What I’m Reading Today

We’re getting our first big dump of rain this winter (hard to complain when we’ve had spring weather for weeks).  Puts a damper on the little league schedule but, sure does motivate me to get into the kitchen.

Andrew Scrivani/The New York Times

I’ve always loved cole slaw and I guess you could say it was my gateway into the world of cabbage.  The healthy vegetable, a cousin of Brussels sprouts, broccoli, and kale, can be incorporated into your diet in so many ways.  I prefer it to keep its crunch (never warmed up to the overcooked, soggy stuff) so for me that means raw, sauteed, or added to soup just at the end.  In today’s NY Times, Melissa Clark shares three recipes for tackling one head of cabbage: a bold Vietnamese Salad with Pan Seared Tofu, the easy-on-the-grocery bill Cabbage, Potato, & Leek Soup, and a distinctly Italian style Pasta with Caramelized Cabbage & Anchovies.  She was driven by using one large head she bought at the market.  I’ve always found that the produce guy at my local market will cut a head in half, even quarters, when I don’t need the whole thing.  Either way, it keeps well in the fridge and this should give you plenty of options for using every last leaf.

Deb Lindsey/The Washington Post

This might just be the easiest, good-for-you, big, bold, tasty dinner you’ve made in a long time.  Steamed sushi rice (short grain) is paired with fresh salmon and a bright, yet spicy, dipping sauce.  The directions for this Salmon and Sushi Rice with Hot Sweet and Sour Asian Sauce, from the Washington Post, are written for the most novice of cooks, making this a dinner absolutely anyone can throw together in well under 30 minutes.  Remember to look for good salmon at your market.  I always make sure it’s either wild or sustainably farmed, which means I look for a market with a fish monger who’s available to answer any questions I have about where the fish came from.  Of course you could do this with other fish too-local cod, bass…you name it.

mostlyfoodstuff.com via The Oregonian

This picture, in the Oregonian, caught my eye in an instant.  It’s Meyer Lemon Focaccia and it sounds like perfection.  Imagine a crisp pizza crust, filled with the air pockets distinct to foccacia bread, then top it with paper-thin slices of Meyer Lemons and fresh rosemary.  Meyers are available mostly on the west coast and have a sweet, almost tangerine like flavor to them-well worth seeking out for this bread.  I could eat this for breakfast, lunch, dinner, and dessert.  The recipe comes to the Oregonian courtesy of mostlyfoodstuff.com which you can check out here.

Happy Reading and Happy Cooking.

 

 

 

What I’m Reading Today

I’ve got a serious sweet tooth today.  Hostess cupcakes, nut-stuffed phyllo pastries, and coffee cake muffins…oh my!

Andrew Scrivani/The New York Times

By now the news of the possible Hostess bankruptcy is common knowledge.  No harm done, in my opinion-I can’t think of the last time I craved a Twinkie or Hostess Cupcake (although I still remember the deep seeded envy I had for Bobby F. in elementary school as he was the kid who always had a Ding Dong in his lunch).  Jennifer Steinhauer, in the NY Times, took matters into her own hands to create homemade versions of these snacks, along with her version of Oreos and Fritos.  Truth be told, her versions were generally not nutritional upgrades but, at least you know what’s going in there. If you want to try them out yourself:  Chocolate Cupcakes with Cream Filling, Homemade Twinkies, Fauxreos, and Homemade Fritos.

Bob Chamberlin/The Los Angeles Times

Tonight at sundown, Jews around the world will celebrate Purim.  I remember the holiday as a kid because it meant lots of food, family, and fun (then again, so did all the other Jewish holidays).  In today’s LA Times, Faye Levy explores the idea of a vegan menu, looking at some evidence that says this was how the holiday may have originally been celebrated.  While the vegan menu may not sound too exciting, I think these nut filled phyllo pastries, called Haman’s Fingers, would be a treat after any meal.  Ground pine nuts, walnuts, and almonds and mixed with cinnamon and sugar for an almost baklava-like filling, less the honey.  I’d use butter instead of the vegan alternatives (margarine or oil) and I also like the idea of a little drizzle of honey right at the end.  Try these after your next Mediterranean meal, Purim or not.

Bakeshop, Portland. The Oregonian

Let’s be honest, most breakfast muffins are really cupcakes in disguise.  If you’ve ever made them yourself you know a batch of blueberry muffins are loaded with sugar and butter.   If you want to try to make your breakfast treats a little less guilt-ridden, today’s Oregonian can help.  This recipe, for Blueberry Coffeecake Crumble Muffins, substitutes yogurt for sour cream, keeping the muffins moist but losing some of the fat.  They also have whole grain rye flour, in addition to all purpose flour, pumping up the nutritional value and adding a nice, nutty flavor.  There’s still butter and sugar, don’t mistake this for health food, but they are certainly better than the versions you might grab at the coffee shop.

Happy Reading and Happy Cooking.

What I’m Reading Today

I am working on my re-entry to reality after a stunning week in Montana skiing.  If you’re looking for snow out west, this is where you’ll find it.  What an amazing place.

Fred R. Conrad/The New York Times

Back in the kitchen at home I’m thinking about the turn from winter to spring, and trying to keep things healthy at the dinner table.  I love this dinner idea from David Tanis in the New York Times.  Calamari with Herbs and Polenta is very simply sauteed calamari with garlic, wine, and fresh herbs.  Find your favorite fish monger and look for fresh calamari (he or she will even clean it for you, if you ask nice).  You’ll cook it in a screaming hot pan and in two minutes it’s done.   You can make your polenta ahead and heat it a bit before serving-I actually love it sauteed or grilled in some olive oil.  Of course it works a la minute as well-creamy from the pot and eaten right away.

Deb Lindsey/The Washington Post

Who doesn’t love mac and cheese?  It’s my go-to homemade dinner when there isn’t much in the house (and it’s often eaten straight from the stovetop, skipping the step in the oven).  But let’s be honest, a few variations on the basic version could spice things up a bit when it comes to this ubiquitous comfort food.  Today’s Washington Post features all the variations you could ever want.  The version above, Spinach and Mushroom Mac and Cheese, is the first one I’ll try.  Once you’ve mastered the Classic recipe, you can try these alternatives too:  Buffalo Chicken Mac and Cheese, Butternut Squash Mac and Cheese, Indian Mac and Cheese, and Shrimp & Pesto Mac and Cheese.  Some sound decidedly better than others but, this is definitely a dish you can make your own.  Go for it!

Yuki Sugiura/The Guardian

I’m a huge fan of the fried egg sandwich (maybe even more than mac and cheese).  In London’s Guardian I found the Devil’s Fried Egg Pita Pocket, an Arabic inspired version you could eat for breakfast, lunch, or dinner.  Spiced with chili flakes and za’atar (a dried herb mixture of sesame, sumac, salt, and other herbs), the sandwich is finished with “sabzi”, a catch all word for fresh herbs, often used in Persian cuisine.  Grab what’s easy to get- tarragon, chives, Italian parsley, etc.  The best part of the recipe is the last direction: “…enjoy straight away, right there, standing in the kitchen, egg running down your chin, giggling like naughty children.”  Who doesn’t want a bite of that?

Happy Reading and Happy Cooking.

What I’m Reading Today

Whether you took my advice and ate in last night, or went out on the town to celebrate your Valentine, I hope you had a delicious holiday

Evan Sung/The New York Times

I adore fennel.  I’m not a black licorice fan and shy away from pretty much anything that smells like Ouzo or Sambuca but, a bulb of anise scented fennel will win me over any day.  Shaved raw in a salad it adds serious crunch and assertive flavor, perfect paired with shaved Parmigano, lemon juice, and extra virgin olive oil.  Cooking transforms the bulb entirely.  The texture softens and the the licorice becomes secondary to the vegetable’s sweetness.  In the NY Times, David Tanis makes Fennel al Forno by giving it a quick blanch, then baking it with fresh mozzarella, fennel seed, chile flakes, and parsley. Lighter than a typical gratin, the dish really gives the fennel a deserved chance to show off.

Toni L. Sandys/The Washington Post

The word “casserole” doesn’t sound that appealing, does it?  What if I say “cazuela”?  Yep, sexier for sure.  A cazuela is really just a Mexican casserole but rarely does it include a can of this and a can of that, like it’s American cousin.   In today’s Washington Post, Patricia Jinich writes about gathering with friends to enjoy her cazuela’s, all inspired by traditional Mexican recipes.  There is the Chicken and Tortilla Aztec version-think lasagne with tortillas and a Latin flair.  You could also try her Meaty Tamal Casserole, saving you the time of assembling individual tamales.  I’m going for the Cazuela de Arroz con Hongos, or the Mexican Rice Casserole with Mushrooms.  The ingredient list is extensive but each one adds a dimension to what is sure to be your next go-to pot luck dish.

Motoya Nakamura/The Oregonian

Pancakes for dinner? Heck yes.  Breakfast for dinner happens at least once a week at my house.  I my previous life I’m fairly sure I was a line-cook in a pancake house, I make so many of them around here.  But, mine are usually the buttermilk variety.  In the Oregonian you’ll find international inspiration for more savory dinner time pancakes.  From Korea, there is a scallion pancake dotted with fresh seafood and shredded cabbage, or a “pajeon” – topped with a little kimchi and a sesame-soy sauce..wow.  Over in eastern Europe, you’ll find a version of the potato pancake-Parsnip, Sweet Potato, and Leek Pancakes and you can top these with a bit of sour cream and smoked salmon, of course.  If indulging in something sweet is what you really need, there is a recipe from Sweden called Saffranspannkaka (try saying that ten times fast!).  It’s a baked pancake made with a base that resembles rice pudding, enriched with cream, saffron, and almonds.  Hoping at least one of these recipes will help you get pancakes on your own dinner table.

Happy Reading and Happy Cooking.

 

What I’m Reading Today

Sixty-degrees and sunny…really?  These are the days living in California almost feels like a guilty pleasure (see, I said almost).  Hope the sun is shining on you where ever you may be.

Fred R. Conrad/The New York Times

I fancy myself more of a crab girl than a lobster girl.  Growing up in Seattle, I wouldn’t have it any other way.  That said, if my Valentine decided to make this Lobster Stew with a Pastry Top, I certainly wouldn’t complain.  In the NY Times, David Tanis takes the lobster pot pie and creates a version that is, dare I say, lighter and far more approachable.  The sauce isn’t your typical roux-based sauce, rather a reduction of of half-and-half with a bit of potato starch and creme fraiche.  The pastry tops are baked separately, avoiding that pitfall of gooey crust.  I think any Valentine would be happy to have it.

Ricardo DeAratanha/The Los Angeles Times

Now, if you follow that Lobster Stew with this Mexican Chocolate Pots de Creme from the LA Times, you’ll really have it made.  Think grown up uber-rich chocolate pudding, spiked with cinnamon-scented Mexican chocolate.  I’d add a tiny pinch of ancho powder too-I love the combination of dark chocolate and spicy heat.  Great thing about pots de creme is that you can make the in advance.  Just keep them tightly wrapped in the fridge so they don’t absorb any odors.

Katherine Frey/The Washington Post

If you need a little something to offset the guilt from your dinner and dessert, trying throwing in this side dish from the Washington Post: Potato, Pancetta, and Brussels Sprout Saute.  The sprouts are thinly sliced (think hash browns), which helps them brown and caramelize when they hit the pan.  Trust me, anyone who says they wont eat Brussels sprouts has never had them cooked like this.

Happy Reading and Happy Cooking.

 

 

 

 

 

 

What I’m Reading Today

Being under the weather for a few days,  I’ve been craving dishes like soup, creamy pasta, and fluffy pancakes.  I’m still chugging the green juice but, as you’ll see from my picks today, it’s the less healthy stuff that really sounds good.

Andrew Scrivani/The New York Times

Nothing beats an amazing bowl of French Onion Soup.  I look for broth with deep, rich flavor,  tons of dark caramelized onions, and of course a cap of melted Gruyere and toast.  The NY Times published this recipe for French Onion Soup with Garlic Croutons and it looks stellar.  The kicker is the broth.  Oxtail or beef shoulder (a.k.a. “chuck”) is cooked with vegetables for three hours until a dark stock is created.  The meat is strained out for another use and you’re left with the best homemade broth that makes the canned stuff pale in comparison. When you start with a base like this,  you know your soup is going to be amazing.

Bob Chamberlin/The Los Angeles Times

Iced Molasses Cookies can be soft, chewy, crispy, or crunchy.  This recipe, from Milk in Los Angeles, is as gorgeous as it is easy.  Crisp, spicy cookies are adorned with sugar icing to make a bakery-worthy cookie.  They bake up fairly thin so I love the idea of pairing them with salted caramel ice cream and making some killer ice cream sandwiches.

Deb Lindsey/The Washington Post

With the Super Bowl this weekend, I imagine the number of people making chicken wings and chili is sky high.  Straight up chili isn’t my favorite but this Lamb Chili from the Washington Post could convince me to love the stuff.  Think Indian lamb curry meets your favorite chili recipe…coconut milk, lentils, Kashmiri chili powder, and pine nuts are just a few of the ingredients that take this one to a new level.  Even if you’re not watching the big game, this is winter comfort food at its best.

Happy Reading and Happy Cooking!

What I’m Reading Today

Before I get into my recipe picks today, let me direct you over to the Great Falls Tribune where my friend and fellow food writer, Sydne George, has an info packed article on kitchen knife-know how.  Well worth a read, plus you can practice your knife skills with her Shrimp Chopped Salad recipe.

Andrew Scrivani/The New York Times

Salads have always been something I need to force myself to eat.  I’ve envy those people who can eat a salad for a meal.  To me it just doesn’t really “count”.  But, call it “slaw” and I’m a much happier camper.  Something about the texture of a crunchy slaw is so much more appealing to me than any old salad.  This Broccoli, Cabbage, and Kohlrabi Slaw even has some cooked quinoa thrown in, so you’ve got protein and your veggies in one neat package.  This is a salad that withstands time-it keeps four days in the fridge which means you can make a big batch and pack it for lunch all week.  Top it with grilled salmon, chicken, or tofu and it would be an easy dinner as well.

Glenn Koenig/The Los Angeles Times

Decadent.  Indulgent.  Even Crazy-Over-The-Top.  Call it what you will but this Mac-and-Cheese from Palazzio’s in Santa Barbara (via The LA Times) looks unreal.  Unlike a traditional recipe that’s based on a Bechamel sauce, this version mixes cooked penne with tons of cheese, heavy cream, and eggs.  Note that the recipe calls for 2 pounds of pasta so when you see the shockingly high amounts of cheese that go in, remember this would be very simple to cut in half or even quarters.  Then again, Mac-and-Cheese for a crowd is a sure fire way to make some new friends, especially with this recipe.

Deb Lindsey/The Washington Post

Braising is my favorite cooking method.  Slow cooked stews are the food I crave this time of year, and my well-loved Le Creuset works over time helping me make them happen.  If you have a slow cooker these dishes are a no-brainer.  Perfect for a working family because you pop the ingredients in early in the day and when you come home before dinner, the dish is finished.  No leaving the stove on either.  In today’s Washington Post there is a recipe for Slow Cooker Spicy Curried Pork that has a slightly Indian flavor to it.  The meat is browned first, which will give the dish more depth of flavor (don’t skip this step).  Now if the rice could just cook itself too you’d really be all set.

Happy Reading and Happy Cooking!