PUMPKIN BUNDT CAKE WITH WHITE CHOCOLATE AND PECANS

     With Fall just around the corner, pumpkins are already piled up at the markets. I have to say, this is one delicious cake--moist, spicy and sure to please everyone. This recipe uses the canned variety so you don't have to wait until the holidays to make it. It's a little known fact that there is more beta-carotene in pumpkin when it is cooked. Like many orange vegetables, pumpkin is loaded with vitamins and minerals as well as fiber. Save a spoon of pumpkin for your dogs since it's really good for them. The recipe is from the award-winning The Supernatural Kids Cookbook, illustrated by Alexandra Conn and with a foreword by Bridget Fonda.

                                                         Preheat oven to 350 degrees

3 cups whole wheat flour or white whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
4 eggs, beaten
2 cups raw sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
1 15 oz can of pumpkin (approx. 2 cups cooked, mashed pumpkin)
1 cup white chocolate chips
1/2 cup chopped pecans (walnuts work well too)

Butter and flour a bundt pan.

Sift all the dry ingredients together in a large bowl.

In another bowl beat the eggs and sugar together until light and creamy. Add the oil and pumpkin and continue beating. Slowly stir in the flour mixture a bit at a time. Finally fold in the chips and the nuts.

Pour batter into the bundt pan and bake for 60 minutes. Allow the cake to sit for at least 30 minutes before you turn it upside down onto a platter. Wait about half an hour more and then dig into your masterpiece.

Chow and Sunday Farmer's Market

I've decided to keep a log of what I buy at the Farmer's Market in Studio City every Sunday and how much I've spent.
$60 for a lot of food, including 2 croissants (I know, a real splurge) that smoked spicy skipjack tuna pate from the nice folks in Ventura County and the spicy tempha that Vedra likes so much (Not to be confused with tempeh.)

We laid out our stash and Buddha wanted to be part of it.

Supernatural Kids are popping up everywhere!

Since the release of The Supernatural Kids Cookbook we've been noticing that teaching healthy cooking to kids is becoming more prevalent and it's about time. When I published the first natural foods cookbook in l977 (Supernatural) I couldn't even say it was vegetarian because vegetarians were considered fringey types. Not any more. Now even Oprah Winfrey calls herself "veganish."

Here's my latest interview on a site( Kids Cooking Activities) that shares the same philosphy as all of us at The Supernatural Kids Cookbook.
At the last minute, I thought to send Debbie Madson, the amazing woman who runs several sites geared to everything that is good for kids, a photo of the Swedish Pancakes that I talk about. My Mom would have loved that her yummy recipe is being passed down the generations.

HERE AT LAST

My latest book, THE SUPERNATURAL KIDS COOKBOOK, is now available. It contains over 70 delicious and healthy recipes that the entire family will enjoy. Kid tested and Mother Earth Approved.

ONE BIG TABLE

How lovely to be included in Molly O'Neill's new cookbook, 10 years in the making. My Mom's recipe for Armenian Rice Pilaf is one of 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs.

SuperNATURAL KIDS COOKBOOK - COMING SOON

The recipes are all winners and the illustrations are gorgeous. I'm looking forward to more cooking classes--one of the best ways to build confidence and self-sufficiency in kids.

SUPERNATURAL KIDS COOKBOOK - COMING SOON

In 1977, I published what I believe to be the first vegetarian natural foods cookbook on the market - SUPERNATURAL. Even though it was picked up by an educational publishing company and used in California schools, it was a bit ahead of its time. It was time for an update. Recipes have been tested, Alexandra Conn, my goddaughter did the most gorgeous illustrations, Bridget Fonda wrote the Foreword, and it's ready to go to press. Can't wait to share it.

Women Who Write

On May 25th, 60 dynamic women gathered in Vicki Abelson's living room for the fun-filled fest called Women Who Write. Yours truly was one of the authors invited to read. I was in wonderful company--Lisa Rae Page Rosenberg, Vicki Abelson herself, April Winchell & Betsy Hammer--and it was the kind of experience authors live for. WWW is also a potluck brunch so we were treated to an array of delicious cuisine. I brought my "famous" tabbouli and this group of enthusiastic women bought a load of copies of Siren's Feast. I have to say that April Winchell is one of the funniest women I've ever encountered. What a day! I can't wait until next month to see who Vicki has put together.

For a taste of Women Who Write, check out the YouTube video.

New York State of Mind

Even though the weather was mostly lousy, I love New York. After a brief stop in the city, to catch Herman Leonard's show at Jazz At Lincoln Center, In The Best Possible Light, I headed out to Woodstock with long time friend Lola Cohen. What a great place to wait out the storm. In Woodstock I met Martha Frankel, fellow author of one of the best memoirs I've ever read, Hats and Eyeglasses. Martha runs the Woodstock Writer's Festival and I'm invited next year!

My trip ended with one of the main reasons I was there, Lola's book launch party at Elaine's. The party was packed with well-wishers, actors, acting students and friends. Lola edited the definitive book on Lee Strasberg and the Method, The Lee Strasberg Notes. Now, when Lola and I get together, we compare our Amazon listings. Of course, on my last day in NY, the weather was spectacular, perfect for a stroll through Central Park.

Memoir Nights

Everyone has a story to tell. With that in mind, Tristine Rainer, author of YOUR LIFE AS STORY, Ray Elizondo, author of THE LAST PACHUCO, Paul Krehbiel, author of SHADES OF JUSTICE, and yours truly with SIREN'S FEAST, AN EDIBLE ODYSSEY have been appearing at libraries around Los Angeles, offering tools for creating the structure of one's own story along with tales of our own literary journeys and the world of self-publishing.

Judging from the turnouts and from the interest from our audiences, everyone does have a story to tell and many are eager to do so.

Revolutionary Mama Meets B'steeya

I was delighted to get an email from Layla Rose, gorgeous, enchanting Hollywood Mom and life coach extraordinaire, telling me she loved Siren's Feast and asking if I would consider being Revolutionary Mama of the Month, a feature of her website Revolutionary Mama. When Layla told me she was going to attempt to make one of my recipes from Siren's Feast, B'steeya, I insisted she come for dinner and we'd make one together. The result: a fabulous evening and a perfect b'steeya. Layla posted the recipe on Revolutionary Mama. And I now have a new little soul sister.

I've said it before, B'steeya has to be one of the world's best dishes and only someone stoned on hashish could create an extravaganza like it.

Encino Park Book Club

Another month, another book club. I didn't have to go far since it was close to my neighborhood. The Encino Park Book Club is a group of dynamic young women who all became friends when they were neighbors and meet every month to share food and books. I was honored to be chosen to participate with them. Everyone brought a recipe from Siren's Feast and we shared some good laughs and some good food.

Janet Billig Rich, producer of the Tony winning musical Rock of Ages, found Siren's Feast and brought it to Alegre Ramos, owner of the "green" store Green and Greener in Valley Village, who was already a friend and Jin Shin Jyutsu client I have known for several years. Another "small world" story. And Voila! I was able to attend another book club. I have enjoyed myself at every single one. What could be better for an author to meet readers over food and spirits?

Sur La Table

I took the Feast on the road again, this time to my home turf of Phoenix, Arizona where I had been asked to be guest chef at Sur La Table, the fabulous cookware stores located all over the country. Their Scottsdale location had a kitchen big enough for the 16 students who participated (a sell-out) and nearly everyone bought a copy of Siren's Feast. Morocco Memories was the theme, even though I snuck in one of my Armenian specialties, Cheese Beorag. I had a blast and didn't realize beforehand that the students did all the cooking, while I supervised.

Carol Blonder, quite the chef herself, is the culinary director in Scottsdale and she loved the copy of Siren's Feast I sent her so much it was chosen for her culinary book club, a true honor. Two members of her book club were also participants in a fun-filled afternoon.

Westside Ararat Guild Luncheon

The afternoon could not have been more beautiful in Granada Hills and I have to admit to being delighted that so many Armenian women showed up to hear me talk about my family, my wild childhood and food at the Westside Ararat Guild luncheon. Not only did the event raise money for the Ararat Home but I managed to sell nearly 50 copies of Siren's Feast, An Edible Odyssey, while warning some of the older women about the content. And talk about food!!! The food, as usual, was truly divine, prepared by many of the women who attended, including myself. I rolled another 150 grape leaves for the occasion.

Cheese Beorag Recipe

CHEESE BEORAG

A tradition Armenian delicacy made with an old family twist. As an h’ors d’oeuvres it cannot be matched.

1 pound filo dough (if dough is frozen, thaw over night in the refrigerator)
½ cup butter, melted

Filling:

½ lb. feta cheese (I prefer French or Bulgarian as they are less salty)
½ lb. jack cheese, grated
1 bunch parsley, chopped very finely
½ tsp. black pepper
2 eggs, beaten

Custard:

1 cup milk
1 egg

Preheat oven to 375 degrees

In a mixing bowl, crumble feat cheese. Add grated jack cheese. Next add the eggs, parley and black pepper. Blend well and set aside.

Set up a workspace. Filo dough is paper-thin and dries out when exposed to air so it will be necessary to work quickly. Have enough room on counter top for dough, melted butter and baking dish. I use a clay baking dish approximately 10” x 14” x 2”. Glass and stainless steel are also good. Open filo dough and lay sheets of filo on a piece of wax paper or foil. Place two sheets of filo at a time in the baking dish. Using a pastry brush, brush dough with the melted butter. Continue layering the dough in this manner, two sheets at a time, brushing every two sheets with melted butter until half of the dough is used.

Next spread the cheese mixture evenly over the buttered dough. Then continue layering dough and brushing with butter until all the dough is used.

Place baking dish in the refrigerator for at least 1 hour to harden the butter. Using a sharp knife cut the unbaked beorag into serving-sized pieces (about 2 in. squares.) Blend milk and egg together and pour over the top so that the liquid goes down inside the cuts.

Bake in the oven for 25-30 minutes, or until pastry rises and turns golden brown. Remove from oven and serve hot.

Serves 12 or more

A TRAVELING FEAST

Back to the Feast (September events)

Now that my slipped disc has slipped back into place, I'm back after a long absence and excited about the upcoming events for Siren's Feast. For anyone in Northern California, I'll be doing a book signing at Omnivore Books in San Francisco on Sept. 13.
Omnivore Books is a charming store in Noe Valley that not only has top-notch authors visiting but also a collection of antiquarian and collectible cookbooks. Please stop by.

Two days later, I'll be at the Allied Arts Guild in beautiful Menlo Park. That is on Tuesday, Sept. 15, from 1-2 pm.

Siren's Feast Recipe Index

SIREN’S FEAST RECIPE INDEX

Appetizers and Salads

Armenian Eggplant Salad – 14
Baba Ghanouj – 196-197
Carrot & Beet Salad – 54-55
Cheese Beorag – 306-307
Fattoush (Syrian Bread Salad) – 206
Muhammara (Lebanese Walnut Dip) – 197
Orange Salad – 49
Salade Des Lentilles Vertes – 118
Tabbouli – 198
Yalanchi Sarma (stuffed grape leaves) – 304-306
Yogurt – 261

Side Dishes

Armenian Rice Pilaf – 13-14
Bulghur Pilaf – 208
Couscous – 49
Daddy’s Fassoulia (green bean stew) – 21
Dal (spiced lentils) – 168
Kubisa (Moroccan greens) – 40
Midya Dolma (rice-stuffed mussels) – 328-329
Red Beans and Rice – 288
Preserved Lemons – 40
Vosp Kufta (red lentil patties) – 207

Soups and Sauces

Cilantro-Mint Chutney – 169
Gazpacho Andalusian – 113-114
Sweet Salad Dressing – 126

Main Courses

B’Steeya – 55-57
Baby Feast – 289-290
Nigerian Pepper Stew – 288-289
Shish Kebab – 13
Stuffed Baked Fish Fillets with Spicy Tomato Sauce – 51-52
Tortilla Espanola – 112-113
Vegetable Shai Korma – 154
Vegetable Tajine – 50
Vegetarian Curry – 167
Vegetarian Shepherd’s Pie – 243-244
Vegetarian Stuffed Zucchini – 134-135

Breakfast

Keta (sweet Armenian breakfast rolls) – 23-25
Wiggle Worms (Armenian donuts) – 19

Desserts

Christmas Trifle – 275-276
Fresh Peach and Hazelnut Tart – 94
Kataif (Honeyed Shredded Dough Pastry) – 199-200
Paklava Rosettes – 329-330

Beverages

Chai – 155
Mango Lassi – 142
Moroccan Mint Tea – 37

Silicon Valley and Beyond

Siren's Feast hit the trail recently with a road trip to Northern California, reminding me why I live in California. The drive was beautiful, through fields of artichokes, past orchards of almond and cherry trees and on through Gilroy, the garlic capital. I couldn't wait to get to Silicon Valley, where the first of two Siren's Feast events took place, and start cooking, loaded with fresh walnuts, Vidalia onions and all the spices I procured on my last trip to Morocco. My hostess, Lisette Derouaux, spared no expense to introduce me to the dynamic ladies of Silicon Valley. I can't wait to return to Menlo Park.

Then it was on to Marin County to attend a Siren's Feast book club potluck and meet yet another group of fabulous women. My hostess, Karin Conn, publicist extraordinaire, has a divine circle of friends who love to read and eat and I am always thrilled to have people prepare my recipes. It was hard to leave, but another visit awaited me, further down the road.

I had a fantastic visit with my old Ibiza friends Simma and Jeffrey. I loved their vegetable garden and Simma has a beautiful line of jewelry. I always say, you can't make new old friends.

I received some great news yesterday. My culinary memoir Siren's Feast, An Edible Odyssey has just been named the Winner in the Autobiography/Memoir category of the 2009 Next Generation Indie Book Awards. It was also named Finalist for Best Cover Design in the Non-Fiction category. That is due to the beautiful work of Shawn "Blue" Bayer, artiste extraordinaire. I'm over the moon. Recognition is a good thing.