Sometimes you want to eat like it’s summer, even when it’s forty degrees outside. Continue reading
Tag Archives: quick
Since November tripped into December way too quickly for my liking, I’m hurrying to markets to salvage the last bits of warm light, vegetables, and flavors that have hung around this long. I know Mark Bittman stole our thunder on this one, with his fancy curried turkey leftovers bit on NYTimes.com, but this dish is somewhat different, a little more seasonal, and, of course, ovenless.
Also cramping our style today, Grub Street posted about the Chang/Batali session at the Strand last night that Rachel and I checked out (although we left as the audience questions started, missing the Rachel Ray appearance). The two chefs, along with Peter Meehan, appeared with Heinekens on stage and still managed to be not only funny but, at times, insightful as well. Anyway, on to the recipe. Continue reading
So there’s a great place right in our neighborhood called Bocca Lupo, with nice tapas options, a great whiskey selection, and a DJ on the weekends. We’ve been there a few times by ourselves or with friends and really enjoyed everything, except for one pasta dish that sounded great, but was almost unbelievably bad: a special pasta with brussels and guanciale in a cream sauce. The sauce was described as light (it was heavy), the pasta was gummy, the guanciale was overly chewy, and the brussels were nonexistent. Really one of the worst dishes I’ve ever been served. However, the idea stuck with us and on Sunday, searching in vain for a supermarket or butcher’s shop to be open, we were left without any ideas for dinner. Rachel suggested just going home, seeing what we could put together with what we had, naming the brussels, pasta, and soppressata as some things we had on hand. Smart girl.
Great for an afternoon snack (and in no small way facilitated by my current spot — egg restaurant in williamsburg, bk) this veg. gravy is a good way to get you from a small breakfast to a late dinner.
We took whatever vegetables we had in the fridge, which included some leek, mushrooms, carrots, brussels sprouts, a little sundried tomato and spinach, and sauteed them together in a nice knob of butter. When the veg got some color, we added about a tablespoon of flour and got it all incorporated, letting it sit on the heat for a minute, then pouring in a cup or so of milk. We seasoned it with salt, a bunch of black pepper, and a little sriracha. Let the pan sit on medium-high heat for a few minutes for the milk to reduce and thicken with the flour until you’ve got some tasty gravy. We had a couple biscuits from the restaurant, you can find yours anywhere.
Let’s just start this off by noting that I do realize the words “quickie” and “creamed” appear in slightly too-close proximity in this post. Now that that’s out of the way.
Last Saturday, Rachel spent a beautiful morning at the USq. Farmer’s Market with her Mom (cute!) as the start to a relaxing weekend. She picked up some great kale and brussels sprouts on the stalk. I’d been in Boston watching my sister’s volleyball match and visiting my brother at Northeastern. After a long bus ride home, I wasn’t really up to devote a bunch of time to cooking, so I picked up some chicken breasts and shallots and decided to make it quick. It was good, but the standout was the kale…one of the best veg sides I’ve ever made.