Thanksgiving No-Knead Peasant Bread (v)

Last weekend, I embarked on what seemed like a simple quest for two Thanksgiving recipes. My little list centered around finding a vegetarian dish that would freeze, travel, and reheat well, and a simple and rustic bread that could rise, bake, and be ready to hit the road within 24 hours.

With all of the options available online, my search quickly morphed into a deep, dark, butternut squash and sage-scented Thanksgiving recipe rabbit hole. As I floated down, past enough Pinterest pins and Food52 entries to make a girl want to skip the holiday entirely, I kept bumping into the same bread recipe, slightly altered each time depending on the chef.

alice 1

the black hole of uncredited bread recipes

Not kidding you, I came across the recipe in some version or another no less than ten times. Its popularity piqued my interest and after some digging, I uncovered the original source.

no knead bread

Sullivan Street Bakery’s gorgeous version

Aha!” I triumphantly thought to no one at all when I found it. The bread is the creation of Jim Lahey, owner of Sullivan Street bakery in Hell’s Kitchen. It was originally published in the NY Times in ’06…. in my beloved Mark Bittman’s column. Circle of life. Had to make it. Bread of destiny. This bread chose me.

NO-KNEAD PEASANT BREAD

Adapted from Sullivan Street Bakery

Ingredients:

  • 3 c all purpose flour OR 2.5 cups all purpose and 1/2 cup whole wheatbread11
  • 1/2 tsp active dry yeast
  • 1 1/2 tsp kosher salt
  • 1 1/2 c warm water (not hot)
  • optional additions: orange or lemon zest, fresh herbs, 1/2 c shredded cheese, 1/2 c nuts, 1/2 c dried fruits or berries
  • a cast iron or ovenproof dutch oven with a lid; Lodge makes great ones at great price points

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Shrimp “Ceviche” Salad (pes, gf)

So, it’s totally true that cooking is like working a muscle. The more you work that muscle, the easier it is to use. The less you work it, well, that muscle gets weaker. If I don’t cook on a regular basis, my culinary creative juices dry up like a sad roadside drainage ditch. Exhibit A:

ditch

so sad. so not cooking.

Who wants to eat there? Bleh. Luckily, the more often I cook, inspiration flows back like a tumbling tropical waterfall. Exhibit B:

waterfall 2

take me there? now? I’ll cook!

Much more appealing!! Do you find the same thing happens in your kitchen? It’s 100% the case in mine. Speaking of which, let’s flex those cooking muscles and talk ceviche. Typically, ceviche is a raw fish and/or shellfish dish in which the seafood had been “cooked” by citrus juices. To explain those salmonella-hazy quotation marks and to quote Chowhound, “citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. When fish is bathed in citrus juices, this process… turns the flesh firm and opaque, as if it had been cooked with heat.”

ceviche

Since there are just two of us at home and we’re leftover-heavy on the food rotation, I opt to pre-cook my seafood when making dishes like these. It’s a safe option when keeping this stuff on hand for a few days and the classic, citrusy flavor isn’t compromised. This is a “cut it all up and stir it together” recipe- great for busy nights or when you’re trying to use up veggies in the fridge. So! Let’s get to it.

SHRIMP “CEVICHE” SALAD

Ingredients:

  • 3/4 lb shrimp, peeled, deveined, and cooked, diced large 
  • 1 bell pepper, your choice of color, diced large
  • 1 large avocado, pitted and chopped into large dice
  • 1 small container grape tomatoes, halved (the tomatoes, not the container)
  • 1/4-1/3 cup cilantro, packed and finely chopped
  • juice of 2 limes
  • 3-4 tbsp olive or canola oil (taste preference here: olive oil has a distinct, earthy taste; canola is neutral)
  • 1/2-1 small red onion, small dice
  • 1 jalapeño pepper, seeded and finely diced
  • kosher salt
  • cracked black pepper
  • honey, optional
  • optional spices, such as chili powder, cumin, oregano
  • spinach or salad green of your choice

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“Empty Calories, Bursting Soul,” or “Where Have I Been All My Life [since April]?”

WHOA. You know those times in your life, those weeks or months or years that seem to fly by because they’ve been so incredibly PACKED with activity? Yeah, just logged six of those months.

What’s been keeping me away from my cup-of-coffee-and-Wordpress Saturday mornings? Everything. I’m in the home stretch with school. We’ve traveled to (and have eaten very well in) Spain! California! NYC! Florida! Tennessee! Virginia! All over the Midwest! Weekends have been packed to the gills with studying and/or travel. Weeks have been packed with hard work and concerts and driving and, occasionally, sleep. Click here for a nostalgic Flipagram of food we’ve been scarfing!

This morning, I noticed a metaphor for my 2015 culinary life set up bewitchingly on my office’s pig-out table, glazes gleaming and cocoa tails switching. Thousands upon thousands of of quick-energy, empty calories ready for the grabbing, all sugary Halloween promise and no sign of the crash they deliver ten minutes later. A reminder to STOP and THINK about what the consequences of fast decisions can be.

desserts

“Well, I’ll eat it,” said Alice.

Confession: I have eaten at Panera roughly 55784348742 times since I last posted in April, have had cereal for dinner many nights, and have reached for convenience foods and snacks between study sessions and on the road more than I’d like to admit (shoutout to Twizzlers Niiiibs). I’ve also tried the Whole30 (meh) and given up meat (hooray), so not every month has been a total, prepackaged loss. The dessert table was a reminder to prioritize cooking and healthful eating habits the same way I have to prioritize workouts and homework if I want them to get done. Also, a reminder of this:

So, this post is an announcement of sorts: I’M TAKING MY TALENTS TO SOUTH BEACH THE KITCHEN! Expect posts involving lots of veggies, fish and shellfish, and soups. And, of course, sweet potatoes.

Good to be back and looking forward to sharing!!

-Lauren

of this


Moment: Brekkie

brekkie

Spotted at my desk: smoked wild salmon, eggs, avocado, arugula. Raspberries. Office china.

DELICIOUS made-at-work 2 minute meal (yep, scramble those bad boys in a mug in the microwave).

Think outside of the breakfast boredom box and get a good-for-you beauty boost from healthy fat and omega-3s.

Nutrition or vanity? Bonus either way, amiright? 💁


Brown & Wild Rice with Caremelized Onions, Creminis, and Greens (gf, v)

What a whirlwind this winter has been! Geez! Work, school, weddings, visits with family and friends, freezing cold weather, sweaty hot weather vacation, back to work and school. And somehow it is March! And 60 degrees in Missouri, which is very, very welcome and much appreciated… but I still can’t figure out where February and January went. Do you know? They must have blown by me in a wintry blur.

rice 10

50 shades of plane

Throughout the Jan-Feb blur I sustained myself on sad  things like Foods Sold By Panera Bread, cereal, canned beans and frozen brown rice, kimchi and pickles delivered fork-to-mouth from the jar, and frozen Ghirardelli chocolate. YUM. My poor husband was left to fend for himself (shout out to the Whole Foods hot bar). I managed to cook a couple of times in February; here’s a recipe I chose for a day when my body was screaming at me for much-needed veggies and grains already, woman! Put down the chocolate!

rice 8

BROWN  WILD RICE WITH CAREMELIZED ONIONS, CREMINIS, AND GREENS 

Ingredients:FullSizeRender (1)

  • 1 cup uncooked brown rice
  • 1/3 cup uncooked wild rice
  • 2 2/3 cup water or stock
  • 1 tsp veggie base or bullion if using water
  • 1 tbsp butter (omit for vegan recipe)rice 1
  • 1 tbsp olive oil
  • 1 large yellow onion, sliced thinly into rings or half moons
  • 1 carton cremini mushrooms, cleaned and sliced
  •  a few sprigs thyme or 1/2 tsp dried
  • 3+ garlic cloves, chopped
  • half bag spinach leaves
  • a few handsful broccoli, chopped
  • 1 tablespoon water
  • kosher salt and freshly ground black pepper

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allez! gourmet: 2014 In Review

Hello, hungry blogosphere! 2014 was a banner year for allez! gourmet. Over thirty thousand views, tens of thousands of Pinterest shares, and the enduring popularity of peanut butter & cinnamon Greek yogurt dip. Y’all love that stuff.

I appreciate every single click, share, and read. For more detailed stats on what was an a!g hit last year, click below. Thanks for stopping by and here’s to a delectable 2015!

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 32,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 12 sold-out performances for that many people to see it.

Click here to see the complete report.


Simple Roasted Eggplant Spread (gf, v)

Hello! Happy New Year! And brr. Is it cold where you are? It’s cold cold in St. Louis. To combat the low temps and up oureggplant 3 veggie intake après holiday indulgence, I whipped up this roasted spread to nosh on last night. This spread-slash-dip can be slathered onto hunks of crusty bread, dipped with crackers (we used wholesome and hearty  Mary’s Gone Cracker), spread on a sandwich, dolloped onto soups, tossed with olive oil on pasta or rice, and so on. Great stuff to have around on cold, winter nights and snowbound days.

eggplant 1The roasted peppers and onion give a big flavor kick; you’ll find the spread hard to put down, which is a great thing when it comes to vegetables, amiright? It was all I could do to not eat the whole batch in one sitting. I enjoyed it hot out of the oven, chilled the next day with lunch, on a baked potato the next day, and at room temp as a dip- all delicious and the room temp option makes this wonderful picnic and party fare.  Oscar party fare, perhaps? ‘Tis [almost] the season!

SIMPLE ROASTED EGGPLANT SPREAD

Adapted from Ina Garten

Ingredients:

  • 1 medium eggplant, top discarded
  • 2 red bell peppers
  • 1 red onion, peeled
  • minced garlic cloves, to taste (at least 3), or a tablespoon already-roasted garlic cloves
  • 3 tbsp olive oil
  • 1 1/2 tsp kosher alt
  • 1/2 tsp cracked black pepper
  • 1 1/3 tbsp tomato paste

Directions:

Preheat your oven to 400. Cut the eggplant, red peppers, and red onion into large, 1-inch dice. In a large bowl, toss the veggies with the raw minced garlic, salt, pepper, and olive oil. Turn out onto a baking sheet and roast for 45 minutes, stirring once halfway through. Your kitchen will smell freaking amazing.

imageWhen 45 minutes are up, add the veggie mix, tomato paste, and pre-roasted garlic, if using, to the bowl of a blender or food processor. Pulse a few times until pretty well combined. You want to leave this with some texture, so don’t completely purée it.

The dip was my pre-workout snack before a girl’s night preview of Core3, a new fitness option in St. Louis. Terribly, terribly fun stuff. Core3 blends TRX, RealRyder indoor cycling (the bikes that move laterally), and Surfset indoor surfing. Yes, indoor surfing! My arms, legs, and abs all felt it today and I’m pretty sure I smiled throughout the entire workout. I highly recommend trying Core3- another exhilarating way to beat the bitter winter temps. #cowabunga

January, schmanuary

January, schmanuary


Winter Wonderland Salad (pes, gf, veg option)

Pinterest is by far the leading referrer to allez! gourmet. My peanut butter & cinnamon Greek yogurt dip has been a huge Pinterest hit- thank you to all readers who have shared it! Interestingly, my pollo guisado recipe has also taken off. This cracks me up- the Dominican woman and American woman in me have experienced Pinterest validation equality. Ha! Pinterest is truly a great resource for recipe sharing and I browse it for inspiration all the time. In fact, a solid Pinterest-browsing sesh inspired me to create this tasty winter salad.

salad 10

Another inspiration for the salad: My wonderful husband very kindly gifted allez! gourmet eight bottles of Vom Fass vinegars and olive oils for Christmas and I was eager to use them. Dave has always supported my little hobby blog and encourages me to keep it up- thank you to Dave for keeping me flush with love, encouragement, and olive oil.

salad 7

WINTER WONDERLAND SALAD

Ingredients:

  • 1 package organic baby arugula (I suggest organic girl)
  • 2 salmon filets, seasoned (leave out for veg/v option)
  • one large sweet potato, cubed
  • 2/3 cup walnuts
  • 1 can sliced beets
  • goat cheese, torn into chunks
  • olive oil
  • kosher salt
  • black pepper
  • balsamic or red wine vinegar

Directions:

Preheat your oven to 400. In a 9×13 Pyrex pan or on a baking sheet, toss the sweet potato cubes with 2 tsp olive oil and a sprinkle of kosher salt. Roast for 25-30 minutes until browned outside and soft inside, tossing once or twice so they don’t stick.

salad 1

As the sweet potatoes cook, heat 2 tbsp olive oil in a cast iron or other heavy-bottomed skillet over medium and season the salmon. You could use good old s&p, fresh herbs, or your favorite seasoning mix. I used a seasoning called “Fisherman’s Wharf,” which conjures up the image of a filthy dock but was actually quite tasty.

Cook the salmon 3-5 minutes per side until medium well or well-done, your choice.

salad 3

Meanwhile, drain the can of beets and layer the slices between paper towels. If you’d like to toast your walnuts, do so over medium heat in a nonstick skillet, tossing until they’re fragrant. Toasting the walnuts will lend big flavor for little work.

When the salmon is done and the sweet potatoes are cooked through, dress a large handful of arugula with a drizzle of olive oil, a splash of vinegar, and a bit of kosher salt and freshly ground black pepper. Top with the beet slices, torn goat cheese, walnuts, sweet potatoes, and salmon.

Pescatarian and vegetarian options, equally delish

Simple as that! The olive oil I used was lemon-flavored and the vinegar was aged and Spanish. The Antonio Banderas of vinegars, if you will. So! How will you dress your winter salad?