Monday, April 14, 2014

Things That Can be Carried on a Bike (#582), and a few other things I often carry but don't usually mention...

On the bike...a camera bag and book bag (wrapped in a plastic bag because it had just begun raining), and 108 copies of Gourmet Magazine in hardcover bindings (on their way to a local used book store).

Something I have mentioned in the past but don't often mention these days is my bike(s) as a tool for photography. At least 90% of the photos you see on this page were taken while using my bike as transport (and carrying various pieces of equipment). Below is an image from tonight, carrying a tripod (the camera is not in the photo--obviously--because it was being used to take the photo). Anyhow, I guess what I am trying to say is that if I were not on a bike--or sometimes on foot--I would not get half the shots that I do. It's that simple. And this is what I was thinking about tonight as I rode home in fog and a light drizzle.

 Urban Simplicity.

"Buffalo-Style" Chicken-less Burgers

So first a couple things. When you are in Buffalo chicken wings are not referred to as "Buffalo Wings," they are just wings. The first time I heard the term was, I think, in 1985 while at culinary school (of all places). To read an article I wrote on wings and all things "Buffalo Style" click here. Anyhow, these burgers are a play on that recipe in that while there is no actual chicken (I should have used chickpeas) there is Frank's Hot Sauce, blue cheese. celery, and carrot. And this is really a variation on a theme of meatless burgers I've been making for staff lunch at work (for recipes of other versions of this click here, here or here). Anyhow these are really delicious. Eat them as a burger on a bun or between two slices of bread, as an entree as a sort of meatless "steak," or as I did today and crumble one over a salad. And yes--before you ask--these can be baked rather than pan-fried but they wouldn't have the same crispiness. And they can be made vegan by omitting the cheese and eggs (and cutting back on the bread crumbs) but the flavor profile would change without the blue cheese. 

Buffalo Style Chicken-less Burgers

Makes about 10 (4 ounce) burgers

2 (15 ounce) cans white beans, rinsed and drained

3 cloves garlic, minced

2 stalks celery, diced

1 small carrot, diced

½ small onion, diced

2 eggs

2 teaspoons turmeric

1 tablespoon smoked paprika

1 teaspoon sea salt

½ cup Frank's hot sauce

1 cup crumbled blue cheese (about 4 ounces)

2 cups bread crumbs (plus extra for dusting)

1 small bunch Italian parsley, chopped

Olive oil for cooking

Place half of the beans in a food processor and pulse for just a few seconds, until coarse but slightly mashed; transfer these beans to a large bowl. Add the garlic, celery, carrot, and onion to the bowl of the food processor and process for a few seconds, or until finely minced. Then add the remaining beans along with the eggs, turmeric, paprika, sea salt, and hot sauce to the minced vegetables and process until relatively smooth. Transfer this mixture to the bowl containing the initial course-processed beans and mix well. Add the blue cheese, breadcrumbs, and parsley and mix well. Let the mix rest for a couple minutes, then mix it again. Divide the mix into ten balls and shape into burgers, transferring them to platters or a baking sheet that is lightly dusted with breadcrumbs. Heat a large heavy skillet with 1/8th inch olive oil over medium heat. Cook the burgers for about 10 minutes, turning them as necessary, or until golden, crispy, and cooked throughout. Transfer to absorbent paper before serving.

Urban Simplicity

Sunday, April 13, 2014


So I met some family in Cowlesville, NY this evening. No I did not ride a bike, and yes I actually drove a car. Anyhow, I had stopped to take a few photos of the countryside when these beautiful animals came into view. They, of course, knew that I was there before I saw them, you can see them watching me. And this was as close as they would let me get (even with a medium zoom lens). Majestic. That's word that came to mind when I saw them. They were so graceful. And as I stood there I also thought how I really cannot believe that people actually shoot these beauties for sport. And while I am not a vegetarian, and have indeed eaten venison on more than one occasion, as I stood there watching them I wondered how I could. It really is for this reason--not the environment or health reasons--that I find myself eating less and less meat these days...because I see the beauty in the animal, and the fact that I don't need to consume meat for my own survival. Not to mention there are so many meatless dishes that I truly enjoy. Anyhow, I'm rambling. I'll stop. I hope you enjoy the photos. Click any for a slightly larger view.

Urban Simplicity.

Friday, April 11, 2014

A few photos from a mini-excursion (or, a few things I saw while riding my bike today)

After I left work today, and wanting to enjoy the rest of this beautiful spring day, I rode my bike to Broderick Park and Bird Island Pier. The park itself is interesting because it played a somewhat major role in the underground railroad. Situated on the shore of the Niagara River where it meets Lake Erie it was often the last stop for slaves before they made it to Canada for freedom. And off of the park is the pier which juts out at least a mile into the lake running under the Peace Bridge and parallel with the river and the Black Rock Canal serving as a sort of break-wall. Anyhow, as I stood at the end of the pier it was interesting to see a large cloud of fog roll in off the lake and shroud the city (illustrated in the two photos below). Withing about 15 minutes I could barely see my hand in front of me (no photos of that as there wouldn't have been much to see). And then as quickly as it rolled in, it receded or passed through. Anyhow, here's a few photos of what I saw. Click any for a slightly larger view.

Urban Simplicity.

Thursday, April 10, 2014

A couple things that I saw while walking this evening...

Despite the calm look of these photos it was quite wind this evening, and I shot these just before it started to rain. I had gone out for a walk as this was by far the warmest evening of the year thus far (66F).  I of course took a camera with me, and these are a couple of the things that I say; Allen Street and Days Park.

Urban Simplicity.

Asparagus and Roquefort Soup (Mhm, that's right)

This is so easy to make and so delicious that I hope you try it. And asparagus is just coming into seasons. And before you ask, or at least wonder to yourself, here's how you can alter it to a diet specific recipe...Yes you can use milk instead of cream but it will not be as rich; simply add it at the end. If you are lactose intolerant leave out the dairy completely (use oil instead of butter in the beginning) or use soy milk. To make it vegetarian, replace the chicken broth with vegetable broth. To make it vegan, do the same but omit the dairy or replace it with soy milk. If you have a gluten allergy omit the flour and thicken the soup with cornstarch at the end of simmering.

Cream of Asparagus and Roquefort Soup
Makes about 4 cups
1 pound asparagus
3 tablespoons unsalted butter
1/2 small onion, peeled and diced
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup heavy cream
1/2 cup crumbled Roquefort Cheese

Trim the asparagus of their fibrous ends and slice the remaining portion into 1/2 inch lengths; reserve the asparagus tips separately to use as a garnish in the soup. Heat the butter in a heavy soup pot over medium-high heat. Add the diced onion and sauté until translucent. Stir in the flour, lower the heat, and cook the flour for 5 minutes while stirring constantly. Add the sliced asparagus (not the tips), salt, thyme and pepper; sauté for 2 minutes. Stir in the chicken stock and return to high heat. Bring the soup to a boil, lower the heat to a simmer, and cook the soup for 10 minutes, skimming as necessary. Stir in the cream and bring to a boil. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pot. Add the reserved asparagus tips and bring it to a simmer and stir in the Roquefort cheese. Serve while hot.

Urban Simplicity.

Things That Can be carried on a Bike (#581)

A book bag, a camera bag, and a bucket of pre-ferment.

Urban Simplicity.

Monday, April 7, 2014

A few of the things I saw while riding my bike and walking yesterday....

Yesterday was such a beautiful spring day, and it was one of those days where I had so much I wanted to accomplish that I became a bit overwhelmed and decided to go for a bike ride instead. Therapy. And you've probably figured out by now that I really love to explore my own city. All of these photos were taken at Buffalo's Outer Harbor and Times Beach Nature Preserve. What is really interesting is that this "wilderness" is located within the city limits and is only a 30 minute ride from my house. It is separated from the city by the Buffalo River which makes it seem sort of distant. But if you look at the one photo (fourth from the bottom) you can see how close it is too downtown (for those not from the area, that is City Hall pictured beyond the trees). Click any photo for a slightly larger view.

Urban Simplicity.

Things That Can Be Carried on a Bike (#580)

A box of food on it's way to a local food pantry.

Urban Simplicity.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses (yum!)

Okay. So this is really delicious. How delicious is it, you may ask? Well if you notice in the servings I wrote that it makes either four small or two large portions. When I first put it in the oven I looked at it and thought it would easily serve four, but when it came out it was so delicious I ate half of it.

Anyhow, as usual this is just a guide...use different ingredients or interchange them. I just happened to have some cauliflower in my cooler I needed to use up. You can also multiply this recipe, or make extra because leftovers are equally good.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses

Make four small or two large servings

1 cup whole wheat elbow macaroni
4 tablespoons olive oil
½ head cauliflower, sliced
1 small onion, diced
3 cloves garlic, minced
1 teaspoon crushed hot pepper
1 tomato sauce
2 ounces shredded cheddar cheese
2 ounces grated Parmesan

Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy. 

Saturday, April 5, 2014

A few things I saw while walking this morning...

Urban Simplicity.

Lebanese Flavored Brown Rice with Chickpeas and Vermicelli

This is a recipe that is not unlike moudardara, I suppose, and it is a good example of how a recipe is basically a thought or an idea and not necessarily a blueprint or carved in stone. Anyhow, this is really delicious and easy to make, and it's also a one-pot recipe so cleanup is easy. This can be eaten as a side dish or a main. It's also delicious with a fried egg on it. To make it vegetarian simply replace the chicken broth with vegetable broth.

Lebanese Flavored Brown Rice with Chickpeas and Vermicelli
Makes about 4 servings

3 tablespoons cup olive oil
1 small onion, diced
2 ounces vermicelli, broken into 1-inch pieces
2 cloves garlic, minced
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon allspice
¾ cup brown rice
½ teaspoon kosher salt
2 cups hot chicken broth
1 (15 oz.) can chickpeas, drained and rinsed

Heat the oil in a heavy pot over medium-high heat and add the onions. Cook the onions—while stirring—for about 10 minutes, or until they begin to brown. Add the vermicelli to the onions and continue to cook until the pasta begins to change color as well. Add the garlic and cook it for a minute or so, then stir in the turmeric, cumin, cinnamon, and allspice; cook for a few seconds, then stir in the rice, salt, and broth. Bring the liquid to a boil then lower it to a simmer. Stir the rice once, then cover the pot. Simmer the rice for about 30 minutes then add the chickpeas without stirring. Re-cover the pot and cook the rice another 5 minutes minutes. Check the rice, if it is still hard and needs additional liquid and another ½ cup broth or water. Cook the rice 5 more minutes, then remove the pot from the heat and allow it to rest for 5 minutes. Just before serving, gently stir in the chickpeas and fluff the rice.

Urban Simplicity.