All posts by Pepper

The Nation Has An Appetite

Burrito Bowl-ish

5 Comments

I don't know quite how to say this, guys. I'm obsessed with meat's beans. I put this meal together to showcase the beans . . . and also so that I'll now have an easy way to find the recipe anytime I need it.

INGREDIENTS
Quick Pickled Red Cabbage:
2 cups sliced red cabbage
1/2 teaspoon peppercorns
1/2 cup water
1/2 cup white vinegar
1 tablespoon honey
1 teaspoon kosher salt

Meat's Black Beans:
1 1/2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
freshly ground black pepper
1 small onion, minced
2 cloves garlic, minced
2 15-oz. cans black beans, drained and rinsed
2 cups vegetable stock

Greens:
1-2 cloves garlic, sliced thinly
1 tablespoon olive oil
3 cups spinach, kale, or other greens, washed and spun in a salad spinner (or otherwise mostly dried)

Other:
cooked brown rice
avocado, sliced or cubed
cilantro
shredded cheddar cheese
salsa
sour cream
tortilla chips
(anything you want, really)

DIRECTIONS
To make quick pickled red cabbage:
Pack a 2-cup mason jar (or other heat-proof container) with the cabbage and peppercorns.

In a small saucepan, mix water, rice vinegar, honey, and salt. Heat and stir until the salt and honey dissolve. Pour hot liquid over the cabbage, making sure all of it is submerged. Seal and allow to sit at room temperature until the brine cools slightly and the jar is warm to the touch but not hot. Transfer to the refrigerator and chill. (Keeps for 2 weeks.)

To make meat's black beans:
Measure olive oil into a cast iron skillet over medium heat. Bloom cumin, chili powder, freshly ground black pepper, and smoked paprika in oil (about 1 minute). Add minced onion and garlic and saute until browned. (At this point, everything will smell insanely good.) Add black beans and stock. Let come to a gentle boil and cook uncovered until liquid is reduced to a paste.

To make greens:
In a skillet, saute garlic in olive oil. Add greens and cover until wilted, about 5 minutes.

To assemble your bowl of deliciousness:
Start with a base of brown rice. Add cabbage, beans, greens, avocado, cilantro, shredded cheddar cheese, salsa, sour cream, tortilla chips, or whatever floats your boat. As lovely as it looks after assembly, I prefer to mix together everything except the chips before devouring it. But really, eat it however you want.

Cabbage recipe modified from Food for My Family.
General inspiration from Joy the Baker.

First Monday Book Day

Minnesota Books

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The Minnesota Book Awards took place last weekend, and I'm pleased to say that in 2016 I read two of the winning books. Hey, so what if one of them is a 32-page picture book with rather sparse text? It's also a delightfully transgressive tale of annelid love.

Laurie Hertzel summed up the awards better than I could--her article in the Star Tribune begins:

The finalists for the Minnesota Book Awards this year included a National Book Award winning-novelist, a New York Times bestselling writer, and a Newbery Medal-winning writer of children’s books. But this year’s Minnesota Book Awards bypassed these venerable writers and bestowed honors on a mostly new crop of authors.

The rest of the article--including a full list of winners--is here.

While the event is largely a celebration of Minnesota's literary culture, the speech that will stay with me the longest came from poet Sun Yung Shin, who spoke about the importance of listening to the voices of those who have long been marginalized. If I find her speech posted online (and I really hope it will be posted), I'll share a link here. In addition to being a poet, Shin also edited the anthology A Good Time for the Truth: Race in Minnesota, which I read last summer and highly recommend.

Along with recognizing writers (and occasionally illustrators), there's also a special award for a Minnesota book artist. This year the award went to Steven McCarthy for his project Wee Go Library. The project involved "harvesting" books from Little Free Libraries and modifying them in various ways. (Not to worry--he left a replacement book for every book he took from a LFL.) You can read more and see some photos of the finished projects here.

So what have you been reading?

WGOM Videos

Beyoncé-Freedom

Video 16 Comments

I love this whole album, guys. Along with being an easy pick for "best of 2016," when I look back, I think Lemonade will be particularly evocative of this sometimes bizarre and painful year.

That said, don't let the previous sentence scare you off--this performance is all kinds of awesome.

https://youtu.be/ElJhoGzTnXU

3 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 103 votes, average: 8.00 out of 10 (3 votes, average: 8.00 out of 10)
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The Nation Has An Appetite

Triple-Threat Cookies

4 Comments

Lest y'all think I haven't picked up any sports lingo in the nearly 4 years I've been hanging around here . . .

In this case, the recipe's name refers to the fact that these cookies contain three kinds of chocolate. Yeah, baby.

from The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming, via Epicurious

1/4 (1 1/8 oz.) cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 (4 2/3 oz.) granulated sugar
1/2 tablespoon brewed espresso*
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra-bittersweet chocolate, chopped**
2 ounces unsweetened chocolate, chopped
3/4 cup (4 3/4 oz.) mini chocolate chips

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. (Yes, that's really 15 minutes.)

Here's how your batter should look at the end of that time:
triple2

While the eggs are whipping, place the butter, extra-bittersweet chocolate, and unsweetened chocolate in the top of a double boiler, or in a medium-size metal bowl suspended over a pot of simmering (not boiling) water. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the butter/chocolate mixture until smooth.

Using a rubber spatula, gently fold the chocolate mixture into the egg mixture until partially combined (there should still be streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Here's my finished batter:
triple3

Drop the batter by heaping teaspoonfuls (yes, these are tiny cookies!) onto the prepared baking sheets. Bake for 8 to 9 minutes, rotating sheets on top and bottom racks halfway through. When done, the cookies should be puffed and cracked on top. (You don't want to overbake these or you'll miss out on the cookies having a gloriously fudge-y center.) Remove baking sheet from the oven and transfer cookies a wire rack to cool completely.

Store in an airtight plastic container or ziplock bag for up to 1 week.

*I'm no coffee drinker, but I keep a jar of instant espresso (e.g. Medaglia d'Oro) in the freezer and brew it when needed for a recipe.
**The chocolate flavor really comes through in these cookies, so if you're making these, I recommend springing for the good stuff.