Best Breakfasts
When I was a tiny poet, my grandmother used to make fresh squeezed orange juice for me in the morning. She'd slice a big orange in half and squeeze it with an old-fashioned glass juicer, which I now have. The juice was warm and sweet and very acidic; delicious. Then she'd make bacon and french toast (the best!) in the electric frypan on the kitchen table (which I also now have). After we ate, she'd drain the bacon grease into a coffeecan--she used it to make huge batches of party mix at holiday time (the best!).
A Carriage Trade Pastries cheddar scone, toasted in the oven and slathered with soft butter.
Homemade (Lame No More!) granola and yogurt--either Stoneyfield Farms Vanilla or Brown Cow Maple Vanilla.
Leftover apple pie.
Peanut butter toast.
Tuesday, March 23, 2004
Spring and a Poet's Thoughts Turn to Salad....
I have Salad-Making Resistance. I like to eat the stuff, but the machinations of preparing it somehow bore me. But I do have salad mix, baby carrots and other things about, and when there is no Annie's Cowgirl Ranch Dressing to motivate me, there is:
Lemon-Sesame Dressing (from the Cabbagetown Cafe Cookbook)
1/4 cup sesame seeds
1 cup light vegetable oil
Juice of two lemons
2 Tbs red wine vinegar
1 Tb tamari or soy sauce
I cup lightly packed fresh green herbs (chives, scallions, parseley, basil, dill)
1/2 tsp salt
1/2 tsp mustard powder
1 tsp dried thyme or finely chopped fresh thyme
1/4 tsp dried or fresh whole rosemary.
Toast the sesame seeds over low heat in a frying pan until they're lightly browned. They burn easily!
Measure everything, including seeds, into blender and blend until smooth.
I have Salad-Making Resistance. I like to eat the stuff, but the machinations of preparing it somehow bore me. But I do have salad mix, baby carrots and other things about, and when there is no Annie's Cowgirl Ranch Dressing to motivate me, there is:
Lemon-Sesame Dressing (from the Cabbagetown Cafe Cookbook)
1/4 cup sesame seeds
1 cup light vegetable oil
Juice of two lemons
2 Tbs red wine vinegar
1 Tb tamari or soy sauce
I cup lightly packed fresh green herbs (chives, scallions, parseley, basil, dill)
1/2 tsp salt
1/2 tsp mustard powder
1 tsp dried thyme or finely chopped fresh thyme
1/4 tsp dried or fresh whole rosemary.
Toast the sesame seeds over low heat in a frying pan until they're lightly browned. They burn easily!
Measure everything, including seeds, into blender and blend until smooth.
Thursday, February 26, 2004
This winter's best soup, hands down...
Red Lentil Soup with Curry and Coconut Milk
3 Tbs. vegetable oil
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots, peeled and roughly chopped (1 cup)
14-oz. can light coconut milk (you can use regular, but I'm always looking to cut out fat/calories)
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbs. curry powder, preferably hot
1/2 cup chopped cilantro
In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
Remove bay leaf. In food processor or blender, puree soup in batches until smooth, or use immersion blender. Taste, and add a bit more salt if desired. Serve hot.
Red Lentil Soup with Curry and Coconut Milk
3 Tbs. vegetable oil
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots, peeled and roughly chopped (1 cup)
14-oz. can light coconut milk (you can use regular, but I'm always looking to cut out fat/calories)
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbs. curry powder, preferably hot
1/2 cup chopped cilantro
In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
Remove bay leaf. In food processor or blender, puree soup in batches until smooth, or use immersion blender. Taste, and add a bit more salt if desired. Serve hot.
Sunday, September 28, 2003
Vitamin A Indulgences
Been cooking often; probably due to the recent purchase of a Cuisinart. Exquisite thing...
Carrots and Garlic
(a modified crockpot recipe)
A bunch of carrots, sliced thinly
A few cloves of garlic, sliced thinly
some olive oil
some orange juice
Throw all ingredients into a heavy bottomed pot. Heat briefly on moderate heat, till the mixture steams. Lower flame, place pot on flame timer. Stir occasionally. If the bottom gets sticky, add a bit more orange juice.
This takes almost no effort, is meltingly good, and nutritious to boot.
Dandelion Greens
I read in The Herb Book today that dandelion greens are one of the most nutitrious foods there is. They're on the bitter side, but distinctively good. After they've enjoyed a good soak in cold water, I chop them finely and saute them in a pan with onion, perhaps with a little bacon fat base. Delicious with sweet potato or buttery pasta.
Been cooking often; probably due to the recent purchase of a Cuisinart. Exquisite thing...
Carrots and Garlic
(a modified crockpot recipe)
A bunch of carrots, sliced thinly
A few cloves of garlic, sliced thinly
some olive oil
some orange juice
Throw all ingredients into a heavy bottomed pot. Heat briefly on moderate heat, till the mixture steams. Lower flame, place pot on flame timer. Stir occasionally. If the bottom gets sticky, add a bit more orange juice.
This takes almost no effort, is meltingly good, and nutritious to boot.
Dandelion Greens
I read in The Herb Book today that dandelion greens are one of the most nutitrious foods there is. They're on the bitter side, but distinctively good. After they've enjoyed a good soak in cold water, I chop them finely and saute them in a pan with onion, perhaps with a little bacon fat base. Delicious with sweet potato or buttery pasta.
Thursday, September 11, 2003
CUBAN SWEET POTATOES (WITH GARLIC & CILANTRO)
Put a heavy-duty baking sheet into the oven and preheat (oven and baking sheet) to 450º.
2 medium sweet potatoes
4 T. olive oil
4 cloves garlic - or more!
1/3 bunch cilantro
juice of 1 lime
Peel the sweet potatoes, cut them in half lengthwise, and then cut into half-circle shaped slices about 1/2-inch thick. Put them in a big bowl, add the olive oil and stir to coat well, then season with salt and toss again.
By this time, the baking sheet should be nice and HOT. Take it carefully out of the oven and pour the sweet potatoes onto it - they should really sizzle. Spread them out so they're all flat and in a single layer - there shouldn't be any pieces on top of each other. Put them back into the oven and set a timer for 10 minutes - don't wash the bowl.
Peel the garlic and chop it very finely. Take the leaves of the cilantro off of the stems and chop roughly. (Sometimes I don't chop them at all.) Put the garlic, cilantro, and lime juice into the bowl you used for the sweet potatoes.
When the timer goes off, check to see if the sweet potatoes are browned on the bottom. If they are, turn them over. If they're not, put them back in for 5 more minutes.
An aside about cooking in a hot oven: Cooking in a 450º oven makes this a quick dish to make, and gives you nice and brown potatoes. However, there's a fine line between "brown" and "burnt beyond repair." Use a timer, pay attention, and don't drink any wine until the sweet potatoes are safely out of the oven! Learn from my mistakes...
After the sweet potatoes are turned over, put them back into the oven to get brown on the other side. This will take a little less time than it took for the first side. Total cooking time should be less than 30 minutes - more like 20.
When the sweet potatoes ARE brown on both sides, take them out and immediately toss THEM in the bowl with the garlic, cilantro, and lime juice. Season with a little more salt and a nice dose of freshly ground black pepper.
NOTES: Yes, the garlic is raw. It gets warmed up by the hot sweet potatoes, but it doesn't get cooked.
Put a heavy-duty baking sheet into the oven and preheat (oven and baking sheet) to 450º.
2 medium sweet potatoes
4 T. olive oil
4 cloves garlic - or more!
1/3 bunch cilantro
juice of 1 lime
Peel the sweet potatoes, cut them in half lengthwise, and then cut into half-circle shaped slices about 1/2-inch thick. Put them in a big bowl, add the olive oil and stir to coat well, then season with salt and toss again.
By this time, the baking sheet should be nice and HOT. Take it carefully out of the oven and pour the sweet potatoes onto it - they should really sizzle. Spread them out so they're all flat and in a single layer - there shouldn't be any pieces on top of each other. Put them back into the oven and set a timer for 10 minutes - don't wash the bowl.
Peel the garlic and chop it very finely. Take the leaves of the cilantro off of the stems and chop roughly. (Sometimes I don't chop them at all.) Put the garlic, cilantro, and lime juice into the bowl you used for the sweet potatoes.
When the timer goes off, check to see if the sweet potatoes are browned on the bottom. If they are, turn them over. If they're not, put them back in for 5 more minutes.
An aside about cooking in a hot oven: Cooking in a 450º oven makes this a quick dish to make, and gives you nice and brown potatoes. However, there's a fine line between "brown" and "burnt beyond repair." Use a timer, pay attention, and don't drink any wine until the sweet potatoes are safely out of the oven! Learn from my mistakes...
After the sweet potatoes are turned over, put them back into the oven to get brown on the other side. This will take a little less time than it took for the first side. Total cooking time should be less than 30 minutes - more like 20.
When the sweet potatoes ARE brown on both sides, take them out and immediately toss THEM in the bowl with the garlic, cilantro, and lime juice. Season with a little more salt and a nice dose of freshly ground black pepper.
NOTES: Yes, the garlic is raw. It gets warmed up by the hot sweet potatoes, but it doesn't get cooked.
Sunday, August 31, 2003
CHOCOLATE STOUT CAKE
I'd eat this for breakfast every day. It is so good with coffee, you might not need Prozac.
"I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful."
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
Makes 12 servings.
Bon Appétit
September 2002
R.S.V.P.
Barrington Brewery, Great Barrington, MA
I'd eat this for breakfast every day. It is so good with coffee, you might not need Prozac.
"I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful."
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
Makes 12 servings.
Bon Appétit
September 2002
R.S.V.P.
Barrington Brewery, Great Barrington, MA
Sunday, January 12, 2003
Squash or Pumpkin Tian from Laurie Colwin's More Home Cooking
Using either pumpkin, butternut or delicata squash, peel and seed the squash and cut it into one-inch chunks. Shake the chunks into a bag with some white flour. Shake off excess flour and scatter squash into an oiled or buttered shallow baking dish. Atop this scatter 1/3 cup of good parmesan (parmigiano reggiano is the one and only in my house), 1 large garlic clove, minced, and pepper to taste. Drizzle the tian with 1/4 to 1/3 good olive oil and put it into a PREHEATED 400º F oven. The over must be really hot, or the squash will not be the crispy-topped, molten dish which impresses all but a soggy mess. Bake the tian for 30-40 minutes.
Especially nice opposite some well-steamed broccoli rabe.
Using either pumpkin, butternut or delicata squash, peel and seed the squash and cut it into one-inch chunks. Shake the chunks into a bag with some white flour. Shake off excess flour and scatter squash into an oiled or buttered shallow baking dish. Atop this scatter 1/3 cup of good parmesan (parmigiano reggiano is the one and only in my house), 1 large garlic clove, minced, and pepper to taste. Drizzle the tian with 1/4 to 1/3 good olive oil and put it into a PREHEATED 400º F oven. The over must be really hot, or the squash will not be the crispy-topped, molten dish which impresses all but a soggy mess. Bake the tian for 30-40 minutes.
Especially nice opposite some well-steamed broccoli rabe.
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