BrokeAss Gourmet

BrokeAss Gourmet

Cookies for Dena

  • Prep Time 0:15
  • Cook Time 0:12
  • Estimated Cost $7.50
  • 27 Comments

Last Thursday afternoon, Evan and I were laying on a blanket in a perfect sunny-shady compromise patch of grass in our beloved Dolores Park, when my phone buzzed. It was Rebecca, alerting me to some upsetting news about our friend Dena. She directed me to Dena's most recent blog entry. 

Dena, who is a mere 29 years old and one of the healthiest people I know, has been diagnosed with Stage 2/3 breast cancer. It is unbelievable. I gripped my phone, silent with shock, tears pooling in my eyes.

"What can I do?" Evan asked me gently.

I know that what he was asking was what could he do to comfort me, but as he said it, I realized that his question was really what I should be asking myself. What can I do? What can we as a community do? 

As it turns out, we can do a lot.

I worked together with Adam and Jordan to set up a GiveForward-operated fundraiser for Dena, whose treatment and quality of life expenses extend far beyond what her insurance covers. At the time of publishing this post, we've raised almost $8,000 of the $20,000 she needs. All day long, my iPhone buzzes, alerting me that another generous person has donated. I have no doubt that we'll reach our goal by the end of August, if not sooner. My faith in the power of community, as well as social media has never been stronger. It's amazing what a group of loving people can do with technology that makes giving and sharing incredibly easy.

Dena also let me know that her doctor has instructed her to put on weight in preparation for chemotherapy. The irony of this is not lost on my health-freak gym-rat friend, who has devoted the past decade to extraordinarly healthy eating and frequent exercise. But alas, she must do as she is told.

Which, obviously, is where I come in. This, I determined, was a case for mac and cheese, which I will augment with heavy cream and fancy aged cheddar. And cookies. She needs cookies. But not just any cookies.

She needs special cookies, made with love, and packed with all kinds of fat-and-calorie-laden yummers. So, to the bulk aisle I headed.

These crispy, flavor-loaded cookies are a riff on peanut butter cookies, except so much more awesome. I added shredded coconut, sunflower seeds, cinnamon and dark chocolate. They're full of good, healthy fats, but also extremely calorie dense, which Dena needs. And, even if you're not trying to put on weight, one or two of these would make for an excellent hiking/climbing take-along snack. 

Before I get to the recipe, I have two favors to ask of you. 

The first one is to please, please consider making a donation to our fund for Dena. The first major treatment she has to pay for out of pocket is in 2 weeks, and we really want to make sure it's well-covered.

The second thing--and I realize it may sound vague, but that's only because there is so much room for interpretation--is to look within your own life and your own community at ways that you can use your skills and talents to help other people or causes. One thing I'm learning now is that there are so many different ways to make the world a better place--and even the smallest courses of action count. 

What are your talents? What can you do? 

Ingredients

  • 1 stick unsalted butter, at room temperature) $1
  • 1 1/4 cups firmly-packed brown sugar Pantry
  • 1/2 cup peanut butter (chunky or smooth) Pantry
  • 1 large egg $1.50 for 6
  • 1 3/4 cups all-purpose flour Pantry
  • 2 tsp ground cinnamon $1.50 for 1 oz.
  • 1/2 tsp salt Pantry
  • 3/4 tsp baking soda Pantry
  • 1 cup semi-sweet or dark chocolate chips (1 6-oz. package) $1.50
  • 1/2 cup shredded coconut (preferably unsweetened--buy in the bulk section) $1
  • 1/2 cup raw sunflower seeds (buy in the bulk section) $1

 

Recipe Serves 12

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet and set aside.
  2. Beat together using a whisk, electric mixer or stand-up mixer the butter, brown sugar, peanut butter and egg until fluffy.
  3. Mix together the flour, cinnamon, salt and baking soda in a separate bowl.
  4. Stir the flour mixture into the butter-peanut butter mixture, taking care not to over-mix. Gently fold in the chocolate chips, coconut and sunflower seeds.
  5. Working in batches, drop the dough by rounded tablespoons onto the prepared baking sheet, making sure there are at least 2 inches between each dough ball.
  6. Use a lightly floured fork to gently flatten each dough ball.
  7. Bake for approx 12 minutes, until the cookies have begun to brown on the bottom but are still soft on top. 
  8. Let cool for at least 5 minutes before serving.

Category: Meals

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Basil Gnudi in Red Pepper Sauce

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $12.50
  • 27 Comments

 Ricotta melts and oozes out as you fork into each one.

My friend and fellow food writer, Michael Natkin loves gnudi so much that he put them on the cover of his recent (fabulous) cookbook, Herbivoracious! And what's not to love? Pillowy, creamy ricotta dumplings (like gnocchi, but bigger and MUCH easier to prepare) make a quick but very special vegetarian meal. As they cook, their outsides become firm yet fluffy, and inside, the ricotta melts and oozes out as you fork into each one.

Inspired by his recipe, these gnudi feature fresh, summery basil (though I'm looking forward to trying them with other fresh herbs), and swim in a creamy, ultra-simple red pepper sauce. Serve them as a side to a meat or fish, or let them take center stage, and add a green salad and a cooked vegetable or two.

Whatever you do, make sure to serve these with good, crusty bread, for sopping up the addictive bright red sauce.

Ingredients

  • 8 tbsp all-purpose flour, plus more for dredging and for plate Pantry
  • 1 15-oz. container of ricotta (drain any extra liquid) $3.50
  • 4 garlic cloves, minced divided Pantry
  • 1 large handful fresh basil leaves, finely chopped, plus more for garnish $1 for bunch
  • 1 egg plus 2 egg yolks, all lightly beaten together $1.50 for 6 eggs
  • salt and ground black pepper Pantry
  • 1/4 cup grated Parmesan cheese, plus more for garnish $3.50 for 12 oz.
  • 2 tbsp extra virgin olive oil Pantry
  • 1 medium onion, chopped $0.50 
  • 1 12-oz jar roasted red peppers, drained and chopped $2
  • 1/4 cup half-and-half $1.50 for a pint

Recipe Serves 4

Directions

  1. In a large bowl, stir together the flour, ricotta, 2 cloves of minced garlic, the basil, the egg and egg yolks, 1/2 tsp each salt and pepper and the Parmesan. Continue stirring until a sticky dough forms.
  2. Lightly flour a large platter or a baking sheet, and make sure your hands are well-floured as well (keep a small bowl of flour nearby--you'll need it to continue flouring your hands).
  3. Scoop up about 1 heaping tablespoon of the dough, and roll it gently in your floured hands a few times to form a smooth ball. Set the ball on the prepared platter or baking sheet. Repeat with the remaining dough. 
  4. Set the platter aside (or refrigerate if you want to cook the gnudi later).
  5. Heat the oil in a medium, heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until soft, 7-8 minutes.
  6. Add the garlic and the drained, chopped red bell pepper and stir. Add the half-and-half, stir again and cook, stirring occasionally, for 5-6 minutes, until the half-and-half has thickened.
  7. Use an immersion blender, regular blender or food processor to puree the sauce until smooth. Season with salt and pepper to taste.
  8. Cover the sauce and keep it warm at the back of the stove.
  9. Bring a large pot of salted water to a boil. 
  10. Cook the gnudi, working in batches (I did it in thirds) for about 5 minutes, until they float. Remove with a slotted spoon and transfer to a large bowl.
  11. To serve the gnudi, divide the sauce between 4 plates or bowls, and top with the gnudi.
  12. Garnish with Parmesan and more basil.

Category: Meals

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Grilled Chicken and Avocado Spring Rolls

  • Prep Time 0:35
  • Cook Time 0:15
  • Estimated Cost $8
  • 27 Comments

These plump little spring rolls make an ideal picnic lunch, nestled in an airtight container with an assortment of take-along dipping sauces (peanut is my favorite). Feel free to try these with grilled salmon, beef, pork, shrimp, tofu or tempeh--they'll take on just about any protein source.

Also, if you're feeling too lazy to make the chicken yourself, the frozen grilled chicken from Trader Joes or even some shredded storebought rotisserie chicken will do just fine.

 

Ingredients

  • 1/4 cup soy sauce Pantry
  • 3 tbsp brown sugar Pantry
  • few grinds of black pepper Pantry
  • 2 garlic cloves, minced Pantry
  • 1 small (1” piece ginger, peeled and minced (about 1 tbsp) $0.50
  • 1 lb boneless, skinless chicken thighs $3
  • 2 tsp vegetable oil Pantry
  • 10 8" Vietnamese rice paper spring roll wrappers $1.50 for 20
  • 1 handful fresh mint $1 for a bunch
  • 1 ripe avocado, peeled and sliced $1.50
  • 2 carrots, shredded $0.50
  • 1/4 red onion, sliced very thinly $0.50 for a whole onion 
 

Recipe Serves 2 (as an entree), 4-6 (as an appetizer)

Directions

  1. Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl.
  2. Add the chicken thighs and mix well to cover. 
  3. Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours.
  4. Heat the vegetable oil in a large, heavy bottomed frying pan over medium-high heat.
  5. Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outsides. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use 2 forks to shred it into long, thin pieces.
  6. Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften--about 30 seconds.
  7. As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion.
  8. Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don't worry if they break--it can take some practice, and broken spring rolls are still delicious.
  9. Serve the rolls cut on the bias with sweet chili sauce or peanut sauce for dipping. 

Category: Meals

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Parmesan Zucchini Fries

  • Prep Time 0:25
  • Cook Time 0:22
  • Estimated Cost $9.50
  • 18 Comments

Crispy, salty French fries seem to be de rigeur in late-night diners, but, to tell the truth, I can take or leave regular French fries (sweet potato fries are different--I pretty much always take those, but they're hard to find in most diners). That said, I'll take a plate of zucchini fries any day. Crispy, batttered, fried zucchini, with little pots of creamy ranch or spicy marinara for dipping. Yes, please.

So, when Carly gave me a zucchini the size of my forearm from her garden, I knew a big batch of these was in order.

But since I don't love deep-frying (both unhealthy and hugely inconvenient), I made my zucchini fries simply and healthfully in the oven. Serve these as an appetizer with dips, or even as a side dish, alongside fish or chicken.

Ingredients

  • 2/3 cup flour Pantry
  • 1 tsp each salt and pepper Pantry
  • 2 eggs $1.50 for 6
  • 1 cup Panko or plain bread crumbs $2.50 for 12 oz.
  • 2/3 cup grated (not shredded) Parmesan, plus a few extra pinches for sprinkling $3.50 for 12 oz.
  • 2 medium or one very large zucchini(s), ends removed, cut into pieces the size of French fries $2

Recipe Serves 4

Directions

  1. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment (or grease lightly with olive oil. Arrange the oven racks so they are in the middle and middle-lower part of the oven.
  2. Beat the eggs with 2 tbsp water and set aside.
  3. Place the flour in a shallow bowl (a pie dish works nicely), and stir in the salt and pepper, and set aside.
  4. Combine the Panko or bread crumbs with the Parmesan in a shallow dish (like the aforementioned pie dish) and stir well to combine.
  5. Arrange the ingredients in a line in this order: flour mixture, egg mixture, bread crumb-Parmesan mixture.
  6. To assemble the fries, dredge a piece of zucchini in the flour, shaking off excess. Then dip it into the egg, letting the excess drip away. Finally, Dip it into the bread crumb-Parmesan mixture, shaking off excess.
  7. Place the coated zucchini fry on on one of the parchment-covered pans, and repeat with the remaining zucchini and coatings.
  8. Bake the fries on the prepared racks for 12-13 minutes, then swich them, and bake for another 6-7 minutes.
  9. Let cool for 5 minutes, then serve the fries warm with tomato sauce or a creamy ranch-style dressing, for dipping.

Category: Meals

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Goat Cheese Tart With Berries And A Black Pepper Crust

  • Prep Time 0:45
  • Cook Time 1:05
  • Estimated Cost $13
  • 18 Comments

It’s been a challenge for me to get excited about the 4th of July. Not so much for political reasons (though, there are a few of those), but rather because the person I’d most like to spend the holiday with is currently traipsing around Berlin. Plus, I hate cheesy 4th of July desserts (think blue-and-red Jell-O molds and flag cakes).

But, he’s been away for a few weeks now, and he’s not coming back for another few, so I have decided to focus on what’s going on in the here and now. And I tell ya, what’s going on here in San Francisco is pretty freaking incredible. Creamy local goat cheese is going on. Fresh, sweet strawberries are going on. Ripe, juicy blueberries are going on. A buttery black pepper crust is (say it with me)going ON.

They all bake together in a custardy tart, sweet bites of fruit intermingling with tart bites of goat cheese and spicy black pepper. Oh, and it also happens to be a classy, dignified nod to this country’s flag. Betsy Ross would totally have approved.

Serve this as part of a BBQ spread, or with a big green salad alongside.

Ingredients

  • 1 very cold stick butter, cut into pieces (reserve the wrapper to grease the pan) $1
  • 1 cup flour, plus more for rolling Pantry
  • salt Pantry
  • freshly ground black pepper Pantry
  • 1/8 cup ice water
  • 1 8-oz log creamy goat cheese at room temperature $3.50
  • 3/4 cup half-and-half $1.50 for a pint
  • 2 eggs $1.50 for 6
  • 1/2 cup fresh strawberries, hulled and sliced $3 for a pint
  • 1/2 cup fresh blueberries $2.50 for a half-pint
  • honey for garnish Pantry

Recipe Serves 6-8

Directions

  1. Preheat oven to 350 degrees F. Use the butter wrapper to lightly grease an 8” pie pan and set aside.
  2. Combine flour, butter a pinch of salt and a few generous pinches of black pepper in a food processor. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less—just pay attention to the dough). Remove dough from machine, gather together into a ball, and wrap in parchment or plastic wrap. Refrigerate immediately for 30 minutes. (It’s also possible to make this by hand—just use two forks to cut the butter into the flour, salt and pepper, then slowly stream in the water until it comes together. Then proceed as directed.)
  3. Once the dough has chilled, roll it out on a floured surface (or between 2 pieces of parchment), into a circle just slightly larger than the circumference of the pie pan. Carefully drape it over the pie pan, then press gently to create the shape of a pie crust, trimming away any excess. Prick all over with a fork, then bake the crust for 25 minutes.
  4. While the crust bakes, beat together the softened goat cheese, half-and-half, eggs and one generous pinch each of salt and pepper, until creamy and smooth. Set aside.
  5. Arrange half of the berries in the pre-baked shell, then pour the goat cheese mixture over them. Scatter the remainder of the berries on top of the mixture and press gently to sink them into the custard. Top with a grind of black pepper.
  6. Bake for 35-40 minutes, until the custard sets and is brown in spots on top.
  7. Let cool for at least 15 minutes, then drizzle lightly with honey, slice into wedges and serve.

Category: Meals

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