I’ve stocked the cupboard and the fridge with the necessary items.

I’ve warned the husband to eat light today.

I’ve perused recipes to assemble my own frankenstein blend of one or two winners.

Mac-n-Cheese-off, here I come!

Advertisements

Happy 2007!

Ready to break your New Year’s Resolutions? Yeah, I thought so.

One of my New Year’s Resolutions was to take more pictures of my food. Obviously, I’ve already slipped. Sorry folks.

Our New Year’s Eve feast consisted of grilled steak, dungeoness crab, and potato-fennel gratin (oh, and LOTS of champagne, tinted pink with a splash of homemade, pomegranate-infused vodka), so last night I complained to the husband that I just wanted something “light” for dinner when he suggested tri-tip sandwiches and fries at Firestone Grill.

Then I went into the kitchen and threw this together. Decidedly not light. But tasty and comforting, just the same. The nutmeg adds that little “Hmmm…. what is that flavor?” effect. I didn’t even miss the bacon. Okay, maybe I did. Just a little.

No-Bacon Carbonara

(adapted from Mark Bittman’s The Minimalist Cooks at Home)

 

  •  1/2 lb. spaghetti (I used whole wheat because I’m a hippy, and I only used 1/2 lb. because I cook for two. This gave us one generous serving for leftovers)
  • 1 large head broccoli, florets and stems trimmed and chopped
  • 1 clove garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 2 eggs
  • 1 cup grated high quality cheese, Parmagiano Reggiano or Pecorino Romano (I used the Romano)
  • Salt and pepper to taste
  • Pinch of grated nutmeg
  • 1/2 cup fresh chopped herb, your choice: mint, basil, or parsley (I used parsley)
  • Heavy Cream (optional)

Bring a large pot of salted water to boil. Blanch the broccoli for 1 minute, using a colander or steamer basket, then pull the broccoli from the water, rinse and drain. Add the spaghetti to the still-boiling water, and cook until al dente.

Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the garlic, stirring until fragrant. Add the broccoli and cook, stirring occasionally, until the edges caramelize.

Combine the 2 eggs and 1/2 cup of the cheese and whisk to combine. Season with fresh ground pepper and a pinch of freshly grated nutmeg.

Once the pasta is done, drain and return to the pot, reserving 1/2 cup of the cooking water. Immediately add the egg mixture, and toss for several minutes, until egg appears cooked. Throw in the broccoli and  fresh herb, toss again to combine. Check for seasoning.

If you want a looser sauce, add either some of the reserved pasta water, a dash of extra virgin olive oil, or a splash of heavy cream (if you really want to ignore those resolutions!). I went for the cream.

Serve immediately.

Pass the remaining grated cheese at the table. Enjoy!

My CSA subscription with Huasna Valley Farms ended last month, and the Skinner family has elected to take the next year “off” in order to finish projects they’d hoped to complete years ago, hone in on their agricultural specialties, and come back in 2008 as a new-and-improved CSA program.

I was fine with all of this. We are, after all, moving 30 miles away from the nearest drop-site in the upcoming year, and in the past, I’d been quite adept at getting out of the house early enough to hit up the Saturday morning Farmer’s Market. Lately, however…. things have changed. I’m not sure when my last visit to the Farmer’s Market was, and I’m really starting to miss my weekly box of veggies.
Enter Rutiz Family Farms.  For $10 a week, one can pick up their harvest box on Friday afternoons. The best part? Very little commitment. They’ll send you an email on Wednesday with this week’s offerings. You decide if you want a box, and if you do, you simply email them back by Thursday evening. Friday, you stop by, pick up your box, and drop off your $10. In the spring and summer, you can even choose from the lists which veggies/fruits you do or do not want.

Today, I’m picking up my first box.  I’ll let you know how it goes.

This week’s offerings:

  • Snap peas
  • Broccoli
  • Avocado
  • Red Leaf Lettuce
  • Butter Leaf Lettuce
  • Yukon Gold Potatoes
  • Radishes
  • Purple scallions
  • Fennel Bulb
  • Liptick Sweet Red Pepper–last of the season

First off, I just have to say…

Cookbooks that call for a number of vegetables rather than a quantity of vegetables are just infuriating. Especially when it comes to winter squashes. One Butternut Squash is not quite specific enough, thankyouverymuch.

Duh.

I feel like such a complete and total idiot.

I’ve been cooking with Jalapeno peppers all summer, since I’ve been blessed with peppers in the CSA share as well as peppers from my garden. Every time I grab a pepper, I mentally berate myself for forgetting to buy latex gloves *again* before getting on with it and burning my skin for the umpteenth time.
And all this time, I’ve had plastic baggies sitting just a drawer away from my cutting board.

Just released, September 1st:

  • 2004 Rincon Vineyard Pinot Noir
  • 2004 Rosemary’s Vineyard Pinot Noir
  • 2004 Stone Corral Vineyard Pinot Noir

Estimated sell-out: Very Soon (especially on the Stone Corral… only 81 cases bottled!)
The buzz begins! 

Okay, so I’ve loved Dagoba since I discovered it about a year ago.

But now I just saw a picture of the founder, Frederick Schilling, on David Lebovitz’s recent blog entry.

Holy Hot Chocolate, he is gorgeous!  Just one more reason to orgasm over every rich, spicy bite of my personal fave, the Xocolatl.