Search results for 'roasted vegetables'

Root Down

10 Nov

When I’m stressed out, I buy books.

And so, on the day before my surgery, I found myself in the cookbook section of the Strand.

I was looking for a copy of Nigel Slater’s Appetite to give as a going away present to an aspiring home cook, but what I was finding was a mountain of books I wanted.  There was I Know How to Cook, Momofuku and Ad Hoc at Home; Jim Lahey‘s new bread book, Judith Jones‘ treatise on the pleasures of cooking for one, the surreal world of Heston Blumenthal and no Nigel.

So, I grabbed a classic Jamie Oliver tome for my co-worker, and, just for good measure, The Veselka Cookbook (complete with a recipe for my beloved Christmas borscht!) and for absolutely no reason (other than I’m a sucker for puffy book covers), Stephane Reynaud’s French Feasts for me.

On Friday, Isaac made us a beautiful pureed cauliflower soup while I lazed on the couch, trying to purge the anesthesia from my body as quickly as possible.  By Saturday morning, I was ready to get up and go again (I think they give you something when you have surgery to make you feel energetic and happy the day after), so we wandered down to the Tucker Square greenmarket.

The plan was to roast the last of the wee tiny beets and bitty little carrots from the garden, but we needed to supplement them with something.  So I grabbed a butternut squash, an acorn squash, a bouquet of sage, rosemary and thyme and a smoked duck breast.

Here’s where I divulge to you an embarrassing secret:

Want to know what it is? Head below the fold.

From The Back Of My Pantry: Poker Widow Pasta

26 Jan

Editor’s Note: Finally! It’s Friday. Tomorrow we move the rest of the crap out of the old apartment, the new couch will (hopefully) arrive and then on Sunday, the grunt men come in to get the furniture out of Manhattan and moved to the borough of Kings. All of my kitchen stuff has been there since last weekend. We’ve been eating a lot of sandwiches this week.

Naturally all I can think about this week is cooking. And so, since there’s nothing really exciting to share except this wonderful recipe (one of my first!), I figured I’d share some of the recipes I’ve been hoarding in anticipation of a big, shiny new kitchen.

Chicken Bouillabaisse: Sher published this recipe right around the time my parents got back from Spain. My mom brought me back a tin of precious saffron and I immediately pinpointed this recipe as the proper way to use it. It’s at the top of my list for possible first weekend meals.

Celery Root Soup With Top Shelf Beet Relish: I had this way back in balmy November at the incredibly awesome Pickle Party and have been dreaming about making it ever since. The creamy comforting soup garnished with the puckeringly perfect garnish would make awesome leftovers for one of those nights where I won’t get home until 9pm because of my stupid job and my new commute.

Madame Hermé’s Spaetzle: I know there’s a lot of Pierre Hermé fans out there. I’ve never been to Paris and I’ve never tried his pastries, although I do think they’re beautiful and I would love to try them. But I don’t sit up dreaming about them. What do I dream about then? His mother’s spätzle. Though it doesn’t differ that much from my Aunt’s, the addition of semolina is truly intriguing. And there’s so many sausage-makers (sausagiers?) in the new ‘hood that would go so well with a steaming bowl of spätzle.

Savory Haddock Korma: I have no idea if this recipe from Ulla is traditionally Icelandic or traditionally Indian or simply traditionally New Yorkian, but it sounds delicious. I usually don’t go in for fish curries, but this one with its combination of creamy dairy, bright citrus and subtle, comforting cardamom sounds so pleasant.

Azerbaian Pilaf with Pomegranate Meatballs: Pomegranates will start disappearing from the groceries soon, and ever since a quick trip to Ikea last weekend, I’ve been craving meatballs. This recipe from Lindy would make a nice, homemade stand-in for their frozen (but delicious!) Swedish variety.

Green Olive Gnocchi With Green Olive Sauce: God I love making gnocchi, and boy do I love olives too, but I only make gnocchi when I’m in a big kitchen. The mess-factor is way too high for a wee bitty space. So I’m really looking forward to delving back into the world of fluffy pasta-dumplings as soon as possible and this is the one I want to try first!

Risotto Ai Pompelmo: Lydia always knocks my socks off with crazy creative recipes for the goodies in her pantry, and this one was a real shock; Grapefruit Risotto? Get out! So awesome! So perfect for all the gorgeous citrus hanging out at the corner bodega! What a way to bring some sunny summer sunshine into these grey winter days. Fab!

Flo Fab’s Wheat And Cornmeal Cheese Rolls: The only thing that could make these sound more appealing is if there was bacon in this recipe to boot. Let’s see; there’s melty cheese, sage and maple syrup, and since they’re made with whole wheat flour, that means they’re healthy too! And now that I’ve overcome my fear of kneading, I can make these. Yay! Thanks Luisa!

And finally, is it possible to write a recipe wish list without including something from the uber recipe blogger Elise? I think not.

Puréed Roasted Parsnips: We love parsnips. We love roasted vegetables. We love purées. And somehow, neither of us ever thought to roast and then purée. Bloody genius. Seriously, cannot wait to try this!

Of course, I also really want to make my mushroom pasta recipe again as well. It really is a winner. So, check out these recipes, let me know if you’ve tried any, and I’ll “see” you all after the weekend!

Poker Widow Pasta. Originally published February 25th, 2006.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Friday night when I found myself a poker widow I decided, rather than going out, I would stay in and make myself something decadent. I had been waiting all week to try some Porcini mushroom pasta I had found and taking inspiration from Mark Bittman’s foray into puttanesca I created this luscious, silky, tangy and downright sexy pasta dish.

Poker Widow Pasta

Poker Widow Pasta

prep: 15 minutes ~ cooking time: 20 minutes

  • Porcini Mushroom Pasta
  • Olive Oil
  • 6 cloves Garlic, sliced (but not too thin)
  • 1 package Crimini Mushrooms, quartered
  • 1 tbsp Capers
  • 2/3 cup Dry Vermouth
  • 1 tbsp Lemon Juice
  • Chile Flakes to taste
  • 10 Cherry Tomatoes, halved
  • Salt & Pepper
  • Very good Extra Virgin Olive Oil
  • Hard Cheese (of your choosing)

N.B. ~ The timing on this meal is wholly dependent on how long your pasta needs to cook. The pasta I used only needed 4 minutes, but if yours needs longer, please start it earlier on in the sauce prep than noted here.

Place a large pot with salted water (for your pasta) over a flame and bring to a boil.

Place a small, heavy bottomed dutch oven over a very low flame. Add enough Olive Oil to coat the bottom about 1/4 inch. When the oil is a little warm, add the garlic and cook slowly, about 5 minutes, to infuse the oil with its flavor and aroma.

Add the mushrooms and mix to coat well with the garlic oil mixture. Turn the heat up a little, to about medium, really cook the mushrooms down. When they have reduced in size, taken on a little color and released their liquid, add capers. Turn the heat up again to about medium-high.

Add the Vermouth and the lemon juice and allow to reduce by about half. Season with salt, pepper and chile flakes to taste. Add the tomatoes and stir.

Poker Widow Pasta

When the tomatoes start liquefying into the sauce, add your pasta to the water. Remember to keep stirring the sauce to keep it from burning and sticking to the bottom of your pan. When the pasta is done, turn off the flame under the sauce, it will most likely keep bubbling away for a few minutes.

Drain your pasta. Portion into bowls. Top with a nice glug of your very best extra virgin olive oil and your grated hard cheese of choice. Mix it all together and dig in! This is a truly delicious, earthy, sexy meal!

Enjoy!

Hey Mac, Say Hello To My Little Friend Sprout…

20 Oct

Toast & butter. Chocolate & peanut butter. Wine & cheese. Spaghetti & meatballs. Turkey & stuffing. Pork & apples. Steak & potatoes. Coffee & donuts.

There are countless perfect culinary combinations. Like Shaggy & Scooby, they stand alone as a classic duo, there’s no need for a third wheel like hyper-annoying Scrappy-doo.

And yet sometimes, a new twist on a classic actually works. Say, a new way of thinking about mac & cheese? Heresy you say? Allow me to explain.

roasty, cheesy

First there was the simplest Mac & Cheese, and there were leftovers.

Then there was the the Rogue Sprout and his roasted vegetable brethren, and there were leftovers.

There wasn’t enough of either to make a meal, so the boy suggested combining them and heating them up together.

roasted vege& mac & cheeseCulinary heresy? Mad dining genius? I’m going with the latter.

The mac got crustier, the vegetables got roastier and cheesier. Combined they felt as if they had taken one step above the simple comfort food plateau.
Do I think this combination will catch on?

Mac & cheese & roasted vegetables?

Nah. Too long, too complicated a name. Let’s just keep this one a secret amongst ourselves.

Now if only they’d done the same with Scrappy…

A Rogue Sprout

19 Oct

It was Sunday night. I was standing at the sink cleaning and halving Brussels sprouts when one went skittering out of my hand, landing with a surprisingly loud metallic thump in the sink. Without even thinking, I bellowed out “Sprrrrrrrooout Doooooooooooouwn!”

Before you go thinking I’m crazy, say it with me in your best pirate meets Patrick Stewart tenor, “Sprrrrrrrooout Doooooooooooouwn!”

roasted

See? Now isn’t that fun?

roastedAnd what on earth was I making when I started thinking of my tiny cabbages as weeee scrrrrruvy currrrrrs?

Roasted vegetables, natch.

Brussels sprouts, parsnips, a second harvest of baby carrots, Northern Spy & Macoun apples, shallots and garlic roasted for two hours to a perfectly sweet & roasty bowl of fall; finished with a glug of the best Croatian extra virgin olive oil and a splash of aged balsamic vinegar, and served with hunks of Iacopo‘s finest baguette (to sop up the pot liquer).

Thank you Maillard reaction for this delightful meal.

Just one note for you New Yorkers however.

roastedWe went to the Tompkins Square Greenmarket for our vegetables, but unfortunately there were no sprouts. So we trucked up Ave. A to the Key Foods for the sprouts. We grabbed four 10 oz. containers, went to the register only to find that each container cost $4 a piece! 40 ounces of sprouts equals roughly 2.5 lbs or, even more roughly, $6.40 per pound!!

So, New Yorkers, take my advice, if you’re craving sprouts, go to a Greenmarket anywhere in the City and buy them there for $2 per pound, pay the $4 round-trip subway fare, and yeah, you’ll still come out waaaaaay ahead. You have been warned.

roastedAnd just so as you all don’t think I’m the only one that personifies her sprouts, check out “An Inconsolable Sprout” for some more fun with cruciferous vegetables. I’ve never met Erielle before, so I can’t personally vouch for her sanity, but I do love her “voice,” it seems perfectly sane to me.

And what of the leftovers? More on them later this week.

Good, Hard Work

16 Apr

Whoops!

So sorry about that, leaving you without a new post for a week.  I hope that if you celebrated a holiday, it was full of fun and family and food.

And if you didn’t celebrate a holiday, I hope that you at least celebrated spring, because if New York is a state to judge spring’s springiness by, spring, she has sprung!

In the past spring has always meant renewal to me; flowers and birds and rabbits.  But this year? Spring is all about pain.

My muscles haven’t stopped aching for weeks.  Up at the house we have been doing a lot of hard, back-breaking work.  We are trying our damnedest to rescue the garden from the encroachment of nature. You see, our garden was carved out of a high bush blackberry patch and neglected for at least one summer, if not two.  And to top it all off, its enormous space was very badly used.

Working hard, or hardly working? Find out below the fold.