I usually start thinking about my next meal before I've finished the current meal in front of me. Sometimes I start day dreaming about meals days or weeks ahead of time. If you're reading this, I am guessing you do the same.
This past weekend I visited one of my closest friends from college, Michal, in Switzerland. Michal and I both think about food and talk about food a lot. I knew this trip would involve some pretty great meals. And don't let those mountains in the background fool you, there was no physical activity happening on this trip ...... we didn't want anything to get in the way of our eating.
Before my trip, I was already thinking about the food I would eat while I was there, and what I would bring with me to eat on the plane. As you might remember, I have been trying to make food for my flights, especially the longer ones. Since I don't really enjoy flying, I like to make food that will make me happy. Looking forward to a good meal is one way to take my mind off of take-offs and bumpy rides.
Dumplings make me happy. I just love a good dumpling. I get excited when I see a dumpling, and even more excited when I eat a dumpling.
Before I made my first dumpling, I have to admit, I was intimidated (and maybe just a little lazy) to take on the task. Leave it to the experts, I thought. But let me tell you, once you start making your own dumplings, you'll never stop. It is so much easier that you would think, and this way you can come up with crazy concoctions that you would not be able to order from take out.
I bet you wouldn't find swiss chard dumplings at your local chinese food delivery place.
I love the idea of stuffing what is fresh and seasonal into a dumpling. Last fall I made some pumpkin dumplings, maybe this spring I will do some sort of pea dumpling. Right now there has been some stunning swiss chard in the markets, so I thought a fantastic dumpling combination would be swiss chard and roasted garlic, because swiss chard and roasted garlic go so well together.
The walnut miso was inspired by my favorite cookbook of the moment: Japanese Farm Foods. That book is such an awesome source of inspiration, I am sure you will be seeing more recipes + influences from that book here.
let's talk truths.
truth: I love NY
truth: sometimes I try and tell myself that the green smoothie I had for breakfast will negate the french fries I had at lunch
truth: I'm uncomfortable with the question: "what's your favorite recipe?" because I do not have a favorite recipe
truth: I love my husband more and more every day (yes, I am one of those people)
truth: I just ate an entire container of hummus and mary's gone crackers and I was not even hungry
truth: I hug my dog on average 7 times a day
truth: I make raw brownies all the time, however, when coming up with this new raw brownie recipe it took me 4 tries to get it all just right
truth: these raw fudge brownies are gooey, chocolaty, and addictingly delicious
truth: raw cacao (like the kind you use to make these brownies) has the highest amount of antioxidants per serving of any "superfood"
truth: raspberries and chocolate are totally meant for each other
truth: these brownies and the vanilla raspberry sauce are made without butter, eggs, sugar, and guilt
truth: these brownies will definitely cure chocolate cravings and impress friends
As I was making {and eating} this salad, I thought to myself ... I am going to start off this post by saying I am not one who likes fruit in my salad. Then I thought ... well ... that's not really true. Ever since I had my first watermelon / tomato / feta salad, I can no longer say that I am a person who "does not like fruit in their salad".
I generally do feel like there is a place for fruit, and there is a place for vegetables. Sometimes it's keeping them separate, and sometimes they go so well together it seems like it was meant to be.
Eggplant and pear might not seem like a likely combination, but you have to trust me on this one ... these two were totally meant to be.
The savory eggplant enhances the sweet pear, the sweet pear enhances the savory eggplant. With grilled fruit, there is something about those caramelized, charred grill marks that seems to play so nicely with vegetables.
I first stumbled on a pear and eggplant recipe in last month's issue of Food & Wine magazine. I was intrigued, but I also had a hunch that this combination would be amazing. And it is. My rendition here is a little different, omitting the butter and cheese and adding some greens and a honey mustard dressing. A different, and if I might add - more healthy, way to enhance the pear and eggplant combo.
This salad would make a great starter for a fall dinner party. It's a bit of a conversation piece. Feel free to declare the eggplant and pear is the new watermelon, tomato, and feta. I surely will be.
