smitten kitchen » Leeks

ginger fried rice

deb — Fri, 05 Feb 2010 21:38:39 +0000

According to my calendar — the one I believe I just looked at for the first time since last September, when someone made my life go all date- and timeless — the Lunar New Year and Valentine’s Day fall on the same day this year. In New York at least, the Lunar New Year is an excuse to eat egregious amounts of fried rice, spare ribs and to make your way through Chinatown streets over piles of strewn red paper* from firecrackers. Valentine’s Day, however, is dominated by French food because what could be more romantic than copious amounts of wine, butter, cheese, steak and chocolate?

Or, you could stay in and have a little of both. That’s what this ginger fried recipe is to me, a classic Chinese dish, clearly reinterpreted by a French hand. For one, it has leeks, which although used in both Chinese and French cooking, I can’t say I’ve ever seen them caramelized for fried rice. Second, egg isn’t scrambled into the dish, but pulled out, fried whole and laid on top of the rice. There are other deconstructions too: the ginger and garlic are fried until crisp and scattered over the dish, like bacon bits from the Far East, rather than tucked within. And rather than cooking the rice in gobs of soy sauce and sesame oil, both are conservatively drizzled on top at the end like droplets of a pan sauce.

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quiche lorraine

deb — Wed, 07 Oct 2009 16:32:31 +0000

So, I’m cheating. I really wasn’t planning on cooking just yet. You see, I spent a whole lot of the last few weeks of pregnancy honing in on cookbooks that focus on simpler, but uncompromised cooking (and I will absolutely do a post on these, soon), bookmarking the kind of recipes I could imagine assembling with one hand tied behind my back (or you know, holding a squawking newborn) and even banking a decent amount of recipes, such as that date spice loaf and the stuffed eggplant, and a few other things I have even told you about yet. And I don’t need to cook either: Our fridge is filled with homemade matzo ball soup, spaghetti and meatballs, endless bagel fixings, pickles galore, fruit, sandwich bread, lunch meats, milk for cereal and you name it (did I tell you our families were awesome or what?). Do you hear me? There is no reason on earth that I need to be pulling down the pots and pans right now. And yet I did. Because there was something — one tiny thing, perhaps — that I had not anticipated when I mapped these early weeks out in my head.

I am so freaking hungry.

Here’s the thing: When I was pregnant, I never had a huge appetite. I don’t know why, I just didn’t. Trying to figure out what to eat was an exacting process, to say the least. I’d eat perhaps half of whatever I had in front of me, and listlessly push the rest around the plate. I tried to woo my tastebuds with beef empanadas, migas and pasta but I have to confess: none of it did anything for me. It kinda blew.

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devil’s chicken thighs + braised leeks

deb — Fri, 13 Feb 2009 00:48:12 +0000

This, my friends, is all the evidence you will ever need that you can never go wrong with a Suzanne Goin recipe (also: that ugly food is the tastiest). Because despite having a horrible cold (not just any cold, mind you, but a Man Cold) all week, zero appetite, even less inclination to stand (upright! like on my two feet! how exhausting!) in the kitchen and cook and actually briefly calculating the food costs in my head of chucking the dish (already marinating) and trying it again another week, with Alex’s help we trudged on through and had this for dinner last night and it was amazing. Curative, even. I feel 50 percent better today.

So what’s all this about? Well, you start by braising leeks, which if you’re me, already has you sold. Amusingly, I was halfway into the leek prep when I had a vague feeling of deja-vu and you know what? I told you about these last year, to the day! Memory, what memory? Anyway, they’re unbelievable and seriously, if you’d like, you can stop right here. Serve them with some proscuito, a poached or sliced hard-cooked egg, mustard vinaigrette, some thick bread and maybe a sharp little salad on the side and you’ll be happy as a clam. Swap the chicken stock for vegetable stock and you can even make them amenable to vegetarians.

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beef, leek and barley soup

deb — Thu, 02 Oct 2008 20:39:12 +0000

Seeing as my parents were spending the afternoon at my apartment on Sunday so I could pilfer content for my site from their recipe box, I figured the least I could do was make them some lunch. And although it is not quite soup weather yet, I have not been able to get my mind off of a recipe I read recently, so soup it was.

Oh, but this is not just any soup. This will be, hands down and no contest, the easiest soup you have ever made. You’re not going to believe how simple it is, and what you get as a result–something so unbelievably hearty, you’ll never have room for your next course. It’s filling and healthy and warming and delicious and oh my god, I bet you just want me to cut to the chase already, don’t you?

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spring panzanella

deb — Fri, 04 Apr 2008 17:26:36 +0000

Every morning, I wake up and I have to remind myself that it is not spring yet. I push past all of the cute spring clothes I’ve overeagerly purchased and reach for one of the sweaters and lined pants I swear I have worn ten hundred thousand times since September and I was tired of them then: It’s not spring yet. I read food blogs from people in Paris and San Francisco, fawning over the new strawberries and colorful produce at their farmers’ markets and go to ours and see the same cabbage and potatoes (though I’m crossing my fingers for ramps today) as before: It’s not spring yet. And I honestly don’t know why I would expect to be spring in the first week of April when it is never spring in New York during the first week of April but still, I have never been more impatient for the world to warm up around me.

But last weekend it was at least unfrozen enough to take little walk that landed us at the Balthazar Bakery where we split the most mildly sweet and adorably tiny pistachio doughnut ever and picked a small boule of their “sourish” (their description, not mine) white bread and proceeded to forget about it (shame, shame) until it staled. Suddenly, there on the subway platform a couple days later I started scheming about a spring panzanella that would make me feel better about how far off warm weather seems.

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leek and swiss chard tart

mmartin — Fri, 25 Jan 2008 00:22:48 +0000

What’s on your list? You know, the running one you keep in your head, in a series of Post-It notes spread across all surfaces of your life, or if you are particularly ~~scary~~ kooky, on a spreadsheet? Me, I’ve got several lists. There’s the Apartment Want This list, because, oh, how I covet the home furnishings; the Go Here list, which holds my in- and outside NYC destination dreams; the Read This list, which I pretty much avoid, and the Listen to This list with all of the music I would like to download and shake my booty arrhythmically to were I not fascistly opposed to DRM.

Then there is the Cook This list, all 300+ items long. This one neither makes me feel bad about my financial limitations (like the Apartment list), vacation time availability (like the Go Here list), my Web-ruined attention span when it comes to content running more than 500 words (like the Read This list), or what happens when you let a bunch of people in board rooms decide how music should be sold (like the Listen list). Sure, I don’t have time to get to all of the items on the Cook This list, but that’s not the point.

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leek and mushroom quiche

deb — Sun, 14 Jan 2007 17:23:51 +0000

Come on, be honest. Is there anything better than a homemade quiche? I could eat it with a pile of baby greens for dinner every night of the week. Or lunch, brunch or a post-gym snack. Is there anything more versatile? Oddly enough, I didn’t have a proper quiche pan until yesterday, when a trip to my beloved Bowery Kitchen Supply put me face-to-face with one for ten bucks. (Alex’s favorite kitchen name, ever, is Fluted Removable-Bottom Tart Pan, followed by Reamer. What, you didn’t know I was married to a twelve-year-old?) I was actually there to get my knives sharpened (mwa-ha-ha, it sounds so sinister, right?) and to look at pasta-makers (this excitement for later, but yes, I can barely contain myself, too), and within 2.5 seconds, I knew we were having quiche for dinner.

Unable to decide between Julia Child’s leek quiche and her mushroom variety, I opted instead to use a little of both. She suggests you braise the leeks for 30 minutes with a little butter, water and salt and you should listen to her. Remember those brown-braised pearl onions from the coq a vin? Well, they’ve got competition. She has you cook mushrooms in a way I haven’t before, but it will now be my go-to method for sautéed mushrooms because it was divine: a pat of butter, a pinch of salt and a tablespoon of port, cooked low with the lid on for eight minutes. How does she do that? How does she take something you’ve done your whole life and convince you each time you could have been doing it better because they’ve never tasted this good?

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