recipes – Page 10 – The Kitchen Illiterate

Cauliflower and Caramelized Onion Tart

I saw this glorious tart on Smitten Kitchen a few weeks ago and was instantly obsessed. She made it sound transcendent, and I knew it would have to grace my kitchen at some point. But it sounded so rich, so decadent that I just wasn’t sure when. Well, this past weekend a girlfriend of mine was coming to the Walla Walla for a visit and it just seemed like the right time. I gathered all the needed ingredients, even ordering truffle salt online to be sure the tart could reach the peak of deliciousness that the recipe promised. And then we went wine tasting, and by the time we got home and I was ready to make dinner, I realized a complicated recipe like this was just not going to happen. I made some Puttanesca instead and we called it a night.

I couldn’t stop thinking about this tart, though, and I did have all the ingredients. So I decided to make it Sunday for a late afternoon lunch instead. And yes, it lived up to its promise. In fact, it lived up to its promise so well I really, really wished I’d found a way to make it for my friend. This meal is truly a treat, an indulgence of the highest order. It would have been perfect after an afternoon of wine tasting. If I’d only thought to make it ahead of time…
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Broccoli and Dill Wild Rice

I think dill is my new favorite herb, thanks to this bowl of rice and broccoli. When I started pulling things out of the refrigerator to make lunch, I had no idea I was going to love what came out of the pot in the end as much as I did. And it’s all because of the dill. Well, and the walnuts didn’t hurt. And I always love broccoli. And Worcestershire sauce adds a great kick to wild rice. So really, this was just the perfect combination of ingredients.
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Bulgur with Roasted Turnips, Carrots, and Kale

In my quest to discover new and interesting grains, I decided to give bulgur a try, and it is a new favorite. It is what I wanted quinoa to be like (so far, I just haven’t been able to get into the quinoa). Bulgur is parboiled wheat berries, ground to various consistencies. It’s similar to couscous, in that you cook it by soaking, rather than simmering, but it’s a whole grain. And it has a lovely subtle, nutty flavor and good chewy texture. And like many grains, it’s a great blank canvas for all kinds of flavors. In what I’m hoping is one of the last of the root vegetable-based dishes of the winter, this bulgur dish is made with roasted turnips and carrots, and some sauteed kale. Delicious and filling and warming and good. I love the bulgur.
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Spicy Shrimp with Buckwheat Soba Noodles

It’s always amusing for me to go back to the early archives of this site and realize how little I knew about cooking. And I posted everything, no matter how lackluster the final product. A lot of these early culinary endeavors, despite being executed poorly, do hold some promise, and I’ve been having fun re-creating them and trying to improve where I went wrong back in the day. One of these improvements turned out so much better, and was so easy, that I suspect I’ll be making it more often: The Spicy Shrimp and Red Onion Pasta of 2007 became the Spicy Shrimp with Buckwheat Soba Noodles you see here, and they were much more palatable this time around. It was all about the balance of ingredients, and using the right kind of noodles.
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Rice Made Awesome

I was never really a big fan of rice. Given the carbohydrate choice, I’d choose pasta over rice any day, but when I decided I needed more whole grains in my diet, I knew I was going to have to welcome rice, and other rice-like things, into my life on a much more regular basis. This became a lot easier when I realized that rice is a very versatile canvas, and that it can be cooked with all manner of vegetables, herbs, and spices. I know, what a revelation, right?

This general grains-cooking method has become invaluable for me over the last few months. I vary the recipe based on what I’m planning to add in, but the basic technique stays the same, and the recipe nearly always includes carrots. This can be done with all types of grains: wild rice, brown rice, barley, Kamut, millet, wheat berries, even couscous, quinoa, and bulgur, although the cooking method varies slightly for these smaller, less dense grains (I’ll talk about these in a future post). Once the grains are cooked and flavored, you can mix in roasted vegetables, tofu, fish, chicken, whatever you’d like, really. Some of my favorite combinations are listed at the end of this post.
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Swiss Chard and Red Pepper Gratin

What? Another gratin? Has the kitchen really gotten this boring? Well, actually no. This gratin couldn’t be more different from last week’s Sweet Potato and Spinach Gratin. In fact, I’m not even really sure that this is a gratin. It seems a lot more like a frittata, but if the New York Times wants to call it a gratin, who am I to argue?

I bookmarked this one a year and a half ago, and every time I came across it subsequently, it just didn’t catch my attention the way it had at first. But this week, for some reason, it stood out. I think it was the red peppers. I buy red peppers so infrequently in the winter that I can’t even remember the last time I had them. But the red peppers at the produce market last weekend were so brilliantly red I couldn’t resist them. And I was intrigued by what looked like a frittata with rice, which I’ve been eating a lot more of lately, so I decided I had to try it. I only wish I’d tried it sooner.
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Sweet Potato and Spinach Gratin

I’ll be honest, I had little niggling voices of doubt in the back of my mind as I started putting this dinner together. It sounds like a dubious combination: Sweet potatoes, spinach, garlic, and cheddar cheese? For reals? Well, I’m here to tell you, my friends, to allay your fears of a weird dinner. This is excellent! The flavors balance each other very nicely, and it is a wonderful cold weather comfort food dinner: warm and cheesy, but with the added kick of nutritiousness that sweet potatoes and spinach bring to the table: beta carotene, vitamin C, iron, vitamin K, the list goes on and on. I love it when I get my indulgence and my health boost in one place.

You might think that the cheese cancels out the benefits of the vegetables, but let me tell you, that is simply not true. Some vitamins are fat-soluble, meaning they aren’t absorbed in the body without a complementary dose of tasty, tasty, fat. So don’t skimp on the cheese. It’s good for you!
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Brussels Sprout and Brown Rice Salad

This might not look like the most appetizing meal you’ve ever seen, but I have to tell you, it is so tasty and satisfying it has become a very regular dinner in my little house. I’ve tried a few variations of this recipe, and have concluded that this one is the best: the crunchy walnuts and thinly sliced Brussels are very well accented by the earthiness of za’atar, a blend of sumac, sesame seeds, and other dried herbs. I was introduced to za’atar by an old college friend, whose father is Lebanese, but until now hadn’t found much use for it other than making the flatbread her father would bring up when he visited.

My brother, Patrick, inspired this concoction when he mentioned that he had started cooking Brussels sprouts sliced very thinly. They cook a lot faster, and have a little more delicate flavor. And why, you might be wondering is this dish so very yellow? I decided to cook the rice with turmeric, a little suggestion from a former housemate, Christa. So this is dish is like a big amalgam of inspiration from people I’ve known, and a quick and easy weeknight dinner full of crunch and flavor.
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Poor Man’s Brioche

Brioche is the gold standard of bread. It’s incredibly tender crust and rich, buttery flavor purportedly lost Marie Antoinette her head when she callously prescribed it to her starving countrymen: It’s richness was so far out of their reach that their only possible reaction was revolution. I think they really just wanted the brioche.

I’ve avoided making it until recently because I’ve heard that in order to get that flaky, tender crumb, you have to stir and knead forever, and my little weakling arms just were not up for that. One of the first things I thought of as I unpacked the shiny new stand mixer was that I could finally give brioche a try. Good timing, too, because it was quickly approaching in my quest to bake every bread in The Bread Baker’s Apprentice.
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Spinach and Clementine Salad

So far, February has been a little hectic. I’ve been traveling a lot for work (who knew being a librarian would involve so many hotel rooms?), and luckily I’ve been able to combine that work travel with visits to friends and family. I got to spend a week in the Bay Area, and even got to go to Santa Cruz for a quick day trip, a place which still has the ability to make me blissfully happy, even though they are doing massive construction on my old dorm. Oh nostalgia, you are a powerful beast.

Of course, all this traveling has involved a lot of restaurant meals, and I don’t complain about that. But I do miss my kitchen when I’m away, and frankly, when I return I’m not usually in the mood to be wildly experimental with my food. No, I’m a homebody at heart, and being away makes me long for familiar dinners, like my very favorite chicken enchiladas. But the days of heavy restaurant food also make me crave light, fresh salads, and this winter-friendly spinach and citrus salad absolutely does not disappoint.
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