May 21, 2012
Sometimes texture can be just as important to a dish as flavor. It’s harder to enjoy something that’s just a bowl of mush. Ok, aside from perhaps enjoying a whole dinner of say, mashed potatoes with copious amounts of butter or oodles of macaroni and cheese. I have those days, too. But sometimes there are some things that need a little crunch.
Enter this delicious and surprising garnish for a ho-hum dinner in need of some oomph. Consider moderating the spices based on your dish. I think a curry granola or a chile scented granola would be equally tasty. And if you’re local to Columbus, stop by North Market Spices to pick up one of their many spice blends (which are amazing) to use.
Savory Cumin Granola
1 c rolled oats
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Posted in Recipes, Music, Spices, North Market Spices, Vegetarian, Garnish, Granola |
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May 6, 2012
This weekend’s weather made me gear back up in the garden, get back in the kitchen and get my groove back. Warm weather is all about ease: barely putting a pot on the stove, most things cooked over the grill. Who needs a mess when the back garden begs you to come and play? A quick ten minutes of chopping and a quick simmer is all it takes to throw this big-enough-to-serve-a-crowd slaw together.
Summer Picnic Slaw for Friends, serves 6
1/2 c rice wine vinegar
1 T whole cumin seeds
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Posted in Recipes, Music, Quick, Family, Vegetarian, Salad, Cabbage, Carrots, Coriander, Vinegar |
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March 28, 2012
I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight.
Which of course meant they are at their peak for eating.
Tonight’s dinner involved a return to cooking with a risotto. Included were the fruits of my garden weeding – young dandelion leaves – and broad beans, another early spring arrival.
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Posted in Columbus, Cooking Tips, Foraging, Music, Ohio, Recipes, Rice, Risotto, Seasonal, Spring, Vegetarian |
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March 10, 2012
This is the most marvelous thing to put on top of pasta, fish, crispy duck breasts, wild rice. Oh goodness. It’s good on anything. I’m planning on putting it on top of some eggs and cream cheese and bagels from The Bagel Tree tomorrow morning.
It is many times like this that I feel very much like Nigella Lawson in the final few shots of her television program, greedily going through the fridge, late at night, slathering spicy spreads on whatever it is that she cooked that day. But you know, the woman really knows how to cobble together a bite.
And I do, too, if I do say so myself.
This little spread will work wonderfully on lots of things. And it comes together with just a few ingredients and a fast whiz in the food processor. Moments, really.
Walnut Aillade, makes enough to sauce a dinner for three or four, plus a bit for late night slathering of snacks
1/2 c walnuts
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Posted in Garlic, Garnish, Music, Ohio, Olive Oil, Olive Orchard, Parsley, Quick, Recipes, Vegetarian, Walnuts |
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March 8, 2012
I’ll admit it: I am already greedily longing for spring and summer, despite the blissfully mild central Ohio winter we have had.
Forgive me. I grew up in Texas. And I’m almost certain tomatoes are already in season. OK, that’s being dramatic.
But this daikon slaw somehow reminds me of summer. And grilling outdoors. And warm weather. And love.
It’s simple to pull together from what has kept well during the still – quite seriously – dark days of winter. Its Asian flavors make it interesting for topping a hot dog or snuggling up to a nice piece of pan-roasted fish. It’s as fancy or homey as you want it to be. Flexibility with flair.
And that tastes great any season of the year.
Pickled Daikon Radish Slaw
1 very large daikon radish, peeled and shredded
1 carrot, peeled and shredded
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Posted in Carrots, Cauliflower, Coriander, Daikon, Music, Recipes, Salad, Vegetarian |
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February 24, 2012
This is truly and honestly my most favorite soup of all time. It is creamy and comforting, spicy and flavorful. It is African-influenced. It is at once modern and familiar. And while you’ll need a handful of spices (have you been building your spice cabinet?), the technique is simple and fairly quick.
I first came across this soup years and years ago when I lived in New Jersey. Montclair, with its “winter views” of Manhattan, had an outpost of what was, for a brief shining moment, a wonderful little soup shop. Initially, it was really great. But then, the original owners dropped out after making a cookbook, someone else took over. You know the story. This shop was in a teeny what-used-to-probably-be-a-closet-for-maintenance-equipment underneath railroad tracks.
But this soup. The combination of leeks and curry and peanuts and spice and goodness, well, it was worth it what I seem to recall being like nine bucks a bowl.
Here’s my take on all the warm toasty soup goodness with none of the pesky cost. Enjoy it when it’s chilly and you want to skip the meat for a night or four. This makes plenty.
Spicy Senegalese Peanut Soup, makes a whole bunch (inspired by a recipe in The Daily Soup Cookbook)
1 12 oz bag of roasted, salted peanuts (this is the size of a bag from Whole Foods)
2 T vegetable oil, (or preferably peanut oil)
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Posted in First Course, Music, North Market Spices, Peanut, Recipes, Soup, Spices, Vegetarian |
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February 16, 2012
In Georgian cooking, Khmeli Suneli is a spice mix that can be used as a dry rub or as an enhancement to soups and stews. It is essentially a curry, since it’s just a mix of spices. You can choose to use all dried ingredients, or include some fresh, if you have it or it’s in season.
I used this in a mixed braise with lamb and short ribs (expect a post about that soon). But it would also be great mixed with some olive oil and bread crumbs as an herb crust on chicken or fish. Or sprinkle in a heaping tablespoon once you’ve sweated down some onions as a base for soup.
It’s fragrant, beautiful stuff, with forgiving measurements.
Persephone’s Khmeli Suneli
Mix equal parts dried of (I used a tablespoon each):
Whole fenugreek seeds
Bay leaf (I used 2 huge ones)
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Posted in Music, North Market, North Market Spices, Ohio, Recipes, Spices, Vegetarian |
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