Tag Archives: food

Curried Cauliflower (Aloo Gobi without the aloo, or is it without the gobi? I forget)

29 Oct

(About to lose power! So let me post this quickly and wish us luck during Hurricane Sandy!)

I saw one of those manager’s specials at the local supermarket recently – a styrofoam and plastic wrap missile loaded with a pound cauliflower florets for about 99 cents, so I grabbed it impulsively, intentionally forgetting that cauliflower is not yet on my son’s List of Acceptable Vegetables. I can easily eat a pound of cauliflower on my own, I thought, if I don’t try to do it all in one day.

Cauliflower in the pot with spices

Then, a day or two later, there was the cauliflower, looking at me rather expectantly, mournfully, accusatory-like from its tightly wrapped package, while I prepared other vegetables from Leandro’s List of Acceptable Vegetables. We know the manager doesn’t put vegetables on special if they are at their peak of freshness, so the cauliflower needed doing before it fell off Natalia’s List of Acceptable Vegetables. Continue reading

Frankenstorm Prep: Practical Tips for Battening Down Tastefully

27 Oct

Frankenstorm is barreling our way, probably making landfall somewhere south of Long Island, sometime between Monday and Tuesday, as a hurricane or tropical storm, but any way you model it, sure to blow pretty hard, dump lots of rain, and cut the power to hundreds of thousands, if not millions.

A ragtag collection of camping lighting stuff. Headlamps are fab in these situations.

If you want to track it, try the National Weather Service National Hurricane Center, for as long as you have a charged computer or smartphone. Or you can watch the more sensational, perhaps even lurid (look at the garish colors on their hurricane projections) Weather Channel obsessively and drive yourself nuts, while lusting after the reporters’ L.L.Bean and North Face gear.

As a veteran of numerous hurricanes in Puerto Rico (Georges, Hortense, among them), I can tell you that you definitely want:

a battery-powered radio,

bottled water,

lanterns, and

enough medications for three days.

You want batteries for all your lighting and listening devices.

A gas grill is handy (my kingdom for a gas stove)

Start freezing water now — in plastic freezer bags — which will keep your freezer packed and cold, and provide you with fresh water should that become an issue.

Some no-prep mezze table-style treats to have around when the power goes off.

And then, make sure you have some nice treats that don’t require cooking. I picked up a jar of rolled anchovies with capers, artichoke hearts, chorizo, and black olives to go with the hunks of parmigiano, and feta I will have to eat rather than lose. Along with a bottle of wine, it will make a lovely noshing table by candlelight. I may grill-roast some of the peppers from the farm as well.

In addition to wine to while away the hours, I want to assure my Puerto Rican readers that I do indeed have a full bottle of Don Q Cristal (my preferred white mixing rum) ready for the moment when nostalgia for those crazy Cuba Libre-driven hurricane parties in Ocean Park hits. I can’t do that sort of thing now, but a taste of it might be just the thing as we wait out the weather.

Other tips: hard-boiled eggs will keep longer than fresh, so if things look bad, put your eggs in a pot of water to cover by an inch. Bring to a boil, then cover, remove from heat and let rest for ten minutes. Finish by shocking them in cold water.

And one more tip, non-food-related, but important. Remember that if the electric goes, your automatic car garage opener will not function. Plan accordingly and park your car facing out, in case you need to make a quick getaway.

Good luck to all during this massive weather event. I hope that we all come out okay, and that if we must stay indoors for a long time, that we use the opportunity to enjoy simple togetherness time, playing board games, talking, and cuddling.

 

 

 

 

A penny saved….five tiny household savings tips

23 Oct

We all have our little manias, and I am about to share some of mine. The following are five dumb little things I do that make me feel thrifty and somewhat less wasteful in a world where you can’t seem to help using far more stuff than is necessary or even decent.They may not save the world, but they save my sanity sometimes.

I hope you will share some of your little frugal manias with me in your comments… Continue reading

Chicken Feet Stock (not for the squeamish, so don’t say I didn’t warn you)

19 Oct

It’s not every day that someone swings a plastic bag of severed extremities at you by way of “hello.”

My Precioussssssssss

But when that day comes and if the swinger happens to be Caroline Fanning, one of the growers at Restoration Farm, and she happens to follow her swing by saying, “Hey do you want some chicken feet?” then you should most definitely say “YEAH!” Continue reading

Apple Crisp (and the answer to the contraption challenge)

15 Oct

Yesterday I asked if you knew what this was:

Peel Away Peeler, Corer, and Slicer, courtesy Hatti Langsford.

And I got numerous responses, most of them correct! The hair removal comment was pretty funny! (Thanks Conor from One Man’s Meat)

It is indeed an apple corer, which can be set to peel and slice as well. Want one? Click here to shop around….

My dear friend from college (The New School, if you’d like to know), Hatti Langsford, whose recent “sustainable” wedding  to Chris Moratz, was covered in these pages, gave it to Leandro when we were visiting them in the New Paltz area last fall. It has since traveled, not just home to us, but to Leandro’s school during Apple Week last year! The kids (and teachers) loved it! And it is a terrific way to get kids eating fruit and involved in the kitchen!

It is a marvelous contraption, that Hatti wants me to remind you can also be used for peeling potatoes, and it can be used for pears as well. It came in particularly handy for this simple apple crisp recipe, as the spiral slice was the perfect thickness for the dish (1/4 inch); all I had to do was slice each apple once in half from top to bottom after Ashley and Leandro had peeled, cored and spiral sliced them.

Make sure the butter is well-distributed through the dry ingredients or you’ll have dry patches. I eliminated the dry patches by covering with foil; the heat finished the topping!

I made it in two 8×8 baking dishes so that I had one to take to this month’s Single Mother’s By Choice meet-up (where it met with general approval and most people took seconds), and one to keep! You could also do one large baking dish.

Yum!

Apple Crisp (adapted very slightly from Betty Crocker!)

10 small-medium cooking apples (we used Gala this time), cored and sliced (peeling is optional)

1.5 Cups mixed brown and white sugar, packed

1 Cup all-purpose flour

1 Cup quick-cooking oats (old-fashioned can also be used)

2/3 Cups butter, softened

1.5 tsp ground cinnamon

1.5 tsp ground nutmeg

Whipped cream or ice cream, if desired

Heat oven to 375°F. Grease bottom and sides of two 8×8 or one 8×13 rimmed baking dish with shortening.

Spread apple slices in pan(s). In a large bowl, stir remaining ingredients except cream, wetting thoroughly with the butter. Spread over the apples.

Bake 30 minutes (add five minutes for glass baking dish), or until top is golden and apples are fork-tender. Serve warm with cream.

Do You Know What This Is?

13 Oct

Instrument of torture? Medical gizmo? Unmentionable item from the adult entertainment store?

Take a guess in the comments and you will get the answer in the next couple of days!

Cioppino Latino (San Fran Seafood Stew, Caribbean-style)

12 Oct

This Cioppino recipe includes an element of redemption.

Ají dulce…home-grown on Long Island!

Adriana — my dear friend from way back when in Puerto Rico, and now another single mom by choice and an essential part of my New York life,  has made numerous appearances on Hot, Cheap & Easy. But even more of our fantastic meals together have never made it to these pages. We like to blame it on the kids. It’s one of the things children are good for.

Sofrito

It’s not as though we don’t try. We start out dutifully recording the ingredients; me glaring across the counter at Adriana waving the appropriate measuring implements at her, grabbing the bloody and limp plastic wrap from the butcher as she is trying to throw it out so I can write down the exact weight of the meat, and giving her the evil eye every time she starts to improvise before I have a chance to count the peppercorns or the coriander seeds, or, the grains of salt, she would say. Continue reading

Lasagna Latina: Tortillas, Beans, and Shredded Chicken

4 Oct

The start of the semester for me and kindergarten for Leandro has me in a tizzy.

One month in, the days seem never-ending and yet never long enough. I am up at 5:30 a.m. every day. Eighteen hours later, I still find myself vertical, eyes open, preparing food, washing dishes, cleaning the bathroom (!), folding clothes, laying out everything for the morning in a semi-headachy fog, wrinkling my nose and wondering, in the words of David Byrne, “How Did I Get Here?”

Scenes from the Farm

So when — oh s**t! — the Restoration Farm End-of-Summer-Potluck came roaring up, I was sort of astonished, and not a little dismayed. Continue reading

Zucchini Fritters, with Manchego, Rosemary, and Thyme

1 Oct

What am I gonna do with this!?! Basta, ya! As enormous bats of zucchini continue to be a big part of our C.S.A. pick-up this summer-into-fall, we start to get desperate for different ways to prepare them. I generally grate them into salads (I dislike raw zucchini, but grated into a salad makes it much more texturally appealing for me!), my dad grills them with just a bit of oil, or we roast them.

Grated zucchini

As much as I adore absolute simplicity in food — from both a preparation and a consumption standpoint — enough is enough. One does need to mix it up a bit, and try new techniques, too. So it was time to be inspired by a recipe for zucchini fritters I saw recently at Emmy Cooks, and another one for zucchini latkes at Deborah Rivera Pittorino’s chef’s blog, Seasoned Fork (full disclosure – you will find book reviews I have written there; The Big Oyster is my favorite). Both recipes seemed simple enough, a lovely change for us over here, and as they are pan-fried, I thought I was in with a chance at getting Leandro to try veggies this way. Continue reading

Roasted Green Beans (Salvaging and Sweetening When Less than Farm Fresh)

27 Sep

We’ve had piles of green beans this season, both from Restoration Farm and from our own little beds. This means that sometimes they stay in the fridge longer than we meant them too.

Then, when the season is over, we’ll probably buy from the supermarket (ssshhhhhh – not particularly seasonally virtuous, but I am working on it) and they won’t have that snappy-sweet farm freshness that we have become used to in late summer. But now I have a new way to make them taste much, much better. Continue reading