Mouth of Wonder

Greek Yogurt Ice Cream

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 15 Mar 2026 16:59:00 -0600

Seasonal Recipe of the Week

I have been having a blast making ice creams for the last few months. I bought a great inexpensive ice cream machine on Amazon. It's the kind with a built in compressor so I can keep making pints without the inconvienience of having to re-freeze the cannister and waiting 24 hours. What a breakthrough! I have been doing research on different bases from Jenny's with a cream cheese addition and no egg custard base

to classic recipes from David Leibovitz . There are so many variations to explore especially once you factor in gelato, sorbet, and frozen yogurt options. But I thought today I would give you the easiest most delicious plain frozen Greek yogurt which you can turn into thousands of fantastic flavors.

Ingredients

1 qt (32oz) plain full fat Greek yogurt

½ cup heavy cream

¾ cup granulated sugar

¼ cup wildflower honey

2 tbsp extra virgin olive oil

¼ tsp kosher salt

Procedure

In a large mixing bowl, whisk together the Greek yogurt, heavy cream, granulated sugar, wildflower honey, extra virgin olive oil, and kosher salt until smooth. Churn the mixture according to the machine’s instructions. In my machine it ususally takes 30 minutes till its super thick like soft serve. You can eat it then but I harden it up in the freezer for a few hours to make it scooping consistency. It will get very hard so remove it from the freezer and sit it on the counter for 45 minutes to serve it soft.

A simple palate of ingredients, I would recommend using the best quality you can find.

Just a whisk will be needed to stir together

The final product.The olive oil gives it a silky texture.At this point you can fold in fresh berries, caramel, basil syrup, toasted coconut, granola, chocolate syrup, etc.

Super healthy high protein nut and seed crackers

askrula@mouthofwonder.com (Stacy Pearl) — Wed, 11 Feb 2026 13:25:00 -0700

Seasonal Recipe of the Week

You know it's always something! First it was low calorie, then low sugar, then caveman Paleo vibes (ridiculous) then high fat, then no carb Keto, then no processed anything, and now its all about protein. I think as long as you are eating when hungry, eating reasonable portions of a diverse group of foods, and not out of boredom, and not to excess, you will probably live a long healthy life. That being said, I love developing recipes to meet the current trends especially when they are delicious. I started seeing these seeded crackers around town and frankly they were not that good so I came up with this. It's totally open to interpretation in terms of which seeds and nuts you prefer and how sweet you want to make it (with the addition of dried fruits). Fresh fruit will not work due to the amount of moisture in it, but you could add chocolate chips, just saying. And its vegan! Have fun!

Ingredients

1/2 cup GF flour

1/2 cup hazelnut flour (or any nut flour)

1 t baking soda

1 t salt

1T herbs de provence

1/8 t nutmeg

1/8 t black pepper

1/4 t smoked paprika

1/4 cup chia seeds

1/4 cup pumpkin seeds

1/4 cup flax seeds

2 T hemp seeds

3 chopped dates

1 cup almond milk

1 T honey

Procedure

Preheat oven to 350. Line 2 small loaf pans with parchment and spray with oil. Stir all ingredients together and pour into pans. Bake 30 minutes. Let cool. Take out of pan and freeze loaves at least 4 hours. Take out and using a serrated knife slice into 1/4- 1/8 inch slices. Arrange of parchment lined sheet pan and bake at 300 15 minutes then turn them over and bake the other side. Cool and store in airtight container.

All about Figs, mostly leaves

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 29 Jun 2025 10:54:00 -0600

Seasonal Recipe of the Week

I am fortunate enough to have a friend who farms figs right here on Long Island. I have become a student of "the fig man" which is a very zen experience. Not only am I learning about growing but I am learning patience, learning about soil and water, learning about trimming, and learning about our ever changing environment. Everybody knows how delicious ripe juicy figs are, but that my friend is only half of the story. I have been experimenting with pickling green unripe figs(thats a fall project), making figs soaked in port wine, and using fig leaves for a variety of products. Right now I am all about the leaves. Nothing more exciting then experimenting!

Fig leaves can be treated in different ways- used raw, blanched, toasted, or dried in the dehydrator. Interestingly when you toast fig leaves at 350 degrees for 4 minutes they smell a bit like coconut, its lovely! I have just started to do my deep dive into fig leaves as I am waiting for the figs to ripen so here are a few recipes I am working on:

Fig leaf infused olive oil (this is great on salad, cheese, or eggs)

Ingredients

3 large fresh fig leaves- stems removed and blanched for 30 seconds in boiling water then an ice bath and patted dry.

Procedure

Take the dried blanched leaves and rough chop. Put into a tall plastic cup and add the oil then blend with a stick blender until pretty smooth. Let sit 1 hour then put through cheesecloth and into a sealed jar and refrigerate.Will last for 3 weeks. It will be a beautiful color so it's nice to use in a squeeze bottle to decorate plates if you are feeling all fancy!

Updated Fig Pumpkin Seed Pesto ( spread on crackers, use as a veggie dip, put on pasta)

Ingredients

100 g blanched fig leaves (Then pull off the leaf bits from the veins.Toss the veins in the trash and only use the leaf bits. It's an extra step but it makes a creamier more tender product).

1 cup olive oil

50 g toasted pumpkin seeds

pinch salt

a few grinds black pepper

2 drops mint extract or 10 fresh mint leaves

1 Tablespoon honey

1 1/2 cups EVOO

Procedure

Put everything but the fig leaves in blender and blend till smooth. Then add the fig leaves in slow handfulls and blend till smooth. If too thick add more oil. If too bitter add more honey. Refrigerate or freeze.

Raw Fig leaf syrup (add to cocktails, seltzer, or water for a refreshing beverage)

Ingredients

6 raw fig leaves

3 cups water

1 cup sugar

Procedure

Could not be easier. Just combine in a sauce pan, bring to the boil.Turn off heat and let sit till cool. Strain into a jar and refrigerate

Toasted fig leaf syrup

Ingredients

6 fig leaves toasted at 350 for 4 minutes

2 cups water

1 cup honey

1 cup sugar

Procedure

Combine water sugar and honey and bring to the boil for 4 minutes.Add the toasted leaves and let cool. Remove the leaves and strain liquid and refrigerate

test post

askrula@mouthofwonder.com (Stacy Pearl) — Wed, 22 Jan 2025 15:49:00 -0700

Nothing to see here, just testing. Have you lost weight? Well, you look fabulous!

Thanksgiving Tips 2024

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 14 Nov 2024 18:04:00 -0700

My People! Rula is here for you! As always, my surefire tips will make sure your dinner goes off without a hitch:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but isn't it comforting to know that some things never change?

You can also clicky click on Thanksgiving or Fall in the links over there on the left for more great seasonal and holiday recipe ideas!

Stacy's been living on Lon Guyland since 2014 — where have you been? And Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café shows in the archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides TikTok dance routines, after all!

Well, my little Green Beans, it's back to Brooklyn for me — I've got spices to rub! Ciao!

Peruvian chicken

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 10 Nov 2024 12:29:00 -0700

Seasonal Recipe of the Week

Every once in a while you make a new discovery, or your smart friends do, and they tell you about it! This is the case with this fantastic Peruvian chicken recipe which has a facinating list of ingredients and an amazing sauce which frankly is great on everything. I adapted this recipe from the NYTimes recipe site so not sure how actually authentic it is but it will become a new favorite, trust me. I did not have the authentic chilis and chili pastes requested but my substitutions worked great, so you do you.

Ingredients for the chicken

6 garlic cloves, finely grated or minced

3 tablespoons soy sauce

1 tablespoon aji amarillo (I did not have that so I used Sambal)

1tablespoon lime juice

1teaspoon aji panca paste (also did not have that so I used chipotle powder)

1teaspoon Dijon mustard

1teaspoon ground cumin

1teaspoon freshly ground black pepper

½ teaspoon Kosher salt

8 bone in chicken thighs

Extra-virgin olive oil, as needed

Ingredients for the sauce

1cup cilantro leaves and tender stems (pack to measure)

1 jalapeño, seeded and diced

1/3 cup crumbled feta cheese

1garlic clove, chopped

2 tablespoons lime juice, more to taste

2 teaspoons chopped fresh oregano

¾ teaspoon Kosher salt, more to taste

a few turns of fresh black pepper

½ teaspoon Dijon mustard

½ tablespoon aji amarillo (or Sambal)

½ teaspoon honey

½teaspoon ground cumin

½cup extra-virgin olive oil

Lime wedges, for garnish

Procedure

In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt. Add chicken thighs , turning to coat them all over with marinade. Cover and refrigerate at least 2 hours but better overnight in the fridge. Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil. Roast until skin is golden and chicken is cooked through, 35 to 45 minutes. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving. Alternatively you can grill the chicken first to give it a nice char then finish it in the oven.

While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeño, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

Put the chicken on the serving platter and drizzle with sauce and serve. I suggest over rice or with a nice avocado corn and tomato salad. You are welcome!This will feed 4 people.

Lemon Greek Yogurt Cheesecake

askrula@mouthofwonder.com (Stacy Pearl) — Mon, 1 Jul 2024 13:22:00 -0600

Seasonal Recipe of the Week The Altitude

This is a fantastic light lemony delight, perfect for a summer buffet. Best made the day before to enable easier cutting. I found this recipe in the NY Times and then I changed it to be sugar free and Gluten free with not much effort and no change in quality, texture, or flavor. Something I always do when making a lemon flavored dessert is add more lemon, in this case a few drops of pure lemon oil (made by Boyajian).

I have given you the unchanged recipe. If you want to make it GF and SF use Swerve granulated sugar and GF SF cookies.I used Siete mexcian wedding cookies and I ground then into crumbs in the food processor then added enough melted butter just so it clumps in your hand when you squeeze it.

Ingredients

FOR THE CRUST

18 graham crackers (280 grams)

Pinch fine salt

8 tablespoons/ 130 grams unsalted butter, melted

FOR THE FILLING

16 ounces/450 grams cream cheese, at room temperature

¾ cup/150 grams granulated sugar

2 lemons

1½cups /345 grams full-fat or 2 percent Greek yogurt

3 large eggs, at room temperature

3 tablespoons all-purpose flour

Procedure

 Heat oven to 350 degrees. Prepare the crust: In a food processor or bag, crush the graham crackers into fine crumbs. Add the salt. Add the melted butter and pulse to combine. Press the mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place the pan on a baking sheet and bake the crust until golden brown and fragrant, 8 to 10 minutes. Let the crust cool slightly while you make the filling.

 Reduce the oven temperature to 300 degrees.Prepare the filling: Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer. Zest the lemons directly into the bowl. Mix on medium, scraping the sides and bottom of the bowl occasionally, until the mixture is smooth and fluffy, 4 to 5 minutes. Juice the lemons while the cream cheese is mixing. You should have about ¼ cup juice. Add the yogurt and ¼ cup lemon juice to the cream cheese mixture and mix until smooth. Scrape down the bottom and sides of the bowl, then add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add the flour and mix until just combined. Pour the filling into the prepared crust, still on the baking sheet, then tap the pan gently on the counter a few times to release any air bubbles.

 Bake the cheesecake until set at the edges but still wiggly in the center, 50 to 60 minutes. Turn off the oven, prop the door open and let the cheesecake sit in the oven for 20 minutes before removing it and setting it on a rack to cool to room temperature.

 Refrigerate the cheesecake until completely cool, about 4 hours or overnight.

Jerusalem Artichokes (aka Fartichokes)

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 1 Feb 2024 10:35:00 -0700

Seasonal Recipe of the Week
Today we are going to talk about Jerusalem Artichokes, sometimes called Sunchokes, and sometimes Fartichokes! Let's start with some basic info compliments of The New York Times.

“One of the most abundant, curiously neglected and oddly named foods in America is the Jerusalem artichoke. Since its inception the name has involved a comedy of errors not only in this country but in France. The English name of the vegetable, which I find appealing to the taste and semantically captivating, has nothing deliberately to do with the capital of Israel, and that requires explanation. The Jerusalem artichoke is not an artichoke at all, as we know the more sophisticated globe artichoke. The Jerusalem version is actually related to the sunflower. The sunflower is called girasole in Italian, - it means gyrating or turning to the sun. And, at least according to folk etymology, girasole through some slip of nomenclature turned into Jerusalem. That is even more historically fascinating, considering that the vegetable in question is native to America. It was indigenous to the central United States and Canada and was first taken to France by Samuel de Champlain in 1616, from which moment it began to flourish. After its introduction to France, the easily proliferating root vegetable was first referred to as poires de terre (earth pears) or artichauts de Canada (Canadian artichokes).” — The New York Times 1981

Then there is the “fartichoke” business, which is not just a rumor, trust me! It has to do with the high levels of inulin, a soluble fiber, which gives them their sweetness but passes through your digestive system intact until it reaches the colon where gut bacteria breaks it and releases the gas. There are remedies for this such as slow roasting or soaking them in salt water before simmering them in milk. The addition of caraway or fennel seeds is also said to help, which is great news because those flavors work perfectly together. Other great options are to pickle them, purée them, or use them with potatoes and apples in a soup.

Why discuss this now? Because last week my lovely neighbor "Dan the Fig man" (so-called because he grows hundreds of fig trees in his own personal Garden of Eden ... as well as peaches, he raises chickens, cares for pigeons, and generally is a man at one with nature) called to offer me some Jerusalem artichokes and I was delighted! I tried them 3 ways: a thin sliced marinated salad; a chunky pickle, and roasted herbed slices.

Will report back later about the pickles because they take a while but the other 2 items are fast and delicious. Here are two simple recipes which you can elaborate on and make your own:

Jerusaleum Artichoke salad

Ingredients
8 ounces Jerusalem artichokes, soaked in cold water for a few minutes then brushed clean with a vegetable brush
3 tablespoons lemon juice (this time of year Meyer lemons are available and extra fragrant and delicious)
1/2 teaspoon orange zest
Sea salt to taste
a few grinds of black pepper
1/4 cup of a good quality fruity olive oil
2 scallions, cut into thin slices

Procedure
Once your chokes are free of dirt, slice them very thinly — I recommend using a mandoline slicer. Soak them in some salted water with 1 tablespoon of lemon juice for 30 minutes, then drain well. If they are too wet, the oil dressing will not stick. Then mix together the remaining lemon juice, oil, orange zest salt and pepper and scallions. Let marinate for at least 30 minutes. Now eat!

Roast Jerusalem Artichokes

Ingredients
8 ounces well-scrubbed Jerusalem artichokes(see above instructions) cut into 1/4 inch slices on the diagonal
3 Tablespoons olive oil
Salt and pepper to taste
1 teaspoon fresh chopped herbs, I used Rosemary (still growing from my garden), thyme, and tarragon (you can also use dried herbs)

Procedure
Preheat your oven to 400 degrees and lightly oil a sheet pan. Toss all the ingredients together and spread out on sheet pan. Roast 20 minutes, or until they are tender in the center and browned on the outside. Adjust salt and pepper and serve.

Marzipan Loaf Cake

askrula@mouthofwonder.com (Stacy Pearl) — Mon, 22 Jan 2024 17:04:00 -0700

Seasonal Recipe of the Week
There is something about certain food words that make them extra special. I have gone on for years about how much sexier tangerine is than orange. Drizzle is way more upscale than drip. There is nothing I can do with foam, but put a a savory marmalade on my plate and I am in. I feel this way about marzipan, much cooler than almond paste.

Which brings me to the cake I just pulled from the oven. I was wandering about LIDL, my local weird supermarket which I have a love/hate relationship with. They are a European chain and often have unusual products littered randomly throughout the store. Things I don't really think anyone on Long Island wants or needs, like pickled Greek Octopus salad (rubbery and inedible) to the bar of marzipan I found today which was 40% off, a leftover from Christmas. Fortunately this stuff is almost indestructible.

Recently I had read a Nigella recipe for a marzipan loaf which sounded like it needed trying. Here it is, unchanged from original, though now I'm thinking adding chocolate chips would be divine!

Note: this is a British recipe so it's in grams, get out those scales!

Ingredients
150 grams marzipan
125 grams unsalted butter, room temperature
1 teaspoon vanilla extract
50 grams granulated sugar
75 grams all purpose flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1 1/2 teaspoons ground cardamom
3 large eggs, room temperature

Procedure
Heat oven to 325. Spray and line a loaf pan with parchment and spray parchment.

Tear up the marzipan into small pieces and put in food processor, then add everything else and run till batter is smooth. Stop twice to scape down sides of the bowl. Scrape batter into prepared pan and bake for 40 minutes, or until the top is golden, it springs back, and a toothpick inserted comes out clean. Freezes well.

Thanksgiving Tips 2023

askrula@mouthofwonder.com (Stacy Pearl) — Mon, 20 Nov 2023 12:44:00 -0700

My People! Rula is here for you! As always, my surefire tips will make sure your dinner goes off without a hitch:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but isn't it comforting to know that some things never change?

Stacy's been back on Long Island since 2014 — where have you been? And Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café shows in the archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides TikTok dance routines, after all!

Well, my little Meat Thermometers, it's back to Brooklyn for me — that gravy won't make itself! Ciao!

Mandarin Orange (or Clementine) Cake

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 16 Jul 2023 17:09:00 -0600

Seasonal Recipe of the Week
Last weekend, we were at the Jersey Shore hanging out with my husband's college buddies. What did we do there? A little beach time, some boardwalk-ing. Lots of eating, drinking, and discussing the end of America as we know it — which led to more drinking and eating. Everyone brought food and beverages and our lovely hosts made it all work together seamlessly into a splendid holiday.

One of the things I tried for the first time, was an orange-flavored cake with only 5 ingredients, by Nigella Lawson. But of course I ended up putting my own spin on it. The recipe calls for almond flour — it's naturally gluten-free! — but I didn't have any almond flour, so instead I used a combo of half Bob's Red Mill hazelnut flour and half grain-free paleo flour. The recipe is also dairy-free. And, lastly, I switched out the sugar for Erythritol (alternative sweetener sold under the brand name Swerve) so I could eat it.

You can do an optional glaze using lemon or orange juice and confectioners sugar, but I think it's intense enough as it is. Perhaps a chocolate drizzle is in order? Other changes I made to original recipe were the inclusion of ground coriander, cinnamon, and mace. The original recipe said to use a springform pan, but I opted for a parchment-lined square pyrex dish and it cooked perfectly. I left the edges of the parchment paper tall so I could use it to lift the cake out of the pan. Here is my recipe, but please note this can be experimented with and certainly improved. Say ... with the always sexy tangerine, or lemon or lime or grapefruit. Note: the amount of sugar you use will need to be adjusted depending on the citrus.

Ingredients
5 whole mandarin or clementine oranges (total 375 grams)
220 grams Swerve granular sugar substitute
6 large eggs
1 teaspoon baking powder
125 grams hazelnut flour
125 grams Paleo grain free flour
1/4 teaspoon mace (you can substitute nutmeg)
1/4 teaspoon cinnamon
1/4 teaspoon coriander

Procedure
Put the oranges in a pot, cover with water, partially cover, bring to a boil, and simmer for two hours. Keep an eye on it, as the water has a tendency to boil off. Drain and let cool. Cut the oranges in half and remove any seeds. Spray a glass pan with baking spray, line with parchment, spray again, and set aside. Preheat oven to 375.

Place the oranges into a food processor fitted with the steel blade, and pulse till you have a purée, then add everything else. Scrape batter into pan and bake 1 hour. Let cool 10 minutes in pan before lifting out. It's better the next day — but who can wait? I'm thinking a little salted caramel ice cream on top might be fabulous.

Applewood smoked salt butter cookies

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 24 Jun 2023 12:19:00 -0600

Seasonal Recipe of the Week
It’s finally summer! And now my attention turns to my garden. This year things seem to be growing well—unlike last season's failure. Perhaps it’s due to my online soil research, or maybe it’s my new friendship with the neighbor up the street who is a biologist and a farmer. He tested my soil and recommended specific supplements and it worked! Nitrogen and potassium were low, but now everything is happy. In addition to gardening, I try and get out and try new things. I started bouncing on the rebounder (also known as a mini trampoline) daily. A friend recommended it, and it’s a really fun way to exercise! I started drinking a super green supplement and drinking mushroom tea. Perhaps I am losing my mind, maybe I am trying to maintain what’s left of my youth, but I feel great. What does this have to do with baking cookies? Nothing. Just wanted to update you! What's new with you?

So ... basic butter cookies. This is the cookie you make when you have nothing in the pantry. And then you remember how delish butter, sugar, and flour can be. I always keep extra butter in the freezer, always have eggs, sugar, flour, and vanilla. These cookies are delicious just as is. But with slight modifications, you can take this cookie in many different directions. My Pittsburgh friend gifted me some beautiful smoked salt, which was amazing! But you have so many options: sesame seeds; toasted coconut; almond extract and slivered almonds on top; chocolate drizzle after baking with a shaved chocolate garnish; finely diced fresh herbs (rosemary, thyme, basil, or dill) for a savory twist; or you can go old-school and stick an M&M in the center. Get creative!

Ingredients
1 cup (226g) unsalted butter, softened
2/3 cup (140g) granulated sugar
1/4 teaspoon salt
2 large, room temperature egg yolks
1 1/2 teaspoons vanilla extract
2 cups (283g) all-purpose flour (scoop and level to measure)
2 to 4 teaspoons milk
Sprinkling of smoked salt (mine was from the Spice & Tea Exchange in Pittsburgh)

Procedure
Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, sugar, and salt until combined. Mix in egg yolks and vanilla. Add flour and mix until crumbly then add in 2 teaspoons of milk, if needed add in another 1 to 2 teaspoons more of the milk for a more pipe-able consistency - add as little as possible for less spreading, though. Transfer to a 16-inch piping bag fitted with a very large open star tip. Make stars or circles onto two ungreased baking sheets. Just to be clear, this might not be easy. The dough is thick. You can add extra water to make it easier to pipe, but the more liquid you add, the more the dough will spread. Sprinkle a few flakes of smoked salt on top of each cookie. Bake in preheated oven until golden brown on bottom, about 12 to 16 minutes. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container, or just eat them all.

Santa Fe Revisited

askrula@mouthofwonder.com (Stacy Pearl) — Fri, 28 Apr 2023 08:37:00 -0600

Restaurant Reviews
Last week I got my ass on an airplane to Dallas, sat in the airport for three hours staring at travelers in their pajamas, then jetted over to Santa Fe for long-awaited visit to see all my wonderful friends who I dearly miss. Where do you meet people in Santa Fe? At restaurants! So for eight days I ate out almost every meal, except when dear friends Quinn and Sharon and fantastic hosts Monica and Bram cooked for me.

It has been eight years since we left the Land of Entrapment, and in some ways nothing has changed. That said, there are some restaurants which were really great, and some which have just gotten worse. Here is my rundown in no specific order:

Ojo Caliente

This place that creeped me out the first time I visited. Too woo-woo! But somehow the hot, healing waters melted away my hostility (cannabis helped) and I have come to love it. They have recently done quite an upgrade and I appreciated the newfound elegance. Of course I was with my BFF which made it extra fun, we stayed overnight, and got great massages. The sheer beauty of the cliffs — especially late at night when there are very few people soaking, with the steam rising from the pools — was magical.

Artesian Restaurant is located in the historic hotel building. In the past, it has been mediocre but they have definitely upped their game. In a true reversal of trend, the service was excellent. Before heading to New Mexico, I reminded myself to lower my expectations of good service. In my opinion, service has always been a problem in Santa Fe. Post pandemic and with staff shortages nationwide, I expected the worst. So I was pleasantly surprised when few mistakes were made and our food was delivered promptly.

I enjoyed an agave margarita at the lovely bar off the lobby, conveniently located down the hall from our room. For dinner, we started with potato-crusted poblano strips. I forgot to ask our server how the potato was incorporated into the crust. Was it potato starch, potato flakes, mashed potato batter? Anyway, they were tasty and came with a spicy-sweet chili dipping sauce. My friend had a Caesar salad with black sesame-crusted ahi tuna, which was prepared perfectly rare. I had a large portion of roast salmon with sweet potato mash (they were happy to make substitutions on the sides to to accommodate my dietary needs). We shared a nice piece of tiramisu for dessert. For breakfast, we ordered very tasty, very trendy avocado toast and an omelette. The omelette was not great but edible. It's hard to make an omelette.

Harry’s Roadhouse

Harry’s is always crowded and I will never understand why. Location, location, location? I guess people live nearby. When we went, it was Kitchen Angels Night Out, so a portion of the evening’s take went to support them. I was glad to be supporting such a great institution. We waited 25 minutes be seated, even with reservations. It’s loud, and noisy, and not that clean. My dining partner ordered the Buddha bowl. She has many dietary constraints and thought that would be a good, healthy choice. Turned out to be mostly dry, hard, chopped kale. She was not pleased. I ordered the southwest chopped salad with grilled chicken. The chopped vegetables tasted like they came out of a pre-chopped Sysco bag of veggies. You know how carrot and broccoli get a slightly white, dried out-look to them, and the edges dry out? Well, that's what my salad looked like. The chicken was so dry I could barely chew it and had to cut it into tiny bits so I could swallow it. On the plus side the dressing was excellent. I should have asked for some extra to lube up the rest of the salad ingredients. They used to have great house-made baked goods, but not anymore. I remember they had an excellent German chocolate cake, but nothing like that was on offer. Someone at another table said they lost their baker. Running a restaurant is not easy.

Plaza Cafe Southside

When we lived in Santa Fe, this was our go-to for a great, easy meal. It still is! Fun room, decent service, local favorites for those craving New Mexican specialties (my friends had huevos rancheros, which they loved), and a skilled kitchen that can make almost anything. Their Middle Eastern dishes and Italian specials are always great. I ordered a very specific breakfast — soft scrambled eggs, sliced avocado, and bacon. Each element was perfect. Truly a restaurant you can count on.

Clafoutis

I have been eating at Clafoutis literally since the day it opened, at their old, difficult-to-park-at location. It never disappoints. (Even though they told me on day one that their croissants were house-made, when in reality they were merely house-baked from a high-quality, all-butter frozen product. Sorry to burst your bubble!) Still, I love the French vibe, and the new location — which is now old — is lovely. Once again I ordered eggs. This time an omelette Provençal and it was perfection. Light, fluffy eggs and no shortage of filling. At the moment, I am off sugar so no pastries for me, but they looked gorgeous. Curious that high altitude does not seem to affect their baking at all, I need to look into that. The large parking lot is an asset.

The Betterday

I do not drink coffee but my friends do, so we stopped there at the end of our dog walks many times. I was recommended the chicken mole burrito. It was the bomb! Moist but not messy, well seasoned, spicy but not painful. Great breakfast. I could do without the weirdo hippies, retro-punks, old surfer dudes, and cowboy wannabes that hang outside, but they have to be somewhere, and I admit they gave the place a truly Santa fe vibe. I hear the coffee is good as well.

Cafecito

I know the lovely folks who own this establishment. It's a beautiful place (designed by the owner) and even though it’s in an odd location, it was packed. The use of the outdoor space is fantastic. I went specifically for the empanadas but the menu is huge. Maybe too big. I always say do a few things really well instead of lots of things just okay. The empanadas were excellent. I ordered an assortment of vegetarian, vegan, and gluten-free options. They are right on trend. Some worked better than others, the gluten-free pastry crumbled apart but the flavors were decicious. It’s a great place to meet friends and the staff could not be nicer.

Museum Hill Cafe

This is a restaurant I have a bit of history with. It used to be run by Walter Burke Catering, where I was executive chef for 12 years. It was never run right and always had issues. Under new and better management it is thriving. Service is still spotty, but not as bad as I was prepared for. Knowing my tendency to get really annoyed at crappy service, my friend prepared me for the worst by telling me stories of previous dining experiences, which I really appreciated. But after waiting for our server for a few minutes, the three of us all ordered Cobb salads, which arrived swiftly. They were excellent — all ingredients fresh and tasty. A great stop on our visit to Museum Hill, between the Museum of International Folk Art and the Museum of Indian Arts & Culture. The museums are always a highlight, especially when visiting with a woman who works behind-the-scenes on the exhibitions and shares inside stories.

Sweetwater Harvest Kitchen

The best thing about this meal were the fantastic ladies I lunched with. I know so many great, powerful women in Santa Fe, due to projects I was involved with. One of which was KSFR, where I met the wonderful Noreen and Meredith. Both are incredibly bright, stylish, informed, super fun, and our conversation was fabulous! We ordered the kimchi fried rice, the glass noodle stir fry, and the bison burger. Portions were large, flavorful, and colorful. It was fine, did not rock my world, but the company did! Thank you, my friends — you are inspiring!

Horno Restaurant

This was by far the best meal I had. In the space that used to be Il Piatto (a place I never liked) Chef David Sellars of SantaCafé fame has created a gem. The small, contemporary, eclectic menu means each item is carefully thought out, tested, and perfected. We shared the tuna tartare, which came on a risotto cake (I'm stealing that idea) and Korean-inspired BBQ pork belly which was super yummy. I wished there was more. For mains we ordered the squid ink capellini, the house burger, and the beer-battered fish sandwich. All were excellent. Cocktails, service, and ambience all contributed to a great night out, good friends helped. Rumor has it they do a fried chicken special on every other Wednesday that sells out in the first hour.

So, there you have it. I ate out, I updated everyone on my life, I feel like I told the same stories 15 times, and I enjoyed catching up on everyone else’s life. Looking forward to my next visit. Turns out I like visiting Santa Fe way better than living there!

Shrubs, not just for your garden anymore!

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 11 Mar 2023 09:22:00 -0700

Refreshing Beverage of the Week
I love the way words and terms define us. I used to erase, now I delete. I used to call someone, now I ping them. I used to say "I'm not in the mood to talk about that," now I say "let's circle back to that and take it offline." (Just kidding, I never say that shit but I learned it when I worked in corporate kitchens in NYC.) I used to eat everything, I was a "good" eater and exercised whenever, now I am a senior citizen obsessed with micronutrients and strengthening my core. Currently we are obsessed with probiotics, kombucha, apple cider gummies, actually all kinds of gummies, and kraut. Life goes on.

My clients (I am a private chef) have decided to limit their alcohol intake and have asked me to make mocktails. These drinks mirror actual cocktails using non-alcoholic booze substitutes — which, frankly, taste awful and are terribly expensive. So I searched the internet for recipes and, so far, not too many were drinkable. They are unhealthy and usually full of high-sugar fruit juice.

The non-alcoholic beverage market is booming and I have tried about 5 different brands and I would say the best-tasting ones are the gin alternatives. Juniper berries are very distinctive and even in a weird herbal base that flavor reminds you of gin. I tried a non-alcoholic tequila beverage made with apple. I accidentally spilled some, and it was so vile I had to scrub down my counter with lemon juice to kill the odor. So I started looking for other options.

This brings me to the subject of shrubs. I first had a shrub at Russ & Daughters Cafe, and it was love at first sip! A shrub is a drink made with fruit- and herb-infused vinegars (usually apple cider vinegar), a sweetener, and some club soda or anything sparkly. You'll find tons of recipes out there to make the vinegar. I am going to share a great all-around method and then some recipes. There are two ways to make a shrub: cold and hot. Hot is faster, cold is better.

Basic recipe for any fruit shrub · Food52

Ingredients
1 pound chopped fruit
2 cups sugar
2 cups vinegar (usually apple cider, I also like using rice wine vinegar, coconut, or white balsamic)
optional: ginger; rosemary; thyme; cardamon; bay leaves; etc.

Procedure
Assemble your fruit (sliced or gently mashed) in a bowl, and toss it with the sugar. Let this mixture sit, covered securely with a dishtowel, on your kitchen counter for about 2 days. Stir once a day. It should start to look very juicy. After 2 days, strain the mixture into a measuring cup, discard the fruit, then combine the syrup with approximately an equal amount of vinegar (again, your choice, but apple cider vinegar is a good place to start). Do this slowly, tasting as you go, so that you get a shrub that is sharp but tasty.

That's it! Pour it into a jar and stick it in the fridge. Here are two recipes with great combo of flavors.

Mixed berry shrub · Bon Appetit

Ingredients
12 ounces berries (such as raspberries, blackberries, blueberries, or strawberries), sliced or quartered if large
1 1/2 cups (or more) granulated sugar
1 cup (or more) vinegar (such as red wine, white wine, apple cider, white balsamic, or unseasoned rice)

Procedure
Gently mash berries in a medium bowl with a fork. Transfer to jar, add sugar, and stir to combine. Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and sugar is at least mostly dissolved, about 1 day (mixture should look very juicy).

Strain fruit mixture through a fine-mesh sieve into a medium bowl. Line sieve with a layer of cheesecloth if you want to catch every bit of seed and fruit pulp, discard fruit. Scrape any undissolved sugar left in jar into bowl. Add vinegar to syrup and stir to combine. Taste shrub and adjust of necessary. Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week.

Shrub can be made 6 months ahead. Keep chilled.

To make a drink, pour 2 Tbsp. shrub into a glass filled with ice and top off with club soda; stir gently to combine. Garnish with berries and/or herbs. Thai basil is a good choice!

Butternut Sage shrub · The Spruce Eats

Ingredients
2 cups good-quality apple cider vinegar
2 cups granulated sugar
2 cups cubed butternut squash
1/2 cup fresh sage leaves, from about 8 sprigs
Cold seltzer, ginger ale, or still water, for serving

Procedure
Place the apple cider vinegar in a medium saucepan over medium heat, then stir in the sugar. Lower the heat to a simmer and continue to cook, stirring, until the sugar dissolves.

Add the butternut squash and sage. Cover and simmer, stirring occasionally, until the squash is softened and easily pierced with a fork, 10 to 15 minutes. Remove from the heat. Lightly smash the softened squash with a potato masher or wooden spoon in the saucepan to release more flavor. Cover and steep for 3 hours.

Strain the squash and sage from the liquid using a fine-mesh strainer. Bottle the shrub, seal, and refrigerate for 3 to 4 days before using.

To make a drink, pour 1 1/2 ounces (3 tablespoons) of the butternut-sage shrub into a glass (over ice, if you like). Top with about 6 ounces (3/4 cup) of cold seltzer, ginger ale, or water, pouring more or less to taste. Stir well.

Apple Cider Caramels

askrula@mouthofwonder.com (Stacy Pearl) — Wed, 7 Dec 2022 18:28:00 -0700

Seasonal Recipe of the Week
I'm BAACCKK! Thanks to Monica the site is alive and I am ready to party!

Apple cider caramels are magic! I have never been a candy maker so I was hesitant at first, but this recipe from King Arthur Flour and Smitten Kitchen works perfectly — if you follow the instructions exactly and make sure your thermometer is accurate. I am including it in all my Christmas baskets this year. You can make them up to 2 weeks in advance, just don't eat them all!

Ingredients
4 cups (945 ml) real unpasturized apple cider
1/2 teaspoon ground cinnamon
2 teaspoons smoked flaky Maldon sea salt
1 stick unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
1/3 cup (80 ml) heavy cream
Neutral spray oil for the knife

Procedure
Boil the apple cider in a 3- to 4-quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally and skim off the foam. To be sure you have the correct amount of reduction, measure it into a measuring cup then pour it back into the big pot.

Meanwhile, get your other ingredients in order — it's always best to be prepared, especially when working with sugar! Line the bottom and sides of an 8-inch straight-sided square metal baking pan with parchment. Set it aside. Stir the cinnamon and flaky salt together in a small dish.

Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.

Immediately remove caramel from heat, add the cinnamon and salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm — about 2 hours, though it goes faster in the fridge. Once caramel is firm, grab your parchment paper to transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut (trust me!),and cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, or buy precut sheets of acetate candy wrappers, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.

⚠️ WARNING! ⚠️ Making candy like this at high altitude might be a nightmare. Sugar does weird things sometimes, so no guarantees to my Santa Fe buddies! If you do try it at high altitude and this recipe worked for you (or failed spectacularly), leave a comment and tell us all about it! Or, if you just need these in your life, text me and I will send you some!

We’re back!

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 26 Nov 2022 15:21:00 -0700

Hi everyone! Thanks for your patience while we sorted out a few things behind the scenes at MoW. Even though we missed posting this year's link to

❯❯❯ Rula Gives Good Bird ❮❮❮

we hope you all had a wonderful Thanksgiving and please stay tuned for upcoming holiday treats!

xoxo
Monica

Nutty Crackers, and other gluten-free things for hors d’oeuvres and snacking

askrula@mouthofwonder.com (Stacy Pearl) — Wed, 14 Sep 2022 15:14:00 -0600

Seasonal Recipe of the Week
Lately I have been asked to come up with decent-tasting crunchy things to have with cheese and dips. Commercially available gluten-free crackers are not very tasty—and require an excellent set of molars to break them down. I was looking for something a bit more delicate. Enter Ottolengi's chickpea flour crackers. They're an excellent jumping-off point, but too high in carbs for my client, so I started experimenting.

First, I will post the original recipe then share you three variations. Plus, a great seed and nut biscotti! It's a little sweet, and great with some Pernod cream cheese! And finally, a great super easy recipe for gluten free buckwheat Blini. Dont let the name fool you, Buckwheat is not actually wheat.

Ottolenghi’s chickpea cracker

Ingredients
100 g chickpea flour
50 g corn starch
150 ml water
50 ml olive oil
Flaky sea salt and black pepper
50 g grated parmesan, divided into 30 g and 20 g
1 1/4 teaspoon anise seeds and crushed fennel seeds

Procedure
Heat the oven to 300F. Put the chickpea flour, corn starch and oil in a medium bowl, add 150ml water and three-quarters of a teaspoon of flaked salt. Mix to a smooth slurry, then grate in 30g parmesan and mix until smooth. Spoon on to a sheet pan lined with a silat or parchment that’s big enough to cover the whole baking tray, and use an offset spatula to spread it out as thinly as you can. The paper may acquire a wet look and wrinkle, but don’t worry about that.

Sprinkle with the anise seeds and generously grind some black pepper on top, then scatter over the remaining 20g parmesan and a half-teaspoon of salt and bake for 55 minutes, until lightly golden and crisp. Remove and leave to cool, then store in an airtight container.

So that's the original recipe, and then these happened ...

Variation 1

Substitute chickpea flour with hazelnut flour, which is just toasted and skinned hazelnuts ground fine in the food processor with the cornstarch.

Variation 2

Substitute chickpea flour with pecan flour, which is just pecans ground fine in the food processor with the cornstarch. Add 1 tablespoon rosemary, 1/2 teaspoon cayenne, 1 tablespoon brown sugar, salt and pepper, and 1 teaspoon smoked paprika. Batter comes out very thin so pour onto a Silpat-lined sheet pan. Make sure pan is flat!

Variation 3

Substitute chickpea flour with pistachio flour, which is just shelled pistachios ground fine in the food processor with an extra 20 g cornstarch. Add 2 tablespoons flax seed, 1 tablespoon brown sugar, 1 tablespoon black sesame seeds, and 3 tablespoons shredded Italian mixed cheese. This batter is even thinner.

Gluten-Free Biscotti

Ingredients
1 cup Bob's Red Mill Paleo flour
2 cups well-chopped nut and seed mixture (I used sesame seeds, poppy seeds, caraway seeds, pecans, walnuts, almonds, and pistachios)
1/2 cup buckwheat flour
1/2 teaspoon Fleur de Sel
3 eggs
2/3 cup brown sugar
extra virgin olive oil for brushing

Procedure
Preheat oven to 300. Combine nut and seed mix with flours. In separate bowl, combine eggs and sugar. Mix together and pat into a parchment-lined loaf pan which has also been oiled. Bake until firm, about 55 minutes. Let cool and then slice as thin as possible. Turn oven up to 425. Lay biscotti slices on a parchment-lined sheet pan and brush with olive oil. Bake 5 minutes, or until brown and toasty. Turn over, brush with oil and toast the other side. Careful — it likes to burn, so watch them closely!

Buckwheat Blini

Ingredients
2 1/2 ounces (1/2 cup) buckwheat flour
2 1/2 ounces (1/2 cup) gluten-free all-purpose flour (I like Bob's Red Mill paleo flour)
1 tablespoon sugar
1/2 teaspoon sea salt
1/2 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 cup buttermilk, or 1 tablespoon apple cider vinegar mixed with 1 cup whole milk
1 large egg
2 tablespoons butter, melted and cooled

Procedure
Place dry ingredients in a bowl and whisk to thoroughly blend. Crack an egg into a bowl and whisk. Add buttermilk and melted butter and whisk. Add dry ingredients and whisk just until smooth. Let sit for 5 minutes to allow liquids to absorb into dry ingredients.

Heat a heavy skillet over medium-high heat. Lightly oil pan with oil or butter and make small pancakes. These are great cold with caviar if you are bougie, smoked salmon if you are slightly less bougie, or with peanut butter of you have the munchies!

Sheet pan cooking: Gochujang Chicken, Za’atar Chicken, Roast Rhubarb Chicken

askrula@mouthofwonder.com (Stacy Pearl) — Tue, 26 Jul 2022 12:17:00 -0600

Three Seasonal Recipes of the Summer
Hello there! I'm not sure there is still anyone checking this, as I have been so negligent. But I am still cooking and making discoveries every day and I want to share them with you. Unfortunately, my busy schedule and my poor work habits have stopped me from updating since Thanksgiving, which is just wrong!

As some of you know, I have been a private chef to a great family with very specific dietary needs for the past two years and I have learned so much about alternative ingredients in cooking and baking. I love a challenge! So here are three recipes which started as recipes from the New York Times recipe website which I have modified and—I think—improved. I love the idea of throwing everything on a sheet pan, popping it into a hot oven, and—like magic—dinner is ready!

Great in theory, but the reality is different ingredients take different amounts of time. So you're better off staggering when you add each ingredient and have them all finish at the same time. That being said, once you have a good understanding of how things cook, you can get really creative. (BTW, I could not find my photos of these dishes so you get a pic of this weird tattooed bunny mannequin instead. I am full of sheet!)

Gochujang chicken

Ingredients
4 tablespoons gochujang (spicy Korean chili paste)
3 tablespoons soy sauce or coconut aminos
1 one-inch piece of fresh ginger, peeled and grated (about 1 tablespoon)
4 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn, or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)

Procedure
Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to an oiled rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up on another baking sheet. In the original recipe it was all on one sheet but I found the vegetables got soggy, followed by mushy, so I separated it.

Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes. Check your chicken and make sure it is done. Skin should get crispy and dark.

While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

Za’atar chicken

Ingredients 6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
4 tablespoons extra-virgin olive oil, plus more for serving
2 tablespoons za’atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs
1 pound tiny potatoes cut in half

Procedure In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight. Overnight is way better.

When ready to cook, heat your oven to 425. Remove chicken from bowl, shaking off any excess marinade, put on oiled sheet pan, along with the potatoes which have a drizzle of olive oil and salt on them. Cook for should take 25-30 minutes. Make sure to mix it a little and check that the potatoes are tender.

While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use). To serve, place chicken and potatoes on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

Rhubarb Roasted chicken

Ingredients
1 3/4 pounds bone-in, skin-on chicken thighs
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems

Procedure
Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.

Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 30 minutes.

While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 15 to 20 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.

Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

Thanksgiving Tips 2021

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 13 Nov 2021 15:50:00 -0700

My People! Rula is here for you! If you can't decide whether to hole up this Thanksgiving with the pool boy or invite over all your fully vaccinted friends, my surefire tips will make sure your dinner goes off without a hitch:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but with a certain virus still! hanging around, it's comforting to know that some things never change.

Stacy's sheltering in place on Long Island, and Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café shows in the archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides cat videos, after all!

Well, my little Cranberries it's back to Brooklyn for me — I have a bird to baste! Take care, stay safe, and get vaccinated! I expect to see all of you back here next year! Ciao!

Flourless Chocolate Hazelnut Torte

askrula@mouthofwonder.com (Stacy Pearl) — Wed, 6 Oct 2021 05:48:00 -0600

Seasonal Recipe of The (maybe soon-to-be-over?) Pandemic
I find that some flourless chocolate cake recipes can be a bit persnickety and the results often disappoint me. They can be too dense or the texture ends up grainy or mushy. This recipe avoids all those pitfalls and I swear it comes out perfectly every time! It's a good jewish holiday recipe as well as a great make-ahead dessert. If you want to WOW your guests, give this one a try. For garnish, I like some berries and a light sprinkle of confectioner's sugar, but some bourbon whipped cream never hurt anyone!

Ingredients
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) brown sugar
1/4 cup Frangelico
1 cup finely ground hazelnut flour
1 teaspoon coarse kosher salt
1 teaspoon espresso powder

Procedure
Position rack in center of oven and preheat to 350°F. Spray a 9-inch diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil.

Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water. Whisk eggs, golden brown sugar, and Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt and espresso powder. Transfer batter to prepared pan and tent loosely with foil.

Place springform pan in large roasting pan. Pour enough hot water into the roasting pan to come halfway up side of the springform. Place in oven and bake until cake is set in the center and the top is dry to touch, about 1 hour to 70 minutes (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. Remove from springform before serving.

Can be made 3 days ahead. Cover and keep chilled.

Corn Ribs are the Bomb!

askrula@mouthofwonder.com (Stacy Pearl) — Mon, 26 Jul 2021 20:49:00 -0600

Seasonal Recipe of the Week
Need a way to impress your loved ones? July is peak corn time around here, and this is a really cool way to prepare fresh corn. I learned this recipe during my time at Ottolenghi in London, but I never tried it before. It’s not difficult to do, but takes a sharp knife, a strong arm, and a willingness to deep fry.

You can flavor these in a variety of wild ways or keep them classic with butter and salt. I chose to do a Mexican-street-food thing and tossed the corn in a lime-chipotle aioli, grated Parmesan cheese and cilantro. You didn't know Parmesan was Mexican? Okay, okay, I took a little liberty. The most important thing is to be careful when cutting, and make sure to first cut a flat surface on each end so the cob stands straight. No ingredients listed becasue it’s all about the corn!

Procedure
Remove the husk and silk from the corn, rinse and dry. Cut a flat surface on each end so they stand tall and straight. With a sharp knife, cut through the center of the cob (I used a slight rocking motion to help the knife cut through the tough cob). Then place the flat side down on your cutting board and cut each half again so you now have corn cob quarters. That’s it, you’ve done the hard part!

Put a pot of oil on high heat, or turn on a deep fat fryer, and get your oil to 350 degrees. Fry about 6 pieces at a time for 3-4 minutes or until the corn lightly browns and curls. Don’t crowd them in the oil! Remove and drain briefly on a wire rack set over a baking sheet. While still hot, toss with flavorings.

Some flavoring ideas
Sauces: lime-chipotle aioli, hot sauce, lemon-garlic mayo, sauce verte.
Cheeses: Parmesan, feta, cotija, herbed goat.
Fresh herbs: parsley, cilantro, tarragon, dill.

Make sure to supply lots of napkins, these can be a bit messy, as it’s finger food. And please don’t eat the cobs!

Cocktails, Schmocktails! Cucumber-Lime-Mint Elixir and Tarragon-Meyer Lemon Syrup

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 3 Jul 2021 15:54:00 -0600

Refreshing Beverage of the Week
Lately, I find more people are looking for non-alcoholic options at cocktail hour. There are many options out there which include alcohol-free spirits as well as vegetable and fruit mixers. Most of them are simply awful, so I started making my own. I work with a client who has to monitor her glucose intake, so most fruit concoctions are out. Which leaves delicious vegetables and citrus! I have 2 recipes to share which are great mixed with tonic, ginger ale, or plain old seltzer. And if you aren't avoiding booze, I suggest hitting them with vodka, tequila, or gin.

Cucumber-Lime-Mint Elixir

Ingredients
2 3-inch pieces lemongrass, crushed with a hammer or meat pounder (or a squeeze of lemongrass paste)
2 large English cucumbers, rinsed
2 large bunches mint, leaves only
2 whole limes, rinsed
7-10 large basil leaves
2 cups water
1 cup granulated sugar (or sugar substitute like Swerve)
1/2 teaspoon peppermint extract

Procedure
Cut up cucumber and limes (skin and all) and throw into blender along with everything else. Purée till smooth and then strain. Mix with ginger ale, tonic or lemon lime mixer over ice.

Tarragon-Meyer Lemon Syrup

Ingredients
1/2 cup white sugar
1 cup water
1 teaspoon vanilla extract
2 tablespoons honey
1 small bunch tarragon, plus some for garnish
1 cup fresh Meyer lemon juice
1 cup sparkling or still water, divided

Procedure
Combine the sugar, water, vanilla, honey, and thyme into a pot and stir over a medium heat until the sugar dissolves. Strain to remove tarragon and allow to cool. Stir in lemon juice. Pour the syrup and lemon mixture into a glass with ice and top with 1/4 cup soda water. Garnish with a sprig of tarragon.

What's your favorite mocktal?

Keto?? Yes, I fell down that rabbit hole and it’s working for me!

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 10 Apr 2021 13:20:00 -0600

Seasonal Diet of the Pandemic
Controlling my weight as a chef and a baker — and basically someone who just loves all food — has always been a challenge. My usual procedure is work really hard on some kind of quick weight loss plan (never lasts) or a plan like Weight Watchers (the best, most sustainable program out there), lose the 20 pounds, keep it off for about 2 years, and then get bored of all the accountability, lose the plot, and then before I know it I'm eating chocolate chip cookies and I am doomed. Sugar is my crack and almost as addictive.

I have learned I am better with a plan that has strict rules and suggested menus to follow. I love a challenge, and I like to develop recipes to meet whatever crazy palette of ingredients I am currently allowed. So the keto diet has been my pandemic challenge. It's not easy to follow. To do it right, I have to monitor the macros of everything I eat (I use the free version of My Fitness Pal) to get the right percentage of fat (massive amounts of fat), protein, and carbs (the new enemy) as well as testing my blood and glucose to see if I have successfully reached ketosis — which is when your body burns fat and weight starts to disappear. Fat is now my friend, which is so weird!

If you are interested, there is a huge amount of info on the web as well as some great books I'll list at the end of this post.

After almost 4 months, I am down 15 pounds and at my goal weight. Anyone who has ever had a weight issue knows the really hard work is keeping it off. But I am going to keep my expectations realistic and not beat myself up. One of my favorite parts of this challenge has been all the discoveries that taught me new ways to use ingredients to create some of the foods I no longer eat — like bread!

I would like to share 3 recipes which are delicious, nutritious and kind of cool: hearts of palm bread (GF); celery root, butternut squash, and bacon rösti; and mocha mousse. They are all Keto, so remember they are high in fat and calories but low in protein and carbs. The orgiginal recipe sources are linked, but I've made a number of changes in some of these recipes.

Celery Root, Butternut Squash, Bacon and Parmesan Rösti

Adapted from Simply Keto by Suzanne Ryan

Ingredients
2 slices sugar-free bacon, cut into small pieces
1 cup shredded raw celery root
1/2 cup shredded raw butternut squash
1 shallot
1 teaspoon chopped fresh parsley
2 tablespoon grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 clove fresh crushed garlic
1 egg

Procedure
In a 10 inch sauté pan, cook the bacon until mostly crisp. Remove bacon and save the fat. While the bacon cooks, combine the shredded celery root, parsley, Parmesan cheese, salt, pepper, garlic, and egg and mix well. Put 2 tablespoons bacon fat back into the sauté pan. Add the celeriac mixture to the pan with the cooked bacon in it and stir well. With the back of a large spoon, press the mixture into the bottom of the pan to form a round cake.

Cook on medium heat for about 5 minutes or until the bottom is dark golden brown and crisp, and the top is softened. Put into 375 oven for 15 minutes. Carefully place a serving plate over your pan and flip the cake onto it crispy side up. Serve it hot, garnished with more parsley if you like.

Hearts of Palm Bread

Adapted from I Breathe I'm Hungry by Mellissa Sevigny

Ingredients
1 (14 ounce) can of hearts of palm, well drained (equals about 8 ounces drained weight, or 1 1/2 cups sliced)
3 large eggs
2 tablespoons olive oil
1/2 cup warm water
2 cups super-fine blanched almond flour
2/3 cup coconut flour
3 tablespoons psyllium husk powder
4 teaspoons baking powder
1/2 teaspoon fine salt (sea salt or Himalayan salt preferred)

Procedure

Preheat oven to 375 degrees. Line a 9.5 inch loaf pan with parchment paper. Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth. Pour into the mixing bowl of your stand mixer. Add the almond flour, coconut flour, psyllium husk powder, baking powder and salt.

Mix with a dough hook on low to medium for 1 to 2 minutes or until a dough is formed. If you don’t have a stand mixer, mix by hand with a sturdy spoon for several minutes, then knead by hand for a minute or two, until you have a well-blended and uniform-looking dough.

Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan. Bake for 70 minutes, or until the top is golden brown and the bread has risen by about 1 inch.

Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper. Place the loaf (without the parchment paper) on a wire rack too cool. This will keep it from getting soggy on the bottom, and will allow any moisture to evaporate as steam. Cool for at least 30 minutes before slicing. Store the bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Note: most forms of Psyllium husk will turn your bread a slight purple grey. This does not affect flavor, but the recipe creator recommends Healthworks brand because it never turns her baked goods purple.

Mocha Mousse

Adapted from from Ruled.Me

Ingredients
8 ounces cream cheese, softened
3 tablespoons sour cream
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
1/3 cup granulated Swerve
1/4 cup unsweetened cocoa powder
2 teaspoons instant coffee powder
2/3 cup heavy whipping cream
1 1/2 teaspoons granulated Swerve

Procedure
In a medium bowl, beat cream cheese, sour cream, and butter with an electric mixer until smooth. Next, blend in the vanilla extract, Swerve, cocoa powder, and coffee powder until incorporated and set aside.

In a separate bowl, beat whipping cream until soft peaks form. Add Swerve and beat a bit more. Fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it. Be sure to not deflate the bubbles. Fold in the remaining 2/3 of the mixture until the whipped cream is evenly incorporated.

Transfer the mousse into 6 8-ounce ramekins and refrigerate until set, then just eat it all.

some more keto resources:

The Complete Ketogenic Diet for Beginners by Amy Ramos
The Keto Diet by Leanne Vogel
Simply Keto by Suzanne Ryan
Sweet and Savory Fat Bombs by Martina Slajerova
All Day I Dream About Food
KetoConnect
Ruled.me

Cauliflower Rice, really?

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 24 Jan 2021 07:45:00 -0700

Seasonal Recipe of the Pandemic
I know I am late to this game, but I have recently discovered there is more to cauliflower rice than just small bits of tasteless cauliflower. I was introduced to the cauliflower rice thing by friends who were going Paleo and I thought, well I guess if you really need a filler, this will work. But now I understand more of the possibilities. I have been doing lots of experimenting and have come up with some pretty great options. It's like tofu in that it will accept any flavor profile so you can even turn it into something that resembles risotto! Here are a few recipes to get you started, then just go crazy! Sorry about the boring photo!

Coconut Ginger Cauliflower Rice

Ingredients
1/2 head of a large cauliflower
1 cup full-fat coconut milk
2 tablespoons minced ginger
2 scallions, chopped
1/4 teaspoon salt

Procedure
Cut cauliflower into small florets and pulse in a large food processor until the cauliflower is transformed in to small, rice-like pieces. This should yield around 4 cups. Pour the cauliflower rice into a medium pot and add the coconut milk, minced ginger, salt, and scallions. Bring mixture to a simmer over medium/high heat for around 10 minutes, until cauliflower is slightly soft and flavors have combined. Serve immediately or store in the refrigerator to reheat later.

Cauliflower Fried Rice

Ingredients
1 small head of cauliflower, riced
1 tablespoon sesame oil
1/4 cup onion, chopped
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon sriracha
2 tablespoons soy sauce
1 cup broccoli, cut into small florets
1/2 red pepper cut into thin strips
1/2 cup peas
2 tablespoons water
1 egg
2 scallions, sliced
1 teaspoon sesame seeds

Procedure
Remove core and leaves from cauliflower. Cut into florets and place into food processor. Pulse until it has a rice-like texture, set aside in large bowl. Heat a skillet over medium heat, add sesame oil, onion, and peppers and sauté until fragrant. Sprinkle with garlic powder, salt and pepper, then add sriracha and half of soy sauce. Then add broccoli and water to pan and cover. Allow to steam for about 5-7 minutes, until broccoli begins to soften. Add cauliflower rice to pan, sprinkle with a little salt and remaining soy sauce. Gently stir to coat cauliflower rice.

Continue cooking for about 10 minutes until broccoli is fork tender and cauliflower rice is soft. Push the cauliflower rice and veggies to the edges of the pan, leaving a space in the center. Crack the egg open in the center of the pan. Let it fry, breaking the yolk apart with a fork. Once the egg is completely cooked, gently mix it in with the cauliflower rice. Garnish with sliced green onions and sesame seeds, if desired.

Cauliflower Risotto

Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup sliced shallot (about 1 large)
4 cups cauliflower rice
1/2 teaspoon ground pepper
1/4 teaspoon salt
3/4 cup low-sodium chicken broth
1/4 cup dry white wine
2 teaspoons cornstarch
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh herbs, such as chives, parsley or basil
1 tablespoon butter
2 tablespoons goat cheese

Procedure
Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.

Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter. Lastly, stir in the goat cheese and serve.

Thanksgiving Tips 2020

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 1 Nov 2020 10:21:00 -0700

My People! Rula is here for you! I know, I know, this crazy year has been all kinds of stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but in These Unprecendented Times, it's comforting that some things never change.

Stacy's sheltering in place on Long Island, and Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides herbal COVID cures after all!

Well, my little Mashed Potatoes, it's back to Brooklyn for me — I have to teach the pool boy how to Zoom! Take care, stay safe, and stay home! I expect to see all of you back here next year! Ciao!