Oh thank you Tamar Adler, for reinvigorating my kitchen.
http://www.tamareadler.com/2011/11/02/how-to-boil-water-part-2-or-the-beautiful-performance-of-boiled-foods-at-a-book-party/
3/19/2012
2/08/2012
Slowwww
Our slow cooker has been working hard.
Last week we put a lamb steak (I browned it first in a cast iron skillet), 2 tomatoes (whole frozen from last summer, thanks to Fish Kills farm) onions, garlic, various herbs I had in the fridge, and white wine. It cooked for about 6 hrs on low. I shredded the tender melted lamb a bit then I folded in spinach just so it wilted and served over cous cous with currants. All four of us licked our bowls!
Today we had a 1/2 lb of ground pork left from our CSA (thank you Local Roots) as well as carrots and cranberry beans. Threw this in with a couple of those amazing tomatoes, onions, garlic, salt & pepper. Not sure what to serve it with... Rice?
Side note, I have been pinching the skin of the tomatoes off with tongs. I don't like the chards of tomato skin in dishes.
Last week we put a lamb steak (I browned it first in a cast iron skillet), 2 tomatoes (whole frozen from last summer, thanks to Fish Kills farm) onions, garlic, various herbs I had in the fridge, and white wine. It cooked for about 6 hrs on low. I shredded the tender melted lamb a bit then I folded in spinach just so it wilted and served over cous cous with currants. All four of us licked our bowls!
Today we had a 1/2 lb of ground pork left from our CSA (thank you Local Roots) as well as carrots and cranberry beans. Threw this in with a couple of those amazing tomatoes, onions, garlic, salt & pepper. Not sure what to serve it with... Rice?
Side note, I have been pinching the skin of the tomatoes off with tongs. I don't like the chards of tomato skin in dishes.
1/29/2012
Planning the Week
What to get today from the farmer's market? What are we getting Tuesday from our CSA? What else to grab from the grocery store? Now what meals can we create this week....
1/20/2012
A CSA and Mom Inspired Ground Lamb Pasta
My Mom makes a meat filled puff pastry that she calls "Meat Pie." It's filling consists of ground meat (your choice or combo of beef, lamb, pork) with red wine, tomato paste, cinnamon, parsley and parmesan. I love the deep flavor of this mixture and used it to make a pasta sauce from my CSA bounty.
1 lb fresh pasta
1/2 lb ground lamb
2 med leeks chopped
1 med carrot diced
2 tbs tomato paste
1 c red wine
1/2 tsp cinnamon
Handful of fresh parsley finely chopped
1/4-1/2 c Parmesan
Put salted pasta water on to boil.
Brown the lamb and pinch of salt and pepper and remove from pan. Sautéed the leeks and carrots in same pan until soft. (Throw in pasta to your boiling water.) Add lamb back with wine, tomato paste and cinnamon. Add more wine if it feels too dry. Cook down for about 5 min. Fold in parsley and parm and then fold in pasta with a bit of pasta water if needed.
Serve immediately in bowls with more parm and parsley if needed.
It was a hit across all ages in this house :).
1 lb fresh pasta
1/2 lb ground lamb
2 med leeks chopped
1 med carrot diced
2 tbs tomato paste
1 c red wine
1/2 tsp cinnamon
Handful of fresh parsley finely chopped
1/4-1/2 c Parmesan
Put salted pasta water on to boil.
Brown the lamb and pinch of salt and pepper and remove from pan. Sautéed the leeks and carrots in same pan until soft. (Throw in pasta to your boiling water.) Add lamb back with wine, tomato paste and cinnamon. Add more wine if it feels too dry. Cook down for about 5 min. Fold in parsley and parm and then fold in pasta with a bit of pasta water if needed.
Serve immediately in bowls with more parm and parsley if needed.
It was a hit across all ages in this house :).
11/25/2011
Thanksgiving, the morning after
I was reminded of this idea in the NY Times this week.
Grease muffin tins, press in stuffing, creating a stuffing "basket" and crack an egg in there. Pepper and sea salt and voila. I baked it until the whites were set and the yoke still runny. You could also grate cheese on top. Yum.
Grease muffin tins, press in stuffing, creating a stuffing "basket" and crack an egg in there. Pepper and sea salt and voila. I baked it until the whites were set and the yoke still runny. You could also grate cheese on top. Yum.
3/26/2011
Back To It
I've been inspired lately by 2 things, a supper club we attended and having my eldest sick this past week. The supper club was a lovely experience and I was so inspired by the dedication and the incredible food. A few years ago I would have left that experience planning to host my own club but now with the limited time I have to even cook the essentials I left refreshed and pampered, because someone had cooked for me how I would want to cook for me!
This past week has been about nursing our kiddo back to health. Her appetite is way off so I've been making a lot of smoothies and nailed what might have been my best chicken soup ever. She only wanted the broth but according to my bff who happens to be a holistic health counselor this is exactly what she should have (as well as some sea veggies and any greens I can con her into eating.)
Lastly, I have revisited some blogs that always inspire me:
Orangette
Smitten Kitchen
••••
My Chicken Soup
1 whole chicken, sometimes I take off some of the skin if we want to eat the soup the same day, otherwise let the broth chill overnight and you can skim the solid fat that rises tot he top the next day.
Put chicken in a pot with water to cover it by and inch or so
Simmer for about 2 hours skimming off the sludge for the first hour
While it's simmering chop 5-6 carrots, 2 onions, 1/2 bunch of celery
Sautee this mirepoix in a little olive oil with fresh herbs of your liking, I'm a thyme and tiny bit of rosemary kinda girl and sea salt and pepper. Don't over cook here, just let the veggies release some juice and get fragrant.
Pull out the chicken and let cool enough to handle then pull all the meat off in chunks or shed, whatever you fancy
Put the meat back into the broth with the veggies (here I add a bay leaf and some finely chopped garlic) and gently simmer until veggies are tender
Serve with fresh chopped parsley, salt & pepper
What we refer to as "Banana Milk"
In a blender put:
1/2 banana (frozen or fresh - if fresh add an ice cube)
3/4-1 cup of milk
1/4 tsp or more cinnamon
Whiz it into a frothy yummy feel better drink
This past week has been about nursing our kiddo back to health. Her appetite is way off so I've been making a lot of smoothies and nailed what might have been my best chicken soup ever. She only wanted the broth but according to my bff who happens to be a holistic health counselor this is exactly what she should have (as well as some sea veggies and any greens I can con her into eating.)
Lastly, I have revisited some blogs that always inspire me:
Orangette
Smitten Kitchen
••••
My Chicken Soup
1 whole chicken, sometimes I take off some of the skin if we want to eat the soup the same day, otherwise let the broth chill overnight and you can skim the solid fat that rises tot he top the next day.
Put chicken in a pot with water to cover it by and inch or so
Simmer for about 2 hours skimming off the sludge for the first hour
While it's simmering chop 5-6 carrots, 2 onions, 1/2 bunch of celery
Sautee this mirepoix in a little olive oil with fresh herbs of your liking, I'm a thyme and tiny bit of rosemary kinda girl and sea salt and pepper. Don't over cook here, just let the veggies release some juice and get fragrant.
Pull out the chicken and let cool enough to handle then pull all the meat off in chunks or shed, whatever you fancy
Put the meat back into the broth with the veggies (here I add a bay leaf and some finely chopped garlic) and gently simmer until veggies are tender
Serve with fresh chopped parsley, salt & pepper
What we refer to as "Banana Milk"
In a blender put:
1/2 banana (frozen or fresh - if fresh add an ice cube)
3/4-1 cup of milk
1/4 tsp or more cinnamon
Whiz it into a frothy yummy feel better drink
11/01/2009
I'm back. Life has been extremely busy and his blog was not priority but this morning, the day after Halloween, I started to get excited about Thanksgiving! Very excited.
Just because I have not been keeping up with this food blog does not mean we have been idle in cooking or even doing a complete overhaul in how we eat. Barbara Kingsolver's Animal, Vegetable, Miracle has really been a huge influence in eating locally and thinking differently about where our food comes from and how it is raised or prepared. (Thanks Maga.)
Below are some photos I snapped in the last few months. The CSA and farmer's markets have been a great resource in our cooking this summer and fall.
Sardine Salad a la Remy • This was a great we-have-no-food dinner he created!
with potatoes from the CSA, lemon, olive oil, parsley
Cupcakes For S's 3rd Birthday
Chocolate and Vanilla Cupcakes with Cream Cheese Frosting and Raspberries or Blueberries on Top
Sterling's loves the blueberries from Poppy and Maga's gardens
Using up the many apricots from the CSA with Apricot Jam
A Labor Day Dinner • Roasted Chicken, Roasted Beets and Potatoes, Stuffed Squash Blossoms, Peach Pie
Just because I have not been keeping up with this food blog does not mean we have been idle in cooking or even doing a complete overhaul in how we eat. Barbara Kingsolver's Animal, Vegetable, Miracle has really been a huge influence in eating locally and thinking differently about where our food comes from and how it is raised or prepared. (Thanks Maga.)
Below are some photos I snapped in the last few months. The CSA and farmer's markets have been a great resource in our cooking this summer and fall.
Sardine Salad a la Remy • This was a great we-have-no-food dinner he created!
with potatoes from the CSA, lemon, olive oil, parsley
Cupcakes For S's 3rd Birthday
Chocolate and Vanilla Cupcakes with Cream Cheese Frosting and Raspberries or Blueberries on Top
Sterling's loves the blueberries from Poppy and Maga's gardens
Using up the many apricots from the CSA with Apricot Jam
A Labor Day Dinner • Roasted Chicken, Roasted Beets and Potatoes, Stuffed Squash Blossoms, Peach Pie
5/29/2009
5/05/2009
Spring Green and Lemon
Stacey and I made preserved lemons last November. Stacey has tried everything I've cooked from the disasters to the great successes. She came over last night for an impulse dinner of mine. I was alone for dinner and a recipe from Bon Appetite was in my head when I headed to the farmers market yesterday. I has spring on the mind and lemons on my tongue.
I was desperate for some greens and wanted to just roam around the market. It was the first day in, I don't know how long, I was solo with no schedule (rare,) and despite the rain, it was lovely to hide under awnings and have an "I love New York day" (yes, you can still have those even after 11 years.) I started my errands at Broadway Panhandler. I wanted some beginner chopsticks for S. and a heat proof glass bowl (for double boiling.) I am surprised I did not leave with more because this store is amazing and they always have something I "need."
Union Square. Honestly, I love the market but it can get so crowded and crazy that we opted for CSA this year and we'll supplement from the store and the market. BUT, yesterday was great. The rain kept the crowds away and Spring was alive in all the greens and asparagus contrasting against the gray. I immediately thought about a simple recipe regarding asparagus, lemon, and pasta. So try this one from Bon Appetite.
I was desperate for some greens and wanted to just roam around the market. It was the first day in, I don't know how long, I was solo with no schedule (rare,) and despite the rain, it was lovely to hide under awnings and have an "I love New York day" (yes, you can still have those even after 11 years.) I started my errands at Broadway Panhandler. I wanted some beginner chopsticks for S. and a heat proof glass bowl (for double boiling.) I am surprised I did not leave with more because this store is amazing and they always have something I "need."
Union Square. Honestly, I love the market but it can get so crowded and crazy that we opted for CSA this year and we'll supplement from the store and the market. BUT, yesterday was great. The rain kept the crowds away and Spring was alive in all the greens and asparagus contrasting against the gray. I immediately thought about a simple recipe regarding asparagus, lemon, and pasta. So try this one from Bon Appetite.
5/04/2009
Chix
Roast a Chicken, make it work for 3 meals.
I've been getting about a 5 lb organic chicken each week. I salt it at least 2 hrs before (my friend Charles taught me this.) Lately I've just roasted it with salt and pepper and sliced and served it with garlicky sauteed spinach. I've been on a mayonnaise kick, making my own from Martha Stewart's recipe. If I had known how simple it was I would have given up store bought mayo years ago. Day two of roasted chiken we pull it apart and mix in parsley, peppers, pinoli nuts, whatever we feel like, the mayo and a fabulous chicken salad appears. You'll see me write about mini pita pockets a lot and this is because S will eat almost anything in a "pocket," and she'd eat cardboard if it had mayo on it. Like father like daughter.
R has been taking the chicken carcass and giblets after we make the chicken salad and making delicious stock. So on day three we have kitchen sink soup where I've thrown in spinach, beans, carrots, corn, peas, leftover roasted veggies, anything.
Roasted Chicken:
Pat dry and rub with 1-2tbs butter or olive oil
Sprinkle with Kosher salt at least 2 hrs before
Roast approx 1 hr at 350/400/450 (My oven has a mind of its own so I have to watch it and turn it up to 450 at the end to get the skin crispy. Hey, it's a rental.)
Mayonaise:
adapted from Martha Stewart, The Martha Stewart Cookbook
Place the following in food processor or blender:
2 eggs
1/4 tsp dry mustard
3/4 teaspoon kosher salt
2 tbs fresh lemon juice (I like even more, yum)
With machine on, slowly add the following in a steady stream until desired thickness:
1/2 c light olive oil
1 1/2 c vegetable or safflower oil
This will last in a jar for up to a week. I halve the recipe sometimes if I know we won't use it up in a week's time.
Chicken Salad:
Pull chicken from a roasted chicken (add skin too for an extra rich salad, mmmm.)
Mix with ANY of the following: chopped peppers, onions, grapes, nuts, apple, parsley, etc.
Fold in desired amount of homemade mayonnaise, salt and pepper
Serve on mini whole wheat pita pockets for the younger set!
Chicken Stock:
Carcass from picked apart chicken from the chix salad above
Giblets (note: the liver will make it cloudy but I like the flavor, some don't)
2 carrots, whole
1 stalk celery, whole
2 shallots or 1 lg onion, with skin, or both for rich oniony flavor
1 tsp peppercorns
1 bay leaf
Simmer for about 2 hrs or until your home is sufficiently smelling like heaven.
Let it cool, remove and discard solids and put stock in fridge for tomorrow night.
Tomorrow Night:
Remove any fat that has coagulated and simmer until reduced to desired flavor. Don't salt until you've reduced because you could risk over salting it.
We've been know to add any of the following, (more suggestions welcome.)
Alphabet pasta
cous cous
onions, carrots, celery, tomatoes
spinach, kale, chard
leftover veggies
frozen veggies, like peas
mushrooms
grated cheese on top
4/14/2009
Snacks, oh so important
Snacks are key to survival especially for kids. I'm always trying to figure out unique ideas for S rather than purchasing individually wrapped and processed food. Don't get me wrong, in a pinch when I have to run into a deli with a child melting down in a stroller it's do or die, so if crackers with mystery cheese will do the trick than ok. But if I can plan ahead and have a few things in my bag, it makes me feel so much better to fill S up with something reasonably healthy and delicious.
Today Dad had the forethought to toss in an apple and the rest of the Muenster cheese we had. It got me thinking that we often rely on the apple and cheese snack. It's such a great flavor combo in one's mouth and can change with the ingredients. I'm a tart apple and sharp cheddar girl, S seems to be on a cheddar and Gala apple kick.
More to come on snacks....
4/12/2009
Lamb, of course.
Lamb for Easter dinner, of course. I love lamb. I often feel like I could do without beef when I eat a delicious lamb chop or leg of lamb. I especially like making a leg of lamb because it can last for many meals.
I get my leg of lamb from Sorriso's and ask Frank to debone it and leave it untied. He saves the bones for me and yesterday they were wrapped perfectly ready for the freezer, ah I love that guy. (I was also reminded from the host of this year's Easter dinner that I could re-tie it with the bones in to add more flavor. Hmmm.) I make my herb paste and smear it all over the inside making sure to get it in every crevasse. I then roll it and tie and cover the rest of the leg with the remaining paste. Roast at 350 for about an hour and a half for medium to medium rare. The paste makes a wonderful crust and is swirled throughout the meat.
My herb paste: (And just a note, but I am just starting to write my recipes down so they are going to be rough for a while. All measurements are approximate.)
A large fistful of fresh flat leaf parsley
1/2 fistful of thyme, pull leaves off the stems
2 tbs fresh rosemary
1-2 cloves of garlic
2 tbs olive oil
Many twists of the pepper mill
Pulse the above in a food processor until it has a pesto-like consistency.
Mix with 1/2 cup of grainy mustard and 1/2 dijon mustard.
Leftovers? S had sliced lamb tonight for dinner in whole wheat mini-pitas with homemade mayonnaise. I think I'll have it on flatbread tomorrow with avocado too. Mmmmmm.
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