Wednesday, July 25, 2012

peach jam with apricots and black pepper

peach apricot jam with black pepper

There’s cooking and there’s cooking. What I mean by that is there is deliberate recipe development, whether you’re inspired by an idea or are trying to perfect a technique and make something already out there — better. There’s also cooking that requires you to put on your waste-nothing hat on, in an effort to rescue produce be it because it has lingered in your crisper or food bowl a bit too long, or because it has the shelf life of approximately a few hours before it fully disintegrates. Today, I’m writing about the latter. Next time, I’ll write about the former. I try to strive for balance.

I know I wrote last week that I’m going down the rabbithole of recipe writing for a few weeks, and was not going to be heard from, but I need to write because it clears my head.

But let’s get back to what really matters here. It’s summer, after all, and peak of amazing produce. Anyone else feel completely overwhelmed when they go to their local greenmarket? I want to buy it all, and often it feels like I do. I often buy too much. But I’m greedy and I don’t want to miss those little available-for-a-week-only opportunities. Gooseberries? I’ll take a pint! Red currants? Yes, please. Two weeks after we got married, I spied sour cherries at my local greenmarket, the very last of the season. I bought the remaining two pints, pitted them, and now they are sitting pretty in my freezer awaiting their fate.

Continue reading peach jam with apricots and black pepper.

Saturday, July 14, 2012

chilled broccoli soup

lunch is ready

There comes a time.

When there are only two weeks left to the deadline.

And so.

I must go deep into writing. Until it’s all done and handed in.

Continue reading chilled broccoli soup.

Saturday, July 7, 2012

how to keep your radishes crisp for over a week

Making radishes last all week

Every week when I go to the market, I pick up a bunch of radishes, among other things. I can’t get enough of them in the summer, and yes, I realize that this blog is named for a radish so it’s no surprise that I am awash in these guys come spring and summer. I love to just bite into them and dip them in soft butter flaked with fleur de sel; I love to generously slice them to my favorite summer salad; I’m a huge fan of the butter-herb-radish crostini – I’ll talk about it next week.

But radishes are great on day one and then are so so, and by the end of the week, they’re soft and have lost their crunch. There’s almost an unpleasant leathery chewiness to them that’s just not appealing.

So how to keep radishes from losing their bite and crunch all week? I believe I’ve found a solution.

Continue reading how to keep your radishes crisp for over a week.

Tuesday, July 3, 2012

zucchini green garlic latkes [and a cookbook announcement!]

zucchini green garlic latkes

Hi. Happy almost Fourth of July. It’s appropriately hot out there and I hope each one of you is either hosting or attending a cook out of sorts.

Today, I come to you with zucchini and green garlic latkes. It doesn’t sound particularly patriotic, I’m sorry. But I have a book due in less than a month so you can understand when the best laid plans go by the wayside.

I was hoping to have a berry fool for you that featured red, white, and blue colors and was one of those desserts you could whip up for company all the while avoiding the stove. Who wants to add heat to the crazy heat wave that we already have?

But the weekend came and went and I spent all of it, or just about all of it, proofing another galley for The Kimchi Cookbook, and dutifully typing those edits up. There was also a cake of unspeakable greatness, but that’s a story for another day.

Continue reading zucchini green garlic latkes [and a cookbook announcement!].