Tuesday, June 26, 2007
I sat down for a minute to eat a salad yesterday afternoon and, like I often do, I went to the New York Times Dining Section online to see what was new, and I happened upon this really cool article on farmer-writers and the consumers who are increasingly becoming intrigued by where their food comes from. Clearly, this was right up my alley. I read half of the article out loud to my mother, and then emailed her the link, which she has already included in her blog.
Of course, as these things go, there were a few organizations and authors mentioned in the article that I wanted to know more about, and so I began yet another day in the life of The Great Online Quest that didn't end until I had about 15 different windows open in my browser and I was beginning to bemoan that there wasn't enough time in the day.
The coolest find of the day was Edible Communities, a collection of regional publications regarding local food. Once I landed on the Edible Atlanta site, I was already pulling out my debit card to subscribe. And then, lo and behold, I dug around in Edible Nation, the most fascinating blog I've found in a while.
So if you need me, that's where I'll be. I have an entire year of posts to catch up on.
Monday, June 25, 2007
- One pound of beets, greens still attached
- 1 Tbs olive oil
- 1-2 cloves of garlic
- Pinch kosher salt or sea salt
- Freshly ground black pepper, to taste
- Balsamic vinegar or hot sauce, to taste
- Cut the greens off of the beets and reserve (you'll need them in step 4).
- If all beets aren't the same size, cut the larger ones into chunks roughly the same size of the smallest ones.
- Put beets in pan, and cover with water. Bring to a boil. Continue boiling for 20-30 minutes, until beets are easily pierced with a fork. Drain. Quickly peel beets under cold running water and discard the peeling.
- While the beets are boiling, cook the greens: roughly chop the greens; finely chop the stems.
- Heat olive oil over medium heat in a large skillet.
- Add greens and toss with the oil until the greens have begun to wilt.
- Add garlic, salt and pepper on top of the greens; cook until the greens are wilted and shiny.
- Toss with either balsamic vinegar (if you're partial to sweet/tart flavors) or the hot sauce (if you're the spicy type).
- Serve greens alongside the beets for a seriously yummy and light summer lunch.
It should be noted that both The Carnivore and Odd Toddler have decided to eschew beets season entirely. I'm the only one in the house who enjoys them at all, but the pleasure I'm getting from them is more than enough to make up for the reluctance of the rest of my family.
Saturday, June 09, 2007
- 2 cups packed fresh arugula
- 1 garlic clove
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese (freshly grated is best, but the canned variety will certainly do)
- 1/2 tsp course salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 12-16 ounces whole wheat spaghetti noodles
- In a food processor, blend the arugula and garlic until finely chopped.
- With machine running, gradually add the oil, processing until well-blended.
- Transfer to serving bowl, and stir in the Parmesan, salt and pepper (add more salt & pepper to taste).
- Meanwhile, cook the pasta in heavily-salted boiling water until al dente.
- Scoop the pasta with a slotted spoon or a small strainer directly from the water into the pesto, tossing as you go. (A little of the pasta water will undoubtedly drip into the pesto, but don't panic. The tiny amount of starchy, salty water that will get in will help the pesto adhere better to the noodles). Add more pasta until desired consistency and sauce-to-pasta ratio is reached.
Monday, June 04, 2007
- 2 Tbs olive oil
- 2 cups sliced red onions
- 2 large garlic cloves, minced
- 2 cups chopped vegetables (such as tomatoes, bell peppers, mushrooms)
- 1 bunch Swiss chard, leaves chopped, stems diced
- 3/4 cup Ricotta cheese
- 1/2 tsp salt
- fresh-ground black pepper
- crushed red pepper flakes
- 1 batch pizza dough (or, in times of utter desperation, when you don't have two hours to make dough, one refrigerated package of pre-made pizza dough)
- 1-2 more Tbs olive oil, if grilling
- 2 Tbs cornmeal, if baking
- Heat the olive oil in a skillet over medium heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and the other vegetables, and cook for 5 minutes more, stirring frequently. Add the chard and cook for another 5 minutes or so (until tender, but not mushy), stirring often. Drain remaining liquid.
- Add ricotta cheese, and season well with salt and pepper and red pepper flakes.
- Roll dough out flat, and cut into either 2 large equal-sized pieces, or 4 smaller equal pieces.
- Divide mixture between portions of dough, but only cover half of each piece. Fold empty side of dough over to make a pocket around the filling and crimp the edges with a fork to seal.
- If grilling, brush both sides of the calzones with olive oil, and cook on grill or grill pan over medium heat for about 3-5 minutes per side. If baking, skip the oil and sprinkle a baking sheet with the cornmeal. Top with the calzones and bake at 450 degrees for about 15 minutes.
- Serve hot with marinara sauce for dipping, if desired.