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Thursday, January 12, 2012
Wednesday, January 11, 2012
Cooking the Candle 79 Cookbook
Sauteed Swiss Chard
page 113
Sadly, there is no picture for this dish either. I must have hit the "delete all" button on my camera before downloading. Sorry folks. You all know what sauteed greens look like, I imagine. These looked better! Ha!
I previously used to steam my greens before sauteeing. Turns out that's entirely unnecessary! Don't I feel dumb. I've wasted good time on this extra step over the years, but I swear that's what they taught us to do in the one cooking class I took at "Natural Gourmet Institute." But that was ages ago. Who knows what really happened?!
Just wash and chop your greens. Sautee some garlic and shallots in olive oil. Add greens and toss till they wilt. Voila! Your delicious and healthful side dish is served!!
Speaking of healthful, but on a totally different note: Is there anything more disgusting than garlic juice? Don't answer that, because I already know! I'm feeling under the weather again and my friend and co-worker Thad made me the following juice:
Beet, pear, kale, ginger, garlic.
I got through the day feeling pretty good, so I'm willing to concede that maybe this was a good idea. At least my tastebuds are compromised from my cold! It's worse than swallowing salt water while swimming in the ocean and only slightly better than being sick all week! Yuk!!
page 113
Sadly, there is no picture for this dish either. I must have hit the "delete all" button on my camera before downloading. Sorry folks. You all know what sauteed greens look like, I imagine. These looked better! Ha!
I previously used to steam my greens before sauteeing. Turns out that's entirely unnecessary! Don't I feel dumb. I've wasted good time on this extra step over the years, but I swear that's what they taught us to do in the one cooking class I took at "Natural Gourmet Institute." But that was ages ago. Who knows what really happened?!
Just wash and chop your greens. Sautee some garlic and shallots in olive oil. Add greens and toss till they wilt. Voila! Your delicious and healthful side dish is served!!
Speaking of healthful, but on a totally different note: Is there anything more disgusting than garlic juice? Don't answer that, because I already know! I'm feeling under the weather again and my friend and co-worker Thad made me the following juice:
Beet, pear, kale, ginger, garlic.
I got through the day feeling pretty good, so I'm willing to concede that maybe this was a good idea. At least my tastebuds are compromised from my cold! It's worse than swallowing salt water while swimming in the ocean and only slightly better than being sick all week! Yuk!!
Sunday, January 8, 2012
Cooking the Candle 79 Cookbook
Watercress, Jicama, and Corn Salad with Jalapeno Dressing
Sadly, this is the only picture you get to see of the delicious salad we made last Friday. We were 5 women and V. for dinner. Everyone was starving and I rushed to get the food on the table, and before I could think "blog" it was all gone. I did take a picture of my girls with the empty salad bowl, but when I went to download it today, there was a problem with the memory card and nothing remains. Oh well, you can take my word for it...it looked so colorful and tasted deeeelicious.
I substituted chopped apples for the corn, because I hate frozen corn unless it's in a curry or a soup.
Look at the vibrant color of the jalapeno dressing! It's great on steamed veggies too!
The recipe says it serves 6, but everyone wanted seconds, so we didn't have enough. Better than when people aren't touching the food, I suppose. We filled up on lasagna afterwards. And the other 5 had chocolate cupcakes.
I've decided to swear off sugar for January, because the candy consumption over the holidays was out of control. It's a hard thing for a pastry chef. But I'm determined to prove to myself that I can do it, and I'm still eating fruit in moderation, so it's not like I'm really depriving myself. It's amazing though, how much of my usual diet contains some form of sugar, maple syrup or agave, and breakfast has been the hardest thing to keep interesting. I bought some raw cacao and I'm mostly making shakes with banana, water and almond butter. If anyone has any other inspirations, please leave a comment!!
The salad is on page 43.
Sadly, this is the only picture you get to see of the delicious salad we made last Friday. We were 5 women and V. for dinner. Everyone was starving and I rushed to get the food on the table, and before I could think "blog" it was all gone. I did take a picture of my girls with the empty salad bowl, but when I went to download it today, there was a problem with the memory card and nothing remains. Oh well, you can take my word for it...it looked so colorful and tasted deeeelicious.
I substituted chopped apples for the corn, because I hate frozen corn unless it's in a curry or a soup.
Look at the vibrant color of the jalapeno dressing! It's great on steamed veggies too!
The recipe says it serves 6, but everyone wanted seconds, so we didn't have enough. Better than when people aren't touching the food, I suppose. We filled up on lasagna afterwards. And the other 5 had chocolate cupcakes.
I've decided to swear off sugar for January, because the candy consumption over the holidays was out of control. It's a hard thing for a pastry chef. But I'm determined to prove to myself that I can do it, and I'm still eating fruit in moderation, so it's not like I'm really depriving myself. It's amazing though, how much of my usual diet contains some form of sugar, maple syrup or agave, and breakfast has been the hardest thing to keep interesting. I bought some raw cacao and I'm mostly making shakes with banana, water and almond butter. If anyone has any other inspirations, please leave a comment!!
The salad is on page 43.
Sunday, January 1, 2012
Cooking the Candle 79 Cookbook
Spaghetti and Seitan Wheatballs with
Roasted Plum Tomato Sauce
Erica came down to New York City from Ottawa with her family this past week. They got caught in a snow storm on the way down, turning what should have been an 8-hour drive, into a tedious 11-hour voyage.
I had prepped the wheat balls and tomato sauce in the morning, so it was easy enough to delay the cooking process until their arrival. Funnily enough, none of the kids wanted to taste the wheat balls, because as Kea explained: "we've never eaten food shaped into a ball before." But the tomato sauce was well-received!
Among the adults, the reviews of the balls were mixed. The general complaint was that the texture was too soft. Perhaps I minced the seitan in the food processor for too long. I would definitely try to keep it a little chunkier in the future. The leeks and garlic made for good flavor, coupled with the relative simplicity of the sauce.
Roasted Plum Tomato Sauce
Erica came down to New York City from Ottawa with her family this past week. They got caught in a snow storm on the way down, turning what should have been an 8-hour drive, into a tedious 11-hour voyage.
I had prepped the wheat balls and tomato sauce in the morning, so it was easy enough to delay the cooking process until their arrival. Funnily enough, none of the kids wanted to taste the wheat balls, because as Kea explained: "we've never eaten food shaped into a ball before." But the tomato sauce was well-received!
Among the adults, the reviews of the balls were mixed. The general complaint was that the texture was too soft. Perhaps I minced the seitan in the food processor for too long. I would definitely try to keep it a little chunkier in the future. The leeks and garlic made for good flavor, coupled with the relative simplicity of the sauce.
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