30 March 2008

Tasting Notes: Alone in my kitchen with an eggplant

I've been reading Alone in the Kitchen with an Eggplant over the past week, and though I'll do a post with a review and a recipe from the book after I finish, I felt a need to share my own thoughts on eating alone with you. Though there are certainly some alone-positive stories in the book, quite a few of them are about overcoming being alone, or how eating alone is a poor substitute for eating in company, or a similar theme – in other words, being alone is being lonely. What?

I was a bit baffled, maybe two or three years ago, when someone heard that I lived alone (and alone at the time meant a single in a dorm room where I shared a bathroom with three other people) and said "wow, I'm so sorry." I kind of stared at her – come again? But I've come to realize that a lot of people really do view living alone as a bad thing, a sad thing, a thing to take pity on. That blows my mind. For me, living alone is absolutely joyous! Anytime I consider doing something that involves spending a night or two (or longer) with a roommate, I cringe a little. I feel like after all these years, I've earned the right to be alone.

Now, that may seem a little odd once you hear my background. After all, I didn't exactly grow up with a house full to the bursting that I needed to escape. My parents were typical baby boomers, my Daddy with two brothers and his parents making your typical American Storybook Family of Five and my mother with her brother and two sisters. I was born in the eighties, and they were into the whole zero population growth concept (as am I), and so for eight years we were a family of three, and then once they divorced we became two families of two, so to speak, though my parents remain best friends to this day and we still do holidays together.

Clearly, I wasn't lacking in alone time. I used to spend weekends with Daddy, and for a big chunk of my childhood and teenage years he was a very quiet person. We had great conversations, but we also spent a lot of time together, but silent, staring at the walls and lost in thought. When I was about fifteen I went on a trip to DC with a high school club, eight of us in a fifteen passenger van so that two could sit on either side of a bench seat and spread their legs across the middle. The group of us became intimate friends for the space of the six hour drive back to Raleigh, as happens on late night van trips, and we started asking each other the ultimate secret question – what do you think about when you're alone? I started into a monologue about how I imagine new lives for myself and what I do and who I'm with and where I go, and then realised everyone was staring at me. I suppose it isn't normal to have such a well-developed relationship with yourself.

Though I had plenty of chances to be alone as a teenager, most of these were alone with one other person in the house – alone but not alone. There was something thrilling, at first, about traveling by myself when I got old enough. By now I yearn for a friend on airplane trips, instead of the inevitably weird seatmate, and it's a bit depressing sometimes when you arrive at the airport and walk by all the hugging and kissing people and straight for the taxi queue. But even though this is clearly a world meant for groups, couples, friends, and family, I still like being alone.

When I lived in Ireland, I went on a weeklong trip to the south of France. I had lived before in Montpellier, and so I went back, along with my housemate who wanted to visit a friend who was studying abroad in the city, but from there I trekked on, doing my own little three-day tour of the southwest. It was the ultimate in indulgence. Not that I spent a ton of money, but I definitely did what I wanted to do. I ate when I wanted to eat, I saw the things I wanted to see, I had an extra glass of wine and didn't feel guilty. When I returned to Montpellier the night before my flight back, I walked through the city square at sunset, munching on my cheese and herb gauffre and feeling utterly at peace. Street food, I think, is made for single people. (I took this picture, incidentally, after I got back to the hotel, showered, and got ready for bed. Only alone could you pull off eating your second gauffre, slathered in Nutella, in bed, and then going to sleep at eight pm just because you feel like it. The first picture was taken that morning in the Bordeaux train station. Another single person indulgence is eating two pastries for breakfast because you can't pick just one.)

I should point out that being alone to me isn't just being single. I'd be fine having a girlfriend or a partner or whatever the politically correct term is these days, but I wouldn't want her living here. When I was a teenager, my mom said that if she remarried she'd want to live in separate houses and I thought she was insane. Now, I completely agree. There's something about having your very own space that is absolutely marvelous, even if you aren't doing much with it.

So that brings me to what was ostensibly to be my topic – cooking and eating alone. Reading this book, I'm appalled by some of what people eat when they're on their own. I don't think I ever really thought about it before, but now I realize that my mom has really good taste. Before I went to college I was familiar with couscous, pierogis, knishes, falafel, and several types of fancy cheeses. Daddy is big on fresh vegetables and balanced meals, so Saturday suppers were simple but always delicious. When I come home, I literally salivate when I start thinking about how I'm going to get to have tofu lasagne and kale for supper. Really.

When I was a kid, I had a lot of friends who ate EZ Mac and Spaghetti-Os, and I wondered if their parents were taking care of them. I felt a certain amount of pity. Reading about adults who really enjoy eating that kind of thing makes me wonder. I know I sound like a snob, but it isn't that I'm eating gourmet meals all the time. I have a lot of different ways to make simple pasta and casseroles. It's just… Spaghetti-Os? Really?

When I'm alone, I like to eat a variety of things. In the summer, I do spinach salad a lot with a fruit, a nut, a cheese, and a dressing. I tend to really cook one or two big dishes a week and then eat them for the next meals (another benefit to living alone). If I'm in a hurry, I'll make the world's easiest quesedilla (dump cheese on tortilla, fold, toaster oven, add sour cream and salsa). Most of my guilty pleasures are store bought – ice cream, mozzarella sticks or fried mushrooms, and lots and lots of chocolate. Also, I love to bake, but it takes a long time to eat a whole cake.

Obviously, this blog has made me experiment more, but I love it. Living with my mom, I couldn't wait for the chance to buy what I wanted and try all the recipes in the cookbooks I used to read for fun. The sad thing is that I'll never get through the thousands of recipes I have typed up in a file, but it's a lot of fun trying.

On a final note, though, I realize perhaps the greatest pleasure these days in eating alone is that no one's watching. Friday night I went with a friend to my favourite Chinese delivery joint. I've never actually been there in person, and I realised there are a number of downsides. When you get ten cream cheese wontons, if you're in a restaurant, you'll eat all ten. You'll never be able to wait for the box to come. You'll be a little embarrassed when the waitress arrives to bring extra plates and you're sitting there with a pancake in one hand, shoveling moo shoo vegetables onto it with gusto. You'll be a little more embarrassed when your friend sees how long it takes you to calculate a twenty percent tip in your head. There's just something wonderful about sitting in your own kitchen, by yourself, eating your food however you want to.

Alone in the kitchen with an eggplant, frankly, sounds like a pretty good idea to me.

(Pictured: some favourite alone foods)

28 March 2008

From the Pantry: Cheesy Pasta with Cheese (and Basil)

After the pizza excitement last weekend, I realised two things: one, I needed something to eat for the rest of the week and two, I had a ton of fresh basil lying around. The thing that I absolutely hate about fresh herbs is that they cost two dollars a pack, you usually need about a teaspoon, and they last about two days. My windowsills aren't wide enough to grow any, and if even if they were I'd be paranoid about bugs. I don't have a yard. So, a lot of times my "leftover recipes" revolve around an herb. My first thought was some sort of simple pasta tossed with olive oil. I realised I needed to hurry the hell up and use an onion I had lying around, though, and some garlic, so I chopped up the onion and a few cloves of garlic and threw them in a tupperware with some olive oil. The good old three-minute microwave method worked for that, and I boiled some fettucine for the pasta. Then I decided to use up some cheese. I diced up the rest of the smoked Swiss I'd been using on sandwiches and threw that in with the hot pasta, onions and garlic, and basil. I love the way cheeses like swiss retain their shape, but still get all melty and delicious, if you do it that way. Last, I added probably three ounces of four peppers goat cheese. I realised that it worked sort of like sour cream (read: cheater sauce) because it's so creamy, but it also made my pasta very cheesy. And delicious!

The Bottom Line

Taste: ****
Appearance: **
Ease: **
Cost: $$$
Overall: ***

26 March 2008

Blogging By Mail!

Monday afternoon, I got a great surprise when I arrived at home. A huge package was waiting on my doorstep! I was a little confused: I expected a BBM package soon, but since the theme was "small" this round, the great big box confused me. It turned out that I was right - it was BBM, but Stephanie of Dispensing Happiness, our BBM host, really outdid herself! As she put it in her note, she made the rules, so she could break them - and I'm so grateful that she did! Stephanie was one of the first people to welcome me into the foodblogging community, and her Blog Party is one of my favourite monthly events. When I first came to foodblogging, I knew it was something I'd enjoy (I've always wanted to be a food writer) but I had no idea how to break into the community that I saw, with people always posting about meeting blogging friends or receiving foodie packages. Well, I'm still a bit on the fringe, but I feel closer and closer to being a real part of the community, and getting my first foodie package made my week.

First, there are some "girly" things. A Wonderwoman compact to go with the superhero stationary my note was written on, a tea candle (with a lovely wooden candleholder pictured in the next photo), a lipstick holder with a Burt's Bees lipstick, a Burt's Bees hand sanitiser, and a wonderful-smelling soap.

Next, a number of helpful items for Blog Parties. There are cute little forks, mini umbrellas, bamboo picks, elephant napkin rings, mini salt and pepper shakers, a "woof" glass (gift from the dog, hehe), cocktail themed napkins, and these great rainbow bowls. I especially love the bowls, as I'm a fan of rainbows and I only had four bowls until now. They're a perfect size for tasting, snacks, and of course - ice cream!

Now, onto the food! We have some "HOT" popcorn (I love this guy's face) and a Moroccan dinner kit that I can use for stir frying veggies, yum. Then some mixed nuts, which I tried yesterday and I love. They're tossed with a great seasoning mix that is a little spicy, but only just, and includes little bits of dried mango and papaya. And Annie's dijon mustard - how was Stephanie to know that my dijon recently expired and I had to toss it? This is now enjoying a happy home next to my Annie's honey mustard in the fridge.

Here we have several different brands of "fruit leather," which make great snacks. They're only 70 calories and have a serving of fruit each, which is good for me since I'm always pigging out during the day. There's a purple and white candy stick (her wedding colours) and a box of vegan gummie bears. Mm! I may have to save these for when my vegan friend and former roommate visits.

And last, but never least, CHOCOLATE! A couple of Vosges bars, which is one of my favourite brands, some mini Schaffen Berger squares, a brand called New Tree that I've never tried but can't wait to taste, a Chuao brand bar (another one I haven't tried but mmm, caramelized cacao nibs and nutmeg!), Godiva and violet mints (okay, not chocolate but I had to put them somewhere), and of course this adorable little to-go Nutella pack. For Nutella emergencies! I love it!

Thank you Stephanie, for my awesome package!

23 March 2008

Taste & Create: Finger Licking Food

I decided to sign up for this month's Taste & Create event, and I was paired up with blogger Finger Licking Food. I had some trepidation when I noticed that a lot of the recipes were Indian, because of the whole ingredient-finding qualm and my lack of a car, but then I noticed a recipe for pizza! I've been wanting to make my own pizza dough for some time now, so I tried it. I used her idea for Mini Pizzas, though I chose my own toppings. I also invited a friend over, so I'm not entirely sure I could do the kneading on my own. Hmm.

First, I did a little special prep because I wanted caramelised onion on one of my pizzas. I used two big sweet onions and sliced them into very thin rings, then melted 2 T butter into 1 T olive oil over medium heat. The onions pile up very high in the pan, but they do reduce a ton, so it's not a big deal. Add a wee bit of salt and pepper, and keep stirring them around, getting them all nice and coated, for about five minutes or until they're starting to soften and reduce. Then add a couple of scant teaspoons of sugar to the pan, stir it all around, and cook about twenty minutes, stirring every now and again and scraping the pan, especially if it's not non-stick. Your onions should have a nice caramel colour like this when they're ready to go.

I'm not a hundred percent sure about this dough, but it was pretty good for a first attempt. It's more like a flatbread than a pizza I think, and I might like a pizza crust that's either a little chewier or super thin and crispy. I do like, however, that you can use the food processor at first, so you only have to knead a few minutes. The recipe for the dough can be found linked on the blog post above, and I followed it more-or-less. I have a small Cusinart, so I started with only a cup of flour, pulsed a bit, added another cup, and then just scraped the (very sticky) dough out onto my surface to add the rest of the flour by hand while kneading. Here you can see Liz's awesome kneading technique.

I preferred to roll mine out quite thin, though they did puff up a little in the oven. We were able to bake four at a time, on two cookie sheets. Above you see Liz's pineapple pizza, which she deemed quite tasty. I am not a tomato sauce lady, so I went with several sauceless versions. Pictured are the caramelised onion pizza with olive oil base and pizza cheese on top, and my tomato basil pizza (olive oil, minced garlic, four peppers goat cheese, chopped tomato, lots of fresh basil, and pizza cheese). I also did a pizza with ranch dressing as a base, thawed spinach, pineapple, a bit of caramelised onion, and cheese, which was quite good.

The Bottom Line

Taste: ***
Appearance: ***
Ease: **
Cost: $$$
Overall: ***

22 March 2008

Cooking for Our Rights

I know, I know. I need to quit coming up with new features and start cooking things. I get it, I do. Tomorrow, I promise, I'll be posting an actual recipe.

But, for the moment, I digress, because I've been a bit inspired. I noticed lately that several food bloggers have posted a list of 100 cooking tasks or foods they want to try, and are checking them off one by one. I was planning on doing that, but I honestly couldn't think of 100 foods on my "to attempt" list. But then, I got an idea. Instead of foods, why not do 100 cuisines?

I encounter international food a lot. In my own fictional writing (much of which is historical or contemporary multicultural) I'm always having to do a Google to find out what people actually eat in the region where my characters are living. When I read, I often am intrigued by descriptions of food in memoirs or novels or historical accounts. And of course, when I travel, I can't help but eat a ton, pick up as many cookbooks as I can carry, and immerse myself in the local foodie culture as much as possible.

As some of you may know, I am an avid student of and activist for human rights. I'm studying law, but I don't plan to practice; instead I want to be a human rights worker in some capacity. I think one of the biggest challenges when it comes to human rights is cultural misunderstanding. People resent it when another culture gets thrust on them, and when people from other cultures make assumptions about their own. Modern international human rights and its enforcement mechanisms often seem like a Western invention for those from non-Western cultures - and who could blame them? Treaties are often written in the language of Western human rights scholarship, according to Western priorities, and enforcement/activism/education is frequently done in Western ways. But human rights, I believe, is an international concept. It can come up in any language, in any culture. The key is respect, and recognising that at as individual, with a cultural background of our own, none of us can truly understand where another person is coming from - but we can learn from them.

To me, this is the beauty of food, and all it stands for. Companionship, welcoming, community, culture... so many aspects go into the sharing of nourishment. Sitting down for a meal with someone different from yourself and just listening can be an amazing experience. And of course, with the conversation, there is the food and drink, which can be a point of connection, a means of cultural transmission, a very strong association in memory, and of course, the material that sustains life. What could be more powerful?

So now, I'll get off my soapbox, and explain the damn feature! Below is a list of one hundred different countries, and a few regions stuck on the end. I wasn't exactly sure how to make the adjective of every country I chose, or how to spell some of them, so feel free to make corrections! Also, I wish I knew how to do tables in Blogger - big apologies for the long string of text! But anyway, I'm going to try to make a dish from each of these countries and regions, in no particular order, with no particular time limit. When I post a recipe, I will try to include a little bit about the country and its cuisine, as well as where the recipe comes from. I'll also be linking to places you can learn more about human rights activism. If you have any recipe suggestions, especially if you hail from one of these countries, let me know!

1. Tunisian
2. Rwandan
3. Zimbabwean
4. Congolese
5. Madagascar
6. Algerian
7. Egyptian
8. South African
9. Nigerian
10. Libyan
11. Kenyan
12. Yemeni
13. Jordanian
14. Lebanese
15. Iraqi
16. Iranian
17. Israeli
18. Saudi
19. Afghan
20. Pakistani
21. Kashmiri
22. Kuwaiti
23. Turkish
24. Azerbaijani
25. Armenian
26. Turkmen
27. Kazakh
28. Krygyzstan
29. Uzbek
30. Georgian
31. Russian
32. Finnish
33. Swedish
34. Norwegian
35. Icelandic
36. Polish
37. Ukrainian
38. Belarusian
39. Lithuanian
40. Latvian
41. Estonian
42. Hungarian
43. Romanian
44. Macedonian
45. Serbian
46. Croatian
47. Albanian
48. Kosovar
49. Greek
50. Cypriot
51. Czech
52. Slovenian
53. Dutch
54. Belgian
55. Danish
56. Swiss
57. Welsh
58. Scottish
59. Portugese
60. Bangladeshi
71. Burmese
72. Nepali
73. Sri Lankan
74. Mongolian
75. Chinese
76. Taiwanese
77. Vietnamese
78. Cambodian
79. Laotian
80. Korean
81. Japanese
82. Malaysian
83. Filipino
84. Indonesian
85. Fiji
86. Australian
87. New Zealand
88. Tahitian
89. Haitian
90. Cuban
91. Jamaican
92. Bahamian
93. Chilean
94. Panamanian
95. Brazilian
96. Bolivian
97. Argentinean
98. Venezuelan
99. Costa Rican
100. Columbian

Catalan
Breton
Hawaiian
Sicilian
Chechnen
American Indian

ps - I know Kashmir is a region, but I've made Indian food before, so I put it in instead :-)

19 March 2008

From the Pantry: I don't wear green, but I eat it.

A belated happy St. Patrick's Day to you all. I was too tired to post this Monday or Tuesday, but I thought I'd make something green to be semi-festive. I dug around my fridge and came up with a number of things that I decided would make a fairly convincing spinach dip. I think it was a little too mayonnaisey, so instead of eating it cold I dumped a ton of cheese in (this is becoming my trademark, isn't it?) and microwaved to neutralise the taste. The "recipe," if you could call it that, is about a third of a bag of frozen spinach, thawed and drained, a big spoonful of sour cream, a smaller spoonful of mayonnaise, a few squirts of lemon juice, a big shake of garlic powder, a big shake of pepper, a handful of grated parmesan, stir, refrigerate a little while, dump a handful of mozzarella on top, and microwave until warm. Stir. Enjoy with toasted tortilla, torn into pieces. Yum!

The Bottom Line
Taste: ***
Appearance: ***
Ease:****
Cost: $$
Overall: ***

14 March 2008

It's Like Grits! But Yellow!

Yes, this was my gleeful cheer when I tried a stripped-down version of Emeril's Polenta with Mushrooms recipe. It may sound sad to you, but my little Southern heart was ready to bathe in buttery goodness, and it was not disappointed.

There's really nothing to this "recipe," so there may be little point in trying to convey it, but nonetheless I will give you a quick blow by blow. Bring three cups of water to the boil with a tablespoon of olive oil. I would suggest doing it over medium heat, because when I chose high, everything was just a little too happy (aka, wanting to escape the saucepan). When the water is boiling, add 3/4 cup polenta and salt and pepper to taste. Admire its lovely yellow colour. Whisk it around a little. Partially cover (I used aluminum foil), lower to a simmer (it didn't take much heat at all), and let it go for 20-25 minutes. I thought it was ready before it was - make sure you check to see if the grains are tender. Even if it looks like all the water is absorbed, it won't hurt to cook it till tender.

In the meantime, chop your mushrooms. I used the leftover shitakes and a pack of creminis. I was going to add onion, but I had enough mushrooms for a nice full pan, so I didn't bother. Heat up some butter and olive oil (eyeball it depending on how many mushrooms you're cooking) and saute about ten minutes or until the pan is pretty much dry. Season as you like - I used salt, pepper, and thyme. I also deglazed the pan with sherry. I have this thing about sherry and mushrooms, to the point that when I couldn't get my cooking sherry open I actually got out the wrench. (That worked.) Now, add a couple big spoonfuls of butter to your polenta, and serve with the mushrooms on top. Very classy grits!

The Bottom Line

Taste: ***
Appearance: ***
Ease: ***
Cost: $$$
Overall: ***