December 31, 2009
December 29, 2009
I went to work after a five-day fiesta of holiday spectacularness and tried to get a couple of things done. Really I did. But alas, my return was less than impressive. I can’t quite bring myself to confess just how long it took me to compose half a dozen e-mails with clumsy fingers that seemed to be receiving instructions from a pudding-filled skull. I finally gave up–in part because of the garbagey quality of what I was turning out, and in part because the office assistant was piercing me with looks that I was slow to interpret as “if you leave, I can leave! no one else is here! what the hell, woman?”
And so I came home and undertook a much more successful pursuit: one that involved eating capers straight from the jar and feeding bits of prosciutto to the Giant Kitty. And look, I even managed to make a pizza!
- 1.5 cup white flour + 0.5 cup whole wheat flour
- 1 tablespoon honey
- 1 tablespoon yeast
- 2/3 cup lukewarm water
- Combine the water, honey, and yeast. Let this initially less-than-attractive fluid rest for 3-4 minutes, until it’s all jolly and bubbly.
- Add flour; knead.
- Let the dough rest in a warm and cozy place for 30 minutes while you look at Facebook photos of that high school friend who really let herself go. Call your husband to have a look.
- Knead the dough again; let it rest for another 20-30 minutes.
- Roll out the dough, add toppings, and bake at 400F for 15 minutes.
- 4-5 tablespoons tomato sauce
- cheese (we used Chimay vieux just because that’s what we had)
- arugula (add this after the pizza is done but still sitting in the oven for a minute or two)
December 28, 2009
December 26, 2009
December 25, 2009
December 22, 2009
We marked the solstice with colcannon. An Irish dish–albeit loosely interpreted–somehow seemed suitable for the shortest day of the year, since the Irish strike me as folks who know a thing or two about darkness.
- 5-6 medium red potatoes
- 1 turnip
- 1/2 rutabaga
- 1/2 head cabbage, cut into strips
- 1/2 bunch kale, cut into strips
- 1 medium leek, finely chopped
- 1 medium onion, chopped
- 2/3 cup buttermilk or kefir
- 1/2 teaspoon crushed cumin seeds
- salt and pepper to taste
- Cook the potatoes, parsnip, and rutabaga in a pot of boiling water until soft.
- Drain; mash with buttermilk and a touch of salt.
- In a separate pot, saute the onion for 2-3 minutes. Add the cabbage, kale, salt, pepper, and a splash of water; steam on low heat for 10 minutes.
- Toss in the leek and cumin; cook for another 2 minutes.
Now, you can simply serve the cabbage+kale+leek mixture on top of the mashed roots. I happened to also want some black beans + paprika (prepared along these lines)–and yes, a poached egg, for a touch of sunshine on this darkest, longest of nights.
December 21, 2009
Remember my ugly but delicious pie? The one that made my colleagues gasp in a not-so-good way when I pulled it out for lunch?
Well, it’s been bugging me ever since, and with a rapidly growing sense of urgency. See, my Unbelievably Adorable Dad’s birthday is coming up soon and I very much want the pie’s flavor –but not its looks–at our party. Really, one should not have to celebrate getting within a year of Medicare eligibility with a breathtakingly unattractive dish.
And behold! The problem has been solved. Thanks, Serious Eaters, for your many good ideas. It was actually Chef R0bert’s observation–that the following ingredients, mixed, were simply not going to produce an appetizing concoction–that made me slap my forehead and realize that I should simply layer them instead.
Baby portabella + butternut squash+kale pie
- 1 pie crust (yours or Pilsbury’s; I’m not going to judge)
- 1 medium onion, diced
- 2-3 cloves garlic
- 1lb baby portabella mushrooms, sliced
- 1 butternut squash, microwaved (like this) and disemboweled
- 1 fistful of kale, ripped into bite-sized pieces and steamed for 5 minutes
- 1 14oz can roasted, diced tomatoes
- 1/2 tablespoon chipotle pepper (or more, if you’re like me and like FIRE)
- salt to taste
- a toss of blue cheese
You will notice that kale and blue cheese are the only deviations from the original recipe. The kale is there because I desperately needed something green all of a sudden, and the blue cheese joined the party simply because that’s what we had this time around.
- Sautee the onion, garlic, and mushrooms for a couple of minutes.
- Pour the mushroom mixture into the pie crust. Top with layers of squash, tomatoes, kale, cheese.
- Bake for 15-20 minutes at 350F.
Is this not SO much better?