12/16/18

I’ve spent the latter half of this year feeling like I was waiting for my life to start again and now that I’m back in Nashville, I’m very antsy for the new year and all of its new promises. I decided to jump the gun on my new years resolution: write down what I cook every day.

I thought I’d publish what I cook every day for a little while and see how it goes. You’ll notice that about 80% of the time, what I’m cooking isn’t exactly thrilling, but that I am doing a never-ending game of Pantry Raid with myself basically any time I’m not eating out. Leave me a comment at the bottom with feedback and as always, please be kind but very honest.

So, here’s what I made for myself yesterday.

I woke up so anxious I didn’t think I could leave the house and immediately started prepping food for the week, which is one of the only things in life sure to make me begin to feel at peace. I made a ginger, garlic, shallot and green onion oil, herbed tahini cream with honey, lemon and parsley, and finally, pasta dough.

You may have noticed that there were extra walnuts on the plates of melomakarona that didn’t really stick, but got coated in honey syrup and cinnamon. I started yesterday by scraping them off the plate and eating them on yogurt.

At lunch, I heat up homemade chicken stock with a spoonful of white miso paste, chopped sugar snap peas, roasted mushrooms and lots of green onions. It was nice and light and left me hungry not long after. Do you know about Trader Joe’s Persian cucumbers? They’re my #1 favorite snack at the moment. I especially like them in fast salads topped with crunchy peanuts, like this. But they’re also excellent for dipping in hummus, or in my case yesterday, Alouette everything bagel spreadable cheese I found in Eivind’s fridge.

By 4pm I felt better, not great. Still pretty anxious. Anxious enough to be consumed by the thought of having Shake Shack for dinner and unable to leave the house to go get it. So for dinner, I worked with what I had: a tube of pre-cooked polenta, a can of artichoke hearts and butter. I pan fried slices of polenta in butter, halved the artichokes and crisped them up too, and topped the whole thing with the herbed tahini cream. Paired with the oh, so elegant, Sparkling Coconut Water with Yuzu. It hit the spot and I went back for seconds.

I guess this last bit isn’t really cooking, I just want to brag on my friend Sarah Souther. I ended my night with these things she makes at Bang Candy Co. called Dream Drops. They’re pieces salted dark chocolate studded with popping sugar, laced with a hefty dose of local CBD oil and coated in a bronze shimmer.

Greek Christmas Cookies

A new tradition is born! While doing an internet search for kourabiedes, the Greek cookies my family eats on special occasions, I stumbled upon several recipes for melomakarona- Greek Christmas cookies. And I simply cannot figure out why we haven’t been baking them every year. They’re simply everything you want in a Christmas cookie: citrus-y, bright, sweet, nutty and warm with cinnamon and clove. You could easily make them vegan by subbing in thick, Grade-B maple syrup for honey.

You make them by throwing together the hardest, most terrible olive oil shortbread, then pouring copious amounts of spiced honey syrup over it. The little cookies eagerly drink the syrup and it gives them a soft, delicate texture.

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A few notes: I made them using what I had, so no, this recipe is not strictly traditional, but it is close. You can make them look more authentic by forming the dough into eggs instead of balls. They get better with time! The honey preserves the shortbread and I’ve read that they will last up to a month, though you’ll be hard pressed not to eat them all within a couple days.

Greek Christmas Cookies (Μελομακάρονα)
-makes about 80 small cookies

for the shortbread:
1 cup good olive oil
1 cup grapeseed oil
3/4 cup freshly squeezed orange juice
1/4 cup bourbon
3/4 cup raw cane sugar
zest of 2 unwaxed oranges
7 cups AP flour*
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda

For the syrup:
1 cup honey (the runny variety)
1 cup raw cane sugar
1 1/4 cups fresh ginger tea
1/4 cup freshly squeezed lemon juice
1 cinnamon stick (didn’t use it, didn’t miss it)
5 whole cloves
rind of half a small lemon

For the garnish:
3/4 cup finely chopped walnuts
cinnamon

1. Whisk together the oils, sugar, and juice in a small bowl until well combined.
2. In a large bowl, mix flour, baking soda, baking powder and salt. Pour wet into dry and fold together until a dough forms.
3. Refrigerate your dough for at least 30 minutes.
4. Preheat the oven to 350. Pinch off pieces of dough that are about a heaping Tablespoon in size- I believe each of mine weighed 22g. Roll into balls and press down gently on the top with a fork like you would if you were making peanut butter cookies.
5. Bake for 25 minutes or until lightly golden all over.
6. While the cookies bake, make the syrup. Bring all the ingredients to a boil, skim off any foam, then simmer for 10 minutes.
7. Arrange cookies on a vessel with a lip. While the syrup is still warm, pour it- all of it!- evenly over the cookies.
8. Flip them over to get a good, sticky surface on the top, then put them back flat side down. Sprinkle them with the crushed walnuts and a light dusting of cinnamon. Let them sit in the syrup until it’s all soaked about (should take an hour or so).

*You may need more flour if your dough looks overly oily. Don’t panic if the oil separates out of the dough after you refrigerate it. Just gently fold it back in.

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The Essentials

So very many of you have written to me asking for a list of my kitchen essentials, I couldn’t not write a post about it. You’ve been asking about it for a while and now that I’m moving, my kitchen is down to its bare bones. I can’t really debate with myself over what is essential or not- the answers are right here in front of me! To make it a little more fun, I’ve partnered with Bob’s Red Mill for a giveaway! We’ll send one of you a box full of my 15 favorite dry goods. All you have to do to enter is DM me a screenshot on Instagram showing that you have subscribed to the Pantry Raid podcast. You can enter a second time by posting about the podcast in your stories and tagging me, @hmmessinger. The giveaway closes today at noon CST.

For the most part, you’re Noah and your kitchen is the ark. Pack in two of everything. Preserve biodiversity.

2 seeds
Pumpkin seeds, sesame seeds (sometimes plain, sometimes in togarashi)

2 nuts, neither salted nor roasted
Usually almonds and walnuts, sometimes peanuts or pistachios

2 beans
Black beans and canellini beans- one dried, one canned

2 salts
Kosher and flaky

2 pastas
Long and short

2 oils
A good, flavorful olive oil and a neutral oil, such as grapeseed oil

2 vinegars:
One mild, like rice wine, one strong like apple cider or red wine

2 flours:
All purpose, cornmeal, sometimes almond flour

2 raising agents:
Baking powder, baking soda

1 thickener:
Cornstarch or arrowroot powder

2 sugars:
One liquid sugar (like honey or maple syrup) and one dry sugar (like raw cane sugar or brown sugar). I also really like coconut sugar for balancing out coffee and salad dressing.

3 Whole Grains
This is my best cooking advice to date, and will be probably ever: make a pot of grains every Sunday. Cold grain salads throughout the week. are. the. bomb. They can go into soup or be reheated at the end of braising meat for an easy one pot meal. Once they’ve gone a little dry, make a fried rice type dish to bring them back to life.

Always farro and oatmeal, sometimes rice and barley. I also like keeping puffed rice cereal on hand.

10 condiments shelf items or less!
You know those shopping experts (or maybe it’s just my Mom?) who say you should have a set number of hangers so that every time you buy something new, you have to give something away? Follow that kind of logic with your condiments. I know I know, they’re so damn interesting, but work through a whole jar of one thing before you purchase the next.

for me: miso, dijon mustard, whole grain mustard, hot sauce, sesame oil, mayo, capers, olives (castelvetrano, please), pickled red onions, tahini

Other good options include: tomato paste, anchovy paste, kimchi, homemade chutney, preserved lemons, orange marmalade (put it in a stir fry, trust me)

Fridge:
buttermilk or yogurt, eggs, one melty cheese, one hard cheese, unsalted butter, wine

Freezer:
homemade chicken stock, bag of food scraps for making more stock, sourdough breadcrumbs or loaf of bread

Produce:
SHALLOTS (DUH), lemons or limes, parsley, green onions

A note on dry spices: I’m not that into them. They lose pungency before I ever get my money’s worth. I always have bay leaves, whole white peppercorns, red pepper flakes, and whole cloves (which are excellent for pickling red onions). If I need a certain spice for a dish, I go to a store with a bulk section and buy a very small amount. Pro tip: smell before buying! The aroma should slap you in the face if it’s fresh. Buy whole and grind yourself whenever possible.

Last Supper

I am writing to you from sanctuary house, a place I sometimes think I wished into existence. During the last few years, I lived in a dark little duplex that was a source of paranoia and harbor for bad memories. One day, I was at my friend Sarah Norris’ house and she asked me to write down what my house should be, as though it already was. “My house is a welcoming place of solace,” I scribbled. Three months later, my life had fallen apart and I woke up in my Chattanooga, TN rental house with the realization that it was an actual sanctuary- cathedral ceilings, a light-up cross hung where I couldn’t get it down, and mosaic alters in the kitchen and bathroom. A welcoming place of solace for me as I put the pieces back together, a place for long baths and late night reading, a place where no one could stop me from leaving my Christmas tree up in my bedroom until Valentine’s Day.

The time for us to part is quickly approaching. I am sorry to leave you, sanctuary house. I am sorry I cannot stop your next owner from ruining you with neutral colors and floors that are easy to clean. I am sorry they probably will not love your army of chipmunks, thieving rabbits, overly-friendly opossums or artistic spiders in the way I have. This year at the Thanksgiving table, I will say, I am thankful for my little house and the rest it has given me.

This will be my last meal in Sanctuary House before moving out on Saturday. As you can see from the recipe below, I stretched one pound of meat with handfuls of other things to feed four people, twice. It’s full of all the ingredients I’m trying to use up from my pantry and freezer. I’ll cook it in one 10.25” pan because Sanctuary House has a tiny oven and no dishwasher. Then I’ll move on to another place I will not stay and another, and another (that’s a fancy way of saying I’m a bit homeless in December). On January 1, I move into a place that is like a cabin dollhouse. I’ve decided to call it Little House in the Big Yard after Laura Ingalls Wilder’s book and nomadic life.

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Special thanks to my Mom, who did the prop styling for these photos because all my props are already packed away!

Meatballs and Grains

-serves 4, twice

Here are the things you absolutely need:
1 pound meat (I used lamb. Use whatever as long as it’s not too lean)
1 pound frozen spinach (you can use whatever greens you have cooked and chopped, as long as you squeeze the liquid out of them)
1/2 cup medium grind cornmeal
2T buttermilk or yogurt
1 t kosher salt
1 large egg
whole grains such as farro, barley or quinoa
chicken stock

Here are the flavorings I used, but you can sub in what you have/like:
1/2 cup crumbled sheep’s milk feta
zest of one lemon
1/3 cup roughly chopped walnuts
several large pinches finely chopped rosemary

**Half these meatballs will totally fit in a 10.25” skillet, but you won’t get much farro in there with them. If you have a regular sized oven, go ahead and make half the meatballs in a 12” pan.

1. Mix everything but the meat together until it is well incorporated. Form 1.5” balls (that’s about 36g each). You’ll get between 25 and 30 meatballs, depending on your flavorings.
2. Preheat oven to 350.
3. Set aside half the meatballs, some grains and some stock for a super easy meal later. Get a skillet** nice a hot over medium high and add 2T neutral oil. Brown the remaining meatballs on the top and bottom, pressing them down so they’re a little flat.
4. Pour chicken stock in the pan until the meatballs are liiiike 80% submerged. Bring it to a simmer.
5. Cover as tightly as possible and bake. You’re going to bake them for 30 minutes total and add the grains in at a point that you will determine by their cooking needs. So for example, I used soaked farro, which should cook in 10-15 minutes- I added it to the meatballs pan 15 minutes through cooking. I don’t worry too much about measuring out the grains. If you put too many in there, you can always add some extra stock later. Just eyeball a 1:2 grains:liquid ratio.
6. Cover the pan back up and finish baking. Serve with dollops of yogurt.

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