Kitchen Kapers

I’m the first to admit it, I’m a tomato snob. I will only eat them when they are available locally and are in season. I refuse to purchase and eat the mealy, pink-inside imposters that pose as the real thing year-round in supermarkets. Sure, some hothouse ones can be okay in a pinch. But I tend to make due with canned tomatoes the rest of the time, which are actually pretty good, but which does limit the types of recipes I can make. But nothing beats a fresh tomato in late summer grown locally or from your own garden.

I go crazy this time of year with tomatoes, eating as many as I can due to their ephemeral nature. So I went to my local farmer’s markets where they were selling huge baskets of bright red tomatoes. I tend to eat them as simply as possible, either with a little sprinkling of salt, or made into a sandwich with some crusty bread, basil mayo and salt and pepper. But after a while, this does get boring. So recently I dove into my cookbooks, looking for different ideas and inspirations to use fresh tomatoes in a way that would highlight their late summer perfection.

I love salsa, but I wanted to go beyond the basics. I found an interesting recipe for a black bean, tomato and avocado dip. It was really simple to put together, and the avocado and black beans lent some complexity and heartiness to a typically basic salsa recipe. The dish looks complex but it’s just as easy to make as plain salsa, and the color palate is much more interesting.

Stuffed tomatoes are another classic way to showcase fresh tomatoes, and one that is impossible to make with canned tomatoes, so now is the perfect time to make them. Some fresh basil, bread crumbs, garlic and onions and you’ve got an easy, visually appealing, light meal.

Tomatoes and pasta are an obvious pairing. This dish, spaghetti salad, is simply chopped tomatoes, garlic, basil, vinegar and olive oil. It’s great for summer or fall days where you want to get dinner together with minimal effort and almost no cooking at all.

Finally, I’ve been wanting to try this recipe for a while, so I decided to try it while I still had a half a basket of tomatoes left. These are tomato tartlets with thyme. And there is a slice of basil in the middle of each tart. I must admit I went a little basil crazy with these recipes, but it does go so well with tomatoes. I made this on a day with low humidity, since tart dough can be kind of finicky in the heat. The dough came out great, buttery and flaky. You really cannot go wrong with a whole stick of butter, can you? And some cheese sprinkled on top during the last few minutes of baking would be ridiculously good too.

Thin slices layered in a spiral are best for this tart. The Tellier Tomato Slicer or a great little serrated knife like the Shun Pure Komachi Tomato/Cheese Knife would have come in handy for this job.

I’ve finally finished off that basket of tomatoes. Oddly enough I never get sick of them even though I have eaten them every day over the past few weeks. Maybe because I know that there’s a whole winter ahead of me where I’ll be a slave to the jar or can. I guess that’ll only make them taste better when they come around again next year.

I just bought my 10th reusable tote bag. I’ll admit I’m becoming somewhat of an addict. I’m not really a handbag girl, but I’m quite obsessed with these totes that have been so ubiquitous as of late. And since Earth Day is just around the corner, the styles and designs are becoming more varied and interesting. Just check out the simple matter of fact statement of the One Less tote bag. Enough said! Even though 10 bags for just one person may seem excessive, the global consumption of plastic bags is estimated to be over 500 billion annually, so I think that my little addiction is still in the realm of being somewhat environmentally responsible. I’ve found the key to making these bags truly worthwhile is actually…using them. I have spent way too many sheepish moments at the register in Whole Foods mumbling to the bewildered/bored cashier the story of how I really did leave my bag at home/my sister’s/the trunk of my car. Eco guilt! But it does soon become a habit. I’ve found that bags like the Envirosax Light Botanical Reusable Bag are great because they roll up easily and I can stash them anywhere.

The renaissance of reusable bags has, in part, Senator Gaylord Nelson, the founder of Earth Day, to thank. He organized the first Earth Day as a reaction to the apathetic attitude he felt the government appeared to have towards the environment. Exactly four decades later, the original grassroots mission and ideas have proliferated. It’s amazing that we live in a time where the combination of sheer ingenuity, global awareness, and innovative materials and technology now allow people to act more responsibly without completely sacrificing comfort and style.

This year, to celebrate 40 years of Earth Day, there are many great activities to participate in. Here are some websites that list activities around the world for the day or the week:

The Earth Day Network

US Environmental Protection Agency’s Earth Day Page

Envirolink Network’s Earth Day Page

But you don’t have to join a set activity to celebrate the day. Just go outdoors! The more people enjoy what the outdoors has to offer, the more they realize how important it is to keep it pristine as well as preserved. Go camping, head to a beach or lake, surf, bike, skateboard, take a hike, or simply take a long walk.

I think having a picnic that day or weekend would be a great way to celebrate. What better way to spend the day than with delicious food, fresh air, good people, or just lazing in the sun (my personal lazy girl favorite activity). And since many people these days seem to want to reduce their meat consumption for various health, diet or personal reasons, or are even playing with the idea of being a flexitarian (eating meat only occasionally), Earth Day (or week) is a great time to put this into practice. And while you’re shopping for all of the ingredients for your celebrations, why not try your local farmer’s market? The best fruits and veggies I have ever eaten were all bought at farmers’ markets. Here are two good sites to find one near you.

Local Harvest

USDA’s Agricultural Marketing Service Page

There are many great recipes that are perfect for picnics, or outdoor eating in general. One such recipe is pasta salad. It doesn’t need to be heated and it’s portable. One container, like the Snap and Seal Container Set, a few biodegradable plates, and that’s it! Plus, it’s extremely versatile - you can come up with a million variations on it. We have a geat pasta salad recipe on this site that I made as a practice run for a future family gathering. Try it out:

Pasta Salad with Earl Grey Tea Vinaigrette

Dressing/Marinade:

• 1/2 cup strong Earl Grey tea
• 2 tbsp orange juice
• 1/2 tsp granulated sugar
• 1 tbsp rice wine vinegar
• 1 tbsp minced shallots
• 1 clove garlic, minced
• 1/4 tsp each of salt and pepper
• 2 tbsp sesame oil
• 1/4 cup chopped fresh basil

Salad:

• 4 cups cooked fussily or other short pasta
• 1 cup each red and green pepper, diced
• 1 cup red onion, finely chopped

For the dressing: Place tea, orange juice and sugar in a small saucepan or skillet and bring to boil; reduce to about 2 tbsp. Combine tea mixture, vinegar, shallots, garlic, salt, pepper and sesame oil. Stir in basil. (Can be made up to 2 days ahead. Doubles easily)
For the salad: In large bowl, toss together pasta, peppers and onion; drizzle over dressing and toss to combine. Taste and adjust seasoning as necessary. Makes 4-6 servings.

The combination of flavors was great. I used farfalle pasta, otherwise known as butterfly or bowtie, just because I wanted to. Butterflies also seem to fit well with the Earth Day celebration, plus it’s a fun shape that holds the marinade really well. I’m not a huge Earl Grey fan, so I switched things up and used a Ginger Peach Tea by the Republic of Tea. The Republic of Tea line has such great flavors, you really could use practically any one in this recipe to create a different combination (well, perhaps not the Double Chocolate Mate). But Hibiscus would be interesting, the Pomegranate Green would impart a great ruby red color and assertive flavor, and even Chamomile Lemon would be great. I actually did add some fresh lemon to this salad. It pairs wonderfully with the sesame oil, and brightens up the whole dish.

Another dish that would be great to take outdoors to celebrate the planet is one that seems to be a new American staple, hummus. This is another dish that is quick to whip up, easy to take along wherever you choose to go, and is gauranteed to be devoured by everyone who realizes that it’s actually homemade.

Hummus with Pita Triangles

Ingredients:

• 1 - 14 oz can of chickpeas, drained
• 1/4 cup lemon juice
• 1 clove of garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 3 tbsp tahini
• 1/4 cup extra virgin olive oil
• 1/4 cup parsley, chopped
• 1 package thin pita bread
• Lemon wedges
• Salt and pepper to taste

Directions:

Preheat oven to 400° F/205° C. In a food processor, add chickpeas, tahini, garlic, spices, and a pinch of salt and pepper. Blend until smooth. Add lemon juice and continue to blend while adding the olive oil until all is incorporated. Adjust seasoning to taste. Thin out hummus with water if a lighter consistency is desired. Cover and set aside. Cut pita bread into triangle shapes and drizzle with olive oil and salt & pepper. Place on a parchment lined cookie sheet and bake 10 - 15 minutes or until golden. Remove from oven and cool. Serve pita triangles with hummus and garnish with lemon wedges and parsley.

Food Tip: Start with dried chick peas and cook in water or chicken broth until tender.

While that final food tip is a great idea, dried chickpeas do take an especially long time to cook. I can be really be rather lazy as previously mentioned, or just too busy. So feel free be lazy with me and open up a can. It won’t affect the taste that drastically, I swear! Just remember to recycle the can. Cut up seasonal veggies and use whole wheat pita, or go all out junk food mad and dip in crunchy tortilla chips and pretzels. It’s amazing how this humble bean is so quickly transformed into such a great little snack.

And when you get thirsty from all of this deliciousness, try

Rooibos Orange Punch

• 2 cups of water
• 2 Red Tea bags (or 2 tsp. loose tea)
• 2 cups of freshly squeezed orange juice
• 1 cup club soda
• Ice Cubes

In a suitable pot, brew red tea and let steep for 10 minutes. Let it cool and strain into a pitcher and add orange juice and club soda. Serve in tall glasses over ice. Serves 4-6.

Tip: If you use a great jug like the Bodum Biasca 1 liter Iced Green Tea Jug instead of the stove, you can make this great punch without using any electricity at all.

There are such great items and materials out there (bamboo - not just for pandas anymore!) that can help people as well as the planet. It can seem overwhelming. Utilizing technology to expand your knowledge can help. The best advice is to just keep it simple. Go outdoors. Shop stores that carry enironmentally friendly items, like Kitchen Kapers and enjoy the day!

I was staring out my window at the ever present blanket of snow last week, when I began craving something sweet, fresh, light. Fruit. But summer and the bustling farmers’ markets bursting with local fruits felt totally out of reach on this miserable day. Then I thought about the one fruit that is practically gauranteed to be hanging around my kitchen during the winter. Bananas! So I found a great recipe for Sky High Caramel Banana Cake, courtesy of Kaiser. This, of course, eliminated the “light” part of my craving, but, along with fruit, swimsuit season also thankfully feels out of reach…

Sky High Caramel Banana Cake from Kaiser
Ingredients:
Cake:

• 3 1/2 cups sifted cake flour
• 2 cups packed light brown sugar
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 14 Tablespoons unsalted butter, room temperature 4 large egges
• 2 cups mashed ripe bananas (approximately 6)
• 1 Tablespoon vanilla
• 1 cup toasted pecans, chopped

Frosting:

• 1 1/2 teaspoons unflavored gelatin
• 6 Tablespoons cold water
• 3 cups whipping cream
• 5-6 firm bananas
• 1 1/2 cups toasted pecans, chopped
• 12 1/4 ounces caramel ice cream topping

Directions:
Cake:

1. Preheat oven to 375 degrees.
2. Butter two 9″ round cake pans.
3. Sift the dry ingredients into a large bowl. With a mixer at low speed, combine the dry ingredients with butter, one tablesppon at a time; add eggs and 1 cup of mashed bananas. Beat on medium speed for 2 minutes. Add remaining mashed bananas and vanilla; beat for 1 minute. Stir in pecans.
4. Pour into prepared cake pans. Bake 25-30 minutes or utnil tester inserted in center of cake comes out clean and cake is beginning to pull away from sides of the pan. Cool in pans for 10 minutes. Remove to cool completely on wire racks.

Filling:

1. In a small bowl, sprinkle gelatin over cold water to soften. Scald 1/4 cup of the cream and pour over softened gelatin, stirring until dissolved. Set aside until room temperature. Whip remaining cream until soft peaks form. Add 3/4 cup of caramel ice cream topping and cream-gelatin mixture and continue beating until stiff peaks form. Cut each cake into two layers.
2. Fill between the layers: spread a thin layer of remaining cream topping on top of cake; sprinkle 1/3 cup of nuts on top of topping; cover entirely with sliced bananas; cover with cream. Frost top and sides of cake with remaining cream. Press remaining nuts into cream at bottom edge. Refrigerate at least 1 hour before serving.

It was super easy to whip up this batter with my Kitchen-Aid Mixer. I did eliminate the pecans in the batter since I was baking this for my 7 and 5-year-old niece and nephew. This was tough since I love all kinds of nuts, and thought that walnuts or perhaps even almonds would be a great addition. The kitchen began to fill with the scent of the spices and bananas, and really did appear to help alleviate my cabin fever doldrums. Cake can definitely do that to you. The cake came out beautifully, and yes, very high! I chose not to use the frosting from the recipe since I did not have gelatin. Three separate recipes later, I finally came up with the frosting I desired. Thick and billowy, with just a touch of caramel. I must admit that I was a little lazy about decorating the cake, as it was 11 p.m. and I did not have any extra frosting on hand for the piping that I had planned. I will eventually be purchasing a revolving cake stand, which will hopefully help me to perfect my future creations. But that’s the great thing about baking for kids. Throw on some sliced bananas, dot with pecans, which they (at least the ones I know) will certainly pick off anyway, and you will be a creative genius!