Site Meter

Whole30 Week 3: Vegan and Not-So Vegan

Asparagus & Fennel Soup by Amy Roth Photo

This week’s post is dedicated to Kenji Lopez-Alt, that test kitchen god (and managing culinary director at Serious Eats) whose recipes formed the backbone of the best meals I made this week. Only minor tweaks were necessary to make them Whole30-compliant; though I’m really starting to hate the word compliant, the adjustments seem to be coming to me naturally now. I’m still constantly hungry despite eating all the time and adding even more fat to my diet, but the cheese cravings aren’t constant, so I’m headed in the right direction. No tiger blood, either, but I always thought that was a long shot, anyway.

Lunch today was a fan-freaking-tastic soup of asparagus and fennel, found on Lopez-Alt’s Instagram feed. I took the basics and tweaked them a bit with what I had in the house and fell head over heels. I sautéed 1/2 large chopped onion with a small thinly sliced bulb of fennel and a finely chopped stalk of celery in olive oil until they were soft, then added one bunch of chopped asparagus (minus the tips, which I steamed) and half of a sliced russet potato and cooked them together for a few minutes. One quart of chicken stock, salt to taste and some simmering later, I blitzed the soup in my Vitamix and lunch was served. I love simple, seasonal recipes, don’t you? I may try to accentuate the fennel flavor next time with a splash of Herbsaint, but honestly found the soup to be perfectly balanced this way. Give it a try and let me know what you think!

Cast Iron Steak & Vegan Creamed Spinach by [...]
</p srcset=

Steak, Spinach and Another Cookbook Giveaway

Cast Iron Steak | Amy Roth Photo

UPDATE: Congratulations to Sarah Cordes, winner of the cookbook Around My French Table by Dorie Greenspan! 

To say I’ve been in a cooking rut would give the wrong impression entirely; it isn’t so much a little ennui-filled rut as it is the Grand Canyon. Gil doesn’t cook and doesn’t much care if I do, so we’ve been eating out a lot and I’ve been making little things here and there, uninspiring things that are fine (she said with a sigh), but not new and certainly not blog-worthy. Getting through the slump has taken a while, and I’m not entirely sure I’ve made it out just yet, but time will tell. I’ve had my periods of kitchen disinterest, but this was another thing entirely and I didn’t quite know how to deal with it, to be honest. So I just started reading again, reading without an agenda or in service to dinner, just for the sheer enjoyment of experiencing food on the page again. And when I happened across an article in last week’s New York Times outlining a different way of preparing a steak on the stovetop, something just clicked.

See, I’m a sucker for technique-refinement and experimentation. If there’s a new way to do something, an avenue that promises better results than the tried and true, I am there, my friend. It’s why I trust America’s Test Kitchen implicitly and why Kenji Lopez-Alt’s version of the pan-seared steak at

May 23, 2014|Beef, Giveaways, Paleo, Spinach|5 Comments

Field to Feast: Spinach

Spinach at Minimally Invasive

Kasha and I are back with more Field to Feast posts this week! Head over to The FarmGirl Cooks for more ideas on what to do with what’s in season.

Spinach never was something I ate as a child, so I’m not sure when or where I developed my love for it, but love it I do. And after hardneck garlic, it’s my favorite thing to buy from Bialas Farms at the market. We see it a couple times a year — first in Spring, when I gobble it up after a long winter of the industrial, bagged stuff. Then, after I’ve eaten my weight in summer-ripe tomatoes and corn and think another zucchini might be the death of me, it crops up again when the weather cools down. So by June, I’ve waited the better part of a year for spinach to come back to market and what happens? I’ll tell you what happens. A sinus infection happens! A disgusting sinus infection that sapped my energy and kept me shuffling between the bed (for naps) and sofa (for marathons of Doc Martin and Wallander) for a full week. (Side note: My ass is tired of all the sitting, which seems ridiculous, because aren’t asses made for that very thing? My body craves movement and walking for more than 20 feet at a stretch. When I’m able to do a downward dog again, I have a feeling the angels will sing.)

So […]

From the Market — Week 2

This weekend’s farmers’ market was a great example of the early bird getting the worm. We lazed around Saturday morning instead of hitting the market when it opened and by the time I got to the vegetable booth (15 minutes before closing), the only produce available was potatoes and spring garlic. Good thing I overloaded last week and have a crisper drawer that really works; I was still set for a couple of meals this weekend.

Yes indeed, what you see up there is more pizza, but in my defense, I’ve been looking for the definitive gluten-free pizza crust and now have two in my arsenal. The batch from last weekend was featured on Shooting the Kitchen, a blog well worth your time if you’re into gorgeous food photography. The crust had a rich depth and could fool just about anyone into believing it’s the real thing, but it requires a two-hour initial rise and it’s best after spending a full day in the fridge. It’s great for the weekend, but maybe not so practical on weeknights (unless you get home far earlier than I do).

This week’s crust was from Jules Gluten-Free, and took less than an hour to make, but relies on a starchier flour combination and the taste is a little one-note. Still, if you need to turn your pie around right away, it’s a great option.

The toppings were cobbled together from last week’s market haul with minimal grocery store supplementation — sautéed broccoli rabe with garlic and red pepper powder, paper-thin lemon slices (which turned sweet under the high heat of the oven), drained ricotta, grated parmesan and the remaining […]

Sunday Dinner

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

[…]

From the Market: Week 8

Or, corn week

And we’re back with another weekend of cooking, fresh from the Ringwood Farmers’ Market. Despite temperatures that reached the triple digits a couple of weeks ago, it didn’t really feel like summer to me until this weekend, when I first spied corn at several booths at the market. And because corn heralds the arrival of tomatoes (thus my favorite food weeks of the year), I’m a happy, happy girl.

So with a full bag of corn and some adorable baby eggplants, I set my sights on grilling this weekend. The only question was what slant to give the meal, and after some consideration (Mexican — lime & cotija? Italian — balsamic vinaigrette? Cajun — loads of paprika, oregano & pepper?), I decided to go for Middle Eastern with a harissa rub/dressing since the cumin, coriander and paprika would play so well with the flavors of the grill.

There are lots of ways to grill corn and I’ve tried most of them. Rolling the shucked ears in foil with a little butter and spice is where I started years ago, but that only takes advantage of the grill’s heat and doesn’t capture its essence. Grilling already-shucked ears bare on the grate is a little more satisfying, but the kernels tend to dry out and turn rubbery, no matter how attentive you are. So I’ve turned into an unshucked griller. I remove some of the outer husks, peel back the rest and keep them attached at the base, then strip the silk from the cob. At that point, it’s really simple to season the corn however you like, re-cover the ear with the husks and tie them at the top with one of the detached husks. Some people like to soak the cobs, but I prefer not to so the outer husks burn and char, and infuse the kernels with the smokiness of the grill.

For this weekend’s meal, I brushed the kernels with olive oil, then sprinkled them with dry harissa. I like to keep the dry rub around because I’m never quite sure how long the paste will keep with fresh garlic in it. Using powdered garlic and leaving out the water solves that problem, and it’s easy enough to turn it into a paste later. The corn roasted over a hot fire for about 20 minutes while I turned the ears frequently. The outer husks charred to black and began to crumble away after a time, but we were left with smoky, tender corn cooked through perfectly. Just before we dug in, I drizzled it with some harissa sauce (more on which later):

SUMMER'S HERE!

Although I’d be perfectly happy making an entire meal of grilled corn, Gil probably wouldn’t be, so I threw together a quick salad as well. While the corn was grilling, I placed the baby eggplants in the in-between spaces and let them cook until they were charred and had just enough form to escape going all Bruce Davison in X-Men. Once off the grill, I sliced them in half lengthwise, slathered them in harissa sauce mixed with lemon juice and honey and let them marinate till they’d cooled down and were shot through with spicy-sweet-tart flavor. They were perfect over a simple salad dressed with lemon vinaigrette, and damn if this isn’t going to be a go-to recipe for me this summer. The flavors just marry so well.

a fine side dish

Last weekend, I was fooling around with some basil and decided to use it in a green apple sorbet, but never got around to posting it here because the recipe isn’t quite where I want it to be yet. It’s awfully refreshing on a hot summer day, but is just a little too reminiscent of frozen applesauce for my liking. Once I find the appropriate level of tartness I’ll share, but for now, here’s a picture to serve as a placeholder.

refreshing!

Hope you all had a great weekend and managed to stay somewhat cool.

recipes after the jump

[…]

From the Market: Week 1

Kofta with Spinach & Arugula Salad

The Ringwood Farmers’ Market opened this weekend, and not one minute too soon! I’ve been craving their fresh produce since the weekly market closed last November; winter market (new this year) only took place once a month, and the pickings were slim. It was winter, after all.

But now we’re back to greens, berries, honey and meats from small local farms, so let’s dive in.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

What I missed most about the early markets was the amazing spinach and arugula from Bialas Farms, not to mention the rest of the veggies and fresh herbs that always make up the bulk of my shopping experience on weekends. Because I was impatient to try the first haul, I made brunch as soon as we got home — a quick pesto with the spinach and arugula, some walnuts and grated locatelli, all smoothed out with a Ligurian olive oil. The pasta was a gluten-free selection from Fontanarosa’s, which I only visited for the first time this weekend. I now plan to shop there all summer long.

[About the gluten-free thing: I cut out the major sources of gluten about a month ago after reading The GenoType Diet. I’m highly suspicious of any diet at all (and definitely didn’t try this to lose weight — so don’t […]

Chickpea & spinach curry

curry2jpg.jpg

Keeping with our decision to eat mostly meatless around here, I turned to the meat of the legume kingdom for dinner tonight — the chickpea! What? You’ve never heard of that? Anyway, I just love ’em; they’re one of the few beans I really don’t mind eating canned, mainly because I’m too lazy/scatterbrained to get my act together and start cooking the dried ones a full month in advance.

I’ve been thinking back to one of Anthony Bourdain’s visits to India this past week. He dined at a vegetarian restaurant and said if the states had such incredible vegetarian food to offer, he’d have no trouble respecting the lifestyle (or something to that effect). So I got myself in the kitchen tonight (after blocking the entrances with baby gates to keep the boy out) and made a nice little curry using a recipe from Cooking Light as a starting point and served it over a mound of delicious, aromatic basmati rice.

I’m really glad I made enough for leftovers tomorrow. Wow — a meatless meal and anticipating the leftovers? I don’t even know myself anymore.

curry.jpg

Of course, when we decide to go carnivorous, we really do it up right. Stay tuned for details…

recipe after the jump

[…]

March 16, 2008|Chickpeas, Curry, Indian, Pictures, Spinach, Vegetarian|3 Comments