Tuesday, November 16, 2010
Sunday, November 7, 2010
Thursday, November 4, 2010
Saturday, October 30, 2010
Mashed Sunchokes and Millet with Cranberry and Purple Shelling Beans, Caramelized Onion, and Arugula and Persimmon Salad
Inspired by this post. I am not a big cauliflower fan, and I had some sunchokes in the fridge so I decided to use them instead. I think it came out great, and it was delicious with the sweet, caramelized onions and fresh shelling beans.
Wednesday, October 27, 2010
I made the beet salad from Moro again for our pumpkin carving party, and served it in these adorable little cups, with some daikon sprouts on top.
Tuesday, October 26, 2010
Inspired by a tart I had at Chez Panisse last month, we served this with rosewater whipped cream, which really brought out the fragrance of the pluots. (Pictured below with our favorites from the River Cafe books: Chocolate Walnut Torte and Pear Almond Cake)
Saturday, October 16, 2010
Thursday, October 14, 2010
Wednesday, October 13, 2010
I had this at Moro when I was in London this summer, and now that I have their cookbook I've been dying to make it myself. It was just as delicious as I remembered and surprisingly easy to make. We made it with fresh fava beans instead of the dry ones in the recipe, which made it even quicker to put together.
Monday, October 11, 2010
Saturday, October 9, 2010
Thursday, October 7, 2010
Wednesday, September 22, 2010
I harvested my first beets last week, and made them into this amazing salad. It was so good- I expect to be eating it lots more this winter.
Roast the beets, covered with foil, at 450 degrees for 45 minutes with about an inch of water in the bottom of the pan. When they are done, you can slip off the skins and roots and cut them into chunks or slices if you prefer. Dress them while they are still warm with a bit of red wine vinegar, finely chopped shallots, and salt and pepper. Let them soak up the vinegar before you add any olive oil, and then add the chopped olives and capers.
Saturday, September 11, 2010
Monday, September 6, 2010
Saturday, September 4, 2010
Tuesday, August 31, 2010
I found fresh black eyed peas in the market today so we decided to adapt Hank Shaw's recipe for a Greek-inspired salad. By keeping the beans warm, along with the roasted tomatoes (as opposed to sun-dried), we made it into less of a salad and more of a hot meal. Yum!
Sunday, August 29, 2010
Friday, August 27, 2010
Erik's been craving spaghetti, and the heatwave earlier this week made my tomato plants explode with fruit, so I decided to make sauce. I just sauteed some onion with marjoram and dried chilies, threw in a couple of whole garlic cloves, and then added the tomatoes and let them caramelize. The result was amazingly sweet, and perfect with bread smeared with salted butter and roasted garlic.
Thursday, August 26, 2010
Wednesday, August 25, 2010
Friday, August 20, 2010
Inspired by this amazing blog post, and Hank's recipes, Erik and I went foraging for fennel pollen last week. After about a half hour of gently shaking fennel flowers into a tupperware container, we had about a tablespoon of pollen and at least as many bugs. Newly convinced that the price of imported, dried pollen was worth it, we gave up and bought a jar. Making the hand-rolled pasta (which has the pollen in it) was surprisingly easy and fun- I think it would be a great meal to make with kids if you have them.
Wednesday, August 18, 2010
Monday, August 16, 2010
When Erik picked this recipe out of one of our River Cafe cookbooks, the first thing I thought of was "Veronica, I made your favorite- spaghetti with lots of oregano!", so of course we watched Heathers while we ate. I must say that this recipe- which calls for 1/2 cup of dried oregano plus "two generous handfuls" of fresh oregano, tossed into the pasta with a bit of olive oil- was a bit much for me. This is only the second River Cafe recipe we've tried and disliked (I know, I really should change this blog's title to "Recipes from River Cafe and Jamie Oliver")... really it was just too much oregano. The pasta was bitter and woody (why did it need the dried oregano?), and desperately needed something to balance it out like some ground pine nuts or walnuts maybe, or even some cream or butter. The fresh cherry tomatoes from my garden were a nice, sweet reprieve, but I definitely did not go back for seconds. Oh, well...
ADDENDUM: We figured out that the problem arose from using Mexican dried oregano instead of Italian! The Italian variety comes in big, leafy bunches, whereas the Mexican is ground up and includes lots of stem pieces.