pantry, buster
Another Monday is in the near future, or so I am told; I have to do a mental checklist every morning, and then again at noon, to see what the day of the week might be. Mondays in the past have sometimes found me cooking community supper at Berkshire South. Now that alternate side of the street life regulations have been suspended, in lieu of cooking a big meal for a big crowd on those days I cook at home with my phone propped up on a bottle of olive oil and post a video that clearly demonstrates my learning curve (it’s more of a flatline) with video-editing software (it’s still called software, right?).
Time for the latest (second) installment! It’s another wild ride through making what’s lingering in the pantry look like a new idea. You can see it here.
(You can see the first installment in the franchise here, and its related instructions here. Merch and fanzines to follow soon!)
Basically, we are cleaning out the crisper of the bits of greens that you have been bargaining with against time and slime, throwing that in the blender with a bean (chickpeas got the part this time, but a white bean or even a black bean could have snagged the role). Add more lemon, olive oil and salt than you think seems right. That is the holy trio (and quantity estimate) of Greek cuisine success: more olive oil, lemon and salt than you think seems right. You could fill the blender with a bicycle seat, two walnuts and a gym sock and as long as the mighty three get in there in abundance, you will end up with something edible.
Another important tip, known by Greeks but taught to me by my friend Alana, is that a hot bean blends up smoother than a cold one. I looooove to cook beans now that I gave in and bought a plug-in pressure cooker, but even a canned bean (no shame in a canned bean!) will shock you with its cooperation if you heat it up before you whizz it up.
The scene-stealer besides the greens-busting hummus-esque substance here is the once-lowly carrot. A roasted carrot, duded up with seasonings, is a very more-ish thing and it’s quite possible it will change how you feel about carrots and vegetarian sandwiches and a whole host of other things where your thinking has been stuck. Also, if your carrots have not been getting any younger there in the bottom fridge drawer, this is their makeover moment.
I cut the carrots in the video nice and long, because I was making the sandwich on a baguette, but then there was a sad workplace accident on the film set and the baguette sandwich is now involved in a legal action against the production company so I can’t comment further.
This is hardly a recipe, just an idea. Like the idea of gathering around a big table once again! Both delicious.
xo
for the carrots:
6 or 8 carrots, peeled and quartered lengthwise
1 tablespoon olive oil
½ teaspoon paprika (smoked if you have it)
1 teaspoon ground cumin
zest of a lemon
a couple teaspoons lemon juice
1-2 teaspoons maple syrup or honey
for the hummus
1-2 cups of cooked, drained beans
juice of a lemon
¼ c or more of really good olive oil
a hefty teaspoon of salt
1-2 cups of mixed greens: parsley, cilantro, lettuce, scallions, spinach, you name it
a pinch of cayenne if you want a little heat
a clove of garlic if you like that
to serve:
bread (the kind you have)
micro greens/sprouts or any fresh-seeming green or herb that escaped the blender, shredded fine
a little more lemon, olive oil and salt
fresh or roasted tomatoes and avocado make this like whoosh super nice
Heat the oven to 425°. Toss the peeled and quartered carrots with the seasonings and spread flat on a baking sheet. Roast until beginning to wrinkle and brown in spots, about 20 minutes, tossing halfway through.
“Bless” your cooked beans with boiling water and drain them. Toss them in a blender or food processor with the remaining ingredients and make it smooooth. Adjust the seasonings as you like; I like a super punchy sour salty mix.
Toast your bread. Slather it with the green stuff, carrots on top, then add some fresh greens and another little squinch of lemon juice, drizzle of oil and some coarse or flaky salt.