What a week! I meant to bring this to you on Friday, but I come with a handful of excuses, so you can pick your favorite, whether it’s my new “real” job (hello again, pants), the stomach bug I wrangled with Friday night (I won), or my commitment to see every episode of Portlandia available on Netflix (everyone needs a goal).
So, weekend post it is. And it’s worthy of being part of your weekend — tangy salted yogurt, flecked with fresh mint, kissed with the pure sweetness of honey. I didn’t have Valentine’s Day in mind when I made this, but it would be a great not-too-heavy sweet note to end your evening with. Plus, mint! You had garlic in your dinner again, didn’t you? You want to make out later with your special someone, don’t you? Well, my friend with the dragon breath, worry not. I’ve got your back. Just eat approximately a quart of mint froyo and stay fresh.
Also, my food styling choices are serendipitously spot-on. BRB, high-fiving a million angels.
Porridge! Just like culottes, it is not just for Dickensian youth anymore.
It’s for you — yes, you, hungry person who loves the comfort of a steaming bowl of oatmeal on a chilly morning but is: (a) bored, (b) in the mood to put an egg on something, or (c) all of the above. Is this you? Could this be you? I have a feeling it could be you.
Mark Bittman’s column introduced me to the concept of savory breakfast cereals some time ago. His version was a savory oatmeal, but the idea works with anything you can dream up. I’ve tried this in a number of ways, from curried oatmeal (resounding yes) to chipotle-spiked millet (needs work), but this particular take is among the simpler ones. It’s also mad delicious and happens to be the perfect type of breakfast: the kind that leaves you comfortably (not gluttonously) full — until the middle of the day. Whole grains and protein… That’s kind of their schtick.
Time is precious, time is money, time is always running out on us. Look at me, telling you stuff you already know too well.
Of all time-saving tips, cooking shortcuts get quite a bit of attention. Thirty minutes or less! Twenty minutes or less! Recipes you can cook while writing loved ones out of your will with the other hand! (That last one I made up.)
It’s true, we are busy — and cooking is just one of those things that can be a chore or a pleasure, or both. I have the luxury, sometimes, of not needing or wanting to save time while cooking. When you enjoy something, it’s everything else that you have to find extra hours for. Does Guy Fieri try to save time while grooming those majestic bleached tips and meticulous goatee? How about polishing them rings? Probably not. Not in Flavortown.
If you’re like me and you enjoy the process of cooking, this is for us. Simpler soups abound on the Internet — many of them, right here on this blog. Some days, though, being able to take the time to peel, blanch, sauté, puree, and separate stalks and florets feels like a treat. It’s like a game of cooking Bingo — how many skills can we use for one soup?
Posted in Fall, Healthy (?), Main courses, Sides, Soup, Winter
Tagged barley, barley soup, broccoli, italian broccoli soup, italian soup, marcella hazan, marcella hazan soup, soup, vegetable soup
So… Hear me out on this one?
You probably have questions, such as, “How did you get from Point A to beet curry with dill, nutjob?” Did I finally dig myself out of a New Year’s Eve mess of half-empty Boones Farm bottles, neon wristbands, and a hefty dose of shame, zombie-shuffle into my kitchen, throw together whatever was in there and take pictures to share with you, still convinced that it was a good idea?
I appreciate that you might think I party that hard, but no.
This is clear-eyed, well-rested, coherent as you-know-what food. How I got here has more to do with my intense love of beets and the use of dill in Southeast Asian cuisine, which is not unheard of, coming together and making uncomfortable small talk for a few minutes before they decide they will be kept apart no longer.
So, no, it’s not authentic, but it made sense in my head, it made sense in my mouth (as in, tasted outrageously good), and I thought you might be game, too. It’s 2015. Let’s get weird!
Posted in Fall, Main courses, Meat, Thai, Winter
Tagged beef, beets, coconut, curry, golden beets, meat, spice
We did it, gang! We put another year on the books and as far as I’m concerned, if you are reading this, you probably deserve a high-five. Maybe you made a career change, maybe you had a kid, maybe you flew around the world, maybe you loved, maybe you lost, maybe you ate too much pasta and took a 4-hour nap on a near-stranger’s couch. All these are important things.
Important things should be celebrated properly. Come December 31, you could do champagne or prosecco alone, but a bubbly cocktail combines the best of both worlds. It’s light, effervescent, and festive, but at the same time, it offers an opportunity to experiment and introduce new flavors. Besides, if your (ahem, my) lazy bum is staying in and ordering Thai, this is an easy route to adding a special touch to your evening. A special touch that doesn’t involve illegal firecrackers = always a solid choice.