To wrap up a month of cooking the variety of the root vegetables that I had in the crisper, I thought I’d share a lovely soup that is vaguely Viennese. Although it is a real clean-out-the-fridge event, it originated with a recipe from Perla Meyer’s cookbook, Fresh from the Garden. I am a fan of [...]
Archive for February, 2010
Beet and Kohlrabi Soup with Cabbage
Posted in Beets, Cabbage, Carrots, Kohlrabi, Leeks, Soup, tagged Beets, Cabbage, Carrot, Kohlrabi, Leeks, Potatoes, Soup on February 28, 2010 | 1 Comment »
Celery and Celery Root Salads
Posted in Celery and celeriac, Salad, Sauces and dressing, tagged Celery and celeriac, Salad, Sauces and dressing on February 27, 2010 | 1 Comment »
Celery root, also known as celeriac and knob celery, is a lumpy sphere with gnarly tendrils. While reminiscent of the grotesques in a Hieronymous Bosch painting, it cleans up into a delicious vegetable that can be eaten raw or cooked. (The way I photographed this one, quite by accident, makes it particularly anthropomorphic if you [...]
Carrots: A Roasted Rainbow
Posted in Carrots, tagged Carrot on February 23, 2010 | 2 Comments »
An irresistible array of multi-colored carrots appeared at our local non-profit “health food” store this week, bunched like Noah’s Ark passengers: two by two by two. They were slender, young and organic. And oh so picturesque, begging to be cooked in a way that would release their sweet flavor and preserve their colors. Yes, we [...]
Cool-weather Cod with Mustard Seed
Posted in Fish, Leeks, Turnips and rutabagas, tagged Fish, Leeks, Turnips and rutabagas on February 21, 2010 | Leave a Comment »
Our local fishmonger had beautiful cod wild-caught off the coast of Massachusetts, near one of those towns with a picturesque name, like Wellfleet. That’s reasonably local for this time of year and the fish was impeccably fresh. I cooked it gently in a pan with a little oil and dabbed it with a mixture of [...]
OK Paris: A Correspondence Course 4 – Sweet Pepper Chili, Chicken Optional
Posted in Chicken, Chili, OK Paris, Peppers, tagged Peppers, Soup on February 21, 2010 | Leave a Comment »
OK Paris is an ongoing exchange of culinary encounters and yearnings during OK’s half-year relocation to Paris Here in the US, we‘ve been occupied and entertained by the Winter Olympics, with snow, snow and more snow piling up in our yard. Even though Paris is typically cold and rainy and nowhere as frigid as New [...]
Tiger Lily Carrots with Daikon, Ginger and Sesame
Posted in Carrots, Pickle, Preserving, Radish, Tigress Can Jam, tagged Carrot, Preserving, Radish on February 17, 2010 | 3 Comments »
For the February Can Jam event brilliantly organized by Tigress in a Jam, I was inspired by a carrot salad that I make in the summer – carrot ribbons cured in lemon juice, spritzed with toasted sesame oil and tossed with toasted black sesame seeds. I call it a tiger lily salad because of its [...]
Pickled Asparagus
Posted in Asparagus, Fish, Pickle, Preserving, tagged Asparagus, Fish, Preserving on February 16, 2010 | 1 Comment »
Back in June when asparagus was in season locally, I put up a batch in tall 12-ounce jars. Like the carrots destined for the February Can Jam, asparagus is a low-acid vegetable and therefore requires the addition of an acid such as vinegar in order to be safe for water bath canning. I got the [...]
Apple Bread Pudding
Posted in Apple, Bread pudding, tagged Apple, Bread on February 10, 2010 | Leave a Comment »
Shut in again by near blizzard conditions and finished for the day with my “professional work,” I had two basic choices: cook or clean. Now let’s think…. How about cleaning out the pantry a little and cooking a lot? Since I had made bread earlier in the week, there were extra hunks getting stale, plus [...]
Paper Chef 49: Seafood Pot Pie with Fennel and Peppers
Posted in Fennel, Paper Chef, Peppers, Pie, Seafood, Shellfish, tagged Fennel, Peppers, Pie, Seafood on February 9, 2010 | 3 Comments »
Prawns, fennel, sweet pepper and passion. Hmm. Lots of possibilities for this Paper Chef challenge. Luckily I shopped for the seafood before a giant winter storm shut us in. One of my passions is to seek and use the freshest, most local, and hopefully organic ingredients. With nothing called a prawn in our markets, I [...]
Root Soup with Preserved Sage from the Pantry
Posted in Carrots, Herbs, Leeks, Pantry, Parsnips, Potatoes, Preserving, Soup, Sweet potato, Turnips and rutabagas, tagged Herbs, Potatoes, Preserving, Soup, Sweet potato, Turnips and rutabagas, vegetable stock on February 6, 2010 | 3 Comments »
Continuing my mission to use up the roots in my refrigerator, I made a delicious pureed soup of rutabaga, parsnips, potato, sweet potato and leeks. Just about any combination or variation of proportions would work. I used a homemade light chicken broth from my freezer but vegetable stock or even water would be fine. If [...]
