this is la ensalada de mi padre

*For several years now, I have cooked for my dad on Father's day. It's fitting, I think - because my dad is not much of a material-centric man and is not the kind of person who really desires objects or things. As such, how I show my love for him is through an act of service, through cooking for him and feeding him, which reciprocally mirrors the ways in which he has nourished me with his care and encouragement throughout the years.

*I cooked several dishes, but I thought this one in particular was very suited to his tastes: he loves Mexican food - especially beans - so this Mexican fiesta salad - which was not too difficult to throw together - seemed to fit the bill. This is a refreshing, flavorful, and colorful dish that is perfect to serve up on a hot summer day. It can be eaten in a tortilla, atop salad greens, or even as a side dish at a barbecue.

*(don't leave out the toasted chili pumpkin seeds - they are key and give this dish a lot of flavor and texture!)

Padre’s Mexican Fiesta Salad
(adapted from the Candle Cafe Cookbook)

serves 2-4

1 cup quinoa (I used 1/2 c yellow, 1/2 c red), rinsed and drained
2 1/2 c water
2 ears of corn1 can black beans
1 red bell pepper, destemmed + deseeded + diced
1 cup hominy
1/4 cup chopped cilantro
juice of 1 lime
salt + pepper to taste
1 cup toasted chili pumpkin seeds*

(optional) 1/2 avocado, diced (I didn’t add this this time, but I definitely would next time!)

*season 1 cup raw pumpkin seeds with 1 tsp chili powder and 1/2 tsp sea salt. Toast at 350 degrees F for 10 minutes.

1. Bring water to a boil in a pot. Add quinoa to the pot, then lower to a simmer and cook for 25 minutes until fluffy. Set aside to cool.
2. Boil (or steam) corn in a large pot of water for about 8 minutes. Remove and let cool.
3. In a large bowl, combine black beans, bell pepper, hominy, chopped cilantro, and lime juice.
4. Using a sharp knife, cut the corn from the cob into the salad mixture.
5. Add quinoa to the salad. Toss well.
6. Season with salt and pepper to taste.

7. Top with toasted pumpkin seeds and avocado.

this is a loving soup

*Of all the labors that happen in a kitchen, making a soup or a stew is the most loving, I think. You begin by gathering all of your ingredients from the refrigerator and the pantry. You pull out a large pot and you set it on the stovetop, and you light the stove to heat the pot. Normally, you begin by sauteeing - onions and garlic, most typically, because soups begin with a fragrance. Or else soups begin with water, which you bring to a boil. Either way, the process of soup-making is a crescendo, a labor that cannot be rushed. You stand over the stove stirring, letting the flavors richen and thicken - which is only made possible through patience and time. And somehow, even as the ingredients are breaking down, they are becoming more like one cohesive whole rather than being separate components. Making soup is as fluid a process as the end product. The timing is never rigid; you rely on what you see and smell. Whimsy and spice - even the most unexpected - are necessary ingredients. You taste as you go along, dipping your stirring spoon into the pot and then licking it clean, burning your tongue every now and then. Finally, your gut tells you the soup is almost ready - you just know - and you season with salt and pepper, and you break some bread and serve it with your soup. You've spent hours stirring and adding and tasting, and though the soup is nothing flashy or extravagant, your soup is love. Your soup is the time you spend, your soup holds your daydreams and your thoughts - the ones that floated through your head as you were stirring -, your soup holds your tastes and your favorite spices, your soup retains your desire to comfort and to please - and whoever drinks your soup will understand, when they grow warm as they drink, that your soup is love - pure, unadulterated love.


*Lemony Chickpea Soup

Inspired by The Angelica Home Kitchen

Serves 4

2 Tbsp olive oil
1 medium yellow onion, diced
1 bay leaf
1 stalk celery, chopped
2 cups vegetable or chicken stock
1 cup water
2 cups cooked (or canned) chickpeas
1/4 cup roasted garlic
1/4 cup lemon juice
1/2 tsp paprika (+ more to garnish)
salt and pepper to taste
chopped parsley to garnish

1. Heat olive oil in a medium-sized pot. Add diced onion and sautee on medium-low heat for 20 minutes, until yellow and soft.
2. Add bay leaf and celery. Sautee for 10 minutes.
3. Add stock, water, canned chickpeas, and roasted garlic. Bring to a boil; turn down heat and let simmer for 20 minutes.
4. Using handheld blender, puree mixture. Mix in lemon juice, paprika, salt and pepper.
5. Serve with parsley and paprika to garnish.

this is family dinner

*My contributions to family dinner last night:
(1) Marinated kale salad with shredded carrots, sesame seeds, and pumpkin seeds
(2) Misshapen chickpea fritters (with garam masala, onions, carrots, garlic)

*So much good food—especially the salmon tails, which we got for free at the farmers' market on Saturday morning. No one wants the tails—they're practically considered leftovers, or trash parts —but I like them (my mom fried them until they were super crispy) because that's where all the salmon fat is. And I like eating the skin too. I have strange taste in food.

this is southern comfort

*For awhile, I thought I was going through a serious "soul food" and "southern cooking" phase. My roommate gently reminded me that I am generally not a fan of hush puppies, grits, fried chicken, and gravy. At first, I insisted that despite not loving any of the foods on that list, I was still smitten with southern cooking. Slowly, I began to realize that it was not so much a love affair with southern cooking as it was a desperate craving for chili and cornbread—two foods that i do love and that I happen to associate with the south.

*Since this chili cook-off and this meal at the co-op, I have been dreaming about making chili and cornbread, mulling over the various kinds of cornbread (sweet vs. savory; cakey vs. coarse; northern vs. southern) and chilis I could make. Of course, coming home for spring break and finally having a kitchen to work in meant that I was going to put all this dreaming to rest and satisfy my craving.

*This sunday night dinner was the result. I knew I wanted a very hearty and simple southern cornbread (100% cornmeal)—not the sweet, cakey kind that is served in New England. The skillet cornbread i made ended up being a great chili-topper, but I'm not satisfied with the recipe, which means cornbread round 2 will be coming up soon. I think I will add some flour next time to make it either 50% or 75% cornmeal, instead of 100% cornmeal, and just a tablespoon more of honey.

*The chili was just right though. I rarely ever work from recipes, and this chili was no exception. I knew I wanted a smoky and spicy chipotle chili—a vegetarian chili with mainly beans and a very deep flavor. So this chili ended up being a mix of onions, bay leaves, red peppers, garlic, tomatoes, carrots, cumin, chipotle chili powder, cocoa powder, garam masala spice, molasses, pinto beans, kidney beans, and black beans. It was good, really good. Next time I make chili I may add some peanut or almond butter to add another dimension to the flavor profile, but overall I was very satisfied with this.

this is an acceptable way to start the day

*English breakfast at Aster House in South Kensington, London
*poached egg, scrambled eggs, baked beans, salt & pepper
*wheat toast (i would like a toast rack)