Earth Day!
Things That Can be Carried on a Bike (#475)
Various bread baking supplies and ingredients (including about 5lbs. of live starter which later exploded–literally!–in my refrigerator), and a 6qt. professional-grade mixer.
A Few Intersting Buildings I Saw While Riding Home Today…
One of the many things I enjoy about riding a bike, and one of the many things I enjoy about living in Buffalo, is being able to ride around and admire our incredible architectural history. And I was thinking just this today as I rode home. I had a camera with me so I snapped a few pictures on this cold April afternoon. Anyhow, here’s a few.
From top to bottom…a former Friends Meeting House (now a residence), a former nipple factory (hence the turret’s shape) now residences and food store, the Tift Row Houses, St. Gabriel atop Gabriel’s Restaurant, and the Theater of Youth (originally, the Allendale Theater).
Things That Can be Carried on a Bike (#473 & #474)
#473 (first photo)…a large cardboard box stuffed full of leftover hors d’œuvres on their way to a local food pantry.
#474 (second photo)…four boxes–two cardboard and two plastic–containing, among other things, 12 small loaves of freshly baked whole wheat bread, a few dozen grissini (bread sticks), and a few dozen fatayer (Lebanese spinach pies).
Bean Curd and Mixed Vegetables!
I’ve posted this in the past but not in a while so I thought I would re-post it. This is one of my favorite Asian recipes. It is really easy to make and really delicious (and nutritious, too). The only difference in the recipe pictured and the one written below is that I used a variety of vegetables (instead of just broccoli) and didn’t blanch them before stir-frying. Anyhow if you are a carnivore you wont even miss it not having meat (well, maybe).
Broccoli and Bean Curd with Ginger, Garlic, and Hot Peppers
Yield: 4 servings
4 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon sugar
2 tablespoons cornstarch
4 heads broccoli, cut into florets
12 ounces firm tofu, sliced into 1-inch pieces
1 cup vegetable oil (for frying)
1 small onion, sliced
1 red bell pepper, julienned
2 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon crushed hot pepper
1-1/2 cups chicken broth
In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mix to dissolve the cornstarch and set aside. Par-cook the broccoli boiling water, then drain it and cool it under cold running water. Heat the oil over medium-high heat in a large skillet. Carefully add the tofu and cook it on both sides until golden brown. Remove the tofu and transfer to absorbent paper. Carefully pour most of the oil into a separate pan (or other safe container), leaving just enough oil to stir fry in. Heat the pan and add the onion and bell pepper. Sauté the vegetables until they begin to caramelize. Add the garlic, ginger, and hot peppers. Sauté for another minute or two. Stir in the chicken broth; bring it to a boil, than stir in the soy-cornstarch mixture. Bring it to a simmer, then add the broccoli and bean curd. Stir and toss it to evenly coat it with sauce. Continue to heat the pan just until the broccoli is heated throughout.
Things That Can be Carried on a Bike (#472)
Nearly everything needed to cater a small party. Including–but not limited to–ingredients, pots and pans, small-wares, a portable stove, and two small canisters of propane.
Urban Simplicity.
How to Make a Really Flavorful Vegetable Soup in Twenty Minutes (seriously!)
Okay, so it may take longer than twenty minutes to cut all the vegetables, but if you have them cut (or in my case–being the chef–have someone else cut them for you), this is a really quick and simple process. What is a soup anyway? Just some chopped up stuff cooked in broth, right? Well, partially, but it’s more than that. The modern English word comes from the Middle English sup or sop, referring not only to the dish but also the act…to sup is to eat; this is also from where the word supper arose. It also referred to the practice of placing a stale piece of bread in a bowl prior to pouring a thin or meager soup, giving the meal more substance. Anyhow, the way to make any vegetable soup taste really good takes three things…lots of vegetables, a good and flavorful broth (read this article on broths), and the method or sweating the vegetables; meaning covering them and letting them sort of stew or sweat in their own juices prior to adding broth. Soup is without doubt one of the world’s great comfort foods (and one of the oldest). For an actual recipe for this soup, read this post. For many other soup recipes, click here.
The View from My Handlebars (and a song)…
The artist (Matt) covering the side of a building at Allen and Park Streets, announcing (screaming) this year’s Echo Art Fair. And yes, I’m dating myself, but whenever I hear the word “echo” (OK, maybe not every time, but often), I think of the song Echo Beach, by Martha and the Muffins.
Just One Quote…
"Buffalo Style" Chicken Balls…
Okay…laugh if you will, but these tasty little nuggets are delicious. But I’m already getting ahead of myself. So by now you likely know that I am typing from Buffalo, hometown of Buffalo Wings (which of course are simply called wings in Buffalo). Anyhow, chicken fingers are also exceedingly popular here, as they are in most of the country (chickens do not actually have fingers, but I wonder if they have balls). And almost everything is being done “Buffalo Style” these days, even though they’ve likely never seen a day in our fair city. These are a sort of play on that, only better. They are a sort of ground chicken nugget (breaded meatball), which also contain minced carrots and celery, and are seasoned with a liberal amount of Frank’ Hot Sauce (it has to be Frank’s to be real Buffalo Style). Anyhow, dipped in bleu cheese dressing, these things are irresistible. They may not be the healthiest recipe, but they sure are delicious, and easy to make, too.
Buffalo Style Chicken Balls
Makes about 3 dozen small meatballs
½ small onion, diced
1 stalk celery, diced
1 small carrot, diced
2 cloves garlic
2 pounds boneless, skinless chicken breast, diced
½ teaspoon kosher salt
1 large egg
½ cup Frank’s hot sauce
½ bunch parsley, minced
breadcrumbs for coating
vegetable oil for frying
Combine the onion, celery, carrot, and garlic in the bowl of a food processor and process until finely minced. Remove the vegetables and set aside. Combine the chicken, salt, egg, and hot sauce in the food processor, and process until very smooth. Add the minced vegetables to the chicken, along with the minced parsley, and pulse the processor just until thoroughly mixed. Transfer the mixture to a clean bowl. Dust a baking sheet with breadcrumbs. Divide the raw paste into about 36 clumps on the breadcrumbs. Shape them into balls and roll them in the breadcrumbs. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot fry the meatballs until golden brown—in batches if necessary—making sure that they are cooked throughout. Drain on absorbent paper, and serve with bleu cheese sauce.
A Building and a Bird in the Rain
When I left work today cold air was blowing out some of the warmer air we had yesterday, creating some fog. As I rode home I could see the top of our city hall shrouded in fog and thought it would make an interesting photo. So after stopping home I rode downtown. But by the time I arrived most of the fog had lifted and it had given way to a rather heavy rain, but I thought I’d still take a couple shots. I had my camera bag wrapped in plastic, and I walked the bike under a tree for cover from the rain to get a camera out (it was unsuccessful…I still got wet, but protected the camera–mostly–by holding it in my jacket. Anyhow, as I was wrestling with the plastic bag I glanced up in the tree and there–just a few yards from me–was the bird you see in the below photo. It seemed to be posing for me. That was the real prize. I snapped a few shots of it before it flew away. It made the short ride in a heavy rain worth it.
Four Flowers…
Five Quotes from Søren Kierkegaard
5 May 1813 – 11 November 1855
Yes, I know I said five quotes, but here’s ten. Could have gone on much longer, really inspiring…
“Life can only be understood backwards; but it must be lived forwards.”
“People demand freedom of speech as a compensation for the freedom of thought which they seldom use.”
“Life is not a problem to be solved, but a reality to be experienced.”
“The most common form of despair is not being who you are.”
“Once you label me you negate me.”
“If anyone on the verge of action should judge himself according to the outcome, he would never begin.”
“If you want to be loathsome to God, just run with the herd.”
“A man who as a physical being is always turned toward the outside, thinking that his happiness lies outside him, finally turns inward and discovers that the source is within him.”
“The Bible is very easy to understand. But we Christians are a bunch of scheming swindlers. We pretend to be unable to understand it because we know very well that the minute we understand, we are obliged to act accordingly.”
“It’s better to get lost in the passion than to lose the passion”
More Five Quotes.
A Few Things I Saw While Riding My Bike Today…
This morning, after working on a paper I need to write and feeling a bit overwhelmed, I went for a bike ride. I rode the short distance to Buffalo’s waterfront and Canalside. This is an interesting point where multiple waters meet…the Buffalo River, the Erie Canal, Lake Erie, and the Niagara River. It is such a short distance from my house (a mere 15 minute bike ride) that I have ask myself why I do not go here more often, especially during the off season such as today. During the summer months it is packed with people, but today I saw only a few people and thousands of seagulls. Despite the calmness some of the photos may conjure, it was wild. The wind was so great coming off the lake that in order to take photos I steadied myself by standing sort of spread-legged, gripped the camera firmly with both hands, and leaned into the wind. Nonetheless, the solace of this place is really what I needed this morning. On my way there–into the wind–I was in first gear for much of the ride and felt, at points, as if I were standing still. But on the way home the wind was to my back and I coasted–flew–most of the way. I took a bunch of photos today, and here’s a few I thought I’d share.
Things That Can be Carried on a Bike (#471)
A paper bag containing a couple portions of homemade macaroni-and-cheese, a few BBQ chicken wings, and a half-dozen Lebanese spinach pies. Also, a camera bag wrapped in a plastic bag (it has been raining for two days) containing a camera, an extra lens, and a battery charger.
Spicy Lebanese-Style Whole Wheat Spinach and Toasted Walnut Pies (Yum!)
This is a variation on the classic Middle Eastern fatayer (savory pie). These are slightly different in a few ways. One is that rather than using white refined flour for the dough I used 100% whole wheat (delicious). I also used an egg wash on the dough and added sesame seeds. And in the filling I added a bit of crushed hot pepper to give it a slight spiciness. I also made them small(ish) appetizer size, but if you’d like they are equally good when made much larger. These are delicious on their own or with a dip (yogurt-garlic dip is great). Eat them hot straight from the oven, at room temperature, or even chilled; they are healthy and delicious either way. But one thing is for sure…you won’t be able to eat just one
Spicy Lebanese-Style Whole Wheat Spinach and Toasted Walnut Pies
Makes about 2 dozen small pies
3 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
½ teaspoon crushed hot pepper
1 tablespoon seven spice blend
8 cups firmly packed spinach, washed and stems removed (about 1 ½ lbs.)
1 teaspoon kosher salt
¼ cup lemon juice
¾ cup toasted walnuts, chopped
2 large eggs, mixed with a couple tablespoons water
3 tablespoons sesame seeds
½ recipe whole wheat dough (see recipe below)
Preheat and oven to 400F. Heat the olive oil in a large skillet over medium-high heat, then add the onion and garlic. Cook the onions and garlic for a few minutes while stirring, or until they just begin to brown. Add the hot pepper and seven-spices and cook for another minute. Stir in a portion of the spinach and—using tongs—turn it in the oil and spices. As the spinach wilts add more spinach to the pan, in batches, stirring to coat it, until all of the spinach is in the pan. Stir in the salt and lemon, remove the pan from the heat, and add the walnuts. Transfer the spinach to a bowl or large plate and refrigerate until cool. Roll the dough out until very thin and—using a 4” cutter—cut 24 circles of dough (reserve or freeze the remaining dough for future use). Squeeze any excess moisture from the spinach mixture, and divide it in small clumps amongst the 24 dough circles. Brush the edges of the circle with a small amount of the egg, and lifting the edges of the dough, form each circle into a triangle, pinching the edges together. Brush each pie with the egg mixture, and sprinkle them with sesame seeds. Transfer the pies to one or two baking sheets that have been lined with parchment paper and bake them for about 15 minutes, or until golden.
100% Whole Wheat Bread
Makes 2 loaves
6 cups whole wheat flour, divided
2 tablespoons vital wheat gluten
3 cups water, divided
4 teaspoons instant yeast, divided
2 teaspoons kosher salt
1/4 cup olive oil
1/4 cup honey
Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes roate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.
l’heure bleue…
These are two photos of Allen Street, very close to whee I live. I had gone for the short walk in the cold, wet, wind and had a camera with me and snapped a couple photos. What is interesting, I think, are the colors. I’ve often said on this blog–and many of my photos reflect this–that my two favorite times of the day are dusk and dawn (but I’m rarely out of the house to shoot photos at dawn). I’ve always found this time magical, but as a photographer it is even more so. The light is just right; not too dark, the colors spring forth, and (usually) it is still light enough to hold a camera by hand. And interestingly, I just recently found out that there is an actual name for this…the blue hour, or l’heure bleue. It is an accurate description given the soft blue hue these times offer. Anyhow, I just thought I’d share this.
Things That Can be Carried on a Bike (#470)
Hummus with Fresh Herbs, Sun Dried Tomatoes, and Seven-Spice Chicken
This is something I made for an employee meal today. It is really, really delicious (I ate so much I wished I had a bed to take a nap afterwards) and of course really simple to make. It is basically a hummus recipe layered (loaded, actually) with all sorts of good things. But the prize, or the topper, is the seven-spice chicken. Seven Spice blend is a common Lebanese spice mix and there are as many versions of this as there are people who make it. The Arabic word for this blend is baharat, which simply means spices. In addition to the hummus and chicken, I also layered in raw, thinly sliced red onion, sun-dried tomatoes (I would use fresh in the summer months), and whole leaves of both flat-leaf parsley and cilantro (fresh coriander). And just before serving I drizzled the entire platter with a liberal amount of extra virgin olive oil (yum!). I hope you try this recipe…you’ll be glad you did.
Hummus bil Tahina
Makes about 3-1/2 cups
3 cups chickpeas, cooked or canned and rinsed
1 tablespoon minced garlic
1 cup tahini
1/2 cup fresh lemon juice
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon cayenne pepper
Place all of the ingredients in a food processor and process until smooth.
Shawarma Chicken with Seven Spices
Serves 6
2 pounds boneless, skinless chicken breast
4 tablespoons seven spice blend
4 tablespoons olive oil
4 tablespoons lemon juice
2 teaspoons kosher salt
1 teaspoon crushed hot pepper
1 small bunch parsley, chopped
olive oil for sautéing
Trim the chicken of any fat and slice it very thin. Transfer the chicken to a bowl and add the seven spice blend, 4 tablespoons olive oil, the lemon juice, salt, hot pepper, and salt. Mix everything together to coat the chicken evenly. Cover the bowl and refrigerate it for at least an hour. Heat additional olive oil in a large, heavy skillet over medium-high heat. Carefully add the chicken and cook it until moisture has evaporated, it is thoroughly cooked, and it is slightly browned.
Lebanese Seven Spice Mix
Makes about 4 tablespoons
1 tablespoon ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger
Mix the spices together and store in an airtight container, or use as needed.
Things That Can be Carried on a Bike (#469)
Three large cookbooks, a dough bucket containing a double batch of Honey-Oatmeal dough, and a canvas book bag containing–among other things–a spare camera, a periodical, and a small Bible.
Urban Simplicty 