laura k – Page 19 – The Kitchen Illiterate

Chocolate, Stawberries, and Sparkling Wine and the Whole Day is Better

Chocolate Zabaglione and Strawberries

Last Friday, I had a crappy, crappy day. One of those “I woke up this grouchy” days. Despite gorgeous spring weather (we’re actually getting spring this year in Boston!) and working only a half day and the fact that it was Friday, I just felt like booty all day. And Crystal, who didn’t start out the day pissed, sure ended it that way when she was stuck in traffic for an hour and a half on the way home from work. What did we need to rectify this crapaliciousness? Sparkling wine and dessert.

Crystal picked up a lovely Cava on the way home, and I pondered and pondered what to make. Something light, because it was hot out. Something that would work with fizzy wine. Something that wouldn’t make us feel like heifers after a week of too much beer. What to do, what to do? Well, once again, it was Giada to the rescue. Continue reading Chocolate, Stawberries, and Sparkling Wine and the Whole Day is Better

Kalamata Olive and Brie Pizza: A Pizza Inspired by the Marketing Department Can Be Good

Kalamata Olive and Brie Pizza

Last week I saw a post on Slashfood describing an Olive and Brie pizza, devised by the marketing department at Lindsay Olives. It immediately struck me as an interesting combination of flavors and something I would definitely have to try, only without the Lindsay Olives because I just don’t see the point of those bland, canned black olives. And my friends, let me tell you, this was a little bit unreal, that’s how good it was. The saltiness of the kalamatas meld with the smoothness of the brie and the slightly sweet sourness of the mustard to create something wholly unique and satisfying. Crystal brought home an unbelievably good prosecco, too, which complemented this pizza like they were made for each other.

This was a night of celebratory mourning (whatever that means) as it was the series finale of Gilmore Girls. Thus our weekly date of dinner and Gilmores, ongoing for at least two years, comes to an end, right before Alex leaves us, and as we move into Crystal’s last summer in Boston. Fitting somehow, or am I being sentimental?

Continue reading Kalamata Olive and Brie Pizza: A Pizza Inspired by the Marketing Department Can Be Good

Extra Spicy Mexican Black Bean Pasta

Black Bean Pasta

I found this recipe on Epicurious a few years ago, and for awhile there it was a staple. Since I started this here blog, though, and have been attempting ever fancier dinners, it’s disappeared. The number of cans involved made me feel like it was just not appropriate for sharing, despite the fact that it’s really, really tasty. Yesterday I got a craving, though, and this neglected recipe called to me from the back of my recipe folder: “Eat me!” it cried. “Share me with the world!”

“Fine,” I replied, “but I’m going to fancy you up a bit.” To be honest, I didn’t fancy it up too much, and I’m sure there are better ways than those I devised. Mostly what I did was make it wayyy spicier. Which I love, but I think it brought my housemates to a sweat. Hey–if you’re going to go Mexican, don’t wuss out on the heat. Take it like a man! Or…something.

Continue reading Extra Spicy Mexican Black Bean Pasta

In the fridge?

Last week Sam at Becks & Posh showed the folks what was in her refrigerator, and ended the post asking her readers what their unedited fridges look like. Ever late to the game, here’s mine:

In the refrigerator

I share this small, old refrigerator with two other people, so we always have an overabundance of milk, mustard, and salad dressing. On the top: strawberries, half used containers of whipping cream, sour cream, pickled jalapenos, chipotles (six months old…is that bad?), and the ever-present yogurt. Some chocolate, some leftover beans, some leftover salsa.

Next shelf: Maple syrup (Crystal’s), tofu (Alex’s), leftover pineapple (mine), hummus, tortillas, and eggs (ours). Hiding in the back is the yeast and the lard, and probably some spaghetti sauce. There is a drawer with more cheese in it than you can shake a stick at. I think we collect it.

Bottom shelf: leftover chocolate zabaglione, chicken stock, orange juice, milk, buttermilk, soy milk, more yogurt, wine and more wine, and some pancetta. I have no idea what’s in the crispers: Alex’s is the full one and mine is the empty one, with what looks like some yellowing lettuce in there. Hm.

And of course, the ridiculously full door shelves, loaded down with salad dressings of all types, worcestershire, preserves from Crystal’s family’s beach house, peanut butter (always, always peanut butter, as I’m addicted to it), chili sauce, pesto, mustard, chocolate syrup. Jesus, I don’t even know what’s all in that door.

I try to clean out the refrigerator once every three months. Shared living situations always result in three-year-old bottles of tomato sauce and mayonnaise that’s turning blue. However, shared living also means that there’s almost always eggs somewhere in the fridge.

The Artist’s Palate in Poughkeepsie, NY

Artist’s Palate

This weekend Mr. X and I went to Duchess County, New York, to visit his Ma for Mother’s Day. I’d never been to the area and jesus christ, he wasn’t kidding–It’s really, really green this time of year. I mean, the Boston area has been green but it doesn’t even come close to the greeness of the Hudson River Valley. It was a little overwhelming.

We spent most of the day Saturday driving around, checking out Mr. X’s stomping grounds: the elementary school, the cornfield he drove his car through, a few of the many, many restaurants he worked in. It was a spectacularly pretty day and the night ended with some delicious tacos and margaritas as a place in Tivoli. The next morning we took a tour of the Vanderbilt Mansion and checked out the Culinary Institute (way bigger and more grand than I expected).

Then we went out with his ma to a late lunch at a new restaurant in Poughkeepsie, The Artist’s Palate. I gotta say, I don’t think the name is very good, but the food and atmosphere more than made up for it. The place is huge and airy, with streamlined tables and chairs and an excellent collection of jazz posters on the walls. The wait staff were all great: friendly, helpful, and good looking, to boot. Even the bathrooms were impressive.

Continue reading The Artist’s Palate in Poughkeepsie, NY

Polenta with Pan Roasted Asparagus and Truffled Eggs

Eggs and Asparagus

You know you’ve found some good food writing when the first thing you read causes you to rush home and re-make their meal in your own kitchen. I’m not sure how I missed A Chicken in Every Granny Cart before, but on initial reading I love it. I like the pictures of the city mixed in with food stuffs, and the silly titles, and the general observations of things. And I looooved the idea for asparagus, polenta, and truffled fried eggs. Yum.

Of course, I didn’t have truffle salt, but only truffle oil. And I never made polenta before in my life. In fact, I’ve never had polenta before, at all. I’ve never even seen it. So whether mine turned out right is still a complete mystery to me. It was edible. I thought it was good. Was it proper polenta? I have no clue. Oh, and also? I’m crap at frying eggs. But truffle oil has the ability to make everything wonderful. Everything.

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Further Forays into Wokitude: Sweet and Sour Chicken

Pineapples anyone?

After the initial swoons over my newly acquired wok, I kind of left it alone and untouched in the pantry for the past few months. What happened to my burning passion to perfect Chinese food? Like many burning passions, it was sudden and powerful and died a young death. Until last night. I had spent some time perusing my own archives, in a fit of vanity, and also to remember what some of the favorites were, when that old spark came back–the wok spark. And back I went to the myriad poorly designed Chinese cooking websites to discover a new recipe.

I was torn between General Tsao’s chicken, a Crystal favorite, and Sweet and Sour chicken, which seemed easier, and laziness won out. I ended up cobbling together two different recipes, and I didn’t fry the chicken, they way it’s usually done in take out joints, because I’ve been eating enough excess fats these days. But I have to say I impressed myself with its take out joint verisimilitude. And no, it’s not bright red. Because you know how they get it bright red? Food coloring.

Continue reading Further Forays into Wokitude: Sweet and Sour Chicken

Creamy Cannellini and Asparagus Pasta

Talk about comfort food!

A few months ago I found out my cousin Crimson, goofball extraordinaire and the only other one of my family out here on the east coast, also enjoys spending some time in the kitchen. Apparently she’s even been making some diy cooking shows which she has yet to post on the youtube. I think she should do that soon, because I’m sure they are beyond entertaining. I asked her to share a recipe that she cooks regularly, feeling a lot like a 1950s housewife sharing casserole recipes over the back fence. Except we shared over email. And it’s not a casserole recipe. And we’re neither of us housewives, though I’m getting really good at pretending I am.

Of course I changed it around just a little bit, because that’s what I do, but this was every bit as tasty as she claimed. I’m not sure I could eat it every week, like she does, because my arse would expand exponentially, but it was a hearty dinner that made everyone in the household happy, and I suspect it will make you happy, too, if you care to try it out yourself.

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Angel Hair with Scallops and Arugula

What do I do after a week of bad kitchen experiments? Cook something I’ve never made before, preferably something with a high chance of failure! Because I’m crazy like that. Not only had I never cooked scallops before, I’d never even eaten them, and thus had no idea what they were supposed to be like. Miraculously, they turned out, according to Mr. X, “perfectly.” Maybe I’m not such a kitchen klutz after all.

I’d been wanting to try scallops for awhile, in my eternal quest to always be cooking things i’ve never had before. I saw this recipe in the Williams-Sonoma Pasta cookbook and I thought the blend of ingredients sounded interesting–pine nuts, capers, arugula, lemon. It looked relatively easy, but still elegant and impressive. Which is exactly what it is. This would be an awesome first date dinner, and would guarantee at least some smooches.

Continue reading Angel Hair with Scallops and Arugula

Pizza Chronicles, Part Four: Bad dough, but a good idea for leftovers

This is not my pizza dough

This has not been the greatest of all possible weeks in the kitchen. Sure, the swordfish kebabs were good, but could there be an easier dinner preparation? I didn’t even skewer the swordfish myself! I blame the stress–I spent most of the week worry about about how I am going to fund my graduate school education, and felt in no mood for cooking. And we had so many leftovers, what with Friday’s chicken cacciatore and Sunday’s tacos, it seemed wasteful to cook. I spent most of Monday trying to figure out what to do with the leftover chicken cacciatore, and suddenly, lightbulbs, brilliant idea! Put it on a pizza!

I maintain that this was a brilliant idea. It made an excellent pizza topping, even if I did have too much of it. But something atrocious happened with my pizza dough, and I am STILL mystified. I used the Giada recipe from a few months ago, which worked just fine then. Perhaps my measuring skills were a little more casual this time around, but I know they weren’t so far off as to have produced…what they produced.

Continue reading Pizza Chronicles, Part Four: Bad dough, but a good idea for leftovers