tag:blogger.com,1999:blog-63711386456760243202012-01-19T17:12:40.653-05:00A repository for recipes and sundry cooking/cocktail material. Warning: Diversions into other subject matter may occur.SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.comBlogger1791100tag:blogger.com,1999:blog-6371138645676024320.post-23117136193679169062012-01-15T21:23:00.001-05:002012-01-19T17:12:40.663-05:00

Chicken Paprika, originally uploaded by essgee51. Had to use up a cup and a half of sour cream (bought for this New Year's Eve recipe) - lo and behold, I find this recipe in a text file on my desktop. But that bit of serendipity wasn't indicative of a completely smooth cooking experience. The version I'd copied from the Joy of Cooking was missing an ingredient - which I of course discovered at

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-81270847132445808302012-01-05T15:29:00.002-05:002012-01-05T15:29:40.374-05:00

One of the things I love about winter is that it's prime leek season. The gorgeous specimen pictured above was nearly two feet long, and so wonderfully sweet. This basic recipe went perfectly with a cup of rice and some sardines in tomato sauce. 1 T olive oil 1 large, lovely leek, trimmed, washed and cut into 3-4 in. sections salt and pepper 1 T vermouth, more if needed 1 T water, more if

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-39340377606076921892012-01-02T15:28:00.002-05:002012-01-02T15:28:10.880-05:00

Given how often I end up sauteing garlic, onions, sundry spices and the contents of various tins in a frying pan, it's inexcusable this feature is so late in coming. At any rate, here's the first quick meal of 2012 - adjust the seasonings however you please (I may add some red pepper flakes next time), and make sure you brown the tuna to get maximum flavor. 1 T olive oil 1/4 c onion, minced

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-64374507985113962152012-01-01T15:21:00.000-05:002012-01-01T16:19:48.614-05:00

Yes, there was another hiatus (family emergency). Yes, I'm back. Hi! This quick but luxurious recipe was the perfect treat for New Year's Eve dinner, and went wonderfully with some rice and a glass of dry sparkling wine. I halved Bittman's recipe, but used the full 8 oz. of mushrooms, which produced enough for 2-3 people. I also splurged on a wonderful piece of beyond fork-tender beef from

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-56792722762099189182011-10-10T23:23:00.003-04:002011-10-10T23:23:30.301-04:00

[fairly unappetizing pic that doesn't do justice to the taste forthcoming] As per what passes for an editorial policy here, I'm just acknowledging a dearth of recent posts then moving on. Hi! Seeing that it's finally fall, we pulled out our trusty copy of Slow Cooker Revolution and mostly followed the split pea soup recipe -- albeit with more ham hocks, carrots and garlic. It turned out quite

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-10953946998044048842011-08-14T22:46:00.001-04:002011-08-15T11:24:40.607-04:00

John was feeling poorly and the leeks were on their last legs - time for chicken soup! Sauteeing the aromatics in a couple of tablespoons of butter gave the broth some richness, but not enough to roil an upset tummy. A squeeze of lemon juice at the end made for a nice contrasting sharpness. While this was pretty tasty for something made without broth and cooked so quickly, I'll be looking for

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-19974655594082224162011-08-08T22:12:00.000-04:002011-08-08T22:12:55.360-04:00

It's been quite a while since I've made adobo for myself. But now that my tweaking of the spicy souse soup recipe is almost complete (need to post the modded version soon), I'm taking a break from pig's ears (much to John's relief) and moving on to a childhood favorite: chicken gizzards. Though I found some promising recipes that involve two hours of simmering and optional deep-frying, I decided

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-48292160694054157112011-08-01T23:02:00.002-04:002011-08-01T23:10:49.586-04:00

Lunch - 01 August 2011, originally uploaded by essgee51.We've mostly been repeating recipes, so I haven't been posting variations. This weekend, we once again turned to the trusty Slow Cooker Revolution, halving some parts of the recipe and using a blade roast instead of the asked-for boneless pork picnic shoulder roast (see below). Turned out really well - richer and meatier for the

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-72545101236222518232011-07-15T14:37:00.003-04:002011-07-15T16:17:13.483-04:00

Garlic Scape Pesto, originally uploaded by essgee51.Loosely based on this recipe by Dorie Greenspan, this has been dubbed, alternately, "the devil's pesto" or "dragonbreath pesto." It's certainly tangy and garlicky, and it does linger. I love it, but just have to remember not to schedule meetings right after lunch. 10-14 garlic scapes, chopped (I also used a couple of the white blooms, which

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-56386190282902071662011-06-20T22:42:00.002-04:002011-06-21T15:40:52.488-04:00

I'm way behind on posts, so this one isn't going to be very chatty. We had to adopt this recipe for dried beans. It came out a tad soupy, but very delicious, especially since we amped up the amount of jarred jalapenos and the garlic. In future iterations - and there will be future iterations, since this is flavorful and filling -  we'll start decreasing the liquid a cup at a time and fiddle a

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-31938242755897752542011-06-06T22:32:00.001-04:002011-06-07T11:13:10.716-04:00

We've been pretty good about making a mess of beans or other stew in the slow cooker every weekend (myself, less so about posting them). This past Sunday, we un-vegetarianned a Slow Cooker Revolution black bean chili recipe, adding in a hefty four-pound (five with the bone in) hunk of pork shoulder and skipping the mushrooms (only because there was no more room for them). We also lessened the

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-39184659613360200872011-06-06T14:16:00.007-04:002011-06-21T15:39:24.843-04:00

After discovering what a rich broth pig's ears make (a byproduct of this recipe), I wanted to try to make a soup. I started with this recipe, increased the amount of liquid (enough to cover the meat), seeded and removed the ribs from the Scotch bonnet and added whatever spare vegetables I had lying around. Though I had my reservations about midway through the process, it turned out quite good -

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-53595521024950041352011-05-31T00:19:00.003-04:002011-05-31T00:22:26.494-04:00

Flowerful Lunch, originally uploaded by essgee51.An embarrassment of riches led to this delicious, simple thing: we let our herbs flower for too long. Though we will have to get new seedlings, at least our meals in the near future will be flavorful and pretty. This makes enough sauce for two hearty servings of pasta (about 1/2 box of whole wheat). 1 T olive oil 1/2 c onion,minced (1/2 onion) 1 T

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-46751835854530071242011-05-30T00:34:00.006-04:002011-05-30T09:45:28.406-04:00

Dandelion Greens, originally uploaded by essgee51.Simple, tangy and delicious. We had it with Annie's whole wheat mac and cheese - the earthy cheesiness went well with the bitter-tinged, bacony richness. Base recipe here. 1/4-1/2 lb. bacon (used bacon ends from the market) 1 bunch dandelion greens (about 1 lb. from Peapod), chopped into 1-2 in. pieces 1 large shallot, minced (about 2-3 T) 2 t

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-23208605591943649592011-05-29T23:28:00.004-04:002011-05-30T00:07:59.570-04:00

Sausage, Mushrooms and Tomatoes, originally uploaded by essgee51.Partially inspired by watching The Fellowship of the Ring the previous night, this dish is luxurious and yet soft enough for someone recovering from dental surgery. Served here with duck sausage from Canales. 1-2 T butter 1 large shallot (2-3 T) 2 cloves garlic, minced 8-10 oz. mushrooms, sliced 1 large tomato (about 1 cup), sliced

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-92224086717038164862011-05-28T21:13:00.002-04:002011-05-28T21:18:33.658-04:00

Dinner, originally uploaded by essgee51.Though we made this last weekend, the rest of this rich, savory stew also served well as soft food for this weekend's recuperation from dental surgery. Based on this variant, but still further simplified - we discovered that we could skip even the fast boil of the beans if we cooked on high for a few hours. 1 lb. navy beans 1 ham hock, scored 1 lb.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-89105592790995198312011-05-25T16:55:00.005-04:002011-06-07T11:09:39.994-04:00

Salad Nicoise, originally uploaded by essgee51.Though we still have plenty of delicious navy bean stew in the slow cooker (more recipe backlog for me to catch up on), I was in the mood for a cold, composed salad. This will definitely become a summer staple - filling without being heavy, flavorful without being overly rich, and easy to prepare. Next time, though, I may arrange in individual

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-34288003065507422642011-05-15T20:25:00.004-04:002011-05-26T19:26:12.109-04:00

Thai Pig's Ear Salad, originally uploaded by essgee51.As part of the run-up to attempting sisig, I picked a couple of pig's ear recipes to try. This first one, from Gourmet, is a cold salad. While John didn't like the texture (I loved it - succulent with a slight crunch from the cartilage), we both loved the fresh, bright, very Thai flavor. It also gave me an opportunity to avail myself of

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-67170914649790028702011-05-09T23:40:00.003-04:002011-05-16T11:24:37.142-04:00

From our trusty copy of Slow Cooker Revolution. I used dried beans instead of canned and made a couple of other tweaks. Though I was worried about the adjustments to liquid level and cooking time, the tweaks worked out fairly well; in the interests of boosting flavor, I increase the stock-to-water ratio or decrease the liquid altogether, as well as adjust the levels of  spices and aromatics. The

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-56168586588193009502011-05-04T10:47:00.003-04:002011-05-17T16:12:59.245-04:00

Sauteed Summer Squash, originally uploaded by essgee51.Still working my way through the previous weeks' market bounty. I got home pretty late last night and treated myself to a bubble bath after the gym, but also wanted to cook something quick and yummy. Solution? Saute squash in rich farmer's market butter with garlic and lots of salt and pepper. Hooray! 3-4 T butter 4 summer squash, sliced

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-87297579327267417652011-05-01T23:06:00.002-04:002011-05-01T23:09:41.622-04:00

Chicken with 40 Cloves of Garlic, originally uploaded by essgee51.While I'm quite happy with Bittman's parsley- and allspice-laden take on this recipe, Nigella's version tempted me with its reliance on two of my favorite things: scallions and thyme. Though the browning step didn't go very well (left lots of skin sticking to the base of the pot for some reason, which led to a charred bottom and

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-15423824693052463362011-04-19T15:33:00.003-04:002011-04-19T15:35:12.679-04:00

Cucumber Gin Cooler, originally uploaded by essgee51.Now that spring is finally here and summer's fast approaching, I'm moving from brown liquor to clear and researching crisp, cool drinks. This one, from Saveur, turned out well - light and refreshing, though I may fiddle a bit with the proportion of lime juice. The lightly pickled cukes are good to munch on once the drink's done. For two: 4 oz

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-5921898365489422172011-04-18T21:42:00.004-04:002011-05-04T10:53:04.312-04:00

Absolute home run of a recipe - the stew was smoky, rich and full of flavor; the sauce added a perfect accent of sharp, grassy tang. We pretty much followed the recipe in Cook's Illustrated's Slow Cooker Revolution - our reliable go-to - save for deglazing the onion and bacon mixture with a cup of water. I scraped the pan pretty well though, and the stew was more than rich enough, so no harm

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-65109362345993746312011-04-10T22:58:00.006-04:002011-04-18T13:48:35.529-04:00

Lengua was always one of my favorite childhood dishes - my lola used to put extra button mushrooms in it for me. Finally I decided to try my own version of it - not a recreation of the beefy richness I remember, but something to tweak and turn into an occasional indulgence. I started from a recipe in Let's Cook with Nora, and made several changes - most notably trebling the amount of mushrooms (

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-50211872698766440902011-03-18T13:59:00.005-04:002011-03-18T14:04:05.277-04:00

Chicken Soup, originally uploaded by essgee51.Was feeling poorly, so came home early on Wednesday afternoon. Thankfully, I had just enough energy to make a pot of this quick (about 40 minutes from start to finish, and I'm a very slow prepper) and surprisingly tasty soup. I think the bouquet garni (pictured here) made a big difference, and the parsnips helped as well. At any rate, I lived on this

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-40735604745446360612011-03-01T12:28:00.003-05:002011-03-01T12:30:55.348-05:00

Braised Baby Bok Choy, originally uploaded by essgee51.Quick, light and oh so good - the crunchy stems and light, gingery tang contrasted nicely with the richness of leftover (and getting tastier by the night!) lamb and beans. Mostly eyeballed the ingredients, but a rough recipe is below. 4 baby bok choy, cleaned and halved 1-2 tbsp. oil (used peanut) 1 heaping tbsp. garlic, minced (3 cloves)

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-87543377287474711742011-02-27T12:14:00.009-05:002011-05-22T17:50:57.024-04:00

Slow Cooker Lamb Shanks and Navy Beans, originally uploaded by essgee51.The slow cooker is my new favorite thing. We prepped and started this last night, went out, came back, slept and woke to this savory, meaty richness. We used this recipe as a jumping-off point. Our version (below) completely filled the cooker (thankfully, I decided to buy only two shanks at the last minute!) and produced at

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-41881202247936952662011-02-25T15:17:00.006-05:002011-03-22T16:15:50.381-04:00

Tomato Sauce, originally uploaded by essgee51.(The above is an in-progress shot, obviously.) Made this in Dec. 2010, following this NYT recipe pretty much to the letter, save for doubling the amount of garlic. Turned out very well - rich and tasty, with the anchovies adding savory depth to the always-winning combo of rosemary, pork and tomatoes. Sans pork chops, the sauce itself would probably

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-44777076711591513872011-02-21T18:37:00.007-05:002011-02-27T12:22:54.296-05:00

Slow Cooker Beef Stew, originally uploaded by essgee51. With a Christmas Amazon gift card from John's aunt and uncle, we finally bought a slow cooker! Our first project, based on this recipe, was a success - the meat was tender, and the sauce was rich, silky and savory in a way that only slow-cooked food can be. Next time, we may experiment with more/different herbs -- and definitely add more

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-20930618408406177452011-02-13T22:21:00.006-05:002011-02-24T22:19:52.283-05:00

Meatloaf for Dinner!, originally uploaded by essgee51.We returned from Eastern Market with a bounty, including the makings of this dinner. The meatloaf recipe is based on Bittman's basic one, with changes (particularly more cheese, garlic and parsley) outlined below. It turned out to be delicious - tasty, juicy and perfect for a warm but still wintery evening. Note: Creates lots of drippings,

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-81531835102396897232011-02-08T22:37:00.002-05:002011-02-08T22:38:20.311-05:00

Leek and Tomato Braise, originally uploaded by essgee51.I've cooked this before, but now I have a picture - and enough variation in the recipe to make this repeat worthwhile, for me at least. Unfortunately, this version didn't make nearly enough liquid to put on the rice; I may add some juice from canned tomatoes or broth next time. 4 tbsp. olive oil 4-6 leeks, cleaned and halved 1 cup grape

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-7455264732530725912011-02-06T21:59:00.005-05:002011-02-07T09:03:31.882-05:00

Chicken Braised in Lemon and Soy Sauce, originally uploaded by essgee51.Wanted something quick, and Bittman gladly obliged. It's rather less adobo-lite than its constituent ingredients may make it seem, and is bright with just a small touch of heat. My version of the recipe (with more garlic and lemon juice than originally called for) below. 2.5 lbs chicken (thighs) 4 tbsp. neutral oil (

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-36736803954592258652011-01-31T11:46:00.003-05:002011-01-31T11:49:34.178-05:00

Beef Stew a la Bittman, originally uploaded by essgee51.While I typically make stew the lazy way, this time I bothered to brown the meat. It made a big difference, and I'll definitely be making the time investment in the future. The stew turned out to be rich, comforting and flavorful, but next time I think I'll use a fattier cut of meat and up the umami quotient (perhaps with Worcestershire or

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-51895142908591137812011-01-18T12:15:00.004-05:002011-01-31T11:59:47.843-05:00

Curried Split Peas and Carrots, originally uploaded by essgee51.Alas, no ham hocks handy, but I still wanted some split pea goodness. Followed a base recipe for Kenyan curried split peas from Extending the Table, added standard mirepoix portions of celery and carrots (my fridge contains a softening surplus of both), and cooked till the peas were mushy. Very good with rice and sausage - sort-of

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-60413120459006523712011-01-10T22:44:00.002-05:002011-01-10T22:46:43.102-05:00

Garlic and Red Pepper Flakes Sauteeing, originally uploaded by essgee51.The usual "after" picture was nice, but I figured this one was more interesting. This dish, again courtesy of Signore Bittman, was quick, strong and delicious with sausages and a chopped scallion on the side. Thanks to John's family for the fancy extra-virgin olive oil! My take on the recipe below. 1/2 cup extra-virgin

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-80233933450914448952011-01-10T22:15:00.004-05:002011-01-10T22:18:25.934-05:00

Chicken and Leeks, originally uploaded by essgee51.Another quick, easy dinner via Bittman. Used more leeks than called for (because I love them) and didn't reduce the sauce (too hungry), but it still turned out very good. 3 tbsp. butter (originally 4) 3 medium leeks, diced, with some of the green (originally 2) - about 2-1/2 cups 1/2 cup dry white wine /12 cup water 1/2 tsp. fresh thyme,

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-39865013621234247842011-01-08T17:01:00.002-05:002011-01-08T17:02:45.021-05:00

Dinner, originally uploaded by essgee51.Last night's repast was simple but hearty and flavorful. We basically repeated this soy-ginger mackerel braise (the sauce was delicious over rice) and quickly braised some endives (more quickly and simply than I did here, hence the rewriting of a recipe). 1-1/2 tbsp. butter 3 fat endives, cored and halved 1-1/2 tbsp. lemon juice 1 tbsp. water salt and

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-39185532075833325412011-01-05T21:45:00.002-05:002011-01-05T21:47:48.620-05:00

Chickpeas and Baby Spinach, originally uploaded by essgee51.Easy and healthful. Based largely on this NYT recipe, with a couple of tweaks. Made us a delicious dinner over couscous with a generous squeezing of lemon and even more freshly-ground black pepper. 1 tbsp. olive oil 1 medium onion, chopped 4 cloves garlic, diced 1 tbsp. tomato paste 1/2 tsp. salt 1 tsp. cumin seeds, toasted and

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-43228928505959246202011-01-05T15:26:00.005-05:002011-01-05T16:21:56.037-05:00

Mirepoix Tuna-Tomato Sauce, originally uploaded by essgee51.Testing out Flickr's blogging functionality and documenting this variant of this tuna-tomato sauce staple. Basically added a mirepoix for more vegetal goodness, a dash of cayenne pepper for zing, and a can of tomato sauce for added liquidity. 8-10 oz. pasta (used whole wheat penne) 1 tbsp. olive oil 1/2 cup onion, chopped (about 1

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-88467536769424404912011-01-05T15:18:00.001-05:002011-01-05T15:18:54.015-05:00

This is a test post from , a fancy photo sharing thing.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-56323135656625459972010-12-20T23:14:00.003-05:002011-01-06T12:51:54.861-05:00

[insert usual "It's been a while..." + applicable excuses/commentary] Whether I catch up with old recipes or not, onwards. The pleasures of being at home on a winter weekday and cooking for myself were redoubled by a handful of fresh parsley and chives from the garden. This simple, loose recipe is perfect for such days; next time (perhaps even tomorrow) I'll add some carrots and celery, maybe

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-19466984358774022472010-09-20T17:01:00.000-04:002010-09-20T17:01:27.461-04:00

In honor of this year's Opera in the Outfield, I scoured the internet and my cookbooks for something picnicky. This salad, which uses olive oil instead of mayonnaise and put our little herb garden to good use, was perfect - bright and delicious. Thanks again, Mark Bittman! My variation below: 1.75 lb. chicken leg quarters (would be fine with pre-made chicken, too), cooked then meat shredded 3-4

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-56277314242705852002010-09-16T21:33:00.002-04:002010-09-16T21:39:48.473-04:00

John and I had no idea what we wanted for dinner. He got some lovely fish and salad greens at the market. The former was a really nice tuna steak, which he marinated in white whine, Bragg's and brown sugar; the latter we mixed with some onion and shaved carrots. When I got home, I was tasked with making the dressing, and decided on a ginger vinaigrette. Have since lost the bookmark, but I

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-40998012399191704722010-09-15T22:01:00.001-04:002010-10-12T17:37:56.915-04:00

I was ready to have leftover  split pea soup (made with ham hocks, naturally) for dinner before I came across this recipe. John kindly bought ingredients, and we had a rich, flavorful dinner. Next time: more blue cheese (we could hardly taste it, even after tripling the amount in the recipe). This would also be a good one-pot meal with a bunch of spinach or other leafy greens added. Tweaked

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-48180191312156292152010-09-13T16:48:00.003-04:002010-10-04T15:18:31.766-04:00

Alright, not quite, since the proportions of onion, celery and carrot are equal. But it's a quick, simple sauce, straight out of Bittman, and its aromatic sweetness was the perfect counterpoint to the chicken breasts in ancho chile sauce that John made to go with it. 2 tbsp. butter 1/2 cup onions, diced 1/2 cup celery, diced 1/2 cup carrots, diced 1 28 oz. can tomatoes salt and pepper to taste

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-48332852065544456632010-09-06T23:00:00.002-04:002010-09-06T23:02:27.443-04:00

I'm ashamed to admit that this was our first Nats game of the season, but hey - they blew out the Mets (Espinosa even hit a grand slam, I think the first I've seen in this park) and we had a delicious picnic lunch. Pesto recipe modified from der Bittman's. I've included the chicken cooking here, though ideally this would be made with leftovers. 1.5 lbs. chicken thighs 4 cloves garlic 1/2 small

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-2797540105174577082010-08-23T17:42:00.002-04:002010-08-23T17:50:06.448-04:00

Yes, I know it's not a very appetizing picture, but I was grumpy and hungry. And seriously, it tasted great. I had a couple of teeth extracted last week, and am thankfully past the protein-shakes-and-pudding phase of things. Over the past few days, I've been eating a lot of chicken tinola (may (re)post my current favorite recipe later), mashed potatoes (courtesy of John) and sundry soft food.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-49584892170362829462010-08-13T11:41:00.004-04:002011-03-22T16:16:16.027-04:00

Had a big bag of green beans from the farmer's market and a super-cheap bunch of bacon ends ($1 for over a pound!), so I thought I'd make this favorite. Using canned shrimp instead of fresh made for a bit of a crumbly texture that wasn't unpleasant, though next time I'll try with fresh shrimp and a bit more patis or perhaps anchovy paste. Regardless, this turned out to be a good combination of

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-66825231824934327852010-08-08T00:11:00.004-04:002011-03-22T16:16:46.504-04:00

We finally got around to cooking the sole spaghetti squash we harvested a while back. When we cut it in half, I was slightly disappointed not to see any noodly strands. But once it was cooked through, the magic happened!  Finished product looks just like pasta - albeit a bit shinier. I'm glad those boxes of whole-wheat pasta cluttering up my pantry won't go bad. This is a wonderful, light

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-53069770628629437052010-08-03T13:53:00.003-04:002010-08-04T11:26:39.366-04:00

From today's Mr. Bento. So simple and easy, yet so good. about 2 tsp. olive oil 1 plump clove garlic (about 1 tbsp.), minced 1/2 small onion (about 2 heaping tbsp.), minced 3-4 sprigs thyme leaves (about 1/2 tsp.), pulled from stems, plus more for garnish 1 15.5 oz. can cannellini beans Parmesan cheese to taste, grated (used about 2-3 tbsp.) salt and pepper to taste Drain the beans and rinse

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-58078037728359586862010-08-02T22:18:00.002-04:002010-08-02T22:24:42.053-04:00

So we've discovered that dill vodka tastes wonderful - smooth, light and refreshing -  in a one-to-one vodka tonic. It also tastes really good in a Bloody Mary: sweetish under the V8 tang, but able to hold its own with enough hot sauce to keep heat on the lips and tongue after a swallow. I'll probably add a couple of drops less next time - enough to keep the heat but allow the vodka to shine

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-67489669122932740322010-07-25T22:42:00.000-04:002010-07-25T22:42:18.490-04:00

No, I'm not yet out of vinegar. Yes, I am really looking forward to the next few days, when I get to start sampling. This is basically Alton Brown's recipe, but with spears and cipollini onions instead of rounds and standard onions. I also made a bonus jar of dill-infused vodka (not pictured). And I'm right now in the process of making things for Mr. Bento, so this is pretty much a Sunday of

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-90677704287856960832010-07-25T20:52:00.004-04:002010-07-25T22:33:54.179-04:00

John has pickled hard-boiled eggs before, but with beets and far less heat. I wanted to try Lisey's version, which rocks the hot peppers, wasabi and umami-laden wakame , among other things. By neccessity, I had to substitute fresh banana peppers for jarred ones and severely lessen the amount of wasabi, but hopefully these will turn out well. 12 eggs, hard-boiled and peeled (we had two casualties,

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-48195415787327004312010-07-25T18:47:00.002-04:002010-07-26T15:54:11.368-04:00

Confession: I've ordered tomatillos from Peapod twice before. Each time, they ended up mouldering, unused, in the back of the fridge. This time, armed with this pickling recipe, I've finally used them. The raw ones taste wonderful, too - tart and firm; they remind me a bit of green mangoes. The urge to find some bagoong to have with them aside, here's the recipe I ended up using: about 1 lb.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-24203787736244423922010-07-19T12:24:00.000-04:002010-07-19T12:24:02.113-04:00

I keep forgetting what an awesome summer food couscous is - quick, light, addition-friendly and especially good when cold. This is more a sample recipe than a base - just happens to be the one variant we had. A single box made three meals for two people: Saturday night dinner, with lamb sausages; Sunday brunch, with spicy longaniza and vinegar dipping sauce (pictured above); and Sunday snacks,

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-18201270768151543402010-07-13T13:38:00.004-04:002010-08-02T22:27:10.713-04:00

Wanted something light and cool for summer cocktails, hence this. Basically: 750 ml (a bit more in this case, as I nearly filled the jar) of Svedka and a heaping packed cup of dill (about 1/2 of a generous bunch from the farmer's market). Spent a happy 10 minutes stripping the  fronds from the stems and enjoying both the delicate, feathery texture and the intoxicatingly springlike smell. Will

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-4767773596030162352010-07-02T15:27:00.005-04:002011-02-10T00:26:07.293-05:00

Given that I've been craving cold summer salads and the dill has been bolting, egg salad seemed a natural. At first, the proportions in this recipe, which I halved, seemed much too saucy. So, I asked John to bring home two more hard-boiled eggs, mixed those into the dish, and all was good. My version, with tweaks, below: 6 hard-boiled eggs, coarsely chopped heaping 1/4 cup red onion, chopped,

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-28011705719987442142010-06-28T13:23:00.002-04:002011-10-10T23:24:52.058-04:00

While neither of these recipes are terribly complex, I do want to make a record of them - especially since the salad and variations of it are already a staple in Mr. Bento. Quick Black Beans 2 tbsp. olive oil 1-2 heaping tbsp. garlic, minced 1/2 large or 1 small onion, diced a 15 oz. can of black beans 1-2 tsp. cumin salt and pepper to taste chopped cilantro for garnish sour cream Put the

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-91787166483067649422010-06-25T00:00:00.000-04:002010-06-25T00:00:04.576-04:00

After a two-day hiatus, I decided to close out the work week with another Mr. Bento and get rid of some leftovers. Recipe's vague and of course proportions and ingredients can be not just tweaked but turned topsy-turvy. Love how the scapes add green bean texture and a subtle, garlicky tang to it. 3 tbsp. neutral oil (peanut this time) 1/2 large onion, diced 1 small carrot, peeled and diced 4

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-84334621675163766642010-06-22T12:16:00.003-04:002010-06-22T15:02:31.969-04:00

Though I was fighting off yet another illness, in between naps I managed to make some of this creamy (even without the optional dairy), flavorful and comforting soup. Remind me to consider unpeeled russets in future soups and stews -- the skins add welcome texture to the dish, and contrast nicely with the scapes. And the smell  of scapes sauteing in olive oil is a wonder - garlicy and yet with a

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-24650604251027526802010-06-14T11:35:00.001-04:002010-06-15T12:33:30.768-04:00

Originally I had planned to follow the Bittman recipe exactly (but halving it). But, when I realized the lemongrass from our garden was way too small and only imparted the barest hint of flavor to the braising chicken, I added a couple of garlic scapes (first time I've ever cooked with them - I bought almost a pound, so more recipes will follow) and a smidge more of soy sauce. Tasted

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-9672807465827615012010-06-02T13:07:00.000-04:002010-06-02T13:07:45.433-04:00

Summer is salad and leftover-using time, all at once - and without the need to turn on the stove. This particular one (of two) consisted of two big handfuls of leaves from our obliging Parris Island lettuce plants, a handful of baby arugula from the market (our sole plant didn't quite have enough to contribute), maybe 1/4 cup of chopped red onion, 1/3 cup chopped tomato (half a large one, seeded

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-49529105469691672382010-05-23T18:47:00.001-04:002010-05-23T18:51:34.284-04:00

Was craving a hearty stew and something light at the same time, so this minty recipe, found in Bittman's Best Recipes in the World (thank you, Norah and Jeff!), seemed like a decent compromise. The title's perhaps a bit misleading, as the yogurt is added during the last few minutes of cooking, but this turned out wonderfully. Used slightly less meat and more garlic (surprise) than the recipe

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-45661551436464490842010-05-20T11:39:00.006-04:002010-05-20T16:42:04.951-04:00

This simple but nourishing soup (pictured at the noon and 3 o'clock marks) served as a light dinner for two people fighting off a bug, a breakfast and three days of lunch. A few splashes of salty, savory fish sauce make it sing, so make sure you have your favorite (nuoc mam, patis, whatever) on hand. My [vegetable] mise en place, let me show you it The recipe can vary widely depending on  

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-14218751179087547372010-05-09T11:19:00.000-04:002010-05-09T11:19:13.995-04:00

In preparation for more seedlings, we decided to thin out the wall of mint in our shared front garden (a full pictoral account of our minty day is here). What to do with a heaping bowlful of the stuff? Infuse alcohol, of course. I basically doubled this recipe (minus 3/4 cup of vodka or so) and am now looking forward to enjoying some of this nice, fresh, mellowness over ice in about three weeks.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-20821770267632150742010-05-03T15:43:00.002-04:002010-05-04T16:10:14.373-04:00

Clockwise from top: cheese and chocolate, salad, chicken with onions and squash, rice  It's been a busy couple of weeks, so I've barely cooked or packed lunch (or even noted down the recipes when I have, hence the lack of a lentil soup post from last week). We went to the market after getting back from my sister's on Sunday, and I made up a huge batch of take-to-work stew based on Bittmans' "

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-80227301964762012822010-04-19T12:10:00.001-04:002010-04-19T12:11:21.661-04:00

The dish so nice I packed it twice - pictured here with the rest of today's bento: rice and a spinach-red onion salad with homemade red wine-Dijon mustard vinaigrette. I was hankering for some home cooking, and so created a riff on this recipe. Alas, the butcher stand was out of goat, but I made do with what was left of the stew lamb and some beef to make up the difference. Turned out

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-91090895181326502332010-04-16T12:12:00.003-04:002010-04-16T12:28:15.913-04:00

A quick, light dinner, made even tastier with the addition of fresh herbs from the garden. John made the peas (from this recipe), while I made the pasta - they were ready at about the same time. The dish was one of my grad school go-tos, but having fresh chives instead of dried makes a lovely difference. Pasta with Butter and Chives 12 oz. pasta (used a box of tricolor rotini) 2 tbsp. butter,

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-76080710108945805632010-04-07T16:13:00.002-04:002010-04-24T17:56:34.571-04:00

I blame our recently-concluded conference for my forgetting to post this recipe and pic. The above is about a heaping cup of peeled English cuke in 750-800ml of Svedka vodka. Though a few recipes advocated letting it sit for a mere four days, I waited a week and a half, and was rewarded with a cool, gentle, almost bite-less concoction. It's lovely over rocks or chilled by itself, but I'd like to

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-30478776138723947702010-04-04T21:09:00.001-04:002010-04-12T11:43:57.996-04:00

Not a new recipe, but one that I suspect we'll be making a lot this year - especially for taking to the baseball stadium. We just had some for dinner while watching the Yankees-BoSox season opener. More to the point, it looks yummy, and I hadn't yet posted a picture of it. Recipe here.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-17990490713336090852010-03-21T04:12:00.004-04:002010-03-24T17:12:14.285-04:00

So simple and yet so good. Cut a fat handful of wild onions from the garden, added 10-12 chive stalks from John's plant (raw materials pictured here), sauteed them in butter, added some leftover pasta, then seasoned with salt and pepper. Next time, I'll saute them more - till they're meltingly tender versus a bit al dente. Nonetheless, the dish made a yummy and satisfying afternoon snack for two.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-62125812667523960632010-03-18T00:35:00.004-04:002010-04-26T15:16:58.889-04:00

Time has leaped forward and spring is sproinging, but I was in the mood for split pea soup nonetheless. On the advice of one of the Canales butchers, I made sure to procure smoked ham hocks for it - and I think that's made a delicious difference, at least compared to the soup mixes I used to settle for. My recipe's mostly based on this one, albeit with less oil, less water and more aromatics; it

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-77755047583983618792010-03-13T23:13:00.002-05:002011-01-08T16:47:51.277-05:00

Another first - cooking with mackerel, which is one of my favorite fishes (especially in sushi). Bittman's recipe was simple, easy and flavorful - perfect over white rice with a side dish of butter-sauteed enoki and a bottle of Jennifer's Jamabalaya. Recipe, with a couple of tweaks, reproduced below. UPDATE, 8 Jan 2010: Doubled this recipe, skipping the water and using mirin instead of the sake

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-69798003082906413882010-03-13T21:43:00.001-05:002010-03-13T21:45:48.310-05:00

The corner store recently revamped and expanded its veggie section. Though I have yet to visit, John brought me proof of the change in the shape of a 7 oz. bag of enoki (which, surprisingly, comes bagged with its roots intact). While most of the recipes produced by a quick Google search used them raw in salads or as soup garnishes, I thought I'd give them the standard mushroom treatment first:

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-46346151783308124882010-03-13T11:26:00.001-05:002010-03-13T11:35:13.591-05:00

A quick but hearty post-gym dinner. Followed this Bittman-based recipe, substituting 1/2 cup of water for the tomatoes and reducing the resultant liquid quite a bit. Delicious with buttery couscous and tangy-sweet tomatoes - also reminded me why leeks are one of my favorite things.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-29635609359921752882010-03-12T15:48:00.000-05:002010-03-12T15:48:22.258-05:00

The soup that keeps on giving - just finished the last bit today, but it's featured in two other packed lunches this week and a few meals at home besides. The recipe is courtesy of the talented Flit, who I encountered via the Mr. Bento Flickr pool; my halved and tweaked version is below. My first attempt turned out extremely tasty, though a bit watery, partially because I had more stock than

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-72462387800987212062010-02-24T01:10:00.009-05:002010-02-25T15:03:56.001-05:00

The market was beautiful last Sunday, and the bags-of-mixed-veg lady ($4 per instead of her usual $3, alas, though she hopes to have the prices back down soon) had irresistible green beans and Brussels sprouts for sale.This recipe is a riff on the one in both Bittmans - just increased the amount of onion and tomato, added garlic and seasoned with fish sauce at the end. NOTE: Apparently, I have

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-85639237581770062972010-02-23T12:01:00.003-05:002010-02-23T17:20:32.593-05:00

This latest in the adobo chronicles is a fairly mellow, but flavorful and rich (perhaps partially because of the chicken livers) version. The base recipe comes via Burnt Lumpia (who adapted it from Steamy Kitchen); I merely fiddled with some proportions and added the livers. Next time I may try crushing the garlic instead (which gives me discrete cloves to nibble on or smash into the rice) and

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-49761772275353441052010-02-15T19:23:00.005-05:002010-03-08T14:20:57.920-05:00

During a business trip to San Antonio in 2008, I was struck by a mighty cough and cold. Though enervated and mostly voiceless throughout, I managed to stick it through, sustained in no small part by multiple daily helpings of flavorful, nutritious chicken tortilla soup from Sazo's. The recipe below is adapted from their own - it turned out to be a rich, comforting soup with just the right amount

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-43167722146168448612010-02-15T18:13:00.001-05:002010-02-15T18:18:30.711-05:00

I had never made guacamole before - but I'm feeling poorly again, and have been craving some chicken tortilla soup that requires it for a garnish. A slight modification of Alton Brown's recipe (to fit the contents of my pantry) produced something rich and flavorful, more than capable of standing on its own. 1 avocado, seeded and peeled juice of 1/2 lime 1/4 tsp. salt 1/4 tsp. cumin 1/4 tsp.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-86506652240264034792010-02-08T22:23:00.005-05:002010-02-09T19:38:46.322-05:00

With the tinola gone and Snowpocalypse 2: Electric Boogalo imminent, my thoughts turned once again to soup. This is a hopped-up version of a Bittman recipe, with more than double the amount of ginger and garlic. It's also, thus far, a flavorful soup - earthy from the lentils and cumin, sharp from the ginger and cilantro, a bit hot from the cayenne - and, above all, comforting on this cold

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-30675090674511633772010-02-07T22:49:00.007-05:002010-02-08T09:17:12.564-05:00

In the post-snowpocalypse lull, we finally got to try out Kate's wonderful Christmas present - a DIY goat cheese kit. Thanks are also due to Bradley, who procured goat's milk from a Whole Foods near his workplace.   First, we sterilized the various implements by boiling them in water for 5 minutes. While waiting, we dissolved a teaspoon of citric acid in 1/4 cup of water.   Once the sterilizing

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com2tag:blogger.com,1999:blog-6371138645676024320.post-224133597972804432010-02-05T13:43:00.002-05:002010-02-05T18:53:52.092-05:00

The snufflings, sneezings, shivers and general malaise of the past few days have been ameliorated by generous servings of both comfort food and drink. Chicken soup, of course - a hearty tinola this time, with even more ginger and garlic than usually called for (3x2 in. chunk and 5-6 cloves, respectively, along with 3.5 lbs. of chicken, a medium onion, 6 cups of water and about 3-4 tbsp. patis).

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-41842064434139629972010-01-29T21:52:00.003-05:002010-01-30T08:54:50.899-05:00

  Found this recipe on Serious Eats, which in turn traces it back to Whole Foods' website. Given that I had a pound of catfish instead of 10 oz. and that I love miso, I increased the amount of glaze (and, after several awkward fork-and-back-of-spoon applications, resolved to buy a brush). This turned out to be rich, tasty but still very healthy; the bok choy was just the right combination of

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com1tag:blogger.com,1999:blog-6371138645676024320.post-5939665626339185752010-01-28T12:51:00.000-05:002010-01-28T12:51:14.863-05:00

 Had a full pic of last night's dinner, which was the same thing plus some salad greens, but they didn't pass even my lax standards. This shot, taken from lunch today, fared a bit better. Basically I followed the Bittman basic fried rice recipe with the dried-out remains of my mushroom broth and stewed garlic rice, not including the egg, adding a diced carrot and increasing the ginger, garlic

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-45909329087488860362010-01-24T23:09:00.001-05:002010-01-25T13:16:53.568-05:00

This concoction seems far more suited to summer and ice (neither of which we have at the moment, more's the pity), but it turned out decently nonetheless. There were several variations, some of which I also mean to try and discuss in updates or comments, but this one does a good job of keeping the Campari's assertiveness while deepening it into something more interesting. The double recipe: 3

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-86892235547094731842010-01-24T19:51:00.006-05:002010-01-26T15:03:47.494-05:00

UPDATE (25 Jan. 2010): Replaced not-so-good shot from the night before with a superior action pic from my desk. At first I was going to try Bittman's simple, classic take on this dish, but was unsure whether the mushrooms would last a half-day in Mr. Bento without turning brown and sad. So I tried a variation on this version. The result was a sharper, better-tasting flashback to the the

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-37145726003723648282010-01-19T11:53:00.001-05:002010-01-25T13:25:39.430-05:00

Cashews and cheese, salad with red wine vinaigrette, rice (pre-soaked in broth) with scallions and some of last night's soup. Am double-posting this to my Flickr set while I figure out a more efficient way of organizing all my food and drink pictures (I would rather not clutter this blog with  stuff John or I didn't cook ourselves). 25 Jan. 2010: Changed link, which now goes to a 

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-80716999298543553012010-01-18T22:31:00.003-05:002010-01-18T22:32:55.646-05:00

Strange to have the first chicken soup of the cold weather come this late - and without leeks, no less. I had originally wanted to do this with the baby bok choy that I'd bought last week, but a combination of circumstances - aging celery and ginger root at home, very reasonably-priced chicken thighs at the store near the school where we volunteered for MLK Day and the need for something that

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-27325999531655226392010-01-12T11:38:00.000-05:002010-01-12T11:38:02.047-05:00

While I did manage to pack lunch once last week, this is the first time Mr. Bento has emerged in 2010. May there be many more. Clockwise: Cashews and Laughing Cow cheese, rice, sardines in tomato sauce with scallions and mixed veggies. Not the prettiest lunch there ever was, but tasty nonetheless (already had some). The frozen vegetables were more limp than I like, but decently seasoned, with

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-14349315349556158792010-01-03T21:30:00.007-05:002010-01-13T13:54:50.284-05:00

Just a quick post to thank John for my birthday dinner: poached salmon with a ginger-soy-garlic-honey sauce, acorn squash and roasted beets (sadly, my camera didn't do justice to their gorgeous deep redness) with Gorgonzola and walnut. A glass of smoky Laphroaig was the perfect finishing touch. UPDATE (13 Jan.): Found a brighter pic.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com2tag:blogger.com,1999:blog-6371138645676024320.post-80166618094047774622009-12-31T22:20:00.005-05:002010-01-04T16:59:06.413-05:00

Eager to avoid the king of amateur nights (and a cold, rainy one at that, in DC), John and I opted to stay in and indulge ourselves, without the effort of cooking. Behold, our lovely repast, pieced together from both our fridges: Clockwise, from midnight: sharp cheddar, dry sausage (thanks, Norah!), goat cheese, Laughing Cow baby bels and Parmigiano-Reggiano. Mustard in the center, olives,

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-28985251883862274652009-12-31T15:25:00.005-05:002009-12-31T15:31:23.497-05:00

With time to spare, even, since I'm of the opinion that the holidays don't end till Epiphany. The only real ornaments are courtesy of John, but I will admit to liking how Evil Empire bear glowers malevolently over all. Happy holidays!

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-62972352817140023682009-12-30T15:27:00.000-05:002009-12-30T15:27:23.010-05:00

After a hard morning of playing Fallout 1 playing Torchlight cleaning, what better and more convenient way to refuel than with leftovers? Couscous from yesterday, John's vinegary cabbage salad and Magic Bag peas from Monday, plus a few slices of Spam fried so they're crunchy on the outside but soft on the inside. Turned out to be a wonderful mix of sweet (peas), sour (salad) and salty (guess

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-56845349614502186762009-12-28T14:02:00.002-05:002009-12-28T16:37:50.959-05:00

Now that I'm home from the holidays, the staycation begins in earnest! Used a box of whole wheat Annie's Organics as a base. While the pasta was cooking, I diced 1/2 medium onion and 1 celery stalk, sauteed them with a bit of olive oil, then added a can of tuna. Nothing fancy, and not nearly as rich as the bacon mac my sister made on Christmas eve, but nonetheless nourishing (and a good excuse to

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-7767897916994902052009-12-22T10:27:00.006-05:002009-12-28T17:02:41.633-05:00

I've got a miniature secret camera - well, more like a Canon Elph. Thanks, Tita Tessie and Uncle Dave! Now this blog will also be subject to my occasional clumsy attempts to learn how to photograph my food. While I obviously won't have a setup as fancy as Michael Ruhlman's, digital cameras are wonderfully forgiving, and it will be fun - for me, at least. And now to the food. Last night I made a

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-77127075551841095262009-12-14T15:45:00.003-05:002009-12-22T17:46:53.864-05:00

With less than three days left before the start of my 2-1/2 week staycation, and our office Xmas lunch on Wednesday, I had to make enough food to bring to work for Monday and Tuesday. And thus, this recipe, a riff on Bittman's "Chicken Thighs Provencal-Style" - though, in retrospect, it's really a variation on a basic tomato sauce. Alas, there was no fresh basil on hand. Fortunately, our

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-46027687194702241362009-11-30T15:34:00.005-05:002009-12-01T11:47:17.821-05:00

Mr. Bento bears two helpings of this treat today (accompanied by John's delicious parsnip and Parmesan soup -- recipe courtesy of one version of the New Covent Garden Soup Co. Book of Soups -- and 5 oz. of sardines in tomato sauce). It's a riff on a recipe from Chowhound, which in turn riffs on a recipe from Marcella Hazan. While I initially balked at the amount of butter and the lengthy cooking

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-89761656245885193992009-11-24T11:50:00.002-05:002009-11-24T12:20:37.605-05:00

I've steamed other things in my rice cooker before, so I'm not sure why it took me so long to wilt young spinach leaves in a strainer while my sausages boiled. While the magic bag is definitely handy, I'll have to start timing various veggies in both the cooker and atop a boiling saucepan of something else. So, today I'm having: 2 lamb sausages (tasty on their own, but with a small container of

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0tag:blogger.com,1999:blog-6371138645676024320.post-87586892605562358702009-11-18T14:51:00.001-05:002009-11-18T14:51:32.244-05:00

Another list for the reference tag - not just limited to Thanksgiving recipes, either.

SGhttp://www.blogger.com/profile/10726237463029036196noreply@blogger.com0