Thursday, July 30, 2009

taco salad

When I saw the forecast leading up to this heat wave I started to think about food. Cooking is the last thing I want to do when it's hot. I also don't have a grill so everything must be done in the kitchen. I instantly decided taco salad, yogurt, and cabbage salad were the answers... I went ahead and prepared some more cabbage salad (I soak the cabbage in some hot water - the only 'cooking' involved) and started working on the taco salad. The only preparations I had were soaking and cooking the beans (red) and sautéing the onion and red pepper. And the only thing I needed to buy was salsa...

Taco salad:

1-2 handfuls of corn chips
1 c. beans (red, black, pinto..)
1-2 forkfuls of sautéed onions & peppers
gratings of cheese (colby, cheddar, monterey jack, pepper jack ...)

microwave for 1-2 minutes to melt cheese (if desired)

large serving of fresh greens
couple of large globs of salsa (acts as a dressing)
1 t. soar cream
fresh tomatoes, cilantro, or cooked corn etc.

Wednesday, July 29, 2009

staying cool

If you follow the news then you probably heard that the pacific northwest is in an all-sorts-of-record-breaking heat wave. It's HOT! This morning we set the warmest low ever (73 deg - 4 deg warmer than the previous record) and today we're expected to break the warmest ever high record (of 100 deg).

To try to keep cool(er) I have spent the early mornings and evenings on my porch - although technically may not be cooler than my apartment the warm breeze feels nice. I take some reading, a cooling glass of water, iced tea, or sangria and bring the fan to heighten that breeze. In the evenings I pull a lamp near so I can continue to read after sunset. It's kinda noisy (busy street) and I can hear everyone else on their porches (talking on cell phones) but still it's a break from the indoor sauna that is my apartment.

Why not go somewhere cooler??? I might break down today, but in general I don't know where to go. I would head to the library with my laptop, but I can't take my pooch and it's seems cruel to leave her behind.

Tips to keep cool:

1. drink cold beverages
2. drink hot beverages (this works by making you sweat and then you feel cooler)
3. eat spicy food (same as #2)
4. read escapist literature (maybe it's time to pull out the Anne books?)
5. take COLD showers - I'm also giving my dog daily cold showers to help cool her down (when she starts panting you know it is time for that shower)
6. plug fan into extension cord so you can easily pull it around the apartment after you
7. dig through sweater box to find those tank tops you know you have somewhere
8. put fitted sheet on [futon] sofa because it's cooler to the touch than the upholstery
9. eat salads, popsicles, and fruit
10. wrap ice with a bandana and place on nape of neck or forehead for instant cool
11. close windows and shades when outdoors surpasses the interior temp (84 presently)
12....


Monday, July 27, 2009

preserved lemons

A while back I posted a cous cous salad that calls for preserved lemons. Preserved lemons are a staple of moroccan and middle eastern cuisine and frequently found in meat dishes. They are available in many arab markets in the US, however, if you don't have an arab market nearby they are also very easy to make. The one caveat is they must rest for a month before eating.
Preserved lemons:
large jar
lemons
salt (copious amounts)
lemon juice and/or boiling water

1. Quarter lemons into nearly 4 pieces (keep attached at one end).
2. Stuff with salt.
3. Stuff lemons into jar. Close jar.
4. Let jar rest on counter. Once a day shake jar a bit. After a week cover lemons with lemon juice and/or boiling water.
5. Seal jar and place in refrigerator. After one month lemons are ready for use.
6. When using preserved lemons, fish out of jar and rinse well. Remove pulp and discard (if desired). Use peel as recipe calls - usually sliced or diced.

Lemons will keep for several months (a year??) in the fridge. I use them primarily in the summer and make a few at a time. I've read that you can keep adding lemons to the brine and reuse the brine, although I've never done this.

Saturday, July 25, 2009

world of tomorrow

"You had only to look at other advertisements to see it--the ones for refrigerators that could freeze things into the shapes of your desire, stoves that did the cooking and washing machines that did the ironing while you went to the motion pictures and relaxed and enjoyed the finer things of life, radios that did not squawk, prefabricated homes C.O.D. anywhere, furniture all colors of the rainbow made out of soybeans, sawdust, corn husks, and perhaps a little milk and water, runless stockings made out of glass, roach powders that would kill anything unpleasant, penicillin and all those vitamins." John P. Marquand B.F.'s Daughter (p374-5)

Tuesday, July 21, 2009

hot tamale!

My birthday was last Thursday followed by a game night party on Friday. A good friend brought me a container of fresh, homemade tamales. I decided to pair this with a cabbage salad and iced tea. A delicious lunch!

Tuesday, July 14, 2009

cous cous

There was a time when I said I didn't like cous cous, but that has changed. I love cous cous salads with cheese and garbanzo, roasted red peppers and preserved lemons. They are delicious fresh cooked or straight out of the fridge.

Wednesday, July 8, 2009

apple tart

Another father's day brunch treat! My recipe makes two, so I had a second pastry waiting and I decided it would be a tasty independence day treat. The one fault with this logic is it is a French style tart, most commonly called tarte tartin, however I justified it because without French financial support, the patriots would not have been able to afford the war that led to our independence.

The recipe is very simple: start with a delectable pastry recipe. I suggest a pate brisse. The pastry becomes ever so more important in this application than in a pie. Roll pastry into a rectangle (one which will fit onto a cookie sheet) and let rest in fridge for 20 minutes. Meanwhile core, slice, and peel apples. I used 2 varieties -a tart and a sweet- which I alternated in the layering (about 4 medium apples). I have an apple corer/slicer/peeler which gives me these consistently thin slices. The peeler leaves some peel on, but that's okay with me. Stack slices in rows, like seen above, alternating varieties, if desired. Sprinkle top with sugar. Bake in a 375 deg. F oven for 45 minutes. While baking set a pot to boil with 1 c. water, 1 c. sugar, and leftover apple bits (cores & peels). Boil down to a concentrated glaze. When tart is done baking, brush lightly with the glaze (don't layer it on thickly because it will become a sheet of sticky candy). Let cool, cut into squares and enjoy!

Tuesday, July 7, 2009

rainier cherries

We are in the midst of cherry season and local growers are counting on a big crop this year. Aside from the standard bing cherries, keep your eye out for the Rainier's - they are the cream of the cherry crop.

Monday, July 6, 2009

slaw

It's time to learn to appreciate slaw. As a child and young adult I turned up my nose at it. Yuck! (Probably because the traditional recipe is creamy and I was never a fan of creamy). But slaws can made in a myriad of ways. I like to slice up some cabbage and throw in grated or finely chopped veggies and fruit and dress with a home made vinaigrette. The slaw above is full of asian flavors: ginger, soy sauce, rice vinegar, cilantro, and garlic. After shredding cabbage, I soak it in boiling water for 5 minutes to soften and then drain. Add a little salt and/or vinegar before serving after it's sat for a while. This is one of my favorite bits about slaw (esp. cooking for one) is that slaw is a salad that keeps in the fridge. Nothing easier.

Thursday, July 2, 2009

potato gratin

Recently I kept seeing potato dauphinois in print. First at C&Z and then in Kitchen Confidential. I decided that the cooking gods wanted me to make it and I took the plunge today. So much easier now that I have a good, sharp knife. I grew up mostly eating scalloped potatoes (with cheese) but these reminded me of my childhood all the same. Yummy with a pork chop.