The only confit I’ve ever really known is duck confit, and I’ll be honest, I wasn’t even sure at the time what it was. I only knew when I ordered it at the restaurant that: 1) I should pronounce it in a flawless French accent (I couldn’t) and 2) I was supposed to like it (I didn’t). As I’m sure you’re all aware, confit is indeed pronounced a lot more like COH-FEE and much less like CON-FIT (although I’d probably run in a pair of Adidas called that). And speaking of running, with Portland epitomizing its wettest and most miserable of all weather, that was just about the last thing on my mind tonight after work. It’s one of those nights where you want to slip on your Ugg slippers, catch up on your food magazines, and wait for the heat from the oven containing something mouthwatering to take the chill off while it slowly and magically turns your entire house (or 600 square foot apartment) into a wonderfully smelling home. With nothing better to do with myself on a rainy Monday night, I decided that’s what I was going to do. Unfortunately, after a weekend out of town and no motivation to make a trip to the grocery store, I had very little to work with in terms of ingredients, and because I wanted to make something substantial for dinner rather than bake muffins or cookies, I became even more limited.
Flipping haphazardly through my fairly new, mostly unfamiliar tome for inspiration, Martha Stewart’s Cooking School (clatter predicts that this book will be cited often, and as such, will henceforth refer to it as simply MSCS), I suddenly found the answer staring right at me: tomato and onion confit. I wasn’t sure what it was or what I was supposed to do with it, but I knew that with a bag of yellow onions and the rest of a package of grape tomatoes (yes, the same ones that made its appearance in last week’s Greek salad) currently in my kitchen, this was something I could do. After reviewing the recipe, I loved that the tomatoes and onions slowly roasting in the oven would create that aroma my nose was pining for; I wasn’t nearly as thrilled about the fact that I had to wait until 9:30 pm to eat dinner… but by golly, I would suck it up for the sake of clatter!
Quick lesson: turns out confit means “to conserve” or “to preserve” in French, and you can use the term loosely to describe a slowly cooked food, usually done in oil or fat. MSCS recommends using this particular confit alongside grilled, roasted, or sautéed meat. Again, without planning anything in advance (and no microwave to thaw – don’t worry, a purchase is in my near future), my only viable option appeared to be the lone tilapia fillet in my freezer. Luckily, with the confit’s four hours of cooking time, the fish would have plenty of time to thaw, just as I would have ample time to write a brilliant blog entry (the fish won). I decided to keep the fish simple (it’s the only way I know how) and included dill just because that’s the first herb I spotted on my spice rack that I thought could be good with it. Turned out to be an excellent idea.
AR’s take on Martha’s tomato and onion confit
3 thinly sliced onions (I multi-tasked and managed to slice while I talked with the phone against my ear. Next time I’ll get smart and utilize its speakerphone capabilities to make for a more comfortable slicing experience.)
10-ish oz of grape tomatoes (mine were already soft and desperate to be used)
1/5 cup of olive oil (I know that’s not an official measurement, but I used slightly less than 1/4 cup)
1 teaspoon kosher salt
Heat oil in pan over medium heat on stove and first “sweat” (I love that term!) the onions until slightly soft and translucent (about 10 minutes), stirring often. Add the tomatoes and salt and combine. Then transfer to something oven-friendly (I used an au gratin pan), and on 275 degrees, poach for about four hours. Stir every once in a while. The onions will slowly become golden and very tender (but not to the point of mushy), the tomatoes will shrink and soften, and a surprising amount of juice will gather in your pan. You’ll be amazed by how sweet (and delightful) this combination will become if you’re just willing to be patient!
AR’s sautéed tilapia (I wasn’t kidding when I said simple)
tilapia fillet
flour
salt & pepper
dried dill
1/2 teaspoon olive oil
Heat olive oil in pan over medium-high heat. Pat fillet dry with paper towel and then sprinkle salt, pepper, and dill on both sides. Dredge it with flour and sauté in oil just until golden brown on both sides and cooked through. Serve topped with tomato and onion confit – and be sure to take advantage of the wonderful juices!
I’m excited to figure out how else I can use this confit (I have a good cup and a half left over, but it’ll keep well for weeks and could be used hot or cold). My first thought: panini with fontina and arugula anyone?
Monday, March 29, 2010
Thursday, March 25, 2010
The Art of Culinary Courtship
Single ladies (the few of you still out there), this post is for you. Of course the rest of you are welcome to continue reading too, but for entertainment purposes only.
Inviting a man friend* over for dinner for the first time can be stressful, especially when you have aspirations to show off your kitchen competence with minimal effort and to seamlessly strike that perfect balance between impressing him and not yet revealing all of your skills with a single meal (should you find yourself in a position where you can prepare him another at a later time!). A proper culinary courtship takes a good menu, poise, and a close attention to detail. Last night I proved to have lacked in two of these areas...but hey, at least I got the menu right!
As I have learned from Ina Garten, you should never serve a guest something that you haven’t made before. This is probably a principle I should regard as law, but sometimes I get a bit adventurous and lead myself astray. However, last night I decided to follow the good woman’s advice because I needed something I could rely on that would be quick and easy to throw together for an after-work, mid-week dinner date. Ladies, when in doubt, just remember this: kiss. No, I mean, well, you can do that too if the mood is right, but I meant the other kind. That is to say, keep it simple, stupid. And that's precisely what I did.
AR’s take on Ina’s linguine with shrimp scampi (if you don’t trust me (and I don’t wholly blame you), here’s the original to follow instead: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe2/index.html)
1/2 lb spaghetti (Trader Joes, how do you not carry linguine?!)
12 oz medium-sized shrimp (please double check that they are deveined even if the package says they are, so that you can refrain from engaging in a conversation with your date regarding a shrimp’s intestinal tract. Yep, we had one of those.)
3 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves of garlic, minced (shrimp scampi is known for its garlicky-ness and Ina uses 4 cloves, but I think 2 is plenty)
1/4 cup chopped Italian parsley
1/2 cup fresh lemon juice
1 lemon, zested (you know how I feel about my zester, so I did extra!)
1 lemon, thinly sliced in half-rounds
kosher salt, freshly ground pepper, red chili flakes
Salt pot of water and cook pasta. Prep parsley, lemons (slices, juice, and zest), and garlic. Heat pan to melt butter and olive oil. Add the minced garlic over medium heat until fragrant. Cook the shrimp (season with salt and pepper), but just until pink (I beg you, don't overcook the shrimp! Tough shrimp is the worst!). Add the lemon juice, lemon slices, zest, parsley, a few chili flakes (for just a tad of heat) to the shrimp, then the al dente spaghetti, and toss thoroughly. Voila! So easy you can enjoy your date's company (and a glass of wine) while you prepare it.
For a well-balanced meal, I also threw together a salad:
AR’s Greek salad
romaine lettuce, chopped
kalamata olives, halved
grape tomatoes (I kept them whole because I thought it added more variety in shape and texture to the salad. This could potentially result in awkward squirting on your date should your fork strike it wrong. Remarkably I was able to avoid that on this particular occasion, but I might not be as lucky the next time.)
crumbled feta (the more, the betta!)
English cucumber, thinly sliced
red bell pepper, chopped
red onion, thinly sliced (but just a little – you don’t want it to overpower!)
Whisk together equal parts red wine vinegar and olive oil with kosher salt and freshly ground pepper and toss.
I recommend serving the shrimp pasta and salad with fresh crusty bread to soak up any of the lemony juices left on the plate (I bought TJ’s pugliese) and a crisp white wine. Also, please make sure to promptly take your ultra-chilled wine or sparkling water out of the freezer in order to avoid any startling subsequent explosions in the fridge whilst enjoying your dinner with your guest.....
Poise and attention to detail: I'm working on it.
*clatter takes anonymity very seriously and as such will not reveal the dinner guest’s name… However, if at any point he reads this and cares to reveal his own identity for purposes of praising the cook, that would be completely acceptable.
Inviting a man friend* over for dinner for the first time can be stressful, especially when you have aspirations to show off your kitchen competence with minimal effort and to seamlessly strike that perfect balance between impressing him and not yet revealing all of your skills with a single meal (should you find yourself in a position where you can prepare him another at a later time!). A proper culinary courtship takes a good menu, poise, and a close attention to detail. Last night I proved to have lacked in two of these areas...but hey, at least I got the menu right!
As I have learned from Ina Garten, you should never serve a guest something that you haven’t made before. This is probably a principle I should regard as law, but sometimes I get a bit adventurous and lead myself astray. However, last night I decided to follow the good woman’s advice because I needed something I could rely on that would be quick and easy to throw together for an after-work, mid-week dinner date. Ladies, when in doubt, just remember this: kiss. No, I mean, well, you can do that too if the mood is right, but I meant the other kind. That is to say, keep it simple, stupid. And that's precisely what I did.
AR’s take on Ina’s linguine with shrimp scampi (if you don’t trust me (and I don’t wholly blame you), here’s the original to follow instead: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe2/index.html)
1/2 lb spaghetti (Trader Joes, how do you not carry linguine?!)
12 oz medium-sized shrimp (please double check that they are deveined even if the package says they are, so that you can refrain from engaging in a conversation with your date regarding a shrimp’s intestinal tract. Yep, we had one of those.)
3 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves of garlic, minced (shrimp scampi is known for its garlicky-ness and Ina uses 4 cloves, but I think 2 is plenty)
1/4 cup chopped Italian parsley
1/2 cup fresh lemon juice
1 lemon, zested (you know how I feel about my zester, so I did extra!)
1 lemon, thinly sliced in half-rounds
kosher salt, freshly ground pepper, red chili flakes
Salt pot of water and cook pasta. Prep parsley, lemons (slices, juice, and zest), and garlic. Heat pan to melt butter and olive oil. Add the minced garlic over medium heat until fragrant. Cook the shrimp (season with salt and pepper), but just until pink (I beg you, don't overcook the shrimp! Tough shrimp is the worst!). Add the lemon juice, lemon slices, zest, parsley, a few chili flakes (for just a tad of heat) to the shrimp, then the al dente spaghetti, and toss thoroughly. Voila! So easy you can enjoy your date's company (and a glass of wine) while you prepare it.
For a well-balanced meal, I also threw together a salad:
AR’s Greek salad
romaine lettuce, chopped
kalamata olives, halved
grape tomatoes (I kept them whole because I thought it added more variety in shape and texture to the salad. This could potentially result in awkward squirting on your date should your fork strike it wrong. Remarkably I was able to avoid that on this particular occasion, but I might not be as lucky the next time.)
crumbled feta (the more, the betta!)
English cucumber, thinly sliced
red bell pepper, chopped
red onion, thinly sliced (but just a little – you don’t want it to overpower!)
Whisk together equal parts red wine vinegar and olive oil with kosher salt and freshly ground pepper and toss.
I recommend serving the shrimp pasta and salad with fresh crusty bread to soak up any of the lemony juices left on the plate (I bought TJ’s pugliese) and a crisp white wine. Also, please make sure to promptly take your ultra-chilled wine or sparkling water out of the freezer in order to avoid any startling subsequent explosions in the fridge whilst enjoying your dinner with your guest.....
Poise and attention to detail: I'm working on it.
*clatter takes anonymity very seriously and as such will not reveal the dinner guest’s name… However, if at any point he reads this and cares to reveal his own identity for purposes of praising the cook, that would be completely acceptable.
Sunday, March 21, 2010
Long Live the Kale
Following in the footsteps of our commander-in-chief’s final push for health care*, I am going to make a mighty (and less expensive) push of my own: cook with kale!
Still trying to recover from Gonzaga’s painful loss in the second round of March Madness earlier today and anxiously awaiting the House’s decision, I retreated to the kitchen this evening for a bit of a pick-me-up. My kale binge still in full force (consumption occurring in the last three of my five meals), I opened the fridge and reached for it.
Maybe you’re wondering: what’s the deal with kale? Is it just another dark leafy green that tastes healthier than it does delicious and should really only be eaten in an attempt to prevent cancer? Sure it has its health benefits, but I’m here to tell you it’s so much more than that. Don’t get me wrong: I think spinach is great; its versatility rivals that of the best ingredients out there. But with a more coarse make-up, kale holds up well in soups and sautéing doesn’t leave it looking wilted, sad, and a bit defeated like some of its green counterparts. And, because heat doesn’t shrink kale to the extreme that is seen in other greens, you’re really getting a bang for your buck when you buy a bunch. There are a couple of different types of kale, but I couldn’t tell you the names off the top of my head, nor do I think it’s all that important. Here’s the crux: next time you’re sauntering in the produce section of your local grocery store, in serious consideration of escaping your usual carrot/spinach/cucumber routine, do it! Kale is cheap (at least this time of year), healthy, and flavorful. How am I doing so far? Have I convinced any of you staunch spinach lovers to convert? If not, what will it take? State your objectives, name your price!
Anyway, tonight I decided to make a quick and easy pasta by combining the kale with some spicy sausage and zucchini.** In case you’re wanting to try something easy with kale, here’s my recipe (measurements are all loosely based, since I did this one on the fly):
AR's Fusilli with spicy sausage, kale and zucchini
1/2 lb fusilli (any small-ish shaped pasta will work well)
1/3 lb hot Italian sausage
handful of kale
one small zucchini
garlic (I used one clove. If you’re a garlic lover, by all means, bring it on. This dish fully welcomes it.)
red chili flakes (but only if you need extra zip…the spicy sausage should speak for itself)
parmesan cheese (pecorino might be even better, but I didn’t have any on hand)
kosher salt & freshly ground pepper
Salt a pot of water, bring to boil, and cook the pasta. Meanwhile, uncase the sausage and brown over medium heat. As the meat cooks, wash and coarsely chop kale (discard stems). Wash zucchini and thinly slice. After sausage is completely brown, set aside but save the grease in the pan (there wasn’t a ton with the sausage I used (there will be even less if you decide to use turkey sausage) so you may want to add a little olive oil). Mince garlic and add to the oil on medium heat. Once fragrant, throw in the kale and zucchini and sauté until the vegetables are soft (took mine about 10 minutes). Add salt, pepper, and optional chili flakes as they cook. Once the vegetables are done and the pasta is al dente, fully incorporate the pasta (plus a couple of teaspoons of the pasta water) and sausage with the veggies. Top it with grated parmesan and freshly ground pepper and voila. A delicious dinner is done within 20 minutes! Oh, and this should serve two to three people. Lucky for me, this means I have leftovers for lunch tomorrow!
After the success I had tonight in the kitchen, I only have one last thought: Spinach, you best be sleeping with one eye open. If clatter has anything to say about it, kale is coming out of the woodwork and will be a force to be reckoned with.
*Please put your concerns to rest: clatter is not, and has no plans to be, a political platform. The placement of the growing Obama chia pet on my parents’ kitchen counter may or may not have only been a satirical move on my part.
**Full attribution must be paid to my mother for this post. Not only did she introduce me to kale and all of its wonderful qualities this year, the pasta I put together tonight was inspired by something she created recently (but she made hers tomato-based and without zucchini). Thank you, Mother!
Still trying to recover from Gonzaga’s painful loss in the second round of March Madness earlier today and anxiously awaiting the House’s decision, I retreated to the kitchen this evening for a bit of a pick-me-up. My kale binge still in full force (consumption occurring in the last three of my five meals), I opened the fridge and reached for it.
Maybe you’re wondering: what’s the deal with kale? Is it just another dark leafy green that tastes healthier than it does delicious and should really only be eaten in an attempt to prevent cancer? Sure it has its health benefits, but I’m here to tell you it’s so much more than that. Don’t get me wrong: I think spinach is great; its versatility rivals that of the best ingredients out there. But with a more coarse make-up, kale holds up well in soups and sautéing doesn’t leave it looking wilted, sad, and a bit defeated like some of its green counterparts. And, because heat doesn’t shrink kale to the extreme that is seen in other greens, you’re really getting a bang for your buck when you buy a bunch. There are a couple of different types of kale, but I couldn’t tell you the names off the top of my head, nor do I think it’s all that important. Here’s the crux: next time you’re sauntering in the produce section of your local grocery store, in serious consideration of escaping your usual carrot/spinach/cucumber routine, do it! Kale is cheap (at least this time of year), healthy, and flavorful. How am I doing so far? Have I convinced any of you staunch spinach lovers to convert? If not, what will it take? State your objectives, name your price!
Anyway, tonight I decided to make a quick and easy pasta by combining the kale with some spicy sausage and zucchini.** In case you’re wanting to try something easy with kale, here’s my recipe (measurements are all loosely based, since I did this one on the fly):
AR's Fusilli with spicy sausage, kale and zucchini
1/2 lb fusilli (any small-ish shaped pasta will work well)
1/3 lb hot Italian sausage
handful of kale
one small zucchini
garlic (I used one clove. If you’re a garlic lover, by all means, bring it on. This dish fully welcomes it.)
red chili flakes (but only if you need extra zip…the spicy sausage should speak for itself)
parmesan cheese (pecorino might be even better, but I didn’t have any on hand)
kosher salt & freshly ground pepper
Salt a pot of water, bring to boil, and cook the pasta. Meanwhile, uncase the sausage and brown over medium heat. As the meat cooks, wash and coarsely chop kale (discard stems). Wash zucchini and thinly slice. After sausage is completely brown, set aside but save the grease in the pan (there wasn’t a ton with the sausage I used (there will be even less if you decide to use turkey sausage) so you may want to add a little olive oil). Mince garlic and add to the oil on medium heat. Once fragrant, throw in the kale and zucchini and sauté until the vegetables are soft (took mine about 10 minutes). Add salt, pepper, and optional chili flakes as they cook. Once the vegetables are done and the pasta is al dente, fully incorporate the pasta (plus a couple of teaspoons of the pasta water) and sausage with the veggies. Top it with grated parmesan and freshly ground pepper and voila. A delicious dinner is done within 20 minutes! Oh, and this should serve two to three people. Lucky for me, this means I have leftovers for lunch tomorrow!
After the success I had tonight in the kitchen, I only have one last thought: Spinach, you best be sleeping with one eye open. If clatter has anything to say about it, kale is coming out of the woodwork and will be a force to be reckoned with.
*Please put your concerns to rest: clatter is not, and has no plans to be, a political platform. The placement of the growing Obama chia pet on my parents’ kitchen counter may or may not have only been a satirical move on my part.
**Full attribution must be paid to my mother for this post. Not only did she introduce me to kale and all of its wonderful qualities this year, the pasta I put together tonight was inspired by something she created recently (but she made hers tomato-based and without zucchini). Thank you, Mother!
Friday, March 19, 2010
A Less Than Grand Unveiling
Well, it's official: I've eaten my words. I've thrown in the [kitchen] towel. After stating time and time again that blogging had become much too trite to do it myself, I have nevertheless joined that numberless band of bloggers who try to live up to their self-proclaimed foodie statuses by using fancy adjectives and expensive cameras to capture their attempted strokes of culinary genius for all of cyberspace to see.
So what was it that finally pushed me over the edge? Maybe it was the peer pressure (you know who you are!). Or perhaps I have aspirations to make the highly coveted Top 50 Best Food Blogs list next year, or strike a killer book deal à la Julie Powell. But really, more than anything, I thought it could be fun. In the past few years, I've made leaps and bounds with my cooking and baking (I'd prefer to not discuss some of my "creations" out of that tiny L.A. studio apartment, so don't ask). Without trying to sound overdramatic (it's not something that comes easy for me), my time in the kitchen has not only pulled me out of some of the toughest and most stressful of times, but it's also provided a place where I can be just plain happy. On top of that, I have become, well, a bit obsessed with all things food-related, and sometimes I just want to share what I've created, the mistakes I've made, the brilliance I've stumbled upon, or the delights I've tasted. Now you, dear readers, can be a part of the magic.
But, before we go any further (and in the spirit of full disclosure), I feel it's my duty as ye blogger to expound on what is and isn't going to happen here on this blog. I cannot promise to: change your world, create mind-blowing or earth-shattering recipes, post anything but sub-par quality photographs, sugar-coat my opinions, abstain from the use of clichés, or be any sort of bona fide culinary authority. I do, however, hope to: inspire you to spend more time in the kitchen, help you to fully appreciate the joys of cooking (and eating), make you laugh, elicit salivating responses, charm you with my enthusiasm, and dazzle you with my words.
And so, without further ado........ Welcome to clatter from the kitchen!
[This is where I would typically write my trademark sign-off...but I haven't come up with it yet.]
So what was it that finally pushed me over the edge? Maybe it was the peer pressure (you know who you are!). Or perhaps I have aspirations to make the highly coveted Top 50 Best Food Blogs list next year, or strike a killer book deal à la Julie Powell. But really, more than anything, I thought it could be fun. In the past few years, I've made leaps and bounds with my cooking and baking (I'd prefer to not discuss some of my "creations" out of that tiny L.A. studio apartment, so don't ask). Without trying to sound overdramatic (it's not something that comes easy for me), my time in the kitchen has not only pulled me out of some of the toughest and most stressful of times, but it's also provided a place where I can be just plain happy. On top of that, I have become, well, a bit obsessed with all things food-related, and sometimes I just want to share what I've created, the mistakes I've made, the brilliance I've stumbled upon, or the delights I've tasted. Now you, dear readers, can be a part of the magic.
But, before we go any further (and in the spirit of full disclosure), I feel it's my duty as ye blogger to expound on what is and isn't going to happen here on this blog. I cannot promise to: change your world, create mind-blowing or earth-shattering recipes, post anything but sub-par quality photographs, sugar-coat my opinions, abstain from the use of clichés, or be any sort of bona fide culinary authority. I do, however, hope to: inspire you to spend more time in the kitchen, help you to fully appreciate the joys of cooking (and eating), make you laugh, elicit salivating responses, charm you with my enthusiasm, and dazzle you with my words.
And so, without further ado........ Welcome to clatter from the kitchen!
[This is where I would typically write my trademark sign-off...but I haven't come up with it yet.]
Subscribe to:
Posts (Atom)
