Category Archives: Entrees

Pistachio O o O

I’m back in France! And eating unpasturized dairy! But until next Friday rolls around, you’ll have to read posts about what I did in the United States.

Just like the “every country has its fried dough” theory, most cultures have their chosen nut products. America has peanuts and pecans, a lot of African countries use ground nuts in soups and stews, and much of Europe fills everything with hazelnuts. In Turkey your chocolate comes with pistachios, Greeks lean on walnuts heavily for their pastries, and when  I think of pine nuts, I think of Italy.

But I’ve only ever consumed peanut and almond butters in the salty spread category. Pistachio butter’s time had come.

Caution, guys.

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Late Summer Tomato and Chevre Galette

This post is a lie. Yes this is more of a tart than a galette, but must importantly… it’s not the end of summer. I REFUSE TO SUCCUMB! Even though the leaves on the maples along the trail and starting to show red around their edges, the crickets are the only sound in the late summer morning air, and the tomatoes are fat and fire-truck red, I insist that this season can last forever.

But just in case, I’m gonna cook lots of things with tomatoes and corn.

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Kimchi Adventures

BRING ME THE KIMCHI

The massive grocery store a half a mile from my parents’ house has had a rough life. It’s been a Giant, a Fresh World, and an All Green. Recently, it reopened as “FoodValu,” which is the third incarnation of “huge Asian and Mexican superstore with only half the store dedicated to regular American processed stuff.” Continue reading

Cooking for the Week: Chicken Tagine with Apricots

Never again.

Just over two months off my flight back to the States from France, and I’m well entrenched into the 50-hour a week American work schedule. On a good, full day up by 5:15 to run, out the door at 7 a.m., walk back in the door at 7 p.m. But I refuse, REFUSE, to sit down at lunch with a lunchmeat, sandwich bread and chips meal.

Niçoise salad Sunday

That means Sunday is a busy day, as well as Monday nights and basically any other moment where I have free time. Sunday is the only time that I have a full day to dedicate to playing in the kitchen, so I often make at least two dinners, and a side or some kind of breakfast. Korean cucumber and edamame salad, asparagus and shrimp salad, or southwest bulgar salad. I also search for modern crock pot recipes, like black bean soup or this infinitely tasty tagine. My biggest crock pot rule is that I do not pre-cook anything but onions and garlic. Otherwise, what’s the point?

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Squash Season! Zucchini Lasagna

This summer is brutal. Every afternoon this week I baked like a hamburger patty on the sidewalk. When the rain finally poured down Thursday night and dropped the mercury, I was able to turn on the oven to use some of the zucchini overflowing on our counter.

I am not a huge fan of Americano lasagna. Too much beef, too much cheese, too much pasta–I generally feel like I have a gigantic brick in my stomach if I eat any of it. This recipe takes out the pasta and a lot of the cheese, so it won’t taste anything like “lasagna,” but it was so tasty that I didn’t even have time to take a cross-section picture… because it was gone before I got home!

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An Education in Meat

This is not a story about how I made Hoppin’ John on Saturday. This is not a story about good luck and cornbread and spreading the American gospel. This is not a story about watching people set off fireworks out of wine bottles of the stroke of midnight, 2012.

All this trouble for one ham hock.

This is a story about how my cooking education apparently has a HUGE hole in it, and that hole is called “meat.” I blame all my vegan and veg friends.

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Stovetop Cooking

“But what can you cook without an oven? Pasta and rice? I can’t fry EVERYTHING!”

Chili in the works in the mini kitchen.

Ever since I arrived in France, I keep hearing the same complaint from the other teaching assistants. They have no idea how to cook anything with a stovetop alone. Color me bemused! Yes, it takes a lot more effort to make pumpkin pie for Thanksgiving, but there are so many delicious meals you can make with just a couple of pots and pans. Italian sausage and peppers! Chana Masala! Sharp Stovetop Mac-N-Cheese! And much, much more.

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