Acorn Squash with Fruits and Sesame Seeds

So, I was sick through most of the weekend. While I am no longer sick, I am still feeling the need for extra rest and some extra TLC.

As a result, I decided to cancel my usual Wednesday night plans, stay home, have a healthy, simple dinner, and go to bed early.

As has been true for several of my recent posts, this is a recipe that goes without much explaining: the direcctions are clear and free from confusing elements. Feel free to adapt the recipe somewhat, using whatever dried fruit suits your fancy, or substitute chopped nuts for the sesame seeds (following the proportions listed in the recipe).

I made this a complete meal by serving it along with some cooked wild rice blend mixed with some peas.

This recipe is adapted from The Joy of Cooking.

Acorn Squash with Fruits and Sesame Seeds

• 2 medium acorn squash, halved, seeds and strings removed
• 1 ripe pear, cored and diced
• 1/2 c dried fruit of your choice (raisins, cranberries, cherries, or currents can be used whole: dates, prunes, apricots, etc. should be chopped)
• 2 T sesame seeds and 2 T ground flax seed OR 1/4 c chopped nuts
• 1/4 c shredded coconut (optional)
• grated zest of 2 clementines
• 1/4 t ground cinnamon
• 1/8 t freshly grated nutmeg
• 2 T butter OR Earth Balance
• 1 T honey
• 2 T apple cider

1. Preheat oven to 325 degrees F. 
2. Place the squash cut side down in a baking pan, and add 1/4" hot water to the pan. Bake for 40-45 minutes. 
3. Meanwhile, mix the pear, apple, dried fruit, seeds or nuts, coconut (if using), zest, cinnamon, and nutmeg in a medium bowl. 
4. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the fruit mixture and honey and cook, stirring, about 5 minutes. Stir in the cider. Simmer, stirring often, until the fruit is tender, 3-5 more minutes. Remove from heat. 
5. Remove the squash from the oven, carefully pour the water from the pan, and turn the squash cut side up. Fill with the fruit mixture. Bake until the squash is tender, 10-15 minutes more.

Winter Squash Bisque

Again, this is a simple recipe and I'm terribly busy nowadays, so here's the recipe... An anecdote may be added later, or perhaps not.

·         2 T olive oil

·         1 large Vidalia or Mayan Sweet onion, finely chopped

·         1 c carrots, finely chopped

·         2 to 4 T fresh ginger root, minced

·         6 c winter squash (butternut, pumpkin, acorn, etc.), peeled and cut into large cubes

·         8 c vegetable broth

·         1 15.5-oz. can cannellini beans

·         1 t salt

·         ½ t cinnamon

·         1/8 t nutmeg

·         2 T soy sauce

·         1/3 c hazelnut butter (or you can substitute with almond, sunflower or peanut butter)

·         1 T maple syrup or honey

·         Pinch black pepper

Garnish (optional):

·         2 T hazelnuts, chopped and toasted

·         2 T chopped fresh chives or Italian parsley

1.       Heat the oil over medium heat in a large, thick-bottomed pan. Add the onions and sauté until they are translucent. Add the carrots and ginger and sauté for 10 more minutes, stirring occasionally. Add the squash and sauté 5 minutes longer.

2.       Add the broth, beans, salt, cinnamon, nutmeg and soy sauce. Bring to a boil and simmer for 10 minutes or until the squash is tender.

3.       Remove the soup from the heat and stir in the nut butter, maple syrup and black pepper.

4.       Cool the soup to almost room temperature, then place in a blender or food processor and puree until smooth: you will have to do this in several batches. Season to taste. Garnish with toasted nuts and chopped parsley or chives.

Notes: 

•  Depending on how sweet the squash is, more or less maple syrup may be added. You can also add a little juice and/or zest of lemon, orange or lime. 
• Fresh sage, rosemary, and Italian parsley as well as other herbs can be added while the soup is coming to a boil for a slight undercurrent of flavor. 
•  I strongly recommend having a few slices of a nice pumpernickel bread with a schmear of butter or Earth Balance spread on-hand to dunk in this soup. Delicious!

Pasta with Sauteed Leeks, White Beans, and Walnuts

I've been busy because life is full and rich.

The downside: I haven't posted in, like, forever. The upside: now that I'm posting again, you can be sure to get healthy and seasonal recipes that are quick and easy to make. Huzzah!

So, in the interest of making a post efficiently, I'm going to jump right to the recipe. I promise: future posts will include anecdotes. But this one won't.

Pasta with Sauteed Leeks, White Beans and Walnuts 

1 T olive oil
3 medium leeks, white and light green parts, thinly sliced (about 6 cups)
1 medium yellow bell pepper, seeded and thinly sliced (about 1 cup)
1 t red pepper flakes (or to taste)
1 15-oz. can cannellini beans, rinsed and drained
1 c low-sodium vegetable broth
6 cloves garlic, chopped
12 oz. pasta of your choice (I used wild mushroom fettuccine from Flour City Pasta. It was delicious.)
3 oz. crumbled feta cheese or goat cheese (optional)
1/2 c chopped toasted walnuts

1. Put large pot of salted water on to boil.
2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes: saute 10 minutes, or until vegetables just begin to brown.
3. Stir in beans, broth, and garlic. Reduce heat to low and simmer for 5 more minutes. Season with salt and freshly ground pepper.
4. When water boils, cook pasta according to package directions to al dente. Drain. 
5. Gently fold the leek and beans mixture and the walnuts into the pasta. Serve sprinkled with feta or goat cheese, if desired.

(Adapted from a Vegetarian Times recipe)

Vegan Black Bean Soup

There is a thin layer of snow on the tarp that covers the wood for our stove. The cats are sleeping, curled up in a shameless display of relaxation.  It is definitely a good night for a hot and hearty soup.

After a fairly lengthy debate with myself regarding what soup to make, I decided upon black bean soup.

Black beans have a rich, satisfying flavor that is simply perfect on a cold evening. They are an incredible source of folate (a B vitamin), dietary fiber, tryptophan (an amino acid), protein, magnesium, thiamin (another B vitamin), and phosphorus: they are also a very good source of iron. The fiber level in black beans is high enough that it has been shown in several studies to lower cholesterol levels and maintain healthy blood sugar levels. Black beans also contain molybdenum, which has been shown to help detoxify sulfites. If you combine them with brown rice (and yes, this recipe is great served over rice), they supply you with complete protein amino acids. A study published in Food Chemistry and Toxicology concluded that regular consumption of black beans results in "a clear reduction in pre-cancerous cells." Regular consumption of legumes such as black beans has also been correlated with a significant (up to 82%) reduction in the risk of heart disease. And, as if that wasn't enough, black beans have been proven to contain 10 times the number of antioxidants in a comparable amount of oranges. Pretty nifty, eh?

(I now have visions in my head of all the healthy, not-taking-any-shit, 90+ year-old trannies that will be running around the world in the years to come, changing the world for the better, thanks to recipes like this one!)

And yet... you may be aware that beans are well-known for making a certain bodily orifice considerably more vocal and, ummmmm, fragrant. However, there is an easy way to minimize the gaseous potential of these nutritionally heroic legumes. When you cook them yourself (as you will do when you follow this recipe) instead of using canned beans, you will notice that a white foam collects on the surface of the soup. Whenever you notice a good amount of this foam, simply skim it off and discard it. It's just that simple: now you can enjoy all of the nutritional benefits while minimizing the odorous aftermath. Huzzah!

To soak the beans, either cover them in warm water and allow them to soak overnight, or else add them to boiling water, remove from heat, and allow to sit for 1-2 hours. Either way, make sure you use enough water to cover the beans with about 3 inches of water above the surface of the beans. In addition to shortening their cooking time, this will also help reduce the amount of gas that the beans will produce.

One more thing about the beans: do not-- I repeat, do not-- add the salt or the lime zest and juice until after the beans are fully cooked. If you add salt or acid to the broth before the beans are cooked, they will take longer to cook and the beans themselves will be tougher. One more time: the beans will never soften properly if you add salt or acid to the broth before they are fully cooked. Got it? Good.

Regarding the lime that is used in the soup (as opposed to the one that is used for garnish): zest it before you juice it. It's just easier that way.

This recipe also uses roasted garlic and a roasted bell pepper. For a refresher on how to roast these two ingredients, please refer to my earlier post "Spinach, Mushroom, Kalamata and Roasted Pepper White Pizza," http://transgustatory.blogspot.com/2010/10/spinach-mushroom-kalamata-and-roasted.html.

And that's all I have to say about that. Here's the recipe:

Vegan Black Bean Soup

• 1 pound dried black beans, soaked
• 2 T vegetable oil
• 1 large Vidalia onion, chopped
• 2 Anaheim chilies, diced
• 2 Serrano chilies, minced
• 4 carrots, peeled and sliced at least 1/4" thick
• 4 cloves garlic, minced
• 1 roasted red bell pepper, chopped coarsely
• 4 quarts (1 gallon) vegetable stock
• 4 bay leaves
• 1 t dried thyme
• 1/2-1 t freshly ground pepper
• 1 heaping t cumin
• 1 heaping t ground coriander
• 1 t dried oregano
• zest of one lime
• juice of one lime (the same lime)
• 1 head roasted garlic
• salt and pepper to taste
• lime wedges (for serving)
• fresh cilantro, chopped (for serving)
• sour cream (or vegan substitute), optional

Skim this foam off of your soup, or you'll be sorry!

1.  While the beans are soaking, saute the onion until soft and translucent. Add the chilies and the carrots and saute 3-5 minutes longer, until the chilies are softened and the carrots are bright orange. Add the garlic and saute 2-3 minutes longer, until fragrant. Stir in the bell pepper and remove from heat. 
2. Combine the beans and stock in a large, heavy-bottomed stockpot and bring to a boil. Reduce heat to simmer and add the onion/chili/carrot mixture. Stir in the cumin, coriander, and oregano. 
3. Simmer the soup, uncovered, approximately 2 1/2 to 3 1/2 hours, skimming the surface as necessary and discarding the foam (see above). The beans should be very soft, just beginning to fall apart. Add additional water if necessary. 
4. Puree about half of the soup with the lime zest, lime juice, and roasted garlic cloves, then stir back into the remaining soup:  make sure that there are no bay leaves in the soup that you are pureeing!! Season to taste with salt and pepper. 
5. Serve in bowls and garnish with lime wedges, cilantro, and sour cream (optional).

Vegan Chipotle Chili

I have been on a major comfort-food kick recently. I am guessing that this has something to do with a combination of factors, including (but not limited to): the colder weather, the shorter days, the general busy-ness of life, and the increasing frequency that I have been speaking out in the community.

Most of which are completely self-explanatory, except for perhaps the final one. That last factor is significant because, truth be told, I get nervous when speaking in front of a group of people. Don't get me wrong: I'm good at public speaking. I'd just rather do my collocating, exhortating, educating and illuminating through writing. I like to take my time with the words and thoughts, allowing them to come together in their own time. If I can do this quietly while at home, next to the wood-burning stove and with my cat Fauxgerty on my lap, so much the better.

But far be it from me to turn down an opportunity to present my experiences and knowledge to the world, especially when there is a chance that my experiences and knowledge offer some potential for healing in the world, knock on wood. 

As a result, I have facilitated discussions on how to encourage and develop trans-inclusive language, how to make effective public service announcement videos, and how to come to terms with one's gender identity, all within the last month. I have also been recently interviewed on multiple occasions by multiple media outlets on my experiences with bullying and surviving through struggles with depression (check out my previous "About Me" post to watch the video I made for the It Gets Better Project: http://transgustatory.blogspot.com/2010/10/it-gets-better-letter-to-myself-at-17.html).

I am, above all, grateful for these opportunities to encourage discussions on these very important topics: however, I also tend to get very stressed out and nervous during the preparation and delivery of any sort of public speaking situations.

And, as I have said before and said again, the energy we take into our bodies has a direct effect upon the energy we have to give to the world. So, given all the busy-ness and stress, when I have gotten cravings for homemade comfort foods, I haven't been holding back. And when it comes to chilly evenings, sometimes nothing beats a steaming bowl of spicy chili.

This is another failure-proof recipe. Use whatever veggies you want, as long as you use the same total volume that is called for in the recipe (if you decide to use spinach, be sure to cook it before you measure it! It cooks down a LOT). Also, for the most satisfying chili, be sure to leave the veggies in nice, big, hearty chunks.

There is one ingredient that may strike you by surprise: unsweetened chocolate. As I mention in the list of ingredients, vegans should be very mindful to select a vegan brand. Any 100% cocoa baking chocolate should be vegan, and is actually what I recommend most strongly: when you start getting into the 95% and under chocolates, you have to be sure to check what that other percentage consists of!

The chocolate melts completely into the broth, giving the finished chili a mole-like quality that is simply divine. Simply trust, and enjoy.

(A quick note to new new readers, which will also serve as a disclaimer for the photo below: no, I am not a vegan, hence the appearance of real sour cream and cheese on my bowl of chili. However, in my efforts to prepare foods with mindfully-selected ingredients, a large percentage of the foods I make are vegetarian and/or vegan. I hope that these recipes can be enjoyable to you, without there being any offense taken at the recipes that do include dairy, egg, and meat products....)

Vegan Chipotle Chili

• 2 T olive oil
• 1 c chopped onion (Spanish or Vidalia)
• 1 c chopped carrots
• 1 c chopped red bell pepper
• 1 c green or yellow bell pepper
• ½ of a head of garlic, chopped
• Approx. ½ of a 7-oz. can of chipotles in adobo sauce (to taste), pulsed in a food processor until finely chopped (VEGANS: this is almost always vegan, but read the ingredients just in case! If you can't find a brand that you are confident is vegan, just soak 2-3 dried chipotles in boiling water for 10-15 minutes, then dice.)
• 1 T chili powder
• 1 T ground cumin
• 2 T cider vinegar
• 10 whole black peppercorns, ground
• ¼-1/2 t ground allspice, to taste
• ¼-1/2 c ground cloves, to taste
• 2 large bay leaves
• 2 t salt, or to taste
• 2 t ground cinnamon
• Cayenne pepper to taste
• One 28-oz. can diced tomatoes
• Three 16-oz. cans beans (I recommend one each of black beans, pink beans, and cannellini beans)
• 1-3 c tomato juice
• 1 oz. unsweetened chocolate, chopped (VEGANS: be mindful of what brand you get to ascertain it is, in fact, vegan: this can be omitted if you have any doubts)
• 1 avocado, in bite-sized pieces (optional)
• coarsely chopped cilantro (optional)
• Sour cream (or vegan substitute, optional)
• Shredded cheddar cheese (or vegan substitute, optional)
• Cooked spaghetti (optional)

1. Heat the oil over medium heat in a large, heavy-bottomed soup pan. Add the onion and cook for about 5 minutes, until almost entirely translucent (but not quite). Add the carrots, bell peppers, and garlic. Cook, stirring, until the onions are golden, about 10 to 15 more minutes.
2. Add the chipotles, chili powder, cumin, vinegar, pepper, allspice, cloves, bay leaves, salt, cinnamon, and cayenne. Cook for two to five minutes, until fragrant.
3. Add the tomatoes, beans and 1 cup of the tomato juice. Bring to a boil. Reduce the heat to medium-low and stir in the unsweetened chocolate. Simmer, uncovered, stirring occasionally and adding tomato juice as needed, until the flavors are fully blended, AT LEAST 45 minutes. Taste and adjust the seasonings.
4. Ladle into bowls (over cooked spaghetti, if you’d like: it’s yummy!) and serve with any combination of avocado, cilantro, sour cream and cheddar cheese that you desire.

Minestrone, with infinite optional variations (including vegan options)

I have been sick the last several days. It has been sad. I have been unable to cook for days, which pretty much breaks my heart. :-(

There are only two up-sides to this experience, as far as I can tell. The first is that the prescription cough syrup my doctor prescribed to me makes it feel as though the world is covered in a very fine fuzz: it also basically ascertains that this post will be shorter and less articulate than it normally would be. Please forgive any typos you  find...

The second is that I could feel the sickness coming on, and so I decided on Friday to make a big pot of soup. Sick or not, autumn is a great time of year for soups.

So, here's the thing: this is a very forgiving soup. As long as you use the same volume of veggies and herbs that the recipe calls for, feel free to experiment. Some people like it with cabbage instead of squash, or eggplant instead of potatoes, marjoram instead of thyme, etc.etc. You can leave out the mushrooms and double the potatoes. Just be sure to make the chunks of veggies big enough that they don't just fall apart.

Feel free to make this without either the bacon or pancetta, with an extra can of beans, and with vegetable broth for a sublime vegan dish. Or to double the amount of bacon or pancetta for a meatier soup experience. Or to go all fancy-schmancy and use uncured duck bacon, available at your friendly neighborhood Wegmans. Whatever you want. Have fun.

Also, stir the soup gently and lovingly, especially as it gets closer to being done. My dear friend Dana, who was head cook at the Zen Center when I lived there, used to warn me about my tendency to create a perfect dish, delicious and beautiful... until the last few minutes before serving time: if I felt hurried, or if I was adjusting the seasoning levels and getting frustrated if they weren't coming together just how I wanted, then I would start stirring less and less gently, breaking the hearty chunks into pieces. This can happen especially easily when you are making a dish with a high water content, such as a soup or a stew. On one memorable occasion, I was supposed to be making a thick, chunky groundnut stew, but I ended up with a monochromatic vat of texture-less puree.

Dana would look at me when this happens and say, "When you learn how to be gentler with your food, you will know how to be gentler on yourself. Be patient. It will come together."

Minestrone

• 2-3 T olive oil
• 4 oz. bacon or pancetta (OPTIONAL)
• 1 large onion, chopped
• 1 large leek, sliced (check out my post on Chicken Divan for info on preparing leeks)
• 3 carrots, peeled and chopped in thick slices
• 2 celery ribs,chopped coarsely
• 6 oz. wild mushrooms, very coarsely chopped
• 2 potatoes, washed and cut into 1-inch cubes
• 2 squash or 1 eggplant
• 6 cloves garlic, chopped
• 2    14-oz. cans diced tomatoes
• 8-10 cups chicken broth or vegetable broth, heated to a simmer
• 1-2 t fresh thyme leaves, coarsely chopped
• 2-3 t fresh rosemary, chopped
• 1 bay leaf
• 1/4 c (packed) Italian parsley leaves, chopped
• 3 T pesto sauce 
• salt and pepper to taste
• 1    15.5 oz. can cannellini beans
• 4 oz. orzo, gemelli, or other small-sized pasta

1. Heat the oil in a large stock pot (the capacity should be at least 6.5L) over medium-high heat. Stir in the onion and the leek: reduce heat to medium and cook for 5-10 minutes until the onion is completely translucent.
2. Add the carrots and celery: cook, stirring occasionally, 3-4 minutes. Add the mushrooms and cook 2-3 minutes. Add the potatoes, squash and garlic and cook until the vegetables are tender (but not quite fully cooked), about 10 minutes. Add the tomatoes and stir gently to combine: heat until bubbly.
3. Pour in the hot broth and stir well (start off with only 8 c of the broth: you can add more later if it's needed). Add the herbs and pesto:  season with salt and pepper. Bring to a boil, reduce heat, and simmer (partly covered) 30 minutes.
4. Add the beans and bring the mixture back to a simmer. Add the pasta: continue simmering 10-20 minutes until the pasta is al dente.
5. If desired, sprinkle each serving with grated asiago, romano, or parmesan and serve with hot buttered bread.

Sweet Potato Burgers

So, many of Transgustatory's fans on its Facebook page have requested recipes that use sweet potatoes. This makes perfect sense to me: they are colorful, chock-full of flavor, incredibly healthy, and available year-round (though their peak growing season is during fall and winter). They are unbelievably rich in vitamin A (over 700% of the RDA per serving!), and also good sources of vitamin C, vitamin B6, niacin and fiber. Given the fact that so many fruits and vegetables that are rich in vitamins A and C go out of season this time of year, it makes perfect sense to have them frequently through the colder months.

There really is no need to give hints and suggestions for this recipe, as it is simple to make and impossible to mess up. All of the seasonings can be adjusted to taste: feel free to start off with less than the recipe calls for, and then increase until the flavor makes you smile and sigh a little.

For instance, this recipe was passed on to me by my friend and fellow activist Anne. Anne does not like cilantro, and doesn't like the flavor of ginger (and other spices) to be too intense. I however, could probably dine on salads made solely from cilantro and ginger quite happily for some time. So, while she substitutes parsley for the cilantro and uses closer to 1 tablespoon minced ginger, I was more than a little generous with both of these ingredients. I also have a rare reading complication that causes me to read "cloves garlic" as if it were "heads garlic." Don't ask me how much I put in. It was a lot.

So, play it by ear (or tongue), and make them so they are as mild or spunky as you prefer.

One thing: if you do decide to substitute parsley for the cilantro, make sure you use the flat-leaf Italian parsley and NOT the curly parsley. Curly parsley has an evil, magical ability to take away the flavor of anything it touches. Avoid it as if it was your most evil ex. Using it will basically turn anything you make into a boring dish only suitable for consumption by fundamentalist Republicans. Don't do it.

Sweet Potato Burgers

• 2 large sweet potatoes, peeled and cut into 1 inch cubes
• 1 1/4 c quick-cooking rolled oats
• 3/4 c minced red onion
• 3/4 c chopped peanuts, soy nuts or cashews
• 3/4 c chopped cilantro OR 1 c chopped Italian parsley
• 4 cloves garlic, minced
• 1-3 T minced fresh ginger, to taste
• 1 1/2 t cumin
• 1 t salt
• Peanut oil (for frying)
• Sesame seed rolls (VEGANS: be sure to make sure to check with the bakery regarding the ingredients!)

Garnishes

• 1 cucumber, peeled and sliced thinly
• 1 tomato, sliced
• 1 avocado, sliced
• Thinly sliced red onion 
• Tamarind chutney (VEGANS: be mindful of the ingredients in the chutney!)

1.  Put the prepared sweet potato cubes in 1/2 galon boiling vegetable broth. Boil until soft, 10-20 minutes. Drain and mash until smooth.
2. Mix all the ingredients (except for the oil, rolls and garnishes) together and form into 1/2-inch thick patties the size and shape of the rolls you are using. 
3. Preheat oven to 200-250 degrees F. Wrap the rolls in aluminum foil and allow to warm while the burgers are cooking.
4. Preheat a skillet over medium/medium-high heat, or preheat an electric skillet to 325 degrees F. Add 1-2 T peanut oil and heat until the oil is to temperature.
5. Fry until crisp and deep golden brown, turning once: be gentle with the patties, so they don't break apart!
6. Serve on warmed rolls, garnished with cucumber, tomato, avocado, red onion and chutney.

Kalamata Olive and Asiago Crostini

These were the other canapes I made for my birthday get-together.

There's not really much to say about these delightful treats, except that they are delicious and ridiculously easy to make.

One thing: there is an easy way to skin and seed a tomato. Simply immerse it in boiling water for approximately one minute, then place it in a bowl of ice water. This will cause the skin to pucker so that it peels off easily. The tomato can then be cut in half, and the seeds easily removed with your fingers. It feels gross and squishy and cool.

If you are vegan, just omit the asiago: there's so much flavor to these little goodies that they will still be wonderful. If you eat dairy, but can't eat aged cheeses, just substitute crumbled, un-aged feta or goat cheese.

And that's all I have to say about that.

Kalamata Olive and Asiago Crostini

• 1/2 loaf French bread, sliced 1/4" thick
• 50 fresh basil leaves, chopped
• 1 large tomato, skinned, seeded and chopped finely
• 1 T finely chopped garlic, or to taste
• 15 Kalamata olives,pitted and chopped
• 2-3 oz. grated asiago (or fresh goat cheese, or omit)

1. If the bread is not pre-sliced, slice it to 1/4" thick.
2. Combine the remaining ingredients and mix well.
3. Spread 1/2 T of the mixture on each slice of bread. Place under the broiler (on a broiler pan that has been lightly coated with olive oil) until hot and the cheese is melted, approximately 2 minutes.
4. Garnish with fresh basil leaves or a few pieces of asiago, if  desired.

The Best Damn Focaccia Recipe Ever.

In my recent post on how to make Chicken Divan, I mentioned a book called On Cooking: A Textbook of Culinary Fundamentals by Labensky, Hause and Martel. I love this book. Just flipping through it's smooth pages can calm me on a stressful day. I wish this book wasn't so pointy at the corners, so I could hug it more comfortably. I love this book.

I received the fifth edition of On Cooking as a Christmas present from my dad last year. Which is good, because as a rule I cannot afford cookbooks that cost $100+. This isn't just a cookbook, after all: this is used as a textbook in almost all culinary schools in English-speaking countries. On Cooking doesn't just give you an enumeration of recipes: it gives detailed, important information about ingredients and cooking techniques that goes about five steps further towards true intimacy with the food than the average cookbook even attempts to impart.

Now, here's the thing: my friend Amy requested that I make a post about "focaccia that doesn't resemble a big crouton." Here's the other thing: although I have enjoyed good focaccia on many occasions, I've never actually made it before. So here's the result: I consulted On Cooking, to see if it had a recipe for focaccia. And, joy of joys, it did!

I made this recipe last night, and it turned out just perfectly. Dense, but still oh so flavorful, soft, tender and moist.

Here are the few tips I have for this recipe:

Don't be put off by the inclusion of onion. As long as you mince the onion very finely, you won't end up with noticeable chunks of onion in the finished focaccia. The onion just adds a richer flavor, and releases just enough moisture into the dough during the baking process to prevent crouton-like results. (Now you know the secret, Amy!)

Also, don't use too much onion. If you don't have a kitchen scale, weigh the onion at the grocery store and select one just slightly under 1/4 pound.

Do add the flour 1/4 cup at a time, as the recipe suggests. This may seem tedious, but it will help to develop the gluten in the flour, which is helpful since focaccia isn't kneaded for as long of a time as most other yeast breads.

Also, you will have to use your judgment regarding how much flour to add: the air was so humid yesterday that I had to use significantly more than the recipe called for. With that said, this will be a MUCH softer dough than most bread doughs: the finished dough should be somewhere in-between the consistency of cake batter and the consistency of cookie dough. Start kneading the flour into the dough as soon as you can: it will still be sticky, and some will get stuck on the kneading surface and your hands. Deal with it. It's a sacrifice you make to have soft, tasty treats instead of dry rosemary-flavored dog biscuits.

Use Kosher salt: do not substitute finely-ground table salt. Just trust me on this.

And that's about it. I included the very few minor adjustments that I made to the recipe, but the recipes in this book are always so good that there aren't many of them.

Focaccia (Roman Flatbread)

• 1 T honey (vegans can substitute sugar or agave nectar)
• 1 T active dry yeast
• 1 1/2 c lukewarm water
• between 2 1/4 c and 3 1/4 c flour
• 2 t Kosher salt, divided
• 3 oz. onion, very finely chopped
• 1-2 T olive oil
• 2 T fresh rosemary, crushed and very coarsely chopped

1. Combine the honey, yeast and water. Stir to dissolve the yeast. Stir in the flour 1/4 cup at a time: keep in mind that you will add 1/4-1/2 cup more flour to the dough during the kneading process, so stop as soon as you have a soft dough that is just barely firm enough to be kneaded.
2. Stir in 1 1/2 t of the salt and the onion. Mix well, then knead on a lightly floured surface until very smooth.
3. Place the dough in an oiled bowl, turning the dough over once so the top is also lightly coated with oil. Cover with a warm, moist towel and allow to sit until doubled in bulk.
4. Punch down the dough, then flatten it onto a parchment paper-lined sheet pan. It should be no more than 1 inch thick. Brush the top of the dough with the olive oil. Let the dough proof until doubled, 15-30 minutes.
5. Sprinkle the rosemary and remaining salt on top of the dough. Bake at 400 degrees F until lightly browned, 20-30 minutes.

Just Tea.

As I told you in an earlier post, I lived at a Zen Center for a good while. During that time, I drank a lot of tea. A lot of it. And, since I worked in the kitchen, I made a lot of tea. Usually a total of one to two gallons a day: more during meditation retreats.

Just tea. Simple, unadorned, unsweetened, unflavored tea. And I hope it doesn't sound wishy-washy when I say that I learned a lot about how to approach life from tea.

Tea is attention. It is not through the ingredients-- water and tea leaves-- that tea is made, but by the careful attention to details and awareness of responding at the right moment of the tea-maker. The tea will reflect the mind of the maker: if the tea-maker is worried and agitated, it will be weak; if they are distracted and absent, it will be bitter; if they are present, it will be refreshing and light.

Okakura Kakuzo wrote in The Book of Tea that "The Philosophy of Tea is not mere aestheticism in the ordinary acceptance of the term, for it expresses conjointly with ethics and religion our whole point of view about man and nature. It is hygiene, for it enforces cleanliness; it is economics, for it shows comfort in simplicity rather than in the complex and costly; it is moral geometry, inasmuch as it defines our sense of proportion to the universe."

My fiance/fiancee knows how much I love tea, and how much I value the process of tea-making. There is no condition of the bodymind that can't be brought into greater equilibrium with a good cup of tea. I honestly believe that.

And so it was with great delight that I unwrapped an early birthday present that Lee got for my upcoming 30th birthday: a beautiful teapot, with two cups reminiscent of the cups the Zen Center uses during meditation retreats. I cried a few tears of loving gratitude when I opened it, and I'm not too proud to say so.

As a result, I have been making a lot of tea today. A lot. And it occurred to me that a post on "Just Tea" would be well-advised.

One of the most important variables in the making of the perfect cup of tea is the temperature of the water. In The Book of Tea, Kakuzo describes the three stages of boiling: "the first boil is when the little bubbles, like the eyes of fishes, swim on the surface; the second boil is when the bubbles are like crystal beads rolling in a fountain; the third boil is when the billows surge wildly in the kettle."

As poetic and accurate as those descriptions are, I decided it might not be a bad idea to post images of each of the three boils: keep in mind that is is impossible to actually capture the movement of water in a still photograph, but with close attention to the water as it reaches a simmer will help you catch it at just the right moment. Trust yourself, and learn from the results you get: if your tea is weak, you stopped the water too soon, but if it is bitter, you let the water get too hot.

First boil: see how the bubbles look kinda like fish eyes around the edges?

Second boil

Third boil: see how the steam billows wildly in the kettle?

For green and oolong teas, only bring the water to first boil; for black and herbal teas, bring the water to second boil. Third boil is too hot for the tender tea leaves.

For the best tea, do not let the water come to a full boil, and then cool down until it is at the right boil level. This will deplete the water, and the tea will not feel as smooth and soft on the tongue.

It also is important to use loose-leaf tea, rather than bagged. Allow the leaves room to unfurl, just loose in the pot, then strain the tea into cups.

It is preferable to use well-filtered water. Do what you can on this, without going so far as to buy disposable containers full of water. I strongly suggest getting a good filter on your kitchen faucet, but if the cost is prohibitive, just do what you can with a less-expensive water filtration pitcher.

For 4-6 cups of water, use one heaping tablespoon of loose tea leaves; for 8-12 cups, use two heaping tablespoons.

Green teas should steep 3 1/2 minutes for optimal flavor. Oolong teas should steep around 4 minutes, black teas for 4 1/2, and herbal teas for      4 1/2-5 minutes. Matcha teas only need 30 seconds to 1 1/2 minutes. Understeeping will result in a flavorless tea, while oversteeping will lead to a bitter tea that leaves the tongue and mouth feeling dry, instead of refreshed.

As you can now see, so much comes down to full attention to each moment, and an intimate understanding of the tea you are using.

I encourage you all to take up tea-making. Developing the skill of brewing the perfect cup of tea will not only benefit you with the delicious, invigorating refreshment of a steaming cup of peace, but it will also (potentially) develop a greater sense of attentiveness and sensitivity in how you see the world.

Think it's hyperbole? Try it out. Make some tea every day for a week or two, then try to tell me you don't feel a bit better.