Sassy Radish

I guess we turned the corner on the winter frost, but it’s not exactly shorts and summer dresses from here on out. I woke up this morning to see a gray scene unfolding outside my window. Trench coats, umbrellas, rain boots, temperatures in the low 40s, though I’ll take 40s any day over below freezing, especially after the snowy winter we’ve had. But I hear we’re not quite out of the forest yet – Andrew tells me there might be some snow come mid-March? If only we could pack-up that word along with all the sweaters and scarves and hats until next winter. Who’s with me?

Continue reading beer and onion braised chicken.

Wow. You guys are, just… well… wow! I don’t know what to say except for a heartfelt “Thank You!!” I didn’t expect this much support and of such caliber. In those moments when I get a little scared and doubtful, I just go and reread your comments and emails. Thank you for being so supportive and encouraging. It means more than I can put into words, which is a funny way to be for someone who relies on language so much. All I can say is that you make this little wee space here very much worth while. You make it what it is. And I am so so grateful each and everyday. To you. For you. I am so excited to be taking this plunge, and, in a way, taking you on this journey with me. It’ll be fun, I think. We can revel in the good, and find humor in the bad, and hopefully in the end, it all will fall into its proper place.

I wanted to post this tomorrow. To write today and take some time to edit, but if you’re in the New York area, or anywhere where it’s cold and snowy, this will come in handy tonight. It’s my way of thanking you for being so wonderful and lovely. So if you see any typos here, please forgive me. Because it’s snowing and I feel like snow is the perfect kind of stew weather, I want to give you this today. I’d give anything right now to be tucked away at home making this stew. It makes the house smell simply amazing and it’s the kind of thing that is perfect ladled over buttery egg noodles. My favorite part is when you’ve eaten all the meat and what remains is the sauce and the noodles, kind of like in a soup. I eat the noodles with a spoon, and, if I’m eating alone, always slurp the noodles – somehow, it makes eating them so much more satisfying. At the moment, however, I’m sitting in a windowless office, staring at a window all the way across the hall, mesmerized by the softly falling snow, wishing I was cooking in my kitchen. Soon, my friends, soon.

Continue reading beef stew with carrots.

Today in New York is a rainy, sleepy day. The kind of day that makes me want to take a long walk in the park, wrapped in a sweater, with a scarf draped around my neck. It’s the kind of day that makes me realize that there is no place like New York, no city that actually makes the rain so welcome. Paris is lovely in the rain, but Paris is lovely in any weather. In London rain is pretty much expected and has a long tenure. But to me New York is loveliest when the skies are grey, the rain is falling, and there are puddles on the ground. The grey and rainy New York is lovelier than the sunny New York, at least to me.

I took a walk through Central Park today en route to work, making my journey slightly longer, but much more pleasant. I looked at the runners wishing I could join them – I love to run in the drain, and while I know that sounds counter-intuitive, trust me – once you do it, you’ll be hooked for life. It’s my favorite running weather. Now, I’m not talking a deluge here – just rain and slightly cooler temperatures. It makes for a refreshing, invigorating run. I smiled at all the dogs jumping from grass to pavement and back again, sniffing roots of trees, grasses, wet leaves, greeting one another, their wet tails wagging in excitement. The mothers were pushing their babies in strollers – some were running, some were walking briskly; all had an air of contentment about them. It was the perfect fall walk.

I love days like this. I love weekends like this even more. When you’re “forced” to hang out in your apartment, putting around the kitchen, wearing sweaters and leggings, drinking endless cups of tea with Ma Rainey playing in your living room. Even better if you have a record player, and can hear the scratches in Ma Rainey’s voice. Give me more of such weekends, autumn, and I will make more beef randang in your honor. Who doesn’t love a hearty, soupy, spicy curry, spooned over rice and served in a deep bowl?

I’ve been thinking about beef randang, ever since the lovely Colleen and I went out to Laut near Union Square. I haven’t had Malaysian food in I can’t tell you how long, but I realized after our dinner, just how much I had missed it. Malaysian food is made for days like this when you want something cozy and warm, and salads just won’t do, and soup seems to be not filling enough. It’s the equivalent of a wearing a blanket, minus the actually literally wearing one. But should ever decide that blanket-wearing is a must for dinner, you are now equipped with the perfect recipe for such an occasion, where sit at your table and eat it wearing whatever you like: a blanket, flannel pajamas, fleece pants and a hoodie, or yoga pants and a sweater. Sometimes, it’s just best to stay in and dress down, don’t you agree?

Continue reading beef randang – malaysian beef curry.

I can’t quite decide if this Daylight Savings thing is working for me. On the one hand, it’s wonderful to leave work while the sky is still brightly lit. On the other hand, waking up at 5:30 in the morning has once again become quite difficult – and as I make my way to the subway in the morning, they sky is dark and gloomy. And it is still very cold. Which is probably why I am still a bit incredulous that this thing called spring is ever going to arrive.

It has been a stressful year for the markets so far, and thus for me at work. Though I am not an economist or a strategist, I have a very strong feeling that this sub-prime issue is not going away any time soon and everywhere you look in financial news-sources, the word “recession” turns up a few too many a time and the markets have been steadily declining on the heels of seemingly never-ending bad news. Coupled with it the rising cost of food, fuel and commodities while the consumers are watching their spending – makes for a glum story indeed.

Which is probably why a few weeks ago, I had the craving for precisely this kind of a comfort meal: warm, rich, flavorful, with a thick sauce. I’ve been waxing poetic about braised short ribs to KS and he would nod approvingly, but I could just see in his eyes that he wasn’t really following me. Not until he tasted it, did he understand why I have not stopped talking about it. We both had seconds and needless to say there were no leftovers. And because it rained that entire day, this dish was like manna from heaven. It warmed and comforted us. I have to mention here also, that this dish is super easy – all it requires is time. If you can slow-cook this in your Le Creuset or the equivalent for 3+ hours, you are guaranteed something truly amazing. It’s pretty much fail-proof. Another note is that I chose not to puree my vegetables as the original recipe suggests because I like my vegetables chunky. And instead of cooking potatoes separately from the short ribs, I cooked them in the same pot, letting them absorb the flavors of the stew.

And though I can’t get enough of these warm, rich stews, with this vacation coming up next Friday, I just can’t wait to leave behind my winter coat and winter eating and put on my bermuda shorts and have an umbrella drink! For one glorious week we’ll be basking in the Carribean sun, lazing around on the beach and catching up on reading.

Perhaps upon our return, spring will have officially kicked off and I’ll have more spring cooking on my mind. But for now, with another rainy day facing us, I’d rather have this warm, comforting meal, over a cold, crisp salad.

Continue reading braised beef short ribs.

As autumn sets in and days get shorter, temperatures – cooler, and sweaters – thicker, food cravings change as well. Salads are often replaced by heartier vegetables – cooked, warm, flavorful. Baking frequency goes up. Instead of strawberry shortcake, you might want to make an apple pie. Instead of a spinach salad, you might crave a spinakopita. And perhaps grilled chicken is replaced by a stew with a myriad of spices and flavors.

I have noticed that I am always in search of recipes that combine sweet, sour, bitter, and salty. Perhaps this is why I am such a fan of Thai food. I’m practically a permanent fixture at a nearby restaurant.

Overall, and especially for stews, I prefer to use the dark meat to white meat because of how much flavor it contains. Legs and thighs on a chicken have more muscle, therefore more blood, and thus more flavor. The breast, while considered a “healthier” choice tastes bland to me. No matter how you cook it, I’ll always eye the dark meat on any bird, be it chicken, duck or turkey.

Another great thing about this recipe is its one-pot functionality. This is great for those with small kitchens or who are easily overwhelmed with having several pots to watch at one time. For novice cooks, this is almost fool-proof, especially if you follow the dark meat route. The meat will become juicy and tender, practically falling off the bone.

If you’re disgusted by the idea of eating gizzards and hearts, then simply substitute that portion with more chicken. As a Russian, I cannot discard that part of my upbringing. And what a great surprise it was when I cautiously mentioned to my boyfriend that there were organs in the stew and that he didn’t have to have any, and he was elated because he grew up eating them too! If you’ve never tried gizzards or hearts, I’ll say that it’s extremely flavorful. I happen to love it, but it’s a matter of taste and what you’re used to.

Overall, this is fun and easy to make. And it fills your kitchen and house with warm, cozy smells of fall and familiarity. It’s a perfect meal to eat on your couch watching a movie or a game or just hanging out with a few friends. Grab a few deep bowls and enjoy!

Continue reading moroccan chicken stew.