This and the recipes that follow were the most successful this thanksgiving. Everyone knows the sides are the best! 25 minutes – makes about 4 cups 1 cup frozen cranberry juice concentrate, thawed 1/2 cup sugar 3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces) 1 12-ounce package fresh cranberries 2 teaspoons ground cardamom 1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. 2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. 3. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.) a modified bon appétit recipe
The CSA sometimes gives you things that you don’t want. Or, more like you think you don’t want. I got a bunch of turnips. Growing up, I only knew turnips two ways: pickled and dyed with beet juice, in a shawarma sandwich (yum!); or stewed in a couscous. I tried preparing turnips simply before, in an American recipe for a warm salad. It was the most disgusting thing I’ve ever cooked. They were bitter and mushy, and the apple cider vinegar-based dressing did not help. I’ve been afraid of cooking turnips again, but I also like exploring new ways of eating things. My turnips’ leaves were yellowing and I had nothing else in my fridge. A neighbor was coming over for dinner, and the weather is shifting into winter, so I thought, “Fine, turnips, you are getting stewed.” When I tasted the couscous, I thought two things: “Why haven’t you made couscous to get you through every New York winter?” and “Why isn’t preserved lemon in everything?” I proceeded to eat this for the next three days and did ...
i am not salad's #1 fan. i don't like that americans consume salads as their entire meal. i detest the idea of bottled non-refrigerated dressings. actually, i don't like dressings in general. and i don't like that the main ingredients in salads are usually flavorless lettuce, mealy tomato slices, and then who the hell wants to eat black olive slices from a can? now that i've gotten that out of the way, we can get on to what's important. this morning, my cat friend, lucy, woke me up and led me to the kitchen. in the fridge, i found three zucchinis whose skin was beginning to pucker, along with some gorgeous basil in its ziploc terrarium (see note below). what could i do? luckily, i always have parmesan, some sort of citrus, and pine nuts on hand. epicurious.com helped a sister out and i had exactly everything i needed for a perfect summer salad, with no lame lettuce, terrible tomato or canned kalamata. 40 minutes – serves 6 1/3 cup extra-virgin olive oi...
Comments
Post a Comment