Sunday, February 21, 2010

White bean, sausage, and kale soup

Cannellini bean, sausage, and kale soup. I used a recipe from epicurious, but soaked the dried white beans overnight instead of doing the boil/quick soak thing they suggest, and we used Italian sausage instead of kielbasa/smoked sausage as they suggest. Chicken stock was homemade.

Thursday, February 18, 2010

Frank Pepe Pizzeria Napoletana

in Connecticut, watching my parents' ungrateful cat while they're on vacation...well, with car access, it's a good time for getting some good food. for lunch, steamed cheeseburgers at Ted's, and then for dinner, off to New Haven for a white clam pie with mootz at Frank Pepe Pizzeria Napoletana.

soo good. Better than Modern's, I think...garlicky, huge fresh clams, crispy brown cheese...yeah!

Tuesday, February 16, 2010

V-Day...cacio e pepe, blood orange/fennel salad, etc.

Priya & I wanted a very simple, meatless Valentine's Day dinner. We settled on the simplest possible pasta dish: cacio e pepe (recipe from Cook's Illustrated), steamed artichokes, and a winter citrus salad (mandoline-thin fennel and red onion, supremed blood oranges, chunks of ugli fruit, and quartered kumquats). For dessert, a maple-pear cake.

the dinner was perfect, but the dessert had a few kinks. First, our springform pan sprung a leak, and only Priya's foresight in putting a baking sheet under the pan saved us from having to scrub burnt maple syrup off the bottom of our oven. To compound matters, while wrenching the cake pan from its sugary pool, I flipped it upside down, sending the cake tumbling out and damaging it to the point that we couldn't really take pictures. It did taste very good, though.

Sunday, February 14, 2010

Golden-beet halwa

spent 4 hours in front of the stove yesterday making golden-beet halwa. Priya had suggested making the standard carrot halwa (gajar halwa) with beets instead, which sounded like a great idea--another sweet root vegetable with a beautiful color. Envisioning a golden-yellow halwa (and thinking about the less-beety, mild, sweet taste), I bought a pile of golden beets to try our first batch.

they came out delicious, but I'd do a few things differently next time. First of all, the golden color become more brown (because of the browning-in-butter part). So I think Priya was right--we should've done red beets and had beautiful garnet halwa instead. Secondly, beets are tougher than carrots, so we should have either added more milk and cooked them longer or pureed instead of grated them, to make the texture smoother. Ultimately, I don't think these were better than gajar halwa, but they were good in their own way.