Snack Archive

Friday, December 28, 2012

fromage fort

fromage fort

I think we should all go to a party. And we should all eat this. I know, it doesn’t look like much. I am sure you’ve seen cheese spread on a slice of baguette before. It probably looked prettier than this too; less blue, more smooth. But please, lean in anyway, because I have to tell you: this is brilliant. And I can’t believe I’ve gone most of my life without knowing about it. Don’t let it happen to you.

odds and ends of cheese, wine, yes
grate the harder stuff

You know that thing that happens when you have friends over? No, I don’t mean the Santa Baby sing-along or red-wine-on-the-white-sofa thing or the ow-my-head-hurts thing the next day, though all of those are grand too. What I mean is, what we usually do is stop by a cheese store or counter and pick up a bunch of wedges of this and that and put them out with wine and bread and at the end of the night, there’s always one sorry little glass left of wine left and a few nubs of cheese. Maybe they end up in the trash. They shouldn’t. And they won’t anymore because let me introduce you to (drumroll, Oprah voice, please)… fromage fort!

four cheese happy place

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Tuesday, December 4, 2012

cauliflower-feta fritters with pomegranate

cauliflower fritters with feta, yogurt, pomegranate

I know what you’re thinking; you don’t even need to say it: It’s time for a fritter intervention. A frittervention? Here, I’ll go first: My name is Deb Perelman and I have a fritter problem. And I really do. I pretty much want to fritter all the things, all the time — broccoli, zucchini, apples, parsnips, an Indian medley, leeks (here), and potatoes, potatoes, potatoes, I actually have to hold myself back, and try to evenly space my fritter episodes throughout the year, so not to pique your concern about my fritter consumption. It’s not easy because no matter how many times I talk it out in a circle of understanding peers, I fear I will still think that fritters are the answer to most food dilemmas, most of the time.

a big brassicaceae head
big chunks of cauliflower

They’re the ideal toddler vegetable delivery method. Aside a bowl of lightly dressed mixed greens for the lunch I’m supposed to be having (not, cough, leftover pizza), a couple fritters make it all worthwhile. Alone on a plate, dolloped with a creamy yogurt sauce, they’re a happy afternoon snack. And formed intentionally tiny, they belong at a cocktail party. As do you.

partially cooked cauliflower

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Friday, November 9, 2012

granola-crusted nuts

granola nuts

Seeing as I’ve already admitted that I’m kind of a terrible host, I might as well let the confessional continue and tell you that I’m a terrible traveler. Oh, I don’t mean that I kvetch and whine the whole time (though you might want to ask Alex if he agrees, now that we’ve taken six flights and visited five cities in eight days together!), I just mean that I never do any of those really great things those really smart people writing really quite logical articles suggest, like keeping the amount of stuff you bring down so that it will fit in one of those bitty suitcases you can stuff into overhead. I don’t roll my clothing to prevent wrinkles or have my most important items in my carry-on so I won’t be at a loss if my luggage is. I never have one of those scarfy/pashmina things to use as a blanket/pillow/tent of warmth on the plane or train, nor do I remember Vitamin C, hand sanitizer, eye masks, earplugs or to eschew caffeine for purer forms of hydration, like water, and I never, ever remember to pack a wholesome homemade snack.

However, if you are one of the people that fits the description above, I would immensely love to travel with you. May I interest you in a book tour?

oats, cinnamon, coconut, brown shuga
oats, coconut, pepitas, sugar, salt

If I were, however, I’d bring these. I wasn’t actually trying to make these when I did. I was trying to make a fall crepe. But, I decided that pumpkin crepes were kind of boring, and when trying to figure out something to gussy them up with (maple yogurt? something crunchy?) I realized that a nut would be wonderful. But then I started kicking around ideas like maple-butter walnuts and spicy-sweet-pecans I decided it was rather lame that most spiced nuts are full of butter, sugar and bacon and this was breakfast, surely they could be a tiny bit indulgent but also wholesome. And then I made these and I entirely forgot about the pumpkin crepes. (Really. We had the delight of evacuating them from our fridge after a few days of a power outage and trust me, you wouldn’t be hungry for pumpkin crepes after that either!)

walnuts and pecans

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Monday, September 24, 2012

homemade wheat thins

homemade wheat thins

So, the problem, if there could be one, with having a slight obsession with making homemade version of snack-aisle favorites — goldfish crackers, oreos, graham crackers, pop-tarts, ice-cream sandwiches and the like — is that people quite often think you’re crazy. And if you’re me, someone who already delights in things that most people find awful — dicing vegetables, fitting every dish in the dishwasher (triumphantly humming the Tetris music) and, apparently, dotting the eyes of cheddar goldfish with the pointy end of a meat thermometer — you probably don’t need any help convincing people that you’re nuts. Sadly, when people don’t think you’re crazy, they might be suspicious you have some sort of Sanctimommy/Down With Cheetos-type agenda, but I no more fuss in the kitchen to make others feel bad if they lack the time or inclination to than the woman walking down my street right now with flawless, flowing locks and $300 skinny jeans is there to make me feel bad that I am currently in possession of neither, sigh.

a blessedly simple cracker dough
thin, but not thin enough, wheat thins

Nevertheless, because of these two things, I tend to be overly cautious before sharing recipes like the one I am today for Wheat Thin-like crackers at home. Let’s put one thing out here before I tell you about them: Do we eat exclusively homemade foods and snacks 24/7? Bwah! Even 12/7? Maybe. On good days. But, the thing is, I really love projects like this because, the fact is, we all need a snack from time to time and while the packaged options are hardly universally evil, there’s a lot of things in there you’d never put in your food at home. It’s liberating to be able to make the foods you love in your own kitchen, and it’s a great idea to tuck away for a rainy day afternoon project when your kid is spinning off their axis again or, you know, when you get a little carried away in advance of your toddler’s birthday party.

they look thin, but they're too thick!

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Tuesday, June 12, 2012

broccoli parmesan fritters

broccoli parmesan fritters

Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.

we go through a lot of this
choppped roughly

Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. Oh no. It is, in fact, the opposite. Let’s say you called me on the phone day — you know, presuming we lived on a planet where people still spoke on the phone — and said “My toddler! He eats nothing but macaroni and cheese and graham crackers! How do I get him to eat vegetables?” I would respond, without blinking twice: “Fritters.” Except my enthusiasm for fritters is so great that it would come out “FRITTERS!” in the background, I’d be doing jazz hands, and in my head, there would be Rockettes singing and high-kicking to this tune that I promise to never sing for you in person that goes, “Fritterrrrrrrrs! Fritters are the answer!” Let’s definitely never speak about this part again.

best part: mashing the broccoli

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