We turned to Alice Waters’ book The Art of Simple Food for guidance. It’s one of my mom’s favorite cookbooks and one that I often borrow because I love the simplicity of her recipes and how they highlight seasonal produce. While dining at Alice Waters’ restaurant Chez Panisse a couple years ago, I ordered a fall fruit bowl for dessert. The waitress presented me with a wooden bowl containing several sweet dates and a couple small seedless tangerines. This humble-looking dish was the perfect way to end a meal and paid tribute to the season. If you haven’t heard of her, Alice (let’s pretend the two of us are on a first name basis) is the pioneer of the “slow food movement,” which celebrates local, sustainable, fresh, and seasonal produce of the best quality. If you can’t make it out to Berkeley, California to eat at her restaurant, you should at least treat yourself to one of her cookbooks. It’s because of her that we pay attention to the little signs at our grocery store that tell us where our produce comes from.

We used Alice’s method for fresh-pickled vegetables, but added a generous amount of sliced jalapeños, as well as whole cumin seeds and coriander seeds to make them more “taqueria-style”. We also decided to can them so they’d last longer. Our taqueria doesn’t add cauliflower to theirs, but we thought it would be delicious – it was! (And since it’s in season, Alice would approve).

I also want to dedicate this post to Dustin’s grandma, who taught us the canning process. We love you and want you to know we’ll continue the annual canning tradition of making your bread & butter pickles, chile sauce, and strawberry jam! <3

“Taqueria Pickles” (Spicy Pickled Jalapeños & Carrots)

(Adapted from Alice Waters’ recipe in her book The Art of Simple Food and the blog Simply Recipes)

jalapeños, thickly sliced
carrots, thickly sliced
red onion, sliced
cauliflower, cut into florets

apple cider vinegar
distilled white vinegar
sugar
bay leaf
coriander seeds
cumin seeds
dried oregano
garlic cloves (un-peeled)
garlic cloves, peeled and halved
salt

• Wash, trim, and cut your vegetables.

• For about 3 1/2 cups pickling brine*, combine 1/2 cup apple cider vinegar, 1 cup distilled white vinegar, 1 3/4 cup water, 2 1/2 TBS. sugar, 1/2 a bay leaf, 1/2 tsp. coriander seeds, 1/2 tsp. cumin seeds, pinch of dried oregano, 2 whole garlic cloves, 2 peeled and halved garlic cloves, and a pinch of salt.

• Bring brine to a boil, then add the vegetables in the order of their cooking time, beginning with the vegetable which will take the longest. Add the carrots first and cook them until they are cooked through but  still a little bit crisp (simply scoop one out to test – about 20 minutes). When you think the carrots have about 10 minutes left to cook, add the jalapeños. Add the sliced onion and the cauliflower florets when you think the carrots are almost done – they will take only a few minutes.

• If you want to can the pickles – transfer the hot vegetables into mason jars, and fill the tops of the jars with brine. Screw the lids on the jars and process in a hot water bath for 10 minutes. Remove from water and let them sit on the counter until you hear them “pop!” Then you’ll know they’re canned! Once opened, they’ll keep for a couple months in the refrigerator.

• For refrigerator pickles, allow the vegetables to cool completely after being removed from the brine. Once the vegetables are cool and the pickling brine has cooled to room temperature, divide the vegetables between mason jars (or to another container) and cover with brine. Refrigerated, they will keep for a week. Enjoy with your favorite Mexican dishes.

* When we made our pickling brine, we didn’t measure any of the ingredients, but we kept in mind the ratios from the original recipe. Alice calls for 1 1/2 cups white wine vinegar (which, she says, you can easily sub with red wine vinegar) but we used apple cider vinegar and distilled white vinegar after reading other recipes for pickled jalapeños. We also didn’t use quite as much water as the recipe calls for. When it comes down to it, feel free to tweak things here and there. Taste the brine before you add the vegetables and add more sugar or vinegar or whatever you think it needs. Have fun with your food, and enjoy pickling the bounty of the season.

Endive and Apple Salad with Warm Goat Cheese and Pomegranate Vinaigrette

(From the Oct/Nov 2011 issue of Fine Cooking; Serves 4)

1 cup pomegranate juice
6 oz. goat cheese
1/2 cup finely chopped hazelnuts*
3 TBS. butter
2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
Kosher salt and freshly ground black pepper
2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
1 medium shallot, finely diced (about 3 TBS.)
1 TBS. cider vinegar
1 tsp. Dijon mustard
6 TBS. extra-virgin olive oil
4 oz. (4 lightly packed cups) baby spinach
1/3 cup fresh pomegranate seeds (optional)**
2 Tbs. thinly sliced fresh chives***

* We used walnuts instead.
** Optional, yes, but they look so pretty, don’t they? And they add a refreshing pop to the salad.
*** Our store was out of chives, so I omitted these.

The holidays can be a time of stress, whether it’s menu planning for your first Christmas dinner, braving the crowds downtown to find the perfect sweater for uncle so-and-so, or entertaining last minute out-of-town guests. Or in my case, maybe you have a 20 month old who can go from being the sweetest boy in the world to screaming at the top of his lungs when Mommy decides it’s time to leave the children’s section of the bookstore to pay for our books. In the midst of this kind of week, may I suggest this meal as a quick (and more importantly, comforting) weeknight dinner. In 30 minutes it can be on your table, and as soon as you tear off that first piece of pita and dip it into the bubbling sauce, you’ll be reminded of what matters. There is good food to be had. And look at the people sitting around your dinner table – you’re truly lucky to have them. Looking at my own (grown-up) baby reminds me of that baby in a manger, oh so long ago, who embodied love and grace for the world; I don’t know about you, but I could sure use some of that right about now.

Poached Eggs in Tomato Sauce with Chickpeas and Feta

(From the December 2011 issue of Bon Appetit)

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapeños, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons Hungarian sweet paprika
1 teaspoon ground cumin
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved*
Kosher salt and freshly ground black pepper
1 cup coarsely crumbled feta
8 large eggs**
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro
Warm pita bread

*I used one 15 oz. can of whole peeled tomatoes, and one 15 oz. can of Muir Glen fire roasted tomatoes (had to make use of what was in my pantry).

**For the 3 of us (yes, Levi actually counts as a whole person now when it comes to serving sizes), I used 5 eggs. I kept the amount of tomato sauce the same, even though the original recipes says it serves 4-6. It makes wonderful leftovers, and you can always fry an egg (or 2) the next morning and place it on top of the sauce.

• Preheat oven to 425°. Heat oil in a large oven-proof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.

• Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping..

Back to the freezer search. The first thing that caught my eye was puff pastry, an impulse purchase I had made last week. How fortuitous! I decided I wanted to make some sort of puff pastry tart or “pizza.” Now, what to top it with … ah! Half a butternut squash, peeled and cubed that I froze last week. This would do. I added some fresh rosemary from the garden, caramelized our last onion, and cut up some coppa (one of our favorite charcuterie offerings from El Salchichero) to add a little salty kick. This rustic puff pastry tart was a success. Feel free to adapt this for whatever needs to get used in your freezer on a stormy evening. It would also make a lovely appetizer when cut into squares.

Butternut Squash, Caramelized Onion & Rosemary Tart

(Adapted from A Cozy Kitchen)

1 yellow onion, sliced
Extra virgin olive oil
Butter
1 cup cubed butternut squash
Flour, for dusting work surface
1 sheet frozen puff pastry
1/4 cup coppa, diced (can also use salami, or cooked, crumbled bacon or pancetta)
Pecorino Romano cheese, grated (enough for sprinkling on top)
Mozzarella cheese, shredded (about 3 ounces)
Fresh rosemary, chopped
Salt and pepper

• Preheat oven to 450 degrees.

• In a medium skillet, heat olive oil and a little pad of butter over medium high heat. Once oil is hot, add sliced onions and pinch of salt. Cook until caramelized, about 25-30 minutes, stirring frequently. When onions are a beautiful light golden brown color, add a splash of balsamic vinegar. Stir to coat the onions, then remove from heat.

• While onions are caramelizing, place cubed butternut squash (if frozen, defrosted first) on a parchment lined baking sheet and roast for 15-20 minutes, or until tender with a fork, stirring halfway through. Turn oven heat down to 400 degrees.

• On a floured surface, roll the puff pastry into a rectangle (or square – whatever – it’s a rustic tart!) Carefully transfer puff pastry onto a parchment lined baking sheet. Using a sharp knife, lightly “score” the pastry dough, 1-inch in from the edges. Then using a fork, poke holes inside the markings. This will ensure that the outside trim puffs up and the middle stays flat. Bake for 15 minutes, or until slightly golden brown.

• Scatter mozzarella cheese and some the Pecorino Romano over the puff pastry. Next, top with the roasted butternut squash, caramelized onions, rosemary, and sliced coppa. Finish with a little more pecorino. Sprinkle with salt & pepper.

• Return to oven and bake for 15 minutes more, or until cheese is melted and edges are golden brown. Slice and serve.

As we’re entering the Christmas season and there’s a definite chill in the air, I’ve been allowing the oven to do most of the cooking in the evening, which frees us to relax and focus on the things that are important, like playing with our ever-changing, ever-moving 19 month old.

Spinach-artichoke dip is one of my favorite appetizers to bring to parties, so I associate it with festive gatherings. We were pleased to bring that spirit of festivity into a weeknight dinner. Portobello mushroom caps are filled with a spinach-artichoke filling and then topped with seasoned panko breadcrumbs. The end result is nothing short of comforting – the perfect hybrid of stuffed mushrooms and spinach-artichoke dip. For a side dish, I roasted some cubed butternut squash with olive oil, thyme, and sage. Even Levi could not resist their caramelized edges. A salad of mixed greens with apple & pomegranate seeds completed the meal.

We wish you many comforting meals during this season of Advent (break out the good wine!) with the people you love, enjoying every last bite.

Portobello Mushrooms with Creamy Spinach-Artichoke Filling

(From the Dec 11/Jan 12 issue of Fine Cooking)

3 TBS. olive oil 
3 medium cloves garlic, minced (1 TBS.) 
4 medium portabello mushrooms, stemmed, gills removed*
Kosher salt
Freshly ground black pepper
4 oz. cream cheese, softened
3 TBS. mayonnaise  
1-1/2 tsp. fresh thyme
9 to 10 oz. frozen chopped spinach, thawed and squeezed dry**
9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped*** 
1/2 cup panko breadcrumbs
1/3 cup finely grated Romano cheese

* Fine Cooking recommended using a butter knife – it worked great!
** I used fresh baby spinach, sautéed, squeezed, and roughly chopped
*** I used marinated artichokes for more flavor, drained and roughly chopped

There are so many recipes out there for pumpkin bread that a quick google search left me feeling overwhelmed. I decided to flip through my neglected fall issue of Fine Cooking and was drawn to this pumpkin bread recipe because it uses olive oil instead of butter (which not only provides antioxidants, but justifies slathering each slice with butter before eating), honey is added for sweetness, and the top of the loaf is studded with pumpkin seeds. It sounded perfect, and since Levi was in the middle of one of his 3-hour marathon naps (which are few and far between), I decided to jump on the opportunity to bake!

The result was a pumpkin bread with a hint of nutty flavor and subtle kiss of honey, which really comes out the next day when you toast a slice in the toaster oven. The pumpkin seeds also add the perfect crunch. I found myself saving the top of my bread slice for last because of those tasty little seeds. The recipe says they’re optional, but I’d recommend adding them because it’s one of the things that sets this pumpkin bread apart from the rest.

Olive Oil Pumpkin Bread

(From the Oct/Nov 2011 issue of Fine Cooking; by Ellie Krieger)

cooking spray (or butter for greasing)
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 TBS. unsalted pumpkin seeds (also called pepitas)

… until today, when I find myself writing about green bean casserole because it’s recipe swap time again.  The theme was Thanksgiving side dishes, and I just so happened to get a variation of green bean casserole from Nichole of The Cookaholic Wife! I did something a little different this time with the swap. Instead of following the recipe to a T, I was inspired by the recipe I was given, particularly the introduction where Nichole shared that she isn’t a huge fan of cream of mushroom soup in a green bean casserole, but might consider adding fresh mushrooms instead. What a great idea! Especially since we’re at the peak of wild mushroom season. I love the orange-y hue of chanterelles, as well as their earthy, umami flavor, and knew they would be the perfect thing to add to this casserole.

Instead of using regular green beans, we had these beautiful romano beans from a local farm that inspired me to take the casserole in a slightly different direction. These beans, a far cry from the canned or frozen beans that often end up in a casserole, didn’t want to compete with a {albeit delicious} mass of cheese. So, instead of using the cheddar & provolone in the original recipe, I decided that a sprinkling of grated Pecorino Romano cheese was a nice modest addition to the casserole, adding a little cheesy taste without making the dish too heavy, and allowing the green beans to really shine through in all their local, organic glory. And the french fried onions? Well, of course we had to keep those. How often do you have a good excuse to buy a can of french fried onions (unless you’re in college)? The crunchy, golden brown topping is a nod to the traditional casserole, while what’s underneath celebrates the bounty of the season.

I didn’t really measure anything while making this casserole, but wrote the recipe in such a way that you can easily adapt it, depending on how many green beans and chanterelles you have.

Green Bean Casserole, Revamped

(Adapted and inspired by The Cookaholic Wife)

Romano Beans (or regular green beans), washed, trimmed, and cut into bite-sized pieces
Chanterelle Mushrooms, cleaned and sliced
minced garlic
dry white wine or sherry
heavy cream
fresh rosemary, chopped
fresh sage, chopped
salt & pepper to taste
Pecorino Romao cheese, grated
French fried onions

• Blanch the cut green beans in boiling water for several minutes (romano beans are longer and wider than regular green beans so will take longer), until almost tender. Drain and set aside.

• Add some butter and a drizzle of olive oil to a pan over medium-high heat. When the butter foams, add the sliced chanterelle mushrooms and cook, stirring occasionally, until beginning to turn golden-brown and the mushroom liquid (if any) has evaporated, about 5-7 minutes. Add the garlic and cook for 1 minute more. Add a couple splashes of white wine (or sherry) and cook, stirring, until it evaporates. Add a good amount of cream to the mushrooms and cook, stirring, until it has reduced slightly and has nicely coated the mushrooms. Stir in fresh sage and rosemary. Taste and season with salt and pepper.

• Add the blanched beans to the pan with the mushrooms and stir so that the beans are evenly coated with the cream sauce. Pour everything into a baking pan. Top with a thin layer of grated Pecorino Romano cheese, and then a nice generous layer of french fried onions. Bake in a 350 degree oven for about 20 minutes or until heated through and top is golden brown. Cover with foil for the last 10 minutes of baking if the top is browning too quickly.

On the evening of October 17th, the warmth had defeated the fog. It was 5:04 pm, and as my mom, brother (age 2 1/2), and I (age 5) were eating pasta with pesto, the house began to shake with a violent rumble, and everything in my vision became a blur.  I remember running to the door frame as my mom got my brother out of his high chair, and we heard glasses and dishes breaking in the kitchen. It seemed to last forever. My glass of milk that had accompanied the pesto pasta made its way out to the front yard with the rest of us, where it sat precariously on a white patio table. I remember trying to drink it an hour after the quake, but it tasted warm and wasn’t very appealing. To this day, whenever I taste milk that’s slightly warmer than fridge temp, I think “Earthquake!”

Here we find ourselves enjoying another warm week in October, 22 years later (I just dated myself) and we just so happened to have two small earthquakes in the Bay Area yesterday. I told you it’s earthquake weather! Even though weeks like this cry out for burgers and hot dogs, we crave chili, a symbol of the season, and we love the comfort that it brings, knowing that it’s only a matter of time before the fog returns.

You know what else brings comfort? A post-chili walk on the beach on one of those warm evenings, paired with a magnificent sunset. Moments like these make living on a fault line worth it.

This was the first bean-less chili recipe we’ve ever made, but now I understand why this type of chili is popular in Texas. Hearty ground beef and green chiles are the stars of this chili, which is seasoned with a homemade chili powder and thickened with pureed fried corn tortillas. Unfortunately, we couldn’t get our hands on Hatch chiles, the kind that chef Tim Love recommends, but we used Anaheim instead, one of the recommended substitutions.

Still looking for a chili recipe for Halloween? This might have to be the one. Who knows if it will be chilly or balmy; earthquake or no earthquake. Either way, October calls for chili. It’s not the prettiest dish in the world, but we thought that some minced jalapeño and crispy fried corn tortilla strips added some aesthetic appeal. You can make this chili up to 4 days ahead of time – store it in an airtight container in the refrigerator and gently reheat before serving. Serves 6.

Beef & Green Chile Chili

(From the Oct/Nov 2011 issue of Fine Cooking; by Tim Love)

For the Spice Mixture:

2 dried guajillo chiles
1-1/2 TBS. ground cumin
1 TBS. freshly ground black pepper
1 TBS. granulated sugar
2-1/2 tsp. dried oregano
1-1/2 tsp. dried thyme
1 tsp. kosher salt
3/8 tsp. ground nutmeg

For the Chili:

8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
1-1/2 lb. 85%- to 90%-lean ground beef
1/2 cup vegetable oil
2 6-inch fresh corn tortillas, quartered
2 medium yellow onions, finely chopped
1 large green bell pepper, halved, cored, and coarsely chopped
2 to 3 medium jalapeños, finely chopped
2 small cloves garlic, minced
3 TBS. all-purpose flour
5 cups lower-salt chicken broth, heated
Kosher salt

• Make the spice mixture – Stem, seed, and grind the chiles to a powder (we used a coffee grinder); you should have about 1 TBS. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

• Position an oven rack about 4 inches from the broiler and heat the broiler on high. Place the chiles on a large, heavy-duty rimmed baking sheet and broil, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

• Put the ground beef in a large bowl. Mix in 3 TBS. of the spice mixture.

• Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

• Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

• Reduce the heat to medium. Add 1 1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, constantly stirring and scraping the bottom of the pan. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

• Stir the flour into the vegetable mixture and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 TBS. salt. Stir and bring to a boil.

• While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

• Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

• Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt. Garnish with crispy fried corn tortilla strips and minced jalapeno to taste, and serve warm corn tortillas on the side.

It took us six years of marriage to acquire our first cast iron skillet. I’m not sure of the reason behind this huge oversight, but we can finally put it behind us. When we brought our seasoned skillet home, the first thing I wanted to make in it was my mom’s cornbread. I say “my mom’s” because it’s the recipe she always made when I was growing up, but originally it’s from Joy of Cooking. My brother and I always looked forward to eating this cornbread with dinner (usually chili or some kind of soup) because of the honey bear that always made its way onto the table. The cornbread itself isn’t too sweet, and it has a nice tang from the buttermilk, so it’s the perfect match for honey! I always cut my slice of cornbread in half, providing more surface area for butter and honey, of course!

Now that pumpkins are appearing on doorsteps, pumpkin ales are on store shelves, and chili is making a frequent appearance on dinner tables,  it’s safe to say that fall has come, making this the perfect time to share this cornbread recipe with you. It will go wonderfully with your family’s favorite chili recipe. Just don’t forget the honey bear.

Skillet Cornbread

(From Joy of Cooking)

1 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1-2 TBS. sugar (I usually add a second tablespoon because Dustin loves a somewhat sweeter cornbread)
1/2 tsp. salt
3/4 cup cornmeal (I use medium grind)
1 1/2 cups buttermilk, plain yogurt, or sour cream (or in a pinch, a combination of any of those things)
2 eggs
4 TBS. butter, melted (you can also use olive oil, which results in a different taste and slightly different texture, but also good!)

• Preheat oven to 425 degrees. Grease a cast iron skillet (the best option for a yummy, crispy crust, but you can also use a glass baking pan).

• Sift together the flour, baking soda, baking powder, sugar, salt, and cornmeal.

• Beat together the buttermilk (or yogurt or sour cream), eggs, and melted butter.

• Place your greased skillet or baking pan into the oven to preheat while you mix the batter.

• Stir the liquid ingredients into the dry ingredients with a few swift strokes (aka don’t mix it to death).

• Pour the batter into the preheated greased pan. Bake about 25 to 30 minutes or until a toothpick inserted into the middle of the cornbread comes out clean and the top is started to turn golden. Serve slices of cornbread with butter and honey, alongside your favorite soup or chili!

I can tell you that ocean views, micro-brews, crispy calamari, and baked mac ‘n triple cheese were involved, and that as we consumed these things, we looked out onto the very beach where we took our wedding pictures and said “I do.” And I’m not sure which was better – the strawberries and honeyed ricotta sandwiched between two delicate, buttery house-made shortbread cookies paired with a local pinot noir? Or the opportunity to eat out as a couple, minus the high chair? Let’s just call it a tie.

Since I just confessed my recent lack of words, it’s a good thing that this curried sweet potato hash doesn’t need a verbose description. Hash isn’t a particularly glamorous dish, but it’s easy and comforting, which is what I’ve been needing lately. Cubed potatoes and sweet potatoes are the base, to which you add a colorful melange of chopped red peppers, onions, mushrooms, and spinach. The curry powder/heavy cream/Worcestershire mixture that you pour over the vegetables adds that “mmm, what’s in this?” element  to the final product, and elevates the hash from its usual place on a breakfast or brunch menu to what I deem a suitable weeknight dinner.

The original recipe includes leftover cooked chicken or turkey, but I wanted to make  a vegetarian hash for a “meatless Monday” so I increased the amount of potatoes. If you want to try the turkey or chicken version, reduce the amount of potatoes to 1 1/2 cups and add 2 cups cubed, cooked turkey or chicken. I’m definitely going to be making this again after Thanksgiving! I served our hash with skillet cornbread, a salad, and of course a couple glasses of wine. Cheers to the simple meals today, memories of extravagant meals in the past, and hopefully more eloquent descriptions of meals in the future.

Curried Sweet Potato Hash

(Slightly adapted from “Cozy Turkey Hash” in The New Basics Cookbook)

3 cups cubed, cooked potato (a mixture of white and sweet)
1/4 cup chopped onions
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
2 big handfuls baby spinach, roughly chopped
3 TBS. chopped fresh parsley
5 TBS. heavy cream
1 egg, lightly beaten
2 garlic cloves, minced
1 tsp. Worcestershire sauce
1 tsp. curry powder
1/2 tsp. paprika
1/2 tsp. salt
freshly ground black pepper, to taste
1 TBS. vegetable oil + 1 TBS. butter

• Preheat the broiler.

• Combine the  potatoes, onion, bell pepper, mushrooms, spinach and parsley in a large bowl. Toss well.

• In another bowl, stir together the cream, egg, garlic, Worcestershire, curry powder, paprika, salt, and pepper.

• Stir the cream mixture into the potato mixture and let stand for 30 minutes, stirring occasionally.

• Heat the oil and butter in a 10-inch oven-proof nonstick skillet over medium heat. Add the potato mixture, cover, and cook until the bottom is set, about 5 minutes.

• Transfer the skillet to the broiler and broil until the top is set and golden, 5 minutes. Serve immediately. Makes 2-3 servings.