Random Dinner Parties and Invented Risotto.

There is something (many somethings, really) beautiful about the spontaneous dinner party. the one where you don't buy anything, don't plan anything, and don't know who precisely is coming to dinner. Starting from the things in the fridge, the contents of the cabinets and the scattershot notion of 'hey, that might be tasty', then moving blithely along in the knowledge that somehow or another, everyone will get fed.

Tonight was one such, featuring both usual suspects and new guests, and many experimental flavors. Now, I love a beautifully organized, synthesized, planned party as well as anything--even when the timing goes awry, the work of putting together a meal with intention of blending everything harmoniously is great. But I'll confess- assembling a dinner totally off the cuff and on the fly and playing the Foodie Challenge is one of my favorite things ever.

Our apartment's joined a CSA, and trying to a)find out what to do with all the new and exciting vegetables, b)eat them before the next week or before they c)go off tragically leads to adventures in eating. Like a silly little plate of radishes with ranch dressing and sharp cheddar. (Yes.) Or bok-choi-and-turnip lo mein using frozen noodles from the Veggie 'Dega up the street. (No.) We've got more lettuces than I know what to do with, and it's really nice to have the option of a salad, any time (I tend not to buy lettuce in stores, it just seems so pricey for so little, or so likely to not get used it's a waste.) and I would almost never buy kohlrabi voluntarily, it's such a weird little vegetable.

Weird little vegetables are awesome. And there's something great about the ability to experiment on new things, like new spices. I found this amazing store, and oh but their bulk spices are cheap. And oh, but I'm excited by the prospects.

Rambling aside (alongside, maybe) tonight Mal, Val and I made dinner for eight on nothing but what was in the house. Which ended up being some tasty CSA beets and parsley sliced thin and fried up beautifully with thyme; bok choi with curry and garlic sauce just the littlest bit sweet and spicy at once; and this wild mushroom risotto I made up, a a slightly Armenian/Middle Eastern inspired dish full of spices--sumac, turmeric, chili, cumin (and cumin seeds) and coriander seeds all making for a lovely shade of rust-orange delicious. Dessert was ice cream and little tiny meringues, with some leftover homemade whipped cream from yesternight's strawberry shortcakes.

Because last night was a tiny semi-impromptu dinner party (mushroom strudel from TJ's, burgers with caramelized onions and gouda, roasted portobello mushrooms marinated gorgeously in goddess dressing, two types of slaw and said shortcakes--For three.) was also lovely. There are no pictures of anything, for 'twas all consumed.

Ain't cooking also great?

This is all to say that I'm resuscitating this blog. What have you all been making, recently?

-Orli

Apples, apples everywhere.

I have been a bit of a nomad this summer, with no kitchen to call my own.  I am quite looking forward to cooking and baking again when I finally settle in Boston this weekend.  So, the recipe I'm posting today is an oldie but a goodie.

Last autumn I lived in Sacramento near my friend Samantha, who had an apple tree in her back yard.  She and her mother and I tried to think of as many ways as possible to make use of the apples - apple spice cakes, apple butter, apple crisps.  This was my favorite variation: apple cinnamon cupcakes with homemade vanilla frosting.  Because one of my co-workers was lactose intolerant, I made them vegan as well - don't worry, they tasted so delicious that no one even knew the difference.  Except for my co-worker's intestines, of course.

Without further ado, the recipe:

~ Grate two cups of apples (keep the skins for texture).  

~ Put them in a big pot and begin heating it on the stove.  Then, as it heats, add two cups of sugar, two cups of water, one cup of butter/butter substitute, and around two teaspoons of cinnamon and nutmeg, depending on how much you like cinnamon and nutmeg.  Put in some ground cloves if you have them. 

~ Heat it all until it boils, then take it off the stove to cool. 

~ Add three cups of flour and two teaspoons of baking soda slowly, mixing well.  

~ Put in the oven at 350 degrees for ten-fifteen minutes.  Check if they're done by pressing on the tops.  If they bounce back, they are!

The frosting is just three cups powdered sugar, a quarter teaspoon vanilla, one third cup butter/butter substitute, and two tablespoons milk/milk substitute.  Mix until it's nice and smooth and then spread as much as you want on the top of your cupcakes.  You can sprinkle a bit of cinnamon or cinnamon-sugar on top for show.

Makes 24.  Enjoy!