Stir Fried Cabbage with Fennel Seeds

While this dish may seem somewhat ordinary at first pass with it's monochromatic hues and functional title, don't be fooled.  It packs a wonderful flavor punch without being too hot.  I craved another batch for weeks after first consumption. 

Need further convincing?  My husband, typically a cabbage naysayer, sopped it up in seconds, commenting not once BUT twice how much he was enjoying it.  Basically, get chopping and stir frying.  Top it with a fried egg for extra protein and deliciousness points.

Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds
Ingredients

• 1 1/2 pound green cabbage (half a large head)
• 1/4 cup vegetable oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon sesame seeds
• 1 medium onion, peeled and cut lengthwise into fine half rings
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon garam masala

Directions

• Remove outer leaves of the cabbage, cut it in half lengthwise and cut into long shreds discarding the core.
• Heat the oil in a nonstick or cast-iron pan over medium-high heat. When the oil is hot, add the cumin, fennel and sesame seeds. As soon as the sesame seeds begin to pop, add the onion stir frying for 4 minutes or until the onion has started to brown.
• Add the cabbage and stir fy for another 6 minutes until the cabbage has browned. Mix in the salt and cayenne, reduce the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft.
• Add the lemon juice and garam masala. Mix well and enjoy over rice, or with a fried egg.

#FoodPhotography

Moroccan Carrot Salad

Blink, a month zoomed by.  The crazy fun intensity of a new gig and suddenly it's mid February.  We've been in a stew, left-over, omelet phase as we navigate new schedules, with nothing terribly inspiring to share. Until now. 

In the Northeast, winter really dug her teeth in and I am finding myself more than a little ready for the change of season.  This salad is the perfect antidote to these last long few weeks of winter.  Bright, zingy, citrusy... a refreshing alternative to all homey food of late. If you close your eyes, you can almost taste spring.

Moroccan Carrot Salad 
Ingredients 
Food52

• 2 - 2 1/2 cups of 1/2 inch thick carrot slices (4-6 carrots, depending on size)
• 1 tablespoon of Harrisa or Sriracha
• 2 tablespoons chopped preserved lemon (or 2 tablespoons, plus juice and rind of fresh lemon)
• 2 cloves of finely chopped garlic 
• 4 tablespoons of extra virgin olive oil
• 1.5 tablespoons white vinegar
• Salt & Pepper
• Optional: Fresh chopped cilantro  

Directions

• Boil the carrots for 10 minutes in salted water until soft but not mushy
• Drain, let dry and cool
• Mix the rest of the ingredients in a bowl, toss in the carrots and and refrigerate over night
• Serve at room temperature, taste checking to see if more salt or vinegar is needed

PS I promise not all my posts will be from Food52.  Indulge me a little as the high of working here bubbles on.

Chicken with 40 Cloves of Garlic

An old roommate once told me she learned to love garlic living with me.  I frequently eat it raw when prepping, and double the amount in just about every recipe I follow try.  Surprisingly, I hadn't tried my hand at Chicken with 40 Cloves of Garlic until this week.  I suppose it just sounded daunting, 40 freaking cloves?

When the garlic from my winter CSA started piling into mini mountains in my cupboard, I knew it was time. I read a number of uninspiring recipes, like the ones that made a point to note you would not actually NEED all 40 cloves in their version. Isn't that just chicken with lot of garlic?  I am stickler for the rules!

I settled in on the trusted Smitten Kitchen's version which she calls "a cinch with a capital C." Get peeling, or heed her advice and buy peeled cloves.  Either way, you are in for a fragrant and juicy meal, that two of you and a baby can happily nosh from all week.

Chicken with 40 Cloves of Garlic
Smitten Kitten & New York Times

Ingredients

• 1 3- to 4-pound chicken, cut into 8 pieces or 3- to 4 pounds of chicken thighs at room temperature
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 40 large garlic cloves
• 1/2 cup white wine
• 1/2 cup chicken stock 

Directions

• Season chicken liberally with salt and pepper.  Place a deep skillet or dutch oven over high heat, add the oil and butter. When hot but not smoking, start browning the chicken skin side down. Cook until golden brown, about 5 minutes.  Flip pieces and brown on the other side for an additional 5 minutes, working in batches until all the chicken is cooked. 
• Reduce heat to medium, and nestle the garlic cloves under the chicken in a single layer at the bottom of pan. Saute, shaking pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock.
• Cover and continue cooking 10 to 15 minutes more until the juices run clear when a thigh is pricked.  
• Serve over rice or potatoes with plenty of pan juice.

Food52's Roasted Carrot Soup

The hubby's lunch, Roasted Carrot Soup and Sprouted English Muffin "grilled cheese"  

 

I am ecstatic to report that as of Monday, (this Monday, the day after tomorrow Monday!?!), I will be starting my new job as Director of Ad Sales at Food52. Apparently, dreams do come true.

If you haven't checked out the site, please do! It is a wonderful social cooking hub with mouth-watering photography, witty editorial, tens of thousands of user tested recipes and a food hotline.  It rocks my culinary world.  Outside of family, friends and yoga, I've always had two passions: my sales career and my love of food. The opportunity to marry these two worlds is beyond thrilling.  I literally can not wait to get to work!

In the middle of a particularly icky winter, and to unveil this amazing change in my life we enjoyed a Food52 Best Carrot recipe winner, Roasted Carrot Soup. Rich not heavy, robust not grassy, we all sopped it up.  By all, that means baby too!

Now pardon me while I get back to my happy dance.

Roasted Carrot Soup
Best Carrot Winner, Food52.com
Ingredients

• 8 large carrots 
• 1/4 cup olive oil
• 6 cups vegetable or chicken stock (low sodium)
• 1 inch piece ginger, peeled
• 1 sprig thyme, plus more for garnish
• 1/2 large sweet onion, diced
• 2 large garlic cloves, chopped
• Salt & Pepper

Directions

• Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss carrots with 2 tablespoons of the olive oil and sprinkle with salt. Set an oven rack 8 inches from the top, turn broiler on high and broil  carrots until they brown, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
• Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme to the pot and simmer for 15 minutes.
• Place the diced onion in a stock pot with remaining olive oil. Brown over medium heat, stirring frequently. Then add the garlic, and carrots.
• Remove the ginger and thyme from the stock, then pour the stock into the onion pot. Bring to a boil then simmer for 5 to 10 minutes.
• Use an immersion or a standard blender to puree until smooth. Add salt and pepper to taste. 

My Amazing New Bamboo Personalized Cutting Board, from here

 Leftovers make GREAT Baby Lunches

Pot Au Feu

This super easy Pot Au Feu hails from one of my first and most-used cookbooks, Martha Stewart's Healthy Quick Cook--Four Seasons of Great Menu's.  A good friend gave it to me as a housewarming present almost 15 years ago, and its worn edges and faded cover make me smile.

The hearty broth intoxicates the kitchen while simmering on the stove, and the mashed potato topping adds a royal dose of richness. I've enjoyed it for Sunday supper, with a group of skiers after a day on the slopes, at winter dinner parties and sometimes, when the root veg overflows my kitchen, as my lunch for the week. The best part about this dish is you can use any root vegetables you have on hand. 

I've made it twice this fall forgetting to photograph the final product. I suppose I can't wait to dive in!

Pot-au-Feu with Horseradish Mashed Potatoes
Ingredients  
Serves 4

• 1 tablespoon vegetable oil
• 1 pound beef tenderloin, trimmed of fat
• 6 cups / enough chicken stock to cover the veggies
• 2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
• 1 rutabaga or turnip (1 pound) peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
• 2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal and quartered
• 2 celery stalks, sliced crosswise 1/2 inch thick on the diagonal and quartered
• 1 leek, white part only, quartered and thinly sliced
• 1 sprig each fresh thyme, rosemary and parsley 
• Salt and pepper

Potatoes

• 4 russet potatoes, peeled and chopped
• 1 cup of milk
• 2-4 tablespoons of horseradish
• Salt, pepper and butter
  

Directions 

• Heat oil in a heavy soup pot over medium heat. Season the meat with salt and pepper and brown it on all sides. Add vegetables, cover with chicken stock and simmer until the vegetables are tender, 20 to 30 minutes. 
• Meanwhile, in a large pot, bring the potatoes to boil in salted water over high, then reduce to simmer and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot. Mash until potatoes are to your desired consistency. 
• Meanwhile, in a small saucepan, heat milk and butter over medium-low until butter melts. Slowly pour mixture into potatoes, stirring until combined. Whisk in horseradish to taste, and season with salt and pepper.
  
• Remove meat onto a cutting board. Season the broth with salt and pepper. Divide the vegetables among 4 large shallow bowls and ladle broth into them. Slice the meat into 8 pieces and place two slices in each bowl. Serve topped with horseradish mashed potatoes.

Baked Apples

Our crisper is still gloriously filled with apples varietals from late fall CSA deliveries.  I love that these little guys last so long. Months, in fact, if stored in the crisper with a moist towel on top.

While I love a good tart and never turn down a crisp, in the spirit of simple and slow eating, I wanted to share a recipe that all but keeps the apple in tact. Truthfully, a recipe is barely needed to bake apples. Core, stuff, butter and bake... So perhaps use this as a launching pad for your own masterpiece. When company is over, as it was above, I add a dollop of ice cream.

Baked Apples
Ingredients
For every apple you will bake:

• 1/2 tablespoon of unsalted butter
• 1 teaspoon of chopped pecans or walnuts
• 1 teaspoon of honey or maple syrup
• 1 dash of nutmeg
• 1 dash of cinnamon
• 1 dash of cloves
• Water

Directions

• Preheat the oven to 350 degrees
• Carefully core the apples 3/4th of the way, leaving the bottom in tact. I use a paring knife in a circular motion, then scoop with a narrow spoon
• Mix the nuts, honey and spices in a bowl and then scoop into each cored apple and top with a butter pad
• Arrange the apples in a baking dish and full with 1 inch of water
• Bake for 40 - 50 minutes, until tender