#first cookbook

[binsofchaos]

The Magic of Moosewood

I was intimidated the first time I sat down to eat at Moosewood. The restaurant, founded in 1973 in Ithaca, N.Y., by a collective of like-minded friends, was one of the country’s first to champion vegetarian and pescatarian dining. I was dabbling in vegetarianism at the time, in 2001, and saw Moosewood as a sort of temple to crunchy granola, with longtime practitioners who knew so much more about food than I did.

Back then I was in college, trying to pick a major and living, with around 18 others, at Triphammer Cooperative, a house on Cornell’s campus. I was in charge of meal planning for the residents, and that job taught me a lot. It was a crash course in vegetarian and vegan nutritional guidelines — the house was strictly vegetarian and included several vegans — but I also learned how to cost individual meals, the variability in people’s cooking styles and the importance of efficiency in the kitchen.

Here’s how it worked: As a condition of living at Triphammer, you had to sign up to cook and clean. Cooking was a group activity — three or four of us tackled each meal, and then another small crew cleaned up afterward. I was responsible for choosing recipes, scaling them up to feed 20 and working with another resident to order the food in bulk from wholesale purveyors.

Fortunately, the kitchen was fairly large, with a commercial-size, two-door fridge, separate freezer, six-burner stove, double sink and industrial dishwasher. My favorite spot in that space was the cookbook cupboard, which was packed with books like “Diet for a Small Planet” by Frances Moore Lappé, “The Vegetarian Epicure” by Anna Thomas, “Vegetariana: A Rich Harvest of Wit, Lore, & Recipes” by Nava Atlas and “Vegetarian Cooking for Everyone” by Deborah Madison. Most of the books were falling apart at the binding, but the most-loved cookbook, the one where the cover had fallen entirely off and the pages were full of cook’s notes and food stains? That would be the original 1977 edition of “Moosewood Cookbook” by Mollie Katzen.

Everyone in the house loved cooking from that book. Katzen, a former art student, wrote the whole thing out by hand, including little drawings, calligrams and instructive illustrations that offered step-by-step guidance for more complicated dishes, such as egg rolls, shish-kebabs and savory broccoli-and-cheese strudel. That hand-drawn touch gave the book charm and approachability. There are no full-bleed photographs of carefully styled dishes. Rather than push aspirational perfectionism, the book promoted a fun DIY attitude that, in my experience, encouraged even the most skittish cooks to dive in and get their hands dirty. (Katzen would write a few more Moosewood books before the Moosewood Collective took over and published over a dozen of their own. The original remains one of the best-selling cookbooks of all time.)

We cooked every single recipe from that book. There was vegetable chowder and split pea soup in the winter and chilled cucumber yogurt soup and gazpacho in the spring. Turkish-style stuffed zucchini, cauliflower-cheese pie, lentil-walnut burgers and mushroom moussaka — one of the dishes Moosewood Restaurant made on its opening night — graced Triphammer’s long dining table more than once.

I taught many people how to handle phyllo dough when we got to the section on savory strudels. My favorite was the one filled with broccoli and sharp cheddar cheese. The filling gets bulked up with breadcrumbs, and seasoned with lemon juice and black pepper, before it’s stuffed into buttered phyllo and rolled up like a big burrito. Baked until crisp, sliced and served with a side salad, it makes a meal that reminds me of the magic of Moosewood.

G. Daniela Galarza

https://www.washingtonpost.com/recipes/broccoli-cheese-strudel/?itid=lk_inline_manual_9

Broccoli Cheese Strudel

A simple, cheesy broccoli mixture fills this crisp strudel. The recipe, adapted from “The Moosewood Cookbook” by Mollie Katzen makes a fine appetizer. To serve it as a main course, pair it with a side salad. Feel free to make additions to the filling, such as garlic, chile flakes or chopped herbs.

Ingredients

2 tablespoons olive oil

1/2 small yellow onion (3 ounces), diced

2 cups (6 ounces) broccoli, chopped

1/8 teaspoon fine salt, plus more to taste

3/4 cup (3 ounces) plain breadcrumbs

1 cup (5 ounces) grated cheddar cheese, preferably extra-sharp

2 tablespoons fresh lemon juice (from 1 large lemon)

Freshly cracked black pepper

8 ounces (13-by-18-inch) sheets phyllo dough, defrosted

4 tablespoons unsalted butter, melted and divided

Directions

Active: 30 mins|Total: 1 hour

Position a rack in the middle of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper.

In a large saute pan over medium-high heat, heat the olive oil until it shimmers. Add the onion and saute until translucent, about 4 minutes. Add the broccoli and salt and continue to cook, stirring occasionally, until tender but still bright green, about 8 minutes. Remove from the heat.

Stir in the breadcrumbs, cheese and lemon juice. Taste, and season with pepper and additional salt, if desired. Let cool while you prepare the phyllo.

On a large, clean surface unroll the phyllo and cover it with a damp kitchen towel so it doesn’t dry out. Working quickly, pull two sheets off the stack, lay them so the wider side is facing you, and gently brush them with melted butter.

Lay another two sheets on top, and brush them with melted butter. Repeat with the remaining 4 sheets.

Using a large spoon, scoop the broccoli mixture into a line lengthwise near the edge of the phyllo closest to you, leaving an approximately 1-inch border on each end. Fold the short sides of the phyllo in and over the filling, and then roll the filling up in the phyllo, forming a 3-by-12-inch log.

Place the log, seam side down, on the prepared baking sheet. Brush the top and sides of the strudel with more melted butter and, using a sharp knife, cut four diagonal slits into the top of the strudel to allow steam to escape. Bake for 30 minutes, or until deep golden brown and crisp. Cool for 5 minutes on the baking sheet before slicing and serving.

Storage: Refrigerate for up to 4 days, or freeze for 1 month.

Adapted from “The Moosewood Cookbook” by Mollie Katzen (Ten Speed, 1977).

[tiffanyachings]

it would have been very beautiful. camilla would have had to cook (horrible bone soup)

[stonebutchery]

keep me alive and give me something to lose

[seventytwoowls]

“When my skin feels like a barrier between /Everything else in this universe and me / Then I try to remember / That there may very well be a link between us / That I can't see / Something underneath the surface / Buried / In among the weeds.”

ID: A watercolor painting outlined with ballpoint pen of a human heart. The heart has been colored brown, and the arteries have been drawn as the caps of Armillaria Ostoyae, a brown mushroom with speckled caps. the veins running over the chambers of the heart are dark brown. The painting has been titled, “Armillaria Ostoyae”.

Art that I made for @narcissistcookbook , who I saw in the flesh tonight :) they and their audience were very cool, soaring over the (low) bar set by the only other concert I have ever been to.

[kingpains]

got to see the @narcissistcookbook in dallas, thoroughly enjoyed it

[polarfarina]

I think part of why I like Dylan b Hollis's baking/cooking videos so much is because they're showcasing the more human part of making food. He's experimenting and learning, having fun and making mistakes, laughing over silly instructions - it reflects the average person's kitchen and experience so much more than a lot of sterilized baking videos do these days. Sitting alone in a kitchen with pre-prepped ingredients, doing it perfectly and flawlessly, has always made most cooking shows feel so distant, like I can't recreate the conditions so it'll never be that perfect. Dylan is actively pulling out the stuff from his cabinets, on a counter with a bit of clutter, using forks instead of mashers. He doesn't always get it right- and makes videos about his investigations into how to fix those mistakes. It feels like he's baking at a more understandable and accessible level than a lot of mainstream baking shows. Makes the videos feel like they have so much more soul to em, even without the humor he adds. It's awesome.

[brucie-baby]

the fact that bruce is shown to be a good cook after alfred dies makes me want to scream.

who do you think took the first step? maybe bruce says to alfred, "i want to be able to cook family dinner. i want you to sit at the table with me and eat a meal that you didn't make yourself." and maybe alfred accepts, not because he doesn't want to cook dinner, but because he can see that bruce has noticed him equating food with love, and bruce asking is an 'i love you' as much as alfred accepting is an 'i love you too'.

maybe alfred says to bruce, "i'm not going to be here one day, and somebody needs to make sure that you're all fed well and healthy." and maybe bruce accepts, not because he really believes that alfred is going to die someday, but because he can see that alfred's noticed his tendency to plan for the worst with such intricacy, and alfred offering is an 'i love you' as much as bruce accepting is an 'i love you too'.

[bagel--bytes]

The Narcissist Cookbook has many many good songs (if calling them songs even does them justice), and many of them feel like they’re holding a mirror up to me, so many of them see right through me it’s almost alarming, but only one of them feels like DAVID feels.

I first listed to DAVID the first time I ever listened to the Narcissist Cookbook. I had found them somehow, I don’t remember if it was recommended to me or on some playlist, but I was shuffling through their songs and DAVID came on, and that’s when I knew that I had found something completely unique.

It’s one thing to remind a listener of themselves when you’re talking about things they like about themselves, it’s even pretty easy to resonate with people about things they maybe don’t like, but to make someone come face to face with some of the worst parts of themselves? The parts they don’t want to even acknowledge exist? No song had ever done that before, and I haven’t found one like it since.

DAVID is the story of a very specific experience, one that I have not had, but the feelings it created and the reactions it brought, horrifying as they are, are very very real, and I know plenty of people, including myself, that know what they’re talking about. That song makes my skin crawl, my gut twist, because I know, and I hate that I know. I’ve witnessed “the monster stories I’d been laughing at for years—[slipping] through the bars of their cage,” in my own life. I’ve had moments when I realize “[…]I am not above being a scared little white man. I am not too smart to fall for all the rhetorician bile.”

It’s been on my mind a lot, especially when I’ve been seeing videos of people that have nothing to do with Palestine or Israel being harassed and attacked.

Listen to DAVID. Don’t fight the sinking feeling in your gut, or the crawling of your skin. Listen to DAVID and do not forget it.

[aceofroses-queenofstars]

Today I had the honour of performing @narcissistcookbook 's Gendering Teddy with a friend, at a gathering celebrating the transition of a friend of ours. This song/essay/spoken word masterpiece that has held a lot of meaning for me in my gender journey, and it continues to encapsulate so much of my feelings around trans/nonbinary self-expression. It felt so good to share the emotions in that piece - the loneliness of trying to explain a concept without the right words, the indignation and rage at those who refuse to accept progress, the hope for a future beyond our wildest dreams.

It was a lovely night of trans+ joy, and I'm so glad I was able to share this piece.

[to-the-all-blue]

LOOK 🎉 WHAT 🎉 ELSE 🎉 I 🎉 GOT 🎉🎉🎉

[narcissistcookbook]

the entirety of my first album, MOTH (2017), is now on youtube. so 1) it means i can do things like embed my track NOT ENTIRELY ALONE

and 2) you guys can stop hassling me about this 💜 /lh

[stained-glass-cicada]

Cannot believe on the very day we are meant to rank these songs Bug and Matt fuckin drop The Lighthouse and Orchids

They are trying to make this difficult!!

I've said it before that Bug's supernatural songs have a special grip on my brain and now I have to live with the idea of The Chase, The Hook, and The Lighthouse being in sequence. Insane. And the imagery in the lighthouse is like actively making me wanna be a better writer

And Orchids omg they had me from the cool guitar shit and then this Story?? Oh yeah the horror of watching something That Is Not Me take over my life and it is doing a better job anyway so all I can do is peer in at my own life through a pane of glass. Horrifying, it rules.

[icharchivist]

I was reading the Dragon Age Cookbook the other day (shut up) and in one of the recipes that is called "Varric's favorite cinnamon rolls", in the intro there's a list of the people Varric nicknames and how he feels about them, and then the recipes talks about "Varric's personal cinnamon rolls" who are the people Varric is particularly found of like you would to a "cinnamon roll", and it lists Merrill, Bethany, and Cole and i've been crying over it nonstop for days

[thalion71]

happy early halloween! send trick or treats to my asks between now and the 31st for random recipes <3

[bisexual-kelsier]

The Flashback camera didn’t really hold up with only stage lighting, but here’s my favorites from my roll of photos from the Bug Hunter/Narcissist Cookbook show in Phoenix on Saturday. I think they properly capture the chaotic energy. Please note the duct tape in the first image.

[dennisboobs]

do you guys ever sit and remember that dennis takes a mental health day is an episode that exists