Wednesday, June 18, 2014
When I made this dish for the first time, it was still cold outside. Jackets and hats and boots were all still a part of my life, and the sun was still quick to disappear in the evening.
Now, it's damn hot outside and I have been sunburned twice already because I keep stupidly forgetting that in Canada the sun can and will hurt you, and even if you soak your back in a thousand tea bags that awkward tan will still be with you for the next three months (thanks for nothing, internet).
It's a whole other world out there now, full of soccer hooligans and shorts and long days filled with sunshine.
This recipe feels like it came from another era of my life, when things seemed predictable and stable and I felt like I knew what the next six months of my life looked like. Now I don't know what the next week looks like.
About six weeks ago, on a Sunday afternoon, I decided to quit my job to travel the world. It was not well thought out or planned for, but I've never felt more excited or terrified about anything in my life. The decision certainly surprised no one more than me. In fact, I still can't really believe I'm going, and I'm flying to India this Friday. Holy shit.
In the midst of all this sudden chaos, there hasn't been much space for thought or rest, and cooking has been a very slapdash affair (if I even manage to cook anything at all). With all of my creative energies elsewhere, I've been falling back onto easy, familiar dishes that don't ask for much attention and offer much forgiveness.
Rice and lentils give me space to think and rest. They'll simmer happily away while my mind wanders, or while I literally wander away. As long as I have a timer, disaster never strikes.
The garlic brown butter is just a little bit of flair and not much work, and along with some minced fresh dill, is all a pot of lentils and rice needs to become a delicious meal rather than a poor/busy man's dish of necessity. Don't skimp on the garlic or the butter - it's what makes rice and lentils worth writing about, trust me.
Sunday, May 11, 2014
When I finally emerged from Marrakech Menara Airport, it was around 3 in the afternoon and nearly thirty degrees celsius. I was wearing jeans and already sweating and was still impressed by how good all the Spanish people in the plane had smelled, even though they were almost all wearing dark clothes, blazers, and long pants. I followed my taxi driver across the parking lot and into his taxi, which looked like it had had parts of it stolen or sold. The dashboard was an ode to minimalism and there was definitely no AC.
I was running on about two hours sleep, but I wasn't even sure if the several hours I'd spent on my overnight flight across the Atlantic with my eyes closed constituted actual sleeping. The Spanish man next to me had been extremely chatty and oddly enthusiastic about helping me communicate with the flight attendants, all of whom spoke perfect English. I'd had my contacts in for over 24 hours and I was half convinced they had fused to my eyeballs and become one with me. I felt like I'd passed the point of exhaustion and entered into a new phase of alertness as I stared out the window and watched the scenery flash by and tried to converse with my taxi driver, who spoke about as much English as I spoke French, so it was...an interesting ride.
This was almost a month ago, in April, when I flew to Morocco for a week. I'd been dreaming of travelling for months, and got my passport renewed in January. "It's a sign!" my roommate told me. "Now you have to go somewhere!"
She was right. I knew she was right, but I was terrified. Not of anything specific, but just the idea of going off somewhere on my own was enough to make my gut twist and anxiety wash over me. I've always been shy of taking risks or making myself vulnerable - I dislike being out of my element. I'm a perfectionist, and as a result I've developed an extreme fear of failure. It's often held me back and prevented me from doing things, or from even attempting to try new things. I realize it's more than a little ridiculous; failure is an essential part of life, and when it does happen, it's never as scary as my mind makes it out to be. But my problem has always been that I believe my own mental bullshit. I let my anxieties immobilize me.
Jumping in has always been the hardest part.
I grew up on a lake in northwestern Ontario, and I lived my life in it throughout most of the summer. Getting into the water, though, was almost always something of a challenge. The worst thing you could do was to stand at the edge of a dock, looking down into the dark, cold water as it lapped at the edge. The more you waited and stared, the harder it was to get in. Dip your toe in and you would shock yourself with the cold and jump back, even less inclined to dive in. You could get stuck for a long time on a dock, contemplating the water and slowly working up the courage to jump.
So I developed a tactic to get around this horrible dare I don't I phase. I refused to let myself think about it. I would walk straight down to the dock, drop my towel, and start running. In the five seconds it took me to doff my clothes, run to the edge of the dock, and launch myself into the air, all thoughts of the water, what it would feel like, how far the drop was, would be suspended. I would turn my mind off (as much as I was able to), and in a very Nike-esque fashion, just do it. The fear only existed in the moments before I was in the air. Once I was airborne the fear was irrelevant. In the air, there was nothing but exhilaration and adrenaline, and when I hit the water, the shock was only momentary. The coolness of it would surround me and become my new world, more welcoming than the air.
When I purchased my plane tickets to Marrakech, I didn't really think about it. I randomly picked the city, almost as randomly as sticking my finger on a spinning globe. I googled flights, picked the cheapest round-trip I could find, then grabbed my credit card. Thanks to the wonders of the internet, in less than five minutes I'd guaranteed myself a trip across the Atlantic and back. It seemed very surreal to me, and I spent the next hour saying, "I'm going to Morocco! I'm going to Morocco?" while my friends laughed. It continued to feel surreal until I found myself in that un-airconditioned cab, driving along the streets of Marrakech.
That first night in my hostel, I had one brief moment of panic. I was alone, didn't know anybody, had no friends, what the hell was I thinking? I was going to be stuck hanging out by myself in a strange city for a week, what kind of fucking vacation had I embarked on? But the panic didn't last long. You can never underestimate the friendliness of travellers, and when everyone's a stranger, there's no point in being shy. There were very few times in the seven days that I was gone that I felt alone, and none in which I felt regret.
The moments up until the one when I booked my flights, those were the hardest. My trip through five airports (as stressful as that was, in certain ways) and one taxi were just part of the fall. Hitting the ground was the easiest part, and once I was in Morocco, I didn't want to leave.
But enough sentimentalizing. This is about food.
This dish in particular is one of my favourite food memories of Morocco. It was served to us as dessert, or a "fruit course." Sunny slices of oranges sprinkled with cinnamon and topped with dates. It seemed so simple as to almost appear boring, but as soon as I tasted it, I was in love. I think I ended up eating half of the damn thing. (Everyone else was groaning and full of tagine.)
The bright citrus is refreshing, while the cinnamon adds warmth and the dates provide richness and sweetness. It's so easy to make that I almost feel guilty calling this a "recipe." Oranges, cinnamon, and dates. It's all you need. So jump in!
Sunday, May 4, 2014
This recipe is yet more proof that I put Sriracha in everything. But then again, why WOULDN'T you put Sriracha in everything? It's a delicious, fiery flavour storm. In fact, I may have gotten a little carried away with it the first time I made these soba noodles, because even my spice-loving roommate found the intense spicy after-burn hard to handle. (Clearly she needs to start eating spoonfuls of Sambal Oelek like me. Trial by fire.)
As a result, however, this recipe went through several variations in which I attempted to control the heat without sacrificing on flavour. Because, whatever others may tell you, it's not a goal of mine to set people's throats on fire or give them lessons in heartburn.
It only took three tries before I found the right balance. It's still got a bit of a punch, so be warned. If you're not keen on spice and you always order "mild" burritos, this dish will probably hurt you. Myself, I think it's pretty tame, and would say it has more of a gentle nudge than a punch, but I'm also the type of person who keeps adding chilli oil to her dumpling dipping sauce. (IT'S SO GOOD, GUYS.)
So be warned, this dish is a little spicy, but it's so good, too.
Thursday, April 10, 2014
Before I launch into this post, let me preface it by saying this: this is a story about Natural Delights Medjool Dates (which are deliciously awesome, by the way, and also full of antioxidants and fibre and ENERGY and eating them straight with almonds is my new favourite snack ever) and my friend Anna's ridiculously good pancakes, but it's also a story about eggs and camping, and the magic my dad created using a tiny camp stove and a tiny pot, and also my mother's 90s mix tape.
My family went camping a lot when I was a kid. Both my parents were teachers, so each summer usually involved a family road trip, be it to Hell Drummer, Alberta or my grandpa's camp or all the way to Colorado. Whatever our destination, there were always long car drives (because we lived in the middle of nowhere at the end of the highway). Sometimes, on these long drives, my mom punished all of us with her Il Divo CD, while I mourned the loss of her mix-tape that was the soundtrack to the majority of our road trips in the 90s, when tape-decks were still a thing and CDs were things that only really fancy people could play in their cars. (That mix-tape was the best god damn mix tape ever; it introduced my 6-year-old self to Boogie Woogie Dancing Shoes, which became my personal anthem and also led me to believe that there were actually magical shoes out there in the world that women could simply wear and thus become The BEST DANCERS EVER. I yearn for those shoes still.)
So we did a lot of camping on these road trips, and we ate a lot of instant oatmeal on said trips, but sometimes my dad would make us a magical breakfast of Camp Eggs. These eggs were the most luscious, rich-tasting, delicious god damn eggs of my entire life, but I could only eat them when we went camping. They were literally just scrambled eggs, cooked very slowly in a tiny pot on our Coleman's camping stove. My dad once made them at home, or so he claimed, and served me a plate of something he said were camp eggs, but he couldn't fool me. They were not camp eggs. Camp eggs did not exist outside of camping, without that little pot on the propane stove. Camp eggs were creamy and soft and tasted like eggy butter, and they could never be re-created at home on our regular stove despite all its modern conveniences.
But then, many years after the last time I had eaten Camp Eggs, I read this, and my entire perspective on the matter changed. It was all in the technique, and that little pot and camp stove had forced my dad to unwittingly cook scrambled eggs to perfection. With the pot's minimal surface area and the low heat of that gas stove, the eggs were never over-cooked, thus creating the creamy, buttery, insanely delicious eggs of my memories.
All that preamble is to say that, after years of camp eggs deprivation, I realized its amazing secret: cooking the eggs slowly over low heat. GENIUS. That knowledge, combined with a breakfast experience at Takht-e Tavoos several weeks ago, involving eggs served over a bed of cooked dates and toasted walnuts, led to this dish.
It wasn't, however, until I teamed up with my amazing awesome friend Anna on a project for Natural Delights Medjool Dates that I was able to perfect it.
On a bright Saturday morning, I walked over to Anna's with my camera bag and tripod slung over my shoulders and a packaged of cheese in my purse (I should make a habit of carrying cheese around in my purse), for a delicious breakfast date, where we ate ALL THE THINGS. (Actually, I did not eat all the things. I snacked on all the things and then could not eat breakfast. WOE.)
Anna, who is the queen mother of pancakes, made a batch of banana medjool date pancakes that were later drizzled in date syrup (if I'd had my way, I would have also slathered them in peanut butter, because peanut butter), and I made these sweet & salty scrambled eggs. And let me tell you, both were pretty damn tasty. We have taste testers to back it up, I swear.
So if you find yourself with a little extra time in the morning, I highly recommend taking the time to cook your eggs slowly, with a handful of toasted walnuts and sliced medjool dates, and if you're feeling like being extra good to yourself, throw in some old cheddar cheese. Also, make yourself some of Anna's pancakes (find her recipe here). They're the best. You wont' regret it, I swear.
Sunday, April 6, 2014
Miso paste. It's a game changer.
It's a fermented soy bean paste that comes in several varieties, most commonly white or red. Either variety is DELICIOUS, and has the power to elevate salad dressings, soups, and also roasted veggies and tofu. Holy god, roasting vegetables and tofu with miso paste is genius. After trying this, I had to wonder why I had never done it.
Coating the vegetables and tofu in a miso marinade doesn't just provide extra flavour that's salty, sweet, and slightly smoky, it also bakes into a crispy coating that creates textural diversity, and hello, who doesn't love diversity? Especially if it's happening in your mouth. (Just go with this, don't question the weird metaphor.)
This dish is kind of like health comfort food, which may sound like a contradiction, but let me tell you from experience, when you comfort yourself with foods that don't leave you feeling bloated and heavy and somewhat regretful about your life choices, it's better. Trust me.
So, in closing: get thee to an Asian mart and purchase thyself some miso paste (ALL THE VARIETIES. DO IT.) and roast thee some vegetables and tofu! It's for the best, really.
Friday, March 21, 2014
I first made this salad in the depths of the cold misery that was February, and it was a godsend, like it had been lightning-beamed into my brain from a better place, a place with warmth and sunshine and people with glowing skin. (Like California, basically, is what I guess I'm saying.)
But listen, this salad, it will do wonders for you. Back in February I was in that kind of winter slump where you start to feel like your body is turning into a snowsuit, as if you and the million layers you've been wearing for the past four months have started to become one, to the point that you're not even sure what your body really looks like anymore but aren't prepared to find that out because you are only prepared to strip off all your layers in the event that you are presented with a hot tub, and that's not going to become a reality, so SADNESS and resignation to being your sweater-suit self ensue.
Enter this salad. It has quinoa (everyone's favourite "super food" that used to fuel the Inca civilization, but hey - did you know that after the Spanish conquest, they banned the cultivation of quinoa because it was "peasant food" and enforced the cultivation of wheat (which was oh so de rigueur)? Oh how the tables has turned. Quinoa's made a Leonardo DiCaprio comeback and wheat has been fucked sideways by over-cultivation and the media. I'm totally picturing a dialogue between quinoa and wheat in which quinoa's all, "LOOK AT ME NOW, BITCH." So yeah, this parenthetical note has gone on way to long and yes, sometimes I anthropomorphize plants.), chickpeas, fresh herbs (the herbs are essential, because with them, every bite is like WOWFLAVOUROHMYGODMYTASTEBUDSFEELSOALIVE), veggies and all other good things that you could want in a salad that not only give it nutrition but kapow-esque punches of flavour.
This salad was like a glimpse of summer during a time that I was wearing snow pants full-time, and even now that winter is almost over (spring is official, DAMN IT), its bold, fresh flavours are as welcome as ever.
Sunday, March 2, 2014
This post isn't really about the salad. It's about the dressing, because you could pour it over shoe leather and it would still taste so god damn delicious you would eat the entire thing and ask for more without even realizing you'd just eaten a shoe (hypothetically speaking). Because holy shit, this peanut dressing puts all other peanut dressings to shame. If you eat this peanut dressing and then try eating a different kind of peanut dressing or sauce, you'll feel like you're committing peanut sauce adultery, because once you eat this peanut dressing you will realize that it's THE ONLY PEANUT DRESSING you will ever need, want, or desire.
Let me explain.
This dressing, which has all the usual elements of a good peanut sauce (peanut butter, acid, heat, a touch of sweetness), has a generous addition of fresh herbs that turns it into something altogether more moving and awe-inspiring. So don't be surprised if you find yourself eating it out of the jar or suddenly realize you just ate two entire heads of broccoli because you couldn't stop dipping broccoli in this dressing in order to eat more of it.
I don't know what else to tell you, except that one roommate of mine, who has relatively neutral feelings about peanut butter (we try not to speak of it because it hurts me), declared this dressing so good that she would "eat it on anything." ANYTHING, people. I once ate a bowl of cold noodles drenched in this sauce (partly because there was nothing else in the fridge) but it was STILL AMAZING. It's so peanut buttery but also fragrant and tangy and just a bit spicy and would this taste good on tofu, soba noodles, or raw spinach, or drizzled over steamed broccoli and cauliflower? YES. TO ALL AND ANY OF THE THINGS, YES.
So, if you respect yourself you will make this dressing and enjoy it on many things, perhaps this salad included.