Zoodle Latkes

IMG_7855

Look, I agree. Latkes don’t need to be anything more than shredded potatoes fried til crispy, sprinkled with flaky salt and eaten as is. Applesauce dollop highly suggested.

IMG_7846 IMG_7847So…zucchini? And… spiralized? Yeah, I know, it’s unnecessary. But look! how! fun! it is!

IMG_7850
This is a perfect breakfast for one, while your fiance goes to a motorcycle show with his buddies and you pray to whoever that he doesn’t buy anything. With one butt you can only be in one place at a time, according to old family saying, soooo we can extrapolate to… with one butt you can only have one motorcycle per decade? That sounds like as good an adage as any.

IMG_7852 IMG_7857Update: He didn’t buy a motorcycle. Phew. He did, at a later date, buy multiple fancy music-making synthy devises, because apparently with one butt you can indeed play more than one of those at one time. My analogy has failed me. 

Happy Hanukkah, however you decide to latke this year!

IMG_7862
one year ago: nothing of note, but I did revisit this kale caesar last night and am still quite in love with it
two years ago: key lime pie with saltine crust
three years ago: rellenitos de plátano (stuffed and fried mashed plantains!)
four years ago: messy and delicious buttermints 

Zoodle Latkes

a swanky original

1 zucchini, spiralized
½ onion, thinly sliced/shredded
1 egg, beaten
1 tablespoon flour
Neutral oil to fry
Salt and pepper

Fried egg to top, highly suggested

Squeeze liquid out of your zucchini over a sink. Place zucchini strands in a mixing bowl, and add onion, egg, flour, and a bit of salt and pepper.

Add ¼ inch of oil to a big skillet, and heat over medium-high heat. When it seems hot hot hot, add dollops of your zoodle batter to the pan, and slightly flatten. Cook about 3 minutes per side, until crispy. (I made this into two big latkes, but wished I had done 4 small ones instead. The edges were nice and crispy and the insides were cooked, but too thick to be the perfect texture throughout. Oh well, the more you know.)

Take latkes out of pan and place on paper towel-covered plate. Sprinkle with a bit of salt immediately. Let rest for a moment.

Top with a fried egg and hot sauce for a perfect breakfast.

IMG_7864

Advertisements

Italian Egg Drop Soup

eggdrop-4

I haven’t posted here since 45’s inauguration. It has felt… inappropriate, I guess. Like, don’t I have something better to do with myself than take photos of food, obsess over editing them, and write these ditties? There are environments to protect, women to march with, immigrants and Muslims to use my voice to shout with. There are politicians to be called, postcards to be written, articles to read and discuss, news briefings to shake my head to and hold back tears. There are “resistance” book clubs to organize and political arts events to attend. There are science and arts budgets and Planned Parenthood to defend. It just seemed like documenting my most recent grain-and-roasted-beet-bowl would seem … inappropriate.

eggdrop-1eggdrop-2

And then — someone (not sure who) found the Swanky Sweet Potato Instagram account I started well over a year ago but never followed through with. (I thought that shit was private, oops.) And although it’s silly — like, the silliest ever — these continuing notifications about people who have started following the Instagram account for this little blog are convincing me to get my butt back at it. Peer pressure — it works. So you, you out there… you like these rambles? These photos and recipes? You’re okay being distracted from the headlines and the John Oliver monologues and the protests to read a little ditty about soup? Well, okay, you’re right. Sometimes we do just need to think about soup. I will keep the soup coming.

eggdrop-5

This soup says spring is on its way, loud and clear. Fresh spring onion, tender greens, parsley, and egg — it is bright, clean, and wholesome. (Also, curiously, has a lot of overlap with what you’d find at a Passover seder. Coincidental, I swear.) Eat it and you’ll feel a whole lot better about yourself than after you eat the gloopy, flavorless, plastic-packaged variety from your local take-out joint, promise. And hopefully also more equipped and ready to handle the unending sea of stupidity and devastation that 45 is serving up daily (though this part I can’t promise). 

eggdrop-6

one year ago: roasted chickpea and kale stuffed sweet potatoes with tahini sauce and charred chipotle broccoli tacos
two years ago: simple pasta with smoked scamorza cheese and tomatoes

Italian Egg Drop Soup

adapted from Serious Eats

1 tablespoon olive oil
1 spring onion (or regular), bulb and light green parts, chopped small
2 garlic cloves, minced
Pinch red pepper flakes
7-8 Swiss chard leaves, stems minced and leaves chiffonaded (see here for how-to!)
4 cups broth + 2-3 cups water (or use broth cubes)
Dash of (freshly grated) nutmeg
1 14-oz can chickpeas, drained and rinsed
1 cup small uncooked pasta (I used orecchiette)
1 tablespoon soy sauce
2 eggs
Juice from ½ a lemon
Big handful chopped parsley
Cheese to sprinkle, optional (parmesan is typical, I’ve used both swiss and cheddar)
s&p

In a big soup pot, heat up the olive oil. Add onion (bulb + light green part), garlic, and pepper flakes and sauté on medium heat for about 4 minutes, until translucent. Add the chard stems and a big sprinkle of salt (not leaves yet!) and cook for another 3 minutes.

Next, add broth and/or water, nutmeg, chickpeas, and pasta. Cover and bring to a boil. Once at a boil, uncover and cook at a rollicking boil for another 3 minutes. Add soy sauce and cook for another 2 minutes. Next add Swiss chard greens, return to a boil, and cook for 2 minutes.

Beat eggs together in a spouted measuring cup. Turn down to a simmer and pour eggs into soup while stirring continuously. Cook for another two minutes. Just before serving add a big grind of black pepper, lemon juice, and parsley. Top individual portions with cheese if desired.

eggdrop-3

Bengali Egg Curry (Dimer Jhol)

wpid598-DimurJhol-21.jpgwpid594-DimurJhol-19.jpgThis meal came about, as some of the best ones do, by a neutral reminiscence about an ex. Unfortunately for Daniel, my vegetarian Jewish New England upbringing does not hold a candle cuisine-wise to a particular carnivorous Bengali, shall we say, companion of the past.

But tradition, schtradition, I say (or, as my fiddling ancestors say, tradition, TRADITION!)! This lady can make dimer jhol as well as the next Brooklyn transplant!

And away we went!

wpid558-DimurJhol-1.jpgwpid562-DimurJhol-3.jpgIt turned out…good. Delicious, even! Sneak-out-of-the-fridge before breakfast delicious! Tasty enough to share with you, vast blog readership, and to implore you to attempt!

wpid566-DimurJhol-5.jpgwpid588-DimurJhol-16.jpgwpid582-DimurJhol-13.jpgBut, alas, it wasn’t the egg curry of his past. Wrong consistency, slightly different flavors, not as spicy. I’ll blame the peppers but I won’t be defeated! To a future of delicious and inauthentic egg curries! Hurrah!

wpid586-DimurJhol-15.jpgwpid568-DimurJhol-6.jpgwpid576-DimurJhol-10.jpgwpid572-DimurJhol-8.jpg wpid578-DimurJhol-11.jpgwpid600-DimurJhol-22.jpg

Bengali Egg Curry (Dimer Jhol)

from Foodolicious Pictured

canola oil
4 eggs, hard boiled and peeled
2 medium potatoes, cut into big chunks
½ an eggplant, cut into big chunks (an unnecessary but delicious and addition)
1 onion, sliced
4 large garlic cloves, coarsely chopped
1 inch ginger, peeled and coarsely chopped
3 green cardamom pods
¼ t whole cloves
2 bay leaves
2 inches cinnamon stick
1 jalapeno, diced
2 tomatoes, food processed to a paste
1 t chili powder
½ t cumin powder
¼ t turmeric powder
cilantro, roughly chopped

Heat ½-inch of canola oil in a medium pot. Fry potatoes for about 15 minutes, until beginning to turn golden but not totally cooked through. Remove with a slotted spoon or a spider onto paper towels. Add eggplant to oil and fry for about 6 minutes. Remove to paper towels. Cut slits on hard boiled eggs and fry for 5ish minutes, until blistered all over and turning colors. Remove to paper towels.

Meanwhile, saute onion in a big pot for 7-8 minutes on medium low heat. When slightly browned, take off heat. Put in food processor with garlic and ginger. Process until it forms a smooth paste.

Then, heat 2 t oil in that same big pot over medium high heat and add cardamom pods, cloves, bay leaves, and cinnamon stick. Toast for about 30 seconds. When fragrant, add the chopped jalapeno and onion/garlic/ginger paste from blender. Cook for about a minute, then add tomato puree. Cook for 3 minutes, or until oil starts to separate.

Next, add chili powder, cumin, and turmeric. Stir to coat. Add 1 cup of water, a healthy sprinkle of salt, and bring to a boil. Once boiling, add eggs, eggplant, potatoes, and garam masala. Turn heat to low, and cook for 10-12 minutes more. Top with cilantro and serve with rice (this recipe was amazing!).

wpid596-DimurJhol-20.jpg