Quick Bread and Butter Pickles

As the next step in my foray into domesticity, I've finally attempted pickling. (!) These pups are quick and easy. They're are refrigerator pickles, so there's no two-month fermentation (Disclaimer: I have no idea what's required of actual pickles). They're sweet and delicious. We played around with the sugar levels, and I think my preferred sweetness is somewhere between 3/4 and a cup of sugar, and I like them sweet.

Bread and Butter Pickles
As adapted from Smitten Kitchen

Makes 4 cups of pickles, filling a 1-quart jar

1 lb kirby (pickling) cucumbers, sliced 1/4-inch thick
1 large sweet onion, thinly sliced
1 tbsp Kosher salt
3/4 c sugar
1/2 c distilled white vinegar
1/4 tsp ground turmeric
1 tbsp mustard seeds
1 tbsp coriander seeds (if ground, use 1 tsp)
1/4 tsp celery seed

Combine the cucumbers and onion in a medium sized bowl.

In a pot, bring sugar, salt, vinegar and spices to a boil.

Add cucumbers and onions to vinegar mixture and bring almost back to a boil. Remove from heat and cool. They'll taste pickled almost immediately, but they can be stored in an airtight container for up to 3 weeks.

I think I'll probably begin pickling everything in my kitchen and making Bloody Marys that are 3/4 vegetable. Seems like a healthy reason to have one daily.

Chocolate Chip Sour Cream Coffee Cake

Chocolate Chip Sour Cream Coffee Cake

Cake
1/2 cup unsalted butter (1 stick, 4 ounces or 113 grams) at room temperature
1 1/2 cups (300 grams) granulated sugar
3 large eggs, separated
1 1/2 teaspoons vanilla extract
2 cups (16 ounces) sour cream
3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon table salt

Filling and Topping
2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/2 cup (100 grams) granulated sugar
1 teaspoon cinnamon

Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.

In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.

In a small dish, whisk together sugar and cinnamon for filling and topping.

Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit.

Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.

As found on Smitten Kitchen.

Farro Salad with Tomatoes and Corn

Farro Salad with Tomatoes and Corn
Yields 3 or 4 servings as a side dish

1 cup farro
2 ears cooked corn or a can of corn niblets
16 cherry tomatoes, quartered
4 teaspoons chopped fresh oregano
4 teaspoons chopped fresh thyme
2 tablespoons chopped fresh chives
1/4 cup toasted slivered almonds
2 tablespoons extra virgin olive oil
4 teaspoons white wine vinegar
Salt and freshly ground black pepper to taste

1. Place farro in a small bowl with water to cover. Cover with plastic wrap, and let rest overnight on countertop. When ready to cook, drain farro, and place in a small pan with water to cover. Bring to boil, and cook for about 10 minutes, until tender.

2. Scrape kernels from corn, and place in a bowl large enough to hold all ingredients. Add remaining ingredients, and mix well. When farro is cooked, drain well, and toss with other ingredients. It is best served at room temperature but can be chilled.

Notes: I didn't soak the farro overnight. Instead, I cooked it like rice - just a little over 2 parts cold water to 1 part farro brought to a boil and left to simmer, covered, for 20-30 minutes until the farro is al dente. Also, I substituted 3 tsp of rice vinegar and 1.5 tsp of balsamic, and it was great great great.

Another note: Farro is so delicious. Also so expensive.

Photos and a food blog that actually puts effort in to be found here.

Ukrainian Honey Cake

No photo because I ate this delicious cakebread too quickly.

Ukrainian Honey Cake
Makes 1 loaf-shaped cake

2 large eggs, separated, at room temperature
1/2 cup sugar
1/2 cup honey
4 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon cinnamon
Pinch of salt
1/2 cup strong brewed coffee, cooled to lukewarm

1. Set a rack in the middle of the oven and preheat the oven to 350 degrees. Butter a 9-by-5-inch bred pan, then dust it with flour.

2. Beat the egg yolks and sugar until pale and smooth. Add the honey and melted butter and mix until blended and smooth.

3. Sift the dry ingredients into a bowl. Add half the dry ingredients to the egg mixture and stir in. Stir in the coffee, then stir in the remaining dry ingredients.

4. Beat the egg whites until soft peaks form. Fold them into the batter, then gently stir several times. The batter will be quite wet.

5. Pour the batter into the prepared pan and bake for 50 minutes to an hour, or until a skewer inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a rack to cool completely before slicing. Eat plain or buttered.

As discovered on The Wednesday Chef.

Quinoa Salad with Asparagus, Lemon & Feta

Ingredients:

1 cup quinoa
2 cups water
1/4 teaspoon kosher salt, plus more (to taste) for seasoning the salad
1 pound asparagus, trimmed
3 tablespoons extra virgin olive oil, divided
1 tablespoon shredded parmigiano-reggiano
fresh cracked black pepper
1 large garlic clove, peeled and left whole
1 tablespoon dijon mustard
1 lemon, juiced
1/2 cup slivered or sliced almonds, toasted
1/4 cup crumbled feta

Directions:

Preheat the oven to 425 degrees.

Combine the quinoa, water and 1/4 teaspoon salt in a medium size pot, bring to a boil, reduce heat and cook (covered) for about 20 minutes, until the water is absorbed. Set aside.

While the quinoa cooks, spread the asparagus on a sheet pan lined with parchment paper. Drizzle 1 tablespoon oil, the shredded parmigiano, salt and pepper over the asparagus; toss to coat the spears evenly and spread the spears into one even layer. Place the garlic clove on top of the spears and roast for 10 to 15 minutes, until the asparagus is blistered in spots, but retains a bite. Allow the spears to cool slightly and slice into one-inch pieces. Mince the garlic.

While the asparagus roasts, whisk together the mustard and lemon juice in the bottom of a large bowl. Whisk in the remaining oil. Season with salt and pepper.

In the large bowl holding the vinaigrette, add the cooked quinoa, sliced asparagus, minced garlic and toasted almonds. Toss to distribute the vinaigrette throughout the quinoa. Taste for seasoning and add salt and/or pepper as needed. Transfer to a serving platter and top with the crumbled feta.

Serve warm, at room temperature or chilled.


As found on The Kitchen Sink.

2010

Movies:

January:
1. XXX
2. The Transporter
3. The Land of the Lost
4. Pineapple Express
5. A Single Man
6. Moon
7. Midnight Cowboy
8. Black Dynamite
9. Who's Afraid of Virgina Woolf?
10. A Hitchhiker's Guide To The Galaxy
11. Rear Window
12. Panique au village

February:
14. Brothers
15-17. Red Riding Trilogy
18. Wicker Man
19. Sexy Beast
20. A Prophet

March:
21. The Hurt Locker
22. Deep Impact
23. The White Ribbon
24. Funny Games
25. Precious
26. The Damned United

April:
27. Sweetgrass
28. Raging Bull
29. The Secret In Their Eyes
30. Broken Embraces
31. Grizzly Man
32. Please Give

May:
33. Temple Grandin
34. The Imaginarium of Doctor Parnassus
35. The Last Station
36. Nine
37. Metropolis
38. Bad Lieutenant: Port of Duty New Orleans
39. Dick Tracy

June:
40. Avatar
41. Breathless
42. The Ten
43. Winter's Bone
44. Choke
45. A-Team
46. Youth In Revolt
47. Mandrill
48. A Family
49. Splice
50. Clockwork Orange

July:
51. Iron Man 2
52. The Book Of Eli
53. Inception

August:
54. The Boondock Saints 2
55. Pierrot le Fou

September:
56. The Kids Are All Right
57. Food, Inc.

October:
58. In The Loop
59. Social Network
60. Catfish
61. Lars And The Real Girl
62. Tampopo

November:
63. Monsters
64. All The President's Men
65. Elegy
66. Myth Of The American Sleepover
67. Cave Of Forgotten Dreams in 3-D
68. Film Socialisme
69. Four Lions
70. Harry Potter 7
71. Letters To Juliet
72. All About Eve

December:
73. Black Swan
74. Rocky
75. The French Connection
76. The Fighter
77. My Cousin Vinny
78. Crazy Heart



Literature:

Flatmancrooked Anthology 1
The Sweet Science
Franny and Zooey
Heat
Jenny And The Jaws Of Life
We're Getting On
IV
Love In The Time Of Cholera
The Book Of Sand and Shakespeare's Memory

Roasted Winter Root Vegetables with Rosemary

Ingredients

1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil + 1 tablespoon
2.5 tsp salt
1 tsp black pepper
1 tbsp white balsamic vinegar
10 garlic cloves, peeled


Directions

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Lightly coat 2 large baking trays with 1 tablespoon of oil. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared trays. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Add 5 garlic cloves to each tray, and reverse positions in oven.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.

Transfer roasted vegetables to large bowl and then serve.

Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.

Garlic Mashed Potatoes and Parsnips With Caramelized Onions

Ingredients

2 tablespoon olive oil
2 large white onions, thinly sliced
2 tablespoons brown sugar
1/4 teaspoon salt
2 lbs red-skinned potatoes, peeled and cubed
1 lb parsnips, peeled and cut into 1-inch pieces
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
1 head of garlic
salt & pepper

Directions

Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon 1 tbsp oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.

Heat remainder of oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning.

Fill a large stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain and return to pot. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper.

Fold in onions and thyme, and serve.

Chicken Provençal

Ingredients:

1 pound cherry tomatoes in various colors
1 large red onion, cut into wedges
1/2 cup brine-cured black olives, drained (pitted or un-pitted, doesn’t matter)
6 large garlic cloves, left in their peels
1 lemon, sliced thinly
3 tablespoons olive oil, divided
Sprigs of rosemary and thyme
Salt and pepper
3 1/2 lbs varied chicken parts like drumsticks, thighs and breasts (I used 2.5 lbs of chicken with the same amount of the other ingredients, and it felt right.)
1/4 cup water or chicken stock


Directions:

Preheat oven to 400°F and place rack in the middle.

Toss together tomatoes, onion, olives, garlic, olive oil, rosemary, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 13×9 inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken. Arrange the chicken in baking dish so it has a bit of room to breathe and the pieces are not too close. Sprinkle a little salt and pepper over the chicken as well, and place the lemon slices on top.

Roast for about 20 minutes and then add the water or stock to the pan. Place pan back into the oven and cook for another 45 minutes to an hour, until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F.

Let chicken stand 10 minutes before serving, and then serve with vegetables and pan juices. Pairs great with mashed potatoes and sweet corn. Also, this is exactly what I would want to eat on a winter's day, if we had winter in LA.

Serves 4.
(Almost) as found on Sassy Radish.

Mascarpone-Filled Cake with Sherried Berries

This cake is so easy to make, and so delicious. That's all I have to say about it.


Ingredients:

For cake:

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk

For berries:

1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large

For cream:

8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Garnish:

confectioners sugar


Directions:

Make cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries:
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.

Make cream and assemble cake:
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.

Breakfast of Champions

Mediterranean Eggplant and Barley Salad

Mediterranean Eggplant and Barley Salad
Gourmet, September 2006
and as found on Smitten Kitchen

Ingredients:

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tbsp extra-virgin olive oil
1 tsp salt
1 tsp black pepper
1 cup chopped scallion (from 1 bunch)
1.5 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth
3/4 cup water
2 tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

To roast eggplant and zucchini:

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

To cook the barley:

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

To make dressing and assemble salad:

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Tomato Sauce with Onion and Butter

so easy and delicious.



Tomato Sauce with Onion and Butter
as found on Smitten Kitchen
Adapted from Marcela Hazan’s Essentials of Italian Cooking

Ingredients:

28 ounces whole peeled tomatoes from a can
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste







Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass. Serves 4.

Red Velvet Cupcakes with Cream

Red Velvet Cupcakes with Cream Cheese Frosting
Batter adapted from Magnolia Bakery
Frosting adapted from Bon Appetit, June 2006

Ingredients:

3 1/2 cups cake flour (not self-rising)
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
1 bottle red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

2 8-ounce packages cream cheese, room temperature
1/2 stick of butter (4 tbsp)
1 1/2 cups powdered sugar

Cake:

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

While the batter bakes, prepare the frosting.

Frosting:

Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar. Spread frosting on cupcakes, leaving 1/2-inch plain border.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with the cream cheese frosting.

Epicurious Test-Kitchen Tip: This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 18-20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top.

*Actual recipe found on Sassy Radish

The Best of Trader Joe's

maybe I'll make this into a series.

at the moment... feast your eyes on one delicious sandwich recipe:

1 baguette, sliced all the way through and cut into thirds
"Trader Giotto's" pesto Genovese (fresh)
Italian truffle cheese, in slices
Italian-cured turkey breast (the one that's all peppery)
1 large onion, sliced
2 tbsp oil
salt & pepper to taste

Heat the oil over medium heat in a large skillet. Caramelize the onions by cooking them in the pan over medium-low, stirring constantly to make sure they don't burn. Caramelizing takes a long time. Do other things. or do ahead.

Once onions are ready, assemble all items for pretty much the best sandwich you've ever had in your life. Serves 3 and keeps well.

Bucatini Carbonara

Bucatini Carbonara
as found on The Kitchen Sink

Ingredients:

1/2 pound bucatini (I used a fine linguini)
2 ounces pancetta, finely diced
1 leek, trimmed and sliced in half moons
1 egg, plus 1 egg per serving (i.e. if you’re serving two, you’ll need 3 eggs)
1/3 cup freshly grated parmigano-reggiano
1 teaspoon freshly ground black pepper
splash of vinegar

Bring a large pot of lightly salted water to a boil. Cook the bucatini until almost al dente.

Meanwhile, heat a skillet over medium-high heat. Add the pancetta to skillet and cook until slightly browned. Add the sliced leek and cook for a minute until the leek is softened. Transfer the leek-pancetta mixture to a large bowl.

In a medium bowl, whisk together 1 egg, cheese, and pepper.

Once the pasta is almost al dente, transfer it to the large bowl holding the pancetta and leek. Reserve the pasta water and hold it at a simmer. Add a splash of vinegar to the water and crack the remaining eggs into small cups. Then gently pour the racked eggs into the simmering water. For a runny egg, cook the eggs for 2 to 3 minutes and remove carefully with a slotted spoon.

Whisk a tablespoon or so of the reserved pasta water, in a slow stream, into the egg mixture. Add the egg mixture to the bowl holding the pasta and pancetta-leek mixture. Toss for several minutes, until the sauce is thick and creamy.

Serve the pasta in bowls and top each bowl with a poached egg and, if desired, more freshly cracked black pepper. Serves 2-4.

Crack Pot Pot Roast

My roommate owns a Crock Pot. No one's ever used it. I felt it was my duty.

Ingredients:

3-4 lbs chuck roast
2 large onions, sliced
4-5 medium potatoes, diced into 1-inch pieces
2 large carrots, sliced into 1/2 inch pieces
1/2 cup beef broth
1/2 cup flour
1 tbsp oil
1 bay leaf
salt & pepper



Season a 3 to 4 pound roast with salt and pepper then dust with flour.

Heat oil in a skillet over medium heat. Once oil is hot, brown meat in skillet on all sides. Remove to a plate.

Add 1/2 cup beef broth to the skillet; stir to loosen browned bits. (I like my roast with a little more stew, and added in 1/2 cup of red wine as well.) Remove from heat.



Place onions, potatoes, and carrots in the bottom of a 3 1/2-quart (or larger) Crock Pot. Place browned roast on the vegetables.

Pour skillet juices over the roast and vegetables, and season with a little more salt and pepper. Add in 2 bay leaves.

Cover and cook on the LOW setting for 9 to 11 hours, or on the HIGH setting for 4 1/2 to 5 1/2 hours. Remove the roast and vegetables to a serving platter; keep warm until serving.

Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens
as found on Smitten Kitchen

Ingredients:

5 cups low-sodium vegetable or chicken stock (LOW SODIUM)
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 teaspoon thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
3 cups chopped escarole
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper





In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.

In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.



Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute.



Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. (The recipe calls for six additions, leaving 1 cup of stock left in the pot. I ended up using almost all of the stock, based on how thick i wanted my risotto.) Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes.

Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute.



Add the escarole and let it wilt and then cook for an additional minute.

Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serves 4.





THIS MAKES DELICIOUS LEFTOVERS. perfect for bringing to work and making everyone incredibly jealous.

Blackberry Coffeecake

(Recipe found over at Smitten Kitchen)

Notes:

Not having any rhubarb on hand, nor the faintest idea how to go about finding it, I substituted 6 oz of blackberries, with 2 tablespoons of sugar and the 2 teaspoons of cornstarch, which turned out delicioso. i'd personally use a little bit more flour next time. The cake turned out fantastic, but there was barely enough batter for an 8 x 8, and it was very dense. and (cringe) moist. but following this recipe to a T, it should turn out great great great.

‘Big Crumb’ Coffeecake with Rhubarb
Adapted from The New York Times 6/6/07

Ingredients:

Butter for greasing pan

For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick) butter, melted
1 3/4 cups cake flour (all-purpose is fine)

For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (all-purpose is fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.

Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. OR, gently crush 6-8 oz blackberries and toss with sugar and cornstarch. (I skipped the ginger throughout, which worked fine for me. i didn't want my coffeecake too spicy.) Set aside.

For the crumbs: in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

For the cake: in a small bowl, stir together the sour cream, egg, egg yolk, and vanilla. Mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out 1/2 cup batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb (blackberry filling) over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter, about 45 to 55 minutes. Cool completely before serving.

Yield: 6 to 8 servings.

pretend this photo shows the cake with powdered sugar. much better.

Because lists are great, and my memory is failing - this is my notebook.
the good, the bad, the ugly. except from that small nine-month stint sandwiched in the middle, when i got lazy.



Movies

January:
Broken English
Belle Epoque
War, Inc.
Iron Man
In The Name Of The Father
Lock, Stock, and Two Smoking Barrels
Ratatouille
The Other Boleyn Girl
La Vie en Rose
Chinatown
21
The Life Aquatic with Steve Zissou

February:
Sabrina
Wall Street
Boogie Nights
Apollo 13
Roman Holiday
Coraline 3-D (twice)
Punch-Drunk Love

March:
Jules and Jim
Working Girl
Murphy's Romance
Tropic Thunder
Dave
One Flew Over the Cuckoo's Nest
The Illusionist
In Bruges
The Unbearable Lightness Of Being
Sliding Doors

In Between:
Notorious
The Wrestler
3:10 to Yuma
Casino Royale
Gran Torino
Goldfinger
The Professional
The Outsiders
The Cider House Rules

October:
Adventureland
Year One
Lucky Number Slevin

November:
Revolutionary Road
Watchmen
Million Dollar Baby
Taxi Driver
Sunshine Cleaning
Taken
The Thin Man
Up
The Ugly Truth
The Maiden Heist
Grey Gardens
Harold and Maude

December:
Before Sunrise
Fantastic Mr. Fox
Alice (miniseries)
Unforgiven
Sherlock Holmes


Books

The Pure and Impure by Colette
The Story of Edgar Sawtelle by David Wroblewski
Slouching Towards Bethlehem by Joan Didion
The Year of Magical Thinking by Joan Didion