I received horrible news yesterday about Passover.
No, I already knew about the whole no-bread thing.
Rather, I read this deeply disappointing article in the NYTimes about Manischewitz and its plant problems that have caused a shortage of Tam Tams and Thin Tea Matzohs. How can they do this to us? Why must this be? These are the only two forms of matzoh that I actually LIKE!!!
Sigh. Well, I guess Passover this year will be even more culinarily miserable than usual. In the meantime, I am scouring shelves for good matzoh. If you have any suggestions, let me know.
Saturday, March 29, 2008
Sunday, February 10, 2008
Say "Cheese"
I was, not for the first time, faced with a rennet dilemma this weekend.
I love cheese. It is no secret that if it is made from dairy, I have an almost overwhelming desire to eat it. To put it, as my friend Austin often says, in my mouf. Preferrably with some bread. Or crackers. Or pasta. Or rice. I'm equal opportunity, really. Dairy + starch = Yum.
You can sense, dear readers, a "but" coming on. The problem with cheese (correction: the problem with my unadulterated love of cheese) is that most cheeses (particularly aged cheeses) are made with rennet. Rennet, as some of you may know, is an enzyme that helps cheese to coagulate. Remember Little Miss Muffett? Her curds and whey were the result of a coagulation process in which the fat solids of the milk (the curds) pulled away from the water and sugar (the whey) in the milk with a little help from our friend rennet. Not all cheese is made from rennet, and not all rennet is bad. Some rennet is vegetarian, derived from yeast, mushrooms, and the like. Other rennet, however, is taken from the stomaches of calves or other animals.
Rabbis are divided as to whether rennet that comes from animal products are "meat" for the purposes of kashrut. Some would argue that such cheese made with animal rennet would be treif both because it would mix milk and meat AND because it would be difficult to figure out whether the animal was kosher. On the other hand, when a noted Talmudic sage was asked the question of whether such a cheese would be treif, "hayseo ledavar achayr," - he changed the subject. The other twist is that there is a rule in kashrut in which something that a dog wouldn't eat wouldn't be considered "food." Would a dog eat rennet (which is pretty chemically and gross)? No definitive ruling has ever been made, of course.
Thus, if a cheesemaker uses animal rennet, her cheese may or may not be treif. Yet, the USDA doesn't require cheesemakers to say what kind of rennet they use. So, it's hard to know unless cheese is hecshered whether the cheese is "Kosher" or not. Some rabbis have argued that the USDA's rules for milk and cheese are sufficient that there should not be a need for kosher certification, but this rule is still very much in the minority.
In other words, the jury is still out.
My rule of thumb is as follows: I buy kosher cheese whenever I can. Because almost all cheeses made in the U.S. are made with microbial (parve) rennet and most of these microbial rennet manufacturers are hecshered, I err on the side of buying US-made cheeses without hecshers unless they specify that they are made with animal rennet.
For foreign-derived cheeses (why do all the good ones fall into this category????), I take it on a case-by-case basis. If the label says animal rennet, I don't eat it. If it's a longer-aged or hard cheese (which more commonly uses animal rennet), I won't eat it. If it's a fresh cheese, which requires less coagulation, then I usually say it's okay. Does this make me less frum than I feel I should be? You betcha. So, with that long explanation, I give you a recipe.
Trader Joes is lovely because they offer a variety of kosher cheese. I've been a big fan of their feta and their lite chevre, and they also sell Cabot products, most of which are hecshered . I also LOVE Joseph's Soy and Flax flatbreads - they are 60 calories and make a wonderful sandwich, pizza, or tostada base.
Because so many of my recipes are cheesy and I have posted so many, I thought I'd post a couple of kugel recipes. I made one of these for the law schools "Taste of Diversity"...Shockingly, the Jewish Law Students Association were one of the only groups that had food left at the end of the event...because running out of food is a terrible sin. Anyway, both of these recipes utilize lovely yummy kosher cheese. :-)
2. Pour into one large or two smaller baking dishes and top with remaining sugar and cinnamon. Bake 1 hour at 350 degrees. Serve warm or at room temperature. Kugel is also wonderful as leftovers (if you have any left).
1/2 medium onion, finely chopped (if you are using the food processor to grate the potatoes, throw the onion in too)
1 1/2 c. frozen chopped spinach, thawed and squeezed dry
1 1/2 c. + 1/4 cup shredded kosher cheddar or other hard cheese (this recipe is very flexible)
3/4 c. light sour cream
2 eggs, beaten
2 tbsn. olive oil or melted butter
1 tsp. dijon mustard or 1/2 tsp. dry mustard
1/4 tsp. garlic powder or 1/2 tsp. minced/crushed garlic
salt and pepper to taste
1. Preheat oven to 350 degrees and place oven rack in the middle. Lightly oil a medium casserole dish.
2. Mix together potatoes, onion, spinach, and 1 1/2 c. shredded cheese in a large bowl.
3. In a separate bowl, mix together eggs, oil/butter, sour cream, mustard, garlic (powder), salt, and pepper.
4. Pour wet ingredients into dry ingredients and mix thoroughly. Pour into casserole dish and top with remaining cheddar.
5. Bake 1 hour. If top is not golden, set oven to broil and broil 3-5 minutes until cheese is gooey and brown on top. Serve hot.
This recipe also freezes well (and is kosher for passover).
I love cheese. It is no secret that if it is made from dairy, I have an almost overwhelming desire to eat it. To put it, as my friend Austin often says, in my mouf. Preferrably with some bread. Or crackers. Or pasta. Or rice. I'm equal opportunity, really. Dairy + starch = Yum.
You can sense, dear readers, a "but" coming on. The problem with cheese (correction: the problem with my unadulterated love of cheese) is that most cheeses (particularly aged cheeses) are made with rennet. Rennet, as some of you may know, is an enzyme that helps cheese to coagulate. Remember Little Miss Muffett? Her curds and whey were the result of a coagulation process in which the fat solids of the milk (the curds) pulled away from the water and sugar (the whey) in the milk with a little help from our friend rennet. Not all cheese is made from rennet, and not all rennet is bad. Some rennet is vegetarian, derived from yeast, mushrooms, and the like. Other rennet, however, is taken from the stomaches of calves or other animals.
Rabbis are divided as to whether rennet that comes from animal products are "meat" for the purposes of kashrut. Some would argue that such cheese made with animal rennet would be treif both because it would mix milk and meat AND because it would be difficult to figure out whether the animal was kosher. On the other hand, when a noted Talmudic sage was asked the question of whether such a cheese would be treif, "hayseo ledavar achayr," - he changed the subject. The other twist is that there is a rule in kashrut in which something that a dog wouldn't eat wouldn't be considered "food." Would a dog eat rennet (which is pretty chemically and gross)? No definitive ruling has ever been made, of course.
Thus, if a cheesemaker uses animal rennet, her cheese may or may not be treif. Yet, the USDA doesn't require cheesemakers to say what kind of rennet they use. So, it's hard to know unless cheese is hecshered whether the cheese is "Kosher" or not. Some rabbis have argued that the USDA's rules for milk and cheese are sufficient that there should not be a need for kosher certification, but this rule is still very much in the minority.
In other words, the jury is still out.
My rule of thumb is as follows: I buy kosher cheese whenever I can. Because almost all cheeses made in the U.S. are made with microbial (parve) rennet and most of these microbial rennet manufacturers are hecshered, I err on the side of buying US-made cheeses without hecshers unless they specify that they are made with animal rennet.
For foreign-derived cheeses (why do all the good ones fall into this category????), I take it on a case-by-case basis. If the label says animal rennet, I don't eat it. If it's a longer-aged or hard cheese (which more commonly uses animal rennet), I won't eat it. If it's a fresh cheese, which requires less coagulation, then I usually say it's okay. Does this make me less frum than I feel I should be? You betcha. So, with that long explanation, I give you a recipe.
Trader Joes is lovely because they offer a variety of kosher cheese. I've been a big fan of their feta and their lite chevre, and they also sell Cabot products, most of which are hecshered . I also LOVE Joseph's Soy and Flax flatbreads - they are 60 calories and make a wonderful sandwich, pizza, or tostada base.
Because so many of my recipes are cheesy and I have posted so many, I thought I'd post a couple of kugel recipes. I made one of these for the law schools "Taste of Diversity"...Shockingly, the Jewish Law Students Association were one of the only groups that had food left at the end of the event...because running out of food is a terrible sin. Anyway, both of these recipes utilize lovely yummy kosher cheese. :-)
Easy Applesauce Kugel
8 oz. package medium or fine noodles (I use medium)
8 oz. cream cheese (at room temperature)
1/2 c. (1 stick) unsalted butter (at room temperature)
1/2 pint sour cream
4 large eggs, beaten
1/2 c. plus 1 tbsn. white or light brown sugar
15 oz applesauce (I prefer unsweetened)
1 tsp. vanilla
1/2 tsp. ground cinnamon
2. Pour into one large or two smaller baking dishes and top with remaining sugar and cinnamon. Bake 1 hour at 350 degrees. Serve warm or at room temperature. Kugel is also wonderful as leftovers (if you have any left).
I am sucker for all things cheese-and-spinach.
1/2 medium onion, finely chopped (if you are using the food processor to grate the potatoes, throw the onion in too)
1 1/2 c. frozen chopped spinach, thawed and squeezed dry
1 1/2 c. + 1/4 cup shredded kosher cheddar or other hard cheese (this recipe is very flexible)
3/4 c. light sour cream
2 eggs, beaten
2 tbsn. olive oil or melted butter
1 tsp. dijon mustard or 1/2 tsp. dry mustard
1/4 tsp. garlic powder or 1/2 tsp. minced/crushed garlic
salt and pepper to taste
1. Preheat oven to 350 degrees and place oven rack in the middle. Lightly oil a medium casserole dish.
2. Mix together potatoes, onion, spinach, and 1 1/2 c. shredded cheese in a large bowl.
3. In a separate bowl, mix together eggs, oil/butter, sour cream, mustard, garlic (powder), salt, and pepper.
4. Pour wet ingredients into dry ingredients and mix thoroughly. Pour into casserole dish and top with remaining cheddar.
5. Bake 1 hour. If top is not golden, set oven to broil and broil 3-5 minutes until cheese is gooey and brown on top. Serve hot.
This recipe also freezes well (and is kosher for passover).
Sunday, February 3, 2008
Superbowl of Chili
So, in the NYTimes this week there was a disgusting article about how double-dipping is the equivalent of french kissing everyone at the party (because you transfer your saliva into the dip, which other people then eat). So, having thoroughly freaked myself out over the idea of eating anything that didn't come in an individual serving-sized container, I propose an alternative: Kitchen Sink Chili.
Kitchen Sink Chili is exactly what it sounds like - you start with a basic chili base (canned tomatoes, beans, onion, garlic, spices) and then you add...whatever you happen to have laying around. Carrots? You got it. Corn? Perfect. Other/different/better beans? Sure thing. Green veggies? Yummo. (Got you with that Rachael Ray reference, didn't I? You know I did). Kitchen Sink Chili accomplishes 4 (count 'em, 4!) objectives:
1. Feeds the Masses - you can make Kitchen Sink Chili in a crock pot (and, if you don't cook the onions and garlic first, you can actually cook the whole thing in one pot. Personally, I like the onions and garlic cooked first, but still, that's only one minor extra frying pan). It is delicious, and you can cook it all day (and/or all night) and it tastes awesome. In fact, the longer the flavors meld together, the better you are. This is one of those great recipes that tastes even better the third day than the first day (and goodness knows we need more of those recipes).
2. Provides Double-Dip-Free Dipping - No one eats from a communal bowl of chili. It's just not done. I mean, you have to think about toppings, and spiciness, and all that stuff, and everyone likes their chili just so and, let's face it, no one wants to share a bowl of this deliciousness with someone else. BUT, at the same time, chili is great for chip-dipping. Who doesn't like corn chips and chili (okay, I admit, if you are in the early stages of a relationship with the olfactorily sensitive, you may want to go easy on the beans)? So, you can accomplish the dip, even the double dip, without passing your nasty mouth cooties on to everyone else. Genius.
3. Clean out Your Vegetable Drawer/Freezer - I will admit, I don't eat nearly as many fresh veggies as I should. I am, however, a big proponent of frozen veggies, which have 95% of the vitamins and minerals of fresh and yet keep forever. That said, they also come in awkward-sized bags. For some reason, I ALWAYS end up with 3/4 cup of frozen corn kernels, or carrot slices, or chopped baby spinach. Not enough to make into a side dish (once the ice melts, that's really about 1/2 cup of cooked veggies), but too much to justify throwing away. This recipe is a great place to throw in those frozen veggies - and because there are so many different flavors, you never feel deprived of any one veggie. Likewise, this is also a great recipe for fresh vegetables slightly past their prime. That half-eaten bag of baby carrots in the fridge that has dried out? Chop 'em up and throw them in the pot. Those slightly shriveled grape tomatoes? A quick rinse is all they need. I haven't tried broccoli in the chili, but I could see it working if you chopped it up first. Finally, if you are like me and sometimes find yourself with half-open packages of low-fat cream cheese/(dairy or soy), then this is a great place to get rid of them - just cube and stir in.
4. Freeze Ahead - This chili freezes really well. It also reheats well. It is a great three-season (fall/winter/spring) dish, and I heartily recommend it.
Kitchen Sink Chili
Chili Base
2 large cans roasted/stewed whole tomatoes in paste/sauce (Muir Glen's Fire-Roasted Tomatoes are my faves, but any kind will do - but you want the big-ass cans, not the regular-sized ones)
2-3 cans beans (pinto, black, and great northern are good choices, but if you like kidney or garbanzo beans, they can also work).
1 medium onion, coarsely chopped
5 cloves garlic, peeled and sliced
1/2 tsp. chili powder
1/4 tsp. cumin
2 chiles in adobo sauce (optional) *
1/2 cap liquid smoke (optional)
Add-Ins
- Zucchini, coarsely chopped
- Sliced baby carrots
- frozen spinach, collard greens, or kale
- corn kernels (canned/frozen)
- green beans
- cubed low fat cream cheese (dairy/soy)
Toppings
- Sliced ripe avocados
- Low-fat grated cheese (any kind)
- Light sour cream (I will disown you if you get fat-free sour cream. You might as well eat wallpaper paste)
- Chopped fresh scallions
- Sliced/chopped tomatoes
Accompaniments
- Tortilla chips (lots and lots of tortilla chips. Yum.)
- Rice (any kind)
- Hearty white or light wheat bread, preferably toasted
- Fresh tortillas (flour or corn)
* I like my chili moderately spicy but I never seem to use a whole can of chiles before they go bad. I have, however, recently discovered that you can freeze the whole can, in a ziplock bag, and when you need a chile, just sort of chisel one out with a butter knife. The adobo sauce doesn't really harden, and you would end up chopping the chile anyway, so what's the difference? For a big pot of chili, you want about a tablespoon of chiles/sauce (more if you like five-alarm chili). And the chiles keep for several weeks in the freezer, so it's all good. This discussion of chilis and chiles is confusing, but you get the idea.
Let me know how it turns out!
Kitchen Sink Chili is exactly what it sounds like - you start with a basic chili base (canned tomatoes, beans, onion, garlic, spices) and then you add...whatever you happen to have laying around. Carrots? You got it. Corn? Perfect. Other/different/better beans? Sure thing. Green veggies? Yummo. (Got you with that Rachael Ray reference, didn't I? You know I did). Kitchen Sink Chili accomplishes 4 (count 'em, 4!) objectives:
1. Feeds the Masses - you can make Kitchen Sink Chili in a crock pot (and, if you don't cook the onions and garlic first, you can actually cook the whole thing in one pot. Personally, I like the onions and garlic cooked first, but still, that's only one minor extra frying pan). It is delicious, and you can cook it all day (and/or all night) and it tastes awesome. In fact, the longer the flavors meld together, the better you are. This is one of those great recipes that tastes even better the third day than the first day (and goodness knows we need more of those recipes).
2. Provides Double-Dip-Free Dipping - No one eats from a communal bowl of chili. It's just not done. I mean, you have to think about toppings, and spiciness, and all that stuff, and everyone likes their chili just so and, let's face it, no one wants to share a bowl of this deliciousness with someone else. BUT, at the same time, chili is great for chip-dipping. Who doesn't like corn chips and chili (okay, I admit, if you are in the early stages of a relationship with the olfactorily sensitive, you may want to go easy on the beans)? So, you can accomplish the dip, even the double dip, without passing your nasty mouth cooties on to everyone else. Genius.
3. Clean out Your Vegetable Drawer/Freezer - I will admit, I don't eat nearly as many fresh veggies as I should. I am, however, a big proponent of frozen veggies, which have 95% of the vitamins and minerals of fresh and yet keep forever. That said, they also come in awkward-sized bags. For some reason, I ALWAYS end up with 3/4 cup of frozen corn kernels, or carrot slices, or chopped baby spinach. Not enough to make into a side dish (once the ice melts, that's really about 1/2 cup of cooked veggies), but too much to justify throwing away. This recipe is a great place to throw in those frozen veggies - and because there are so many different flavors, you never feel deprived of any one veggie. Likewise, this is also a great recipe for fresh vegetables slightly past their prime. That half-eaten bag of baby carrots in the fridge that has dried out? Chop 'em up and throw them in the pot. Those slightly shriveled grape tomatoes? A quick rinse is all they need. I haven't tried broccoli in the chili, but I could see it working if you chopped it up first. Finally, if you are like me and sometimes find yourself with half-open packages of low-fat cream cheese/(dairy or soy), then this is a great place to get rid of them - just cube and stir in.
4. Freeze Ahead - This chili freezes really well. It also reheats well. It is a great three-season (fall/winter/spring) dish, and I heartily recommend it.
Kitchen Sink Chili
Chili Base
2 large cans roasted/stewed whole tomatoes in paste/sauce (Muir Glen's Fire-Roasted Tomatoes are my faves, but any kind will do - but you want the big-ass cans, not the regular-sized ones)
2-3 cans beans (pinto, black, and great northern are good choices, but if you like kidney or garbanzo beans, they can also work).
1 medium onion, coarsely chopped
5 cloves garlic, peeled and sliced
1/2 tsp. chili powder
1/4 tsp. cumin
2 chiles in adobo sauce (optional) *
1/2 cap liquid smoke (optional)
Add-Ins
- Zucchini, coarsely chopped
- Sliced baby carrots
- frozen spinach, collard greens, or kale
- corn kernels (canned/frozen)
- green beans
- cubed low fat cream cheese (dairy/soy)
Toppings
- Sliced ripe avocados
- Low-fat grated cheese (any kind)
- Light sour cream (I will disown you if you get fat-free sour cream. You might as well eat wallpaper paste)
- Chopped fresh scallions
- Sliced/chopped tomatoes
Accompaniments
- Tortilla chips (lots and lots of tortilla chips. Yum.)
- Rice (any kind)
- Hearty white or light wheat bread, preferably toasted
- Fresh tortillas (flour or corn)
* I like my chili moderately spicy but I never seem to use a whole can of chiles before they go bad. I have, however, recently discovered that you can freeze the whole can, in a ziplock bag, and when you need a chile, just sort of chisel one out with a butter knife. The adobo sauce doesn't really harden, and you would end up chopping the chile anyway, so what's the difference? For a big pot of chili, you want about a tablespoon of chiles/sauce (more if you like five-alarm chili). And the chiles keep for several weeks in the freezer, so it's all good. This discussion of chilis and chiles is confusing, but you get the idea.
Let me know how it turns out!
Monday, January 28, 2008
Friends and Foods and Shortrifle
Hello Buddies!
I was lucky enough to have two of my best friends from college over for dinner last night (and a lovely friend-in-law as well). It's so nice to have people in my life who, no matter how long it has been since you've seen them, just totally "get it" and get you and are so comfortable. I wish I got to see them more often, but I am always grateful when I do see them.
We had some yummy risotto on Sunday, which I have already posted below, and a big Greek salad, but I have discovered a new, quick and easy dessert that I am totally obsessed with. It is something between a shortcake and a trifle - a shortrifle, if you will. So, here is the first recipe of the year (sad that it's been almost two months since I posted, but I will start posting them again). This is a slight variation on the original way I served it, but I think it makes a better presentation.
Mixed Berry Shortrifle (serves 8)
Topping
1 cup cored, sliced strawberries
1 cup washed and halved blackberries
1 cup washed raspberries
2 tbsn lemon juice
1/4 cup confectioners sugar
1/4 cinnamon, nutmeg or pumpkin pie spice blend (optional)
1 loaf Entenmann's pound cake, sliced into 1/4" slices (as thin as possible)
1 tub vanilla ice cream ( I used Trader Joe's vanilla gelato, but you could pretty much go with any brand, or with custard or whipped cream).
Mix the topping ingredients together and allow to sit at room temperature about 30 minutes to macerate. The berries should release their juices.
Shortly before serving, take ice cream out of the freezer to soften.
Layer cake and berries twice and (cake as base, berries, cake, berries) then top with ice cream/other dairy. If you have leftover berries, you can drizzle them around the plate. You could also cube the cake and layer the ingredients in a tall glass and make it a parfait-type dessert. Yum.
I was lucky enough to have two of my best friends from college over for dinner last night (and a lovely friend-in-law as well). It's so nice to have people in my life who, no matter how long it has been since you've seen them, just totally "get it" and get you and are so comfortable. I wish I got to see them more often, but I am always grateful when I do see them.
We had some yummy risotto on Sunday, which I have already posted below, and a big Greek salad, but I have discovered a new, quick and easy dessert that I am totally obsessed with. It is something between a shortcake and a trifle - a shortrifle, if you will. So, here is the first recipe of the year (sad that it's been almost two months since I posted, but I will start posting them again). This is a slight variation on the original way I served it, but I think it makes a better presentation.
Mixed Berry Shortrifle (serves 8)
Topping
1 cup cored, sliced strawberries
1 cup washed and halved blackberries
1 cup washed raspberries
2 tbsn lemon juice
1/4 cup confectioners sugar
1/4 cinnamon, nutmeg or pumpkin pie spice blend (optional)
1 loaf Entenmann's pound cake, sliced into 1/4" slices (as thin as possible)
1 tub vanilla ice cream ( I used Trader Joe's vanilla gelato, but you could pretty much go with any brand, or with custard or whipped cream).
Mix the topping ingredients together and allow to sit at room temperature about 30 minutes to macerate. The berries should release their juices.
Shortly before serving, take ice cream out of the freezer to soften.
Layer cake and berries twice and (cake as base, berries, cake, berries) then top with ice cream/other dairy. If you have leftover berries, you can drizzle them around the plate. You could also cube the cake and layer the ingredients in a tall glass and make it a parfait-type dessert. Yum.
Thursday, November 8, 2007
Ratatouille and Remembrance
I am, I admit, a bit of a cinematic neophyte. I was working over the summer back in DC and didn't get the chance to go to the movies as much as I'd liked, and so I missed the critic's darling of the summer, the animated film Ratatouille. However, as it was a Pixar film (all of which I have, without exception, adored) and a movie about cooking, I decided that I would order it to own on DVD, rather than simply renting it. It came in the mail today.
Let me first say that my accolades about its general perfection are needless - I don't think I read a single review of the movie that had anything bad to say. More importantly, however, were three (for lack of a better term) takeaways from the movie that I wanted to mull over.
"Anyone can cook" is the motto of the protagonist's spectral mentor. And this is, in fact, true. While the movie makes it seem like some are born to greatness while others are not, I think that's actually the wrong approach. I think that, if so inclined, it is possible for anyone (okay, 99% of people - my stepdad may be beyond help, but that's another story) to learn to cook competently and to refine their palette. More importantly, I think it's possible for anyone who wants to to learn to cook for their own palette - after all, the foods that I love (risotto, anything with goat cheese or spinach) may be the opposite of what others love. My friend Adam, for instance, hates cheese. We have learned to disagree (and always order different appetizers).
Another theme in the movie is the role of criticism as the discoverer and defender of the new. I think this is something that is applicable not only in my culinary life (oh, that there were more people challenging me to get outside my comfort zone!) but in my academic life as well. Isn't that what we all strive for, as students? Not only to know what has already been discovered but to find the new insight that no one has thought of yet? If not, then I would really like to dispense with all this preemption research nonsense that one is forced to endure if one wishes to be on a law journal. Ugh.
Finally, the movie also reminds us why we, as humans, are so tied to food and strive so hard for what is sometimes sarcastically called "culinary greatness." What is magical about food is the way that it can anchor or bring back a memory. Olfactory (smell-based) memories last five times as long as sight- or sound- anchored memories. More on this in a later post (or posts), but I was just struck by how true that is. There is a reason that the NYTimes Food section has a column entitled Eat, Drink, Memory. It is because food is a visceral reminder of where we are, where we come from, and who we want to be.
Speaking of the ghosts of flavors past, here is a recipe based on a salad at my favorite high-school fast food restaurant - Everything Salad & Yogurt. This salad goes well with a strawberry-banana yogurt smoothie, fyi...
Pasta Tuna Veggie Salad
1 can chunk light tuna fish in water
1 bag mixed salad greens (romaine-based, though spinach would also work)
2 cups fresh broccoli florets (TJs sells them by the bag, pre-cut)
2 cups baby carrots, thinly sliced (1/8" thick is ideal, but everything is relative)
1 cup fresh green beans, sliced into thirds
1/2 cup frozen green peas
2 cups uncooked whole wheat or wheat-blend pasta
1/3 cup light ranch (or other creamy) dressing. I like Newman's Own, myself.
1. Put a pot of salted water on to boil.
2. Open and drain can of tuna.
3. Mix veggies together in a large bowl.
4. Using a fork, gently flake tuna out of can, separating larger chunks with a forl -tuna should look almost fluffy.
5. Cook pasta until al dente; drain and cool for about 15 minutes.
6. Toss pasta into salad. Bit by bit, toss in dressing until all elements of salad are lightly coated (and to your taste).
7. Chill 15-20 minutes before serving (allowing the flavors to meld but not letting the lettuce get soggy).
Let me first say that my accolades about its general perfection are needless - I don't think I read a single review of the movie that had anything bad to say. More importantly, however, were three (for lack of a better term) takeaways from the movie that I wanted to mull over.
"Anyone can cook" is the motto of the protagonist's spectral mentor. And this is, in fact, true. While the movie makes it seem like some are born to greatness while others are not, I think that's actually the wrong approach. I think that, if so inclined, it is possible for anyone (okay, 99% of people - my stepdad may be beyond help, but that's another story) to learn to cook competently and to refine their palette. More importantly, I think it's possible for anyone who wants to to learn to cook for their own palette - after all, the foods that I love (risotto, anything with goat cheese or spinach) may be the opposite of what others love. My friend Adam, for instance, hates cheese. We have learned to disagree (and always order different appetizers).
Another theme in the movie is the role of criticism as the discoverer and defender of the new. I think this is something that is applicable not only in my culinary life (oh, that there were more people challenging me to get outside my comfort zone!) but in my academic life as well. Isn't that what we all strive for, as students? Not only to know what has already been discovered but to find the new insight that no one has thought of yet? If not, then I would really like to dispense with all this preemption research nonsense that one is forced to endure if one wishes to be on a law journal. Ugh.
Finally, the movie also reminds us why we, as humans, are so tied to food and strive so hard for what is sometimes sarcastically called "culinary greatness." What is magical about food is the way that it can anchor or bring back a memory. Olfactory (smell-based) memories last five times as long as sight- or sound- anchored memories. More on this in a later post (or posts), but I was just struck by how true that is. There is a reason that the NYTimes Food section has a column entitled Eat, Drink, Memory. It is because food is a visceral reminder of where we are, where we come from, and who we want to be.
Speaking of the ghosts of flavors past, here is a recipe based on a salad at my favorite high-school fast food restaurant - Everything Salad & Yogurt. This salad goes well with a strawberry-banana yogurt smoothie, fyi...
Pasta Tuna Veggie Salad
1 can chunk light tuna fish in water
1 bag mixed salad greens (romaine-based, though spinach would also work)
2 cups fresh broccoli florets (TJs sells them by the bag, pre-cut)
2 cups baby carrots, thinly sliced (1/8" thick is ideal, but everything is relative)
1 cup fresh green beans, sliced into thirds
1/2 cup frozen green peas
2 cups uncooked whole wheat or wheat-blend pasta
1/3 cup light ranch (or other creamy) dressing. I like Newman's Own, myself.
1. Put a pot of salted water on to boil.
2. Open and drain can of tuna.
3. Mix veggies together in a large bowl.
4. Using a fork, gently flake tuna out of can, separating larger chunks with a forl -tuna should look almost fluffy.
5. Cook pasta until al dente; drain and cool for about 15 minutes.
6. Toss pasta into salad. Bit by bit, toss in dressing until all elements of salad are lightly coated (and to your taste).
7. Chill 15-20 minutes before serving (allowing the flavors to meld but not letting the lettuce get soggy).
Saturday, October 20, 2007
Everyone Can Roast a Chicken
It is unfortunate but true that blogging is a fantastic way to procrastinate. Unfortunate because I love to procrastinate, and even more unfortunate because, as a blogger, I have almost unlimited outlets for procrastination.
Today's post is entitled "Everyone Can Roast a Chicken." Why, might you ask, is today's post labeled this? Because everyone CAN roast a chicken. It's not scary, I promise. So, to my friend Bridget, who worries about the complexities of chicken roasting, I give you my roast chicken recipe from last year's seder....
Simple Roasted Chicken
1 6/12 to 7-pound roasting chicken, rinsed, patted dry
Coarse kosher salt
Freshly ground black pepper
¼ cup fresh sage leaves or 1/2 tsp. dried ground sage
¼ cup fresh thyme or 1/2 tsp. dried thyme
¼ cup fresh rosemary leaves or 1 tsp. crumbled dried rosemary (these three herbs often found together as "poultry mix" in veggie section of supermarket)
¼ medium sweet onion, coarsely chopped
1/2 head garlic, cloved and peeled, half of heads sliced
1 1/2 cups (kosher) white wine
5 tbsn pareve margarine, at room temperature
Preheat oven to 450°F. Rinse chickens; pat dry. Gently loosen skin over breasts and thighs. Rub softened margarine under the skin, concentrating most of the margarine over the breast meat. Slide garlic slices and fresh herbs under skin as well, concentrating on breast and thigh meat. Sprinkle skin and inside cavity with salt and pepper. Place onion pieces and remaining garlic cloves in chicken cavity. Place chicken breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F.
Turn chickens breast side up. Deglaze bottom of pan with wine and baste chicken with accumulated pan juices. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with additional honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes before serving.
I particularly like this chicken with the following potatoes, though the potatoes, plus a salad and a glass of wine, can be great as a veggie main...
Dad’s “James Beard” Potatoes
My dad calls these “James Beard” potatoes but I have searched for and never found a James Beard recipe for these, so I think my dad may have made that label up. They are great with the chicken above but are also good as a light dinner if you top them with chevre and serve them with a green salad.
3-4 cups coarsely sliced Yukon Gold or other thin-skinned potatoes
1 tbsn dried rosemary, crumbled in your hand
Salt and pepper to taste
1/2 cup olive oil
1 medium sweet onion, coarsely chopped
6-8 smallish garlic cloves, peeled
Preheat oven to 375 degrees. Toss potatoes, onions and garlic. Add salt and pepper to taste. Toss to coat with olive oil (may need less oil, so add it bit by bit until all the potatoes/onions/garlic are coated). Spread in a single layer over baking sheet and roast 45-55 minutes, turning potatoes over after about 25 minutes (the bottoms will be browned and crispy). Add salt and pepper as necessary.
Today's post is entitled "Everyone Can Roast a Chicken." Why, might you ask, is today's post labeled this? Because everyone CAN roast a chicken. It's not scary, I promise. So, to my friend Bridget, who worries about the complexities of chicken roasting, I give you my roast chicken recipe from last year's seder....
Simple Roasted Chicken
1 6/12 to 7-pound roasting chicken, rinsed, patted dry
Coarse kosher salt
Freshly ground black pepper
¼ cup fresh sage leaves or 1/2 tsp. dried ground sage
¼ cup fresh thyme or 1/2 tsp. dried thyme
¼ cup fresh rosemary leaves or 1 tsp. crumbled dried rosemary (these three herbs often found together as "poultry mix" in veggie section of supermarket)
¼ medium sweet onion, coarsely chopped
1/2 head garlic, cloved and peeled, half of heads sliced
1 1/2 cups (kosher) white wine
5 tbsn pareve margarine, at room temperature
Preheat oven to 450°F. Rinse chickens; pat dry. Gently loosen skin over breasts and thighs. Rub softened margarine under the skin, concentrating most of the margarine over the breast meat. Slide garlic slices and fresh herbs under skin as well, concentrating on breast and thigh meat. Sprinkle skin and inside cavity with salt and pepper. Place onion pieces and remaining garlic cloves in chicken cavity. Place chicken breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F.
Turn chickens breast side up. Deglaze bottom of pan with wine and baste chicken with accumulated pan juices. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with additional honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes before serving.
I particularly like this chicken with the following potatoes, though the potatoes, plus a salad and a glass of wine, can be great as a veggie main...
Dad’s “James Beard” Potatoes
My dad calls these “James Beard” potatoes but I have searched for and never found a James Beard recipe for these, so I think my dad may have made that label up. They are great with the chicken above but are also good as a light dinner if you top them with chevre and serve them with a green salad.
3-4 cups coarsely sliced Yukon Gold or other thin-skinned potatoes
1 tbsn dried rosemary, crumbled in your hand
Salt and pepper to taste
1/2 cup olive oil
1 medium sweet onion, coarsely chopped
6-8 smallish garlic cloves, peeled
Preheat oven to 375 degrees. Toss potatoes, onions and garlic. Add salt and pepper to taste. Toss to coat with olive oil (may need less oil, so add it bit by bit until all the potatoes/onions/garlic are coated). Spread in a single layer over baking sheet and roast 45-55 minutes, turning potatoes over after about 25 minutes (the bottoms will be browned and crispy). Add salt and pepper as necessary.
Sunday, October 7, 2007
OMG Pot Pie and Posting
I am the worst blogger EVER!
I have been interviewing, dear readers, and I have found that it is much easier to lose weight when one is not cooking (or eating) on a regular basis. However, I also recommend against the no-eating weight loss regime, as it is not a fun process. In the meantime, some notes:
1. I love Lara Bars. I discovered the Cherry and Apple Pie flavors at Trader Joe's. People, these things are amazing. First of all, they don't have a weird chemical aftertaste like almost all other food that comes in a bar shape. Second, they have 20% of one's daily fiber intake and lots of vitamins. Third, they are kosher and parve - which means they satisfy a sugar fix after a meat meal, which drives me CRAZY when I eat meat (i.e. twice a month).
2. Don't go to law school. Maybe I should have put this first, but let's be honest, I don't even want to think about it right now. Even writing about it makes me feel itchy all over. Ugh.
3. I. Love. The. Bowery. I visited back in August while I was staying with my friend Danielle, and OMG it is the most heavenly place on earth. Deliciousness everywhere.
And, finally, last but not least, a recipe for my weary reader. I have not forgotten you, I promise. I will be blogging more regularly now that the interview process is drawing to a close.
Kosher Turkey Shepherd's Pie
I guess it's not "shepherd's" pie unless there is mutton in it. On the other hand, when I was growing up, my mother used ground beef, and I can safely say that I don't need any additional fat calories from the ground beef, so I substituted ground turkey. This is pretty basic comfort food. On the bright side, it freezes beautifully and can (and should!) be made in batches.
Makes two loaf pans (6 generous servings)
1 box parve instant mashed potatoes (plus water in the amount recommended in the cooking directions)
3-4 tbsn parve margarine
1 package tofutti or other soy cream cheese (hechshered parve)
1 bag frozen peas and carrots
1 package lean ground turkey
1/2 small onion, diced
1 small box "creamy" mushroom soup (I like "Imagine" brand, which is available at Whole Foods in 16 oz containers)
Salt and pepper to taste
2 aluminum loaf pans (and foil, if freezing).
1. Preheat oven to 350. Prepare instant mashed potatoes. Overcome your probable guilt at even considering USING mashed potatoes by remembering that you don't have time to be making this anyway, so why not save the 15 minutes it takes to peel, boil and mash real potatoes. In the meantime, boil water and make a full box of instant potatoes, using not only the margarine as called for on the box (3-4 tbsn) but also half of the soy cream cheese and salt and pepper to taste. If you like adventure, add other herbs and spices.
2. Meanwhile, in a large, thick-bottomed skillet, saute onion in a little bit of olive oil (one turn of the pan) until translucent. Add ground turkey, breaking up the pieces as you brown it. When the turkey is more or less totally cooked through, add the soup and the other half of the soy cream cheese, blending well.
3. Spoon half of turkey mixture into bottom of loaf pan. Top with half the peas and carrots, then spoon the mashed potatoes over top. Place on a baking sheet and bake until potatoes are brown on top and veggies are hot, about 30-35 minutes. Serve with a salad or steamed green beans.
Alternatively, prepare the dish through the layering of ingredients, then wrap each package in two layers of aluminum foil and freeze for later use. (Since this recipe makes two loaf pans, you can bake one and freeze one for later).
I have been interviewing, dear readers, and I have found that it is much easier to lose weight when one is not cooking (or eating) on a regular basis. However, I also recommend against the no-eating weight loss regime, as it is not a fun process. In the meantime, some notes:
1. I love Lara Bars. I discovered the Cherry and Apple Pie flavors at Trader Joe's. People, these things are amazing. First of all, they don't have a weird chemical aftertaste like almost all other food that comes in a bar shape. Second, they have 20% of one's daily fiber intake and lots of vitamins. Third, they are kosher and parve - which means they satisfy a sugar fix after a meat meal, which drives me CRAZY when I eat meat (i.e. twice a month).
2. Don't go to law school. Maybe I should have put this first, but let's be honest, I don't even want to think about it right now. Even writing about it makes me feel itchy all over. Ugh.
3. I. Love. The. Bowery. I visited back in August while I was staying with my friend Danielle, and OMG it is the most heavenly place on earth. Deliciousness everywhere.
And, finally, last but not least, a recipe for my weary reader. I have not forgotten you, I promise. I will be blogging more regularly now that the interview process is drawing to a close.
Kosher Turkey Shepherd's Pie
I guess it's not "shepherd's" pie unless there is mutton in it. On the other hand, when I was growing up, my mother used ground beef, and I can safely say that I don't need any additional fat calories from the ground beef, so I substituted ground turkey. This is pretty basic comfort food. On the bright side, it freezes beautifully and can (and should!) be made in batches.
Makes two loaf pans (6 generous servings)
1 box parve instant mashed potatoes (plus water in the amount recommended in the cooking directions)
3-4 tbsn parve margarine
1 package tofutti or other soy cream cheese (hechshered parve)
1 bag frozen peas and carrots
1 package lean ground turkey
1/2 small onion, diced
1 small box "creamy" mushroom soup (I like "Imagine" brand, which is available at Whole Foods in 16 oz containers)
Salt and pepper to taste
2 aluminum loaf pans (and foil, if freezing).
1. Preheat oven to 350. Prepare instant mashed potatoes. Overcome your probable guilt at even considering USING mashed potatoes by remembering that you don't have time to be making this anyway, so why not save the 15 minutes it takes to peel, boil and mash real potatoes. In the meantime, boil water and make a full box of instant potatoes, using not only the margarine as called for on the box (3-4 tbsn) but also half of the soy cream cheese and salt and pepper to taste. If you like adventure, add other herbs and spices.
2. Meanwhile, in a large, thick-bottomed skillet, saute onion in a little bit of olive oil (one turn of the pan) until translucent. Add ground turkey, breaking up the pieces as you brown it. When the turkey is more or less totally cooked through, add the soup and the other half of the soy cream cheese, blending well.
3. Spoon half of turkey mixture into bottom of loaf pan. Top with half the peas and carrots, then spoon the mashed potatoes over top. Place on a baking sheet and bake until potatoes are brown on top and veggies are hot, about 30-35 minutes. Serve with a salad or steamed green beans.
Alternatively, prepare the dish through the layering of ingredients, then wrap each package in two layers of aluminum foil and freeze for later use. (Since this recipe makes two loaf pans, you can bake one and freeze one for later).
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