Four Nights A Week

Adventures in Eating

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Amy’s Writing, Photography and Art can be found at amybisson.com

  • 18 Feb. 2022: Prosecco Chocolate Truffles

    For my birthday this year, Adrien gifted me with 2 Sur La Table online cooking classes, and they’ve been terrific. Not only have we had some really wonderful meals, but I’ve learned a lot from the Chef at each demonstration and cook-along. Beside the reasonable cost ($29/class which allows for household to be online) the best part is enjoying and learning through cooking.

    Last night, we cooked a wonderful wine-themed meal together: Seared Scallops with Prosecco Butter Sauce, Chardonnay, Pecorino and Pea Risotto, and these decadently delicious Prosecco Chocolate Truffles.

    Absolutely recommend these online classes to anyone as a great way to perk up cooking repertoires, get some great chef pointers for managing timing and prepping/cooking, and spend some quality time with your S.O. Such fun cooking with people from all over the country!

    Prosecco Chocolate Truffles

    Ingredients:

    • 8 oz semi sweet Valrhona chocolate cut into small pieces
    • 2 oz (2 TBSP) unsalted butter cut into small pieces
    • 2 oz (1/4 C) heavy whipping cream
    • 1/4 tsp fine kosher salt
    • 3 TBSP Prosecco or sparkling white wine
    • 3-4 TBSP cocoa powder, sifted

    Method:

    1. Lightly butter and 8-inch loaf pan and line it with parchment paper, leaving a few inches of overhang on the sides. The butter will help the parchment paper stick to the pan without slipping.
    2. To prepare the chocolate: Combine the chocolate, butter, cream and a pinch of salt in a heatproof bowl and set it over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Stir the mixture over the heat until just melted and smooth. Remove from the heat and whisk in the Prosecco.
    3. To chill the chocolate block: Transfer the chocolate into the prepared loaf pan with a spatula and smooth the surface. Chill in the refrigerator for at least 8 hours or up to 24 hours until set firmly (there will still be some slight give, which is good) or freeze 1 hour until firm.
    4. To slice the truffles: Warm a knife in hot water, dry it off and then run it around the rim of the pan to loosen the chocolate block. Lift out the block using the parchment sling. Trim the end of the truffle to square them off if you want.
    5. Cut the block in half through the middle to make two squares. Cut each square into thirds and then cut into fourths to make cubes. Wipe down your knife to prevent sticking, dip again in warm water and wipe dry.
    6. To coat the truffles with cocoa: Place the sifted cocoa powder in a bowl. Carefully toss each cube in cocoa powder.
    7. Serving and storing: If serving the same day, arrange the truffles on a plate and store in fridge until serving. Take them out of the fridge a little bit before serving to take the chill off. Truffles can be stored in an airtight container (in the refrigerator) for up to 3 days.

  • 16 Feb. 2022: Sweet Potato, Squash & Black Bean Enchilada

    You know you’re in for something special when the head note on a recipe starts out like this

    There are two kinds of people in this world: people who like enchiladas and people who have no f-ing* taste. Which are you?

    a) *sorry Mom and b) Thug Kitchen (now Bad Manners), the Official Cookbook (2014). New York: Rodale Press.

    I’ve had more fun cooking from Thug Kitchen, now known as Bad Manners. Tasty, vegetarian, vegan, creative…. and fresh in every sense of the word. Expect that shit is just about to get real.

    This is one of our favorites from the original. I could never do it justice by simply reprinting the recipe, so here’s the link right to Bad Manners website.

    Sweet Potato, Squash, and Black Bean Enchiladas

    Better yet, buy the book, subscribe to the newsletter and for the love of all things holy, listen to the podcast.

  • 13 Feb. 2022: Easy Black Bean Vegetarian Chili with Spiced Yogurt

    I hear there’s some kind of football game going on tonight, and that quite a few spectators will be consuming chili. For those of us who don’t watch a lot of football, with snow in the air (again), it feels like a good dish for warming up.

    Skinny Taste‘s recipe called for black beans (makes sense as that’s part of the name of this recipe). However, I used the recipe as a base for opening up my canned goods store and using some of the stockpile that was getting close to the expiration date. That meant that in place of a diced jalepeno, which I didn’t have on hand, I used a can that had been taking up space for a number of months. Likewise, when I found I was a 15-oz. can short of black beans, I substituted a can of cannellini beans. What I found was this recipe is very forgiving and can be adjusted for what’s on hand.

    And that, after all, is how we cook these days, at least in this house. With supply shortages and increases in prices, we are finding more and more that our weekly food plan is partially planned out and partially ready for improvisation. This is one recipe that lends itself to doing just that.

    Easy Black Bean Vegetarian Chili with Spiced Yogurt

    Recipe from Skinny Taste

    Ingredients

    Spice Mix:

    • 1 1/4 TBSP cumin
    • 1 1/4 TBSP chili powder
    • 1/4 TBSP garlic powder
    • 1/4 tsp onion powder
    • 1/2 tsp smoked paprika
    • 1 tsp kosher salt

    Chili:

    • 3/4 C Stonyfield Organic whole milk plain yogurt (I used up some plan 0% Greek yogurt – just stir vigorously)
    • 2 15-oz cans black beans (I needed to substitute 1 of the black bean cans; used cannellini beans)
    • 1 TBSP olive oil
    • 1 medium onion, chopped
    • 1 red bell pepper, chopped
    • 1 diced jalapeno, plus more for garnish (I used a can of chopped jalepenos)
    • 10 oz can rotel tomatoes with green chilies
    • 8 ounces frozen corn
    • 8 ounce can tomato sauce
    • 3/4 cup less-sodium vegetable broth
    • Optional Toppings: shredded cheddar, diced red onions, cilantro, diced avocado

    Method

    1. Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside.
    2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. (I used the cannellini beans for the blended can)
    3. Drain the second can of beans.
    4. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
    5. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
    6. Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.
    7. Serve topped with spiced yogurt plus your favorite optional toppings.

    Noomers: (Serves 6) 264 Cals, 14.5 Protein, 44.5 Carbs, 4.5 Fats

  • 04 Feb. 2022: Gingered Carrot Soup

    Both of us find carrot soup delicious and comforting, so I’m often drawn to those recipes when looking for a quick dinner based on soup. Apparently, I am not alone in my love of carrot soup as Mollie Katzen has a Moosewood and an Enchanted Broccoli Forrest version.

    When we downsized from our house to a condo, I also needed to downsize my collection of cookbooks. I sent my copy of Enchanted Broccoli Forrest off to a friend, keeping my beloved Moosewood cookbook. Making the discovery that Mollie Katzen has published some of Enchanted Broccoli’s recipes on her website was a delightful one!

    As she points out, this version of Gingered Carrot Soup is deliciously thick and can be used as a sauce if so desired. We however, ate it straight up (I skipped the buttermilk) and found it warming and bright (thank you lemon juice).

    Gingered Carrot Soup

    Mollie Katzen, Enchanted Broccoli Forrest

    Ingredients

    • 2 lbs. carrots
    • 4 cups water
    • 1 TBSP butter or oil (I used coconut oil)
    • 1 1/2 c chopped onion
    • 2 med. cloves garlic, minced
    • 2 TBSP freshly grated ginger
    • 1 1/2 tsp salt
    • 1/4 tsp EACH: cumin, ground fennel, cinnamon, allspice, dried mint (I had some fresh, so used that)
    • 3-4 TBSP fresh lemon juice
    • 1 cup lightly toasted cashews
    • OPTIONAL: buttermilk to drizzle on top

    Method

    1. Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water. Cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes, depending upon the size of the carrot pieces).
    2. Meanwhile, heat the butter or oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.
    3. Use a food processor or blender to purée everything together – including the toasted cashews. (I used my immersion blender for this – not a fan of my food processor or countertop blender). You will need to do this in several batches if using food processor or countertop blender.
    4. Transfer the purée to a kettle and heat gently just before serving.
    5. OPTIONAL: pass a small pitcher of buttermilk for individual drizzlings.

  • 01 Feb. 2022: Kale Pesto

    We’ve been making more of an effort to use up everything we purchase when food shopping. That does get to be a challenge between the buying ahead that happens during the Winter months (in case weather prevents us from getting out) and shortages caused by COVID. This week I had quite a bit of Lacinto Kale left from a cooking class that I took – classic Amy-overbuying – so I wanted to find some way to use it that didn’t necessarily involve soup or salad.

    Love and Lemons food blog is a great resource for cooks, especially ones interested in vegan/vegetarian cooking, although you don’t have to be either to enjoy these food ideas. Needless to say, I found a quick, easy way to use up our excess kale and we have some delicious pesto on hand for adding to soups and pizzas as well as pasta.

    Love and Lemons Kale Pesto

    Find the original Love and Lemons recipe here

    Ingredients

    • 1/2 c pepitas (I had pignoli nuts in the pantry so used those up)
    • 1 small clove garlic
    • 1/4 c grated parmesan cheese or 1 TBSP nutritional yeast (I used the cheese)
    • 1/4 tsp sea salt
    • Freshly ground black pepper
    • 2 packed cups curly kale (I used up my Lacinto kale)
    • 2 TBSP lemon juice
    • 1/2 c extra virgin olive oil

    Method

    1. Using a food processor, pulse the pepitas (or whatever nuts you decided on) and garlic until they are ground up.
    2. Add the cheese or nutritional yeast, salt and several grinds of black pepper and pulse again.
    3. Add the kale and lemon juice.
    4. With the food processor running, drizzle in the olive oil and process until combined. Season to taste (also noted in the original: if the kale pesto tastes too bitter add 1/4 tsp maple syrup or honey – I didn’t need to do this).

    Keeps in the fridge for up to 3 days; can also be frozen for up to 2 months.

  • 28 Jan. 2022: Spiced Chickpea Tacos with Cilantro Pesto

    One of the improvements I’ve been trying to implement in 2022 is an increase in plant-based cooking. That’s lead to the discovery of Nisha Vora’s recipes on Rainbow Plant Life. This one was a definite winner because not only is it tasty and plant-based, as promised it was a 20-minute vegan meal. Twenty-minutes? Yes!

    Spiced Chickpea Tacos with Cilantro Pesto

    Recipe created by Nisha Vora on Rainbow Plant Life

    Ingredients:

    Spiced Chickpeas

    • 1 15-ounce can chickpeas, rinsed and drained
    • 2 tsp Simply Extra Virgin Olive Oil
    • 3/4 tsp kosher salt
    • ½ tsp dried oregano
    • ½ tsp smoked paprika
    • ½ tsp garlic powder
    • Pinch of cayenne pepper
    • Squeeze of lime juice

    Cilantro Pesto

    • 3 cups loosely packed cilantro (leaves and tender stems, omit tough stems)
    • 1/3 c Roasted Cashews
    • ¼ tsp garlic powder or 2 garlic cloves, roughly chopped
    • 1 small jalapeño pepper or ½ of a jalapeño pepper, cut in half
    • 2 to 3 TSBP freshly squeezed lime juice
    • 1/4 tsp kosher salt plus more to taste
    • Freshly cracked black pepper to taste
    • 4 to 5 TBSP of Extra Virgin Olive Oil
    • 1-3 TBSP water (only as needed-I needed about an extra TBSP)

    Taco ingredients

    • 6 corn tortillas (I used Nisha’s recommendation of La Tortilla Factory Tortillas, handmade style)
    • 1 large avocado diced
    • Salsa of choice 

    Method:

    1. Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them.
    2. Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons of oil and spread the oil out with a paper towel to evenly distribute it. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until chickpeas are golden brown and blistered in spots. (It was lots of fun to hear the chickpeas pop as they heated – may be best to stay close as they “may” pop out of the pan)
    3. Add salt and spices, and toss well to coat the chickpeas. Cook for 2 to 4 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lime juice.
    4. Make the cilantro pesto (I did this ahead as part of the food prep). Add the roasted cashews to a food processor and blitz until in small pieces. Add the cilantro, garlic, pepper, 2 tablespoons of lime juice, and salt. Blend until a paste forms, scraping down the sides as you go along.
    5. With the motor running, stream in the olive oil to start to form a sauce. Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. If the pesto is still not smooth enough but you don’t want to add more oil, add a spoon of water at a time until the sauce comes together. Taste the pesto, adding more lime juice as needed. Store the pesto in an airtight glass jar in the fridge for up to 5 days, or freeze up to 6 months.
    6. Lightly char the tortillas (optional). Turn on an oven burner (or multiple burners) on medium-low. Place a tortilla on the burner. Allow the tortillas to char for about 30 seconds. Use tongs to check if they are somewhat charred underneath, then flip the tortillas until charred on the second side, 15 to 30 seconds. Adjust the heat as needed. (I’m more of a wimp here – wiped out my nonstick skillet and charred the tortillas in the skillet)
    7. To assemble the tacos, spoon some cilantro pesto into the center of each tortilla. Add a handful of the spiced chickpeas. Top with diced avocado and salsa.

  • Jan. 24, 2022: Moosewood Bulgarian Pepper and Cheese Delight

    I wrote a reminder to myself in the margin of my trusty Moosewood Cookbook to make only half of this recipe. Am I ever sorry I did that! This was delicious and warming, and honestly, I’m sorry we don’t have more leftovers for lunch.

    Bulgarian Pepper and Cheese Delight

    Recipe edited, compiled and illustrated by Mollie Katzen in Moosewood Cookbook (1977 edition).

    Ingredients – Group I:

    • 4 c minced green peppers
    • 1 1/2 c sliced mushrooms
    • 1 1/2 c chopped onions
    • 2-3 TBSP butter (I used coconut oil)

    Ingredients – Group II:

    • 1 1/2 TBSP Tamari
    • 1 1/2 TBSP sherry
    • 1 tsp majoram
    • 1/2 – 1 tsp salt (to taste)
    • black pepper to taste

    Ingredients – Group III

    • 1 1/2 c raw bulgar soaked in 1 1/2 c boiling water (soak the bulgar for at least 15 minutes. It will still be crunchy, but this will allow it to absorb liquid from the other ingredients)
    • 1 1/2 c cottage cheese
    • 3/4 c feta cheese
    • 4 beaten, slightly salted eggs
    • paprika

    Method:

    1. Sauté onions in butter (or in my case, coconut oil) until translucent. Add peppers and mushrooms. Combine to cook until peppers are just becoming tender. Remove from heat.
    2. Add all of Group II to sautéed vegetables and mix well.
    3. Crumble the feta cheese and combine with the cottage cheese.
    4. Oil a 2-quart casserole or 9 x 13 baking pan. Spread in the bulgar, and cover it with a layer of vegetables.
    5. Add the mixed cheeses, and spread them around as evenly as possible.
    6. Pour the beaten eggs over everything and dust with paprika.
    7. Bake in a 350 degree over for 40-45 minutes uncovered. Let stand for 10 minutes before serving.

  • 22 Jan. 2022: Almond Cloud Cookies

    Yesterday I discovered a roll of leftover almond paste in our freezer. “Leftover” from holiday baking and Italian Rainbow Cookies. Last December in my baking frenzy, I discovered I couldn’t purchase a pre-made roll of almond paste, I rolled my own. That was very satisfying, but I had quite a bit more paste than I could use, so I froze the remainder for “later”.

    “Later” turned out to be yesterday. This recipe for Almond Cloud cookies, while gluten free, is not egg-free, so not for our granddaughter with an egg allergy. Still, the grown-ups enjoyed these, and with a little tweak (orange extract in place of almond extract), I could almost imagine a little after-dinner sweet in Italy.

    Recipe from King Arthur Baking

    Ingredients

    • one batch DIY Almond Paste, prepared (or use an 8 oz. roll of premade)
    • 1 c granulated sugar
    • 1/4 tsp salt
    • 1/2 c almond flour
    • 2 large egg whites, lightly beaten
    • 1 tsp almond extract (I substituted about 1/2 tsp orange extract, could also use lemon, but be careful not to overpower the flavors)
    • confectioners’ sugar, for dusting

    Method

    1. Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment.
    2. In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly.
    3. Add the egg whites one at a time, mixing to make a smooth paste. Stir in the extract.
    4. Scoop the dough by heaping tablespoons onto the prepared pans. You should have about 24 cookies.
    5. Dust the cookies generously with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie. 
    6. Bake the cookies for 18 to 22 minutes, just until they’re brown around the edges. Remove from the oven and let cool on the pan on a rack.
    7. Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.

  • 19 Jan 2022: Turmeric-Black Pepper Chicken with Asparagus

    Stir fry meals are not only easy to put together, they offer opportunities to change things up based on whatever is on hand. For example, the protein in this stir fry – although delicious with chicken thighs – could just as easily be tofu; the asparagus could also be substituted.

    New York Time’s food contributor and cookbook author Ali Slagle recently published this recipe in the NYT Food column. For this homecook, any recipe can be adapted to what is in the fridge or freezer, particularly as we negotiate food supply shortages, that makes for a winner.

    Turmeric-Black Pepper Chicken With Asparagus

    Recipe by Ali Slagle, New York Times Food Contributor

    Ingredients

    • 3 TBS honey
    • ¾ tsp black pepper
    •  Kosher salt
    • 2 TBSP all-purpose flour
    • 1 ½ tsp ground turmeric
    • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
    • 1 TBSP coconut or canola oil (I used coconut oil)
    • 12 ounces asparagus, trimmed and thinly sliced on an angle
    • 1 tsp unseasoned rice vinegar or soy sauce (I used rice vinegar)
    • 1 lime, cut into wedges (optional-as a garnish/finish)

    Method

    1. In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
    2. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated. (I used a zip bag for this step)
    3. In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.
    4. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
    5. Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
    6. Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper.
    7. Option: Serve with lime squeezed over top, if you like.

  • 15 Jan. 2022: Mushroom Barley Soup

    I didn’t set out to make Moosewood’s Mushroom Barley Soup today, but after I finished bread baking in the afternoon, it seemed like a better idea than my originally planned dinner. I spent a good part of Saturday baking Hi-Rise Bakery’s Corn Bread (recipe found in Maggie Glezer’s Artisan Baking Across America). No, not that kind of cornbread. This is one of the Cambridge bakery’s signature loaves which, to me is nearly perfect.

    What could be better than a supper of warm, hot soups and fresh bread? I don’t know, but on this frigid New England evening, that’s what we went with, and I was glad we did!

    Moosewood’s Mushroom-Barley soup has an appealing earthiness and is simple to pull together – just remember that it does take a little bit of time to cook the pearl barley. It is vegetarian, of course, but comforting and hearty.

    Moosewood Cookbook Mushroom Barley Soup

    Mollie Katzen, Moosewood Cookbook

    Ingredients

    • 1/2 cup raw pearled barley
    • 6 1/2 cups stock or water
    • 1/2 – 1 tsp salt
    • 3-4 TBSP Tamari
    • 3-4 TBSP dry sherry
    • 3 TBSP butter
    • 2 cloves garlic, minced
    • 1 (heaping) cup chopped onions
    • 1 lb. mushroom, sliced
    • freshly ground black pepper

    Method

    1. Cook the barley in 1 1/2 cups of stock or water until tender. Cook it right in the soup kettle. (This took about 45-50 minutes on simmer – you may need to add additional water so keep your eye on things)
    2. Add the remaining stock or water (about 5 cups), tamari and sherry.
    3. Sauté the onions and garlic in butter. When they soften, add mushrooms and 1/2 tsp salt.
    4. When all is tender, add to the barley, being sure to include the liquid the vegetables expressed while cooking.
    5. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
    6. Taste to correct seasonings and serve.