Butter

Jalapeño Cornbread

January 16, 2019 By Alana 1 Comment

Is there anything more comforting than chili and cornbread on a cold winter night? And is there anything more disappointing than buying a beautiful slice of cornbread somewhere and then having it be dry, crumbly, and generally lacking? Disappointed with the cornbread offerings near me, I decided to create a moist, cakier version of the classic – with jalapeños thrown in for spice, of course. Try it with my easy vegetarian chili for a simple, satisfying dinner.

I’m actually up to my ears in this cornbread right now, because I decided to make three batches: one with dairy and eggs, one with dairy but no eggs, and one completely vegan. I’m happy to report that all three were enjoyable in their own right, but I’ve decided to keep working on the vegan version before posting it. The other two batches came out great, though, with the egg-free one just a little bit cakier than the batch with egg. I actually preferred it, though my husband liked the breadier texture better.

This cornbread is absolutely delicious warm out of the oven or cold from the fridge. It’s extremely flavorful – tender and buttery with wonderful jalapeño notes. While it’s fabulous on its own, I can’t help but fantasize about some delicious pairing ideas. In addition to the aforementioned bowl of chili, here are some of the ways I’ll be enjoying the three batches of cornbread I have on my hands:

With collard greens and lentils
As a sandwich – with cheddar and tomato
By itself, cold from the fridge
Warm, with butter or ghee
Topped with avocado (growing up, my best friend and I were OBSESSED with cornbread & avocado)
With tomato soup
With Mexican-style black beans and sour cream
“Loaded” – topped with beans, cilantro, tomato, avocado, cheddar, and salsa/sour cream
With cajun-style tempeh or tofu and kale

I could keep going, but I don’t want to make you too hungry… [Read more…]

St. Paddy’s Day Cabbage with Caraway and Thyme

March 16, 2018 By Alana Leave a Comment

The first word used to describe cabbage isn’t generally “decadent,” but when it’s caramelized in butter with leeks, caraway seeds, and thyme, I’d say decadent is a pretty apt description. It’s maybe not quite as decadent as last year’s St. Paddy’s Day recipe, which fell in the realm of sweets and desserts (Irish whiskey banana bread!), but – as a side dish, it’s pretty damn delicious. And Irish to boot!

Green cabbage is traditional for St. Paddy’s Day, and butter, caraway, and thyme are often used in Irish cuisine. I don’t know if it’s traditional or not, but I happen to like this with a little pinch of ground mustard thrown in for a slight kick. (I actually thought about serving this with a mustard cream but decided the cabbage was so good on its own I didn’t want to overwhelm it with a sauce.)

Serve this cabbage alongside whatever your St. Paddy’s day meal pièce de résistance happens to be. Or, if you are looking to create a vegetarian pièce de résistance, try using this cabbage as a stuffing for baked potatoes and serve them with the mustard cream I almost made (combine mustard, sour cream, and minced fresh parsley). Options abound! (Oh, and you might as well make the aforementioned whiskey banana bread for dessert!)

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Zucchini Spice Cake with Vanilla-Nutmeg Frosting

September 16, 2017 By Alana 1 Comment

It started with a gigantic zucchini, surreptitiously hidden amongst many ordinary-sized zucchinis in my mother’s garden. Once it emerged, we were left wondering how something so enormous could successfully remain in hiding for so long. Was something supernatural at play? Not wanting to take any chances, my mother not-so-surreptitiously unloaded the mysterious monster onto me, where it not so much sat as embodied all of the remaining space in my fridge with its girth.

When life – or family, in this case – hands you a gigantic zucchini suspected of having supernatural powers, breaking it down becomes somewhat of an urgent matter. So I made zucchini bread. And it was awesome. Enjoyed warm, right out of the oven, it was even supernaturally-awesome. Airy, delicately spiced, buttery….so it was true! There was loveliness inside even the scariest monsters.

Once refrigerated, the bread took on a denser, cakier texture and it occurred to me that it might function as a delicious layer cake. (I happen to like my cakes on the denser side, provided there is some light and fluffy frosting accompanying the layers!) So, enter this zucchini-spice cake, which is composed of two zucchini bread layers separated and surrounded by a vanilla-nutmeg cream cheese frosting that you won’t be able to stop eating. If you can, I’d be worried that this recipe unknowingly transmitted some supernatural zucchini powers to you, dear eater! And what a pickle we’d be in then.

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Wine-Braised Carrots with Butter and Chives

March 2, 2016 By Alana 4 Comments

This dish may look and sound simple – and as far as preparation goes, it is. But in terms of flavor, it’s anything but.

The first time I made this, I was in a food rut. I wanted to eat – badly – but nothing sounded remotely appealing. Finally, I realized I was craving one specific ingredient, and nothing else was going to cut it. That ingredient? Butter. I wanted that rich, soft, comforting, fatty, full-bodiedness that comes from butter and butter alone. (Red palm oil does come close, but it’s not quite the same.) In any case, once I figured out that my body wanted butter, I was home free (in terms of getting out of my food rut, that is.)

It’s a little-known fact that my favorite vegetable is the carrot – I absolutely love its versatility, sweetness, color, texture – everything. Plus it’s good for your vision and super easy to digest! So of course I found myself with a pound of carrots on my cutting board and a vegetable peeler in my right hand. I was originally planning to just sauté some carrots in butter and call it a day (in which case there would be no blog post for me to write today), but I happened to walk away from my pan shortly after plopping those carrots in, and I didn’t return until several minutes later when I found them a lovely shade of gold and also realized I’d better deglaze the pan before I had a clean-up nightmare on my hands. So I reached for the red wine.

And the rest is history. For when I popped one in my mouth, I realized these were the caviar of carrots – the quotidian transformed into the extravagant. These sumptuous golden nuggets had the complexity of flavor of a slow-braised pheasant stuffed with white truffles foraged from a secret mountainside somewhere in France (if I told you where, I’d have to kill you); drizzled with a sauce made from the roots of a thousand-year-old redwood and herbs from the aforementioned secret mountainside — simmered together by pure sunlight over a period of many months; and finished with a black sea salt only obtained by scraping a deep-sea creature’s tongue. (Okay, maybe not, but they were pretty damn delicious. And probably more delicious than the salt scraped from a deep-sea creature’s tongue, because that actually sounds fairly revolting.)

When I come out of a food rut, I come back hard. I suddenly wanted to eat everything! Well, everything containing these carrots, at least. I’d serve them with herbed quinoa and balsamic lentils, or white-bean croquettes, or…the possibilities were endless.

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