Showing posts from August, 2015

Tomato Salad with Crisped Farro, Purslane, Arugula, and Roasted Tomato-Miso Vinaigrette

I have been eyeballing the new cookbook,  The Broad Fork , from chef (and Top Chef judge) Hugh Acheson for some time. Southern cooking is booming these days, and Acheson certainly is the expert in presenting it with all the flourishes of his French training tempered by the comforts of okra, gumbo, black-eyed peas, and grits. However, don't expect to see tired (although tried and true) recipes. No, no. Acheson punches up his grits to become "Crisped Pork Belly with Kimchi Rice Grits and Radishes" and his black-eyed peas transform into "Crisp Flounder with Field Pea Ragout and Herb Salad." This is a foodie's cookbook with a lot of Southern zing. Acheson asserts that he wanted to write this cookbook because he is a strong proponent of CSA subscription and farmers' market attendance. However, often people don't know what to do with the inevitable mounds of  sunchokes or kohlrabi or salsify that show up in the CSA box. (In fact, he opens

Chiles Stuffed with Zucchini (Chiles Rellenos Con Calabacitas)

So I have to make this post somewhat quick, as I am about to run 6.6 miles this morning. You see, I am ridiculously running a 10k in three weeks as part of the Big River Run in Mendocino , and, well, I am absolutely unprepared and so thusly terrified. I think that the last time I ran 6.6 miles was two years ago. So this morning, I am giving it my best shot as a woman newly entered into her forties. But before I do, let me tell you about last night's dinner. Up here in Fort Bragg, I stopped by an absolutely delightful store, Astoria Home Store , that has been open only a month. I am in love with the owner's collection of Depression-era glass plates and her pretty combinations and platters. So, I swooped in and snapped up the lovely plates in the photos here. Aren't they gorgeous? And what plates they were for this delightful, exceptionally simple, and remarkably tasty chile dish. The recipe is renowned cookbook author and Mexican cooking expert  Diana Ke

Strawberry-Kiwi Candy Smoothie

I hate to alarm anyone, but it's August already. How did this happen? August isn't much for holidays. There is no Labor Day, no Independence Day, no Thanksgiving. But it does mean the anniversary of the signing of the 19th Ammendment (Aug. 26),  National Rice Pudding Day (Aug. 9), Bad Poetry Day (Aug. 18), and (as hard as it is for me to type here) Back to School specials (date varies). And back to school means back to smoothies for me. For, you see, I am not  a morning person. I have to leave my keys in the same place every evening, or I won't be able to locate them the next morning without a husband-led search party of himself and the cats. In fact, I usually shower, choose my clothes, and pack up my work bag the night before. I am lucky to make it out the door with deodorant on, with smoothie in hand, and with caffeine in my cup. I have a smoothie for breakfast every weekday morning during the school year. I blend these puppies up the night before, put them i

Goat Cheese Panna Cotta With Roasted Figs

Last night, the husband, his mom, one of his dads, and I sat in the backyard talking of television shows and books and cell phone plans (hey, not all of it was inspiring), sipping a ros é, and munching on an over-abundant crudit é  platter. (I have issues--most of which involve my great fear that there will not be enough food for our guests. Not once have we ever run out of food, so I know that this is an unfounded fear.) This morning, the husband shuttled his mother to the airport so she could fly back to New York, pack her belongings, and move next week to Florida.  However, last night was about settling in and diving deeper into our conversations (and beyond the benefits of Sprint vs. AT&T vs. T-Mobile). As darkness fell and it got much cooler outside, we moved indoors to the couch and the floor, where I listened as the husband and his family reminisced over the batty woman who owned the food co-op distribution space, a cross-state move with a truck that could go only 15