December 9th, 2011 § 0 comments § permalink
The holidays are about getting together with friends and family. But that’s just a code word for food.
December 2nd, 2011 § 0 comments § permalink
Just that like we are back in the holiday season.
December 1st, 2011 § 0 comments § permalink
Blend, blend, blend to your heart's content
I’m starting a new feature here on ANFB – Tools of the Trade. In the kitchen I’m not primarily a gadget person – it generally means more things to CLEAN and I hate that.
But there are a few devices that, the more I cook, I find are indispensable.
My dad got me an immersion (or handheld) blender a few Christmases ago, and I have let it languish. But with the recent spate of soups last month, I have been using it like nobody’s business.
For soup-making especially – sure, you can wait until the soup cools, and blend in a stand-up blender in small batches. But I must be the most impatient person in the world or something, because EVERY time I try that I end up with the top shooting off and hot liquid everywhere and much cursing and an immediate bad mood.
This immersion blender has saved me. There’s a little rim so you don’t hit the bottom of the pot, and if you take care to put a dish towel on the top, you are so golden baby. Creamy, smooth, delicious soups.
Plus, the little chopper add-on is perfect for salad dressings, and the whisk is great for souffles and whipped cream.
I’d also like to point out that the three pieces are a dream for clean-up. Seriously, much easier than a whole blender.
Live, get an immersion blender, learn. That’s what they all say.
November 29th, 2011 § 0 comments § permalink
Taking risks
Is Thanksgiving ever the right time to try a new recipe? People like familiar tastes so much, it becomes sacrilegious to replace Grandma’s stuffing or Dad’s sweet potato casserole.
And yet sometimes there’s a place at the table for something new, something that gets people talking and maybe surprises them, just a little bit.
These roasted Brussel sprouts came inspired from the menu at Zero Zero, a pizza place here in San Francisco that has wicked little appetizers (and even more deadly cocktails).
The dish is a salt-and-sweet bonafide hit, with small, crumbled bits of fried bacon and chunks of brussel sprout. And I entreat you to try to find an Asian pear, as their rough texture ties the whole thing together.
This dish, everyone agreed, was the most popular thing on the table. Just goes to show you that taking a risk sometimes works out for the best.
Brussel sprouts with bacon and Asian pear » Read the rest of this entry «
November 25th, 2011 § 0 comments § permalink
I’m going to assume that everyone has been in a food-induced stupor for the last 24 hours, but I’ve done a quick and dirty round-up of some things to do with leftovers. Assuming you have any.
November 22nd, 2011 § 0 comments § permalink
I thought I would do a little round-up of recipes I think would very much add to your Thanksgiving table. Maybe you have your own traditions but it can be nice to add something new to the table.
Happy Thanksgiving to you and yours!
November 18th, 2011 § 0 comments § permalink
Are you ready for Thanksgiving? I sure hope so. Because it’s next week!
Every year I struggle between making the same recipes or trying someone new and different. I’m doing Cornish Game Hens this year, so you can see what impulse won out.
November 17th, 2011 § 0 comments § permalink
Lunch at work
Personally the most frustrating thing to me when I try to cook new things is to browse through a recipe, only to get hung up on some ingredient that I’ve never heard of.
Maybe you’ve had a moment like that – when, armed with a long list of things you need from the grocery store, you approach someone who works there.
You: “Do you have farro?”
Them: “Pharaoh?”
You: “Farro… it’s like,” as you peer at your phone, “an Italian grain.”
Then they take you to the pasta and rice aisle, where you look together over the same shelves that you’ve just scoured – and nothing. “Sorry,” they tell you half-heartedly. And you’re left wondering if farro is worth this fuss.
I had a Red Kuri squash delivered to my CSA box so I did not have this particular issue. But I implore you – seek it out! This is a wonderful, interesting soup. Probably the best of the ones I have made. Go bug someone at your grocery store or farmer’s market. It’s worth it.
Red Kuri squash and roasted fennel soup
Adapted from Eatwell » Read the rest of this entry «
November 15th, 2011 § 0 comments § permalink
Roast it!
What’s your favorite way to roast a squash? I sure hope you have one.*
We’re deep into squash zone this month, and I swear, every recipe I read seems to contain magical powers for softening squash. Powers that do not appear when I attempt the recipe, and saute and saute and saute forever with no discernible effect.
Am I doing something wrong? Entirely possible.
This recipe for example – I wouldn’t have attempted it if I hadn’t taken the time to roast the squash at least 30 minutes before. It just cuts down on cooking time, as well as anxiety.
*Mine is: cut squash in half, drizzle with olive oil and sprinkle salt, then place on foil-lined rimmed baking sheet in 400 degree oven for at least 30 minutes.
November 11th, 2011 § 0 comments § permalink
What I like most about 11/11/11 was how simple it feels to write and type. Also – Happy Veteran’s Day to all!