June 4, 2012
This past weekend the most recent Top Chef winner Paul Qui was in town at Market District to do a demo and answer questions. Honestly, I don’t think there has been a nicer, more unassuming winner of that crazy show. He’s just such a humble, talented guy. His dishes were lovely light versions of chicken rice (his with lots and lots of a lemony ponzu) and a summer miso soup. Things, he says, are his comfort foods. I can completely see why.
His cooking got me thinking about dishes I had made in the past but could bring together for the perfect, almost no effort summer dinner. Granted, you’ll have Asian food a couple of days in a row, but I don’t think that ever hurt anyone. Plus, this is the time of year that you can gather just about everything locally, aside from the kombu, katsuobushi and a couple of pantry items.
But perhaps the thing that makes me happiest about this kind of dinner is that since everybody gets to choose what to include in their bowls, it’s lots of fun for Cherub. She amazed even me tonight by her choice of tofu, zucchini, carrots, green onion, bean sprouts and snap peas. But she passed on the fresh sweet corn. (What kid does that?) And she even had seconds.
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Posted in Carrots, Chicken, Citrus, Corn, Dashi, East Asian, Gardening, Kid Friendly Fare, Leftovers, Local Foods, Music, Quick, Recipes, Rice, Seasonal, Soup, Summer, World Cuisine |
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May 26, 2012
I’d been following the FB posts of Dorothy Lane Market and tracking when the Copper River salmon was coming in. It was the king that was in the store Friday. Its brief season is only May and June. But it is so very, very worth making every effort to find and indulge in it the fleeting moments you can catch it.
This year, I did something I almost can’t believe I did with the costly pound I purchased.
I made gravlax.
Making true gravlax requires no smoking. It is, in essence, the purest Scandinavian method of preserving fish.
Only the best salmon, lovely coarse sea salt, pounded peppercorns, sugar, a handful of backyard dill. Wrapped tightly in clingfilm and flipped twice a day for two days.
The dry salt-sugar coat results in the fish giving up all its water content and producing a oceany brine that the fish luxuriates in for the duration of its cure.
Once removed from its bath, it is finely shaved and mounded on potatoes, or garden baby greens for the most precious of all culinary experiences.
But the most important aspect of all of this? You can do it. You don’t need any special equipment or know how. Make it and enjoy it. While it lasts.
Copper River Gravlax, made using the instructions from Rick Stein in Complete Seafood. If you don’t have this book, I don’t know what else to tell you except that you have to get it. You have to.
One pound Copper River King Salmon
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Posted in Appetizers, Brine, Curing, dill, Fish, Katzinger's, Music, Preserving, Recipes, Salmon |
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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 Garnish, Granola, Music, North Market Spices, Recipes, Spices, Vegetarian |
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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 Cabbage, Carrots, Coriander, Family, Music, Quick, Recipes, Salad, Vegetarian, 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 20, 2012
Even a cocktail can be local and seasonal. Especially if it has lovely ruby red grapefruit juice in it along with a super smooth locally distilled vodka, in this case Savvy, out of Austin. The recipe: grapefruit juice and vodka in a two to one ratio. A splash of grenadine. Stir. Pour over ice. Superb.
Playlist included Look at Miss Ohio, covered by Miranda Lambert.
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Posted in Alcohol, Citrus, Cocktails, Drink Local, Drinks Cabinet, Grapefruit, Music, Recipes, San Antonio, Savvy Vodka, Seasonal |
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March 18, 2012
We all get stuck in a weeknight routine, I know. I’ve heard the complaints — “I don’t know what to make and I don’t have the time to make it anyway.”
Maybe all you need is to take something familiar and give it a little tweak.
Enter pork jowls. In Italian it’s guanciale, and it’s sliced and cured in a manner similar to bacon. But it’s a deeper, richer almost gamey flavor that brings something different to your weeknight plate. Fry them up, toss them with some familiar ingredients and you’ll have a pasta that’s delicious on its own. Add some slices of easily-prepared monkfish and you can serve your loved ones something wonderfully unexpected.
Just be sure to maintain the mystery: don’t tell them how easy it was.
Pork Jowl Pasta with Roasted Monkfish
For the pasta sauce:
1/3 lbs. of sliced pork jowl
Pinch of red pepper flakes
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Posted in Fish, Kale, Monkfish, Music, Pasta, Pork, Quick, Recipes |
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