More food news, youpi! By virtue of the fact that for the past two weekends, Alyssa and I have embarked on multi-hour baking ventures, stretching from mid-morning to late-afternoon, we often found ourselves growing frustrated – both with the length of the process and the emptiness of our bellies. Making croissants was a particularly tough test of endurance until we decided to take a break for lunch. And since the bowls and measuring cups were still out, we exchanged curious looks (eyebrows wiggling our primary concern: “but, but, soooo hungry, feed me noooow!”)… and got to cooking! What? A culinary interlude as means of curing baking exhaustion? It hardly seemed smart, given our already low blood-sugar, but determined we were, so out came the food processor. Time for hummus and falafel, two dishes neither of us had ever made before.
The ingredients for both are more or less the same, as is nearly 99% of the preparation. Chickpeas, olive oil, garlic, tahini, parsley – sometimes more, sometimes less; sometimes chopped, sometimes whole. Either way, delicious!
Sweet peppers and artichoke hearts were grilled to compliment our heavy-handed use of chickpeas. We lacked the foresight to make our own pita bread, so we settled on a whole-wheat variety bought from the store instead. We were very satisfied, though after the falafel was all gone the question still hung in the air: what if we had made the pita ourselves?
But that doubt was quickly cast aside as we became hugely concerned with what we would make for lunch the following weekend. Never undervaluing the importance of bread in a meal, we chose to bake a simple focaccia and pile on savory toppings.
From left to right: heirloom tomato bruschetta, olive and caper tapenade, basil pesto and caramelized onions…
And then, with olive oil coursing through our veins, we decided to make snickerdoodles, too! Alyssa has perfected her recipe over the years and whipped these up…and what kind of person would I be to turn down cinnamon and sugar?
And here is yesterday’s dinner…I never claimed to be any good at rolling out pizza dough! Topped it with heirloom tomatoes, grilled eggplant, zucchini, onions, sautéed kale and roasted corn (a survey of the contents of my refrigerator)! Allez, mange mange!