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Quick-Pickled Red Onions

February 19, 2021April 11, 2014 by Emily

Guys, I’m seriously worried that I might actually be living in a Portlandia sketch. Sometimes I watch it, and I laugh and laugh and then look around nervously to see if anyone is giving me the “um, that’s you” side-eye. I think it was the Battlestar Galactica episode that hit a little too close to home.

Nerd aside: some of you may remember my little black cat, Special Ed. Oh how I loved that boy. So Special Ed, being much adored, had about a hundred nicknames (mostly having to do with the fact that he was a skinny, scrawny, wee little gentleman). So during the height of my BSG obsession, his name became “Edward James ALMOST” (another fave was “Roger PALTRY”). Still makes me laugh.

If you haven’t seen Portlandia, you’re probably wondering what the bleedin’ hell I’m on about, but one of their sketches is about people who pickle everything (a dropped ice cream cone, a used band-aid, a broken high-heel). Well, stop laughing immediately because pickles are delicious!

(Yes, it’s true that I’ve mentioned Portlandia before in the Spiced Pickled Grapes post).

Classic Tomato Soup

January 19, 2021February 27, 2014 by Emily

Classic Tomato Soup — Easy, Delicious Homemade Tomato Soup

Recently I had one of those nights when I came home late and exhausted and all I wanted to do was flop down on the couch and watch something fun on TV (current obsessions: House of Cards, True Detective, Ripper Street, The Americans and don’t even call me on Sunday nights once Game of Thrones is back BECAUSE I WILL NOT ANSWER THE PHONE).

Those are the nights when I want to cook something fast and easy, and I don’t want to have to make a special trip to the store to get ingredients. I looked in the pantry and thought “Yes! You can do this, Clifton. Find something in there to make that doesn’t suck!” Well, I’ll tell you this. A warm bowl of homemade classic tomato soup does not suck.

Until tomato season comes round again (it’s hard to remember a time when the yard wasn’t basically permafrost), big cans of good tomatoes are a perfect pantry standby. You can make this classic tomato soup with either crushed or whole plum tomatoes, if you don’t mind crushing them with your hands. Some of you might quite enjoy doing that, I don’t know, that’s your business. Either way, you will want a stick blender to finish the job.

NOTE: If you’re feeling extra-fancy, make a little grilled cheese sandwich to go alongside your masterpiece. I, of course, was far too lazy even for that and just spread some goat cheese on a cracker and sprinkled some black pepper and scallions over it. Oh, and some chopped radishes on the side because they’re also red.

Easy, Delicious Tomato Soup — Goat cheese, cracked pepper and scallions

Chocolate Truffles

January 19, 2021February 20, 2014 by Emily

Yes, these chocolate truffles are decadent and luxurious but they’re also simple to put together and they will wow a party or an intimate dinner for two.

FADE IN

INT. MATT AND EMILY’S LIVING ROOM. 2PM, VALENTINE’S DAY.

Fast-paced close-up montage of: Fastening crampons. Pulling on ski mask. Adjusting gloves. Snapping on protective goggles.

EMILY: This is madness! You’re never going to make it!

MATT: I’ve got to try! Don’t you see? (Looks out window at a wall of swirling white, a brutal blizzard)

MATT (CONT’D): (Quietly) I have to at least try.

EMILY: Okay. Be careful.

MATT: Wait, what? (Looks back out window as a chicken blows past, another victim)

MATT (CONT’D): Are you insane? It’s crazy out there! Isn’t there anything we can make with just chocolate, butter and eggs?

EMILY: (Also looks out window, into the middle distance) Yes. Yes there is.

CUT TO:

HOMEMADE CHOCOLATE TRUFFLES!

Garlic Fried Rice with Eggs and Chile Vinegar

February 18, 2021February 20, 2014 by Emily

All you need is day-old steamed rice, some good garlic, and an egg to make a quick breakfast, lunch or supper – garlic fried rice.

What to do with: leftover rice? Garlic Fried Rice with Eggs and Chile Vinegar

Blah blah, winter. Blah blah snow. Blah blah thiswinterismakingmeinsane. Okay, obligatory whining done. Whew, I actually feel better.

Rice! (I love a good non-sequitor). Is there a a container of leftover rice in your refrigerator right now? If so, you are in luck, my friend. Why, you ask? Because your mission (a delicious, quick and easy breakfast) should you choose to accept it, involves that rice, some garlic and an egg.

Basically, this is a garlic fried rice recipe from the Sundays at Moosewood Restaurant cookbook, that I used to make all the time. I’m pretty sure the recipe was actually called the Philippine Breakfast and it’s so simple, I didn’t even need to look it up to remember how make it again.

Don’t be put off by the garlic. It gets lovely and nutty when cooked this way. Not pungent at all. I like to serve it with a few slices of avocado, a lime wedge and a sprinkle of Maldon salt. Matt loves it with a squirt of sriracha.

Nerd Tips:

Be careful not to burn the garlic. Burned garlic is horrifying and if you really scorch it you should really throw it out, clean the pan and give it another go.
Garlic fried rice works with pretty much any kind of rice (except wild rice which isn’t really rice at all).
If you like things extra-spicy, try using a habanero pepper, but don’t sue me if you burn your bits and pieces off.
The pepper vinegar gets better and better as it sits, so make extra and store it in the fridge for next time.

Noodles With Ginger, Pork (or turkey) and Bok Choy

February 17, 2021February 13, 2014 by Emily

Okay, as those of you who live on the east coast of the U.S. know, winter has decided to be extremely, um… generous with us lately. In fact, we are pretty much being bent over it’s knee and spanked like a naughty toddler. We still have a foot of snow on the ground and there’s another snowstorm coming tonight. Yay? (I figure if I pretend to be cool/whatever about it as opposed to horrified, winter will get bored and GO AWAY).

WINTER: Warm weather is life’s great lie! Once you accept your icy fate, this frozen hell-scape will welcome you and you will know peace!
EMILY: [Chomps on a gingery noodle] Okay.
WINTER: Is that all you have to say? No begging? No mewling?
EMILY: [Goes for seconds] Nope.
WINTER: Well, that’s disappointing. [Makes a small child slip and drop his hot chocolate]. Ah, better.

Nerd warning: Want to see a picture of Matt trying to get to the grocery store? Winter is still coming, it seems. Bloody hell.

No joke, for the first time in my life I had to drive on a highway through a blizzard and it was not fun (remember, this New York City girl just got her driver’s license a year ago). Matt practically had to pry my hands off the steering wheel when we got home because I was gripping it so tightly.

Luckily there are some dishes that work well regardless of the season, and this is one of them. I would happily make this on a warm summer night (remember those?), or on a freezing cold one. It was inspired (again) by a Melissa Clark recipe, though I changed the ratios a bit (more bok choy, added hoisin and sriracha). It’s got a great kick from the ginger and chili, and you should feel free to make it as spicy as you like.

Noodles With Ginger, Pork and Bok Choy — Separate bok choy stems from leaves

Asian Cabbage and Fennel Salad

February 19, 2021January 24, 2014 by Emily

I’m calling this a salad even though it’s technically more of a “slaw”. Unfortunately, Matt despises that word and I don’t want him to make that “Um…ew” face that I find hilarious except when it’s directed at my beautiful Asian slaw. Excuse me… salad.

What words do you inexplicably hate? My sister-in-law, Kathy, hates the word “moist” (so I try to use it as often and as awkwardly as I can). “Boy, those (meat)balls sure look moist!”

I can’t stand the word “meal”. As in (bored diner waitress plops down plate) “Enjoy your meal.” (I convulse and try to picture my happy place).

Well, this slaw is very moist and would make a great addition to any meal. (I think I just died).