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Titlecooking the seasons

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SEO Content

Words/Characters 3649
Text/HTML 16.23 %
Headings H1 1
H2 17
H3 4
H4 0
H5 0
H6 0
H1
cooking the seasons
H2
friday, august 30, 2013
monday, july 29, 2013
tuesday, july 23, 2013
tuesday, july 16, 2013
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H3
eggplant parmasagna, gluten-free lasagna, or csa fridge cleanout, the taste remains the same
crab cakes extraordinaire!
translocal caramelized fennel and onions
fatted duck breast
H4
H5
H6
strong
b
i
em
Bolds strong 0
b 0
i 0
em 0
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eggplant parmasagna, gluten-free lasagna, or csa fridge cleanout, the taste remains the same http://www.cookingtheseasons.com/2013/08/eggplant-parmasagna-gluten-free-lasagna.html
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cooking the seasons https://www.blogger.com/profile/14398917793292896128
8:13 pm http://www.cookingtheseasons.com/2013/08/eggplant-parmasagna-gluten-free-lasagna.html
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eggplant http://www.cookingtheseasons.com/search/label/eggplant
lasagna http://www.cookingtheseasons.com/search/label/lasagna
crab cakes extraordinaire! http://www.cookingtheseasons.com/2013/07/crab-cakes-extraordinaire.html
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save barnegat bay http://www.savebarnegatbay.org/
cooking the seasons https://www.blogger.com/profile/14398917793292896128
12:16 pm http://www.cookingtheseasons.com/2013/07/crab-cakes-extraordinaire.html
1 comment: https://www.blogger.com/comment.g?blogid=3133812866127730188&postid=3457160863925362557
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crab http://www.cookingtheseasons.com/search/label/crab
crab cakes http://www.cookingtheseasons.com/search/label/crab%20cakes
translocal caramelized fennel and onions http://www.cookingtheseasons.com/2013/07/translocal-caramelized-fennel-and-onions.html
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cooking the seasons https://www.blogger.com/profile/14398917793292896128
1:00 pm http://www.cookingtheseasons.com/2013/07/translocal-caramelized-fennel-and-onions.html
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fatted duck breast http://www.cookingtheseasons.com/2013/07/fatted-duck-breast.html
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cooking the seasons https://www.blogger.com/profile/14398917793292896128
5:24 pm http://www.cookingtheseasons.com/2013/07/fatted-duck-breast.html
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eggplant parmasagna, gluten-free lasagna, or csa f... http://www.cookingtheseasons.com/2013/08/eggplant-parmasagna-gluten-free-lasagna.html
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skip to main | skip to sidebar cooking the seasons friday, august 30, 2013 eggplant parmasagna, gluten-free lasagna, or csa fridge cleanout, the taste remains the same call it what you will. the asian eggplant was taking over the veggie drawer and lower shelf of the refrigerator. we debated eggplant parm (too much work), steamed eggplant with spicy sauce (we've had it every other day for the past month), or letting it sit another day (too risky, since it seems to be multiplying overnight). so dave took the initiative to grill it up. then we made it into what some might call casserole, but what we affectionately prefer to call eggplant parmasagna (no parmesan was actually harmed in this recipe). 6 - 8 asian eggplants, sliced lengthwise into 1/4 inch slices 8 oz tomato sauce 1/2 cup bread crumbs 1 lb mozzarella, sliced into 16 pieces 1 bunch kale, stems removed and leaves ripped into bite-sized pieces salt and pepper optional: 4 roasted tomatoes, cut into bite-sized pieces salt eggplant, place in a colander, and let drain for one hour. grill on a 350 to 400 degree grill until browned, ~ 5 - 7 minutes per side. preheat oven to 350. in a shallow baking dish, put enough tomato sauce to just lightly cover the bottom. put on half the eggplant. sprinkle with half the bread crumbs. add almost half the tomato sauce. top with half the mozzarella. add half the kale. add roasted tomatoes, if using. layer on remaining eggplant, then bread crumbs, and kale and almost all of the remaining tomato sauce. top with remaining mozzarella and the rest of the tomato sauce, spreading sauce over the cheese. sprinkle salt and pepper liberally on top. bake 45 minutes. let sit 10 minutes. slice as you would lasagna and serve. posted by cooking the seasons at 8:13 pm 6 comments: links to this post labels: eggplant, lasagna monday, july 29, 2013 crab cakes extraordinaire! following keja's translocal theme, we report to you from the jersey shore. our kids went crabbing on the docks overlooking barnegat bay with an old friend of mine (and mother of their friends), who is a patient, informative, and successful crabber. they came away with some beauties, which cocktail dave then made into amazing crab cakes. probably the best i've ever had, though they were amply spiced with a cold beer on a shady porch overlooking a lovely body of water, so i may be biased. dave, take it away! my grandmother is descended from a long line of marylanders, whose surname i was given as a middle name. all her life she has griped about her favorite food, crab cakes. if someone else makes them, they use too much filling and not enough crab. if she makes them herself, the darn things are always falling apart in the pan. this is not her recipe. my kids went crabbing in barnegat bay and brought home 3 beauties. it ain't the chesapeake, but thanks to the efforts of groups like save barnegat bay you can still eat the crustaceans pulled from it. now, last time i visited my maryland cousins (about 8 years ago), they treated us to a crab feast. i was hungry and couldn't pick the crabs fast enough to feel full. i am told that this is a common problem among crab-eating peoples. this time i planned to do it differently. i found a rocking chair -- three cheers for the inventor of the rocking chair! -- and sat out on the porch to pick these 3 crabs. i was not hungry. i had nowhere to be. i had a nice view and people to chat with. i took my time and learned a thing or two about picking crabs. first, that curved, pointed tool is not just for getting the little tubes of meat from the legs. it can be used for the meat from the body as well, which helps you get it out in big lumps instead of little stringy bits. by the time i got to my third crab i felt i was getting the hang of this. then i took the meat and threw it into a mixing bowl. i added 1/3 cup stale crushed tortilla chips, an egg, some lemon/olive oil-based salad dressing i had in the fridge, and half a red onion, finely diced. once this was mixed together, i found that the darn things kept falling apart when i tried to make patties. i threw the mixture back in the bowl and scraped some breadcrumbs out of a stale heel. with this added, the darn things still wouldn't stick together, but remembering the words of my grandmother, i refused to dilute the crabmeat further. i made patties in one hand by squeezing all the extra liquid out and spreading them on a plate. i dusted the tops with flour then with great care flipped them over, dusting the other side. i put a good amount of safflower oil in a medium-hot pan and let it heat. then i slid the patties into the oil with a spatula and my fingers. after that -- important step! -- i left the room. i poured myself a beer first, but then i skedaddled. i knew that if i remained in the room i would poke and prod the cakes and flip them too early. i hoped that if i left them alone they would get crusty on the bottom and might not fall apart in the pan when flipped. after drinking about 1/3 of a beer, assuming that the cakes would be brown and crispy on the bottom, i came back in and flipped. the darn things did not fall apart. the other side didn't take as long, and after draining them on paper towels, they were solid enough to be eaten by fingers. these crab cakes were not overly seasoned, which i liked. they might have been better with a nice aioli, but they were good plain with a lemon wedge. i wish my grandmother would have been with me to share them, but next time i see her i'll read her this recipe and hopefully she'll appreciate that i did my best to follow her maryland principles of crab-cake making. posted by cooking the seasons at 12:16 pm 1 comment: links to this post labels: crab, crab cakes tuesday, july 23, 2013 translocal caramelized fennel and onions fennel roots were at the union square farmers' market when i left at the beginning of july, and are still at the french farmers' markets i've been visiting the past few weeks. remai ns of colonialism? proof of co-evolution? fodder for my new idea of the "translocal"? (which so far has this behind it: what's local in one place might carry across oceans to be local in another too.) anyway, at the same time as fresh fennel root is available, the very last of last year's onions look meager next to the bright white and green spring onions. still, the old onions are cheap and yummy, and if you're caramelizing they work a little better than the spring ones (which are perfect for salads, roasting, grilling...). caramelized fennel and onions serves 4 1 t olive oil 3 medium fennel roots 3 medium onions 1 cup white or rosé wine 1 cup chicken or vegetable broth 1/2 cup crème fraiche or sour cream 1/2 tsp. salt 1/2 tsp. pepper slice the fennel roots and the onions. sauté in the olive oil over medium-high heat, stirring frequently, until they soften, about 5 minutes, then lower heat (to low), add salt and pepper, and cook for another 40 minutes, stirring occasionally. raise heat to medium-high, add wine, and cook, stirring frequently until the liquid has almost disappeared (about 5 min). add the broth and crème fraiche or sour cream and cook, stirring frequently, until liquid has almost disappeared (about 5 min). serve immediately. excellent with a roasted pork loin! posted by cooking the seasons at 1:00 pm 3 comments: links to this post tuesday, july 16, 2013 fatted duck breast new carrots are in! carrots last well into the winter and get sweeter with age, but the new ones are here now, and with a little honey and other tricks can be quite fantastic. and these ones are really the most perfect side for duck that i can imagine. but duck, local and seasonal? well, i am in france, so let me just go on a little about french farmers' markets. well, actually, almost everything i was going to say that's great about french farmers' markets has already hit the boston area: there's a market every day of the week except mondays, there's bread and meat and cheese and milk and yogurt and wine as well as veggies. this is totally true in the boston area as well, only i don't keep a list of the farmers' markets by day on the fridge, and i only head to the farmers' market first on saturdays when it's in union square right around the corner from my house. so it's as much the mindset of an old french lady or an american on holiday in france (the main clientele at french farmers' markets) as the presence of markets that i really need. a mindset that lets you not only get to the market every day but take the time to walk up and down the whole market before you purchase anything, to greet the marketers and ask their advice on what's good, amidst questions about relatives and comments about the weather. there is, however, one thing that french farmers' markets themselves offer that is unique: fresh meat. none of this flash-frozen stuff that the usda apparently requires at farmers' markets in the u.s. cool and perfectly hung beef, pork of every kind not only fresh but also cured, in patés and--my favorite--rillettes, and all manner of house-made sausages (including another favorite, blood sausage, and one of the few meat products i might not try at home again, andouillettes--basically tripe sausage), and of course rabbit and a fantastic array of poultry including goose and duck. aside from goose and duck rillettes and patés, magret de canard is by far my favorite. while the regular translation of magret de canard is "duck breast," "fatted duck breast" is not only more prosaic but also more accurate. and if you know my love of all things fatty and rich, you'll understand. i would, however, like to note at this point that i recently had a cholesterol check that got me a note from my doctor saying not only are my cholesterol levels good, but i have the highest level of good cholesterol he's ever seen--and this with a family history of high cholesterol of the bad kind! a sure sign that butter, cream, and duck fat along with with rather enormous volumes of olive oil, avocado, and salmon collars contribute to good cholesterol. so, for better cholesterol, better eyesight, and a delightful combination of flavors, textures, and colors: magret de canard with shallot-wine sauce serves 4 2 magrets ("fatted duck breasts") 1 cup sliced shallots (from 6 small shallots) 2 cloves garlic, finely chopped 4 cloves 1/2 tsp salt 3/4 tsp ground pepper 2 t raspberry jam 1 cup red wine 1 1/2 t mustard if there's any fluid on the duck breast, wipe it off. bring to room temperature. meanwhile, put the shallots, garlic, cloves, salt and pepper in a bowl. make 4-5 cuts into the fatty side of the duck just to touch the meat under the fat. heat the pan. put the duck in fat-side down for 3-4 minutes on low heat. once the fat begins to render and brown, turn and brown, about 5 minutes more. add the shallot mixture, raise heat to medium and cook until soft, about 3 minutes. remove the duck (it is not yet cooked through). add the raspberry jam, mix, then add the wine. reduce heat to low and simmer for about 5 minutes. return the duck to the pan, cover, and cook 2-5 minutes longer (depending on desired doneness). slice against the grain, cover with sauce, and serve. glazed carrots with ginger and hot pepper serves 4 this is my, rather reworked, version of martha stewart's glazed carrots and ginger 2 bunches new carrots 2 t butter 2 t honey 2" fresh ginger, peeled and cut into 1"-long matchsticks 1 tsp hot pepper flakes 1/2 tsp. salt 1/2 tsp. ground pepper cut the carrots into pieces 2" long and 1/2" thick (new carrots are small, but you'll probably need to cut most in half across and then again lengthwise on the top half, maybe even in four lengthwise). blanch the carrots by bringing a large pot of water to a boil and dropping carrots in for exactly 3 minutes, then removing and draining immediately. meanwhile, melt the butter and honey in a large pan. as soon as the carrots are drained, add them to the pan along with the other ingredients. sauté over medium heat, stirring occasionally, for 8 minutes. serve immediately. posted by cooking the seasons at 5:24 pm 4 comments: links to this post labels: carrots, duck, duck with shallot-wine sauce, fatted duck, france, glazed carrots, magret de canard older posts home subscribe to: posts (atom) search this blog loading... subscribe to posts atom posts all comments atom all comments blog archive ▼  2013 (22) ▼  august (1) ▼  aug 30 (1) eggplant parmasagna, gluten-free lasagna, or csa f... ►  july (4) ►  jul 29 (1) ►  jul 23 (1) ►  jul 16 (1) ►  jul 09 (1) ►  june (4) ►  jun 19 (1) ►  jun 15 (1) ►  jun 08 (1) ►  jun 02 (1) ►  may (4) ►  may 20 (1) ►  may 13 (1) ►  may 09 (1) ►  may 04 (1) ►  april (2) ►  apr 28 (1) ►  apr 23 (1) ►  march (2) ►  mar 06 (1) ►  mar 03 (1) ►  february (3) ►  feb 25 (1) ►  feb 11 (1) ►  feb 03 (1) ►  january (2) ►  jan 13 (1) ►  jan 06 (1) ►  2012 (36) ►  december (2) ►  dec 17 (1) ►  dec 04 (1) ►  november (3) ►  nov 26 (1) ►  nov 13 (1) ►  nov 05 (1) ►  october (4) ►  oct 31 (1) ►  oct 22 (1) ►  oct 17 (1) ►  oct 11 (1) ►  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necessities cilantro santa cruz organic lemon juice montana coffee roasters monteverde dark coffee valrhona bulk unsweetened cocoa powder king arthur white flour ghiradelli bittersweet chocolate chips unsalted butter safflower oil - for high heat cooking balsamic vinegar tamari peppercorns to grind fresh sea salt (coarse and fine) garlic - powdered garlic - raw olive oil keja's pantry necessities cooking alcohols: marsala, sherry, port, brandy dried mushrooms lemon juice unfinished bottles of wine ginger, frozen in a plastic baggie shallots block of romano cheese dried red chinese peppers limes extra virgin olive oil (fresh) balsamic vinegar capers stone ground yellow cornmeal sun-dried tomatoes labels albondigas apple bread pudding apple crisp apple crumble apple pear crisp apple pie apple sauce apple sauce cake apple upside down cake apples arroz con pollo arugula asian dipping eggplant asian dipping sauce asparagus avocado baby bok choy background bacon baking bananas barbecue sauce basil bean soup bean sprouts beans beef beef shins beef stock beet salad beets berries berry pie biscuits bisque blanching blueberries blueberry bok choy bone marrow bouquet garni bread bread pudding breakfast broccoli broccoli soup (tat) broccoli stir fri brussels sprouts bulgur winter salad burgers butter butter fish buttermilk butternut squash cabbage cake calamari candy apples canning caprese salad caramel carrot salad carrots cauliflower ceviche chard cheese biscuits cheese steaks cherry road ice cream cherry sorbet chestnuts chicken chicken broth chicken nuggets chicken salad chicken slaughter chicken soup chiles rellenos chili chimichurri chimmy finade chives chocolate chops chorizo chowder cider cider donoughts clafouti clam chowder clams cobbler cocktails cod colds cole slaw coleslaw collard greens compost concord grapes container gardening cookies corn corn biscuits cornbread cornish game hens crab crab bisque crab cakes crabs cranberries cranberry bread cranberry sauce cream 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buttered whiskey hot cocoa ice cream israeli salad italian jam january jicama jill joanna jette kale kale chips kale salad kebabs keja keja steak kohlrabi lamb lamb chops lamb stew lasagna lavender cocktail leftovers lemons lettuce licuado lima beans lobster local chains looks like spring soup macaroni and cheese magret de canard mahi mahi manhattan maple syrup margaritas marinade market basket mashed beets mashed potatoes meat meat pie meatball soup meatballs meatloaf melon mexican mexican chicken soup mezcal mint juleps minestrone minestrone soup mint monkfish monsanto morel mac n cheese morels mozzarella mulled wine mushroom grits mushroom sauce mushrooms mussels not chicken nugget salad oatmeal onion cradles organic orzo oven root fries oyster stew oysters pan-fried fish pancakes pandowdy papas con chorizo parsely parsley parsnips pasta pasta salad pasta sauce pasta with clams pasta with tomato-meat sauce pate brise peach bourbon sauce peach bread pudding peach upside-down cake 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root veggie purée roots ropa vieja rustic peach tart salad salad dressing salmon salmon burgers salmon collars salt sand tarts sandwich sauce sausage savory bread pudding scalloped potatoes with goat cheese and white wine scallops sea bass sea scallops seafood seedlings shallots shellfish shepherd's pie shortbread cookies shrimp sides slaw smoked turkey salad with raspberries and asparagus smoothie smoothies snickerdoodles soba noodle soup soft-shell crabs soil somerville journal sorbet soup sourdough spaghetti spicy dipping sauce spinach spinach salad spray spring spring chicken spring herbed chicken spring stir fry sprouts squash squash and apple soup squash mushroom ravioli steak steak and warm root salad steak soup steak tips steaks stems stew beef stir fry stock strawberries strawberry strawberry cake strawberry cherry sauce strawberry cooler sttrawberry-mint pandowdy stuffed peppers stuffed zucchini stuffing super fudge sushi sushi and sashimi sauces sweet potatoes swiss chard swordfish tabouli salad taco salad tacos tagine tart thanksgiving tofu tomatillos tomato tomato parsnip salad tomato sauce tomato-herb salad tomato-meat sauce tomatoes tuna turkey turnip greens turnips vanilla vanilla ice cream vanilla sunset vanilla vodka vanilla vodka creme veal veal with two sauces vegetables vinaigrette watercress salad watermellon salad watermelon wheat berry salad white bean kale soup whiting whole grilled fish whole wheat rolls winter winter apple salad yogurt yogurt dressing yogurt sauce yule log yum yum zucchini followers total pageviews  


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