September is a very good time to reflect. It's not only the back-to-school-ness that makes this so, but also the closing of one season and the beginning of a new one, the need to buckle down on the making of school lunches, the rush of exciting new things (cauliflower and plums and leeks) into the markets. A newness that makes us think about the tools, tricks, and learnings we're taking with us. This September in particular is a good time to think about these learnings, or "small victories," as author Julia Turshen calls them. Her cookbook, also called Small Victories, comes out September 6th (that's tomorrow!).
We asked for you to show us your best small victories on our iOS app, (Not)Recipes—and now we're feeling very inspired. Here are just a few of the the posts that stuck with us:
Congrats to our winner, who taught us a new trick for getting fudgier (versus cakier) brownies:
Straight from Food52... Dana Cowin's Super Fudgy Brownies! https://food52.com/recipes/31947-super-fudgy-brownies
Sift together flour, cocoa powder and salt. melt butter and chocolate. Mix sugar into chocolate and whisk in eggs and vanilla. Fold dry ingredients. Put in parchment lined 8x8 pan and tap on counter releasing air bubbles. bake at 350 for 40-45 minutes. Press down on warm brownie while it's still in pan compressing it and making it even fidget and less cakes.. #chocolate #brownies #f52victories
A way to preserve the season (and enjoy little sips of it the rest of the year):
Small prune #plums have arrived in the market. Time to make slivovitz for the holidays!!
A solution for a packed-to-the-gills crisper drawer (and the "what's for dinner?" question):
Summer sheet pan salad, one of my favorite ways to use up bits and bobs from the crisper drawer. The idea is simple: combine vegetables that pair well together, cut or slice them into small pieces, toss them with olive oil and s&p (or leftover vinaigrette), and roast and/or broil.
This one is fairy tale eggplant, cherry tomatoes, shaved fennel, shaved lemon, and cannellini beans, tossed in a lemony anchovy vinaigrette. I roasted at 400 degrees F for about 20 minutes, then finished under the broiler.
A reason to make a giant batch of pie dough and freeze it for rainy days (i.e. last-minute galettes):
I love having pie crust dough in the freezer, which makes whipping up a galette on a weeknight a breeze. This whole grain crust was spread with labneh and balsamic caramelized onions, then topped with fresh figs and chopped thyme. #f52victories
A tool that does double duty as vessel for marinating and grill weight:
A different kind of one pot meal where you marinade a chicken in olive oil, lemon juice, herbs, and garlic and then use the same pot to weigh it down on the grill #f52victories
A not-too-sweet truffle that's vegan to boot:
Vegan truffles of the dessert variety. Chocolate on chocolate yumness! They're made with Brazil nuts, dates, prunes, cocoa powder, coconut oil, coconut flakes, maple syrup, and honey. Then they were dipped in dark chocolate and topped with pyramid sea salt.
#whatwouldmisslaylado #f52victories #food52 #chocoholic #vegan
A use for not-great cherry tomatoes (and a way to spiffy up a loaf of focaccia):
To make good use of slightly lovely but not excellent cherry tomatoes (thick skins, not very juicy), I made tomato focaccia today. They transformed into jammy delight, and presented themselves quite invitingly on the pillowy bread. #f52victories #lickingtheplate #focaccia #yeast #tomato #cherrytomato #oliveoil
Proof that working with what you've got can lead to something very delicious indeed:
Tonight's taco Tuesday looked a lot like nachos;) Organic blue corn chips coverd with Colby jack cheese, "taco meat", and slivers of fried shishito peppers. Baked at 375 until good and melty. Topped with queso fresco, avocado and tomatillo salsa.
"Taco meat": chop in a food processor portobello and cremini mushrooms with garlic, chili powder, onion powder, cayenne pepper and salt. Sauté in a pan with a little oil over medium heat until releases moisture and looks crumbly like ground beef. Enjoy!
#f52victories #TacoTuesday #vegetarian #notarecipe
The discovery of a tool that's been under your nose all this time:
Really Simple Fish Tacos! (Based off the Fish Salpicon recipe on #food52 my food52 victory is discovering that I can use my gas burner to toast and broil things. Can't believe I didn't think of that before!
First, toss tomatoes in lime juice and extra Virgin olive oil. Add salt and pepper. Chill.
Next, mash avocado with lime juice and season with salt and pepper. Chill. (Or in a food processor, combine avocado, lime juice, cilantro, sour cream, and extra virgin olive oil and purée until smooth. Season with salt and pepper. )
In a medium bowl, combine chopped cilantro and scallions and a finely chopped jalapeño.
Season tilapia with salt and pepper. Coat in wondra. Fry until golden brown. Add to the bowl with the cilantro and jalapeño. Flake with a fork until well mixed.
Toast the flour tortillas over a gas burner until browned and crispy on the edges.
Divide the fish between tortillas and top with avocado and tomatoes. Enjoy!
#food #f52victories #f52 #dinner #tacos #fish #homecooked #healthy #avocado #cooking
What small victories have you come upon lately? Share your new wisdom in the comments.