January 5, 2013
Once you fall in love with Brussels sprouts, it is impossible to get enough. We eat them like candy at our house, or most of us do. One child has chosen to shun these green meatballs for now- more for us! While we enjoy them shaved in salads and sauteed with garlic, the best preparation in my opinion is to simply toss them in oil, season them with salt and pepper and roast in the oven.
Roasted Brussels Sprouts with Blue Cheese Dip can be served as either an unexpected appetizer or a gratifying side dish. The Brussels sprouts caramelize a bit in the oven and match beautifully with the blue cheese and yogurt dip. The dish hits all the notes of a warm, savory, dippable treat, but without the guilt of fat and carbohydrates that so many appetizers carry.
October 27, 2012
The rains came this week and called the official end to summer. The cool weather came a bit late if you ask me, our sweaters and socks, not to mention our umbrellas, were looking mighty lonely. We picked our last lug of peppers just in time, hauling in a respectable bounty before the soaking. Our pepper plants have nearly given us more peppers than we know what to do with, or than we would know if we were not busy making all sorts of yummy pepper dishes every few days. There was no question of how to prepare this last harvest of peppers. For the last year there has been a habañero pepper-sized hole on my pantry shelf (and in my heart- sigh). Before you jump to judgement and label me as a dramatic preserved foodaphile, let me explain. I started making a version of this jelly years ago. In the early days of our relationship, my husband and I would make whole meals out of Swedish crisp bread topped with cream cheese and pepper jelly. It was so good, we dubbed it “THE snack”. It became a staple in our pantry and our diet. For some reason, I never got around to making it last summer, so there was sweet relief in filling the pantry void with this jeweled treat.
Sweet, tart, and spicy, Habañero Pepper Jelly is nearly irresistible. Habañero peppers have a robust flavor that infuses the jelly, but they are very spicy. For this batch, I used a combination of semi-hot Hungarian wax peppers and a handful of habañeros. There is a serious kick. More often I pair the spicy habañeros with sweet bell peppers. Of course, you can add whichever kinds of peppers you wish. Not a fan of the heat? It is fine to use only sweet peppers. The only guideline is to try to use peppers that are in the same color range. I once tried to use green, yellow, and red peppers and the result was a murky brown jelly. Serve this jelly with a cheese course (great with goat cheese, brie, or cream cheese- a sharp cheddar is good too). The jelly adds a serious kick to a simple grilled cheese or spread it on a turkey sandwich. Come to think of it, this would be a wonderful hostess gift for Thanksgiving. This recipe is all the reason you need to run out to the Farmers’ Market today to snatch up the last of the fall peppers. You will not be disappointed.
August 27, 2012
There are certain foods I count on to take me through the dreary winter months. Summer tomatoes are without a doubt on the top of that list. We are not fantastic tomato growers, but each year I scan the plant sales and farmers’ markets for ten or so tomato plants to sink into our backyard garden. At least one of those plants must be a Principe Borghese. This heirloom tomato is a bit larger than a grape tomato and bred to be dried, If you cannot find that variety, any Roma type or smaller tomato will do. While I have sliced and tossed these beauties into my dehydrator, I much prefer to dry them in the oven.
Savory Oven Dried Tomatoes are unlike the brittle sun-dried tomatoes found in stores. They are dehydrated only to the point that their juices intensify and the flesh develops a slight chewiness. Because they still have some moisture to them, they are not shelf stable and must be kept in the refrigerator or freezer. Dry a few baking sheets worth and enjoy them through the winter. These oven dried tomatoes taste great in any number of dishes. Toss them on pizzas or into a simple pasta dish, lay them in frittatas, or on a simple Oven Dried Tomato and Goat Cheese Tart.
August 12, 2012
I am back. This last month I took an unexpected, but much needed break from many of the details of my life, including keeping My Pantry Shelf full of new pictures and recipes. After many anxious months, I finally had my chance at desperately needed back surgery. The weeks that followed proved that I am not very good at resting (big surprise). Luckily my incredibly generous and talented friends stepped in to make sure that my family and I were eating in style. They dropped off pot pies and meatloafs, quiches and casseroles, salads and a notable tub of pad thai from my friend at Make Room. It felt so indulgent to lie around while others fed me, but I could not be more grateful for the support. The flip side of course was that I was hardly cooking at all and certainly nothing “blog-worthy”. Then we took off for a couple of weeks of true rejuvenation in the best place on earth (no- not Disneyland, how could that be rejuvenating?). Now I am back. Back to my energetic, pain-free, and most importantly happy self. It is good to be me…again. Read the rest of this entry »
April 25, 2012
One trip to the Farmers’ Market is enough to know that spring is truly here. Mounds of fava beans, pea shoots, and strawberries compete for space with kale, beets, and last season’s potatoes. My kids and I headed over last weekend to pick up some fresh foods and the obligatory honey sticks. When we returned home, our house was unpleasantly warm thanks to unseasonably sultry weather. It may have been too hot to cook, but it was the perfect temperature to put together some quick refrigerator pickles.
Pickled Spring Vegetables are an Asian-inspired quick pickle. Quick pickles are a fantastic use for all sorts of vegetables and do not require time or canning equipment. I used Easter egg radishes, fresh nantes carrots, and leeks from our trip to the market, though you could also use cucumbers, onions, daikon radishes, or just about any other vegetable you want to pickle. The brine is based on rice wine vinegar and lime juice that tempers the sweetness. These pickles have hints of flavor from slices of ginger, garlic and cilantro. Slice up the veggies and pour over the brine. The pickles will be ready to eat in under an hour. Letting them sit overnight will intensify the flavor, if they last that long.
April 17, 2012
Day by day, our children are taking over our lives with a force that eclipses their small stature. First was the living room, invading the space with a pulsing tide of toys and other detritus. Slowly their influence oozed into our music, favoring 90’s grunge rock for no explicable reason. The most recent conquest was the meal plan. Though they are both enthusiastic eaters of most dishes I serve, they now each direct the selection of one dinner a week. What seemed benign at first quickly spiraled into many successive nights of pesto pasta, hamburgers, and spaghetti and meatballs. My kids, who would eat anything, had a very short list of items they would actually request. Luckily with some gentle encouragement, they happily incorporated some new meal variations that keep them (and their parents) satisfied.
Baked Chicken Flautas are crispy, crunchy flour tortillas wrapped around a moist, mildly spiced bean and chicken filling. They hit on all of my children’s favorite notes: finger foods, beans, cheese. They are tasty enough to appeal to the adult set as well. Whip up some Chipotle Salsa for a dip to make these flutes really sing. Feel free to change the filling around. Not a fan of beans? Leave them out and increase the chicken. What to make them vegetarian? Omit the chicken and add crumbled tofu or corn to the mix. Really, anything you would throw in a taco can be rolled up in these tortillas and baked. We ate these for dinner, but they would be great as a party appetizer as well! So, how about you? What are the family pleasing meals that grace your table?
December 12, 2011
To my knowledge there are no holiday songs written about persimmons, but there should be. Persimmons hang on months after most fruit. They wait for the frost to come before dumping their leaves and gloriously displaying their sweet orange lanterns hanging from naked limbs. The fruit, sweet and flavorful when ripe, has an unpleasant astringent quality when eaten before they fully develop. So I wait for it, because I love this fruit. It may be the last truly seasonal fruit, in that there is not enough demand to cause our friends in the Southern Hemisphere to begin shipping it here in the off season. (I imagine it would be tough to sell a persimmon during the height of peach season!)
This year a friend invited me over to pick Fuyu persimmons from her tree. (Thanks A!) Fuyus are the short, squat variety that are eaten while firm. They are not often cooked, but rather eaten raw in salads or on their own. My mother-in-law, a fellow persimmon fan, introduced me to a recipe for using Fuyu persimmons to make a chutney. The dense flesh retains its shape and color when cooked. The chutney is seasoned with garlic, ginger, and mustard seeds that pop in your mouth with each bite. The raisins and sugar balance the acidity of the apple cider vinegar and the red pepper flakes add a subtle bite. I often serve the chutney with a soft cheese on an appetizer tray. It also shines as a side to roast pork. Jars filled with persimmon chutney make a welcome holiday gift.