Vegetable Archive

Monday, October 7, 2013

miso sweet potato and broccoli bowl

miso sweet potato and broccoli bowl

Here are the things I jotted down on my cooking wish-list whilst (!) I was in the UK: baked cauliflower cheese, a “proper” English Sunday roast (with mash fried potatoes, Yorkshire pudding, creamy horseradish sauce), the “full English” breakfast (authentic = every item must be fried, apparently!), cider vinegar + Maldon sea salt crisps with champagne, please, chunky olive oil and mushroom risotto, clotted cream and marmalade scones, Welsh cakes, chocolate-dipped digestives and fall apple-plum crisps thickly drizzled with fresh cream.

blurry, but you have to see this sweet potato monstrosity
so much broccoli, ready to roast

And then I came home and made this instead. I am sure you understand. Before one swan dives into a vat of thick cream and baked cheddar and passes out on a Yorkshire pudding pillow only to revive oneself with a deep inhale of horseradish-triple cream sauce, one must reset their system, so to speak. One must prepare. At the very least, one must dust off their gym ID. And so I put all of those notes in the “dead of winter, need comfort” files and returned to the land of fall, where the leaves are beginning to turn, fragrant unblemished apples hang from acres of trees, and Gwyneth Paltrow gently suggests that if you coat the sweet potatoes and broccoli that are on every market stand with a heavenly miso dressing, you will find some gorgeous dinnertime nirvana in a bowl.

sweet potatoes, ready to roast

Continued after the jump »

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

Continued after the jump »

Tuesday, September 3, 2013

zucchini parmesan crisps

ugly and therefore tasty zucchini chips

Sometimes, I think the internet is trying to tell me something. Well, most days, many things, such as why nobody should ever, ever click on a certain VMA performance (which is like begging me to click, only for me to run away with my hands over my eyes. Why would you do that to me, internet?!), why this lady should be all of our new heroes, the effect of mirrors in grocery carts and also maybe where tiramisu comes from? So much stuff, people. But sometimes, the message is a little more pointed, such as the time a few weeks ago I was checking out a tres leches cake recipe for research on a likeminded popsicle and the sidebar suggested that maybe I might consider making zucchini crisps instead?

let's get ready to make zucchini crisps!
slice them to a scant 1/4-inch thick

I was suspicious — ever-mushy and damp zucchini? as chips? without frying but only using a tiny bit of oil? — and so I clicked over. They looked beautiful. People seemed to universally rave about them. It was almost dinnertime and, as usual, fully prepared food had yet materialize on our table, the forces of the universe disappointing me yet again. And of course, because it was August, I had no fewer than four zucchinis withering away in my fridge, waiting to be called upon for a higher purpose.

eh, skip the oil step

Continued after the jump »

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

Continued after the jump »

Monday, August 5, 2013

burst tomato galette with corn and zucchini

tomato, corn and zucchini galette

I have a long history of spectacular tomato tart failures. There was the one that enchanted me on TV a decade ago, with a parmesan crust, bacon, fine breadcrumbs and roasted garlic, that — several hours of work later — ended up tasting metallic and clashy against the acidic tomatoes. There was the tomato tarte tatin flop from a fancy French chef, for which I have only myself to blame. And two summers ago, there was an heirloom tomato galette, with colors like a rainbow, that fell apart before we ate it. The problem more often than not is a basic one: tomatoes are very wet and tart crusts need to stay fairly dry. But this has never stopped me from trying again, and I’m glad, because it led me to this.

a pretty mix of tiny tomatoes
diced zucchini

Sort of. This too spun from a disaster, a gnocchi failure last week that involved these same fixings. But we were so in love with the combination — lightly charred and slumped cherry tomatoes, sauteed zucchini, crunchy sweet corn, scallions and parmesan that I’ve become convinced it should be applied to everything this month from pasta to farro to omelets.

burst and sauteed tiny tomatoes

Continued after the jump »


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