Building off Orli's theme of dinner-party-improvisation, I thought I'd share a soup I invented a little while ago.
The Caplaftakeons were hosting a potluck, and I had promised potato-leek-kale soup. However, I was late getting started, and when I ran to the grocery store an hour before dinner was supposed to start I found the produce section devoid of kale AND leeks. Determined to make inventiveness triumph over adversity, I grabbed beets and green onions instead. And thus was born this truly scrumptious soup recipe:
Pink Soup
olive oil
1 bunch green onions
6-8 large thin-skinned potatos
3-4 beets
2 qts. water
1-2 Tbls. dried rosemary
salt
1/4 c. heavy cream
Chop entire bunch of green onions. Saute in olive oil in a large soup pot. Chop potatos into small chunks (peeling optional -- I prefer to use thin-skinned potatos and leave the skins on), and saute a little bit with the onions before adding water and (peeled & chopped) beets. Bring to a boil. Add rosemary and salt to taste. Simmer until potatos can be easily squished with a potato masher or a large spoon -- mash most of the potatos this way, but leave the beets chunky. 5 minutes before serving, add heavy cream.
Monday, July 6, 2009
Sunday, July 5, 2009
Random Dinner Parties and Invented Risotto.
There is something (many somethings, really) beautiful about the spontaneous dinner party. the one where you don't buy anything, don't plan anything, and don't know who precisely is coming to dinner. Starting from the things in the fridge, the contents of the cabinets and the scattershot notion of 'hey, that might be tasty', then moving blithely along in the knowledge that somehow or another, everyone will get fed.
Tonight was one such, featuring both usual suspects and new guests, and many experimental flavors. Now, I love a beautifully organized, synthesized, planned party as well as anything--even when the timing goes awry, the work of putting together a meal with intention of blending everything harmoniously is great. But I'll confess- assembling a dinner totally off the cuff and on the fly and playing the Foodie Challenge is one of my favorite things ever.
Our apartment's joined a CSA, and trying to a)find out what to do with all the new and exciting vegetables, b)eat them before the next week or before they c)go off tragically leads to adventures in eating. Like a silly little plate of radishes with ranch dressing and sharp cheddar. (Yes.) Or bok-choi-and-turnip lo mein using frozen noodles from the Veggie 'Dega up the street. (No.) We've got more lettuces than I know what to do with, and it's really nice to have the option of a salad, any time (I tend not to buy lettuce in stores, it just seems so pricey for so little, or so likely to not get used it's a waste.) and I would almost never buy kohlrabi voluntarily, it's such a weird little vegetable.
Weird little vegetables are awesome. And there's something great about the ability to experiment on new things, like new spices. I found this amazing store, and oh but their bulk spices are cheap. And oh, but I'm excited by the prospects.
Rambling aside (alongside, maybe) tonight Mal, Val and I made dinner for eight on nothing but what was in the house. Which ended up being some tasty CSA beets and parsley sliced thin and fried up beautifully with thyme; bok choi with curry and garlic sauce just the littlest bit sweet and spicy at once; and this wild mushroom risotto I made up, a a slightly Armenian/Middle Eastern inspired dish full of spices--sumac, turmeric, chili, cumin (and cumin seeds) and coriander seeds all making for a lovely shade of rust-orange delicious. Dessert was ice cream and little tiny meringues, with some leftover homemade whipped cream from yesternight's strawberry shortcakes.
Because last night was a tiny semi-impromptu dinner party (mushroom strudel from TJ's, burgers with caramelized onions and gouda, roasted portobello mushrooms marinated gorgeously in goddess dressing, two types of slaw and said shortcakes--For three.) was also lovely. There are no pictures of anything, for 'twas all consumed.
Ain't cooking also great?
This is all to say that I'm resuscitating this blog. What have you all been making, recently?
-Orli
Tonight was one such, featuring both usual suspects and new guests, and many experimental flavors. Now, I love a beautifully organized, synthesized, planned party as well as anything--even when the timing goes awry, the work of putting together a meal with intention of blending everything harmoniously is great. But I'll confess- assembling a dinner totally off the cuff and on the fly and playing the Foodie Challenge is one of my favorite things ever.
Our apartment's joined a CSA, and trying to a)find out what to do with all the new and exciting vegetables, b)eat them before the next week or before they c)go off tragically leads to adventures in eating. Like a silly little plate of radishes with ranch dressing and sharp cheddar. (Yes.) Or bok-choi-and-turnip lo mein using frozen noodles from the Veggie 'Dega up the street. (No.) We've got more lettuces than I know what to do with, and it's really nice to have the option of a salad, any time (I tend not to buy lettuce in stores, it just seems so pricey for so little, or so likely to not get used it's a waste.) and I would almost never buy kohlrabi voluntarily, it's such a weird little vegetable.
Weird little vegetables are awesome. And there's something great about the ability to experiment on new things, like new spices. I found this amazing store, and oh but their bulk spices are cheap. And oh, but I'm excited by the prospects.
Rambling aside (alongside, maybe) tonight Mal, Val and I made dinner for eight on nothing but what was in the house. Which ended up being some tasty CSA beets and parsley sliced thin and fried up beautifully with thyme; bok choi with curry and garlic sauce just the littlest bit sweet and spicy at once; and this wild mushroom risotto I made up, a a slightly Armenian/Middle Eastern inspired dish full of spices--sumac, turmeric, chili, cumin (and cumin seeds) and coriander seeds all making for a lovely shade of rust-orange delicious. Dessert was ice cream and little tiny meringues, with some leftover homemade whipped cream from yesternight's strawberry shortcakes.
Because last night was a tiny semi-impromptu dinner party (mushroom strudel from TJ's, burgers with caramelized onions and gouda, roasted portobello mushrooms marinated gorgeously in goddess dressing, two types of slaw and said shortcakes--For three.) was also lovely. There are no pictures of anything, for 'twas all consumed.
Ain't cooking also great?
This is all to say that I'm resuscitating this blog. What have you all been making, recently?
-Orli
Thursday, February 12, 2009
Recipe for a 3-Day Chicken Soup
First, throw a dinner party. Invite everyone you know. Buy a few bottles of wine, some onions, and a chicken. Stuff the chicken with onions (halved), some peppercorns, and a bayleaf. Rub the outside with olive oil and then with salt. Roast it in the oven at 350ºF for at least two and a half hours. Don't trust your meat thermometer.
As friends trickle in (each bearing a bottle of wine), make baking-powder biscuits and several vegetable sides. Give hugs enthusiastically, but carefully, mindful of your floury hands. Baste the chicken every half hour -- first with olive oil, then its own juices as they collect in the bottom of the pan.
If someone brings pink champagne, drink a toast to friends and feasting. Let someone else set the table. When the bones are easily jiggled in their sockets, serve the bird -- no matter what the meat thermometer says.
Enjoy dinner. Drink all the wine. Eat chicken off your fingers and stuff yourselves, now, with juicy onions. Celebrate. Make spontaneous calls to absent friends and put them on speakerphone. When everyone's tired of eating, make music. Then break out the boardgames, and brownies for dessert.
When at last all the feasting is done, when it's 2AM and your guests plead exhaustion and work in the morning, bid them goodnight. Gather together the remains of the chicken, every bone you can find and any bits of skin and meat that have not been eaten. Put them all in your largest pot. Pour and scrape all the grease from the roasting pan in there, too, and then fill it with water and add two more onions, six peppercorns, and at least two teaspoons of salt. Bring to a boil while you load the dishwasher. Turn down to a simmer, at the lowest possible flame, overnight.
In the morning, the house smells delightful. Turn off the heat and let the broth cool for an hour while you have breakfast. Then pick out the bones. Use a long-handled, slotted spoon and your fingers -- pick any last bit of meat from the skeleton and put it back in the soup. Be careful not to crush those tiny vertebrae; treat it with respect.
Put the broth back on the heat, add more salt if necessary, and go to the beach.
On the way back, sunburnt and damp-haired, still in your bathing suit, stop at the grocery store. Buy a bunch of loose celery, fresh parsley, and four or five carrots. Don't use the self-checkout lanes. Get some rice, too, if you don't know whether you have some at home.
Chop the veggies and the parsley up smallish, and add them to the broth. You should have been able to smell it as you were coming up the walk. Pour in three, four, or five cups of rice -- consider how thick you like your soup, and the depth of the pot. Return to a boil, and then simmer for another day or two, adding water anytime the level of the broth drops too far. Stir at least a few times a day (this is the part I forgot).
Around noon on the third day, start bread dough. Let it rise twice and it should be baked in time to serve with soup for dinner.
(this was actually written in July -- some of you may remember the dinner party in question -- and I only just finally got around to typing up and posting it!)
As friends trickle in (each bearing a bottle of wine), make baking-powder biscuits and several vegetable sides. Give hugs enthusiastically, but carefully, mindful of your floury hands. Baste the chicken every half hour -- first with olive oil, then its own juices as they collect in the bottom of the pan.
If someone brings pink champagne, drink a toast to friends and feasting. Let someone else set the table. When the bones are easily jiggled in their sockets, serve the bird -- no matter what the meat thermometer says.
Enjoy dinner. Drink all the wine. Eat chicken off your fingers and stuff yourselves, now, with juicy onions. Celebrate. Make spontaneous calls to absent friends and put them on speakerphone. When everyone's tired of eating, make music. Then break out the boardgames, and brownies for dessert.
When at last all the feasting is done, when it's 2AM and your guests plead exhaustion and work in the morning, bid them goodnight. Gather together the remains of the chicken, every bone you can find and any bits of skin and meat that have not been eaten. Put them all in your largest pot. Pour and scrape all the grease from the roasting pan in there, too, and then fill it with water and add two more onions, six peppercorns, and at least two teaspoons of salt. Bring to a boil while you load the dishwasher. Turn down to a simmer, at the lowest possible flame, overnight.
In the morning, the house smells delightful. Turn off the heat and let the broth cool for an hour while you have breakfast. Then pick out the bones. Use a long-handled, slotted spoon and your fingers -- pick any last bit of meat from the skeleton and put it back in the soup. Be careful not to crush those tiny vertebrae; treat it with respect.
Put the broth back on the heat, add more salt if necessary, and go to the beach.
On the way back, sunburnt and damp-haired, still in your bathing suit, stop at the grocery store. Buy a bunch of loose celery, fresh parsley, and four or five carrots. Don't use the self-checkout lanes. Get some rice, too, if you don't know whether you have some at home.
Chop the veggies and the parsley up smallish, and add them to the broth. You should have been able to smell it as you were coming up the walk. Pour in three, four, or five cups of rice -- consider how thick you like your soup, and the depth of the pot. Return to a boil, and then simmer for another day or two, adding water anytime the level of the broth drops too far. Stir at least a few times a day (this is the part I forgot).
Around noon on the third day, start bread dough. Let it rise twice and it should be baked in time to serve with soup for dinner.
(this was actually written in July -- some of you may remember the dinner party in question -- and I only just finally got around to typing up and posting it!)
Sunday, September 21, 2008
A Meditation on Bread
Bread makes itself, by your kindness, with your help, with imagination streaming through you, with dough under hand you are breadmaking itself, which is why breadmaking is so fulfilling and rewarding.
Recipes do not belong to anyone -- given to me, I give them to you. Recipes are only a guide, a skeletal framework, to be fleshed out according to your nature and desire. Your life, your love, will bring these recipes into full creation. This cannot be taught. You already know. So plunge in: cook, love, feel, create. Actualize breadmaking itself.
-- from The Tassajara Bread Book
Recipes do not belong to anyone -- given to me, I give them to you. Recipes are only a guide, a skeletal framework, to be fleshed out according to your nature and desire. Your life, your love, will bring these recipes into full creation. This cannot be taught. You already know. So plunge in: cook, love, feel, create. Actualize breadmaking itself.
-- from The Tassajara Bread Book
Thursday, September 18, 2008
The End of Summer Features Pie Crust
It's not quite Fall yet, folks. Granted, it will be on Monday, but here's a roundup of some delectable treats from the end of summer. It would seem that, while I completely ate myself out of all desire for anything having to do with pesto somewhere around late July, the summer squash/zucchini craze has lasted longer. They're just so dang simple, quick and tasty to do things with! Also, pie crust is a prevailing theme when one gets tired of/doesn't feel like pasta. This is the pie crust recipe I found in my mom's recipe box when I stole all her recipes, it's quick and easy, but any pie crust (heck, even frozen) will do for both these recipes.
Mad Basic Pie Crust
1 1/3 c. flour
1/2 tsp. salt
1/2 c Crisco/softened butter/fake butter (1/3 c. vegetable oil for vegan recipe if no EarthBalance is to hand)
3 tbsp. cold water
--Mix flour and salt, cut in Crisco. Sprinkle water in 1 tbsp at a time. Work into firm ball. Roll out as desired.
First offering of today has no pictures due to its overwhelming deliciousness. Sorry. The West Indian Labor Day Parade and Carnival passes our apartment and with all its loud, colorful spectacle we couldn't help but have a smallish shindig with mimosas and these Goat Cheese and Zucchini Tartlets. Pretentious? Maybe, but midday saw a second batch being made up, both in cheese-tastic and vegan variations. This recipe is easy as pie crust, and looks wicked impressive. (Courtesy of Bon Appetit magazine)
Goat Cheese and Zucchini Tartlets (makes about 24, maybe more)
1 pie crust (see above)
2 1/2 lb. 1" diameter zucchini, cut into 1/16" rounds (My fabulous mandoline makes short work of these...)
2 tsp. salt
2 tbsp. olive oil
2 tsp. chopped fresh thyme
3 oz. soft goat cheese, room temperature (for vegan recipe, omit cheeses, use whole grain or country-style Dijon mustard instead)
1/4 c. grated Parmesan cheese
--Cut pie crust in 1 1/2" - 1 3/4" rounds, place on parchment or non-stick baking sheet. Place in freezer for 20ish minutes. Preheat oven to 400*F.
--Toss zucchini slices with salt, let stand 15 mins. Drain, pat dry. Toss with olive oil and thyme, salt and pepper.
--Spread cheese over frozen rounds, fold 2-3 zucchini pieces in half and arrange them artfully on top of rounds. Sprinkle parmesan over.
--Bake until dough is light golden, about 20 mins.
We had an impromptu dinner party this week in celebration of various things such as the New Cat, Val's new bed (but not the Ikea assembly) and me having bought the wondrous substance known as Onion Jam. This stuff is quite possibly bound to become one of my Permanent Secret Ingredients, much like whole grain mustard or lemon juice. (Crap, there go my secrets...) It packs a powerful savory-sweet punch of onion-and-roasted-garlicky goodness, and really makes this whole entree the marvel that it is. I'll confess, I just kept adding the contents of our fridge to this, and whatever manner of green items you have would probably not go amiss. Not quite a tart, not quite a pizza, this dish is complete end of summer goodness. Serves about 5 hungry people, though we made up another small batch in vegan.
Rustic End-of-Summer Pizza-Tart (makes about 2 med. baking pans, or 3 med. round pies)
1 zucchini, sliced thinly
1 summer squash, sliced thinly
1 can artichoke hearts, drained and chopped
1 bunch asparagus, trimmed and chopped roughly
1-2 cloves garlic, chopped
1 1/2 tsp thyme, chopped
3 1/2 tbsp olive oil
Onion jam (available at hoity-toity organic markets, or wherever you find it)
1 tsp rosemary, chopped
parmesan cheese, grated (optional, for veganizing)
2 pie crusts (double above recipe)
--Roll out pie crusts to fit whatever baking trays you're using, fill pans with crust, making sure to roll a nice pizzalike edge. Place in freezer until firm, about 15-20 mins.
--Mix all veggies in large bowl with salt, let sit 10 mins, drain. Add olive oil, pepper, thyme, garlic.
--Spread onion jam over crusts in a thin-to-medium layer. Distribute veggie mixture between pies. Grate parmesan cheese over the whole.
--Bake at 400*F for 40 minutes or until crust is browning and veggies are soft. Let sit 5 minutes so jam can set up, cut and serve.
(I have GOT to get a better camera one of these days.)
Vegan!
--Orli
Additionally: Bless me barrrrnacles! It be International Talk Like a Pirate Day! Arrrr, mateys!
Mad Basic Pie Crust
1 1/3 c. flour
1/2 tsp. salt
1/2 c Crisco/softened butter/fake butter (1/3 c. vegetable oil for vegan recipe if no EarthBalance is to hand)
3 tbsp. cold water
--Mix flour and salt, cut in Crisco. Sprinkle water in 1 tbsp at a time. Work into firm ball. Roll out as desired.
First offering of today has no pictures due to its overwhelming deliciousness. Sorry. The West Indian Labor Day Parade and Carnival passes our apartment and with all its loud, colorful spectacle we couldn't help but have a smallish shindig with mimosas and these Goat Cheese and Zucchini Tartlets. Pretentious? Maybe, but midday saw a second batch being made up, both in cheese-tastic and vegan variations. This recipe is easy as pie crust, and looks wicked impressive. (Courtesy of Bon Appetit magazine)
Goat Cheese and Zucchini Tartlets (makes about 24, maybe more)
1 pie crust (see above)
2 1/2 lb. 1" diameter zucchini, cut into 1/16" rounds (My fabulous mandoline makes short work of these...)
2 tsp. salt
2 tbsp. olive oil
2 tsp. chopped fresh thyme
3 oz. soft goat cheese, room temperature (for vegan recipe, omit cheeses, use whole grain or country-style Dijon mustard instead)
1/4 c. grated Parmesan cheese
--Cut pie crust in 1 1/2" - 1 3/4" rounds, place on parchment or non-stick baking sheet. Place in freezer for 20ish minutes. Preheat oven to 400*F.
--Toss zucchini slices with salt, let stand 15 mins. Drain, pat dry. Toss with olive oil and thyme, salt and pepper.
--Spread cheese over frozen rounds, fold 2-3 zucchini pieces in half and arrange them artfully on top of rounds. Sprinkle parmesan over.
--Bake until dough is light golden, about 20 mins.
We had an impromptu dinner party this week in celebration of various things such as the New Cat, Val's new bed (but not the Ikea assembly) and me having bought the wondrous substance known as Onion Jam. This stuff is quite possibly bound to become one of my Permanent Secret Ingredients, much like whole grain mustard or lemon juice. (Crap, there go my secrets...) It packs a powerful savory-sweet punch of onion-and-roasted-garlicky goodness, and really makes this whole entree the marvel that it is. I'll confess, I just kept adding the contents of our fridge to this, and whatever manner of green items you have would probably not go amiss. Not quite a tart, not quite a pizza, this dish is complete end of summer goodness. Serves about 5 hungry people, though we made up another small batch in vegan.
Rustic End-of-Summer Pizza-Tart (makes about 2 med. baking pans, or 3 med. round pies)
1 zucchini, sliced thinly
1 summer squash, sliced thinly
1 can artichoke hearts, drained and chopped
1 bunch asparagus, trimmed and chopped roughly
1-2 cloves garlic, chopped
1 1/2 tsp thyme, chopped
3 1/2 tbsp olive oil
Onion jam (available at hoity-toity organic markets, or wherever you find it)
1 tsp rosemary, chopped
parmesan cheese, grated (optional, for veganizing)
2 pie crusts (double above recipe)
--Roll out pie crusts to fit whatever baking trays you're using, fill pans with crust, making sure to roll a nice pizzalike edge. Place in freezer until firm, about 15-20 mins.
--Mix all veggies in large bowl with salt, let sit 10 mins, drain. Add olive oil, pepper, thyme, garlic.
--Spread onion jam over crusts in a thin-to-medium layer. Distribute veggie mixture between pies. Grate parmesan cheese over the whole.
--Bake at 400*F for 40 minutes or until crust is browning and veggies are soft. Let sit 5 minutes so jam can set up, cut and serve.
(I have GOT to get a better camera one of these days.)
Vegan!
--Orli
Additionally: Bless me barrrrnacles! It be International Talk Like a Pirate Day! Arrrr, mateys!
Wednesday, August 27, 2008
Apples, apples everywhere.
I have been a bit of a nomad this summer, with no kitchen to call my own. I am quite looking forward to cooking and baking again when I finally settle in Boston this weekend. So, the recipe I'm posting today is an oldie but a goodie.
Last autumn I lived in Sacramento near my friend Samantha, who had an apple tree in her back yard. She and her mother and I tried to think of as many ways as possible to make use of the apples - apple spice cakes, apple butter, apple crisps. This was my favorite variation: apple cinnamon cupcakes with homemade vanilla frosting. Because one of my co-workers was lactose intolerant, I made them vegan as well - don't worry, they tasted so delicious that no one even knew the difference. Except for my co-worker's intestines, of course.
Without further ado, the recipe:
~ Grate two cups of apples (keep the skins for texture).
~ Put them in a big pot and begin heating it on the stove. Then, as it heats, add two cups of sugar, two cups of water, one cup of butter/butter substitute, and around two teaspoons of cinnamon and nutmeg, depending on how much you like cinnamon and nutmeg. Put in some ground cloves if you have them.
~ Heat it all until it boils, then take it off the stove to cool.
~ Add three cups of flour and two teaspoons of baking soda slowly, mixing well.
~ Put in the oven at 350 degrees for ten-fifteen minutes. Check if they're done by pressing on the tops. If they bounce back, they are!
The frosting is just three cups powdered sugar, a quarter teaspoon vanilla, one third cup butter/butter substitute, and two tablespoons milk/milk substitute. Mix until it's nice and smooth and then spread as much as you want on the top of your cupcakes. You can sprinkle a bit of cinnamon or cinnamon-sugar on top for show.
Makes 24. Enjoy!
Saturday, August 23, 2008
2 1/2 Things to Do with Summer Squash: An inaugural post from the Brooklyn Kitchen.
So, I have been left all by my lonesome this week in our lovely new apartment with its lovely (newish) not-quite-lived-in kitchen, and thus have had to entertain myself. I'd throw a hand across my forehead and cry out 'woe is me!' but for the fact that said entertainment has generally meant cooking nice healthy things and watching movies afterward.
So, after a while I got bored and went off to Manhattan to poke around bookstores, and wandered over to the Union Square farmer's market to buy myself summer squash and 'taters, because I had been dying to try smitten kitchen's Summer Squash and Potato Torte. And not just because it gave me an excuse to use my new mandoline, but that was a nice bonus. Halved the recipe which nicely filled a round baking dish, and popped it in the oven.
Delicious. And really wonderful the next day, too. (Just the thing to eat while making fun of America's Next Top Model. Take that, matchstick girls, I am eating food that is delicious!) My one note would be to let it go a little longer uncovered, til everything is nice and crisp. And maybe a little garlic, but really? Utterly worth it, and on my list of favorite things forever. COOK THIS.
Here is a picture before it went in the oven. How pretty! There are no afterward pictures, because I was hungry.
A couple days later, I had an Adventure. Or maybe more of a mad scientist moment. This is the 1/2 thing to do with squash. I took it into my head, after much reading of blogs and thought about what to do with the limited resources in our pantry, that Summer Squash Fritters were a good idea. And I hold by this. Just not quite the way I made them...you see, we had no binding agents in the place to make the batter hold, and so after throwing some flour and herbs and spices together, I just dipped the slices of squash in butter and smished 'em in the flour. Figured, get the oil hot enough, it'll totally work!
Did I not get the oil hot enough? Or was it the butter and squash juices releasing that caused a gross squishy brown substance to form on the bottom of the pan? Whatever it was, it a) didn't quite work out as planned and b) set off the smoke detector. What a fun way to meet one's neighbors! It turns out the trick with our smoke detector (as I found out, our vent fan is not, in fact, ventilated...) is to stick a fan underneath it, or move the damn thing to another room.
So I let the Horrible Ugly Mess sit there and think over it's crimes, and switched over to a clean pan with less oil, to finish off the squash-thingies which, despite the horror of the pan they came from , were quite salvageable. I figure I'll try again later, probably with panko and an actual binder, and all will be well. Still, they were nice tasting and went decently well with greens and pasta at the end of the chaos. (Stir fried the kale and chard til the kale was crispy, a la Cora, and then with some sesame oil and garlic & herb mix) I made a gin and lemonade to soothe my ruffled feathers, and all was well. As my mom would say, I get an A+ for color, at least.
Yesterday's experiment was surpassingly sucessful, however! Little bit of butter, some garlic, some House Spice Mix (that garlic & herb stuff we all know and love...) and some sliced squash and string beans. The string beans and summer squash play very well together, balancing out with different kinds of savory-sweetness and texture-- soft squash, crisp-tender beans. These over penne pasta with some olive oil and fresh grated parmesan. Needed salt, and a little garlic powder I added later, but a lovely light delicious dinner. Quick, too!
We went to the farmer's market last week, and came home with acres of kale and chard and assorted other yummy things, but wouldn't you know it, Letty went off to NH, leaving me to consume VAST AMOUNTS OF GREENS before they went squishy. Lots of stir fry later, it is all eaten. I kind of feel accomplished for that alone. And for finally starting this blog.
So, what have you guys been cooking recently?
Love,
Orli
Also note: Don't blog about food on a bus when you didn't have time to buy lunch before getting on said 4 hour long bus ride to Boston. I am a fool.
So, after a while I got bored and went off to Manhattan to poke around bookstores, and wandered over to the Union Square farmer's market to buy myself summer squash and 'taters, because I had been dying to try smitten kitchen's Summer Squash and Potato Torte. And not just because it gave me an excuse to use my new mandoline, but that was a nice bonus. Halved the recipe which nicely filled a round baking dish, and popped it in the oven.
Delicious. And really wonderful the next day, too. (Just the thing to eat while making fun of America's Next Top Model. Take that, matchstick girls, I am eating food that is delicious!) My one note would be to let it go a little longer uncovered, til everything is nice and crisp. And maybe a little garlic, but really? Utterly worth it, and on my list of favorite things forever. COOK THIS.
Here is a picture before it went in the oven. How pretty! There are no afterward pictures, because I was hungry.
A couple days later, I had an Adventure. Or maybe more of a mad scientist moment. This is the 1/2 thing to do with squash. I took it into my head, after much reading of blogs and thought about what to do with the limited resources in our pantry, that Summer Squash Fritters were a good idea. And I hold by this. Just not quite the way I made them...you see, we had no binding agents in the place to make the batter hold, and so after throwing some flour and herbs and spices together, I just dipped the slices of squash in butter and smished 'em in the flour. Figured, get the oil hot enough, it'll totally work!
Did I not get the oil hot enough? Or was it the butter and squash juices releasing that caused a gross squishy brown substance to form on the bottom of the pan? Whatever it was, it a) didn't quite work out as planned and b) set off the smoke detector. What a fun way to meet one's neighbors! It turns out the trick with our smoke detector (as I found out, our vent fan is not, in fact, ventilated...) is to stick a fan underneath it, or move the damn thing to another room.
So I let the Horrible Ugly Mess sit there and think over it's crimes, and switched over to a clean pan with less oil, to finish off the squash-thingies which, despite the horror of the pan they came from , were quite salvageable. I figure I'll try again later, probably with panko and an actual binder, and all will be well. Still, they were nice tasting and went decently well with greens and pasta at the end of the chaos. (Stir fried the kale and chard til the kale was crispy, a la Cora, and then with some sesame oil and garlic & herb mix) I made a gin and lemonade to soothe my ruffled feathers, and all was well. As my mom would say, I get an A+ for color, at least.
Yesterday's experiment was surpassingly sucessful, however! Little bit of butter, some garlic, some House Spice Mix (that garlic & herb stuff we all know and love...) and some sliced squash and string beans. The string beans and summer squash play very well together, balancing out with different kinds of savory-sweetness and texture-- soft squash, crisp-tender beans. These over penne pasta with some olive oil and fresh grated parmesan. Needed salt, and a little garlic powder I added later, but a lovely light delicious dinner. Quick, too!
We went to the farmer's market last week, and came home with acres of kale and chard and assorted other yummy things, but wouldn't you know it, Letty went off to NH, leaving me to consume VAST AMOUNTS OF GREENS before they went squishy. Lots of stir fry later, it is all eaten. I kind of feel accomplished for that alone. And for finally starting this blog.
So, what have you guys been cooking recently?
Love,
Orli
Also note: Don't blog about food on a bus when you didn't have time to buy lunch before getting on said 4 hour long bus ride to Boston. I am a fool.
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