Tag Archives: food

Buttery Roasted Winter Radishes and Watermelon Turnips

1 Nov

I don’t always reap what I sow, being that my garden is often a disaster and if my family depended on it for primary sustenance, the de Cubas would be no more.

Surprise! An unexpected bounty of radishes

Surprise! An unexpected bounty of radishes

But in a delightful surprise, a late summer planting of leftover radish seeds, sown in some fit of hopefulness as I cleared the beds of the unproductive detritus of a summer spent elsewhere, yielded a pound or so of very fat cherry bell and French Breakfast radishes.

Should've harvested these a week ago....

Should’ve harvested these a week ago….

So fat, in fact, that they needed a roasting with butter to mellow the bite and soften the woodiness that comes when you don’t notice what is happening and you wait too long to harvest. It is the #gardenofneglect after all!

Another view of the surprise radish harvest

Another view of the surprise radish harvest

I added in there some watermelon turnips from our CSA (Restoration Farm), which were absolutely gorgeous, but I didn’t know what else to do with. This is the simplest recipe ever for a beautiful autumnal side dish!

A pretty plate of turnips and radishes with very little effort

A pretty plate of turnips and radishes with very little effort

Roasted Winter Radishes and Watermelon Turnips

Radishes, sliced into ¼-1/2” half moons and/or Watermelon turnips, peeled/pared and sliced into ¼”half moons

A knob of butter

2 Tbs (or more) extra virgin olive oil

Salt and freshly cracked pepper to finish

Preheat oven to 425°F

In a baking dish big enough to hold your quantity of root vegetables you have, place all the vegetables. Add a generous knob of butter (figure 1.5 Tbs for a 8×8 oven dish worth and go up a half Tbs for each inch larger). Pour 2 Tbs of olive oil over that. Stir everything around to coat and add more oil as you see fit.

Roast in the oven a half hour. Check how things are doing. The turnip will take longer, so lower heat to 375°F and roast for another half hour (you won’t burn the radishes, but the turnip will soften. I will be experimenting with a slower roast at lower temp all the way in the next few days). Sprinkle generously with finishing salt and pepper and serve.

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Mummy Dogs, Clementine Pumpkins and More Easy Kid’s Halloween Recipes

29 Oct

We love Halloween around here and like to do a glorified Halloween playdate for the little man and his friends.

This post comes at a time when I am really pressed between my teaching, my son’s many activities, and just trying to keep the house on this side of utter chaos, so it will be quick and easy, just like these recipes.

First up, the easiest:

Clementine Pumpkins:

So, so cute

So, so cute

Peel a bunch of clementines, Trim a celery stalk into stem-sized sticks. Jam the sticks into the clementines as if they were stems and you’re done. (“No one is going to eat them, Mom”says the little guy. “They are too healthy.” but they disappeared off the plate in coos of “How cute” and “I love clementines” and now the little man is eating…his words!)

Hot Apple Cider with Cinnamon:

Set a saucepan of apple cider to low or medium low until warm. Ladle into mugs, sprinkle with cinnamon and use cinnamon sticks (medium length) as stirrers. Nice with a splash of cranberry juice too.

Apple Cider Refresher Cocktail

A refreshing, not-too-sweet, low-alcohol fizzy cocktail!

A refreshing, not-too-sweet, low-alcohol fizzy cocktail!

 

In a champagne flute pour one part prosecco to one part apple cider. Top with cinnamon.

Tina’s Witchy Oreos

Thanks for this one, Tina Christiansen!

Thanks for this one, Tina Christiansen!

Take Oreo cookies and top with a Hershey’s Kiss. You can use frosting to make them stick.

Nutella Sandwiches

They were pretty cute! The kids liked the chocolate chips the best,

They were pretty cute! The kids liked the chocolate chips the best,

Spread thinly cut white bread with Nutella (add raspberries if you like). Top with another slice of white bread and for extra fun, use a Halloween themed cookie cutter to cut them into shapes. then use tiny chocolate chips for eyes,noses and mouths. Try not to eat all the cut off bits smeared with Nutella.

AND the most challenging (and still very easy)

Hot Dog Mummies

Preheat oven to 375 ºF

The Pillsbury photos show a much tidier assembly, but my mess worked just fine and the kids thought they were cool!

The Pillsbury photos show a much tidier assembly, but my mess worked just fine and the kids thought they were cool!

Be prepared with 10 hot dogs and dry them off as best you can. Moisture gums up the works a bit.

 

Into the oven you go, my pretties!

Into the oven you go, my pretties!

Take one tube of Pillsbury Crescent Dough and roll it out, pressing the perforations together. Take a pizza slicer and slice into thin strips (1/8 – 1/4″). Working quickly, wrap 3-4 strips around each hot dog, leaving space for eyes. Place them on an ungreased baking sheet and spray the tops with a bit of cooking spray.

Bake for 13-17 minutes until pastry is golden brown. Dot mustard or ketchup for the eyes and serve.

Fun!!!!

Fun!!!!

What I made for the grown-ups…more on this later!

Stuffed pumpkin!

Stuffed pumpkin!

 

 

 

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Blue Ribbon Yeast Bread (no kneading required!)

18 Oct
Another blue ribbon for my little baker!

Another blue ribbon for my little baker!

Leandro has done it again! My seven-year-old won another blue ribbon at the Long Island Fair for his baking in the Junior Culinary division! What better way of celebrating than sharing it with you on the day of my 550th post and the fourth anniversary of this blog?

Sizing up the competition

Sizing up the competition

Last year it was his Oatmeal Raisin Cranberry Chocolate Chip Drop Cookies. This year it was an extension of his successful Science Fair project on yeast. We’ve been making a lot of the no-knead refrigerator bread we began making for that, so he decided that would be his submission as it is something he can do almost entirely by himself now.

The Exhibition Hall

The Exhibition Hall

This bread, slightly modified from our original to include some whole wheat flour, has terrific sponginess, nice, not-too-crunchy crust, and good yeasty flavor. (My colleagues at LINCC can attest to this, as I brought in some practice loaves)

We get better results with quick-acting yeast than regular AND we include our tips for encouraging the yeast to activate. This is the easiest bread you can imagine and you can keep the extra dough in the fridge for whenever you want warm bread.

Celebratory candy apple. Don't judge....

Celebratory candy apple. Don’t judge….

I’m so proud of him…and in a life where it’s not always clear that I am doing things right, at least I can feel that I am sending him into the world with a love of good food and an ability to feed himself. Yay us!

Fresh out of the oven

Fresh out of the oven

Leandro’s Award-Winning No-Knead Refrigerator Bread

3 Cups warm water (it should feel cozy-comfortable on the hands)

1.5 Tbs salt

1.5 Tbs quick-acting yeast

5.5 Cups unbleached white flour

1 Cup stone ground whole wheat flour

Extra virgin olive oil or other fat for greasing the loaf pan.

Container large enough to hold this much flour and water only doubled in size. You’ll want a cover for it.

Place the water in a large container and dissolve the salt into it.

Stir in the yeast until well mixed. Wait a few minutes for it to begin foaming nicely. We put it on top of a warm toaster oven to encourage yeast activity.

Add the flour, all at once. Stir with a big spoon until well mixed into a sticky dough and there are no big air pockets.

Cover loosely and allow to rise 1-2 hours in a warm place. Again, we put it on top of our toaster oven when it’s on low.

Cover (punching down if necessary) and place in fridge (for up to three weeks).

When you are ready for fresh bread, preheat oven to 450°F. Grease a loaf tin and grab a half to a third of the dough (putting the rest back in the fridge for next time). With greased hands, form a loaf (the cold dough and the fat on your hands — we use olive oil — will keep it from sticking to you), Place in loaf pan and slash across the top with a knife (for a pretty finish) and top with a bit of olive oi if desired. Bake for about 30 minutes or until crust is golden. You can give it a blast at 500°F for the last few minutes to develop the crust more.

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Caldo Verde (Portuguese Sausage and Greens Soup)

26 Sep

It is late in September and I haven’t posted for you guys in weeks! Back-to-school is a challenging time, and this year my college teaching career has taken a turn for the better and busier (tenure track, presentations, grant-writing, event-planning AND a new edition of the textbook), so I have been all-in at the college and all out of commission in the food-writing biz.

But that doesn’t mean I have been ordering take-away dinners. I just haven’t been narrating our every meal! (And I haven’t been doing much new stuff either, but sticking to my tried-and-true reliable recipes.)

Andouille sausage is not, perhaps the most traditional choice, but it works!

Andouille sausage is not, perhaps the most traditional choice, but it works!

However, a good price on some D‘Artagnan andouille sausage at Fairway Market and armfuls of late summer greens from Restoration Farm CSA and a kicking homemade beef stock in the freezer assembled themselves in my head into a delicious soup for the cool early fall air. When I say assembled themselves, I mean it: this is an easy-peasy soup that doesn’t take much effort.

I will post more in the coming days, I hope; I have a few Edible Long Island articles to catch you up on as well!

A delicious soup for a cool day when you want a soup that warms but doesn't overstuff you

A delicious soup for a cool day when you want a soup that warms but doesn’t overstuff you

Caldo verde (Portuguese green soup with sausage)

2 generous tablespoons extra virgin olive oil

6 oz andouille (or other spicy, robust sausage), sliced in ¼ rounds

1 Cup onion, diced fine

2 Tbs garlic, minced

6 Cups sturdy, leafy greens (kale, collards, escarole, chard, beet greens), cleaned and torn into largish pieces

2 Cups potatoes, cubed

6-8 cups cooking liquid; at least four Cups being a good, flavorsome, low-salt stock

Salt and pepper to taste

Heat the oil in your soup pot until rippling. Add sausage and lower heat to medium. Cook sausage until browned and remove to a plate, setting aside for later.

To the seasoned oil, add the onions and garlic and sauté at medium-low until translucent and tender (the longer the better). Add your leafy greens and wilt briefly. Then add potatoes and cooking liquid. Bring to a boil, then simmer until greens and potato are tender (15-20 minutes). (some people mash or put the broth into the food processor at this point; I don’t, but might start to convince the little guy it is pesto soup?) Return sausage to the pot, warm for five minutes and serve in bowls with crusty bread.

 

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Linguine with Spicy Scallop Marinara

28 Aug
Whew! What a summer! Four weeks in Puerto Rico, another week in Chincoteague, VA, plus wall-to-wall activities, nonstop writing for the Edible publications…it’s been great, but I am afraid I have not posted here as often as I would have liked.
 
More garlic, cause that's how we roll.

More garlic, cause that’s how we roll.

If you think I have neglected this, you should see the #GardenofNeglect in my raised beds. Once again, the champion of zucchini failure failed to get even one lousy zucchini, bringing my three-year grand total to ONE. Ah well, fall plantings are in and I see a few radish greens popping up, so maybe we’ll get something going there now that we are home.

Sweet, tender Chincoteague scallops are a treat

Sweet, tender Chincoteague scallops are a treat

 
Anyhoo, this recipe is something my brother and sister-in-law put together while we were in Chincoteague to take advantage of the superb sea scallops available there. Apparently this is a new go-to for them in their home in Canada, warming without being heavy.
 
Hard at work in the kitchen

Hard at work in the kitchen

They based it on a Food Network recipe that uses spaghetti, parmesan rind and much less garlic than my brother bungs in. Why you would want to use less garlic is beyond my comprehension, but to each his/her own! You can use less than the amount called for in my brother’s version, but for my money, he has the right idea using a lot.

 
Look at that color...

Look at that color…

It was truly delicious, with bright clear flavors and not difficult at all to put together. I think it will become a go-to here in New York too!

 
Let's eat!

Let’s eat!

Linguine with Spicy Scallop Marinara

(serves four to six)

Kosher/coarse salt
1lb linguine
1 tablespoon extra-virgin olive oil, plus more for drizzling
  6cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
1 cup loosely packed fresh basil, sliced, plus more for topping

grated Parmesan to taste
3/4 pound bay scallops or sea scallops cut into 1″ chunks

Cook pasta according to package direction. Before draining, reserve 1/4 Cup cooking liquid.

Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.

Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Add the remaining basil, stir in the parmesan and season with salt and more red pepper flakes.

Drain the pasta and add to the skillet with the sauce; toss. If you need more liquid, use the reserved cooking liquid. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

A view from the kitchen

A view from the kitchen

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New Favorite Nosh: Tomato and Cucumber Sandwich!

19 Aug

This is barely a recipe, but it’s what I have been eating for breakfast and lunch (and sometimes in between with a cup of tea).

 

I like it with rye toast (shown here), but it reaches its apex with white bread....

I like it with rye toast (shown here), but it reaches its apex with white bread….

Toast and butter two slices of bread. Layer thinly-sliced cucumber (peeling is optional) and tomato – preferably fresh from the garden – on the bottom slice. Sprinkle with salt and top with the second slice. Cut in half and eat!

 

 

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Georgia Kalamidas’ Purslane Salad (Another weed made useful!)

12 Aug

We were a bit bemused to find this thick-leaved rubbery-stemmed plant called purslane (Portulaca oleracea) in our pick-up and completely unsure of how to use it. It seemed to be the exception to the CSA rule of thumb: “When in doubt, saute in garlic and oil.” What to do?

Purslane is a succulent. those fat leaves hold water during drought.

Purslane is a succulent. those fat leaves hold water during drought.

Fortunately, our Restoration Farm grower Caroline Fanning provided a recipe from someone I think is another another member, Georgia Kalamidas (duly credited here) and the Internet provided more info on what this thing is. Apparently, some folks think it is a beautiful edible ornamental. Others think it is a weedy, resilient pain the gardener’s ass.

University of Illinois Extenson educator, Sandra Mason in a very funny and informative piece called “Purslane: Weed it or Eat it?”  discusses the relative merits of purslane in the garden. For example: “Purslane is an annual reproducing from seeds and from stem pieces. Seeds of purslane have been known to stay viable for 40 years in the soil. You may find that fact either depressing or exciting.”

Use it or lose it. One day after pick-up this needed using

Use it or lose it. One day after pick-up this needed using

The edible nature of this useful weed is another story. In young plants you can use the stem. My pick-up partners, Lori and John, and I tasted the stems and were not impressed. So we removed the leaves (it takes a while, so factor in time for that), rinsed thoroughly (purslane generally grows close to the ground) and followed Georgia’s recipe. The purslane is a bit like watercress without the nuttiness, and a bit like parsley but milder. In fact, you could substitute either in this salad, which was absolutely refreshing and delicious, with a lot of brightness and crunch. And by the way, you can apparently saute it in garlic (the rule stands!), and also in soups, but don’t cook it too long or it will become mucilaginous (slimy, like okra). Also, next time I might substitute oregano for the mint and add feta. Click for basic recipe! Continue reading →

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Awesome Black Bean, Black Olive, and Couscous Burgers (baked, freezeable)

10 Aug

We love a good Black Bean Burger around here, seven-year-old boy included. I make many variations and make bigger batches than I need so I can freeze them. Usually I bake first then freeze, but with this one I am experimenting with freezing uncooked. So far so good; I took two out today and baked them and we loved them!

Froze them on wax paper and then when set, I put them in a freezer bag with was paper separating them

Froze them on wax paper and then when set, I put them in a freezer bag with wax paper separating them

I haven’t yet told the little man that there were olives in his burger. Maybe I won’t tell him at all; kids are funny and he might decide he didn’t like them after all, or become suspicious of everything I put in front of him. Hmmm. Anyhoo, these were really delicious and filling and I am glad to have another six in the freezer for a rainy day!

Oh yes! Black Bean Burliness!

Oh yes! Black Bean Burliness!

Black Bean Burgers with Couscous and Black Olives

1 Tbs extra virgin olive oil

1/2 Cup onion, chopped fine

¼ Cup green cubanelle (Italian cooking) pepper, diced

3-4 cloves garlic, chopped

1 Tbs cumin powder

1 Tbs Adobo powder

20 pitted black olives, chopped

2 Cups beans (soaked) or 2- 15 oz. cans, rinsed and drained

½ tsp salt

1/2 Cup fine (not Israeli) couscous (you could use two Cups prepared quinoa instead)

2 eggs

(optional ¼ Cup white flour)

Preheat oven to 375°. Line a rimmed baking sheet with foil and grease lightly.

Warm oil in a large skillet at medium-high until rippling. Add onion and coat, then lower heat to medium, add green pepper, and sauté until translucent and tender, about 5 minutes. Add garlic and sauté another minute, followed by cumin and cook another minute.

You may want to add beans to skillet for further cooking and softening (add ¼ Cup water at a time for greater tenderness).

In a bowl, mash beans into a thick paste (use a fork, potato masher or ricer). Add cooked vegetables, egg, couscous, and olives and season with salt (and pepper if desired). Shape into four generous burgers (or eight small ones) with your hands (don’t mess with it too much). If you find it much too wet, mix in the optional flour and then place on baking sheet and bake for 10 minutes on one side, 10 on the other and then a five on the first side. Serve with thinly sliced red onion, sliced avocado, sliced tomato and Sweet Roasted Red Pepper Dipping Sauce,  and Hot, Cheap & Easy’s number one post ever: Sauteed Onions and Mushrooms Burger Topper Extraordinaire if desired.

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20 Summer Tomato Recipes and Techniques (including rescuing and freezing!)

31 Jul

Here it is finally, a round-up of recipes for using summer tomatoes, including rescuing tomatoes past their prime and processing for freezing (without the trouble of canning!). Bookmark this one….

1. The Easiest of All: Chopped Tomato Sauce

Light and beautiful, any kind of tomatoes will do, as long as they are garden fresh!

Light and beautiful, any kind of tomatoes will do, as long as they are garden fresh!

2. Speedy Bruschetta (great for using up tomatoes past their prime salad days)

A lovely way to start a meal (or grate some cheese over and call it a movie snack)

A lovely way to start a meal (or grate some cheese over and call it a movie snack)

3. Pan-Roasted Cherry, Grape or Sungold Tomatoes (Oil-Free options and another way to use up those minis gone soft)

4. Grilled Cherry Tomato Salad or Burger Topper

This recipe has terrible photos so I am not using them here, but great flavor.

This recipe has terrible photos so I am not using them here, but great flavor. Try it!

5. Roasted Plum Tomatoes with Garlic and Basil

Bung these in the oven while roasting other veggies!

Bung these in the oven while roasting other veggies!

6. Spanish-style Stuffed Tomatoes

Stuffed Tomatoes!

Stuffed Tomatoes!

7. Provencal Vegetable Tian (baked layered summer veggies with olives)

Assembly is easy on this vegetable tian

Assembly is easy on this vegetable tian

By the time it came out of the oven, my natural light was gone...but you get the idea.

By the time it came out of the oven, my natural light was gone…but you get the idea.

 

8. Marinated Mini-Mozzarella Balls

Perfect for a summer BBQ or buffet (and big savings over the pre-marinated from the Italian deli

Perfect for a summer BBQ or buffet (and big savings over the pre-marinated from the Italian deli

 9. Classic Criollo Tomato and Avocado Salad

The go-to side for spicy, salty, strong-flavored creole cooking

The go-to side for spicy, salty, strong-flavored creole cooking

 10. Cannellini and Tomato Salad (no cook)

Add crusty bread and you've got yourself a no-cook hearty cool meal!

Add crusty bread and you’ve got yourself a no-cook hearty cool meal!

11. Pan-Roasted Tomato and Tomatillo Salsa (fat-free)

Pretty all the way from start to finish

Pretty all the way from start to finish

2012-08-26 04.56.47 tomato tomatillo

12. Oven Charred Tomatillo and Tomato Salsa

Oven Charred...Yum

Oven Charred…Yum

Next page: Bisque; Watermelon Feta and Tomato Salad, AND several ways to preserve tomatoes by freezing!

Continue reading →

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Salmorejo de jueyes (Land Crab Stew)

24 Jul
Click photo which I borrowed from http://www.stjohnbeachguide.com/index.htm

Click photo which I borrowed from St. John Beach Guide for more info on prepping

There are a number of land crab species skittering about Caribbean coastlines. Some are edible and the one we eat most here in Puerto Rico (although I am told they mostly are imported from Venezuela these days) is Cardisoma guanhumi which we call juey and — if you are English-speaking — you might call the blue land crab.

If you live in South Florida, you might call it a pest. You should actually be calling it lunch!

Your sofrito

Your sofrito

Salmorejo de jueyes, or stewed land crab, is a delicacy in Puerto Rico. Crabs that are caught are typically held for a few days in a chicken wire cage and fed corn or other vegetable scraps to clean the system. Here’s a link to how they prep them in St. John’s. Folks drive miles on a Sunday to inland restaurants with a good reputation for salmorejo.

You can substitute fish broth

You can substitute fish broth

My dad recently got a pint of meat already prepared and out of the shell (although the carapaces — main body shell — is important for flavor and left in) from the Plaza de Mercado de Mayagüez on a recent Puerto Rico trip and set about making by far the best salmorejo I have ever had. We sucked on the shells and licked the plates.

Cook it up good!

Cook it up good!

So without further ado: salmorejo de jueyes. Continue reading →

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