Posts tagged gluten-free
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.

Continue reading apple butter with rum burnt sugar sauce and vanilla.

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.

Friday, August 3, 2012

hake with olive oil, butter, and lemon

cooked hake - our saturday night dinners post farmers' market

Things they should tell you when you’re writing a book.

  • You will spend three times as much time on it as you think you will. Plan accordingly.
  • Life will happen as you fast-approach deadline and you have to juggle it.
  • On Monday, you might this it’s Friday, and on Wednesday you might think it’s Monday. Days of the week will cease to have the same meaning they do for people with regular desk jobs.
  • You will treat taking a shower as a major accomplishment. At times, you will skip it and not think twice on your decision. But when you do, you will pat yourself on the back if only inside your head.
  • As for getting dressed, you might find yourself at 2 o’clock in the afternoon still in your pajamas. And you’ve been writing since 7 am. You might stay like this ‘til dinnertime and change into shorts and a tanktop before your husband comes home for dinner.
  • Your idea of a nutritious meal will be peanut butter toast and coffee. Anything requiring chopping, stirring, kneading, and most importantly, clean up – are way too time consuming. Dishes with crumbs will pile up by your desk or on the coffee table.
  • You will order more take-out than you care to admit to others. And it won’t be the cooking that you won’t have time for – but the clean up.
  • You will develop that weird cramp in your shoulder which will switch sides on occasion, but will be mostly persistent in one pesky spot. Aleve and Advil will fail you. So will a chair massage in a local nail salon. You might even stop noticing it for awhile or accept it as the new phase your body has entered. Much like that one stray grey hair you found the other morning, but chose to pluck before it saw the light of day.
  • You will ask for an extension. You will be granted an extension. You’ll feel terrible about because you’ve never, not once in your life, handed something in late.
  • Continue reading hake with olive oil, butter, and lemon.

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.