Sauerbraten with Braised Cabbage
December 30, 2009
The curious may wish to view my comparison of sauerbraten recipes, which I used extensively to develop a recipe of my own.
Yellow Dal Puree
December 28, 2009
When I attended USC, there was a lunch shop across the street called A Taste of India. The fare was hardly haute cuisine, but it was warming, tasty, and very inexpensive for a budget-challenged college student. It was also my first real exposure to food from that region of the world. At the shop, they served a mellow, but delicious yellow dal mixed with spinach and diced tomato. This recipe attempts to recreate that dish, with a slight change in texture.
Christmas 2009 in Review
December 25, 2009Comments are not yet completely assembled. Standby for future updates.
Conceptually, my idea for this menu was to introduce an international element while also reminding us of the comfort and flavors of holiday fare. I can’t speak much for the cohesiveness or overall "progression" of dishes here. The acidity peaks at the sauerbraten, and I flirt with varying levels or elements or sweetness in every menu item. But, Tyler and I thoroughly enjoyed ourselves!
Appetizer: Yellow Dal Puree
Spiced with fresh ginger, coriander, cumin, turmeric, garam masala, and a hint of cayenne. Served with wilted spinach and fresh chopped tomato.
The 2009 Thanksgiving Roundup
November 27, 2009Thanksgiving Day procedures are at the bottom of this article, below the extra photos.
First Appetizer: Crab Bisque
Made from homemade fish-crustacean stock and fresh, live crabs.
Thanksgiving Preparations: Part I. Roux, Hearth Bread, and Other Goodies
November 14, 2009
Sweat was flowing down my back, and I was still catching my breath after running on the treadmill. My husband, returning to the gym room with the weekly grocery ads, turned to me and grumbled, "There’s no special on turkeys this year." "Huh?" was my articulate response. I looked and indeed, there was barely a nary a mention of the holiday bird. I shrugged and said, "So?" He eyed me somewhat blandly and said, "Thanksgiving is next week." I gaped at him. I stuttered. I vehemently denied. And then I realized I was speaking with the family’s resident encyclopedia of doom, and I thought, ‘He must be right.’
Catalan Albondigas
October 26, 2009
The theme this week was Spanish cuisine and flavors. (More on why in the next article.) I needed an all-meat dish to accompany the other main, so I bumbled around on the internet until I ran across "albondigas"—or meatballs. The snafu: the online recipes were all over the map. Many of the meatballs were basted in a tomato sauce, but some were in wine-vegetable broths. Beef, pork, veal, bacon, and chicken were all candidates for the actual meat content. One of them called for Parmesan cheese, and that’s where I just drew the line. Parmesan cheese? As in the Parmigiano Reggiano of Italy?! Why would Spain, with all its lovely and wonderful cheeses, use Parmesan in what is considered a classic dish of Spain? I dove for the nearest bookstore. Save me from the hordes of sameness! I was not going to be conned into some American rendition of spaghetti and meatballs (minus the spaghetti), no matter what the internet said.
Anchovy Tarragon Pesto
October 11, 2009
This recipe was a tasty deviation from regular, old basil pesto and was a wonderful contrast to the cioppino. I particularly liked the tarragon, the fennel, the Kasseri cheese, and the almonds. What was disappointing was the lack of anchovy flavor! Then again, yours truly has never before bought whole fresh anchovies and gutted them by hand, so I had no idea what to expect; I’m more used to the stuff they sell you in a can, which is pungent indeed. Next time I’ll be a little more careful and pair the anchovies with ingredients that complement rather than override.
Simple Grilled Summer Squash
September 19, 2009
3 zucchini, washed
2 yellow squash, washed
a bouquet of fresh herbs, chopped
salt
pepper
parmesan cheese
lemon juice
olive oil
- Slice the zucchini and yellow squash length-wise about ? inch thick until you have long cross-sectional strips. Season with salt and pepper, then toss with a little olive oil.
- Fire up the grill to medium heat. When the grates are hot, quickly lay down as many slices as you can comfortably manage (and fit); try to lay out the slices perpendicular to the direction of the grating so as to minimize the risk of slices falling through the gaps. It should only take a minute or two to cook the squash, so be attentive and turn the slices after 30 seconds or so. When done, remove to a plate.
White Peach and Heirloom Tomato Gazpacho with a Spicy Tarragon Emulsion
September 19, 2009
Il Grano’s very intriguing white peach gazpacho caught my eye in this article from the Squid Ink. Thusly inspired I set out to make my own creation.
The Base:
1 medium-small white peach
1.25 medium-small heirloom tomatoes*
1 shallot
2.5 tsps of sherry vinegar
salt
a bare hint of cinnamon
The Emulsion:
tarragon, the leaves of several stalks
2 small chile peppers, mystery variety**
olive oil
Topping Your Toast
September 19, 2009Normally I prefer the pure ungarnished taste of a good artisan bread, but today I was in the mood for something with a bit more verve. So I whipped up this spread from my pantry:
1/4-1/8 red onion, finely diced
1/2 fresh heirloom tomato, chopped
2 sprigs of fresh basil, leaves only, chopped fine
1 clove of peeled garlic, through the garlic press
1-2 oz fresh mozzarella, chopped
capers
olive oil
balsamic vinegar
salt
pepper