Farro Risotto with Squash and Kale | Also, Serial Podcast

farro risotto with squash and kale

So, I really want to tell you all about this farro risotto, made with homemade vegetable stock, roasted and puréed butternut squash, and a handful of thinly sliced kale, but I can’t right now.

If any of you have listened to one minute of Serial, you understand. I just got to the part in Episode 4 where Sarah Koenig says: “If you want to figure out this case with me, now is the time to start paying close attention, because we have arrived, along with the detectives, at the heart of the thing.”

And, Friends, I do! I am on edge! I will not be able to sleep until I hear more. But before I leave you, let me share a few thoughts: risotto is something I feel moved to make about once a season — it’s delicious, everyone loves it, and when it’s made with whole grains and lots of vegetables, it’s healthy to boot.

But it takes FOREVER to cook. I used pearled farro, which still cooked for over an hour before it became creamy. My mother and I gobbled up the whole pan sitting by a roaring fire, which made every effort worthwhile, but, just to be clear, this isn’t something to whip up at the end of the day. You kind of have to be in the mood to make risotto, right?

Anyway, have you listened to Serial? A friend told me about it over the weekend, and I have spent every spare second since streaming it over my phone, completely gripped by each detail that emerges. It makes me realize I haven’t explored the wonderful world of podcasts enough. Any suggestions? What are you listening to? Would love to have a few more podcasts in queue.

Hope you all had a Happy Halloween.

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Leftover Grain Bowl with Teriyaki Sauce, Quick-Pickled Carrots & Daikon and Soft-Boiled Eggs

wheat berry bowl

I had high hopes this week for posting about a two-bowl wonder, a baked mix of wheat berries and butternut squash topped with bacon and parmesan. Unfortunately, the steamed butternut squash disappeared in the mass of wheat berries, leaving us with an irresistible bacon and parmesan crust atop a heap of grains and mushy, tasteless squash.

We ate the top third then stashed the remainder in the fridge. The following evening seemed like a good time to get in on all of the “whole grain bowl” fun, to unite our leftovers with a few bright elements — some sort of pickle and a tangy sauce. We would top it all off with soft-boiled eggs and call dinner done. Before starting, I revisited Melissa Clark’s recent piece in the Times to make sure I had my boxes checked: whole grains (wheat berries!), greens (sautéed kale and steamed broccoli), some sort of pickle (yet to be determined), protein (eggs), dressing (yet to be determined). Continue reading

Roasted Acorn Squash with Maple Butter | New York

roasted acorn squash

The only thing I love more than roasted acorn squash is …

…stumbling upon Roberta’s at something called Madison Square Eats just minutes after emerging from Penn Station:
Roberta's at Madison Square Eats

…eating beet-cured lox and cream cheese on Black Seed everything bagels followed by kouign amann from Dominique Ansel:
Black Seed Bagels and Kouign Amann

…meeting a dear high school friend for dinner at a place called Ichabod’s that serves the most unbelievable squash dumplings with brown butter, sage, and truffle oil (not pictured), flowering kale caesar (not pictured), duck breast with dirty wild freekah (not pictured), Old Bay chips (pictured! addictive!) and …
Ichabod's menu & Old Bay chips

…the most unbelievable ice cream sundae: homemade vanilla ice cream, salted caramel sauce, pretzel bits and roasted marshmallow! It’s the only dessert on the menu. I can’t stop thinking about it:
Ichabod's ice cream sunday

There is never enough time in New York. Continue reading

The Crispiest Oven Fries

crispy oven fries

Before I started paying attention to local food and to cooking with seasonal ingredients, I would have categorized potatoes as a winter vegetable, miraculously growing in the frozen solid earth, harvested by farmers through layers of snow.

I never would have guessed that a potato’s peak season in colder climates is actually midsummer through late fall, and that during these months, never do potatoes taste so good. Every summer, when the potatoes start arriving in our CSA, I am blown away by their flavor, by how they need nothing more than olive oil and salt, by how many potatoes we consume as a family each week. I’ve been on such a potato bender recently I’ve had to supplement our supply at the farmers’ market, and when I was there last, I asked the woman at the Barber’s Farm table why the summer potatoes were so good. She responded: “Because they’re fresh!”

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Crispy Eggplant Rounds & Eggplant Parmesan

crispy eggplant rounds

A few weeks ago, as I stood at the counter flouring, egg dipping, and breading two pounds of eggplant rounds, a little dolly screaming at my feet wanting nothing more than to be held at the height of this witching hour, I found myself asking “WHY?!” I know better than to make this sort of thing at this sort of hour. I shouldn’t be so stubborn. But a craving for eggplant parmesan left me inflexible, and I pushed on until crumbs and parmesan covered every slice, trying to stay composed through every piercing cry. Oiy.

But as soon as those rounds entered the oven, I relaxed. And this is the beauty of The America’s Test Kitchen Family Cookbook eggplant parmesan recipe. Once the breading is done, the hard work is over — there is no standing at the oven, frying the eggplant in batch after batch. The Test Kitchen’s recipe calls for baking the eggplant on preheated baking sheets, a technique they developed to solve the oil-laden, pan-fried eggplant problem that leads to heavy, greasy eggplant parmesan. Oven-frying saves time to boot.

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Roasted Poblano, Onion, and Jack Quesadilla & A Favorite Drink

roasted poblano, onion & Jack quesadilla

I had one goal in mind when setting out to the farmers’ market this weekend: return with shishito peppers. I keep reading about them, and every time I do, I am reminded of a lovely dinner years ago at Casa Mono, where I sat at the bar with two friends, popping blistered, salty padrón peppers one after another, watching as the cooks worked with intense focus. Of all the delicious bites we sampled that evening, those charred peppers were the unanimous favorite. We ordered two plates.

I have been on the search ever since for padrón peppers and, more recently, shishito and fushimi peppers, which I understand are all similar — small, green and thin walled — and take well to high heat, fast cooking and showers of salt.

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Roasted Tomato and Bread Soup

roasted-tomato bread soup

In April of last year, Vince Vaughn hosted SNL, and delivered a hilarious, wise and insightful monologue. After acknowledging the importance of the audience’s role in the success of an SNL show, he ventured off stage, engaged a few of the audience members, and confiscated a cell phone, noting he “believe[s] sometimes it’s better to take the memories with our hearts and minds.” He then turned to the camera to say: “That’s for all you kids out there tonight. It’s OK to put down the phone and be a part of the memory. That lasts a lifetime as well.”

I’ve thought about this monologue often since seeing that SNL episode but never so much as last week, when three hours after arriving in Minneapolis en route to a cabin in Wisconsin, I realized I had left my camera on the plane and that all of the moments I had looked forward to capturing in billions of pixels during the week with friends and family would by necessity be cemented solely into my heart and mind. I know a camera is just a thing, and I shouldn’t fret — we have our health! and happiness! — but I still have a pit in my stomach. New camera arriving tomorrow. Yay.

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Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs

swiss chard salad

I have been eating raw kale salads for four years now. I remember the first one I had. I was in California, shocker, with my aunt, enjoying lunch at a place called, wait for it, True Food Kitchen. We loved the Tuscan kale salad so much that we asked the server for some details. We learned, if I remember correctly, that the kale had marinated in lemon and olive oil before it was tossed with breadcrumbs and parmesan. In 2010, eating kale raw (for many of us) was revolutionary.

I have eaten and prepared many many many raw kale salads since, and yet, not once — not once! — has it occurred to me to try treating Swiss chard, a green I seem to have on hand at all times, in the same manner. For whatever reason, I have relegated chard to the vegetables-that-require-cooking family, and just last week I learned that this placement was seriously misguided.

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Chickpea & Quinoa Veggie Burgers

chickpea & quinoa veggie burger

From beans and rice to grains and legumes to eggs and breadcrumbs to cheese and yogurt, many are the variables determining the fate of a homemade veggie burger. It’s dizzying, as maddening as trying to unlock the secret to the chewiest granola bar.

All summer, I’ve been trying to make a good one, and I’ve finally found a formula I love, the inspiration coming from a favorite fritter: falafel. If you’ve made falafel, you’re familiar with the method: soak dried chickpeas (or favas) overnight, drain them, whizz them with onions, herbs and seasonings, deep fry.

Without any binders, falafel manages to hold its shape, crispy on the edges, light and airy in the interior.

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Sautéed Zucchini with Mint, Basil & Pine Nuts

dinner

It has been my experience for years that on eves of CSA pickups, we get by with what we have, cobble together dinner with the scraps in the vegetable drawer, a hunk of bread, cheese, a tin of sardines or whatever we find in the pantry.

But this summer, I can’t keep up. Even with the children eating the green beans, a weekly ritual of chard fritters, and gratins galore, we can’t make a dent in our produce share. Every Monday is an emergency, an evacuation of what’s left, everything and anything shredded into a slaw.

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