tag:blogger.com,1999:blog-22123961985622535092024-03-18T19:43:40.750-07:00Working LunchCucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-2212396198562253509.post-3825359590813119302010-06-13T08:54:00.000-07:002010-06-20T15:21:38.117-07:00Shrimp and asparagus risottoToday brought a quick and easy early summer meal, when there are still a few bunches of local asparagus coming through and the craving turns to something more refreshing. Risotto is one of the best basic recipes; like a white dress shirt, it can be dressed up and down according to whim or necessity. I had a bunch of asparagus in the fridge that was slouching towards the other side of fresh. WeCucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com10tag:blogger.com,1999:blog-2212396198562253509.post-15730908868859433042010-06-02T19:07:00.000-07:002010-06-12T09:01:20.667-07:00Mapo tofuThere's the most fantastic Sichuan restaurant near work, and although the rumor is that they have an extremely shady ownership, they make really, really good food. In particular, they make a version of Mapo tofu that is sublime. I like tofu anyway, but this dish would convert the most ardent soy-haters. The sauce is a piquant mix of chili, ginger, and fermented black beans, coupled with silky Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com1tag:blogger.com,1999:blog-2212396198562253509.post-62223351929322521542010-05-02T17:33:00.000-07:002010-05-02T19:06:49.905-07:00Pasta with sausage and saffronI've been out of the blogging game for a couple of weeks. Work is busy, so during the week my blogging would be very boring unless you want to hear about bowls of cereal before bed or a plate of crackers, cheese, hummus and whatever else I can rustle up from the fridge (just like canapes, I like to tell myself).Weekends, therefore, are prime cooking time. If I don't get a meal or two, or a postCucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com3tag:blogger.com,1999:blog-2212396198562253509.post-52111308229700971262010-04-18T19:11:00.000-07:002010-04-18T20:29:40.995-07:00Perfect chocolate chip cookiesWith my recent purchase of my now beloved Tramontina cookware, an issue of Cook's Illustrated, which extolled the virtues of said cookware, was tucked inside the box. I love the magazine, for its pleasingly retro, low-tech, no ad feel. Also, there's a beautifully illustrated back page of seasonal varieties of fruit and vegetables. The magazine does a complete investigative journey into each Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com8tag:blogger.com,1999:blog-2212396198562253509.post-67518926441492550492010-04-11T15:16:00.001-07:002010-04-11T20:05:12.791-07:00Linguine with musselsI can eat a lot of mussels, especially when as delicious as my previous recipe. However, even I cannot work my way through two pounds of them, so I had a large batch left over the next night. I thought I'd reincarnate them in a different dinner.The basic recipe made this easy enough. The mussels were already cooked, their garlicky, briny liquid extra flavorful for having bathed the mussels Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com7tag:blogger.com,1999:blog-2212396198562253509.post-83799775050436254962010-04-04T18:27:00.000-07:002010-04-04T19:28:43.217-07:00Moules marinieresIt was a beautiful spring weekend. The sun was shining, the trees finally burst into bud, and summer clothing was out in full force. The streets were thronged with people who took their first run of the season, and later in the day they were thronged with people who had their first blisters of the season.Something in the air made me think of a day at the beach. Clean, sharp flavors and the ocean.Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com4tag:blogger.com,1999:blog-2212396198562253509.post-72008149395050539272010-03-17T17:54:00.000-07:002010-03-18T20:35:14.558-07:00Chilly day ChiliDid anyone else experience the apocalyptic weather known as the nor'easter that blew in on Saturday? I had to go outside to go to work (boo hiss) and do some errands. Far from being productive, I spent most of the day huddling in doorways, afraid to step into the gale. More than once I did the full revolution in the revolving doors, convinced when I began to leave that it wasn't as bad as it Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com7tag:blogger.com,1999:blog-2212396198562253509.post-68472514668925529452010-03-14T17:38:00.000-07:002010-03-14T19:46:47.488-07:00Betty Robertson's Buttermilk CakeAfter showing off my bee-yoo-tiful Kitchenaid in the last post, I decided I needed to do some actual baking with it. A little house-warming, too, was in order. I have heard that real estate agents put cookies in the oven or leave vanilla out to make the house smell warm, inviting, and homey. Even though most of my possessions are still in boxes, and my items of furniture have yet to be countedCucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com11tag:blogger.com,1999:blog-2212396198562253509.post-54908976216861123772010-01-31T13:44:00.000-08:002010-02-27T07:59:06.262-08:00Long time no blog: new year, new life, New YorkHello world. I know you've missed me (or at least those related to me say so, but then blood ties demand such allegiance). I know I have missed cooking, writing, and reading, three things I have sorely neglected as of late. My cooking, in these hectic days, has amounted to hummus and crackers, popcorn, or plating some take-out. I think I have had a reasonable excuse. As some of you may know,Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com6tag:blogger.com,1999:blog-2212396198562253509.post-17210101972400691542009-12-13T01:54:00.000-08:002009-12-13T03:43:54.329-08:00Pear and maple syrup cakeIt was last Sunday afternoon that I decided I must have a cake. I have written about this before: the gloomy Sunday slide into darkness that must be staved off by hook or by crook. I try to go out for a walk through the flower market on Columbia Road -- lined with shops selling furniture and trinkets from India and Thailand, each one a little bit less authentic than the last as they all carry Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com18tag:blogger.com,1999:blog-2212396198562253509.post-74253197892844378812009-12-05T09:04:00.000-08:002009-12-05T09:04:00.144-08:00Shredded chicken in mole, roast acorn squash and pinto beansWas this the world's easiest dinner? It seemed like it. It was definitely the easiest leftovers and made a fine lunch the next day.After I made my mole sauce the first time around, I froze half of it for another use. When we had some friends around for dinner, I knew it was the perfect opportunity. I could whip up an impressive meal with practically no effort (but they didn't need to know Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com10tag:blogger.com,1999:blog-2212396198562253509.post-74018598020073123192009-11-29T02:01:00.000-08:002009-11-29T02:58:17.398-08:00Butternut squash, roast beets and grilled halloumi saladIn winter, my salad consumption drops dramatically. This is partly because I think winter is for hot cocoa, soups, casseroles, and other foods that warm you from the inside out. Partly, I think it's because we all know that animals couldn't hibernate based on a salad diet, so it seems to go slightly against nature. However, I don't actually want to put on 30 pounds and sleep for 4 months, so Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com18tag:blogger.com,1999:blog-2212396198562253509.post-20354262668230199022009-11-22T01:12:00.001-08:002009-11-22T13:01:29.436-08:00Roast figs with goat's cheese and balsamic-honey glazeAs I'm sure you can all guess, since figs are well and truly out of season by now, this picture is from a dinner more than a few Saturday nights ago. However, I had sort of forgotten that I had taken the photo, so it's now getting its moment of glory (or its second moment, after the original making when -- yes, I will brag -- it elicited great acclaim) until now.Figs -- I love figs. I couldn't Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com24tag:blogger.com,1999:blog-2212396198562253509.post-92220257046491848162009-11-11T14:34:00.000-08:002009-11-14T12:46:31.996-08:00Cauliflower with paprika, tomatoes and chickpeasI saw this recipe for cauliflower with tomatoes and pimenton in the New York Times earlier this year and it has become one of my go-to recipes whenever I have any cauliflower on hand. The sweetness of the cauliflower, which melts into the rest of the dish as it softens, is perfectly complemented by the sweetness in the pimenton. The tomatoes lend some acidity to the dish and provide a base for Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com12tag:blogger.com,1999:blog-2212396198562253509.post-12230254361675972152009-11-08T03:35:00.000-08:002009-11-08T04:16:39.653-08:00Roast duck legs with red wine and dried plums, roast potatoes and cabbageI had a pair of duck legs in the freezer, a souvenir of a trip to the Blackheath farmer's market where I slightly over-shopped and came back with more food than possible to consume before it all went bad. Luckily, the cooler nights and longer evenings call for something rich and comforting, something a little bit special. A Saturday night in was the perfect opportunity to cook up a duck feast.I Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com17tag:blogger.com,1999:blog-2212396198562253509.post-60738338256356842562009-11-02T14:49:00.000-08:002009-11-02T14:49:00.240-08:00Pattypan squash stuffed with sausage and white beansLast of the summer squash, those fresh, thin-skinned varieties that (sometimes) grow to massive proportions, forgotten under a large leaf in the garden. I have no garden, but I do have a vegetable box that brings me such treats, often revealing a surprise. Such as the giant pattypan squash that arrived recently.What to do with two large pattypans? These are the squash that look like they came Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com13tag:blogger.com,1999:blog-2212396198562253509.post-57144281050611405572009-10-29T09:01:00.000-07:002009-10-29T15:58:30.338-07:00Pasta with fresh basil and tomatoes confitThis is hardly a recipe, but it's one of my favorite uses for my tomato confit. In the same way that I love a fresh tomato pasta, as the heat of the spaghetti cooks the tomatoes, with maybe just a little garlic and olive oil, the tomato confit makes for a slightly more robust version. In this dish, the intensity of the tomatoes is balanced out by a good handful of fresh basil. Especially in Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com14tag:blogger.com,1999:blog-2212396198562253509.post-91545116553034842432009-10-26T08:33:00.000-07:002009-10-26T13:02:04.393-07:00Tomato confitMost of the time I think tomatoes are one of nature's most perfect foods. Rarely can anything beat a fresh, ripe tomato (sprinkled with a little salt and pepper). Straight from a garden, with that dusty flavor of sunshine, I could eat them like apples. I think it's a shame to do anything to them. However, there are times when cooking is a necessity, or a luxury. Perhaps when tomato season Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com13tag:blogger.com,1999:blog-2212396198562253509.post-14601592164413888042009-10-10T14:00:00.000-07:002009-10-10T05:12:09.112-07:00Mark Bittman's Mexican chocolate tofu puddingAnyone sensing a theme? I seem to be stuck on Mexican food, though this is not a bad thing. Who doesn't like cumin, cilantro, chili pepper, cinnamon? (And is all Mexican food alliterative?) However, after my mole recipe and pico de gallo salad, I thought I should do something for dessert.I like cooking with tofu. It has a great texture, ranging from silky soft to firm and crumbly. Better Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com16tag:blogger.com,1999:blog-2212396198562253509.post-30431814679664781742009-10-06T14:24:00.000-07:002009-10-06T14:24:00.500-07:00Pico de gallo and quinoa saladHello again. I'm back after another hiatus. September was a busy month: three countries, four time zones, a birthday, a wedding, several amazing dinners out, and (oh yes) crunch time at work. But I'm back now and raring to go with a few new recipes.First up, a sort of non-recipe that turned out to be inspired (in my humble opinion). I had made fajitas with the required accompaniments, i.e. Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com12tag:blogger.com,1999:blog-2212396198562253509.post-40913779419903055962009-09-13T01:37:00.000-07:002009-09-13T04:52:37.529-07:00Holy Mole!This week's BSI challenge comes from London Foodie in New York, who chose chocolate (what? no one had picked chocolate yet?!). I love chocolate in all forms -- cakes, cookies, bars, beverages -- but today, for once in my life, my sweet tooth was not clamoring for a treat. Plus, I figured there would be cakes and sweets aplenty. Therefore, I thought I'd sneak chocolate into something a little Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com23tag:blogger.com,1999:blog-2212396198562253509.post-59542454157500029722009-09-05T06:34:00.000-07:002009-09-11T14:26:00.225-07:00Italian job and fresh mozzarella and tomato saladBy popular demand, a few photos and memories of my vacation in Italy. I'm almost loath to post these because it's like reviewing your favorite local restaurant: you want to spread the word because it's amazing, but it's partly amazing because nobody goes there, and if you spread the word you'll never be able to get a table again. But Italy is less easy to get to, so I'm not as worried.My "Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com15tag:blogger.com,1999:blog-2212396198562253509.post-27427558348774959082009-09-05T03:07:00.001-07:002009-09-05T04:41:50.080-07:00Oatmeal pancakes with cranberry relishThe story of my Italian holiday will have to wait because of a happy intersection between my Saturday breakfast and Blogger Secret Ingredient. This week's host, Johnstone's Vin Blanc, chose oats as the ingredient of the week. Now, I love oats. I have oatmeal frequently, make my own granola, and have a not so secret addiction to granola bars. Really: they are that good.But this week, I wanted Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com19tag:blogger.com,1999:blog-2212396198562253509.post-57925023778371334872009-09-02T10:00:00.000-07:002009-09-05T09:22:12.551-07:00Mid-summer ratatouille with polentaI have been on vacation in Italy (just to gloat a little) and had intended to set something up to publish automatically while I was away, just in case everyone missed me, but in the pre-holiday craziness I forgot. Better than forgetting to turn off the oven, but I apologize to everyone who pined away for my posts in my absence. More about Italy soon, but having just flown back in this afternoonCucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com17tag:blogger.com,1999:blog-2212396198562253509.post-23358672054912051612009-08-22T09:39:00.000-07:002009-08-22T11:10:07.235-07:00Zucchini "spaghetti" with broad beans, pancetta and lemon creamGrowing up, a favorite dinner was zucchini spaghetti, which was a clever way of getting us kiddies to eat our vegetables. Zucchini grated into pasta and cheese was not only palatable, but popular. I still crave it to this day. But this day, with zucchini on my hands and spaghetti on my mind, the cupboard was bare. No pasta to be had. What was I to do?I decided to make my zucchini my Cucinistahttp://www.blogger.com/profile/05007118581119368523noreply@blogger.com17