Pressure-Cooker Black Bean Soup with Cumin-Lime Greek Yogurt
During my first job out of college this time of year would always be a busy one because this is, after all, the height of soup season. I had to drive to the client site twice a week, and while the commute was a rough one (I’d leave at 6:00 in order to get there by 8:15 in order to get a spot in the good parking lot), there were a few perks, from being able to get everything from discounted cookies and crackers to the “seconds” of a certain brand of chocolate truffles by the 2.5 lb bag in the company store or the tomato soup bar in the subsidized cafeteria. While I would otherwise bring the rest of my lunch, I’d beebop over to the cafeteria every day, regardless of the weather, and treat myself to some tomato soup topped with salsa (they owned a brand of that too, of course) and cheddar cheese.
It was probably for the best that I had all of that sodium at a relatively young age when I could handle that, rather than now. Read More
Wild mushrooms with egg yolk.
[Editor’s note: to echo a phrase from very sage person Caitlin at Fit & Feminist, it’s very weird blogging about food right now, but self-care is important in order to not lose one’s mind. If you’re as horrified by the actions taken by the current administration this past weekend as I am, please consider donating to the ACLU or the International Refugee Assistance Project if you can to help those who are affected.]
Deconstructed dishes are not the kinds of recipes you expect to find in a cookbook focused on country cooking until you consider that deconstructions almost work best in the country, given that you’re able to find fresh produce and the like.
The idea of deconstruction as a technique both intrigues and infuriates me; on one hand, it’s fun to play with the idea of, say, deconstructing a cheesecake and then bringing it all back together in a different way which I did a couple of years ago…and then there’s things like Ina Garten’s deconstructed lobster roll from one of her traveling shows in which she presents her husband a cooked whole lobster, some rolls, and some dip on a platter and invites him to “dig in!” Read More
Casarecce with Pancetta, Chile, and Ricotta
Man, does it feel like this January has been trying, even if the Baltimore area is on-track to have the least-snowiest winter on record and we had one day that was skirting close to 70 degrees. Most of this malaise is due to the enormity of what’s going on in our country and around the world, but a small amount of this malaise is also due to the news that dropped on the 13th that American Apparel was sold and will be closing up its retail operation in the next 100-ish days. There’s a store down the street from where we live, so I have been making a few visits to do what Michael calls a “final buy” of the running shorts that have been my preferred pajama bottoms for the last ten (?) years along with ordering a few pairs of yoga pants. As he likes to joke, I’ll probably be wearing these damn things for decades to come. (Hey, that’s one reason why I lift!) Read More
Chestnut-ricotta dumplings with butter and sage
A week before Christmas we had spent a quiet (and slushy) afternoon at Dinosaur Barbecue, and then like we always do we walked over to Whole Foods in order to get some food to make for a relatively light dinner given that we had just eaten some wings and sliders. I’m not sure what came over me while we were shopping, but I saw that they had bags of fresh chestnuts and I decided then and there I’d make something with them for Christmas dinner. (I partially blame the addition of the Silver Spoon’s Tuscany cookbook for this inclination.) After doing a little research I decided that I could fold in chopped up chestnuts into my favorite ricotta dumpling recipe, and the only question remained was how to cook them. Read More
Garlic chicken/pollo al ajillo
Over the years I’ve acquired many, many Spanish cookbooks but one of my eternal favorites was one I bought way back in the day on a whim at Crate and Barrel: Spanish Country Cooking. (Yes, I paid retail for it.) I’ve written about it here before in singing its praises for inspiring one of my favorite soups and a fantastic bass recipe fried in pancetta, but probably my favorite recipe to cook from it is a simple garlic chicken number that I’ve loved for years but never shared with you. Well, that stops today, because it’s too good not to enjoy, and when paired with a side salad you won’t feel like you’ve abandoned your resolve to eat a little lighter if you so choose. Read More
Casarecce with bell pepper sauce
One thing I’ve been dying to do once the tomatoes started coming in and really taste good was to walk over to the big Baltimore Farmer’s Market on a Sunday morning and get some heirlooms or other interesting-looking ones to take home. Unfortunately, either to us traveling or Michael going to the gym late, that didn’t happen until one of the last Sundays when tomatoes would be good, and even then we were walking in there at 11:57 when the market technically ended at noon. Thankfully I was still able to get some tomatoes along with some Kirby cucumbers and four fantastic orange peppers before all of the vendors were gone, and I was able to get a good deal on the peppers to boot: 2 for a buck. Read More
Pressure Cooker Pho Ga from Serious Eats
So how are you all doing? Last week was incredibly rough (if you follow me on Instagram you know who I voted for), and it’s taken me some days to process it all. I’ve been writing every day, but I couldn’t bring myself to write about food until the weekend. Instead, I’ve been writing to my congresspeople begging them to publicly and loudly denounce all of the hate speech and hate crimes that have been unleashed in the last few days (and blaming a certain person for it) as well as to continue to fight for the causes I voted for, and writing a thank-you note to my preferred candidate for taking on this shit-storm of a campaign cycle. Read More