Risotto is one of the ultimate comfort foods in our house. A little leftover winter squash and turkey stock from the Thanksgiving bird were transformed into a delicious dish, satisfying enough to constitute an entire meal with just a salad of bitter greens and pears on the side. My typical proportions for risotto are ¼ [...]
Archive for the ‘Spice Rack Challenge’ Category
Winter Squash Risotto with Sage
Posted in Herbs, Risotto, Spice Rack Challenge, Winter squash, tagged Pumpkin or squash risotto, Sage in brown butter on December 5, 2011 | Leave a Comment »
Oven-Roasted Garnet Yams with Cinnamon and Garlic
Posted in Spice Rack Challenge, Sweet potato on November 29, 2011 | Leave a Comment »
The organically grown baby “garnet yams” in our local produce market were just too good to pass up. I roasted them, slightly covered in olive oil and lightly salted, in a 350-375 degree oven, accompanied by whole garlic cloves and chopped stick cinnamon. They were ready in 15-20 minutes. I thought I would share them as [...]
Cinnamon Pickled Grapes and a Refreshing Grape Shrub
Posted in Appetizers, Grapes, Preserving, Preserving with Plagemann & Fisher, Spice Rack Challenge, tagged Pickled grapes, Shrub drink, Spice Rack Challenge on November 28, 2011 | Leave a Comment »
Getting ready for the year-end holidays, I decided to pickle a new batch of grapes with a cinnamon stick and simple syrup made of sugar and vinegar. Brilliantly easy, provocatively mysterious yet delicious, the grapes can be served with pâté, meats and poultry, and probably with a root vegetable terrine of some sort. They’re addictive, [...]
Chard Stuffed with Winter Squash, Brown Rice and Currants
Posted in Grains, Greens, Spice Rack Challenge, Winter squash, tagged Stuffed chard leaves on October 30, 2011 | Leave a Comment »
These flavorful little bundles are perfect for a fall meal, simply served with a salad of bitter greens, pears and walnuts or as a side dish for roast chicken. I wrapped lightly blanched leaves of young chard around a risotto-like combination of roasted winter squash and brown rice, perked with little bites of dried currants [...]
Apple-Mace Muffins
Posted in Apple, Quick breads and muffins, Spice Rack Challenge, tagged Apple mace muffins on October 30, 2011 | Leave a Comment »
These are the ultimate Sunday morning muffins – light but rich with a delicate crumb and a lingering spiciness. The tops are crunchy from a sprinkling of brown sugar crystals and the inside contains tiny cubes of fall apples. When I thought about making muffins for this month’s Spice Rack Challenge, I envisioned a perfect [...]
Two Pots of Homemade Mustard
Posted in Condiments, Spice Rack Challenge, tagged DIY Dijon mustard, Homemade mustard on September 26, 2011 | 5 Comments »
My antique German cobalt blue and white mustard pots with hinged with pewter hardware – charming miniatures of beer mugs from the same manufacturer – showcase my latest attempts at mustard. Making your own mustard is a snap and happens in a matter of a few minutes, with waiting time between. No one in her [...]
Coconut Chicken Curry and Indian-Style Green Beans with Mustard Seed
Posted in Beans and legumes, Chicken, Spice Rack Challenge, Uncategorized, tagged Coconut chicken curry on September 24, 2011 | 1 Comment »
This month’s Spice Rack Challenge features mustard seeds, and while I’ve experimented with a couple of recipes for prepared mustard, I wanted to use mustard seed in some Indian dishes. I’ve virtually been cooking my way through the excellent cookbook At Home with Madhur Jaffrey, which I happily consulted when I had a glut of [...]
Cumin-scented Tomato and Chickpea Soup with Socca
Posted in Appetizers, Soup, Spice Rack Challenge, tagged Socca with cumin on August 14, 2011 | 1 Comment »
Arabic cooking around the Mediterranean as well as in the Middle East is characterized by combinations of spices, such as the C-lettered group: Cumin, Coriander, Cinnamon and Cardamom. I use them in various combinations to flavor stews and soups, from this tomato version to a really good winter squash soup that I’ll make next season. [...]
Thai Basil Chicken
Posted in Chicken, Herbs, Spice Rack Challenge, tagged Cooking with Thai basil on July 15, 2011 | 2 Comments »
Basil of all varieties epitomizes summer for me. It’s persnickety about cold, so I start growing it in June when the weather warms, and between my garden and our CSA, we are harvesting it from June 21 to September 21, quite literally the summer season. I freeze basil pesto in little tubes to add to [...]
Zucchini and Noodles in Green Curry Sauce with Thai Basil
Posted in Herbs, Pasta, Spice Rack Challenge, Zucchini, tagged Using Thai basil, Zucchini Noodles on July 14, 2011 | 1 Comment »
Long strands of yellow and green zucchini lighten up a pasta dish, whether combined with spaghetti seasoned with lemon juice and zest, or here, served in a delicious, spicy and creamy Thai–inspired coconut milk sauce with green curry and Thai basil. The strands are also good as a salad lightly dressed with olive oil and [...]
