German Pancakes
Adapted from the Food Network Website
I’ve been a bit bored with the breakfast rotation lately. I was rescued from my doldrums a few weeks ago when I heard someone talking about German Pancakes and suddenly found myself with a new craving. But are German Pancakes a weekday sort of breakfast? Read more
In search of America-shoku
Living in Shirotori, Japan was the equivalent of living in rural Appalachia. Here I am at age 20 on the only transportation I had aside from my own two feet. Enamored and fascinated by the countryside, I ran long distances so that I could see, smell and hear even more of this place. I ran so much that, by the time I got home that fall, I had unintentionally trained enough to run my first marathon. So I did.
I traded in tagines for dashi this winter. I’ve been having a two-year long affair with the food of Morocco. I still love it, but Japanese cooking has me under its spell of late. I guess it is- in part- about contrast. I joke with Bill that- should he meet with an untimely demise or just really piss me off- my next love would probably be a cowboy or logger or something. I mean, I’ve had a banker already. I’d want something new. Right? This is surely the origin of my crush on Mike Rowe (Dirty Jobs).
Produce Primer: Artichoke Hearts
Posted by Jill | March 18, 2010 | Filed under: Home, Ingredients
Step 1: Cut off the base, going just north of the stem to take off the bottom layer of leaves.
This is what a motley artichoke looks like. After sitting on my counter for three days, their leaves dried out a bit, but their hearts were still wonderful. They’re still beautiful to me because I know how wonderful they are on the inside. Oh no. Am I talking about a vegetable or having a moment of self-examination?Its artichoke season! Do you know what this means?! Do you? Do you? This is the beginning of the year’s good produce. We’ve made it through the doldrums of January and February. Another head of cabbage anyone? We can now begin the countdown to local asparagus- but we’re not rushing through artichokes.
Though the season technically runs from March through May, we just started getting good-looking ‘chokes that aren’t absurdly expensive. I just paid 89-cents each for 10 slightly motley but quite large ones. No one is more excited about this development than my Sally, whose love for the prickly, leathery flowers is legendary. Read more
Plugged in to my Pestle
I have lots of tools I love. My Bob Kramer chef’s knife- affectionately named “Mike” for reasons I’ll explain later- is like an extension of my right hand when I’m prepping. When I’m making hot chocolate, whipping up a little cream, or blending an elixir to pour into a martini glass, my Bamix immersion blender gets its daily workout.
No tool holds me under its spell like my mortar and pestle. Though I’m not a romantic girl, I have a silly, girlish passion for this stone bowl and stick. This isn’t an infatuation- it’s the real thing because this love has grown and deepened the more I’ve used it. I’ll get to the practical ways that I use it in a moment, but indulge my little rhapsody a little longer. Read more
Tofu and Vegetable Soup in Miso Broth
As Chicago warms up to a balmy 40-degrees, the hearty, beefy stews of winter begin to feel like a wool sweater- uncomfortably heavy. But we’re not yet ready to start showing off our pedicures. This is the time when I most crave a dashi-based soup. It’s light, nourishing and full of flavor. It’s also still warming. Read more
Dashi Broth (Ichi-ban Dashi)
Posted by Jill | March 9, 2010 | Filed under: Ingredients, Recipes
I can’t help but giggle at the likely reaction most of you will have to the idea of this recipe even as I begin to write it. This is going to seem like such a stretch for some of you.
“She wants me to make a broth out of seaweed- kelp, no less- and shaved flakes of dried fish! Blech! Are you kidding me?!” Read more
Craveable Veggie Burgers
One of the bigger challenges in feeding my family well is the minivan roadtrip. Ack! It has been such a temptation to throw my hands up in despair and give in to the siren call of the fast food islands at the side of the road. But I now have my iPhone! I can pass a hundred miles of freeway looking for little food gems in far-flung towns along our routes. I’ve made a science of discerning the truth behind the chatter of sites like Yelp. Read more
Mustard and Panko Crusted Pork Chops
Oh, you are SO going to love the simplicity of this dish! It smells absolutely amazing while it cooks- perfuming the house with the fragrance of mustard and thyme. It is also delicious, of course.
Read more
Pork Chops with Red Cabbage and Apricots
This is a trifecta dish: beautiful, simple and delicious. It is a great example of how to use technique to build great flavor: the fond and fat of the pork chops are used to flavor the aromatics for the cabbage. The juices from the resting chops further boost the savory quality just before serving. When they’re all served together, they all speak to each other perfectly. Read more
Really? The Brown Stuff Has a Name?
I will always remember my amazement the first time I read that the brown stuff that’s left in the bottom of the pan is called fond. Someone gave that stuff a name!? Even more mind blowing was the revelation that you should eat it, rather than attacking it with an SOS pad. I read on and learned that fond is created by the Maillard reaction. Read more
