Vegetable Archive

Tuesday, January 21, 2014

warm lentil and potato salad

warm lentil and potato salad

You don’t have to look at me like that. I know, I know how you and most people feel about lentils. About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must. And how if I were trying to convince you that lentils are something that you will very much love if only you could try them this way, my way, that this yellow-and-muddy-purple-brown speckled thing up top, despite the ambitious efforts of the bright green parsley chop scattered over it, is not going to be the thing to pull it off.

what you'll need
lentils cooking with bay, thyme and shallot

But I wish it would. This warm lentil salad is a perfect mid-winter everything — a gorgeous pack-for-work lunch to keep you on this side of your Resolution karma, a perfect side dish to a roast, chops or sausage, and my new favorite thing to break a softly-cooked egg over. The creamy golden potatoes nestle among the perfect discs of thyme-scented lentils and the entire salad zings with finely chopped cornichon, capers and minced shallot that’s been lightly pickled in red wine vinegar, and a good grassy/fruity olive oil. It lightly crunches when you take a bite.

cornichon

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Monday, January 6, 2014

parmesan broth with kale and white beans

parmesan broth with kale and white beans

This soup is the very best thing I ate in December, which is saying a lot for a month that involved the purchase of at least 4 pounds of butter. And it didn’t involve any of them. I know, I know — that’s crazy talk.

cheese rinds by the pound
smash some garlic

We had a last-minute dinner party in December, last minute enough that I basically ran to the store that morning and bought everything then cooked straight through until dinner. This is not my style. I’m a dinner party planner; rushing makes my skin crawl. But if there could be an upside to it, it would be that by planning the morning-of, necessary adjustments could be made due to the facts that 1. It was snowing very hard outside, thus, soup was in order. 2. A vegetarian friend (that’s not so strict that cheese is off the menu) was able to make so my beloved chicken stock was out for a base, but I wanted something equally magnanimous.

what you'll need

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Friday, December 20, 2013

breakfast slab pie

slab pie with eggs, potato and spinach

I suspect by now that most of you are on your way to where you’re headed, physically and possibly proverbially. Maybe you have a tree to cut down or some cookies to bake. You probably have a holiday party tonight, and rooms to clean before guests arrive. You no doubt have entertaining on your brain. We do, too. We’ve had two dinner parties thus far this month, and instead of being exhausted of them, I want even more. This might be a sickness. Or maybe it’s just realistic; for the price of dinner for two out, we can easily feed 15 at home, where we don’t have to deal with pesky restaurant minimums, the constant feeling that the clock is ticking as waiters are eager to turn the table over, we can actually speak to all of our friends (the reality of most big restaurant meals is that you can only talk to the people on either side of you — at home, musical chairs and shouting across tables is acceptable and encouraged), and oh, I don’t even put shoes on. Entertaining barefoot is where it’s at, people, trust me.

creamy yukon golds
sharp cheddar

Because I have entertaining on my brain, I got to thinking about what an epic cook-a-thon many of us have headed for us in the coming days, especially with formal Christmas Eve and Christmas Day dinners, and what about houseguests? Is one truly expected to cook during the off hours too? It sounds… overwhelming.

wilted spinach, to squeeze out

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Tuesday, November 26, 2013

sweet potato cake with marshmallow frosting

sweet potato cake with toasted marshmallow frosting

I hope you don’t mind me going briefly off-topic here. I know that the holiday week demands exclusive chatter about giblets and squash and all the things we can pour butter and cream into, but I had the best revelation this week and even though it’s about as revolutionary of a concept as, brr, it’s cold outside in November, I’m going to tell you about it anyway because that’s what I do here.

sweet potato fuzzy pumper barber shop
the fall spice lineup

It began, as distress often does, on Sunday night when I should have been watching Homeland and going to sleep early. Instead, I was on the internet when I came across a gorgeous apartment only to look up from the laptop and see my own decidedly less gorgeous apartment sprawled out before me, and said, as I have a zillion Sunday nights before this one, “Why is this place such a MESS?” And continued, “Alex, look at this apartment on the web. Why can’t we do this? We have these to-do piles everywhere and whole weekends pass and we never get to them and uuuugh.” And my husband, he of few words but exceptional insight, said “We went to the Museum of Natural History today.”

add the sweet potatoes to the batter

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Friday, November 22, 2013

parsley leaf potatoes

parsley leaf potatoes

As you may have noticed, as the week’s progressed, things have gotten simpler. We started with great ambitions — we will make a green bean casserole from scratch! We will trim the beans! make a roux! sauté the mushrooms! coat and deep-fry the onions! We moved onto my favorite stuffing made from torn baguettes, diced apples and onions and celery, three herbs, sometimes cornbread, sometimes sausage; it’s a two-pan ordeal. We slipped quietly into the simple weeknight savior, cauliflower and brown butter breadcrumbs. At the rate we’re going, I’ll have a boiled water recipe on the site by Monday. But somewhere between five-ingredient breadcrumbs and recipes that don’t need to be spelled out, there’s this, a potato recipe with only salt, butter and parsley.

scrubbed russets
halved lengthwise

Why slow down? If you’re like me, at the outset of a holiday, you’re brimming with ideas: dry-brined, braise-roasted and deep-fried turkeys! homemade stuffing from homemade bread! individual miniature pies for every person at the table. As the holiday gets closer — not unlike the progression of this week for me — real life begins to creep in. There are day jobs, flu-like symptoms, traffic jams and extremely dull things like dentist appointments doing everything in their power to interrupt. There are only so many hours in the day, and days left in which one can cook. There are only so many hours of those hours in which one can cook that they actually want to.

one leaf per potato half, plus salt

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