Category Archives: Recipes

Polenta: The Answer to Starch Fatigue

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mushroom polentaOne of the first lessons that any new cook learns is that you can cook pretty much anything and put it on rice and it tastes okay. Ditto with pasta. Hell, you can even use a piece of toast if you’re in a pinch.

But what to do when these old standbys start tasting a little tired? Here’s what: polenta. It’s a thick, savory corn porridge, and the exact same rice-or-pasta rules apply. If I have some roasted root vegetables rapidly approaching their life expectancy in the fridge, I heat them up in a skillet and throw them on top of polenta and it’s a whole new meal. If I have some chunky tomato-y thing that I originally made for pasta, it’s bound to taste great on top of polenta with some Parmesan cheese.

And polenta isn’t just for leftovers. Here’s a yummy mushroom number that I dreamed up in a hurry last night.

Polenta with Mushrooms and Goat Cheese Continue reading →

Tofu Shawarma with Garlic Red Cabbage & Roasted Tomatoes

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New York, like all great cosmTofu Shawarmaopolitan cities, I suppose, is a city of street meats.  In all sorts of parts of town (but especially those in which office dwellers in their daily dry-cleanables must descend by elevator onto swarming lunchtime streets that will one day give me a heart attack), men of assorted non-Western European ethnicities grill up all kinds of marinated beast on gas-powered metal carts.  I don’t eat grilled beast, of course, but damn if the smell doesn’t always make my mouth water.  The lines at these carts are often positively absurd, I have a friend who insists on going to a particular chicken-and-rice cart every time he visits, and I have no doubt that serious meatys coming from elsewhere in the country would have their minds blown to spend a few meals eating this stuff while leaning against some wall or fire hydrant.

So I get jealous.

And low and behold a shawarma spice mix called to me from the shelves at Sahhadi’s.  If you don’t know, shawarma (which Wikipedia defines as “a Levantine Arab meat preparation” but which is, etymologically, derived from a Turkish word for rotation) is one of those giant meat sticks you see turning next to a flame or heating lamp.  It’s like a gyro, basically, and I once saw someone shave meat from the spit using a circular saw, which was fairly cool.  And I figured I could do something veggie with this.

So boom: Tofu Shawarma with Garlic Red Cabbage and Roasted Tomatoes

  • 1 block of tofu sliced into 1/4″-thick pieces
  • shawarma spice mix
  • 1 1/2 cups of red cabbage sliced 1/4″-wide
  • 3 onions sliced
  • 1/3 of a pint of cherry tomatoes
  • olive oil and butter
  • 8 cloves of garlic
  • 3 tbs cumin seeds
  • 4 ounces plain yogurt
  • 1 lemon Continue reading →

A Cauldron of Southwestern Black Bean & Mustard Squash Soup

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I’ve been into beans this winter.  I like pouring something that could substitute for buckshot into a cauldron of water and ending up with soft, succulent morsels of food.  And I cannot overemphasize the appeal of the cauldron component; to make yummy beans from scratch, I have to take the biggest pot we have, a cast-iron thing of uncertain origin in the home, and fill it with all sorts of whatever’s-on-hand to make delicious what would otherwise be bland bean flesh.  I mean, eye of newt is surely not tasty to most palettes and Macbeth’s witches weren’t making dinner, so this is perhaps not the best comparison, but I like pouring and scraping and shaking whatever cool things I can find into a simmering pot and getting a little magic out of it when all is said and done.

Looking at this picture, I remember that we sprinkled some cheese on top, too.

Looking at this picture, I remember that we sprinkled some cheese on top, too.

So the other day I decided to riff on the rough idea of a Southwestern-themed bean soup I had burbling around in my brain.  We had a butternut squash on hand, not Shannon’s favorite vegetable, and I’m always trying to come up with ways to make yummy things folks don’t typically like.  Note that you don’t have to include all of these ingredients in your version.  You shouldn’t make a special trip to the store just for a lime or whatever, and the soup will be tasty even if you don’t get the mustard going.

Southwestern Black Bean & Mustard Squash Soup Continue reading →

For the Love of Ramen in South Dakota

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buckeyes

An Ohioan would never search for how to make buckeyes, because it’s an inborn skill.

Okay, so things have been slow here on the blog lately, and I sat down today with a pure intention to write something serious, namely a rant about this article on school lunches that annoyed me greatly, blah, blah, blah. But when I went onto Huffington Post to find the article again, I stumbled upon this one, which is approximately eighty times funnier, and so I’m going to write about that instead and save the rant for some future day, possible a day when I have a school-aged child who eats lunch.

The second article was about what recipe, according to Google Trends, each state searches for the most frequently. It’s not very scientific, to be sure, but it does provide plenty of food for thought. What is Connecticut’s obsession with Moroccan chicken thighs, for instance? Are there really that many lobsters in Wyoming, or are Wyomans just so confused by them when they do show up that they have to Google what to do with them? Would Thomas Jefferson be proud that his fellow Virginians are searching for ways to make paneer above all else? I like to think so.

I was also a little surprised that cooks in my home state of Ohio are supposedly looking for recipes for spaghetti. You’ve got this, Ohio! Continue reading →

What Was On Hand #391: Smoked Winter Dinner

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IMG_1783I’m a huge fan of simplicity.  But it does not come easily to me.

And then sometimes circumstance forces my hand.

With no time to go grocery shopping and a bunch of root vegetables hanging about one night last week, I ended up simply chopping up the veggies; sprinkling them with olive oil, smoked salt, and black pepper; and roasting them.

That’s it.

And they were delicious I was kind of floored.

I don’t us smoked salt a lot, or hadn’t up until then, which makes me feel like a fool because although it’s not as great as, say, the album version of “Let It Be” is great, it’s pretty goddamn great all the same.  The carrots, beets, squash, and potatoes seem to gain a richness of their own flavor that, oddly, isn’t particularly smoky.  The end result, paired with some polenta (the only grain on hand) sprinkled with cheddar cheese, was surprisingly enough not only sufficiently filling but also sufficiently satisfying for dinner.  I Continue reading →

Smoky Potato Chowder

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smoky potato chowderGuess who got a new Crockpot for Christmas? Ba-zam! Yes, I know that this makes me approximately a thousand years old, but I’m pretty excited. It’s like magic. You put a bunch of ingredients in it, and approximately eighty-four hours later, you have a delicious soup.

Seriously, though, I made some pretty awesome Crockpot delicacies this weekend, including this soup that I sort of made up as I went along. I used a variety of potatoes, to make it a bit more interesting. It also features smoked paprika, which is Jason’s favorite SOTM (Spice of the Moment). Truly, he will go through a jar of it in the blink of an eye, but I managed to spirit some away from him to give the soup a little heat and a delicious bacon-y flavor. Eat it on a cold night with a salad and some bread, and you’ll have enough energy to go head-to-head with the Abominable Snowman. Or to teach him how to use a Crockpot.

Smoky Potato Chowder Continue reading →

Quick ‘n Clean Ricotta Salata & Arugula Sandwich

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Quick n Clean Ricotta Salata SandwichWho knows ricotta salata?  If not, you probably know ricotta.  It’s the spreadable white Italian cheese stuffed in pasta shells and ravioli and, when mixed with sugar, cannoli shells.  It’s mild enough to be put to a variety of uses.

Ricotta salata is its overworked, salty cousin who’s been around the block.  Ricotta is put under pressure, salted, and dried, and the result is an inexpensive, semi-hard cheese a bit firmer than feta and with a pleasant saltiness and maybe a hint of tang.  I think it’s great for snacking, but it’s also a fantastic ingredient in any kind of simple, clean-tasting dinner.  And thus the resulting recipe, a suuuuuper easy and uncluttered sandwich in which each ingredient stands out and is given room to breathe and be enjoyed on its own.

Quick ‘n Clean Ricotta Salata & Arugula Sandwich

  • Quality, crusty bread (this is key; weak-ass stuff from the Wonderbread aisle will sink anything)
  • Arugula
  • Capers
  • 1/4 of one lemon
  • ricotta salata
  • olive oil Continue reading →

Quick, Somebody Give Me a Christmas Cookie I Can Make in Twenty Minutes

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Cookies

Here are pictures of a lot of cookies I didn’t make.

I’d like you to know that I am not a total slouch at some aspects of Christmas. I like thinking up gift ideas, and I can wrap a mean present. My less-than-perfect pitch is balanced with caroling gusto. I’ve been planning dishes for Christmas Eve dinner for weeks now. But man, I’m bad at Christmas cookies.

Christmas cookies are one of those things, along with cards (and really, bless all those people who still send me Christmas cards, surely knowing that they are getting nothing in return), that I’m just bad at making myself do. My mom saved me a newspaper section that was completely comprised of cookie recipes. I have read it approximately twenty times without actually making any moves toward baking them myself. When my friend Mignon mailed me some whimsical sugar cookies (including one that, I’m pretty sure, was a teeny tiny albino dolphin), my first thought was, “Thank goodness. This buys me at least another two days.”

But let’s face it—it’s now or never. Help me out bakers: what’s your absolute easiest cookie recipe?

Winter Solstice Casserole

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solstice casseroleIt’s hard not to think of Christmas as the granddaddy of December holidays, at least in this part of the world, but allow me to remind you that there’s another, more (literally) astronomical occasion to celebrate this Sunday: the winter solstice. Have you all gotten your Saturnalia costumes dry-cleaned?

People have been celebrating the shortest day of the year ever since…well, since they were able to calculate that it was the shortest day of the year. Some pre-Christian celebrations included Scandinavians burning a Juul log to honor Thor (yep, that’s where the Yule log comes from), Mayans doing a terrifying if-we-don’t-break-our-ankles-this-will-probably-be-good-luck trick called the flying pole dance, and Romans crowning some poor schmuck as Saturnalian king and giving him unrestrained license until they killed him seven days later.

solstice, servedGiven the, erm, vibrancy of some of these festivals, it’s a shame that most solstice celebrations have dwindled to nothing. It’s still an important holiday in the pagan religion, but despite the impact of a phrase like “pagan ritual,” I read through a couple of them, and they seem mostly to involve pretty staid activities, like watching the sun rise or sitting in the dark while mindfully chewing bread.

So how should you commemorate the solstice? Invent your own celebration. I made up this solstice casserole—filled with winter vegetables, spiced with black pepper and nutmeg, and blanketed with a thin layer of snowy white cheese.

Winter Solstice Casserole Continue reading →

Venerating the Bean: Winter Minestrone

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minestroneAnd now allow me to praise a cookbook that I haven’t actually read. When An Everlasting Meal by Tamar Adler came out a couple years ago with its tagline of cooking “with economy and grace,” I thought it sounded kiiiiind of boring, despite the good reviews it was getting, and chose to ignore it. And then this weekend I was flipping through a food writing anthology and happened upon a chapter from the book called, “How to Live Well,” which, in my opinion, is such an eye-roll-worthy title that I almost flipped right past it. And then I realized what the entire chapter was about: beans.

It turns out that there’s a lot to be said about the humble bean, that darling of the Tuscans. Adler outlines how to cook ‘em, how to dress ‘em up, how to enjoy them, all in a tone that is straightforward but definitely not humorless. I was charmed. Knowing that Adler was an avid bean eater put me solidly in her court.

Another thing I liked about the chapter was that the recipe she gave for minestrone was incredibly elastic, because it’s supposed to reflect the season (and possibly your mental state, like a mood ring). Got some spring peas? Awesome. Winter root vegetables? Also cool. I tried my hand at the recipe this weekend, and the result was a thick, hearty vegetarian minestrone, perfect for winter. (And holy moly! That “whistling the skin off a bean” method she mentions actually works!) I’ll share the recipe I used below, but really, I suggest checking out the book and making that minestrone your own. And if you don’t have time for the whole book, don’t worry; I’ve already dropped enough Christmas hints that it will probably show up here again soon.

Vegetarian Winter Minestrone Continue reading →