Tag Archives: side dishes

Dash & Hash

14 Dec

Oh people, it’s the holidays!

Of the last seven nights, I’ve been invited to parties on five of them. I only attended four. Of this I am proud.

LES At Night

Usually by this week on the calendar I’m exhausted, sick and cranky, just in time for my parents to make their annual trek down to the city. They come to finish their Christmas shopping, eat and spend time with Isaac and I.

This year I’m only feeling like I might possibly be coming down with something. I consider this a minor victory.

On the one night I managed to spend at home this week, Isaac and I feasted on some very good, heartwarming and delicious leftovers; Celeriac Hash. With a piece of salmon and my crazy beet salad, this was dinner on Sunday night.

I know I said salmon is the one thing you will never see on this site. Well, I lied. I still don’t like it. At all. But, much like the walnuts, something’s happening to my palate. I’m craving things that for years I have forsworn. This is all to Isaac’s great delight. He loves fish. If it were up to him, this site would probably be called A Salmon In Every Granny Cart.

Perla Meyers' The Seasonal Kitchen

But it’s not, and so rather than talking anymore about the fish, let’s talk about the hash. The inspiration came from two huge celery roots that Isaac brought home from the greenmarket and a cool old cookbook I picked up months ago at the Strand from 1973 by Perla Meyers called The Seasonal Kitchen: A Return to Fresh Foods.

If the title doesn’t grab you, the book’s design might. The cover is an elegant orangey-red on which the title is embossed in perfect Helvetica and the end papers are the most brilliant shade of vivid royal purple. Inside, the recipes are presented in an elegant fashion, both as complete meals and courses with cool symbols on beautiful, thick beige pages in sepia ink. It’s the ultimate gift for every foodie/design dork on your list!

Perla Meyers' The Seasonal Kitchen

Ms. Meyers’ recipe, Celeriac a l’Italienne, sounds amazing, but heavy. Cream, butter, cheese. Who wouldn’t love that? But I wanted something lighter, I mean, my diet over the past week has been largely made up of those three food groups, uhm, I mean ingredients. My version is a delicious, easy, hearty, and yes seasonal, side dish or quick late night supper mixed with some leftover roasted beets and a crumbling of blue cheese.

Celeriac Hash

But now, I’ve got to dash. I have work to do, decongestants to ingest, an endless shopping trek through freezing rain to plan and reservations to confirm. Happy weekend all!

Head below the jump for the recipe for Celeriac Hash.

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Pig Out

21 Nov

On Saturday morning, I still did not know what I was going to do for Thanksgiving.

I wish I lived here

My mom had made an off-hand comment about the whole family maybe coming down to Brooklyn to dine chez Granny Cart. Even though I was 98% sure she was joking, it lodged a bee in my bonnet. On Saturday morning I woke up and wanted to cook.If the whole Upstate gang was going to descend on my humble home, I was going to be ready for them.

And so for Saturday night dinner Isaac and I had a faux Thanksgiving dinner. No messing around with making up my own recipes, if I was going to cook for a crowd, I was going to make stuff that other people had already vetted. I turned to Florence Fabricant‘s Brussel’s Sprouts & Chestnuts in Brown Butter, Molly’s squash purée, and Flying Pigs farm‘s absolutely, utterly, fantastically, astonisingly perfect pork chops (with the maple & bourbon pan sauce, naturally).

Whaaaaa? Pork chops? For Thanksgiving dinner? Well… As odd as this may sound, on Saturday, there were no (affordable) turkeys at the greenmarket. I wanted meat, so we got pork chops. And boy oh boy were they good. They completely overwhelmed everything else.

I wish I lived here

Molly‘s purée was delicious. FloFab’s sprouts were good but watery (when she says to drain those sprouts, she means it). But the pork! Oh the pork!

This is the best method for cooking pork chops ever! And if, in fact, the whole crew were to descend upon Bay Ridge for Thanksgiving dinner I would have quite the conundrum: To cook a turkey (something I’ve never done) or to cook perfect pork chops (something I can definitely do).

World's most perfect pork chops, Brussel's sprouts in brown butter, and Orangette's squahs puree

Happily, it’s a conundrum I will not find myself in this year. I’ll be spending Thanksgiving day relaxing on our couch, catching up on my reading. What will we eat? The leftover squash and sprouts, to be sure, and I must have stuffing and maybe some mashed potatoes for Isaac (I’ve got my eye on this recipe, I bet the color is amazing).

Maybe we’ll have turkey, it all depends on today’s trip to the greenmarket. I know I’ll have turkey this weekend when I head Upstate for a slightly delayed turkey fest with the whole family, so I’m not all that stressed about it.

Or maybe I’ll just buy some more pork. The pilgrims had pigs didn’t they? No, apparently they did not. Poor pilgrims.