. Serve with fresh

vegetables and oven-baked pita chips (see recipe below).

Method

Oven Baked Pita Chips

Cut the pitas into 8 wedges. Separate each wedge at the seam into two pieces.

Place in one layer on a large sheet pan. Brush or drizzle with olive oil (don’t worry

about covering the surfaces, this is mainly for flavor) and sprinkle with the Herbes de

Provence, salt and pepper.

Bake chips for about five minutes and then sprinkle on the Parmesan. Bake for about

five more minutes, or until crisp and golden.

April 19, 2010

25

Vegetable Chil

Cornbread

We began our long weekend by making a big pot of vegetable chili and a loaf of cornbread to accompany it. The house smelled delicious

and the food was hearty and satisfying. (It also makes for a great lunch on the following days.) I hope everyone had a nice holiday weekend.

The Memorial Day Urban Golf event was a great success.

Vegetable Chili Serves 6

Ingredients

3 Tbl olive oil

1 large onion, coarsely chopped

6 large garlic cloves, chopped

2 large carrots, chopped

3 14.5-ounce cans diced tomatoes in juice

1 4-ounce can diced mild green chilies

3 Tbl chili powder

1 Tbl ground cumin

1 Tbl dried oregano

2 15-ounce cans kidney beans, drained

2 green bell peppers, cut into 1/2-inch pieces

1 10-ounce package frozen corn kernels

salt and pepper to taste

Shredded Cheddar cheese to serve Sour cream to serve

Method

In a large stock pot, heat the oil over medium-high heat. Add

the onion, garlic, and carrots and cook for 5 minutes. Add the

tomatoes (with juice), chilies, and spices. Cook 10 minutes. Add

the beans, peppers and corn. Reduce heat and simmer for about 35

minutes, until thickened. Stir occasionally. Salt and pepper to taste.

Serve with shredded cheese and sour cream.

Cornbread Adapted from Bread by Christine Ingram and

Jennie Shapter

Ingredients

.75 C AP flour

1.5 C yellow cornmeal

1 tsp salt

1.5 Tbl baking powder

1 Tbl sugar

4 Tbl butter, melted

1 C milk

3 eggs

7-ounces canned sweetcorn, drained

Method

Preheat oven to 400F. Grease an 8.5 in cake

tin. Combine the flour, cornmeal, salt, baking powder,

and sugar in a medium bowl. Make a well in the center.

In a separate bowl combine the butter, milk, and eggs.

Add to the dry ingredients and stir until just combined.

Stir in the sweetcorn and pour into the prepared tin.

Bake for 20 - 25 minutes, or until a knife comes out clean.

Invert bread onto a wire rack and cool slightly. Serve

warm with honey or butter.

May 27, 2008

26

Lentil Soup

A bowl of lentil soup is unmatched in its simplicity. If you can boil water and chop an onion, you can make this

delicious one pot meal. It can be dressed up with a dollop of sour cream, chopped parsley, and served with crusty

bread-- or simply reheated for a hearty work lunch.

I’d like to extend an invitation to my Chicago readers to join me this Wednesday at the Hideout from 5 pm to 8 pm

where I will be cooking soup with my fellow Gapers Block contributing food writers and serving it with Columbia

College film professor Dan Rybicky and dietician Bettina Tahsin. As part of this Soup and Bread series, all the food

will be donated by the cooks and served free of charge. A hat will be passed for donations to the Greater Chicago

Food Depository to help others keep food on their plates. Come by to say hello, have a beer and eat some soup while

helping out those in need.

While there are many excellent recipes and endless modifications one can make to lentil soup, here is my current

favorite. It has a unique earthiness and bite to it thanks to the cumin and black pepper.

Lentil and Sweet Red Pepper Soup with Cumin and Black Pepper

Adapted from The Zuni Café Cookbook

Method

In a large saucepan over medium heat, warm 1 Tbs oil. Add the bell pepper

and cook, stirring, until it softens, about 5 minutes. In a mortar, crush the

peppercorns and cumin seeds. Add them to the saucepan, and cook the

mixture for 1 minute.

Add the remaining oil, carrot, celery, onion, garlic, bay leaf, parsley, and lentils,

and 3 C of stock. Stir and bring it to a simmer. Reduce the heat, and cook

the soup uncovered, barely simmering, until the lentils are tender and have

absorbed most of the stock, about 15 minutes. Turn off the heat, cover, and let

stand for 5 minutes to allow the lentils to soften. Using an immersion blender,

partially puree the soup, so that about half of the lentils are still whole. Add a

bit more broth to bring the soup to your desired texture and season to taste.

February 23, 2009

Ingredients

3 Tbs olive oil

½ C finely chopped red bell pepper

½ tsp whole black peppercorns

¼ tsp cumin seeds

¼ C carrot, finely chopped

¼ C celery, finely chopped

¼ C yellow onion, finely chopped

1 large garlic clove, chopped

1 Turkish bay leaf

1 sprig of Italian parsley, chopped (both stem and

leaves)

1 C lentils, preferably Beluga or French green

4 to 4 ½ C good-quality vegetable stock

Salt

27

Squash and Spinach G

ratin

Over the past three weeks, I’ve been getting to know our new oven and fantasizing about the hearty fare that will take us through the

fall and winter. Our apartment has an open layout with a somewhat outdated kitchen, but items like a trusty oven thermometer, a

lovely island from Craigslist, and the bold colors of my mother’s vintage Fiestaware are quickly making it home.

I have also jumped head-first into the daunting task of organizing all of my recipe clippings. So far, I have organized the bulk of

my recipes (a pile of pages four inches thick) into hanging files with no less than 16 categories. The recipes that I have tested and

enjoyed are in a second pile that will eventually be stored in a three-ring binder with cooking notes and suggestions.

To initiate my fall cooking endeavors, I pulled a recipe from the November 2006 Gourmet out of the stack. It turned out so well

that it was quickly upgraded to the “three-ring binder” pile.

Squash and Spinach Gratin Adapted from

Gourmet

Ingredients

3 (10-oz) packages frozen, chopped leaf spinach,

thawed

5 tablespoons unsalted butter plus additional for

greasing pan

1 small Vidalia onion, finely chopped

4 garlic cloves, minced

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 cup heavy cream

4 lb butternut squash (2 large), peeled, quartered,

and seeded

2 oz finely grated Parmigiano-Reggiano

Method

Thoroughly squeeze spinach in small handfuls to remove excess moisture and transfer to a bowl.

Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat. Cook onion and garlic, stirring, until

softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Preheat oven to 400F. Butter a 3-quart shallow baking dish.

Cut squash to separate bulb section from solid neck section, then cut pieces into 1/8-inch-thick slices. An adjustable

blade slicer is extremely helpful here.

Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each

layer, beginning and ending with squash. Top each layer with a portion of the grated cheese.

Sprinkle top layer of squash with cheese and dot with remaining 2 tablespoons butter. Cover with tin foil and bake

until squash is tender and filling is bubbling, 25 to 30 minutes.

Remove the foil and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

September 26, 2008

28

29

Tomato Tartine

A magnificent harvest moon ushered in autumn last night. Though, with today’s 93-degree weather forecast, you’d hardly know it. I’m still

reveling in late summer produce and sunny afternoons. The Urbana farmers market is one of the great benefits to my new town. It feels like

more of a community event than the hurried Chicago markets I am familiar with. Strangers stop to say hello, there are nutrition education

games for children, and booths with information on various community services. It has been nice to run into professors and classmates, and

even an old friend from Chicago who works on a local organic farm.

I have to admit I had forgotten how busy an academic schedule can be. It is certainly a nice reprieve from the monotonous daily grind of the

last few years, but free time is scarce. I am taking four classes and working 22 hours a week - so to be fair it’s not just coursework on my plate.

A few readers have emailed to ask about the courses I am taking this semester. I am currently enrolled in Information Organization and

Access, Reference and Information Services, Administration and Use of Archival Materials, and Rare Books and Manuscripts. I have also

started as a technology volunteer at the Urbana Free Library and I was recently elected (without stiff competition) the Vice-President of the

ALA Student Chapter.

It is in my character to thrive when slightly over-extended, though my days rarely feel calm. I am woefully behind on correspondence and

photo editing, and I’m embarrassed to admit that I have over 1,000 posts waiting idly in Google Reader.

While I have made some wonderful meals over the last month, my most frequent has been this simple open-face sandwich that barely needs

a recipe. It is a quick lunch for a busy afternoon and a great way to enjoy the unique character of different heirloom tomato varieties. I used

green zebras in the photo posted here.

Tomato Tartine

Ingredients

1 medium, flavorful tomato

2 slices of thick, crusty bread

2 Tbl mayonnaise*

good quality sea salt*

fresh ground black pepper

fresh thyme leaves

Method

Toast the bread slices and spread with mayonnaise. Slice the tomatoes 1/4-inch thick and arrange in an even layer over

the mayonnaise. Add salt and pepper to taste. Finish with the leaves from a few sprigs of fresh thyme (or any other herb

you have on hand). Serve while the toast is still warm.

*This is a great lunch to make in a pinch with ingredients you have on hand. But it is extra special with homemade

mayonnaise. If you are new to making your own mayonnaise, I would recommend Molly’s lovely recipe. This is also a

great dish to use any fancy finishing salts you have stocked away. My dear friend Harold gave me a box of Ilocano Asin

sea salt recently and this was the perfect way to use some of it.

September 23, 2010

30

Snapshots of Portland

31

32

33

Squash Dinner Rolls

During my last year at Reed College in Portland, Oregon, my roommate Tamara and I were invited to have Thanksgiving with our friend Erik, his

father and his step-mother. The food was incredible and a welcome change for the three of us students. Michael and Lorie were wonderful hosts and

it was an evening full of excellent conversation and warmth. It was always sad to be unable to fly home for Thanksgiving, but the hospitality that I

found in other homes and with new friends on those occasions is something that I will never forget.

Another thing that I will never forget are Lorie’s incredible squash rolls. I had always regretted leaving that day without requesting the recipe, so this

year I asked Erik to put me in touch with her. Not only did I receive the recipe, I was also treated to a lovely story:

“When I was first making this recipe, I was ... doing subsistence farming in northern British Columbia. So they were made with Hubbard squash that

we grew in our garden and with flour that we ground each morning as we waited for the cabin to heat up, and of course they were baked in a wood-

burning stove.”

That sounds like such an inviting environment, especially as I am bracing myself for another dark, city winter. These rolls are delicious anywhere, but

I bet they were particularly comforting when baked in a wood-burning oven. Thank you very much to Lorie for introducing me to these rolls and for

providing me with the following recipe.

Squash Rolls from The Garden Way

Bread Book, A Baker’s Almanac by

Ellen Foscue Johnson

Makes about 2 dozen rolls

Ingredients

1 C milk

¼ C maple syrup or honey

4 Tbl sweet butter or light oil

2 tsp salt

1 C cooked winter squash (fresh or

frozen) (You may also use pumpkin,

fresh or canned.)

1½ Tbl dry yeast (or 1 Tbl dry yeast

+ 1 C sourdough starter)

¼ C warm water

½ tsp sugar or honey

2 eggs

Method

In a saucepan scald the milk. Add the maple syrup, butter, salt, and squash, stirring to mix well. Let sit until lukewarm. In a large bowl dissolve the

yeast in the warm water with the ½ teaspoon sugar or honey. When it is bubbly, add the cooled milk-squash mixture, eggs, orange peel and 2 2/2 cups

of the flour. Beat with an electric mixer 2 minutes or at least 200 strokes by hand. Gradually add enough more flour to make a dough that pulls away

from the sides of the bowl and is stiff enough to knead. Turn the dough out onto a floured board and knead until smooth and elastic, sprinkling with

a little more flour if it remains sticky. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Cover and let rise

until doubled in bulk. Punch the dough down, turn out onto a floured board and knead a few times to press out air bubbles. Cut into pieces about the

size of eggs, cover and let rest for 10 to 15 minutes. Form into rolls of whatever shape you wish (the easiest is to make balls and put in buttered muffin

tins). Brush the tops with melted butter and let rise, lightly covered, until not quite double in size. Preheat the oven to 375 degrees F. Bake 15 minutes,

or until done. Break one open to test. Do not over-bake. Serve hot, or, if you plan to save then until the next meal or freeze, bake for a slightly shorter

time, cool on a rack and re-heat.

Thank you Lorie!

December 4, 2007

1 tsp grated orange peel or ¼-½

C sautéed onion

6 ½ C unbleached white flour,

approximately

34

Sesa

me

Bak

ed T

ofu

Rich and nutty pieces of baked tofu are perfect for adding to stir-fry or curry dishes, but they are also delicious on their own. Extra-firm tofu will hold up

well to the marinating called for in this recipe, though some types of firm tofu will work fine as well. If you are worried that your tofu is too delicate, wrap

the tofu slices in clean tea towels, place a plate on top, and a heavy pot or bag of flour on top of that. Let sit for half an hour. As the water in the tofu

is absorbed into the towels, the tofu will become sturdier. Dark sesame oil is made from toasted sesame seeds and gives this dish a deeper flavor. Light

sesame oil can also be used.

Sesame Baked Tofu

Ingredients

1 lb extra-firm tofu, patted dry and cut into slices 1/2 inch

thick

6 Tbl soy sauce

3 Tbl dark sesame oil

3 Tbl vegetable oil

3 garlic cloves, minced

1.5 tsp fresh ginger, minced

2 Tbl sesame seeds

Method

Whisk together all of the ingredients except for the tofu and sesame seeds in a medium bowl. Place the tofu

slices in a baking dish large enough to lay each piece flat and then pour the marinade over them. Cover

and place in the refrigerator for about 8 hours, turning the tofu slices over halfway through.

Preheat the oven to 400F and bake for 30 minutes. Flip slices and bake for another 30 minutes or until

a very deep golden brown. The marinade should be completely absorbed. Remove from the oven and

sprinkle with the sesame seeds. The tofu will keep in the refrigerator for two days.

January 27, 2008

35

Potato Gnocchi

Pasta has always been a staple in my pantry. Tossed with vegetables and garlic, drizzled with olive oil, and topped with any cheese I have on

hand -- it makes for an inexpensive and easy weeknight meal. Nick, however, is not a fan. As a result, our mutual appreciation for gnocchi has

grown over the last few years. We generally keep a package of the dehydrated stuff and a jar of pesto around for sleepy, uninspired nights.

When we are feeling more ambitious, homemade can’t be beat. We’ve experimented with a variety of recipes that have produced mixed results.

The biggest foe to our gnocchi efforts often seems to be too much moisture. If the balance isn’t correct, the little pillows risk breaking apart in

the boiling water or producing gummy forkfuls.

How is a cook to avoid this? We’ve found that recipes that call for baking, not boiling, the potatoes work best. The other secret to light and silky

gnocchi is a potato ricer. You can get away without one by mashing the potatoes well, but to ensure a smooth dough, a ricer can’t be beat. Elise

of Simply Recipes posted a great (baked) potato gnocchi recipe last year that I would recommend trying first (though, be warned, it makes a lot).

To complete the meal, buy a crusty baguette and make this simple, rich sauce:

Gorgonzola Cream Sauce

Ingredients

2 garlic cloves, minced

1 Tbl butter

1 C whipping cream (or 3/4

C milk and 1/4 C cream)

A few ounces Gorgonzola

cheese (we use about 3 oz)

Method

Melt the butter in a saucepan over medium heat. Add the garlic and saute 1 minute.

Add cream and cheese and bring to a gentle boil. Whip 2 minutes, or until cheese is melted and the sauce is

slightly thickened.

Add salt and pepper to taste (careful, the cheese is a bit salty to begin with) and toss with the gnocchi.

October 30. 2008

36

Hot DougsLast weekend Nick and I made plans to finally eat at Hot Doug’s together.

However, when I woke up that morning my right hand was twice it’s

normal size. I determined that I must have broken my wrist the night

before when I tripped over the television that isn’t normally in the middle

of our kitchen whilst carrying two deck chairs in the door, backwards.

Knowing that the impending emergency room visit would take at least 5

hours, I decided that enjoying a fried veggie corn-dog (which they only

offer on weekends) would make the gloomy looking end to the weekend

somewhat rewarding (to much protest from Nick, I should add).

We walked to Hot Doug’s from Logan Square, and after a spell where I had

to take a break on their lawn because I was sure I was going to faint, we sat

down with our selection.

Nick ordered an elk sausage with a mustard sauce and mustard seed cheese,

I enjoyed the aforementioned veggie corn-dog and we split a giant basket

of duck-fat fried french fries.

It was all very greasy and very good.

We also bought celery soda. I had never tasted it before. It was definitely

sweeter than most things I enjoy, but the taste was so unique that I hardly

minded.

We then traveled to my HMO approved hospital where we spent the next many

hours. (Conveniently located next to Binny’s at least!) Nick was sweet and put

up with the crazy old men and poorly behaved children in the ER waiting room

while those tending me decided I might have a novicular fracture. I spent this

last week at appointments with my general practitioner and orthopedic surgeons,

getting enough x-rays to take a year off of my life, and the verdict is still out. They

basically told me to wear a wrist brace and if it hurts in a few weeks it is broken, if

it doesn’t hurt in a few weeks it isn’t broken. Ah, modern medicine. I’m glad I ate

first.

June 11, 2007

37

Pear and Pepper Relish

Green Tomato Jam

Blackie’s Pear-Pepper Relish

Adapted from The Great American Hot Dog Book

This makes about four cups of relish. The relish

will keep in a tightly sealed container, refrigerated,

for several weeks.

Ingredients

4 Bartlett pears

2 large onions

2 green bell peppers

1 red bell pepper

1 jalapeño (feel free to use a spicier pepper)

Boiling water, a few cups

1.5 C sugar

2.25 tsp mustard seeds

.75 tsp ground allspice

.25 tsp ground cinnamon

.75 tsp turmeric

1 Tbl salt

1.5 C white vinegar

.5 C water

Method

Chop the first 5 ingredients and put in a large colander. Over the sink, pour the boiling water over the chopped ingredients. Drain thoroughly and

add to a large stock-pot.

In a medium bowl combine the sugar, seeds, spices and salt. Add the dry mixture to the stock-pot and mix thoroughly with the chopped ingredients.

Add the vinegar and water and bring everything to a boil. Turn down the heat and allow to simmer for about 20 minutes. Your house will smell

delicious. When the relish is cooked to your liking, remove from the heat and allow to cool before refrigerating.

Green Tomato Jam

Ingredients

2 lbs of green tomatoes, rinsed

3 C sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

Method

(Note: I bypassed the formal canning process and split

my jam between a refrigerator and a freezer container.

Can if you please, of course.)

Cut the tomatoes into eighths, trimming off the stem.

(The green tomatoes I used were small to medium sized

and fairly firm. If your tomatoes are juicier, consider

squeezing out the seeds and juice so your jam can

properly thicken.) Combine the tomatoes with the rest

of the ingredients in a large, heavy-bottomed stockpot

over medium-high heat. Bring the mixture to a boil,

stirring often. Reduce the heat to medium and allow

the mixture to gently simmer for about an hour, stirring

occasionally. When the mixture has thickened and

darkened, remove from the heat. Allow to cool before

transferring to storage containers. The jam will keep for

two weeks in the refrigerator.

October 10, 2010

38

Roasted Beet Arugula Crostini

Winter has been getting me down lately. I’m craving sunlight and vegetables, and feeling more than a bit

lethargic and broke. I think things began a downward turn when I returned to work after the Christmas

holiday to find, not a bonus or a holiday greeting, but a note from my employer stating that, since they had

decided to close the office on December 26th and January 2nd, all of the employees were being docked two

vacation days. I’m glad to still have a job and all, but jeez, happy holidays huh?

It’s high time to fit a bright dish into the dreary winter landscape, and to be grateful for the good things that

have recently come to pass. I have been going a bit beet crazy this winter and I thought it might be a good

time to share one of my favorite seasonal appetizers with you (it also makes a great, light lunch). This dish

can be prepared easily and transported for fast assembly at another location. You’ll want to adjust the recipe

for the crowd you plan to serve, but this recipe will make about 20 crostini.

Roasted Beet, Arugula and Goat Cheese Crostini

Ingredients

Half a fresh, high-quality baguette

3 large beets

4 ounces goat cheese, or more to taste

2 large handfuls of fresh arugula

olive oil

salt pepper

Method

Preheat the oven to 375F

To roast the beets, rinse the beets and cover with foil. Roast in the oven at 375F for about an hour, or until easily pierced with a fork. Let cool

slightly and chop off the root and stem ends. Rub with your hands to remove the skins. Cut into 1/4 inch slices. (If you are in a rush, this works

just fine with canned beets -- just make sure the only ingredients on the can are beets and salt and that you let them drain thouroughly.)

Increase the oven temperature to 400F

Slice the baguette thinly, between a 1/4 and 1/2 an inch thick. Arrange the slices on a baking sheet, brush each slice with olive oil, and salt and

pepper to taste. Let toast in the 400F oven for about 8 minutes, or until the slices begin to turn a light golden color. Remove and let cool.

Spread a thin layer of goat cheese on each crostini (or more to taste). Place a beet slice on each and top with three or four leaves of arugula.

*If you will transporting the crostini to another location. Spread each crostini with goat cheese and gently stack in a container. Line a second

container with aluminum foil and place the beet slices inside. Cover the beet slices with another piece of foil and place your arugula on top.

January 22, 2009

39

Roasted Red Peppers and Peas

When it is really hot out, I find that I enjoy small snacks in place of large meals. Grazing on nuts, fruits and cheeses

with a cool drink in hand is a relaxing way to spend a humid evening. Hummus is a delicious (and quick) addition to

any lazy dinner or appetizer spread, and these easy embellishments on the standard chickpea fare will add flavor and

and a splash of color.

Roasted Red Pepper Hummus

Ingredients

.75 C roasted red peppers, roughly

chopped

1 15 oz. can chickpeas, drained

2 Tbl tahini

1 Tbl olive oil

4 garlic cloves, roughly chopped

.5 tsp salt

Method

Add all ingredients to a food processor and

pulse until smooth. Serve on pita or crostini

and garnish with a basil leaf for color.

Pea and Ricotta “Hummus”

(Adapted from 101Cookbooks)

Ingredients

1 C fresh peas (or frozen, thawed)

.3 C ricotta cheese

1 Tbl olive oil

.25 tsp salt

.5 small shallot, minced

.25 C freshly grated Parmesan

zest of half a lemon

Method

Add the peas, ricotta, olive oil, and salt to a food processor and pulse until smooth. Stir in the

remaining ingredients. Serve on pita or crostini and garnish with a shallot sliver for color.

July 9, 2008

40

Cheddar Gougeres

If you are looking for a quick appetizer to keep your guests entertained this week, Cheddar Gougères are a

delicious option. These airy, eggy, crusty puffs of pâte à choux are delicious right out of the oven. It might take

a few attempts to get the pâte à choux the right consistency, but once it comes out correctly it will be simple in

the future. Try a test run tonight and enjoy them warm with a salad or soup.

Traditionally, gougères are made with Gruyère cheese. I enjoy the bite of sharp Cheddar, but feel free to use

any cheese that will grate well and is of a similar fat content. You may also want to try adding fresh herbs such

as dill, rosemary or chives.

Cheddar Gougères Adapted from Party Appetizers by Tori

Ritchie

Makes about 40 - 50 Gougères. (This is a lot.)

Ingredients

1 C water

8 Tbl unsalted butter, cut into pieces

1/2 tsp salt

1 C flour

4 eggs

1 1/2 tsp mustard powder

1/4 tsp cayenne pepper

1 1/2 C shredded sharp Cheddar cheese

Method

Preheat oven to 375F and line two baking sheets with Silpat mats or parchment paper.

Combine the water, butter and salt in a heavy saucepan over medium-high heat. Cook, stirring to combine until the butter is

melted.

Increase the heat to high and bring to a boil.

Turn off the heat and add the flour. Stir vigorously with a wooden spoon until the mixture comes together and pulls away from

the sides of the pan.

Remove the pan from the stove and allow the mixture to cool for 5 minutes, do not stir.

Add the eggs one at a time, beating with the wooden spoon to fully incorporate after each addition.

With each addition, the dough will look glossy at first, but eventually regain its texture and stick to the sides of the pan again.

Once all of the eggs have been added, add the mustard powder and cayenne and beat to incorporate. Then add the cheese

and beat to incorporate.

Scoop one-inch balls of the dough onto the prepared baking sheets, leaving about one-inch between them.

Bake until the gougères are puffed up and golden, about 25 minutes. For best results, rotated the baking sheets half way

through.

November 20, 2007

41

Mirabelle

Many of my weekends over the past few months have started

aboard a southbound train that deposits me 150 miles away

from home in Champaign, IL. Nick returned to finish his last

year at the University of Illinois and we have been traveling

back and forth to see each other since September. We weren’t

particularly thrilled about the prospect of spending time in a

central-Illinois college town, but the discovery of Mirabelle

Bakery made it all a bit easier.

The bakery is closed on Sundays, so nearly every Saturday morning we

make the half mile walk from Nick’s apartment to downtown Urbana.

We stop at Strawberry Fields, the local natural foods store, for coffee

and head up the street to wait in the perpetually-crowded storefront of

Mirabelle.

We always select something to eat immediately on the park bench

outside, and often purchase a loaf of fresh baked bread to accompany

our dinner. I am a glutton for traditional breads, and Mirabelle may

have the finest baguettes that I have ever encountered in the United

States.

The only complaints I could possibly muster about Mirabelle would

be their coffee which is a weak and pedestrian variety tucked away

in a self-service corner. But, I do visit for the breads and pastries and

I would not suggest that they turn their attention away from these

incredible offerings.

My favorite pastry of all is the Mirabelle Bakery Onion Roll. The roll

is soft and buttery, stuffed with poppy seeds, sour cream, red onions and

an indescribable, delectable savoriness that makes my mouth water just

thinking about it. If you have occasion to visit Mirabelle Bakery, this

would be my first suggestion to sample.

If you have a heartier appetite, their foccacia servings are huge and

easily make a meal. The crumb is chewy and tender and the toppings

are always very fresh.

The other two highlights of Champaign-Urbana have been the Blind

Pig, a beautiful bar with over 21 taps and Prairie Fruits Farm goat

cheese.

This locally produced goat cheese can be purchased at Strawberry

Fields, and while a bit pricey (about $7 for 6 oz.), it is worth every

penny. We do not have a car available to us, but I am hoping to find a

way to make a trip out to the creamery in the spring, if the owners will

have me, to see the farm’s operation first hand. I often fantasize about

making my own goat cheese and it would be fun to see a local example.

While we would both rather be living a normal life back in Chicago,

it has been fortifying to find these high-quality, local and affordable

establishments in a town with too many trashy sports bars

and fast-food chains. I have to admit that I didn’t expect to

miss things about Champaign-Urbana, but I will.

For an inside look at Mirabelle Bakery and to learn more

about the food in Champaign-Urbana from a well-versed

resident, visit the lovely blog Champaign Taste.

January 7, 2008

42

Herb Roasted Hasselbacks

Last Thursday I visited the Daley Plaza Farmer’s Market over lunch and came away with quite

a haul: Heirloom tomatoes, purple bell peppers, sunflowers, fresh basil, smoked string cheese, a

LaBriola whole grain loaf and a beautiful selection of potatoes.

These pretty yellow, red and purple potato varieties came from Nichols Farm & Orchard. This

family run farm is from Marengo, Illinois -- quite near where I grew up. They sell their produce at

several farmer’s markets in the Chicagoland area.

I’m a sucker for the $5 cookbooks that can be found in piles near the register in bookstores,

especially when they cover a finite topic. A few months ago I purchased Potatoes by Annie Nichols

and decided to try one of her recipes.

Bay-Roasted Hasselback Potatoes (adapted from

Annie Nichols)

Serves 2 as a side dish

Ingredients:

8 small potatoes, unpeeled and scrubbed

12 fresh bay leaves

1 Tbl butter

2 Tbl olive oil

3 garlic cloves, crushed

kosher salt and freshly ground black pepper

Method

Preheat oven to 375F

Place two chopsticks on either side of a potato and make crosswise cuts about 1/4 inch apart. The potatoes will fan open as they cook,

but you want the base of the potato to remain intact so they will not fall apart. Insert whole or partial bay leaves between a few of the

cuts and repeat with the remaining potatoes.

Melt the butter with the olive oil in a cast-iron skillet or roasting pan over moderate heat. Add the garlic and the potatoes in a single layer.

Gently move the potatoes around for about 5 minutes. Remove from heat and generously salt and

pepper.

Place in the preheated oven for about 30 minutes, or until the potatoes are golden brown and

tender.

This simple method of roasting potatoes produced very delicate and colorful results. You could

substitute any fresh herbs for the bay leaves. My favorite herb to use with potatoes is fresh

rosemary, and that is what I will use with this recipe in the future.

September 3, 2007

43

Herb Roasted Squash

I always seem to wind-up lugging the heaviest

pieces of produce home from the farmers

market. Heads of cabbage, melons, or bags

of apples. When Nick came to visit last

weekend, I was grateful for the extra set of

hands -- It’s squash season.

We bought acorn, buttercup and butternut

squash to roast for lunch, along with a

Mirabelle baguette and Prairie Fruits

Farm chevre -- two of the culinary perks to

life in Champaign-Urbana.

As much as I miss the city, this is the place to

be for fall foliage. The reds, oranges, yellows,

and greens make morning runs or evening

bike rides a visually stunning experience. I

feel lucky that I am only trapped in an office

half of the week these days. This is the time

of year I can’t stand to miss.

Happy Thanksgiving to my Canadian friends.

Squash bakes at the same temperature as

many turkey recipes. Throw a few of these in

the oven, with or without the bird, and your

home will smell amazing.

Herb-Roasted Squash

Ingredients

1 acorn squash

1 buttercup squash 1 butternut squash

6 Tbl brown sugar*

6 Tbl butter

Fresh rosemary leaves Fresh thyme leaves

Salt and pepper

Method

Preheat oven to 400F. Cut squash in half and remove the seeds from the cavity

with a spoon, leaving only the smooth flesh. Arrange the squash halves face-up on

a heavy baking sheet. Add one tablespoon of butter and one tablespoon of brown

sugar to each cavity. Add the rosemary to the butternut squash and the thyme to

the buttercup and acorn squashes. Season with salt and pepper.

Roast the squash for about 70 minutes. Periodically spoon the butter-sugar

mixture over the rest of the squash surface to season and prevent the squash from

drying out. When you can easily pierce the flesh with a knife, the squash is done.

Allow to cool slightly and serve warm. Any leftovers can be tossed with pasta

and parmesan for a simple dinner.

*Real maple syrup is a great alternative.

October 10, 2007

44

Maine

45

Lemon and Herb Potato Salad

Grape and Almond Salad

Lemon and Herb Potato Salad adapted from Bon

Appétit

Ingredients 3 pounds baby red potatoes

3 Tbl unseasoned rice vinegar

3/4 C mayonnaise

4 medium chives, thinly sliced

1 Tbl fresh oregano

1 Tbl fresh thyme

2 Tbl fresh basil leaves, chopped

1 1/2 tsp lemon zest

salt and pepper

Method

Rinse the potatoes and pierce them once with a fork. Bring them to a boil

in a large pot of salted water. Reduce heat to medium-low and simmer

the potatoes until tender, about 17 minutes. Drain and let stand until cool

enough work with.

Cut the potatoes into 1/4 inch pieces. Place into a large boil and

toss with the vinegar and some salt and pepper. Add the rest of the

ingredients and toss to combine. Salt and pepper to taste. Refrigerate

until you are ready to serve.

It is seriously the easiest thing in the world to

make. You can make one serving or 40, and it is

still easy. My recipe is for a single serving.

Ingredients: 1 cup grapes, cut in half 1 bunch

cilantro, chopped 1 handful almonds 2 tablespoons

extra virgin olive oil Juice of 1/2 a lemon dash salt

Mix all the ingredients in a bowl. Eat up.

From Ellen Gladish

July 9, 2010

May 16, 2009

46

Molasses Pumpkin Pie

One of the things I love most about Thanksgiving, besides family and friends of course, is the opportunity to try new recipes.

Each year, I bookmark new ideas for Brussels sprouts, mashed potatoes, and dinner rolls. Though, there is undeniably some

comfort in tradition. My mother always makes the turkey and I always make this Molasses Pumpkin Pie. The molasses

works perfectly with the pumpkin and spices, giving it a subtle spin on the average pie.

Molasses Pumpkin Pie

Ingredients

1 pie crust, rolled out and chilled in a pie dish

2/3 C brown sugar

1/2 C white sugar

2 Tbl flour

1/2 tsp cinnamon

1/8 tsp each of: allspice, cloves and ginger

1/2 tsp salt

1 1/2 C canned pumpkin

2 Tbl molasses

1 tsp vanilla

3 large eggs

1 C whipping cream

Method

Place a baking sheet in the oven and preheat to 450F. Combine sugars, flour, spices and salt in a large bowl. Add the pumpkin, molasses, vanilla and eggs and incorporate

the cream last. Pour batter into chilled pie crust and bake for ten minutes. Reduce oven heat to 325F and bake for another 40 to 45 minutes. The middle should be set and

the sides of the pie should puff up a bit. Allow pie to cool and serve at room temperature or chilled. I usually whip any excess cream with a touch of vanilla to serve along

with each slice. This pie can be made up to a day ahead, making it easy for large holiday dinners.

Happy Thanksgiving to my U.S. readers!

November 23, 2010

47

48

Chocolate Beet Cupcakes

Today marks the fourth year of Pro Bono Baker. Through a pleasant path of various apartments, relationships, jobs and adventures, I can’t think of anything in my adult life that I’ve

stuck with quite as long -- except perhaps college -- and even then I transferred. I’ve gushed about all the wonderful friends, recipes and stories this site has provided me with on previous

birthdays. This year, I’ll leave it at a simple thank you to everyone who visits, both quietly and conversationally. This wouldn’t be nearly as fun without your company.

To celebrate, I made a recipe that I’ve been mulling over for the past month or two: Chocolate Beet Cupcakes with Goat Cheese Frosting. This treat is seasonal and packed with

antioxidants. Not a bad way to enjoy the new year.

Chocolate Beet Cupcakes

Ingredients

1 C roasted beet puree (about two medium beets)*

.5 C unsalted butter, melted

1 C sugar

.25 C brown sugar

2 eggs

.25 C milk

.75 C flour

.5 C unsweetened cocoa powder

1 tsp baking powder

.25 tsp salt

Method

Preheat oven to 350F

In a large bowl mix together the beet puree, butter, sugars, eggs and milk.

In a medium bowl mix together the remaining ingredients. Add the dry

ingredients to the wet ingredients and combine until you have a smooth

batter. Fill muffin cups two-thirds full and bake for 25 minutes at 350F, or

until a toothpick comes out clean.

*Roasting makes the beets sweeter. To roast, rinse the beets and cover

with foil. Roast in the oven at 375F for about an hour, or until easily

pierced with a fork. Let cool slightly and chop off the root end. Rub

with your hands to remove the skins. Roughly chop and puree in a food

processor. It’s okay if the puree is slightly chunky.

Makes about 12 cupcakes. They will stay moist over-night.

Goat Cheese Frosting

Adapted from the gorgeous Harvest Cake at

The Kitchn.

Ingredients

5 oz goat cheese, at room temperature

3 oz cream cheese, at room temperature

.5 C powdered sugar

.25 C pure maple syrup

Method

Beat together the cheeses until smooth. Add

the powdered sugar and mix until smooth.

Finally, add the syrup and mix until blended

evenly.

January 9, 2009

49 Alfajores

When Nick and I visited Buenos Aires this past summer, we fell in love with alfajores - dulce de leche cookies. On our last day, we picked up a giant jar

of dulce de leche in the San Telmo neighborhood so that we could try making our own back in Chicago. Nick beat me to it on a recent day off, and the

results were amazing. These are without a doubt the best cookies I have ever eaten.

Buenos Aires was a beautiful city that I hope to have the opportunity to visit again. We ate delicious food, walked through charming neighborhoods and

spent time with our awesome friends Peter, Pao and Arturo. I recently wrote a short article for Gapers Block about drinking in Argentina that I encourage

you to read if you want to learn more about our trip (though I hope to post more on this site soon).

Nick’s Alfajores

Ingredients

1 3/4 C flour

1/8 tsp salt

1/2 C sugar

1 tsp baking soda

8 Tbl butter, at room temperature

4 egg yolks, lightly beaten

1 tsp vanilla

1 Tbl milk

15 oz dulce de leche*

Method

Combine flour, salt, sugar and baking soda in a bowl. Mix in the butter and then work in the egg yolks, milk and vanilla.

Shape the dough into two separate balls, wrap in plastic wrap and chill for about two hours.

Preheat oven to 325F. Roll out each ball of dough on a slightly floured surface to a 1/4 inch thick. Cut using a two-inch

cookie cutter and transfer cookies to baking sheets covered with silpat mats. Bake for about 15 minutes, until the tops of the

cookies appear dry, but not so long that the cookies brown.

Allow the cookies to cool on a wire rack. When cool, spread half the cookies with dulce de leche and top with the other half.

Serve with a café con leche for an irresistible treat.

A traditional way to serve the cookies is to roll the sides in shredded coconut. We’re not big coconut fans, so we left ours

plain.

*We used dulce de leche that we brought back from Argentina. Feel free to use store bought or make your own. There are

plenty of traditional recipes out there, but I was extremely intrigued to find this recipe from the lovely blog Not Without Salt

that calls for simply cooking a can of condensed milk in boiling water. Brilliant.

November 5, 2009

50

Hol

land

, MI

51Peppermint Patties

Peppermint patty candies are festive and, believe it or not, incredibly simple to make. They only call for a few ingredients, making them easy to turn out quickly and cheaply. In

a matter of 30 minutes, you too could have your own tin of these easy chocolate treats that serve as a great last minute gift.

I came upon this recipe over at The Kitchn earlier this month and was surprised how easy it seemed. I made a batch last week with great success and decided to double it and

give these chocolates as gifts.

I only made one slight change. Where the recipe calls for refrigerating the filling for 20 minutes, I popped it in the freezer. I refrigerated the first time around and the filling

became gooey and misshapen when I tried to coat it in the melted chocolate. In my experience, there was no discernible difference in the texture of the filling in the final

product using either method.

I had some cellophane bags that I was planning to wrap these in, but I was lucky to see this quick guide to making gift boxes at Heather Bailey’s beautiful, color-drenched site.

While the original project is intended for gift cards, they perfectly fit three or four chocolates.

I didn’t have any fancy paper, but I did have some plain heavy card stock sitting around. I printed ten of these out, cut them with regular scissors, and scored the folds with an

empty mechanical pencil. Some pink tissue paper and a decorative stamp completed the packages.

Ingredients: 2 cups powdered sugar

1.5 tbsp softened butter

2 tsp peppermint extract

1/4 tsp vanilla extract

2 tbsp cream

8 ounces (about 1-1/3 cup) dark

chocolate, chopped

1 tbsp vegetable shortening

Line a cookie sheet with wax paper or a silpat. In a blender, cream together the sugar, butter, extracts, and cream on low

speed. After the ingredients are combined, raise the speed to medium-high and beat for an additional 1-2 minutes until

mixture holds together very well and is creamy, not powdery.

Using a teaspoon, roll the candy into small balls and flatten them on the wax paper or silpat with the palm of your hand into

patty shapes. When done, put them in the refrigerator to chill for 20 minutes.

Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.

Using dipping tools or two dinner forks, dip the patties into the chocolate one by one. Drag them across the lip of the bowl

to remove any excess chocolate. Return them to the wax paper or silpat, and place back in the refrigerator to set the candies.

They should be ready to eat in a few hours.

And that’s it! Due to the dairy ingredient, these need to be kept in the refrigerator. Layer the patties between sheets of

parchment in an airtight container. They’ll last for a month.

From the kitchn

December 28, 2008

52

Peanut Butter and Sesame Cookies

These pretty little things are like a grown-up version of the typical peanut

butter cookie. The black sesame seeds are not only eye-catching, but they toast

in the oven as the cookies bake, providing a nice balance to the sugar. Calling

for just five ingredients and baking up in about ten minutes, these are a snap to

make.

Peanut Butter and Black Sesame Cookies

Adapted from the March 2009 issue of Gourmet

Ingredients

1 C creamy peanut butter (the cheap kind, not

natural)

3/4 C sugar

Method

Preheat the oven to 350F. Cream the peanut butter and sugar together in

a medium bowl. Add the egg and baking soda and mix until combined.

Place the sesame seeds in a small dish and prepare a baking sheet lined with

parchment paper or a Silpat mat.*

Use a teaspoon to measure the cookie batter and roll each portion into a ball

using your hands. Roll the cookie in the sesame seeds to coat the top and place

on the baking sheet. Continue this process with the rest of the dough. Bake

the cookies for ten minutes, rotating the pan halfway through. Bake until the

cookies are puffed and cracked, about ten minutes. Cool and serve. These

cookies will keep for a few days in an airtight container.

(* I managed to fit all of my cookies on one large baking sheet, but it was tight

and a few of the cookie edges baked together. You may want to use two baking

sheets or bake the cookies in shifts.)

December 19, 2009

1 large egg

1 tsp baking soda

5 Tbl black sesame seeds

53

Maple Pecan BarsWhen I agreed to join other Chicago cooks and bakers tonight for the Hideout Haiti Benefit & Bake Sale, I knew I needed a recipe that I

could make the night before and that would be easy to individually wrap for sale in compact, but rich quantities. While I’m not a big pecan

pie fan - (dry pecans, corn syrup) - these maple pecan bars appealed to me with their thick caramel filling, cookie crust and maple syrup. The

bars are soft when warm and crisp and brittle when cool. I made two batches last night, yielding two dozen squares. I hope you will come

out to the Hideout to join us tonight and sample some of the wonderful contributions. All proceeds will be donated to Partners in Health, an

organization that has been working on the ground in Haiti for over 20 years.

Maple Pecan Bars

Adapted from Williams-Sonoma Essentials of Baking

Ingredients

For the crust:

1 1/4 C unbleached, all-purpose flour 1/3 C light brown

sugar, packed 1/4 tsp salt 8 Tbl butter, at room temperature

For the filling:

6 Tbl butter

1/3 C pure maple syrup

2/3 C light brown sugar, packed

1/3 C heavy cream

2 C pecan halves

Method

Preheat oven to 350F. Carefully line an 8x8x2 inch glass baking dish with heavy-duty aluminum foil, allowing the foil to extend over the sides

of the dish. Lightly butter the foil.

In a medium bowl, combine all the ingredients for crust. You will have a dry dough that sticks together when you press it between your

fingers. Press the crust mixture into the prepared baking dish in an even layer. Bake the crust, rotating half way through, until the edges are

lightly browned and the top feels firm when gently touched. About 15 minutes.

After the crust is finished baking, begin preparing the filling by combining the butter, maple syrup and brown sugar in a saucepan over

medium-high heat. Stir until all the ingredients dissolve. Bring to a boil and boil for one minute.* Remove from the heat and quickly stir in

the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust and spread evenly with a spatula.

Bake until filling is somewhat set when you shake the pan and small bubbles appear over the whole dish. About 25 minutes. Transfer dish to

a wire rack and allow to cool for 30 minutes. Transfer dish to the refrigerator and allow to cool for an hour.

Gently lift the foil liner to remove from the baking dish. Gently peel away the foil and cut into pieces using a sharp knife. Store in an airtight

container for up to three days.

(*A few words of advice for bakers who get nervous about cooking sugars on the stove top. This is a pretty simple recipe to ease into the

process. The butter, brown sugar and maple syrup mixture will begin to simmer along the sides, but wait until you are seeing more vigorous

bubbles in the middle of the mixture before you start timing the minute that the recipe calls for the boil.)

January 18, 2009

54

When the sweet, late-spring carrots start arriving at your local market, consider these delicious cupcakes. While

any old carrot will do, try finding small, fresh bunches with their greens still attached for a flavorful, seasonal treat.

This recipe was inspired by an older Cook’s Illustrated recipe for carrot cake that called for emulsifying the oil

with sugar and egg to create a lighter crumb. This is a brilliant technique that I highly recommend.

Carrot Cupcakes with Maple Cream Cheese Frosting

Adapted from Cook’s Illustrated.

Ingredients

2.5 C flour

1.25 tsp baking powder

1 tsp baking soda

1.25 tsp ground cinnamon

0.5 tsp freshly grated nutmeg

0.5 tsp salt

1 lb carrots, peeled and finely shredded

1.5 C sugar

0.5 C packed light brown sugar

4 large eggs

1.5 C vegetable oil

8 oz cream cheese, softened

0.5 C maple syrup

Method

Preheat oven to 350F and line two muffin tins with baking cups.

Whisk together the flour, baking powder, baking soda,

cinnamon, nutmeg, and salt in a medium bowl; set aside.

In a food processor, process the sugars and eggs until frothy and

thoroughly combined, about 20 seconds. With machine running,

add oil through feed tube in a steady stream. Process until

mixture is light in color and well emulsified, about 20 seconds

longer. Scrape the mixture into a large bowl. Stir in carrots and

the dry ingredients until incorporated.

Pour into the baking cups and bake until a toothpick comes out

clean, about 18 minutes, rotating pan halfway through baking

time. Remove the cupcakes from the pans and set aside to cool.

Mix the cream cheese and maple syrup together. Frost the

cupcakes when they reach room temperature.

Makes 24 cupcakes

Carrot Cupcakes with Maple Cream Cheese Frosting

April 2, 2009

55

Almond and Pear Tart

Last weekend I attended my friend Carrie’s bridal shower in Woodstock. Carrie lives in Costa Rica where she

teaches third grade. My mother helped plan the shower and asked if I would be willing to make a dessert.

Perhaps my favorite go-to dessert is this Almond and Pear Tart. It is relatively easy, looks impressive and and tastes

delicious without being overwhelming.

Almond and Pear Tart

(Adapted from Gourmet 2001)

Ingredients

1 C almonds, skinless and lightly

toasted

.5 C sugar

.25 C AP flour

6 Tbl unsalted butter, softened

2 eggs

1 tsp vanilla extract

.5 tsp almond extract

Method

Preheat oven to 350F

In a food processor, pulse the nuts with .25 C of the sugar until finely ground. Add the flour and pulse to combine.

In a medium bowl beat the butter and .25 C sugar until pale and fluffy. Add the eggs one at a time, beating well after

each addition. Beat in extracts. Gently incorporate the nut mixture until just combined.

Spread the filling evenly into the prepared tart shell. Peel, halve and core the pears. Cut them crosswise into .25

inch slices, holding the slices together to retain the pear shape. Gently transfer the slices of each pear-half to the tart,

arranging decoratively and fanning the slices slightly apart.

Bake until the tarts shell, pears and filling are golden brown -- about 30 - 40 minutes. Remove from the oven and

brush the pears (not the filling) with the preserves to keep them from drying out. Cool the tart completely on a wire

rack. Remove the sides of the tart pan just before serving.

Nick met me at the train when I returned to Chicago and we were greeted with this

unusual double rainbow!

In other news, Eileen and I spent a truly memorable night at the Vic Theatre watching

Liz Phair play Exile in Guyville in its entirety on Tuesday night. This album made a huge

impression on me growing up, and you could tell from the crowd that I wasn’t alone.

June 28, 2008

1 tart shell

3 firm-ripe pears (Bosc or Anjou)*

.25 C apricot preserves, heated and

strained

2 Tbl sliced almonds for garnish

(optional)

(*Canned pears, halved and packed

in pear juice (not heavy syrup) will

work. Just be sure to drain the

halves well and let them sit between

paper towels for a bit.)

56

Oakland

57

I recently had the good fortune to travel to the Bay Area for a long weekend to visit friends and run the inaugural Oakland Half Marathon.

The weather was amazing.

We enjoyed afternoon sweets at Mission Pie, toured the Takara Sake Factory and worked our way through the Mikkeller single hop series.

We enjoyed beautiful sunsets, fresh eggs from the hens Molly and Stefan’s housemates keep, and gorgeous produce (the Berkeley Bowl grocery store is out of this world).

My arrival back in the office came too quickly, but the gorgeous weather followed me. I’ve found myself enjoying many meals outdoors, sitting on our front stoop watching the neighborhood activity

or reading on our backyard deck. When I am in the mood for something quick and light, Orangette’s chickpea salad is one of my favorites.

It only has five ingredients - chickpeas, olive oil, lemon juice, Parmesan and salt - but the bright flavors make a satisfying meal. I like to add in some lemon zest to Molly’s recipe and often add a few

handfuls of red leaf lettuce as well. I’m loving spring.

Chickpea Salad with Lemon and Parmesan

April 12, 2010

58

Cyn

ar N

egro

ni

On Friday Nick and I played host to my brother and our favorite bartender, Parker. The weather had taken a

dive and we didn’t feel much like hiking to the liquor store after work. We ended up improvising with some items

we had on hand and came up with a delightful fall cocktail.

Ever since a boozy night in Venice with my uncles a few years ago, I have been a big Negroni fan. The addictive

bittersweet taste of Campari led me to seek out similar bitter apéritif liqueurs. Lately I’ve been enjoying Cynar,

which is made from artichokes and other herbs and plants. Ordinarily, I simply drink Cynar over ice, but we

decided to try it out in place of Campari in a Negroni. The results were delicious.

Ingredients

1 oz Cynar

1 oz gin

1 oz sweet vermouth

Dash Angostura bitters

2 orange slices Ice

Method

Pour the first four ingredients over

ice in a tall cocktail glass and stir.

Squeeze the juice from one orange

slice into the drink and garnish with

the other slice.

November 10, 2008

59

60

61

Copyright 2010Gemma Petrie and Nicholas Janquart