Pink of Perfection

Again and again, I fall for the idea of summer vegetables baked together. And each time, when the softened hues emerge from the oven, I know instantly it was a bad idea. It’s like falling for the bow-legged cowboy each time you walk into the bar. You are twenty-one and so stupid, and he will break your heart.

That’s kind of how I feel about tians and ratatouille. The vegetables turn sumptuous and slouched, but I just keep thinking I’d rather have something sturdy and stand-up, like an unbaked tomato on a sandwich or maybe a raw ribboned zucchini salad. Neither of which would have required turning on the oven, my singular goal of these three summer months.

Also, I feel a bit flummoxed about what to serve with this. Polenta always fails me, pasta seems a little boring. I guess what I’m trying to say is that I don’t know how to make a meal out of fragrant baked vegeables. Maybe herb-spiked quinoa or bulgur would be nice. But just thinking about that meal makes me feel vaguely unsatisfied, like when the cowboy says goodnight for the final time without a kiss. I’m just hungry for a little more.

Those of you who see the tian light, tell me: what am I missing?

Continue reading “French Friday: Summer Vegetable Tian” »

Last night, there was just the slightest hint of coolness in the air, like a whisper at my bedroom window. I’m not usually one to wish for coziness in summer, or even to wish for fall while the warm days are still stacked up; I know they’re out there, in September, with their softer, slanting light. They’ll come.

But even still, because of the air last night, and because of this cold I’ve been fighting (day 5 and counting), I’ve been craving a particular kind of comfort. The Boden catalog came, and I dogeared page after page of striped wool cardigans and plaid miniskirts. Yesterday I ate a bowl of cereal and watched Kate & Allie, and after pulling on my long white nightgown, I climbed in bed with Anne.

It was also, you might imagine, a night on which something like pasta with creamy zucchini sauce fit the bill perfectly for dinner. The question of what to do with the glut of August zucchini is one of my favorite cooking quandaries. I think to think that I’m providing my mom with lots and lots of ideas. This recipe, from the River Cottage Cookbook, is a very good one indeed. Sumptuously simple, this is most certainly a keeper.

Continue reading “Pasta with Creamy Zucchini Sauce” »

One thing I can tell you about Argentina is that they’re not so into their salads. Rather, they are into their meat. And that’s a good thing––a really good thing. What is vacation for if not eating one cut of red meat after another and kicking back glass after glass of blood red wine? I’m not sure how this national diet would feel in the summer, but on South American winter days spent wobbling on cobblestones in long-forgotten tights, it was just the right thing.

That said, returning to a wall of New York humidity requires slightly different fare. As does my wardrobe, should I ever expect to slip into a pencil skirt or slim-waisted dress again. Ahem. (Learn from my mistake: Do not, I repeat, do not, schedule a bridesmaid’s dress fitting immediately upon your return from an over-indulgent vacation.)

What a delight to return to summer (especially raspberries, sweet raspberries) and all it’s green growing things. I’ve had my eye on this particular salad for awhile, but it seemed a perfect mix of hearty/filling and fresh/light. If such a combination can exist. I’m still a little unsure of the dressing, to be honest. I think my fatal mistake was skipping the feta cheese. Again, learn from my mistakes; don’t do that. The feta adds a sharp, slightly sour balance to the dark, smoky paprika. If you do make it, I’d be interested to know what you think. As usual, the reviews on epicurious are a little divisive.

Ah, chickpeas––it’s so nice to see you again.

PS I thought of you guys teasing me for my love of lentils at the Eva Perón museum when I saw this display of legumes.

Continue reading “Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing” »

Oh, lord, the humidity. It’s already got me in a state. My hands are clammy and my forehead is shiny. Let us just hope this is merely a transition to when I am suddenly glowy and crisp and fresh as a daisy. Seriously, how do people do that in summer? I will find this out in my next earthly incarnation, when I am rendered ethereal, rather than earthy.

(While we’re on the topic, generally speaking at least, does anyone have a non-greasy, everyday facial sunscreen that they love?)

I don’t have much to say today, so I will have to just cut to the facts: I have eaten this for three out of my last six meals. It is just what I needed in the wake of too much vacation: fresh, crisp, light, and lemony. I served it with a poached egg on top (no surprises there), but turn to whatever protein you like. Cold roasted chicken would be nice, cubes of tofu, a few chickpeas, or maybe even some flakes of smoked salmon. Oh, yes; that would be heavenly, indeed. And for the hot (and bothered?) among us, this is the perfect steamy day dinner or lunch. The stove stays on for mere moments, and you need only dirty one pan. Score one for the cooks in the battle against the summer heat!

Continue reading “$5 Dinner: Spring Vegetable Couscous” »

Have you ever cooked a radish? I certainly hadn’t. I know radishes two ways: 1) in the especially terrifying telling of Rapunzel by Fairie Tale Theater, and 2) more delightfully, rubbed with a dab of soft butter and flaked with sea salt. But when you cook a radish, those sharp, bitter jewels turn soft and mellow. Talk about a quick change.

This recipe and I had a bit of a misunderstanding. I was looking for something light as air, as virtuous as spring, and the perfect antidote to a weekend of over doing it. I suppose I was tricked by all those green vegetables listed in the ingredients. But this recipe is a little deceptive (or not, if you, unlike me, read closely). Who knew vegetables could be so freaking rich? I little bit of butter and a grating of Parmesan cheese makes this dinner far from spartan; this is vegetables at their most luscious.

I’m thinking there’s even room for improvement with some fava beans, don’t you think? Speaking of, I’ve been eyeing the favas at the market and wondering how best to make use of them. Any favorite fava recipes out there you care to share?

Continue reading “Spring Vegetable Ragout” »

Lately, most people I know have been hunkering down with a big bowl of noodles at least once a week. And rightfully so: the indignities of making our way through the cold and muscling into boots calls for dinner in a bowl, and preferably one that will leave you in a blissed-out carbohydrate haze. Sometimes, though, those of us who do not excel in the ways of moderation end up regretting it afterward. I like to think that if a healthy dose of cruciferous vegetable gets folded in with a wheaty tangle, the same comfort level can still be achieved and the bloated guilt diminished. At least, that’s the idea.

It wasn’t until recently that I began to explore cauliflower’s charms. I’ve always loved it as a crudité, but when it came into my life as a gratin, a soup, and most recently in Sebastian’s off-the-cuff red vegetable curry, I could feel myself falling in love. I doubt that cauliflower will stir the passion nor the vitriol sardines recently did, but that’s okay. Cauliflower is cool — a laid-back, mellow, vegetable that hangs around in the background until you need it to take center stage. It doesn’t need to live in the spotlight, but when it does, it really steals the show. And in a quietly confident way I sort of love.

Continue reading “$5 Dinner: Sweet and Spicy Cauliflower and Penne” »

Though my means may be reduced from the days of whole sides of salmon and a digestif of chocolatey brandy, my love of entertaining has not waned. And why should it? A party can still be a be a kick-up-your-heels affair when guests are served bowls of chili, they just might not be as inspired to don a plaid strapless number, or pair their seductively low-cut red silk with pearls. Serving a dinner that seems a little special requires a bit of scheming, but it’s not impossible. A magician may pull a rabbit from a hat, but a clever hostess can extract 3 courses for 8 people out of $50. Some general tips for a thrifty affair:

• Have your guests bring the wine. When people ask what they can bring, be specific. Guests love assignments! Let them know that the party’s bar will be stocked by the guests and to bring what they want to drink. And no, this does not seem cheap. You’re serving forth a multi-course dinner, you don’t need to quench everyone’s thirst, as well. A bottle or two stowed in the fridge just in case might put worry-wart hostesses at ease (and provides the opportunity to take a nip of something before the guests arrive).
• Go easy on the appetizers. As much as I love cheese — and believe me, I mean I love cheese — people, ahem, have a tendency to overdo it when a creamy wedge of brie is plopped right in front of them as they’re tossing back drinks. You wouldn’t want your lady guests wishing they bought their green off-the-shoulder frock one size large this early in the evening. Pre-dinner nibbles should whet the appetite, not sate it. Olives and cheesy breadsticks always seem to go over well.
• Make vegetables the stars. Instead of relying on a pricey roast to steal the show, put super fresh seasonal vegetables in starring roles in beautiful salads, soups, and side dishes. A $2 head of cauliflower and precious little else can become a delicate and creamy soup that starts the night off on a high note.
• Let the sales guide you. It’s easy to plan a menu when the sky’s the limit — it takes resourcefulness to think about what’s in season and what’s on sale to come up with courses that complement and enhance one another. Think of it as a challenge!

Continue reading “Dinner Party on a Budget” »

Tomatoes

• roasted tomato and cheddar bread from pete bakes
• tomato and corn pie from smitten kitchen
• homemade tomato soup from tammy’s recipes
• smoky scallops with fennel and tomato from the kitchn
• stuffed tomatoes from the wednesday chef
• sweet cherry tomato and sausage bake from jamie oliver (thanks, domestikate!)

Zucchini

• roasted zucchini with green onions, feta, and basil from kalyn’s kitchen
• zucchini bread from 101 cookbooks
• chocolate zucchini cake from simply recipes
• zucchini galette from serious eats
• thai curried zucchini fritters from closet cooking
• pasta with goat cheese, zucchini and summer squash from sassy radish

Green Beans

• green beans with walnut miso sauce from bitten
• pomegranate-glazed green beans and portobellos from karina’s kitchen
• green beans and coconut milk sauce from (our) brazilian home to yours
• balsamic-glazed green beans from one hot stove
• brown butter green beans with almonds from andrea’s recipes
• garlic lemon green beans with toasted breadcrumbs from food, and other musings