Posts filed under 'cookbook'
Yesterday, I made a trifle recipe for the cookbook. I used these adorable miniature trifle glasses (ahem, Target), and I was really pleased with the results. Then I tried to eat one. Now I certainly have a sweet tooth, but I got about half-way through that this puppy before I had to give up.
I wasn’t sure what to do about the proportion sizes for the cookbook recipe. Should I just make regular, large trifles? I’m too big of a fan of individual desserts to go that route. Then I started wondering who even owns trifle dishes, let alone miniature ones. What could I serve them in instead? What do people generally already own?
Since I was bloated from the “miniature” trifle, I started to think small. Really small. Shotglass small.
Ahhh. There. Much better! But why stop at shot glasses? Why not make an assortment of cocktail glass trifles? Not only does it look fun to have a bunch of mismatched glasses full of dessert, but this way your guests (should you be making this for a cocktail party, which I highly recommend!) can choose the size dessert they’re in the mood for. Just want a taste? Have a trifle shot! In for something more substantial? How about a trifle martini?
Bottoms up!
June 15th, 2007
People over at the PPK have finally begun to notice that I’m incapable of making a dessert that isn’t miniature. Mini apple pies, mini doughnuts, mini pineapple upside down cakes, mini layer cakes, mini cupcakes, and now mini tarts.
I just can’t help myself.
But who can resist a tiny dessert? Any sweet treat is even more appealing to me in a diminutive size. I also admit that I am completely in love with miniature utensils. If I see a mini pie plate, tart shell, or any other miniscule dish or pan and I’m wont to buy it.
This was my first attempt at a fruit tart and was I ever pleased. I made a lemon “cream” for the filling, and next I’m going to try a traditional lemon curd–well, as traditional is you can be without using eggs. Or butter. We’ll see how it goes.
The tart shells are whole wheat pastry flour, which is something I debated. I didn’t want a heavy or gritty crust, but something light, sweet and flakey. I couldn’t be happier with how it came out. I need to use whole wheat pastry flour more often. I definitely didn’t give it enough credit.
I glazed them with some violet jelly I found at the same market where I purchased the pea tendrils. When I got home I realized the the jelly I bought wasn’t set at all - it was really more like a violet glaze, even after refrigeration. What better use for it then? The light violet flavor really compliments the berries.
June 2nd, 2007
I just can’t wait for my CSA shares to start coming in, so yesterday I went to a farmers market in downtown Boston. My hopes were high, and I spent the entire train ride imagining all the fun greens and maybe even baby spring vegetables I’d bring home. When I arrived, the first tent was full of flowers. The next, herbs. Then there was a bread and pastry tent, some more herbs and flowers, and… that was it.
Where are my vegetables!
I milled around the short string of tents, walking up and down the line, desperately trying to find something other than impatiens and coffee cake. Then I started asking myself, “well, do I need a $25 two year old rosemary plant?” I wanted the answer to be yes, but I kept moving. Finally, tucked between chocolate mint and calla lilies was a huge basket of… leaves? Vines? I wasn’t sure what it was, but it looked like I could eat it. The sign said, “Organic Sweet Pea Tendrils - $3/box.”
I marched up and said, “I’ll take a box, please” as the man behind the table was trying to offer me a sample. “oh,” he said, “you’ll just buy some then?” He probably had spent most of the morning explaining what pea tendrils are and handing out samples to convince people that they really are tasty and you really should eat them. But not me! I’m used to buying mysterious vegetables.
I have a bit of an addiction to trying new and interesting greens. I had no idea, of course, that you could eat pea tendrils. I had no clue as to what they tasted like, but I didn’t care! I wanted a box of that leafy mass he was standing behind; I’d figure out the details later. Of course, as soon as I got home I spent an hour googling them, all the while wishing I had asked a few questions when I bought them.
So here’s what I found out: they are usually lightly stir fried in Chinese cooking, but I think that pertains to pea tendrils that are a bit older and sturdier than the ones I bought. The tendrils I came home with were very delicate, almost the same texture as the clover you have growing in your lawn but with crisper stems. I had no desire to cook them at all, so I whipped up this salad. I did keep the asian flavors, though, by using daikon radish and a sesame soy dressing.
I hope I find them again before spring is over. They are deliciously crisp and sweet, and they taste like peas! Their texture is nice balance between the soft leaves and the thin crispy stems. They don’t keep well, so if you find them at a farmers market or elsewhere, be prepared to eat them that day. I hear you can even grow them yourself quite easily, even indoors.
In short, I’m in love with pea tendrils. You should be, too.
May 31st, 2007
Fiddlehead ferns are one of spring’s most elusive goodies. The are available for about three weeks in May (as in right this second), and are generally harvested in the northeastern United States. A fiddlehead is the tip of an unfurling Ostrich Fern frond, quickly snapped off with the flick of the wrist by professional foragers in the wild. If you see some growing in the woods near you, take care. There are many other ferns that resemble the Ostrich Fern, some of which are considered to be carcinogenic, like the Bracken Fern. Unless you have a guide with you, leave the collecting to the professionals and pick some up at Whole Foods. They cost $6 a pound in Boston.
Their flavor is mild, and perhaps most closely resembles asparagus, and asparagus is the best substitute for the ferns. Some also say they are similar to green beans and artichokes. They are pleasently crunchy with a nutty, slightly bitter bite, which is why you’ll see so many fiddlehead recipes calling for butter and salt. Treat the fiddleheads like asparagus tips and you can’t go wrong. If you really want a treat, serve them up with some morel mushrooms; their season coincides almost exactly with the ferns and they pair well.
There are a few things you need to know about preparing fiddleheads. Most importantly, eat them immeditely. Fiddleheads do not keep well, so you should try to use them the same day you buy them. You can keep them covered for a few days in the fridge, but their flavor diminishes quickly and they will spoil soon after that. Do yourself a favor and eat them as soon as possible.
To prep the fiddleheads, any leftover “silk” should be removed. The silk is a thin, brown, papery covering that resembles a peanut casing. Most of this is taken off before distributors put them up for sale, but there are always remnants that need to be removed. You can rub it off with your fingers; I prefer to do it in a bath of cold water. Rinse them in a bowl, gently agitating them with your fingers and pouring off the water until it is free of particles. Drain well and pat dry.
People argue about how you’re supposed to cook fiddleheads. Health officials recommend that you boil them for 15 minutes or steam for 10-12 before eating. Why? Because fiddleheads have been associated with certain unpleasant G.I. sicknesses. However, the same article references three sources that claim that Ostrich Fern fiddleheads are safe to eat in any state, raw or cooked.
Personally, I have always lightly cooked my fiddleheads and I have never had an issue. If I had to boil them for 15 minutes to eat them, I wouldn’t eat them at all! The delight of fiddleheads is their delicate taste and toothsome crunch - boiling them for that long would destroy all that I love about this tender green. You should do whatever makes you feel comfortable.
A recipe for my upcoming cookbook: Herbed Lemon Butter Spaghetti with Fiddleheads
May 25th, 2007
I have some news for you all!
On May 23 I will be in New York City helping Isa Chandra Moskowitz cater a dinner hosted by New York Magazine! It is part of their Secret Kitchen event, which means I can’t share too much information, but here’s what I can say:
When: May 23rd, from 7:30 - 11:30 PM
How: Tickets available here
Where: To be announced 24 hours before event to ticket holders
Who: Isa Chandra of the PPK, and, uh, me!
What: 8 course gourmet dinner, “Think Asian Bat Mitzvah!” says Isa.
Entertainment: Man Man
I’m super excited to be a part of this. We are expecting 300 people! Tickets are listed as currently sold-out, but there is a chance more will become available tomorrow, Tuesday May 15th. Keep checking the link above if you want to go! Hope to see you in New York!
Oh, and if you’re wondering, the picture is a new recipe for my cookbook. It’s grilled pear and candied walnuts, served over cabbage that has been tossed with a lemon brown sugar dressing.
May 14th, 2007
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