All posts tagged sides

celeriac-turnip gratin with herbed maple cream.

celeriac-turnip gratin with herbed maple cream.

Yes, it’s fantastic, because roots swimming in maple cream softly spiced with nutmeg and cayenne, then tossed with fresh rosemary and thyme. What part of that could fail? No parts. It’s perfection and we’re going to get to that. Stick with me, because I manage to work the phrase “a family of anthropomorphic foxes” into my dish description. Continue reading →

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charred bean sprout salad + marinated baked tofu (but you can use chicken, haters).

charred bean sprout salad with marinated baked tofu.

So, you remember when I was all, “New Year YEAH! Totally going to post more often” and you were all “YEAH can’t wait!” and then I was all

(crickets chirping)

(a lone tumbleweed drifts by)

YEAH! That was more than a week ago, people. I rock hard at New Year’s resolutions, do I not? Hopefully you’re doing just as swimmingly with yours. Continue reading →

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feast magazine, november 2014: roasted parsnip + burdock root with pomegranate-soy glaze.

feast magazine, november 2014: roasted parsnip and burdock root with pomegranate soy glaze.

November is here; You can all start worrying about the upcoming holiday season now. If you’re a blogger, you’ve already made yourself sick wondering if you holiday posts will stand up to everyone else’s. It’s also the weekend where – if you live in an area which recognizes Daylight Savings Time – your clocks get set back an hour, and normal people use that hour to sleep. Not me! I use that hour to inadvertently wake up at what is now 4:30 am versus my normal 5:30 am. Should be a banner day. Continue reading →

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feast magazine, february 2014 [part one]: black walnuts.

black walnuts.

So: black walnuts, otherwise known as the nut I was tasked with creating recipes around for this month’s Feast magazine: let’s talk about them. When I was asked to do a feature article on black walnuts, I was obviously elated: me? write a feature? Yes, please: I would love that. I am honored. I am utterly geeked out by your request yes I will do it. But then it dawned on me: black walnuts?

I know nothing about black walnuts.

Now, you could argue here that my entire columnist life is centered around ingredients I largely know nothing about until I work with them for the magazine, but that’s 1 recipe: this time, they were asking for a full writeup and 6-7 recipes. Add to that the direction to balance sweet to savory and make it all winter-centric, and you get one nervous writer.

Continue reading →

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individual winter root vegetable souffles.

winter root vegetable souffles.

The one thing I’ve noticed since I started writing for Feast is that I look at the magazine from a different perspective than I used to. Unavoidable, perhaps, because now I know them and talk to them, and they’re real people to me, whereas before they existed only in the abstract. So the magazine, for me, has become a way to see what all the other kids’ assignments were for that month. When it comes out, I look through it to see what everyone did, and how it all came together into one finished piece. On one hand, it’s a cool perspective to have, because you get to see people’s work more as an extension of who they are, and as a way of getting to know them. The downside of this is that I don’t ever seem to just thumb through it like I used to, seeking out what I may like to make from the plethora of recipes showcased each month. I miss doing that. Continue reading →

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butternut squash + sweet potato soup.

butternut squash + sweet potato soup.

I feel like the Midwest has reached the Official Second Tier of Chilly for the season: I can see the puffs of breath and car exhaust in the morning, we rarely leave the house without some sort of sweatshirt or coat on, and the days are brisk and mostly sunny. I’m making the most of things until Daylight Savings Time kicks in, which will signal the end of our evening walks (as it will get dark by 5 pm, a total bummer for someone who walks regularly and really loves this time of year for it) and the start of much shorter days. I know for certain that it’s soup weather: I’ve been wandering through cookbooks searching for new ones to try. Continue reading →

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fennel soup + chorizo mini-meatballs.

fennel soup + chorizo mini-meatballs.

Sunday, 6 October 2013, 1:00 pm.

  • weather: chilly and waffling between clouds and sun; a little moody. sweater weather.
  • sleep quality: wonderful, mostly because it was cold in the house all night.
  • plans: none, except for a little recipe experimentation.
  • sound: football, as background noise; iPod, on a weather-appropriate shuffle.
  • owl candelabra: lit up like a Christmas tree, as are most of the other candles. Chilly weather calls for flickering flame of some sort.
  • lunch/dinner craving: this soup.

Who knew fennel soup was so entirely soul-satisfying? I, for one, did not. I couldn’t quite put my finger on how it would taste, considering it looks a lot like a celery root soup, somehow creamy, yet without any cream in it. I’ve had some experience with fennel in the recent past, but nothing which would lead me to believe that this soup would turn into one of my favorites.  Continue reading →

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pumpkin + caraway pan scones.

pumpkin + caraway pan scones.

Please allow me to introduce to you my opening shot for pumpkin season: the pumpkin pan scone. It’s not what you think, for there’s not one speck of cinnamon, allspice, or ginger to be found here. Nary a sprinkle of sugar in this little guy; just pure pumpkin, in a semi-savory dish perfect for any time of the day or night.

I’ve realized in the past few years that we (and I mean “we” like Americans) sometimes have too narrow a view of pumpkin and what it can do for us. We’re perfectly willing to whip up all sorts of squashes and root vegetables into savory dishes, but the pumpkin? Always the sweet treatment. Which is great, by the way, because I love it this way; I happily count myself amongst the pumpkin-spice-crazy crowd. Custard pies, cheesecakes, bars, you name it: sweet and delectable, to be sure – but there’s so much more it can do.  Continue reading →

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sweet cherry + rosemary focaccia.

sweet cherry + rosemary focaccia.

One more for the road, people; I’m writing this post and then launching myself face-first into my suitcase so I can get packed and ready for our flight this Monday. Well that, and a few dozen other odds and ends I need to tie up, but that’s okay: once we’re all in Florida, it’ll be vacation, and vacation food to go with.

Bread and I have been having a little bit of a moment recently, and I’ve been trying to figure out why. It’s just never happened to me before in a summer setting: typically, I get all bread-crazy in the winter. Perhaps this year it’s because I’ve learned how to actually make it versus trying to do so and dissolving in a pile of tears when it inevitably fails. I suppose that makes the entire process more fun for everyone. Continue reading →

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cucumber guacamole.

cucumber guacamole.

I’ve been eating this nonstop for a few weeks now, and it occurred to me that many of you may like it as much as I do. ‘Tis the season to dive headlong into as many avocados as you can find, because they are buttery and scrumptious, and oh so good for you. Even their fat is good for you. Avocados are fabulous, but let’s be honest; the have quite a few calories, and sometimes you just don’t want to care about that. Continue reading →

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