FacebookTwitter

it’s not a spring renewal, it’s a summer one

By on Jun 23, 2014 in cooking, love, salad, vegetarian | 0 comments

It has been a while, has it not? Asparagus season is swiftly passing, and with it my urge to channel the Spargelfrau of Germany and prance merrily amongst the green stalks. Strawberries with all their intoxicating floral scent have arrived, leaving me with faintly stained fingertips and a culinary endorphin rush. Farmer’s market tables, being slightly delayed this year from the long winter, are suddenly exploding, tables heavily laden with a chorus of greens, oranges, and reds, every table calling out to the person hungry for fresh vegetables after the long winter. And where have I been, you might ask? Working. Working. And then working some more. But with this begins a renewed effort to maintain a regular round of postings, both of my own devising, and visiting folks who make such delicious things as, well, beer. Because beer is always in season.   I have been thinking of you,...

crunchy granola, sans hacky sack

By on Nov 5, 2013 in baking, experimenting, love, snacks, vegetarian | 0 comments

Granola. You know what just popped into your head. You do. I will bet it has nothing to do with cityscapes, suits, ties, evening gowns or limos. I will bet it has something to do with mountain landscapes, flannel shirts, hiking boots, and possibly white boy dreadlocks. And there is good reason. Granola is not sleek, nor is it sophisticated, likely not drunk with a martini while wearing heels. But it is really, really, tasty. Years ago I witnessed Alton Brown whip together granola on his show “Good Eats”. At the time I was an absolute acolyte, worshiping at the Food Network altar, dutifully engaging in the ritual drooling required of all viewers, back when they actually showed you how to cook. There were many, many things done on his show I could not do in a crappy apartment kitchen in Brooklyn (and frankly still can’t now in my tiny Chicago kitchen,) but granola… that I could do. I...

breathe in the fennel

By on Oct 12, 2013 in dinner, for one, love, quickie, salad, unprocessed october, vegetarian | 0 comments

“Eat your salad.” It is a refrain most of us have been hearing since childhood, and as adults we do (mostly) understand we should probably be eating more vegetables, but in reality, most of us view the act of eating salad as drudgery. Some sad little bowl of pale lettuce with a viscous bottled dressing poured over it, all hoovered down with one eyeball on the main plate, which is all you really care about. That is what most people encounter when they think of salad. This just makes me sad. When I eat a salad, I make it an event, piling mixed greens with exotic sounding names into a bowl the size of my torso, throwing whatever veggies I can get my hands on. Invariably, the cool delicate crunch of a cucumber gets involved. A sliver or twelve of red onion, perhaps briefly pickled in some red wine vinegar. Some sweet little tomatoes. If goat cheese happens to be in my fridge,...

bring me the salt lick

By on Oct 6, 2013 in quickie, snacks, unprocessed october, vegetarian | 2 comments

There are days you sit and crave a crunchy salty snack. At first, you ignore it. But the craving will not die. Oh sure, you might find something crunchy. An apple, a carrot, but really? It is a carrot. And you really want a chip. In the interest of this unprocessed October, I could always heat up a vat of oil, thinly slice some potatoes, and fry up some homemade potato chips. And they would be delicious. But the craving demands a salty crunch NOW, not after slicing potatoes and heating a vat of oil and all that other frippery. A quick fix would be to sprinkle some salt on the end of the carrot, but… um… no. Enter the pita. OK, I am not about to bust out and make homemade pitas (yet.) But I am lucky enough to have a local store that sells locally made pitas, all made by hand, and the ingredient list really is just flour, yeast, water, and salt. And they pretty much taste like cardboard...

gingery peachy creamy good

By on Sep 15, 2013 in dessert, experimenting, fruit, vegetarian | 2 comments

Somewhere in my travels I have heard a person’s rump be compared to a ripe peach; so pert and juicy you want to take a bite out of it. I think I would rather be literal and take a bite out of an actual peach. All winter long I stare balefully at the stacks of hard peaches as they sit in pallid orange pyramids at the grocery store. Much like a tomato, I find it hard to buy them, knowing what is coming. Summer. July. August. September in my luckiest times. Farmer’s market peaches so juicy you have to stand over a sink due to the river of juice that bursts forth as you sink your teeth into the sunny sweet flesh. I’m sure there are several lovely derrieres out there in the world. I would still prefer to take a bite out of an actual peach.   I will eat peaches straight up, I adore making a succulent pie with a splash of dark rum, and who can deny the beauty of a jewel-toned peach...

(un)sexy soba

By on Jul 14, 2013 in dinner, experimenting, fail... or not, process, vegetarian | 0 comments

Soba is not inherently sexy, at least not at the home cook level. In the past, I have been accused of describing food in an overly salacious, borderline obscene manner. Who am I to deny the seductive quality of a plump, juicy peach as it explodes under the fervent explorations of eager teeth? But these are noodles. Made of buckwheat flour. Even the sound of it… the hard consonants dropping out of the mouth, clattering about the ear. Buckwheat. (crash) Not sexy. But you see, there is a hidden seductive joy in the noodle. Perhaps it was implanted in my brain by a certain old Disney movie, leaving my brain to still believe that somewhere out there I will meet a scruffy fellow who will give me the last meatball and share a long, slow slurp of a last noodle, ending in a kiss. Perhaps it is simply that fact that one uses the word “slurp” a lot with noodles, and that has a...