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Candy Cane Cupcakes
2007-12-26 17:15:00
I made these mini cupcakes last week - they were supposed to be taken to my department's holiday party, but I ended up giving them to the bf and his coworkers because I ended up going home due to my not feeling so hot (I''m totally better now, save the for minor congestion).The cupcakes are simple vanilla cupcakes, recipe courtesy of Amy Sedaris. I don't have the recipes for the frostings with me, but all I did was grind up candy canes in a spice grinder and replace some of the confectioners sugar in the frosting with the candy cane powder (the pink frosting is a vanilla cream cheese frosting, the chocolate frosting is a cocoa frosting made with Ghirardelli cocoa powder). After piping the frosting onto the cupcakes, I topped them off with a sprinkling of crushed candy cane.
More About: Candy , Cane

White Bean, Kale, and Butternut Squash Pizza
2007-12-21 21:00:00
I’ve always liked the combination of white beans, kale, and butternut squash, but I’ve only seen it as a stew – kind of boring. My recent culinary solution to everything is pizza, so I figured that these ingredients would be great on a pizza. I made a version of this a few weeks ago, and while it was good, it wasn’t quite right. I thought about it for a while, came up with a solution, and, being the easily distracted person I am,never got around to it. Well, I finally did the other night, and this second version of it is really really good. All of the flavors shine – nothing gets lost like it might in a stew. And it’s a pizza. Who doesn’t like pizza? (Weird people, that’s who.) White Bean , Kale , and Butternut Squash Pizza (makes two 10-inch pies) 2 balls of dough, each for a 10-inch pizza (I always have some in my freezer)½ cup white beans2 cloves roasted garlic1/8 teaspoon saltPinch of freshly ground black pepper4 teaspoons extr...

Quick Tofu Green Curry
2007-12-20 19:01:00
The fever finally broke last evening, leaving me with a seriously stuffy head and a congested chest. Not so fun, but a major improvement from the sweats and chills (gross). I couldn’t breathe very well, and I wanted something really spicy to clear out my sinuses. I had been craving Pad Thai in the afternoon and was contemplating ordering some from the place on my corner, but the reviews on the place were very mixed and it seemed that the Pad Thai was not so good. After eating only my leftover tomato soup for lunch, I was seriously starving and needed something tasty and spicy – and quick. I rummaged in the fridge and freezer and found that I had everything I needed to make a Thai green curry, and so I did just that. It was better than what I presume the Pad Thai would have tasted like, and it helped me breathe easy, if only for a little while. Quick Tofu Green Curry (serves 1)½ cup coconut milk1 cup water3.5 – 4 ounces extra-firm or firm tofu (¼ o...

Sick Day: Easy Creamy Tomato Soup
2007-12-19 03:43:00
I’ve been really sick the past few days, so I haven’t had the energy to cook. Last night I really wanted tomato soup and grilled cheese – my comfort food when I’m sick and feverish – but I didn’t have any so I had to make it myself. The soup was totally easy to make and made me feel better – mentally, at least. Instead of making grilled cheese (I didn’t have any sandwich bread), I sliced up ciabatta, topped each slice with mozzarella cheese, and stuck them in the toaster oven. As for the dishes that are still in the sink…I don’t quite have enough energy to tackle those yet. Who wants to do them for me? Easy Creamy Tomato Soup (serves 2-3) 1 tablespoon canola oil½ small yellow onion, finely chopped (about ½ cup)1 14-ounce can whole peeled tomatoes1 cup vegetable brothLeaves from 2 small sprigs of thyme½ teaspoon dried basil, crushed¼ teaspoon light brown sugarPinch of salt, plus more to tasteFew grinds black pepper2 cloves r...
More About: Sick , Tomato Soup

Pipette with Romanesco
2007-12-14 03:49:00
One of my favorite things to do is to go to the Sunday Market – for some reason it reminds me of NYC (probably because I used to go to the Union Square Greenmarket all the time). Although the pickings become slim as the weather gets colder, there’s still plenty of good stuff to be had, such as this item that I picked up this past Sunday:Romane sco is a member of the species to which broccoli, cabbage, and cauliflower belong, but it totally looks like it’s from another planet because of its bright green color and because the buds on its florets are arranged in an awesome fractal pattern – ok, I just revealed how nerdy I am. On the plate, it tastes similar to regular cauliflower (it’s actually more tender and slightly sweeter than the regular kind), so it’s really nothing to be afraid of. Pipette with Romanesco(serves 2-3) 1 tablespoon capers1 small head Romanesco broccoli, cut into florets (about 3 cups)4 tablespoons olive oil, divided¼ teaspo...

Spiced Parsnip Apple Soup
2007-12-12 16:55:00
I’ve never been a fan of parsnips, but I sort of changed my mind about them a few weeks ago after using roasted cubes of them in a version of this stuffed pumpkin that I served at Thanksgiving. They’re slightly sweet, earthy, and sharp, and, if they’re in the right company, they’re pretty good. On their own, though, I just can’t eat them. I’ve had them cubed and oven-roasted in a hash (don’t like the texture – they’re sort of dry and mushy), fried as chips, and shaved into salads; none of these preparations impressed me. I had some parsnips left over from Thanksgiving (they keep very well, apparently), and I didn’t want to be wasteful and throw them out, but I really didn’t know what to do with them. I decided to turn them into soup, because that would get rid of the whole gross texture thing, but who else was I going to invite to the party? I had lots of Fuji and Macoun apples from the market, so I invited them, because I knew their mild sweetness woul...
More About: Apple , Soup

Vegetable and Cheese Soufflés
2007-12-10 20:17:00
I don’t know why people are so intimidated by soufflés. They’re actually really easy to make, and they’re also incredibly versatile. I guess a soufflé is really just a glorified omelette, but it’s so much prettier and the texture is just wonderful – the inside is still a little soft and custardy, and the towering dome makes for a great presentation. This recipe can be easily multiplied to make more than one (but it’s nice to have a recipe for just one when you live alone and frequently are cooking for one), and it’s totally amenable to a variety of vegetables and cheeses, as evidenced by my dinners for the past few days. Vegetable and Cheese Soufflés(recipe is for 1, but it can easily be multiplied) 2 teaspoons butter, plus more for greasing the ramekin1 tablespoon flour, plus 1 extra tablespoon for dusting the ramekin¼ cup milk1 egg, separated¼ cup vegetables*1/3 cup shredded cheese*¼ teaspoon salt, plus more to tasteFreshly ground ...

Roasted Brussels Sprouts with Hazelnuts and Pomegranate
2007-12-07 21:46:00
And another recipe for brussels sprouts. They have gotten a bad rap for so many years because they haven’t been cooked the right way. These little green guys deserve better treatment than being dunked in or suspended over boiling water. A little coating of oil and a hot oven is what they need, and they will shine if you do so. Once you’ve done that, the possibilities are endless. They’re great on their own, but they can take on a whole new persona with the addition of a few extra ingredients. I love a traditional treatment of walnuts and parmesan, but I’ve recently experimented (and with success, I think) with some different dressings. I had just de-seeded a pomegranate, so I decided to add the arils to roasted Brussels sprouts, figuring that the little bursts of tart sweetness would complement the crunchy caramelized outer layers and the inner earthiness of the brussels sprouts. I also threw in some hazelnuts for a little extra crunch and another layer of sweet/savory flav...
More About: Pomegranate , Brussels Sprouts , Hazelnuts

Roasted Brussels Sprouts with a Soy-Sriracha Dressing and Spiced Puffed Ric
2007-12-06 21:21:00
I always serve roasted Brussels sprouts at Thanksgiving, and this year I wanted to change them up from my usual treatment of toasted walnuts and shaved Parmigiano-Reggiano cheese. I decided to stick with the vaguely Asian theme I had going, so I dressed them up with a spicy and savory Asian dressing, fresh herbs, and toasted puffed rice for crunch instead of nuts. My family loved them (or so they told me!). Roasted Brussels Sprouts with a Soy-SrirachaDressing and Spiced Puffed Rice(serves 2-3 as a side dish) 1 pound Brussels sprouts2 tablespoons canola oil¼ teaspoon salt¼ cup soy sauce½ teaspoon sriracha sauce, to taste¼ teaspoon freshly grated ginger1 teaspoon chopped fresh mint1 teaspoon chopped cilantro leaves¼ cup puffed rice1 teaspoon canola oil¼ teaspoon salt¼ teaspoon ground coriander*************** Heat an oven to 450° F. Toss the Brussels sprouts with the olive oil and salt. Spread in a single layer on a foil-lined baking shee...

Spiked Apple Cider Cupcakes
2007-12-05 18:58:00
It’s that time of year when everyone starts pulling out special holiday flavors for their drinks – pumpkin and gingerbread lattes and hot apple cider are practically ubiquitous these days. One of my favorite holiday drinks is spiced and spiked apple cider. (I love Red Jacket Orchards cider, but I obviously can’t get it down here, so Reid’s Orchards is my very able local substitute.) Good apple cider is wonderful on its own, but one cinnamon stick, a few cloves, a dash of nutmeg, a splash of rum, and a quick trip through the microwave later, it turns into a delicious drink for a cold night. And here it is all dressed up as a cupcake. Spiked Apple Cider Cupcakes(Apple Cider Cupcakes with Spiced Rum Buttercream Frosting)(makes 10 regular cupcakes) For the cupcakes:7 tablespoons butter, room temperature¾ cup light brown sugar1 egg1 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon salt1¼ cups flour1 cup apple cider ...
More About: Pike

Penne with Kale and White Beans
2007-12-04 13:38:00
This is seriously one of the easiest meals to make. I bought a ton of kale from the market on Sunday and was planning on turning some of it into a soup along with some white beans (a classic combination), but I didn’t really have plans for the rest of it. I hadn’t made anything for lunch yet (and yes I always make my lunch and take it to work with me because, well, don’t we all know why it’s better to do that?) and the mountain of kale in my fridge was staring at me. So that’s how I got the idea for this quick and hearty lunch. Penne with Kale and White Beans (serves 2) 1 ½ cups dry penne pasta6 cups tightly packed chopped kale (cut into bite size pieces)2 tablespoons extra virgin olive oil, divided2 small or 1 large garlic cloves, thickly sliced¼ teaspoon dried red pepper flakes, to taste1 15 ounce can white (cannelini) beans, drained and rinsed¼ teaspoon salt, plus more to taste2 tablespoons chopped flat-leaf parsley1 ounce parmigiano ...

Maple, Coriander, and Pomegranate Glazed Acorn Squash
2007-12-02 21:51:00
This is another side dish I served for my family’s Thanksgiving dinner. I had a lot of fun with taking traditional Thanksgiving ingredients and putting a twist on them. In this one, acorn squash (which I think is boring) gets a sweet, tart, and smoky glaze: the rich maple syrup keeps things traditional, and the pomegranate molasses and coriander provide a great foil to the sweetness of the syrup. Maple , Coriander , and Pomegranate Glazed Acorn Squash (serves 4 as a side dish) 2 medium-sized acorn squash1 tablespoon canola oil, divided1/3 cup grade B maple syrup2 tablespoons pomegranate molasses½ teaspoon ground coriander½ teaspoon salt2 tablespoons unsalted butter½ cup fresh pomegranate arils**************Heat an oven to 350° F. Wash the squash well and slice them into ½” thick rings. Scoop the seeds out of each ring, and then cut each ring in half. Rinse the squash and pat them dry with a paper towel. Heat half the oil over medium high heat in ...

Orange Cauliflower and Fuji Apple Soup with Sage Cream and Aged Cheddar Tui
2007-11-30 14:26:00
This is the second course I served at my family’s Thanksgiving dinner. (I know the photo isn't great; it's hard to tell your hungry family that they need to wait another 5 minutes because you need to take your food to an area with better lighting in order to photograph it. And check out my parents' now-antique china from the '70s!) Last year, I made a swirled roasted purple and orange cauliflower soup, and my family loved it. They requested that I make it again this year, but I decided to elevate it this time around by adding more flavors while taking care to not overwhelm the delicate flavor of the roasted cauliflower. The delicate sweetness of Fuji apples blended perfectly with the nuttiness of the roasted cauliflower, the crisp and salty tuile provided a wonderful contrast to the mild and creamy soup, and the sage cream provided a bit of richness and earthiness. This one is definitely going to make an appearance on the table next year. Orange Cauliflower and Fuj...
More About: Apple , Soup

Honey-Glazed Barlett Pear, Gorgonzola, and Walnut Salad
2007-11-28 23:39:00
This is the first course I served for my Thanksgiving dinner. It’s a salad I’ve been making for years, but this year, I made it a little better by using gorgonzola dolce, which is aged for less time than regular gorgonzola cheese, making it milder and softer; it goes especially well with pears. Honey -Glazed Barlett Pear , Gorgonzola, and Walnut Salad (serves 4) 2 small or 1 large Bartlett pears, cored and cut into 1” pieces1 tablespoon honey1 tablespoon extra virgin olive oil1 small red onion, thinly sliced1/3 cup lightly toasted walnuts4 cups mixed greens2 tablespoons balsamic vinegar1 teaspoon honey3 tablespoons extra virgin olive oil¼ teaspoon saltFreshly ground black pepper to taste2 ounces gorgonzola dolce, cut into ½” pieces***************Toss the pears with the honey and olive oil in a medium sized bowl. Cook the pears in a skillet over medium-high heat until they are lightly browned on all sides, about 8-10 minutes. Put t...
More About: Gonzo

Tender Potato Bread - Daring Bakers Challenge
2007-11-27 01:12:00
Another month, another Daring Baker s challenge! I like these monthly challenges because they “force” me to make something new that I normally would not make while also allowing me to put my own spin on it (within specified limits, of course). This month’s challenge was a tender potato bread. I’m not really a fan of potato bread; its soft, fine texture is great for hamburger buns, but, in my opinion, for nothing else. I prefer European-style loaves that have a crispier crust and more texture inside. I made this bread into 4 medium-sized boules in an effort to mimic my preferred style of bread. They actually ended up coming out great and worked well for pressed sandwiches, but I don’t know if I’ll be making it again any time soon, as it was indeed very tender and soft. Tender Potato Bread From Home Baking: The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford and Naomi Duguid(makes 4 medium-sized round loaves) 1 ½ – 2 medi...
More About: Challenge

Coconut Cupcakes with Ginger-Lime Frosting
2007-11-26 06:36:00
I’ve been wanting to try my hand at coconut cupcakes for a while and I had some coconut milk left over from the pumpkin curry I made last week, so I decided to go for it. The cupcakes came out incredibly soft and moist, and the ginger and lime in the frosting were the perfectly tart and tangy twist to top them off. They’re a wonderful way to brighten up a cold and dark almost-winter day. Coconut Cupcakes with Ginger -Lime Frosting(makes 9) For the cupcakes½ stick (4 tablespoons) butter, room temperature¾ cup sugar1 egg¼ teaspoon salt1 ¼ teaspoons baking powder1 cup flour½ cup coconut milk½ cup unsweetened shredded coconut For the frosting4 ounces cream cheese½ stick (4 tablespoons) butter, room temperature1 ¼ – 1 ½ cups confectioners sugar, sifted2 teaspoons lime zest1 teaspoon freshly grated ginger CupcakesHeat oven to 350° F. Beat the butter and sugar until smooth. Add the egg, salt, and baking powder, and mix unt...
More About: Rosti

Thanksgiving
2007-11-23 19:25:00
For the past few years, I’ve been in charge of Thanksgiving . It’s not as daunting as it sounds, because I’m only cooking for four (my parents, my brother, and myself). I love that I get to put together a menu that features traditional Thanksgiving ingredients but presents them in a more updated – and completely vegetarian – way. This year I made the following:honey glazed bartlett pears, red onion, toasted walnuts, gorgonzola dolce, mixed greens, balsamic dressingorange cauliflower and fuji apple soup, sage cream, hawk’s hill creamery cave-aged cheddar tuilesroasted brussels sprouts, spicy soy-mint dressing, spiced puffed ricepan-seared and baked acorn squash, maple pomegranate coriander glazebaked sugar pumpkin, stuffing of seitan, chanterelle and crimini mushrooms, roasted carrots and parsnips, roasted vegetable and red wine saucepumpkin cheesecake pie, lime-walnut graham cracker crust, ginger whipped cream The recipes for all of these wil...
More About: Hank

Pumpkin Cupcakes with Maple-Ginger Frosting
2007-11-19 18:37:00
I decided to be a nice co-worker and bring in some cupcakes for the folks in the office. And with Thanksgiving coming up this Thursday, what better than a cupcake rich with the quintessential flavors of fall. Pumpkin Cupcakes with Maple -Ginger Frosting(makes 12) For the cupcakes1 cup all purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt¼ teaspoon cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 stick (8 tablespoons butter), melted and cooled2 eggs, room temperature1 cup packed light brown sugar¼ teaspoon vanilla½ teaspoon freshly grated ginger1 cup pumpkin puree For the frosting4 ounces cream cheese, room temperature1 stick (8 tablespoons) butter, room temperature¼ cup maple syrup, preferably grade B*1-2 teaspoons freshly grated ginger (to taste)1 ½ - 2 cups confectioners sugar, sifted*Grade B maple syrup is darker than Grade A Dark Amber and therefore has a richer maple taste. *********...
More About: Rosti

Pumpkin and Tofu Red Curry
2007-11-17 14:53:00
I can’t believe it’s mid-November and I haven’t made anything with pumpkin yet. I absolutely adore pumpkin and all my friends know it, too – one of them joked that I was going to make every course of my Thanksgiving dinner contain pumpkin…for the record, I’m not. In my defense, I didn’t have much desire to cook last week, and I was away for the weekend, so I haven’t really been in the kitchen very much this month. But you can be sure that there will be lots of pumpkin recipes coming your way the next few weeks and months. Here’s the first of them – it’s a really quick and easy Thai red curry that tastes just like a pumpkin curry I got at one of my favorite Thai places in NYC. I roasted the pumpkin and tofu the night before so it literally took 10 minutes to cook the curry when I was making it for dinner – the rice I served with it took longer to cook. I’m actually surprised at how well it came out – the sweetness of the pumpkin went perfectly w...
More About: Tofu , Pumpkin , Curry

Mango Kulfi Cake
2007-11-14 21:05:00
Here it is – my mom’s birthday cake, which is based on my mango kulfi cupcakes but has been spruced up with the addition of saffron to the cake batter and pistachios between the layers and on top of the cake to make it taste even more like real mango kulfi. Some of these photos are of the original cake, and some are of the corrected version that I made on Monday (the new cake has three rows of piped stars on the border as opposed to the one row of big stars on the original cake). I wish you could taste this – I am not a big dessert person but I absolutely love this cake and have to restrain myself from devouring the leftovers that are in my fridge. Mango Kulfi Cake (cake adapted from Cook's Illustrated, the rest is all me)(serves 12) For the cake:1 cup whole milk, at room temperature6 large egg whites, at room temperature1 tablespoon vodka, at room temperature¼ teaspoon vanilla extract2 ¼ cups cake flour, plus 1-2 tablespoons for the pans1 ¾ cups g...

Booze: good for cakes
2007-11-13 05:58:00
As I previously mentioned, I was in NY this past weekend. My mom's birthday was on Friday, so I made her a cake that used the flavors of my mango kulfi cupcakes.I used a recipe for a white cake from Cook's Illustrated, which is my favorite cooking magazine because they test recipes in a very scientific manner. Therefore, I figured that their white cake recipe would be the best one out there.I followed the recipe exactly as written (or so I thought), but my cake turned out more dense and dry than I expected. Overall, my family loved the cake, but my brother did point out that it was dense. Now, there's nothing wrong with a dense cake, but I didn't want my cake to be dense. I was upset by this, because 1) I am a perfectionist, 2) I consider myself to be an advanced baker (I've been baking for nearly 20 years - wow, I'm old), and 3) I worked long and hard on making the cake look perfect (the cake itself didn't take long to make, but I made a wonderful Alphonso meringue butte...
More About: Booze , Cakes , Good

Green Tomato Contest - I'm a Finalist!
2007-11-12 06:00:00
Last week, on a whim, I entered my recipe for thakali masiyal (South Indian green tomato stew) into a green tomato recipe contest hosted by Apartment Therapy: The Kitchen. Who knew that my recipe would end up as one of the six finalists! In addition to a surge in pride, the winner of the contest will receive a tomato-themed prize package, the best part of which is an awesome Wüsthof tomato knife.You get to decide who the winner is, so head over to Apartment Therapy: The Kitchen, register (it's quick and painless, I promise), and cast your vote (hopefully for me). Voting closes at 5 pm (EST) on Monday November 11th, so please, don't be a procrastinator like me, and head over before the voting closes.
More About: Contest , Green , Tomato

Tartness, Diwali, and treats from the UK
2007-11-09 16:17:00
It’s been a slow week in my kitchen. I actually did make some chole (aka chana masala) last night, but I’m not posting it here because I wasn’t completely enthralled with it. It was good, but it didn’t taste the same as my regular version, and I know why that is. I normally use this garam masala, but last night, I used this chana masala mix that I had bought a while back but had never used. What's the difference? Here's the difference:Garam masala: Cumin, Black pepper, Coriander, Cardamom seeds, Cloves, Nutmeg, Cinnamon, Dry Ginger, Bay leaf, Caraway, Mace.Chana masala: Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay leaf, Cardamom seeds, Caraway, Mace. Dry mango, pomegranate seeds, and musk melon all add tartness. (By the way, all of these things are dried and ground up and added to the mix; there aren't whole pomegranate seeds in there.) Blac...
More About: Treats , Diwali

Spinach and Avocado Sandwich
2007-11-08 18:37:00
Look, people, I apologize for the dearth of activity on here, but I haven't been feeling inspired this week. I've been a bit out of sorts due to residual jetlag and a barely-there-but-noticeable-enough-so-it' s-annoying fever/malaise. That's not usually enough to stop me, but, because I had been out of the country for ten days, my fridge was empty save for condiments (I recently discovered that I have lots of vinegars), onions, potatoes, and jarred olives. I did have things in the pantry with which I could have culled together a meal, but that would have required far more brainpower than I was willing to exert. The combination of these circumstances has resulted in lunches of penne with defrosted vodka sauce (good thing I made lots of it last time) and dinners of microwaved black bean Gardenburgers with melted cheddar cheese (and sans bun – call it Atkins if you want to legitimize it; I just call it pathetic), a baguette with olives and brie, and chickpea, leek, and saffron...
More About: Spinach , Sandwich , Nach

Bostini Cream Pie - Daring Bakers Challenge
2007-11-06 04:10:00
A few months ago, I ran across a blog that is a member of The Foodie Blogroll: The Daring Baker s . Their premise is simple and fun: each month, one member shares a recipe for a baked good and all the other members make it exactly as written (substitutions are only allowed for dietary reasons and for certain flavorings, and the recipe can be scaled down) and then everyone posts their results on their blog on the same day at the end of the month. It was interesting to see how one recipe produced such different results, and, since I bake so much, I thought I’d join. I signed on a little too late to take part in their September challenge, so I sat back and watched until October rolled around. October’s challenge was for a spin on a traditional Boston Cream Pie: an individual Bostini Cream Pie – a vanilla custard base topped with chiffon cake and a chocolate glaze – for which the recipe came from a restaurant in San Francisco. I’m an experienced baker, so I found this...
More About: Challenge , Halle

South Indian White Bean Dip
2007-10-25 19:02:00
I’m leaving for the UK tonight, so I haven’t been eating proper food the past few days because of the necessary pre-vacation cleaning out of the fridge. (Although I have to admit that I have been enjoying my dinners of black bean and pepper jack cheese quesadillas.) Here’s another dip I made for last month’s cocktail party. I was originally going to make a Tuscan-style white bean dip, but I decided against that because the rest of my menu was Asian/Indian . I got the idea for this from my mom; we were eating at one of my favorite Italian places in the East Village and were served a bowl of whole white beans in oil with red pepper flakes, parsley, and garlic along with our bread. Apparently a similar dish is common in South India, except the garlic and parsley are replaced with roasted urad dal and mustard seeds. And so I decided to turn that into a dip.I won't be posting again until early November, so you're going to have to find some other way to entertain yours...
More About: White , Bean , South Indian

The Minimalist's Zucchini Pear Soup
2007-10-24 18:00:00
This is another one that I made a few weeks ago but never got around to posting. Those of you who are regular New York Times readers might know that Mark Bittman aka The Minima list writes a weekly column in the Wednesday Dining section. He usually takes seasonal ingredients and makes a simple dish with them, hence his title of The Minimalist. A few weeks ago, he provided us with a recipe for Zucchini Pear Soup . I made the soup that night, but I threw in a few modifications. So while I can’t take credit for the recipe or even the idea to put these two ingredients together, I can take credit for sneaking in some wine and for cutting down the prep time by grating the ingredients rather than chopping them. I was amazed by how well the zucchini and pear flavors went together; the combination of the two perfectly captures those late summer/early fall days, so many of which we’ve been having recently (despite the fact that it is late October). Zucchini Pea...

Ginger-Soy Noodles with Tofu and Red Peppers
2007-10-21 20:06:00
I’m leaving for a 10-day vacation to the UK on Thursday, so I’m in the process of clearing out my fridge. Which means that my dinners have consisted of random food items that I have unearthed from my pantry and fridge (nachos, pita chips, and pizza bagels, anyone?). I don’t have the audacity to pretend like any of those things are worthy of this space, so I'm putting up a few things that I made a while back but never got around to posting. This one is for my friend Meg - I made this for her one afternoon when we were having a marathon viewing session of The Wire. It’s incredibly easy to make and is way better than cold takeout sesame noodles. Ginger -Soy Noodles with Tofu and Red Peppers (serves 2) 7-8 oz. firm tofu2 tablespoons ginger-soy sauce (I really like Whole Foods’ 365 Organic brand) 4 oz lo mein noodles or thin spaghetti 1/3 cup water1 heaping tablespoon peanut butter (I prefer chunky or natural for their texture)3 tablespoons ging...

Chickpea, Leek, and Saffron Soup
2007-10-20 04:24:00
Here’s another one that was conjured up more by necessity than creativity. I’m leaving for a 10-day vacation next Thursday (more on that later), so I need to use up all my perishables by then. Today was a gray rainy day, so soup was definitely the way to go for dinner. Chickpea, Leek , and Saff ron Soup (makes about 5 cups – I won’t tell you how many servings that should be) 2 tablespoons olive oil3 medium garlic cloves, thinly sliced 1 medium Yukon gold potato, cut into ¼” dice 1 large leek (about ¾ pounds), white and light green parts thinly sliced (about 2 cups)¼ teaspoon saffron threads 2 cups vegetable broth1 15 ounce can chickpeas, drained and rinsed ½ teaspoon salt (to taste) 1 cup milkFreshly ground black pepper 2 tablespoons chopped parsley1 ounce parmigiano-reggiano cheese6-10 strands saffron *************** Heat the oil over medium heat. Add the garlic and sauté for a few minutes. Add the pota...

Chickpea and Leek Soup
2007-10-20 04:24:00
Here’s another one that was conjured up more by necessity than creativity. I’m leaving for a 10-day vacation next Thursday (more on that later), so I need to use up all my perishables by then. Today was a gray rainy day, so soup was definitely the way to go for dinner. Chickpea, Leek , and Saffron Soup (makes about 5 cups – I won’t tell you how many servings that should be) 2 tablespoons olive oil 3 medium garlic cloves, thinly sliced 1 medium Yukon gold potato, cut into ¼” dice 1 large leek (about ¾ pounds), white and light green parts thinly sliced (about 2 cups) ¼ teaspoon saffron threads 2 cups vegetable broth 1 15 ounce can chickpeas, drained and rinsed ½ teaspoon salt (to taste) 1 cup milk Freshly ground black pepper 2 tablespoons chopped parsley 1 ounce parmigiano-reggiano cheese 6-10 strands saffron Heat the oil over medium heat. Add the garlic and sauté for a few minutes. Add the potatoes and coo...