Tag: Hummus

Weekend Finds 7:1:16: 4th of July Edition

Let’s be honest. The 4th of July has become an occasion for day drinking, barbecues, water balloons, and fireworks. But I’m not complaining. For the past few years we have spent the day in our friends Dylan and Caitlyn’s back yard, lounging, snacking, drinking good Portland brews, and eventually having a summery BBQ feast. And Monday will be no different. Here are the recipes I’m looking to cook this 4th of July.

Green Rice Salad with Nectarines

Green Rice Salad with Nectarines from Not Without Salt

This salad has been a summer gathering go-to for years now, and it never fails. People always love it, it’s summery and colorful with a little bit of spice and plenty of bold flavors.

Tomato-Peach Salad with Tofu Cream

Tomato-Peach Salad with Tofu Cream

Don’t let the tofu cream weird you out and keep you from making this refreshing salad. I promise, it’s delicious.

Barbecue Chicken (Rub and Sauce)

Smitten Kitchen's Barbecue Chicken

If my memory doesn’t fail me – and it’s been a year so it might – Dylan and Caitlyn make this amazing dry rubbed chicken every year, throw it on the grill, and coat it in this homemade barbecue sauce. It is always the hit of the party, no matter how much I up my game.

Strawberry Pistachio Crumble Pie

Strawberry Pistachio Crumble Pie from Bon Appetit

I haven’t made this pie (YET!) but it has been haunting my dreams. The layer of cream cheese at the bottom? The mountain of strawberries? The crumble of pistachio and poppy seeds and cardamom? I mean, come on.

Zero Proof Beverages

The thing about spending all day in the sun eating and drinking is you have to be smart. It’s always good to have a NA drink option around, and I’m having trouble deciding which of these two I should make; saffron and cardamom lemonade or tea thyme soda.

Ottolenghi’s Basic Hummus

Ottolenghi and Tamimi's Hummus

This is my extremely reliable hummus recipe that I starting making regularly after returning from Israel last summer. With a few tweaks, it is rich and healthy and makes a perfect all day snack when paired with pita, carrots, bell peppers, and whatever other crunchy vegetables you like. (What tweaks, you ask? I do 1 cup tahini, 6T lemon juice, 6 cloves of garlic, and 4T ice water.)

My Favorite Eats of 2015

2015 is almost over. I can’t believe how fast it has flown by. It has been a big year for me: I transitioned into working completely from home and for myself. I spend more time with Jonah than ever before, seeing as he is now working from home as well. I went to Israel (I still can’t believe that – did I dream it?). I finally learned how to use my camera and got my blog setup a little more polished. And the future is seeming just as bright: Jonah and I will hopefully be living abroad by this time next year, living our lives as digital nomads. Eek!

But before we look too far ahead, let’s look back, shall we? What better way to remember the last year than by my favorite things I ate? (These are listed in no particular order.)

Cooking In

Tomato and Peach Salad with Tofu Cream 2015 | Serious Crust by Annie Fassler

Homemade Hummus 2015 | Serious Crust by Annie Fassler
April Bloomfield's A Girl and Her Greens 2015 | Serious Crust by Annie Fassler

 1. Caramelized fennel and farro salad: This farro salad from Not Without Salt has been a game changer. I think I’ve written about it before. I tend to make double batches of it when I know I’m going to have a busy week, as it makes fantastic leftovers. It has all the perfect elements of a dish: crunchy, creamy, spicy, sour, and sweet. The only adjustment I make is to substitute dried apricots for the dates.

2. April Bloomfield’s A Girl and Her Greens: This book has been amazing for me. Everything I’ve cooked out of it has been fantastic AND pretty easy. Her writing is lovely, and I love her style of cooking. It’s so easy to riff on, to sub ingredients based on what you’ve got, and it has inspired me in the kitchen. I highly recommend the roasted carrots with herbs, the steamed eggplant with ground pork and thai basil, and the corn soup with chanterelles (but maybe wait on that one till it’s summer again).

3. Foil Yaki: This is a recent addition to my meal arsenal, but I can tell it’s going to be a keeper. It may not look like much, but this recipe is so unbelievably simple and packed with that scrumptious umami flavor (thanks mushrooms and sake and miso!). Here’s what you need to know: put a bunch of delicious ingredients in some foil, wrap it up like a jiffy pop, bake for half an hour, then eat supremely tasty, perfectly caramelized onions and mushrooms in a super savory broth. I recommend adding some soba noodles and eating it like a noodle soup or ladeling it over some rice.

4. Hummus: I’ve always liked hummus, but my trip to Israel really made me understand the pantry staple that it should become in my life. I adjusted Ottolenghi’s recipe from Jerusalem to suit my tastebuds, and now I’ve got a perfect recipe always ready in my back pocket. It is particularly delicious drizzled with good olive oil and sprinkled with za’atar.

5. Tomato and peach salad with tofu cream: If you’d asked me a couple years ago if I’d ever want to make something with tofu cream, I probably would’ve said…um, no thanks, I’m ok. But times they are a-changin’ my friends! This salad became a summertime favorite: easy, impressive, and tasty. Rich sweet peaches, tangy tomatoes, spicy onion, and this salty tofu cream underneath it all. Perfection.

Eating out

Nodoguro 2015 | Serious Crust by Annie Fassler
The American Local 2015 | Serious Crust by Annie Fassler
Coquine's Breakfast 2015 | Serious Crust by Annie Fassler
Seastar Bakery/Handsome Pizza 2015 | Serious Crust by Annie Fassler

1. The American Local: This restaurant has got to be one of my favorites this year. Every meal I’ve had there has been pretty dang flawless. The drinks are lively, the service is friendly but not overly involved, and the food is creative, unique, and just plain fun. Wondering what to order? I suggest sticking mostly to the fish dishes (often prepared in a sashimi style) and the vegetables. Pictured above is a dish with heirloom tomatoes, buttermilk dressing, crunchy quinoa, and herbs from their menu last summer.

2. Nodoguro: This dinner was a birthday treat, and I must say it was one of the most magical dining experiences I’ve had in Portland. I can’t speak to what Nodoguro will be like in their new location, but sitting with a small group at the counter of Nodoguro’s old space and having Chef Ryan Roadhouse come around to each party individually to chat was such a great way to start the experience. It truly felt like sitting in a friend’s kitchen and having them make you the most creative, fantastical Japanese meal. After dinner, all of the guests and cooks and servers lingered, standing around talking, not wanting the evening to end. I loved my conversation with Roadhouse’s wife Elena about our favorite places to eat in Portland. Wherever I dine, I can tell you that the next iteration of Nodoguro will make it onto the list.

3. Coquine’s breakfast: Ok, this place has gotten quite a fair amount of talk this year. And while I haven’t been for dinner (I’ll make it happen soon), Jonah did take me for breakfast on my birthday. I had a stellar hash with mushrooms, spinach, and potatoes, and poached eggs. I don’t know what magic they put in this dish, but holy moly it was good. Also their chocolate chip cookie is divine.

4. Seastar Bakery/Handsome Pizza: Cozy and warm (mostly thanks to the giant wood fired oven) and smelling of equal parts spiced baked goods, cheesy pizza, and campfire, this new spot houses both Seastar Bakery and Handsome Pizza. This combination has become one of my favorite work spots: I can come in and have tea and any of their stellar baked goods or toasts for breakfast, work for a few hours, and then get a slice of pizza (or a small pizza if I’ve got someone to share with) for lunch. I’ve only had the pizza a couple of times, but it has not disappointed. The bakery and I are becoming fast friends, and so far favorites include the cocoa, yogurt, and rye muffin, the salted black licorice cake, and the house made english muffin – get half with jalapeño cream cheese and half with whatever jam they’ve got that day.

5. Tea Bar: This place has become a go-to for me. I love seeing the same folks working there every time I go. I love the space that manages to be both kind of cavernous and cozy at the same time. And I love the menu, where it’s hard to decide between matcha, a hong kong tea with boba, or the perfect London fog.

I’d love to hear about some of your favorite things you ate in 2015, and what you’re looking forward to eating next year! Here is to another year of delicious eats!

Traveling & Eating in Israel

Traveling and Eating in Israel | Serious Crust by Annie FasslerTraveling and Eating in Israel | Serious Crust by Annie Fassler
Traveling and Eating in Israel | Serious Crust by Annie Fassler
Traveling and Eating in Israel | Serious Crust by Annie Fassler
Traveling and Eating in Israel | Serious Crust by Annie Fassler

Well, I think I’m nearly over my jet lag. Exactly one week ago, I returned from a ten day trip to Israel. A FREE ten day trip to Israel. You see, if you’re Jewish, you’re eligible to go on a paid trip to the motherland – it’s your birthright. These trips started 15 years ago, and so far they’ve taken 500,000 people from 64 countries. Pretty impressive, no? But you have to go between the ages of 18-27, so this summer was pretty much my last chance to go. When I found a culinary themed trip put on by Israel Experts, I knew it’d be the perfect fit.

So let’s get some questions out of the way. Was it a Zionist, pro-Israel trip? Yes. It was led by three (smart, hilarious, kind) Israelis, who clearly have a lot of love and passion for their country. Every trip also does something called a Mifgash, or “encounter” in Hebrew, where they are joined for half of the trip by Israelis their own age. We were joined by 5 soldiers and 2 students. However, we also learned that just because these people love their country doesn’t mean they don’t disagree with decisions made by the government, and feel torn by the conflict in the area. And while we spent most of our time talking about Jewish life in Israel, we also talked a lot about the conflict, visited an Israeli Arab village, and learned about the wars and peace treaties that are very much a part of Israeli history.

Now let’s get on to the part you came here for: the food! Because it was a culinary trip, the focus was equally on history, religion, and food. While we didn’t get to do as much cooking as planned (we were originally supposed to cook for 300 soldiers on an active army base, but it being an active army base, plans change), we definitely learned a lot about the cuisine. Because the country is so young, their food is mostly a melting pot of the cultures that make it up.

Everyone we came into contact with, and even some who simply overheard us talking on the streets of various cities, had an opinion on where to get the best hummus in Israel. We tried tons of it – chunkier, smooth, topped with chickpeas and olive oil, topped with ground meat, topped with mushrooms – and talked about the different styles and varieties. My favorite was at a spot in Jerusalem called Rachmo, just near the Machne Yehuda market. It was smooth and creamy and had the perfect amounts of lemon and tahini, and then it was topped with seasoned ground meat (I’ll guess it was lamb) and all the fat that came with it. We dunked and swirled pieces of pita through this hummus, and I was sad when it was over.

Speaking of pita, I’ve never had such fresh pita in my life. My favorite variation on pita was in Jisr az-Zarqa, an Israeli Arab village on the coast. The village was only opened for tourism in the last year I believe, and some folks recently opened a guesthouse there. They also started an organization where they teach English to high school students. Our tour through the town was led by one of these kids, Mahmood, and he was great. After the tour, we went back to one of the organizer’s house, where we rolled out pita that had already been portioned by his wife. We then topped it with a mixture of za’atar and olive oil, and watched as she popped it into an incredibly hot oven. It came out light and fluffy and still perfectly dense, and the seasoning was perfect, especially when dipped in the labneh and hummus that accompanied the meal.

Traveling and Eating in Israel | Serious Crust by Annie FasslerTraveling and Eating in Israel | Serious Crust by Annie Fassler

Traveling and Eating in Israel | Serious Crust by Annie Fassler
Traveling and Eating in Israel | Serious Crust by Annie Fassler
Traveling and Eating in Israel | Serious Crust by Annie Fassler Traveling and Eating in Israel | Serious Crust by Annie Fassler Traveling and Eating in Israel | Serious Crust by Annie Fassler

Other incredible delicious things that happened: A Druze cooking class, where we learned to make Sambusak (kind of like empanadas), stuffed grape leaves, stuffed zucchini, and tabbouleh. And where I first tried schug (or zhoug), which is a spicy condiment! Per the Israeli tradition, by the end of the meal our table was packed with plates.

Burika! This most amazing version of a breakfast sandwich I’ve ever had is kind of hard to describe, but I’m going to try. Wandering through the market in Tel Aviv with my friends was totally worth it, especially when you started to hear the beacon of the cook yelling “Burika! Burika! Burika!” This guy took a very thin piece of pastry dough, kind of like a thin crepe, smeared a spoonful of herbed mashed potato on it, and dropped half into a vat of boiling oil while holding the other half out of the oil, tossed in an egg, and closed it. He let it fry, getting crispy and letting the egg cook before removing it, crunching it up into a pita pocket, topping it with hot sauce (presumably harissa, but I’m not sure), fresh ripe tomatoes, onions, and cabbage, and serving it in a little parchment paper pouch (see photo near the top of the post).

I also discovered Malabi, and am working on getting a recipe that I can share with y’all. There are recipes on the internet, yes, but one of the trip guides said she had a good one, so I’m holding out. Malabi is a custard, a la panna cotta, topped with rose syrup, shredded coconut, and nuts (usually pistachio or peanuts). Some members of my group didn’t like this stuff, but my buddy Russell and I were happy not to have to share with too many others.

Frikaseh: an incredible sandwich I ate in Zfat, recommended by our guide Avigail. Think a middle eastern bahn mi: a fried baguette, stuffed with tuna fish, hard boiled egg, boiled potatoes, preserved lemon, fried eggplant, tomatoes, and cucumbers. Was it funky? Yes. Was each bite different from the one before it? Yes. Was it crunchy and refreshing on a hot day? Oh lord, yes.

A large group of us splurged on our night out in Jerusalem and went to a restaurant called Mona. Because we were a big group, we ended up doing a communal style tasting menu. We drank only Israeli wine (because when in Rome, right?), and ate incredible dishes like squid in curry, beef tartare, spare ribs, and salmon. Plus some exquisite desserts, the details of which I cannot quite remember. Thanks Israeli wine!

Speaking of Israeli wine, we visited two wineries while there (and toured one of them as well), and tasted some delicious wine. The favorite was definitely Barkan Winery. I know grape vines thrive in dry land like Israel, but it will always amaze me to drive through a desert and see as much agriculture as we did – grapes, olives, bananas, citrus, etc. It was really incredible.

Last but certainly not least, I want to talk about the halva. Halva has been a relatively recent discovery for me. I should say, rather, that I knew it existed, but didn’t realize how passionately I felt about it. It turned out that even the pre-packaged industrial halva is good in Israel. But the best stuff looked like a giant cake, with slices of the nutty, creamy, crumbly sweet missing. They would cut you off a giant slab, wrap it in parchment paper, and send you on your merry way. I found it difficult not to each huge amounts of this at once, and my friends are lucky that the two varieties I bought as gifts made it back to Portland safely. Now, to find fresh halva like this here in the northwest.

Overall it was a truly incredible trip. If you’ve ever thought about traveling to Israel, do it. I can’t wait to go back. Be adventurous in your eating. The good stories often hide in a place’s cuisine and recipes.

Friday Finds 7:12:13

Please forgive the lack of posts I’ve been having lately! We were in Chicago last week, and I’m moving this weekend – so between the travel, the packing, the unpacking, the more packing, the even more unpacking, the settling into somewhere new, and saying goodbye to somewhere old, there hasn’t been much time. I still managed to get to the Friday Finds!

1. The Publican, Chicago, IL

The Publican, Chicago, IL // Serious Crust by Annie Fassler
The dining room at the Publican, Chicago, IL

Jonah and I ate at The Publican with my dad and Darla the night we got into Chicago. The space was very cool and the food was phenomenal. I recommend the pork belly.

2. Summer Cocktail

Summer cocktail from A Beautiful Mess // Serious Crust by Annie Fassler
Summer cocktail from A Beautiful Mess

This cocktail over on A Beautiful Mess looks absolutely perfect for a hot summer evening. It also looks super easy: just pineapple juice, mint, cucumber juice, and rum!

3. Restaurant Passport

Restaurant Passport // Serious Crust by Annie Fassler
Restaurant Passport

I spotted this idea on Pinterest, and while the original site seems to not be working, the idea is still brilliant. Jonah and I often have the “where should we go for dinner?” debate. This is a great idea to remind you of the places you’ve been wanting to go, and I think the idea of marking them off once you’ve been is really sweet.

4. Ways to use Hummus

Hummus Deviled Eggs // Serious Crust by Annie Fassler
Hummus Deviled Eggs

This slideshow from Bon Appetit with 10 ways to use hummus is brilliant. Hummus in salad dressing? Hummus in deviled eggs? There are certainly a few ideas I’d never have thought of.

5. Grilled Portobello Tacos

Grilled Portobello Tacos from A House in the Hills // Serious Crust by Annie Fassler
Grilled Portobello Tacos from A House in the Hills

Mushroom tacos sound delicious to me. Grilled portobello tacos? Even better. I’m not going to make my own tortillas the way Sarah from A House in the Hills did, but still. These look delicious.

6. Sun-dried Tomato Pesto

Sun-dried Tomato Pesto // Serious Crust by Annie Fassler
Sun-dried Tomato Pesto

When I studied in London, I found this sun-dried tomato pesto at the grocery store near my flat that I ate all the time. I mean all the time. As in probably multiple times a week. This recipe for sun-dried tomato pesto looks like it’d be worth a shot, and may get me that much closer to recreating my favorite.