Cardoon Moroccan Stew (Vegan!)

Cardoon Moroccan Stew.jpgCardoons, or Cardoni, are one of those things that you’ve probably passed by in someone’s garden or a city park, not realizing that a delectable treat was just at your fingertips (if you’re willing to brave the prickly leaves, peel away the fibrous strings, chop them, and boil them for thirty minutes before you even get close to eating them). But bare with me, because they’re worth the work.Cardoons.jpg

If you don’t believe me, trust the millions of Mediterraneans who have enjoyed this vegetable for thousands of years, Imagine a meaty, juicy stem that tastes like artichoke. See? I told you they’re worth it.Cardoon Moroccan Stewjpg

I first discovered cardoons two years ago while working on a small family farm in a remote village of Spain. The farmer’s mother, who lived down the road, marched over at least every other day in her black shawl and wool skirt at a pace that was shocking for her 80+ hard-lived years. I usually found her collecting eggs to take back home to make a tortilla de patata for her husband. But one day I spotted her cutting away giant stalks from a large prickly plant that I had assumed was some sort of annoying weed or a lazy artichoke plant that didn’t produce artichokes (they are, in fact, a type of thistle related to the artichoke). I walked over and asked her what it was. “Cardo, niña,” she said. And then she started to explain how she cooks it, all whilst hacking away at the plant and tossing the stalks in a pile on the earth with more energy than I had felt all morning at my easy task of collecting asparagus. “No te preocupes, yo te lo traigo. Ya veras.” Not surprisingly, she promised to bring me some later to try. Typical hospitable Spaniard.

Farm in Spain.jpeg

Dusk on the farm in Spain

Later that day she delivered on her promise and brought me my first pot of cardoons. Those giant, intimidating stalks with their prickles and fibers were transformed into tender morsels that had soaked up the flavor of the olive oil and garlic she sauteed them with. I reacted with such love and appreciation for her dish that she invited me over for lunch the following Sunday, where I got to enjoy more of her good cooking. When my time at the farm came to a close a few weeks later, I spent my last evening chatting with her in her kitchen.

Leaving the farm

Leaving the farm

Once I knew that cardoons existed, I started seeing them around town, in stores and in the ground. Berkeley Bowl has cardoons in Spring, and the workers in the produce department have lots of great tips on how to prepare them. It was chatting with one of them that gave me the idea to introduce more of of the Moroccan spices that so remind me of Spain, and to serve it on couscous, as I do in this recipe. But if you don’t want to bother with all that, you can try the cardoons “Esperanza style” with a drizzle of good Spanish olive oil and sauteed garlic. Either way, I think it’s impossible not to love them.Cardoon Moroccan Stew.jpg

Cardoon Moroccan Stew (Vegan!)

Caroon Moroccan Stew.jpg

  • 1 lemon
  • 1 bunch cardoons
  • 2 Tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon saffron threads
  • 2 Tablespoons minced ginger
  • 1 teaspoon ground turmeric
  • 4 cloves garlic, minced
  • 2 Tablespoons brown sugar
  • 3 cups water
  • 1 cup white wine
  • 1 teaspoon salt
  • Fresh cracked pepper
  • 1 pound red potatoes cut into bite-sized cubes
  • 1 pound tomatoes, chopped
  • ⅔ cup assorted olives, pitted
  • ⅔ cup chopped cilantro
  • ⅔ cup chopped parsley

Fill a pot with cold water and squeeze the lemon juice into it. Bring to a boil while you prepare the cardoons. Cut the base off the bunch of cardoons and discard. Cut the tops containing any large leaves off each stalk and discard. Now working with each stalk one-by-one, use a paring knife to peel away the long edges of the stalk to remove any remaining small leaves or prickles. Then peel away the strings and thin silvery skin along the length of the stalk (similar to de-stringing celery) using a paring knife, or scrape them off using a sharp flat-edged knife on its side. Once the entire stalk has been cleaned, chop it into 2-inch pieces and place them in the pot of lemon water so they don’t discolor. Boil for thirty minutes and drain.

Heat the olive oil in a large dutch oven or flat-bottomed skillet over medium-low heat. Add the sliced onion and saute for 5-10 minutes until the onion is softened and begins to caramelize. Meanwhile, pound the saffron, ginger, turmeric, garlic, and brown sugar in a mortar and pestle until it forms a paste. Add to the onions and saute for an additional 2 minutes to release the flavors. Add the drained cardoon pieces, water, wine, salt and pepper, potatoes, tomatoes and olives and simmer for 20-30 minutes or until the potatoes and cardoons are tender.

Serve garnished with cilantro and parsley over a bed of couscous.

Cheddar Cauliflower Mac & Cheese (Vegan!)

I feel like Kraft Mac & Cheese defines every millennial’s childhood. Who doesn’t remember throwing down their Jansport backpack, grabbing their Skip-It and working up an appetite until mom served you a pile of that gooey mac & cheese for dinner.

Vegan Mac & Cheese.jpgThe truth is my mom almost exclusively served us healthy, homemade, unprocessed food, to the point where my sister and I went crazy any chance we could get our hands on some of that classic American stuff with its high fructose corn syrup topped with trans fat that kids find irresistible. Our friends’ moms always knew when we were around, with the fill-line on the candy jar noticeably waning and all the marshmallows missing from the Lucky Charms box. We had to get our fix before returning home where our mom who, having grown up in Spain, thought kids should be thrilled with a plate of sauteed zucchini and eggplant for dinner.

Orange Cheddar Cauliflower.jpgBut every blue moon, on a special occasion like a sleepover or a birthday party, my mom would blow us all away and make us Kraft Mac & Cheese (with the requisite side of cucumber tomato salad to maintain the Mediterranean flare, of course). I don’t know if it’s because the circumstances were so rare or because she really is just that good of a cook, but her Mac & Cheese always came out better than anyone else’s I’ve ever had. My friend Gina used to beg my mom to show her mom how to “make it right,” to which my mom would laugh and say she just followed the directions on the box.  Still to this day, Gina talks about my mom’s legendary Mac & Cheese.

Mom serving us Mac & Cheese for our formal dress-up dinner, complete with real wine glasses... so fancy! (Friend Sicily, left; sister Catherine, middle; me, right).

Mom serving us Mac & Cheese for our formal dress-up dinner, complete with real wine glasses… so fancy! (sister Catherine, middle; me, right).

Several years later, enjoying carrot cigarettes and bell pepper lipstick at our Mac & Cheese garden party.

Enjoying carrot cigarettes and bell pepper lipstick at our Mac & Cheese garden party.

Now that I’m all grown up and practicing as a registered dietitian, I’m grateful for all those home-cooked, unprocessed meals I grew up with even if I was jealous of my friends’ cool Lunchables at the time. And now I get to try to share that with my patients so that their kids can also grow up with wholesome foods that will help them grow into healthy adults.

This recipe was inspired by a pediatric obesity group I’m currently running at our clinic, in which the moms requested help with their 3-year-old kids who refused to touch vegetables of any kind. I asked what they do like to eat and, of course, Mac & Cheese was at the top of the list. So I set out to create a healthy, veggie-rich version of this kid classic, resulting in what I like to call “Sneaky Mac.” I prepared it with the moms in the pediatric obesity group the following week (without the garlicky breadcrumbs on top) and every single one of those picky kids ate it all up, unsuspecting that they were getting a whole sneaky serving of vegetables. The end result was a creamy, gooey, vegan Mac & Cheese that gets it color not from artificial food dyes or chemicals, but rather from the Cheddar Cauliflower!

Orange Cheddar Cauliflower.jpgCheddar cauliflower is basically an orange cauliflower that gets its color from a mutation that allows it to hold onto extra beta carotene, a form of Vitamin A. It was discovered in Canada in the 1970’s but it wasn’t until recently that I started to spot it in grocery stores. Like regular cauliflower, cheddar cauliflower is packed with fiber and Vitamin C, and is a good source of calcium, folate, selenium and potassium. It is delicious prepared any way that you would prepare white cauliflower.Orange Cheddar Cauliflower.jpgIf you can’t find orange cauliflower you could totally prepare this recipe with white cauliflower and it would just have the look of a white cheddar mac & cheese. But make sure you don’t ommit the other ingredients. The macadamia nuts give it a little bit of healthy fats and flavor for that creamy mouthfeel, and the nutritional yeast — every vegan’s best friend — imparts a cheesy taste to cheeseless foods (as well as providing B vitamins).

Vegan Mac & Cheese.jpg

So throw on your dress-up clothes, light up your carrot cigarette, set out the formal china, and enjoy this guiltless, gooey, all natural, diary-free mac & cheese.

Cheddar Cauliflower Mac & Cheese (Vegan!)

  • Servings: 6-8
  • Time: 20 active, 30 cook
  • Difficulty: medium
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Vegan Mac & Cheese.jpg

  • 1 pound macaroni noodles (can use whole wheat or whatever kind you like)
  • 2 shallots (or 1 onion), chopped
  • 2 cloves garlic
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 orange cauliflower (or substitute white), florets only
  • 1 1/2 cups vegetable stock
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 cup unsalted macadamia nuts (if using salted, decrease salt to 1/2 teaspoon)
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1/2 cup whole wheat bread crumbs
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh parsley

Cook macaroni noodles according to package directions. Drain and set aside.

Meanwhile, heat 1 tablespoon olive oil in a large skillet with a lid over medium heat. Add the shallots and garlic and sauté for 7 minutes until the onion is soft and translucent. Add the cauliflower florets, vegetable stock, salt, and pepper. Cover and simmer on low for 20 minutes.

Place contents of skillet into a blender and add the macadamia nuts, nutritional yeast, and lemon juice. Blend until you have a very smooth and creamy sauce, the consistency of cake batter. You can thin with more vegetable stock if needed.

Stir the sauce into the cooked macaroni and place in an oven-proof pan or skillet. Top with the bread crumbs mixed with 1 clove of crushed garlic, a pinch of salt, the remaining teaspoon of olive oil, and the parsley and sage. Place the pan under the broiler for 5-10 minutes or until the bread crumbs are golden brown and the macaroni and cheese is heated through.

 

Kohlrabi Ramen

We’re in the midst of a big rain storm in the Bay Area, which happens about as often as a lunar eclipse. We’ve been trudging along for three years in a drought-induced haze, giving the stink eye to the neighbor who’s washing his car with the hose running, turning off the shower water between shampooing and rinsing, convincing ourselves that our brown lawns are eco-cool, wondering whether giving up H20-sucking beef was enough or if now we even need to give up almonds… all these stupid inconveniences distracting us from the fact that we really just miss hearing the sound of good, old-fashioned, life-filled rain.

Rain is such a rare sound now that when it starts, I turn everything off. No more NPR on my car radio, no more music while I cook, just the cadence of five thousand drops per second hitting my windowpane, quickening with the swells of wind. That’s the sound I’m hearing now as I write. And it’s the sound that put me in the mood earlier today — for ramen.kohlrabiramen.jpeg

Ramen is the perfect food for cold, wet weather (well, I can’t exactly claim that this 59-degree storm counts as “cold weather,” but it’s at least safe to call it wet). If you’re like me and don’t have a fireplace, you may agree that the only consolation prize capable of filling you with the same coziness of a crackling fire is a steaming bowl-full of ramen.

I created this recipe on a rainy day back in December for an article I wrote for the San Jose Mercury about livening up the winter doldrums with some fun, not-so-common produce. Kohlrabi is one of my favorite winter vegetables, delicious cooked or raw, and perfect for this vegetarian version of ramen. The key to this meat-free broth is adding back some of the strained stock bits to the liquid and then pureeing it to give the broth that thick, meatiness that makes it stick to the noodles. SLURP. YUM.kohlrabi.jpeg

If you would like to read more about kohlrabi including its health benefits, check out this earlier post for kohlrabi lettuce wraps. Otherwise, just get to work on the ramen so you can sit back and slurp it up to the sound of the rain before it passes us by.

Kohlrabi Ramen

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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kohlrabiramen.jpeg

  • 2 tablespoons peanut oil
  • 1 yellow onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 quart vegetable stock
  • 2 cups water
  • 1 cup dried shiitake mushrooms
  • 2 tablespoons soy sauce
  • 1 tablespoon yellow or white miso paste
  • 8 ounces ramen or Japanese noodles
  • 2 kohlrabi, greens and stems chopped, and bulbs peeled and cut into bite-size pieces
  • 1 red chile
  • 2 tablespoons minced ginger
  • 2 cups fresh shiitake mushrooms, stems removed and sliced in half
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 2 soft-boiled eggs
  • 3 green onions, chopped

Heat 1 tablespoon peanut oil in a large saucepan set over medium heat. Add onion and garlic; saute for 8 to 10 minutes or until the onion begins to caramelize. Add stock, water, dried mushrooms and soy sauce. Cover, bring to a boil, then reduce heat and simmer for 30 to 60 minutes. Strain the broth, reserving 1/2 cup of the solids. Add these back to the stock, along with the miso paste, and run it through a blender until smooth.

Cook the ramen according to package directions.

In a large wok or skillet set over high heat, heat 1 tablespoon peanut oil. Add the kohlrabi, chile, ginger and fresh mushrooms; stir-fry for 5 to 6 minutes, until the kohlrabi is tender but slightly crisp. Stir in the sesame oil and soy sauce. Taste and adjust seasoning.

To serve, fill four deep bowls with the noodles, top with the kohlrabi mixture, and ladle hot broth over the top. Garnish with half of a soft-boiled egg and chopped green onion.

Romanesco Two Ways: Pickles and Slaw

MyBerkeleyBowl_Romanesco.jpgLast week I got to do the equivalent of hanging out back stage at a Rolling Stones concert — I got to go to a “managers’ breakfast” with the rock stars of Berkeley Bowl. Diane and Glenn Yasuda opened up Berkeley Bowl in the 1970’s and have built a dedicated team of produce buyers and managers that all gather for breakfast once a month. One of the highlights for me was when one of the managers and photographer extraordinaire, Javier, showed us some of the close-ups he took of Berkeley Bowl produce and we all played “name that exotic vegetable.” Even after blogging about exotic produce for months, the produce buyers Glenn and Nick were hard to beat. It was also fun chatting with Diane, a fellow dietitian and foodie.MyBerkeleyBowl_Romanesco.jpg

I knew this was a family business, but what struck me is how much their staff is an extension of this family, sticking together throughout the years. Some of them started hanging out at the store as kids and twenty years later are still working there. I think that is a testament to the heart and soul behind this iconic establishment.MyBerkeleyBowl_Pickled Romanesco.jpg

After breakfast we all walked over to Berkeley Bowl and parted ways to get to work. As I ran around the store looking for inspiration for my next recipe, it felt different. This place that I’ve been shopping at for fourteen years and blogging about for months felt a little more like home now that I knew some of the faces and stories of the people making it possible.

Maybe that was what made me finally pick up the romanesco. Like Berkeley Bowl as a whole, romanesco is immediately impressive to anyone who walks in off the street. But when you look a bit closer and understand the intricacies behind what you’re looking at, it becomes even more impressive. Aside from its electrifying chartreuse color that draws curious shoppers like a moth to a flame, the close-up is what is truly jaw-dropping about this vegetable.MyBerkeleyBowl_Romanesco.jpg

Remember “fractals” from geometry? No? Fractals are infinitely complex patterns that are self-similar across different scales, formed from chaotic equations — in other words, beautiful natural patterns that break into smaller sections that are similar to the original. Well, romanesco is a perfect, natural example of a fractal. In fact, if you want to get really nerdy, it’s actually an approximation of the golden spiral, in which every quarter turn is farther from the origin by a factor of phi. It’s as if God let his nerdy mad scientist friend, Marv, take a stab at improving the cauliflower. As the Fractal Foundation nicely puts it, fractals are SMART: Science, Math, and Art! What could be better?MyBerkeleyBowl_Romanesco Slaw.jpg

With a similar taste and texture to it’s relative, the cauliflower, romanesco is delicious prepared in any method that compliments cauliflower: roasting whole, cutting into crunchy florets for crudités, steaming for a quick and healthy side, or sautéing to throw on pasta or with stir-fry. This vegetable is just too much fun to look at and to eat, so I decided to prepare it two ways for my blog.MyBerkeleyBowl_Romanesco Slaw.jpg

As someone who loves to snack on pickles as a tasty and light after-work snack, I decided to throw some romanesco florettes into a jar for some quick pickles and boy oh boy, were they crunchy and delicious. I also wanted to keep one raw to preserve its bright green color and crunch, so I combined it with purple cabbage in a super-healthy slaw that is as chromatically attractive as it is delicious.MyBerkeleyBowl_Romanesco Slaw.jpg

Whatever preparation method you choose, don’t forget to take a minute to stare at the intricate spirals and marvel at the exquisite beauty contained in our universe. And then maybe bust out your old AP calculus graphing calculator and calculate the logarithm of your fractal veggie. Or not…

Pickled Romanesco

  • Servings: one 24-oz jar
  • Time: 5 minutes
  • Difficulty: easy
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  • 2 cups waterMyBerkeleyBowl_Pickled Romanesco.jpg
  • 1 cup white vinegar
  • 1 Tablespoon kosher salt
  • 1 Tablespoon sugar
  • 1/2 teaspoon peppercorns
  • 1 teaspoon mustard seed
  • 3 cloves garlic
  • 1 inch nub of fresh ginger, chopped
  • 1 red chili, sliced
  • 2 sprigs of fresh dill
  • 1 romanesco, cut into florets

Heat water, vinegar, salt and sugar in a small saucepan until just simmering and the salt and sugar are dissolved. Meanwhile, place all remaining ingredients in a 24-oz jar with a lid. Pour the hot vinegar solution over the top. Let cool before covering with a lid and storing in the refrigerator. Pickles will be ready to eat after a couple hours but will be more flavorful if you let them sit at least a day or two. 

 

Romanesco Slaw with Apples and Walnuts

  • Servings: 4-6
  • Time: 15 mins
  • Difficulty: easy
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MyBerkeleyBowl_Romanesco Slaw.jpg

  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 2 teaspoons honey
  • 1/2 head of purple cabbage, shaved
  • 3 green onions, white and green parts sliced
  • 1 romanesco
  • 1 green apple, seeded and sliced thinly
  • 2/3 cup chopped walnuts

Combine the first four ingredients to make a dressing.  Pour over the shaved cabbage and green onions in a large salad bowl and allow to marinate in the refrigerator for at least 4 hours, or overnight.

When ready to serve, prepare the romanesco by separating into florets. Set aside the smallest, bite-sized florets, and chop the larger florets into 1/2-inch pieces. Add the chopped florets and apple slices to the cabbage slaw and mix well. Top with the walnuts and decorate with the small romanesco florets before serving.

Roasted Leeks with Blood Oranges

MyBerkeleyBowl_Roasted Leeks Blood Oranges.jpegThis week’s recipe is one that I developed for an article I wrote for Bay Area News Group, just released this morning. Given the Roasted Leeks Blood Oranges.jpeg“mainstreamedness” of the readership, I had to keep things a bit more tame to be accessible to a wider audience, while still giving the recipes an “exotic” spin to stay true to the My Berkeley Bowl theme. This recipe must be my favorite of the four new ones I developed for the article, because I’ve made it five times in the past month.

While neither leeks nor blood oranges are blow-you-out-of-the-water exotic, I figure that since blood oranges are not readily available at most “normal” grocery stores, they fall on the exotic side of the line. And leeks — well, most people that have used leeks have only sliced them up as a muted ingredient playing a minor role in the background of soups or casseroles, like an extra in a movie. So in that sense, I think this recipe is super exotic because leeks are the star of the show for once.MyBerkeleyBowl_Roasted Leeks Blood Oranges.jpeg
 I remember the first time I took a bite of protagonistic leeks like a girl remembers her first kiss. It was a cold, rainy day of February in Northern Spain and my mom, husband and I were on a road trip. We ordered a roasted leek salad in a nondescript bar filled with old spanish men sipping beer and escaping the rain. (Spoiler alert: when you order whatever dish is carelessly scrawled across the chalkboard hanging over a dingy locals’ bar on a quiet street in a Spanish town, Spain always delivers.) This salad came out topped with caramelized leeks as thick as rolling pins, and when I bit into them, I was blown away by how velvety, delicate, and exquisitely flavorful they were when prepared that way. My mom immediately shouted “otra!” to the waiter, knowing that we’d need at least one more salad if she actually wanted to get any (she couldn’t out-fork Mike and I when it was that good).MyBerkeleyBowl_Roasted Leeks Blood Oranges.jpeg
 That salad we had in Northern Spain was the inspiration for this dish, in which I braise leeks with wine and thyme until they are just as velvety and rich as the ones I had that rainy day in February. The sections of blood oranges add the brightness and color that make this dish all the more memorable. It makes a beautiful and unique side dish for a dinner party, or if you love leeks as much as I do, you can enjoy it on its own as a light dinner like Mike and I have been doing.MyBerkeleyBowl_Roasted Leeks Blood Oranges.jpeg
 As a side note, I discovered in my research that blood oranges are actually a result of a natural mutation! How splendidly wonderful is nature?!? Apparently, the Italian dude that first peeled one of his oranges thinking it was just a regular old orange-colored orange was so shocked to see the deep red color that he shouted “tarocco!” meaning “fake” or “phoney” in Italian, and is now the name of one of the three main varieties of blood oranges (along with Moro and Sanguinella). How rare is it now in day to find that something so beautiful and unique is made that way naturally, not by some gimmick or trick? MyBerkeleyBowl_Roasted Leeks Blood Oranges.jpegFortunately, this whole dish is free of gimmicks — just 100% natural, delicious, beautiful goodness. I hope you enjoy this first recipe of 2016.

Roasted Leeks with Blood Oranges

  • Servings: 4 as starter or side dish
  • Time: 1 hour
  • Difficulty: easy
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MyBerkeleyBowl_Roasted Leeks Blood Oranges.jpeg

  • 6 leeks, roots and dark green tops removed
  • 2 Tablespoons olive oil
  • 1/2 cup white wine
  • 1/2 cup vegetable stock
  • 6 sprigs fresh thyme
  • 2 blood oranges

Dressing:

  • 1 teaspoon Dijon mustard
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon Sherry vinegar
  • Black pepper and a pinch of salt

Preheat oven to 375 degrees. Remove the tougher, outermost layers of the leeks and discard. Slice them in half lengthwise and run under cold water to remove all the grit, ensuring to rinse between the layers. Place the leeks in a single layer in a 9×13″ roasting pan, cut side down. Drizzle with the olive oil, wine, and vegetable stock (the liquid should come about halfway up the leeks), and snip the thyme sprigs over the top. Roast for 35-45 minutes, flipping the leeks over halfway through, until they are tender and lightly browned. Allow to cool to room temperature.

Arrange the leeks on a serving platter. Cut the rind off the blood oranges, slice into sections, and arrange over the top of the leeks. Place all the ingredients for the dressing in a small jar and shake to combine. Drizzle over the top of the leeks and oranges. Serve room temperature.

Carnival Cake (Vegan!)

IMG_20151115_223114As I already explained in Part I of Squash Week, this is a big freakin’ deal in our household. It’s like when the fair comes to town, except that instead of feeling all gross inside after gorging on funnel cake and corn dogs, we feel all warm and gooey inside after gorging on one of the world’s healthiest foods.

IMG_MyBerkeleyBowl_carnivalcakeFor Part II of Squash Week, and in honor of the fair, I chose this fun, bespeckled squash with the apt name: Carnival Squash. I realize that it’s kind of a cop-out to pretend that I created a recipe for an exotic produce item like Carnival Cake when, really, you could substitute any winter squash. But…well actually, I don’t have a but. I just have some delicious cake in front of me. So there.IMG_MyBerkeleyBowl_carnivalcakeDid I mention this cake is vegan? And whole wheat? I have served this at many gatherings to unknowing carnivores and lacto-ovo vegetarians, and always leave with a tube pan full of crumbs.IMG_MyBerkeleyBowl_carnivalcakeI’ll keep this cozy and sweet, since that’s how this cake tastes. If you’d like more background on winter squash or on Squash Week, see the previous post.IMG_MyBerkeleyBowl_carnivalcake

Carnival Cake

  • Servings: 12
  • Time: 30 minutes active time, 100 minutes bake time
  • Difficulty: medium
  • Print
IMG_MyBerkeleyBowl_carnivalcake

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 Tablespoons pumpkin pie spice
  • 1 teaspoon salt
  • 2 cups Carnival Squash puree* (or substitute any winter squash puree)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3/4 cup canola oil
  • 1 cup unsweetened apple sauce
  • 3/4 cup water
  • 1 cup chopped fresh cranberries
  • Toppings: 1/2 cup roasted pumpkin seeds and 2 Tablespoons demerara sugar

Preheat the oven to 350 degrees. Combine the flours, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. In a separate, large mixing bowl, combine the remaining ingredients (except for the toppings) and whisk until smooth. Stir the dry ingredients into the wet ingredients until combined. Pour into a greased and floured tube pan and top with the pumpkin seeds and demerara sugar. Bake for 60 minutes. Allow to cool before removing the outer part of the tube cake pan and serving.

* To make the Carnival squash puree: slice the squash in half and scoop out the seeds, place cut-side down in a baking dish and add about 1/2 inch of water. Cover the pan with foil and bake at 375 degrees for 30-50 minutes or until the squash is very soft when you pierce it with a fork. Scoop out the cooked squash with a spoon and mash with a fork or blend in a food processor until you have a smooth puree.

Berkeleyside NOSH

Blogger inspired by unique, exotic at Berkeley Bowl

I had the immense pleasure of being interviewed by Alix Wall, a writer for Berkeleyside Nosh and fellow Berkeley Bowl fan. She really captured the inspiration behind this project and what drove me to this insane challenge of designing a recipe for each and every unusual fruit and vegetable at Berkeley Bowl.


Please check out MBB’s media debut on Berkeleyside Nosh. The cover photo is by the incredibly talented Mike Byrne.

Blue Hokkaido Spiced Rice

As fleeting and wonderful as Shark Week, another much-anticipated period hits my household each year: Squash Week (Dun dun dun!). But unlike Shark Week, Squash Week is free of junk science and sensationalism. Well, fine, here’s a little sensationalism for you Shark Week fans:MyBerkeleyBowl_Blue Hokkaido_Squash WeekSquash Week airs in the McLively household mid-November, when Berkeley finally gets a mid-60’s “crisp” in the air that piques those fall flavor cravings. The farmers’ markets fill up with squash options of all shapes and sizes. Sure, you have your typical butternut squash and sugarpie pumpkins, but the real treat is picking out those more exotic varieties that you may have missed last fall. And since this is a blog about exotic produce, that’s exactly what I did.

I picked these three out at Berkeley Bowl for my blog, plus a spaghetti squash and delicata squash to whip up some quick work-week lunches. As a result, there has been squash roasting in my oven all week long, as is stipulated in the Squash Week terms of agreement. I’ll roll out the recipes one at a time so I don’t spoil you…MyBerkeleyBowl_Blue Hokkaido_Squash WeekFor this first recipe, I’m starting with the most unique: the Blue Hokkaido. I think this must have been the inspiration for Walt Disney’s pumpkin carriage in Cinderella, which has this same smoky blue color and is equally enchanting. Inside this beauty is a deep orange flesh that is probably the sweetest squash you’ll ever taste. It has a nice firm texture that is great for roasting, and because it’s a kabocha-type squash, you can eat the skin.MyBerkeleyBowl_Blue HokkaidoThis squash, like kabocha, is a Japanese variety, named for the island of Hokkkaido. Like all winter squash, it is a great source of Vitamin A, Vitamin C, potassium and iron, with some calcium as well. In fact, winter squash is considered one of the healthiest foods out there, with blow-your-socks off levels of carotenoids (a potent antioxidant). Its high fiber content is also a huge plus.MyBerkeleyBowl_Blue HokkaidoThe recipe I created for the Blue Hokkaido was inspired by my brother-in-law, Mike Byrne, who dropped an entire flat of pomegranates by my house this week (his work as a professional photographer has many perks, like taking home the edible set props). I couldn’t think of a better way to highlight the bright hues of the pomegranates and the squash than a colorful rice dish.MyBerkeleyBowl_Blue Hokkaido_Pomegranate Rice
I even had some preserved lemon still left over from this summer that gave this dish even more bursts of zestiness to compliment the rich spices like cardamom, cinnamon, and saffron.
MyBerkeleyBowl_Preserved LemonMyBerkeleyBowl_Blue Hokkaido_Pomegranate RiceI had bought some hazelnuts to toast and sprinkle on top but, in the race against the sun, I forgot to put them on before photographing it. I tried them later and they are a delicious way to add some protein to the dish. Try it with nuts, or don’t — either way, you’ll love it.MyBerkeleyBowl_Blue Hokkaido_Pomegranate Rice
MyBerkeleyBowl_Blue Hokkaido_Pomegranate Rice

Spiced Rice with Blue Hokkaido Squash

  • Servings: 6-8
  • Time: 1 hour
  • Difficulty: medium
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MyBerkeleyBowl_Blue Hokkaido_Pomegranate Rice

  • 1/2 cup wild rice
  • 1 Blue Hokkaido Squash, sliced in half, seeded, and cut into 1″ cubes (leave skin on)
  • 5 Tablespoons olive oil
  • Salt and fresh cracked pepper
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Spices: 1 cinnamon stick, 1 star anise pod, 1 teaspoon coriander seeds, 5 cardamom pods, 1/2 teaspoon turmeric, 1 pinch saffron
  • 1 1/2 cup basmati rice
  • 2 1/2 cups water
  • 1 teaspoon sea salt
  • Juice from 1 lemon
  • 2/3 cup fresh chopped parsley
  • Seeds from one pomegranate
  • 2/3 cup chopped roasted hazelnuts
  • optional: preserved lemon

Put the wild rice in a small saucepan with a lid and cover with water until the water covers the rice by 2 inches. Add 1/2 teaspoon salt and bring to a boil. Cover and let rice simmer on low for about 50-60 minutes or until rice is tender but not mushy. Drain and rinse under cold water to stop cooking and set aside for later.

While wild rice is cooking, place cubed Hokkaido squash on a baking pan and drizzle with 2 Tablespoons olive oil. Sprinkle with salt and fresh black pepper and toss to coat. Roast in a preheated oven at 400 degrees for 20-30 minutes, or until squash is tender.

Meanwhile, heat the remaining 3 Tablespoons of olive oil in a large skillet with a lid over medium heat. Add the chopped onion and sauteé for 5-10 minutes or until the onion is soft and beginning to caramelize. Add the garlic and spices and sauteé for 1-2 minutes to release the flavors in the spices. Add the rice and stir to coat the rice in the oil and spices. Add the water and 1 teaspoon sea salt and bring to a boil. Cover the pan and turn heat to low to simmer rice for 15 minutes. Turn off heat and keep the lid on to let the rice steam for an additional 10 minutes.

When ready to assemble, place the wild rice, basmati rice, lemon juice and parsley in a large bowl and toss to coat. Taste for salt and pepper and adjust seasoning. Top with the pomegranate seeds and roasted squash and toss lightly to mix through. Garnish with preserved lemon and chopped hazelnuts if desired. Serve slightly warm or room temperature.

Poached Quince and Beets, a.k.a. Quincy Jones Salad

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There’s a satisfying logic to why I named this salad after the legendary music producer, Quincy Jones. (Well, it’s satisfying if you love puns and music trivia as much as my family does.) Here’s the logic:

  1.  The exotic fruit I feature in this recipe is quince, Mr. Jones’ fruit namesake. I’ll talk more about quince in a minute.
  2. Like quince, beets also remind me of Quincy Jones. For those who love their music trivia, you know that he produced Michael Jackson’s Beat It (along with Thriller and so many other hit songs). Who doesn’t love a beet/beat pun?
  3. In an interview about Beat It, Quincy Jones said that to make a hit “…you have to go for the throat in four, five or six different areas.” This salad follows his recipe for success by going for the throat with five distinct flavors: quince, beets, fennel, mustard, and clove.
  4. Quincy Jones is a complete badass and deserves to have a salad named after him. If I were to list all the credentials and accomplishments that mark one of the most prolific musical careers of all time, I’d take up at least 45 minutes of your time. I would know, because my mom once spent an entire car ride from Sonoma to San Francisco reading all of Quincy Jones’ accomplishments off her iphone to my sister and me (she often gets wrapped up in her enthusiasm to learn about a new subject and falls into the rabbit hole of wikipedia). We eventually had to stop her because we’d reached our saturation point, and now “Quincy Jones” has become the code word we use to clue in my mom that she has been going on too long about a subject. E.g. “Wow mom, all that stuff about banana slugs is really interesting. I bet Quincy Jones loves banana slugs…”  (By the way, banana slugs actually ARE insanely interesting, especially what they do with that hole on the side of their head. You should wikipedia them.)

wpid-2015-11-08_15.00.02.jpgNow that I’ve explained the meaning behind the Quincy Jones Salad, let’s move on to why you’re really here: quince.wpid-img_20151108_145337.jpgQuince is a fruit that looks like a pear or yellow apple, but is sour and as hard as a rock (have I sold you on it yet?). But with some poaching, stewing, or roasting, quince transforms under heat to a soft, peach-colored, sweet fruit that has a wonderful floral aroma. Quince has a very high pectin content so it has long been used to make jams and conserves, such as the Spanish delicacy, membrillo, which is quince cooked down to a jelly-like paste and traditionally served with Manchego cheese (here it is on the menu of a Spanish restaurant right down the street, Venga Paella).wpid-img_20151108_145007.jpg

In this recipe I lightly poach the quince with some clove and star anise until it has a tender yet firm texture similar to cooked apples. The end result goes really well with crisp fennel and earthy roasted beets, and the mustard vinaigrette brightens it all up a bit. To stay true to my Spanish roots, I crumbled some aged Manchego over the top of my salad, but you can leave it off if you’d prefer.wpid-img_20151108_145427.jpg

I’ll give it a rest before you all start commenting, “I wonder if Quincy Jones likes quince…”

Quincy Jones Salad

  • Servings: 6
  • Time: 35 minutes plus 1 hour roasting time
  • Difficulty: medium
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  • 2 large beets or 4 smaller beets, washed but with skins still on
  • 2 quince (substitution: you can try green apples or Bosc pears, but poach for half the time)
  • 6 cloves
  • 6 peppercorns
  • 1 star anise pod
  • 2-3 strips lemon or orange zest
  • 2 cups water
  • 1/4 cup white balsamic or apple cider vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 fennel bulb, halved and sliced thinly
  • 4 Tablespoons good olive oil
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 2 Tablespoons white balsamic vinegar
  • 1/2 teaspoon salt and fresh cracked pepper
  • 1 oz aged manchego, crumbled with your fingers

Wrap each beet in foil and roast in the oven on a roasting pan for 45-60 minutes at 375 degrees F, or until the beets are tender. Once cool, rub the peel off (they should be easy to remove) and slice into wedges.

Meanwhile, peel the quince, cut them in half and remove the core/seeds. Slice each half into 8 slices and put them into a saucepan with the clove, peppercorns, anise, lemon zest, water, vinegar, sugar and salt. Bring to a boil and let simmer uncovered for 20 minutes or until the quince slices are tender yet hold their shape, like cooked apples.

Make the vinaigrette by whisking the olive oil with the mustard, lemon juice, balsamic, salt and pepper. When ready to assemble the salad, layer the beets, quince and sliced fennel in a bowl and drizzle with the vinaigrette. Top with crumbled manchego cheese or serve as is.

 

Green Papaya Gazpacho

Gazpacho is my absolute favorite summertime food. But because the cornerstone of the dish is ripe, juicy tomatoes, I only get to make it a few months out of the year. When it’s that time, I go buy tomatoes by the flat at the farmers market (negotiating like a crazy pirate woman) and keep a couple gallons in my fridge at all times so I can guzzle a glass for breakfast, have a bowl for lunch, drink a cup-full as a snack when I get home and — you guess it — slurp up a big bowl-full for dinner.

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Well, unfortunately, tomatoes are not “exotic” enough for this blog (no offense, tomatoes of the world). And they’re not in season yet anyways. But where there’s a will there’s a way, and boy do I have a will for gazpacho.

When I saw this green papaya at Berkeley Bowl I thought, “hmmmm…” and then I thought “heeeeeey!!!!” when the idea struck that I could make gazpacho out of it. Cucumbers, green pepper, garlic, and tanginess are what goes into gazpacho, and I have also enjoyed all of those paired with green papaya in East Asian dishes.

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The key to a good gazpacho is blending the olive oil, garlic, salt, and vinegar first in a good blender so that the olive oil emulsifies into a creamy elixir of the gods that will permeate the whole dish. Once you’ve blended those ingredients, you can start heaving the rest of the ingredients in the blender in no specific order. Because I like to make big batches all at once, this usually requires a couple blender-fulls, which would mean you’d need to save some of the liquid to distribute in each batch. I pour each batch into one “master mixing pot” that I stir, taste, adjust the seasoning, and then blend the whole thing all over again to get it really smooth and creamy.

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This exotic version of gazpacho happens to be even more healthy than the original. That’s because papaya is a super food, not to mention the mother of all super foods — avocados — which, along with the olive oil, pack this gazpacho full of omega fatty acids. Green papaya is just a papaya in its unripened state, most commonly used for cooking because it is very hard and not at all sweet. But the green papaya is even healthier than the ripened papaya because a) it has much less sugar, and b) it is much higher in papain, a powerful enzyme that helps us digest protein and keep the gut healthy. It’s also a great source of so many vitamins and minerals like copper, magnesium, folate, potassium, and vitamins A and C. And with 5 grams of fiber per serving, it fills you up, protects you from cancer and heart disease, and keeps things moving!

So blend up a big batch of this gazpacho and enjoy as much as you want of it, guilt-free, on a hot summer day. I served mine with a drizzle of crème fraîche with fresh mint, but that’s just being fancy. It’s just as good straight out of the ladle.

Green Papaya Gazpacho

  • Servings: 6
  • Time: 20 minutes + chill time
  • Difficulty: easy
  • Print

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  • 1 clove garlic
  • 1/4 teaspoon ground cumin
  • 1.5 teaspoons sea salt
  • 1/3 cup lime juice (about 3 limes)
  • 1/4 cup white balsamic vinegar
  • 1/3 cup good olive oil
  • 1 medium to large cucumber, peeled and sliced
  • 1 green bell pepper, seeded and sliced
  • 1/2 green papaya, peeled, seeds removed, and cubed (about ~3 cups cubed)
  • 1 small avocado, flesh only
  • 3 cups water
  • 1 jalapeno pepper, seeded and sliced

Put the garlic, olive oil, vinegar, lime juice, cumin, and salt in a good blender and blend until frothy and emulsified. Then, add the sliced vegetables in batches, using some of the water with each batch, and blend each batch until smooth. Pour the contents of each batch into a large pot, bowl or pitcher to serve as a mixing container. Once all the ingredients have been blended and poured into the mixing container, stir it and taste. Adjust the seasoning by adding more salt, more acid (lime juice or vinegar) or more water depending on your preference. Once the seasoning is to your liking, put the mixture back into the blender to blend through one more time to obtain a smooth and creamy texture. Chill in the fridge before serving.

Optional: you can serve this with a drizzle of crème fraîche into which you stir fresh chopped mint.