School has started and it's a bitch. I won't even begin to tell you how much is being asked of me this semester, because a)it's ridiculous and would take forever, and b) no one really wants to hear about it. Suffice it to say, I'm not the only one...poor G. actually cried during class because our schedule is so demanding and overwhelming.

Anyway, despite all that...I'm still completely confident in my choice of career. I'm not confident that I'll make it or that I won't be homeless and broken by the end but whatever. The reason I'm so confident is actually two-fold. Today I actually went out to observe one of the sites where I'll be doing my practicals and I was actually able to answer a client's question that even the dietitian couldn't. Also, I'm sitting here tonight with the Food Channel on in HD, and a laptop in my lap watching Mark Bittman on the Times website. Because I CANT GET ENOUGH.

So, moving on....I stumbled across another blog started by a woman who decided to cook her way through Thomas Keller's French Laundry cookbook (ala the Julie/Julia project). I, of course, am familiar with Keller and have seen the cookbook but I thought "Hm, I should look at that again" so I picked it up today at Barnes & Noble and started looking through it...and I was like, "Damn."

Keller is smart, and really is an artist. One of his quotes "Respect for food is really a respect for life" I can't agree with more. But..Damn. His stuff is just so....involved. For example, several of his recipes require resting times of hours or days, for several parts of an individual recipe! ...I completely understand WHY but most of his stuff is just so beyond my means/abilities/desire. I want to touch food, prepare food, but I don't want to turn it into art - refine it to the point of making it ...I don't know...inaccessible? I'd love to eat at one of his restaurants someday though...Bouchon, Per Se or the French Laundry. I won't be able to sit still in my seat. Cornets with Salmon Tartare and Red Onion creme fraiche...someday you will be mine....

Where was I going with all this??

Sick Soup

I am feeling under the weather. On top of soreness from an invigorating run yesterday, I have general woman-related malaise. And. Last night. The dreaded sore throat.

Dammit.

So I immediately fizzed up some Emergen-C ('Lite' Lime) with some sparkling water and put myself to bed early. I slept in, ate some fruit, had another Emergen-C (Super Orange) and then layed in bed for another two hours listening to archived episodes of The Splendid Table.

But now I'm hungry....a little bit actual hunger and a lot craving-something-warm-and-brothy. Having finished Mario Batali's companion book Spain: A Culinary Road Trip earlier this week I recalled a Sopa de Ajo that had caught my eye and decided to take a crack at it.

However, I do not have 3 cups of staled bread (luckily), nor do I feel like going out to buy smoked pimenton (though I would like some). So, I'm making do.
I have a huge fresh head of garlic from the community garden, of which I sliced up about 6 cloves. I pricked holes in a tiny, red hot chile I had in the freezer and sauteed them both in lots of olive oil. Then I poured in about 2 cups of stock I'd defrosted. Now they are all simmering together and causing a nice aroma to waft around the apartment.

It got me to thinking though about how, lately especially, I'm doing a lot of that kind of culling of the pantry/fridge/cupboard to create nearly-instant dishes. I've always loved having this ability...to open the door, look inside at a myriad of randomness and extract...a meal!

I think mostly it has to do with always having the big 6 on hand: salt and pepper(we'll count that as 1), olive oil, garlic, onion, parmesan and lemon. Also, if you have eggs, potatoes and pasta around you will never, ever go hungry. I am almost never without these things in my kitchen.

For example, earlier this week I had a pile of leftover beet greens, so I pulled together a quick, yummy pasta. Frittata/omelets are always in the realm of possibility, as are fried or poached eggs atop damn near anything. And clearly I can make a soup out of garlic, oil, and a chile. Hurray. It gives me such a nice sense of self-sufficiency. When the larder is a little more full, I love the feeling of luxury that comes with being able to putter around for a few minutes and turn out something rich and delicious and palate-pleasing without having to run to the store. And if people are around, they think I'm a damn genius. Which makes me laugh.

*******

I just tasted the "soup." It's slick from the oil, with a simultaneously biting and soothing flavor from the chile and pungent garlic. Oh, so good. And the heat (temp and spice) feels wonderful on my throat. Here's hoping it kicks my cold to the curb.

A New Love

I never liked chicken salad. Nor did I enjoy "curry powder" (the stuff my mother used to have in a plastic McCormick's shaker that lived in our pantry for years).

Recently, however, I started eating meat again (an experiment) and have been poaching a few chicken breasts at a time in order to use the meat on (green) salads. I had about a 1/2 a chicken breast leftover the other day though and inspiration absolutely struck. Chicken salad! But new and improved! I had the ingredients I needed: soft and nutty whole wheat bread, fresh green leaf lettuce and yogurt. Yes, yogurt.

I shredded the chicken and dumped it in a bowl with a squeeze of lemon, a splodge of plain yogurt (about a Tbls.), salt, pepper and a sprinkling of cumin. Then I added a dash of my curry powder (the stuff that I create from whole seeds bought at the co-op, that are toasted and then ground - this stuff lives in my pantry in a glass jar to seal in freshness and never lasts more than a month or two). I mixed it up and slathered it onto lettuce lined slices of bread. It is really good. Bright, fresh-tasting, tangy, lemon-y, chicken-y. Because I used yogurt instead of mayo it isn't heavy or guilt-inducing. This super simple chicken salad is my new recipe darling - I've had it 3 times in the past two weeks!


1/2 chicken breast, shredded or diced
1-2 Tbls. plain yogurt
1/4 lemon, juiced
large pinch each salt, pepper, cumin, curry powder
2 slices bread
2 leaves lettuce

You don't really need instructions do you? Enjoy!

Herbaciousness

All foodies know about the magic of herbs and spices. We learn to covet these lovely, fragrant powders and leaves, and we actively use them; a pinch here, a dusting there, a shower on top to "spice" up our meals ("herb" up?). But those outside the foodie realm seem to be mostly in the dark about the gloriousness of herbs and spices. They frequently don't even know the difference between an herb or a spice, let alone how to use it and what dishes each one complements. I recently came up with the theory (I'm full of theories) that the reason is that herbs and spices are just so damn expensive that people don't have the opportunity or desire to burn through piles of the stuff, experimenting and learning.

Except that they're NOT that expensive...well, at least not when you live near a co-op or have access to a garden or farmer's market. Co-ops allow you to buy miniscule amounts of the stuff, or just as much as you need for a recipe, allowing you to dabble to your hearts content without breaking the bank. This fact has had a huge impact on my cooking, allowing me to make delicious, richly flavored food without a lot of added cost. For example, last week I bought $0.37 worth of thyme. Everyone can afford $ 0.37. And of course, if you have access to fresh herbs straight from the ground, well, you've been smiled upon by universe (as long as you don't have to buy the sad ones in the plastic containers at the grocery chains).

Anyway, my point. Wait, what was it? Oh yes. Herbs and spices are that special, not-so-secret ingredient that sets my cooking apart. It is the element that raises simple dishes to new heights (eggs, vegetables, pasta), and is the potent background that lends complexity to recipes that rely on levels of flavors for greatest impact (usually ethnic or long-cooking foods).

What I'd like to offer then is a sort of herb tutorial here; successive posts focusing solely on one herb or spice, talking about its flavor, properties, origins, and complementary foods, and then offer a recipe/suggestion that really highlights its attributes.

But first things first; the difference between an herb and a spice. Here's the simplest explanation I can give (of course there are finer points and exceptions but we'll address those later):

Herbs are leaves.
Spices are everything else (stems, seeds, roots, even bark as is the case with cinnamon).

Herbs are typically used whole and fresh.
Spices are mostly dried and ground into powders.

Straightforward examples:
Herb - parsley
Spice - black pepper

Less-straightforward examples (for my amusement):
Herb - chervil
Spice - asofoetida

So, that was herb tutorial #1.

Stay tuned.

Mastering Salad

Of all the things I could be writing about, and I'm going to write about salad? Well, yes, because it's been my go-to meal lately and not out of self-deprivation but because it's refreshing and (fairly) easy. And I've just been craving simple and green and cool lately. However, I'm not a big fan of "crunchy" salads if you know what I mean - chunks of raw vegetables like bell pepper or carrot, and dry, shattering croutons. And I don't love dressings, whether they're astringent balsamic ones or creamy, dull ones from Hidden Valley (which seem to be the ones most commonly on offer). I like soft, balanced salads - squares of ripe avocado, tender lettuces, chewy, garlicy homemade croutons, etc.

Anyway, I was inspired by a chicken caesar salad recipe I saw in my new favorite cookbook, but (of course) I couldn't make it as instructed; I had to tweak it. First, baby shrimp instead of chicken. Why? Well, because I'm a "vegetarian" and yes, even though I know farmed shrimp is just as bad as CAFO chicken, there is the benefit of it being, well, cheaper. Only a buck-fifty for 6 oz, cooked and frozen. Hey, I'm poor and shrimp sounded good. My greens were organic, ok? My mantra is "progress, not perfection."

There's also the matter of the dressing. The particular recipe I was looking at called for ingredients to make a fine and tasty looking caesar dressing. Did I particularly want to go out and buy "egg product" (to replace the raw egg in a traditional dressing)? Did I want to purchase a tube of anchovy paste? No and no. So, of course I fell back on "my" dressing, which is to say, a fairly standard vinaigrette. But what I love about my version is that I'm pretty easy on the acid (red wine vinegar, lemon juice, what have you) and I only ever make enough for a serving at a time. I really hate those recipes that call for 1/4 cup of olive oil. Don't they know that I'm poor? So, I'm only using about a tablespoon or so. Also, after I toss the salad with the dressing I dust the whole thing with parmesan (or my new favorite - grana padano), which makes this magical thing happen...every leaf has a sheen of vinaigrette and a light coating of cheese, which sort of melds in the mouth into this creamy, salty goodness that still lets the taste of the lettuces come through. I know I'm not the first to appreciate this sensation, but I'm glad to have discovered it.

When I make salad I always start by making the dressing in the bottom of a LARGE bowl, so that I have enough room to toss the thing without pieces going all over the kitchen counter. Then I wash my greens (I've been using half romaine and half spring mix, but you better believe I'll be using spinach and arugula when the farmer's markets get rolling) and put them in the bowl on top of the dressing. I make the croutons, then warm the shrimp in the same pan, and then everything goes in the bowl. I toss to coat, then sprinkle on the parm and toss again before unceremoniously dumping it all out onto my plate.

The thing that's great about salad is that it's basically a formula. This is pretty much the only salad I ever make at home...it's just that I top it with different proteins, and occassionally toss in whatever vegetables are hanging around. E.g. carrots shaved into ribbons, shredded red cabbage, peas, beans or chickpeas, hard boiled egg, chicken, blue or goat cheese if I'm lucky, cherry tomatoes, sunflower seeds or nuts, tuna or salmon, dried cranberries, whatever....

Shrimp Caesar Salad

2 - 2 1/2 c. lettuces
1/4 c. baby shrimp, defrosted and deveined
1/2 avocado, cubed
1 c. bread cubes ( I like to cube bread from "country" loaves, though sandwich bread works in a pinch)
a couple of Tbls olive oil
a clove of garlic, peeled and brutally smashed with the butt of a knife
parmesan cheese, maybe 2 Tbls.
mustard (I like dijon or stoneground)
red wine vinegar or lemon juice, 1-2 tsp
salt and pepper
some more olive oil (this is to taste, I'd guess about a little over a Tbls)

Squirt a 1/2-1 tsp of mustard into your bowl. Don't you dare measure it, just squirt. Pour in some vinegar or squeeze in your lemon (or use a little of both!). Add a nice pinch of pepper and a couple of pinches of salt. Whisk. Pour in some olive oil while whisking. When it looks creamy, stick your finger in and taste. Too vinegar-y? Add a little more oil. Kind of flat? Add another little pinch of salt. Done. Wash and dry your lettuces (salad spinners make the whole thing much less aggravating) and dump them in on top of the dressing. Don't mix it yet! Set a skillet over med-high heat and pour in enough oil to cover the bottom and add your smashed garlic clove. When the garlic starts sizzling, flip it over. Let it get golden. Then add your bread cubes. Walk away for 30 seconds. Don't toss them yet, you want them to get golden. Toss, and season with salt and pepper. Add a touch more oil if the pan is dry. Walk away again for at least a minute, maybe two. This is when they get crunchy. Turn them out of the pan onto a plate to cool while you finish with the shrimp. Dry your shrimp and throw them in the still-warm, still-oiled, still-garliky crouton pan. Toss them around for a minute to get warm, season, maybe squeeze a little lemon over them. Dump them on top of your greens. Toss the salad together. Add your croutons, toss again. Sprinkle your parm over the top and toss one more time. Eat from the bowl if you feel like it, otherwise plate it up and enjoy.

Soon

Well, the end of the semester totally kicked my butt...
I've been eating meals on the run, out of hand. The dishes piled up. The inspiration ran dry.

But soon (soon!) the farmer's markets will be opening and I will be able to work at the community garden a few times a week. I'm hoping to bring home 20lbs. of produce a week at the height of the season! I'm excited to eat green things, and cook lovely, simple meals bursting with flavor.

But for now, the only foods that seem to be getting my attention are Indian in nature. I'm hoping to throw a dinner party soon and here's the menu I've devised so far: chana masala, basmati rice, raita, pita chips or naan, and an adapted version of palak paneer (spinach with Indian cheese). And dessert? Chocolate cupcakes with peanut butter frosting. Naturally.

Until then....

A week of meals

I don't have much time to write today - I have eight thousand things to get done before the sun goes down. But, I did want to share some of the yummy things I've been eating this week. I take great satisfaction in the fact that, througout, I ate dark leafy spinach and kale, artichoke hearts, deeply orange pumpkin, tomatoes, farm fresh eggs, fish and a plethora of grains....and yet at the end of the week, cookies. But no ordinary cookies. These are the famous NY Times cookies that are "aged" for 36 hours. That's right, I made the cookie dough on Saturday night and didn't bake them off until this morning (Monday) at 8am. In theory, the wait time is supposed to hydrate the cookies (sort of like how you let a pie crust rest before rolling...but much, much longer) and allow the flavors to deepen. The recipe also calls for bread and cake flours...though I only had all-purpose on hand. Again, the science behind it is that the bread flour develops a gluten-chewiness, while the cake flour provides the melt-in-the-mouth texture. Food science nerdiness at maximum level. Awesome.

I baked one cookie immediately after I made the dough (duh, how could I not?) and then obviously tried a warm one this morning at 9am (an excellent way to start the day...and the week for that matter) and truly, the flavor was more complex; less straightforward sweetness and more deep, buttery, toffee-y undertone. Though you can't go wrong either way I guess.

Anyway, back to the meals. I cooked and ate, in order: Pasta with artichoke hearts, peas and mushrooms, Cod and orzo w/goat cheese, green beans and cherry tomatoes (in the pic above), two fried eggs w/garlic sauteed spinach and toasted baguette, pumpkin pasta with sage (unctuous), lemon risotto with peas and kale, and a marinated mushroom sandwich with spicy sweet potato fries. Oh, and the cookies.

By the way, you know how people are always saying that healthy food is expensive? This week's grocery total was $35 (for 3 meals per day)....about what you'd spend on dinner out for two people at a mid-range restaurant. But, that's a post (i.e. rant) for another day. :)