Sometimes it’s best just to keep things simple, especially when trick-or-treating starts before 4pm around here. Zuni roast chicken, mixed greens salad with parm & persimmon and sautéed mixed mushrooms.
recipe (and doggie Halloween pics) after the jump
< cue swelling strings > OK, it’s not really special at all — just a garden-variety post — but if you’ve been here before, you’ll know I only update once a week at most. This is me trying to be better about that sort of thing.
Another change for the better? Instead of my annual satisfying-yet-ineffective tactic of resisting the return to fall, I’m embracing it with open arms this year. No, seriously: I didn’t whine even a little bit about the annual closet switchout, dutifully donned a hat and jacket when morning temperatures and the Hudson Hawk made my walk too brisk for bareness and have sucked it up about not seeing my house in daylight during the week. Just trying to Ac-Cent-Tchu-Ate the Positive here, and the easiest way I know to do that is through cooking, focusing on seasonal goodness.
Gil can attest to my current pumpkin/winter squash obsession. (We’ll be attending castings for Jersey Shore if I don’t cut it out. Coming soon to a boardwalk near you:Â Amy “The Back End” and Gil “The Incident” Roth.) I’ve been roasting […]
I found myself at home mid-week trying to sleep off a sinus infection, but got bored with all of that lying about after a while. (This development is disturbing to me, since I used to be quite happy lazing the day away, watching trashy TV and napping. When did I turn into my dad, needing a project to keep me happy and productive?!) So I did what I always do; I escaped to the kitchen. Still groggy and hungover-ish from Nyquil, I wasn’t up for a full-blown meal, but a simple soup was something I could handle and Potage Parmentier fit the bill perfectly. It’s the easiest thing in the world to make and any additions to the potato and leek base amount to a “why not?” soup.
Should I add celery root? Why not?
How about some apple? Why not?
Maybe a whole head of roasted garlic? Hell, yeah! I mean…why not?
The soup left me with a small batch of potato and apple peels, which I […]
I’m tired of fighting it.
We had snow yesterday (snow, people!), so I’m diving into fall cooking starting with a simple breakfast — acorn squash roasted with cultured butter, brown sugar, cayenne pepper, and a liberal sprinkling of salt. I’ll be restocking my squash supplies over the weekend so this kind of thing is always an option.
Update: I’ve added a recipe of sorts after the jump.
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