Winter Archive

Thursday, March 12, 2015

black bottom oatmeal pie

black bottom oatmeal pie

Does anyone ever need an excuse to eat pie? Nobody we should be friends with, is my mantra. But, in an effort at inclusivity, here is a handy dandy excuse-finder, should you need a little convincing:

  • Because it is not Friday yet.
  • Because you probably woke up before you wanted to, and went to a job that even if you love, is still by definition something you wouldn’t do for free. Pie is an excellent consolation prize.
  • Because yesterday felt like spring and everyone’s 3-month bad mood instantly evaporated. Today you needed a hat and gloves again. And a slice of pie, warmed just enough that a scoop of vanilla ice cream trickles over it.
  • Because you’re probably never going to win that Maine Inn in time for lobster and blueberries season with an essay. (Although we are all rooting for you. And blueberry pie.)
  • Because if you’re in the Northeast, fresh fruit pies are still months off, which means you get to make pies with chocolate and gooey caramel instead.

Continued after the jump »

Thursday, March 5, 2015

cornmeal-fried pork chops + smashed potatoes

cornmeal fried pork chops + goat cheese smashed potatoes

I’m pretty sure I’m the last person in the cooking-obsessed world to get Sean Brock Fever, the chef behind McCrady’s, Husk, and Minero in Charleston. Worse, this is probably a good time to admit that I was sent his first cookbook, Heritage, when it came out and rejected it on sight alone. There was something about those sleeve tattoos cupping the sacred rainbow beans, an image I’ve seen variations on countless other farm-to-table cookbook covers and magazine spreads, that put me off. Skimming the recipes didn’t always help. Your red peas, cornmeal and gold rice should be from Anson Mills, and if not, at least the cornmeal should be fresh from a gristmill. Your tomatoes should be home-canned, or at the very least, San Marzano. Your pork should be from a heritage pig, your buttermilk and goat cheese should come from a local farm, as should your Red Bliss potatoes; this is your heritage after all.

Continued after the jump »

Monday, February 9, 2015

oven-braised beef with tomatoes and garlic

oven-braised beef with tomato and garlic

I realize that if you’re scouring the internet this week looking for something romantic to cook for that little Hallmark holiday this weekend, the words “pot roast” probably didn’t cross your search threshold. It’s not sexy food; nobody is writing aphrodisiac cookbooks about bottom rounds and boneless chucks. But if you ask me, it’s something better, something cozy, warm, and classic, which neither steals the show nor keeps you from enjoying it. It’s for people who long ago stopped aspiring to entertain in multi-course and completely exhausting meals (for host and guest) and turned instead to comfort foods that surprise and delight on sleety winter nights. Sure, those individual gratins, galettes, microgreens and shooters of soup look elegant, but none of them have ever gotten the reaction that a massive batch of spaghetti and meatballs, from-scratch lasagne or great big short rib braise with a green salad did. No dessert, frosted, layered or crimped has ever had the delighted reception of freshly baked chocolate chip cookies (dough prepared days before, shh), still on their baking sheet. Why are we pretending we have a team of line cooks at our disposal, anyway?

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Monday, January 12, 2015

mushroom marsala pasta bake

mushroom marsala pasta bake

Over the last couple years — a dark time in which I’ve slowly had to accept that my once-tiny baby with fairly simple needs now required real square meals at very specific times of the day, such as dinner, far earlier than we ever do and that he’d likely be looking to me (me!) to provide them or face the hangry consequences — I’ve attempted to increase my repertoire of two things: 1. Dinners that can be made easily in under an hour that I actually want to eat, and 2. Casseroles. No, no, I don’t mean the canned cream of soupiness things. I mean, the idea of taking disparate meal parts and baking them in a big dish until they’re much more than the sum of their ingredients. Plus, they’re dinnertime magic: they reheat well; they make excellent leftovers for as long as you can stretch them; and they rarely require anything more on the side than a green salad (for grownups) or steamed broccoli (for people who haven’t yet come around to salad). Long Live The Casserole Rethought With Minimally Processed Ingredients! is hardly a sexy catchphrase, but there you have it: my new battle cry.

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Monday, January 5, 2015

my ultimate chicken noodle soup

my ultimate chicken noodle soup

I blame Katz’s for this. Two months ago, when we spent a day out playing tourist — i.e. breakfast bagels, Madeleine at the New York Historical Society followed by The Dinosaur Museum of Natural History (what my son calls it, please never correct him) — we decided to finish off our shivering afternoon with a visit to Katz’s Deli, a place I hadn’t been to in probably 10 years despite living fewer than 15 blocks from it, and the kid, never, shame on us. Alex ordered the chicken noodle soup and this hot mess arrived and it was peculiarly perfect: overloaded with noodles, colossal chunks of carrot and chicken and I… was jealous. My homemade chicken noodle soup never looked like this.

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