Saturday, October 31, 2009
Wednesday, October 28, 2009
Tuesday, October 27, 2009
The photo above is from Tobias Schwarz of REUTERS - check out the whole 35-picture series here!
Monday, October 26, 2009
Sunday, October 25, 2009
Saturday, October 24, 2009
Friday, October 23, 2009
Wednesday, October 21, 2009
Tuesday, October 20, 2009
I saw this over on Old Sweet Song last week... and now it is stuck in my head. My favorite part is around 2:03 when she says "Don't make me sing this part of the song..."
I really can't get enough. And I love her expressions - and her hair. I think that's what I might do when I chop all mine off.
They do other songs too: go to youtube.com/PomplamooseMusic
But seriously - it's stuck in my head and I can't get it out! You were warned. :)
Monday, October 19, 2009
Sunday, October 18, 2009
Saturday, October 17, 2009
Friday, October 16, 2009
CSA today was lots of greens, so we decided to just get 4 acorn squash. That way on Monday we can handle all the kale and chard & such when we don't get to pick.
So tonight I made this awesome soup... I want to site the recipe correctly so I will post an update with that info tomorrow. Goodnight!
so I found this fantastic Thai-Spiced Tomato Soup recipe on The Wednesday Chef -meaning that this is a post citing a recipe cited on another post. The original Gourmet magazine recipe can be found here (at least for now?). And so it goes...Changes I made: I yet again had this carton of Thai broth needing to be used, so I substituted that for the suggested chicken stock, even though it was 32 oz vs. 24. I kept The Wednesday Chef's suggestion of omitting the cup of water, but excluded the salt since my broth wasn't specifically low-sodium. I also added the juice of a whole lime since I didn't have anything else to do with the other half and I figured it'd be tasty. I piled mine high with cilantro since I love it.
Thai-Spiced Tomato Soup
1 onion, chopped
3 tablespoons vegetable oil
2 tablespoons Thai Kitchen red curry paste
1/4 teaspoon ground cumin
1 (32-oz) carton Thai spiced broth (mine was Wegmans brand)
1 (28-oz) can crushed tomatoes
1 tablespoon packed brown sugar
Juice of 1 lime
A handful of cilantro leaves (optional)
1. Cook onion in oil in a 4- to 5-quart heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes.
2. Add broth, tomatoes, brown sugar and simmer 15 minutes.
3. Purée soup with an immersion blender (use caution when blending hot liquids). Stir in the lime juice and serve, garnishing with cilantro, if using.
Another twist: before I re-heated a bowl full of this yesterday I added a bunch of chopped kale and broccoli leaves (because we're swimming in greens) and it turned out to be quite tasty. Dave added chopped mushrooms to his.
Thursday, October 15, 2009
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Monday, October 12, 2009
Sunday, October 11, 2009
Saturday, October 10, 2009
Friday, October 9, 2009
Thursday, October 8, 2009
First of all... As you can see, the setting is stunning. The service was no less quality. All the food was quite spectacular. Beyond that - the naan was complementary. I walked out of there feeling as though I had gotten quite the bargain!
I have yet to see Food, Inc., but i've read enough to understand that we - as a country - have serious issues with the worth (or lack of worth) we place on our food. I truly get this, and have been working towards a higher level of awareness when it comes to the food I buy and put into my body. But more on that another day!
Wednesday, October 7, 2009
Tuesday, October 6, 2009
It was definitely one of those "use up what you have" type of things; we had specific CSA veggies that needed to be used, and also a couple of freezer items that I'd been meaning to get out of the freezer and onto our plates.
Dave had bought frozen crawfish forever ago and then promptly forgot about them. I would say for sure now that I will not be buying these little critters again. I'd simply rather buy shrimp. Same basic creature, except crawfish just taste a little dirty. They're both bottom-feeders that are supposedly unclean anywho, but shrimp are delicious, and crawfish are just too fishy.
In addition, I used Kielbasa, since that's what we had in the freezer, but obviously Andouille sausage would be better suited for this dish.
Here's how it went:Chopped half an onion (all we had - would add more in future), 2 stalks of celery, 2 light green peppers, 1 Anaheim pepper and 1 banana pepper and sautéed in a bit of olive oil. Salt, pepper, Essence of Emeril. Added 28 oz can of diced tomatoes and 4 diced garlic cloves, as well as 2 handfuls of chopped kale. Let that simmer a couple of minutes and then added a 1 pint carton of Thai broth (Wegman's brand). Used this since it was near expiration and I hoped to add a little heat; chicken stock would do. Added 1 cup of rice, stirred it around and put the lid on. Took it off to stir a couple times, otherwise let it simmer for approx 20 minutes or until rice is almost tender. Added the crawfish & sausage (both pre-cooked) and put the lid back on for 10 more minutes for everything to heat up.
We've been eating this all week... probably made 6 servings. I have been stuffing a bunch of fresh spinach in before heating it up to up the veggie content.
Monday, October 5, 2009
Sunday, October 4, 2009
Saturday, October 3, 2009
Dinner this evening was at Rice, described as eclectic international... In the Murray Hill neighborhood of NYC. Did I mention I was in NYC? Staying with an old friend from grad school for a quick 24-hr visit. Very fun.. Details to follow (on food & fun)!
UPDATE: So at Rice I ordered the asian slaw as a salad and Thai Coconut Curry with Chicken and thai black rice.
The asian salad was incredible! The menu described it as "mayonnaise free, shredded cabbage and carrots, with sautéed arame seaweed, toasted sesame seeds, lotus roots and asian carrot ginger dressing." I ate through the entire thing before I stopped and wondered whether the seaweed was really in there. I like most seaweed, but usually it has a really distinct taste that I did not encounter in this dish. I have always loved the carrot-ginger dressing served in most japanese restaurants, but this one made me want to come right home and recreate it immediately.
For the entree - the black rice was described as "sticky, black skinned grain with white flesh, rich distinctive flavor, steamed in coconut milk." I paused while ordering, wondering if a black rice could really be sticky, but since I have never had black rice outside of wild rice mixes, I was going to have to trust the folks at the place called Rice. I was disappointed to find that it indeed was not sticky, nor did it taste like it had been steamed in coconut milk. Bummer all around. I also felt like the curry was not so coconut curry tasting; it tasted like it could have come from a Lean Cuisine called "thai inspired chicken." Don't get me wrong - it didn't taste bad, it just was disappointing... and made me realize that I shouldn't have such high expectations for a restaurant which serves dishes from so many different ethnicities.
On top of that, it was very cheap. Just $18 (including tax and tip) for my meal. In looking up the menu descriptions I found that this is just one of four locations in the NY area. So - I guess not too bad for a chain! And they run their delivery vehicle on filtered Waste Vegetable Oil from their kitchens, so bonus points for sustainability.
My friend Rachel and I spent the rest of the night catching up and walking around the city, stopping every once in awhile for people watching. We also got the famed Pinkberry; I tried the new coconut flavor with no toppings - which made up for the lack of coconut in my dinner. Just delicious! Also can't wait to re-create this at home.
Friday, October 2, 2009
p.s. That pumpkin's got a big stem, hasn't it? The local farm I bought it from said they had gotten requests for larger stems and so they sought out this particular variety which is known for it's stem size.
A little strange if you ask me!