Archive for the ‘Recipes’ Category

HAPPY NEW YEAR! Is it winter yet??

January 11, 2012

This weather has been wacky. We haven’t had a good dumping of snow on the east coast since that freak storm in OCTOBER, and temperatures have been high enough to go outside without a jacket. Although the forecast looks like it’s finally going to cool out, I figured I’d urge on winter with a little CHILI… Following the waste not, want not vein of things, I have carefully developed this recipe to simultaneously help you clean out your refrigerator and create a delicious winter meal. My camera is locked up down in Brooklyn for the time being, so – sorry no pictures.


(1)  28 oz can of stewed tomatoes (or two 14s!… whatever you have!)
(4) 15.5 oz. cans of any kind of beans, last time i used kidney,
black, roman, and small red. If you have beans stocked at your house,
just use whichever cans are going to expire sooner. It’s like the
lottery! Which four will win!?
(1) small head of garlic (or 8 – 10 cloves)
(2) medium sized onions
(2) cups morning star veggie grounds meal starter or other protein sub
(the fake sausage is really good)
a potato or two or three and any other veggies you may have in your
fridge that need using.
lots of olive oil, salt, pepper, cayenne pepper, chilli pepper or red
pepper flakes on hand for seasoning.

Throw a spattering of olive oil in a large fry pan on medium. Chop the
potato into nice dime sized bits and cover in said fry pan with oil,
you want to cook until the potatoes are still a little firm, just
almost to done. Meanwhile, cut up an onion however you like it, big
giant triangle pieces? small tiny diced pieces? It’s your call. Stir
those potatoes, rough ’em up, turn ’em over, toss ’em around a bit,
one side might be getting brown already. yum. Chop up the garlic, in
large healthy chunks, I think garlic presses are for pussies. By the
time you’re done with all that knife work the potatoes might be where
they need to be and you can uncover and add the garlic and onion. Stir
in a tablespoon of cayenne pepper and a few vigorous dashes of both
salt and pepper. Keep an eye on this mixture, poke at it every now and
then, as you start opening cans…
First the tomatoes, don’t drain them! Quarter those suckers so they’ll
be a good size on a spoon, and hence in mouth. Put them in a big pot
(the biggest you have?) on a medium low heat with all the juices, or
if you have a crock pot, put all of it in there on high. Go back to
the fry pan and add your chosen protein “meal starter” to the onion
garlic potato that’s been sizzling next to you. Also if you have any
other veggies to get rid of like peppers, mushrooms, spinach etc. add
them in here now too (chopped to size, duh!) Then back to the big pot
to continue on with the beans, drain their water into the tomato can,
or other vessel, on the side for later. Dump the drained beans in with
the tomato and stir everything up. If you have anything that you
already made that you want to add (for example I had a cup of rice in
my fridge that needed to be used, and some random stir fry veggies
that were already all cooked, you could even use up soup, or pretty
much anything else with vegetables) throw it all into the pot with the
beans and tomatoes! Once the potatoes are tender, top this off with
your hot frying onion/potato/garlic/fake meat/other miscellaneous
vegetable mix cooking away on that burner right there. Is your pot big
enough!? Stir it up, baby. Add a bit of the bean liquid you had put to
the side, just so there is liquid up to the height of all the
ingredients, not deeper. If you don’t have enough bean juice that’s ok
though, don’t worry about it… just go with it!
If you have been doing all this in a crock pot, good for you! It may
take a little longer for the chilli to chill-ify. If you are going the
stove top route you will need to watch your delicious concoction a bit
more carefully. Once everything’s all mixed and heated up a little bit
(5 minutes) give it a taste and gauge what kind of spicy you want. I
traditionally go for 16 dashes of red pepper flakes. If I know it’s a
spicy crowd I’m going to be serving, I’ll just go ahead and add a
fresh jalapeno pepper! wowza! Season to taste.
In an hour or so you will have chili! If you’re a lucky bastard and
have a crock pot, of course you can slow cook this and leave it all
day long to stew on low heat. Stove top people, here is a trick: stir
the stuff with a spatula, scraping the bottom with each stir to make
sure nothing is settling down there on the bottom to burn. If it gets
a little gunky, that’s ok! Just turn it down a notch or two, make sure
the bottom is scraped clear, and stir it all in, it may add a nice
smokiness! This recipe is all about using what you got a rolling with
the punches, so it will come out as a different variation of itself
every time. Variety keeps things fun! And you’ve cleaned out your


Victory is Sweet.

June 13, 2011

Arrived back to Sandpoint late last night and woke up to nothing much in the house to eat. Feeling slightly victorious from a trip well traveled and some big plans made back on the east coast, it seemed appropriate to bake some celebratory cupcakes for a breakfast treat. The weather is certainly still mild enough here to crank up the oven, and with exactly a cup and a half of flour and no milk in sight Victory Cake was just the right recipe. This cake was often made during the war when there was a shortage of milk eggs and butter, there are many variations to be had with spices and nuts and berries. Yes, this recipe is vegan!! Since my ingredients were limited due to a lack of inventory, here is what I did:


1 cup brown sugar

1 cup water

1-1/2 cups flour

1 teaspoon cinnamon

1 teaspoon baking powder (or soda will yield them fluffier)

handful of chopped almonds, or any other nut or dried berry. raisins? walnuts? whatever you have in the pantry, or your tastes fancy to purchase.

Turn oven to 300 degrees. Combine all the ingredients except the nuts, and adding the cinnamon last. It’s ok if the sugar is a little lumpy, this will create morselly deposits of sweetness after baking, and I like to add the cinnamon at the end for a little bit of a swirl effect. The cake is traditionally prepared in a bunt pan, the kind with the hole in the center, but I opted for cupcakes. Make sure to use liners! For cupcakes bake 30 to 40 minutes or until a knife comes out clean, other pans will take longer. So simple and all done in an hour or less!

Ice them or not, a sprinkle of confectionery sugar should do the trick quite nicely. Yum.

Winter’s Cheese

February 19, 2011

I just added a new website to my links on the right, one that I have been reading for the past year and just remembered to add now, in the dead of winter. When nothing else is going on besides snow, cows are still making milk. More white stuff!

New England Cheesemaking

I have yet to graduate beyond mozzarella, but I have been wondering since I started what the heck to do with all the “waste water” that is a byproduct of the process. Technically known as whey, I would save a container of the stuff after every batch for about a week and then end up dumping it down the drain for lack of inspiration on what the heck to do with it.
Well it all seems so obvious now! Soup stock! And what better time of year for cabbage, mushroom, fusion gumbo, split pea, pozole… and that’s just the beginning. The possibilities are endless now and I am super excited to experiment with this new-found broth. Slurps up!

Potatoes Keep, Keep Potatoes

February 10, 2011

SANDPOINT, Idaho: We are into the thick of winter at this point, you can tell by the string of links I’ve been resorting to posting. Nothing is growing now and somehow being surrounded by snow banks triggers cravings for cozy comfort food that encourages hibernation. If we all really ate local we’d all be living off all the root crops conducive to storing, and anything we had canned in the fall. I recently whipped up a dinner that satisfied cravings for fatty goodness while honoring the “eat local” mentality. Step one: Pour yourself a beer.


4 large potatoes – shredded skin and all

1 medium sized onion – diced as small as possible

salt and pepper

2 large eggs

3 tables flour

3/4 teas baking powder

apple sauce (I’m assuming canned from the fall)

Heat oven to 300 and put a baking sheet in there to warm up, this will be the holding pen for the cakes as they come off the griddle. Squeeze out as much liquid as humanly possible from the shredded potatoes using a clean dish cloth or napkin. I saved this juice and put it in the freezer with the intent of figuring out how to turn it into alcohol one blustery winter night. We’ll see if that ever happens. In a large bowl mix potato with onion, salt and pepper, eggs, flour, baking soda until all evenly integrated. Meanwhile you could be heating about a 1/4 cup of veggie oil in a big pan over medium-high heat. Make sure it gets hot and then drop in a heaping dollop of the mixture. This step took me a couple of takes to figure out quantity wise.
Watch out for flying grease! It will kill your clothes! Flatten the globs down with a spatula and cook until crispy and browned on the bottom and then flip to fry the other side to a delicious crisp. Throw the finished ones on the sheet in the oven to keep ’em toasty. Serve piping hot with apple sauce. Maybe some sour cream if you happen to have any.
It would be easy to make this recipe vegan by using egg substitute or corn starch with soy milk, It works just as well.

Beer Bread

March 2, 2010

HUMBOLDT STREET, Brooklyn: Woah, it’s March! Time to start getting in to the serious stages of garden planning! And, for some, starting seedlings! Wow!

Since there is snow on the ground ’round these parts, I am still just trying to bake my way to that warmer weather. Here is a super simple bread recipe I adore:

3 cups flour (you can get experimental with the type if you are feeling adventurous)

3 tablespoons brown sugar (I once used 1 tablespoon white sugar + 1 tablespoon vanilla and it was fine)

1 tablespoon baking powder

a shake or two of salt, depending what kind of beer you are using

12 oz. of room temp. beer – any kind!

4 tablespoons butter (smart balance light for the vegans in your life)

Preheat oven to 375.  Grease a pan, if you want it to have a bread shape, use a 9 x 5 loaf pan. Otherwise it will just be a mound.

In a large bowl stir together all dry ingredients including sugar. When you add the beer it will foam up a lot, so be ready, add it all at once and start stirring. Here is the thing, you want to stir it as little as possible, about 20 strokes max, or else it will get super heavy. But you don’t want any flour pockets! It should looking something like this:

Throw the lovely lump into the pan and top with chunks-o-butter.

Bake until crusty and knife comes out clean from the center, about 35 – 40 minutes. Let stand for 5 minutes or so, it’s gunna be super hot but you should be really excited to eat it at this point! The smell will be amazing!

Turn the steamy mass out of the pan and serve as soon as possible, while still warm. This bread gets crazy hard as soon as it cools off, so it is best to eat it right away. I ate mine with some local cheese purchased at the Greenpoint Farmers’ Market. Lots of butter is also good. Yum!!

Happy baking!

What I Made For Dinner

February 7, 2010

HUMBOLDT ST, Brooklyn: One of my favorite cook books is Williams-Sonoma’s VEGETABLE. I made the roasted squash the other night and it was divine. The following is a variation on the recipe, here is what you will need:

1 baking pumpkin, or other orange fleshed winter squash

4 cloves garlic, chopped

1 teaspoon cooking wine, or balsamic vinegar

2 tablespoons olive oil

1/2 teaspoon sugar

1/4 teaspoon chile powder

1/4 teaspoon dried thyme


salt & pepper

Preheat oven to 350. Cut the squash into wedges, scooping out seeds and fibers.

Mix together garlic chunks, oil, wine, chile powder, and thyme. Brush onto the squash arranged in baking pan, and salt and pepper to taste.

Cover tightly with aluminum foil and bake about 40 minutes or until tender (depends on thickness of squash.) Uncover and raise temp to 400, flip the quarters face down.

Roast 10 – 15 minutes until browned in places, and very tender. Serve immediately.

So Far, So Good

January 18, 2010

LORIMER STREET, Brooklyn: Potatoes, apples & squash from the Greenpoint farmer’s market. I am keeping good on my word to visit the market every Saturday through the winter, and purchase the majority of my produce there.

Find Brooklyn Farmer’s Market listings here:

I am excited to report that Boneshaker’s brunch menu now includes potatoes from the Greenpoint Farmer’s Market, deliciously and simply roasted with olive oil, salt and pepper. Oops, I just gave away the secret recipe.

There are a lot of good posts coming soon… I have so many links to share, and was in the studio audience for Martha Stewart’s “Blogging” show on Thursday – which was a completely surreal experience, that I am still collecting my thoughts on – so coverage of that is happening sometime this week. In the mean time, stay warm and happy growing!

Back in Brooklyn, the Beet Goes On…

January 3, 2010

HUMBOLDT STREET, Brooklyn: It is now the season for roots. I did not harvest any of my own beets this year. Though the leaves grace my garden, even through the snow, I did not thin the baby plants far enough away from each other (over the summer) so the roots never filled out. The beets pictured here were grown on a farm not too far away from the city, upstate.

The pigment betanin gives beets their deep red color. To reduce “bleeding” I have learned to not cut of peel the root before cooking. The red will stain hands and surfaces, so be ready for a mess. If your beets have greens, cut to about a 1″ stem. Depending on the time of year (the earlier the better) you can add the greens to a salad or cook like collards. Later in the season the leaves become tougher and more bitter and may be better for the compost, this will probably be the case if you are getting them from the farmers market, because the greens tend to get “beat up.” Ha. The following instructions are for roasting beets, which is a preferable method to boiling which drains them of color and flavor. Be forewarned, roasting takes a while.

BEETS WITH DILL: Good hot as a side, or cold as a salad.

6 – 8 small beets

1/2 red onion

1 teaspoon sugar


1 tablespoon balsamic vinegar

Juice of 1/2 a lime

2 tablespoons olive oil

2 tablespoons chopped fresh dill

Fill a pan with 1″ of water, make sure the beets are cozy (the pan shouldn’t be too big.) It should look something like this, with the beet stems trimmed:

It’s better if they are all about the same size. Cover with aluminum foil and put in oven set at 375 to roast. Check on ’em every once in a while, and add a little water if you notice the level has fallen below the original 1″. The time will vary depending on the size of beets, these took an hour.  Large beets can take up to 2 hours, you can test with a fork kinda like potatoes.

As soon as you can bear to handle them, start peeling. Supposedly the skin should just “slip” off, but these took a bit of work. Look how red that water is! It made me want to dye some wool! If I had any…

After the skin is removed, cut the beets into bite sized pieces and remove the stems. This is where it can get messy.

Put all these beautifully bloody warm beet chunks into a bowl and toss gently with onion, and everything else… olive oil, vinegar, sugar, salt to taste, lime, and finally dill. Your beets have been dressed! If you are not adverse to dairy: I served mine with mac and cheese, but an alternatively more delicious and expensive presentation involves sprinkling with goat cheese crumbles. My mouth is watering just thinking about it. Another scrumptious and equally expensive addition is pan seared pine nuts.

The inky aftermath delighted me. Humor me on this one, I went to art school after all.

It’s late, I hope I’m not forgetting anything important. Good luck in the kitchen – whatever happens, the beet goes on!

i love pie

December 13, 2009

HUMBOLDT ST, Brooklyn: What better thing to do on a cold rainy Sunday in December but bake? As promised, how to make a vegan apple pie:

Pre heat oven to 425. Open a Woodchuck Cider, it will help you relax and enjoy yourself.


1-1/4 cups all purpose flour

3 tablespoons COLD dairy free buttery spread (Earth Balance or equivalent)

1/4 cup vegetable shortening

3+ teaspoons very cold water

(Times these quantities by two for a 9″ pie with top.)

Sometimes I think my “how tos” on here must be very unhelpful because I tend to explain just about everything as intuitive. This recipe is no exception. Pie crust is a very intuitive thing. So, when you find yourself up to your elbows in flour wondering what the heck to do next, don’t hesitate to call me for guidance and I will do my best to steer you right.

With that said, get ready to get your hands dirty…er… floury? In a big bowl cut the “butter” and shortening into the flour. This means about teaspoon sized chunks. Handling time  is key, in my opinion, the best most flakey crust is achieved by minimal touch time. Roll up your sleeves and start pinching all the buttery stuff in with the flour until you have no more chunks to pinch and the consistency is even. It should still be pretty floury with tiny pea sized dough balls.

This is where intuition kicks in, adding the super cold water a little at a time. I usually make a cup of water with a couple ice cubes in it for easy access.  Dribble the water slowly while turning the mixture with a fork. Use your best judgement to determine if you need to add a little more or a little less. The dough should be evenly moist and sticking loosely in a rough mass.

Throw a splash of flour down on your work surface to lay the dough ball out. I never refrigerate mine because I feel like it makes the crust tougher, but maybe I just making things harder on myself. Roll it out using flour on the pin so it doesn’t stick. I don’t have a rolling pin, so I use a giant wine bottle! If it is not rolling out right the first time you have about one more chance to roll out this batch of dough. After that it will become super dense and lead to a hard crust. I mean, it would be ok if it was your first time trying, but I am crazy about getting the flakiest crust possible. Google “Pie 101” for more detail on transferring the dough and fitting to the pan.


Apples, lots of them. Actually just 5 big ones.

1/2 cup apples sauce

1/4 brown sugar

3 table spoons flour

1 teaspoon cinamon

1 shake nutmeg

Optional if you have it around to be extra delish: 1 teaspoon vanilla and/or 1 teaspoon orange zest

Man, my dog is cute. Here are some apples we got from the farmers market. Here is a close up picture, in case you need reminding what an apple is:

The rest is simple, the dough is the hard part. PEEL APPLES. cut into mouth friendly sized pieces. I like mine pretty chunky, but you can also go tiny or do thin slices. Mix everything together!!

Put it all (including juices) on top of the dough you just rolled into the pie plate! Make it heaping!

Cover as desired. I always do a lattice pattern…

Bake for 15 minutes at 425, then reduce heat to 350 and bake another 50 or so minutes.

(i know I already posted this pic in the thanksgiving post, but it is such a good closer.)


Table for two.

November 27, 2009

HUMBOLDT ST, Brooklyn: Thanksgiving was yesterday. If you have ever wondered what a vegetarian (vegan in my bf’s case) eats on a day basically devoted to eating turkey… here you go:

prepping baby butternut squash for baking…

the spread…

asparagus pan seared with onions and bacos (YES bacos are vegan – soy and engineered bacon flavored chemicals! yum!)

oven roasted acorn squash with a red wine garlic vinaigrette glaze…

baby butternut squash and baked stuffing (stale balthazar bread, onion, green pepper, home grown tomato, garlic, vegetable stock…)

fingerling potatoes, prepared with olive oil, salt and pepper – boneshaker’s infamous fries recipe. served with veganaise of course…

and tofurky! fried deli slices with vegetarian gravy! perfection!

For any of these recipes, please email me –

Also check out what the new york times has to say about a vegetarian thanksgiving:
Going Veg for Thanksgiving

Don’t forget about dessert! Stay posted for an in depth post on baking this apple pie: