ruby tuesday

I saw this recipe for Transilvanian-inspired Spelt Risotto with Beets and Horseradish in the October issue of Saveur (http://www.saveur.com/article/Recipes/Spelt-Risotto-with-Beets-and-Horseradish). It was a warm afternoon and I was perched on one of the benches out front habit coffee in downtown Victoria.  I just finished a long bike ride and was catching the last rays of summer sun while sipping my americano.   Maybe it was the fact that I had just burned a lot of calories, but everything on those pages looked so good! Especially this risotto... I was so inspired! I love beets and I often try making non-rice "risottos," so this recipe was perfect. To top it off, the story of Transilvanian travels that this recipe was written into completely sold me. So, I took it down, resolved to make it on one of the autumn evenings that were just around the corner.

Last night, after a quintessentially November Victoria day, with gale-force winds and layers of clouds visibly passing each other in all sorts of directions and at various speeds, I tried to follow the recipe. I tried. Well, at least I read the recipe. But there were SO many steps... The whole thing seemed just a little too complicated for an impromptu Tuesday-evening meal. And we were hungry. So I took a good look at the photo (hail the internet and good food photography!), took in the colours and the textures. I imagined the smells and the flavours... I skipped some steps, and improvised.  Nothing new here... I tend to do that. Recipes are an inspiration, surely. But reality of what is available, in terms of time, ingredients, and bodily needs, tends to take over in my kitchen.  Thankfully, the results are usually not so bad. And no, I don't claim to have some special touch with food.  Not at all!  Instead, I really believe that good ingredients, lots of love, and a little imagination always yield good results.  

And the results last night were indeed, quite tasty and just as lovely to look at as the Saveur picture. The delicate taste of fennel, the sweetness of the roasted beets, the toothsome crunch of the spelt kernels, make this a delicious and wholesome dish.  And the roasted beets and the red wine combine for a lovely hue that make this a Ruby Tuesday worthy meal! 

Oh yes! While I obviously invite and encourage you to try my recipe (or the Saveur one, which I am sure is absolutely divine though probably much heavier), I will not take offence to modifications. I could not, since that's probably what I would do myself.  And if you do modify and improvise, please share. Write a comment and let me know what you've changed!  And I will do the same.  When I have more time and patience, I will try the Saveur recipe and will let you know how it compares.

Whole Spelt Risotto with Roasted Beets and Fennel

2-3 medium size beets, diced
1 leek, sliced thinly
3-4 cloves of garlic, minced
1/2 bulb of fennel, sliced thinly, green leafs reserved and chopped
1/2 cup of oyster mushrooms (brown will do as well)
1 cup of spelt kernels
1/2 cup of red wine
3-4 cups of veggie/herb stock
coarse sea salt
2 sprigs fresh rosemary (or 1t dry)
shaved Parmesan (optional)
olive oil

Toss the diced beets in some olive oil, place in a baking pan and roast at 450F for 10-15mins.
In a heavy skillet or pan, heat olive oil, saute the leeks and garlic, with a sprinkling of sea salt (about 3-5minutes).
Add the sliced mushrooms and half the rosemary.  Saute for another 3-5 minutes.
Add the fennel and cook for another couple of minutes.
Now, add the spelt kernels, saute for 1 minute, then add the wine to deglaze the pan.  Stir and when the wine begins to cook down, gradually start adding the broth and letting it cook down, as if you were making risotto;  about 1/2 cup at the time and stirring.  After about 20 minutes, add half of the roasted beets and continue cooking with another 1/2-1 cups of broth.
All together, the cooking should take about 35-40 minutes.  The spelt kernels will become soft and chewy, with some starchy creaminess.
You can season this risotto with more sea salt and a little more rosemary.  Garnish it with some roasted beets, chopped fennel leaves and shaved Parmesan, and/or a sprinkling of olive oil.

carmelized heaven, or the (almost) classic french onion soup

I bought a bag of yellow onions at the grocery store the other day. They were on sale, and i adore onions! Their scent, particularly when caramelizing, reminds me of my mom's kitchen because onions make their way into so many Polish dishes.  But seeing this particular bag at the grocery store didn't make me think of Polish food. Instead, all I saw, was a big bowl of French Onion Soup.  

French Onion Soup! Yum! I love French Onion Soup, but never order it out because the classic recipe utilizes beef stock, and I am vegetarian.  And I have not made it for years. In fact, come to think of it, I don't think I ever made French onion soup at home.  I have had it at people's homes, and I have had it if I was lucky enough to find it at a vegetarian restaurant.  But can't actually remember ever making it myself. So with thoughts of my first, home-made, veggie caramelized soup heaven, I snatched the big bag of onions and biked home. 

That evening, I quickly scanned some recipes on line - from Julia Child's to Martha Stewart's. It seems that every chef has one, all slightly different and all "classic".  Unsure of which to pick, I took a cue from Chef Michael Smith, who said that French onion soup is best when personalized - any chef and every home cook will and should put their own spin on it.  So, I did.  I took bits and pieces, from here and there and threw together a soup that was absolutely delicious!  And so very filling, WOW!  Now, I know that the classic French onion soup is rich and filling - all that beef broth and cheese will most certainly do that! But my soup was pretty "healthified" and edited.  I didn't douse it with cheese, I merely used some fresh grated Parmesan for flavour, and my broth was a light, herb broth. But the soup was still pretty satisfying! How does half a bag of onions, some broth, a few herbs and a sprinkling of Parmesan translate into a rich dinner? Well, this is how...

The "Not-So-Cheesy" French Onion Soup

5-6 medium to large yellow onions, thinly sliced

1/3 cup white wine (red will work too, if that's what you have on hand)

4-5 cups veggie/herb stock (i often use hot water and 1 cube of vegan herb bullion)

1T thyme, or 4-5 sprigs of fresh thyme

2 bay leafs 

sea salt

black pepper, coarsely ground

1T miso

2-3 slices sourdough bread

1/3 cup shaved Parmesan

fresh thyme to garnish

In a large pot, heat some olive oil.  Saute thinly sliced onions, with a sprinkling of salt, over medium heat, for 20 minutes, until caramelized.  Add the red wine to deglaze the pan, add the stock, thyme, bay leafs and some pepper.  Bring to a low boil, turn down the heat and simmer, under cover, for another 15 minutes.  Turn off the heat.  In a small cup, stir the miso with a ladle full of broth.  Add the mixture to the soup.  Taste and season accordingly to preference.

Pour the soup into an oven proof, deep glass or ceramic dish.  Arrange the toasted sourdough on top and top with the shaved Parmesan.  Bake in the oven, uncovered, at 400F for about 10 minutes or until the cheese has melted, bubbled and turned golden. "Cut" the toast/cheese "lid" and serve, taking care to include some broth, onions and the soaked/cheesy toast.  

liquid gold

 Halloween crept up so fast this year.  I didn't even see it coming, and POOF, it was already gone.  But I still have its lingering reminder in my refrigerator.  A pot of  pumpkin sage soup; creamy and satisfying, as only winter squash soup can be.  And golden, as liquid gold!

But before the pumpkin soup in my fridge, there was a party.

My current home is neatly tucked away in a rather lush corner of Oak Bay, a suburb of Victoria that is really its own municipality.  As the name suggests, Oak Bay is overgrown with Oak trees.  Gerry Oaks, to be precise, with their gnarly, twisted branches, that are covered with moss and lichen because the moist air and proximate ocean tend to make everything here green-tinged and mossy.  All these twisted Oak trees against the incredible Victoria sky, make for a dramatic landscape.  Particularly at dusk, or on those dewy mornings when the raising sun illuminates the fog and all is enveloped in soft pink mist.

Another thing about my lovely hidden corner of Oak Bay is that it is rather dark.  There are no streetlights at my end of the road and I often stumble home in the dark, my pace quick but careful, expecting the unexpected.  No, its not entirely pleasant and can be a little spooky, so coming home one night it occurred to me that my home would be the perfect site for a Halloween party - I won't even need to decorate!, I thought.  So I sent out some invites, and asked my guests for carved pumpkins as the ticket in. "Let's illuminate this dark Oak Bay corner," I called.  The vision of Jack-o-Lanterns strewn all over the lawn was too good to pass.  And I certainly didn't have time to carve all those pumpkins myself.

The party came and went.  It was wonderful, though the vision of my illuminated lawn didn't quite materialize because pumpkins sold out in Victoria.  Yes! Pumpkins. Sold. Out. On Halloween. I, the host, didn't even have a pumpkin to carve! That's what I get for waiting to the last minute, I suppose.  Luckily, Marc Oliver exudes positivity and even though he was not so keen on carving pumpkins and dressing up to begin with (Halloween is not a tradition in Germany), the sight of my disappointed face stirred some serious creativity and he was running around, decorating with other means and with all his might.  Also, some of my friends were more organized and there were a few carved pumpkins to reminds us of the fact that this was indeed a Halloween Party.  Not to mention the fantastic costumes that those with a great sense of Halloween-spirit came clad in.  Those, of course, were the other reminder.

After the party, I was left with some Jack-o-Lanterns to compost but also with a rather large pumpkin that was uncarved.  The next day, still very full of the yummy snacks and the apricot brandy cocktails from the night before, soup was all I dreamed of. So, pumpkin soup it was.  And this one was delicious! 

I topped it off with some roasted pumpkin seeds and spelt bread-olive oil croutons.  To make it even more velvety, I added some chilled thickened coconut milk (in lieu of cream). Try it! If there are no pumpkins left in your neighbourhood store, try it with any other squash. I think butternut would be best.  Or wait til next year, but don't wait too long, the pumpkins may just sell out again!

Cream of Roasted Pumpkin and Sage Soup

1 medium size pumpkin
1 white onion, chopped
4 cloves of garlic, minced
1/2 cup of white wine
2-3 cups herb or veggie stock
1T dried sage, or 2-3T fresh sage
1t dried thyme
coarse sea salt
bay leaf or 2
ground black pepper
olive oil, about 1/3 cup
1/2 cup coconut milk

seed (reserve the seeds) and chop the pumpkin into large pieces, leave the skin on. place on oiled baking sheet - you'll probably need two, or just do it in two batches.
brush some olive oil on the pumpkin pieces and sprinkle some coarse salt.
roast in the oven, at high heat for about 20-25 minutes, or until the pumpkin is soft and edges blackened.

   peel the skin - it should come of easily now.  chop into smaller pieces and set aside in a bowl.

in a large pot, heat some olive oil and saute the onions and garlic.  when onions become translucent and garlic fragrant and golden,  splash some of the wine, to deglaze the pot and release the flavours.   add some herbs and add the pumpkin. add the remaining wine, the stock, the bay leaf.

simmer on low to medium heat for about 20minutes. 

 

while the soup is simmering, rinse the pumpkin seeds.  tap dry with a tea towel, toss with some olive oil, smoked or regular paprika and some sea salt.  place on the baking sheet and bake for 20minutes or so.  set aside and use as garnish (or just enjoy as a snack).

set aside to cool a little.  after 10 minutes or so, transfer the pumpkin, some broth and coconut milk into a food processor, or using a hand blender, blend until smooth and creamy.

taste and adjust flavouring. you may add more salt and black pepper, but it is important to do this after the soup is blended, as blending all that pumpkin will change the flavour of the broth.  pumpkin itself is not all that flavourful and it is a bit on a sweet side.  this is a savory soup, so season it accordingly once the blending is done.  but don't over do it, it should still taste like pumpkin!

serve garnished with chunky croutons, roasted pumpkin seeds, a dollop of coconut cream and some fresh sage leaves.  it is also delicious with a generous squeeze of balsamic cream (or your own home made balsamic reduction).

my mushroom obsession

in his wonderful book Omnivore's Dilemma, Michael Pollan describes the hunt as something akin to becoming one with nature.  your perception changes, your vision sharpens, you become hyper-aware of your surroundings. i have never hunted, nor do i plan to start, but i know the same sense-heightening happens when you forage for mushrooms -- especially once you find that first one; peaking out from under leaves or needles, or whatever else happens to cover the forest floor. 

i remember this wonderful hyper-aware sensation so well from my childhood foraging days. Western Poland, where i grew up, is heavily forested. and even though many of the forests have been cut down and replanted -- so they now look very groomed, with the pine trees in neat rows and an occasional stand of birch or other deciduous tree kind to break up the homogeny -- they are still the perfect mushrooming forests.  and when i was a child growing up in Poland, Everyone knew that, and each Fall there were busloads of "weekend warriors" from various Polish metropolises: buckets, baskets and knives in hand, eager to find their own personal mother-load.  

but our familiar paths and the forests we knew like the back of our hand were new to them, and the lure of the woods with all their promise was always bound to lead someone astray. so, on our own mushroom hunts, we'd often stumble upon lost and confused weekend mushroom pickers. often, miles and miles away from the buses that were waiting to take them back home, to the city. they'd usually find their way back, after hours of wandering about and usually with the help from the locals, but lost they did get, so very often. 

"and all this for the mushrooms?," one might ask...  well, in Poland, yes, people got lost in the woods year after year, because mushroom foraging is not just a thing-to-do in the Fall; it has been essentially elevated to the status of national tradition, an autumn religion. indeed, in the Fall, the woods become the nature's "church", with the King Bolete being the Holly Grail that everyone wanted to get their hands on (in Polish, the highly prized Boletus Edulis, are known as Prawdziwki - the "true" mushrooms - a name which highlights their special status and desirability).  

mushrooming has always and continues to be really big in Poland. it has been depicted in the Polish literature (Pan Tadeusz, an epic poem that is the Polish Iliad, devotes one of its twelve parts to mushrooming), painting, and currently a newly popular agrotourism industry offers mushroom foraging as the quintessentially Polish pass-time.  today, even if you don't have an auntie, uncle or a granny to pass on the knowledge, with the help and assistance of a well informed guide you too can pick your mushrooms. the guide will demystify the identification process, show you the tricks of the trade (or just the knowledge that used to be very common, but like many things traditional, it has been increasingly lost), and, most importantly, the guide can show you her or his "secret" spots, because SO much of the mushrooming culture revolves around secrecy.  

so yes, the adventure of mushrooming, the hunt for the Bolete mother-load, the satisfaction of finding any of the many delicious mushroom varieties, and the pleasure of eating some on the eve of their being picked (sauteed with butter and eaten with delicious rye bread) and others a couple of months later, in the form of one of the many mushroom-flavoured holiday dishes, was, for many, worth getting lost in the woods.  

and for us, the kids who grew up running around the woods and learning the art of mushroom identification from our grandparents and parents, the adventure of mushrooming was just part of our childhood and the cultural knowledge we learned by participant observation.  i was lucky because i grew up near the woods and with a family that loved to venture out.  i learned to identify mushrooms early on: their smells, their unique qualities, their various environments.  i was shown how to watch for the tell-tell sings that some may be around.  i was told how to pick them in a way that respects their earthy roots and ensures that they come back next year.  i was told how to clean them, prepare them, dry them and use them.  and by watching all these people, lost in the woods each year, i was also taught to respect the woods, and respect the mushrooms, and to never get so greedy for that mother-load that just may be out there, behind the next tree, that i would loose sight of the forest, of my way, and of the bigger picture.  the lessons i learned in the forest were invaluable. 

 

but this is a food blog, so foraging (cultural and life) knowledge aside, mushrooms are delicious! i, for one, could eat them everyday. well, i don't because (1) they are not the most nutritious foodstuffs out there, and (2) good, wild mushrooms are pretty expensive and fresh ones are only available in season.  luckily it is Fall and i now live in British Columbia, and this year, mushrooms are very plentiful. i admit, i haven't foraged in BC yet, because i don't know the secret spots and haven't found anyone who wants to share theirs with me yet.  and also because i respect the woods, and the ones around here are not so familiar to me. so instead, I've had my share of farmer's market Chantrelles and lobster mushrooms, prepared in many different ways.  and then one day, i accidentally stumbled upon my own Bolete mother-load... growing under a birch on someone's lawn in Victoria.  crazy! but yes, i did, and i have pictures to prove it. i didn't cook them - they were too previous! i dried them, for later, for a holiday meal!

there are so many things to do with mushrooms. you can just saute them with some olive oil, herbs and coarse salt and eat with rye bread to honour that classic the post-foraging feast tradition. mushrooms also make a killer (maybe not the best term when used in the same sentence with mushrooms ;)) veggie pate.  but my favourite mushroom recipe this Fall has been a wild mushroom-herb sauce that is very easy to make but so very delicious.  i have served it over squash filled potato dumplings on Thanksgiving and it was a hit.  it would be equally delicious on pasta or over mashed squash or potatoes.  a recipe is below.  i hope you enjoy it!  

p.s. when you do go into the woods to forage your own mushrooms - something i still think a lovely and safe activity provided that you have the knowledge - make sure you bring someone who knows what they are doing along.  there are plenty of book-guides out there and the mushroom-identification websites have sprang that the proverbial (Polish proverb) mushrooms after the rain, as foraging is increasingly gaining in popularity.  get yourself one and do some research.  though, i must admit, i still think that there are some things about mushrooms that you can never learn from a book or a website.  so find yourself someone who knows what they are doing and ask them to teach you.

wild mushroom-herb sauce

3-4 cups cleaned, sliced mushrooms (i use a mix of chantrelles, oyster, lobster and shitake)
3-4 dried boletes/porcini mushrooms
1/2 white onion, diced (or you can use one leak, sliced thinly)
1t mixed dry herbs Provencal
coarse salt
1-2 cups herb or veggie stock
1-2T spelt flour
fresh sprigs of thyme 


in a small pot, bring half a cup of water to boil, add the porcinis, turn down the heat and simmer for 20 minutes.  drain the mushrooms, reserving the liquid.  slice them thinly and set aside.

while the porcinis are simmering, in a heavy skillet, heat olive oil, and saute the onions or leaks with a pinch of sea salt, until translucent. add the herbs and stir in. 

add half of the mushrooms and cook them down, stirring.  add the remaining mushrooms and cook them down as well.  this will take a few minutes.  now, add some more olive oil and cook the mushrooms until they are slightly browned.  add a splash of red wine to deglaze the pan.  now add the broth, porcinis, and the reserved porcini cooking liquid.  bring to a low boil, turn down the heat and simmer for about 20 minutes.  in a small cup, mix some of the mushroom sauce liquid with 1-2T of spelt flour.  add that to the sauce, stir and let simmer for another 5 to 10 minutes.  the longer it simmers, the thicker the sauce will get, so use your discretion and go for the consistency you like.  if it gets too thick, you can always add some more broth or wine.  if the sauce is too thin for your liking, add more flour.  but not too much, you want the sauce to taste like the forest, not like the flour mill!

not your usual shephard's pie

despite its name, traditional Shepherd's pie doesn't contain any sheep in it.  and while this particular name originates from Scotland, where sheep herding is a common preoccupation, my brief google research has shown that this dish actually has a very international distribution.  similar types of potato-covered meat pies are found, among others, in Russia, Chile, Argentina, North Africa, North America.  the specific versions differ, but the basic formula: minced/ground/diced meat of some sort, covered with some type of a potato or pastry layer, seems to be quite common across regions and cuisines.  and as with most traditional dishes, there are of course the vegetarian and vegan versions as well which usually utilize lentils or another legume, or perhaps some type of soy protein as the bottom layer. all these versions, i imagine, hit the same note or spot: they are comforting, warming, cheap and very sharable. the perfect dish for a Fall or winter evening. though, i do think that some are healthier than others and the veggie versions - because they are not as greasy - are also pretty delicious as a cold lunch the next day.

i've made all kinds of veggie versions of this dish before, but last week i tried something new and "tested it" on our friends, Glenn and Heather.  although this new version followed the same general pattern/formula,  i wanted to do something that would evoke the flavours of Central and Eastern Europe - just to keep my "food and nostalgia" series flowing.  so instead of meat or lentils, i used kasha - roasted buckwheat groats, which are very typical to the region.

though commonly used as a side dish (instead of potatoes, for instance) in Polish cuisine, Kasha is also eaten as a main, when topped with mushroom gravy, for example.  this version is more typical to south eastern Poland and/or the Ukraine, where my granny Irena (my dad's mom) was from. in the south-eastern borderlands, buckwheat groats are also wrapped up in cabbage leaves and served as yet another incarnation of the cabbage roll. interestingly, while cabbage rolls are ubiquitous to Central and Eastern Europe as a whole, my granny Stasia (my mom's mom) never made cabbage rolls like that because she came from north eastern Poland (another fluid borderland region, this time flowing in and out of East Prussia).  Granny Irena, on the other hand, did, as did my aunt Vera because they both had Polish-Ukrainian roots and came from the same geographical area.  i got particularly lucky: since I grew up in the western Poland - the area which got settled by Poles displaced from other "fluid" regions after the Second World War (whilst, unfortunately, displacing its previous Germany inhabitants) - I got to experience culinary traditions that were very varied.  a wonderful experience indeed, though one i was not fully aware of until i began to reflect on it as a young adult.

but to get back to the pie... to keep the Polish-Ukrainian borderland flavour - in honour of that part of my heritage -  i added some chantrelle and oyster mushrooms to my pie filling.   i also added some crumbled tempeh, to up the protein content and to give it more varied texture.  the mashed potato topping was made with roasted garlic, thyme, sage and rosemary, and a dollop of miso - my mashed potato secret weapon which makes it taste like potatoes and gravy, without the gravy! the results were absolutely delicious, very filling and, at least for me, completely evocative of the flavours of my Polish-Ukrainian background. 

Eastern Borderlands Pie, with Kasha, Wild Mushrooms and Tempeh

5 medium sized potatoes
2 cloves of garlic
fresh springs of rosemary, sage and thyme (or any one of them, you can also use dry herbs)
1 T miso
2-3T unsweetened almond milk
2T olive oil
coarse salt

1 1/2 cups roasted buckwheat groats
2 cups veggie broth or water
1 cup mixed mushrooms (chantrelles, oysters, but you can use brown, portabella or shitakes too)
1 onion, diced
2 cloves garlic, minced
1T mixed, rosemary, sage and thyme (dry)
1 egg (optional)
1T Parmesan cheese (optional)
1 tempeh patty, crumbled (i use the Greene Cuisine tempeh, its local to Victoria and delicious... you can buy it in ohter parts of Canada too - i know, i've seen it.  but really, any tempeh will do).

cook the potatoes, in skins.  until tender.  set aside to cool a little.
while the potatoes are cooking, heat some olive oil in a heavy skillet.  saute the garlic, onions and herbs with a pinch of sea salt.  when onions are translucent, add the mushrooms and saute for another 5-7 minutes until cooked.  add the buckwheat groats and toast with the mushrooms and onions for a few minutes, stirring.  add the broth and the crumbled tempeh, stir, bring to boil. then turn down the heat, cover with the lid and simmer until the buckwheat is cooked.  this should take about 15-20 minutes.  check in the meantime and add more water or broth if necessary. 

while the buckwheat is cooking, mash the warm potatoes with the olive oil, minced garlic, chopped herbs, almond milk and miso.  taste and add some pepper and coarse salt if necessary.  set aside.

crack and egg into the cooked kasha, add the Parmesan and stir well.  this step is optional and just helps to bind the kasha.  but you can easily omit it for a vegan version.

place the kasha in a pie dish or a round baking dish.  top with the potato mash.  sprinkle with a little olive oil an herbs.  bake at 373F for 30mins.  then broil for another 5 minutes to get the potato to turn golden.  serve with a side salad or some roasted veggies. some nice red wine or dark beer are fantastic accompaniments too!

living and dying in the pursuit of feeding people

my granny Stasia made this potato soup with sausage chunks that was scented with marjoram and bay leafs. she would cook a huge pot of it, big enough to feed her voluminous extended family. all the grand children, and there were many of us, knew that there was always something warm and filling on her wood fired stove; just in case we dropped by after school.  and drop by we did, so very often.

the way to babcia Stasia's home on the other side of a wooded hill - an old park that had long overgrown - was so familiar to all of us.  we knew every twist of the path, each gnarly root under our little feet.  we ran, our schoolbags filled with books and our heads full of dreams.  and as we ran down that hill, past the old locomotive, through the secret spot that would burst with wild violets each summer, and crossed the last stretch of the sidewalk that led to her street, we would always be greeted by her silhouette, waiting for us, at her open window.  babcia Stasia was not the sort of a grandmother that would gently stroke our hair and tell us lovely old tales. on the contrary, there was a toughness about her; and to a complete stranger she may have even appeared abrasive and rough. she was not a stranger to profanity, she smoked unfiltered cigarettes, and drank coffee as dark as the night.  she had a difficult life, was pulled out of the school much too early because of the War's beginning and these events had left a mark on her.  but to us, she was all love and warmth... except that hers came in the form of a steaming pot of soup with a thick piece of rye bread.  and this way, she not only filled our hungry bellies, she filled our hearts with love, and our minds with so much appreciation.

babcia Stasia lived her life in a pursuit of feeding all her children and grandchildren. the day she died, from a heart attack that took her from us too soon, she did so making a big pot of food to feed us all.

this soup is not exactly like hers, but i made it with her on my mind. when i was done, the scent really reminded me of that which so often filled her kitchen. and the flavour of marjoram and bay leafs, that flavour always reminds me of babcia Stasia.

herbed potato soup with mustard greens, "sausage," and spelt croutons 

for the soup
1 onion, diced
1 potato, diced
1 zucchini, diced
3 carrots, diced
1-2 cups mustard greens (or kale), chopped
1 can white kidney beans
1 herb bouillon cube
4 cups of water 
1t marjoram
a pinch of sage and rosemary (each)
4-5 allspice balls
1-2 bay leafs
1t miso
1t coarse sea salt
coarse black pepper
1 1/2-2 Tofurky Polish-style veggie kielbasas (sausages), sliced into rounds
3T olive oil

for the croutons
2 thick slices of spelt bread
1t mixed herbs (Provencal)
1T olive oil
1 clove garlic, minced

in a large pot, heat some olive oil, saute the onions with a pinch of sea salt.  when onions almost translucent, add the marjoram, rosemary, sage. saute another minute.  add the potatoes, carrots and zucchini, saute for another minute or 2.  while onions and veggies sauteing, boil some water in a kettle.  when boiled, add to the veggies with a bouillon cube.  add the bay leafs and allspice.  simmer at low to medium heat for about 15 minutes.  drain the beans, reserving some of the liquid.  add both to the soup, add the mustard greens and cook for another 10-15 minutes or until the veggies are soft.
heat a little olive oil in a small pan, add the sliced "sausage" rounds.  fry until both sides are a little crispy and slightly blackened.  add the "sausage" to the soup and cook for another 5 minutes at low heat.  turn off the heat, add 1T of miso and mix to incorporate. season with salt and black pepper.

in the same pan that you used for the veg sausage, heat a little olive oil.  cut the spelt bread into 1/2 inch cubes and toast in the pan with some herbs and a clove of garlic until toasted and crouton like.

serve the soup topped with croutons.

sunday morning to honour Lorinda

this breakfast is in honour of my friend Lorinda.  she likes pancakes, that i know. and last weekend, she ran her first half-marathon and did so with so much grace, there was a big smile on her face when she finished! "its a good distance", she said to me a couple days later.  well, for a rookie runner, and i say that because i know she's not been running for that long, that is pretty impressive and inspiring! and i had every intention to greet her at the finish line with a stack of vegan pancakes (she is vegan); to congratulate her and help her replenish all those spent calories... but then the thesis got in a way, as only a thesis can...  the deadline was too close for comfort, the panic had set in, so all i could do, was make some pancakes in her honour and fuel my own, though much slower, caloric burn...   because the brain, particularly when you are really putting it under some serious pressure, needs that too, doesn't it?

pancakes are super easy, take not that much time, and can be pretty healthy if you use the right ingredients.  mine are vegan, made with spelt and blueberries and almond milk.   the other variation that i love, particularly in the winter, are banana walnut buckwheat ones - the banana goes right into the batter. yum! but i know that Lorinda is not fond of bananas, so blueberry pancakes they are.

when MO and i were eating up our stacks, thinking of Lorinda and sending her all the good vibes we could muster, of course, i also remembered what else i like about pancakes:  they are the perfect food for feeding hungry boys, or hungry girls for that matter.  even when made with really wholesome, healthy ingredients, pancakes are pretty inexpensive.  you always make a bunch, and they are so filling!  i remembered this pancake-fact as i told MO about my little brother Maciek's visits when i lived in Windsor, ON.  once, for instance, he showed up with another friend and they stayed overnight. in the morning, i, the lone law student living on a serious budget, was faced with two hungry and slightly hangover teens...   pancakes saved the day and everyone was happy: i got to play a gracious host, the boys got full, and i didn't break my budget.

ok, so here is the recipe. 

vegan blueberry pancakes (for Lorinda)

1 cup spelt flour
1 cup almond milk
1T baking powder
1T ground flax (optional)
1t orange extract
1-2T maple syrup
1T canola or grape seed oil, plus more for frying
1/4t salt
1/2-1 cup frozen blueberries (thawed)

mix the dry ingredients together (flour, baking powder, salt... no sifting necessary).  mix the almond milk, orange extract, maple syrup and oil together.   in a large bowl, mix the dry with the wet, just enough to incorporate.  add half the blueberries.

fry up! i find that using coconut oil is great if you are trying to use less.  its solid, so you can just take a little and smear it all over the pan without having to use a lot.  as it heats, it will melt and you have the entire pan covered with coconutty goodness. and then your pancakes have a very slight coconut flavour.   otherwise, just a little canola or grape seed oil goes a long way...

serve doused with yummy maple syrup and the remaining blueberries.
yum!

for the buckwheat, walnut, banana variation, you need the same amounts of four, milk, baking powder, salt, oil, maple syrup, etc.  of course, the flour is buckwheat, not spelt.  and i use vanilla extract for these.  then, mush up one very ripe banana with 1T of cinnamon and add that to your batter.  also, stir in  a good handful of walnut pieces. these come out amazing! serve with banana slices and maple syrup. 

being bad can be so good.

i'll admit, i'm a little tense about bad food. its probably because i had my share of hot dogs and chicken wings when i first arrived in North America 18 years ago.  coming from Poland, where food may have been rich, but it was very natural and always home made, i threw myself into a brief period of teenage food overindulgence that led to a pretty rapid fifteen pounds. and while it took a little longer to rid myself of the excess weight, going vegetarian about six months after my arrival had saved me from all the chemical chicken and mystery-meat of hot dog wieners.  mind you, there were still some very unhealthy veggie options available for a young teen experimenting with a non-meat diet.  most fake meat products out there have incredibly long lists of ingredients and many of them are pretty chemical. or i could have been the kind of vegetarian teenager that subsided on bread and cheese, and nothing else.  but luckily, the years of home made food and watching both my grannies and my mom always using fresh ingredients - many of which came from our own garden plot - to prepare our food, was probably what saved me.  all that food knowledge and the focus on seasonality and locality (even if out of sheer necessity) became an integral part of the memory quilt that was my childhood.

so today, i'm still a little weary of fast food, grease, or even pub fare.  but there is something about the change of seasons, particularly the coming of autumn, that makes me nostalgic for beer and greasy snacks. maybe its the back-to-school feeling, along with its after-class pub and bar visits? maybe its the fact that the body longs for richer food because its getting colder out? maybe its the nostalgia of late night neighbourhood walks with J, with our occasional midnight trips to the local bar for a huge plate of nachos, or to one of Toronto's awesome pizza parlors? or maybe its the "what's good for your soul, MUST be equally good for your body" that is Marc-Oliver's infectious philosophy (at least when it comes to Nutella and dumplings)... i don't know what it is, but grease and beer were on my mind all day...

so, i gave into the craving. but this is me, and my food blog, much like myself, are focused on healthy food adventures. so this means that today's "greasy" offering is still pretty damn healthy.  all the ingredients are wholesome, and things are baked rather than fried.  and no animals were harmed in its preparation.  overall, its satisfying as anything, with the added benefit of being pretty easy on your body and (if you are like me) on your mind.

this recipe for baked polenta fries is inspired by fries such as these that i had at Toronto's Live Food Bar, a raw food restaurant in my old neighbourhood that also has some cooked items on their menu (http://www.livefoodbar.com/).  i also spotted a similar recipe on the Martha Stewart website, though hers used prepared polenta (in casing, which you can buy at most food stores) (http://www.marthastewart.com/recipe/baked-polenta-fries).  mine, was made from scratch, which maybe requires a little more time and effort, but is really easy and cheaper (if you are watching your budget).  also, my chipotle "aioli" is vegan, as it utilizes thickened coconut milk as the base (yes, i'm obsessed with coconut milk).

finally, just because you are having an indulgent meal, doesn't mean you should skip your veggies.  that's why i paired these yummy fries with a Mexican-inspired heirloom tomato avocado salad. remember, always eat your veggies!  oh yes, and i almost forgot.  these are even better when washed down with some wonderful local micro brew... its the west coast, there are so many options!

baked polenta fries with coconut chipotle aioli

for the polenta, you'll need: 
1 cup of corn meal (medium)
4 cups of water
1t salt

salt the water, bring water to boil, turn down the heat.
slowly add the cornmeal, stirring while adding. stir well to dissolve all clumps.
cover with a lid, keep simmering on low heat for 10mins or so.
transfer into a shallow pan, smooth out the surface.  you want it to be about half an inch or 3/4 of an inch thick. and refrigerate for at least an hour.

for the polenta fries:
1T olive oil
1t smoked paprika
generous sprinkling of cayenne or chili pepper flakes

cut the firmed up polenta into rectangles (about 1 and a half inch long).
place on a baking sheet, brush with olive oil and sprinkle with paprika and hot peppers.
bake at 400F for 35-40 minutes, flipping over about half way through the process.  broil for the last 3-5minutes. 

for the aioli: 
2-4T of thickened coconut milk (refrigerate a can of coconut milk for a couple hours, skim the "cream")
2-4t chipotle sauce (or you can use chilies in abodo sauce, finely chopped or blended)
1 big clove of garlic, minced
a pinch or two of smoked salt, or any other salt
a little coconut milk/water/lime juice to thin it out

mix the ingredients together.  add more chipotle sauce to adjust the taste to suit your preference for heat and flavour.

dissertation meals, continued.... ten minute miso and soft polenta topped with dandelion and pepper pure

there is nothing, absolutely nothing, about these dishes that makes it necessary for one to have academic pursuits... the reason i call these meals, "dissertation meals", is to highlight just how non-time-consuming they are.  this is not to say that graduate studies and/or the life of a graduate student is somehow busier or more taxing than lives of people with full time occupations, be they the care of one's home and children, other dependents or a paid job.  not to even mention the legions of people who are juggling both, and more... compared to these folks, graduate students who have no caring responsibilities or sufficient funding to not have to subsidize their research with other work, such as myself, are perfectly, spoiled...  it is a well known fact that graduate students have more time on their hands than the average person... but there is something about having to juggle this massive project that makes it seem like there is NO TIME AT ALL... it never really leaves your vision... whether it is on the periphery, the horizon, or right there in front of you... its all about the thesis...  many of us have seen the graduate students who are too pale, too unhealthy, because they spend so much time at the library that they forget to eat, socialize, exercise.

well, i'm not about to do that! i think all of those things are crucial to keep sanity and have a healthy perspective - including an academic one.  that's why food and sharing it is a very important part of my academic life.  but time is still precious, so quick meals are good meals.  the dissertation series is precisely about that: good food, in no time (so that you can take more time to share it, or do other things you have to do!).

and the awesome thing about this is that most of us can use more time to share meals, rather than prepare them.  so, no dissertation-in-progress is required for you to enjoy these recipes!

today, i have 2 more...  the first is a ridiculously easy miso soup that takes ten minutes (its not really a recipe, but i'm putting it up anyways because sometimes its the very things that we don't need recipes for that we forget about).  unlike my usual miso soup, i made this one with sauteed peppers, zucchini and black kale... slightly different set of flavours than my usual shitake, nori miso.  not only delicious, this miso is a reminder that not having the ingredients that you "need" for a recipe should never, ever stop you from making food.  just open your fridge or pantry and substitute .... a dash of creativity and a willingness to stray from the recipe is fun and almost always yields good results!

the second dish is and a delicious soft polenta with goat's cheese, topped with dandelion greens and roasted red pepper pure.  this dish takes about 30 minutes to prepare, but the taste is pretty wonderful so you or your guests would never know!  and you can always veganize it by omitting the goats cheese and maybe substituting some blended silken tofu (with a little garlic and salt). or just adding some olive oil or a spoon full of earth balance margarine.   the goats cheese is really there to make the polenta creamy, but either of the options i mentioned will do the trick too.

ten minute miso

1 bell pepper, sliced thinly

1/2 white onion, sliced thinly
1/4 block of tofu, cubed
1 yellow or green zucchini
2-3T miso (any kind)
2-3 cups water
1T tamari or good quality soy sauce
1t sesame seeds
dash of chilies
1-2 sheets nori
1T sesame oil (though olive or grape seed would do as well)

boil the water.  

heat the oil, stir fry the onions, bell pepper, yellow zucchini and tofu for about 5 minutes, add the tamari half way through.

while stir frying, boil the water in a kettle or in a medium size pot. when boiled, turn off, let sit for 1 minute. add the miso and stir to dissolve (i find that using an egg beater works well for this, or just use a fork).  add the stir fried veggies and tofu to the miso.  cut or rip the nori into strips or chunks. add to the soup.  pour soup into bowls, garnish with sesame seeds and chili flakes.

soft polenta with goats cheese, dandelion greens and roasted red pepper pure. 

1 cup fine or medium cornmeal
1 small jar of roasted red peppers
1 bunch dandelion (but you can also use rappini/broccoli rabe, kale, mustard greens or watercress)
6 cloves garlic
4 cups of water or veggie broth
100g soft unripened goats cheese
1/3 cup almond meal
1-2 t coarse salt
1/2t dry rosemary
1t brown sugar
3T olive oil and more

bring the water or broth to boil.  if using water, salt it sufficiently.  add the rosemary.

while waiting for the water to boil, blend the roasted red peppers, 1T olive oil, 1t brown sugar and 1/3 cup blanched almond meal in a food processor or with a hand blender.  set aside.

when water is boiling, turn down the heat.  gradually add the cornmeal, stirring while adding.  keep the heat low because otherwise you'll be dealing with a geyser/volcano...  cover with a lid.  let simmer for 5-10 minutes.

while the polenta is cooking, heat 2T of olive oil in a pan.  add the garlic and saute for 1 min.  add the washed dandelion greens, cut into 2 inch long pieces.  saute with a dash of coarse salt for about 2-5 minutes.  if using other greens, such as broccoli rabe, it might take longer.  also, if using broccoli rabe/rappini, blanching it first helps to rid it off the bitterness... unless you like that flavour (i do!).

uncover the polenta, stir and taste it.  add a little more salt if necessary.  add 50g of goats cheese and stir it in gently until there are no chunks.  this will make the polenta very creamy!  you can now turn it off the heat.

serve the polenta by placing 1 generous ladle-full of polenta, topped with some greens and a dollop of roasted red pepper pure.  crumble some goats cheese and sprinkle some olive oil on top.  coarse/ground black pepper is nice too.

enjoy!

soup weather

it is a rainy vancouver afternoon; the heavy clouds heralding the end of summer and the coming of the  gray, dewy season.  but today, i don't mind it so much, because the light in my home is soft and cozy, and there is a steaming pot of soup on the stove and a couple of good friends coming over for lunch. i know that we'll share some food and a conversation, and that is enough to warm my spirit and part the clouds.

here is a nice fall soup that doesn't require many ingredients, and the ones it calls for are often staples in many kitchens, particularly vegetarian ones.  the soup is rustic and simple, but it has an earthy, deep flavour that will satisfy the gourmands as well.  you can pair it with some crusty, toasted bread and a dash of olive oil.  the soup is vegan, but you could also add a dollop of natural yogurt or sour cream if you eat dairy. 

provencal lentil, potato, porcini soup

3 medium potatoes (diced)
1 yellow zucchini squash (diced)
1 onion (diced)
1 cup french lentils (or green lentils)
1/4 bulb of fennel (optional) (diced)
5-6 dried porcini mushrooms
1T miso (optional)
1-1 1/2T provencal herbs (or mixed thyme, rosemary, lavender)
1t coarse salt
black pepper
2T olive oil
green parsley 

heat the olive oil, saute the onions with the salt until translucent
add the provencal herbs, the potatoes, the zucchini squash and the fennel - saute for about 3-5mins
add the lentils, mix and pour in 4 cups of water or veggie broth (optional); or enough to cover all the veggies with about an inch of water covering them.  add the porcini mushrooms.
bring to boil, turn down the heat and simmer for 30mins or until the potatoes and lentils are soft.  add the miso (miso is my secret ingredient in this soup - its optional, but i love the dimension of flavour that it adds - particularly when you use mushrooms and potatoes in a recipe.  i mix the miso with a little soup stock in a separate bowl and then add it into the rest of the soup).
take of the heat, and let sit for 10 mins.  taste and add more salt, black pepper to taste. 
garnish with fresh, chopped parsley.

yam and kale soup with smokey chipotles

yes, i know its summer, but a northwest coast summer has its fair share of breezy days and cool nights.  for those, the soup is on!

kale has been one of my local farmers' market favourites this summer.  it comes in so many varieties, but my favourite, especially for soup, has been black kale.  this simple soup is a more colourful take on a potato kale soup... it is summer after all, so bright colours and vibrant flavours are still a must! yams give this soup creaminess and velvety texture, kale is all about nutrients, lime and cilantro provide all the fresh, summer flavour you'll need. finishing it off with a little smoked chipotle sauce, adds just the right amount of heat and earthiness all at the same time.

you'll need:

3 medium size yams, diced
1 bunch black kale (or any kale will do), chopped
1 white onion, chopped
2-3 cloves of garlic, minced
2T olive oil
1T cumin
1t coarse salt
1t coriander seeds
3 cups water or veggie broth
juice of 1 lime
handful of cilantro
smoky chipotle sauce

in a heavy pot heat olive oil, saute the garlic, onions, coriander, cumin - until onions are translucent (but take care not to burn the spices),
add the diced yams, saute for 3 mins until coated in spices,
add the water or stock,
bring to boil, then turn down the heat and simmer for 30mins or until the yams are soft.
add most of the chopped kale (reserve a handful) salt and the lime, cook for another 5 mins.
with a hand blender, or in a food processor, process the soup until blended but some chunks still remain, add the remaining kale, cilantro and simmer for another 5 mins until the kale softens but is still vibrant green.
serve in bowls with some smoky chipotle sauce and extra cilantro as garnish.

i heart corinader!

coriander, and its green incarnation, cilantro, take the center stage in this recipe for seared spiced tofu steaks with mango coriander salsa.   served over zucchini-yam fritters or a salad, these delicious tofu steaks are a wonderful, colorful meal for a hot summer evening, though the comfort factor of this meal would hit all the right notes on an autumn or winter night just the same. versatile and colorful, this meal will engage all of your senses! 

the key to making delicious tofu "steaks" is the marinade.  the longer they get to "soak", the more flavorful they will be when you sear or grill them. the marinade in this recipe features toasted coriander seeds, mustard seeds and cumin (in a little oil), fresh grated ginger, lime juice, rice vinegar, olive oil, agave nectar and a a little coconut milk.  see recipe below.

finally, the mango corinader salsa is a quick and tasty addition to these steaks.  use one mango, half a bell pepper and a little finely chopped red onion, combine with toasted coriander seeds (in a little oil to release the flavor), fresh lime juice, a little sea salt and fresh, chopped cilantro.  let the mixture chill in the fridge for a couple of hours to get the flavors nicely integrated. 

the new polish

 

farmers market bounty has brought the Pole in me.  well, at lest the young cabbages, beet greens and locally grown oyster mushrooms have.  cabbage, wild mushrooms and beets are key in Polish cuisine and are served up in a variety of ways: fresh, braised, boiled, pickled, preserved etc.

with the exception of the quintessential pierogi, barszcz (or borsch) and cabbage rolls are probably two Polish dishes most familiar in North America.  the first, is a classic Polish soup that is also eaten in Ukraine and Russia (and throughout the region), and can be prepared in a variety of ways depending on the season. when beets are fresh and young, barszcz can be prepared by using the whole plant - roots and leaves - which makes this soup particularly nutritious.  with an addition of some potatoes, carrots and white kidney beans, and seasoned with dill, lemon, bay leaf and garlic, this type of barszcz is delicious as a light meal, particularly when served with crusty rye bread on the side.  classically, it is also served with sour cream, which i prefer to skip.  however, when i do feel like adding some richness to this soup, i use some finely ground almonds/almond meal which does an amazing job of changing the colour and adding creaminess to this soup.  another option is to make a little "cream" by blending silken tofu with a little lemon and salt.

as for cabbage rolls, well, they too are delicious and can be made with a variety of fillings and using different types of cabbage.  while the most popular cabbage rolls are filled with rice and ground meat, depending on the region they are also made with mushrooms and buckwheat, potatoes and carrots, or rice and veggies.  they can also be filled with quinoa, millet, and other grains, although these would most certainly depart from the tradition.  i made mine with brown rice, oyster mushrooms, carrots onions and a little fennel, and seasoned them with mixed herbs such as oregano, marjoram, tarragon and rosemary.  i served them with a simple tomato sauce with a dash of smoked paprika... just to give it a slightly different spin... because putting the spin on tradition is what i like most!
 

"Ukrainian-style" Polish Barszcz 

4-5 beets, peeled and diced (or just thoroughly washed and diced)

beet greens and stems (optional, if you have them), chopped 

1 leak or white onion, diced

2 potatoes, diced

a handful of long green beans, cut into 1/4 inch pieces 

1 carrot, diced

1/2 can of white or red kidney beans

2-3 cloves of garlic

4 cups of veggie broth (i use the herb Harvest Sun bouillon cubes, which are both vegan and organic), or more (depending on how thick or thin you like your soup).

1 T olive oil

2-3 bay leaves 

juice of 1 lemon

allspice, 4-5 whole

1/2t salt, or more to taste

handful green dill, chopped finely    

in a large pot, heat olive oil. saute the onions/leaks and two minced cloves of garlic with a pinch of salt, until translucent.  add the potatoes, carrots, beans and saute for a minute. add the beets (but not the greens), the broth, the bay leaves, salt allspice and squeeze in the lemon juice.  bring to a boil, then turn down the heat and simmer, covered, for 20minutes.  add the beet greens and the kidney beans.  also add the remaining clove of garlic.  let simmer for another 10-15 minutes or until the veggies are soft.  add the dill, and some black pepper to taste.  let sit for a 10 minutes before eating. 

you can serve this soup with a dollop of sour cream or yogurt, and with some fresh dill on top.  sometimes this soup is blended, but the traditional way of eating this Ukrainian-style Barszcz is with all the chunkiness that it comes with.  another version which often is blended, skips the beans, and, in the summer, can be eaten cold.  its sort of a Polish-style gazpacho, and is called chlodnik.

another week, another dumpling

so the marc oliver (with me helping out just a little) dumpling saga continues... this week's offering: apricot dumplings with almond-vanilla sauce.



the dough for these sweet dumplings is made with cottage cheese, flour and eggs; kneaded, rolled out and cut into appropriate size rounds (diameter would depend on the size of the fruit that they are to envelop). while ours were stuffed with fresh okanagan apricots (stones swapped for a little brown sugar), plums or strawberries would also make delicious filling. since it was not until we got into the dumpling-making mode that we discovered that i only had buckwheat flour in my cupboard, they were also gluten free... well, almost, since they also got rolled in buttery wheat breadcrumbs but those could easily be substituted with toasted and crushed hazelnuts or walnuts (yum!). the buckwheat flour was probably what made them a little tougher than they would have been if prepared with wheat pastry flour, but the texture and the colour contrast were quite pleasing so i'd definitely use buckwheat flour again... although maybe i'd opt for a lighter variety or i'd sift it next time and add a little sugar or maple syrup to the dough. finished off with some almond-vanilla sauce (blended almond silken tofu and some good quality vanilla extract), they were a pretty healthy and a really filling treat. no wonder that post-consumption bliss ensued, or maybe it was all the wine that accompanied them?

i'm posting this without the proper recipe because i forgot what the exact proportions of flour, cheese and egg marc oliver used in making the dough. but i was so keen to share this that i just couldn't resist. the full recipe is coming soon...

the return of the dumpling

when i was a little girl i had exceptionally round cheeks, and so "dumpling" was essentially my second name. this was not a bad thing then although if you called me dumpling today i may just take offense.

dumplings are the ultimate in comfort food which is probably why so many world cuisines have their own versions. being polish, i've had my share of various dumplings: filled or not, sweet or savory, the list goes on. but its been a while, since making dumplings is rather time consuming and, let's be honest, they are not the "healthiest" food out there. but even though i'm a bit of a wheat and dairy-phob and usually aim to pack the maximum nutritious value (as opposed to caloric value) into any meal (which means opting for foods that are whole, unprocessed, etc.) i lost my head for these wonderful northern italian dumplings that my friend marc oliver prepared for me yesterday. made with all the things i usually stay away from, they were TOTALLY worth the departure. the lesson here is that eating healthy is not just about what's good for your body, but also about what's good for your soul. and these delicious dumplings definitely fit that bill. a pleasure to look at and a pleasure to eat, they were exceptional!

p.s. amazing as they were, i am on a bit of a mission now to make them with brown/non-wheat bread and less dairy. i'll report back whether they are successful and get the "dumpling master's" stamp of approval.

marc oliver's spinach gorgonzola dumplings

1 french baguette (about 250g); dry
3 free run eggs
100g gorgonzola or other sharp cheese
150g spinach (sauteed)
1 stick butter, melted
80g flour
flat leaf italian parsley, chopped
0.5 onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
salt and cracked black pepper to taste

cut the dry baguette into small chunks. place the bread in a large mixing bowl, add the eggs, crumbled gorgonzola, cooked spinach, half of the melted butter, flour, parsley, chopped onion and minced garlic. mix well to integrate (tip: wash your hands and get into it that way). the dough should be sticky and hold together; if it is still too loose, let stand for a few minutes for the bread to absorb the excess liquids.

in a large pot, bring water to boil. add some salt. form the dumplings into desirable size - marc oliver's were about the size of a tennis ball, but i assume you can make them smaller if you prefer. place in the boiling water for about 5 min (by then they should be floating on the surface and the water boiling again). remove from the water, drain on a plate or in a strainer.

while the dumplings are cooking, melt the remaining butter and chop the tomatoes. in a separate pan, saute the tomatoes and chopped parsley for a couple of minutes just to warm up. plate the dumplings, drizzle with the butter and decorate with the tomatoes and grated parmesan cheese. as you can tell by the picture, marc oliver LOVES his parmesan.