Creative Sanctuary

Everyday Meals

Mint Sunflower Spread

By Allison

mint sunflower spreadMy ten days in Australia were magical.  I had never imagined I would travel there, so apart from the Sydney Opera House and kangaroos, I didn’t hold any fixed images of what Australia might be or mean to me.  Arriving without expectations left me open to experiencing each day’s offerings—beach walks, fish markets, Aboriginal art.  At each turn there was a friendly face ready to welcome me to Australia and perhaps point me to my next adventure.

My culinary experiences were especially energizing.  I tried new foods with “exotic” names like barramundi and freekeh.  I ate the best breakfast of my life at Cornersmith in Sydney.  Two years on, I think that I am most affected by the creative preparation of foods I already knew.  I still remind myself to use ingredients in ways that are new to me, and my Mint Sunflower spread was developed in that spirit.

Inspired by Vladia Cobrodova’s Creamy Mint Pesto, my spread is summer fresh.  It gets its creaminess from sunflower seeds and raw cashews.  The potency of mint and Parmesan cheese stand up to one another and make for a surprisingly lovely pairing.  Baby spinach and parsley round out the flavors.  I serve this spread with pita chips and raw vegetables as an appetizer.  It also works well as part of a main course that includes other dips and spreads.  Thin it out with a few tablespoons of water and use it as a pesto in a bowl of pasta or drizzled over grilled vegetables or meat.  Mint Sunflower Spread freezes beautifully and has brightened up many a dreary winter evening when I crave healthy, bright flavors.

Inspirations

Using summer herbs

Tea in Sydney

Australian cookbooks:  Cornersmith and A Whole New Way to Eat

Mint Sunflower Spread

Created by on August 10, 2019

mint sunflower spread Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.

Ingredients

  • 3 c baby spinach leaves
  • 1 1/2 c mint leaves, tightly packed
  • 1/2 c flat-leaf parsley leaves
  • 1/2 c raw cashews
  • 1/2 c raw sunflower seeds
  • 1/2 c parmesan cheese, grated
  • 1/4 c extra virgin olive oil, plus extra to store
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black papper
  • 1 1/2 limes, juiced
  • 1/4 c water

Instructions

  1. Place all ingredients except extra virgin olive oil and water in food processor. Process until smooth. With motor running, slowly add olive oil. Then add water. Verify consistency and seasoning. If not to your liking, thin with more water.
  2. Drizzle with olive oil and serve with pita triangles, pita chips, or raw vegetables. If not serving immediately, transfer to jar and top with a thin layer of extra virgin olive oil to prevent oxidation. Will keep in refrigerator for 3-4 days.

Gazpacho Party

By Allison

gazpacho party

How are you doing with the oppressive heat? Even with the blessing of air conditioning it’s hard not to feel sluggish, isn’t it?

Today I offer you three gazpacho recipes that can serve as an easy, elegant first course at your next summer dinner party. Gazpachos are often thickened with a piece of stale bread or garnished with diced vegetables, but with these three recipes, my approach is different. I aim for thin, drinkable soups. These beauties make a stunning presentation in small glasses—no need for spoons! I do not worry about matching the glassware. In fact, all the tiny glasses pictured in this post come from local flea markets.

If you don’t have a dinner party in the works, a pitcher or two of gazpacho in the fridge can be a godsend during a heatwave. Hydrating and nutritious, soup makes a satisfying afternoon snack or light meal.  These gazpachos are best in the first three days, but will keep for almost a week.

My Elegant Gazpacho features bell peppers and ripe tomatoes. Silky Gazpacho has a generous dose of olive oil that makes an especially smooth soup. Red Fruit Gazpacho is a sweet soup whose flavor is heightened by a few drops of black vinegar.  Stay cool, stay hydrated, and enjoy!

Elegant Gazpacho

Created by on July 20, 2019

gazpacho I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook

Ingredients

  • 1 yellow bell pepper, core and seeds removed and cut into chunks
  • 1 red bell pepper, core and seeds removed and cut into chunks
  • 1 green bell pepper, core and seeds removed and cut into chunks
  • 3 ripe tomatoes (a mix of red and yellow is nice)
  • 1 English cucumber, peeled and cut into chunks
  • 1/4 mild onion, peeled and cut into chunks
  • 2 cloves garlic, split
  • juice of 1 lemon
  • juice of 1 lime
  • dash hot sauce
  • salt
  • pepper
  • 1 handful basil leaves, cut into ribbons

Instructions

  1. Bring a pot of salted water to the boil and add chunks of yellow, red, and green pepper. Blanch 2-3 minutes. Drain and run under cold water to stop cooking. Once cool, pat dry between a clean dish towel.
  2. Place all ingredients except salt, pepper, and basil into the container of a blender or food processor. Blend until mixture is smooth, at least 2 minutes. Work in batches if necessary. With blender running, add about 2 tsp. salt and several grind of pepper. Stop blender, taste and adjust seasonings, adding more salt, pepper, or hot sauce to suit your taste.
  3. Strain gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids.
  4. Stir in basil, transfer to pitcher, and refrigerate until chilled, at least 4 hours. Serve in glasses. Makes about 1.5 quarts.

Silky Gazpacho

Created by on July 20, 2019

gazpacho Adapted from Julia Moskin’s Best Gazpacho

Ingredients

  • 3 medium ripe tomatoes (a mix of red and yellow is nice)
  • 1/2 medium onion, chopped
  • 1 cucumber, mostly peeled and cut into chunks
  • 1 clove garlic, split
  • 2 tsp. sherry vinegar
  • 1 tsp. dried Piment d'Espelette or Aleppo Pepper
  • 1/2 c extra virgin olive oil + more for drizzling

Instructions

  1. Place tomatoes, cucumber, onion, and garlic in blender or food processor. Work in batches, if necessary. Blend on high speed until very smooth, at least 2 minutes. Scrape down the sides as needed.
  2. With the motor running, add the vinegar, 2 tsp. salt and Piment d'Espelette or Aleppo Pepper. Then slowly pour in olive oil. The soup will become very smooth and bright orange or pink. If soup is still watery, add a little more olive oil until texture is creamy.
  3. Strain the gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids. Transfer to a pitcher and chill until very cold, at least 4 hours.
  4. Before serving, adjust seasonings with salt, Piment d'Espelette or Aleppo Pepper, and vinegar. If soup is too thick for your liking, stir in a few tablespoons of cold water. Serve in glasses. Makes one scant quart.

Red Fruit Gazpacho

Created by on July 20, 2019

gazpacho This purple fruit gazpacho is ready in minutes! Its flavor and health are heightened by tangy black vinegar from Japan. Substitute 1/4 tsp apple cider vinegar if black vinegar isn’t available.

Ingredients

  • 1/2 small watermelon, cubed and seeds removed
  • 2 handfuls red cherries, rinsed and pitted
  • 2 handfuls blueberries, rinsed
  • 1 lemon, juiced
  • 6 drops black vinegar
  • yogurt for garnish, optional
  • ice cubes, optional

Instructions

  1. Place all ingredients except yogurt and ice cubes in blender. Blend until smooth. Chill until cold, at least 4 hours. If soup has separated, shake or stir to recombine. Serve over ice and add a dollop of yogurt, if desired. Makes 1 scant quart.

Markets and Picnics in Versailles

By Allison

red fruits french marketOutdoor markets and picnics. Quintessential French experiences that join food, fellowship, and nature.  Versailles is lucky to have some of the best farmers’ markets in the greater Paris area.  So why not take advantage of the abundance and pair a morning market visit with a picnic lunch?

Marketing and picnicking require some forethought.  First, check the weather forecast to assure that your picnic won’t be spoiled by rain.  Then, think about supplies.  I always travel with bamboo cutlery and a few tea towels, so I’m close to picnic-ready in Versailles.  Another option is to drop by a local supermarket to pick up disposable cutlery, napkins, and plates.

Outdoor markets don’t take place every day, and they usually shut down in the early afternoon.  Versailles’ main market, the Marché Notre-Dame, has distinct sections and schedules:  the indoor part operates every day except Monday.  The outdoor part runs on Tuesdays, Fridays, and Sundays.  Sunday is undoubtedly the most beautiful market day, with the most vendors selling their produce.  The Marché Notre-Dame is a few minutes’ walk from the Château.

The Marché Saint-Louis, held in front of the Cathedral on Thursday and Saturday mornings, is a vibrant part of the Saint-Louis neighborhood, a 10-15 minute stroll from the Château.  Although both this market and the Marché Notre-Dame are frequented by locals, I have noticed that the Marché Saint-Louis is more quaint and less crowded.

Once you’ve equipped yourself for a picnic, you’ll need to select your ideal picnic spot.  On the Château property, there is dedicated picnic space on the Plaine Saint Antoine, between the Château and Trianon Palaces.  Picnicking is also allowed along the lower part of the Grand Canal, closest to the Château.  Please note that glass bottles are not permitted in the Park, so all wine bottles will be confiscated at the security points as  you enter.  Access to the gardens and the picnic area is free of charge, except on Musical Fountains Shows and Musical Gardens Days.  Make sure you check the schedule beforehand!

Another picnic option outside of the Estate is the Lake of the Swiss Guards, accessible from the rue de l’Indépendance Américaine.

Versailles Markets

Marché Notre-Dame, Place du Marché Notre-Dame

Indoor market—Les Halles
Tuesday-Saturday:  7:00 a.m.–7:30 p.m.
Sunday:  7:00 a.m.—2:00 p.m.

Outdoor market—Les Carrés Notre-Dame
Tuesday, Friday & Sunday—7:00 a.m.-2 :00 p.m.

Marché Saint-Louis—In front of the cathedral, Place Saint-Louis

Thursday & Saturday:  7:30 a.m.—1:30 p.m.

Flower Market—Avenue de Saint Cloud, across from carousel

Tuesday, Friday, Saturday:  8:00 a.m.—7:00 p.m.
Sunday:  Morning

 

 

Color Crush

By Allison

creamy vegetable dipsI love a beautiful cheese board. I love savory and toothsome charcuterie. This holiday season, though, I’m making a departure from my savory standbys. This year, I want bright, crisp vegetables to take the place of the denser, fattier meats and cheeses that I usually serve.

As much as possible, I’m keeping fresh, chopped vegetables on hand—endives, bell peppers, celery, and cucumbers. And I’m experimenting with creamy and delectable vegetable dips that get their heft from tahini, nuts, or dairy. I am not depriving my guests or myself! My colorful combos make for a sturdy snack or a pleasing appetizer. They can also stand in for salad at dinnertime.

So what’s my strategy? I pull out the food processor and whip up a few dips. Since I keep my food processor in a storage closet, I make good use of it and prepare a few dips at once that will keep for several days in the refrigerator. I aim for different colors and textures in my vegetable and dip boards. Endives are a favorite dipper, due to their shape and their mild bitterness. Sliced bell peppers are always in the rotation. Everyone reaches for the whole wheat pita triangles.  I favor under-appreciated celery.

I’ve found so many recipes for vegetable-based dips—all perfect in their own way—that I have yet to develop my own recipes. Below, you will find the links to three of my favorites, all of which will keep in the refrigerator for at least 4 days. Just make sure to give them a good stir and to freshen them with a little salt, pepper, or olive oil, if needed.

Roasted Butternut Squash Dip, Bon Appétit

Greek Goddess Dip, New York Times

Muhammara, New York Times (there are so many recipes for this Syrian spread on the internet!)

Mix and Match Summer Supper

By Allison

mix and match summer supperThe delight in this spontaneous dinner is in its mix and match nature:  a 15-minute meal built on little floral plates, purchased in flea markets and antique shops; an assembly of vegetables, herbs and cheese that I had on hand.  No fiddling, no stirring, no oven!  It was the happiest, most delicious meal I ate all week.

The key to an easy dinner is to keep a few basics on hand:  fresh herbs and seasonal produce are essential.  A block of feta also comes in handy.

Here’s a strategy to have dinner ready in 15 minutes:

Fresh Herbs
Snip a few herbs.  I used sage, sweet basil, and purple basil.  Chives, mint, and thyme would also be lovely.

Feta Bites
Cut feta into ½ inch cubes.  Anticipate about four cubes per person.  Wrap each cube in a strip of prosciutto or Serrano ham.  Garnish with small sage leaves and drizzle with extra virgin olive oil.  Finish with a few grinds of fresh, black pepper.  Set aside.

Tomato Salad
Slice one fresh, medium-sized tomato for each person—a bread knife works well here.  Drizzle with extra virgin olive oil and sprinkle with fleur de sel.  Garnish with basil leaves. Set aside

While you let these two dishes rest, set the table.

Green Salad
Wash and dry lettuce leaves.  I had spring mix on hand, but romaine, red leaf, or green leaf would all work just as well.  Arrange on the plate and top with sliced vegetables.  I opted for radishes and sweet peppers.  I added a few sunflower seeds for crunch.  I drizzled a little vinaigrette just before serving.  If you don’t have any vinaigrette ready, you can use extra virgin olive oil and a little fleur de sel.

This is the easiest of dinners, but it’s feasible only if you have a stocked kitchen kitchen:  vegetables, herbs, and cheese. Bon appétit!

 

Inspirations

Maximizing summer herbs

Extended apéritif

Happy Office Lunches all Week

Mrs. Kiersey’s Brown Bread

By Allison

Irish Brown BreadI am several generations removed from Ireland, so I access my “Irishness” in oblique ways.  Little bits come down through language—a sweet prayer to my guardian angel taught to me by my grandmother or my mother’s admonishment to stop screaming like a banshee.  A few objects evoke Ireland for me—the delicate Belleek dish at my bedside, adorned in roses, shamrocks, and Irish heather.  An understated Waterford bud vase that I pull out in the spring.

I believe that food also has the potential to connect me to my almost unreachable, virtually unknowable heritage.  But how?  My family’s “Irish” recipes have been liberally adapted to suit American tastes.  In flipping through Irish cookbooks, I am delighted by the names of traditional dishes:  Dublin Coddle, Barmbrack, Wicklow Pancake.

Yet I gravitate toward something more basic:  Irish Brown Bread.  My family doesn’t bake brown bread, so I have no family recipes to reference.  A few years ago, I fell into an internet hole of brown bread recipes.  Overwhelmed and confused, I abandoned my brown bread quest.  But then I thought to pester my Irish friend and colleague.  He is a real Irishman with a real Irish mum, and I suspected that she would have a tried and true brown bread recipe.  My persistence paid off.  When I finally got my hands on the recipe, I knew I had found “my” brown bread.

Over the last few months, I have been playing with this Irish recipe in my Kentucky kitchen.  Mrs. Kiersey’s recipe for brown bread is quick and straightforward.  Coarsely ground whole wheat flour is key, as it gives the desired texture and density to the loaf.  Buttermilk gives it a nice bite.  Baking soda does a lot of heavy lifting, so make sure yours is fresh!  The resulting loaf is crusty and hearty.  Serve it with salted butter or hard cheese.  Enjoy at breakfast or for an afternoon snack with a bold, black tea.

Baking Irish Brown Bread has created a subtle, yet moving pathway between my foremothers and me.  Were they Irish?  Yes!  Did they bake brown bread?  They may have.  I acknowledge that my new penchant for Irish Brown Bread is a tenuous connection to women whose names and stories I do not know.  Nonetheless, the gesture of bread making allows me to imagine the invisible women of my distant, yet meaningful history.

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Sharing Soup, Sharing Stories

By Allison

When it came to throwing a party, my Grandma Rose Mary was a pro.  While I was lost in a mass of aunts, uncles, and cousins, she was making the party happen.  Her presence was strong yet subtle.  Her gatherings taught me to value my extended family.

As a child and then a young adult, I got to know Grandma in more intimate settings.  We shared dozens of lunches over the course of many years.  During these meals, I learned about her.  She and I had attended the same elementary school, and so I loved her stories about the nuns, about early morning music lessons, and about the time she won a radio at field day. As I got older, she told me about her travels to India, Afghanistan, and other places I will probably never see.

Sometimes we dined at the Younkers Tea Room, and sometimes we shared soup in her kitchen.  I still see myself in that farm kitchen, seated on a bench against the wall…  asking lots of questions, drawing her out, and seeing the stories flow into one another.  Once, when I was learning to cook, she passed on a few of her favorite soup recipes.  I love her soups and I love that her handwriting is mixed in my messy recipe files.

Grandma Rose Mary’s Ground Beef Soup with Rosie Stars is a winter standard in my home.  Over the years, I have adapted it to my tastes.  Although it comes together quickly, it has smooth, rich flavors.  Tomato juice and Italian parsley lend it brightness.  Shredded cabbage makes it mellow.  Ground beef and pasta give it heft.  I make this soup on Sunday and eat it throughout the week, thinning it with water as needed.

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Rooibos Season

By Allison

My former student and friend Maggie Heine of Louisville, Kentucky kindly agreed to contribute to Creative Sanctuary this month.   Her thoughtful piece celebrates autumn, rooibos, and wanderlust.  Thank you, sweet Maggie!

If you ever find yourself in southernmost South Africa, pay attention to its strange, shrubby fields. You may happen to see an odd little plant with needle-like leaves, covered with tiny golden flowers. Aspalathus linearis. You won’t find this bush, somewhat unremarkable at first glance, growing anywhere else in the world—farmers ranging from China to the U.S. have tried to harvest it in their home countries and failed. That’s because of the wonderfully strange ecology of South Africa’s Cape region: our planet is composed of six floristic kingdoms, or geographic areas with relatively similar plant species. If you’re reading this, chances are that you’re in the gigantic Holarctic kingdom, which comprises the vast majority of North America, Europe, and Asia. The Cape kingdom, on the other hand, is miniscule, containing only the very southernmost tip of the African continent. Despite its small size, it’s extraordinarily rich, and the majority of plants that call this kingdom home can only be found in that dot on the tip of South Africa.

The entire area is beautiful beyond comprehension, nearly extraterrestrial with its mountains that jut up against the sea, its preponderance of baboons and ostriches, its wide blue skies that become enveloped in clouds in an instant. Now that fall has finally arrived, I find myself thinking about that remote speck and all of its ecological strangeness regularly. I’ve been to South Africa twice, once in the southern hemisphere’s winter, and once in its early spring. During these trips, about six weeks in total, I was rarely without a cup of tea clasped between my hands. This brings us back to Aspalathus linearis, or as it’s commonly known, rooibos. When its leaves are plucked, dried, and steeped, they create an infusion that’s smooth, nutty, and the slightest bit sweet. It’s sold en masse in South Africa like we sell our Lipton green tea—clearly, it’s nothing fancy,  but it’s my constant companion when the weather turns chilly. I love the drink for its flavor, but it’s also more than that. For me, rooibos is the feeling of bundling up at daybreak to search for zebras and lions from an open-sided Jeep; it’s looking out over the expanse of the ocean from 4,000 feet up a mountainside; it’s falling asleep to the sound of rain on an old tin roof. It’s South Africa, in all its botanically bizarre wonder.

Lunch Strategy

By Allison

I am more productive and less grumpy when I take the time to orchestrate not sad desk lunches.  Last week I slipped and found myself scrambling in the early afternoons.  I ended up eating unmemorable and somewhat unhealthy food.

This week, I promised myself to do a little better, hence this Indian-inspired meal.  I make no claims to authenticity, but this combo and a few other add-ins will make this week’s lunches livelier and more nourishing.

 

 

Lunch components

Store bought naan bread

Red grapes

Red lentil stew topped with cilantro leaves—I used Mark Bittman’s recipe for Masoor Dal

Brown rice—cooked in the pressure cooker and sprinkled with green onions for color and health

Squares of dark chocolate

Not pictured:  a saag paneer (spinach and cheese dish) microwave meal that will be worked in later in the week

I messed up my kitchen a little bit cooking the rice and the stew.  But clean-up was quick and there will be no morning panic this week!  Also, as much as I enjoy doing everything from scratch, it’s jut not possible when I am busy at work.  I am bring realistic about time and priorities.  This week’s desk lunches will be more balanced and so will I.

 

Inspirations

Not Sad Desk Lunches from Food52

Shisho Delicious’ envy-worthy bento box meals

 

 

 

Recreating Melbourne

By Allison

Oh, how I’d love to slip away to Melbourne for a weekend!  Alas!  Quick visits to Australia are out of reach for most of us in the Northern Hemisphere.  But all is not lost.  My memories and pictures bring me back to the mosaic floors of Melbourne’s elegant covered passages and its iconic street art.  And in my Kentucky kitchen, I revisit a stunning meal shared with my good friends Stephanie and Jeremy.

Each and every dish at Rumi Restaurant was exquisite—creamy labne, cheese-filled pastry “cigars”, meatballs in tomato and saffron sauce.  But one dish stood out, and I’ve been recreating it for months.  Each time it evokes early Australian autumn, merriment, and friendship.  This salad is made with a Middle Eastern grain called freekeh.  Chewy and slightly nutty, freekeh is a substantial grain.  Serve it as a vegetarian main or in verrines as a savory-sweet starter.  The juicy grapes beautifully juxtapose the tart feta.  The pomegranate molasses lends a slight, deep sweetness.  The parsley adds a vegetative touch that unifies the salad.

Freekeh, Grape, and Feta salad comes together fairly easily and has the power to awaken memories.  Bon appétit!

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