Sassy Radish

Well hello there, lovelies! Are you sick of winter yet? If you’re reading this and you live someplace warm, like LA, where I am told today is supposed to be a balmy 79 degrees, we, the East Coasters, are very jealous and wish you all the best, but please don’t rub it in. We just might start crying. We’d kill for some sun dresses and flip flops right about now. Am I right? I’m ready to take my Uggs and my sweaters and my puffer jacket and pack them away for at least 10 months. I look like a black marshmallow making my way down the streets of New York. No matter how you slice it, winter wear is just not that flattering – it can be pretty frumpy. Also, I’d like to stop using cups of tea as ways of warming up my hands at the office. A girl can only take so much.

But, though I’ve prepared quite a soliloquy about my winter discontent, I realize that what I’m about to tell you cannot possibly be appreciated unless you’re bundling up this month. Do you really want to eat Thai coconut curry in balmy weather? I didn’t think so. And even if you did, doesn’t it taste so much better when there’s snow falling outside your window and you’re enveloped in warmth and stillness of your home? Perhaps, these cold winter months are an opportunity for us to appreciate these comforting stews. There is some joy to hibernation, to puttering around your home, inviting a friend or two over and lazing around on the couch wrapped up in blankets.

Winter is also a time when few vegetables are in season – and mostly, these are root vegetables. Much like my winter get-up, they, too, are rather frumpy looking. Have you ever looked at a parsnip or a turnip and thought to yourself, “My, what a looker?” I didn’t think so. And frankly, neither have I. But, given a chance, these little guys can truly transform themselves. They clean up rather nicely. Typically, they are roasted with salt and pepper, and maybe a glaze of sorts, to bring out their sweetness. Sometimes, they’re added to soups. All these things are great and wonderful, but there’s an opportunity to let them shine in an unlikely place – a Thai-inspired red curry made with coconut milk!

This curry brings me such joy that I think, for all my complaining, I can tolerate winter a bit better, snow, sleet, wind and all. Armed with this dish, some sweaters and strong coffee – I can take winter with all its elements. The curry is so delicious, that I can’t get enough of it, and in fact, I’ll be making it for the book club ladies this Thursday; not to mention, this was a permanent weeknight dinner fixture throughout most of November. And so I must say this to you – drop whatever it is you’re doing, and make this without delay! Unless you have a really good excuse tonight, this should be on your dinner menu. Really, I insist. You’ll thank me later, I’m pretty sure. I’m so smitten with this curry, that each night you might delay making it – I’ll feel personally responsible.

This curry has everything going for it that you’d want in a weeknight winter meal: ease, taste, leftover potential, scalability, function. It’s as unfussy as they come and once all the ingredients are in the pot, you put the lid on top, reduce the heat to low and go about your business doing whatever it is you want to do at night – be it catching up on emails or tidying up your living room, or kicking back with a beer. Here’s the best part – this curry comes together in about the same time it’ll take you to dial and wait for take-out. Any leftovers you have will freeze beautifully, saving you time in the nights ahead. Winter’s bite might not even seem that bad. Who knows – your LA friends might even get insanely jealous of your cold-weather meals and wish for sweaters and mittens themselves. Probably unlikely, but please don’t burst my bubble.

Continue reading thai red curry with root vegetables.

I have been ruined, my friends. Forever. By nothing more than a simple brown butter cake batter. And as I sit here and type this, I can only contemplate one thing – chemistry. What a boring name for what actually happens! It should be called magic, or sorcery, or things transformed. But not chemistry. That doesn’t sounds like something I want to eat.

While we’re talking chemistry here, let me just confess that I loathed chemistry in high school. In fact, I think I might have avoided pre-med specifically because of it. My mother still thinks I would have made a fantastic doctor (she thinks surgery’s my thing) and I don’t disagree with her – medicine has always fascinated me as I readily absorbed all the medical trivia. And they always say that you tend to remember that which interests you the most. Likes crus of butter, or benefits of raw milk, or say all the different kinds of apples you can find at farmers market this month. But what I am realizing now, after all these years, is that I should have loved chemistry most of all subjects; I should have been doing that homework first, and not last. After all, chemistry is all about change and transformation – which is really what cooking is all about.

Butter by itself is an exciting thing, at least to me. I could wax rhapsodic about how if you take cream and just shake it for some time, you get butter. You start with one thing. You finish with another. Magic, right? And when your end result happens to be butter – nothing short of enchanting or magical should be attributed to your result. But, if you continue on, and take this butter, this delicious, sinfully rich, tangy butter that you just made and you heat it to the point where its solids turn chocolatey-brown, you get this thing that I consider to be the sexiest two words in the English language – brown butter.

I think it’s impossible to understand why people go mad for brown butter until you try it, or try something with it. I have yet to meet a soul who hasn’t been completely seduced by it. I say “seduced” and not “won over” because brown butter is exactly that: seductive, sensual, sexy. If butter is a negligee, then brown butter is the merry widow. Even as I write this, my heart sinks a little bit, the same way it sinks when someone you have a huge crush on leans in for that first kiss and the world suddenly goes into surreal slow motion.

For me, this pound cake is that ultimate crush. I can have it as dessert at the end of the meal topped with gorgeous berries (or wine-stewed prunes as in the picture at the bottom of the page) or it’s my perfect morning coffee companion. And while pound cake isn’t the kind of thing one normally gets giddy about, brown butter pound cake, certainly is, at least in my book. You should also know by now that I’m a girl who likes her bourbon and looks for opportunities sneak it in anywhere she can. At times, I wonder if the Sassy Radish logo should have a parenthetical “we like bourbon here” by-line. By now you probably guessed correctly that I couldn’t resist the opportunity to add a tiny bit here just to give the already earthy, nutty flavor a little hint of caramel and smoke.

So, my goal here is to ruin all of you as well. Heck, if I’m going down, I’m taking you all with me. And while I might come across as all sweetness and innocence, I have devious plans. If you haven’t ever tried brown butter, then you’re in for quite a treat, and if you have – then I’m surprised you’re still sitting here and reading this post, instead of rushing to the kitchen to make this pound cake. Trust me – being ruined never felt so good.

Continue reading brown butter pound cake.

I got so excited cooking this, that I almost completely forgot to take the prep pictures. Which should tell you that you should, if you’re an eggplant fan, go ahead and make this right away. Consider it a direct missive. Waste no time – it is eggplant season and will be such through October.

This was borne out of, well, instinct, really. I was making dinner for a friend on Friday night and our initial plan was to make a stir-fry with vegetables and tofu and serve it over brown rice. But we got carried away – we made that along with leek confit, blackberry pie, and this pomegranate molasses glazed eggplant. What started out as a simple Friday night meal turned into a feast of sorts. And this was the surprise hit.

I wasn’t prepared to cook eggplant and when my friend picked it up, I automatically nodded, but did I have a plan? No.

In fact, I was all shades of disappointment with myself because I didn’t have pie crust waiting for me in the freezer, as I normally do, because I happen to get crazy last-minute urges to bake pies. Then again, it’s safe to say that I happen to have an abnormal love of pie. In fact, I have pies I’ve recently made lined up in the queue that I need to write about and I’m embarrassingly behind.

In any case, when I was amidst baking the pie (with pre-made crust, see I’m not above it!), prepping the stir-fry, and caramelizing leeks, I suddenly had an idea; I was going to bake the eggplant in an olive oil and pomegranate molasses glaze. I was going to add a spoonful of chopped ginger, a clove of garlic and a sprinkle of salt. And then, I was going to let it cook until the eggplant would get soft and impossibly buttery. That, was my plan and that’s what I stuck with.

I was a bit worried because, the whole dish was concocted in mere seconds. I had a flash of inspiration, but I had no idea what the results were going to be. But after my friend ate the near entirety of the dish, while I managed to only get a couple of forkfuls, I knew this improvisation was a hit. I loved my forkfuls and clearly, so did he.

The next day, I got to thinking about how sometimes when we improvise in the kitchen – we succeed. And other times – we fail. Both are good and necessary processes by which we learn, and yet somehow we get burned and scarred by our failures. My first-ever pie crust, an epic fail, caused me to avoid making my own crust for years. But once I got to do it again, I haven’t looked back since. Time and time again, I have to remind myself that should one of the dishes fail, all we have to do is move on, try it again and just realize that sometimes, our tempered eggs will cook, our soufflés might not rise, our cakes might sink.

The worst thing – is that we try it all over again. And if that gets us back into the kitchen, is that really quite so bad?

Continue reading pomegranate molasses glazed eggplant.

Okay, so clearly, I’ve a bit of a problem sticking with a writing schedule. I’ve been meaning to post this last week. But, you see, I’m becoming a regular at MGH, which isn’t particularly a good thing, and that place just takes the wind out of my sail. I’d like to think a hospital is not the kind of place you want to be recognized, unless you work there.

By now, you are all probably tired of hearing that I had yet another curve ball thrown my way, but that’s kind of what happened. And because I associate food with happiness and pleasant thoughts and joy, it’s difficult to write, never mind conceive of a way to connect this story to your senses, when you are thinking about things ending in “noma” and traipsing around various oncology wings in a hospital. When it rains, it pours. And let me hand it to you, dear 2009, you’re going down in my history as “la deluge”. In fact, I suggest we have an early break-up. You know, where I get to see other years? You haven’t been kind to me and I’m not the kind of woman who takes abuse sitting down.

I won’t beat around the bush. Another family member of mine, this time my other grandmother, and my only remaining grandparent had to show up at the hospital to meet with her oncologist about a breast cancer diagnosis, so I went down to Boston to support her. The bad news is that this was another emotional hit for our family and we all took it pretty hard. But when the dust settled and once we met with the doctor, the good news came out. Short surgery. Self-dissolving stitches. Outpatient procedure. Allowed to shower the following day. In fact, the surgery should take about half an hour and then the extracted lump gets sent to a pathologist who’ll determine if radiation therapy is necessary. And, we were told, most likely, it will not be. So, bad diagnosis, but as good of an outcome as you can get given the circumstances.

Well, when life throws you lemons, you make lemonade, right? Right. In my case, I came into a nice little dowery of locally grown, beautiful beets. Beets. Beets? Really? No? No beets? No, really, come back, don’t go, you’ll like this, I promise you.

I feel like the poor beet is forever maligned in America. I remember mentioning once in middle school (I learned that lesson fast) about how much I loved beets and a boy sitting next to me smirked and said “Figures. All Russians smell like cabbage. Beets are gross.” While I have still no idea what cabbage had to do anything with beets, I’m guessing it was another vegetable he found disgusting. And I understand, beets aren’t easy vegetables to love. They’re oddly, deeply colored and they dye everything in sight a deep shade of magenta. They’ve got curious texture. They’re just not popular. They’re the unpopular kids of the vegetable garden. Like those kids in middle school who weren’t cool, but didn’t know it and ran for Student Council anyway. Beets try hard. They so badly want to be loved. And loved they are, at least in my kitchen anyway. By the way, I do not, nor have I ever (nor has any of my family immediate or extended) smelled like cabbage. Ever.

Now, to the point. Vinegret is a Russian beet salad made with potatoes, onions, pickles, carrots and other things. It is hearty. It is filling. It’s got a bite. I was told, and I cannot recall by whom, that vinegret was invented during Soviet times. I’m not sure if this is true or not, but it was a regular staple in our household and it tastes so Russian to me, that I wonder if there was ever a time Russians lived without it. We made it in the summer, when local beets were hitting the market, and we had it in the winter, when vegetable stores seemed to have little to offer by potatoes, carrots and beets. And then you wonder how those three came to be together. What would otherwise be a someone unexciting salad, it gets some edge from pickles and onions and an extra zing from a dash of dill. And while traditionally, you’d think of nothing else but sunflower oil to dress it with, all I had was extra virgin olive oil and it worked beautifully.

I’m in such vinegret-loving stage right now that I’m thinking I’ll have to serve this around New Years, to greet 2010, bidding 2009 a farewell forever. And the leftovers (that is if you have any) are even better the next day. Now, that’s something I can look forward to.

Continue reading vinegret – russian beet salad.

The other day I got an email from a clothing store telling me about their “all new fall collection” and I suddenly became very agitated. Fall collection? But we’ve only just begun with summer. It wasn’t until a friend pointed out to me that we were nearing the end of July, that it donned on me – my goodness, August is right around the corner. And you know what comes after August.

Suffice to say I am not ready to admit that while we might be well on our way to an all new fall collection, I am feeling the pressure. More picnics, more parties, more cookouts! That’s what my heart is saying. And yet, as summers go, weekends fill up so quickly I don’t know when I’ll have a moment of just being still. I think I speak for many of you when I say that while summer seems a languid and leisurely season, sure gets over-scheduled and hectic. Weddings! Parties! Vacations! I mean, I am far from complaining, but you know, it’s good to just have a quiet moment now and again. Without plans. Or noise. Just as open as a blank page – full of possibilities and lacking pressure. These are the moments of summer I long for. These moments are worth their weight in gold. Or potatoes, for that matter.

Funny thing about me and potatoes – I can never have enough. I really can eat them every day with just about anything. Give me a heap of steaming potatoes, freshly boiled, sprinkle a little salt over it, add a drizzle of olive oil and I could sit there in the corner quietly having my potatoes and my little piece of heaven while I’m at it. You can take a girl out of Russia…

It’s also funny how I’ll crave potatoes pretty much all the time, like when about a week ago, I contracted a horrendous case of the stomach flu. To be clear, there is nothing funny about stomach flu, in fact, it was pretty dire and I do not, for a second, recommend anyone getting this “plague”. But what was funny was that I had to go on this so-called BRAT diet – BRAT standing as an acronym for: bananas, rice, apple sauce and toast. Though, I assure you that a few days of eating those four items, and you’re almost guaranteed to turn into a brat yourself, whining for various foods you’re craving and cannot have. In my case, whining rather loudly and with a slight nasal pitch – just enough to drive my mother crazy. The thing I was whining about – craving like nothing before – boiled potatoes with herring and onions. I was like a junkie looking for a fix, and were it not for my mother vigilantly looking over my shoulder at what I was eating, I would have gone out and scored some of that delicacy.

What I’m saying here is that potatoes and me – well, we go a long way back. It’s my starch of choice; it’s both my indulgence and comfort food. I could think of nothing better than a bowl of mashed potatoes to cheer up a crappy day. It’s like a security blanket. A warm, starchy, filling security blanket. I could write an ode to the humble potato, but looking at everything I just wrote, I suppose I kind of already did.

What I’m giving you here is a potato salad you could take to parties and picnics and cookouts and make good use of this summer. It’s easy, refreshing, got that obligatory crunch of the celery, and the surprising zing of the lemon. It makes potato salad “sunny” – it simply sings. And don’t you want food that sings to you from the plate? Horseradish, while sounding intense, actually livens the salad up. It sort of gives the solid, boring Joe-potato its edge, the equivalent of a biker jacket, which instantly makes a safe thing, a little dangerous and alluring. The James Dean of potato salads so to speak – it smolders.

Of course, you could always skip a party or two and kick back with this salad all on your own. I guarantee, you’ll find that moment of elusive, highly-desired summer bliss. That stillness and calm could be yours, all heaped atop a fork, garnished with dill and singing with lemon.

Continue reading lemony potato salad.

It should by now not strike me as unusual that things we barely paid attention to in Russia are considered a delicacy in America. Sorrel leaves were the cheapest greens at the market. Chanterelles were considered pedestrian, no matter how delicious. Gooseberries were easily the cheapest berries you could find – and in the US they’re quite a treat. And then of course there were stinging nettles. They grew everywhere, much like weeds. Around apartment buildings, in ravines, in nearby fields. In fact, as a child, I was often covered in an itchy rash from stinging nettles. From time to time, my grandmother would go out and with a towel, pick a bunch of nettles and make them into a soup. In fact, stinging nettles was something you ate to pinch pennies, it was one of those things – delicious, yet somehow indicative of poverty. I didn’t really think about it much while I was young, but I remembered stinging nettles after we arrived to the US and couldn’t find any in the store or at farmers’ markets.

I suppose stinging nettles have become somewhat en vogue recently because I’ve been seeing them on menus and at green markets everywhere. Maybe it’s always been so and I haven’t been noticing, but it seems to me like suddenly, stinging nettles went from being the girl no one wanted to take to the dance to the girl pronounced them homecoming queen. Humble, unapproachable, homely stinging nettles – suddenly glamorous!

I would have shared this dish with you sooner, but I thought the stinging nettles season was over and so this dish was going to go into my computer’s oubliette for a few seasons. But I heard through the bloggy-grapevine that stinging nettles were still abundant at least in Union Square market and so wanted to share this recipe with you as soon as possible.

I had a version of this dish at one of my favorite restaurants, Hundred Acres, on the first night of Passover of all nights. And guess what – it was in a pasta dish (I can see my parents shuddering as they read this bit) as pasta is probably the most anti-Passover food out there. But I was sad that night, because I couldn’t go home for the holiday, meanwhile my dad was sick, my grandmother – deteriorating. And here I was, feeling mopey on the eve of a family holiday, without family in the city to celebrate. Friends who know me well know that I rarely feel homesick, but on that night, I felt very lonely in a city where I feel very much at home. And to cheer myself up, I decided to take myself out to a nice dinner. I just happened to be walking past Hundred Acres – clearly I was meant to dine there that night.

Its simplicity and comfort of this pasta dish struck me as exactly what I needed that night. Even though it was as far away from a Passover-appropriate meal, I didn’t care. Passover is a tale of exodus, and a people’s search for home. And I, quite desperately, needed to feel a sense of home that night, at whatever cost. I wanted simple, hearty, homey – and this pasta offered it all. Not to mention as soon as I saw stinging nettles, my decision was even easier.

The next opportunity I had, I bought stinging nettles at Union Square market and tried to recreate this simple, yet amazing dish at home. And wanted to share it with you. Because to me, this pasta brought a little piece of home, in so many ways: the comfort and weight of fresh semolina pasta, the childhood stinging nettles, fragrant coating of olive oil, a sharp bite of grana padano. What I realized that night is that a delicacy need not be a fancy thing – it is the thing that makes you feel indulgent and wrapped in comfort, be it a common food or a fancy one.

Continue reading pasta with stinging nettles and ramps pesto.

You know, I’ve a bone to pick with June. A huge, larger-than-life-we’re -no-longer-BFFs-please-take-your-rainy-self-somewhere-else bone. Or maybe even many bones. Why just one? And it’s not just the rain. They say April is the cruelest month? I think Chaucer should have witnessed June 2009. You see, on top of this weather, which would be enough to gripe about, I’ve sustained multiple stress fractures in not one, but two of my toes from running. That’s right – I’m an overachiever even when it comes to fractures. And so in the last week and a half, I’ve been limping and ambling and being generally quite annoyed with my left foot. And the bones in it. Hence lots of bones to pick with June. Get it? Bones? Fractures? Anyone? Anyone? [Deafening silence befalls.]

I know, I have a horrible sense of humor. It’s always been on the corny side. But back to griping about the weather. Depending on where you live on this beautiful planet of ours, you may be enjoying some sunshine and warmth. Which, of course, if you live anywhere close to New York, hasn’t really been happening because, we’re about to get another nine days of rain? As if June hasn’t been rainy enough already, this weather is to continue instead of taking a hint (ahem, no one wants you here, rainy weather).

To be honest with you, I suspect this is somewhat my fault. You see, every time I’ve attempted to put away winter clothes and hang my summer ones, the weather would take a turn for the worse. We’d get clouds, rain and wind and it would get cold for days. Well, this time is no different. New Yorkers, just look outside – do you see what I see? I mean, really, can’t we just wear flannel pajamas to the office and walk around in slippers and mugs of hot chocolate?

Hot chocolate? In June? I must be crazy. What’s crazier is that I’m about to recommend you a salad. The last thing on your mind, if you live anywhere in the Northeast corridor, is a salad. A soup, a stew, something warm and comforting, perhaps, but a salad sounds positively inappropriate.

After all, salads are for hot days, when it’s muggy and oppressive and you need something crunchy and refreshing to cool you down. Something so delightfully uplifting that you forget the heat’s intensity and sink back in your outdoor chair with an aaaahhh.

But, this is what I have for you, as I’ve promised to write up this recipe weeks ago and that lovely friend is patiently waiting and not sending me reminder emails – something I surely would have done by now. And though I doubt that this broccoli slaw is something on her mind right now, I’m sure that when the weather improves (which will be someday, we hope), she’ll make it for dinner or lunch or maybe even a picnic with friends. Because this, my friends, will become my go-to salad this summer. I’m officially in love with this salad and I think you will be too.

I spied it at Kitchn originally and had it bookmarked on my computer for what seems like ages. And then I saw it over at Smitten Kitchen and it was Deb’s dressing that totally won me over and just like that, hours later, the salad was in the bowl, the dressing was drizzled over and the book club ladies finished the whole mess of it in one fell swoop.

I tweaked the recipe at bit in that I added an apple and some mint to give it a little more dimension. The mint just does the trick, I think. Think of lemonade and then of mint lemonade and you get the idea. And once weather returns to normal summer temperatures, I’ll be sure to make it again and again. For the time being however, I’ll stick with something warm and comforting like hot chocolate perhaps. And maybe a thick woolen sweater. In June.

Continue reading broccoli slaw.

I was going to write about roast chicken. I had it all planned and figured out. I was going to tell you of a glorious weekend on the North Fork, and wine tasting, and meeting Claudia Fleming (swoon). But all this must wait. Because I have to tell you about the chicken I made Monday night for our monthly book club. We ate it up and licked our fingers. Well, I licked my fingers, and I think the other ladies in the book club were better behaved.

It’s not often that I find a recipe I like so much that I am thinking about it non-stop and so much so that I would be willing to serve it to my guests again. I’m quite fanatical about not repeating dishes as I try to always cook something new and different and thus maybe have something new to write about, but in this case, really, this will be made over and over and over again.

Particularly for dinner parties and more particularly for those dinner parties hosted on a weeknight, when I have roughly an hour and a half to pull dinner together. Because what comes out of your oven is, well, nothing short of stunning. I would even dare say, celestial. I know, I use superlative language here, but if you know me, and I think by now you do, I’m not prone to descriptions that don’t live up to expectation. I’m all about meeting those expectations, folks.

And they will be met. Because a slurry of garlic, ginger, apricot jam, soy sauce and the recently written about Sriracha – does something to the chicken that makes it somewhat irresistible. You know it the second you take it out of the oven and smell it that you will be licking your fingers. And the plate, and whatever is left of the sauce. And when your guests go to get seconds and praise your cooking prowess, you might be tempted to tell you that the whole thing took mere minutes to put together. But you won’t. Because you’ll be too busy licking the sauce off your fingers to talk.

Continue reading apricot glazed sriracha ginger chicken.

You must forgive my long silences because when it rains, it pours. I’ve been pre-occupied with more family things, this time around concerning my grandmother who is, sadly, is no longer with us. She was someone whose life deserves a special mention and more thought, which will be forthcoming, but for now I’ll say this – I’m extremely lucky to have gotten to know her so well in my thirty one years. She made an indelible impact on my life and taught me so much, often without so much as uttering a word. In her last days, she surprised everyone around her, nurses, doctors, our family, with her relentless spirit and strength. We will miss her and we’ll always love her.

Needless to say, planning for all this somber business took some time and I’ve been making some frequent trips to Boston. Let’s just say the bus folks know me well by now and greet me with “Nice to see you again so soon!” I wish it were for happier occasions, but I have hope those happier times are coming. Things must start looking up at some point!

So while this isn’t a post about my grandmother, she’d have greatly approved of this mushroom pâté. She was a big believer that spending as much time outside as possible was an essential step to good health. And she, herself, was of strong constitution, hardly having any health issues, until the very last years. Back when we lived in Russia, she was always opening windows – even in the midst of the coldest winter days – to air the rooms out. “Provetritsya,” she’d always say, as my mother would rush to close the windows back, afraid I’d catch a cold. A great fan of outside, my grandmother would have been pleased to know that I plan on many a picnic this summer.

And this mushroom pâté is bound to be a hit at any picnic. It takes little time to make, requires few ingredients: oil, mushrooms, onions, salt. But while it’s simple to prepare, it comes across as luxurious and quite complex. A spoonful on a cracker or a baguette slice, it will elevate any picnic to a gourmet level. With dishes like this, we all owe it to ourselves to have as many picnics this summer as possible. Not only will it encourage us to savor the summer’s produce (not that mushrooms are an indication of the season) but we can share wonderful meals with friends and family – memories of which will keep us warm through the winter season.

Continue reading mushroom pâté.

I know it’s a little strange that I’m that I am telling you about another cabbage recipe so soon after the first one, but I can’t help myself. It’s too good to keep from you a moment longer. Doing so would be selfish and wrong. And I’m anything but selfish. Besides in Russia households typically always have a head of cabbage on hand. I know in my family it’s always been the case.

Moreover, I wish I could tell you that I’m one of those people who cooks a new thing every night, who is constantly craving variety, and is always out trying new things. I don’t. Sometimes I go for weeks without so much as turning on the stove. Embarrassing, but true. So if I find a dish that truly strikes a chord with me – well, I will make it over and over and over. Like this one for instance.

Now, don’t get me wrong – I’m very open to trying a new dish or a new flavor combination, but I am quite often finding myself ordering the same few things off my regular take-out menus. I could also very well make something and then eat it for several days and sometimes even longer. I’m a creature of habit to a fault. I like schedules and planning. Leftovers are just another way for me to continue eating what I like. Besides so many different things taste that much better the following days when the flavors have a chance to meld together: chili, soup, stew, and believe it or not – this cabbage. That is if it lasts that long in your household.

So this cabbage I want to tell you about. Well, I’ve recently fallen in love with braising vegetables in cream. You take something somewhat pedestrian, like cabbage for instance, and you add in some chopped leeks and then you sauté the whole thing for awhile until the leeks start turning yellow-green, closer to yellow; and the cabbage has wilted and began to look a little sad. This is where you swoop in and add some lemon juice, salt and finally cream and thus transform it from sadness into glory, like Cinderella going to a fancy ball. You let it thicken for a few minutes and then scoop it generously onto a plate. And then, as a pièce de résistance, you grate a tiny bit of Grana Padano over it (I know cheese sounds superfluous, but trust me on this one). Just try to have one serving of this and not eat the whole thing. You can consider it an open challenge.

Continue reading cream braised cabbage with leeks.