These are some of the things we can do here now. What about then? When these buildings weren't going to hell? What about when when these buildings become new buildings? What about if these buildings don't become too new don't become plastic but stay with the wood and tile stay a little holy?
Wednesday, December 16, 2009
Sunday, October 18, 2009
A few days of fall in the land of summer. It looks like fall - the light is different, everything sharper, the sky bluer. My apartment is freezing. Scarves! And they have Macintosh apples at the farmstand. We have terrible apples down here in summer. Nothing but Red Delicious, Granny Smith and Fuji. Bleck. Macintosh are only the beginning of the apples I used to eat in the north, but they were enough to inspire applesauce.
This is a total comfort food for me. My mother used to make it when I was a kid - she still does, actually, although she tells me she's moved on to some pear apple ginger variety - and I thought it was magic. Homemade applesauce is seven zillion times better than what you buy in the store and it's really easy.
Well. For most people. I have complicated it for myself, which I will explain, but that doesn't mean you have to follow me there.
6 apples (5 Macintosh and 1 Granny Smith in this case), cut into eighths
2 c. apple cider or water
1 tbsp sugar
1 tsp Garam Masala
1/4 tsp salt
one: clean and cut the apples. i leave the peels on, which is also step one of the complicating part. the easiest thing to do is to peel the apples beforehand.
two: put the pieces of apple in a large, heavy saucepan with the 2 c. cider or water and place over medium heat. cover and bring to a solid slow boil. add the salt. turn the heat down to low, open the lid a crack and continue to simmer for 45 minutes. or so. keep an eye on it so it doesn't burn at the bottom, but it needn't be a too watchful eye. when it appears to be the right consistency, your idea of applesauce, remove from heat.
three: also known as step three of the complicating. here is where i remove the peels, so if you peeled, move ahead to step four. the easiest way to do this would be to strain the applesauce - and you can find devices specifically made to do such a thing - but i like my applesauce a little chunky so i refuse to push it through any sort of sieve. instead, i use a fork to fish out the apple skins, which all of the apple has more or less cooked off of by this point. this is kind of a pain in the ass, but i think it's worth it.
four: add the sugar and garam masala and stir well. taste and adjust.
Here's the deal with the peels: you don't need them, and like I said, it's easier to just get rid of them before you even start, but there are vitamins and good things in the skins, and they can also add a nice pink tone to your sauce. I like to use as many parts of everything as possible, so I cook the sauce with the skins to get at their good stuff. But in the end, I want them out because I don't like the texture they have, even chopped up small. Like the husks on corn kernels. Things that stick between your teeth. No.
As for the Garam Masala, to be honest, I've just been putting it in everything because I have a ridiculous surplus. It's not a spice mix one would normally use on a daily basis - outside of Indian cooking - but I hate to let things go to waste. Among other spices, such as cardamom, which is one of my favorite sweet-appropriate spices, it contains cinammon, so I thought it would be reasonable to sub it in for cinnamon when that's the standard, and so far so good. It adds a more complicated 'spiced' flavor to the sauce, but feel free to go back to good old cinnamon. Or plain. If you like that sort of thing.
I think this applesauce is best hot, so I often heat it up before eating. Also good mixed with plain yogurt and honey or on bread with a nice sharp cheese - cheddar (real cheddar), asiago, mahon, or the chef's choice.
Happy New York fall.
Saturday, September 19, 2009
Quiche is infinite possibility and infinitely forgiving. I'm putting it under trash cause it's super handy for using up veggies that are on their way out, and in my typical hedonist mode of over-indulgence always, the more your toss into the quiche-heap, the better.
I actually decided to make quiche in the first place because my neighbor gave me a dozen eggs from her boyfriend's farm, on top of the 8 or so I had in the fridge. So this one is made with farm fresh eggs, local buttermilk, and mostly farmer's market veg - although the shallots are not. Neither is the cheese, which is also not a veg. I used buttermilk because it's the only true liquid dairy I keep on hand; I also had soymilk but that seemed silly, although not something I'm above. Most quiche recipes call for milkmilk and/or cream. As for the crust, I used a quiche dough recipe from a baking book I have which involved flour, butter and an egg + the littlies (salt, baking powder, water). I'm not including it because crusts are standard and you can find your own.
3 shallots or 1 onion (or 2 shallots and half an onion in this case), chopped and caramelized
4 sweet anaheim peppers, chopped large and sauteed in olive oil to soften
1-2 medium red potatoes, boiled and then cubed and browned in olive oil
To taste: basil leaves (maybe about 15), sliced/shredded
1 c. buttermilk
1/4-1/2 tsp. paprika
1/2 tsp. Bragg's
1/4 tsp salt, or to taste
1/2 scant c. cheddar, shredded
1/2 scant c. smoked mozzarella, shredded
pre-heat oven: 375
Here is exactly how I did this, because I like to layer, but the details, while God is always in them, are still up to you:
one: whisk together buttermilk, eggs, paprika, Bragg's and salt in a medium bowl.
two: layer smoked mozzarella over bottom of your choice crust in pie pan. spread potatoes on top and cover with a portion of your milkegg mixture.
three: mix shallots, peppers, basil and remaining cheese into remaining milkeggs.
four: pour this remaining mixture into crust. transfer to oven and bake for about 1 hour or until jiggle free and toothpick clean.
allow to cool.
I'm eating this for lunch with a light white: Seignuers de Bergerac, 2006 Bergerac Sec - a Sauvignon Blanc-Semillon-Muscadelle mix, which is totally drinkable and completely in my under $12 price range.
The best thing about quiche is, like I labeled, its trash factor. You can swap any other thing in for any of the choices I've made here. Good swaps: mushrooms, chard, spinach, zucchini or summer squash, okra. All sauteed. And whatall else you're trying to make use of, including different cheese choices.
The smoked moz is my vegetarian pick, because it has that nice ham-y taste of smoked cheese without being over-powering and without being ham. I'm also not a big fan of peppers, and it happens to be pepper season here in the BR, so the farmer's market is packed with them. I always think I'm going to like stuffed peppers, and don't get me wrong, they're totally palatable, but after the one orzo-stuffed batch and then the one cornmeal-stuffed batch, I'm pretty much over it. The sweetness of the peppers, combined with the caramelized shallots, balances the smoked cheese. Sticking them in here also adds a nice texture and allows me to feel like I'm helping to save the world.
Homemade peanut butter cookies and homemade Candied-Orange Peel Ricotta Ice Cream. It sounds a little weird, but the citrus flavor goes really nicely with the peanut butter - think peanut sauces, which generally have a vinegar component - and the vanilla/ricotta base holds it all together. Yes, literally.
Saturday, September 5, 2009
2 cups heavy cream
1 cup milk
3/4 cup sugar
5 egg yolks!
1 tsp. vanilla
up to 1 cup ricotta
1/2 cup chopped candied orange peel (see recipe below!)
one: heat 1 c. cream + milk + sugar + salt until small bubbles appear around the edges. bout 3-4 min. stir as you like!
two: in the meantime, separate your eggs, beat yolks and get a metal bowl set up in an ice bath. last c. cream goes here!
three: pour half of your warm milkcreamsugar mixture into the egg yolks to bring up to temp. stir! pour egg yolk mixture back into remaining milkecreamsugar! continue to heat, stirring constantly, scraping bottom, until the mixture thickens slightly! bout 4-8 min. 175-180 degrees.
four: pour into cream in ice bath and stir until cooled to 70 degrees-ish. now stir in vanilla + ricotta. a whisk works wonders.
five: put in fridge to cool thoroughly - maybe 4 hrs.
and six: pour into ice cream maker! add candied orange peel to ice cream maker! just before removing ice cream to a container to freeze! to proper ice cream consistency!