November 2004 Archives

Kim gave birth to August Henry Walker on Tuesday afternoon. Mom and son are home and doing well. Obviously there will be little cooking and few posts and for the time being. Dad will be the main cook in the short term, which doesn't bode well for entries on this blog...

Kim gave birth to August Henry Walker on Tuesday afternoon. Mom and son are home and doing well. Obviously there will be little cooking and few posts and for the time being. Dad will be the main cook in the short term, which doesn't bode well for entries on this blog...

Courtesy of Mark Bittman a couple of weeks ago, sort of. He had a recipe with Italian sausage, and I did an even more streamlined version. It actually took a while to get around to doing it because Todd always changed the subject or suggested something else for dinner whenever I said I was making pasta. I don't know what he thought I was planning to make.

It was really easy, though. Todd cooked 3/4 pound campanelle just a couple minutes short of being done while I diced up about 3/4 pound mozzarella. We tossed half the cheese with the pasta, some sauce from a jar and some flash-frozen spinach (I bought a bag of this stuff from Trader Joe's and I love it; instead of being one big clump of frozen spinach, it's individual leaves, so it's so easy to grab a few and throw them in a soup, sauce, etc).

Dumped that in a casserole dish, covered it with the rest of the mozzarella and grated some Parmesan over the top. Baked it for 20 minutes in a 400 degree oven, until the top was all melted and getting kind of crusty on the edges. It was so good, with the crunchier top noodles and the gooey, cheesey pasta underneath.

Todd really liked it a lot.

Courtesy of Mark Bittman a couple of weeks ago, sort of. He had a recipe with Italian sausage, and I did an even more streamlined version. It actually took a while to get around to doing it because Todd always changed the subject or suggested something else for dinner whenever I said I was making pasta. I don't know what he thought I was planning to make.

It was really easy, though. Todd cooked 3/4 pound campanelle just a couple minutes short of being done while I diced up about 3/4 pound mozzarella. We tossed half the cheese with the pasta, some sauce from a jar and some flash-frozen spinach (I bought a bag of this stuff from Trader Joe's and I love it; instead of being one big clump of frozen spinach, it's individual leaves, so it's so easy to grab a few and throw them in a soup, sauce, etc).

Dumped that in a casserole dish, covered it with the rest of the mozzarella and grated some Parmesan over the top. Baked it for 20 minutes in a 400 degree oven, until the top was all melted and getting kind of crusty on the edges. It was so good, with the crunchier top noodles and the gooey, cheesey pasta underneath.

Todd really liked it a lot.

I wanted to try a new cut of meat, so I ordered turkey tenderloins from Fresh Direct. There aren't many recipes for these (not even sure where you'd find the tenderloin on a turkey; next time I carve a Thanksgiving bird I'll have to see if I can figure it out). One I found on Food and Wine's web site was pretty popular with Todd, so here it is.

First I mixed 6 tablespoons flour with 6 tablespoons grated parmesan cheese, 2 minced garlic cloves, salt, pepper and some of that hebes de Provence Todd's mom bought me on a piece of waxed paper. Then I beat a couple of eggs (probably would only need 1 for a pound of tenderloins) in a shallow bowl. Pounded the tenderloins out thin, then dredged in milk and flour mixture and sauteed in olive oil, 3 minutes on each side. Served with lemon wedges.

I also roasted veggies, cutting carrots, parsnips and a sweet potato in matchsticks and tossing them with oil, salt and pepper before roasting in 400 degree oven for about half an hour. I experimented with roasting a beet in the same manner but found it just dried out until I wrapped it in foil, to steam it more than roast it. Haven't tasted the beet yet, though, so I don't know if I ruined the thing or not.

I wanted to try a new cut of meat, so I ordered turkey tenderloins from Fresh Direct. There aren't many recipes for these (not even sure where you'd find the tenderloin on a turkey; next time I carve a Thanksgiving bird I'll have to see if I can figure it out). One I found on Food and Wine's web site was pretty popular with Todd, so here it is.

First I mixed 6 tablespoons flour with 6 tablespoons grated parmesan cheese, 2 minced garlic cloves, salt, pepper and some of that hebes de Provence Todd's mom bought me on a piece of waxed paper. Then I beat a couple of eggs (probably would only need 1 for a pound of tenderloins) in a shallow bowl. Pounded the tenderloins out thin, then dredged in milk and flour mixture and sauteed in olive oil, 3 minutes on each side. Served with lemon wedges.

I also roasted veggies, cutting carrots, parsnips and a sweet potato in matchsticks and tossing them with oil, salt and pepper before roasting in 400 degree oven for about half an hour. I experimented with roasting a beet in the same manner but found it just dried out until I wrapped it in foil, to steam it more than roast it. Haven't tasted the beet yet, though, so I don't know if I ruined the thing or not.

It started with a cup of dried beans and a ham hock, which I had never cooked with before. It was smoked and looked very much like an animal part, with the skin and (ugh) a few coarse hairs bristling. Very cheap, though, and it did the job in the soup.

First I soaked a cup of dried pinto beans overnight (why go to all the trouble of the quick-soak method when all you have to do is plan ahead a little?), then drained them and put them in the slow cooker with a diced onion, the ham hock (which I took the skin off of), three diced celery stalks, four cups of water, a bay leaf and some herbes de provence (because I don't have dried thyme). Cooked it on high for an hour, then turned it to low for four more. Then I added a diced carrot and a giant parsnip, diced, and cooked it for a few hours more. Shredded the meat off the hock and added it to the soup, discarding the bones, fat and gristle from it. The soup comes out thick and rustic, perfect on a rainy day with a wedge of bread.

It started with a cup of dried beans and a ham hock, which I had never cooked with before. It was smoked and looked very much like an animal part, with the skin and (ugh) a few coarse hairs bristling. Very cheap, though, and it did the job in the soup.

First I soaked a cup of dried pinto beans overnight (why go to all the trouble of the quick-soak method when all you have to do is plan ahead a little?), then drained them and put them in the slow cooker with a diced onion, the ham hock (which I took the skin off of), three diced celery stalks, four cups of water, a bay leaf and some herbes de provence (because I don't have dried thyme). Cooked it on high for an hour, then turned it to low for four more. Then I added a diced carrot and a giant parsnip, diced, and cooked it for a few hours more. Shredded the meat off the hock and added it to the soup, discarding the bones, fat and gristle from it. The soup comes out thick and rustic, perfect on a rainy day with a wedge of bread.

I had written this entry as a draft and then went into the hospital before I posted it, so it's a few weeks later now. But on October 27 I wrote:

One of my excuses for missing the most recent IMBB was that my parents and Todd's were in town. The arrival of all these folks was because I had a baby shower this weekend, which my friend Emily planned and catered for me (I hosted since she lives in a typical NY studio).

The highlight of the brunch were the waffles and assorted toppings: greek yogurt with honey, homemade apple butter courtesy of Todd's mom, rum-soaked raisins, toasted walnuts, whipped cream, Nutella. We had ice cream, but I don't think it ever got put out.

We also had cheddar scones (which we were going to serve sandwiching ham and arugula mayo), mini frittatas with chicken sausage, citrus salad with honey and vanilla, muffins, pumpkin bread from one guest and cranberry bread from another, coffee cake from the food editor at work. Pumpkin soup from Julie in my supper club. White-chocolate dipped dried apricots. Cinnamon coffee, spiced cider and mimosas. Too much food (it was gratifying, though, to realize that a good portion of my friends love to cook/bake and share). But all the parents have been enjoying the leftovers!

I had written this entry as a draft and then went into the hospital before I posted it, so it's a few weeks later now. But on October 27 I wrote:

One of my excuses for missing the most recent IMBB was that my parents and Todd's were in town. The arrival of all these folks was because I had a baby shower this weekend, which my friend Emily planned and catered for me (I hosted since she lives in a typical NY studio).

The highlight of the brunch were the waffles and assorted toppings: greek yogurt with honey, homemade apple butter courtesy of Todd's mom, rum-soaked raisins, toasted walnuts, whipped cream, Nutella. We had ice cream, but I don't think it ever got put out.

We also had cheddar scones (which we were going to serve sandwiching ham and arugula mayo), mini frittatas with chicken sausage, citrus salad with honey and vanilla, muffins, pumpkin bread from one guest and cranberry bread from another, coffee cake from the food editor at work. Pumpkin soup from Julie in my supper club. White-chocolate dipped dried apricots. Cinnamon coffee, spiced cider and mimosas. Too much food (it was gratifying, though, to realize that a good portion of my friends love to cook/bake and share). But all the parents have been enjoying the leftovers!

Last night I had the smell of garlic on my fingers for the first time in a while. I've been in and out of the hospital the last couple of weeks for pregnancy complications, and now I'm on modified bed rest. I've been trying to figure out what my limitations are as I head back into the kitchen, so I've been looking for really simple things to do.

Yesterday for lunch I took a suggestion from Ina Garden (I've seen a lot of her and Paula Deen lately, and WAY too much of Rachael). Toasted some sourdough, slathered on some mango chutney, then melted thin slices of Cheddar over the top. I ate it with tomato soup with spinach, an ultimate childhood combo with an element that made it a little bit interesting.

Last night I just sauteed lots of minced garlic in lots of oil, then wilted baby spinach in it, tossed it with capanelle and topped it with Parmesan.

Todd's parents stayed with us for an extra week to help around the house and take care of me. Todd commented on his mom's ease at pulling together an evening meal, not even realizing the thought and grocery trips that go into dinner every day. She did pull together bits and pieces on the last night they were here to make a pork, cabbage and carrot saute with sauce that we ate over rice. I loved it. Plus it added cabbage to the list of foods Todd'll eat.

She also made pasta, chicken enchiladas, steak-, onion- and Swiss-topped baked potatoes, an omelet, a beautiful pork loin with potatoes and soup. Home-cooked food is so much better than takeout. I'm going to miss them (mom's cooking and dad's dishwashing abilities--plus the company, of course).

Last night I had the smell of garlic on my fingers for the first time in a while. I've been in and out of the hospital the last couple of weeks for pregnancy complications, and now I'm on modified bed rest. I've been trying to figure out what my limitations are as I head back into the kitchen, so I've been looking for really simple things to do.

Yesterday for lunch I took a suggestion from Ina Garden (I've seen a lot of her and Paula Deen lately, and WAY too much of Rachael). Toasted some sourdough, slathered on some mango chutney, then melted thin slices of Cheddar over the top. I ate it with tomato soup with spinach, an ultimate childhood combo with an element that made it a little bit interesting.

Last night I just sauteed lots of minced garlic in lots of oil, then wilted baby spinach in it, tossed it with capanelle and topped it with Parmesan.

Todd's parents stayed with us for an extra week to help around the house and take care of me. Todd commented on his mom's ease at pulling together an evening meal, not even realizing the thought and grocery trips that go into dinner every day. She did pull together bits and pieces on the last night they were here to make a pork, cabbage and carrot saute with sauce that we ate over rice. I loved it. Plus it added cabbage to the list of foods Todd'll eat.

She also made pasta, chicken enchiladas, steak-, onion- and Swiss-topped baked potatoes, an omelet, a beautiful pork loin with potatoes and soup. Home-cooked food is so much better than takeout. I'm going to miss them (mom's cooking and dad's dishwashing abilities--plus the company, of course).