Vegan Week: Day 1

Fattoush.

Well, it took me three months, but I'm back ... for a little while, at least.

My favorite picky eater, Craig, left today to go visit his kids in California. They'll indulge in pizza, pizza, Mexican food, and more pizza. Craig may make some of Jennifer's and Justin's favorites: chicken and rice pilaf or indulgently overstuffed chicken tacos.

I miss him while he's gone - I do! But when Craig goes away, all his little dietary quirks go away, too. Remember, he's a man who won't eat peas. Or sweet potatoes. Or biscuits. The list goes on ....

So when Craig is off having fun with his kids on the West Coast or visiting flea markets on the East Coast, I always relish the opportunity to have foods that I can't eat otherwise. I love to cook, but it's just a bother to cook two separate meals for two separate people. And the dishes ... oy.

This time, I decided to do something different. This time, I decided to challenge myself.

So, folks, welcome to my experiment: Vegan Week!!! From this morning's breakfast through Friday's dinner, I am eating a plant-based diet.

No meat. No eggs. No fish. No cheese. Lots of fruits, vegetables, grains, and legumes. And treats ... treats, absolutely!

This required a fair amount of advance planning, without regular meals like burgers or fried eggs to fall back on in a pinch, so my pantry and refrigerator needed a boost. A schlep through the grocery store yielded a cart filled with fennel, spinach, scallions, mushrooms, zucchini, squash, lime, whole grain flatbreads, soy ice cream, almond milk, salsa, and Fritos (yes, they're vegan. The double-stuffed mint-flavored generic store brand Oreos are vegan, too.).

So, I got started this morning.

Full of anticipation and curiosity, I made my coffee. I added the almond milk-based coffee creamer ... and I nearly gave up my week's mission right there. Bleah.

The "creamer" was thin, and it bore no resemblance to the caramel flavoring the carton had promised. I drank it, because giving up animal products was one thing; giving up coffee ... nope. And black coffee? I'm not ready for that much challenge yet.

But things got better with breakfast: Elvis-Style Oatmeal, thankyouverymuch!

Elvis-Style Oatmeal, with peanut butter and banana.

Made with a splash of almond milk, a dollop of crunchy peanut butter, and a sliced banana, it had creaminess, crunchiness, and comfort all in one bowl. I ate an entire generous serving that likely could have fed two, if Craig had shown any interest in it (and if there had been any left!) when he woke up this morning.

For lunch, I brought my favorite salad to work: fattoush, a Middle Eastern salad flavored with sumac for a pinch of tart spice. I had purchased just a few assorted olives at the grocery store (another verboten item, as Craig only eats the tinny black California variety), and tucked them into my lunchbox, too, along with the vividly green mint faux-reos.

Dinner was a more glamorous take on the standard beans and rice, which was actually pinto beans served over a mix of rices and quinoa. I sautéed the beans with garlic, red and green onions, red pepper flakes, a bit of chopped orange pepper, some chopped tomatoes, and a dash of chipotle-infused salsa. And then, for a little extra crunch and flavor, I topped it with ... no, not cheese. Fritos. Crushed Fritos. It was the perfect touch.

Pinto beans with onions, garlic, orange pepper, corn, tomatoes, and Fritos.

So, join me on the adventure, whether by enjoying some of the meals (recipes will be posted each day, I hope!) or, at least, living vicariously through the pictures.

It's good to be back ... :)


Elvis-Style Oatmeal

1/2 cup vanilla-flavored almond milk
1/2 cup water
1/2 cup quick-cook oats
2 tablespoons crunchy peanut butter
1 banana, sliced

Place almond milk, water, and oats into a small saucepan; bring to a boil, then lower heat to simmer. Stir until oatmeal is thickened, then stir in peanut butter. Place oatmeal into a bowl and top with the banana.

Yield: 1 generous or 2 smaller servings.
Source: Mary Bilyeu


Fattoush

Lettuce, torn into small pieces
Thinly sliced cucumber
Thinly sliced radish
Bits of red onion
Crushed pita chips
Lemon juice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Generous pinch of ground sumac (available at Middle Eastern markets)

Proportions and quantities are variable, depending upon personal taste and the number of people eating the salad.

Place the vegetables and the pita chips into a mixing bowl. Whisk together lemon juice, oil, salt, pepper, and sumac; make it more/less sour, more/less salty, etc., as you like it. Pour the dressing over the salad; toss and serve.

Note: Feel free to add sliced carrots, chopped peppers, tomatoes, parsley, or other items that you'd like.

Source: Mary Bilyeu


Pinto Beans with Rice and Quinoa

1 bag Minute Multigrain Medley (rice and quinoa)
1 cup water
1 tablespoon oil
1 clove garlic, minced
1/4 cup chopped red onion
Generous pinch of red pepper flakes
Ancho chili powder, to taste
Chili powder, to taste
1/3 cup corn kernels
2 scallions, chopped
1/4 cup chopped orange pepper
1 small tomato, cored, chopped
1 15.5-ounce can pinto beans, drained and rinsed
1/4 cup fresh chipotle salsa
A few Fritos, crushed

In a small saucepan, combine rice/quinoa with water. Bring to a boil, then cover and simmer for 10 minutes until water is absorbed.

Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add garlic, red onion, and red pepper flakes; saute until onion is translucent. Add chili powders and corn; cook 2 to 3 minutes, stirring occasionally. Add scallions, orange pepper, and tomato; cook 2 to 3 minutes, until pepper softens. Add beans and salsa; bring just to a boil, then simmer.

To serve, place the rice/quinoa mix onto a plate and top with bean mixture. Sprinkle the crushed Fritos over the top.

Yield: 2 generous servings.
Source: Mary Bilyeu

Frugal Floozie Friday - NeoPapalis

I had a fabulous Girls' Night Out recently with my BFF Wendy and our new friend (who seemed immediately like an old friend!) Vicki. Both eat a vegan diet, so I wanted to find a restaurant we could all enjoy without having to impose too greatly upon the kitchen or leave my dining companions with only a few meager options.

Fortunately, NeoPapalis - one of Ann Arbor's newest pizza places - offers a little something for everyone ... and at prices which happily meet our Frugal Floozie Friday budget of $5 per person.

There are four basic pizzas to choose from, costing either $6 or $7, which easily feed at least two people.  A few toppings - butter crust, oregano, or a four pepper olive oil - are available for free, while others cost $1 each.

The $6 Red Marinara version comes with tomato sauce, sliced Romano tomatoes, extra-virgin olive oil, roasted garlic, oregano, and sea salt ... and it comes with no cheese. It was perfect!

To the left, you'll see the "as is" version that Wendy chose; to the right, you'll see the one I ordered with caramelized onions and Kalamata olives. At the top of the post is Vicki's pizza, topped with pineapple and green and red peppers. Each of these allowed two slices per person, as we mixed and matched and took home leftovers. You could add more toppings if you're hungry, but the pizza is delicious even with no frills.

You could supplement your pizza with a $5 salad, and still stay within budget by sharing lunch or dinner with loved ones. The base price offers a salad large enough to feed a small family, and the following items are even included at no charge (choose whichever ones you like): sliced mushrooms, cucumbers, red onions, green and red peppers, Kalamata olives, Roma tomatoes, roasted garlic, broccoli, beets, Jalapeno peppers, hot pepper rings, pineapple, and artichokes. Cheeses cost $1 each, meat items cost $1.50 each, and dressing options beyond Ranch, the house vinaigrette, Chipotle Ranch, or Balsamic Vinaigrette cost an extra 75 cents. Pizza and a hearty vegetable-laden salad make an exceptional meal to share with your family or friends at very little cost!

I also ordered the sweet potato fries, for a mere $3, because I adore them.  Most places offer soft, baked versions; NeoPapalis' fries, however, are crisp and served with a Chipotle Ranch dipping sauce that is an ideal, spicy complement. I devoured these, and continue to fight cravings for more. They are a great appetizer to share before pizza or salad, or make an excellent snack all by themselves with a $1.50 soda, lemonade, or iced tea.

I'd had such a lovely meal with Vicki and Wendy that I brought Jeremy and Craig to NeoPapalis soon after for lunch. Craig ordered a $5 pita sandwich which, unfortunately, wasn't particularly photogenic although it was enormous. For the base price, you get a nearly foot-long meal containing one meat, one cheese, one dressing, and any vegetables from a list of sixteen - yes, sixteen potential additions for no extra money. If you want extra cheeses, they cost $1 each; extra meats cost $1.50 each. But trust me, they're superfluous - the basic sandwich is huge.

Jeremy ordered the $7 Bianca pizza: an herb butter base, Asiago and Mozzarella cheeses, extra-virgin olive oil, and honey. He topped it with bacon, because he's my child. This was rich, delicious, and easily splittable by 2-4 to stay well within our mandatory Frugal Floozie Friday budget. Even Jeremy, a 22-year old male - a species notorious for its appetite! - advocates for sharing something this hearty.

I ordered the sweet potato fries again, because I like them so much, and split them with Craig and with Jeremy. I'm not ordinarily a creature of habit (at least with food), but this time I couldn't help it.

For great values, good fresh food, and a menu that is inviting to virtually any diet, NeoPapalis is a welcome addition to town!

NeoPapalis
500 E. William St.
Ann Arbor, MI 48104
734-929-2227
Sunday - Thursday: 11 a.m. - 12 a.m.
Friday and Saturday: 11 a.m. - 12:30 a.m.



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Julia Child Week: Onion Tart with Anchovies and Black Olives

It's Julia Child Week! Wednesday would have been Julia's 100th birthday, so there have been many tributes: special dinners at restaurants around the country, a lovely new children's book about Julia and her cat in Paris, a panel nominating her top 100 recipes, a picnic I enjoyed yesterday (which will be Wednesday's features here and on AnnArbor.com) ... oh, the festivities! Oh, the food!

I remember watching "The French Chef" with my mother many moons ago; I'd be eating my pb&j, watching as this charming woman made lovely dishes and made us all feel that we could tackle each of these steps, as well. With Julia, cooking elaborate and sophisticated meals wasn't intimidating ... it was fun!

So this week, I'm featuring a variety of Julia's recipes. I looked over the list of the top 100, but many of them were too rich and heavy for hot August days, or they would require specialized equipment or techniques. And I've written posts about lighter dishes - such as souffles and cream puffs and potato salad with vinaigrette - already, so I wanted to offer new items.

So - dedicated soul that I am! - I perused cookbooks to find recipes that struck my fancy, that were easy to make, that were flavorful, that were summery, and that were representative of Julia Child herself: at their essence, a few simple ingredients that shone when prepared properly.

Today's offering is a simple tart, which looks very contemporary - bruschetta-like, reminiscent of foccaccia. And yet, it comes from Mastering the Art of French Cooking, Volume I, which was originally published in 1961. The classics will always be perfect and timeless ... just like Julia Child herself.





Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) [pee-sah-lah-DEEAYR nee-SWAHZ]

(adapted from Julia Child's recipe in Mastering the Art of French Cooking, Volume I)

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 basil leaves, minced
• 2 tablespoons minced parsley
• 1 large garlic clove, minced
• 1 8" piece naan (or other prepared flatbread)
• 8 anchovy fillets, drained of oil
• 8 Kalamata olives, halved lengthwise
• 1/4 cup finely shredded Parmesan cheese

In a small skillet, heat oil over very low heat.  Add onion, basil, parsley, and garlic; cook, stirring occasionally, for 30 minutes until onion is tender and caramelized.

Preheat oven to 400F.

Place the flatbread onto a baking sheet; arrange the anchovies and olives decoratively on top.

Sprinkle cheese over the flatbread.  Bake for 10-15 minutes until cheese has started to melt and tart is heated through.

Cut into 4-6 pieces and serve immediately.

(Feel free to leave off the anchovies and substitute a few more olives, if desired.  But they really marry well with the olives - strong flavors working together to enhance the whole ....)

Bowtie Pasta with Olives

Pasta is one of the great foods in the universe, because it can be served in so many, many ways.  Some dishes are very complicated, but others are blissfully simple.

I had bought some olives to serve with salami and cheese as an antipasto, and thought they might be a nice addition to an easy dinner one evening.  The mixed olives - Kalamatas as well as herb-marinated green ones - offered both flavor and color.  A little garlic, a pinch of red pepper flakes for zest, and the meal was served.

How perfect for a delicious dinner on a gorgeous summer evening!


Bowtie Pasta with Olives

1 12-ounce box bowtie pasta
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
generous pinch of red pepper flakes
6 ounces mixed pitted olives, chopped
parmesan, for serving

Prepare pasta according to directions.

In a small saucepan, heat oil over medium heat.  Add garlic and red pepper flakes; cook for 1 minute.  Add olives, and cook for 2 minutes.

Drain pasta and toss with olives and oil.  Sprinkle with parmesan (or leave the cheese off to make it vegan).

Serves 4.

Pan-Fried Spaghetti with Olives, Tomatoes, and Swiss Chard

I had a fabulous time at the Dixboro Farmers' Market's opening day this past Friday!  Vendors offered honey, both duck and chicken eggs, baked goods that disappeared so quickly I only got a sample of a pretzel despite arriving within the first hour, fresh greens, spring onions and potatoes, beeswax candles, organic nut butters, green garlic, and other lovely items.  Blessed by perfect sunny weather, crowds gathered, dogs greeted each other, people chatted and shopped, and a good time was had by all.

I bought Swiss chard with gorgeous, deep green leaves from Ferris Farm; I also bought organic green garlic from my friends Dick and Diana Dyer at Dick's Pretty Good Garlic stand.  Green garlic resembles scallions - long green stems, with a white bulb and stringy roots - and is young garlic harvested before cloves form; its flavor is milder than that of the mature form.  The Dyers have always sold their prized supply to restaurants, so to find them with several bunches was a surprise and a treat!  This would be the only week the treasure would be available, so I pounced.

After schmoozing, shopping, and sunburning a bit, I took my prizes home.  Needless to say, I put the bounty to use in my dinner that evening.

I took some cold spaghetti out of the refrigerator.  This could have been baked into a casserole; it could also have been rejuvenated with boiling water, which would make it a bit too soft for my liking, and served with a standard boring ol' sauce.  Instead, I turned it into a lovely, sophisticated dish.

Pan-frying the spaghetti slightly caramelizes the starches, and gives the pasta a wonderful toasted flavor.  Combining it with red pepper flakes, Kalamata olives, the beautiful Swiss chard, a sweet tomato, and the cherished green garlic transformed this basic leftover into a delicious meal to celebrate the end of the week.  A lovely glass of white wine was the perfect accompaniment.

The new market was wonderful, and it's off to an amazingly successful start!  I met old friends and new ones, and am looking so forward to this week's adventure, and the goodies I'll bring home to cook with next weekend.

Pan-Fried Spaghetti with Olives, Tomatoes, and Swiss Chard

2 tablespoons extra-virgin olive oil
1 tablespoon butter
pinch of red pepper flakes
2 stalks green garlic, chopped (or 2 large garlic cloves, minced)
3 cups pre-cooked whole wheat spaghetti, chilled, cut into 2" lengths
pinch of kosher salt
pinch of freshly ground black pepper
2 large leaves Swiss chard, cut into 3" strips
1/3 cup pitted Kalamata olives, chopped
1 medium tomato, chopped
Parmesan cheese, for serving

Melt the oil and butter together in a large skillet over medium-high heat.  When the mixture just starts to bubble, add red pepper flakes, garlic, spaghetti, salt and pepper; cook for 5 minutes, stirring occasionally.  Add the chard, olives and tomato; cook for 1 minute.

Divide among 2 serving plates and sprinkle with cheese.

Serves 2 generously.

Cucumber, Tomato and Olive Hors d'Oeuvres

For Tom's reception last week at the 55+ Gallery in the Turner Senior Resource Center, we brought both a blueberry cake and some summery hors d'ouvres.

I always have such a hard time trying to figure out what to make for these events. Because it's August, it only made sense to use some beautiful garden and farmers' market produce rather than puff pastry that can be purchased at any time of year. We wanted something seasonal.

And for some reason, a deconstructed Greek salad got stuck in my mind: cucumbers, tomatoes, lovely Kalamata olives. Feta's rich saltiness was desired, but it was too crumbly for the hors d'oeuvres as we started to envision them, on skewers.

So we substituted something spreadable - herbed cream cheese. And, of course, we left out the gorgeous but messy beets!

These were a delight for all our senses: visually enticing, tantalizing aroma, cool to the touch, crisp to bite into, and vibrantly flavorful.

Cucumber, Tomato and Olive Hors d'Oeuvres

1 English cucumber, sliced 1/4"+ thick
1/2 of an 8-ounce container of chive and onion spreadable cream cheese
16 Kalamata olives, pitted, halved lengthwise
32 grape tomatoes

Cut each cucumber slice in half across the slice. Schmear 1 teaspoon of cream cheese onto each cucumber piece. Take a froofy toothpick and skewer an olive half first, then a tomato. Skewer the cucumber last, without pressing the toothpick all the way through; the cucumber should lay flat against a serving tray.

Makes 32 hors d'oeuvres.

Note: Be sure to use wooden toothpicks. The plastic skewers we used were distinctive, but they didn't stay in the cucumber slices very well. Also, if you want the cucumbers to be "striped," simply run a vegetable peeler down the length of the cucumber before slicing it.

The Birthday of the Trees

The Jewish celebration of Tu B'Shvat [TOO bayshuh-VAHT] -- The Birthday of the Trees -- begins tomorrow night at sundown. In recent years, it has been common to hold a seder with ritual protocols and readings; but I'm just planning to enjoy traditional treats like dried fruits, nuts, olives and citrus. You know me -- I'm always there for the food!

(FYI: At work, we have beautiful trays of fruits and nuts which were ordered from the Houston Pecan Company to enjoy in honor of the holiday; they do a fabulous job, so if you ever need to send gifts or just want some goodies for yourself, be sure to order from them!)

Anyway .... A town like Ann Arbor, of course, is a perfect place to celebrate Tu B'Shvat! Planting trees and enjoying the fruits that they bear are two of the primary traditions for the day, perfect for my beloved town's eco- and health-consciousness. Nurturing trees is so vital a tradition in Judaism that Rabbi Yohanan ben Zakkai (who lived from 30-90 A.D./C.E.) is quoted as saying: "If you should be holding a sapling in your hand when they tell you the Messiah has arrived ... first plant the sapling, then go out and greet him."

According to MyJewishLearning.com: "The Bible expresses a great reverence for fruit trees as symbols of God's bounty and beneficence. Special laws were formulated to protect fruit trees in times of war and ensure that the produce of trees would not be picked until the trees were mature enough and tithes were given from them. In order to calculate the age of trees, both for determining when they could be harvested and when they were to be tithed for the Temple, the Talmudic Rabbis established the 15th day (Tu) of the month of Shvat as the official 'birthday' of trees."

As opposed to many Jewish holidays where it's traditional to eat cholesterol-laden challah or latkes fried in oil (which is, of course, half the fun!), this is a party where you're actually encouraged to eat nutritious fruits. So whether you eat a savory meal like the chicken dish I offer below, or enjoy fresh fruit out of hand, join me in celebrating Tu B'Shvat as we wait through the frigidly cold winter until all those beautiful trees bloom again in spring ....

Braised Chicken Thighs in Lemony Olive Sauce

3 tablespoons oil
3 pounds chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 small onion, halved, sliced thin
2 cloves garlic, minced
2 teaspoons shawarma spices (available at Middle Eastern markets; substitute a combination of cinnamon, nutmeg, cayenne, cardamom, and garlic powder if needed)
1/2 teaspoon ground sumac (available at Middle Eastern markets)
1/3 cup Sicilian Lemon Balsamic Vinegar (available at Fustini's Oils and Vinegars)
3/4 cup chicken broth
1/2 cup green olives with pimientos, chopped

Heat oil in a large, deep-sided skillet over medium heat. Season both sides of the chicken with the salt and pepper, and place into the skillet skin-side down.

Cook for 10 minutes until nicely browned. Turn the chicken over and cook for 5 minutes on the other side. Remove the chicken to a plate.

Saute the onion and the garlic until the onion is translucent. Sprinkle in the spices and cook for 1 minute.

Combine the vinegar and the broth; pour into the skillet and bring to a boil. Return the chicken to the skillet, skin-side up.

Cover the chicken, then turn heat to "medium-low" and cook for 35 minutes. Place the chicken on a serving platter and boil the sauce down to reduce it until it has thickened. Stir in the olives.

Pour the sauce over the chicken, and serve hot.

Makes 4-6 servings.

10 for '10

Sam Sifton, who has the best job on Earth -- restaurant reviewer and food critic for The New York Times -- wrote up a list of his favorite restaurant meals of the past year.

And so, I thought: "Hmmm ... what have I, who so relish my food, eaten this year that was particularly spectacular?" (Yeah, I'm sorta stealing Sam's intellectual property here; let's call it an "homage," instead, shall we???) I started thinking back and looking through my blog posts to come up with a sampling.

But then, how would I arrange this? Would I stick to restaurant meals, to avoid the ego-coddling of including my own recipes? Well, I'm pretty enamored of some of the things I've prepared this year; why shouldn't I take pride in a job well done??? Would they have to be dishes I've already written about or ones I had pictures of? For the most part I do have a record, between my own personal blog and my writings for AnnArbor.com.

And then I just thought: "Stop deconstructing and obsessing! If you liked it, share it with your loved ones!!!"

So, in no particular order -- 'cause I had enough trouble making the decisions about what to include on the list, let alone having to decide which was incrementally better than another -- here are my 10 favorite foods from 2010:

Olives all'Ascolana (fried stuffed green olives) at Silvio's Organic Pizza. Fresh and hot from the oil, fragrant, crispy, tender, salty, juicy, and utterly unique, these little tidbits were a fabulous treat! You could very possibly devour platesful of the addictive little things before you realized you'd overdone it. Fortunely they're served only by the dozen, so that you don't have to worry about excess. But no one said you couldn't order another round ....

The cheesy potatoes Tom's sister, Sandy, served at the family's Christmas gathering. Tom has told me that I shouldn't take pictures at the holiday meals for fear of being thought a tad ... um ... odd (shall we say?) by his loved ones, so I can't show the dish to you. But they were a creamy, rich, gooey, luscious, soul-soothing mass of hash browns baked in a thick sauce of sour cream and sharp cheddar cheese. Who needed to eat the ham (which I actually couldn't, because of the sodium nitrite which gives me migraines) when you could just indulge in the bliss of the potatoes???

The maple-glazed salmon from Tom's birthday lunch at The Real Seafood Company. It was sweet, it was tender, it was flaky, and it didn't have the raw center that many trendy chefs pass off as "rare." (If I want sushi I'll order sushi; and, as you can see from the descriptive blurb under my blog title, I never order sushi!) The salmon was cooked to absolute perfection. That it was served along with fennel (one of my very favorite foods) that paired perfectly in a slaw along with green apple strips, as well as being accompanied by tender-crisp roasted vegetables, only made it more delicious. The pumpkin cheesecake served for dessert was lovely, but the salmon was absolutely the star of my meal. This plate was vibrant and colorful and nutritious, but it gave every impression of being truly decadent.

A true work of art at Giordano's Restaurant and Pizzeria in Chicago: a deep-dish spinach pizza. Handmade just for us, there were nearly 45 minutes of anticipation before Jeremy and I laid eyes upon this beautiful specimen. Once it arrived, it was difficult to destroy its perfection ... and yet, of course we did! Pure hedonism, a doughy crust layered with cheeses and spinach and sauce -- an utter masterpiece from its tantalizing appearance to its seductive aroma, and finally its rich, salty, yeasty, sweet, savory, spicy, explosion of flavors. This pizza was unbelievably, indescribably fabulous!

The banana pudding ice cream from Happy Cream Ice Cream and Deli in Detroit. (Oh, my heart is broken! I just found out the shop has closed when I looked for the link! Very sadly, another small business owner's dream has died ....) Not only is there divine intervention connected to this ice cream, as I ate it on the night Tom and I were visited by an angel; but it was so rich, so creamy, so smooth, so generously portioned, so infused with love and pride by the man who recommended it to me with a smile ... oh, it was utterly sublime. Every part of the comfort food that is banana pudding -- from the custard to the banana slices to the softened vanilla wafers -- was contained in that paper cup. It was a thing of true beauty. I am so, so thrilled that I was able to try it while the shop was open!

My triple orange brownies absolutely had to make this list! Still warm from the oven, these are too soft to be considered fudgy; and yet, there is a sticky layer of combined chocolate and marmalade at the bottom that is reminiscent of a candy filling. The orange flavoring doesn't overtake the chocolate, and neither is it hidden -- instead, the two predominant players do a seductive dance wrapped tightly in each other's arms, moving in unison as their hips sway and their passion ignites. These are so good that you will be spoiled and may never want to eat any other brownies again. I'm not kidding -- make the recipe for yourself and you'll find that I speak truth.

The Mexican chocolate loaf cake baked by the River Street Bakery and bought at the Ypsilanti Food Co-Op. This "cake baby," as Tom and I called it as we lovingly cradled it to make sure it didn't get mushed (since it was so tender), was an intensely deep, dark chocolate cake with a thin chocolate glaze ... after all, who can have too much chocolate??? When we first took tiny tastes of it, we thought it was rich and delicious; we were also very impressed at how moist it was, given that the cake is vegan. As the flavors lingered on our tongues and we compulsively consumed more and more of it with no ability to resist, the hints of cinnamon and cayenne started to shine through. There was nothing too spicy or overpowering, merely chocolate paired with perfect complements.

Shalimar, where Tom's and my favorite meal is Murgh Saagwala (chicken with spinach), Dumm Aloo (potatoes in a spiced tomato-yogurt sauce), and -- of course! -- the assorted naan. Yes, I should be picking one of those items and featuring it; but read my last post about this amazing restaurant -- how could I ever possibly choose just one item, when the entire place is one great big "favorite"??? Tom and I ate dinner at Shalimar on our first date ... it has tremendous sentimental value to me, in addition to extraordinary and luscious food. The ambience is sophisticated and romantic, the service is professionally polite rather than effusive, and the food is perfectly spiced and prepared exquisitely. Thus, this entire meal constitutes a favorite rather than any individual item ... no further explanation needed!

Note: For those who read about our recent anniversary breakfast at The Broken Egg and are feeling a bit confused because you thought our first date had been there rather than at Shalimar: Tom and I started that date with breakfast at The Broken Egg. We proceeded to go for a long walk and then warm ourselves up with tea. After that, we found we were hungry and in need of dinner ... thus a meal at Shalimar. It was all on our first date! It was just a 15-hour date ... :)

Love Bugs from Decadent Delight, which are kinda sorta reminiscent of Twinkies. But they are Twinkies not on steroids, but rather Twinkies which have gone to finishing school to acquire some sophistication. These treats are not just adorable and a perfect size to share with someone you love. They are tender, flavorful cakes frosted and coated with any number of tempting options, enrobing pastry cream or chocolate or Jeremy's personal favorite -- a passion fruit filling that could easily just be eaten with a spoon without any other flavors or textures intruding upon the sensual experience. Everything I've ever eaten at Decadent Delight -- from tarts to cookies to cakes to cinnamon rolls -- is absolutely swoon-inducing.

Roasted Cheddar-Herb Almonds, which are a very recent addition to my repertoire but an exceptional and noteworthy one nonetheless. These give every indication, upon first inspection, of being everyday almonds that have a bit of something stuck to them. Try one ... go on. To quote Jeremy when he first tasted them: "Mmmmmmm ...." No words, just closed eyes and "Mmmmmmm ...." Salty, savory, a variety of flavors from the mixed herbs -- each sensation offers something different and enticing for your tongue. You'll find yourself swiping a few more, then a few more after that. You'll give up any pretense of just nibbling and grab them by the handful with abandon. Yes, these almonds are that good. They really are ....

There were many, many other items that coulda been contenders: the spiked Granny Smith applesauce or the coconut macaroons from my dinner at eve ... the Zzang! bar from Zingerman's ... the buttery pumpkin cake that Sandy served at Tom's family's Thanksgiving feast ... the fabulous array of beautiful foods (grilled salmon and potatoes and sweet potatoes and salad and so much more!) served at a lovely dinner by Tom's and my dear friend Martha ... the French chicken with fennel from Joan Nathan's new cookbook ... my good friend Marcie's creamy salmon blintzes ... the cheesecake I made for Jeremy's birthday last January, from a recipe that was first given to the family at the baby shower held for my ex-husband's impending birth in 1960 ... my beloved friend Wendy's buttercream frosting, made from her grandmother's recipe, for which a cupcake is a mere carrier for the addictive fix ... a hot dog eaten on a gorgeous summer day ... the roasted squash soup topped with a blue cheese crouton at The Real Seafood Company ... my own ginger shortbread cookies ... the peppermint Jo-Jo ice cream from Trader Joe's, with crushed cookies mixed into it ... the gingerbread cookies that my good friend Doris shared with me ... peanut butter granola from the Ypsi Co-Op ... the gorgeous salad with fresh oranges and strawberries that I ate at my Mother's Day lunch at the Sidetrack Bar and Grill ... the sweet-tart chocolate-covered Balaton cherries that my dear friend Marilyn gave me for my birthday ... the gingery granola that was part of an extraordinary gift basket from my priceless boss/friend, Rob ... my Mafioso pasta sauce ... the summer rolls and potstickers at Big Bowl in Chicago ... the cream-filled puff pastry at Silvio's ... the raw vegan chocolates that Tom's friend/co-worker Daniel makes ... Talenti gelato, any flavor ... Honeycrisp apples ... garlic scapes grown by my fellow Michigan Lady Food Blogger Diana Dyer, served on pasta and in salad ... the garlicky cream sauce with mussels at Conor O'Neill's (which we'll be feasting on again for Jeremy's birthday, January 10, so stay tuned!). I could go on and on, but I'm getting hungry!!!

There's a beautiful Italian phrase which sums up the year in food for me: Chi mangia bene sta molto vicino a Dio. ([KEE MAHN-juh BEH-neh stah MOHL-toh vee-CHEE-noh ah DEE-oh) = He who eats well is closest to God.) God has blessed me enormously this year with good food, and especially with loved ones to share it with. May each of you be granted those blessings as well in 2011 ... :)

Pizza Party

My jack-o-lantern pizza is cute and fun, and it makes a big impact; but not many kids will actually want to eat the olives used for the decoration. Jeremy loves them and always has; his friends wanted every microscopic molecule of the black stuff wiped off before they'd eat a slice ... sigh.

This is another in my week's worth of Hallowe'en "recipes" which really isn't much beyond a list of instructions. You can make your own crust and sauce, or you can take the easy way out and buy a frozen pizza on sale (as I did for this photo op, while I was picking up 'scripts at the pharmacy).

So, here's the scoop:

Take your uncooked pizza and place it on the countertop.

Spread 1 cup of shredded cheddar cheese over the mozzarella.

Bake according to recipe/package instructions.

Take a small can of chopped olives and whiz them for a bit in a blender or food processor; you can puree them or leave them with a bit of texture, whichever you prefer.

Use a small spoon to place mounds of olives in the pattern of a jack-o-lantern face. Serve to kids who will be thrilled (until they find out that there are olives on their pizza) ....

Something Old, Something New

Olives all'Ascolana -- deep-fried, stuffed green olives. Devotee of Italian food that I am, I had never heard of these gorgeous little things ... how could that be???

Tom had read a review of Silvio's Organic Pizza, a place we'd eaten at back in March and promised to visit again, in which these unheard of treats were mentioned. Well, olive lovers that we are, how could we resist? And as someone who is always seeking new and intriguing foods, this was too fabulous an opportunity to let pass!

According to Italianfood.about.com, these breaded, fried olives were "renowned in Roman times, though the recipe for transforming them into stuffed olives is more recent, dating to the 17th century." They derive from the Ascoli region in eastern Italy and are an immensely popular street food, apparently. Who knew??? (Well, millions of Italians have apparently known for 400 years, but you know what I mean!)

Thus Olives all'Ascolana are very old, but they were brand spankin' new to us. So we meandered on over to Silvio's.

The olives were served fresh from the fryer, fragrant and enticing. They were very hot, clearly having been made just for us. But oh, were they luscious!!! Crackling and crisp on the outside, tender once bitten into, comfortingly familiar and yet distinctly novel. These could easily prove to be addictive! And the price is fair for the labor of love that they are -- $5.99/dozen -- with the stuffing and the breading all necessarily being done by hand.

I would show you a picture of one cut in half, so that you could see the filling (a nearly pureed meat mixture), but quite frankly we're all lucky to see the bowl of olives itself. As always, I took out my camera to start photographing my food. I framed the olives, I focused, I clicked ... and the camera shut off.

I tried again ... pffft.

I tried one more time simply because I'm obstinate and I was going to write about these olives, so there! Alas, no such luck -- dead battery, of course at a most inopportune moment.

But then as I downloaded photos over the weekend, I saw an unexpected image. Lo and behold, there was one perfect photo of the bowl of olives! Yay!!!

So if you're in Ann Arbor I highly, highly recommend the Olives all'Ascolana at Silvio's!!! If you're not in Ann Arbor, you're on your own to either find a truly authentic family-run Italian restaurant that knows about such important matters as deep-fried olives, or you'll have to do an internet search to find a recipe and make them yourself.

Sorry, but that's the best I can do after offering a hint of these seductive little tidbits! I know, I know -- I'm such a tease ... :)