Thursday, August 14, 2014
Simple, classic, foolproof. There are some combinations so basic and endemic across cuisines that writing about them seems almost like cheating. In the pursuit of fresh simplicity, however, I think an old standby is in order. Salmon and dill were made for each other. Salmon is an undeniably oily fish; it's buttery and delicate, the perfect base for dill's bright, clean herbaceous flavor to play against.
Monday, August 11, 2014
Pork is a slightly neglected and unappreciated meat in the U.S. Coming in third behind chicken and beef, it can be easy to overlook. Bacon aside, Aaron and I were never huge pork eaters, but when his sister Sarah and her husband Seth started raising and butchering their own hogs, we suddenly had a lot more pork on the menu. The other white meat has a lot to recommend it. It's easy to cook and features a mild, sweet flavor that's more distinctive than chicken and readily lends itself to all sorts of permutations, though they often feature fruit, sugar, and spices to play off the natural sweetness of the meat. To welcome the Spring green leaves, I chose to employ a melange of fresh herbs and a sprinkle of lavender blossoms for extra floral goodness. The end result is a tender, flavorful pork loin perfumed like fresh Spring.
|Of course, now it's summer, but you get the idea|
Wednesday, March 26, 2014
It started out simply enough, I baked Aaron some raspberry lemon scones to bring to work. I figured he and his officemates could use a treat. Heady on the train of requests and compliments that followed, more scones were suddenly in the works. Blueberry one day, lavender another... then came peanut butter chocolate banana, a batch of my original very vanilla bean scones, and, most recently, a double batch flavored with jewel-like dried apricots and slivered almonds. I'm not sure what's wrong with me, exactly, but somehow I just can't stop making scones. I could try making muffins, or cinnamon buns, or a banana bread but, to me, the scone is the undisputed king of the breakfast table. I'm soon going to have to declare a moratorium, as I don't want to just be known as "the scone guy." I'm so much more than that. Regardless, this week found me patting out the dough for scones again.
Friday, March 14, 2014
Lately, I've been obsessing over soups. The perfect answer to blinding snow and biting cold, they make a timely and seasonally appropriate companion. The winter pantry offers no short stock of roots like onions, potatoes, and garlic, and hardy greens like cabbage and kale, but today I extoll the virtues of the humble sweet potato. Naturally bursting with flavor and nutrients, sweet potatoes make a thick, velvety soup with a color sure to brighten up the end of the day. Some of the oldest evidence of human sweet potato consumption dates from Peru 8,000 years ago, spreading to the Caribbean by 2500 BC and Polynesia by 1000 AD. Europeans weren't lucky enough to first taste sweet potatoes until Columbus' famed voyage of 1492. I embraced a general Meso-American theme by including Mayan sweet onion and the smoky spice of chipotles in adobo.
Friday, February 7, 2014
As winter plows on and buries us in polar vortices, I'm always on the lookout for fast, easy dinner recipes that can be finished quickly, without having to sacrifice flavor or quality. I've been borrowing heavily from Nigel Slater's excellent recipe book Real Fast Food, and even begun to ponder Rachael Ray's milieux in a new light. The beef teriyaki recipe I share today, however, is purely a creation Aaron and I jiggered together over much practice of laying a speedy weeknight table. A little leeway taken with a package of minute rice turns this into a quick "one pot meal," and leveraging a hot oven cooks all the ingredients at once with minimal hands-on time. The end result is tender and flavorful, with the luminous gloss that gives teriyaki its name. This recipe feeds a family with ease and can be scaled up to feed an army as needed, but the real beauty, aside from the vivid colors, is speed of assembly.
|In a jiffy|
Thursday, January 2, 2014
I was trying to come up with something special for the holiday season, seeking a treat that was not just seasonally appropriate, but also a bit off the beaten path. It seems to me that stereotypical winter desserts always either go straight for the chocolate (not that I can blame them) or some variation of cinnamon, clove, and nutmeg. Those flavors are all well and good, but ever the iconoclast, I set my heart upon creating a grapefruit cake. Moistened with butter and mascarpone cheese, this rich cake allows the delicately sweet-tart perfume of grapefruit to bloom beautifully.
|Sadly less pink than I'd hoped|
Thursday, December 12, 2013
Jon, my father-in-law, has a French onion soup recipe that is famous throughout our family, and I was lucky enough to get my hands on it. Jon's recipes reflect the instinctive, free-form simplicity of a great home cook-a list of ingredients and a general idea rather than a rigid set of measurements. This is a large part of the mystique of historical recipes, which in addition to amazingly creative spelling, almost never do the math. "Take ye a vasty amount onions, and likewyse a potte full of stronge broth, and seethe it well over greate fyre" is all well and good, but to really guarantee an outcome, you need a formula. I always measure things out when first trying a new recipe or jotting down something for the blog.