It’s just beginning to feel real Wintry here in NYC. It happens that way each year, where one day, it just gets cold and we begin to hunker down for the Winter ahead. We roast squash and make soup and need to wear socks to bed. It’s a new season and we learn how to submit to it.
In terms of cooking, the warmer and heartier the better. I’ve been making soups like crazy and roasting a whole kabocha squash each week. Some people feel daunted by the produce limitations, but I’ve learned some things over the years to help inspire cold-weather cooking. Besides beans, lentils, etc, I always have preserved tomatoes on hand: canned, chopped, fire-roasted or whatever you like. It’s the simplest thing to keep around that can make cold, Winter nights a little better. I use them in soups, make a quick tomato sauce, a savory braise - the options are endless. We may not have fresh tomatoes, but we wouldn’t want to eat them this time of year anyway. It’s time for baking, braising, roasting - all the warm things in life.
Savory Tomato & Parmesan Crumble (Gluten-free) Serves 8
-This recipe, at its base, is a simple crumble. I used romesco and cannellinni beans, but you could use any veggies or herbs you have on hand and need to get rid of! A few notes, too: you can use all cornmeal instead of cornmeal/corn flour to keep it simple.
FILLING:
- 26 oz. Pomi Chopped Tomatoes
- 2 tablespoons cornstarch
- 1 lemon, juice and zest
- 2 teaspoon tamari
- 2 teaspoons sumac
- 2 teaspoon sea salt
- Pinch of red pepper flakes
- 1 small romanesco, chopped into about 1 inch pieces
- 1 (15 oz.) can of cannellinni beans, drained
- 2 garlic cloves, minced
- 1 large shallot, diced
- 1/3 cup basil, sliced thin or chiffonade
- 4 sprigs thyme
- 4 sprigs marjoram
TOPPING:
- 1 1/4 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1/4 cup cornmeal
- 1/4 cup corn flour
- 1/2 cup grated parmesan
- 5 sprigs thyme leaves
- 1 1/2 teaspoon sea salt
- 5 tablespoons unsalted butter, chilled and cubed
- 1 tablespoon olive oil
Preheat oven to 375 degrees.
In a large mixing bowl, whisk chopped tomatoes together with cornstarch, lemon juice + zest, tamarin, sumac, salt and red pepper flakes. Then, stir in romesco, beans, garlic, shallot and herbs until well combined. Add to 9x9 or similar sized baking dish and set aside.
In another mixing bowl, stir together oats, almond meal, cornmeal and flour, parmesan, thyme and salt. Mix until well combined, then add chilled butter cubes, Using your hands, work together dough - breaking down butter - until mixture looks and feels like oatmeal cookie dough. Add olive oil, and mix in well with your hands, making sure to get all the flour bits at the bottom.
Add crumble evenly over top tomato filling. Bake for exactly 30 minutes or until tomato is bubbling up around the sides and topping is golden browned. Let cool for 15 minutes before serving.
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GRILLED HEIRLOOM TOAST WITH AVOCADO CHIMICHURRI
This Summer has really flown by. With all my traveling and many family weddings, I feel like I’ve barely had time to enjoy the markets and best produce of the year (sorry Winter). Usually, I’m overwhelmed by all the options and hyper seasonal ingredients that I spend most summer months in a recipe testing frenzy. This year I was forced to slow down and choose my cooking & baking wisely. Strawberries, definitely. Heirloom tomatoes, a peach galette, something with apricots, etc. I’m opting for quality over quantity this season before it’s over for good (I can’t believe it’s almost September). Heirloom tomatoes will soon be exclusive to California and something to long for again. But until then, I’ll make toast.
GRILLED HEIRLOOM TOAST WITH AVOCADO CHIMICHURRI (Serves 2-4) GLUTEN-FREE & VeGAN
AVOCADO CHIMICHURRI (adapted from Sprouted Kitchen)
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 avocado, cubed
1 jalapeño, chopped (de-seed half the pepper)
1 teaspoon sea salt
1 teaspoon dried oregano
1 lemon, juice and zest
1 tablespoon red wine vinegar
1/4 teaspoon maple syrup
HEIRLOOM TOAST
4 slices GF whole-grain bread (I used Free Bread)
1/4 cup olive oil
1-2 garlic cloves
2-3 large heirloom tomatoes
Flaky sea salt
Freshly cracked pepper
Cilantro, to serve
To make chimichurri: add herbs, avocado and jalapeño to a food processor. Pulse until smooth, then add salt, oregano, lemon, vinegar and maple. Process until well-combined, then set aside.
Heat a grill pan over medium-high heat. Brush bread with olive oil on both sides, then grill each side approximately 4 minutes or until grill marks appear and bread is golden brown. Once all bread is grilled on both sides, rub each slice with raw garlic clove. Smear avocado chimichurri over each piece of toast, then top with heirloom tomato slices, flaky sea salt, freshly cracked pepper and fresh cilantro to serve. Continue until all toasts are assembled. Serve immediately!
SPICED SHAKSHUKA WITH WILD RICE
The nights where I get home late, it's especially hard to throw together dinner when my mind is full & fatigued but my stomach is not. I find it fitting that the nights where you need a homemade meal the most is when you're the most incapable of doing so. I try to make a point in these moments to find the simplest dish (1 pot max, if that) that my brain can just barely wrap it's head around. If I can muster up a few minutes to continue standing on my feet to grate a garlic clove and chop an onion, I can have a homemade meal that my soul and stomach with thank me for.
That's where always having eggs on hand comes in handy. For weeknight meals that only begin to cook at 8pm, I need something swift & hearty that won't take an hour. I love frittatas for this reason, and when you have an extra 5-7 minutes, shakshuka (for when you need a punch of flavor). So, a recipe for one (very pretty) skillet meal that will give you quick homemade meals when you need it most.
SPICED SHAKSHUKA WITH FORBIDDEN RICE (Gluten-free) Serves 4
- 1 cup forbidden rice, dried
- 2 teaspoon olive oil
- 3 garlic cloves, minced
- 2 jalapeños, minced
- 1 leek, halved & sliced into half moons
- 1 shallot, minced
- 28 oz. fire roasted tomatoes
- 1 teaspoon ras el hanout
- 2 teaspoons harissa
- 1/4 teaspoon smoked paprika
- pinch of cayenne pepper
- 1/2 lemon, juice
- 3-4 large eggs
- 1 small bunch of cilantro, roughly chopped
- 2 oz feta cheese, crumbled
- Sea salt to taste
- Freshly ground pepper
Heat your oven to 350 degrees.
In a medium saucepan, add forbidden rice and 1 3/4 cup of filtered water. Bring to a boil, then simmer on low and cover for 30 minutes. Let cool for 10 minutes, covered.
In a large skillet, heat olive oil over medium heat. Add garlic, jalapeños, leek & shallot. Sauté for 5-7 minutes or until. Pour in can of tomatoes and 1/2 cup water along with all spices. Season to taste with sea salt and freshly ground pepper. Squeeze the lemon juice and mix together well, then let cook for about 10 minutes over medium heat. Use your wooden spoon to break down big hunks of tomato.
Gently crack eggs into the pan (use a wooden spoon to make room). Once the eggs just begin to set, add the cast iron skillet to the oven and cook for 10-12 minutes or until whites are completely set, but yolks are still soft. Top with cilantro, feta, flaky sea salt and freshly ground pepper. Serve with a heaping of forbidden rice to sop up the juices. Eat immediately!
