One of my ongoing issues with being a single worker and homemaker is preparing meals and managing to take food to work. After 15 years in the workforce, I still suck at this.
However, I recently made an excellent lunch that traveled well and sustained me throughout my afternoon. It was a takeoff of this recipe for Black Bean Smothered Sweet Potatoes. What I did was bake 2 sweet potatoes, then take a bag of Target Mexican mix frozen vegetables, and cook them with the cumin and coriander in the linked recipe. The vegetable mix has black beans, corn, onion, and green peppers. I added that to the sweet potatoes, topped it with some Trade Joe's roasted tomato salsa and sour cream. So good!
Bountiful Baskets is back at my neighborhood pickup location, and 3 weeks ago they had leeks. Which was great, because I refused to purchase them at Sprouts due to cost-effectiveness. And I even got EXTRA leeks because I volunteered. I made this Chicken with creamy Braised Leeks. Unfortunately, it was not a keeper. But Cookbook, there's very little dairy in it and it could be Paleo?
This week I will be super busy with the opening, so I cooked or cut up up everything that was still edible in my fridge. I'll be eating a ton of Spicy Roasted Golden Beets. My sister is big on just roasting beets, which is good and all, but after a while their beetness drains. Yes, they are delicious, but after about half a cup the texture and taste bugs. I liked the idea of doing more to them, especially since I did not have tender young beets but larger ones and (confessional tone) they'd spent at least 2 weeks in my fridge. I will pair them with a Costco chicken and some rice pilaf for at least 3 meals. Then I might make chicken salad with my celery from BB, and figure out some more things to do with leftovers. I always save the chicken carcass for soup too.
What have you eaten lately that's good?
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Monday, October 01, 2012
Monday, July 02, 2012
It's Cherry Season Again!
And they are $1.27 a pound at Sprouts through Wednesday.
Once again, I baked Smitten Kitchen's Cherry Cornmeal Upside Down Cake. I'm taking it to lunch at my mom's house. I really love this cake. An Oxo cherry pitter makes pitting 3 cups of cherries a snap, and the only tricky part is doing a quick wash of the bowl in order to use the mixer to whip the egg whites. It's a deceptively simple cake that tastes very sophisticated. Great with tea.
Cooking Light had a great feature on cherries this month. I've got a batch of the bourbon cherries in the fridge at the moment; next Saturday I'll break out the gingerale and make fancy, fruity cocktails. I used honey whiskey instead of the bourbon. Frankly, I think it has a bit of an aftertaste in most drinks and wanted to use it up. I think cherries improve almost everything. I will also be making a variation on the goat cheese, cherry and roasted pistachio salad featured in that issue. But first I have to purchase more cherries!
Once again, I baked Smitten Kitchen's Cherry Cornmeal Upside Down Cake. I'm taking it to lunch at my mom's house. I really love this cake. An Oxo cherry pitter makes pitting 3 cups of cherries a snap, and the only tricky part is doing a quick wash of the bowl in order to use the mixer to whip the egg whites. It's a deceptively simple cake that tastes very sophisticated. Great with tea.
Cooking Light had a great feature on cherries this month. I've got a batch of the bourbon cherries in the fridge at the moment; next Saturday I'll break out the gingerale and make fancy, fruity cocktails. I used honey whiskey instead of the bourbon. Frankly, I think it has a bit of an aftertaste in most drinks and wanted to use it up. I think cherries improve almost everything. I will also be making a variation on the goat cheese, cherry and roasted pistachio salad featured in that issue. But first I have to purchase more cherries!
Sunday, May 06, 2012
Recent Cooking Experiments
Last week I did a lot of cooking.
Carrot Soup With Miso and Sesame: Aces came over for dinner before we went to see Sarah Vowell do a reading in Scottsdale, and she liked it. I think that this tastes fine, I'd just serve it in a cup or half-cup portion served with salad or some fake sushi. You know how sometimes you are eating something and just become overwhelmed with the healthiness of it all? That's what I felt half-way through my bowl.
Scallion Meatballs with Soy-Ginger Glaze:Utter recipe failure, probably due to the fact that I had to defrost the ground turkey in the microwave and the mix was way too mushy. I also think that some breadcrumbs might have been helpful. I resuscitate my not-meatballs by throwing it into a muffin tin and baking it for 20 minutes. The meat mixture is bland, but the soy-ginger glaze is good--it's really the source of all flavor.
Double Coconut Muffins: So delicious. The only thing that could have made it more delicious was a tablespoon of chocolate frosting on top. Which means it wouldn't be a muffin, but more of a cupcake. I may have used a bit of Justin's Chocolate Hazelnut Butter to attempt to achieve the effect, but failed.
This is also a higher protein baked good due to the use of Greek yogurt and whole wheat flower.
Roasted Banana Ice Cream: Another total failure on my part, probably due to the fact that I used 2% milk instead of whole. Hey, I roll with what I've got. Despite chilling and putting it in the ice cream maker, it never seemed to firm up, and grossed out by the smell I put it in the disposal. (I just do not like the smell of bananas, okay?)
Abilene. Wandering in the Fry's, I came across cartons of peach nectar for 75 cents. In retrospect, what was I thinking? I was thinking there has got to be a cocktail using that, and I was right. I didn't say it was a good cocktail. I may not be a rum drinker.
Saturday, April 21, 2012
When You've Got Corn Coming Out Your Ears This Summer
Every summer when that CSA starts sending you ears of corn, and everyone rhapsodizes about the glory of summer and corn! tomatoes! and you start laughing bitterly because like me you are single and alone and god, it's too hot to turn on a stove and boil water, why can't you just heat water in a gigantic pot on a grill and this cooking thing is ridiculous anyway because you are outside and it is hot and why set a FIRE outside to cook, stop and remember this: you do not have to waste the corn. Nor do you have to eat 4 ears for dinner, which is rather a lot for a person. Dehydrate it. I will tell you how.
Turn the oven on to 200 degrees. That's barely on, and it won't heat up the house too much. I promise. Next get a 13x9 baking dish or a baking sheet with a rim. Cut the kernels off the cob with a sharp knife. Lay the kernels on the baking dish in a thin layer. Plunk it in the oven. Run away and leave it overnight. Once in a while, come back and stir it around. There will be this delicious nutty smell in the air.
After about 12 hours, it will be dry. Store in a big plastic back or a jar. In the winter, when you have your kale salad, you can use it as a topping. Or add it to some chicken stew or something.
This was brought to you by the fact it was 101 degrees today.
I had 4 ears of corn to process because I went a little crazy at Bountiful Baskets this week. I got the regular basket, the Asian vegetable pack, and 25 pounds of carrots. The carrots came in a package that was the size of my niece. They're kind of horse carrots--bigger, thicker carrots grown in Arizona. I don't mind the size, and if I get tired of them I'll grab my bike and some carrots and go looking for the horses in the neighborhood. (Yes, in my city neighborhood there are at least 2 lots that have horses living there.)
I got the most perfectly ripe strawberries from BB, and ate them for dinner. It's the end of our summer here in the Southwest--the beautiful, easy growing weather, open windows and beautiful flowers popping off the top of the saguaros. Our summer is like everyone else's winter, and now we will hunker down and wait out the dreary heat.
Turn the oven on to 200 degrees. That's barely on, and it won't heat up the house too much. I promise. Next get a 13x9 baking dish or a baking sheet with a rim. Cut the kernels off the cob with a sharp knife. Lay the kernels on the baking dish in a thin layer. Plunk it in the oven. Run away and leave it overnight. Once in a while, come back and stir it around. There will be this delicious nutty smell in the air.
After about 12 hours, it will be dry. Store in a big plastic back or a jar. In the winter, when you have your kale salad, you can use it as a topping. Or add it to some chicken stew or something.
This was brought to you by the fact it was 101 degrees today.
I had 4 ears of corn to process because I went a little crazy at Bountiful Baskets this week. I got the regular basket, the Asian vegetable pack, and 25 pounds of carrots. The carrots came in a package that was the size of my niece. They're kind of horse carrots--bigger, thicker carrots grown in Arizona. I don't mind the size, and if I get tired of them I'll grab my bike and some carrots and go looking for the horses in the neighborhood. (Yes, in my city neighborhood there are at least 2 lots that have horses living there.)
I got the most perfectly ripe strawberries from BB, and ate them for dinner. It's the end of our summer here in the Southwest--the beautiful, easy growing weather, open windows and beautiful flowers popping off the top of the saguaros. Our summer is like everyone else's winter, and now we will hunker down and wait out the dreary heat.
Sunday, February 12, 2012
I Have 58 Pounds Of Fruit On My Coffee Table
Oh Kerry, what have you done? I blame Bountiful Baskets and living in the West. And new hybridization techniques on the part of the apple industry.
So BB had 2 add-on items this week. Add-ons are items that you pay for in addition to your basket. I got a 20 pound box of citrus, with pomelos, clementines, minneolas, oranges, grapefruit, and some cara caras or blood oranges.
But they also had 38 pound boxes of a new apple called Junami. They are really good--they are supposed to be very juicy and resistant to browning, and they have a nice spicy taste, like cider. I gave some to my mom and Dusie, but I have so many apples.
Plus I ran into Lemon Lady today at the library, and we are going to get together on Wednesday and walk her dogs. I bet her tree is full. And, there were some pretty yellow Opal apples Dusie got a Safeway that I am lusting after.
So BB had 2 add-on items this week. Add-ons are items that you pay for in addition to your basket. I got a 20 pound box of citrus, with pomelos, clementines, minneolas, oranges, grapefruit, and some cara caras or blood oranges.
But they also had 38 pound boxes of a new apple called Junami. They are really good--they are supposed to be very juicy and resistant to browning, and they have a nice spicy taste, like cider. I gave some to my mom and Dusie, but I have so many apples.
Plus I ran into Lemon Lady today at the library, and we are going to get together on Wednesday and walk her dogs. I bet her tree is full. And, there were some pretty yellow Opal apples Dusie got a Safeway that I am lusting after.
Monday, December 19, 2011
Christmas Week
So yes, it is the Christmas hols and all that.
As both an atheist and a lazy person, these are hard times. I am into the festivity of the holiday, but horrible with the deadlines of it all. I don't get a tree to decorate, on account of the cats taking it down.
I was going to make a felt ball garland, but the craft place online was all sold out of the balls I wanted. Maybe in time for next year.
As for gifts, we three sisters and possibly our mam are going out to tea soonish. Soonish because my sister Dusie is due to give birth around January 25th, and I am visiting Genevieve on the 13th. That is our gift to each other, although I told them I reserve the right to purchase used paperbacks and make truffles to put in stockings. Face it, around this time of year I always buy myself a ton of presents anyhow. So I have gifts for Peaches and Genevieve's family, and have to get something for Jesse X and my mom.
My mam did buy me 252 pounds of kitty litter as a Christmas gift though. I told her that Cain and Willa will think of her fondly over the next 6 months every time they poop.
My soundtrack to all this will be NPR's Jingle Jams along with my Christmas music CDs. For instance, I bought the She & Him Christmas album this year.
The schedule:
Monday: Make fruitcake and get presents out in the mail. I am macerating my dried fruit in rum instead of Maker's Mark. But I did wind up using a lot of dried pineapple in the fruit mix, so it should work.
Tuesday: Bake cookies with Dusie. We are making pecan balls, and maybe biscotti. I also want to pick out some other cookie recipes to try.
Wednesday: Final shopping day for groceries and such.
Thursday: Make truffles
Friday: Go shopping, make more truffles, wrap presents.
Saturday: Probably hanging out with my sister and her family. Aces goes off to her boyfriend's huge Christmas Eve celebration.
Sunday: Christmas
As both an atheist and a lazy person, these are hard times. I am into the festivity of the holiday, but horrible with the deadlines of it all. I don't get a tree to decorate, on account of the cats taking it down.
I was going to make a felt ball garland, but the craft place online was all sold out of the balls I wanted. Maybe in time for next year.
As for gifts, we three sisters and possibly our mam are going out to tea soonish. Soonish because my sister Dusie is due to give birth around January 25th, and I am visiting Genevieve on the 13th. That is our gift to each other, although I told them I reserve the right to purchase used paperbacks and make truffles to put in stockings. Face it, around this time of year I always buy myself a ton of presents anyhow. So I have gifts for Peaches and Genevieve's family, and have to get something for Jesse X and my mom.
My mam did buy me 252 pounds of kitty litter as a Christmas gift though. I told her that Cain and Willa will think of her fondly over the next 6 months every time they poop.
My soundtrack to all this will be NPR's Jingle Jams along with my Christmas music CDs. For instance, I bought the She & Him Christmas album this year.
The schedule:
Monday: Make fruitcake and get presents out in the mail. I am macerating my dried fruit in rum instead of Maker's Mark. But I did wind up using a lot of dried pineapple in the fruit mix, so it should work.
Tuesday: Bake cookies with Dusie. We are making pecan balls, and maybe biscotti. I also want to pick out some other cookie recipes to try.
Wednesday: Final shopping day for groceries and such.
Thursday: Make truffles
Friday: Go shopping, make more truffles, wrap presents.
Saturday: Probably hanging out with my sister and her family. Aces goes off to her boyfriend's huge Christmas Eve celebration.
Sunday: Christmas
Friday, November 25, 2011
Best Thanksgiving Ever
see more Lolcats and funny pictures, and check out our Socially Awkward Penguin lolz!
Aces is brillant.
She and her boyfriend brought his cat Rei to Thanksgiving. Rei is a Russian Blue mix, but teeny--she's about 5 pounds and 2/3rds the size of a normal cat. She likes to go visiting, and is not afraid of a 2 year old or a new house or a giant dog.
Peaches kept exclaiming, "Kitty, kitty tat!" and following Rei around. She was uninterested in making hand turkeys with me as long as Rei was round.
I had 2 glasses of Maker's Mark mixed with apple cider. Delicious. Jesse X agreed.
I made honey and lemon glazed carrots and parsnips, my cranberry-apricot sauce, and the brussels sprouts Aces contributed. My mom called me this morning to tell me how good it was.
Everyone got along.
Tomorrow I am going to shelve at the library. The only problem with having Thanksgiving at someone else's house is the lack of leftovers, although I have tons of ingredients--I had ham and brussels sprouts today, and I might make mashed potatoes and these sweet potatoes with pecans and goat cheese tomorrow. I have a ton of celery, red potatoes, sweet potatoes, and russets from Bountiful Baskets, along with carrots and herbs. Any recommendations for things I could make?
Wednesday, November 23, 2011
More Thanksgiving Advice
Well, I'm about to get some Thanksgiving prep work done. I'll be listening to this NPR Thanksgiving mix, Songs for Stuffing. I'm not making the broccoli rabe as there was none at Sprouts. Instead I'll make my jammy Cranberry Apricot Sauce and bring the pumpkin pie.
If the music doesn't work for setting a joyful T-day mood, take the advice in this article and calm the fuck down. Or follow this advice and pretend to be Myrna Loy and William Powell in The Thin Man to get through the day. Actually, "pretend to be Nick and Nora Charles" is an excellent plan for almost any difficult situation. Although it's a lot easier if you are part of a couple. Here's a list of easy cocktails to get through the day.
And if you want heartwarming, read about the Plotz family's epic Thanksgiving pie extravaganzas. Or make this apple bourbon cake>Apple Bourbon Bundt Cake to finish things off.
No Black Friday shopping for me, but I am thinking about hitting The Awkward Party on Saturday after I do a shift shelving at the library.
If the music doesn't work for setting a joyful T-day mood, take the advice in this article and calm the fuck down. Or follow this advice and pretend to be Myrna Loy and William Powell in The Thin Man to get through the day. Actually, "pretend to be Nick and Nora Charles" is an excellent plan for almost any difficult situation. Although it's a lot easier if you are part of a couple. Here's a list of easy cocktails to get through the day.
And if you want heartwarming, read about the Plotz family's epic Thanksgiving pie extravaganzas. Or make this apple bourbon cake>Apple Bourbon Bundt Cake to finish things off.
No Black Friday shopping for me, but I am thinking about hitting The Awkward Party on Saturday after I do a shift shelving at the library.
Monday, November 21, 2011
Thanksgiving On The Radar
So it's Thanksgiving week. Are you busy? I miss the being busy with the cooking for a crowd. I think next year I will put in a Craigslist ad and volunteer to help people cook for Thanksgiving.
Or I can just answer the Thanksgiving Hotline questions from the NY Times.
I want to try cooking Turkey in a Bag, but I am worried about toxins in the plastic. Is this a valid concern?
Amy Taivalkoski · Sussex, WI
Good lord, you don't cook it in a plastic bag from Target! You mean one of those oven bags, right? I wouldn't do it, but go ahead. I'm sure there's no off-gassing or melting.
Picking up the turkey (fresh) the day before, while I don't have the space to brine over-night, would it be a good idea to just salt well cover and refrigerate over-night?
John Mooney · Orange County
NO! Don't salt it ahead of time as you'll draw the moisture out of the skin. It's fine not to brine; just don't try to half-ass it. God, I hate it when people half-ass their cooking. Just cook it in a hot oven like always, and throw a lot of butter and herbs and such under the skin and in the cavity. It will be fine.
is there a substitute for brown sugar? i have a guest coming who can not eat white sugar and i understand that brown sugar is made from white sugar. thanks for your prompt response to this question..
ABBY SEGALL · los angeles ca 90035
Other way around, Abby. White sugar is refined from brown. I'd ask this guest what exactly the problem is with white sugar and what they prefer--you can substitute honey, or agave syrup, or Splenda or stevia or whatever.
We had an early Thanksgiving with my wife's family this year. We used a fresh/brined Turkey from Trader Joes, but I forgot to use my meat thermometer/timer By the time we took it out of the oven, the internal temperature was around 186 and rising (6 degrees over the recommended temp). I noticed the dark meat was very tasty, but found the white meat pretty dry - how much do you think this can be attributed to the higher internal temp?
EK · Des Moines
Yes, you overcooked the turkey by putting it in the oven too long. Even the moisture from the brine will evaporate away at some point. Timers are your best tool for turkey.
My family have been Butterball turkey lovers and loyalists for years but my beloved niece has asked if we could have a turkey "raised a bit more humanely." Now, familial love and loyalty certainly trumps turkey love and loyalty, does it not? What's an aunt to do? What does one get, or better yet sacrifice in taste/dollars for turkey humanity???
Gail Capaldi · Haddonfield, NJ
Well, you shouldn't be eating Butterball because it's injected with gross chemicals. But honestly, if little miss is so concerned about the ethical pedigree of the turkey, she should volunteer to source and pay for it. I volunteered to pay for part of the turkey if my sister went the heritage-small farmer-fancy turkey route. Upgrade to the 89 cents/pound Costco turkey, which is both cheap and delicious.
I have the actual Thanksgiving dinner covered but what can I serve for the next 9 meals for in-laws who stay until Sunday? We can only stand leftovers for one or two of these, the in-laws don't help but do comment a lot, and I will be exhausted by then.
Lou · NYC
Lou, you have my sympathies. I recommend a nice long trip to the grocery store on Saturday morning to replenish the larder and pick out some stuff that looks fresh. This cavatappi recipe is both delicious and easy. And if you happen to stop by a pedicure palace ahead of time, who will know? Such lines. So many people.
I am dating a man who has been sober for a number of years and he's coming to my home for dinner. I have several recipes that seem to "require" either some sort of wine/fortified wine in them, specifically an oyster stuffing recipe. How can I substitute alcohol without sacrificing taste? Thanks
Rachel · Boerum Hill
Rachel, do you actually like this guy? Because if your recipes require more than a tablespoon of wine, it's integral to the flavor. Why not buy a copy of a cooking magazine and try some new recipes this year?
I'll try to keep my mouth shut about the oyster dressing.
What is a good side dish to bring to a family t'giving dinner. I've made Indian Corn pudding from Alton Brown's show and take it out 10 minutes early. I thas a lot of thyme and other Thanksgiving spices.
MJ · Stamford, CT
MJ, I've made that recipe too, and it is totally the bomb and just the thing for when you have to travel. Don't take it out 10 minutes early, though--cook it all the way through, and serve at room temp.
Can I cook a turkey (cut up, I imagine) in the crockpot?
Leslie · Cambridge, MA
Yes, you can cook a turkey in a roaster, but it's not going to be a nice brown roasted turkey--you need an oven and dry heat for that. The turkey meat will be moist and maybe falling off the bone, and kind of boiled tasting. But hey, if you like that...
How about a non-alchoholic drink, other than cider, not loaded with suger and without anything sparkling in it? Is such a thing possible?
Lynn Naeckel · Chicago
What's wrong with sugar and sparkling, Lynn? Are you an aesthete sugar-hater? Make some iced tea, or get plain fruit juice or something.
We are traveling two hours from home and bringing the cooked turkey. How should I proceed? Last year I cooked the bird and put it into a cooler -- by the time we arrived it was dry as a bone. Thank you.
Marlena Christensen · Barnegat Light, NJ
Marlena, why are you doing this? It's just a recipe for disaster. But if you can't cook it at the destination, I'd brine that sucker, then roast it and let it cool, cut it up, and reheat at the location.
I like to have a first course (generally a salad) at the table when people sit down. About 40 people! I'm kosher, so that eliminates a lot. Any suggestions?
Lillian · New York
Huh? How is salad not kosher? And crackers, 40 people? How do you do it?
Anyway, make fennel, celery and green apple salad with a honey apple vinegar dressing.
I am making a Tex-Mex inspired enchilada dish for Thanksgiving - sweet potato/black bean enchiladas with a tomatillo sauce. What cheese would you recommend? Goat? Cotija? I know its not a traditional dish, but my friend wanted a Mexican dish!
Sneha · NYC
Cotija. As for traditional, who cares? Out here in the Southwest, that would be a great dish.
How do I prevent my 12-year old urchin of a cousin from stealing an entire turkey leg for himself?
Marson · New York
Nerf gun, bribes to the cook, and strategic placement of yourself next to the meat platter should ensure you get a leg for yourself. Otherwise, I suggest a marathon card game with gambling stakes.
I so dislike most of the foods included in a traditional Thanksgiving dinner that I end up fasting instead of feasting. Now that I'm in charge, I want to ditch the traditional menu in favor of a prime rib roast or a leg of lamb or something, anything, else. How can I convince my family to go along with me?
Jaybe · California
Jaybe, why do you have to be a dick about Thanksgiving? If you're hosting, you have to let people have at least some of what they want for the meal. Otherwise, you're being a shitty host.
I sympathize with people who are hamstrung by people who want crappy food for Thanksgiving. But if you want prime rib or a leg of lamb, you might have to make it along side the turkey and regular dishes instead of doing a substitution. Dude, it's what I do every year when I don't get what I want for a meal--just make it the next day.
My holiday plans? I volunteered to bring a Costco pumpkin pie and this broccoli rabe with parmesan. My homemade pies have not found favor before.
Or I can just answer the Thanksgiving Hotline questions from the NY Times.
I want to try cooking Turkey in a Bag, but I am worried about toxins in the plastic. Is this a valid concern?
Amy Taivalkoski · Sussex, WI
Good lord, you don't cook it in a plastic bag from Target! You mean one of those oven bags, right? I wouldn't do it, but go ahead. I'm sure there's no off-gassing or melting.
Picking up the turkey (fresh) the day before, while I don't have the space to brine over-night, would it be a good idea to just salt well cover and refrigerate over-night?
John Mooney · Orange County
NO! Don't salt it ahead of time as you'll draw the moisture out of the skin. It's fine not to brine; just don't try to half-ass it. God, I hate it when people half-ass their cooking. Just cook it in a hot oven like always, and throw a lot of butter and herbs and such under the skin and in the cavity. It will be fine.
is there a substitute for brown sugar? i have a guest coming who can not eat white sugar and i understand that brown sugar is made from white sugar. thanks for your prompt response to this question..
ABBY SEGALL · los angeles ca 90035
Other way around, Abby. White sugar is refined from brown. I'd ask this guest what exactly the problem is with white sugar and what they prefer--you can substitute honey, or agave syrup, or Splenda or stevia or whatever.
We had an early Thanksgiving with my wife's family this year. We used a fresh/brined Turkey from Trader Joes, but I forgot to use my meat thermometer/timer By the time we took it out of the oven, the internal temperature was around 186 and rising (6 degrees over the recommended temp). I noticed the dark meat was very tasty, but found the white meat pretty dry - how much do you think this can be attributed to the higher internal temp?
EK · Des Moines
Yes, you overcooked the turkey by putting it in the oven too long. Even the moisture from the brine will evaporate away at some point. Timers are your best tool for turkey.
My family have been Butterball turkey lovers and loyalists for years but my beloved niece has asked if we could have a turkey "raised a bit more humanely." Now, familial love and loyalty certainly trumps turkey love and loyalty, does it not? What's an aunt to do? What does one get, or better yet sacrifice in taste/dollars for turkey humanity???
Gail Capaldi · Haddonfield, NJ
Well, you shouldn't be eating Butterball because it's injected with gross chemicals. But honestly, if little miss is so concerned about the ethical pedigree of the turkey, she should volunteer to source and pay for it. I volunteered to pay for part of the turkey if my sister went the heritage-small farmer-fancy turkey route. Upgrade to the 89 cents/pound Costco turkey, which is both cheap and delicious.
I have the actual Thanksgiving dinner covered but what can I serve for the next 9 meals for in-laws who stay until Sunday? We can only stand leftovers for one or two of these, the in-laws don't help but do comment a lot, and I will be exhausted by then.
Lou · NYC
Lou, you have my sympathies. I recommend a nice long trip to the grocery store on Saturday morning to replenish the larder and pick out some stuff that looks fresh. This cavatappi recipe is both delicious and easy. And if you happen to stop by a pedicure palace ahead of time, who will know? Such lines. So many people.
I am dating a man who has been sober for a number of years and he's coming to my home for dinner. I have several recipes that seem to "require" either some sort of wine/fortified wine in them, specifically an oyster stuffing recipe. How can I substitute alcohol without sacrificing taste? Thanks
Rachel · Boerum Hill
Rachel, do you actually like this guy? Because if your recipes require more than a tablespoon of wine, it's integral to the flavor. Why not buy a copy of a cooking magazine and try some new recipes this year?
I'll try to keep my mouth shut about the oyster dressing.
What is a good side dish to bring to a family t'giving dinner. I've made Indian Corn pudding from Alton Brown's show and take it out 10 minutes early. I thas a lot of thyme and other Thanksgiving spices.
MJ · Stamford, CT
MJ, I've made that recipe too, and it is totally the bomb and just the thing for when you have to travel. Don't take it out 10 minutes early, though--cook it all the way through, and serve at room temp.
Can I cook a turkey (cut up, I imagine) in the crockpot?
Leslie · Cambridge, MA
Yes, you can cook a turkey in a roaster, but it's not going to be a nice brown roasted turkey--you need an oven and dry heat for that. The turkey meat will be moist and maybe falling off the bone, and kind of boiled tasting. But hey, if you like that...
How about a non-alchoholic drink, other than cider, not loaded with suger and without anything sparkling in it? Is such a thing possible?
Lynn Naeckel · Chicago
What's wrong with sugar and sparkling, Lynn? Are you an aesthete sugar-hater? Make some iced tea, or get plain fruit juice or something.
We are traveling two hours from home and bringing the cooked turkey. How should I proceed? Last year I cooked the bird and put it into a cooler -- by the time we arrived it was dry as a bone. Thank you.
Marlena Christensen · Barnegat Light, NJ
Marlena, why are you doing this? It's just a recipe for disaster. But if you can't cook it at the destination, I'd brine that sucker, then roast it and let it cool, cut it up, and reheat at the location.
I like to have a first course (generally a salad) at the table when people sit down. About 40 people! I'm kosher, so that eliminates a lot. Any suggestions?
Lillian · New York
Huh? How is salad not kosher? And crackers, 40 people? How do you do it?
Anyway, make fennel, celery and green apple salad with a honey apple vinegar dressing.
I am making a Tex-Mex inspired enchilada dish for Thanksgiving - sweet potato/black bean enchiladas with a tomatillo sauce. What cheese would you recommend? Goat? Cotija? I know its not a traditional dish, but my friend wanted a Mexican dish!
Sneha · NYC
Cotija. As for traditional, who cares? Out here in the Southwest, that would be a great dish.
How do I prevent my 12-year old urchin of a cousin from stealing an entire turkey leg for himself?
Marson · New York
Nerf gun, bribes to the cook, and strategic placement of yourself next to the meat platter should ensure you get a leg for yourself. Otherwise, I suggest a marathon card game with gambling stakes.
I so dislike most of the foods included in a traditional Thanksgiving dinner that I end up fasting instead of feasting. Now that I'm in charge, I want to ditch the traditional menu in favor of a prime rib roast or a leg of lamb or something, anything, else. How can I convince my family to go along with me?
Jaybe · California
Jaybe, why do you have to be a dick about Thanksgiving? If you're hosting, you have to let people have at least some of what they want for the meal. Otherwise, you're being a shitty host.
I sympathize with people who are hamstrung by people who want crappy food for Thanksgiving. But if you want prime rib or a leg of lamb, you might have to make it along side the turkey and regular dishes instead of doing a substitution. Dude, it's what I do every year when I don't get what I want for a meal--just make it the next day.
My holiday plans? I volunteered to bring a Costco pumpkin pie and this broccoli rabe with parmesan. My homemade pies have not found favor before.
Saturday, September 24, 2011
Bountiful Baskets Excitement!
I got fruits and veg from Bountiful Baskets again. In my share there was:
1 PINEAPPLE!
8 bananas (much riper than last time)
1 pound or so of green grapes
3 Asian apple-pears
6 plums
6 Ginger Gold apples
5 nectarines
1 head iceberg lettuce
2 cukes
3 onions
2 red peppers
2 green peppers
7 very unripe Roma tomatoes
I also got the extra vegetable offering, the Asian Vegetable Pack, for $8.50. In it was:
lemongrass
basil
garlic
ginger
1 head bok choy
1 head Napa cabbage
2 bunches of green onions
1 daikon radish
1 Japanese eggplant
I am going to make pickles out of the daikon and the carrots I have from 2 weeks ago, and maybe make bahn mi. Stir fried bok choy? Maybe some hot pot? Any suggestions?
1 PINEAPPLE!
8 bananas (much riper than last time)
1 pound or so of green grapes
3 Asian apple-pears
6 plums
6 Ginger Gold apples
5 nectarines
1 head iceberg lettuce
2 cukes
3 onions
2 red peppers
2 green peppers
7 very unripe Roma tomatoes
I also got the extra vegetable offering, the Asian Vegetable Pack, for $8.50. In it was:
lemongrass
basil
garlic
ginger
1 head bok choy
1 head Napa cabbage
2 bunches of green onions
1 daikon radish
1 Japanese eggplant
I am going to make pickles out of the daikon and the carrots I have from 2 weeks ago, and maybe make bahn mi. Stir fried bok choy? Maybe some hot pot? Any suggestions?
Tuesday, September 20, 2011
My Thrift and Cleverness Make Me Giddy
I just made wonderful soup that used up quite a lot of bits and pieces. I have my next Bountiful Baskets pickup on Saturday, and so have to make room in the fridge.
I found this Sweet Potato, Sausage and Kale Soup in an older issue of Cooking Light. I have reasons for keeping them around, I tell you. This recipe was brilliant as it will freeze well, and took care of my "OMG, I am so spacey because I forget to eat PROTEIN all day" realization. There is not enough coffee milk in the world to help space brain caused by not eating protein. Peanut butter packet, stat!
It used up:
4 little sweet potatoes from BB
3 chicken apple sausages left over from my party last week
1 can of white beans that hadn't made it into Tuscan tuna salad yet, and probably never would
1 onion
Handfuls upon handfuls of these mixed greens (collards, mustard, spinach and turnip) that I bought at Trader Joe's in a fit of indirect peer pressure from Dusie. (She has an excellent diet. I do not. Therefore, when we shop together there's unspoken sisterly pressure completely manufactured by me to up my game.)
I seasoned it with some Penzey's Old World Seasoning and some shakes from a Trader Joe's Everyday Seasoning (Product of South Africa) grinder. That made it nice and savory, with a bit of kick.
Hooray!
I found this Sweet Potato, Sausage and Kale Soup in an older issue of Cooking Light. I have reasons for keeping them around, I tell you. This recipe was brilliant as it will freeze well, and took care of my "OMG, I am so spacey because I forget to eat PROTEIN all day" realization. There is not enough coffee milk in the world to help space brain caused by not eating protein. Peanut butter packet, stat!
It used up:
4 little sweet potatoes from BB
3 chicken apple sausages left over from my party last week
1 can of white beans that hadn't made it into Tuscan tuna salad yet, and probably never would
1 onion
Handfuls upon handfuls of these mixed greens (collards, mustard, spinach and turnip) that I bought at Trader Joe's in a fit of indirect peer pressure from Dusie. (She has an excellent diet. I do not. Therefore, when we shop together there's unspoken sisterly pressure completely manufactured by me to up my game.)
I seasoned it with some Penzey's Old World Seasoning and some shakes from a Trader Joe's Everyday Seasoning (Product of South Africa) grinder. That made it nice and savory, with a bit of kick.
Hooray!
Monday, September 12, 2011
Bountiful Baskets And Meal Plans
I picked up my first basket from Bountiful Baskets on Saturday. For $15, I received:
1 pound green beans
1 head curly romaine lettuce
1 head cauliflower
2 pounds carrots
4 small sweet potatoes
1 box of 8 Brown Turkey figs
6 bananas
About 1.5 pounds little Thompson seedless grapes
4 large peaches
3 pears
7 little Italian prune plums
The fruit is mostly unripe, but the vegs are in good shape. The cauliflower is being paired and roasted with Indian spices for a cocktail party to celebrate unemployment on Thursday. The carrots might be turned into this carrot and lentil dish. The sweet potatoes will be roasted and paired with corn and black beans for a salad. But what to do with the figs? Suggestions are welcome!
1 pound green beans
1 head curly romaine lettuce
1 head cauliflower
2 pounds carrots
4 small sweet potatoes
1 box of 8 Brown Turkey figs
6 bananas
About 1.5 pounds little Thompson seedless grapes
4 large peaches
3 pears
7 little Italian prune plums
The fruit is mostly unripe, but the vegs are in good shape. The cauliflower is being paired and roasted with Indian spices for a cocktail party to celebrate unemployment on Thursday. The carrots might be turned into this carrot and lentil dish. The sweet potatoes will be roasted and paired with corn and black beans for a salad. But what to do with the figs? Suggestions are welcome!
Sunday, September 04, 2011
Links I Like
It's prickly pear season here in Arizona. You can pick them off tons of cactus planted as foliage and along medians. However, getting your gleanings off the plants is pretty hard work, as well as turning them into a usable ingredient.
Burning Man is a business.
TEAM Arizona is the motorcycle school where I will take lessons before I get my scooter. Aren't you all relieved that I will get proper training and won't kill myself off the bat?
Manicures! From Jezebel and The Beauty Department, 1930's style half-moon manicures and how to get them. I love these and am so tempted, but my nailpolish collection does not currently have any colors that would look good together.
Cal State professor runs a meth ring. The godawful facial hair was the tipoff.
Gravenstein apples are threatened in Sonoma County, as grapes are a more profitable crop. Sad, but part of the cycle of farming.
Why summer vacations and the internet make you more productive. I have an urge to send this anonymously to the management at my soon-to-be-former place of employment.
A great discussion on the issues farmers and etsy sellers face in setting the retail and wholesale prices for their goods.
Arizona sneaks around Roe v Wade to limit abortion by making it so only doctors can perform abortions. Sigh. I'm not surprised.
Head's up hikers, it's really hot in Arizona. Take extra water. But what are the ethical considerations of sharing your water with other hikers?
And in honor of Labor Day, did you hear about the Hershey's factory foreign student workers protesting their working conditions?
Burning Man is a business.
TEAM Arizona is the motorcycle school where I will take lessons before I get my scooter. Aren't you all relieved that I will get proper training and won't kill myself off the bat?
Manicures! From Jezebel and The Beauty Department, 1930's style half-moon manicures and how to get them. I love these and am so tempted, but my nailpolish collection does not currently have any colors that would look good together.
Cal State professor runs a meth ring. The godawful facial hair was the tipoff.
Gravenstein apples are threatened in Sonoma County, as grapes are a more profitable crop. Sad, but part of the cycle of farming.
Why summer vacations and the internet make you more productive. I have an urge to send this anonymously to the management at my soon-to-be-former place of employment.
A great discussion on the issues farmers and etsy sellers face in setting the retail and wholesale prices for their goods.
Arizona sneaks around Roe v Wade to limit abortion by making it so only doctors can perform abortions. Sigh. I'm not surprised.
Head's up hikers, it's really hot in Arizona. Take extra water. But what are the ethical considerations of sharing your water with other hikers?
And in honor of Labor Day, did you hear about the Hershey's factory foreign student workers protesting their working conditions?
Saturday, July 23, 2011
Hot N' Sweaty Summer--Food Edition
I feel terrible for everyone in more humid climates who is putting up with scorching heat. Here there is a/c everywhere at least. And the low humidity here in AZ keeps it comfortable. I keep it at about 78-80 in my apartment. And my crappy apartment's a/c is free, which is helpful when I have to do something like re-season my cast iron skillet and bake it in a 200 degree oven all night.
So, I've been experimenting. The chicken apple sausage sucked, but I have perfected my iced tea recipe. I also have been enjoying my Iced Coffee French Press, and saving the money with that. It's probably zucchini fritter night tonight, and I have to start cleaning out my fridge, as I have a delivery from The Fruit Guys coming on Monday. Don't ask--it involves a Groupon and low-impulse control. I am using up all the groupon-type things I have purchased.
Perfect Iced Tea
5 Lipton tea bags
Juice of 1 lemon
3/4 cup sugar
5 cups water
Make tea in a pitcher. Add sugar and lemon. Stir. It will be perfect, I promise.
I also bought these cute cucumbers at the downtown farmer's market today--the round one is a Hungarian variety and the white one is called Dragon's Egg. Any favorite cuke uses?
So, I've been experimenting. The chicken apple sausage sucked, but I have perfected my iced tea recipe. I also have been enjoying my Iced Coffee French Press, and saving the money with that. It's probably zucchini fritter night tonight, and I have to start cleaning out my fridge, as I have a delivery from The Fruit Guys coming on Monday. Don't ask--it involves a Groupon and low-impulse control. I am using up all the groupon-type things I have purchased.
Perfect Iced Tea
5 Lipton tea bags
Juice of 1 lemon
3/4 cup sugar
5 cups water
Make tea in a pitcher. Add sugar and lemon. Stir. It will be perfect, I promise.
I also bought these cute cucumbers at the downtown farmer's market today--the round one is a Hungarian variety and the white one is called Dragon's Egg. Any favorite cuke uses?
Monday, July 18, 2011
Adventures In Summer Cooking
I admit it, between work and summer and things in general I have been a bit down. And I have been completely out of inspiration on things to eat.
But yesterday I finally got my ass in gear and made a shopping list based off my 9,000 stray recipes box. So hopefully some of these ideas will work out.
Tomato mozzarella basil salad--This is today's lunch
Chicken apple sausage burgers--This is a recipe I've made before, liked enough to keep, but not enough to make again. So let's give it another shot before we toss it.
Zucchini fritters, with applesauce and sour cream--Thanks to Anne for the inspiration for this.
Cheddar corn pancakes--Another blog I read mentioned cornmeal pancakes, and then I saw this old Gourmet recipe I'd clipped.
Bourbon cherries--Hey, when cherries are $2/pound a little experimentation is a must. I'm not going out and buying brandy when I've got plenty of bourbon in the house.
I also went on a little expedition to Fleur de Teas up 16th St & Bethany Home Road to use up a Groupon I'd bought. It is such a nice little store, and Holly was totally awesome to talk to and get a recommendation for product. Their selection of black tea is much better than it looks on their site, which she admits is a work in progress. They will have another Groupon at the end of July, so if I have any local tea drinking readers...
But yesterday I finally got my ass in gear and made a shopping list based off my 9,000 stray recipes box. So hopefully some of these ideas will work out.
Tomato mozzarella basil salad--This is today's lunch
Chicken apple sausage burgers--This is a recipe I've made before, liked enough to keep, but not enough to make again. So let's give it another shot before we toss it.
Zucchini fritters, with applesauce and sour cream--Thanks to Anne for the inspiration for this.
Cheddar corn pancakes--Another blog I read mentioned cornmeal pancakes, and then I saw this old Gourmet recipe I'd clipped.
Bourbon cherries--Hey, when cherries are $2/pound a little experimentation is a must. I'm not going out and buying brandy when I've got plenty of bourbon in the house.
I also went on a little expedition to Fleur de Teas up 16th St & Bethany Home Road to use up a Groupon I'd bought. It is such a nice little store, and Holly was totally awesome to talk to and get a recommendation for product. Their selection of black tea is much better than it looks on their site, which she admits is a work in progress. They will have another Groupon at the end of July, so if I have any local tea drinking readers...
Sunday, July 10, 2011
Updates
I followed Genevieve's advice and bought the good house blend from Echo Coffee. Aces introduced me to this place a few months back and its my new favorite--much better than Royal Coffee, and only a 10 minute bus ride. It makes some good iced coffee, but I still have to work on proportions.
And Old Navy! I wore a skirt I purchased from them on Friday, one that I haven't even washed and as I was smoothing my skirt after visiting the ladies', it tore. Not along a seam, but the actual cotton jersey fabric just let go. I had to staple the edges together to be decent enough to walk home and change and not show my hiney to all and sundry. I have contacted them to give it back and get a refund; this is just ridiculous and I want my $30 back. So be wary of Old Navy!
Oh, and you heard about what's been going on here in Phoenix, land of 118 degree days and gigantic haboobs. I missed the dust storm entirely, but Genevieve sent me pictures. Well, my apartment complex has slid a few more degrees into decrepitude. One of the olive trees split in half last night and could have killed someone. They started to clean it up before I could take a picture, but as it was one of the larger trees round here it made me sad. Our pool is now padlocked due to a warning from the Maricopa Environmental Quality Division because the water quality was so bad, and the Fire Department also have issues with the flimsy construction of the gate. Way to go! I might move. I don't use the pool, but this place is getting me down.
And Old Navy! I wore a skirt I purchased from them on Friday, one that I haven't even washed and as I was smoothing my skirt after visiting the ladies', it tore. Not along a seam, but the actual cotton jersey fabric just let go. I had to staple the edges together to be decent enough to walk home and change and not show my hiney to all and sundry. I have contacted them to give it back and get a refund; this is just ridiculous and I want my $30 back. So be wary of Old Navy!
Oh, and you heard about what's been going on here in Phoenix, land of 118 degree days and gigantic haboobs. I missed the dust storm entirely, but Genevieve sent me pictures. Well, my apartment complex has slid a few more degrees into decrepitude. One of the olive trees split in half last night and could have killed someone. They started to clean it up before I could take a picture, but as it was one of the larger trees round here it made me sad. Our pool is now padlocked due to a warning from the Maricopa Environmental Quality Division because the water quality was so bad, and the Fire Department also have issues with the flimsy construction of the gate. Way to go! I might move. I don't use the pool, but this place is getting me down.
Thursday, July 07, 2011
What I've Been Up To: The Gustatorial Edition
Work has started to sap my brain once again. I have done some cooking for relaxation.
For instance, I made this Cherry Limeade. Quite delicious, although I might cut down the sugar a little next time and make extry and leave out the club soda/seltzer. A warning: do not mix with half a bitty airplane bottle of Bombay Sapphire gin. You may fall asleep on the futon for 3 hours on Sunday afternoon, even though said futon is covered with crap. Gin is dangerous, little chickens! Why do you think it's so good for drugging babies? Babies love gin! And creamed herring.
Obviously I don't get to babysit much.
I also made these Sloppy Joes With Corn. I used Trader Joe's Roasted Corn, and added extra spice and tomato paste. Toast the buns, as it helps keep the sandwich together. Delicious. So much better than the sickly sweet sloppy joe mix from the can. Plus, vegetables, you know.
Also, I need to let you know that peer pressure is dangerous. Not only does it have me contemplating plunking down a ton for a CSA that will not be as good as Cookbook's, but based on all that interweb chatter of the last month on OMG! Iced Coffee! I took some of my dogsitting cash and bought a French Press Iced Coffee Maker. Yes, I know that there's tons of cheaper ways to make such a beverage. But I need a way that does it with less mess and taking up less fridge space, and does not require cheesecloth. Crackers kittens, it's not like I clean the fridge much ever anyway. Plus, it pays for itself within 10 drinks from Starbucks. I just need a recommendation for good iced coffee beans--Folgers is not cutting it.
For instance, I made this Cherry Limeade. Quite delicious, although I might cut down the sugar a little next time and make extry and leave out the club soda/seltzer. A warning: do not mix with half a bitty airplane bottle of Bombay Sapphire gin. You may fall asleep on the futon for 3 hours on Sunday afternoon, even though said futon is covered with crap. Gin is dangerous, little chickens! Why do you think it's so good for drugging babies? Babies love gin! And creamed herring.
Obviously I don't get to babysit much.
I also made these Sloppy Joes With Corn. I used Trader Joe's Roasted Corn, and added extra spice and tomato paste. Toast the buns, as it helps keep the sandwich together. Delicious. So much better than the sickly sweet sloppy joe mix from the can. Plus, vegetables, you know.
Also, I need to let you know that peer pressure is dangerous. Not only does it have me contemplating plunking down a ton for a CSA that will not be as good as Cookbook's, but based on all that interweb chatter of the last month on OMG! Iced Coffee! I took some of my dogsitting cash and bought a French Press Iced Coffee Maker. Yes, I know that there's tons of cheaper ways to make such a beverage. But I need a way that does it with less mess and taking up less fridge space, and does not require cheesecloth. Crackers kittens, it's not like I clean the fridge much ever anyway. Plus, it pays for itself within 10 drinks from Starbucks. I just need a recommendation for good iced coffee beans--Folgers is not cutting it.
Monday, March 21, 2011
My 25: Brown Derby Grapefruit Cake; Or FAIL Cake, As I Call It
So I have been obsessed with this idea of grapefruit cake for a while. I first encountered the concept in a recipe from Women's Day about 15 years ago and clipped the recipe, (I still have the clipping, by the way) but when I added this to my 25 dishes list, I looked up other variations and decided on this updated recipe from the LA Times. . It didn't use corn syrup, or canned grapefruit, or a cake mix. It looks so elegant!
Since I was going to Places, Spaces and Faces on Saturday, and our theme was vintage recipes from the '50s and '60s, it was clearly grapefruit cake's time to shine. I begged off on a movie with my mom on Friday to bake. I managed to use the Kitchenaid to whip the egg white into a stiff peak, juiced and zested a grapefruit, combined the rest of the ingredients, and tucked it in the oven.
Surely, the batter would spread out and fill the pan, I thought.
Um, no. It's pretty flat. Good flavor.
I went back to the recipe and then noticed that among the lameass complainers there is a report from one person who made the recipe and reported it to be screwy. That one egg white? Yeah, it should be 4 plus one. Note the recipe is a bit vague on that detail. So I filled the dishwasher, and went to bed, knowing that after a quick trip to the store in the am for more eggs and grapefruit I could knock this sucker out.
Except the next morning I managed to deflate my egg whites when incorporating the dry ingredients. At that point I decided the most historically accurate thing to do would be to buy a butter cake mix (because that's my favorite) doctor it with grapefruit juice and zest, and use the cream cheese frosting recipe. And it was great--so great I won for favorite dessert at PSF! Yea me!
But damn it if I am not still pissed and determined to master that stinking cake! Just let me back burner it for a while.
Since I was going to Places, Spaces and Faces on Saturday, and our theme was vintage recipes from the '50s and '60s, it was clearly grapefruit cake's time to shine. I begged off on a movie with my mom on Friday to bake. I managed to use the Kitchenaid to whip the egg white into a stiff peak, juiced and zested a grapefruit, combined the rest of the ingredients, and tucked it in the oven.
Surely, the batter would spread out and fill the pan, I thought.
Um, no. It's pretty flat. Good flavor.
I went back to the recipe and then noticed that among the lameass complainers there is a report from one person who made the recipe and reported it to be screwy. That one egg white? Yeah, it should be 4 plus one. Note the recipe is a bit vague on that detail. So I filled the dishwasher, and went to bed, knowing that after a quick trip to the store in the am for more eggs and grapefruit I could knock this sucker out.
Except the next morning I managed to deflate my egg whites when incorporating the dry ingredients. At that point I decided the most historically accurate thing to do would be to buy a butter cake mix (because that's my favorite) doctor it with grapefruit juice and zest, and use the cream cheese frosting recipe. And it was great--so great I won for favorite dessert at PSF! Yea me!
But damn it if I am not still pissed and determined to master that stinking cake! Just let me back burner it for a while.
Tuesday, January 25, 2011
Leftovers--What Do You Do?
I was flipping through some old links and came across this piece on singing the praises of the lost skill of leftovers from Thanksgiving. Carroll laments the lost art of reusing and disguising food, made nearly obsolete due to changing food habits, the cheapness of prepared food and preservative technology.
I admit I'm not much of a re-fashioner of food myself. My sister Dusie is very good at it--she'll add anything to a stirfry. I am a multiple purposes cook, like making soup from saved chicken carcasses and leftover vegetables. But it's seldom that I deliberately refashion something. I think last year I had some excellent lamb meatballs that I rescued from a truly terrible sauce and ate with yogurt sauce. And I often make large batches of things to eat over several days. When I was a kid we ate leftovers all the time--my grandmother's chicken soup and my mom's beef stew were especially prized as breakfast. But even 25 years ago this behavior was considered a little odd.
I'm curious about what others think--have leftovers really vanished? Do you refashion your food? Or just eat the same stuff over and over? Do you ever toss food that you just can't stand for one more day? For me it was a recent batch of chili where most of the beans had never softened--it actually hurt to eat that meal and I just couldn't inflict shards of beans on my poor gums for another lunch.
I admit I'm not much of a re-fashioner of food myself. My sister Dusie is very good at it--she'll add anything to a stirfry. I am a multiple purposes cook, like making soup from saved chicken carcasses and leftover vegetables. But it's seldom that I deliberately refashion something. I think last year I had some excellent lamb meatballs that I rescued from a truly terrible sauce and ate with yogurt sauce. And I often make large batches of things to eat over several days. When I was a kid we ate leftovers all the time--my grandmother's chicken soup and my mom's beef stew were especially prized as breakfast. But even 25 years ago this behavior was considered a little odd.
I'm curious about what others think--have leftovers really vanished? Do you refashion your food? Or just eat the same stuff over and over? Do you ever toss food that you just can't stand for one more day? For me it was a recent batch of chili where most of the beans had never softened--it actually hurt to eat that meal and I just couldn't inflict shards of beans on my poor gums for another lunch.
Saturday, January 22, 2011
In Which I Give Away Some Cookbooks
So, I used to be a thrifter. Cleveland's a great town for finding cool vintage in the thrifts. Combined with a tendency towards OCD behavior, it is any wonder that I used to overbuy for my various collections and have had a hard time getting rid of things.
Here's some mid-century cookbooks I'll mail for out Tuesday. If you want some, let me know in the comments. And then I might go out and reward my self with chocolate ice cream for the work I've done tonight to reclaim some space.
The New California Cook Book--Genevieve Callahan. 1955
The Betty Furness Westinghouse Cookbook--Prepared by Julia Kiene. 1954
The Mystery Chef's Own Cook Book. 1943
Making the Most of Your Food Freezer-- Marie Armstrong Essipoff. 1954
The Williamsburg Art of Cookery--Helen Bullock. 1938
Good Meals and How To Prepare Them (Good Housekeeping Institute) --Katharine A. Fisher. 1927
Kitchen Ranging--H. Pearl Adam. 1929
Good Housekeeping's Book of Menus, Recipes and Household Discoveries. 1922
The Perfect Hostess Cookbook--Mildred O. Knopf. 1950
A Book of Hors d'Oeuvre--Lucy G. Allen. 1961
The World's Modern Cook Book And Kitchen Guide For The Busy Woman--Mabel Claire. 1932 (Published in Cleveland!)
And a grab bag of small pamphlets and cooking promotional materials. Some good illustrations there!
Here's some mid-century cookbooks I'll mail for out Tuesday. If you want some, let me know in the comments. And then I might go out and reward my self with chocolate ice cream for the work I've done tonight to reclaim some space.
The New California Cook Book--Genevieve Callahan. 1955
The Betty Furness Westinghouse Cookbook--Prepared by Julia Kiene. 1954
The Mystery Chef's Own Cook Book. 1943
Making the Most of Your Food Freezer-- Marie Armstrong Essipoff. 1954
The Williamsburg Art of Cookery--Helen Bullock. 1938
Good Meals and How To Prepare Them (Good Housekeeping Institute) --Katharine A. Fisher. 1927
Kitchen Ranging--H. Pearl Adam. 1929
Good Housekeeping's Book of Menus, Recipes and Household Discoveries. 1922
The Perfect Hostess Cookbook--Mildred O. Knopf. 1950
A Book of Hors d'Oeuvre--Lucy G. Allen. 1961
The World's Modern Cook Book And Kitchen Guide For The Busy Woman--Mabel Claire. 1932 (Published in Cleveland!)
And a grab bag of small pamphlets and cooking promotional materials. Some good illustrations there!
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