tag:blogger.com,1999:blog-25865954539399911932024-02-19T02:18:49.811-05:00An Olive Tree Grows In ManhattanLaura S UEShttp://www.blogger.com/profile/15740192428987214238noreply@blogger.comBlogger338125tag:blogger.com,1999:blog-2586595453939991193.post-66454663017168346692012-09-04T11:54:00.000-04:002012-09-04T11:54:22.096-04:00Holy Mackerel<div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcUy-SmPZzqaDwvl9ww2YgW3ICVlPF1UnTHDwEdphkT6elXKHw5PtSe4dvct7TV7UOiTic3d9_HJ-g-yE7J5kHJbUxBig7vhCMioRQI80rqEN1biuZDCOpFZDjYVbpaVX61wu0GE-EPc/s1600/Holy+Mackerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcUy-SmPZzqaDwvl9ww2YgW3ICVlPF1UnTHDwEdphkT6elXKHw5PtSe4dvct7TV7UOiTic3d9_HJ-g-yE7J5kHJbUxBig7vhCMioRQI80rqEN1biuZDCOpFZDjYVbpaVX61wu0GE-EPc/s640/Holy+Mackerel.jpg" width="426" /></a></span></div>
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<span style="font-size: small;">For all my complaining about the lack of fresh ingredients in winter, you'd think that by the time summer rolled around I'd be cooking incessantly. </span><span style="font-size: small;">But the great irony of our warmest season is that the overwhelmingly abundant produce is already so perfect that I find myself unwilling to do much to it at all. The tomatoes that I've spent nine months pining for typically prove to be well worth the wait—sweet and juicy with just a hint of that signature tomato acidity. Why mar their already candy-like flavor with heat when popping them straight into your mouth is so easy and free of dirty dishes?</span></div>
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<span style="font-size: small;">My answer to this laziness is to put enough great summer ingredients together so that it <i>looks</i> like you've cooked-up something delicious, when you've only just assembled a bunch of perfectly delicious stuff. But if you're looking to easily (and convincingly) make a full meal out of naked summer produce, there's no better foil than bluefish. It's flavorful, abundant (cheap!), and quick-cooking. Spanish mackerel is a personal favorite, with just a few easily picked-out pin bones running down the center of each filet, and beautiful bright yellow spots down the middle. I like a simple pan-to-oven preparation (a restaurant trick that works just as well in every home) that makes for crispy skin, moist meat, and takes less than 10 minutes. </span></div>
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<span style="font-size: small;">As for those barely-touched summer veggies, I like to go southern European-style with a simple tomato-herb salad and roasted baby summer squash (no chopping necessary). For the salad I used sungold tomatoes, the sweetest variety of cherry tomatoes (and my all-time favorite bit of summer produce), along with finely sliced basil and sorrel, a healthy squeeze of lime juice and plenty of salt and pepper. The squash couldn't be easier, tossed whole with extra virgin olive oil, basil, salt and pepper, then roasted in the oven. What's great about this dish is that everything comes together while another element cooks. While the squash roasts, the salad comes together in a flash and the fish is pan roasted (skin side only) for less than two minutes and into the oven for about five. For a half an hour of cooking and prep you get a simple and fresh dinner. Minimal effort, maximum flavor and dinner is...done.</span></div>
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<b><span style="font-size: small;">Spanish Mackerel with Tomato-Herb Salad and Roasted Courgettes</span></b></div>
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<span style="font-size: small;">14 small courgettes</span></div>
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<span style="font-size: small;">1 pint sungold cherry tomatoes, halved</span></div>
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<span style="font-size: small;">1 cup basil, </span><span style="font-size: small;">divided, </span><span style="font-size: small;">finely sliced </span></div>
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<span style="font-size: small;">3 sorrel leaves, finely sliced</span></div>
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<span style="font-size: small;">2 Spanish mackerel filets, pin bones removed</span></div>
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<span style="font-size: small;">1 lime</span></div>
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<span style="font-size: small;">extra virgin olive oil</span><span style="font-size: small;"> </span></div>
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<span style="font-size: small;">salt </span></div>
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<span style="font-size: small;">1. Preheat oven to 350˚F. Season the halved tomatoes with salt and pepper and set aside.</span></div>
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<span style="font-size: small;">2. Finely chop half of the sliced basil and place in a large bowl with the courgettes, extra virgin olive oil and salt and pepper to taste. Toss to coat. Spread the courgettes out onto an aluminum foil-lined, rimmed baking sheet. Bake in the oven for 20 minutes or until tender.</span></div>
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<span style="font-size: small;">2. Meanwhile, add 1 tablespoon of extra virgin olive oil, juice of half the lime, sorrel and remaining sliced basil to the tomatoes. Toss to coat. Set aside.</span></div>
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<span style="font-size: small;">3. When there's about 10 minutes left for the courgettes, heat a teaspoon of extra virgin olive oil in an oven safe, non-stick skillet, over medium heat. Season the fish with salt and pepper on both sides and add to the skillet, skin side down. Cook until skin is just starting to crisp and brown around the edges, about 1 minute. Flip fish over and transfer skillet to oven. Cook another 5-6 minutes or until fish is just white and opaque. Serve over the courgettes with tomato salad on the side. Enjoy!</span></div>
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<span style="font-size: small;">-Laura </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-86271679654613774922012-05-14T15:56:00.001-04:002012-05-14T15:57:23.064-04:00Chicken with 40 Cloves<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Well, it took long enough, but much like the cherry blossoms in my beloved hometown, the farmers market is finally beginning to bloom. It may still appear to be a heap of potatoes and onions to some, but to me it's the personification of Sunday supper. There are few things I enjoy more than roasting the perfect chicken and potatoes, kicking my heels up and reading the Sunday paper while dinner slowly browns and boils—unmanned— in a toasty oven. </span></span></span><br />
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">But, opportunities to luxuriate are few and far between these days, so over the last several months I've turned to pan roasts as a speedy comfort food alternative. You're still cooking an entire chicken on the bone, but cutting it up cuts cooking time by more than<i> half</i>. One of my favorite roast chicken dinners is a classic French recipe called Chicken with Forty Cloves of Garlic, and it makes the transition from whole chicken to pan roast beautifully. Sure, forty garlic cloves sounds like a lot, but when left unpeeled their skins act like papery cocoons, transforming the pungent cloves from sharp and spicy to sweet and delicate. </span></span></span><br />
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Spring is the perfect time to make this dish because you can use young (also known as green) garlic, which is basically garlic that hasn't yet fully matured and separated into cloves. It doesn't have quite as much bite as everyday garlic and it's <i>all over</i> the farmers market right now. Also all over the market? New potatoes, spring onions, bulb onions on the stalk, and numerous other aromatics that would go perfectly in a pan roast. I used all of the above and threw in a few Meyer lemons that had seen better days but were still plenty juicy, along with some of the Meyer lemon zest (on the chicken skin) and some smoky/spicy ground Aleppo pepper. </span></span></span><br />
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">But no matter how you roast it, just toss some chicken and garlic in a casserole dish with a few potatoes and stick in all in a hot oven. Thirty-five minutes later I guarantee you'll have a delicious and comforting meal, and no one ever needs to know how (not) long it took you to make, or how much garlic you used.</span></span></span><br />
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<b><span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Chicken with Forty Cloves of Garlic (Pan Roast Edition)</span></span></span></b><br />
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 chicken cut into 8 pieces or 4 chicken legs separated into thighs and drumsticks</span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 Tablespoon Aleppo pepper (or 1/2 teaspoon red pepper flake)</span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">40 garlic cloves, skins left on</span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">15-20 new potatoes (larger ones halved)</span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons extra virgin olive oil </span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 Meyer lemons (regular lemons will also work), cut into 6 wedges</span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 onions, quartered</span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">salt</span></span></span><br />
<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">ground black pepper</span></span></span><br />
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1. Preheat oven to 400˚F. Season chicken on both sides with salt and Aleppo pepper. Place chicken in a large roasting pan or oven-safe casserole dish and set aside. </span></span></span><br />
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2. Toss the new potatoes, onion quarters, garlic cloves and lemon wedges in a large bowl with the extra virgin olive oil, salt and black pepper and scatter in the roasting pan with the chicken. Roast for 35-40 minutes in the oven or until chicken is cooked through and potatoes are tender. Enjoy!</span></span></span><br />
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<span style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">-Laura </span></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2586595453939991193.post-78727096475838839112012-04-23T20:52:00.000-04:002012-04-23T20:53:04.497-04:00Protean Protein<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">Winter may be over, but I struggled with seasonality quite a bit this past season. Long-time readers may recall that I usually spend this time of year complaining about how I'm totally <i>over</i> winter vegetables and how I couldn't <i>possibly</i> think of another way to use them. But this year something strange happened: there were no winter vegetables! There's been a rabid heatwave over the last several months here on the east coast, whih led to a lack of winter produce. Winter vegetables typically get their distinctively sweet flavors by growing in frigid temperatures, which in turn develop their natural sugars. Carrots, beets, celeriac, winter squash, parsnips, and black kale are among some of my favorite winter veggies <i>not</i> to be found at the farmers market this winter. How did I cope without winter veggies? By eating lots of meat.</span></span><br />
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<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">Without seasonal veggies as a default side dish to lighten my many meats, I began to play with alternatives. After tearing through pantry staples and the usual starchy suspects (rice, mashed potatoes, pasta, orzo, couscous) I turned to the much lauded and much healthier "ancient grains". The category (actually a misnomer since many are in fact not actual grains) includes kamut, barley, oats, millet, farro and one of my favorites, quinoa. What's important about these is that while they're not all necessarily grains, they are indeed ancient, which is to say that they have not been genetically modified in any way since they were first cultivated thousands of years ago. Much of our modern day grains have had their structure (their nutrient balance, essentially) altered over the years for a variety of reasons. What quinoa, for example, can offer is a complete protein profile, that is to say it has a good balance of protein, carbohydrates and fat.</span></span><br />
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<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">If you're looking to get a variety of nutrients (including iron) or to reign in a portion control issue, quinoa is the perfect foil. Because it has a slightly higher fat content compared to other grains (but is not a fatty food) and because it's so high in protein, eating just a small amount of it will help you feel full, while giving you a day's worth of protein with just a one-cup serving (it's a great choice for vegetarians or for a meatless meal). So whether you eat it alone, mixed with a few vegetables, or as a side dish, you'll end up satisfied while eating less. Nutritional benefits aside, quinoa is also quick cooking (who doesn't love that?) and delicious. I like to cook mine in stock instead of water for a little added flavor, and if I do happen to have vegetables on hand, will fold in some sauteed spinach and thinly sliced leeks (both <i>finally</i> available at the farmers market). Quinoa's great at absorbing flavors, so I love to serve it alongside a roast with plenty of sauce (it's pictured above alongside an oven-roasted chicken leg) or as a salad (unlike other grains it drinks up dressing). This warm recipe has leeks and overwintered spinach, but any of your favorite veggies will work.</span></span><b><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></b><br />
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<b><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">Quinoa with Spinach and Leeks</span></span></b><span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
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<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">1½ cups quinoa </span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">3 cups low-sodium chicken, vegetable or beef stock</span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">½ tsp kosher salt</span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">4 cups spinach, roughly chopped</span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">2 leeks, thinly sliced</span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">1 garlic clove, very finely minced</span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp extra virgin olive oil</span></span><br />
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<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">1. Combine quinoa, salt, and stock in a medium saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 10-12 minutes until all of the liquid has been absorbed and quinoa is tender.</span></span><br />
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<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">2. Meanwhile, heat garlic, leeks and olive oil over low heat in a large non-stick skillet, about 30 seconds. Add spinach (in batches if necessary) and continue cooking, stirring frequently, until wilted. Fold in cooked quinoa until well combined. Serve and enjoy!</span></span><br />
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<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;">-Laura</span></span><br />
<span style="color: #274e13;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2586595453939991193.post-61496649885877763072012-02-22T12:30:00.000-05:002012-02-22T17:04:11.849-05:00Let Them Eat Cakes<div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: center;">
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<span style="font-size: small;">Winter is officially upon us here in New York, and although it's not as frigid a winter as usual, the farmers market stalls are just as barren as ever. Gone are the squashes, brussels sprouts and cauliflower of fall and early winter, with only a few rutabaga and the odd collard green or kale bunch in their place. The three month period from the start of the new year through late March can be brutal for a seasonal food enthusiast, and having already tired of root vegetable stew and carrot ginger soup, this is the time when I turn to my pantry for a little support. </span><br />
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<span style="font-size: small;">While I've yet to develop an interest in canning or pickling (despite my best efforts), I do believe that our ancestors had it right: preserving food for the winter season is definitely the way to go. Sure, these days we've pretty much added preservatives to, well, <i>everything</i>, even if it doesn't actually need it. But I'm talking about only using the canned and preserved items that line supermarket shelves during a time when using fresh, seasonal products is not an option (at least for those of us in cold climates). And one of my favorite items is canned fish. In fact, you can get wild, organic canned fish for super cheap, and even in BPA-free containers and packages (Whole Foods, Trader Joe's and Fairway are three good sources here in NY; Vital Choice, Wild Planet and Ecofish are three great brands with BPA-free products). </span><br />
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<span style="font-size: small;">Canned and packaged fish has come a LONG way from where it was years ago (these are not your grandmother's sardines, trust me). You can get good quality and even boneless fish to use a myriad ways, but my favorite is in a seafood cake. My first attempt at making these several years ago was a disaster. The canned salmon was awful: mealy and disintegrated with a terribly fishy odor, not to mention a salty and unpalatable flavor. I blamed myself and my recipe but it turns out that canned salmon was just not a usable product back then. But after hearing a few good reviews from friends and colleagues recently I decided to try again. I was shocked to find that the salmon was clean and virtually odorless with no added salt. It was in nice large flakes with a good firm texture. </span><br />
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<span style="font-size: small;">This time the salmon cakes were great. Good flavor, made with simple pantry staples and showing no signs that they contained a canned product. I served mine over some whole wheat lemon orzo and with a dollop of homemade remoulade, but they'd be just as good served over a salad or as an appetizer (teeny tiny dip-able salmon cakes!). If you've ever shied away from this type of product, it's a good time to explore. From canned fish to vacuum sealed cod fillets, there's a whole world of new options (and most of them are healthy and affordable, to boot) to play with. Just make sure to do a little research and read a few labels, and your winter can be just as full of flavor and wonderful meals as any other season. Well, almost.</span><b><span style="font-size: small;"> </span></b><br />
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<b><span style="font-size: small;">Salmon Cakes</span></b><span style="font-size: small;"> </span></div>
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<span style="font-size: small;">14 oz salmon (canned or fresh)</span><br />
<span style="font-size: small;">1 Tbsp mayonnaise</span><br />
<span style="font-size: small;">1 large egg, lightly beaten</span><br />
<span style="font-size: small;">¾ cup breadcrumbs, divided</span><br />
<span style="font-size: small;">1 small carrot, very finely diced</span><br />
<span style="font-size: small;">1 rib of celery, very finely diced</span><br />
<span style="font-size: small;">1 medium shallot, finely diced</span><br />
<span style="font-size: small;">2 garlic cloves, minced</span><br />
<span style="font-size: small;">2 Tbsp finely chopped parsley</span><br />
<span style="font-size: small;">extra virgin olive oil </span><br />
<span style="font-size: small;">salt</span><br />
<span style="font-size: small;">pepper</span><br />
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<span style="font-size: small;">1. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the finely diced carrot, celery, garlic, and shallot and cook over medium-low heat until softened. Remove mixture to a large bowl, adding salmon, mayonnaise, egg, parsley, ¼ cup of the breadcrumbs and salt and pepper to taste. Carefully combine until well incorporated. </span><br />
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<span style="font-size: small;">2. Divide the mixture into four even portions (or more for smaller cakes) and form into four 1-inch thick cakes. Spread the remaining breadcrumbs out onto a plate and lightly coat each cake. </span><br />
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<span style="font-size: small;">3. Heat 2 tablespoons of olive oil over medium heat in the same non-stick skillet used for the aromatics. Cook the cakes until browned on both sides, about 3 minutes, cooking in batches if necessary to not crowd the pan. Serve with tartar sauce and lemon wedges, or over a salad of spring greens. Enjoy!</span><br />
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<span style="font-size: small;">-Laura </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-33112096096432212872012-01-18T23:19:00.000-05:002012-01-18T11:40:25.581-05:00Restoration Hardware<div class="separator" style="clear: both; text-align: center;">
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I don't know about you, but my naughty food consumption goes through the roof during the holidays. Going as far back as Halloween (yup, that's where it all <i>really</i> begins) there's trick-or-treating loot in the office, then Thanksgiving feasting at home (and a plethora of leftovers), only to be overwhelmed by the goodies of Christmas dinner, not to mention the inevitable holiday cookies lurking around every corner. By the time the new year rolls around I've had just about enough of roasts, toasts and all manner of sweets. I'm not big on resolutions, but somewhere along the way my brain seems to naturally crave some sort of post-holiday detox. It's not always easy to make something healthful also feel satisfying and delicious, but I find that there are a few ingredients that can help fool the inner health critic in many of us, and those are usually a good place to start.<br />
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For me, avocado is a pretty standard food booby-trap—if it's got avocado on it, I want to eat it. The same goes for rice and shrimp and anything spicy or crunchy. Taking a step back and looking at how I could use some of these favorites to my advantage in making a healthier meal, I remembered ajiaco, a Colombian chicken soup made with a rich broth, three varieties of potatoes, cilantro and fresh corn. It's topped with avocado and sour cream, and one of my all-time favorite summer recipes. By replacing the out-of-season corn with brown rice and adding in some protein in the form of shrimp and turkey, it easily became a light winter soup. Topping the soup off with reduced-fat sour cream and luscious avocado, not to mention a generous sprinkle of cilantro gave what was essentially a light dish a decadent and delicious finish.<br />
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I admit that I made a few calculated choices in forming this dish so that even though the main components were relatively healthy, they definitely wouldn't taste that way. I started with low-sodium chicken broth but infused it with flavor by poaching the proteins in it. This meant I could avoid using oil (and sauteing altogether), impart flavor into the broth from both the shrimp and the turkey as they slowly poached, and make it nearly a one-pot dish. I also chose to use turkey because it has a stronger, deeper flavor than chicken, making my broth tastier and my stew heartier. I cooked the potatoes right in the broth so that any starch they released during cooking would slightly thicken the soup, giving it added body and infusing the potatoes with a richer flavor than they would get from just being boiled in salted water.<br />
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Those are just the tweaks that worked for me, but there are plenty of other directions to take this soup that are just as satisfying and still healthy. If you're a chili head, add some jalapeños or serranos for heat. Want a richer broth? Go Asian style and toss a little ginger, scallion and soy sauce into the broth and take out the potatoes completely. Maybe add some tofu instead (marinate it beforehand for even more flavor). Or, go Italian with a small can of diced tomatoes, cannellini beans and a pinch of dried oregano. The possibilities are endless, but I know that in my case, I'll be making versions of this soup over and over again, especially as cold and flu season approaches. I've already got a mean case of the sniffles, which means another version of this recipe is just around the corner.</div>
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<b>Turkey and Shrimp Ajiaco </b><br />
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7 cups low-sodium chicken stock<br />
4 medium potatoes, peeled and cut into 1-inch pieces <br />
1 pound boneless, skinless turkey breast, chopped into 1 inch pieces<br />
10-12 large shrimp, peeled and de-veined<br />
2 cups cooked brown rice<br />
1 avocado, peeled and diced<br />
sour cream <br />
cilantro, finely chopped <br />
lime wedges <br />
salt<br />
cracked black pepper<br />
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1. Bring chicken stock to a boil in a large soup pot. Add potatoes and cook 10-15 minutes or until completely cooked through but not falling apart. Remove potatoes from broth and set aside. <br />
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2. Reduce heat to a light simmer and add turkey to broth. Poach turkey in broth until just barely cooked through, about 3 minutes. Add shrimp to the broth and poach until pink and opaque (keep an eye on them—overcooked shrimp are <i>the worst</i>).<br />
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3. Add potatoes back to the pot to reheat. Taste broth for seasoning, adding salt and pepper to taste. Divide rice evenly among soup bowls and ladle the soup over it. Top with avocado, sour cream, chopped cilantro and a squeeze of lime. Enjoy!<br />
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-Laura</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-69148464326044071862011-12-14T10:00:00.000-05:002011-12-14T10:00:52.604-05:00The Rainbow Connection<div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: center;">
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<span style="font-size: small;">This is about the time of year when my oven goes into overdrive. As the weather gets colder and I happily bring the oven back into the fold, I sometimes manage to cook an entire meal right in the oven, without ever turning on the stove top. The other day I roasted a whole chicken for an hour and during the last fifteen minutes of cooking chucked a tray of olive oil-coated brussels sprouts onto the top oven rack. It was such a low maintenance meal that I managed to fold laundry, reply to a few emails and watch an episode of<i> How I Met Your Mother </i>before the timer ever went off. </span><br />
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<span style="font-size: small;">But not all meals are quite that hands-off, which is why earlier this week I turned back to the oven for a little help. It's no secret that roasting vegetables is the way to go this time of year (unless you own a deep fryer and can make due with all the calories), and I'm a big advocate of roasting…well, just about everything. It uses less oil than frying but still gives you great flavor. And as far as I'm concerned, the more dark and crunchy bits there are, the better, which is why I roast veggies in a super high oven (400-450 degrees). Classically over-cooked vegetables like brussels sprouts, cauliflower and broccoli are especially tasty done this way, the idea being to maximize the color (i.e. flavor) on the outside, while making sure the inside is just barely cooked.<span style="color: #274e13;"> </span></span><br />
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<span style="font-size: small;"><span style="color: #274e13;">If you're looking for a super fast dinner that will encourage the kids (and maybe a spouse or two) to eat their veggies, try making rainbow cauliflower. Aside from the common white variety there's purple, yellow and beautiful spiky green romanesco, and they all taste great (and you get a ton of vitamin C, to boot). I like to buy a small head of each and roast them together for a beautiful side dish that goes well with any protein. I served mine with gorgeous seared sea scallops that only took a minute and a half to cook on each side. Altogether the meal was healthy, fast and delicious. At under half an hour to prepare, this meal is a stunner, and helps you catch up on your veggies (just don't tell everyone else at the table).</span><b><span style="color: #274e13;"> </span></b></span><br />
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<span style="font-size: small;"><b><span style="color: #274e13;">Seared Sea Scallops with Roasted Rainbow Cauliflower</span></b></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">1 lb sea scallops</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">1 tsp smoked paprika, divided</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">1/4 teaspoon ground cumin</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">1/2 </span></span><span style="font-size: small;"><span style="color: #274e13;">teaspoon</span></span><span style="font-size: small;"><span style="color: #274e13;"> cayenne pepper, divided</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">3 small heads of cauliflower, cut into florets (assorted colors if possible)</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">1 Tablespoon vegetable, canola or peanut oil</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">Extra virgin olive oil<br /> </span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">salt</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">1. Preheat oven to 400°F. Pat scallops dry and set aside on a paper towel lined plate or platter.</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">2. Toss cauliflower florets with 1/2 teaspoon of the smoked paprika, 1/4 tsp of the cayenne pepper, and extra virgin olive oil to coat (about 1 Tablespoon). Season with salt and pepper. Spread cauliflower onto a baking sheet and roast in the oven for 15 minutes or until nicely browned and just crisp-tender.</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">3. Brush scallops with oil on one side and season with half of the cumin and half of the remaining paprika and cayenne pepper. Season with salt and pepper. Heat a skillet over medium heat until very hot but not smoking. Add scallops seasoned and oiled side down. Brush top side with oil and remaining cumin, paprika and cayenne. Cook on each side until browned and crusted, about one minute per side. </span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">4. Serve scallops hot and topped with roasted cauliflower and a light drizzle of olive oil. Enjoy!</span></span></div>
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<span style="font-size: small;"><span style="color: #274e13;">-Laura</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-18301798263524999832011-12-01T21:28:00.000-05:002011-12-01T16:57:07.708-05:00It's In The Bag<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I was recently speaking with a friend about cooking and wondered why as a foodie, she didn't cook at home more often. She said that cooking a full meal for one person was just too difficult and time consuming to do, and that spending an hour in the kitchen cooking just for herself seemed like a waste of time. I countered (from previous years of experience) that cooking for one is actually a huge advantage when making a fast and delicious meal, and that I could prove it. And so I set forth to make a complete meal </span></span><span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">(protein, veggies and a side)</span></span><span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> with minimal effort and in half an hour.</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">One of the secrets to making a fast, delicious and healthy meal, regardless of the quantity, is to start with fish or seafood. They're the quickest cooking of all proteins and need very little attention, no matter how you prep them. I like a nice center-cut fillet of halibut because it has very little fat, beautiful flavor, and cooks through in ten minutes. Cod or salmon would work just as well and be slightly more affordable, but shrimp are also a great choice.</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Another secret to making a fast meal is to cook it en papillote, which means nothing more than cooking in a parchment or foil packet. There's no need to dirty a pan or end up with a house reeking of fish. Simply heat your oven, toss your fish fillet onto a piece of parchment paper (or foil if you're in a pinch) with salt, pepper and a little olive oil, and fold the edges over to create a nice seal. The fish and anything else you toss in the packet will steam and be ready in less than ten minutes. I like to add two or three types of veggies, whatever is in season and steams nicely. This time of year I'd use cauliflower, leeks, squash, turnips, potatoes, and pretty much any kind of root veggie (I made the dish pictured in this post at the tail-end of summer with leeks, sungold tomatoes and summer squash—yum).</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">That's a protein and veggie prepped and cooked in about 15 minutes, leaving plenty of time to make a side dish or side salad, which can even be completed while the packets cook away in the oven. Roast another vegetable in the oven, put together a nice salad, or slice up some fruit for dessert. Either way, you can make a beautiful dinner come together in minutes, and best of all, it's easy to multiply for more than one (very impressive for company). When it's ready, just slide your packet onto a plate, cut a cross-shaped slit in the top and rip it open. Eat it right out of the parchment, where the juices and steam will have formed a delicious natural sauce. With all that free time and so few dishes to clean, you'll have to think of a reason <i>not</i> to make this dish, for yourself, or anyone else.<b> </b></span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Halibut En Papillote with Cherry Tomatoes, Zucchini and Leeks</b> </span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 halibut fillet (about 6 oz)</span></span><br />
<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">8-10 small cherry tomatoes, halved</span></span><br />
<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup zucchini or summer squash, halved and sliced</span></span><br />
<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 leek, washed, white and light green parts thinly sliced</span></span><br />
<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">extra virgin olive oil</span></span><br />
<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">salt</span></span><br />
<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">black pepper</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1. Preheat your oven to 400°F. Toss tomatoes and zucchini in a bowl with salt, pepper and extra virgin olive oil to coat. Set aside.</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2. Fold a 15-inch long sheet of parchment paper in half so there's a crease in the middle, then open it back up. Place the leeks in the center of the parchment near the crease. Season with salt, pepper and a drizzle of extra virgin olive oil. Season the halibut on both sides with salt and pepper and place it on top of the leeks. Carefully pour the tomato/zucchini mixture over and around the halibut.</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3. Fold the empty half of the parchment over the fish. Starting at one of the creased ends, make small overlapping folds until the parchment forms a half-moon shape and is sealed tight (see an illustrated guide from Martha Stewart <a href="http://www.marthastewart.com/267887/healthy-en-papillote-recipes" target="_blank">here</a> for guidance).</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">4. Place the parchment packet onto a baking tray and bake in the oven for 10 minutes until the parchment is puffed and fish is cooked through. Place the finished packet onto a plate and cut a cross-shaped slit into the center of the packet. Pull back the parchment and serve. Enjoy!</span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">-Laura<b> </b></span></span><br />
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<span style="color: #274e13; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>TIP:</b> You can easily make this dish with winter-centric ingredients. Leeks, carrots and cabbage make a great combo, and so do bok choy, mushrooms and cauliflower with soy and a dash of sesame oil. And don't forget about citrus—not only is it in season in the winter, it's also seafood's best friend. And some lemon juice and lemon slices to salmon en papillote, or lemon juice, butter and black pepper to some gorgeous bay scallops for an elegant appetizer. </span></span><br />
<span style="color: #274e13;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-18349744825783941652011-11-17T08:51:00.000-05:002011-11-17T08:51:31.175-05:00Pie In the Sky<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: 13px;">As many of you may have noticed, I've been gone from the blog for quite some time. The reason? We've moved once again! After a stressful two months of finding out we needed to move ASAP and making it happen, I'm happy to report that I will continue cooking and writing from the Upper East Side of Manhattan, albeit slightly further north (is that East Harlem I see from my window?). And what better way to break in a shiny new kitchen than with a delicious, warm apple pie? </span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It is fall, after all, and if you're not a baker by nature, this pie's for you. The filling is simple and fast, and I opted for a deliciously crunchy, sweet and salty crumble topping. I'm personally not a big fan of pastry topping on pie (all that rolling and measuring and crimping, oy!) despite how beautiful a properly made crust can look. I much prefer a crumble-style topping, which aside from being quick-cooking and foolproof, brings an added layer of flavor and crunch.</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I wanted to start fall off right with an apple pie, but decided to make use of some beautiful cherries that I bought at the height of their season and froze (for those of you doing the math, that's right, I actually moved them from one apartment to another; I ascribe to a strict "no produce left behind" policy). But if you don't have cherries, cranberries make a fine seasonal substitute. Just add extra sugar to the filling to compensate for their tartness, and go with frozen instead of fresh so you don't have to cook them down beforehand. </span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I used a mix of Empires and Jonahgolds for the apples, but any good baking apple works. As for the crumble, I went with a slightly unconventional ingredient, eschewing the traditional flour/butter/nut combo. I used my favorite granola which had oats, almonds, honey and vanilla, and added a nice chunky texture. All I needed to do was cut in the butter, cinnamon and a pinch of salt and it was good to go, no added sugar necessary. So, if you're looking for a new pie to make this fall, or even this Thanksgiving, this is a great option. It's stress free, and since there's a wonderful crunchy topping, you don't even have to feel guilty about buying a pre-made crust!</span></span></div>
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<b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Apple and Cherry Crumble Pie</span></span></b></div>
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<b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the Filling:</span></span></b></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5-6 apples like Jonahgold, Empire or Honeycrisp, peeled, cored and thinly sliced</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups cherries, pitted and quartered</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons ground cinnamon</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/8 teaspoon ground nutmeg</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup packed dark brown sugar</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons all-purpose flour</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/8 teaspoon salt</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 9-inch pie crust (homemade or store-bought is fine)</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons butter, cut into small cubes</span></span></div>
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<b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the Crumble:</span></span></b></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups granola (like Bob's Red Mill Honey Almond Granola)</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 Tablespoons (1/2 stick) butter, chilled and cut into small cubes</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons all-purpose flour</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon ground cinnamon</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon salt</span></span></div>
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<b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the Filling:</span></span></b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Preheat oven to 350˚F. In a large bowl, combine all of the filling ingredients except for the butter and crust. Fill the crust with the apple/cherry mixture, careful to keep it as flat as possible. Dot the mixture with butter, then bake, covered loosely with foil, for 30 minutes or until apples have just started to droop and soften.</span></span></div>
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<b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the Crumble:</span></span></b><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> While the filling bakes, combine all of the crumble ingredients in a bowl. Kneed them together until butter is well incorporated and even clumps are formed. Refrigerate until the pie filling has finished pre-baking in the oven.</span></span></div>
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once the filling has baked, carefully remove it from the oven and top with the crumble. Bake for 15-20 minutes or until the crumble has browned and crisped, then cover with foil and continue baking another 30-35 minutes. Remove from the oven and allow 2-3 hours to cool. Enjoy! </span></span><br />
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Laura</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-61631872123064649942011-09-06T12:49:00.000-04:002011-09-06T12:49:05.736-04:00A Kernel of Truth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgnkCStcvBKwMGoHA6Ha1t2OfCiX4HW589mX0ZQBWBWTvvRFfaZgAQBFf0kAwwPxZ7_cAMNc50ABvQuWjCAk7v7OKP_Vl1pPaYI6USE8y_fOBD8sMAY1W3bOAoDM84lue3wb6K2_BRDo/s1600/A+Kernel+of+Truth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgnkCStcvBKwMGoHA6Ha1t2OfCiX4HW589mX0ZQBWBWTvvRFfaZgAQBFf0kAwwPxZ7_cAMNc50ABvQuWjCAk7v7OKP_Vl1pPaYI6USE8y_fOBD8sMAY1W3bOAoDM84lue3wb6K2_BRDo/s640/A+Kernel+of+Truth.jpg" width="448" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">One of the best things about late summer (aside from the slowly subsiding humidity) is what's available at the farmers market. Tomatoes are at their peak, peppers and chilies come in all shapes, colors, and sizes, and juicy peaches and stone fruits are <i>everywhere</i>. But best of all, mountains of corn—white, yellow and bi-color—bookend most of the market stalls. The sound of shoppers undressing cobs by sharply removing their husks can often be heard from across the street, and making your way through the crowd to the front of the line becomes a contact sport.<br />
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Needless to say, I've found myself among the excitable throngs of folks tearing away at corn on more than one occasion, and—I'm embarrassed to admit—with equal tenacity. The difference between myself and many of my fellow corn enthusiasts is what we do with our corn once we've procured it. Lacking a proper grill and being too much of a weenie to try smoking indoors (but I'm working on it), I've discovered the next best thing: roasting corn <i>off</i> the cob. It's easy, it's fast, it's versatile, and best of all, it comes with easy clean up. <br />
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Simply cut all of the kernels off the cob into a large bowl with a paring knife (it's the least messy way to do this). Toss the corn kernels with a little extra virgin olive oil and the seasonings of your choice (I like salt, pepper, and a pinch of cayenne and cumin), and spread out onto a foil-lined baking sheet. Pop the whole thing into a 350 degree oven and roast for 15-20 minutes until golden brown and charred on the ends. That's it. Use it in pasta dishes (see one pasta salad example <a href="http://anolivetreegrows.blogspot.com/2011/08/god-bless-new-jersey.html">here</a>), as a stand alone side-dish, or my favorite, as the base for a soup. Because you've already seasoned your corn, all that's left to do is blend it with chicken or vegetable stock. If you know you'll be making soup ahead of time, throw an onion and a few garlic cloves into the oven with the corn for extra flavor. Top with a few reserved corn kernels, a spoonful of sour cream, and a sprinkle of your favorite fresh herb. A little lime on the side caps off a perfectly light and sweet late summer dinner.</span></span></span></span></span></span></span></span></span></span></span></span></span><b><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></b><br />
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<b><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">Roasted Corn Soup</span></span></span></span></span></span></span></span></span></span></span></span></span></b><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">6 corn cobs, husked, kernels removed and reserved</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">1 small onion, peeled and quartered</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">3 garlic cloves (skins left on)</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">1½ Tbsp extra virgin olive oil</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">¼ tsp ground cumin</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">pinch of cayenne pepper</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">3-4 cups low sodium chicken or vegetable stock</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">salt</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">pepper</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">1. Preheat oven to 350˚F. Place corn kernels, olive oil, onion, garlic, olive oil, cumin and cayenne in a large bowl and toss to combine. Spread mixture out onto a foil lined baking sheet or roasting pan (this will make clean-up easier) and bake in the oven for 15-20 minutes, or until kernels are slightly browned on the edges.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">2. Reserve ½ cup worth of the roasted corn for garnish and place the rest of the roasted mixture into a blender (reserve the garlic), or if using a hand blender, add the mixture to a pot. Squeeze the garlic out of its skin and into the mixture and discard papery skin.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">3. Add enough stock to the mixture to cover, then blend to combine. Continue adding stock until your desired consistency is reached. Strain into a pot and reheat, or serve cold, topped with the reserved corn, sour cream, and cilantro. Enjoy!</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif; font-size: small;">-Laura </span></span></span></span></span></span></span></span></span></span></span></span></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2586595453939991193.post-23084165357855038272011-08-22T11:12:00.000-04:002011-08-22T11:12:49.370-04:00God Bless New Jersey<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAkgvV4zJaJwvboOfoMG_Q6iRsx938B3ui1M4xezT-iNg5C5Ombv-mgmSTXC038HS1gj0tag8uEJzJKXti5ODdqr0YoTG9mm-0Rw1Qi8v4txpGmAIB6_nupmZ1zWqfpF-IvKWudsBUwI/s1600/NJ+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAkgvV4zJaJwvboOfoMG_Q6iRsx938B3ui1M4xezT-iNg5C5Ombv-mgmSTXC038HS1gj0tag8uEJzJKXti5ODdqr0YoTG9mm-0Rw1Qi8v4txpGmAIB6_nupmZ1zWqfpF-IvKWudsBUwI/s640/NJ+Tomatoes.jpg" width="428" /></span></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">That's right, I said it. God bless New Jersey. For many—myself included—the myth of New Jersey has long meant visions of a robust, mafia-driven economy, epic tales of partying at the shore, and questions about the curious odor that seems to permanently hang over the city of Newark. But as it turns out, they don't call New Jersey the Garden State for nothing. New Jersey produces some of the country's best fruits and vegetables, including outstanding tomatoes, super delicious, deep red strawberries, and without question, the best sweet corn in the United States (sorry, Iowa).</span></span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">For us New York City dwellers, the farms of New Jersey are actually closer than most of those in our home state, and have the distinct advantage of being further south, meaning that they're always the first to have whatever is in season. Few other farms advertise their state of origin as prominently as those from New Jersey do, because savvy farmers market shoppers know that the produce from New Jersey is where the best flavors can be found. Lately I've been stocking up on Jersey corn, devilishly sweet, amber-hued sungold tomatoes, and all manner of summer squash.</span></span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfMZ44ODWR6A4PUgxZ21u4FBDOsImClNkc6DK8IZSKublHWuKjRIAx7baK2QTpYHq5H7z2h5FcNV9p9o-crnwAgjrw9LGoFoiqc9C6EqPUzNnaSW7M_-rl8-mnMywAM43VwObWNkJHDc/s1600/Pasta+saladCROPPED.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfMZ44ODWR6A4PUgxZ21u4FBDOsImClNkc6DK8IZSKublHWuKjRIAx7baK2QTpYHq5H7z2h5FcNV9p9o-crnwAgjrw9LGoFoiqc9C6EqPUzNnaSW7M_-rl8-mnMywAM43VwObWNkJHDc/s640/Pasta+saladCROPPED.png" width="426" /></span></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">With ingredients so delicious, I try really hard to do as little to them as possible. The pasta salad pictured above could just as easily be a hot pasta dish, but I love the idea of a refreshing pasta salad where the corn is nice and charred, but the tomatoes are still plump and juicy. A handful of julienned herbs from my tiny balcony herb garden (sorry, New Jersey) enhance the freshness of the dish and add an unbelievable fragrance. I very much enjoyed my plateful of New Jersey ingredients, and you will to. So the next time you're passing through the Garden State, don't snub your nose. Unless, of course, you're anywhere near Newark.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Penne with Sungold Tomatoes and Charred Corn</span></span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 lb penne pasta (I used whole wheat)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 pint sungold tomatoes, halved</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">3 ears of corn, husked, kernels cut off the cob</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/4 tsp cumin</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/4 tsp smoked paprika</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">5 basil leaves, julienned</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">5 mint leaves, julienned</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/2 cup smoked cheddar (or your favorite smoked cheese), cubed</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 garlic clove, finely minced or grated</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Extra virgin olive oil</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Red wine vinegar</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Salt</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Pepper</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1. Preheat oven to 350˚F. Toss the corn with 2 teaspoons of olive oil, cumin, paprika, and salt and pepper to taste. Spread kernels out evenly on a baking tray and place in the oven. Roast until kernels are browned and slightly crispy, 15-20 minutes.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2. Meanwhile, bring a large pot of water to a boil. Season water generously with salt and add the penne. Cook until al dente, then drain and remove to a bowl. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">3. Toss cooked penne with 1 teaspoon of olive oil to keep from sticking together. Add tomatoes, corn, cheese, garlic and herbs to the penne and toss to combine. Add 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, and salt and pepper to taste. Toss to combine and serve warm or slightly chilled. Enjoy!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;">-Laura </span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-38574107853535529432011-07-11T14:37:00.000-04:002011-07-11T14:37:09.362-04:00A Spoonful of Spring<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib07Mx5P1DumHcQh1OsRuszEnQ0hQA5g6OC69mp2E9IMR3GFt3iK-uD5dMt2GwVwlg3_L2JLCtIQuMjR_U0pnd1PQL4htVf_4pkh1RsClYR3knDSzcYW5JxVIUX_NkLYJjQwCH5mnw9f4/s1600/A+Spoonful+of+Spring.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib07Mx5P1DumHcQh1OsRuszEnQ0hQA5g6OC69mp2E9IMR3GFt3iK-uD5dMt2GwVwlg3_L2JLCtIQuMjR_U0pnd1PQL4htVf_4pkh1RsClYR3knDSzcYW5JxVIUX_NkLYJjQwCH5mnw9f4/s640/A+Spoonful+of+Spring.png" width="450" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">Spring may be one of my favorite seasons, culinarily speaking, if only because it means that "the race is on." While summer heralds the arrival of a cornucopia of produce so delicious that it barely requires cooking, and fall has it's tasty treats including apples, pears and all manner of gourds, spring has something that no other season does: a very limited growing season for each and every product. Spring's bounty comes and goes in extremely short waves (not unlike the weather of the season itself), usually starting out with asparagus and artichokes in the first few weeks of the season, then transitioning into ramps, spring garlic and all sorts of allium family members, followed by my personal favorite spring fare, beans and legumes. Fresh peas, sugar snap peas, fava beans and garbanzo beans tend to have the shortest presence at the market, available for about two weeks before leaving me wanting sooooo much more.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">And so, when they finally make their appearance, I do all that I can to elbow my way into the farmers market tents and fill my bag with whatever I can get my greedy little hands on. Usually I venture towards the fava beans, which are shockingly elusive and tend to be the first thing to go, if they show up at all. The English peas, or shelling peas, foe of many a child, are usually what I look for next. If you've never had fresh peas straight from the pod, I highly encourage you to seek them out. They have a firmness that simply can't be found in frozen (and certainly not canned) peas, and a natural sweetness befitting the season, with a tiny hint of that earthiness found in other spring veggies. They cook super quickly, and in my mind, barely need more than to be blanched for 2-3 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">While I'd love to serve my peas with a simple a swig of olive oil, a touch of mint and a hint of ham, I share my table with a green pea-averse partner, and that means a little more doctoring is required. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">So, I basically made the aforementioned dish and used it as a stuffing for a wonderful (and, if I do say so myself) really beautiful tortellini. Served in a light vegetable broth with a topping of watercress salad, these little pockets of spring would fool <i>anyone</i> into eating their veggies. And with a little help from the grocery store, I managed to make the ravioli in less than 30 minutes (if you don't already have wonton wrappers in your refrigerator, you definitely should—you can even keep them in the freezer until you need them). See below for the recipe, followed by a mini-tutorial on a tortellini folding technique that's super easy to master. And remember, you can make extra tortellini and keep them in the freezer for an even quicker weeknight meal. Just place them on a sheet tray until frozen, then pop them into a zip-top baggy or Tupperware and you're good to go! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><b>Spring Pea and Prosciutto Tortellini</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">16-20 wonton skins</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1/2 cup shelled English Peas</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">3 Tbsp finely diced or 3 slices thinly sliced prosciutto</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1 1/2 tsp fresh mint, thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1 Tbsp ricotta cheese</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1. Place a large pot of salted water over high heat and bring to a rolling boil. Add peas and cook for 2-3 minutes until just cooked through and bright green. Remove to a bowl using a mesh strainer, and keep the water boiling (you will use it for the tortellini later).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">2. Add prosciutto, mint and ricotta to the peas and stir to combine. Taste for salt and pepper, season accordingly, then mash the mixture lightly with a fork. Fill each wonton skin with a teaspoon of filling and fold closed (see illustrated folding technique below). Add to the boiling water and cook about 2 minutes until ravioli are al dente. Serve in broth or tossed with melted butter and topped with grated parmesan. Enjoy! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UODt7zSzQVXClyvwRKCzugrc0Xe4YmCXWW7cOv3mPcU6haaHqqpmuY8qq1GJXGhDAMu8ciHJa1VwS2HTQMArY4ciZNLR0OunmW0BVI7uXLS87XP1bsomNsdZPLUFw42_IZT8QRq4z7I/s1600/Tortellini+101.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UODt7zSzQVXClyvwRKCzugrc0Xe4YmCXWW7cOv3mPcU6haaHqqpmuY8qq1GJXGhDAMu8ciHJa1VwS2HTQMArY4ciZNLR0OunmW0BVI7uXLS87XP1bsomNsdZPLUFw42_IZT8QRq4z7I/s640/Tortellini+101.png" width="381" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><b>How to Fold Tortellini and Wontons</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1. Place a teaspoon of filling onto the center of your wonton or ravioli skin.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">2. Using a brush or your finger, wet the top and two sides of the wrapper with water.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">3. Fold bottom edge over the top of the filling.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">4. Seal edges by pressing down on all sides, carefully removing any air from the filling.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">5. Fold the top sealed edge back slightly over the filling.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">6. Pull the two corners opposite the folded top around towards each other.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">7. Wet the corners so they stick.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">8. Pinch corners together.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">9. Presto! Repeat. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">-Laura</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2586595453939991193.post-75602228028811979842011-06-20T13:21:00.000-04:002011-06-20T13:21:04.682-04:00Long Weekend Warrior<div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKkh5xHyyLQvHbItffN03hTXp0zNCHNcZT8H1O54Y1LFVh6nq_2-ZGxoCxvITYf-8v-5t6s3e9aLNls3d29cLCd0cCsY3s_EnBwDgvyuHVEPEEHwvDVCb3syoWGvXpVihTXmsonk6kRs/s1600/weekend+warrior2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKkh5xHyyLQvHbItffN03hTXp0zNCHNcZT8H1O54Y1LFVh6nq_2-ZGxoCxvITYf-8v-5t6s3e9aLNls3d29cLCd0cCsY3s_EnBwDgvyuHVEPEEHwvDVCb3syoWGvXpVihTXmsonk6kRs/s640/weekend+warrior2.jpg" width="450" /></a></span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">I don't know what it is about Memorial Day that makes most people eager to hop in their cars, board trains, cram on to buses and begin the summer tradition of weekend mass exodus, but for me it signals the beginning of something different. Sure, that first long weekend means that barbecue season has officially begun, but more importantly, it means that the city will be a virtual ghost town (hey, in a city of 8 million, we'll take all the defectors we can get). Lines at the supermarket are shorter, Saturday morning at the farmers market is (slightly) less crowded, the subway is almost comfortable, and an 8 o'clock reservation is suddenly easier to procure. And best of all, the loud children upstairs are not heard from for days (a blissful event that any apartment dweller can relate to).<br />
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And the truth is that you don't have to go away to relax in New York City, especially if you like spending any time in the kitchen. Although I grew up in the suburban US with good old fashioned barbecues, I also spent summers in Spain where you haven't seen what smoke and fire can do until you make paella. Lacking an appropriate and legal place to create a massive wood-burning fire within the confines of my apartment, I took my plans for paella to my stove. And with much of the Upper East Side left empty, I took advantage of the short lines at my normally crowded and picked over fishmonger to settle on the ingredients for a seafood paella. Why bother with the weekend beach traffic when I can get Long Island's best seafood right in my backyard?</span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
The best thing about making paella is that it looks super impressive, serves a ton of people, but actually takes very little effort and only 25-30 minutes to make. I adapted my recipe for two since it was the only thing we planned on eating for dinner, but even my small paella pan when full serves up to six people. The key to making a great paella is using short grain rice (calasparra or bomba are best but even arborio will do in a pinch), using real saffron, and decent stock. The proteins are relatively interchangeable, and although seafood paella is the most popular in the US, non-seafood paella is the most classically Spanish (chicken, duck, rabbit, and short ribs are all great choices), and vegetable paellas are to die for (fresh spring peas, fava beans and mushrooms are a classic combo). You don't even need a paella pan. A low-sided, wide pan or skillet will do, as would a large cast iron skillet. So the next time you're at home but feel like taking a vacation, try making a paella. Make it on your grill or on your stove and I promise you'll be transported somewhere—without the nuisance of summer traffic.</span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><b><span style="font-size: small;">Seafood Paella</span></b></div><div style="color: #274e13; font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 1/2 cups short grain rice like bomba, calasparra or arborio</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">4 cups seafood stock (I used shrimp, but whatever you have on hand is fine)</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 pinch saffron threads or 1/8 tsp ground saffron</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 small onion, finely minced or grated</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 garlic clove, minced </div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">3/4 cup pureed tomatoes (fresh is best, but good quality canned or jarred will work)</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1/2 tsp smoked paprika</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 red bell pepper, very thinly sliced </div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 lb medium to large shrimp, peeled and deveined</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1/2 lb little neck clams or cockles, scrubbed</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 lb squid, cleaned, bodies sliced into 1/2 inch thick rings</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 cup cornmeal </div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">3 Tbsp extra virgin olive oil</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">2 Tbsp fresh parsley</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1 lemon, cut into wedges (for garnish)</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">salt</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">1. Place clams (or cockles) and cornmeal in a large bowl and cover with cold water. Set aside while you continue cooking (this helps the clams expel any sand or grit so it does not end up in your paella). In a small bowl or glass, combine the saffron with 1/4 cup warm water and set aside (this is called blooming; it allows the saffron to dissolve evenly when you add it to what you're cooking).</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">2. Heat olive oil on medium-low in a paella pan or very wide, shallow pan (do <b>not</b> use a non-stick pan for this). Add onions and peppers and cook until softened. Add paprika and cook, stirring constantly, for 15 seconds. Add garlic and tomatoes and cook for 1 minute before adding the rice to pan. Cook the mixture for 2 minutes until the rice starts to turn slightly opaque.</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">3. Add 3 cups of the stock and the bloomed saffron (liquid and all) to the pan and give everything a stir so it's evenly distributed; taste for seasoning (you do not want to stir the paella any further). Cook on medium-high heat for 10 minutes, until 1/3 of the liquid has been absorbed. Add clams to the paella, tucking them carefully into the rice. If your shrimp are large, add them to the top of the paella, nestling them in. If they are medium to small, add them in another 5 minutes so they don't overcook.</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">4. When only 1/4 of the liquid remains, add the squid and taste the rice. If it is almost al dente, continue cooking until all of the liquid is absorbed and rice is cooked through. If it is still very undercooked, add the remaining cup of stock and cook until it is all absorbed and the rice is cooked through. If it is still not cooked when the last of the stock is absorbed, add water 1/4 cup at a time until done. </div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">5. When the rice and shrimp are cooked and the clams have opened, remove the paella from the heat and let stand for 5 minutes. Discard any clams that have not opened. Serve topped with fresh parsley and a lemon wedge. Enjoy!</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;">-Laura</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2586595453939991193.post-20225801871557255342011-05-08T16:58:00.000-04:002011-05-08T16:58:59.944-04:00Boeuf Bourguignon<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYz7eyiejNYjFEopLhGhb-IhA0Y6BQ9lSncYVF8aRLMyhv8IbjerfT5sYhT9cTJWG9aiuiiV26qneqQO100S1i7yROmvWFcXIQ92zPjWKaYuHbRmiInGLuGA5viiN7UNN8TaMsg1IzZ8/s1600/Boeuf+BourguignonCROP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYz7eyiejNYjFEopLhGhb-IhA0Y6BQ9lSncYVF8aRLMyhv8IbjerfT5sYhT9cTJWG9aiuiiV26qneqQO100S1i7yROmvWFcXIQ92zPjWKaYuHbRmiInGLuGA5viiN7UNN8TaMsg1IzZ8/s640/Boeuf+BourguignonCROP.jpg" width="460" /></a></div><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's been a somewhat dismal spring thus far here in New York, with an endless parade of gloomy weather fronts marching into town and parking themselves squarely overhead. The occasional snowy morning a few weeks ago and far too frequent rainy afternoon in recent days led to a monumental purchase for my kitchen, in the form of a brand-new, fire engine-red Le Creuset Dutch oven. I was immediately clear on how to christen my new purchase and quell my gray-weather anxiety. I'd make a boeuf bourguignon, classic in every way, even the long cooking time. </span></span><br />
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While I normally eschew anything that keeps me from my television for too long, I took advantage of the odd day off to make a long cooking stew with hearty flavor and a decidedly French flair. Momentarily transporting myself from the Upper East Side to Paris, I spent the morning walking through the neighborhood in my classic trench, making stops at the butcher, the baker and the specialty grocer (if I'd seen a candlestick maker I'd probably have paid them a visit for good measure). The great thing about this dish is that despite the long cooking time, once you're done chopping, you're pretty much done. The rest of the time is just letting it bubble away on the stove—or, if you're feeling like all that chopping requires a post cooking nap—in the oven. </span></span><br />
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I did a lot of research before making this dish on exactly what cut of meat to use since most recipes only went so far as to say "a beef roast" or a "rump roast" and I know nothing about either. It turns out that a chuck-eye roast is the best for a beef stew according to America's Test Kitchen, and after making this dish I'm inclined to agree that it has the perfect balance of meat to fat to keep the meat moist without making the dish too fatty. But, if you're making this dish on a day that's not quite as gloriously lazy as mine was, you can always use blade steaks, which are usually right in the meat section of the grocery store. They're also thinner and would cook a little bit faster than the thick chunks of a roast would. So, whether you're feeling lazy in a truly European way and have all the time in the world, or just happen to have an extra hour to make dinner special, give this recipe a try. I promise it'll satisfy no matter how much time you have.</span></span><br />
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<span class="Apple-style-span" style="color: #274e13;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Boeuf Bourguignon </span></b></span><br />
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<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b></span></span><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsps olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"></span></span><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups crimini mushrooms, large ones quartered or halved</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3½ lbs chuck-eye roast, cut into 1½ inch chunks</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 bacon strips, cut into ½ inch pieces</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsps tomato paste</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 </span></span><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">tbsps all-purpose flour</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bottle medium-bodied red wine (Côtes du Rhône or Pinot Noir are perfect)</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups low-sodium chicken broth</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 bay leaves</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 garlic cloves, smashed</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 carrots, peeled and cut into 1-inch pieces</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lb miniature red bliss potatoes, larger ones halved</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups pearl onions (I used fresh, but thawed, frozen ones added at the end are fine)</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp unsalted butter</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh parsley for garnish</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pepper</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"></span></span><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Cook bacon in a large Dutch oven until crispy. Remove to a paper towel lined plate and add mushrooms to pot, cooking in rendered bacon fat until browned, about 8 minutes. Remove mushrooms to the plate with the bacon and set aside.</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"></span></span><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Season beef generously with salt and pepper and add two tablespoons of olive oil to the pot. Brown beef (in batches, if necessary) until browned on all sides. Transfer meat to a plate and set aside. Pour off all but two tablespoons of the oil remaining in the pot. Add tomato paste and cook, stirring constantly until slightly darkened in color, 2-3 minutes. Add flour and cook, continuing to stir for about 1 minute.</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"></span></span><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Return beef and bacon to the pot, along with wine, broth, bay leaves and garlic. Bring to a boil and cover, lowering heat to bring mixture to a simmer. Cook for 2 hours on the stove top or in the oven (at 350°F) until meat is almost completely tender, then add onions, carrots and potatoes and cook another 45 minutes further until potatoes and carrots are cooked through. Add mushrooms and cook until just heated through. Stir in butter and parsley and serve. Enjoy!</span></span><br />
<span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"></span></span><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Laura</span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2586595453939991193.post-54082865978641234302011-03-06T22:23:00.000-05:002011-03-06T22:23:42.660-05:00Chicken Under A Brick<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMVt3GBBcqcOUlMSRNyCbKPKHfQMYRkDlO5jHTg8t5_PQaQcSs1Y7Ip6hFoNyCvS8l0IpDJWsL238NcFEYRwKWymAcHkk72kOy8ugz4DE2RELF1FF62oXeO0vLMQazY73GXxfk_7x7Mg/s1600/Chicken+Under+A+Brick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #274e13;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMVt3GBBcqcOUlMSRNyCbKPKHfQMYRkDlO5jHTg8t5_PQaQcSs1Y7Ip6hFoNyCvS8l0IpDJWsL238NcFEYRwKWymAcHkk72kOy8ugz4DE2RELF1FF62oXeO0vLMQazY73GXxfk_7x7Mg/s640/Chicken+Under+A+Brick.jpg" width="426" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Clearly I've been absent from the blog for some time. And to those who have continued to check in, I say thank you. It's your patience and tolerance for my gallivanting outside of the confines of my own kitchen that allows me to find inspiration for new dishes. Although I've been obscenely busy with work, side jobs and random other activities, I must say that barely having the time to think, let alone cook, has somehow led to the discovery of my new favorite recipe. It sounds good, it looks good, it smells good, and boy, does it taste good. What's more, it's ready in about 35 minutes, with little effort required—what's better than that? Oh, and did I mention that it's also incredibly cheap? That's right, I've left no excuse </span><i><span class="Apple-style-span" style="color: #274e13;">not</span></i><span class="Apple-style-span" style="color: #274e13;"> to make this dish—unless of course, you're a vegetarian, in which case I've wasted your time. Moving on...</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">The inspiration for this dish came from my experience dining at several restaurants in my favorite bearded, bespeckled, plaid wearing borough: Brooklyn. I've long been a fan of the local, sustainable movement sweeping the nation, and no single place on earth does the marriage of high quality, seasonal cuisine in a casual environment like Brooklyn does. While I may complain about the very long commute there from the Upper East Side, the trip back home always includes a happily full stomach and satisfied grin (two things rarely found in my neighborhood, to say the least). While each restaurant there has its own interpretation of roasted beet salad or butternut squash bisque, one thing can be counted on: the brick chicken will be the same everywhere. From south Williamsburg to Vinegar Hill, Bushwick to Park Slope, every menu I saw had this simple dish, and there was at least one on every table, if not two. It always appeared juicy, with a crispy skin and flavorful jus, reducing tasters to unabashed "yuuummms". Needless to say, I was intrigued, if not a little bit jealous.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">I'm rarely the one to order chicken at a table, but after several recommendations from friends at one particular establishment, I bit the bullet. The chicken was just as it seemed—moist and crisp with a salty skin, served over buttery mashed potatoes (always the best accompaniment to any roast chicken, if you ask me). The first bite was followed by my own unabashed "yums" and "you've got to try this!" moments. I immediately set to make this chicken at home, and what do you know, the first time was a charm. I bought a family pack (4 pieces) of chicken legs (thighs with the drumstick attached), the same cut I'd seen at each restaurant. It came out to under 6 bucks (skin-on dark meat is </span><i><span class="Apple-style-span" style="color: #274e13;">such</span></i><span class="Apple-style-span" style="color: #274e13;"> a steal, it really goes a long way for a big family), and with the addition of a sack of Yukon gold's for the mashed potatoes, I got all of it for under ten dollars.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">The only tools necessary for this chicken aren't necessary at all, and are easily substituted. For example, I have nowhere to keep a brick in my apartment, so I used a heavy grill pan to weigh down my chicken and get the skin to crisp. I also cooked it in my cast iron skillet as many of the restaurants had, but you can use any oven-safe pan. The rest is simple. Simply preheat your oven and generously season your chicken with salt and black pepper. Then, heat your oven-safe skillet over high heat with just a teaspoon or so of vegetable oil. Once it's hot, add your chicken to the pan, skin side down and weigh it down with either a brick wrapped in foil, or a heavy, oven safe pan (even a pie plate filled with pie weights or dried beans works here—anything that's oven-safe and heavy will do). Once browned, put the chicken with the weight still on top, in the oven. Cook for 25-30 minutes, depending on the size and number of your chicken parts. That's it!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Once my chicken was done I removed it to a plate to rest for a few minutes while I deglazed the pan with a few teaspoons of cider vinegar. Mixed with the natural juices in the pan from the roast chicken this made for a great light sauce/gravy (if you're in a hurry, even just the natural pan juices would do drizzled over both the chicken and mashed potatoes—which are easily made while the chicken is in the oven). And so it is that I'm back to not ordering the chicken off of the menu at restaurants, only this time it's because I make it so often at home, there's no point. With a recipe as easy and affordable as this one, what's the point?</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #274e13;">Chicken Under A Brick</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2-4 skin-on chicken legs (thighs with drumsticks attached) </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 tablespoons cider vinegar</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1-2 teaspoons vegetable oil (depending on how many legs you're making)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">salt</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">pepper</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1. Preheat your oven to 400°F. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2. Heat a heavy, oven safe pan over high heat until smoking hot (if you have a cast iron skillet, use it). Meanwhile, season chicken legs generously with salt and pepper and add, skin side down, to the hot pan. Weigh down chicken with a brick wrapped in aluminum foil or with another heavy skillet (oven safe). Cook 2-3 minutes or until skin is browned and crisp.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">3. Move the pan (with the weight still on top and the chicken still skin side down) into the oven and roast for 25-35 minutes or until chicken is tender and cooked through.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">4. Remove chicken from the oven and onto a plate to rest. Heat the pan with all its juices on the stove over low heat and carefully add the vinegar, scraping any drippings off the bottom of the pan. Allow a minute to cook together then serve drizzled over chicken. Enjoy!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">-Laura </span></span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2586595453939991193.post-57389900954367230332010-12-14T11:55:00.000-05:002010-12-14T11:55:18.464-05:00The Acorn Doesn't Fall...<div class="separator" style="clear: both; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjot_SbSZry3cybIs7meurTWcm0GIpvaHc3zsyNqRr2HQW28TZ_9Ubxwl_hnKiqInb5xZwBBlbHnEKPK8TZ0Jl3LNZvIXMWxLY97mVGh5QGc6zeRZ0PO4aQWPWjWeX5MTdLR8zzrVvTs/s640/Acorn+squash+puree.jpg" width="426" /><span style="color: #274e13;"> </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #274e13;">Even though I always looked forward to pumpkin season, for a long time I never really understood what all of the fuss was about when it came to squash. Fellow vegetable enthusiasts seem to flutter and flock and fight over them at the farmers market, but I really only knew how to use the various varieties as a puree. I made soups and risottos, all of which I loved, but none of which seemed to deserve my waking up at the crack of dawn and elbowing my way through the throngs of people clamoring for a brightly colored squash at the local farmer's stand. </span><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">Eventually (and mostly due to my CSA) I learned that so many of the varieties of squash that were unknown to me were not only unbelievably good, but completely worth my time. The first to convince me was spaghetti squash, a miraculous, buttery, canary-hued squash that needs nothing more than a roast in a hot oven to become spectacular. It may look like your average squash, but it does something magical when scraped out onto a plate: the flesh transforms into long, languid strands, not at all unlike its pasta namesake, spaghetti. The texture is similar to al dente noodles, too, and the flavor sweet and mild.</span><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">Two other varieties have become frequent ingredients at my house. The first is delicata, another yellow variety whose thin skin is often speckled with green stripes and orange splatters. The flavor is somewhere between butternut and spaghetti squash, mild and very buttery with a silky texture. It's small and elongated, so if you're looking for a quick-roasting squash with great flavor, delicata is what you want. </span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
<span style="font-size: small;"><span style="color: #274e13;">The other variety I love is acorn squash, the beautiful, deep green squash (pictured above) with the lovely acorn shape. It has tough, deeply flavored flesh that takes quite a while to roast (about an hour), but actually requires very little effort. The dish pictured above is my version of a squash dish I had at Vinegar Hill House in Brooklyn a few weeks ago. Theirs was halved and roasted until it was fall-apart tender, then one half was scooped out and made into a delicate, almost mousse-like puree, topped with roasted and seasoned acorn squash seeds. </span></span><br />
<br />
<span style="font-size: small;"><span style="color: #274e13;">I made mine the same way and it was not only delicious but beautiful, and I must say, an impressive and festive dish that would look <i>heavenly</i> on a Christmas table. I generally try to avoid using the oven when cooking for the holidays because my turkey or whatever I'm roasting generally takes up residence, but if you're bringing something pot-luck style or have multiple ovens or a large oven, I would definitely recommend it. So the next time you see a new kind of gourd at your local market of farm stand, pick one up and give it a try. It's totally worth your time and effort.</span></span><br />
<br />
<b><span style="font-size: small;"><span style="color: #274e13;">Roast and Stuffed Acorn Squash</span></span></b><br />
<br />
<span style="font-size: small;"><span style="color: #274e13;">2 acorn squash, halved and cleaned, seeds reserved</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">1/4 tsp ground cumin</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">1/4 tsp ground clove</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">1/4 tsp smoked paprika</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">1/2 tsp ground nutmeg</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">extra virgin olive oil</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">2 cups chicken or vegetable stock</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">4 Tbsp unsalted butter </span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">salt</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">pepper</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;"><br />
</span></span><br />
<span style="font-size: small;"><span style="color: #274e13;">1. Preheat oven to 400F degrees. Drizzle squash halves with olive oil and season with cumin, clove, paprika and nutmeg. Season with salt to taste (I recommend being generous since it needs to permeate the entire squash) and place on a baking sheet and roast squash in the oven for 50 minutes to an hour, or until squash is fork tender and soft. </span></span><br />
<br />
<span style="font-size: small;"><span style="color: #274e13;">2. Remove cooked squash from oven and allow a few minutes to cool until you can handle it safely with your hands (you could also do this with potholders on if you're in a hurry). Scoop out flesh from two of the squash halves and place them in a blender (you can do one half at a time if your blender is small). Add stock to blender 1/2 cup at a time until puree is smooth and silky.</span></span><br />
<br />
<span style="font-size: small;"><span style="color: #274e13;">3. Remove puree to a pot over low heat and fold in butter, stirring until fully incorporated, and tasting for salt and seasoning. Season remaining squash halves with black pepper and fill with the puree. Serve and enjoy!</span></span><br />
<br />
<span style="font-size: small;"><span style="color: #274e13;">-Laura</span></span><br />
<br />
<span style="font-size: small;"><span style="color: #274e13;">**Note: you can keep the squash halves that are intact warm in the oven on low heat if you will not be serving this dish immediately. </span></span><br />
<span style="font-size: small;"><span style="color: #274e13;"> </span></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2586595453939991193.post-34074387744596148822010-11-15T15:11:00.000-05:002010-11-15T15:11:39.860-05:00Just Dandy<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9p1KY3HAY8PNzTBfkpn5K4JcNUNpYhHQ-4FCIyZTi1LdGRyXgwA-iulYjA3oGXqZa2Tn4yo6Q6Axlqmr28fyErCBc0y8ywWRsWcfIec8AbcQ_bEufAX1V9doAm2SF5xsP2yDSVV62oNY/s1600/tart+silo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9p1KY3HAY8PNzTBfkpn5K4JcNUNpYhHQ-4FCIyZTi1LdGRyXgwA-iulYjA3oGXqZa2Tn4yo6Q6Axlqmr28fyErCBc0y8ywWRsWcfIec8AbcQ_bEufAX1V9doAm2SF5xsP2yDSVV62oNY/s640/tart+silo.jpg" width="426" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13;"></span></div><span class="Apple-style-span" style="color: #274e13;"></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="color: #274e13; font-size: small;"><div style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><div style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;">For anyone that thinks the good times are over once winter hits (culinarily speaking, that is), I have proof positive that you can turn almost any of your favorite warm weather dishes into bright and impressive winter dishes. And even better, they're not just place holders to get you through the winter months--they're actually tasty enough to entertain with. For many, nothing says spring like a tart or quiche that's resplendent with the lush green veggies of spring (<a href="http://anolivetreegrows.blogspot.com/2010/05/nouveau-quiche.html">this</a> particular example comes to mind). But the truth is that dishes like tarts and quiche are the perfect canvas for showcasing winter's bounty (or lack thereof), because they're light and relatively easy to infuse with flavor. You can go the hearty route, throwing in everything from squash or pumpkin to brussels sprouts, cauliflower or parsnips, or keep it elegant by using mushrooms, leeks or my personal favorite, fall and winter greens. </div><div style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px; min-height: 17px;"><br />
</div><div style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;">I used an asparagus and potato tart recipe from Jamie Oliver as a guide, but diverted from it substantially while making the dish a second, third, and fourth time. I knew the cheddar cheese in the recipe was strong enough to stand up to winter ingredients, so I kept that and actually went so far as to buy an extra sharp white cheddar for some added tang. Where I diverted from the recipe was in the make-up of the batter, which was a little too potato-heavy for me, and almost felt like eating mashed potatoes. To remedy this, I removed an entire potato to let the egginess come through a little bit, making the batter lighter and more quiche-like. Then I swapped out the spring-time asparagus for the more winter appropriate dandelion greens. I like to get them as small and tender as possible for this dish so you don't have to worry about removing the tough stem. For any larger leaves that sneaked in (which I confirmed with a copy editor is in fact the actual past tense of "sneak"), I removed the thick stems and finely chopped the leaves, placing them on the bottom of the tart, along with some of the cheese, which was also folded into the batter mixture.</div><div style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px; min-height: 17px;"><br />
</div><span class="Apple-style-span"><span class="Apple-style-span">I did go ahead and keep the phyllo dough crust from the original recipe (despite it making the recipe a bit more complicated) because the crunch goes so well with the soft interior of the tart. Overall it's a really great recipe that can be adapted to incorporate any seasonal veggie. I chose the greens because they didn't need to be pre-cooked or softened, and would completely cook through in the 20 minutes that the tart takes to bake. But in the future I'm already planning on a mushroom and leek tart using the same basic recipe. I'll just have to soften up the mushrooms and leeks in a skillet with oil or butter and carry on the same recipe from there. So if you're feeling a little less bright as the days get darker earlier, give a recipe like this a try and add in a some of your favorite veggies. Hopefully it'll make your dark days feel the littlest bit lighter.</span></span><br />
<br />
<b><span class="Apple-style-span"><span class="Apple-style-span">Dandelion Green And Potato Tart</span></span></b><br />
<br />
<span class="Apple-style-span"><span class="Apple-style-span">2 small Yukon gold potatoes, peeled and cut into chunks</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span">1 bunch dandelion greens, washed and dried (tough stems removed from larger leaves)</span></span><br />
<span class="Apple-style-span">8 ounces phyllo dough (about 12 sheets)</span><br />
<span class="Apple-style-span">1/2 cup melted butter</span><br />
<span class="Apple-style-span">1 cup grated cheddar cheese</span><br />
<span class="Apple-style-span">3 large eggs</span><br />
<span class="Apple-style-span">1 (8 ounce) container heavy cream</span><br />
<span class="Apple-style-span">1/4 teaspoon nutmeg</span><br />
<span class="Apple-style-span">1/2 teaspoon freshly ground black pepper</span><br />
<span class="Apple-style-span">3/4 teaspoon salt</span><br />
<br />
<span class="Apple-style-span">1. Preheat oven to 375 degrees. Cook potatoes in salted, boiling water until tender, about 15-20 minutes. </span><br />
<br />
<span class="Apple-style-span">2. Meanwhile, carefully layer the sheets of phyllo pastry into an ovenproof dish, brushing each with butter as you go, and letting about 1 inch hang over the side of the dish. Try to get at least 3 layers of pastry, but the more you do the more crispy crust you'll have. Put a clean, damp kitchen towel or paper towel over the top of the pastry covered dish and set aside.</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">3. When the potatoes are done, drain and mash them with half of the cheese. In a separate bowl, whisk together the eggs, heavy cream, remaining cheese, nutmeg, black pepper and salt. Combine the potatoes and the eggs mixture.</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">4. Add the chopped dandelion greens to the pastry covered baking dish so they are evenly spread out. Pour the batter into the dish, and top with 5 or six small, tender dandelion greens (as shown above). </span><br />
<br />
<span class="Apple-style-span">5. Tuck edges of pastry into the dish. Bake for 15-20 minutes until set and slightly wiggly in the center. Allow to cool for 10 minutes before serving. Enjoy!</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">-Laura</span></div></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-33031498714657918672010-10-27T16:13:00.000-04:002010-10-27T16:13:28.853-04:00The Curious Case of Collard Greens<div class="separator" style="clear: both; color: #274e13; text-align: center;"></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSniVpjpYJR6NJM0u5mkvwCNmcx8D_YMHCNQOWbATxK3IO5vdSR6Nhc3QeKouQTzErdzsmBA9Rk26N3hsREkkMScdjMlmNrIbFt88Z7CVszZsoCDuT3rSu-WSTEjwt2QwVQWR-iejZUbc/s640/The+Curious+Case+of+Collard+GreensSTILL.jpg" width="432" /> <span style="font-size: small;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span></div><div class="separator" style="clear: both; color: #274e13; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">I'm not sure exactly why, but certain ingredients have a reputation for being difficult and complicated to cook. Lentils, tough cuts of meat and quiche are prime examples of dishes and ingredients that have had their "difficulty myths" dispelled here on the blog, and now I'm tackling collard greens. Long thought of as dirty and tough, collard greens have garnered a reputation over the years as an ingredient that takes a great deal of effort to clean and hours of stewing to tenderize. The fact that they can survive cold winters easily due to their dense leaf structure has worked against them in terms of popularity, but is in fact what makes them so delicious from a culinary standpoint. They have a sweeter flavor than most greens because like most other winter vegetables, they develop more sugars as the weather gets colder, so they don't suffer from the bitterness that plagues most other greens.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">The truth is that cleaning collards is as easy as swishing them in a bowl of cold water and spinning them dry like any other green, and in my experience, they happen to actually be cleaner than spinach or swiss chard. While I've so far been able to successfully convince a few people that they're not a pile of grit, I'm still working on proving that they'll be ready to eat in under an hour. Fortunately, I have a fool-proof recipe that delivers on flavor, usefulness, and it's ready in 45 minutes. And best of all, the flavors are classic southern style collard greens through and through, from the use of smoked pork bones to the affordability of the ingredients. No shortcuts here, just straight up flavor in no time.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span> </div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">My favorite part of this recipe is that it's more than just a tasty side dish. Because it makes a ton, I saute the leftovers up with white beans, add a splash of extra virgin olive oil and lots of grated parmesan and toss the whole thing over linguine. It makes for a great last minute dinner. I promise if you actually decide to tackle collard greens, you'll learn that they'll be more than cooked after 30-45 minutes on the stove (the time varies depending on how large your greens are). Anything more than that and they'll just turn to mush and lose too much of their flavor. Here's how to go about making them:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span> </div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Collard Greens</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span> </div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 bunches collard greens, ribs removed, leaves chopped and thoroughly rinsed</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 smoked ham hock (or other smoked pork bone)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 small onion, finely diced</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 garlic cloves, thinly sliced</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 bay leaf</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/4 tsp ground cumin</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/4 tsp smoked paprika</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">6-8 cups chicken or vegetable stock</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">salt</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">pepper</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">extra virgin olive oil</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span> </div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1. Heat onions, garlic and olive oil in a heavy bottomed skillet or dutch oven and cook until slightly softened, about 5 minutes. Add collard greens and ham hock and saute until greens wilt and reduce in size by half. Season with salt. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2. Add cumin, paprika and bay leaf to mixture and saute a minute further. Add chicken stock to cover greens and simmer at a soft boil for 30-45 minutes. Stir every 10 minutes or so to ensure that all of the stock has not been absorbed. Add more stock as needed to keep greens moist.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">3. When the greens are done, they're ready to serve. If desired, use a knife and fork to pull apart the ham hock meat and add it back into the collards. Serve as a side dish or over grits. Enjoy!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">-Laura</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-69604771488889234822010-10-19T10:48:00.000-04:002010-10-19T10:48:30.183-04:00Getting Curried Away<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh-Tc81NO5a3r9VmTcINNMayvDThaVG4HCy2iif_HdN7HAAyWUzcAhsHDCwo6HZ0D6YeiK0bGsVwBAe2N9MseyBVSYtSvUlgilzPQa9Dg_5aF5tlck2IGoC2BO6VEElJUvXxeXRnHoRI/s1600/Curried+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFh-Tc81NO5a3r9VmTcINNMayvDThaVG4HCy2iif_HdN7HAAyWUzcAhsHDCwo6HZ0D6YeiK0bGsVwBAe2N9MseyBVSYtSvUlgilzPQa9Dg_5aF5tlck2IGoC2BO6VEElJUvXxeXRnHoRI/s640/Curried+Chicken.jpg" style="cursor: move;" width="464" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"></span></div><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="color: #274e13; font-size: small;"><div style="color: #264e11; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;">Although the calendar may not say so, it seems to otherwise officially be fall here in New York. Sandals have been tucked away until next year and boots have started to grace the city streets in their place. At home, the heat has started to sputter through the radiator, letting me know that it will soon be time to pull out my slow-cooker and heat up my stove. But before I hit the fall and winter recipes full force, I decided to welcome the changing season with a warm and cozy stew that's as easy to make as it is cheap. </div><div style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px; min-height: 19px;"><br />
</div><div style="color: #264e11; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;">This dish is an update of a classic Indian dish that a former roommate used to make for me when we were living in a very small apartment (and on a very small budget) downtown. The main ingredients were chicken thighs, tomato paste, butter and water, so as far as home cooked meals were concerned, it was a real winner in both the flavor and affordability categories. It was easy to make and fast to boot, two qualities this update also embraces. I've upped the taste factor even more with the addition of various aromatics, spices and fresh chopped cilantro. I added some extra color and veg with a full bunch of green kale, and some actual tomatoes instead of just the cheapee paste.<br />
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Chicken thighs are still the main ingredient thanks to their affordability and flavor. They're significantly cheaper than chicken breast and taste infinitely better, not to mention they're juicier and easier to cook (especially if you have a tendency to overcook chicken). I went boneless and skinless, but you could easily make this a heartier stew if you wanted to by adding bone-in chicken and letting it cook a bit longer in more liquid (like chicken stock, but water would do, too). I personally like bite-size pieces, perfect for serving over fluffy basmati rice (my current carby obsession) and a squeeze of fresh lime.<br />
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The rest of the ingredients are easily switched up with any of your faves, but what's important is that you not use a store bought curry. Mixing your own spices gives this dish a long-cooked and surprisingly fresh flavor that doesn't come from that old, stale curry tin that's probably hanging out in your cupboard (you know the one, we all have it). The kale however, could easily be replaced with spinach, swiss chard or mustard greens, not to mention left out altogether or replaced with the seasonal veggie of your choice. You could also adjust the spices as you see fit, increasing the heat to suit you or your family's preferences (I like mine medium), or adding a little smoke with more smoked paprika, or extra sweetness with a little more brown sugar. In any case, this dish is great for the cool whether that's just starting to stream in, and a great way to sneak a few veggies into kids. I'm already planning on throwing a few chickpeas into my next batch for added protein to help keep me warm!<br />
<br />
<b>Curried Chicken With Kale</b><br />
<br />
1 lb boneless, skinless chicken thighs, cut into cubes<br />
1 small onion, finely chopped<br />
2 garlic cloves, finely chopped<br />
1 Tbsp fresh minced ginger<br />
2 tsp ground cumin<br />
2 tsp ground coriander<br />
1/2 tsp ground turmeric<br />
1/2 tsp smoked paprika<br />
1/4 tsp ground fennel<br />
1 15 oz can chopped tomatoes<br />
2 tsp light brown sugar<br />
1 lime<br />
1 bunch kale (or your favorite green) ribs removed and chopped<br />
chopped fresh cilantro<br />
2 Tbsp extra virgin olive oil<br />
2 Tbsp butter<br />
salt<br />
<br />
1. Heat butter and 1 tablespoon of the olive oil in a non-stick skillet. Add onions, garlic and ginger and sauté over medium-low heat until slightly softened, about 7 minutes. Add the cumin, coriander, turmeric, paprika and fennel and cook another minute until fragrant.<br />
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2. Add remaining olive oil and chicken to the pan, season with salt and cook until just starting to brown, about 5 minutes. Add tomatoes, season with salt and stir to combine. Cover and simmer for 15 minutes on low.<br />
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3. Uncover and stir in the brown sugar and a the juice of half a lime. Add the greens in batches, stirring until they're fully combined. Simmer uncovered until just tender, then stir in 1/4 cup of the chopped cilantro. Serve over basmati rice and top with chopped cilantro and a lemon wedge. Enjoy!<br />
<br />
-Laura </div></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2586595453939991193.post-6665421106482076862010-09-28T00:00:00.002-04:002010-09-28T00:00:00.884-04:00The Dog Days Are Over<span style="font-size: small;"></span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Hp8Ewe1swBvWsmNeGK5DTDgV-otNfmjGWlfMZnpyoJZSO3fvaiXDqiIRgz2NO_V7lBbQEsBc5ws87VZWElTbKn2UKFw63PsLN0lt-BOoI0-kEMh80PvZRjcyOHlpcml_CfnPRafvcvo/s1600/Summer+Squash+and+Corn+Chowder+CROP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #274e13;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Hp8Ewe1swBvWsmNeGK5DTDgV-otNfmjGWlfMZnpyoJZSO3fvaiXDqiIRgz2NO_V7lBbQEsBc5ws87VZWElTbKn2UKFw63PsLN0lt-BOoI0-kEMh80PvZRjcyOHlpcml_CfnPRafvcvo/s640/Summer+Squash+and+Corn+Chowder+CROP.jpg" width="448" /></span></span></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></span></div><span style="color: #274e13; font-family: 'Trebuchet MS',sans-serif; font-size: small;">Change is in the air here in New York, and as the breezes turn slightly brisk it's hard to imagine that just last week we were suffering under the brutal rays of late summer sun. The next two months make for happy cooking as the last of summer's bounty meets the goodness of fall. It's one of my favorite times of year to cook, in fact as far as overlapping seasons go, summer's slow creep into fall can't be beat. Sweet corn, zucchini and eggplant are still an overwhelming force at the farmers market, while apples, pears, and a variety of squashes roll in. Bridging the gap between seasons is never easier than with the variety of fruits and veggies available now, and my favorite way to do it is by making soup.<br />
<br />
As much as I love squash, I've always felt that it's best in soup. And with the lingering presence of summer squash, plus the recently emerged hard squashes like delicata, acorn and spaghetti, there's no better time to make a great squash bisque that utilizes the best of both seasons. This isn't a roasted squash soup, so there's no need to turn on the oven. I just peeled and sauteed everything (including a large acorn squash) on my stove top and let it simmer away in a golden broth until all of the squash was soft and pliable. A little bit of research led me to the common combination of squash and corn in Mexican cooking, so I was able to bring a little more summer sunshine to the dish. While waiting for the squash mixture to cool slightly before blending it (I've learned the hard way NOT to skip this step) I decided to take the Mexican theme a bit further. I sauteed up a little bit of corn with a touch of olive oil and lots of salt and pepper, then wiped out the pan and dry roasted a few pepitas (shelled pumpkin seeds) for a nutty touch and a bit of crunch.<br />
<br />
I was really happy with the end result, which was a nice velvety and naturally creamy soup that was both slightly sweet and salty, with a great mouthfeel from the pop of the plump corn and the salty crunch of the pepitas (which are also blended in the soup). A dollop of sour cream on top added some decadence without being overly rich. It's important to strain a soup like this, because squash can often be made up of tough fibers that do not blend completely, and the pepitas can also often not blend completely because they're so small to begin with, giving the soup a grainy quality. A quick pass through a strainer or sieve will really make it a restaurant quality soup, so try to resist the temptation to skip this step. You can even strain it straight into your serving bowls so it doesn't feel like an extra step, or get another dish dirty. I know I'll be making this soup again, and adding a little extra heat as the colder weather draws near (chilies and curry are two options I already know I'll be toying with!). Give it a try and experiment with your own favorite flavors.<b> </b></span><br />
<br />
<span style="color: #274e13; font-family: 'Trebuchet MS',sans-serif; font-size: small;"><b>Squash and Corn Bisque with Toasted Pepitas</b></span><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;"> </span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1 acorn or butternut squash, peeled and roughly cubed</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS',sans-serif; font-size: small;">1 ear of corn, husked, kernels removed and cob reserved</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS',sans-serif; font-size: small;"></span><span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1 small onion, roughly chopped</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">2 garlic cloves, roughly chopped</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1/2 tsp ground coriander</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1/2 tsp ground cumin</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1/4 tsp smoked paprika</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">2-3 cups vegetable or chicken stock</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">3/4 cup shelled pepitas (pumpkin seeds)</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">extra virgin olive oil</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">salt</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">black pepper</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">1. Sweat onions and garlic in olive oil over medium-low heat until just starting to soften (you don't want caramelization, just softening). Add coriander, cumin and paprika and cook, stirring constantly for 20 seconds. Add squash and cook for a minute longer. Add enough stock to just cover mixture, along with reserved corn cob and bring to a simmer. Cook until squash is tender and cooked through. Allow to cool.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">2. Heat a tablespoon of olive oil in a non-stick skillet. Add corn and saute until slightly softened, but still firm and fresh. Remove to a plate or bowl and set aside. Carefully wipe out the skillet with a paper towel and reheat on low. Add pepitas and cook, tossing constantly until browned and crunchy, about 4 minutes. Season with salt and set aside.</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">3. Once cooled, discard the corn cob and add the squash mixture to a blender or food processor, along with all but 1/3 cup of the pepitas. Blend, adding more stock or water as necessary to thin mixture if it's too thick. Strain soup back into the pot, add corn (reserving a few tablespoons for garnish) and reheat. Serve topped with sour cream and remaining corn and pepitas. Enjoy!</span><br />
<br />
<span class="Apple-style-span" style="color: #274e13; font-family: 'Trebuchet MS',sans-serif;">-Laura </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2586595453939991193.post-41515339814380967002010-09-07T00:00:00.001-04:002010-09-07T00:00:03.163-04:00Some Like It (Extra) Hot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzbUycurB9G94uDTaG6g0g05CkPLTbOB3_YuLujUAu5l1TAAsRYKh0dUV-ThiawILD0C6lNe204ClozTaRy_exroYD_hVqOQ0lfpp1Ned2TlElYKIA7XoWhYW-wXLIccDAHTzpFFyDok/s1600/Some+Like+It+%28Extra%29+Hot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #274e13;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzbUycurB9G94uDTaG6g0g05CkPLTbOB3_YuLujUAu5l1TAAsRYKh0dUV-ThiawILD0C6lNe204ClozTaRy_exroYD_hVqOQ0lfpp1Ned2TlElYKIA7XoWhYW-wXLIccDAHTzpFFyDok/s640/Some+Like+It+%28Extra%29+Hot.jpg" width="442" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">A lot of people cringe and crinkle their nose at the sight of green tomatoes. The truth is they're not very common outside of the American south, and most people I know have never even tried them, so it's no wonder people are perplexed at the sight of them. I can't tell you how many times a summer I'm asked by fellow farmer's market dwellers how the heck I plan on using the green tomatoes I'm buying. While sometimes the answer is in pastas, sauces or salsas, I can more often than not be found frying them in the classic southern manner. While not a true southerner myself, I grew up far enough south that they popped up on menus from time to time, always wrapped in a crunchy cornmeal blanket, seasoned to perfection with salt, heaps of black pepper and a pinch of cayenne.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">While I have fond memories of that classic version, these days I find myself growing increasingly attracted to spice. I'm not a full blown chili-head yet—proper balance and seasoning are still paramount in the food I find enjoyable—but I must admit that as my palate has expanded over the years, I've found added heat to be a compelling component of full-flavored food. That's partly why, as I've made fried green tomatoes over the years, they've become increasingly spicy with each batch. It started with a pinch of cayenne, then the addition of spicy smoked paprika, and finally it led to a topping of sriracha, that perfectly balanced tomato based Asian hot sauce. I knew I could crank up the heat because of what was inside—tart, firm tomatoes with a substantial bit of acidity—the perfect foil for anything spicy.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">The only thing missing was sweetness, which came in the form of a raw corn relish. It's been a great year for corn here in the Northeast, with truly sweet and juicy kernels that barely need any doctoring. I cut my corn off the cob and tossed it with extra virgin olive oil, lime juice and honey, along with some finely chopped cilantro. I threw in some super sweet orange cherry tomatoes and it was done—no real cooking necessary. Then I served each plate with a stack of fried tomatoes, a swirl of sriracha and a big pile of the corn relish. It's a great summertime appetizer and a great dinner for one. The relish leftovers would even make a great sauteed side dish (that that I would know, because I took to mine with a spoon and finished the would-be leftovers immediately).</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><b>Spicy Fried Green Tomatoes With Fresh Corn Relish</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><b>Tomatoes</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">3 large green tomatoes, sliced into 1/4 inch thick slices</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 cup cornmeal</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/2 cup all-purpose flour</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 teaspoon cayenne pepper</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/2 teaspoon spicy smoked paprika</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1 teaspoon freshly cracked black pepper</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 eggs, lightly beaten</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 tablespoons water</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">canola, vegetable or your favorite light oil</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">Sriracha</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">salt</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><b>Corn Relish</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 corn cobs, husked, kernels cut off of cob</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 tablespoons extra virgin olive oil</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">juice of half a lime</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1/2 teaspoon honey</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2 tablespoons finely chopped cilantro</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">ten cherry tomatoes, halved</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">salt</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">black pepper</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">1. Combine the corn kernels, extra virgin olive oil, lime juice, honey, cilantro and tomatoes in a bowl. Season with salt and pepper to taste and stir well to combine. Set aside.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">2. Season green tomatoes with salt and set aside. Combine cornmeal, flour, cayenne, paprika and black pepper in a large, deep bowl. Whisk eggs and water together in another bowl. Dredge each green tomato slice in egg, then in the cornmeal mixture.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">3. Heat 1/4 inch of oil in a non-stick skillet. Add green tomatoes and cook until golden and crisp on both sides. Remove tomatoes to a paper towel lined plate to drain. Serve tomatoes stacked two at a time and top with sriracha and a spoonful of the corn relish. Enjoy!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #274e13;">-Laura</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-42039734716819426422010-08-31T06:00:00.002-04:002010-08-31T10:12:09.451-04:00Does Inspiration Equal Perspiration?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaZI57ZbCD7woVjlJ5a6cVN_VIGM4U71tFUl41LUMwkGPv3MO0nFJ9c5L_J_aFjY-wFHLgPtKzFfKoJRI6Pt9-x8Np41EY-5ZhkiYEbnEvorozT-IKV83RLhM813_nCenGamQGZY_XOo/s1600/Does+Inspiration+Equal+Perspiration.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaZI57ZbCD7woVjlJ5a6cVN_VIGM4U71tFUl41LUMwkGPv3MO0nFJ9c5L_J_aFjY-wFHLgPtKzFfKoJRI6Pt9-x8Np41EY-5ZhkiYEbnEvorozT-IKV83RLhM813_nCenGamQGZY_XOo/s640/Does+Inspiration+Equal+Perspiration.jpg" width="462" /></span></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">It's hard to admit in this time of vegetal abundance that I'm seriously lacking in culinary inspiration. The farmers markets are brimming with a Skittles variety of tomatoes, from nascent, unripe green ones to sweet ruby reds and all of the lovely yellow, orange and burgundy hues in between. Peppers are just as bright these days and available in varying degrees of size and heat. There's a fresh summer chili for every hothead out there, not to mention a sweet bell pepper in everything from green to red to purple. Eggplants are available in their well known deep purple color or with a winter white skin that renders them almost unrecognizable. Sweet summer corn is so plentiful it's nearly impossible to make it out of the market without feeling the crunch of discarded husks underfoot.</span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">And yet as I meander from stall to stall, taking in the colors and smells of summer's bounty I find myself strangely without ideas. Perhaps I work best under pressure, when I'm forced to take winter's gnarly bits and turn them into something delicious. Maybe it's hard for me to see such wonderful produce and imagine doing anything but slicing it up as is and enjoying its natural flavor and texture. Whatever the reason, I've been suffering a crisis of conscience lately about my lack of passion for creative cooking. So after a nice walk through the market I decided to shop at random, picking up ingredients that are around in the summer, but that I often ignore. </span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span> </span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">A lovely small head of cauliflower jumped out at me, as did some zucchini and green beans. After a little recipe researching for ideas I decided to take two of my ingredients, along with some summer squash from my Urban Organic delivery, and try out a nice, light </span><i><span class="Apple-style-span" style="color: #274e13;">Bon Appétit</span></i><span class="Apple-style-span" style="color: #274e13;"> pasta dish. It married a combination of vegetables that would most likely not have come to mind (cauliflower, zucchini and summer squash) and threw in a little orecchiette along with great homemade croutons for extra crunch, and some anchovies for salty punch. I ended up deviating from the recipe (as usual) because it was coming off a tad bland, but all in all it was really tasty and even made a decent pasta salad the next day. It's definitely worth trying, especially if you want to sneak a ton of vegetables into your dinner, or you're just looking for a light summer dish. I almost doubled some of the ingredients to punch up the flavor in the sauce (more anchovies, more cheese, more olive oil) and added some herbs and spices to the croutons for the same reason. Check out my adapted recipe below and never fear: it doesn't taste like anchovies, just salty, cheesy goodness.</span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #274e13;">Orecchiette With Cauliflower, Anchovies And Fried Croutons</span></b></span></div><div id="ingDiv" style="font-family: "Trebuchet MS",sans-serif; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="color: #274e13; font-size: xx-small;"><span class="Apple-style-span"><i><span class="Apple-style-span">adapted from </span></i><span class="Apple-style-span">Bon Appétit</span></span></span></div><div id="ingDiv" style="font-family: "Trebuchet MS",sans-serif; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="color: #274e13; font-size: small;"><br />
</span></div><div id="ingDiv" style="font-family: "Trebuchet MS",sans-serif; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">8 tablespoons extra-virgin olive oil, divided</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">1 pound orecchiette or medium-size shell pasta</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">1 1/2 cups cubed crusty country-style bread</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">3 large garlic cloves, chopped</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">10 anchovy fillets, finely chopped</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">1/2 cup chopped fresh Italian parsley, divided, plus 2 tablespoons</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">1/2 cup (packed) freshly grated Parmesan cheese plus additional for serving</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">2 tablespoons freshly grated Pecorino Romano cheese</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div id="ingDiv" style="font-family: "Trebuchet MS",sans-serif; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">salt</span></span></div><div id="ingDiv" style="font-family: "Trebuchet MS",sans-serif; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;">pepper</span></span></div><div id="ingDiv" style="font-family: "Trebuchet MS",sans-serif; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><br />
</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span" style="color: #274e13; font-size: small;"><span class="Apple-style-span"></span></span></div><div id="prepDiv" style="font-family: "Trebuchet MS",sans-serif; margin: 0px; padding: 0px;"><div style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span">1. Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes.</span></span></span></div><div style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span"><br />
</span></span></span></div><div style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span">2. Meanwhile, bring a large pot of boiling, generously salted water to a boil. While you wait for the water to boil, </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span">heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and sauté until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and toss with parsley, salt and pepper and cool. Reserve skillet or pot. Add pasta to boiling water and cook until al dente. Reserve 1 1/2 cups pasta cooking water before draining pasta.</span></span></span></div><div style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span"><br />
</span></span></span></div><div style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span">3. While pasta cooks, add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/2 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Serve topped with fried croutons, remaining parsley, and additional Parmesan cheese. Enjoy!</span></span></span></div><div style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span"><br />
</span></span></span></div><div style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span">-Laura</span></span></span></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2586595453939991193.post-67346986524493536562010-08-19T12:15:00.000-04:002010-08-19T12:15:59.417-04:00Fry Me To The Moon<div class="separator" style="clear: both; color: #274e13; text-align: center;"></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibb1cBTI5VQmwTZNZiFboZyl1an3TLc83084MR2-HEnzh3jEoqfqj2j4XLL87-Dv2JovNXEovP4IrbUzQAK-Os9KdMigIVy4D-4SxN5T-nsr5eht-o7sIARZ8h56oYiMpNHv7jPjIsM7M/s1600/Fry+me+to+the+moon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibb1cBTI5VQmwTZNZiFboZyl1an3TLc83084MR2-HEnzh3jEoqfqj2j4XLL87-Dv2JovNXEovP4IrbUzQAK-Os9KdMigIVy4D-4SxN5T-nsr5eht-o7sIARZ8h56oYiMpNHv7jPjIsM7M/s640/Fry+me+to+the+moon.jpg" width="470" /> </a></div><div class="separator" style="clear: both; color: #274e13; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">You may be wondering where the hell I've been, and I don't blame you. Between starting a new full-time job, late nights at said new job and several other adventures, I've been neglecting the blog. Fortunately I haven't been neglecting my kitchen and I have a pile-up of recipes I can't wait to share, starting with two great summer classics. I've always made decent fried chicken—juicy, flavorful and crisp, with just a hint of spice. But recently I discovered an excellent and foolproof recipe from <i>Cook's Country</i> (the people behind <i>America's Test Kitchen</i> and <i>Cook's Illustrated</i>) for the crunchiest chicken you've ever had. Most of the recipe is fried chicken 101: a soak in buttermilk, a dip in seasoned flour and straight into the hot oil. But with a few minor tweaks, they've managed to up the flavor quotient while also creating a super crunchy crust that doesn't compromise the juiciness of the meat, like so many chicken recipes do.<br />
<br />
While I admire a good fried chicken with a thin and crispy crust, I've always been a bigger fan of the craggy and thickly coated chicken with an audible crunch-factor, because as much as I like juicy chicken, I will always be a bigger fan of the crispy fried skin. This recipe does just that, delivering on its promise of extra-crunchy chicken. And it tastes even better when served with ranch potato salad, another great recipe courtesy of the <i>Cook's Country</i> gang (my latest obsession if you couldn't already tell). I like potato salad of all sorts: German, creamy, vinegar based, plain and complex, but this one really takes the cake. It's tangy and creamy without the thick mayonnaise base of most potato salads, thanks to the welcome addition of buttermilk, which cuts the mayo almost by half, rendering the salad less cloying than most. Fresh additions like cilantro, scallions and roasted red peppers keep the flavors bright while lending that classic ranch tang to the whole dish (without the heavy texture). <br />
<br />
An important tip I can't stress enough when making any potato salad is to under-cook your potatoes slightly. They always carryover cook while cooling and before you know it you have a squishy salad that falls apart if you've fully cooked your potatoes (trust me, I've learned the hard way). It's also crucial to let the potatoes cool before you dress them. Otherwise, they'll absorb all of the dressing and became too soft, leaving you with a grainy, dry potato salad. The best thing to do is to infuse them with a small touch of flavor while they cool as the recipe below does, utilizing a small quantity of mustard and vinegar. The only real tip that I can stress as far as the chicken is concerned is to not skip the mini-brine. Some people like to soak chicken in buttermilk overnight for the sake of tenderizing, but this recipe calls for a quick dip (just an hour) in salted buttermilk, which acts both as a tenderizer <i>and</i> a brine, seasoning the meat and helping it stay juicy all at once. There's not much else you can do to season a thick piece of meat all the way through, so this method is hard to beat (plus, all you have to do is toss it in the seasoned flour, so it's even saving you a step!). Hopefully these recipes can carry you through what's left of the summer—I know they'll pop up in my kitchen again before season's end.<br />
<br />
<b>Extra-Crunchy Fried Chicken</b></span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><i><span style="font-size: x-small;">adapted from </span></i><span style="font-size: x-small;">Cook's Country TV</span></span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">2 cups buttermilk plus 6 additional tablespoons<br />
2 tablespoons table salt<br />
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock (see note below for other options)<br />
3 cups all-purpose flour<br />
2 teaspoons baking powder<br />
3/4 teaspoon dried thyme<br />
1/2 teaspoon ground black pepper<br />
1/4 teaspoon garlic powder<br />
4 - 5 cups vegetable shortening or peanut oil<br />
<br />
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)<br />
<br />
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand. <br />
</span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet. <br />
<br />
4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.</span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><b>Ranch Potato Salad</b></span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><i><span style="font-size: x-small;">adapted from </span></i><span style="font-size: x-small;">Cook's Country TV</span></span><span style="font-size: small;"><b> </b></span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">3 pounds red potatoes , peeled and cut into 3/4-inch chunks<br />
Salt<br />
3/4 cup mayonnaise<br />
1/2 cup buttermilk<br />
1/4 cup white wine vinegar<br />
1/4 cup drained jarred roasted red peppers , chopped fine<br />
3 tablespoons finely chopped fresh cilantro leaves<br />
3 scallions , chopped fine<br />
1 garlic clove , minced<br />
1/8 teaspoon dried dill<br />
2 teaspoons pepper<br />
2 tablespoons Dijon mustard<br />
<br />
1. Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl.<br />
<br />
2. Drain potatoes, then spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.<br />
<br />
3. Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve. (Salad can be refrigerated in airtight container for 2 days.)</span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">-Laura</span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2586595453939991193.post-31758547900229177672010-07-19T11:36:00.000-04:002010-07-19T11:36:38.961-04:00In Full Bloom<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKC4UfWm-h52bgCRYrLc8ok4FSVHXweoeTTQM1Mr0f_hOXFVKpa9QMGXpbRk0Xv2PwbEOeLNqLVJmW_wBlIIB29k-Vb3A_kzGrt5-bDc_m89kB9xPM-Z4eV_PNoAQLExcnBWMb7EgK8k/s1600/squash+blossomscrop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKC4UfWm-h52bgCRYrLc8ok4FSVHXweoeTTQM1Mr0f_hOXFVKpa9QMGXpbRk0Xv2PwbEOeLNqLVJmW_wBlIIB29k-Vb3A_kzGrt5-bDc_m89kB9xPM-Z4eV_PNoAQLExcnBWMb7EgK8k/s640/squash+blossomscrop.jpg" width="440" /></a></div><br />
<div style="color: #274e13;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">If you've ever given any thought to whether edible flowers are tasty, now is a good time to find out. Most edible flowers on the market include nasturtiums, marigolds, snapdragons and basil blossoms, but there are plenty of edible flower plants that actually produce familiar vegetable parts as well. Zucchini or squash blossoms are a perfect example of a flower that appears at the same time as its "fruit", coloring the market with beautiful orange and yellow blooms, sometimes still attached to the tail end of a dark green zucchini. While you might consider them to be a specialty or fancy ingredient, squash blossoms are actually quite common in many cultures that don't let anything edible go to waste.<br />
<br />
Despite appearing delicate, squash blossoms are actually quite forgiving when it comes to aggressive cooking techniques like stuffing and frying</span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> and are far more versatile than it would seem flowers could be</span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">. They can be treated gingerly, folded into sauces or becoming a stuffing or filler themselves (like in a lot of Mexican cookery), but I personally like to enhance their beauty and flavor by keeping them intact. My favorite cooking method is battering and frying, which can be done with or without a filling. I always go for "with", because what's the point of a crispy fritter if there isn't a soft, cheesy filling inside? There are a ton of possible fillings but my favorite is goat cheese with fresh herbs ad a little bit of chopped chilies. The batter is a simple mix of nearly equal parts flour and white wine, but flour and beer or a tempura style batter of flour and soda water works well, too.<br />
<br />
The most difficult part of cooking with squash blossoms is removing the stamen, which really just means snipping it out of the center of the flower. Once that's done you can just fill the flower with a teaspoon of the filling of your choice, leaving about an inch on the top without stuffing so it can be twisted to seal the flower shut. They can be dipped in breadcrumbs or grated cheese and fried in oil or battered as I like them, for a thick, crispy crust. They fry up quickly since the only real goal is for the batter to fry and crisp and there's no waiting for anything to cook through. Once they're done and still hot I like to season them with salt and fresh herbs for an extra punch of flavor. You can serve them with a dipping sauce or a side of lemon wedges, but I mostly leave them on their own, not wanting to distract from their crunch and the flavor of the rich stuffing. So if you see them at your farmer's market don't be afraid. They're easy, delicious, and guaranteed to impress if you're entertaining, so give those beauties a try.<br />
<br />
<b> Fried Squash Blossoms with Spicy Goat Cheese</b><br />
<br />
8 squash blossoms, stamens removed<br />
7 ounces goat cheese<br />
1 Tbsp fresh mint, finely chopped<br />
1 Tbsp fresh dill, finely chopped<br />
1 Thai chili (jalapeño can substitute) finely chopped<br />
zest of one lemon<br />
2 Tbsp freshly grated Parmesan<br />
1 1/4 cup flour<br />
1 cup white<br />
vegetable oil<br />
salt<br />
pepper<br />
<br />
1. Combine goat cheese, mint, dill, chili, lemon zest and Parmesan in a bowl until well incorporated. Taste and season with salt and pepper. Using a teaspoon or a zip-top bag with a corner cut off, pipe or scoop the mixture into the center of each blossom, leaving the top 1/2-inch of the blossom without filling. Twist the tops together to seal the blossom shut.<br />
<br />
2. Heat vegetable oil (about 4 inches deep) in a heavy-bottom pot to 350 degrees (I usually eyeball it). Whisk together flour and white wine in a large bowl to form a batter. Carefully dip stuffed blossoms in batter and fry in the hot oil until crispy and golden (you will probably have to do this in batches). Sprinkle fried blossoms with salt and any leftover herbs and place on a paper towel lined plate to drain before serving. Enjoy!<br />
<br />
-Laura </span></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2586595453939991193.post-44242024979999179422010-06-28T13:20:00.001-04:002010-06-30T11:13:15.335-04:00Cool As A Cucumber<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqh_ciWYUEXqvns0Gi2W3ThnWnNKsx-j2eOAKgy3v8BgO_-meNz6Lb0jUae2YbdzkEcFcg0UTU4cPoBXcZLikgILgL0mmBZgJzk-I6nfXfBEM9tVEBzLKw9x-D_OG8b96j-5kjl1sjQk/s1600/Cucumber+soup+blue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqh_ciWYUEXqvns0Gi2W3ThnWnNKsx-j2eOAKgy3v8BgO_-meNz6Lb0jUae2YbdzkEcFcg0UTU4cPoBXcZLikgILgL0mmBZgJzk-I6nfXfBEM9tVEBzLKw9x-D_OG8b96j-5kjl1sjQk/s640/Cucumber+soup+blue.jpg" width="470" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Summer in the city can be hellish, both above ground and below, where the heat thickens and concentrates, creating a seemingly invisible barrier between people and oxygen. My calendar tells me that summer officially started this week but my sweat glands and frizzy ends tell me that we began our decent into outdoor hell several weeks ago. This is about the time when I become kitchen lazy, a term that doesn't mean I've lost interest in cooking, but rather that I've developed a strong aversion to my stove, stove top and pans. I long for lighter, cooler, faster dinners that allow me to bask in the freon glow of artificially cooled air and lazy nights in front of the television. The variety of great summer ingredients popping up each week at the farmers market makes it increasingly easy to prepare a heatless meal, which with a little creativity can mean much more than just a salad or a sandwich (although those are good, too).<br />
<br />
My latest Urban Organic box dealt me three large cucumbers, an ingredient I don't happen to love on its own but enjoy eating with other things. I considered some of the obvious options–among them a cucumber raita to use with leftover chicken, a tea sandwich with homemade aioli, and a refreshing quick pickle salad—all great no-cook dishes that sounded delicious. But a sweaty, foggy, musty commute left me thirsty and craving relief. Cold soups had recently started popping up on menus across the city, so I figured I should apply the same timeline to my kitchen. A cool cucumber soup it would be, and mine would have an herby, spicy twist with the addition of basil, dill, mint and jalapeño. A little sour cream would go in for body and some lime juice for an extra refreshing kick. Scallions, salt, pepper and a few tablespoons of water rounded out the ingredients and made for the perfect light summer dinner. <br />
<br />
Bread with a schmeer of smoked farmer's cheese was served alongside the soup for a little added heft, but any type of sliced meat, especially a nice slice of prosciutto or serrano for some saltiness will do. You can always top it with croutons or a dollop of something creamy, whether it's cheese, yogurt or sour cream. A snip of chive, your favorite herb or anything dark green would make a nice garnish as well. Try it out on a blazing hot day when your kitchen suddenly becomes the enemy or when all the pots and pans are dirty. A blender and bowls are all that's required, or simply drink it straight out of a glass or shooter. The ingredients are cheap and open to interpretation, so give it a try and make it your own. I promise at the very least it'll cool you down and perk up your spirits on a blazing hot day. <br />
<br />
<b> Spicy Chilled Cucumber Soup</b><br />
<br />
3/4 cup sour cream</span><br />
<span style="font-size: small;">3 scallions, roughly chopped<br />
2 jalapenos, seeded and roughly chopped</span><br />
<span style="font-size: small;">1 tsp fresh chopped dill</span><br />
<span style="font-size: small;">4 mint leaves, roughly chopped</span><br />
<span style="font-size: small;">4 basil leaves, roughly chopped<br />
Juice of 1 lime <br />
2 pounds cucumbers (about 4)—peeled, seeded, and roughly chopped<br />
salt</span><br />
<span style="font-size: small;">black pepper</span><br />
<span style="font-size: small;">1/2 cup water, reserved</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">Using a blender, process all of the ingredients except the water until well combined. If the soup is too thick, add water 1/4 cup at a time until thinned out. Pass soup through a sieve (this is optional but makes it much silkier) and chill until cold. Serve with bread and cheese or topped with sour cream. Enjoy!</span><br />
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<span style="font-size: small;">-Laura</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2586595453939991193.post-24699381933289390652010-06-10T00:00:00.001-04:002010-06-10T00:00:01.958-04:00You Say Tomato—I Say Yes, Please<span style="font-size: small;"></span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small; margin-left: 1em; margin-right: 1em;"> <img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9lDxxjuIMvbDfkEA5B4x1x0bafKLAWmwNTkWyooEOoJq94h-6UmUmMJd3zs0CjrrpmnnbHziLoM_eJkP_CUC2e53WAjWVcMhXQWLSqPb2ir5Fd8zq5erT_gjmxM_rzPWOBSet9Rh_VI/s640/IMG_7897.jpg" width="458" /><span style="color: #274e13;"> </span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><span style="color: #274e13;">I have a general rule about tomatoes that basically amounts to avoiding them until 50% of farmers market stalls have them. This is less about being a good seasonal shopper and more about getting the best tomatoes possible because I hate dry, mealy, flavorless tomatoes. It's not even July and already the markets have multiple stalls with real local, heirloom tomatoes—a far cry from the hydroponic fare sold at the market year 'round. I'd avoided temptation and stuck to my principals until late last week when my Urban Organic delivery brought with it three plump, shiny, red tomatoes. It seemed too early in the season to bust out the big guns like a gazpacho, which I only make when tomatoes are beyond sweet and juicy, or my raw tomato capellini, which is similarly relegated to late summer. </span><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">But a new raw tomato recipe recently caught my eye; a variation on a classic pesto, with a few interesting and unexpected ingredients thrown in, including tomatoes. Pesto alla Trapanese is a fresh tomato based pesto, meaning that the tomatoes are never cooked, so good tomatoes are a must (no mushy beefsteaks allowed), but as long as they're juicy and flavorful, needn't be the best you've ever had. The changes don't stop there, as the traditional pine nuts are replaced with slivered or sliced almonds, and a pinch of red pepper flake (or pepperoncini) is also added for extra heat. The rest is standard pesto procedure, combining the aforementioned ingredients with basil, garlic and parmesan in a food processor while streaming in some extra virgin olive oil. Because the sauce has juicy tomatoes as a main ingredient, less oil is required for the sauce to form in this recipe than a traditional pesto (which actually has quite a bit of oil in it, sometimes as much as half a cup).</span><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">Originating in Trapani, a port town on the western coast of Sicily, pesto all Trapanese is an authentically local recipe, served either with pasta or even as a sauce under a nice piece of fish (a nice hunk of cod would be delicious). Mine came out great, with a lovely robust flavor and a silky texture somewhere between tomato sauce and a heavy pesto. It was a perfect dish alongside simply roasted asparagus. I'm already imagining a version where the tomatoes are roasted or charred over an open flame to add yet another layer of flavor. Until I get my hands on another batch of tomatoes I'd highly recommend this recipe to anyone looking for a quick supper. The sauce itself is completely no-cook and comes together in the time it would take to boil a pound of pasta or roast a nice piece of fish. If you're unable to find good full sized tomatoes and are absolutely dying to try this recipe, America's Test Kitchen has used cherry and grape tomatoes to great effect in their version, so I suggest that as an alternative in a case of emergency.</span><br style="color: #274e13;" /><br style="color: #274e13;" /><b><span style="color: #274e13;">Pesto alla Trapanese</span></b><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">1/3 cup slivered or sliced almonds (must be skinless)</span><br style="color: #274e13;" /><span style="color: #274e13;">3 medium sized tomatoes, quartered (or 2 1/2 cups cherry tomatoes)</span><br style="color: #274e13;" /><span style="color: #274e13;">1/2 cup basil leaves</span><br style="color: #274e13;" /><span style="color: #274e13;">1 medium garlic clove</span><br style="color: #274e13;" /><span style="color: #274e13;">1 small pepperoncini (or 1/4 tsp red pepper flake and 1/2 tsp vinegar)</span><br style="color: #274e13;" /><span style="color: #274e13;">1/3 cup extra virgin olive oil</span><br style="color: #274e13;" /><span style="color: #274e13;">1/2 cup freshly grated parmesan</span><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">1. Toast almonds in a skillet over medium heat until lightly browned and fragrant. Allow a few minutes to cool, then add to a food processor along with tomatoes, garlic, basil, pepperoncini (or red pepper flake and vinegar) and salt, and process until smooth, about a minute.</span><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">2. Slowly drizzle in the oil while the processor is running, remembering to scrape down the sides of the bowl when necessary. When the sauce is done, mix in the parmesan cheese and serve over cooked pasta or roasted fish. Enjoy!</span><br style="color: #274e13;" /><br style="color: #274e13;" /><span style="color: #274e13;">-Laura</span></span></div>Unknownnoreply@blogger.com1