amsterdam p.1 /  by Lindsey | Dolly and Oatmeal

it's been just under a month since we returned from europe.  i meant to post these a lot sooner, but time got the best of me. in any event, amsterdam was a total dream!  at times it was a bit of a sensory overload (and i say that as a lifelong new yorker), with all the cyclists, tourists/pedestrians, metro cars, and car-cars, but whoa! what a beautiful city.  we took advantage of the 3 nights and 2 days we had there and walked almost everywhere.  we had beers, saw museum exhibits, ate a slice of deep dish apple pie, got lost in the red light district looking for said apple pie slice, drank some amazing coffee and mint tea, walked the streets where so many have walked before us and where so much history has been made, got stuck in rain storms, a brief hail storm, and got to see the home of anne frank.    we also took some time to explore the noordermarkt, a farmers' market of sorts where local businesses come to sell everything from vintage books, to antiques, cheese, mushrooms, eggs, breads, pastry, and flowers (i'm working on an additional post for that, too many photos!).  so many fun times were had and shared, we can't wait to visit again!  

i also included a short list below of some of the places we visited and loved : ) 

spelt - awesome menu both for lunch + dinner.  not to be missed: creamy mustard soup!  if you can make dinner reservations ahead of time, if not, then try to get there on the early side.

stach - located right near spelt, this take-away food shop is loaded with all sorts of goodies, including soups, salads, pizzas, sandwiches + coffee - even if you're not hungry this place is too fun to miss.

buffet van odette - this was my favorite place by far.  the food was awesome (frank may have eaten the best croissant of his life), friendly waitstaff, and the design of the restaurant was beautiful, both inside and out.  we went for breakfast/brunch but they do serve lunch and dinner as well.  

winkel 43 - (not to be confused with de bakkerswinkel) serves the famous deep dish apple pie.  a little crowded for my taste, especially when the pie wasn't my favorite.  however, if you're super into pie i guess it's worth it.  we ate lunch there as well which wasn't the greatest.  overall, a bit underwhelming.

la perla - really good wood-fired pizza.  definitely make a dinner reservation or get to the restaurant early and put your name down.  they also have a take-out/eat-in pizzeria across the street.

proeflokaal arendsnest - if you're into beer just go!  they have over 100 bottled beers + 30 on tap! frank and i got a flight of 6 different tap beers, and for a girl who isn't too into beer, they were seriously good.  if you're not sure what you want the bartender will make some recommendations based on your likes.  

marqt - is the equivalent of whole foods, i suppose.  i really enjoyed poking around and looking at the various flours, condiments and cheeses.  i picked up a bunch dutch mustards as well as chocolate.

noordermarkt -  this farmers' market is beautiful.  baked goods, cheese, produce, fresh dairy, antiques, etc. go!

anne frank house - be prepared to wait in line for about 2 hours whether you have pre-bought tickets or not (we went on the weekend, not sure if it's any better during the week).  be on the lookout for people who cut the line!  we had a couple try to sneak their way in front of us.

weldaad - an antique home goods store.  i picked up a couple gifts here, including an authentic dutch tile.  they have beautiful things with some reasonable prices.   

mung bean - leek burgers w/ shiso + chili mayo /  by Lindsey | Dolly and Oatmeal

mung bean - leek burgers | dolly and oatmeal

over the weekend i was fortunate enough to attend a discussion (with my mom - total bonus!) between Alice Waters and Dan Barber at Blue Hill at Stone Barns.  (by chance we also witnessed the annual turkey herding at farm, so cute!) it was a really awesome night where there was some pertinent discourse on where food is going; the role of farms, of chefs, of home cooks, of teachers, of students, and importantly us as individuals and our own personal connections to food we buy, cook and eat. these are some of the things that Alice and Dan challenged the audience to be mindful of.  in a time where everything is instantaneously at our fingertips, i think we sometimes lose sight of what's going on in front of us; that we have choices in our connection and relationship with food.  

another part of the conversation focussed on the large percentage of people in the country, and the world, who are food insecure.  the people that don't have the money or resources to buy "local" or to drive to a local farm market.  the people who have no option but to buy the the over-processed, and nutrition-less items at the grocery store, or their local bodega.  both Alice and Dan are supporters of food education; immersing young students in the garden and showing them where food, nutrients, and energy come from.  as a teacher who has worked with students in low socioeconomic areas in new york city, it was inspiring to hear a real discussion between 2 people to whom i look up to, talk about topics that are not so readily discussed.  among other thought provoking topics, Dan Barber announced that he just finished writing his first cookbook (yay!), and Alice Waters spoke about how she was recently introduced to homemade oat flour!  that's right blogger friends, Alice Waters didn't know that pulsing rolled oats in a food processor gives you oat flour!  even Alice learns something new everyday :)

talk about learning something new everyday, i had no idea mung beans didn't require soaking! which made this (somewhat) laborious recipe a bit easier and less time consuming.  i don't know about you, but i never remember to soak my beans, lentils, what have you, so this non-soaking step was super! i have to say, i really love this burger's texture and consistency.  oftentimes i look past the veggie burger option on the menu because i find that they all have a similar mushiness, most times contain way too much sodium and always consist of the same vegetables.  call me partial, but these here burgers did the trick for me!  the mung beans lent their own subtly sweet flavor (plus mung beans are super easy to digest!), i found that the mildness of the leeks really came through for some great flavor as well.  however, the shiso is really the star here.  normally found at the farmers' market in the spring, i chose to incorporate it here because of the flavors i was trying to recreate from a restaurant i visited in Berlin.   in my Berlin roundup i mentioned the restaurant, Shiso Burger as one to check out if you ever found yourself there.  me and the husband found ourselves ordering 3 different types of burgers just to get a good flavor for what they had going on over there.  seriously awesome stuff, i can't wait to go back some day.  in the meantime, these veg burgers will keep my mind and mouth occupied with some lovely flavorful notes.  

mung bean - leek burgers w/ shiso + chili mayo | v + gf 

| makes 10 2 1/2" burgers |

shiso or perilla, can be found this time of year at groceries dedicated to asian cuisine.  if you're located in the city, i found my shiso at Sunrise Mart near Astor Place.  additionally, you can substitute the shiso for thai basil - not exactly the same flavor but close enough.  i provide a recipe for gluten/grain free buns (which were really good!), but feel free to use what you like, these burgers will taste good with just about anything!  

ingredients

  • 1/2 cup dried mung beans
  • 1/2 cup quinoa, rinsed
  • 3 large leeks, rinsed and sliced (scant 1 cup)
  • 3 small or 1 large garlic clove, roughly chopped
  • 3 tablespoons ground flaxseed
  • 5-7 shiso leaves
  • 1 1/2 teaspoons ground coriander 
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • grapeseed oil for cooking

toppings

  • 15 - 20 whole shiso leaves
  • half of a red onion, sliced thin
  • fresh cilantro sprigs
  • *chili mayo (instructions below)
  • shoyu sauce

gluten free hamburger buns (optional)

adapted from here

  • 1 cup + 3 tablespoons almond flour
  • 1/4 cup arrowroot powder
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons extra virgin olive oil
  • 2 organic free range eggs
  • 1 teaspoon coconut palm sugar (or honey)
  • splash of apple cider vinegar
  • 1/2 teaspoon fine grain sea salt
  • 2 tablespoons black + white sesame seeds - for garnishing

instructions

make the patties

  • in a medium saucepan cover the mung beans with water reaching 2 inches above beans.  bring to boil, cover, and turn heat to low.  cook for 30 - 35 minutes until beans are soft.  remove from stove and drain.  let the beans cool or run cold water over them to speed up the process.  cook the quinoa according to the directions on container and let it cool - about 15 minutes
  • once cooled, place beans, quinoa, sliced leeks, garlic, flax seed, shiso, coriander, red pepper flakes and salt in a food processor.  pulse, stopping a few times to scrape down the sides.  once mixture is thoroughly combined, transfer to a large bowl, cover with plastic wrap and let sit in the refrigerator for 1 hour or up to a day (if you're pressed for time skip this step)  
  • using a 1/4 cup measure, scoop the mixture and level.  using your hands mold the mixture into a patty; repeat with remaining mixture
  • prepare a plate or platter with paper towels. heat a 10" skillet to medium heat, and cover bottom with a healthy glug of the oil.  carefully place burgers into the skillet (i managed to cook 4 at a time) and cook for 5 - 6 minutes on each side, until brown and crisp.  using a slotted spatula, transfer the patties to the paper towel lined plate.  repeat with remaining patties  

assemble the burgers

  • spread a healthy amount of chili mayo on one side of your bun, top with burger.  place 2-3 shiso leaves, a handful of cilantro and red onion to taste on top of the patty and drizzle with shoyu sauce (if you like more kick, spread chili mayo on both sides of the bun.)
  • alternatively, you can eat the burger without the bun and top with all the fixings - just as good, i promise!

make the buns 

  • preheat oven to 350° and line a large baking sheet with parchment paper
  • in a large bowl, combine almond flour, arrowroot powder and salt.   add the coconut milk, olive oil, eggs, sugar, vinegar and salt - mix until batter comes together (add more almond flour, a teaspoon at a time if you find the batter too runny)
  • pour 2 tablespoons worth of batter onto your prepared baking sheet, leaving 2 inches between each bun.  repeat with remaining batter.  take your sesame seeds and sprinkle the tops
  • place in the middle of your oven and bake for 15 -18 minutes, rotating halfway through.  buns should be slightly browned on top, with lightly browned edges
  • let cool and either use right away or buns can be refrigerated for a week, or stored in the freezer for another time

*chili mayo - ( i took note from sara)

  • using either veganaise, mayo, or tahini (which is my favorite), combine 1 part sriracha to 2 parts "mayo".  if using tahini, a few teaspoons of water may be needed to thin the consistency a bit

a warm salad of roasted turmeric-chili chickpeas + pear /  by Lindsey | Dolly and Oatmeal

after being in europe for 10 days it feels so good to be home.  i have to admit i'm not the best traveller, and by day 8 or 9 i was ready to be back in our little apartment.  i was also super antsy to get back to my equally little kitchen and make some home cooked meals.   the food in europe was delicious and wonderful!  but i'm person who prepares lunch each day to take to work, so after 10 days of relying on others to nourish my bod i was pretty close to cooked - like, stick a fork in me.  the past few days i've been consumed with eating all the veggies i can get my hands on.  i was all over laura's recent raw salad, as well as a variation of this salad, only i seasoned and roasted the veggies and cut out the dressing.   i loved that both salads/meals were large enough that i was able to enjoy them for a few days.  veggies for the win!  i also can't wait to make molly's spatzle, and this beautiful harvest salad!

whenever i think of fall and winter rarely do i dream up of salad or get excited by them, more often than not i am dreaming of hot, hearty soups.  in my stubborn mind salads are reserved for spring and summer when certain vegetables are at their height, and a cool, refreshing salad is what is needed to replenish a hungry soul.  i guess this salad seeks to bridge the gap between warm weather salad and cold weather soup.  the warm, spiced chickpeas lend a cozy feeling to the salad, one that reminds me of a hot cozy soup; just what i needed after a long day of travel accompanied by some major jet lag!  i've made this salad with canned beans and with dried, both work well, but the dried, soaked, and cooked method always does the beans more justice.  here's to cozy salads on a chilled day :)

a warm salad of roasted turmeric-chili chickpeas + pear | gluten free + vegan

ingredients

  • 1 1/2 cups chickpeas, soaked overnight and drained (or 1 can organic chickpeas drained)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons ground turmeric
  • 1/4 - 1/2 teaspoon chili powder
  • 1/4 teaspoon fine grain sea salt
  • about 2 cups lettuce of choice, i used some pretty mesclun that i picked up at the farmers' market
  • 1 cup kale, de-ribbed and torn into pieces
  • 2 ripe pears, sliced thin
  • 1 ripe avocado, sliced thin
  • 1 tablespoon toasted sesame seeds, sunflower seeds etc.

shallot dressing - adapted from 101 Cookbooks

| makes 2/3 cup | 

  • 1/4 cup finely minced shallots
  • 1/2 teaspoon fine grain sea salt
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 5 tablespoons extra virgin olive oil

instructions

  • preheat oven to 400°. line a rimmed baking sheet with parchment paper
  • in a medium sized bowl, combine the soaked chickpeas with the oil, turmeric, chili powder and salt; stir to combine.  place chickpeas in oven and roast for 30-40 minutes - until they're crisp and slightly browned.  remove from oven and allow to cool for 1-2 minutes

make the dressing

  • on a cutting board, sprinkle the minced shallots with the salt and smash through the pile until you have a shallot-y paste.  transfer to a bowl and add cider vinegar and honey.  mix and set aside for about 10 minutes.  slowly add the olive oil to mixture, whisking into an emulsion.  taste and adjust to your liking.  refrigerate until using (the longer you let the dressing sit, the better the flavor will become.)

assemble the salad

  • *assemble the salad while the chickpeas are roasting so you can toss them into the salad while they're still hot!  
  • in a large serving bowl, combine the lettuce and kale; add about 2-3 tablespoons of the shallot dressing (or more depending on what you prefer).  toss to coat
  • serve lettuce/kale mixture in individual bowl, and top with sliced pear, avocado, roasted chickpeas and seeds.  drizzle with more dressing and serve.  (i like to serve it individually because when tossed in a large bowl most everything falls to the bottom) 

enjoy!