March 4, 2015
Fritters are a wonderful way to use up knobby bits of root vegetables, spicy radishes, or the cabbage that just keeps coming from our winter CSA. They are also the secret to surviving zucchini season if you are one of those people who sees zucchini as a pointless, watery, tasteless vegetable.
I borrow Deb‘s approach to fritters, which is to say that I finely chop or grate a pile of vegetables, stir in a beaten egg or two, and enough flour to bind, and then fry them up like adorable little latkes.
Last night, I grated green meat radishes, carrots, parsnips, jerusalem artichoke, and celery root until I had about three cups of grated vegetables. I stirred in two beaten eggs and 1/3 cup of floor, then fried them up like little latkes. I think I could have made this with 4 cups of vegetables and maybe a little extra flour, but Ava had reached her limit for letting me grate vegetables without her.
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October 31, 2009
First, make a crust. This week, I used the savory tart crust from Pie Everyday and substituted whole wheat pastry flour for the white flour. Here’s the recipe:
Stir a pinch of salt into 11/2 cups flour. Cut in 12 tablespoons of butter. Mix in ice water, a tablespoon at a time, until the dough just holds together. Shape the dough into a flat disk and refrigerate for half an hour while you make the filling. When the dough is chilled, roll it out and put it in a pie pan, add the filling, and bake at 350 until it is done.
The filling: Stick the leftover butter nut squash with cayenne pepper, add two eggs, a cup or so of yogurt, another dash of cayenne, and a little milk in a blender and puree everything together.
Notes: The pie takes about an hour to bake, but it’s better to rely on your senses than the clock when it comes to cooking times. Other types of winter squash would be good too – this would work well with pumpkin or kombucha squash too.
October 26, 2009
First, cut up your butternut squash. If you’re not quite sure how to do this, trot over to my handy tutorial on cutting up very large squashes. You can cut your squash into cubes or slices or whatever suits your fancy. I usually cut them into something that looks like it escaped from a Jinga tower.
Next, put your squash into a baking pan, add a splash of olive oil and a sprinkle of cayenne pepper, and stir it all together. Bake it at 350 degrees, stirring every 10 or 15 minutes, until you can pierce the squash with a fork. The squash should be done in about an hour – just use your nose, and poke it with a fork once in a while, and you’ll know when it’s ready.
September 6, 2009
For the crust:
Pour a goodly amount of sliced almonds and dried coconut into a bowl. (If you’re not sure what a “goodly amount” is, start with half a cup of each and see if it looks like enough almonds and coconuts to cover the bottom of a pie pan.)
Remove the zest from one lemon and add it to the almonds and coconut. A zester is nice for this job, but if you don’t have one, use a knife or a carrot peeler.
Melt a couple of tablespoons of butter and stir it into the mix.
Press the almond-coconut mixture into the bottom of a pie pan.
For the filling:
Combine two cups of ricotta cheese, the juice from the lemon you just zested, 1/3 cup of honey, and two beaten eggs.
Pour the filling onto the almond-coconut crust and sprinkle it with a bit of nutmeg.
Bake the pie at 350. The pie is done when you can smell it and when the filling starts to look a little firmer. I don’t remember exactly how long it takes to cook, but if you put the pie in the oven before dinner, it’s usually done by the time you’re ready to eat dessert.
It’s best to let it cool for a bit before you slice it (it’s a bit runny when you first take it out of the oven), but you can eat it straight out of the oven if you like. It’s also good the next day, and it looks very festive with a bit of nice fruit.
June 22, 2009
This is the perfect dish for a hot summer day.
Put 1 cup green or brown dried lentils in a pot with three cups water. Bring it to a boil, then lower the heat and simmer until the lentils are done, about thirty minutes. (Note: if you do this with red lentils, they will disintegrate in ten minutes or less, at which point you’ll be well on your way to making daal. Stick to brown, green, or puy lentils if you want to make a salad.)
Dump the lentils into a colander and rinse them with cold water.
Chop up a bunch of vegetables. I try to stick with whatever is in season – sugar snap peas, cucumbers, scallions, and garlic scapes this time of year; tomatoes, cucumbers, green beans, and scallions in mid-summer; tomatoes, cucumbers, carrots, bell peppers and onions in late summer – but you can put in whatever you like. I recommend buying whatever looks good at the farmers market (or harvesting whatever looks good in your garden), and then chopping up enough veggies to make your salad look colorful.
Put the lentils and vegetables in a big bowl or tupperware container, add plenty of vinegar. I like rice vinegar best for this dish, but red wine or cider vinegar would be just fine. I think lemon juice would be good too. I’d start with 1/3 cup vinegar, then add more vinegar to taste. I’d add a little salt at this stage, and you can add a couple tablespoons of olive oil, too, though I usually leave the oil out.
Stick the salad in the fridge to finish cooling and/or marinate – this is one of those dishes that tastes better the second day.
May 24, 2009
Wash the asparagus and cut the bottom ends off. Heat some oil in a pan and throw on the asparagus. Add a splash of sherry and a splash of balsamic vinegar. Cook for a few minutes on each side, until patches of the asparagus are lightly browned and you can stab it with a fork.
May 24, 2009
My roommate believes this to be the best quiche she has ever tasted – it’s very rich and flavorful and earthy. Here’s the recipe.
Crust from Pie Everyday:
Stir 1/2 teaspoon of salt into a cup and a half of flour. Cut a stick of butter into the flour. Once the flour looks like coarse sand or gravel, add cold water a tablespoon at a time until the dough just holds together. According to Pie Everyday, it will take about 4-5 tablespoons. According to my experience, it’s more like 8-10 tablespoons. Or 20. But if you add 20 tablespoons of water the crust will not brown, so try to restrain yourself when you add the water.
Once you’ve got the crust all mixed together, mold it into a disk, wrap it up in plastic, and stick it in the refrigerator while you make the filling.
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