Snack Archive

Tuesday, June 12, 2012

broccoli parmesan fritters

broccoli parmesan fritters

Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.

we go through a lot of this
choppped roughly

Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. Oh no. It is, in fact, the opposite. Let’s say you called me on the phone day — you know, presuming we lived on a planet where people still spoke on the phone — and said “My toddler! He eats nothing but macaroni and cheese and graham crackers! How do I get him to eat vegetables?” I would respond, without blinking twice: “Fritters.” Except my enthusiasm for fritters is so great that it would come out “FRITTERS!” in the background, I’d be doing jazz hands, and in my head, there would be Rockettes singing and high-kicking to this tune that I promise to never sing for you in person that goes, “Fritterrrrrrrrs! Fritters are the answer!” Let’s definitely never speak about this part again.

best part: mashing the broccoli

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Friday, February 3, 2012

cheddar, beer and mustard pull-apart bread

cheddar, beer and mustard pull-apart bread

You might have created a monster. I went back and forth, again and again, before sharing the recipe for potato chip cookies. My presumption was that most sane people would find them revolting; that the comment section would be a string of “eww”s. Silly me! It turns out that a whole lot of you are closet potato chip sandwich lovers, and worse. You put Doritos on your pizza! You put Cheetos on your tuna! I am clearly among my brethren. This will only lead to trouble, as the next time I have a weird, funky combination of flavors I want to try out, who will stop me? Clearly, not you.

beer and butter
poured into flour mix with rye

Like this. For a while, I’ve been enamored with this idea of pull-apart bread, such as Flo Braker’s from her latest book. Yet as lovely as buttery lemon sugar is, or cinnamon sugar for that matter, is, I wanted to give it a savory spin. My first inclination was to go with the universally adored (but kinda overused these days, don’t you think?) cheddar, chives and bacon — i.e. baked potato toppings — but what I’ve really been dreaming about lately is Welsh rarebit, which I understand to be pub food in places I haven’t been lucky enough to travel to yet. It’s a thick, punchy, rich sauce made with cheddar and mustard and beer and butter and cream and spices and it is often ladled over a piece of toast, such as rye or another brown bread. And I want it.

a sticky dough that doesn't stay sticky

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Thursday, December 22, 2011

parsnip latkes with horseradish and dill

parsnip latkes with horseradish, dill

I have this affliction or maybe you could call it a fixation with latkes. And I know you’re probably thinking, potato pancakes? With shredded onion? They’re good, but are they really worth obsessing over? But you’d be using the literal definition of latkes and to me, latkes are not so much a singular recipe with a finite ingredient list but an approach to pancakes; an approach that could include anything that can be shredded and fried. And oh, when you start from this vantage point, they most certainly will.

parnsips, potato -- not pretty yet
shredded

I’ve made potato latkes, sure. Many times, even. But then I made mixed vegetable latkes with Indian spices and curry-lime yogurt. I made apple latkes, replete with a caramel sauce made from the juice you wring from the shredded apples. (I waste nothing in the kitchen. My grandmother would be so proud!) This past summer, I made zucchini fritters to solve a dinner crisis. And now, there’s this: Parsnips. Potatoes. Dill. Horseradish. Lemon juice.

ready to wring out

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Monday, December 12, 2011

caesar salad deviled eggs

caesar deviled eggs

I know I told you my days of late have been a blur of butter and a plume of winter spice but I didn’t forget that December is as much about cocktail parties as it is about cookie swaps. And cocktail parties need snacks. They need bacon-wrapped dates and stuffed mushrooms, shrimp cocktail and parmesan biscotti. They need elegant little toasts and spanakopita triangles. And they need deviled eggs. In fact, I’d argue that without deviled eggs, it’s actually no party at all.

the peeling forces were with me
de-bellied yolks

Of course, to make devilled eggs, you need to make peace with peeling hard-boiled eggs and I want to tell you, I’ve spent a lot of time peeling hard-boiled eggs, mostly ineffectively, and have come up with several theories that since I have the mic, I will now bore you and the rest of my audience with:

ready to mash

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Sunday, July 10, 2011

flatbreads with honey, thyme and sea salt

flatbreads with thyme, honey and sea salt

Crisp flatbread. Fruity olive oil. Nutty cheese. Warm honey. Faintly crunchy sea salt. Fresh thyme. I can probably skip the rest of the post, as what else is there to know? You might like all of these things separately but together: welcome to my latest addiction.

sea salt, olive oil, honey, cheese, thyme

This is straight off a restaurant menu, though I’m always a bit embarrassed to mention than lest someone from the kitchen of this impeccable restaurant be reading along at home and feel insulted by this bastardization of their worthy efforts. Maybe I got it all wrong. Maybe my memory failed me. Maybe they spent 24 hours kneading the dough to this work of flatbread art and I have the audacity to suggest that you can get equivalent greatness from something that comes together in 5 minutes. My aim to extol, not insult so let’s just call this an approximation of it.

spanish cheese

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