Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World

Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World

by Elettra Wiedemann

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Product Details

ISBN-13: 9781501128912
Publisher: Scribner
Publication date: 06/06/2017
Pages: 256
Sales rank: 1,263,543
Product dimensions: 7.40(w) x 9.20(h) x 0.80(d)

About the Author

Elettra Wiedemann is a sustainable food advocate, fashion model, and founder of the popular blog Impatient Foodie. From 2015-2016, she was Executive Food Editor at Refinery29, building out and growing their food and drink vertical from the readership in the thousands to the millions. She holds a Master’s degree in Biomedicine from the London School of Economics. She lives in Brooklyn, New York.

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Impatient Foodie

INTRODUCTION


Ten years ago if you had told me I’d be a food blogger and cookbook author, I would have chuckled and patted you on the head. Until I was about twenty-seven, the only relationship I had with food was what I cooked for myself to make sure I could fit into sample sizes for modeling work. I had always pretty much subsisted on pasta (tortellini!), but that stopped working when it came to fitting into size 2 clothes. But the financial upside of being unnaturally thin at almost six feet tall was a good enough incentive for me to reel in my love for pasta and teach myself how to eat more cleanly. I focused on integrating more vegetables into my diet, but also not starving myself because, to paraphrase the Hulk, “you wouldn’t like me when I am hungry.” After a few years of experimenting, I got to a place where I could cook myself very healthy meals that provided the same satisfaction as a bowl of my weakness—tortellini drowned in pesto and olive oil.

Learning to cook and feed myself in a new way was the unwitting first step on my road to foodie-ism. The second one came a few years into modeling, when I experienced what I call my “Quarter-Life Crisis.” I suddenly freaked and decided that disappearing into Africa was the only way to clear my head. I volunteered at Oria and Iain Douglas-Hamilton’s Save the Elephants camp in the Samburu National Reserve. There I was put in charge of stocking the camp’s food supply. Within days, I was flabbergasted (and slightly disgusted, to be perfectly frank) when I realized the incredible quantity of food that humans consume. I remember one morning in particular, while I was counting the supplies, when I thought, “What the hell, we’re out of that already?! God, if fifteen people are going through this in a week, imagine what a city like New York goes through, or London, or Beijing!” Still today, when I try to imagine that quantity of food, it is so large that I can’t. (Don’t even get me started on the amount of food waste—that just makes me want to cry.)

A few years later, I got accepted to the London School of Economics for grad school. I didn’t feel some major calling toward academia, mostly I applied there on a whim. Hey, if I got accepted into the biomedicine program, wouldn’t that be impressive?! Oh shit, I got accepted. No one was more surprised than me. In addition to my requirement courses, I took classes in environmental politics and cultural theory. There was zero strategy or vision in my curriculum choices beyond interest, curiosity, and recommendations from friends. But my random approach to classes really bit me in the ass when it came time to propose my dissertation topic: What connects public health, environment, and cultural phenomena? After weeks of wracking my brain, the answer became clear: food. I wrote my dissertation on the future of feeding urban populations with a particular focus on a biotechnology proposal known as vertical farming. I can feel your eyes glazing over as you read that, so I’ll just say it was through researching that I came to realize that food is much more than just what’s on my plate. It connected me right to all the large, complex, inertia-inducing issues that kept me awake at night, like climate change, water (or lack thereof), the state of the oceans, human rights, animal rights, and beyond.

But in spite of knowing all I knew, I was IMPATIENT.

Every time I stood in front of my supermarket’s egg aisle, I was filled with befuddlement, frustration, and confusion—this cocktail of feelings inspired me to start Impatient Foodie. What I want is simple: eggs that are healthy for me and come from a healthy, happy chicken. Yet I find myself reading the damn cartons for at least ten to fifteen minutes, weighing my options with an inner monologue that goes something like: “These eggs are organic, but not certified humane. Those are certified humane, but not organic. This carton says their eggs are organic and the chickens were cage-free, but no humane certification. These are organic and have that non-GMO butterfly seal. . . . Wait, how does that make sense? Isn’t that redundant? Whatever, don’t get sidetracked—FOCUS. These just have cute chicken cartoons on the carton with lots of great words and promises, but no official seals of any kind. But, still the cartoons have to mean something, right?! No one could be that cynical or dishonest . . . could they??” Time ticks by, my shopping list doesn’t get any shorter, and at some point I throw my hands up in frustration and just toss whatever egg carton into the cart. Then I move on to the next thing on my list, which inevitably involves its own set of mind-bending questions and moral quandaries. My close friends and family stopped shopping with me a long time ago.

And to be totally honest—and at the risk of hurting what I am trying to help here—my frustration doesn’t come to an end when I go to the farmers’ market. Sure, I might spend substantially less time and energy fretting over sourcing, but I’m pushing my way through hundreds (if not thousands) of other customers, stopping by multiple cash-only (why?!) stalls, lugging bags to and fro, and dodging the usual NYC characters, hawkers, and maybe even some singing Hare Krishna. The chaos and lack of convenience grates on my patience. If I’ve had a bad day or the weather isn’t within my Goldilocks range, I might skip the farmers’ market all together and use a food delivery app.

But you know what—except for a few saints out there—aren’t you at least a little bit like me, deep down?

The Slow Food movement and its thought leaders—like Michael Pollan, Mark Bittman, Alice Waters, and Joan Gussow—have shown how the ripple effects of what we eat go wide: Food isn’t just about personal health, it affects the rights and protection of farm workers; the quality of soil, water, fossil fuel usage, carbon release, and sequestration; animal rights; the health of our oceans, and more. And who doesn’t want to be part of that? I know that I do. I want to have a positive role in helping to reshape the food system to be healthier, more sustainable, more transparent, more humane, and more democratic for all. I totally understand and see how the food choices I make affect not only my health, but my future children’s health, and the planet’s health.

But it’s also true that when I stand in front of the suffocating amount of options at my local market’s egg aisle, or I get bulldozed way too many times at the farmers’ market, I also just want to lie down in my bed, claim ignorance, and order my meals on a food delivery app. What it comes down to is that I want to participate in food activism, but I am also impatient, overworked, time strapped, tired, I often feel stretched very thin . . . and sometimes—I’ll admit—I am lazy as hell.

For a long time, I felt alone and ashamed of this duality in me: How can someone want to participate in something they know is important but also feel like the whole “think globally, shop locally!” thing can be a real time-sucking drag? I felt doubly ashamed because I studied these very issues at the London School of Economics, so I could not claim ignorance or lack of understanding. And while I wish SO VERY HARD that my knowledge would override my impatience, that is sadly not the case all the time. And the more I tried to silence or squash my impatient side, with rationales like “but it’s good for you and good for the planet!” the more the impatient voice would rise. But I kept quiet about my inner eye-rolling because everything I read and heard was more in the vein of, “Isn’t the farmers’ market so lovely?! Let’s listen to this guy talk about his small-batch pickling technique for forty-five minutes! Aren’t these sweet, small-batch jams so incredible?! Let’s bake them in a homemade pie, made from scratch. Or, better yet, let’s spread the jam on homemade sourdough bread that takes fifteen hours to make! Don’t you just love spending your entire day dealing with or talking about food??” Hell NO. Oh, erm—sorry, I mean, no I don’t really enjoy that so much, but I am so glad you do! (That’s a more mature response, right?)

There was also a fight between the slow-food recipes I was finding and the busy life I was constrained by. I dreamed of making that amazing slow-braised dinner I saw on the Bon Appétit website, but by the time I got home I only had the time and energy to eat something more along the lines of what I could order for takeout on my phone. I started self-flagellating because I felt like a total “foodie fraud.” The idea of laboring over anything in the kitchen for more than one hour (or, really, thirty minutes, pretty please?) is plainly unrealistic for me.

If you feel the same way, this cookbook is for you. The recipes herein are all inspired by the simple philosophy: Good, thoughtful, healthy meals need to be easier, faster, and more fun.

My goal with Impatient Foodie is three-fold: 1) To serve up Bon Appétit–style meals in Buzz-Feed time. 2) To encourage people to shop at farmers’ markets whenever possible, to cook at home, and to engage with their food in a time when home cooking is on a downward trend across the nation. I think this is the first step toward awakening understanding of the larger issues at stake; I know it has been for me. 3) To have Impatient Foodie be part of an honest conversation between the leaders of the Slow Food movement and those of us living in cities, doing our best to participate, but feeling a little, well, stretched. I know it’s not ideal to say that people are impatient, addicted to convenience, and lazy: Just don’t be impatient! Don’t be lazy! I think that will change someone’s shopping habits for a couple days, maybe a few weeks, but certainly not forever. Eventually, all those realities come cascading back in, no matter how much we lament or resist or despise them. Basically what I have to say is this: Enough with the aspiration!!!! In order to change the food system, let’s look at where we really are, what human nature really is, how people are trying and failing, and figure out how can we meet in the middle to work toward a common goal—a sustainable, more transparent, more equitable food system.

This cookbook has been designed with time constraints and impatience in mind. To make the book extra user friendly, we based our recipes around ingredients. For example, did you get inspired to buy beets at the farmers’ market only to realize you have zero idea what to do with them when you got home? We’ve got your back with four beet-centric suggestions for you that include an appetizer, a main, a side, and even a dessert. Or maybe you have a mini mountain of herbs slowly, sadly wilting in your fridge after you used just four leaves as a garnish? We’ve been there too, and have a number of suggestions for how to use them ranging from soup to dessert. There are a total of twenty-one main ingredients in here with nearly 100 recipe suggestions for impatient cocktails, appetizers, mains, sides, and desserts that are delicious and that you’ll be proud to serve and share.

For the record, I know this is a not “perfect” cookbook. I am sure my luminaries like Pollan, Bittman, Waters, or Gussow would not be impressed by some of my choices, like the use of store-bought cake mixes to streamline baking (it’s just too much otherwise). Sometimes coordinating the recipes to only seasonal ingredients was impossible at maximum, and totally maddening at minimum. But you know what—I’M TRYING. And also, recipes are always flexible! If you can’t find a certain ingredient at your market, skip it! Or sub in something else that’s there that you know will be yummy. Cooking is all about your own personal flair.

In a nutshell, Impatient Foodie is my attempt to reconcile my earnestness and desire to do my part with my extreme impatience (and, let’s face it, occasional laziness). I know that I am not alone.

Table of Contents

Introduction xi

Notes on How to Read a Recipe xv

A Word on Impatience and Desserts xvii

Impatient Foodie Kitchen Favorites xix

A Note from Claudia Ficca xxiii

Vegetables

Asparagus 3

Vegan One-Pot Linguine with Asparagus and Lemon-Oregano Oil 5

Asparagus and Salmon in Parchment with Lemon-Dill Mayo 7

Cheesy Asparagus Tartines 9

Asparagus Ribbons with Burrata and Aruguta Salad 10

Beets 11

Beet Gratin with Gruyere and Goat Cheese 13

Beet and Ricotta Spaghetti 15

Beet Tahini Spread 16

Red Beet Velvet Cake 17

Broccoli 21

Impatient Pita Pizzas with Broccoli Pistou 23

Impatient Broccoli Ramen 25

10-Minute Savory Broccoli 27

Raw Broccoli Salad with Sesame Dressing 28

Carrots 29

Whole Roasted Carrots with Vegan Chipotle Mayo 31

Carrot Salad with Radicchio and Feta-Pistachio Dressing 33

The Drunken Carrot 35

Carrot Mini Cupcakes with Dulce de Leche 36

Cauliflower 37

Cauliflower Steaks with Labne Cheese 39

Cauliflower Risotto 41

Thai Coconut Cauliflower Soup 42

Eggplant 43

Miso-Braised Eggplant 45

Eggplant Tacos 47

Impatient Eggplant Fusidi 49

Muffin-Tin Eggplant Parmigiana 51

Herbs 53

Eat Your Veggies Soup 55

Rossellini Spaghetti 57

Raspberry-Almond Marble Cake with Basil Glaze 59

I Can't Believe It's Vegan Pesto 60

Spiced Kale Shakshuka 63

Elettra's Kale Smoothie That Doesn't Taste Green 65

Kale Artichoke Dip 67

One-Pot Lemony Kale and Quinoa Bowl 68

Leeks 69

Leek Tartlets 71

Melt-in-Your-Mouth Leeks Carbonara 73

Leek and Spinach Quiche 75

Leek Butter 76

Parsnips 77

Upside-Down Blood Orange Parsnip Cake 79

Parsnip Bacon Hash 81

Hearty Parsnip Soup 83

Parsnip Fries with Grainy Mustard-Mayo Dip 84

Potatoes 85

Baked Yam Sriracha Wedges 87

Miso Potato Salad with Crunchy Sesame, Seaweed 89

Coconut-Cilantro Mashed Potatoes 91

Surprise Potegg 92

Radishes 95

Radish Egg Salad 97

Radish Dip with Crudités 99

Watermelon Radish Pizza 101

Radish-Cucumber Gazpacho 102

Winter Squashes 103

Butternut Squash Toasts 105

Spaghetti Squash Vegan "Bolognese" 107

Quick Kuri Squash Soup with Bacon and Goat Cheese 109

Acorn Squash Pancakes 111

Sunchokes 113

Sunchoke Gnocchi in a Lemon-Sage-Butter Sauce 115

One-Sheet-Pan Meal: Sunchokes, Rapini, Sausages 117

Winter Caesar Salad with Sunchoke Chips 119

Sunchoke Soup 120

Tomatoes 121

Claudia's Panzanella 123

Tomato Soup with Grilled Cheese Croutons 125

Spaghetti with Shrimp in a Creamy Tomato-Saffron Sauce 127

An Impatient Bloody Mary 128

Zucchini 129

Five-Ingredient Zucchini Sausage Orecchiette 131

Zucchini Pizza with Black Olives, Anchovies, and Rosemary 133

Zucchini Minestrone 135

Ginger and Orange Zucchini Bread 136

Chicken, Meat, Fish

Thury's Impatient Baked Enchiladas 139

Camilla's Bollito with Salsa Verde 141

Chou's Vinegar Chicken 142

Useless Spice Split Roast Chicken 145

Swedish Meatballs 147

Harissa Lamb Chops with Mashed Cauliflower 149

Greek Lamb Burger with Pickled Red Onion and Tzatziki 151

Claudia's Salmon Burgers 153

Almond-Crusted Cod on a Tomato and Avocado Salad 155

Impatient Mussels in Mushroom Broth 157

Impatient Fish Stew 159

Impatient Cod and Potato Casserole 160

Fruits

Apples 163

Apple Brie Bacon Grilled Cheese 165

Apple Slaw with Horseradish Vinaigrette 166

Apple-Cranberry Galette 167

Apple-Ginger Cinnamon Rolls with a Grand Marnier Glaze 171

Bananas 173

Chocolate Hazelnut Banana Bread Pudding 175

No-Bake Frozen Banana Pie 177

Banana Scones and Blueberry Glaze 179

Banana Cardamom Oatmeal 180

Lemons 181

Uncle Robin's Lemon Spaghetti 183

Deconstructed Impatient Tiramisu with Lemon-Mascarpone Cream 185

Lemon-Ricotta Poppy Seed Muffins 187

Five-Ingredient Lemon Cookies 188

Strawberries 189

Spiced Strawberry Clafouti 191

Strawberry and Rose Water Breakfast Oats 192

Homemade Mini Strawberry Hand Pies 193

Aperol Spritz Cake 197

Watermelon 199

Farro Arugula Watermelon Salad 201

Watermelon Granita with Peaches, Lime, and Mint Garnish 203

Watermelon Jolly Rancher Margarita 205

Watermelon Chia Breakfast Pudding 206

Throw 'Em Together Desserts

Lotte's Mess 209

Orange Blossom Cashew Butter Cookies with Star Anise 211

Brownie Ice Cream Cake 213

Acknowledgments 215

Index 217

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