Posts tagged gluten-free
Saturday, January 5, 2013

quick and easy chicken soup

quick chicken soup

While many of you are resolving to have more salads, more vegetables, less fat, less sugar, less caffeine, more water, more exercise, more sleep, less fried stuff, more of the raw and the crunchy, and so on, here in the Sassy Radish household, we’re resolving to beat the flu—Andrew’s flu to be exact. And aside from the usual suspects of the famed BRAT diet (bananas-rice-applesauce-toast), we’re elbow deep in good chicken stock. Which we use for our fifteen minute version of the best chicken soup to eat when you’re sick. Which, for all of you, I hope is never. Still, having this on hand, should you ever need it, will make your life better, I think. Plus, I hear the flu is brutal this year, and if Andrew is any indication—it is, so here goes.

The problem with having homemade chicken soup when you get sick, in my opinion, is that by the time you actually do get sick and actually need said chicken soup, you might be out of luck. Who is to make it for you if you’re the one convalescing in bed? Who has the strength to spend hours and hours simmering stock? You might be in luck; someone in your household: a roommate, a significant other, a spouse— might be a cook. But what if you live by yourself? What if your cohabitants, like my husband, are of the non-cooking proclivity? What then?

Continue reading quick and easy chicken soup.

Friday, October 12, 2012

sauerkraut

russian sauerkraut

I was all set to write about sauerkraut yesterday, but then something happened. We came home to find our cleaning lady asleep in our bed. And that proved to be a very distracting thing.

Given my ethnic roots, my relationship with cabbage is so strong, I should have been incredibly focused. After all, Russians and cabbage are linked at the hip. We stuff it, we saute it a number of ways, we make soup out it.

Our Brooklyn apartment is small, so when you walk through the door you are immediately standing in the open kitchen, which becomes our living room/home office. Without moving, you can also see into the bedroom where half of our bed peeks out.

When we came back home yesterday mid-afternoon, after working at a coffee shop since the early morning, as soon as we unlocked the door we felt immediately that something was amiss. Bags of garbage were strewn about the kitchen and the entryway, the vacuum was in the middle of the living room, the furniture was off kilter, and every single light in the apartment was on. And then we saw someone’s feet on our bed. It took us a few seconds to figure out that they looked like our cleaning lady’s feet and then we looked at each other and silently mouthed in unison, “Holy crap, our cleaning lady is IN OUR BED!!!”

Continue reading sauerkraut.

Friday, September 21, 2012

apple butter with rum burnt sugar sauce and vanilla

apple butter with rum burnt sugar syrup and vanilla

This is not what I’d call a great picture of apple butter. Far from it. I hope you can forgive me – I’m a little pressed for time these days.

I’ve got about six whole meals to make and freeze this weekend. There’ll be veal ricotta meatballs (thank you, Marco Canora!), tamarind turkey meatballs (recipe soon!), a three-bean stew, some chili, chana masala, tomato sauce with onion and butter, and slow-cooked chicken soup. All will be made and frozen for early to mid-October.

Why October? Well, on October 2, I’m getting surgery on my wrist to remove a benign (but extremely painful) ganglion cyst, and won’t be able to cook for a couple of weeks. It’ll be interesting to type one-handed too. Who knows, maybe while wearing a cast, I’ll learn a few one-handed dishes while in the kitchen. If that happens, you’ll be the first ones to know about them—it’s a useful thing to know how to do. I refuse to surrender to the lure (and ease) of take-out as our only dinner option—I want to see if it can be easily done, and if so, maybe it’ll be helpful to someone reading this blog who might be anticipating surgery or a period of time when they won’t be able to cook. And, truthfully, after a hot, sticky summer when I lived on salads and smoothies, I’m itching to put my slow-cooker back to work. So while it would probably work in my favor to offer you more enticing pictures, I’m winging it this time.

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Monday, September 17, 2012

tomato sauce with onion and butter + tomato sauce techniques

tomato sauce with butter and onion

I think that many things have been said about this tomato sauce that it feels almost redundant to jump in at this point. Enough praises have been sung*.

But as I was thinking about this sauce and why it’s so great, and why it’s just so great to make your own tomato sauce for dinner rather than reach for a jar of it, it got me thinking about the technique of making a proper tomato sauce. The tomato sauce is a simple, humble thing, and yet it too has a few rules that need to be followed in order to wind up with a sauce that will take your breath away each and every time. The most important one is to cook your tomato sauce uncovered.

Continue reading tomato sauce with onion and butter + tomato sauce techniques.

Friday, September 14, 2012

how to prepare fresh tomatoes for tomato sauce

how to prep your tomatoes for a sauce

I don’t know whether to rejoice that it’s September or to cry. On the one hand, it’s my favorite month. I don’t know what to get excited about the most: Apples! Sweaters! Bourbon! Things generously scented with cinnamon!

On the other hand, I’m frenetic as I try to get to the greenmarket every few days so that I can preserve whatever produce there’s left to savor. I carry my weight in plums and other remaining stone fruit, and try to eat it all before it goes bad. A few peaches may or may not have been unceremoniously tossed out – but let’s not blame anyone. But what concerns me now more than anything is tomatoes.

Continue reading how to prepare fresh tomatoes for tomato sauce.

Monday, September 10, 2012

amazing chocolate pudding

chocolate pudding

Hello there. Sorry for vanishing into the void, but I’m back. Sort of. August was a blend of crazy, busy, and sad. I won’t get into the sad, but there was a lot of travel between New York and Massachusetts and not of the happy variety either. Amidst the travel and gaining two additional roommate for a few weeks in August, I submitted the manuscript I co-wrote with Chef Forgione. The recipes alone were over four hundred pages. How I got it done, I’m not sure entirely, a lot of it had to do with a generous friend and her home office.

While it’s taken me three weeks to tell you about chocolate pudding, I hope you forgive me. I’ve been feeling a little stretched as of late, despite a relaxing week in Wellfleet where I diligently ate oysters and chased them down with beer. It feels like a far away memory now. I could, easily, have spent a whole month out on the Cape and hope to do so someday soon.

Most recently I had made chocolate pudding to justify my dessert-for-dinner excuse. I had a filled cavity from earlier that morning and could hardly open my mouth. Applesauce seemed too boring. And it was too warm to contemplate mashed potatoes. Rice pudding, delicious as it is, required chewing. Naturally, the next possible choice was chocolate pudding. Obviously, right? Right??

Everyone I know likes chocolate pudding. Even people who are ambivalent towards chocolate, like chocolate pudding. But here’s the rub: some of most of the recipes were far too rich and far too sweet for my palate. In doing a bit of research I found that many of the recipes use egg yolks, and while I’m all for yolky richness, I like my chocolate pudding to have singular, clean chocolate note. Less of a custard, more of a pudding, if you will.

Whenever I crave chocolate pudding, it’s impossible for me not to recall a certain disaster that once befell an apartment I was renting on the Upper East Side. Back then, I used to be a big fan of Swiss Miss chocolate pudding snacks, which I purchased weekly at my local Gristedes. At the time, I was working for a certain investment bank where my hours were long and my teammates were not very nice. When I had initially accepted the position, it was to do x, y, and z. I was, instead, relegated to the tasks no one wanted to do, and in the end just about everyone on the team came in at 9 and left at 5; whereas I had to be in at seven thirty in the morning and left well after nine o’clock at night. On most weekends I spend at least one day in the office. It was some time ago – I was very meek and didn’t know how to speak up for myself. Thankfully, I’ve become much better at this.

Continue reading amazing chocolate pudding.