Posts tagged gluten-free
Thursday, June 27, 2013

summer potato salad

Leftover potato and spring vegetable salad for lunch while I take a break from cooking and invoice my client. Sugar snap peas, radishes, spring onions and parsley in a yogurt-olive-oil-Dijon dressing. #privatechefmonth

Yesterday, in a 5-4 landmark ruling, the Supreme Court struck down the 1996 Defense of Marriage Act and effectively allowed marriage equality in the state of California.

Also, there’s this potato salad.

Continue reading summer potato salad.

Wednesday, May 22, 2013

spicy tunisian fish stew (chreime)

spicy tunisian fish stew (chreime)

I’ve been thinking about this space in the last few weeks: how it changes with time. Life, itself, isn’t static, so it would be intuitive to think of this as a dynamic space. A year ago, Friday’s links didn’t exist, and today they do. I’m all the happier for it – I hope you are too.

Sometimes I post frequently; other times, not so much. Last summer, when I was in the throes of finishing a cookbook, I didn’t post much. I was too immersed in heavy writing and editing, and my husband and I ate a lot of “toast with things on top” and eggs made whichever way, both of which grew tiresome rather quickly. This upcoming month, in addition to some work I’ve been doing (and loving), I’ve picked up a private chef gig, and there might be another fun project on the horizon. So I might not be posting frequently in June, or maybe I’ll post about what I’m cooking for the private chef gig because these will be the types of things that will reheat rather well and should be a boon for a busy home cook. Friends, I hope you’ll forgive me for poorly lit iPhone photos should I do that, because the last thing on my mind in June will be a well-shot, well-lit, well-composed photo.

The infrequent posting could also suggest lack of interest or commitment to this space. But it’s actually quite the opposite: I only want to write about things that I think you ought to cook right now, without any delays; delicious and, for the most part, straightforward food. Sometimes, I’ll test recipes all week and they’re fine and good, but not particularly blog-worthy. It’s just regular dinner, folks, protein, grain, veg – you know the drill. Sometimes, the testing of a particular recipe takes months to perfect (there’s one on rotation like this right now – grrr). On occasions when I come across fussy recipes that are well-worth the extra effort, I save them for the kind of leisurely cooking when I can spend the whole day puttering in the kitchen. They tend to be weekends, but even Saturdays and Sundays can suddenly become full of those weekend activities like picnics and museums and hosting friends, and being outside in this glorious weather, because who wants to slave over a hot stove on a gorgeous spring (or summer day)? What you need is a reliable arsenal of recipes that will produce stunning results with minimal time and effort. In other words the recipes will have high culinary ROI.

Continue reading spicy tunisian fish stew (chreime).

Monday, March 11, 2013

duck fat potatoes with mushrooms

duck fat potatoes with mushrooms

This here makes a perfectly respectable lunch despite what you might think. You can try and reason as to why you shouldn’t have potatoes bathed in duck fat, but all of your thinking will fall short of one germane truth against which you will have no argument: they are delicious. These are humble ingredients, potatoes, mushrooms. The whole thing will run you about six dollars, excluding the duck fat. How’s that for economy eating?

You can purchase duck fat a nicer stores or your butcher, or if you cook duck, and you should, you should absolutely save the fat that renders out. Not doing so results in a great culinary tragedy. I actually like cooking duck precisely for the duck fat, because, to me, it’s the best part of the duck.

Continue reading duck fat potatoes with mushrooms.

Monday, January 28, 2013

roasted butternut squash and red onion with tahini and za’atar

roasted butternut squash and red onion with tahini and za'atar

I was forced to relinquish the map; I had no idea where we were and was getting visibly stressed out. This was our first real trip and I was trying to impress not only with my ability to pick out good restaurants but also that I had fine navigational skills, which by the way, normally are quite strong. And yet those skills were failing me at that very moment – big time.

We were somewhere near Notting Hill, desperate to find one of the Ottolenghi restaurants we’ve heard so much about. I thought I had a pretty good handle on the map, but managed to take a wrong turn and there we were, in a cozy residential part of London that was, distinctly, not where we wanted to be.

I started to stress-sweat through my shirt: I expected Andrew to get angry and sullen, and blame me for not doing enough research, but instead, he calmly took the map, looked at it for a minute, and started to walk in the opposite direction.

Continue reading roasted butternut squash and red onion with tahini and za’atar.

Tuesday, January 15, 2013

gruyere and pancetta quiche with hash-brown crust

gruyere and pancetta quiche with hash-brown crust

Perhaps, I should mention a few things here to clear the air. One: I’m not a great fan of quiche. I don’t know what it is: the texture, the mushy, damp-tasting crust, the chalky, overcooked custard—none of it works for me. Also this: after decades of cooking, after years and years of cracking a near infinite number of eggs, I still have to do it with both hands. Whenever I see someone casually break open an egg with one hand, I wish I could do it too. But seeing as my hands are child-sized (still), the mechanics of one-handed egg-breaking simply don’t work. Pout.

I was going to write about this quiche some other time, but it’s simply so good amazing that I can’t hold off. The second I tasted the smooth, delicate custard, generously spiked with punchy Gruyere and meaty pancetta, I fell for it hook, line, and sinker. And because I love Andrew so much, I won’t have but just one, two, three more pieces. I can’t just taunt the man with a quiche, and then eat it all for breakfast and lunch, because that’s exactly what’s happening this afternoon.

Continue reading gruyere and pancetta quiche with hash-brown crust.

See more: Eggs, ,
Thursday, January 10, 2013

citrus salad with creamy poppy seed dressing

citrus salad with creamy poppyseed dressing

I know: a salad in January is so cliché, but I promise, I’m not here to sell you some diet plan, or urge you to eat healthier, or stop baking cookies and cake. It’s winter after all, and turning my oven on keeps the house warmer. Besides, I like cookies and cake so much, I’ve never been one to stop eating sweets once the New Year turns up. My mantra is the same as it’s always been: eat what you want to eat and be happy. Life is too short otherwise.

We tend to eat a lot of citrus this time of year. I suspect you do too because there’s not that much other fruit around that excites. It feels warmer, sunnier just eating an orange segment; it’s a good antidote to puffy coats, hats, and scarves. We stockpile our citrus: oranges, clementines, grapefruit all sitting in the crisper at the same time. I like having options; who knows what I’ll feel like eating for a snack? And oftentimes we cut up citrus into this salad to give this one and that one a break.

Continue reading citrus salad with creamy poppy seed dressing.