Greens Archive

Wednesday, September 11, 2013

baked pasta with broccoli rabe and sausage

baked bechamel pasta with broccoli rabe

Guys, I am in the weeds this month. After a summer of lazy, a summer of two vacations and a husband (eh, unpaid assistant) always around, making life fun and easy, a mess of busy (new job, work travel for him, book touring for me, a spate of solo parenting of each of us, new preschool, new babysitter, and very important birthday party allatonce) has descended on our recently idyllic lifestyle and, no, I am not handling it with the effortless grace you’ve come to expect from me. Quit laughing. Stop it. I could be effortless or graceful! I mean, there was that one time… Okay, fine. I’m handling it as predicted: with equal measures of bourbon and complaining on the internet. I never claimed to be a model human.

pasta + parmesan + sausage + garlic + rabe
still obsessed with this pasta shape

Once in a while, though, once in a sweet savior of a blue moon, I plan ahead and this time, it’s saving this page from flatlining, at least until I get my head back in the game. This dish is, in fact, one of my favorite new dinner recipes this year; we loved it so much that I found it agonizing to wait so long to tell you about it. But it didn’t feel like the right season to post it when I made it (late this past spring). I wanted to save it for what I considered a more chaotic and comfort-demanding time of year, like September (even if the 92 degree weather today mocks my best laid plans).

broccoli rabe

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Tuesday, August 13, 2013

kale salad with pecorino and walnuts

kale salad with bread crumbs and raisins

As someone who has said things like “the world would be a better place if we could all stop pretending that kale tastes good” (on p. 67, in fact) and who is unwaveringly certain that the last thing the internet needs is another kale salad, I am not even sure what I’m doing here. Am I on the wrong blog? But I can’t help it. I had an unforgettable kale salad last weekend and seeing as my life (and undoubtedly various legal statues) does not allow me to move into Barbuto (believe me, I’m considering it as I type… would they notice? I’ve always wanted more windows…), I had to attempt to riff on it at home. And if I’m going to be making it at home, well, it seems rude to keep it from you. We have no cooking secrets here.

lacinato, tuscan or black kale
let's chiffonade this

We did the Chef’s Table for my husband’s birthday on Saturday night and were this the kind of blog that covered restaurants, this paragraph would be all, omg it was so good, squee, vegetables! and each dish was better than the one before and they were so generous! and you would quickly realize why I don’t. Fortunately, I’m only interested in talking about the parts of great meals outside my kitchen that I can drag back into it, and that brings us to kale.

finely slivered kale hay

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Thursday, July 11, 2013

grilled bacon salad with arugula and balsamic

grilled bacon salad with arugula and balsamic

You guys, I owe you an apology. It’s been nearly a month since I first encountered this grilled bacon salad and I couldn’t find a window to tell you about it until now. That wasn’t right of me. When you try it, you’ll understand.

insanely thick bacon; use moderately thick instead

This salad is so delicious, it has spread by a modern sort of word of mouth alone. I tried it out on a friend’s grill a few weeks ago, and as social media will go, she Instagram-ed a photo of it, which led to two of her friends making it on visual suggestion alone, and then friends of that friend’s too. I imagine a web of people now partaking in the awesomeness that is a grilled bacon salad and here you are with a direct line to Patient Zero, and I was too busy dry-rubbing chicken and making pecan sandies into pie crumbles to get around to mentioning it until now. Tsk-tsk.

indoor grilling is just not the same

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Wednesday, May 15, 2013

japanese vegetable pancakes

japanese vegetable pancakes, obsessed

Last week was not my week in the kitchen, friends. I had great, ambitious designs on a rhubarb meringue tart that would be pink and pretty with a scalloped tart-shell edge and a meringue that looked like piped roses that had toasted petal tips. But as the week went on and as various really non-torments in the greater definition of the word but nonetheless tormenting to me mounted — thin curds, too thick curds, beige (you know, the color of pink rhubarb + multiple yolks) curd, slumped tart shells, wet meringues, useless broilers, blowtorches so close to empty, they emit the useless wisps of sleepy dragons, refill canister AWOL — my enjoyment of the project plummeted. But, because I’d like to teach my kid one day that he should follow through and finish what he started, I did, and lo, it was good, you know? Maybe I’m just not a meringue pie person and I forgot? None of this matters because the finished pie slid off the plate flopping face-down into the open fridge as I tried to put it away and then, as I crouched on the floor in front of the open fridge scooping fistfuls of meringue and curd into a garbage bag and questioning my life choices, my son walked in and asked what I was making for dinner.

maybe not the prettiest vegetables to start
carrot peels and ribbons

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Tuesday, April 9, 2013

spinach and smashed egg toast

spinach and smashed egg toast

What do you make yourself for lunch, if nobody else is around? I bet you’re hoping I’m going to say something ambitious, like “a gently poached chicken breast, cooled and sliced across a vegetable salad with a hand-whisked vinaigrette,” because that happens, ever. Or maybe you’re hoping that this is where I tell you about my secret peanut butter fluff with crumbled potato chip sandwich habit, alas, I’m not even interesting enough at lunchtime to be scandalous. The sad truth is, if I’ve by some miracle found a couple hours to get work done in relative peace, I’m ecstatic, and I find hunger an inconvenience. If I must succumb, whatever I make for lunch must be quick, and tends to fall into the Stuff On Bread category: avocado, olive oil, lemon and sea salt, peanut butter (always low-brow) and jam (always fancy), or, smashed soft egg.

bread, spinach, dijon, shallot, goat cheese, eggs
minced shallot

I made a big fuss about poaching eggs a few years ago because I loved them but had a hard time getting them right at home. Once I did, I was triumphant, but nevertheless, have probably not made one in over a year, or not since I discovered that there’s an even simpler route to that cooked-white-loose-yolk-soft-edge nirvana. Soft-boiled eggs require no vinegar, no teeming water and no whirlpools, but they peel like a dream. My favorite way to eat them is broken open on toasted and buttered whole-grain bread, sprinkled with sea salt and freshly ground black pepper.

two ounces of baby spinach

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