Tag Archives: Recipes

Carrot and arugula risotto with roasted walnuts

Forgive the picture, but when I cook at night, the photos just don’t turn out as well as I’d like. If we were going to be here for more than a year, I’d build myself a light box or something. But for now? I’ll just tell you that this dish is worth trying, and prettier than you might think.

It’s a springtime risotto, and a weeknight take on a dish we had in NYC during restaurant week at the DB Bistro.  That version was also a risotto, and also used a sort of arugula pesto (as far as I could tell) to make the dish a vibrant green color.  Its sweetness was from butternut squash, which was appropriate for January but not quite right somehow for the start of spring.  So I improvised: I sweetened some chicken broth with a bunch of carrots and used that as the base for the dish.

This isn’t a recipe so much as a formula. I find risotto pretty easy for a weeknight meal, especially when we’re short on ingredients.  Yes, there is stirring involved, but not as much as you think … Just don’t turn up the heat too much.

** I’m on vacation at the moment, and wrote this post before I left.  Be back at the end of May with more about my trip! **

Recipe after the jump.

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Filed under carrots, main, rice, vegetarian-friendly

Pumpkin cake

I know what you’re thinking. Pumpkin cake? In spring? Yes, it’s a somewhat odd choice, especially given the 30 degree (Celsius) weather we had this weekend.  For some reason, I woke up Saturday, inhaled the slightly humid New Haven air, and thought squash in dessert form would be a good idea.

Please, someone, I need an intervention.

Ok, so there’s a back story to this. I love pumpkin. We have a party planned for October. And this? it’s the start of our attempt to sort of feel out the menu.  And for your purposes, this is actually quite adaptable.  Swap pumpkin for grated carrot or zucchini, and I think you’ll end up with a semi-healthy and delicious dessert.  Turn it into cupcakes, each with a frosty peak.

Or just do what I really wanted to do and forget healthy: just make the cream cheese frosting.

You will notice we didn’t frost the outside of the cake. We couldn’t have — there wasn’t enough of it left.

Recipe after the jump.

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Filed under baking, dessert, eggs, frosting, ginger, pumpkin, squash, vegetarian

Adventures in curry leaves

I don’t care what anyone says about tofu’s versatility. It has nothing on the lowly potato.  Fry them, roast them, coat them in a slick of olive oil with salt and pepper, and you have dinner. Ok, maybe not the most balanced dinner, but let a girl dream once in a while. If you want something green, broccoli, potato, and sharp cheddar cheese is even tasty if you do get lazy and make everything in a microwave. Not that we own a microwave.*

If you haven’t gathered this already, I will never tire of potatoes.

But I thought I had tried pretty much every variation I could think of, until I came across this recipe from 50 great curries of India, by Camellia Panjabi.  These potatoes are boiled, and then tossed in hot oil with some turmeric, mustard seeds, lentils, chile powder, and curry leaves.  The curry leaves are reminiscent of garam masala, but more vibrant somehow, and they transfer their frangrance to the potatoes far more thoroughly than I would have expected from a quick toss in a pot.

The end result? The most addicting, exotic homefries you will ever taste.  Hot or cold, this dish is both simple and impressive, and goes quite well with any sort of curry.  Or you could just eat them for dinner as is.

The only catch, really, is finding a source of fresh curry leaves.  Around here, the only place I’ve ever seen them is the Asian market in M&M farms, which seems to get boxes of them in sporadically.  Luckily, they freeze well, so stock up.

*For the record, we killed ours. It is resting peacefully in the basement, along with all our other broken stuff that I loathe to get rid of when we finally get out of this city for good.

Recipe after the jump.

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Filed under main, potatoes, side, vegan, vegetarian

I’m FINISHED!

With the thesis, anyway. And I am totally celebrating with chocolate chip cookies and a bottle of Malbec.  Its a welcome change from Milky Ways and coffee, which I really don’t recommend for a balanced diet.  But I do have something that might just save dinner on those nights when you really don’t want to cook.  It involves *packages* (shudder). Three of them.  And you know what? I’m not ashamed. This is one mighty fine boxed meal.

All you need is a box of Trader Joe’s white cheddar mac and cheese (or any mac and cheese, as long as it is not orange.  I have nothing against Kraft; If you subsist off dollar stores or live in the dorm, it has its place.  But in this dish? It’s just not right somehow — you’ll see why in a second).  Next, you need some frozen spinach — maybe a cup or two, depending on your veggie craving.  And finally? Smoked trout in a tin.  Or smoked fish of any sort, as long as it’s cheap and not super salty. Actually, even tuna will work, but it won’t taste quite as upscale.  (But will certainly not mesh with the orange.  See what I mean?)  If you have a bit of gruyere or cheddar, you can grate that and mix it in, but this is totally optional.

Cook the mac and cheese according to the packet directions, mix in spinach and fish, heat, and serve.  That’s dinner in less time than it takes to go through a McDonald’s drive-thru, and it is TASTY. Seriously.  And at $3 a (huge) portion, I really can’t do much better.

Anyway, I’ll be back to normal soon, and so will this site. I’m kind of in a bread baking mood, as a matter of fact …

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Filed under main, quick meals

Cauliflower? Delicious?

Hell yes.

I’d even tell you the recipe if I had time.  Good thing it’s simple.  Preheat your oven to something like 400ºF/200ºC. Toss cauliflower florets and plain white button mushrooms in oil, with a bit of salt, a teaspoon or so of freshly cracked coriander seeds, and some paprika (to taste — I love the stuff, so maybe I better not advise you on this one).  Shove in the oven for 30 minutes or so. When the cauliflower starts to look golden, grate a healthy portion of gruyere over all of it, return to the oven until the cheese melts, and eat.

All of it.

In one sitting.

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Filed under cauliflower, cheese, mushrooms, vegetarian

Reflections on 2008

Well, it was a bizarre, fantastic, and somewhat surreal year, and it’s going out in proper New Haven style.  (What, you don’t know what that is? Well … Think biting, icy snow and freshly made pizza, with the slight char on the crust. Happy New Year, right?).  There were a lot of firsts: buckwheat baguettes, cheese making, voyages to Australia and beyond, campfire cooking, and milestones of a more personal sort.  Next year promises to be even crazier, believe it or not, with the end of graduate school, a wedding (with our own homemade / homegrown food!) to pull off, jobs to find (somewhere, somehow) and still more travel to far off, exotic places. Well, maybe, anyway.  Hopefully we’ll finally make it out to Arizona for the Grand Canyon hike we keep talking about, with a possible side trip to Pizzeria Bianco, because that’s just how we roll.  The pizza will come first, of course.

Tomorrow, though, the silly resolutions kick in.  Here are a few food-related ones from my list for the year, just for good measure.  (Do you have any this year? Leave a comment!)

  1. Don’t die from James’s camembert experiments (oh yes, there will be a guest post. If we survive.)  I should add — I have faith. They actually look pretty good. I guess we’ll find out soon enough…
  2. Knife skills, baby.
  3. Make more green things.  Preferably things that James will eat.  (You know what the secret is?  Bacon.  If you add it, even in minuscule quantities, he will eat.)
  4. Learn to make simple, amazing dishes for parties that don’t require me to hide out in the kitchen. This will come in handy for our wedding, as we’re cooking everything ourselves.
  5. In honor of the financial crisis: more cheap eats.

And with that, I leave you with something to kick of the most typical of resolutions: Broccoli soup, a la Gordon Ramsay.

Easy Broccoli Soup

Cost: Cheap

Difficulty: Easy (as if the title didn’t tell you already)

Serves: 2-4 depending on what you serve it with. It’s really a starter, but is freaking amazing for lunch with grilled cheese sandwiches.

Splurge a little and buy good broccoli for this. As this recipe requires all of three ingredients, you must do it. Spend the extra dollar for the pretty fresh organic stuff (or farmers market stuff, you lucky warm climate bastards).  You will need a blender, unless you are more ambitious than I am.

  • 2 heads of broccoli. Cut the florets off and save the stems for some other project (broccoli slaw, anyone?).  Just a tip: look for closely packed, fresh florets. This means the broccoli is fresh. You want fresh broccoli.
  • 2 pinches salt, plus more to taste.
  • water
  • olive oil, plain yogurt (optional)

Fill a medium pot with water (until it’s ~2/3rds full).  Cover and bring to a boil over high heat. Once it’s boiling, add a pinch of salt, add the broccoli florets, and add another pinch of salt. Stir quickly and cover. Cook for 3-4 minutes, until the broccoli is lush and green and can be pierced with a knife but has not turned to mush.  In other words, if you drag a sharp knife through the broccoli, against the side of the pan, it should take a little pressure to get it through. When this happens, take the broccoli off the heat, and drain, BUT KEEP THE WATER. You will need it.

Place the cooked broccoli florets in the blender.  Add some of the reserved broccoli water until the water comes up to about half the broccoli height in the blender. Cover, throw a towel over the top of the blender, and hold.  Pulse gently a couple of times, to keep the water from shooting out and scalding your hand, then blend until it’s a nice puree.  Taste and adjust the salt, and maybe add some pepper or cayenne if you’re into that sort of thing.  Pour into a bowl and decorate with either the olive oil and yogurt, a bit of cheddar cheese melted on toast (my favorite), or nothing at all.  Serve immediately.

Variation: Do a mix of broccoli and cauliflower for an even creamier texture. It won’t be quite so vibrant, but I think the mix of flavors would be nice.

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Filed under bacon, quick meals, side, soup

Holiday cookies

Mexican chocolate cookies

Mexican chocolate cookies

I’m taking a snow day today.  No one will miss me — in fact, with the storm warning, I think everyone else is doing the same thing.  Which is great, because I can look forward to curling up on the couch with Nuclear Structure from a Simple Perspective and getting my theory chapter FINISHED.  Well, mostly, anyway.

(What, you came here for the food? Nuclear structure is much more interesting. No — seriously. Stop laughing. I mean it.)

Lemony gingersnaps

Lemony gingersnaps (at night)

The thesis is looming. It’s due in two months — a little sooner than I expected, because it’s hard to get five professors in the same place at once. A few of them seem to be allergic to this town, but hey, I’m not complaining. I have a DATE. A scarily soon date, upon which the equivalent of a book is due.  So posts will be slim in the coming months, but I’ll come back after that with ideas and pictures and maybe even a blog makeover, or a move to a server of my own.  For now, I’m just glad the cookies I made for the holidays turned out, so I can leave you with a little something to celebrate with.

Gingersnap dough is kind of ugly (but addictive all the same).

Gingersnap dough is kind of ugly (but addictive all the same).

Both of these cookies are variations on recipes from Williams-Sonoma’s Essentials of Baking.  My brother gave us a copy for Christmas last year, and I’ve had good luck with the cookie recipes thus far.  These are no exception. The gingersnaps are soft, fragrant, and chewy, and are the best molasses-based cookie I have found so far. The Mexican chocolate cookies are cute and seductive, all in one go.  They have a rich chocolatey flavor with subtle hints of cinnamon and chile, and even the uncooked dough is addictive.  So what are you waiting for — a snow day?  Go make cookies, because frankly, it doesn’t feel like a holiday until you’re covered with powdered sugar and coming down from a serious sugar high.

I’m trying out a new recipe format. If you hate it, tell me!

Mexican Chocolate Cookies and Lemony Gingersnaps

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Filed under baking, chili, chocolate, cinnamon, cookies, ginger, holiday, lemon