Entries Tagged as 'Vegetarian'
Quick post today to let you in on some breaking news: I am officially addicted to Trader Joe’s frozen Vegetable Masala burger. How do I know it’s official? I bought a 4-pack on Saturday and they were all gone by Monday. The count: One for Andy in between soccer games on Sunday; one for me for a quick work-from-home vegetarian lunch on Monday; one for Phoebe’s afterschool snack a few hours later; and one last night, for a standing-at-the-counter dinner after coming home late from Luisa’s panel with Deb and Amanda. (Can you say Dream Team?) I bought a pack on a whim a few weeks ago after tasting a sample — I’m such a sucker for those samples — expecting the usual over-spiced, mysteriously textured veggie burger. Instead, I couldn’t believe how subtle and natural the flavor was — and how small (and recognizable) the ingredient list was. Did you guys know about these? And if so, pray tell, WHY didn’t you enlighten?
I like to eat my Masala burger in a pita topped with a mixture of plain yogurt and coriander chutney (Swad brand, found at any Indian grocer).
Related: Mastering the Weekly Shop; My Trader Joe’s Hit List; Packaged Dinners You Can Feel Good About
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Tags:freezer meals·storebought dinner·veggie burger
Please head over to my favorite style blog, Cup of Jo, for today’s post on Fend-for-Yourself Night (also known as F@#k Family Dinner.) Pictured above: My Egg and Cheese Tortilla; Below: Andy’s Cacio e Pepe.
While you’re there, check out the rest of Joanna’s gorgeous food coverage including, but most definitely not limited to: banana-chocolate chip muffins, olive oil cake, coconut hot chocolate, and veggie burgers. (#One of these things is not like the others.)
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Tags:dinners for one·egg tortilla wrap
Some days I look at this screen and wonder how on earth I can spin a story out of thin air about a pork chop or a kabocha squash. And then some days, like today, I can’t believe how much I have to say about a head of cauliflower. So many different roads I can go with this, I’m not sure which one to take.
I could tell you about my brother-in-law, Nick, who is famous in our family for his habit of eating an entire head of cauliflower (raw, unadorned, stem and all) as soon as he walks in from work. But the guy deserves an entire post (character study?) all his own, so look for that one soon.
I could also tell you about my dinner last week downtown, and how I almost didn’t go because the day had been long and there was some babysitting drama and instead of getting on a train and a subway, then back home again, what I really wanted to do was just pick up the girls at soccer and not have to worry about someone else finding or not finding the field in the dark. Well, guess what? It turns out you do not need an advanced degree in astrophysics to drive at night and follow directions (insane, handwritten directions with lots of maps) and I was worried for no real reason. The little snag reminded me of a rule I used to live by, but haven’t been so great about following: When I have the chance of doing something or not doing something, I’m rarely going to regret getting my butt in gear and doing it…in partaking.
Especially when, on this particular evening, the partaking was happening with one of my more favorite dinner dates, Lia, at one of the more exciting restaurants in New York, Einat Admony’s Balaboosta on Mulberry Street. The name is Yiddish for “perfect housewife, wonderful mother” and also serves as the title for Einat’s gorgeous new cookbook geared towards home chefs…who aren’t necessarily perfect housewives or wonderful mothers. Her food is what I would call modern Mediterranean (Harissa-spiked hot wings anyone?) and I swear I could’ve eaten everything on the menu (and everything in the book). But Lia and I managed to narrow it down to six or seven small plates — including shrimp kataif, shredded kale and brussels sprouts, burrata, and a crispy cauliflower dish that was topped with pine nuts and currants and was, to be honest, mind-blowing, worth the commute in and of itself.
Lastly, what I could also tell you is that the following week when I pulled a head of cauliflower out of the CSA box, I found myself standing next to my daughter, who I felt like I hadn’t heard from in a while. I mean, I had heard about the math test, and I could see her working on her soccer juggling in the backyard, and I knew she was thinking about being a vampire for Halloween. But I hadn’t really heard from her, if you know what I mean. And it just seemed to be the exact right time for me to hand her the recipe for the Balaboosta cauliflower, teach her how to cut off the florets with a paring knife, shake up the vinagrette in a jam jar, and talk about some real stuff. On principle, I can’t get into the details on what the real stuff is these days, but let me just say that because of Einat’s beautiful little recipe — simple enough for a tween to help with, but complicated enough to keep her talking and standing next to me for a good 20 minutes — I’ll probably be relying on this recipe a lot in the next few years.
Cauliflower Everyone Loves
I’m not the only one who finds this dish magical. Apparently, it’s one of Einat’s most-requested items on the menu. I cut back on the amount of oil called for (5 cups) in the book, but trust me the dish still lived up to its name. I served with a simple roast salmon and green salad. Serves 4 to 6; recipe from the beautiful Balaboosta: Bold Mediterranean Recipes to Feed the People You Love.
White Wine Vinaigrette
1/4 cup white wine vinegar
2 tablespoons honey
1 teaspoon Dijon
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
pinch of freshly ground pepper
Canola oil, poured to about a half an inch high in a large, straight-sided skillet or (better) a Dutch oven
1 large head cauliflower, cut into bite sized florets
1 cup all purpose flour
3 teaspoons kosher salt
1 teaspoon freshly ground pepper
Dried currants (optional)
Toasted pine nuts (optional)
Coarsely chopped parsley (optional)
1. Whisk together the vinegar, honey, and mustard. Slowly drizzle in the olive oil and whisk to emulsify. Add salt and pepper and set aside. (Or add all ingredients to a jam jar, seal tightly, hand to your kid, and have him or her shake it like crazy.)
2. Bring a large pot of water to boil. Add cauliflower and boil for 2 minutes. Remove with a slotted spoon and drop into an ice bath to stop the cooking. (Or just put it on a paper-towel lined plate, like I did.)
3. Combine the flour, salt, and pepper in a large resealable bag. Throw in the florets, seal, and shake until thoroughly coated.
4. Heat the oil in you large skillet or a Dutch Oven to medium-high. Working in small batches, carefully drop florets into the oil and fry until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to paper towel-lined serving bowl.
5. Remove paper towel and toss cauliflower with vinaigrette, currants, pine nuts, and parsley.
Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright (c) 2013. Photographs by Quentin Bacon.
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Tags:balaboosta cauliflower·balaboosta cookbook·einat admony cookbook
When I was first learning how to cook — which is another way of saying “When I was first plowing my way through The Silver Palate Cookbook in 1994″ — I remember coming across a recipe for an Avocado Dip that called for a cup of homemade mayonnaise. Homemade mayonnaise? Did such a thing even exist? Apparently it did — the ingredient list bumped me to page 339 where I could whirl a few eggs with oil and come up with something that promised to be both “luscious and versatile.” Maybe for other people. For me, a beginner, it just promised to be intimidating. I skipped the homemade mayonnaise. And, get this, I also skipped the Avocado dip. Obviously I couldn’t make the dip if I was only using regular old Hellmann’s. Recipes were recipes and you didn’t f#@k with them.
Fast forward twenty years (are you freaking kidding me by the way? 20 years!) to last Friday. I found myself in the possession of two beautiful eggplants, which, being married to Andy, was a surprising place to find myself. For him (OK for me, too, I’ll admit it) an eggplant falls into the category of Thing That I Would Probably Not Choose to Cook, but Would Eat if it’s in Front of Me. Well, on Friday, they were in front of me — right there in the CSA box nestled in with the corn, tomatoes, sage, carrots, and beets.
So what to do first? I did what any self-respecting CSA member would do — I pulled Plenty from my cookbook shelves, possibly the most inspirational vegetarian cookbook that exists in the world. The cover featured eggplants drizzled with a buttermilk dressing and bejeweled with pomegranates. I knew my kids wouldn’t go for that, but maybe Ottolenghi had some other ideas for me? Something where maybe I didn’t have to tell my kids that they were actually eating eggplant? I flipped to “The Mighty Eggplant” section…there was the cover recipe, then Soba Noodles with Mango and Eggplant, then Lentils with Broiled Eggplant, then Eggplant Tricolore, then…oh my God, jackpot:
Other than turning something into pizza, there is no more foolproof strategy for marketing a potentially offensive food to kid than turning it into a golden-fried, handheld, dip-able, glorified mozzarella stick. (At least none that I can think of.) I scanned the recipe…hmmm, russet potatoes, don’t have those. Feta, darn, just ran out yesterday. Tarragon aioli? Homemade? (1994 flashback!) That was not going to happen. Neither was the chilling in the fridge for “at least 20 minutes.”
In other words, the recipe was perfect!
I had some Yukon golds, which are generally not as fluffy as russets — I knew that — and I had Parm, which wouldn’t quite be feta, and, just by dumb luck, Blue Hill Farm had sent me a sampler of their brand new savory yogurts* (tomato, squash, carrot, and beet), one of which (tomato) I figured would be an excellent stand-in for the aioli. Other adjustments I made along the way: Instead of shaping the mixture into sticks, I shaped them into patties — a decision that was validated when Abby spied them frying in the pan and cheered “Are we having latkes tonight???” (Um, yeah, totally.) I was not in the possession of sunflower oil for the deep frying — pretty sure I never have been in my entire life — and so I used 3 tablespoons of olive oil for regular old pan-frying.
And the result? They were kind of genius. Not Ottolenghi genius, but On-the-Fly genius. Vegetarian, nothing wasted, kids ate it up, and, when served with roasted carrots tossed with sage and carrot yogurt and a classic tomato-corn salad the whole thing was the perfect Friday night dinner. I think my 1994 self would have been impressed.
Clockwise from top left: The eggplant fritters with tomato-yogurt dip; tomato-corn salad with cilantro and tomato yogurt; a photo of the Eggplant Croquettes in Plenty the way they were supposed to look before I decimated the poor recipe; savory yogurts (squash, carrot, beet, tomato) new from Blue Hill Farm.
*Editorial disclaimer: Samples get sent to me all the time, but that does not mean I always write about them. I only ever write about products that have a real use in my kitchen.
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Tags:blue hill farm yogurt·eggplant recipes for kids·ottolenghi plenty·stone barns csa
The night: Friday
The scene: Two friends, ages 9 and 11, coming over for dinner and a movie.
The movie: Forrest Gump
The issue: Very little in the fridge — except the most beautiful CSA Tuscan kale and peak-season tomatoes — but not ordering in and not going shopping again, no way, no how.
The other issue: Is it point-blank unfair to serve kale to kids who were just hoping for pizza and popcorn?
The other other issue: Will 9- and 11-year-olds understand any historical references in Gump?
The kale solution: Add some avocado to the kale. Maybe a little pickled something if I can get away with it.
The main course solution: Pizza. Always pizza! Homemade whole wheat crust, homemade pizza sauce, last strands of shredded mozzarella (including a few wayward string cheeses), fresh tomato slices, basil.
The review: Could’ve done without a few inappropriate scenes in Gump (and should’ve checked Kids-in-Mind!) but with a little help from the fast-forward button: it worked.
The menu review: Kale: Let’s just say it might’ve been the Ishtar of side dishes for kids. The pizza? Four thumbs up.
Dinner and a Movie Menu
Whole Wheat Pizza with Fresh Tomatoes
Kale & Avocado Salad
Pizza Crust (adapted from Jim Lahey’s My Bread)
2 3⁄4 cups whole wheat flour
1 cup all-purpose flour
2 1⁄2 teaspoons instant or other active dry yeast
3⁄4 teaspoon salt
1 tablespoon sugar
1 1/3 cups water, room temperature
Olive oil, for greasing
In a large bowl, stir together the flours, yeast, salt, and sugar. Add water and mix until blended, at least 30 seconds. The dough will be stiff, not wet and sticky. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide the dough in two and shape each section into flattened balls. If you are only making one pizza, freeze the other ball in a freezer storage bag. (If you rub a little olive oil on your fingers and on the ball of dough before bagging, it will be less sticky to negotiate when you need it later.) Now, make the sauce… (more…)
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Far and away, the most beloved pre-dinner snack in our house is chips-and-salsa. Every night, while the grown-ups are do-si-do-ing around each other assembling something that resembles a meal, the kids are generally popping into the kitchen to dunk a chip into a bowl of decanted Trader Joe’s salsa (and ask, yet again, dinner almost ready? Mom? Dinner almost ready? Dad?) It would never occur to me to make that salsa from scratch. Even if the tomatoes were in season all year long, even if I had more time than the usual turbo-charged weeknight affords.
But when I’m on vacation, as I am now, it’s a different story. For as long as I can remember — pre-book, pre-blog, maybe even pre-diary — one of the first things we ever started experimenting with was fresh salsa. Even when the tomatoes weren’t perfect like they are right now, even when we had a perfectly acceptable jar of prepared stuff in the fridge, we’d make a point to chop up a few heirlooms, toss in some onion, play around with hot sauce and tomato paste and cilantro before striking the right formula. It’s so easy, in fact, that every time we make it, as we did last night, we wonder why we never make it back home. Of course as soon as we ask the question, we answer it immediately: Some things just belong on vacation.
There’s definitely no official recipe for this, which is another way of saying that you should have some spare chips by your side so you can taste and correct as you concoct. (Chef’s privilege!) But the basic idea is this: Chop up 1 or 2 of the freshest tomatoes you can find — heirlooms are best, but really any good summer tomatoes will do. (And chop them into smaller pieces than you see above.) For every cup of chopped tomatoes, add 2 tablespoons cilantro, 1 tablespoon finely diced red onion, 1/4 cup red wine vinegar, 1/4 cup olive oil, dash of hot sauce, salt and pepper. That’s your baseline salsa fresca, but even that is flexible depending on how juicy the tomatoes are (and how juicy you like your salsa). Once you have your base, you can add whatever you’d like: corn, chopped yellow peppers, chopped peaches, pineapple. If your tomatoes aren’t quite as flavorful as you’d like them to be, whisk a little tomato paste into the red wine vinegar before tossing with tomatoes. Serve with chips.
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Tags:tomato recipes for kids
A few Augusts ago, my friends Jeni and Ben and their three kids came to visit us. They live on the Upper West Side, which is only about a 20-minute drive from my house, and yet, with full-time jobs and full-time families (their oldest daughter was about 4 which would make her twins 2, and my kids were 6 and 4), we had the hardest time coordinating get-togethers. (You know that famous New Yorker cartoon, “How about never — does never work for you?” That was us.) Well, on this particular occasion, we had by some miracle figured out a time that worked for a drive-by. It was a Saturday — couldn’t do lunch (soccer practice, naps) couldn’t do dinner (twins’ bedtime looming) so we settled on the somewhat odd, not-quite-cocktail-hour of 5:00.
“Just stay for dinner,” I told her when she called that morning.
“No no no,” she said .”Please don’t do anything.”
“But it’s no trouble.”
“Just trust me. It’s more stressful if I try to feed the kids there. Please don’t worry!”
I agreed begrudgingly. But then I hit the farmer’s market where, of course I was bamboozled by my daughters into buying a container of BuddhaPesto. The stuff is so good. I mean, so so good and leprechaun green and fresh you just can’t believe it. (The Times‘ Jeff Gordinier was similarly smitten last summer.) And, since it was August, there were tomatoes. The kind of tomatoes you dream of all year long. Striped, heirloom, green, gold, cherry, plum, little, big, blistered, exploding. The kind of tomatoes you slice at dinnertime, drizzle with a little olive oil and sprinkle with sea salt, and then back away from. Because to do anything more, to add anything else, would be to incur the wrath of the tomato gods…or me, for that matter.
The thing is, I never promised Jeni and Ben I wouldn’t cook for them. Just the kids. So at some point during the course of the family’s two-hour cameo — at which point I think every single toy in the toy box had been removed and discarded on the floor by five gleeful children – I plopped two dinner plates on the table for the grown-ups. Spaghetti tossed with that BuddhaPesto, and slices of heirloom tomatoes (salted, oil-drizzled) that looked like they should’ve been painted by Cezanne. (I can brag about that because I had absolutely nothing to do with it. They came that way.)
You know the Virginia Lee Burton book The Little House about the cottage that stands peacefully still as construction and skyscrapers and general chaos looms all around. That’s how I picture Jeni and Ben eating that dinner. I will never forget how grateful two people could look eating the world’s simplest summer meal, as five screeching kids launched into their fifteenth game of Elefun in the living room.
Jeni tried to fight it, but was powerless in the face of the tomatoes.
“I told you not to do anything,” she attempted weakly.
“I didn’t. I boiled a pot of water. That was the extent of my cooking.”
“But you did! Look at this.”
I guess. But, I reminded her, it doesn’t take much.
Spaghetti with Pesto and Summer Tomatoes
Cook spaghetti according to package directions. Drain, reserving 1/4 cup of pasta water. Toss pasta with a little olive oil while it sits in the colander. Add prepared pesto (the freshest you can find, such as BuddhaPesto) to the same pot you boiled spaghetti in and whisk in a drizzle of pasta water until it’s saucy, but not watery. Add pasta back to the pot and toss. Serve garnished with freshly grated Parmesan.
While spaghetti cooks, slice summer tomatoes onto a plate. Drizzle with a tablespoon or so of the best olive oil you’ve got, sprinkle with sea salt (and pepper, if you must) and serve alongside pasta.
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Tags:buddha pesto·quick family dinner·tomato recipes for kids
When you live with someone like Andy, it can be hard to know when he likes something and when he really likes something at the table. This is because his policy is to express how good dinner is if someone else has made it for him — I mean really express it — even if it’s maybe just mediocre. He’ll drop his fork. He’ll “Oh-My-God” a few times. He’ll mmmm through the entire first minute of eating. If it sounds disingenuous to indiscriminately dispense this kind of flattery, he might indulge that accusation for a second before saying that he’d rather err on the side of being overly gracious. As he’s fond of pointing out: “There’s nothing weirder than cooking for someone who doesn’t mention the food they’re eating while they’re eating it.” I love this about him.
Unless, of course I’m the one cooking for him, in which case it drives me batsh*t crazy.
Though it’s weird to even put this in writing, you might say that cooking dinner has sorta kinda become my livelihood. And in that way, it does me no good to be serenaded with “Wows” when I’ve just cooked something that may or may not be book- or blog-worthy. When I need an honest-to-god, incisive breakdown of whether a recipe works or not, the guy is utterly useless. (The kids on the other hand? You might say they are gifted in the Critiquing Department.)
I have noticed, however, that there is a subtle hierarchy to Andy’s compliments. It’s always a good sign when he asks “What’s in here?” after the first bite. It’s even better when the word “keeper” is thrown around at some point during the meal. But I think the compliment that registers highest on the truth-o-meter for me is what he said last Thursday night, after eating nothing but a tiny portion of leftover macaroni and cheese along with three or four salads made right from the CSA box.
“Wow,” he said. “I could eat like this every night.”
There’s a theme to the dinners that earn this compliment. The meals are almost always healthy. They generally involve fish, really fresh, in-season vegetables, and very little intervention on the part of the cook. The compliment is apparently so rare, that I can recite every single meal I’ve made him in 15 years that has earned the honor:
1. Asian Cabbage Salad with Shrimp or Chicken. The classic.
2. Grilled Black Sea Bass with Market Vegetables Pretty much the formula for Sunday Dinner from April through November, when our farmer’s market is open.
3. Sweet-and-Sour “Mongolian” Tofu We are newly obsessed with tofu. More to come on that front soon.
4. Fried Flounder with pretty much anything on the side. Must be the freshest flounder we can find.
5. Spaghetti with Clams (page 56 of Dinner: A Love Story) He is actually the one that always makes this.
6. Detox Soup With or without shrimp
7. Last Week’s Salad Bar Dinner
We had leftover Mac & Cheese, but you could also just serve salads and vegetables with good warm baguette toasts. Slice one baguette in half lengthwise, ten brush with olive oil (or spread with a little butter) and sprinkle with salt. Wrap in foil and heat in 350°F oven for 15 minutes. While it warms, make:
- Any of these Summer Salads (from 2013 round-up), which includes the cilantro-napa cabbage salad you see above
- or these Summer Salads (from 2012)
- or these Summer Salads (from 2011), which includes the tomato-corn salad you see above
- or chopped tomatoes with basil and bocconcini
- lightly cooked carrots with honey, thyme, and butter
- or shredded zucchini sauteed in garlic and olive oil, aka Zucchini Butter via Food52 (not that Andy would ever touch that.)
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Tags:stone barns csa
When we were kids, summer camp taught us a couple of basic life lessons: (1) Kool-Aid stains do not come out easily, while Cheetos stains somehow do; and (2) on overnight trips, when the counselors “hang out” by the campfire at night, they are not just “hanging out” by the campfire.
Things are a little different with our girls, who came home from day camp last summer, walked into the kitchen with a bunch of recipes, and asked, “Can we make dinner tonight?” The menu: squash fritters with Korean dipping sauce and apricot crumble for dessert. Who were these kids, and what the heck had happened? Well, they’d been lucky enough to attend Farm Camp, run by the Stone Barns Center in Pocantico Hills, New York. You might know it as our CSA resource, or maybe as the place that provides much of the food served at chef Dan Barber’s Blue Hill at Stone Barns, possibly the most celebrated farm-to-table destination restaurant in the country. If all this sounds absurd, it is–but in the best way.
At camp, our daughters spent their mornings feeding hazelnuts to pigs and their afternoons “in the field,” which is a nice way of saying that we paid good money to have them weed someone else’s garden. At pickup, they didn’t hand us spray-painted macaroni art that we’d have to figure out how to “misplace” at home, but rather the delicious things they’d made in the camp’s kitchen: a batch of 30-second hummus, a mason jar filled with real buttermilk ranch dressing, a still-warm doughnut. What we came to love most about their experience, though, was that the camp reflected the mission of our family table as well. Behind it all was a desire to instill some love for great ingredients prepared as simply as possible. “Look at the colors,” one counselor would say after helping campers prepare a stack of those tasty fritters. “Look at the texture. How beautiful is that?” Pretty beautiful, if you ask us.
This is our “Providers” column for the July issue of Bon Appetit. Head over to their website for the recipe. Photo by Christina Holmes for Bon Appetit.
Related…Zucchini: A Hate Story.
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Tags:csa zucchini·zucchini fritters
I think once a week since the Atkins craze seized us in the 90s, I’ve told myself that I’m going to try to limit the carbs — and at dinner have two vegetable sides instead of one vegetable and one bready-ricey-potatoey thing. Problem is, I like those bready-ricey-potatoey things a lot. And so do the kids. So I barely make it through one meal before I’ve fallen off the strach wagon. But if ever there was a time of year that I had a shot of making this happen, it’s summer, when our farmer’s market opens for the season and the fridge is overflowing with fresh vegetables. We’ve been rockin’ the summer salads for the past few weeks and thought I’d share a few of my favorites.
1. Market Greens with Beets, Sugar Snaps, Candied Walnuts, and Toasted Quinoa (Above) Wrap beets in foil and cook at 400°F for 40 minutes until a knife slips easily through them. Let cool, then peel and chop. Toss into market greens with chopped sugar snap peas, candied walnuts, scallions, and toasted quinoa. (See bottom of post for instructions.) Toss with your favorite vinaigrette, but nothing too overwhelming. (I’d stay away from one that’s balsamic-based.)
2. Sugar Snaps with Cilantro, Pickled Cabbage. Trim peas and chop into bite size pieces. Add handful of cilantro, finely diced red onion, few tablespoons pickled cabbage (here’s a quick pickle recipe if you want; just replace carrots with red cabbage). Drizzle with good olive oil and sprinkle with salt and pepper.
3. Chilled Napa Cabbage with Cilantro and Shallots I know you’re going to think this is overstating things, but I dreamed of this salad all night long after making it last week. I had a head of Napa cabbage and wasn’t in the mood for a mayo-heavy slaw, so I did what any self-respecting farmer’s market-frequenter would do: I referred to Alice Waters’ bible, Vegetables. (You’ll be hearing more from me about this book very soon.) Waters suggested macerating (i.e. soaking) shallots in white wine vinegar for 15 minutes then tossing with shredded cabbage, cilantro, and really good olive oil, salt, and pepper. I’m telling you — it sounds boring, but when the cabbage is fresh, you won’t believe how perfectly the whole thing cuts the char of a grilled steak.
4. Market Greens with Homemade Ranch Dressing The thing is, when the greens are this good, you don’t need to do a lot. A simple homemade ranch dressing does the job just fine. See recipe at the bottom of this post.
5. Mustardy Potato Salad See what I mean! I can’t ever resist the potato-starchy component. We’ve been making some version of this classic for years now — originally a Mark Bittman recipe. Basically, you peel then boil red or Yukon gold potatoes (about as many as you see above) for 15 minutes — until a knife slips through potatoes with no resistance whatsoever. You don’t want to undercook potatoes, but they also need a little structure. While potatoes are cooking, to a large bowl add a heaping tablespoon whole grain mustard, a heaping tablespoon Dijon, then whisk in about 1/3 cup of olive oil and a splash of a mild vinegar (champagne or white wine or red wine). If you have time to fry a few red onion slices or shallots in bacon fat (from one slice bacon) go for it, otherwise just add a handful of them chopped to the dressing. (Crumble cooked bacon in there, too.) Toss in potatoes while still warm and add fresh herbs, like fresh oregano which we had in our CSA box.
I stole both the toasted-quinoa technique and the buttermilk-ranch recipe from my friend Shaina at Stone Barns, who you might have gathered, is a genius.
Add a handful of uncooked quinoa to a pan set over medium-high heat and toast until aromatic and nutty smelling, about 3 mintues. Shake pan so the quinoa rotates and doesn’t burn.
Homemade Ranch dressing:
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon garlic salt
salt & pepper to taste
2 tablespoons chopped shallot or red onion
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1/4 cup olive oil
1/2 cup buttermilk
Add lemon juice, mustard, garlic salt, salt, pepper, onions and herbs to a jar. Cover and shake until ingredients come together. Add olive oil and buttermilk and shake again. Store in refrigerator for up to one week.
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Tags:homemade ranch dressing·stone barns csa·summer salads·toasted quinoa recipe
Every year, right around this time, Jenny and I have the same conversation. We will have just finished dinner, and the kids will have disappeared upstairs to take baths or be mad because we are forcing them to take baths even though just they took baths last night, and Jenny will turn to me and say, “I think I could be a vegetarian.” And I am right there with her. Because (a) I like vegetables*, and (b) when this conversation takes place, we are inevitably transitioning from the gray of winter to the technicolor of prime produce season, when the carrots taste like carrots and the beets are like dessert and the kids can easily snack their way through a pint of snap peas, sitting in a bowl on the counter, in the course of a single afternoon.
It’s kind of crazy how a giant box of fresh produce — from the farmer’s market, a CSA or, if we were better people, from our backyard — in the refrigerator can reset your magnetic north (chicken, must have chicken, what can we do with chicken, remember to defrost chicken) when it comes to family dinner and just, in general, get the inspiration juices flowing again. The other day, as I was sitting at my desk, Jenny texted me a photo of some sick-a#s produce, along with a challenge: “What’s for dinner?” Not to go all Alice Waters on you here, but I let the green stuff be my guide. The truth is, you could throw any of this stuff in a bowl with a light dressing, some salt and pepper, and it would taste good. Apart from the roasting of the beets, nothing we did took longer than 15 minutes, start to finish — and the beets, if I’d been smart enough to plan ahead, could easily have been prepared the day before. Which is what I will do next time, because they were the best thing on the plate by far.
“The beets were the star,” Jenny said.
“Phoebe, what’d you think?” I asked.
“Yeah, good,” she said. “Can I have Oreos on my sundae?”
It was after this meal, as we were cleaning up, that Jenny turned to me and said she thought she could be a vegetarian. Will we ever do it? Who knows. It’s possible. That’s a conversation that, for now, gets derailed by Abby’s love of bacon… and Phoebe’s attachment to cheeseburgers… and that also might ultimately be contingent on fish also being in the mix, given our attachments. But what would definitely help speed our conversion along is if I inherited a fertile plot of land in, say, Northern California that would supply us with fresh produce all year round, or at the very least, if this CSA deal could be extended, ad infinitum, until I am old and sick to death of beets. Short of that, we’ll have to see. – Andy
*Except for zucchini.
This is the photo Jenny emailed me: A sampling of our idiot-proof raw materials — tiny Napoli carrots, dragon radishes, kohlrabi, Oregon giant snow peas, super sugar snap peas, red ace beets, and an herb called winter savory. And this is what we ended up having for dinner… (more…)
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The Order of Events
5:30 About to leave for Phoebe’s last lacrosse game of the season; realize I have not thought about dinner for one second. Do quick scan of fridge, see big bouquet of wilting CSA mint sitting in cup of water, screaming “Now or never!” It’s summer and summer + mint immediately sends me in the direction of peas. Yes! A bag of Trader Joe’s peas in the freezer. Leave on counter to thaw. Head out the door.
6:30-7:30 Game a total nail-biter. Would’ve loved to end season on a win — instead added a notch in the “L” column. Whole team fought so hard. 8 to 7. So close!
7:45 Walk in the door. Water goes on stovetop for boiling. Andy adds thawed peas and mint and everything else into blender. I assemble a turkey-and-cheese sandwich for the resident pasta hater. My sweaty, battered Left Attack takes a shower.
8:05 Milk poured. Pasta twirled. Picture snapped. Dinner served.
Spaghetti with Mint-Pea Pesto
This is a feel-your-way kind of recipe. We agreed after the fact that we should’ve used a food processor instead of a blender — because it helps to have the pulse option to control the consistency. Also: If you don’t want to serve this with pasta, just skip the thinning out part and spread on a baguette, Todd-style.
1 1/2 cups frozen peas (I used 3/4 of the bag you see above)
1 cup loosely packed fresh mint leaves, washed
3 tablespoons freshly grated Parm, plus more for serving
juice from 1/2 lemon
1/3 – 1/2 cup olive oil
salt to taste
1 pound spaghetti
Bring a large pot of water to boil on the stove. Whirl remaining ingredients (except spaghetti) in a food processor. Taste and adjust as you go. (Don’t overprocess or it will be too emulsified.) Consistency should be somewhere in between smooth and chunky guacamole.
Add pasta to the pot and about half way through cooking it, scoop out about a cup of hot water. Set aside. Drain pasta once cooked. Scrape pea mixture into the empty hot pot, then start drizzling reserved pasta water into the dip, whisking until it has the consistency of a creamy sauce. Toss pasta in sauce and serve with freshly grated Parm and some torn mint leaves if you’re feeling fancy.
Note: This was written on Thursday so “last night” in the title refers to Wednesday. In case anyone out there is fact-checking.
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Tags:mint pea pesto·quick summer meals·spaghetti with mint pea pesto·summer pasta·what to do with mint
I have a confession to make. My heart sank a little when I saw escarole in my CSA box for the second week in a row. I know I’m supposed to be so game for the challenge, so excited to explore what kind of gold I can spin from these Vegetables I’d Never Pick Out Myself. But last week, week #1 — and I’m sorry to be all blasphemous about this — I wasn’t so crazy about that escarole. I should’ve probably wilted it into soup with white beans, but it was hot in New York, and I didn’t want soup. I craved fresh, bright, light salads. I chopped up the escarole and dressed it with my new favorite vinaigrette. But it turns out escarole is bitter. Too bitter for me — or any of the nose-wrinklers at my table — to enjoy raw. This, you’d think I’d know by now. I don’t. No amount of pomegranate seeds tossed in with the leaves, no amount of sugar added to the vinaigrette seemed to help the situation. But I ate the whole stinkin’ head. (Kids: Another story.) I was not going to throw it away.
This week, when confronted with escarole for a second week in a row, I knew I had to do something. I knew I had to cook it. And if I wanted my kids to eat it, I knew I’d have to do something drastic that maybe even involved covert operations. With Deb’s pot stickers still fresh in my memory, I decided on dumplings.
Now be warned: Dumplings are not the kind of dinner you’re gonna be glad you have in your back-pocket to whip together at a moment’s notice. Oh no, they most certainly are not. I, in fact, made this batch you see above in the middle of the day, when the kids were still in school, as a reward for finishing up a project that took a lot out of me. (Nothing like pressing ‘pulse’ on the Cuisinart to build oneself back up again.) I had five kitchen stations going simultaneously: the cutting board, a skillet for cooking the vegetables, the food processor, the wrapping area, and a second skillet for frying the dumplings. This meal is not what one might call a No Brainer.
But it is kind of genius. Because that huge mop of escarole that was mocking me from the CSA box? Transformed into a crispy, greens-and-tofu-packed vegetarian entree. And even better, when the kids finally got home they couldn’t help but say as soon as they walked in the door “What smells so good?” (I know, frying wontons is kind of totally cheating) and then gravitated to the kitchen, playdates in tow, where the dumplings were laid out on a platter, and began shoveling them down their collective hatches. “Mom! These are good! What’s in here? Is that cheese?” asked Abby.
“Um, no. I mean, yes it’s cheese. Totally cheese,” I told her, remembering that tofu was on her black list as recently as one month ago.
“And spinach?” asked her friend.
“Yup. Spinach and Cheese.”
And pretty soon, all gone. Every last leaf.
Fried Vegetable Dumplings
Instead of wincing at this long ingredient list think about it this way: Dumplings are what you might call a back-pocket, end-of-the-week meal. As long as you have your basic aromatics (garlic, ginger, onions) and some pantry staples (soy sauce, rice wine vinegar, veg oil) then you can pretty much fold up any about-to-rot vegetable inside the wonton wrappers (which keep in the freezer forever, by the way). Also: I highly recommend making them as a weekend project with the kids.
1 tablespoon vegetable oil, plus more for frying
Dash of sesame oil
1 small shallot or 4 scallions, chopped
1 teaspoon minced peeled fresh ginger
1 clove garlic, minced
shake red pepper flakes
1 bunch fresh greens that you don’t want to eat raw, but don’t want to throw away (such as escarole, radish greens, turnip greens, or even fresh spinach), roughly torn
2/3 block extra firm tofu (pressed and drained on paper towels for about 15 minutes, and sliced into rectangles)
handful chives, roughly chopped
handful fresh cilantro, roughly chopped
3 tablespoons soy sauce
1 tablespoon seasoned rice wine vinegar
Squeeze of lime
1 12-ounce pack of wonton wrappers
Add the oils to a large frying pan over medium heat and cook the scallions, ginger, garlic, red pepper flakes, and Chinese Five Spice for about 2 minutes. Add greens and cook another minute until slightly wilted.
Transfer the filling to the bowl of a large food processor. Add remaining ingredients (except wrappers) and pulse until everything is roughly chopped, but not a big pile of mush.
Set up your dumpling-assembling station: A small bowl of water, the filling, and your wontons.
Dip your fingers in the water and dot or “paint” around the edges of a wonton. (This is an excellent task for the kids.)
Spoon a small amount of the filling into the center of each wonton. (Ignore the one on the upper right, it was my first one and it was waaay too much.)
Fold one corner over the opposite corner to make a triangle shape. Pinch all sides together; smush their centers slightly (so they’ll lay flat in the frying pan) and set aside.
Once all the dumplings are assembled, add a tablespoon vegetable oil to a large skillet set over medium-high heat. Fry in batches adding more oil as needed, until dumplings are crispy and golden, about 2 minutes on each side.
Serve the dumplings with soy sauce. To make it an official dinner, round out with a fresh sugar snap peas salad.
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Tags:csa recipes·escarole·escarole recipes·stone barns csa·vegetable pot stickers
Sometimes I fantasize about grocery shopping with my food heroes. I don’t mean Jamie Oliver and Marcella Hazan — though certainly I wouldn’t turn them down. I mean healthy, wholesome-minded moms like Alana and Jeanne. I have never even met these women, but based on their books and blogs, I feel certain that they’d make me see Trader Joe’s in a totally new and fresh way. (And that I wouldn’t end up with three separate white-bread products in my cart.) If I wore my Alana or Jeanne goggles before I went to the farmer’s market, I feel like I might actually come home with something outside my comfort zone, and as a result feel healthy and virtuous and heroic 24/7…just like them. (Right Alana & Jeanne?)
Well, in a way, I’ve done the next best thing: I’ve signed up for a CSA vegetable share with Stone Barns Center. Which is sort of like saying that I’ve signed up the girls for a soccer camp run by Alex Morgan. Stone Barns is an 80-acre farm in Pocantico Hills, NY that supplies Dan Barber’s restaurant Blue Hill at Stone Barns. Their mission, beyond growing ridiculously delicious vegetables, is to educate the public about sustainability, and to get people cooking their own food. The people know what they are doing, and I’ll be blogging for them to help spread the word.
Based on the emails I get from you guys (Summary: Why don’t you join a CSA? Why haven’t you joined a CSA? Have you thought about joining a CSA? What the heck is wrong with you that a food lover like you hasn’t joined a CSA yet?) it sounds like a lot of you know what this means. For those of you who don’t, CSA stands for Community Supported Agriculture, and in return for a modest investment in a farm, you receive a box of fresh, in-season produce from that farm for a set amount of weeks. The price varies depending on length of the program and the amount of produce in each delivery, but it can go anywhere from $20 a week and up to $50. (The one I signed up for is about $40, which is a little more than I drop at my farmer’s market every Saturday.) I don’t think I need to go into too much detail on why the whole thing is a win-win: It’s a great way to eat local on autopilot, to support farmers, and be part of something a little bigger than the four walls of my kitchen.
But the best part about it so far? Well, by definition, it means that someone else is picking out what my vegetable adventure for the week would be. Not Alana or Jeanne, but someone who, presumably, wouldn’t come home with mostly kale and beets all spring in spite of saying to herself before every trip to the farmer’s market, Let’s see if we can come home with something other than kale and beets today. Every week will be like I’m shopping with someone new — like I’m wearing someone else’s market goggles.
I guess you could say that I am forcing myself to accept the advice that I’ve been doling out to my kids ever since they could process English: Eat more vegetables. Try something new. How do you know you don’t like it if you haven’t tried it? And I’m hoping you guys are up for the adventure, too. The photo above shows the vegetables that arrived in my first batch on Thursday afternoon and what my initial visions for each one was. But that’s seeing the box through my goggles. What about you? When you put on your market goggles, what do you see?
Clockwise from top left: Seared Tofu with Sauteed Cabbage and Sriracha (recipe below; Sriracha not shown); Grilled Chicken Salad for Everyone; Something I really really like the sound of: Kohlrabi-Carrot Fritters; and shredded Portugese Kale and diced kohlrabi get ready to be turned into slaw. (Recipe follows)
RECIPE 1: Kale Slaw with Pomegranates*
Portugese kale, which was the kind I got in the box, was much more tender than the Lacinato/Tuscan I’m used to. So it needed a little texture to balance out the floppiness. Enter Kohlrabi! Crunchy and fresh, it was the perfect hit of texture.
3 tablespoons rice vinegar
1 teaspoon brown sugar
salt to taste
1 teaspoon fish sauce (available at Asian specialty stores and better supermarkets)
lime juice from half a lime
1 teaspoon minced fresh ginger (crucial)
1 drop of hot sauce (or 1 tsp minced jalapeno or serrano chile)
1/3 cup neutral oil like grapeseed or vegetable oil
1/2 head of kohlrabi, peeled and diced into small pieces
handful of pomegranate seeds
kale, shredded as shown above (bottom left corner)
Whisk dressing ingredients together and toss with the remaining ingredients.
RECIPE 2: Quick-seared Tofu on Wilted Cabbage with Sriracha
I had this for lunch, so serving size here is one. Obviously, it can be doubled or quadrupled to work for your family. You know, since my recipes are so precise.
Add peanut or vegetable oil to a skillet set over medium-high heat. Dredge one playing-card size slice of extra firm tofu (about 3/4 inch thick, pressed on paper towels under a heavy pan for about 20 minutes) in a little flour that has been sprinkled with Chinese Five Spice (optional) salt, and pepper. Add tofu to the pan and fry without poking until golden and crispy, about 3 minutes. Flip and repeat. Remove from pan. Turn heat down to medium add 2 tablespoons chopped onion, shake of red pepper flakes, 1/2 tsp fresh minced ginger (optional) and diced cabbage (“Minuet Napa Cabbage,” as it was called). Add a small drizzle of rice wine vinegar and soy sauce. A squeeze of lime. Taste and see how you like it. (You don’t want to overwhelm these already flavorful greens with strong flavors.) Cook until just barely wilted, about 1 minute. Serve with prepared tofu, a sprinkling of sesame seeds (optional), some snipped garlic chives (or regular chives) and a drizzle of Sriracha.
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Tags:csa·kohlrabi recipe ideas·stone barns csa
It’s too embarrassing to admit how many times I’ve picked up a block of extra firm tofu at The Trader Joe’s Sunday Shop, only to have it end up, four weeks later, in the garbage can of good intentions. Nonetheless, this past weekend, I tossed one into the cart, avoiding eye contact with my husband who would no doubt be happy to point out my current 0-and-5 bean curd record. Why does it go to waste every time? Why do I have such a hard time figuring out what to do with it? Well, in addition to the big huge minus of the kids not fully embracing tofu (“It’s like a wet flavorless marshmallow,” Phoebe once said), I’m just not confident cooking and experimenting with it, and I don’t feel like I have an archive of inspiring recipes. Once, I confessed all this insecurity to a blogger whose posts led me to believe she had an advanced degree in Tofu, and begged her to be my Tofu Tutor. I think I scared her off, because I never heard from her again.
But this past Monday, I wasn’t messing around. In order for Tofu Family Dinner to happen, clearly I had to get out of my own way. So I made a plan. First, on facebook I asked you guys for suggestions. Wowowowow! Why don’t I do this more? Three hours and over 70 ideas later, I whittled the choices down to five, with the finalists mostly being chosen for simplicity, pantry overlap (no way was I hitting the store the day after our weekly shop), and how golden and shiny the tofu looked. (I did not want anything remotely resembling a marshmallow.) Next, I sent this email to Andy.
From: Jenny Rosenstrach [mailto:email@example.com]
Sent: Monday, May 06, 2013 2:10 PM
To: W, Andy
Subject: Tofu Multiple Choice
Which one do you want for dinner:
I’m not holding my breath that girls will eat. we have leftover chicken for them.
Can you tell I’m procrastinating my real work in a major way? I hyperlinked the recipes for him and everything. This was his response:
From: Andy [mailto:firstname.lastname@example.org]
Sent: Monday, May 06, 2013 2:10 PM
To: R, Jenny
Subject: Tofu Multiple Choice
B! But without that much garlic.
So that’s what you’re looking at below. Did the girls like it? No, but they each tried a bite before digging into their auxiliary proteins (leftover chicken sandwiches). For Andy and me, though, it was one of those dinners that ended up pre-empting all other conversation at the table. (“We need to make this again.” and “Damn!” and “So healthy!” and “How can you guys not like this?”) Thanks to all my facebook friends who shared their recipes, particularly Libby, Andrea, Mary, and Miller for providing the finalists above — and big thanks to Jessica who has officially introduced a keeper to the DALS rotation.
Adapted from The Jey of Cooking
I pretty much followed the recipe to the letter, but, per Andy’s request, limited the garlic, used less sugar, and added some vinegar and fresh squeezed lime to cut the salty-sweetness. FYI: To press tofu, place your tofu block on a plate, cover with a few paper towels, then place a heavy pan on top for at least 30 minutes.
1 block extra firm tofu, pressed and cubed
2 tablespoons cornstarch
2 teaspoons sesame oil (or olive oil)
1/2 teaspoon fresh ginger, grated
1 clove garlic, minced
1/2 cup low sodium soy sauce
2 tablespoons rice wine vinegar
1/3 cup brown sugar
1 scallion chopped (for garnish)
fresh lime juice
Heat oil in a skillet over medium-high heat. Add the cornstarch to the tofu in a small bowl and toss to coat.
Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.
While the tofu is cooking, combine the ginger, garlic, soy sauce, vinegar, 1/2 cup water and brown sugar. Mix well.
When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
Serve with brown rice, soba noodles, or green beans, and garnish with green onion and a squeeze of lime.
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Tags:quick tofu dinner·quick tofu stir fry·tofu for kids·vegetarian family dinner
When Jenny and I were in our mid-twenties, we both had jobs in publishing – she at Real Simple, me at Esquire – and worked a few blocks apart, in midtown Manhattan. Sounds pretty glamorous, doesn’t it? It wasn’t, not really. But it was fun. For Jenny, who had spent two decidedly unfulfilling years, post-college, at a financial consulting firm in suburban Connecticut, it was a chance to flex those creative muscles, to unleash that side of her that can make a dollhouse out of a pile of clip-art and a cabinet door. For me, it was a chance to work with a bunch of writers I’d long admired and, in the process, come to understand just how little I really understood about writing. Work-wise, everything felt new and different back then, if that makes sense; when each day presents you with something you’ve never done before, you are constantly learning and constantly being challenged and, as a result, constantly feeling like a screaming fraud on the cusp of being found out. This was both motivating and, in hindsight, good for the soul. I can remember telling an older co-worker and mentor, when he asked me how I was holding up during a particularly tough week — one with a lot of late nights — that I was doing GREAT, thank you for asking. I told him, with total sincerity, that in the two years I had been at Esquire, there had not been a single morning when I dreaded coming to work! And I remember the look on his face when I said it, too: a kind of tight smile that said, Ahhh, yes. I remember being twenty-five and naive once, as well, my son. And I am smiling somewhat inscrutably like this right now because it is the only way I can keep myself from informing you that there will come a day when the prospect of editing your 43rd “Women We Love” cover package will make getting out of bed in the morning seem very, very hard.
But in the meantime, Jenny and I were happy just living in the moment. We had no kids yet, no mortgage, no boxes of baby pictures accumulating in the basement, no ballet shoes, lacrosse sticks, soccer bags, emergency granola bar stashes, or Taylor Swift CDs rattling around in the back of our car. (Actually, we didn’t have a car.) Working in the same business, and the same neighborhood, we had so much to talk and commiserate about. (I’d always send her a list of possible titles for a story I was working on before running them by my boss, for example; she was my insurance against public humiliation.) Every couple of weeks, we’d meet for lunch – usually at the local Au Bon Pain or the dreary, sneeze-guarded salad bar at the deli on 54th Street – but once in a while, we’d splurge and walk over to Uncle Nick’s on 9th Avenue. Uncle Nick’s was a cramped and busy Greek place with exposed brick and a sweaty, open kitchen populated by people who yelled a lot. It had too many tables, chairs so heavy you could barely push them back, and excellent souvlaki. An Uncle Nick’s lunch was what I call a “day-ender” – absurd portions of food that is simultaneously so flavorful that you can’t stop eating it and so filling that you immediately resign yourself, upon eating it, to an afternoon spent mourning the decisions you have made in life, and yearning for sleep. We’d get the tzatziki and a salad with blocks of fresh feta, a kebab or souvlaki platter, a side of Greek potatoes and, of course, rice pudding. None of it was what I would call light, but it was the potatoes that dealt the most crushing, and pleasurable, blow. They were roasted, but not crispy, oily but not greasy, crack-like in their addictive qualities.
I haven’t been to Uncle Nick’s in ten years, easy. I don’t even know if it’s still there, and am too lazy at the moment to google it. But in our house, at least, it lives on: I made Greek potatoes to go with a leg of lamb we’d grilled on Jenny’s birthday last weekend and boy, did it ever take us back. There it was, exactly. That fantastic texture, that deep yellow color, those hints of lemon and oregano. Damn! And oddly, given my sappy tendencies, the only thought after eating them was not, Wow, where did all the time go? It was, Why the heck do we ever eat potatoes any other way? – Andy
3 large russet potatoes, peeled and cut into 1″ chunks
1 garlic clove, finely chopped
1 cup water
1/2 cup good olive oil
Juice from one lemon
1 tablespoon oregano
Salt and pepper
Preheat oven to 500°F. Place cut, peeled potatoes into a baking dish large enough for each potato to rest on the bottom. In a bowl (I used a large measuring cup), combine water, olive oil, garlic lemon juice, oregano, and salt and pepper. Mix and pour over potatoes. Cook for 45-50 minutes, or until potatoes are slightly brown on the edged and most of the olive oil has been absorbed. Finish with some sea salt.
The main course: a leg of lamb, grilled for about 15 minutes, until medium rare.
Side #2: Arugula salad with radishes, tomatoes, cucumbers, scallions, and mint. (We added the bulghur later, after we’d served the kids. Kids no like bulghur.)
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For as long as I can remember my mother has called me “Miss Jenny.” Not all the time and not necessarily in public, but often enough so that I don’t notice unless I really stop and think about it. As an endearing as the little nickname is, I’m convinced my mom started calling me that not to be cute, but because it was part of a bigger plan she had for me.
Right after college, Mom had a roommate named Jane. To the rest of the world, though, Jane was known as “Miss Janey” the host of Pittsburgh’s Romper Room show. She was a celebrity among preschoolers (I feel certain I might hear from a few of you on this one) as well as in the greater Western Pennsylvania region, and to my mom, who at the time had a desk job at U.S. Steel, no one was more glamorous. On top of being a TV star, Miss Janey was warm, witty, and beautiful. Full of life was the term she’d use. ”Oh Jenny,” my mom would say. “She was just like you.” And just like that I’d imagine myself as Miss Jenny the celebrity TV host.
Moms are smart that way.
There would be more plans. My mother would go out of her way at the Grand Union to point out Geraldine Ferraro on the cover of Newsweek, and tell my sister and me whenever the occasion presented itself: “You could be the first woman Justice of the Supreme Court if you wanted to be.” (Until 1981 at which point we learned we’d have to settle for Second.) My mother made sure to steer me in the direction of some wildcard careers, too, pointing out that I’d make a great eye surgeon because “Oh Jenny, you’re so good with your fingers,” and once even making me sit down to draw a cartoon for the New Yorker because “Oh Jenny, you can draw better than any of these guys.” A real estate lawyer whose idea of fun was (still is) pouring through a densely-typed annotated contract, she didn’t quite grasp that the creative industries could sometimes be a little more complicated than that.
Her relentless career-mapping didn’t stop just because I became a grown-up. If anything, it ramped up. When I was just starting out in magazines — I mean just starting out, like bottom-of-the-barrel starting out — she sent me an article in the New York Times that profiled the newly appointed glamorous editor-in-chief of a super high-end lifestyle magazine. (Back when there were such things.) This editor just had a baby and I remember reps from Prada and Calvin Klein falling all over themselves figuring out what to send the little boy for a gift. The editor was a Big Deal and her appointment was Big News. But according to my mom, whoever hired her for the job had made a mistake by not interviewing me, the girl who was in charge of editing the programming schedule for a cable TV guide.
“You would’ve been perfect for that job, Jenny. She reminded me of you. She sounds just like you.”
And then a few weeks ago, during a cold spell in February, Mom called to tell me that she had just watched someone on the Today show making macaroni and cheese — all in one pot apparently. “Oh you would’ve loved her. She was so natural and funny. I think maybe you should try to watch it. She was sweet. Just a doll. She was just like you.”
The seed she planted that time was probably not what she had hoped for. Instead of unleashing my inner Miss Jenny, I instead found myself obsessing over the idea of a one-pot baked macaroni and cheese. My nine-year-old loves Mac & Cheese but for whatever reason I find myself avoiding a homemade batch because of all the gear involved. I started experimenting, spending more time in the kitchen that I would ever admit to Sandra Day O’Connor (or my mother). I discovered that it was a great recipe for salvaging leftover heels of cheese (almost any combo of hard cheeses worked) and though I never quite pared it down to ONE pot, I streamlined it to the point where all the prep work could be done in the time it took for the pasta to cook. Which means I have that much more time to work on my New Yorker cartoons.
Macaroni & Cheese
The first thing Miss Jenny would like you to know is that you should get that pot of water on the stove to boil immediately. Do it right now and then get the rest of the ingredients organized and prepped. In the end, you should only use two pots. This serves about eight kids (or probably two adults and three kids) and seems like the right kind of thing to make for a slumber party.
1 pound tubular pasta, such as penne rigate shown above
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon paprika
1 teaspoon mustard powder
salt and pepper
1 3/4 cups milk
2 cups grated hard cheese (I used a mix of Parmesan, Cheddar, and aged Gouda Parano because that’s what I had in the fridge)
1/2 cup combination bread crumbs OR panko OR crumbled potato chips, mixed with 1 tablespoon olive oil
Preheat oven to 350°F. Prepare pasta according to package instructions and drain. While it cooks melt the butter in a Dutch Oven over medium heat. Whisk in the flour, paprika, mustard powder, salt, and pepper, then slowly drizzle in the milk, whisking continuously until mixture is smooth. Raise heat a bit and bring to a roiling simmer. Cook until it thickens, about 1 minute. Toss in pasta and cheese. (It might look extra gooey — but that will be absorbed in the oven.)
Sprinkle the top with breadcrumbs and crumbled potato chips and bake for 20-25 minutes until it’s golden on top and bubbly on the sides.
My daughter’s idea of the perfect school lunch. She’ll eat it freezing cold if she has to.
Speaking of mothers, I’ll be at Anderson’s Book Store in Larchmont, NY on May 4 (2:00-4:00), signing books for anyone looking for a nice Mother’s Day gift. For those of you who don’t live in Larchmont, you can always find my book on this thing called the Interweb. As always, I’m happy to send free book plates with a special message. Send requests to jenny AT dinneralovestory DOT com with the subject “Book plate.” Preferably before May 5 to guarantee delivery in time for Mother’s Day on May 12.
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Tags:macaroni and cheese
I should qualify that a bit. When I say that “anyone” can make this, I suppose I should point out — before the haters do — that not just “anyone” would be able to figure out how to invert his or her wrist in a way that helps distribute a container of grape tomatoes onto a baking sheet. This technique, also known as “dumping,” involves a slight acceleration of the wrist, which helps direct the tomatoes onto the baking sheet and not flying across the kitchen at an errant trajectory. Oh…I guess it’s presumptuous of me to assume that pretty much “anyone” is going to own a piece of equipment as arcane as a “baking sheet.” For those of you who don’t own one, and who don’t live near a grocery store (a place where food and cooking miscellany is sold), I’m sorry. This recipe is probably not for you. Nor is it for anyone who has yet to master water boiling. Or pepper mill grinding. Or who hasn’t yet figured out how to transform a hard block of Parmesan cheese into snowy shreds, a technique known by many in the professional food world as “grating.”
But for everyone else in search of a quick dinner on a weeknight? This one’s for you.
Penne with Slow-Roasted Tomatoes
This recipe changes for us based on what kind of night it is. If you have some time, I advise slow-cooking the tomatoes for an hour and a half at 300°F. This results in blistered, concentrated tomatoes that fall apart beautifully when mixed into the pasta. If it’s a weeknight and you only have 30 minutes or so, proceed as directed.
1 16-ounce container of grape tomatoes (or however many you’ve got)
1 small onion, chopped roughly (ok, I admit, a little skill involved here, but minimal!)
4 tablespoons olive oil
a shake of red pepper flakes (optional)
salt & pepper
a sprig of thyme, leaves removed (optional)
1 pound penne pasta (I like the ridged kind, penne rigate, or orecchiette)
1 tablespoon butter
½ cup grated Parmesan, plus more for serving
Preheat oven to 350°F. Dump tomatoes and onions on a baking sheet lined with foil. Add 2 tablespoons olive oil, salt, pepper, red pepper flakes, thyme leaves and toss with your fingers or a spoon. (Do this gently so you don’t rip the foil.) Bake for 25-30 minutes until tomatoes look shrivelly and brown but not burnt.
Meanwhile, bring a large pot of water to boil. Add pasta and cook according to package instructions. When draining, reserve a ¼ cup of pasta water. Place pasta pot back on burner over low heat and add butter and remaining olive oil.
Add penne back to the pot and toss with tomato-onion mixture and cheese. If it’s looking gloppy or sticky, add a little reserved pasta water to loosen.
Serve with additional grated Parm. If you are feeling indulgent, a dollop of ricotta is gonna be pretty excellent.
The post-roast. See how easy?
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