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TrelayneNYC

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Everything posted by TrelayneNYC

  1. When I was at Eataly this weekend, I decided that I wanted to make some Bolognese sauce since I had a tub of fettucine in the fridge that needed to be used up. So I decided to get a few things, you might say. :wink: You're looking at a pot of Bolognese sauce in the making, using Marcella Hazan's recipe from "Essentials of Classic Italian Cooking", pages 203-205. This version is mostly her recipe except for a few deviations. I also used about 1/2 lb. chopped pork and mixed it in with the chopped beef and the battutina (finely chopped celery, celery leaves, carrot and onion cooked in a mixture of olive oil and unsalted butter). The beef is grass-fed beef from Eataly. this pic was shot shortly after I added 1 cup whole milk. Let the milk mixture simmer gently on medium-low heat, then once it has nearly boiled off, add 1 cup dry white wine. Simmer until the wine has evaporated, then add your plum tomatoes. (I subbed a can of crushed San Marzano tomatoes.) There are a couple of additional steps after this -- basically simmering the sauce over low heat while making sure it doesn't dry out too much. At the end, the sauce is done when all of the water has evaporated and the fat has separated from the sauce. Fettucine with Bolognese sauce
  2. Mesclun and radish salad, with buttermilk dressing Spaghetti con vongole e pancetta porcupine: you can order from Kalustyan's if you don't mind mail order.
  3. Bittman's audience generally consists of people who don't know how to cook. So in that context, it makes perfect sense.
  4. Spring lettuce salad, with French breakfast radishes and hard-cooked farm egg Pea and ricotta ravioli, with sage, brown butter and Parmigiano-Reggiano cheese The green herbs atop the ravioli are bits of stonecrop, an herb with a slightly astringent taste reminiscent of edible nasturtium flowers. Wild cod, with Jerusalem artichoke velouté, samphire, oyster mushrooms and cremini mushrooms
  5. You can achieve much the same effect with lemon juice. About 2-3 tablespoons should do it. I see Z answered already. ============= Very quick late night dinner (which is what happens when one is in the office until 11 pm): Pasta with escarole, fennel and sausage Like too many Americans, I used to think that garlic was what defined Italian cooking. Then I woke up. Oh, it's an important ingredient to be sure, but it's not as central as many people seem to think. This began with 1 1/2 onions cooked slowly in olive oil with a little salt and pepper, to which was added some sweet Italian sausage, fennel seed, escarole (that had been previously simmered in lightly salted water, then drained) and a little marsala wine.
  6. Heirloom carrots, with hazelnuts and parsley Squid, with roasted heirloom potatoes, capers and Meyer lemon
  7. Baby mesclun and Bordeaux spinach salad Bordeaux spinach is an heirloom variety of spinach -- more tender leaves with a slightly sweet taste. The vinaigrette is my standard recipe of 1/2 large shallot (minced), 2 tablespoons red wine, 2 tablespoons red wine vinegar, 4 tablespoons extra-virgin olive oil, sea salt and black pepper. That makes more than enough vinaigrette for this salad; I just save the remainder for future use. I know it doesn't look like much, but sometimes a simple green salad is what you need. Saag paneer, rice, lime chutney The paneer is from Tonjes Farm Dairy, the spinach was frozen (since it'll be at least 2 more months before regular spinach appears at USGM). I skipped frying the paneer in ghee; I'll do that next time. Recipe is from Saveur, here: http://www.saveur.com/article/Recipes/Spinach-with-Fresh-Indian-Cheese- I also subbed the last of my chipotle peppers instead of the serrano. Going to have to buy some more dried peppers from Kalustyan's soon.
  8. About 1 tablespoon each of coriander and black cumin seeds, toasted until aromatic. Transfer to a mortar and pestle or spice grinder and grind till powdery. Clockwise from top left: 1 clove rocambole garlic, minced; enough chopped Italian parsley and cilantro leaves and stems to equal 1/3 cup; 2 scallions, thinly sliced. I added 1 chipotle chile, crumbled (I'm a wimp), a large pinch of sea salt and some leftover homemade preserved lemon pulp. Pulse until you have a rough-textured purée, then add 1/3 cup extra-virgin olive oil and stir in the coriander/cumin powder. Chermoula. This keeps about a week in the fridge and is best the day you make it; its potency declines over time. It rarely lasts that long because I'm addicted to it. Making chermoula is just an excuse to buy more parsley and cilantro. :wink: I use it in just about everything that's not a dessert, including as an accompaniment to roast beef sandwiches, banh mi, stirred into scrambled eggs or over roasted vegetables. It's fabulous. Roasted heirloom carrots, with green lentils and chermoula Fettucine with Meyer lemon, Parmigiano-Reggiano cheese and fried sage leaves
  9. Arugula and mesclun salad, with ricotta salata, mandarin orange and hazelnuts Shallot vinaigrette -- 1 shallot, finely minced, sea salt, black pepper, 2 tablespoons red wine vinegar, 2 tablespoons red wine, 5 tablespoons extra-virgin olive oil. Place shallots in a bowl, sprinkle salt and pepper over them. Add red wine vinegar and red wine. Mix well. Whisk in extra-virgin olive oil in a thin stream. Taste for salt and pepper if necessary, then use as needed. This vinaigrette is wonderful for all sorts of salads, not just this one. Another variation consists of 1 tablespoon red wine vinegar, 1 tablespoon red wine and 1 tablespoon balsamic vinegar in addition to the shallots, salt, pepper and oil. I thought that Fairway had kumquats on sale, but that proved to be a wash, so I decided to get the next best thing instead. Today was 65 F (!!!) in NYC, but it'll be 27 F on Thursday. Crazy weather. The reason I bring this up is because I was hoping to get to USGM this week. I might go tomorrow morning before I go into the office and pick up a few things. I'm getting tired of being cooped up indoors and relying on supermarket produce; just wish the weather was warmer. It's hard to do the seasonal thing when the next aisle over, I'm looking at sweet peppers trucked in from overseas. The oranges were from California but at least it's not like a tomato from Chile or something. The second course was leftover mussels. Whenever I cook mussels in this manner (with a tomato sauce), the leftover sauce combined with the mussel juices becomes a broth that's its own sort of reward. Tonight was no exception.
  10. Chicken liver crostini, mesclun salad Recipe for the chicken liver páté: http://www.nytimes.com/recipes/1015975/chicken-liver-pate.html?action=click&contentCollection=Magazine&module=RelatedCoverage&region=Marginalia&pgtype=article Roasted cauliflower, Spanish chorizo, preserved lemon Spicy Spanish mussels, with almond picada Recipe for the mussels: http://www.nytimes.com/2012/05/01/health/nutrition/spicy-spanish-mussels.html?action=click&module=Search&region=searchResults%230&version=&url=http%3A%2F%2Fquery.nytimes.com%2Fsearch%2Fsitesearch%2F%23%2Fspanish%2Bmussels%2F (as written, except that I omitted the hazelnuts because I felt it didn't need it, and I also halved the amount of garlic since I was using rocambole garlic)
  11. Beets, black cumin vinaigrette, melted leeks Black cumin vinaigrette: toast 1/2 teaspoon black cumin seeds, then grind to a coarse powder in a mortar and pestle or spice grinder. Place in a bowl, then whisk in 1 tablespoon sherry vinegar, 3 tablespoons extra-virgin olive oil, sea salt and black pepper to taste. Melted leeks: Melt 1 tablespoon unsalted butter in a saucepan over medium-low heat. Add thinly sliced leeks and 2 tablespoons water. Cook leeks for 10 minutes or until leeks are soft and tender. If the liquid in the pan seems too dry, add another tablespoon of water; repeat as necessary. Taste for salt and pepper, stir in some chopped tarragon, then use as needed. Finished the crab soup from this weekend.
  12. Beets, citrus, walnuts The beets were roasted last night, then macerated with fennel fronds, Meyer lemon juice, crushed fennel seed and sea salt overnight. This mixture was combined with chopped clementine orange, walnuts and scallion, and dressed with a Meyer lemon vinaigrette (1 teaspoon clementine juice, 3 tablespoons Meyer lemon juice, 3 tablespoons extra-virgin olive oil, sea salt and black pepper to taste.) Scrambled eggs (2 eggs, sea salt, black pepper, 2 tablespoons milk) with champignon mushrooms (chopped champignon mushrooms (otherwise known as white button mushrooms, the kind you get in your supermarket), sautéed in olive oil, with chopped shallots, slivered scallion, sea salt and black pepper) and green mango pickle.
  13. Mushroom and mesclun salad, with Meyer lemon vinaigrette Roasted beets, with cow's milk ricotta cheese, shaved fennel and scallion Cabbage and fennel soup, with leeks, Maine crab and fennel greens
  14. Penne with cauliflower, anchovy, raisins and fennel greens The raisins were soaked in some boiling water that had been infused with a bit of saffron. I had a baguette that I forgot about in the fridge. It had gotten somewhat dried and powdery, so I ground it in a mortar and pestle, then fried the crumbs and seasoned it with salt and pepper. That's what you see topping the pasta. Use where you would normally add grated cheese.
  15. Dal and rice, with carrot and green mango pickle, raita and mint chutney This is my "default" dinner when I don't feel like cooking.
  16. Chicken liver páté with port and thyme Minestrone
  17. Roasted fennel, red onion and Meyer lemon salad Warm crushed potatoes with anchovy Creamy scrambled eggs, smoked bacon, leeks
  18. They won't be in season in this part of the country until around June or July. Don't worry though, I have them on my radar. They're just an excuse to visit the blog more.
  19. A little history for folks: My blog began life as a personal journal back in 2006. I talked about LGBT rights, U.S. Supreme Court cases and occasionally, the adventures of the second Bush administration. There were, unfortunately, not very many posts about food. In 2008, I decided to transform my corner of the Internet into a foodblog and the result is what you see today. Seasonality is important to me. It frames the rhythms of our lives. We are in a more perfect harmony with nature when we are attuned to the beauty of the world around us, as reflected by the passage of time and in the food we eat. This is the story of Simple Kitchen Seasons, a food blog devoted to the beauty of food, cooking seasonally and eating well. Most of the recipes are fairly simple, uncomplicated dishes that anyone can make. Many are vegetarian or vegan. Some are gluten-free. All feature produce sourced directly from farmers markets in New York City. Some recent posts: http://kitchenseasons.com/2014/02/20/meat-snapshots/ -- a selection of photographs from meals for the period 11 February 2014 to 17 February 2014. http://kitchenseasons.com/2014/02/19/heirloom-bean-soup-with-mussels-and-winter-vegetables/ -- on the decline of cooking in America, and a recipe for bean soup with mussels and vegetables, and a watercress pesto http://kitchenseasons.com/2014/02/15/winter-greenmarket-snapshots/ -- a selection of photographs from Union Square Greenmarket http://kitchenseasons.com/2014/02/14/garlic-soup/ -- on one mainstay at my table all year round: garlic soup http://kitchenseasons.com/2014/02/08/forest-snapshots/ -- photographs taken during a day trip to Muir Woods National Monument in Mill Valley, California. http://kitchenseasons.com/2014/01/18/chana-masala/ -- on food resolutions for 2014, and a recipe for chana masala. http://kitchenseasons.com/2014/01/17/creamy-fennel-soup-with-parsley-scallion-pesto/ -- on childhood food dislikes, and a recipe for creamy fennel soup, with parsley-scallion pesto. This soup is vegan; the creamy texture and flavor was achieved without the use of dairy. http://kitchenseasons.com/2014/01/14/migas-con-huevos/ -- on the tradition of making something from nothing (in this case, with stale bread), and a recipe for migas con huevos. http://kitchenseasons.com/2013/12/26/hummus/ -- on my search for edible hummus (which, in a weird way, parallels the story of my blog). http://kitchenseasons.com/2013/12/15/2013-in-review/ -- a gallery and slideshow of photographs from posts during 2013 http://kitchenseasons.com/2013/12/11/potage-crecy/ -- carrots were the "in" vegetable in 2013, like brussels sprouts and kale were a few years ago. also included are a recipe for potage Crécy and some ideas for carrot cookery.
  20. "Winter garden" salad -- sautéed heirloom carrots, caramelized fennel, baby mesclun, fennel greens, Meyer lemon vinaigrette Cappelletti en brodo (stuffed pasta ("little hats") in chicken broth) The cappelletti were from Eataly; they're stuffed with mortadella, nutmeg and Grana Padano cheese Sea scallops, watercress cream Inspired by this Food52 recipe: http://food52.com/recipes/4080-seared-scallops-with-spring-onion-and-tarragon-cream (although my adaptation has a more streamlined procedure; I skipped making a roux altogether) 1 tablespoon unsalted butter 1 head watercress, trimmed and blanched, then chopped coarsely 2 spring onions, minced sea salt, to taste black pepper, to taste 1/4 cup water 4 tablespoons heavy cream Melt unsalted butter in a sauté pan, add the watercress and spring onions. Sauté for 5 minutes, then taste for salt and pepper. Add water; bring to a boil, then reduce heat and simmer for 3-4 minutes. Remove from heat and pour mixture into a blender. Process until smooth. Return sauce to pan; whisk in heavy cream. Simmer watercress cream for 2-3 minutes; taste for salt and pepper, then use as needed.
  21. Very simple dinner last night mostly b/c I didn't get home until after midnight. Creamy scrambled eggs, mesclun salad w/ white wine vinaigrette.
  22. you could always make your own, Don. this version uses garlic CLOVES and dark brown sugar, but if you don't like sweetness, you can reduce the amount or ditch it altogether.
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