tofu and roasted brussel sprouts

I sit in front of a computer for 10-12 hours a day. Sometimes more.

I spend one to two hours a day commuting in LA traffic.

From January through April, I eat so much junk while I work – Thai food, Chipotle, greasy paninis… putting in my order for Eggplant Parm from Bay Cities as I’m typing this.

I tried to do the healthy breakfast oatmeal thing but have you tasted oatmeal? It’s DISGUSTING.

I’m tired of eating out. What a first world problem.

When did cooking for myself become a luxury?

This is me whining.

I’m done now.

Brussel sprouts and tofu and shiitake mushrooms!

My New Year’s Resolution like everyone else’s New Year’s resolutions is being a better version of myself.

And by better, I mean hotter. I want nice legs and maybe a hint of abs by summer. DIET TIME LET’S GO.

Tofu and Brussel Sprouts
From Plenty by Yotam Ottolenghi

150g firm tofu
2 tbsp chilli sauce
1½ tbsp soy sauce
3 tbsp sesame oil
1 tsp rice vinegar
1 tbsp maple syrup
500g brussels sprouts
180ml sunflower oil
Salt
100g spring onion, sliced
½ small chilli, deseeded and finely chopped
120g shiitake mushrooms, halved
15g picked coriander (chilantro) leaves
1 tbsp toasted sesame seeds

First, marinate the tofu. In a bowl, whisk together the chilli sauce, soy, two tablespoons of sesame oil, vinegar and syrup. Cut the tofu block into 0.5cm thick slices and then each slice into two squarish pieces. Gently lay in the marinade and set aside.

Trim the bases off the sprouts and cut each lengthways into three thick slices. Take a large, nonstick pan, and in it heat up four tablespoons of sunflower oil. Add half the sprouts and a little salt, and cook on high heat for two minutes. Don’t stir much – you want them almost to burn in a few places and cook through but remain crunchy. Transfer to a bowl and repeat with the rest of the sprouts.

Add two more tablespoons of oil to the pan, heat up and sauté the onion, chilli and mushrooms for a minute or two. Transfer to the sprout bowl.

Leave the pan on high heat and, using a pair of tongs, lift half the tofu from the marinade and gently lay in the pan (be careful: the oil may spit), spaced apart and in one layer. Lower the heat to medium and cook for two minutes on each side until nicely caramelised. Transfer to the sprout bowl and repeat with the rest of the tofu.

Once all the tofu is cooked, remove the pan from the heat and return all the cooked ingredients to it. Add the tofu marinade and half the coriander. Toss together and allow to cool slightly in the pan. Taste and add salt if needed. Stir in the remaining sesame oil (extra, if you like) and serve warm, not hot, garnished with sesame seeds and the rest of the coriander.

potato leek soup & coffee cake & babies

I have a confession to make.

I’m not good with babies. I’m not good with children. I’m not one of those girls who goes crazy over every little baby in a stroller passing by and who automatically knows how to pick a kid up and soothe it into a peaceful stupor. I’m awkward and get all weird in front of little people. I don’t know what to say to them and I never know how to play with them. What are you supposed to do with their heads? How rough can I play with them? Why are they looking at me like they want something? Is that real crying or pretend crying? WHERE’S YOUR MOM??

BUT..

Look at this little munchkin!

Maybe it’s because she’s related to me, but I can’t stop staring at her like she’s a pumpkin pie.

This is Taylor. She’s two months old and she was 8.75 pounds when she was born! Sounds traumatizing for mommy but she’s a big healthy girl.

Taylor in her new lamb bunting with mommy and auntie. I may not be good with babies, but this one is too much. Seeing her chubby precious face turned me into a cooing, aww-ing idiot.

It’s hot in here! Get me out!

This is Elijah. He’s Taylor’s big brother and in his terrible two’s.

He refuses to stay still or look at the camera for two seconds. He likes to play hard to get and his favorite toy is the refrigerator door. Mommy’s little helper. I hope he sits still for the camera one day. Look at that dimple!

Taylor sleeping with her daddy.

In other news, besides playing with the babies, my sister came over to make some winter comfort food with me this weekend. We made a broccoli pesto spagehetti, truffle potato leek soup, and a coffee cake.

I went with a classic Julia Child recipe for potage pomantier – or potato leek soup. Can’t go wrong there.

Getting back into baking. It’s going to take some more practice to get back into the swing of things. Good practice for holiday baking.

Happy December! If it’s cold where you are, make some soup. Cuddle up with a baby or run around trying to entertain a shy two-year-old. That’ll warm you up QUICK.

Potato Leek Soup
From Julia Child’s Mastering the Art of French Cooking

1 pound russet potatoes, peeled and chopped
3 large leeks (1 pound), thinly sliced
6 cups vegetable stock
Kosher salt, to taste (I used black truffle salt)
Juice of one lemon
1/2 cup heavy cream
1/3 cup minced chives

Heat canola oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes.

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.

Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt and lemon juice.

Ladle into bowls and garnish with heavy cream and a healthy sprinkling of minced chives.

Cinnamon-Streusel Coffee Cake
Adapted from Martha Stewart

For the streusel topping and center:
3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 sticks cold unsalted butter, cut into small pieces

For the cake:
1/2 stick unsalted butter, room temperature, plus more for pan
1 cups all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon baking soda
Coarse salt
1/2 cup granulated sugar
1 large egg
3/4 teaspoons pure vanilla extract
1/2 cup sour cream

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons whole milk

Make the streusel topping: Mix together flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Refrigerate until ready to use.

Make the streusel center: Mix together remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon.

Preheat oven to 350 degrees. Make the cake: Butter a 8-inch round pan. Sift flour, baking powder, baking soda, and 1/4 teaspoon salt into a bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.

Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 35-40 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.

Make the glaze: Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

zucchini fritters

Las Vegas Labor Day Weekend.

Our last summer hurrah.

Thoughts:

1. House music. I still don’t really get it.
2. Michael Phelps at Surrender. Why hello, Most Decorated Olympian of all time.
3. Clubs. Too many sweaty people rubbing all up on you. Squeezing past a thousand house-crazed drunk people to get to the bathroom… Hm.
4. People in clubs. If you’re from LA, get ready to run into at least five people you know. Or meet all sorts of crazy people who want to stay in touch once you all get back to LA.
5. High heels. Ladies, why. Why do we wear them?! Blister band-aids are your best friend.
6. Ice bath for the feet at 4 a.m. Painful but your feet will thank you tomorrow.
7. Everyone’s comment of the night, “Going home already? How old are you???”
8. Old. I’m old and I just want to lie in bed with my Netflix and my puppy. Maybe a few beers if I’m feeling extra frisky.

Suffice to say, I’m Vegased out for the next year or more. No more Vegas for me.

And back to eating somewhat healthy. Drunken sunrise Earl of Sandwich tuna melt does not a meal make.

These fritters reminded me of Russia and our last meal at simplethings in Moscow. That was only a few months ago and already it feels like it’s been ages… Oh, dear Russia, how I do miss you.

Which reminds me… I need to book a trip somewhere ASAP.

Isn’t work so much less painful when you have something to look forward to? Maybe that’s why I’ve been antsy as of late… I have no trips planned!

Will change this very, very soon. Christmas vacay is coming up.

WHERE TO NEXT?!

Zucchini Fritters
Adapted a bit from smittenkitchen

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup panko bread crumbs
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

(I decided to be lazy and just topped mine with a garlic parsley sauce I bought at the farmer’s market)

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together panko crumbs and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.

roasted tomato soup & grilled cheese

I’m sick of everything.

Recently, I feel as if I’m constantly being challenged. Thrown on one long emotional roller coaster without end in sight. Faced with choices that I’ve made, regrets that I have, and a mild fear of what I might become. Sometimes I wish I could just hide and wait it out for a few years after all the complicated shit is over.

Is it ever over?

2012 has been tumultuous to say the least. When it rains, it pours.

I don’t want to have any regrets, but it seems I can’t do anything right anymore.

I need comfort food.

Soup is good at keeping me company.

Soup is quite possibly the best remedy for when I’m feeling down. Along with Cary Grant and red wine. Let’s throw in John Mayer’s “Battle Studies” while we’re at it. I hate feeling down when it’s an Indian summer outside. It makes eating soup and wallowing under the covers highly uncomfortable.

Roasted Tomato Soup
adapted from smittenkitchen

Serves 4 (though closer to 6 if served in mugs)

Soup
3 pounds tomatoes, halved lengthwise
2 tablespoons olive oil
4 cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon dried crushed red pepper
2 cups chicken or vegetable stock

Lid
4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

artichokes and quinoa

August.

AUGUST?!

As in, summer is almost over? As in, more than half the year has passed? As in, by the way it’s 110 degrees in the Valley? (Sidebar: I hate the Valley.)

I am not ready for Autumn, for another work busy season, not ready to retire flip flops and – I live in LA, nevermind.

BUT some thoughts about this August nonsense:

1. MAKE EVERY DAY WORTHWHILE. The older I get, the faster time seems to fly. High school years felt like eons, college semesters seemed to creep along, and now, post-college, I can’t even screw my head on straight before months just fly by. Spend less time on the Internet, more time with people/food/pets/books. Youtube is great, but forreal, get a life.

2. GET AS MUCH OUTDOORS LOVE AS POSSIBLE. So, it’s a million degrees outside. That just means it’s perfect temperature at the beach. Must do more activities like paddleboarding, hiking, kayaking, and rolling around at the park.

Me paddling at snail’s pace in Laguna.
photocred: Charlyne Hsu

3. READ THE BOOKS SITTING ON MY NIGHTSTAND. I have a bad habit of buying a ton of books and starting three of them at the same time and taking forever to finish. Break this habit, Jean. Finish your damn books. My favorite purchase this summer though is this:

Sneak peek inside:

4. EAT HEALTHY. I’m not 19 anymore. I can’t guzzle down beers and chips with zero consequence. My body doesn’t absorb sodium and carne asada fries via osmosis or whatever anymore. I sit in an office chair for 12 hours a day. I feel a permanent pooch starting to form. Shady taco truck at 2 a.m.? That used to seem like a good idea. I’m still young enough to be able to do WHATEVER THE HELL I WANT (WHOO!) but not young enough that I don’t wake up the next morning with heartburn and aching limbs (Pass me the Tums and a jumbo Gatorade).

I’m flexing my flexitarian health-mode ways. If for any reason, because of my deteriorating state of health. Yes, I threw in some melted brie. Only like a chunk of it though. And it’s stuffed into an artichoke, so it doesn’t really count.

fresh thyme!

brie stuffed artichokes

 

A little brie appetizer… finished up lunch with a Quinoa Rice Bowl. Think Korean bibimbap but with quinoa and arugula.

healthy! and still tastes good.

My body is thanking me for not abusing it today.

It will not be thanking me tonight though. All part of making everyday worthwhile and living up my summer! Oh, why hello there Friday night shenanigans!

Artichoke with Baked Brie Sauce
recipe from foodrepublic

2 large artichokes, top quarter and stems sliced off
3 ounces brie, rind removed and cut into chunks
1/2 cup heavy cream
1 egg yolk
1/4 cup freshly grated parmesan, plus more for the top
1 teaspoon fresh thyme leaves
2 tablespoons finely sliced almonds, crushed into coarse crumbs with a rolling pin

In a large pot of salted water, boil the artichokes for 10 minutes. Take them out of the water and let them drain well, upside down, in a colander.

Put the brie in a small pot with the cream and let it melt on a low flame while constantly stirring.
When the mix is smooth, turn off the heat and, while stirring, add the yolk, the grated parmesan, the thyme and the crushed almonds.

Preheat the broiler to low and position the rack close to the bottom of the oven.
Fill the artichokes with the mix (it should cover the tops as well), sprinkle them with some more grated parmesan and almonds and place them standing head up in an oiled casserole dish.

Put under the broiler and let them cook for about 10 minutes, checking often, or until the cheese turns into a golden crust. Enjoy by peeling off the leaves and dipping them into the sauce.

Skillet Quinoa Mixed Bowl
Serves 2

2 cups cooked quinoa
2 cups arugula, roughly chopped
1 red onion, sliced
2 cup crimini mushrooms, quartered
4 tablespoons soy sauce
1 teaspoon Sriracha hot sauce
1 teaspoon agave syrup
1/2 teaspoon rice vinegar
2 eggs (feel free to remove this if you want to go the vegan route)
oil

In a bowl, combine mushrooms, soy sauce, hot sauce, agave syrup, and rice vinegar. Mix until mushrooms are coated. Refridgerate for about 20-30 minutes until mushrooms are marinated. You can adjust the hot sauce to your liking.

Put one cup of quinoa and one cup of arugula per bowl. Set aside.

Heat a few teaspoons of oil in a pan over medium heat. When the oil is hot, add the red onions and saute for about five minutes (I like mine a little crunchy – you can cook them longer if you don’t want that onion kick). Divide evenly between two bowls.
Add some more oil to the pan set over medium heat. When the oil is hot, add the mushrooms and stir them so the pieces are evenly coated with oil. You should hear the mushrooms sizzling. Continue cooking the mushrooms, stirring them every few minutes to make sure they don’t burn. Saute about ten minutes and add to rice bowls along with any sauce in the pan.

Fry the eggs and add to the top of each bowl. Mix it all up and EAT to your heart’s content because this is a very filling low calorie meal. Ho ho ho :)

(And of course, if you want this to be vegan, just remove the fried egg. Easy peasy lemon squeezy.)