This is my first foray into video. It didn’t take very long to record, but it took a long time to edit, and I think the sound is kinda awful and now I know why people have their ingredients premeasured (the clinking and clanking annoys even me if you can believe it!).
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Madison, WI is famous for its summer festivals. There is at least one grand one per month that attracts a hungry crowd. You see, at all of these fests, there are a lot of food carts. Some of these are extensions of restaurants that most people can’t get to for lunch. Some of these are carts all on their own with specialties like cheese curds, falafel, more falafel, and 42 other places that I can’t think of right now.
While celebrating what bookends the season for me at the Willy St. Fair this summer, I had the pleasure of experiencing, for the first time, arepas—an unassuming corn disc stuffed with black beans, plantains, and cotija cheese—from the Caracas Arepas food cart.
Sometimes, when I discover something new, I get kinda pissed off that it took so long for me to find it. This exact thing happened with the aforementioned falafel, nearly 20 years ago at the same festival.
I get a little fixated on certain things, and this little maize pocket of goodness is no exception. So, I set about recreating this “simple”, homey, delectable delight—I quoted simple because it only has three ingredients, but it needs to be perfect.
I spotted the flour on the bottom shelf at Woodman’s and my eyes lit up like a kid’s on Christmas morning. I had pictured looking for one of those little boxes of polenta, but A WHOLE POUND?! Do you even KNOW how many arepas that will produce?! I don’t, actually. But I know it’ll be a lot.
I let a couple of weeks go by cuz I like to ruminate over some things (and elope to Mexico over others) and then decided it was time to dive in. I whipped up a batch of Braulio’s beans and got to work searching YouTube for instructions. I found The Frugal Chef and her arepas video. Water, a little salt, and flour. “Simple.”
I don’t have an action shot of me making the patties, cuz it takes two hands, but it’s important not to overwork the dough cuz that makes them less fluffy inside and then they won’t want to become pockets (you’ll see my solution to this shortly).
I pulled out my Green Pan griddle (holy crap, it’s more than twice the cost now) and let some butter dance around on it before gently placing these cakes of wonderfulness onto the surface.
After a short while—probably five minutes—I flipped them and put some more butter down in case Side A soaked it all up. Side B should look roughly like the above, and if done correctly, you should be able to slice it crossways and stuff it with beans. This batch turned out a little close-textured (as Mary Berry might condescend), so instead of putting the beans inside, I simply plated them on top! Problem solved. I’m not letting a little overworked dough get in the way of putting these in my face.
Top with cotija cheese and dig in.
Since I will never tire of Mexican or Hispanic foods, I thought I ought to throw together some Elotes.
Wisconsin’s corn on the cob season was quickly drawing to a close, but we were still able to grab a few ears. My intention was to grill them on the, well, grill… but, it wasn’t a beautiful summer evening (in fact, it was a freezing fall night), and fixing up the grill for corn seemed too much work. So, I used the next best thing: a gas stove!
Five roasted cobs later, I carefully sliced the kernels off into a bowl. A bowl already prepared with Mexican crema, mayonnaise, cotija, and Chili powder. Stir it up, throw in a little salt and pepper, and serve.
Elotes y Arepas
- Flat-top Griddle
- 5 cobs corn
- 1/3 c mayonnaise
- 1/4 c crema
- 1 tsp chili powder chipotle, preferably
- 1/3 c cotija cheese
- 2 c masarepa (precooked corn flour)
- 2 c warm water
- 1 tsp salt
- 1 Tbsp butter
- Roast the cobs either on the grill or gas stovetop until an appropriate amount of grill marks appear. Stand a cob on one end and slice the kernels off from top to bottom, leaving none behind. Repeat until cobbed out.
- While the cobs are roasting, mix together the rest of the ingredients in a medium bowl.
- Stir in kernels and pop into the fridge to cool.
- In a large bowl, dilute the salt into the warm water. Gradually add flour and mix with a wooden spoon until the dough is pliable enough to use your hands. Mix with hands, being careful to not overwork the dough. Leave to rest for 5 minutes.
- Make a ball with the dough and work between hands to form a patty—mix oil and water in a bowl to coat your hands to keep the dough from sticking—keeping the edges smooth.
- Heat a griddle and melt butter. Put patties on the griddle until golden brown spots appear on one side. Keep flipping until both sides are nice and golden.
- Slice and stuff with your favorite anything and eat it like a sandwich. Alternatively, top with that same anything and eat it with a fork. Adiós!
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Seitan isn’t for the faint of heart; nor the gluten-intolerant. It’s made from wheat gluten, the endosperm of the wheat berry, to be precise. Wheat gluten is chock full of protein and, when cooked, makes a really nice meaty substitute. You can also use it as a binder for vegetarian meatballs or meatloaf. Maybe I’ll put that on the “To Make” list.
My favorite seitan recipe comes from Vegan Sandwiches Save the Day. I made quite a few modifications, both because I wanted to be able to publish the recipe and because it’s not gyro-specific.
The one thing I miss from eating four-legged-meats 100 years ago is a Zorba’s gyro (they were waaaay better than Parthenon’s). The peppery meat constantly turning and dripping and shaved to order onto an olive-oily pita, topped with onions that were too big, lots of tomatoes, and dripping with tzatziki sauce. Of course, the fries were required to soak up the drips. One barely needed any ketchup.
Anyhoo. Seitan! It’s some wheat gluten, nooch, a little bitta chickpea flour and lots of yummy seasonings. I didn’t take pictures of this process because, well, it’s not very photogenic.
Once the seitan is done and cooled (a process that takes 8 hours to cook and about the same to cool), you slice it up and grill it in a pan. I ended up squirting it with Bragg’s Aminos, which provides the saltiness that soy sauce has, but it’s “better for you”.
While that’s cooking or even the day before, the tzatziki sauce can be prepped (most things are better after sitting around in the fridge for a while). I used a small container of fat-free Fage Greek yogurt, a little bit of cucumber, dried and minced garlic, and some lemon juice.
Chop an onion and a tomato and heat the pitas over the burner and you’ve got yourself a delicious facsimile of a Zorba’s gyro. Minus the yelling and grease.
- Slow cooker
- Food processor
- 2 c vital wheat gluten
- 3 Tbsp chickpea flour
- 4 Tbsp nutritional yeast
- 1/4 c onion
- 2 garlic cloves
- 1 drop liquid smoke
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp black pepper
- 2 Tbsp ketchup
- 1 1/4 c vegetable broth chilled
- 6 c vegetable broth chilled
- 6 oz plain, fat-free, Greek yogurt
- 3 Tbsp cucumber seeded and diced
- 1 garlic clove minced
- 2 tsp lemon juice
- white onion sliced
- tomato diced
- In a large bowl, combine the flours and nutritional yeast.
- Put everything else (except the broth) into a food processor and combine.
- Mix the spices into the dry ingredients and add the 1 1/4 cus of broth to mix everything together. If it's too wet, add more gluten, if it's too dry, add more broth.When it's all combined, make it into a loaf-shape and wrap with cheesecloth to keep it that way. Place into a slow cooker and cover with the remaining 6 cups of broth. Cook on low for 8 hours. Let it cool in the broth.
- Mix everything together. Let it rest.
- Slice the seitan into meatly shapes and cook in a grill pan over medium until it's crispy on the edges. Spritz with Bragg's Aminos for color and salt.
- Heat the pitas in a toaster oven or on the stovetop. Assemble with seitan first, sauce, onions, tomatoes. Serve with extra napkins.
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This is based primarily on a recipe from America’s Test Kitchen’s Make-Ahead Cookbook, which my mom gifted me for Christmas one year. It’s full of wonderful ideas for preparing dinner, lunch, and dinner and ways to get more meals out of your shopping list. It also gives ideas for freezer meals and slow cooker meals (good ideas for summertime—save the delicious Wisconsin sweet corn and don’t turn on the oven).
This is a fairly simple put-together dish; the only thing that gives it a second eggplant is that you need to blanch the asparagus. The bonus here is that you use the same water to boil the asparagus as the tortellini!
Speaking of, it’s time to start the water boiling. Whoever discovered heat+water=cooked food should be lauded for their curiosity and intuition.
With asparagus, I usually do the bend-til-it-breaks trick, but this time I decided to simply cut enough off the bottom, letting the knife tell me where the woody part starts. I think I didn’t want to be disappointed in how much I paid for it (this veggie is usually priced per pound), and I already have two baggies of ends in the freezer waiting for me to decide to make cream of asparagus soup.
When the water bubbles, pop the greens in and set a timer for two minutes. Grab your trusty stainless steel bowl and put in some ice cubes; then, I usually keep the bowl in the freezer until the last second.
When the timer says so (in my case, it’s Alexa beepity-beeping at me), pull the bowl, fill mostly with cold water, and start slotted-spooning the asparagus into it to stop the cooking process. Let the pot on the stove come back to a boil.
Now it’s dressing time. I’ve mentioned before that making your own dressing is cheaper, better, and faster than buying bottled, and there’s no HFCS hiding at the top of the list, or Yellow #5 and Maltodextrin hiding at the bottom.
The dressing contains a delicious amount of minced shallot and garlic.
In a two-cup bowl, I squirt some lemon juice and realize I’ve run out, so I finish off the acidic liquid with some white wine vinegar. Because I’ve opted to use Lighthouse Farms freeze-dried Italian spices (do not buy this from Amazon, it’s too expensive—I’m sure your local Penzey’s store has a suitable alternative), I pour it in to let it rehydrate for a minute, then add the alliums. Whisk in the olive oil and let sit until everything else is assembled.
Slice up enough cherry tomatoes and put the asparagus into a medium bowl and add salt and pepper.
To add a little bit of smooth crunch (I get the opposition, but pine nuts do that), roast a handful of pine nuts.
Since the tortellini is “fresh” (from Costco), it only takes about two minutes to boil (did I mention this dish comes together so quickly it’s almost silly?) so it’s the last thing to cook.
While it’s boiling, grate some parm and try to contain yourself.
Strain the pasta and rinse with cold water so it doesn’t melt the Parmesan. Pour into the bowl, add the dressing and shredded cheese. Stir carefully so as not to break the little pockets of cheesy amazingness.
Cheese Tortellini and Asparagus
- 1.5 lbs asparagus ends trimmed, cut into 1" pieces
- 1.5 lbs cheese-filled tortellini
- 1/4 c lemon juice
- 1/4 c white wine vinegar
- 2 Tbsp Italian herb mix
- 2 cloves of garlic minced
- 2 shallots minced
- 2 Tbsp olive oil
- 1/2 c pine nuts
- 2 c cherry tomatoes halved
- 1 c grated Parmesan not that Kraft s#!t, either
- Bring a large pot of water to a boil. Add asparagus bits to boiling water with a little salt.
- Prepare blanching vessel with ice cubes and cold water. After two minutes, remove asparagus from the pot with a slotted spoon into the ice-cold water. Strain and set aside. Return pot to a boil.
- Stir together lemon juice, vinegar, and herb mix, then add diced garlic and shallots. Whisk in the olive oil and let rest.
- Heat a small pan over medium and toast pine nuts until slightly darker than raw.
- Slice tomatoes. Grate Parmesan.
- Add tortellini to boiling water. After two minutes, straing and rinse with cold water.
- Mix everything together carefully.
My mom’s boyfriend calls asparagus “spare grass” because he says horses eat it when they run out of real grass.
This is from Chrissy’s Cravings, which I’ve talked about before; it’s the “lightest” recipe we’ve made from the cookbook (there may be others, we don’t know yet). We’ve made this twice so far and it comes together really quickly because you get to use the roasting and cooling time to do all the other prep and then it seems like you didn’t have to wait for anything!
Break up a head of cauliflower and roast, boil water, cook feta, make the dressing, mix together in a bowl. I know that sounds easy, and I do tend to think that making food is easier than it really is, so I’ll go through it more thoroughly.
The cauli gets tossed in some olive oil, salt, pepper, and minced garlic and roasted; then set aside to cool.
The orzo gets boiled, rinsed, and oiled; then set aside to cool.
Meanwhile, the dressing gets whisked, feta crumbled, and onions cut.
Since I have a huge bag of pine nuts from Costco (it’s the best deal), I like to throw them in salads when I can; toasting gives a nice flavor.
I like using the brick feta because it’s cheaper per ounce, and there aren’t as many preservatives as in the tubs of pre-crumbled feta. Plus, it’s not that hard to slice and crumble.
When the cauli is cool (it always is!), and you’re ready to assemble, throw everything in the bowl, along with a handful of dried cranberries (Chrissy recommends cherries, but I don’t have those) and fresh spinach.
Serve and eat immediately before I take your plate. Surprisingly, this holds up for lunch the next day without getting too wilty.
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Full disclosure: I’ve never been to New Orleans and my only litmus test for a good po’ boy is Bab’s brief stint on Willy St. (where Ha Long Bay currently resides) and New Orleans’ Takeout.
Last night, however, I think I made the best catfish po’ boys this side of Lake Pontchartrain; let’s see how I did it!
I started four hours before dinnertime with a 10 oz. bag of Josie’s Organics Power Mix and added red onion and pickled pepperoncinis.
Next comes about three tablespoons of mayo, some Dijon, lemon juice, white wine vinegar, minced garlic, onion powder, sweet paprika, and a little Tony Chachere’s creole seasoning.
Mix all this together and put it in an airtight, leakproof container because you’re going to be flipping and flopping it around to get everything good and coated. Store in the fridge until you’re ready to put the sandwiches together.
Next up, the remoulade. I didn’t take pictures because it’s simply mayo, paprika, Louisiana hot sauce, and some more Chachere’s. Mix all this together and store in the fridge until assembly time.
When you can’t stand waiting any longer for that delicious slaw, turn the oven on and get your parchment paper out! Three fillets were one-half fillet too much for our huge sandwiches, so plan accordingly. These were frozen, but it seems they take about the same amount to bake… roughly 10-12 minutes. I sprayed ’em with avocado oil and seasoned them with some more Chachere’s and placed them in a 400° oven.
I sliced the French bread loaf and scooped out some of the dough. Who needs that to take up space when you have all this other deliciousness?
When there are around three minutes left on your oven timer, pop the bread in to warm up.
Now it’s all about assembly: bread, cheese, tomato, slaw, fish, remoulade, bread. And a side of mildly dirty rice.
Baked Catfish Po’ Boys
- 1 10 oz bag cabbage, carrot, kale slaw
- 2 Tbsp pickled pepperoncinis diced
- 2 Tbsp red onion diced
- 3 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 1 tsp agave nectar
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp lemon pepper
- 1 tsp Tony Chachere's Creole seasoning
- 4 Tbsp mayonnaise
- 1 Tbsp Louisiana hot sauce
- 1 tsp sweet paprika
- 1 tsp Tony Chachere's Creole seasoning
- 1 tsp prepared horseradish
- 3 catfish fillets frozen
- 1 spray avocado oil each
- 1 tsp Tony Chachere's Creole seasoning each
- 1 loaf French bread cut to length and sliced, insides scooped out
- 2 slices beefsteak tomato
- 4 slices cheddar cheese
- Mix everything in a bowl with a leak-proof lid. Flip every so often. Keep in fridge until ready to use.
- Mix everything in a bowl. Keep in fridge until ready to use.
- Preheat oven to 400°. Line baking sheet with parchment.
- Put fillets on sheet and spray each with oil and sprinkle with seasoning.
- Bake for 10-12 minutes.
- Place bread in oven for 3 minutes to toast a bit.
- Remove from oven and place cheese slices and tomato slices, then top with coleslaw, fish, remoulade and the top piece of bread.
- Relish in what you've created.