As I’m writing this, Michael is at the airport, headed to San Antonio for trip number two of three he’s taking this month for work, so I’ve been busy figuring out my meal plan for when he’s gone. This is going to be the longest trip of the three, thankfully, but of course now we have this potential storm to contend with I’m both hopeful for a snow day or two but not necessarily looking forward to riding it out by myself. (The only relief, to be honest, is that with his car at the airport I can park in the garage during the worst of it, but I still plan on doing some shoveling if only to make life easier later on.) So this week will entail a potentially snowy sabor de soledad, and I’m actually quite excited about the menu I’ve planned. Read More
[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
I may have sung the praises of Dave Arnold’s technique of using the iSi whip to infuse alcohol previously, but I really mean it now because I will say it this way: You absolutely need to have hot pepper-infused tequila blanco in your life and in your drinks. Those of you who follow me on Instagram may remember when I posted a photo of the black pearl hot pepper plant I’m growing, and how excited I was to finally try one of these puppies out for myself: Read More
Back when spring was easing into summer, I really didn’t fully appreciate just how much we had planned in the first few weeks of the season, and here we are in the middle of July. One thing I resolved on doing this summer was to spend some time revisiting my favorite Catalunyan dishes since we wouldn’t be making our biennial trip over to Europe this year, what with us buying a house and me buying a new car, but with everything we’ve been up to it’s been awhile since we could devote a couple of days to anything more fun than a typical weeknight meal.
With a weekend looming on the horizon with no plans but our own, I decided to give us a chance to relax and give ourselves a mini Caldes d’Estrac vacation, at least with food if not in beach time. Rosado would be poured, caftans donned, and my hope was each dish would bring us back to those warm days we would spend along the Mediterranean coast. Read More
Do you remember how I mentioned making the warm tomato vinaigrette during my most recent sabor de soledad but then I never posted any pictures of it? Well, I’m making up for it now with this passata. It was the first Sunday of Daylight Savings Time, and we had decided to make pizza (but not in enough time to make the pizza dough in time so frozen dough was required) and I grabbed some tomatoes and herbs to make more of the passata that is the core of the recipe and turn it into a fresh tomato sauce to go one one of the pies. The base for the sauce–long-roasted tomatoes blended with fresh basil–is solid, and so I felt it was only natural to add some roasted garlic and some tarragon to punch it up a little. Read More
A few months ago when we were in the throes of absolutely miserable weather, I had this feeling that ramp season would be embraced even more fervently than before, if only because it was definitive proof that spring was finally here and the long tyranny of this winter had come to an end. There had been some backlash against the ramp’s trendiness over the last few years, with some sniffing that while good, the hype surrounding them had ballooned out of control. Even by the time I had first gotten my hands on a few bunches back in 2010 the eye-rolling had already begun, but thankfully that hasn’t stopped the influx of ramps into the Union Square Greenmarket. As J. Kenji López-Alt rightly pointed out in 2011, part of what makes the ramp special is that we do have to wait for them to come every year and when they are available we have to make the most of them—in our increasingly on-demand society, it’s kind of refreshing to exercise some patience when it comes to food.
There was no way we’d use up all of the Meyers that RGBistro sent us before they started to go south, so naturally we started to debate on the best way to make them last. Michael suggested some sort of jelly or marmalade; I shrewdly pointed out that we never eat anything with marmalade as it is, so why not preserve them? We had certainly seen enough recipes calling for preserved lemons to make them an ingredient of interest, and now that we had a bounty of the somewhat sweet variety, it would be fun to incorporating them into various dishes, no?
Shockingly (seriously–I live with a man who is very persuasive and a bit stubborn at times) my argument won out, and we started the process of preserving lemons a few weeks ago. Read More