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NICOLE “I have always appreciated how Nicole brings a peace and stillness $18.95 GULOTTA (Canada $24.95) to the kitchen as she connects recipes with poetry. What a piece of art to have a book that delightfully marries the two.” — SARA FORTE, author of The Sprouted Kitchen Bowl + Spoon Eat This Poem Eat This I want to remember us this way— late September sun streaming through “Flipping through the pages of Eat This Poem will the window, bread loaves and golden make you feel as though you’re siting down with an bunches of grapes on the table, spoonfuls of hot soup rising old, wise friend over tea—with the anticipation of a to our lips, flling us Nicole Gulota is a writer, recipe devel- A Literary Feast of Recipes Inspired by Poetry with what endures. oper, and the creator of Eat This Poem, a great meal to follow. The poems, and the stories behind literary food blog that has been recognized — PETER PEREIRA, by publications including Saveur, the Los each recipe, reinforce how meaningful the simple act from “A Pot of Red Lentils” Angeles Times, Beter Homes and Gardens, and Poetry. Nicole received an MFA from of feeding and nourishing ourselves and our family is. Vermont College of Fine Arts and studied A must for the reader and cook in your life!” literature at the University of California, Food and poetry are two of life’s essential Santa Barbara. She lives in Los Angeles — MEGAN GORDON, with her husband and son. Visit her online ingredients. In the same way that salt sea- at www.eatthispoem.com. author of Whole-Grain Mornings sons ingredients to bring out their favors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty- fve inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, ROOST BOOKS Mark Strand, Mary Oliver, Billy Collins, An imprint of Shambhala Publications, Inc. Jane Hirshfeld—are accompanied by ROOSTBOOKS.COM 4720 Walnut Street seventy-fve recipes that bring the richness Boulder, Colorado 80301 of words to life in our kitchen, on our plate, roostbooks.com and through our palate. Eat This Poem opens us up to fresh ways of accessing Cover illustrations and design by Cat Grishaver A Literary Feast of Recipes Inspired by Poetry © 2017 Shambhala Publications, Inc. poetry and lends new meaning to the foods Printed in the United States of America BOULDER NICOLE GULOTTA we cook. ETP_cover 2.indd 1 12/7/16 10:49 AM ETP_4th Pages.indd 2 12/6/16 11:12 AM Eat This Poem A Literary Feast of Recipes Inspired by Poetry NICOLE GULOTTA ROOST BOOKS BOULDER 2017 ETP_4th Pages.indd 3 12/6/16 11:12 AM Contents xi Introduction PA RT O N E : On What Lingers PA RT T WO : On Moments in Time 2 Blueberry by DIANE LOCKWARD 44 The Orange 4 Blueberry Buckwheat Pancakes by CAMPBELL MCGRATH 5 Blueberry Bran Muffns 47 Energizing Orange Smoothie 7 Maple Pecan Granola 48 Citrus Arugula Salad 49 Blood Orange Granita 8 Home by BRUCE WEIGL 10 Baked Sweet Potatoes with 50 Song by ROBERT HASS Maple Yogurt 52 Sole Fillets with California Salsa 11 Sweet Potato and Kale Minestrone 54 Halibut Baked in Parchment 13 Spaghetti with Parsley and Garlic Oil 56 Chopped Quinoa Salad 15 A Pot of Red Lentils 58 Baskets by LOUISE GLÜCK by PETER PEREIRA 62 Baked Eggs with Lemon Cream 17 ed Lentil and Caulifower Curry 63 Slow Scrambled Eggs with 21 French Lentils with Roasted Smoked Salmon Delicata Squash 64 Kale Caesar Salad with 22 Ricotta Crostini with Balsamic- Paprika Croutons Roasted Grapes 66 Potato by JANE KENYON 23 The Onion by MARGARET GIBSON 68 Shepherd’s Pie with Sweet Potatoes 25 Onion Soup for a Rainy Afternoon 70 Mustardy Potato Salad 27 Toasted Barley with Shallots and 72 Crispy Oven Potatoes Spicy Greens 74 While Eating a Pear 29 Peperonata Pizza by BILLY COLLINS 33 Mushrooms by MARY OLIVER 76 Pear and Manchego Grilled Cheese 36 ruffe isotto with Chanterelles 77 Warm Vanilla-Pear Crumble 38 Mushroom Pizza with Taleggio 78 Triple Ginger Coffee Cake and Thyme 40 Mushroom and Brie Quesadillas ETP_4th Pages.indd 7 12/6/16 11:12 AM PA RT T H R E E : On Growth PA RT F OU R : On Gathering 82 Tree by JANE HIRSHFIELD 122 Perhaps the World Ends Here 84 Golden Beet Soup with Mascarpone by JOY HARJO Chive Cream 124 Oregano Roast Chicken 86 Caulifower Soup with Crunchy 126 Carrot and Mascarpone Purée Beluga Lentils 127 Perfectly Simple Green Beans 88 A Pot of White Beans 128 Nutty, Seedy Chocolate Bark 89 Radicchio Panzanella 129 First Thanksgiving by SHARON OLDS 91 Root Cellar by THEODORE ROETHKE 131 Brussels Sprout and Avocado Salad 93 Roasted Carrots with Sweet 133 Wild Rice with Chestnuts and Leeks Tahini Sauce 134 Sage and Mushroom Gravy 94 Farro with Beets and Goat Cheese 136 Pot Roast by MARK STRAND 96 Butternut Squash Macaroni 139 Italian Beef Stew and Cheese 142 Seven-Ingredient Meatballs 98 Tea by JEHANNE DUBROW 143 Vegetarian Baked Ziti 100 Earl Grey Shortbread Cookies 145 How to Eat Alone 102 Almond Poppy Seed Scones by DANIEL HALPERN 104 Olive Oil Pumpkin Bread 148 Moroccan-Roasted Lamb with Herb Yogurt 106 Determination by STEPHEN DOBYNS 150 Couscous with Kale and Dill 108 Roasted Brussels Sprouts with 151 Burning the Old Year Balsamic Syrup by NAOMI SHIHAB NYE 109 Soba Bowl with Braised Cabbage 153 Zinfandel Short Ribs with and Tahini Dressing Celery Root Purée 111 Black Bean Tostadas with 156 Golden Almond Milk Cabbage-Fennel Slaw 112 Appetite by KATHLEEN LYNCH 115 Sauce for When Tomatoes Are Not in Season 117 Parsley Garlic Bread CONTENTS 118 Peppermint Hot Cocoa viii ETP_4th Pages.indd 8 12/6/16 11:12 AM PA RT F I V E : On Splendor 160 Believe This by RICHARD LEVINE 194 Acknowledgments 162 Eggplant for a Summer Memory 195 Recipes by Category 164 Broccoli and Quinoa Salad with Quick Pickled Shallots 197 Index 166 Pasta al Pomodoro 202 Credits 168 Our Valley by PHILIP LEVINE 205 About the Author 170 Fig Tartine with Walnut- Ricotta Spread 171 Chilled Orzo with Salmon and Lots of Herbs 173 Melon Agua Fresca 174 The Man Born to Farming by WENDELL BERRY 176 Cornmeal affes 177 Simple Corn Soup 178 Rosemary and Brown Butter Popcorn 179 How to make pesto by MARGE PIERCY 181 Orecchiette with Spinach- Arugula Pesto 182 White Beans with Sage Pesto 183 Risotto with Asparagus, Peas, and Basil Pesto 186 How to Eat a Poem by EVE MERRIAM 188 Honey Vanilla Ice Cream 189 Spiced Molasses Cookies 191 Strawberry Birthday Cake CONTENTS ix ETP_4th Pages.indd 9 12/6/16 11:12 AM ETP_4th Pages.indd 10 12/6/16 11:12 AM Mushrooms by MARY OLIVER Rain, and then the cool pursed lips of the wind draw them out of the ground— red and yellow skulls pummeling upward through leaves, through grasses, through sand: astonishing in their suddenness, their quietude, their wetness, they appear on fall mornings, some balancing in the earth on one hoof packed with poison, others billowing chunkily, and delicious— those who know walk out to gather, choosing the benign from focks of glitterers, sorcerers russulas, panther caps, shark-white death angels in their torn veils looking innocent as sugar but full of paralysis: ON WHAT ONLINGERS WHAT 33 ETP_4th Pages.indd 33 12/6/16 11:13 AM to eat is to stagger down fast as mushrooms themselves when they are done being perfect and overnight slide back under the shining felds of rain. EAT THIS POEM EAT 34 ETP_4th Pages.indd 34 12/6/16 11:13 AM Gifed at rendering the natural world, Mary Oliver brings us in close, bending down to the ground and reaching “under the shin- ing felds of rain” the way a forager might feel around at night for the earth’s meaty oferings. Cloaked in mystery, one mushroom balances in the earth “on one hoof,” ready for picking, yet another looks innocent but is “full of paralysis,” and skill is required to know the diference. To satisfy our hungers, we must exercise complete trust. First, in the hunters who know that black trumpets emit a phosphores- cent glow when caressed with the beam of a fashlight. Next, in the skill of the chef, who transforms these ingredients into a meal. We may not have risen at dawn or scraped away dirt with our own fngers, but the quiet work lingers, transferred from hand to hand, basket to plate, where fnally the mushroom’s mysterious magic makes its home somewhere deep within us. ON WHAT ONLINGERS WHAT 35 ETP_4th Pages.indd 35 12/6/16 11:13 AM Truffle Risotto with Chanterelles The fourth course of a memorable meal at The French Laundry was risoto with shaved white trufes. One server arrived holding a gleaming red box, while another slid a large plate covered by a porcelain dome in front of me. Just days before, these knobby trufes had been grow- ing among the oak and birch trees in Alba, in northern Italy, swelling beneath the earth until grunting pigs snifed them out. The waiter proceeded to shave the trufes thinly, like the fnest prosciuto, each translucent slice collapsing onto the plate one by one, melting into the creamy rice. I ate deliberately, flling my spoon with a few grains of rice and accepting each bite like a gif, closing my eyes once or twice, grinning.