Recipe: Autumn Ital Stew

On Saturday we ate some leftovers for lunch, then went out to pick up some cheese and bread for panini. We've been on a bread/sandwich kick since my no-knead experiment.

Saturday dinner:
Simple. Matt gathered up the twiggy remains of our basil and combined them with parsley to make an excellent pesto. I then used the pesto for panini with roasted peppers (from the farm, prepared earlier in the week), tomato, arugula, and fontina on a baguette. Roasted cauliflower, shiitakes, and scallions to serve on the side.

Sunday lunch:
Leftovers from Dad.

After lunch, I started a new batch of stecca.

Sunday dinner:
Ital stew over brown rice. Ital is vital.
Lavender shortbread for dessert.

Recipe: Autumn Ital stew
About the thyme: I like to find a hardened twiggy sprig of thyme that has many tender green stems shooting from it. These are easier to find and fish out later. About the habanero: I use them whole and make incisions in the peppers to allow them to release their flavors more easily. This also saves me from handling them too much -- they are very hot, and can really irritate skin. Do not touch your eyes without multiple washings with soap and water! You can use gloves if you have them, but I never do. If you prefer, the habaneros can be seeded and minced instead.

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground allspice
2 habanero peppers
sea salt (optional)
2 scallions, whites and greens cut in 1-inch pieces
several sprigs of fresh thyme
1 medium acorn squash, peeled, seeded and diced to about 3/4 inch (about 4 cups or so)
3 small-to-medium potatoes, diced to about 3/4 inch
1 1/2 cups water
2 cups cooked garbanzo or other beans (fresh is best, canned ok)
2 cups diced tomatoes (fresh is best, canned ok)
1 large bunch chard or other dark leafys, stemmed and chopped into bite-sized pieces
1/2 bunch cilantro

In a large stockpot (I used my 8-quart, but a 6-quart wide-bottomed pot will do), warm the oil and add the onion. Saute over medium heat until the onion is translucent, 5 to 10 minutes. Add the garlic, ginger, cumin, coriander, allspice, scallions, and a pinch of sea salt. Holding the habaneros by the stem, make a few vertical incisions around each pepper, then drop them in the pot. Saute the spices for another minute. Add the squash, potatoes, water, and thyme. Bring to a boil, then lower the heat, cover and simmer for about 15 minutes, or until the squash and potatoes are just tender but not quite. Uncover and add the remaining ingredients -- garbanzos, tomatoes, chard, and cilantro. Simmer for another 10 minutes, then remove from heat. Fish out the thyme and habaneros. Discard the thyme, save the habaneros on the side for extra heat. Serve over a mound of brown rice. The habaneros can be divided and the pieces stirred into a serving and removed again (or eaten); they will leave behind their heat.

Update: I left out the scallions!
Update2: I left out the salt!

Recipe: Roasted Potatoes with Fennel, Kale, and Gruyere

My mom invited us to dinner on Friday and then on Sunday, dropped off enough leftovers to feed us all for a couple more days.

In between, we made Saturday dinner together:

Matt made some polenta with onions and fennel seed. He then cooled it, cut it into pieces and fried it. This was not altogether successful because the polenta was still quite wet and soft. We put it in the oven to dry it out, then saved the rest and tried it again this morning for a little breakfast on-the-go. It was nice to have something warm for breakfast.

I made the following, based on a recipe from Patricia Wells' Vegetable Harvest. The original called for bacon. I used some smoked paprika, fennel, and kale. It was good but, I must say, not as good as the simple roasted potatoes with lemon. The kids were thrilled and devoured it.

Recipe: Roasted Potatoes with Fennel, Kale, and Gruyere.

There is plenty of room for improvisation here; it is not at all a complicated undertaking and I think most people have probably made something similar before. The original recipe calls for yellow-fleshed potatoes, and while I used the red potatoes from Cherry Grove, I am leaving that detail intact because I prefer yellow. Similarly, I only had a small amount of gruyere, so I supplemented with some organic monterey jack that was sitting in the cheese drawer, but I think all gruyere would have been better. Also, the original recipe was obviously meant to be served as a small side, because it called for only 4 potatoes, resulting in 8 servings. We made as many as I could fit on my baking pan, or until I got bored with scrubbing and prepping. It is definitely scalable.

8-10 yellow-fleshed potatoes
2 tablespoons extra-virgin olive oil, plus a little more for sauteeing
sea salt
1 fennel bulb
1 small bunch kale or other dark leafys
1 clove garlic
smoked paprika
1 cup grated gruyere
1/4 cup minced fresh chives
freshly ground black pepper

Preheat the oven to 425 degrees. Cut the potatoes in half, lengthwise. Extra large ones may be cut in quarters, as needed. Toss in a bowl with 2 tablespoons olive oil and about 2 pinches (maybe 1 1/2 teaspoons) of sea salt. Place on a baking sheet, cut side down and place in the oven to roast for about 40 minutes, or until tender.

While the potatoes are roasting, mince the garlic, core and dice the fennel, and cut the kale into bite-sized pieces. Warm a bit of oil in a saute pan, add the garlic and fennel and saute for a few minutes, until softened. Add about 1 teaspoon of smoked paprika or more, to taste, and continue to cook a few minutes more. Add the kale and saute until wilted. Remove from heat and sprinkle with a touch of salt.

When the potatoes have emerged from the oven, turn them over on the pan and use a paring knife to score the face lightly with a little hash mark. Grind black pepper over the lot of them. Distribute the smoky fennel and kale mixture atop that, and then sprinkle the cheese. Finish with a light dusting of smoked paprika and return to the oven for 2-3 minutes, or until the cheese is melted and bubbly. Garnish with minced chives and serve.

We have a lot of our share left over:
a lot of hot peppers (I hope they are not going moldy)
a small head of butter lettuce
a few scallions
a small eggplant
a few bell peppers
2 small winter squashes
a handful of beets
a few potatoes
2 small watermelons

Yikes. We will need to get organized. We had plans for most of this food, but the leftovers gave us a way out. On the agenda for this week: chiles rellenos with summer vegetables if the poblanos survived, marinated beets to be eaten with arugula and goat cheese on some fresh bread, watermelon salad or juice or cocktails (see Fanny Singer's agua fresca recipe from F+W).

Summer Squash Gratin with Brown Rice

Last night I was running around, so Matt made dinner. I had emailed him early in the day with a menu suggestion. This was my attempt to encourage Matt to get dinner on the table before 7 (or 8 or 9) pm. By determining the menu ahead of time, insisting that we pick up a couple of grocery items on the way home, and cleaning up the kitchen as soon as I got home, I thought I was setting him up for a well-timed meal. Not so.

Wednesday dinner:
Brown rice. Note: Brown Basmati is our all-occasion rice. The scent alone is enough of a reason; it is intoxicating and satiating and makes the house smell good. Exceptions are made when I am making sushi or really craving the texture of short-grain rice.

With this, Matt served our adaptation of this recipe, from 101 cookbooks. We use much less butter/oil for toasting the bread crumbs, and we tend to vary the sauce. This time, it was arugula-based.

We used up our arugula, summer squash, and a few potatoes.

update: I just wanted to mention that it was a very good and satisfying meal, even though it was not served til after 8pm. Everyone was content. Matt does a lot and I totally appreciate that.

A New Zeal

The work-filled summer was followed by a relaxing couple of weeks in the country, and then by frenetic preparations for the start of the new school year.

Among the culinary highlights of late summer was my first attempt at chiles rellenos, which was quite acceptable. I've got about 6 more poblanos in the fridge that are waiting to be smothered in cheese.

In the country we did a lot of cooking, but kept it simple. I loved Jhumpa Lahiri's piece in The New York Times about packing for and cooking in a summer rental. It was so timely. At the time that I read it, I had a constantly churning list working itself out in my head, even though we hadn't even settled on our summer vacation plans. I suppose I knew that in the end, my house rental scheme would prevail over the camping trip that Matt was talking about but not actually planning. Her essay on the subject spawned a Bitten blog post and drew a long list of commenters that spend as much time thinking about things like this as I do!

Our week in the country was split between 2 places. One was the home of a close family friend, and had a large, beautiful, well-equipped kitchen. We didn't need to bring any equipment, but we packed up some of our CSA produce. The second was a rental with a perfectly good kitchen setup, but no oven. For this, we packed a number of things, including a cast-iron skillet, a 3.5 quart pot, 2 knives, and a microplane grater. We also brought staples like olive oil, sea salt, pepper, grains, pasta, dried porcini, good parmesan, and a fair amount of produce, which we supplemented with trips to the local farm stands.

Among the memorable things we made:
A gorgeous Tomato Salad with Crispy Shallots from a Fanny Singer recipe that appeared in an old Food+Wine (September 2003). My friend Lauren turned me onto this. I took this recipe home, and made it at least 3 times since. Lauren also made a phenomenal escarole salad based on the one served at Frankie's Spuntino. The dressing was simply oil and lemon juice, salt and pepper. She added thinly sliced red onion, shaved pecorino, and a handful of walnuts. I love it when unbelievably simple preparations like this make your jaw drop in appreciation. It was incredible. We made another family favorite, Orechiette with Pistachio Pesto, also from a Frankie's recipe.

When we got to the house that week, there was a blueberry tart sitting on the table; Lauren had baked it from her mother's recipe. I wrote that one down and brought it home. We also had fun trying out new recipes based on what needed to be eaten quickly. I made a vegan banana bread from memory and enjoyed the first warm slice on the way to the Innisfree gardens. Another day, Matt and I collaborated on a peach crisp. I had never made a crisp before, but it made a great breakfast, so on our return home, I experimented with several recipes and whatever I had on hand. In the end I decided that I like to cook mine uncovered and for less time, about 20-25 minutes, and I could do without nuts in the topping.

At the other house, we made the Tomato Salad again (twice). A huge batch of porcini risotto, which didn't come out great, partly because I didn't have the right-sized pan and also did not salt it enough. The leftovers were salted and fried up for breakfast as little croquettes. Pasta with browned seitan and shallot bits, basil pesto, and more beautiful Hudson Valley tomatoes. Spicy mango salsa, eaten with chips! We ate out a few times, too. Our favorite spot was the burrito truck that sets up at the Montgomery Place farm stand. Excellent and affordable. And the little bakery in Tivoli made an extraordinary multigrain roll. Unfortunately, we weren't in the area for the weekend farmer's markets, which is usually a vacation highlight for us.

It was great to be able to cook in the relaxed, easygoing way that a week off allows. I returned home energized. The weather had turned cool, so right away I started baking. I made several more peach crisps, using a different recipe each time. The worst was when I experimented with a longer cooking time. I ended up with a hard, granola-like crust. I innocently brought it to a meeting to share, and I thought it was awful, but it was politely received. I made Patricia Wells' Spicy Polenta-Cheese Crackers one night. They were good, just the right amount of spicy. From her book, Vegetable Harvest, I also made some outrageously good roasted potatoes with lemon. You slice rounds of lemon and roast them with the potatoes. It is one of those easy recipes that seems kind of obvious, but it is perfect. I could eat that every day. I've had that book for a while, and now I am ready to really use it.

We have September birthdays at our house, so in the last 2 weeks, I have made a couple of batches of brownies (Peter Berley), some plain vanilla cake (Peter Berley), and some Taza Guajillo Chile Chocolate Mexicano Cupcakes with ganache frosting (Emilie at The Conscious Kitchen). All vegan, all amazingly good.

Ithaca

We had a really great time. It was relaxing and full. Our hosts at the Inn on Columbia provided most excellent breakfasts for us, catered to our dietary preferences, and inspired us to try harder to make and eat breakfast. I suspect a little advance planning could help.

Cooking like mad on our return meant reheating leftovers on Sunday [dinner], and making a salad with creamy herb dressing. Matt resurrected his koshary by pan-frying it to dry it out. It was much better, but there was not enough for the parents to have some. We just had salad and a late-night bowl of cereal.

On Monday morning, I toasted a handful of walnuts and threw them into the food processor with our basil and parsley, which had done very well in the fridge for nearly a week. I had them in a glass of water with a plastic bag wrapped around. I added garlic, olive oil, salt and pepper, and made a really nice pesto. I was really glad those herbs didn't go to waste from my neglect.

Monday lunch was panini with the last of the olive tapenade I made ages ago, and mozzarella and baby lettuces. Vegan cookies from Whole Foods (so-so). We picnicked at GFDL and then went wading in the fountain outside the Woodrow Wilson school.

Monday dinner:
Matt seems to like it when I tell him what to make for dinner, even if he doesn't make exactly that. I told him to make mashed potatoes with our farm potatoes and garlic, olive oil, salt and pepper. And to serve it with a dollop of pesto on top. I also suggested making a salad and some sauteed vegetables. He made mashed potatoes with the pesto mixed in, and a salad with the leftover dressing, and some curried vegetables: cabbage, kale, and carrots. Practically the same thing, and all very good.