Search Results for sides

skillet sautéed purple asparagus

March 26th, 2014

Last week I went to my local farmers market and as I was browsing the various tents I spotted these purple asparagus. They were beautiful—a deep, eggplant-esque purple with hints of green peeking through. I asked the vendor what the deal was—do they taste any different? He looked at me, smiled, and said “Once you try these purple asparagus, you’ll never go back. They’re sweeter than the green and just delicious.” Well, sold.

I think the best thing to do with a new vegetable is to cook it simply so you can understand the flavor. I also think that getting vegetables a little caramelized around the edges is always a good idea. So I went about this simple skillet sauté using a little olive oil and butter (I like Jenny Rosentrach’s thought on that subject “You cannot go wrong when you start and finish with butter. And also, butter is much less likely to burn if you heat it in a pan with olive oil.”), those beautiful stalks of royal-looking asparagus, some green garlic, and just as it was done cooking, a splash of lemon and a dusting of parmesan. It. Was. Amazing. Both Aaron and were mad at me for not making more. The asparagus was sweet—not sugary sweet, just a lovely underlying yum, yum sweet—while still maintaining the rich, earthy flavor you’d expect from asparagus. Read the rest of this entry »

roasted asparagus

May 29th, 2012

Sometimes the simplest thing is the best answer. The other day I was searching through the fridge, contemplating what to make for lunch. I looked past these lovely asparagus a few times thinking they were just too boring; but as my stomach continued to rumble and I began to really think about what I wanted to eat (and make) I came back to those lush green stalks. I didn’t want anything fancy, just something simple, flavorful and easy, which is exactly what roasted asparagus is.

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roasted cauliflower with walnut pesto

February 8th, 2012

I’m going to go out on a limb here and say this may be the best thing I’ve had made this year; and that’s coming from someone who turned up her nose at cauliflower for the first 28 years of her life. Yeah—it’s good. I can’t claim responsibility for the idea though. Aaron and I had brunch at one of our favorite neighborhood restaurants, Roman’s, and innocently ordered a cauliflower panzanella. It was lovely, with big chunky croutons, endive, roasted cauliflower and little smears of walnut pesto. One bite of the cauliflower paired with the walnut pesto and we were blown away. As far as I was concerned, the croutons and endive were lovely, but it was all about the caramelized and crispy cauliflower and that lick-the-plate-worthy walnut pesto. So you know what I did when I got home, right? I set about recreating that magic at home.

First off, roasted cauliflower, like most roasted vegetables, is so easy and the results are phenomenal. After a half hour or so in the oven, the little florets come out golden and crispy, with a caramelized flavor that is so far from anything I would have ever associated with cauliflower as a kid. Honestly, it kind of tastes like candy—rich, nutty and caramely.

But let’s get to the hero of the dish, the walnut pesto. Before we left the restaurant, I made sure to ask what was in the pesto, which seemed to go through different flavor phases—sweet, salty, nutty. We got word from the chef that it was simply walnuts, honey, pecorino cheese, and olive oil. Simple stuff that, when paired together, are a match made in heaven. I played with the proportions a little when I got home and landed on something that was pretty darn close to the original. My pesto turned out a little chunkier, so I ended up tossing little bits of the pesto in with the cauliflower, which I actually really like because it means you get little surprises.

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spiced sweet potato crisps with lime yogurt dipping sauce

January 11th, 2012

Ohhh the joys of turning on the oven and enjoying the heat that comes out of it. I’m thinking back to those summer months when the thought of adding more heat to our apartment not an option, but with winter weather comes all sorts of baking and roasting. I’m loving it. In addition to the coziness, I like the laziness of it. I mean, there’s very little effort involved in many of the things I make this time of year, yet they still taste awesome. That’s my kind of food. Last week, after a long day at work I made these sweet potato crisps and they were so good I had to make them again so I could share them with you. Easy + delicious = awesome.

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maque choux aka summer veggie delight

July 25th, 2011

One of the few productive things I did this weekend was brave the heat (at 8:30 am it was already in the 90′s) and go to the farmers market. It was totally worth it. Every vendor was overflowing with amazing, colorful produce. I found it hard to hold back and ended up coming home with a boatload of veggies including several varieties of peppers, okra, sweet corn, onions, scapes, tomatillos… so much goodness! So instead of heading out to brunch like we usually do, we locked ourselves in the a/c and I cooked up a bunch of those veggies (along with a little bacon) in stovetop New Orleans-inspired stew called Maque Choux (pronounced Mock Shoe). It was the perfect way to let the flavors of summer shine.

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grown-up jalepeño poppers

July 11th, 2011

Last weekend I headed to upstate New York to spend some time relaxing with friends in a big old country house. I volunteered to make dinner on Friday which made me a little nervous. Making dinner for Aaron and I is one thing, but making dinner for a group of 13 people—who all love food and have great taste—is another thing. When I got off the train, I still wasn’t sure what I’d be making for dinner that night, but I did come armed with a recipe for homemade jalepeño poppers, because come on, how could they not be good? I put my bets on the fact that the combination of spicy peppers, warm, creamy cheese and childhood memories would be a winner… and I was right.

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asparagus with sesame + soy sauce

May 25th, 2011

Asparagus season is slowly making it’s way to New York and I couldn’t be happier to get something new and green in my kitchen. If you’d have asked me about asparagus a few years ago, I would’ve had a bit of a debbie downer outlook. In my book asparagus lies in a similar category as brussel sprouts: Green and a little smelly paired with not-so-hot childhood memories leads to a bit of a fear factor. But just like brussels, these green stalks have become something to look forward to rather than dread. One of the reasons for my change of heart is this handy chart by Mark Bittman, which cleverly lays out different cooking methods paired with different ingredients.

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roasted + stuffed pear salad

February 1st, 2011

In my opinion, there are four ingredients that make a perfect salad: fruit, nuts, cheese and spinach. It’s really hard to go wrong if you have those. This weekend as I was flipping through one of my barefoot contessa cookbooks looking for a little inspiration, I found a salad that not only had my required ingredients, but took it up a notch. She took a pear, dug a little hole in it and then stuffed it with cheese, nuts and dried cranberries and then roasted it. Ummm, awesome! Of course I hopped to it…

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