Thursday, September 30, 2010
Sunday, September 19, 2010
If you had a chance to read my last post about chicken stock, you know it was the start to a fun weekend of cooking.
So it was the end of the week, and I had all this lovely chicken stock. We were coming up on labor day weekend, and holiday weekends in New York tend to be a great time when enough people leave that it seems like the city is empty. This empty city led to a text from a friend, asking if i was in town, and if so, i could go and pick up their CSA http://www.localharvest.org/csa/. I happily agreed, not being a member of a CSA myself, to partake in fresh veggies. So on Saturday morning I headed down the block and picked up: 4 carrots, a bunch of beets, 2 leeks, a bunch of kale, 4 heads of garlic, a bunch of yellow wax beans, 4 ears of corn, and two onions.
It was such a wonderful experience, to get to the park and take the allotted veggies from the containers full of freshly harvested, organically farmed beautiful vegetables. When i got home I assessed the bounty and decided (among other things) to make a potato leek soup.
Wednesday, September 15, 2010
I once attended this awesome lecture class at the Natural Gourmet cooking school, taught by Annemarie Colbin, whom I admire very much for proving that it’s possible to believe in holistic health and nutrition without being pretentious or preachy. To wit: At one point she said something like, “I just know there’s something medicinal about bacon. I haven’t figured it out yet, but it’s just so delicious, there has to be!”
That quip came to my mind while making Red Chard with Bacon and Cannellini Beans (above left), since if you operate with the assumption that bacon is indeed somehow medicinal, this would be, like, the healthiest dish ever. You could, of course, omit the bacon and just use olive oil to sauté your veggies, but bacon is a great complement to bitter greens and really just brings all these flavors together.
(Also, you could use kale instead of chard, though I might discard the stems and use solely the leaves, and also cook it about 10 minutes longer. But I love red chard [above right], because it cooks into such a pretty pink color.)
Monday, September 13, 2010
I had such a great weekend of cooking, that I wanted to share some of it with you. To tell you about it, i have to go back about two weeks, on a Sunday afternoon when i decided to roast a chicken in order to have some food options for the coming week (which just happened to be my first week of work at a new job!). This decision to roast a chicken, combined with a few other happenings, led me to a fun cascade of cooking decisions.
Sunday, September 12, 2010
Fall—a.k.a. squash season—is just about here! A recipe for curried butternut squash bisque is forthcoming on BGC…but for now, I thought I'd get everyone in the squash spirit with a quick how-to on cutting butternut squash, which can be daunting since it's so dense. As you may have learned from experience, randomly hacking away with a kitchen knife is likely to result in a frustrating "Sword in the Stone"-type moment.
(Plus, below is a bonus how-to on toasting seasoned squash seeds, which make a great healthy munchie or a sophisticated garnish—throwing the raw seeds out is such a waste!)