And not even the prettiest specimens, but delicious sautéed with bok choy and garlic, drizzled with soy sauce and sesame oil. Serve over hot rice with some gochujang and kimchi and enjoy.
It’s a little late to be giving out recipes for homemade gifts, and no doubt your Christmas menu has been planned for a while, so here’s something to keep in mind for New Year’s Day. It’s a naturally gluten-free creamed corn cornbread from none other than Alton Brown, and it’ll be the perfect accompaniment to your black eyed peas and greens, I promise. Like any real southern-style cornbread, it’s not sweet or cakey; instead, it bursts with corn flavor and is quite crumbly. (It’s also wonderful reheated the next morning then crumbled in a small bowl with sugar and milk.)
recipe after the jump
My friend Kasha came over yesterday to hang out, do a little cooking, and help me with styling a few things, but it was one of those star-crossed days in the kitchen — my chicken was dry, the caramel sauce didn’t set before sundown, and the rosemary syrup didn’t make it entirely into the jar. No worries, though; I like a bit of imperfection in my pictures. Also? That dry chicken is nothing a little BBQ sauce won’t fix, and the caramel finally behaved itself long enough to proceed with the recipe. (More on that later.) It’s all about rolling with the punches in the kitchen, as Julia Child taught us so well with her enthusiastically-flipped potato pancake (not a chicken or duck as urban legend would have us believe).
Be sure to check out Kasha’s blog for a lot of great fresh-from-the-farm recipes and tips for using seasonal produce. She’s also an excellent baker.
recipe after […]
A few weeks ago, Gil and I grabbed lunch with friends at Red Rooster after recording that week’s Virtual Memories podcast in the neighborhood. The restaurant came highly recommended, but I still managed to be surprised by the range of dishes on the menu and how perfectly executed they all were. But if we’ve learned anything from The Highlander, it’s that there can be only one, and I was declared the winner of the ordering war with my somewhat unorthodox lunch: Swedish meatballs with a side of cheese grits.
I can’t say these meatballs are exactly like the ones in the restaurant, even though I followed Marcus Samuelsson‘s recipe to the letter, save for the gluten-free breadcrumbs. Still, they’re well worth your time and far better than any other Swedish meatballs I’ve eaten, barring the original at Red Rooster.
recipes after the jump
When Gil and I visited Madrid for a week in October (it was for work! really!), I fell head over heels in love with the city. It wasn’t just the beautiful scenery (though it was a feast for the eyes), or that there seemed to be one restaurant per resident (though dining establishments were numerous and mostly quite good) or the flirtatious old men (though they were wonderfully, shamelessly mischievous). No, my friends, it was the churros.
We needed a pick-me-up the day of our arrival, and I insisted upon visiting Chocolateria San Ginés, where I discovered the wonders of the churro. You may wonder why a gluten-free blogger went straight for fried dough. A fair question! When I travel, I throw aside gluten-free considerations and indulge, knowing I’ll pay the price. And while my joints got progressively worse, it was tolerable — nothing like the hobbling I’d experience here if I’d eaten even a fraction of that wheat. So yay, […]
“Do you like eggs?”
She laughed. She looked at me, so I laughed too.
Wolfe scowled. “Confound it, are eggs comical? Do you know how to scramble eggs, Mrs. Valdon?”
“Yes, of course.”
“To use Mr. Goodwin’s favorite locution, one will get you ten that you don’t. I’ll scramble eggs for your breakfast and we’ll see. Tell me forty minutes before you’re ready.”
Her eyes widened. “Forty minutes?”
“Yes. I knew you didn’t know.”
—Nero Wolfe in The Mother Hunt
Forty minutes seems like a long time for eggs, doesn’t it? All my life, I’d heat butter or olive oil in a skillet and whip up a couple of eggs in a minute flat —two, if I was dawdling. Boom! Breakfast is served! And I’d consume them just as quickly as they’d cooked. But somewhere along the way I stumbled upon Julia Child’s recipe for scrambled eggs (or ouefs brouillés) in Mastering the Art of French Cooking, Vol. 1 and my life has never been the same. These are eggs to savor with a great cup of coffee.
Custardy, rich and impossibly, well, eggy, this is the recipe to show […]
It’s a real joy to reach into the fridge for prepared ingredients and pull together a new dish in no time flat. If you’ve been following along, you’ll know I made extra rice for the smoked turkey gumbo on Day 2 and was left with orange sugar syrup from yesterday’s candied orange peels, so I added just a few staples and came up with this quick, elegant rice pudding.
The orange flavor wasn’t assertive at all, but the scent was divine. To send it over the top, add a little orange flower water.
Garnish individual cups with a sprinkle of cinnamon, add a few candied orange peels, and you could serve this to guests who’d never know they were eating leftovers. Hah!
I just love the bright zing of a citrus dessert, don’t you? Chocolate has its place — I’ve known and loved many chocolate desserts over the years — but citrus just seems fresher and lighter on the palate, if not in calories. This tart came about through a bit of trial and error, but I was very happy with the final product and hope you will be, too!
The fillings are quite sweet — apple-lemon curd topped with candied orange peel — so a buttery almond crust is the perfect foil. Elana’s Pantry is my go-to site for anything almond-flour related, and this simple, rich tart crust did not disappoint. Just be sure to make the base as thick as the sides. You can see my base was a bit too thin which caused a few problems when cutting.
Instead of a straightforward […]
When a gumbo craving strikes, even the flimsiest of pretexts will serve to start a roux. One tossed around with abandon in this house is “gumbo weather” — any temperature dip below 65 degrees, at which point this hothouse orchid laments the long winter ahead and dons long sleeves, if not layers. A slight shiver may also manifest, which can be reliably removed by a large bowl, as anyone who’s had the gumbo sweats after eating too close to bedtime will tell you. (Guilty!) Other acceptable excuses for indulging include:
- The game is coming on (choose your team/bowl),
- I have all this chicken/sausage/andouille/game/seafood in the fridge,
- The rice situation is getting out of control,
- It’s Saturday.
While no rhyme or reason is necessary for gumbo, holidays demand it in some form, whether a hearty chicken and andouille version for Thanksgiving or a more celebratory seafood version for Christmas dinner. My parrain made The Best seafood gumbo, and one of my fondest annual Christmas memories is of hanging out with him in the kitchen while the gumbo was warming, catching up, and sharing a few off-color jokes.