I’ve probably said it before, but one of my favorite places in New York is Strand. In fact, if you’re walking around Pittsburgh and come across a girl carrying a Strand bag, there’s a good chance it could be me. The only problem with those 18 miles of books is that one can get a bit carried away at times. Some people might think that a person who worked in a bookstore for five years would be immune to that sort of temptation, but hey, I know I’m not alone in my book gluttony. Luckily I have a special friend who allows me to visit once in a while so we can take the metro over and loosen up our wallets.

The last time I was there, I spied a copy of The Essence of Chocolate, by John Scharffenberger and Robert Steinberg. Naturally it took no deliberation to decide on its fate in the to lug-back-to-Pittsburgh pile, but the poor book’s new life began as only a pretty shelf ornament, neglected in favor of other purchases, old standbys, and library borrowings. There’s no good explanation for this, but I sure won’t make the mistake again after I finally dusted it off to make this Banana, Chocolate and Caramel cake.

The cake may not be the prettiest one of all - a homey Bundt shape, with no frosting or fancy glazes. But cake and book lovers alike know not to judge by covers alone, and one bite will be sure to relieve any doubts. The clever thing about the caramel in this cake is that instead of appearing as a visible layer, it’s poured over the still-hot cake, penetrating the crumb and infusing each bite with the flavor of delicious, caramelized brown sugar. When chocolate and banana are along for the ride, I don’t think you need me to tell you that it is a fine thing indeed.

The recipe is straightforward enough, but I’ll repeat the authors’ notes to not add extra bananas to the recipe, since they warn that doing so will make the cake gummy. There’s no need anyway, as the cake hardly lacks for banana flavor, and the moistness from the caramel and bananas keep the cake tasty for a few days at least. I’d wager it would be a splendid thing to have in your house around the holidays for feeding unexpected visitors, or to bring to the park during one last Indian summer day. I can also tell you, from personal experience, that it does a marvelous job at sweetening the mood of the office.

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Baking | 15 Comments »

Not long ago, I discovered Mediterra’s wonderful honey wheat bagels. They’re chocolate brown in color, chewy, and unafraid to get serious with the wheat flavor (a big plus in my book). My favorite part is the sprinkling of sunflower seeds on top that get roasted to a perfect crunch when you pop your bagel in the toaster oven.

The bagels are pretty nice on their own, but to me, they’re elevated to sublime when spread with a layer of almond butter and generously drizzled with the autumn honey from - I think it was Goose Creek Gardens? It was at the stand in front with all the greens at the Farmers at the Firehouse market in the Strip. The honey is fantastically dark and full-flavored, with a mere hint of bitterness - and just the right balance for a cozy partnership with mellow almonds. I think they might still have some left, so please, do yourself a favor and try to get your hands on some before it’s gone for good. For more year-round honey hedonism, the Co-op’s bulk Tulip Poplar honey is completely different, but equally outstanding.

Eating in Pittsburgh | 3 Comments »

I’ve just noticed that a surprising number of my savory entries involve greens, beans and/or squash in some form or another. Well, whoever said predictability is such a bad thing was just a spoilsport, right? And besides, I just happen have another tasty stew to offer up, poised to prove my point. The inspiration for this dish came from a recipe on epicurious, although I did uncharacteristically leave out the beans this time. But let’s face it, even the beaniest people do need a rest once in awhile.

Our last CSA box was full of adorable little butternut squashes, though, so if I couldn’t pair them with beans, that old faithful, kale, was all too happy to step in as understudy. I ate this as a main meal with some brown rice, but it would also suit well as a side dish with some cider-roasted pork, turkey, or other seasonal fare.

I probably don’t have to mention that this stew has got some capital nutrition going on, but let’s just say that people prone to sugar binges (and we know who we are) wouldn’t do wrong to eat big bowlfuls of this stuff. At least that’s what I’ve been doing, and am pretty sure that it’s balancing everything out just swimmingly.

Kale and Butternut Squash Stew

1 large bunch (about 10 ounces) kale or chard, rinsed, chopped, and tough stems discarded
a 1 1/2 pound butternut squash, peeled and chopped into 1/2-inch pieces (about 4 cups)
3 small onions, chopped (about 1 1/2 cups)
5 cloves of garlic, chopped
15 kalamata olives, chopped
1/4 cup olive oil
2 cups vegetable stock
salt and pepper
grated pecorino romano for serving

In a large soup pot or Dutch oven, heat the olive oil over a medium flame. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and cook for a minute or so. Stir in the chopped squash, then add the vegetable stock. Cover and cook until squash is tender but not falling apart, about 15 minutes.

Uncover, stir in chopped kale, and cook until wilted, 7-10 minutes. Add chopped olives and salt and pepper to taste. Serve with plenty of grated cheese.

Soups & Stews | 6 Comments »

I have somewhat of a love-hate relationship with Cook’s Illustrated magazine. I love their science-like obsession with testing a recipe over and over again, fiddling with variables and taking careful note of the results. Also, some of the ideas they come up with are pretty clever, like the one where you fortify your blueberry pie with a bit of sliced apple to add pectin and create perfectly sliceable pieces. Brilliant - and it works like a charm.

On the other hand, I’m less crazy about their interpretations of ethnic cuisine, and sometimes wish they’d be a little more adventurous - I swear, sometimes it seems like there is a pot roast recipe every third issue. But maybe I shouldn’t complain - homestyle American fare is what they do best. I definitely appreciate the mission to develop accessible recipes for the American home kitchen, even if I’m not convinced that there is one best recipe for every dish. And it’s undeniable that the magazine is a great resource, especially for beginners - the endless tips and thorough equipment reviews alone are probably worth the cover price.

These corn muffins are an excellent example of the kind of recipe that Cook’s does so well - simple, all-American, and just right for pleasing a crowd. After making them for six years, I still haven’t found one I like better. To me, they have the perfectly buttery, corny, ever-so-slightly sweet qualities without being dry, flat, cupcakey, or sticky. They’re also versatile enough to go from breakfast to dinner with just a couple of tweaks. I particularly love eating them with a big smooch of apricot jam. So, what do I know…maybe the search for perfection really does pay off.

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Baking | 5 Comments »