Brian Samuels

November 17, 2014

Vegetarian

Cauliflower, Fig + Walnut Salad with Tahini Dressing

Brian Samuels

November 17, 2014

Vegetarian

A chill has arrived in the air. It's crisp and harsh on the nose. Extra layers of clothing and warm, fluffy socks go on before heading out. The pace of our walks has turned brisk. I look forward to a mug of coffee or tea, as hot as I can get it without burning my tongue, which I'll make as soon as I get home. Maki doesn't seem to want to spend extended periods of time outside either. As soon as we get inside, she immediately curls up on her bed, as if to say, "Ok, I don't need to go out there for a while!".

We're gearing up for our first Friendsgiving dinner in our house. The menu is coming together: a slow-cooked brisket, smoked on the grill and then transferred to the oven for eight hours, and herb and garlic roasted fish. The side dishes are coming along as well. One that will be gracing our table is this cauliflower salad. Or maybe it's a slaw. Whatever you want to call it, there are some great textures and bright flavors in this side. And pomegranate adds a bit of tartness and, of course, that pop of color that makes this so striking to look at.

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Cauliflower, Fig + Walnut Salad with Tahini Dressing

Servings: 4-6 as a side

Ingredients 1 head cauliflower, coarsely chopped (some bigger slices are fine) 1/4 cup walnuts, coarsely chopped 4 Turkish figs, coarsely chopped 1/2 cup arils from a pomegranate 2 tablespoons finely chopped fresh parsley 3 tablespoons tahini 1 tablespoon honey 2 tablespoons lemon juice 2 teaspoons cumin 2 teaspoons turmeric 1 teaspoon paprika 2 tablespoons olive oil 2 teaspoons Kosher salt, plus more for seasoning

Instructions

1. Place the chopped cauliflower into a bowl.

2. In a separate bowl, whisk together the tahini, honey, lemon juice, cumin, turmeric, paprika, salt and olive oil.

3. Pour the dressing over the cauliflower and mix with a spoon. Let sit for 10 minutes.

4. Add walnuts, figs, pomegranate and parsley to the cauliflower and mix to combine. Season with additional salt before serving.

Brian Samuels

November 10, 2014

Vegetarian

Lentils + Roasted Acorn Squash + Poached Egg

Brian Samuels

November 10, 2014

Vegetarian

I have to admit something. This dish wasn't a recipe I had been developing for months and months. In fact, the whole concept came together in a matter of minutes. Two of its key components, the lentils and the poached egg, were premeditated. But I had NO idea what else to include. When I looked around the kitchen for guidance, I realized there wasn't much to work with; only a head of lettuce in the drawer and a big bag of potatoes on the counter. And then I saw a small container of roasted acorn squash that I'd prepared the night before. "That should bring the whole thing together." I thought.

It's a hearty bowl, ideal for these chilly nights, and, like most of the best weeknight meals, can be adapted based on your crew. The poached egg is a nice choice for protein, as the yolk creates a dressing over the lentils, but sliced chicken or a piece of fish or a crumbly cheese would also make for a nice addition.

Lentils + Roasted Acorn Squash + Poached Egg

Ingredients

Acorn squash, halved and seeds removed Olive oil Smoked paprika 1 cup lentils, washed in a colander 2 tablespoons chopped parsley 1 yellow onion, chopped 1 garlic clove, minced Salt and black pepper 1 lemon

For poached eggs

Eggs Water 1 teaspoon Kosher salt

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Slice acorn squash into 3/4-inch thick half moons. Drizzle with olive oil and toss to coat. Season with salt, black pepper, and smoked paprika. Lay the acorn squash slices flat on the prepared baking sheet. Baking in the oven for 15 minutes. Flip slices over and bake for another 15 minutes. When they're done cooking, remove from oven.

2. While the squash is roasting, cook the lentils. Add the rinsed lentils and 2 cups of water to a pot. Set over high heat and bring to a boil. Once it reaches a boil, reduce heat to a simmer and cook, uncovered, for 20-25 minutes, or until tender.

3. Transfer lentils to a large bowl.

4. In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic and season with salt and pepper. Cook for 8-10 minutes, stirring frequently to avoid burning.

5. Add sautéed onions and garlic to the bowl with the lentils and mix to incorporate. Season with salt, pepper and chopped parsley.

6. Spoon the lentil mixture into a serving bowl. Top with roasted acorn squash.

7. Fill a small pot with enough water so that it's slightly more than half way full. Set over high heat. Add 1 teaspoon kosher salt to water. Bring water to a boil. Crack the egg into a small bowl. Using a wooden spoon, give the water 10 good stirs and then carefully pour the egg into the pot. Give the water a few more gentle stirs. Reduce heat to low and set timer for 3 minutes. Keep stirring the water gently. When the timer goes off, use a slotted spoon to remove the poached egg. Place poached egg over acorn squash/lentils. Sprinkle a little salt and black pepper on top of the egg. Squeeze a little fresh lemon juice over the dish before serving.

Brian Samuels

November 4, 2014

Beverage, Cocktails

Mezcalita de Citrico

Brian Samuels

November 4, 2014

Beverage, Cocktails

One of our favorite pieces of furniture is an antique ice box Eric's mom gave to us as a "house cooling present." Weighing close to 500 pounds, it took four large men, and some guidance from Eric, to move it in. It will remain exactly where it stands for as long as we're here. The thing is a beast. But it's a beautiful beast and we have a very special use for it: it's where we store all our liquor. Well, most of our liquor. Beer and wine is stored downstairs. The ice box has everything else. Want bourbon? We have at least four kinds. Gin? Oh, we have plenty of that. Scotch, rum, tequila, vodka? Got it.

Recently, I've been playing around a bit more with tequila and mezcal. I've always been a fan of agave-based spirits. Its vegetal flavor (mainly, notes of green pepper) is unlike anything I've experienced in other liquor. I know not everyone enjoys them as much as I do. I have to wonder, though, if maybe the negative association comes from a bad experience with it in college many years ago and now they've sworn it off. It might be time to give them another try.

When I'm out at a bar, I'll often request a combination of mezcal and citrus. I know I'll get a balanced cocktail with those two ingredients. One evening at The Baldwin Bar, a gem of an establishment that is located north of Boston, I asked Ran Duan, the bar manager, to make me such a drink. A few minutes later, he presented a highball glass with a metal straw sticking out. The first sip took me aback. What is that? It's good. I know that flavor. I like it. Is that... sesame oil? It may not have been the first time someone's made a drink with oil in it, but for this guy here, it was life-altering. And that's where the inspiration for this mezcalita came from.

You know who else would enjoy one of these drinks? Jessica of How Sweet It Is. Though, there's a slight problem. Well, maybe we shouldn't call it a problem... but it's something that's getting in the way of her consuming one (or a pitcher) of these: she's having a baby. A bunch of us bloggers have banded together to throw a virtual baby shower for Jessica. Knowing her, I think she's going to love every one of these recipes (the epic list can be found below). The idea was to do "trashed up" versions of different food and beverages. When it comes to drinks, though, it's just all about the booze. And creating a drink that you want to have multiple rounds of. Pretty sure I got those things covered with this mezcalita.

So, I'm raising my glass to you, Jessica! I have no doubt that you'll be a wonderful mother: caring, thoughtful, and a lot of fun. Just a few more months and you'll be able to sip on one of these! I'm sure you can't wait.