maantis

NEXT LEVEL BANANA BREAD

(chocolate chocolate walnut)

The perfect thing for when casual chocolate cake is the ONLY thing. Though generally a sceptic of fruity-chocolate pairings, banana continues to be an exception for my palate, and the addition of intense dark chocolate to simple, still-barely-sweet, banana bread is a home run.

Bang it out in basically 1 bowl and just over an hour, including baking time. Go:

Mash 2 (3 if they're small) v ripe bananas in a mixing bowl. Melt together:

1/4 c ghee

1/4 c butter

and whisk into the banana. Add 1/2 c brown sugar, and stir. Follow with:

2 eggs

1 t vanilla

Separately, measure and combine:

1 t baking soda

1/2 t salt

1 c wheat or sprouted wheat flour

1/2 c (generous) unsweetened cocoa powder

Add to wet ingredients, stir until just combined, then fold in:

3/4 c bittersweet choc chips

2/3 c chopped sprouted walnuts

SHAVED FENNEL, CITRUS & PARSLEY CHX SALAD

Craving bright flavors, I whipped up this v simple salad on a recent, precious day off using leftovers from a perfect roast chicken, Alex’s specialty. Thinly slicing the fennel is key to keeping it crisp and light. Segmenting citrus can take some patience (and practice), but I think it’s kind of gratifying.

First, cut off either end of one orange, then carefully slice off the skin and pith with a sharp paring knife. Work over a bowl to catch the juices; once the flesh is exposed, slice into the orange at the white segment dividers and carefully remove the flesh from the membrane, releasing the segment into the bowl. The first can be tricky; continue around until the fruit is complete - this technique works with any citrus fruit. Cut each segment in half, then add:

1/2 bulb fennel, thinly sliced

Large handful picked parsley leaves, roughly chopped

1 c roast chicken, pulled

SWEET GRAIN DUO W CARROTS & ALMONDS

Inspired by Persian jeweled rice, this dish is fragrant and sweetly spiced - a perfect accompaniment to braised meat; I made it several weeks ago to serve with goat. Black rice and quinoa make a great base for this dish, which contains almost as much grated carrot as it does grain. The sweetness comes from raisins and coconut. 

DUCK BROTH W EGGS, SOBA & FRESH HERBS

I recently enjoyed a great dinner with friends and family at Tao Yuan in Brunswick, ME, after which Chef Cara sent us home with the carcass from our Peking duck - a major highlight of the meal. Upon returning home, I put the duck body in a large pot with fresh turmeric and garlic, star anise, black and white peppercorns, and celery, covered it with water, and let it simmer for 20 hours. After straining the stock I reduced it by about 40%, and ended up with 2 quarts of divine duck broth. 

Noodle soup was the perfect use for the flavorful broth, and I've come to love spicy poached egg soups for breakfast. Once you have a nice broth, this one comes together in just a few minutes. To start, mince:

3 cloves garlic

2 inches peeled ginger root

Sauté in ghee, and add 1 small onion, thinly sliced. Cook together until the onions begin to brown, then deglaze with several tablespoons of broth. Add 1/2 tsp each:

turmeric

cinnamon

cayenne

Cover with 1 qt of broth and bring to a simmer, seasoning to taste. Meanwhile, slice and set aside several fresh scallions and a handful of parsley. Boil some water, salt it well, and cook soba noodles for 4 minutes (or according to their directions). Rinse the noodles in cold water, then divide into bowls.

ALMOND LEMON BLUEBERRY DREAM CAKES

Ultimate fantasy pancakes made with almond and corn meals combined with buckwheat flour - they're crunchy and wholesome, with lots of lemon zest for a brightness that's the perfect partner for blueberries. Soaking the flours overnight in kefir ferments them slightly and renders them easy to digest. Simply combine:

1/2 c buckwheat flour

2/3 c cornmeal

2/3 c almond meal

Add 2 c kefir, mix thoroughly and cover with a clean dish towel. Leave on the counter overnight; in the morning, stir in:

3 egg yolks

Zest + 1 T juice of 1 lemon

1/3 c melted ghee

1/2 t salt

1/2 t each baking soda and baking powder

SPROUTED ALMONDS, SPROUTED ALMOND BUTTER

(& a bonus smoothie)

Ever since I got my hands on a Vitamix I've been eager to use it to make almond butter. Almonds are a favorite snack of mine; they're incredibly healthy and nutrient-dense, but I always prefer to eat soaked or sprouted nuts, as they're easier to digest once the natural enzyme inhibitors are broken down by this traditional process. Some natural foods stores sell sprouted almonds, though they're much more expensive than regular organic raw almonds. Fortunately, it's very easy to do this step yourself!

Start with 3 c of raw almonds; if they're not raw it will be impossible to sprout them. Soak the almonds in filtered water overnight; leave plenty of room, as they'll expand significantly. In the morning, drain the almonds and lay them out on a baking tray. Twice a day, rinse the almonds until they develop tiny white tails. Depending on the temperature of your kitchen, this will take 2-4 days. Once the almonds have sprouted, lay them out on dehydrator trays and dehydrate at 100 degrees until they're crisp again. (If you don't have a dehydrator you can do this in your oven on the lowest setting - usually 150-170. The almonds will no longer be raw, however, the enzyme inhibitors have already been released during sprouting, so some benefit remains.)

It's worth noting here that Vitamix claims you must add some liquid oil when making almond butter to ensure proper blending. Needless to say, this is an idea that doesn't much appeal to me. Well, au contraire, Vitamix - I've made beautifully successful almond butter using sprouted almonds and nary a trace of added oil.

SWEET BURDOCK SLAW

So pleased to still be seeing burdock root at the farmers' market; it doesn't look like much, but this root has lots to offer. In addition to being incredibly delicious, burdock also has many medicinal properties. It promotes circulation and is helpful in treating arthritis and rheumatism; high levels of inulin are beneficial to the liver and aid in regulating blood sugar; burdock is also a renowned blood tonic. Burdock grows rampant and wild everywhere I've ever lived, and is readily foraged if you're prepared to do some digging.

Commonly dried and used in herbal infusions, burdock is also a valued ingredient for cooking. Kinpira gobo is a staple Japanese dish made of carrot and burdock sautéed with sesame seeds and oil, and was the vague inspiration for the burdock I cooked up last week to go with a pork roast Alex made. This preparation is simple; the flavor of the burdock really comes through after being lightly charred, and pairs perfectly with sweet apple and some punchy acv. Burdock can be tricky to prepare because it's so fibrous; the key is to slice it very thin and on the bias. Peel the root and slice it into deeply angled rounds, then julienne.

KALE, MUSHROOM & CHEDDAR FRITTATA

Another frittata - perhaps I could write something apologetic here, but this is my f+cking blog; I'll post as many frittata recipes as I please. I've made this variation once a week for at least the last three, and I love how the mushrooms become a meaty and rich accompaniment to plenty of greens.

First, in a large cast iron pan, sauté with ghee:

1 onion, sliced

2 cloves garlic

Once the onions are translucent, add 1/4 lb of sliced mushrooms. Shitakes are my favorite, but criminis cook up nicely too, and often $8 cheaper per pound. 

Cook the mushrooms until they release their liquid, then add as many greens as you can handle. Cook until the greens shrink significantly; meanwhile, whisk together:

5-6 eggs

2 T whole milk

Salt & pepper

DIY GELATIN

Gelatin is so useful for a variety of restaurant purposes - panna cotta, foams, enriching broths, fruit or vegetable waters, gels... the list goes on. It's also really healthy - a great source of protein and incredibly nourishing for joints, skin and aiding in digestion. True to the Vinland mission, Alex and I have honed a method for isolating and drying gelatin from local pig parts. It's a pretty involved process, but the results have been great, plus it makes already divineee panna cotta about infinity times more special.

To make gelatin, it's important to start with the gelatin-rich parts of an animal. Skin, trotters (feet), and tails are perfect. (Can you spy the nipple in my second photo!?) Ask your local butcher if they're wiling to reserve these for you; they should be very affordable. To extract the gelatin, make a simple stock. Using a pressure cooker is great here - it speeds things up immensely, and maximizes what you'll get out of the ingredients you have. Cover skin, trotters and tails with cold water and bring to a boil. Drain the water and cover again with fresh, cold water. This removed blood and scum, which helps the gelatin extracted to be as pure and clean as possible. Cover and secure the pressure cooker lid, and cook under maximum pressure for 4 hours.

Remove from heat and allow the pressure to drop in it's own time. When it's safe to remove the lid, do so and allow the gelatin to cool a bit before straining. Strain the gelatin through a fine chinoise and transfer to a pot. Reduce the gelatin by 30-50 percent, then allow to cool to room temperature and store under refrigeration overnight. In the morning, skim the lard off the surface. There will probably be a lot of beautifully rendered, clean lard - you should keep this, too - it will make killer pie crust or roasted potatoes. Just skim it off the surface with a clean spoon and store in the fridge. Now skim the thin layer of fatty gelatin off the top to reveal pure, jiggly gelatin below. Depending how firm it is already, you may want to reduce it some more. Now transfer the gelatin to loaf pans and re-refrigerate overnight.

CARROT & COCONUT MILK SOUP

This supremely simple blended soup, made with the sweetest (and most beautiful!) winter carrots, is richly creamy and gently spiced. It's also amazingly nutritious - full of healthy fats and beneficial herbs. 

Start with 3 lbs carrots - I used multi-colored ones, currently available at my farmers' market in abundance, but any will suffice. Peel them, and chop into 1/2 inch pieces. 

Peel and slice:

2 onions

5 cloves garlic

2 inches ginger root

Melt 1 T coconut oil in a heavy pot and add the onions. When they're lightly cooked and translucent, add ginger and garlic. Sauté for several minutes, then add the carrots, stirring occasionally. In the meantime, heat 2 quarts of stock (your choice; my default is chicken, but this soup is easily vegan if you use a vegetable based stock). As the carrots begin to soften slightly, stir in:

2 T turmeric

2 t coriander

1/2 t crushed red pepper (optional - avoid if you don't like spice)

BEST BAR BURGERS

(at home)

In an ideal world we'd all have one - a favorite bar with a favorite burger, perfect with a beer and perfectly cooked every time. Alas, this is usually just a figment of my imagination - most of my favorite spots are several states away. Here in Portland I've ordered a couple bar burgers, hoping to find a great one in my new home town; every time has left me semi-disappointed, either by vastly overcooked meat or dull and heavy accoutrements. Though there's something deeply satisfying about sliding into a barstool and being served, I've learned once again that, if you want something done right, sometimes you must do it yourself. MY IDEAL BURGER is cooked medium-rare and comes on rye toast with caramelized onions and whole grain mustard - plus the option of sharp cheddar, though I'll usually decline. Adding grated apples to ground, grass-fed beef gives a subtle sweet complexity to the burger without overcrowding the bun the way sliced apple would. Until KAATE'S BURGER JOINT opens up, crack open a cold one and DIY at home. 

For 4 burgers, start with 1 lb ground, grass-fed beef. Add:

1 apple, grated

1/2 t salt

1 t freshly ground black pepper

2 t evoo

Incorporate everything with your hands, then form into patties. Now caramelize some onions - I like red ones here. Slice an onion radially and heat some ghee in a pan. Add the onions and toss, stirring occasionally until the onion begins to brown slightly. Drop the heat a bit and leave the onions to caramelize, stirring every few minutes until they're evenly browned and sweet. Set the onions aside and, in the same pan, heat a bit more ghee and drop your burgers. Start with med-high heat to get a good sear, then drop it a bit so the burger doesn't burn as it cooks through. Flip after several minutes, sear the other side, and cook to your preferred doneness. 

RAW CHOCOLATE COCONUT TORTE

I've been meaning to share this recipe for a while, but every time I make it, the torte is finished before I remember to take my camera out - testament to how ridiculously simple it is. It's richly chocolately, and also happens to be raw and completely vegan, gluten & grain free, blahbity blah - basically it tastes like a rich, old-fashioned dessert, but is safe to eat for many who demand special diets. This made it a perfect choice for a second cake option at David & Emily Stern's wedding this summer; no matter the occasion, most refuse to believe that this torte isn't as sinful as it is decadent. Sprouted nuts are generally my preference and default, but regular raw ones will work fine. All you need is an intrepid food processor or Vitamix, and these ingredients:

1 1/2 - 2 c pitted dates

1 c (sprouted) walnuts

1 c (sprouted) almonds

6 T cacao or cocoa powder

1/2 t vanilla extract

1/2  t salt

First, process the almonds into almond meal by quickly pulsing until they become a fine, fluffy powder. Remove the almond meal from the processor and add the walnuts, processing until they're finely chopped. Return the almonds and add cocoa powder, salt and vanilla. Process on high, adding 2-3 dates at a time until the mixture forms sticky clumps. Taste the mixture to make sure it's chocolately enough, and press some between your finger tips to ensure that it bonds readily. Press the dough/batter/pulp into an 8 inch cake pan and make sure it's packed in HARD. Do your best to ensure the surface is level - this will make adding the icing a breeze. 

Now melt and whisk together in a double boiler:

1/4 c coconut oil

1/4 c maple syrup

2 T cacao powder

2 HOUR SALAD

Paired with whiskey sours, Christmas style. 

Our always salad, generally prepared by Alex, sometimes dressed by me, is fondly known as the 2 hour salad because of it's knife-work heavy preparation and myriad ingredients. The contents evolve with the seasons and what's on hand, but the base is always finely julienned kale and/or swiss chard. These hearty, toothy greens are rendered approachable when sliced thin, and are the perfect base for a vibrant salad. On Christmas, for a table of 12, we also included:

1 red onion, thinly sliced and quick-pickled in cider vinegar

4 each carrots and celery stalks, sliced thin

2 pomegranates

1 bunch parsley, chopped

1 pint feta cheese, crumbled

Before adding any of the above, toss the greens with a bit of evoo and massage them (yep!) with your hands for a few minutes to tenderize. Then assemble everything in a giant bowl, then whisk together basic dressing in a small container:

1/2 c evoo

1/4 c balsamic vinegar

1 t mustard

S & P

MORNING MUFFINS

(Remember me?! WHATS UP!?: I have been so busy. Here's what the Huffington Post has to say about that. I've barely had time to cook at home, let alone photograph and write about it; however, I hope to be 'around' more as the restaurant stabilizes in the coming weeks. In the mean time, I'm loving being obsessively immersed in the creative food-space my job demands, and am attempting to master control of my new camera in any free time. This is still just the beginning.)

Okay, so these muffins. They're soaked-grain, and loaded with nutrient dense goodies like walnuts, coconut and pumpkin seeds - perfect for the grab & go lifestyle to which I've temporary and necessarily succumbed.

12-36 hours before you'd like to make these, soak in 2 c kefir, yogurt or buttermilk:

1 1/2 c rolled oats

1 1/4 c whole wheat flour

Stir to combine and cover. After soaking, add:

2 very ripe bananas

3 eggs

1 t salt

1/4 c maple syrup

1/4 c melted butter or ghee

2 t baking soda

1 T cinnamon

1/2 c sprouted walnuts

3/4 c shredded coconut

CARROT MISO EGG DROP SOUP

Upon returning home from a whirlwind weekend of catching up with some of my favorite friends and restaurants in Philadelphia, I racked my brain for a simple, comforting dinner to make after spending 9 hours in the car. The result is this easy and nourishing soup. I made this batch with lobster stock, which adds a light and distinct briny element - a great compliment to the miso; however, this would be lovely with any fish, vegetable or chicken broth. Egg drop soups are delicate and delicious - lightly beaten eggs are swirled into hot broth and they feather gorgeously when they cook on contact with the liquid. 

First, heat two quarts of broth.

Slice:

3 med. white onions

1 stalk lemongrass (into 3-4 big pieces)

Caramelize the onions in a heavy pot with 1 T coconut oil and the lemongrass. Once the onions are lightly browned, grate and add:

2 cloves garlic

2 inches peeled ginger root

1 t turmeric root

1/2 t crushed red pepper

SPICY ELEVEN HOUR BAKED BEANS

(bacon'd beans)

I've jumped into a grueling work schedule now that things are FINALLY moving forward at Vinland; we had our first open house last Friday, and hope to be fully open within the next two weeks, so, needless to say, my days have been full of recipe development and menu planning, food prep and kitchen set-up. It's all very exciting, but I've been left with time for little else, including feeding myself at the end of a long day. This recipe is easy to throw in the oven in the morning, where it thrives unattended all day, only to greet you in the evening with astounding aroma and a close-to-complete meal.

Last week at the farmers' market I got some Jacob's Cattle beans; they're a lovely heirloom variety, gorgeously mottled and super creamy. Most other bean varieties will work here; I'm also especially fond of navy or cranberry beans. Overnight, soak 1 c beans. In the morning, drain and place them in a heavy dutch oven. Preheat your oven to 225.

Add to the beans:

1 onion, diced

3 cloves garlic, minced

1 pickled jalapeño, diced

1 inch ginger root, grated

Dash cayenne (if you like it spicy)

2 T tomato paste

1 t whole grain mustard

1/4 c molasses

1/2 t freshly ground black pepper

1 t salt

WINTER SALAD

(kale, venison, apples, pomegranate)

I had great success dry-aging some venison steaks recently. Just 3 days in the fridge, patting dry with paper towel and turning daily, resulted in some super flavorful, tender meat. The dry-aged steaks browned more readily than others I've made, and because of this they're easier to cook medium-rare, which was perfect to enjoy over a wintery salad.

For the salad, combine in a bowl:

Several kale leaves, sliced thin

Seeds from 1/2 pomegranate

1 small apple, thinly sliced

1/2 small white onion, thinly sliced