Cook With Others!
In the spring of 2018 Hannah Bahls, then an exchange student in Panama, messaged me. She was homesick, for good food, my food and the happy flavor I bring to cooking. She missed our laughter and immersion. Before she’d left for Panama, we’d cooked two epic meals together. The first, with her mom Jude — canning a big batch of plum chutney. A few weeks later, we cooked a Middle Eastern Feast, inviting friends and family over.
Hannah wanted to cook more with me when she returned to Port Townsend. I said yes, and she became my apprentice for the 2019 school year. We cooked together until she left for UC Berkeley in August. Every Thursday with few exceptions, Hannah rode her bike over to my house, arriving at 11:00 and leaving at 2:30.
We were kindred spirits, both loving to cook, talk philosophy and dive into recipe development. We turned out delicious lunches that we’d eat with my husband, Christopher. It was a year filled with companionship and comradery.
Hannah asked about recipe and food writing, so I soon had her typing up our lunch recipes. I have a collection from our collaboration and hope to publish “Lunches with Hannah”.
People in my classes often tell me how much they enjoy cooking in community. Cooking with others, one on one, or with small groups is one of my golden goodies. It makes my heart big and juicy.
I usually cook alone, because that’s when I write recipes and get in the flow, but sharing my time, energy and knowledge with others is a joy!
I could share my art with Hannah and know that she would carry it into the world and pass it on. There is something about working side by side, talking about things that matter, or reveling in the beautiful food at hand. Allowing inspiration and trying new recipes together — it’s never boring, always engaging, so alive. All the dishwashing, cleaning up, preparation fly by with others.
I passed on to Hannah more than food knowledge. It was life knowledge. How to deal with challenges, a minor disaster. How to work with the seasons, cook within a budget, make the most of what you have, make deliciousness out of nothing.
I passed on my excitement and passion for world foodways. The connections I’ve experienced between flavors and places. I shared my values: to love what I do with all my heart, to always do my best (the best I can in any situation), and to learn something along the way. Hannah taught me as much or more than I taught her—to listen and ask good questions, to ask follow-up questions after that. To be curious. To step in, step up and give others the gift of yourself.
Thursdays come around and something important is missing— Hannah. But, she’ll be home for Thanksgiving, so maybe we’ll cook together and catch up.
Beyond Chicken Soup
Several hours, perfect for cooking with a friend or small group
serves 4
These are recipes from a meal Hannah and I cooked together. A delectable menu of roast chicken soup, risotto and salad. Be sure to read through everything before you begin. The soup uses leftover roast chicken and you’ll make the Tuscan salt and Bagna cauda butter ahead.
Ingredients For the Soup and Risotto:
6 tablespoons Bagna cauda (recipe follows)
4 tablespoons avocado oil
3 leeks, sliced
2 carrots, diced
4 chard stalks with stems, chopped
1 cup of white wine (1/2 cup for the risotto, 1/2 cup for the soup)
5 cloves garlic, thinly sliced
6 cups chicken broth* (2 cups for the risotto and 4 cups for the soup)
1 cup risotto
2 teaspoons tuscan herb salt (recipe follows)
2 cups roast chicken, chopped
Soup and Risotto
First make a saute, it’s used for both the risotto and the soup.
Saute
Heat 3 tablespoons Bagna cauda butter and 2 tablespoons avocado oil over medium heat in a large cast-iron pan. Slice 3 leeks and saute for 10 minutes, until sweet and starting to caramelize. Chop 2 carrots into a small dice and add to the saute. Slice 3-4 chard leaves plus stems into bite-sized pieces and add to the saute. Stir occasionally and let caramelize for 15 minutes. Add 2 tablespoons more Bagna cauda butter along the way.
Risotto using a rice cooker!
Set a rice cooker to saute and transfer ½ cup of veggies from your veggie saute and add to the rice cooker. Add ½ teaspoon herb salt. Stir and add 1 cup of risotto rice. Let rice grains cook until they have become translucent and have lost their dull white color, stirring frequently. Add ½ cup white wine and stir to combine. Add 2 cups of chicken broth to the rice cooker and let it cook on the porridge setting until done.
Soup
Add the other ½ cup of white wine to the remaining saute. Let it reduce a few minutes on a medium heat, add 4 cups of chicken broth. Next, add garlic and put a magical incantation over your soup and let simmer as you prepare the salad.
*Make chicken broth the day before from the roast chicken carcass. I use an Instant Pot or crock pot.
Salad Ingredients
Greens
1 bunch radicchio
1 bunch arugula
1 bunch dandelion greens
Dressing
1 clove garlic crushed
¼ teaspoon fine sea salt
1 anchovy fillet minced
⅛ teaspoon ground pepper
2 tablespoons raw apple cider vinegar
1 tablespoon toasted walnut oil
3 tablespoons avocado oil
1 teaspoon dijon mustard
Grated parmesan cheese, to top
Combine all dressing ingredients in a small wet-blender. Chop greens into small, bite-sized pieces. Combine in a large bowl and toss with dressing. Top with parmesan cheese. Lots.
To Serve
Taste the soup and add herb salt if needed. Adjust salt for as needed for the risotto. We served this meal with the soup ladled over the risotto. It was divine.
Tuscan Herb Salt
4 to 5 garlic cloves, peeled
1/2 cup coarse sea salt
2 cups loosely packed, pungent fresh herbs such as sage, rosemary and thyme
Pulse together in a food processor. Store in a sealed jar. It’s ready to use immediately.
Bagna Cauda Butter
1 stick unsalted butter
5 oil-packed anchovies minced
1 large clove garlic minced
¼ cup chopped parsley
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
In a food processor pulse until combined. Chill and shape as desired. Great for dipping veggies.
