Posts tagged Vegetables
Thursday, June 18, 2009

broccoli slaw

broccoli slaw

You know, I’ve a bone to pick with June. A huge, larger-than-life, we’re -no-longer-BFFs, please-take-your-rainy-self-somewhere-else bone. It’s not just the rain. They say April is the cruelest month? I think if Chaucer was witnessing June, 2009, he might reconsider his claim.

You see, on top of this weather, which would be enough to gripe about, I’ve sustained multiple stress fractures on not one, but two of my toes from running. That’s right – I’m an overachiever even when it comes to fractures. And so in the last week and a half, I’ve been limping and ambling and being generally quite annoyed with my left foot. And the bones in it. Hence lots of bones to pick with June. Get it? Bones? Fractures? Anyone? Anyone? [Deafening silence befalls.]

I know, I have a horrible sense of humor.

At least, when it comes to finding a perfect summer slaw, I can nail it. Jokes–not so much. But picnic ideas–I got that covered.

Continue reading broccoli slaw.

Tuesday, May 12, 2009

cream braised cabbage with leeks

cream-braised cabbage with leeks

I know it’s a little strange that I’m that I am telling you about another cabbage recipe so soon after the first one, but I can’t help myself. It’s too good to keep from you a moment longer. Doing so would be selfish and wrong. And I’m anything but selfish. Besides in Russia households typically always have a head of cabbage on hand. I know in my family it’s always been the case.

Moreover, I wish I could tell you that I’m one of those people who cooks a new thing every night, who is constantly craving variety, and is always out trying new things. I don’t. Sometimes I go for weeks without so much as turning on the stove. Embarrassing, but true. So if I find a dish that truly strikes a chord with me – well, I will make it over and over and over. Like this one for instance.

big pile of cabbage - YUM cream-braised cabbage with leeks

Now, don’t get me wrong – I’m very open to trying a new dish or a new flavor combination, but I am quite often finding myself ordering the same few things off my regular take-out menus. I could also very well make something and then eat it for several days and sometimes even longer. I’m a creature of habit to a fault. I like schedules and planning. Leftovers are just another way for me to continue eating what I like. Besides so many different things taste that much better the following days when the flavors have a chance to meld together: chili, soup, stew, and believe it or not – this cabbage. That is if it lasts that long in your household.

cream-braised cabbage with leeks

So this cabbage I want to tell you about. Well, I’ve recently fallen in love with braising vegetables in cream. You take something somewhat pedestrian, like cabbage for instance, and you add in some chopped leeks and then you sauté the whole thing for awhile until the leeks start turning yellow-green, closer to yellow; and the cabbage has wilted and began to look a little sad. This is where you swoop in and add some lemon juice, salt and finally cream and thus transform it from sadness into glory, like Cinderella going to a fancy ball. You let it thicken for a few minutes and then scoop it generously onto a plate. And then, as a pièce de résistance, you grate a tiny bit of Grana Padano over it (I know cheese sounds superfluous, but trust me on this one). Just try to have one serving of this and not eat the whole thing. You can consider it an open challenge.

cream-braised cabbage with leeks

Continue reading cream braised cabbage with leeks.

Monday, April 20, 2009

cabbage with hot sauce

spicy cabbage

I feel like spring is toying with my emotions. It’s playing tricks on me giving me sunshine and warmth for a few days, and then turning cold and wet. We’re not having a fine romance I imagined it to be this year – and I feel led on by the season. I keep saying it’s my favorite season, but I’m beginning to question why? It’s never quite as warm as I remember it – perhaps my memory paints past events in better light.

To all of you who wrote lovely comments to me in my last entry and those of you who reached out personally – thank you. I’m so grateful for your thoughts and wishes and so moved by them. I’m hoping for the best – and time will tell.

spicy cabbage

With everything that’s been swirling around me recently, I’ve been a bit lackluster in the kitchen. Just not the same energy after a long day of work and a challenging run in the park. I get home with barely enough time to repack my gym bag, make a few calls and read a few pages. I’m still waiting on some news and it makes following most directions a bit of a challenge. With such lazy approach to cooking as of late, my kitchen has seen quite a few peanut butter and jelly sandwiches pass through. I cannot think of a better make-shift meal that comes together in mere seconds, nourishes, fills, and delights. Yes, delights. In fact, I’m pretty much okay having peanut butter sandwiches just about every day. I’m a bit of a peanut butter fanatic, if you must know.

spicy cabbage

Strangely, however, a food blog where I regale you with tales of my peanut butter consumption doesn’t have quite the same ring to it as a food blog where you see various dishes across your screen. The latter seems more appealing and this is where I need to pick up slack. Despite my resistance to pick up a knife and turn on the stove, not all dishes come with pages of instructions and some cook themselves in mere minute resulting in glorious, comforting and wholesome meals. Like this spicy cabbage. Like peanut butter, I’m afraid I could eat this every day (and have eaten it for many days now).

Ever since attending Molly’s wonderful reading of her beautiful book “A Homemade Life”, I’ve been kind of obsessed with this cabbage. She mentioned it during Q&A and I couldn’t get it out of my head. When I made it, I was floored with how easy and delicious it was. I made more the next night. And the next. And… you get the idea. In fact, as I write this, a gourmet dinner a few hours away, I kind of want to just ditch dinner, go home and make a heaping bowl if this, plop a fried egg on top and eat it with a thick slice of crusty bread. Oh and while I’m being so hedonistic, I’d pour myself a glass of red wine and away we go! And since it’s raining and cold outside, this is the perfect meal for a night like this one. If I am feeling particularly decadent, I would even put some Sasha Dobson on to complete the experience. But, sigh, dinner out awaits me (I should be ashamed to even complain!) and so the cabbage must until tomorrow to be made again.

Continue reading cabbage with hot sauce.

Thursday, January 3, 2008

sauteed brussels sprouts with onions and lemon zest

lemon zest love

Happy belated New Year to everyone – I included the picture above because the lemon zest looked so much like confetti, it reminded me of a celebration! I’ve been quite absent from regular posting having had an unprecedented month of work, travel, being sick.

I’ve been cooking not as often as I’d like. It’s been cold. We’ve been attending holiday this and holiday that. We went to Texas and ate barbecue and I lost my voice and had to get antibiotics and was called for the rest of the trip the Christmas Mime (because I could mime oh-so-expressively). So one of the New Year’s resolutions is to post more regularly! And take better pictures. And get some more camera equipment like a sexy macro lens I’ve been eyeing and a flash! All thanks to a more than generous B&H gift certificate from KS’s dad’s family, I can now indulge in those items! Oh, I can’t wait!

There are also design tweaks in the works. They’re so late in arrival that I wanted to keep this an absolute secret from you, but I am hoping that very soon, you’ll see a much sleeker version of SassyRadish!

locally grown

Some other resolutions involve my being more web savvy, learning CSS, understanding the intricacies of MT 4.0 and becoming my very own web designer extraordinaire! With the new addition to our household, our iMac looks very inviting and promising, if this can’t make me more design-literate, all hope is then lost.

I know that I’ve already written about Brussels sprouts recently and it’s one of those been-there-done-that stories, but really I can’t get enough of those miniature cabbages! They are soooo cute! And soooo good! And as one of my resolutions last year was to use the produce already in my fridge, no matter how much the glossy recipes call to me. And so with five pounds of Brussels sprouts from Satur farms, something had to be done. Half of them went into the recipe here, and another half became part of the chicken stew I’ll write about soon.

What are some of your New Year’s resolutions? And what would you like to see on this site? Could be more recipes of a specific type, like “More Russian food!” or better functionality (like a recipe index!) or better photography, punchier writing, or something else! Please give suggestions and don’t be worried about hurting my feelings. If there’s something about the site that drives you crazy, let me know as well!

Continue reading sauteed brussels sprouts with onions and lemon zest.

Thursday, November 8, 2007

butternut squash and caramelized onion galette

like watching a trainwreck

In grade school, we were quick to taught that if you add two numbers together, and then another two numbers together and add the sums of those two previous sums, you will get a third sum. You could, of course, just add the four numbers together and get the same thing. You don’t need that whole two and two thing. I caught onto that one real fast – and in first grade was the top math student in my grade, which in Russia, is really something. Thanks, Dad, for doing all those puzzles with me.

Unfortunately, the same laws do not apply to cooking. I’ve learned this one over and over and well, two nights ago, it was yet again manifested in my kitchen. I took ingredients I loved, put them together, and got something altogether different than what I had expected to come out. I should probably tell you right away, in the spirit of full disclosure, that I got a wee bit creative at the very last minute. And so it goes.

butternut looking all promising and happy

Deb of the Smitten Kitchen fame, posted a little while back about a galette filled with butternut squash (swoon), caramelized onions (double swoon) and fontina cheese (me faint with excitement). I clipped that recipe in my mind’s eye and was going to make it sooner or later. Well that sooner was two nights ago and I had that butternut squash sitting around on our kitchen counter, boldly challenging me to peel it and dice it – a task I feared more than making my own pâte brisée after the disaster this summer. (Deb swears it was the summer heat and humidity and not my own ineptitude that wrecked my pie dough – and I’ve been so traumatized by the experience, I’ve yet to repeat it.)

I peeled and cut the squash – all in all, it was not so bad. I already had the onions happily sautéing in the pan, turning to that seductive golden hue. I was on a roll. I decided to use the dill we had instead of sage (a deviation I actually don’t regret here, for a change). In short, it was a thing of beauty – KS popped into the kitchen three times to tell me just how good it smelled – people, he never gets that emphatic. It was all going so well.

so full of hope...

And then, then I got too bold. Too haughty and too clever. I thought to myself, “Hey self, you have some fillo dough sitting in the freezer – wouldn’t it be great to use that on the galette?” And this, dear reader, is where I went all kinds of horribly wrong. I should have just stuck with the recipe, but I didn’t. And that killed the dish flat out.

Something about the squash and the onions made the fillo gross and mushy and limp. It tasted raw despite having baked for over an hour. We picked the squash and the onions off of it and between the layers (oh yes, I just had to get creative with the layers too!) and KS consoled me that at least the flavors and the vegetables were good. The only silver lining here – KS actually likes butternut squash and can’t recall telling me he doesn’t. A success in some ways, though I wish the dish turned out fine in the end. I suppose you win some and you lose some. And maybe this loss is kitchen muse’s way of telling me that I should just go ahead and give that pie crust recipe another go – and maybe I just will.

Continue reading butternut squash and caramelized onion galette.

Wednesday, November 7, 2007

spicy swiss chard

looks can be deceiving

Oh people, I tell you don’t mess with a good thing when you know you have one. It’s like this – you have this amazing, perfect food that is best at its simplest preparation, and you love making it and in fact you make it all the time, but always feel a bit of a cheat. I mean, take for instance Swiss chard – perhaps one of my and KS’s favorite vegetables. We eat it a few times a month and our method has most often been steaming it. With washing and trimming off the stems, the whole process takes a few minutes, no more. We sprinkle a bit of salt over our steamed chard and eat it plain as a side to our meals. It’s a “meaty” green and tastes best, to us anyway, this way.

But I always feel as if I’m cheating and being lazy. Anyone can steam chard – it’s not exactly cooking, nor is it particularly “sexy” blog material. No one will read about steamed chard and rush to the kitchen to make it – it’s as easy as it gets, a “duh” of the recipes – too embarrassingly simple to write about. But it seems to be that the “duh” is the hidden “aha” in this case.

so much promise... such pretty colors...

The trouble was that this dish was like a good thing gone bad. Or as KS put it, I took a good, clean, wholesome dish, and turned it into a cheap, street hussy. And that’s kind of how I felt about it too – Swiss chard went from noble to common.

This recipe here was all kinds of wrong – the sauce was overpowering, it took over chard’s natural taste and flavor and as a result, neither the sauce, nor the chard were all that noteworthy. A disaster it was not, but really, it was a disappointment all around. Food Network, (Bobby Flay, even though this wasn’t your recipe, I’m looking at you!) I was hoping for a better recipe. I suppose a lesson learned here is that sometimes the simplest is really the best. Tomorrow, I will tell you about what happens when you mess with a classic, tried-and-true recipe by getting that last minute “creativity” spark – nothing good to say the least, but for that, you’ll have to tune in tomorrow. I hope the cooking blunders will stop at that for awhile.

dear swiss chard, i'm sorry

Continue reading spicy swiss chard.