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Blog Details for "In Mol Araan"
In Mol AraanIn Mol AraanA blog about food and words in Yiddish and English including but not limited to cooking, recipes, culinary lexicography, delights and curiosities of the plant world, and cookbooks Articles
Alice!
2007-09-12 13:51:00 Look who dropped by Union Square last Friday!I do hope you enjoyed your visit to New York, Alice , and were not too startled by the enthusiastic greetings of wild-eyed bloggers.Whatever.
Fresh Edamame
2007-09-02 21:20:00 One of the enduringly cool things about belonging to a CSA collective is that I frequently find myself in possession of produce I would not otherwise have had the nerve to pick out on my own (and I flatter myself that I have a fair share of courage when it comes to picking out produce). One such case is edamame on the vine. I mean just look at these guys! They are fuzzy, thorny, bulky, and I would never have guessed that there are edamame in there. Fresh edamame are delicious for nibbling at any time and not as hard to prepare as they look. Fresh Edamame Pull edamame pods off the stems. I do not know if there is any way to make use of the soy stems or leaves. Bring lavishly salted water to a boil and cook the pods for 12 minutes. Later in the season you will need to cook them a little longer. Test for doneness. Drain the edamame and sprinkle the pods with salt. Eat them by popping the edamame into your mouth allowing the pods to salt your lips lightly. Ah, lightly salt... Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149 Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149
Chile Con Oplye (Hemp Seed Chile)
2007-08-23 03:32:00 Pasilla chile, left, and chipotle chile, right. The pasilla is really three times longer than it looks; it just got dried in a folded position. I somehow got by for years and years without making chile. I use chiles in all kinds of things, of course, and I make beans in some form almost every week in the winter, but somehow chile itself was something I?d always get around to later. Maybe I thought it was too much of a vegetarian cliché. I am more easily intimidated about these things than you might guess. It turns out that chile is wonderful stuff, especially if you follow the advice of the eternal Deborah Madison and roast and grind your own chile powder. No, really; it is easy, and wow, you get bright orange and purple whirlpools of flavor. This was my first experience with epazote, an herb about which many folks I know are endlessly enthusiastic. It is lovely alongside the chiles and oregano if you are able to find it. What makes this chile so amazing? Is it the pasi... More About: Chile , Hemp , Seed
Alfredo Viazzi?s Arichoke Pasta
2007-08-22 02:43:00 These sweet, intensely-flavored tiny little artichokes were in the market this week. It is a really special treat when we get out own local artichokes here in New York. Some of them are the size of walnuts or Brussels sprouts. They are so cute and so delicious. Alfred o Viazzi?s Arichoke Pasta 27 baby artichokes (13 ounces after trimming) ½ pound thin spaghetti 1/3 cup olive oil 5 tiny whole cloves garlic 2 cloves minced garlic ½ bunch flat leaf parsley (1/2 cup minced leaves) salt and pepper Trim the bottoms and the tops of the artichokes. Pull off the tough outer leaves so that only tender edible leaves remain. Cook the artichokes for eight minutes in boiling salted water. Increase cooking time if you have larger artichokes. Heat olive oil in a wide skillet or saucepan. Add the artichokes and cook several minutes more. Add garlic and parsley cook five minutes more, or until fragrant. This will be the sauce for your pasta. Cook the spaghetti in boiling salted wa... More About: Choke
Nettle and Ricotta Frittata
2007-08-15 02:08:00 I recently made two recipes from Deborah Madison?s Local Flavors: Cooking and Eating from America?s Farmers? Markets. I am not sure I entirely grok the organizing concept for this book. Surely every cookbook is a farmers? market cookbook if you get your ingredients from your farmers? market, but since this is a book of recipes by Deborah Madison, and I since would follow Deborah Madison into the mouth of a live volcano, I am willing to set aside any quibbles. There are many pretty pictures too. The previous night I had read a recipe for nettle frittata with green garlic and Sheep?s milk ricotta. I have long wanted to try a recipe for fresh nettles, having so far only made nettle tea, but somehow, I never seemed to find any when I wanted them. And then, the next day, there they were, providentially beside some sheep?s milk ricotta at the next stand. As gingerly as I tried to handle my bunch of nettles before cooking them, I did get one small burn, but really, nothing to complai... More About: Frittata , Ricotta , Rico , Tata Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149
Hemp Seed and Cashew Cheese
2007-08-12 18:01:00 Egg noodles with butter, paprika, and hemp seed ricotta Last week I made rejuvelac by soaking sprouted rye berries in water for one day. I made some very delicious crackers with the leftover rye berries and this week I finally made the cheese-like spread for which all these preparations were intended. Sprouting the rye berries and making the rejuvelac takes several days, but you can also buy it in some health food stores, and once you have some, making the cheese is fairly straightforward. The cheese I prepared is based on the recipe for cashew cheese in Raw, by Charlie Trotter and Roxanne Klein, a book which is endlessly interesting, even if you think, as I did, that you will never be tempted to try any of these crazy things. I say this was worth the effort, especially since I now have plenty of rejuvelac to use for some other vegan cheese recipes. Rejuvelac itself is gluten-free, even though it is made with rye, but you can make it with sprouted rice or quinoa to be on the s... More About: Cheese , Hemp , Seed , D and C
Difficult Contingencies for Vegetarians
2007-08-10 05:47:00 Here?s something I have to admit I had not thought about: what options are available to vegetarians serving in Iraq? Betchitty put together these clips from her year in Iraq about what she did and did not eat. I can?t remember the sequence of Youtube -golf that brought to this interesting little film, but do have a look. And, speaking of difficult contingencies for vegetarians, what is one to do when they run out of vegetarian lasagna? Oh, bless my soul! More About: Vegetarians , Conti , Diff Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149
Dragon Fruit, or Hu? Lóng Gu?
2007-08-08 01:59:00 Oh, heavens to Betsey, will you just look at this thing? I picked up this dragon fruit, or hu? lóng gu? (literally: fire dragon fruit) in Flushing Queens, or shehekheyuni-land. According to the plant name database, this fruit is also known as Belle of the night, Cinderella plant, Drago n -fruit, Night-blooming cereus, Pitahaya, Queen-of-the-night, Red pitahaya, Strawberry-pear. The white flesh is mild and mildly sweet, just a bit flowery. It can be cut into some snazzy looking wedges and eaten out of hand. When I saw these, the second thing I thought was that I just had to try them. The first thing I thought was, I wonder if Sweetnicks has seen these before? More About: Fruit
Rye and Flax crackers
2007-08-05 22:55:00 Lexicographic virtuoso, radio-dramaturge, and cracker-spokesperson Nahum Stutchkoff made a series of radio spots for Manischewitz Tam-tam crackers. His tagline ?America is a land of crackers? regrettably gains in translation some painful ambiguity absent in the Yiddish original. I think about Stutchkoff every time I eat crackers, and of course, when I make my own. I made these rye crackers because I had sprouted rye berries left over from making rejuvelac. They are better than potato chips?wonderfully crispy and salty. They are also wheat-free (but not gluten-free), and while I baked them, you could probably prepare the same recipe in a dehydrator if you wanted to go the live/raw-foods route. I will be sprouting rye berries to make them again, possibly skipping the rejuvelac middleman, or possibly not. Rye and Flax crackers 1 cup sprouted rye berries, made by soaking ½ cup raw rye berries or leftover from making rejuvelac 2 tablespoons flax seeds soaked overnight in 2 t... More About: Cooking , Food , Recipes , Crackers , Cracker Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149
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2007-08-03 05:03:00 More About: ?????? , ???????? , ??????? , ???? ???????
Zucchini and Green Chile Soup (with Beet and Red Chile Soup)
2007-08-02 00:06:00 I have been haunted of late by a puree of zucchini, green chiles, and hemp seeds that would make a wonderful soup, but I wondered if I could justify making yet more soup when I still had a pot of the beet, tomato, and red chile soup I had made a few days earlier. Then I remembered that photo in The Natural Cuisine of Georges Blanc?you know the one I mean, the one where he serves four pureed vegetable soups together. Wow, I do like that picture. Quartet of Vegetable Purees reproduced from The Natural Cuisine of Georges BlancThe four vegetables seen in their pureed forms above are string beans, tomatoes, red pepper, and celeriac. I would really like to make all four someday. I would like even more to make a fifth, because I especially like the look of a plate with five elements on it. Purple potato, yellow carrot, something like that. Anyway, so far I am only up to two soups at one time. This presentation is a bit easier if your soups are on the thicker side but not too thick (... More About: Green , Chile , Soup , Zucchini
Sprouting Rye Berries
2007-08-01 06:30:00 To make Charlie Trotter?s vegan cashew cheese, you must first make something called rejuvelac, and to make rejuvelac, you must first sprout some rye berries by soaking them overnight, and then laying them on a little paper towel-lined platter and keeping them there for for a day or two or three and giving them a little bath three times a day, every day. About a year ago, when I first read Charlie Trotter?s recipe for vegan cashew cheese in Raw, I felt enormous relief. At last, I thought, a recipe so difficult, time-consuming, and compulsive that even I will never be tempted to try it. Well, I hardly need to go on, do I? The rye-berries are sprouting on their little platter even as we speak. This site has detailed rejuvelac instructions with pictures. You can also make gluten-free rejuvelac with rice or quinoa. I don?t know yet what I will do with the cheese, but I have a feeling some of it might end up in some starship-shaped zucchini. Maybe I can make crackers with the ... More About: Berries
Oh Oh Oh Okra
2007-08-01 00:46:00 Red and green okra from Yuno?s Farm I am staggering to keep up with my CSA farm share deliveries, but even with baskets full of succulent organic vegetables demanding my attention, I could not possibly pass up these breathtaking red and green baby okra from Yuno?s Farm. These are far and away the best okra I have ever tasted in my life. I hope they have some more this week; I can?t wait to make this again. This recipe, which I must own, is the best okra recipe anyone has ever tasted, is similar to one I remembered from Classic Armenian Recipes by Alice Antreassian and Mariam Jebejian. This book is hard to find, so if you are lucky enough to come across a copy do not let it get away. I just looked it up, and I see that the original recipe calls for cherry tomatoes, and you make a big daisy with tomatoes on the inside and okra all around. That might be fun for next time. This time, I just stirred everything together. I have to insist you try this. The liquescent okra are ... More About: Okra Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149
Stuffed Summer Squash with Dill and Hemp Seeds
2007-07-29 19:31:00 I didn?t know for sure what I was going to make this weekend, but I knew it was going to involve zucchini, which continues to pour in over the transom each week. No, I am not yet the tiniest little bit tired of summer squash. I am not saying that to be brave. I just love making things with zucchini. It helps, of course, that we are getting the best zucchini in the universe. We got more of those adorable little starship squashes, so I made a new recipe for stuffed squash. This one is the simplest yet, made only with squash, hemp seeds, dill and salt, but it is so satisfying, you don?t need anything else. If you want to make it even simpler, you can skip the part about stuffing the squashes and just grind them all up and bake the paté in a terrine or loaf pan. These were very cute, but camera-shy (we ate all the models) I will have to add ?photograph all food? to my Friday afternoon checklist. They looked a lot like these guys. Stuffed Summer Squash with Dill and Hemp Seed s ... More About: Seeds
Cold Fried Eggplant
2007-07-27 12:50:00 Eggplants from Yuno's FarmSalty slices of cold fried eggplant are the perfect thing for long shabes afternoons in the summer, and they turn up in the repertoire of many Jewish traditions. These are as irresistible as potato chips. Thinner slices will yield crispier chips, and slightly thicker slices will be fleshly and satiny. Cold Fried Eggplant Eggplants (any kind) Olive oil (it has to be olive oil for this recipe) Kosher salt Slice eggplants crosswise ¼ to 1/3 inch thick. Sprinkle the slices with salt and allow them to drain in a colander for an hour or more. Squeeze the drained eggplants and pat them dry. Heat olive oil in a large skillet (be liberal), and fry the slices on both sides to golden brown. Drain on paper towels or brown paper and salt to taste.The Yiddish word for eggplant is patlezhan ????????????See Language Hat's landmark post on eggplant-words, and don't miss the comments by eggplant-poet Peter Desmond: For colds, take antihistamines.For eve... More About: Plant , Eggplant
Weekend Herb Blogging 92
2007-07-24 00:58:00 This weekend brought an armful of tonic and refreshing herbal recipes along with sweet, cooling rains to restore us in these intemperate days. Susan at The Well-Seasoned Cook looked through seven random cookbooks on her shelves to find inspiration for stuffed grape leaves with egg-lemon sauce.Anna from Anna?s Cool Finds made a New World Raclette (melted raw-milk cheese) with organic swiss chard, a Hawaiian sweet onion, and fingerling potatoes. Shawnda from Confections of a Food ie Bride succeeded in her second attempt to make a grilled pizza. I never heard of this before, but it makes sense. Ruth at Once Upon a Feast has been enjoying many al fresco meals lakeside this summer, and offers some very welcome ideas for picnics. Kalyn, of Kalyn?s Kitchen, the creator and loving sustainer of Weekend Herb Blogging has begun an affair with tarragon, featured in a Dijon vinaigrette for broccoli and cauliflower. Simona is the creator of Briciole, a fascinating new blog in dictionary form... More About: Cooking , Recipes , Vegetables
Harry Potter and the Lady of Chocolate
2007-07-20 23:23:00 Follow the chocolate. That?s it. There?s my contribution. I just couldn?t let the last day of Potter -liminality go by without saying something, and it looks like you lot have covered everything else. You see, two people are reported missing at the beginning of HBP, wand-maker Ollivander and ice-cream-dude Fortescue. Most bloggers have been concentrating on Ollivander, who is presumed to be making a new wand for Voldemort (one that will work against Harry 's) or maybe doing something else, but maybe it is Fortescue the ice cream guy we should be more concerned about. And maybe it is the redemptive power of sweets and ice cream that will ultimately save the world from the forces of evil. Consider the importance of sweets in the books: 1. Dumbledore's password (rotten security, by the way) 2. Chocolate s cure lingering effects of dementor attacks 3. Everyone is preoccupied with sweets (OK, maybe this is normal) and 4. Surely it cannot be a coincidence that Hogwarts, isolated... More About: Harry Potter , Lady Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149
Confit of String Beans With Green Garlic
2007-07-18 00:13:00 I had been waiting for a long, cool rainy evening to make this recipe, which has been haunting me since I first read about it on Anapestic. Such an evening was granted early this week. I am here to tell you that I do not regret one second of the three hours I spent cooking these string beans with their weight in deep fat. The original recipe calls for the vegetables to be cooked at 200 degrees. I do not have a deep fat thermometer, so I just tried to keep the fire as low as possible. My beans look a touch more well-done than those in Anapestic?s photo, and they reduced to about one third of their original volume. I had lots of fresh green garlic, so I used all of that as well. I love having garlic confit around for pasta, and to add to fillings for stuffed squash. They are thrillingly delicious. I am going to make these again an soon as it rains again, probably tomorrow. Anapestic?s String Bean and Green Garlic Confit 2 pounds string beans, trimmed (You can use up to 2 po... More About: Beans , Arli
The Halva Girls
2007-07-17 15:23:00 Milton Berle and the Halva Girls The oldest established permanent floating food museum in town, The New York Food Museum, is exhibiting Halva-related art and artifacts at the Mark Miller Gallery this summer. I haven't been yet, but I am curious to see the "underground tahini main." Warning: preg_replace() [function.preg-replace]: Compilation failed: nothing to repeat at offset 0 in /home/blogtop/public_html/blogdetails.php on line 149
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2007-07-15 09:06:00 More About: ???? ???? , ???????? , ??????? , ???? ???????
Williamsburg Bound
2007-07-14 00:56:00 The bicycle and pedestrian path on the William sburg Bridge has these vivid pink transverse beams. Of course, I want to make a salad about this view. I would use these radishes, of course, but what else? Lavender? More About: Bound , Liam , Iams
Pillow Blocks?
2007-07-13 05:41:00 Acme Leather Belting Co. Broadway and Lorimer Street, Williamsburgh, Brooklyn. More About: Pillow , Block , Lock , Blocks
String or Green?
More articles from this author:2007-07-12 16:17:00 What do you call these vegetables? I never knew of them as anything other than string beans until I was in college. The first time someone mentioned green beans in my hearing I had no idea what she was talking about. Favas maybe? Now I find that if you search for "string beans" on the USDA nutrition site, you find nothing, not even string beans: see green beans, or something like that. More About: Green , String , Tring 1, 2, 3, 4, 5, 6, 7 |
