Recipes

Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler

Brown Butter Pumpkin Bread

Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler

It has been a time of changes around here lately. Just as the fall weather peeked its head in Portland, Jonah and I were off to Chicago, where summer raged. There we got married: in his parents’ backyard, under the chuppa, crying and laughing and dancing. It was everything that a wedding is supposed to be. The days before and after were packed with events, with tooling around the city seeing friends and gathering with family. The sense of joy and celebration, the high from all the love, felt like it would last forever.

And then, two days after the wedding, it came to a halt: we got a call that Jonah’s grandmother had passed away. At the wedding she had looked so beautiful and strong. She sat chatting with the other grandmothers and blowing bubbles. She stuck to her values, walking right past the dance floor and saying to my now sister-in-law, “Did you see that? I’m a good Mennonite.” The morning after the wedding, we sat with her and unwrapped a beautiful quilt that she had been saving for us, called “Around the World.” We hugged and kissed her goodbye and said we’d see her at Christmas. You see, Jonah’s grandparents lived in a small town in Minnesota and, despite over seven years together and many Christmases with his family, I had never been. Jonah wanted me to see it, to see the town covered in snow, to take part in the holiday traditions his family holds so dear. I told him that this would be the year to go, since I didn’t know how much longer Grandma would be with us.

We balanced the rest of our time in Chicago – friends distracted us, even continued the celebration while being sensitive to the loss. We made plans with Jonah’s family – when was the service? Should we go straight from Chicago? We decided, in the end, to fly home on our previously scheduled flight, and then flew out to Minnesota a couple of days later. I didn’t know what to do, how to help. In situations like this, when I feel helpless, I turn to the kitchen, to something I can have some control over. I went back to my traditions: when we celebrate, we eat; when we mourn, we eat. The slight nip in the air in those two days at home settled in my belly, and while I picked the last hauls of sungold tomatoes from our garden, I started to crave soups, roasted chicken, and squash in all forms. So I decided to bake this pumpkin bread. It is a bread of changes too: pale gold butter becomes a caramel, nutty, liquid. A soft, sparkly batter turns into a moist, dense loaf with a perfect crunch on top. It may not have been much, but it was what I could offer. Grandma, I promise to keep my new family well-fed.

When we heard the news, I emailed our wedding photographer to see if she could send any photos of Grandma from the wedding. She sent a handful of beautiful pictures, but this for some reason stands out to me. That’s her on the right, talking to Jonah’s other grandmother, as they watch the dancing.
Photo credit: Anna Zajac.

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Tomato and Ricotta Galette | Serious Crust by Annie Fassler

Tomato and Ricotta Galette

Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler

There is a weird thing about being a food blogger. You compose pictures just so that none of the mess in your kitchen shows. You (mostly) never write about all the recipe testing and research. And you definitely don’t write about the failed attempts. And then there’s the stuff like, I made this and took pictures about 2 weeks ago, but am writing the post in Chicago. It all feels a bit weird, you know? Like I’m pretending, or I’m creating this fantasy world where everything is clean, and everything works perfectly the first time I try it. But I want you to know, that’s not true.

Another weird thing is knowing where to draw the line between keeping the writing here light and fun and ooh look tomatoes! Do I talk about my personal life? How far do I go? Last year when I was traveling, I certainly wrote about being homesick, and that got personal. But do you really want potentially heavy, personal stuff amidst pretty pictures of pastries?

The point of all this, I suppose, is that I’d like to be a bit more real. I want to not worry about there being a mess in the background of my pictures. And I’d like you to know some of those things about myself, and I’d like to feel safe writing those things in this place. So in that spirit: I’m getting married in three days! It’s big and exciting and for some reason scary and also very normal at the same time. What is really changing? Nothing. It feels like such a big step, but for now most things will stay the same, except that I’ll wear an extra ring on my finger and my taxes will change. We’ll still eat dinner too late, I’ll still listen to my favorite Pandora station when I bake, he’ll still take me out to dinner where the restaurant is a “surprise” but I’ll actually give him a list of three to choose from. And you’ll still be here, maybe, reading about all of it.

This meal was one of those ideas that was marinating in my head for a while. I’m trying to get better at making a few blog recipes at a time so I have content ready to publish, but it can feel overwhelming. He has been ever supportive, asking while we’re making dinner, “Wait, do you want to photograph this? Go grab your camera!” He waits while I set up the shot, he oohs and ahs over the pictures after I edit them, and he still proofreads almost every post. This galette was the epitome of summer to me, and the last recipe I photographed before we came to Chicago to get married in his parents’ back yard. I made it while he was at soccer, and waiting for him to come home and eat it, I realized how cool this all is, how cool he is: encouraging me to continue to write and cook and photograph, pushing me to try new recipes, offering me a safety net when things don’t go as planned.  This tomato galette? It’s my love note to him.

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Peach Parfait | Serious Crust by Annie Fassler

Parfait Parfait: Peach Parfait with Graham Cracker Crumbs

Peach Parfait | Serious Crust by Annie Fassler

Peach Parfait | Serious Crust by Annie Fassler
Peach Parfait | Serious Crust by Annie Fassler

We give each other a hard time in my family. Really. Nothing is off limits, and boy do we know how to push each others’ buttons. My sisters, for example, can get me more angry than anyone in the world. But the other side of this is that when we give each other compliments, it really is the most heartwarming thing. Getting a sincere compliment from my sisters or my parents is one of those things that gives me the warm and fuzzies. But back to the giving each other a hard time thing. My dad has all these -isms. These things he says and we give him quite a hard time for. I won’t share all of them here because he might kill me (if he happens to read this post), but one of my favorites that is relevant to this story is when he says, “You know, it wasn’t actually that hard.” This is almost always in reference to some intricate, fantastic dish he has cooked. It goes like this: either we are on the phone or sitting down to dinner, and he tells me all of the steps it took to make the dish in front of me or that he made for dinner last week. And then, no matter what I say, he follows it up with, “You know, it wasn’t actually that hard.”

When I was in Seattle last month, he and I were at the store shopping for dinner, and he mentioned he wanted to pick up whipping cream for leftovers of a dessert he had made a couple days before that, you guessed it, “wasn’t actually that hard.” I, of course, did not believe him. Especially when he claimed it was called a parfait parfait, which in his often jumbled speech, became farpait farpait. Imagine the two of us, wheeling our cart up and down the aisles of the store, giggling and spouting “farpait farpait” at each other – it was a sight. But we got home, ate dinner, and then were treated to this dessert. The sautéed fruit topped with salty, sweet, buttery graham cracker crumbles, and freshly whipped cream convinced me quickly that this dessert was worth whatever effort it required. It was so tasty that I made it for a dinner party last week to find that he was right: it really was one of the simplest desserts I’ve ever made. Did you hear that Dad? YOU WERE RIGHT.

The beauties of this recipe are two-fold. First, it can be easily adapted with whatever seasonal fruit you have on hand. In the coming weeks, I’ll be making it with plums, then apples, then maybe even some grapefruit wedges, rhubarb, berries, you get the idea. Second, having this graham cracker crumb on hand, I’ve found is both tempting and useful. Being able to just sauté some fruit and whip some cream and voila, dessert, is pretty great. Plus it isn’t so bad sprinkling a tiny bit on my morning yogurt, fruit, and granola either.

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Grilled Tomatillo Salsa | Serious Crust by Annie Fassler

Grilled Tomatillo Salsa

Grilled Tomatillo Salsa | Serious Crust by Annie Fassler

Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler
Grilled Tomatillo Salsa | Serious Crust by Annie Fassler

In summers past I have felt disappointed in myself. I wake up to find that Labor Day has arrived and I haven’t made enough pies, snuck rhubarb into enough desserts, or eaten enough berries. I didn’t take advantage of the deep red tomatoes or experience that joy that washes over you when you cut into a melon to find that *yes it is perfect*. This summer has not been one of those summers. This summer I am oh so proud of myself. Maybe it’s finally having a garden that really got me in the summer produce spirit. Maybe it’s the fact that, now that we don’t have roommates, I have a whole fridge that I can pack full of these beauties. I have been stuffing our meals to the brim with whatever is seasonal and bright.

I’ve started hearing the rumblings. I’m sure you have too, or maybe you’ve been the one whispering about your excitement for sweaters, for long pants (which I’ll admit sounds appealing), for changing leaves. And while I am definitely ready for my apartment to not be 90° every afternoon (thank goodness for the air conditioner we got last week), I am not ready to let go of all this beautiful produce. So I’ll keep relishing it until you can’t smell the peaches the moment you walk into the produce section at the grocery store, until the tomatoes are no longer juicy just under their shiny skin. But while you have the tomatoes and the heat, I recommend breaking out your grill to make this grilled tomatillo salsa to snack on on those hot afternoons. The spice will make you sweat, but I hear that’s cooling anyway.

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Peach Pie with Rye Crust | Serious Crust by Annie Fassler

Peach Pie with Rye Crust

Peach Pie with Rye Crust | Serious Crust by Annie Fassler
Peach Pie with Rye Crust | Serious Crust by Annie Fassler
Peach Pie with Rye Crust | Serious Crust by Annie Fassler
Peach Pie with Rye Crust | Serious Crust by Annie Fassler
Peach Pie with Rye Crust | Serious Crust by Annie Fassler
Peach Pie with Rye Crust | Serious Crust by Annie Fassler
Peach Pie with Rye Crust | Serious Crust by Annie Fassler

Breaking your routine every once in a while is a good thing. Shake it up. I thought after returning from our journey this spring that I would want routine forever and ever. But routine has gone out the window these last months. It might have something to do with the total eclipse, or the cast of characters streaming through our guest room. Some days I love this. A touch of the unknown – What will our guests want to do today? When are they coming and going? – is mixed with feelings of comfort and pride as we show people our home, our city, our community.

One routine I have missed is baking. Granted, between the lack of air conditioning in our apartment (I’m working on it, Mom) and our big west and south facing windows, I don’t often want to turn on the oven. But something inspired me. Something big, the size of softballs. Skin the mottled colors of sunsets. A scent you could smell wafting through the air as we strolled through the farmers market one cloudy Saturday morning. How can you go a whole summer without making a peach pie? I was feeling the same pangs of guilt as last summer when I made only one strawberry-rhubarb pie. I had barely even eaten a perfect peach this summer, much less baked it in between layers of buttery crust.

Another routine that has been finding its footing again is my go-to pie dough. I used to stick with the one I had been making for years, then I switched to the one out of The New Best Recipe. But this summer has been the summer of The Four and Twenty Blackbirds Pie Book, a cookbook that has been reawakening my love of pie. This is a take on their all butter crust, but I’ve subbed some of the all purpose flour with rye for a darker, earthier flavor. I would recommend trying it, but if you don’t have rye flour and don’t want to purchase some, you can just replace it with all purpose flour and still get a perfectly crumbly, wonderful crust.

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The Glass Slipper

Disney dinner | Serious Crust by Annie Fassler

Disney dinner | Serious Crust by Annie Fassler
Disney dinner | Serious Crust by Annie Fassler

I have attempted to start this blog post a few times now. It’s proving a bit challenging, for a few reasons I think. First: do you, dear reader, really want to hear me go on and on about one of my best friends? Maybe you will think it’s sappy, or maybe you don’t really care. And that’s ok. Who am I to judge? Second: it’s really hard to nail down all of the things you love about a person. I’ve been thinking about this a lot lately, what with all the BIG LIFE STUFF happening around here. My badass, fearless, stunning, hilarious people are making moves, and it kicks ass.

Two of those people got married three weeks ago. Mac & Carmelle were friends of Jonah’s when he and I started dating, and so I ended up spending a lot of time with them. After a couple years, we moved in together (there was never really a question that we would), and we ended up living together for four years. Living with friends is always dangerous, but I wasn’t extremely close with these two when we moved in. I had enjoyed some long talks with Mac, because that’s what he does, but I’ll be honest: I was nervous about living with Carmelle. The woman knows what she wants and how she wants it, and often times two headstrong people living in the same house doesn’t go well. She instituted the chore wheel – perhaps the best invention – and always let me know when I hadn’t cleaned the stove well enough. But I found out she also was down to bake a cake together or listen to some pop hits from the 2000s. She always knew all the words to every song Jonah and I performed, and I would often hear her listening to our latest cover on repeat in her room. We moved into a bigger house and added a couple roommates, we continued to grow closer, and I realized that, without knowing when it really happened, she had become one of my closest friends. It wasn’t surprising, really. She is an incredible listener, she laughs easily, and she isn’t afraid to make fun of herself (or you, for that matter). She always invites you to share her meal, her shoes, even her tequila. It was from Carmelle that I learned a lot about having staples in your fridge at all times from which you can make a full meal, and that it’s ok to just eat the cookie dough instead of baking the cookies. In addition to storing about 80% of our belongings when Jonah and I left the country last year, we lived with Mac & Carmelle for about a month and a half before we departed, and we lived with them again for a month when we returned. There was no question that we would. Instead Carmelle told us our room was ready when we were ready to come home. It is unspeakably challenging to go from seeing everyone every single day of your life to not at all, and saying farewell to them was certainly the most challenging of our goodbyes.

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Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler

Carrots with Tahini Sauce + Hazelnuts

Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler

Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Disney dinner | Serious Crust by Annie Fassler
Disney dinner | Serious Crust by Annie Fassler

It was a mashup. A mashup of colors: neon orange, sunset purple, creamy yellow. A mashup of recipes: lots of research, a few ideas, a smattering of ingredients already in the fridge. And a mashup of an event: bachelorette party meets Disney princess themed meets actual edible meal. My best friend’s bachelorette weekend was a whirlwind of events and cocktails (coming soon to the blog, don’t worry), celebrating this wonderful woman and her marriage to another one of my best friends. I’ll get all sappy about them in the next post though. I was tasked with throwing a Disney princess themed dinner party at my house – we dressed as Disney princesses, there was a photobooth, lots of Cinderella-blue (her favorite princess), pumpkins, and more. Above you can see the table and some of the princesses with Cinderella herself at the head of the table, plus the wonderful Moana using her oar to keep all the bees off our fish.

In my effort to create a feast that was edible and kind of went together, I fudged a little bit – Arial probably wouldn’t normally eat salmon, she’d be friends with the salmon. So this was my riff on Rapunzel’s carrots and hazelnuts (in the movie she eats parsnip and hazelnut soup) topped with Jasmine’s tahini sauce. It was my favorite dish at the dinner, and I was happy to find some of the tahini sauce leftover in my fridge a few days later. So I recreated it here – there may be less Disney flare, but there is just as much flavor.

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Strawberry Lemon Verbena Shrub | Serious Crust by Annie Fassler

Shrub Two Ways

Strawberry Lemon Verbena Shrub | Serious Crust by Annie Fassler
Strawberry Lemon Verbena Shrub | Serious Crust by Annie Fassler
Strawberry Lemon Verbena Shrub | Serious Crust by Annie Fassler
Strawberry Lemon Verbena Shrub | Serious Crust by Annie Fassler
Rhubarb and Fennel Shrub | Serious Crust by Annie Fassler
Rhubarb and Fennel Shrub | Serious Crust by Annie Fassler
Rhubarb and Fennel Shrub | Serious Crust by Annie Fassler

It’s inevitable. This time of year especially. You go to the farmers market and drool over the rainbows of produce. The rhubarb has that perfect blush that begs you to bag up more than you could ever use at once and cart it home. The ruby strawberries glimmer, covering tables, overflowing from their containers. You can just imagine how red they are on the inside, and you take one from the little sample bowl to confirm your suspicion. They taste almost as much like candy as they do like fruit, they are so sweet and perfect in every way.

So you haul it all to your car and then to your kitchen. And then reality strikes. It’s Monday again and no, you’re not going to get around to making that strawberry pistachio pie you’ve been pining after, or pickling that rhubarb to go with the pâté you brought home from the market. You feel guilty, seeing those sad fruits softening by the day every time you open the fridge.

When it comes to fruit that is beginning to turn, I used to turn to compote (the rhubarb) or freeze them smoothies (the strawberries), but this summer that all changes. I started making shrubs, aka drinking vinegars. It’s painfully simple, goes perfectly well with just sparkling water on those long warm days when you want something fruity and tangy and refreshing, and can welcome a taste of your favorite gin or tequila when those long summer days turn into warm evenings and you want a cocktail to sip while you light up the grill.

It seems shrubs are the fancier version of my dad’s old “it’s-too-hot-out” beverage: a Perrier with an entire lemon juiced in. Tart and bubbly and immediately cooling. They take a little forethought, yes, but in all they take about 15 minutes to make and your friends or guests or whomever is lucky enough to partake will be impressed and thankful. I promise.

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Asian Hot Sauce | Serious Crust by Annie Fassler

Asian Hot Sauce

Asian Hot Sauce | Serious Crust by Annie Fassler

Asian Hot Sauce | Serious Crust by Annie Fassler
Asian Hot Sauce | Serious Crust by Annie Fassler

My cooking these days feels torn. On the one hand, we’ve been having people over for dinner all the time and when we do, I take it as an opportunity to make those dishes that are just a bit too much of a production for any old night with me and Jonah (i.e. anything from my newest and also favorite cookbook Six Seasons). On the other hand, when it is just me and Jonah I tend to turn to what I have in the fridge. This is a great practice, but when I go to the grocery store, I generally buy the same things for weeknight dinner staples: I pick up some tofu, mushrooms, peppers, leafy greens, onions, occasionally some sweet potatoes, and a bulb of fennel if I’m feeling fancy. These ingredients most often turn themselves into a rice or soba noodle bowl because, well, we love Asian flavors, and it’s simple enough that we don’t have to think about it too much before it can become dinner. But the key to any good rice or noodle bowl is the right sauce.

In my recipe box that sits in my spice drawer, I’ve got at least 3 different asian marinades/sauces. They all have roughly the same ingredients, with a couple extras thrown in or substituted. They are ingredients that are used almost daily in my kitchen: soy sauce, rice vinegar, sriracha, garlic, lime juice. Occasionally there will be honey or maple syrup, sesame oil or miso. But this sauce, the one below, it’s different. Instead of being the base sauce for a meal, it’s a sauce that I keep in a small jar in the fridge. I drizzle it on a plate of food when it needs an extra kick, that beloved tingling on the lips, the gentle burning on the edges of your tongue. It’s not too hot – you can still taste all the ingredients in it because the heat is just at the right level where the flavors don’t get lost. I put it on noodles and rice bowls, but I also put it on fried eggs in the morning, orzo salads that need a little jazzing up after a few days in the fridge, and an afternoon snack of avocado. It has gotten to a point where I like to always have a jar on hand, should the need for it arise. And the need does arise. It always comes in handy.

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Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler

Rhubarb Galette with Ginger and Cardamom

Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler
Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler
Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler
Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler
Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler
Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler
Rhubarb Galette with Ginger and Cardamom | Serious Crust by Annie Fassler

There is something about home that is indescribable. We haven’t finished purchasing all the things we need for our new apartment yet, like shoe racks and lamps and soap dispensers. But still, this place feels more like home than any place I’ve lived in a long time. We picked the curtains and the plants, our art is hanging on all the walls, and I have all of my kitchen appliances in one place – no boxes, no storage, no knowing that one day I’m going to have to go through all these cookbooks to figure out what belongs to whom. Nope – it’s all ours.

And now that we have a table and enough chairs for a few extra bums to sit in, all I want is to have people over all the time. We’ve been pretty successful so far – having people over almost twice a week since we’ve moved in. It has reinforced my love of cooking for people, of making an excuse to get together. But why should we need an excuse? Isn’t good company enough? Add to that a home cooked meal and a bottle of wine and how could anyone turn you down? I feel lucky that we’ve gathered a little community who feels the same way, that there’s no better reason to be together other than it’s been a few days since we’ve last seen each other.

It helps that it’s spring – dusk drags its feet a little more each day, the tulips on our walkway have come and mostly gone at this point, and they’ve put up the annual rosé wine display at the local grocery store. It’s the time of year when people come out of hibernation, itching to wear their short sleeves and dig out their sunglasses, ready to get their hands dirty in the garden (we’re hoping to plant ours this weekend), antsy to go on evening strolls. For me spring means always having a pound of rhubarb in the fridge, ready to roast into a compote for topping ice cream or simmer into a syrup for mixing into cocktails or slice and bake into a galette. I would do the same if I were you.

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Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler

Hummus Three Ways: Basic, Balsamic, and Chipotle

Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler

There are some foods that have such a sense of place. For me, scallops take me back to the first time I gathered the courage to taste them – my dad had doused them in a carrot sauce – on the back patio of my childhood home. Deeper n’ ever pie takes me to my mom’s kitchen. Beer bread takes me to my apartment, senior year of college, my friend Rosie and I standing in the kitchen, waiting impatiently for the bread to cool so we could eat a slice. Annie’s mac n’ cheese takes me to the early days of my relationship with Jonah, standing in his college kitchen, scraping the pot of the tangy cheese sauce to procrastinate on our studies.

Hummus was never a food I loved growing up. I never understood why you would purée beans and then dip dry, bland pita chips in it. I would’ve rather eaten broccoli dipped in ranch, or Doritos, or almost anything else you would find hummus next to at the food table at whatever party you were at. It was cold, thick, and grainy, and seemed like a punishment to have to eat. I avoided eating it mostly until the past few years. I remember a hike that my dad and I went on, and we took a little tub of Sabra’s roasted garlic hummus to the top of Little Si outside Seattle and nearly polished the whole thing off. From then on, Sabra was the standard for me: rich, creamy, and smooth. At parties, I stopped avoiding hummus altogether, but I never really sought it out.

When I went to Israel a couple years ago, I knew I was going to eat the best hummus of my life. And I did, four times over. I ate hummus dusted with za’atar, hummus slathered in olive oil, hummus sprinkled with ground lamb and pine nuts, and hummus dolloped with roasted mushrooms. I would go back to Israel just for the hummus, eaten in the Jerusalem heat, watching the city bustle around me as I sat licking my fingers. When I got back from that trip, I started making my own hummus – I have become a snob about it, and I futzed with Ottolenghi’s recipe until it was as close as possible to the plates I scraped in Israel.

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Deeper 'n Ever Pie | Serious Crust by Annie Fassler

Deeper ‘n Ever Pie

Deeper 'n Ever Pie | Serious Crust by Annie Fassler
Deeper 'n Ever Pie | Serious Crust by Annie Fassler
Deeper 'n Ever Pie | Serious Crust by Annie Fassler
Deeper 'n Ever Pie | Serious Crust by Annie FasslerDeeper 'n Ever Pie | Serious Crust by Annie Fassler

We are back. Back in the U.S. Back on the west coast. Back in gray and rainy Portland. This past weekend we had a taste of spring, but otherwise it has been wet. And between the weather and having a bit more time on my hands and a fully functional kitchen again, I have been cooking some of my favorite warming meals. (Big shout out to friends Mac and Carmelle who are letting us room with them while we look for a place to live!) This recipe is one of those dishes. You may have heard of this pie, or at least the book series it is inspired by, Redwall. When I was younger, my older sister Emily was obsessed with the series, which focuses on a series of woodland creatures who live in mostly an abbey. If I recall correctly, there are castles and ghosts, banquets and wizards. I think of it as Camelot meets the Borrowers. My mother, being the amazing woman she is, somehow found a recipe for this pie, Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie, and would make it for us, making us feel as if we were at the table during those banquets, eating alongside otters, squirrels, and birds.

This pie screams cozy to me. You start with a buttery, savory pie dough, layer the filling with cheese, mashed vegetables, beets, caramelized onions, and more cheese, and bake until the crust is golden. As an adult, I realize the amount of work that goes into this, and how long my mom must have spent in the kitchen making it: caramelizing onions, mashing potatoes and turnips, boiling beets, shredding cheese. It also is a great base for something that is easy to riff on – you could add squash, greens, mushrooms, peppers.

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