Few things on this planet are better than fresh fruit preserves. We had a few cups of diced plums leftover from Ramenpalooza (originally intended as garnish for the sake punch) so I promptly made them into preserves.
Simmered over low heat with a bit of sugar and fresh lemon juice, the plums transformed into sticky sweet heaven.
Now all I need is a fresh buttery loaf of brioche.
Cauliflower is one of those vegetables that some people love and other people don’t get. It’s white. It’s crunchy. It’s innocuous on the taste spectrum. Roasting cauliflower in homemade curry, however, takes it from nothing special to yum-o.
Ingredients:
1 head cauliflower, cleaned and cut into florets
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
2 teaspoons madras curry powder
1 1/2 teaspoons ground cumin powder
1/2 teaspoon ground paprika
1 cup heavy cream
3/4 teaspoon kosher salt
the juice of half a lemon
cilantro, for garnish
Directions:
Preheat the oven to 400F.
In a cast iron skillet over medium-low heat, cook the shallots for 2-3 minutes, until translucent. Add garlic and cook until fragrant, about 1 minute. Add the curry, cumin, and paprika and mix until it resembles a paste. Remove from heat and whisk in heavy cream until spices dissolve. Season with salt.
Add cauliflower and gently toss, coating each floret in curry. Transfer skillet to the oven and bake for 17-20 minutes, until toasted and tender. Garnish with a generous squeeze of lemon juice and fresh cilantro. Serve immediately.
Spicy, flavorful, and a delicious break from the status quo, this curried cauliflower is the perfect antidote to a rainy day. Serve it alongside juicy chicken or a delicate white fish. Scrumptious.
Recipe adapted from A Cozy Kitchen.
I love Peppadew peppers. Lurrrrrve. Given the chance I’d probably eat them every day. They’re so damn delicious. Sweet. Spicy. Crunchy. Wildly addictive. The last time I had a bottle of Pappadew peppers I deliberately saved the juice, as I figured it’d be perfect for pickling beets. I’m so good at being right.
These beets were blanched for 10-15 minutes — long enough to soften their exteriors and ease them out of their skins and short enough that they did not cook through. They were then diced and tossed in a large sauté pan along with the reserved Pappadew juice (approximately 1/2 - 3/4 cup), a few tablespoons of champagne vinegar, a generous pinch of sea salt, and a pinch of sugar. I brought everything to a simmer and cooked, stirring frequently, for another 5-10 minutes. I immediately transferred them to a glass jar and sealed them, allowing them to come to room temperature in the jar before refrigerating.
These pickled beets are sweet, spicy, and crunchy — just like my beloved Pappadew peppers. They’re every bit as addicting too.
Refried beans are something I love. LOVE. They aren’t supposed to be all that good for you because, well, they’re fried. But they’re beans! Beans are superfood superstars. How bad can they be?
These refried beans are fast, easy, and nutritious — no deep frying or excess fat to speak of. Kick the health factor up a notch by soaking and cooking dried beans from scratch (I took the last-minute way out and popped open a can).
In a greased skillet over medium-low heat, combine half an onion (chopped), 1 teaspoon paprika, 1 tablespoon maple syrup, a generous pinch of crushed red pepper flakes (about 1/4 teaspoon, depending on how spicy you like your beans), and a pinch of sea salt. Sauté until soft and fragrant, about 5 minutes.
Add 2 cups beans (I used kidney beans; pinto or black or other beans would be fine too) and 1/2 cup vegetable stock, stirring to combine. Cook for another 5 minutes, until beans are heated and flavors have melded.
Remove from heat. Blend with an immersion blender until smooth, adding an extra splash of vegetable stock if needed (keeping in mind less is more). Season to taste.
Subtly sweet, spicy, creamy, and deeply satisfying — this is like the whipped version of baked beans. Pair refried beans with rice and salsa, spoon into tortillas, or enjoy them on their own. As Pops says, these beans are tasty bueno!
I should call this refrigerator curry. Essentially the curry version of the refrigerator soups I make so often, this curry was born of produce that screamed “use it or lose it” from the crisper.
First I diced and sautéed half an onion over medium heat in a splash of olive oil. I seasoned the onion with salt, cumin, and some phenomenal homemade garam masala that was a gift from Marlene. I allowed the onions and spices to cook together for a good 5-10 minutes, until the onions were thoroughly browned and fragrant. I then added two large diced tomatoes. Ordinarily one might use canned tomatoes, but why use canned when you have fresh? The onion and tomato mixture cooked for another 5 minutes or so, allowing the favors to meld and the sauce to thicken.
I then added one large chopped zucchini and the bulb part of a butternut squash (leftover from the squash fries), cubed. I added a healthy splash (1/4 cup or so) of vegetable stock and simmered, covered, for 20-25 minutes, until the squash was tender and cooked through.
I topped the curry with a dollop of Greek yogurt and some fresh cilantro. It was out of this world delicious. Aromatic, wholesome, and robust without being heavy, this squash curry was perfect for the wet and chilly spring weather we’ve had lately.
STEVE. SERIOUSLY. I DIDN’T USE YOUR TOOTHPASTE, OKAY? I HAVE MY OWN. IN A FLAVOR I ENJOY. I DON’T CARE WHICH WAY YOU SQUEEZE THE TUBE. THE FACT THAT...
(via 100 Layer Cake)
200 days to go. (Artfully arranged buttons via OFA VA)
Eleven Facts About the Notorious Spot Paintings, Artlog
npr:
Space shuttle flying over DC this morning.
The Space Shuttle taken from the roof of the NPR headquarters. -
Here’s this week’s cover, on newsstands and the iPad tomorrow morning. And the summary of the corresponding story:
In an age where women are...
