Quick pickled carrots with ginger

March 14, 2013 § 5 Comments

quick pickled carrot noodle salad

Looking back through the archives, it seems that every year around this time pickles make an appearance. Perhaps it’s to do with the lull between winter veg and new spring veg, since I certainly eat pickles year round. But right now, in March, pickled vegetables perk everything up; they’re light on effort and brighten up even the most ordinary vegetables and meals.

carrots, candied ginger, mirin, rice wine vinegar
shredded carrots

I hadn’t made pickled carrots in a while, and so when I’d got everything else ready it dawned on me that I was out of fresh ginger and frozen ginger. But, recalling the jar of candied ginger used in the pear-ginger sugar muffins, I decided to give it a try, subbing out some of the added sugar in my typical carrot pickling mixture for the sugar inherent in candied ginger. « Read the rest of this entry »


Plums and peaches with star anise and ginger

June 24, 2012 § 6 Comments

Peaches have long reigned supreme as my most anticipated summer fruit, but this June the tiny dusky purple plums at the farmers market have been stealthily taking over my kitchen fruit bowl. Almost more pit than fruit, the plums’ sweet fragrance and juicy flesh encased in astringent skin make them ridiculously easy to enjoy by the handful, with only the pits to stop one from inhaling the whole basket at once.

Really the two fruits aren’t — shouldn’t be — rivals; they go excellently together. So, as I didn’t want to use up all the tiny plums at once, and because I had a bruised peach to consume, I decided to cook the stone fruits together, basing my recipe on a recipe from Nigel Slater’s fantastic Ripe (or Tender Volume II as it is titled in the UK). « Read the rest of this entry »

Preserved citrus

May 2, 2012 § 11 Comments

Lately I’ve been on a bit of a preservation/pickling kick, as evidenced by the pickled beets previous. After impatiently waiting for a few weeks while the salt and acid worked its magic, I can enjoy the fruits of my labor, preserved lemons and preserved oranges.

The preserved lemons are a classic Mediterranean/Maghrebian/Middle Eastern dish, with each region having a preferred spice mix. My version seems to be most common in Moroccan cuisine, with coriander adding a nutty warmth and slight muskiness to the bright lemons. I also poked in a dried chilli because I like spice. The lemons are great chopped finely and added to tagines and couscous dishes, and they also go well with poultry too.

As for the preserved oranges, I decided to take them in an almost Chinese direction, with a hint of Szechuan peppercorns adding a tingling spiciness, chillis for yet more added heat, and my favorite, a broken point of star anise providing a licorice undercurrent. They’re an almost-fusion experiment that turned out even more successful than I could’ve hoped. « Read the rest of this entry »

Chickpeas and kale with aleppo pepper

March 9, 2012 § 4 Comments

Chickpeas and I go way back, starting from when I was a little kid and enjoyed eating them mashed up as hummus, and in college they appeared frequently both in my dining-hall meals, and later in curries when I lived in an apartment off-campus. More recently my fondness began to wane, prompted by a twelve dollar chickpea salad that was both appallingly dull and expensive.

Fortunately, Super Natural Every Day came along and reminded me that chickpeas are still part of a healthy diet and budget, thanks to the incredible chickpeas and kale with aleppo pepper and lemon recipe that I adapted from it. Spicy, tangy, and garlicky, with tender chickpeas nestled among kale leaves that retain just a bit of their bite, this salad is perfect to take to work for lunch, or for serving family-style at a relaxing dinner.

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Rice pudding

November 20, 2011 § 11 Comments

And now for my second new Thanksgiving dessert I present rice pudding! It’s admittedly not a classic dessert for Thanksgiving, but it is so rich, so luscious, and one of my favorites, so we’re going to have it and that’s that.  We’re also having the previously mentioned Preakness pie muffins, as well as a few kinds of pie, though I’m not making them in advance enough that I can share them here. That’d be too much pie for one week, and even I have my sugary limits.

But back to the rice pudding: I was prompted to make it mainly because I had some soy milk around and didn’t really know what to do with it. I remembered some arborio rice from the bulk store was bagged up ready for risottos that never happened, and it hit me that vegan rice pudding might be something to make. Confident that someone probably had come up with a vegan rice pudding, I headed to my bookshelf, thinking perhaps I’d seen a recipe one of my many cookbooks on desserts, vegan cooking, or (most likely) online. « Read the rest of this entry »

Apple cider doughnuts

October 30, 2011 § 8 Comments

October so far has been a whirlwind: the month started out with an exhausting, amazing trip to Rhinebeck, New York, for the New York Sheep and Wool Festival and to hang out with my knitting friends and then a quick stop in Manhattan to see another awesome friend. The following weekend was hanging out with my best friend on her way from California to Chile for her new job, and then yesterday battling actual snow in October on one of the most congested highways in the country.

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Debesmanna – Cranberry mousse

May 27, 2011 § 5 Comments

The past few weeks have been extremely busy, thanks to the big move of last week. And if I thought packing to move was bad, what with all the cooking and crafting accoutrements and printed materials needing to be boxed up, unpacking has been even worse: an irritating combination of “I have too much stuff” and “ugggh that book I wanted to look up something in is at the bottom of a box that is underneath three other boxes.” In short: blegh!

Fortunately, though, I did manage to excavate some cooking magazines from their cardboard boxes, because despite still needing to unpack I am not going to stop cooking. One of the first magazines I found is this month’s copy of Saveur magazine, which features, among others, the cuisine of Latvia.

The recipe that caught my attention when I bought the magazine, and again when I read it this week, is debesmanna, a cranberry mousse made from cranberry juice, farina (cream of wheat), and sugar. From so few ingredients comes a delightfully airy dessert that is so easy to (literally) whip up and is satisfyingly tangy.

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