The wife, she was out for dinner with a friend, leaving me and the boy to fend for ourselves. We took a walk, did some gardening, folded approximately one million more paper airplanes, and made dinner. When it comes to prep, rolling out pasta is his A subject. We mixed up a nice whole wheat/rye dough (about two cups of flour and two eggs, with a drop of water and salt) and let it sit in the fridge to relax for half an hour while we test-flew many planes off the balcony upstairs. Paper airplanes are as complex and frustrating a craft as any other once you move beyond the simple paper dart. There’s a lesson in there, along with bags and bags of recycling.
Category: Pasta
Not a great picture, admittedly, but a good example of how about five things can be turned into a pretty satisfying and nutritious dinner in next to no time. To wit: A head of cauliflower, caramelized hard in a pan with a bit of duck prosciutto and olive oil, with garlic and minced dried porcini added towards the end A bag of penne, cooked just shy of al dente A splash of roasted chicken stock…
So the other night I had a hankering for a nice lemony, olivey tagine. We got some chicken thighs, and everything was going as planned when I got it into my head– based on the squishiness of the ground in certain places– that a trip to the garden might be a good idea. And so it was. The beds are mostly thawed, and we got a ton of carrots and parsnips out in no time,…
We got 8.5″ of snow last night, so school was cancelled. I still had to schlep over to the garage and have the power steering belt replaced, but at least everyone else with an appointment that morning was still at home shoveling out so the guys got it done very quickly. I love all-wheel drive. So with a kid to entertain, and after making a couple of snowmen (one had a homegrown carrot nose and…
So I got a deli slicer for my birthday. Which I sort of asked for, in that not-exactly-asking-but-making-it-pretty-obvious-way that my expert wife has figured out over the years. It was a tough call, since I really want a new juicer (the old one suffered a child-related mishap, rendering it useless) but the one I want is three times more money than the slicer. So I got a slicer. It was win/win, really, since she knew that the minute I opened it I’d rush out and buy hunks of meat to cure, hang, and then slice into glistening tissues of salty splendor for us all to enjoy.
And that is pretty much exactly what happened.
We went to Vermont last weekend, and there was some good eatin’- most interesting was a shellfish stew with local kielbasa that I’ll describe in the next post. This afternoon I got busy trying to turn the last of the season’s tomatoes- bought at the farmers’ market yesterday because ours are done, and now dead from frost- into a couple of kinds of salsa to compensate for the complete lack of home-canned tomato sauce this…
We went to Vermont for one night so I could meet with the contractor who’s helping keep part of the house from falling off, and invited Chris along as well so the kids could play together. He brought some ready-to-bake bread; they’ve been using the same sourdough starter we use, though with a different blend of flours. The trip up really gave it a chance to rise, so by the time we arrived it was…
I’m so heinously behind on posting- there’s just too much other work in the studio and garden (I’m redoing the herb garden right now, to make it extra elegant and much lower maintenance) and I can’t seem to deal with the computer a whole lot. But, since I did recently write the Reuben thing for TNS, here’s a follow-up that shows the final destination of that glorious, smoky hunk o’ cow after some parts were…
Remember that silky squash soup? Me neither. But in the fridge it lurked, and since exactly zero shopping has taken place since that post, I’m still in Pantry Embellishment Mode™. While tart crust is pretty easy, as we work our way down the hierarchy of staples (it’s like the circle of fifths) the pickings become slimmer and the labor required to produce a good meal increases along a curve of some sort. Ask someone who…
During the winter, I stumbled upon an amazing combination of flavors for a lasagna: veal and dashi. I wrote about it here. This time around it was different, but took advantage of another exotic broth to create a standard-looking dish that had a surprising depth and complexity of flavor. In this instance, I used the last quart of barbecued pork broth from the freezer plus a healthy dollop of our basil/sorrel/nasturtium pesto to make the…