A Few Great Cookbooks

Wednesday, December 20, 2017

I interrupt my months-long silence to bring you this short, sweet post about five inspiring and instructive cookbooks you or someone you love might enjoy.

The Fearless Baker by Erin Jeanne McDowell and with beautiful photographs by my dear friend, Jennifer May. If you like to bake, this is the book for you. You can go as in-depth as you care to go with her excellent advice. It was at the top of Melissa Clark's list of the best cookbooks in the NY Times.



Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Samin is something of a culinary celebrity in the San Francisco Bay Area - she's a Chez Panisse alum whose been credited with teaching Michael Pollan how to cook. In this book, she teaches you to home in on the key elements that make food taste good and stop worrying so much about measurements. Great for anyone who wants to develop a more holistic, intuitive sense of cooking.


In My Kitchen A Collection of New and Favorite Vegetarian Recipes by Deborah Madison. I love everything Deborah Madison writes and this is no exception - more elegant yet down to earth prose that makes her recipes sing. She's one of the people I would most like to share a meal with, preferably one she's cooked.

Smitten Kitchen Everyday: Triumphant and Unfussy New Favorites by Deb Perelman. If you're a fan of Smitten Kitchen blog or of Deb's first book, you're in luck - there's more! 101 brand new recipes await you including a killer carrot ginger dressing that reminds me of the Dojo restaurant I ate at when visiting NYU on a college tour years and years ago. She's a powerhouse and the book is filled to bursting with tasty, creative food that will not take you hours to prepare.



This book came out last year but I somehow missed it until recently. It's such a lovely read and makes me devilishly hungry. The many spin-off recipe ideas Julia provides at the end of each recipe make it worth three or four cookbooks in one. I am leaving it open on the cookbook stand on my kitchen counter and plan to make my way through it recipe by recipe. 

You might also like:



Esquites Corn Salad -- Mexican Street Corn In A Bowl

Tuesday, September 5, 2017

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.

Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017

This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it.

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

-- print recipe --Esquites Corn Salad
Serves 4-6 as a side

Ingredients

* 2 Tbsps grapeseed, sunflower or other neutral oil
* 4 cups corn kernels (roughly 5 ears' worth)
* 1/2 tsp sea salt
* 1 clove garlic, pressed or minced
* 1/4 cup coarsely chopped fresh cilantro
* 1 small jalapeño pepper, seeds and ribs removed, finely chopped (I wear gloves!)
* 3 scallions, chopped
* 3 Tbsps crumbled cotija or feta cheese, plus more for garnish
* 2 Tbsps grated Parmesan cheese
* 2 Tbsps mayonnaise (there are a lotta options out there but I am fiercely loyal to good old Hellmanns)
* 1 Tbsp fresh lime juice
* 1 1/2 tsps chili powder or smoked paprika
* 2 tsps ground cumin powder
* 2 Tbsps ground, toasted pepitas

Directions

1. In a large cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every few minutes, until they are toasted and lightly browned - about 15 minutes.

2. Add the garlic and stir well, cook for another minute or so. Turn off the heat and let the corn cool down for a few minutes before moving it to a serving bowl with enough room to mix in.

3. Add the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder or smoked paprika and cumin, pepitas, stir to combine. Top with a bit more cheese and cilantro and serve.

You might also like:



Strawberry Rhubarb Pie

Thursday, June 15, 2017

Strawberries, rhubarb, orange zest and sugar macerating by Eve Fox, the Garden of Eating, copyright 2017

Rhubarb's tartness pairs so nicely with strawberries and sugar. Wrap 'em in a buttery crust and you can't go wrong.

Pie crust ingredients by Eve Fox, the Garden of Eating, copyright 2017

Sadly, our strawberries are being systematically, HEARTBREAKINGLY nibbled by the hordes of chipmunks that surround our home so I had to buy a basket of berries.

Strawberries for the pie by Eve Fox, the Garden of Eating, copyright 2017

Fortunately, chipmunks do not seem to like rhubarb - it's pretty much the only thing in the garden they eschew.

Rhubarb by Eve Fox, the Garden of Eating, copyright 2017

Do not skip the tapioca in this recipe as strawberries have a high water content. The tapioca makes it all gel nicely so you don't have to go wading while you eat. And you'll definitely want to bake it on a cookie sheet as it will undoubtedly bubble over in the oven.

Strawberry rhubarb pie about to go into the oven by Eve Fox, the Garden of Eating, copyright 2017

I did not get a great photo of my finished pie -- it's complicated but involved a very ill-timed power outage and having to pick my son up from camp at the same time as the pie needed to be delivered for judging at the pie contest at the Woodstock Farm Festival. But thanks to Michael for snapping this pic of it at the contest :) I did not win but it was definitely tasty and maybe I'll get 'em next time.


-- print recipe --
Strawberry Rhubarb Pie (inspired by Elise's recipe)
Makes 1 9-inch pie

Ingredients

* 3 cups rhubarb stalks cut into 1/2 inch pieces (the leaves are poisonous so trim any ends off)
* 3 cups strawberries, hulled and sliced
* 3/4 cup cane sugar (use a full cup if you like your pie really sweet)
* 3 Tbsps quick cooking "minute" tapioca pearls
* 1/4 tsp sea salt
* Zest of 1 organic orange
* 1 double recipe of pie crust - use your favorite or try this one

Directions

1. If you have not already done so, make your pastry dough and let it chill in the fridge for 30 minutes.

2. Preheat the oven to 400°F.

3. In a large bowl, toss the rhubarb, strawberries, sugar, tapioca, orange zest and salt and let sit for 10 minutes.

4. Roll out half the dough and line your pie plate with it, trimming the edges to overhang the edge of the dish by roughly half an inch. Fill with your strawberry rhubarb mixture. Roll out the other half of your dough and lay it gently over the pie, trim the edges to overlap neatly and crimp the top and bottom edges together with your fingers or a fork. Score the top with a knife in whatever pattern you like to allow the steam to escape while it bakes.

5. Place the pie on the middle rack over a cookie sheet to catch any juices that spill over during baking. Bake for 20 minutes at 400 then lower the heat to 350 and bake for 40-50 minutes longer until the crust is nicely browned and the filling looks thick and bubbly.

6. Remove to a rack and allow to cool for at least 20 minutes. The cooling is important to allow the liquidy filling time to gel. Serve with whipped cream or vanilla ice cream or non-dairy equivalent.

You might also like:



Wednesday, December 20, 2017

A Few Great Cookbooks

I interrupt my months-long silence to bring you this short, sweet post about five inspiring and instructive cookbooks you or someone you love might enjoy.

The Fearless Baker by Erin Jeanne McDowell and with beautiful photographs by my dear friend, Jennifer May. If you like to bake, this is the book for you. You can go as in-depth as you care to go with her excellent advice. It was at the top of Melissa Clark's list of the best cookbooks in the NY Times.



Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Samin is something of a culinary celebrity in the San Francisco Bay Area - she's a Chez Panisse alum whose been credited with teaching Michael Pollan how to cook. In this book, she teaches you to home in on the key elements that make food taste good and stop worrying so much about measurements. Great for anyone who wants to develop a more holistic, intuitive sense of cooking.


In My Kitchen A Collection of New and Favorite Vegetarian Recipes by Deborah Madison. I love everything Deborah Madison writes and this is no exception - more elegant yet down to earth prose that makes her recipes sing. She's one of the people I would most like to share a meal with, preferably one she's cooked.

Smitten Kitchen Everyday: Triumphant and Unfussy New Favorites by Deb Perelman. If you're a fan of Smitten Kitchen blog or of Deb's first book, you're in luck - there's more! 101 brand new recipes await you including a killer carrot ginger dressing that reminds me of the Dojo restaurant I ate at when visiting NYU on a college tour years and years ago. She's a powerhouse and the book is filled to bursting with tasty, creative food that will not take you hours to prepare.



This book came out last year but I somehow missed it until recently. It's such a lovely read and makes me devilishly hungry. The many spin-off recipe ideas Julia provides at the end of each recipe make it worth three or four cookbooks in one. I am leaving it open on the cookbook stand on my kitchen counter and plan to make my way through it recipe by recipe. 

You might also like:



Tuesday, September 5, 2017

Esquites Corn Salad -- Mexican Street Corn In A Bowl

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.

Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017

This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it.

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

-- print recipe --Esquites Corn Salad
Serves 4-6 as a side

Ingredients

* 2 Tbsps grapeseed, sunflower or other neutral oil
* 4 cups corn kernels (roughly 5 ears' worth)
* 1/2 tsp sea salt
* 1 clove garlic, pressed or minced
* 1/4 cup coarsely chopped fresh cilantro
* 1 small jalapeño pepper, seeds and ribs removed, finely chopped (I wear gloves!)
* 3 scallions, chopped
* 3 Tbsps crumbled cotija or feta cheese, plus more for garnish
* 2 Tbsps grated Parmesan cheese
* 2 Tbsps mayonnaise (there are a lotta options out there but I am fiercely loyal to good old Hellmanns)
* 1 Tbsp fresh lime juice
* 1 1/2 tsps chili powder or smoked paprika
* 2 tsps ground cumin powder
* 2 Tbsps ground, toasted pepitas

Directions

1. In a large cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every few minutes, until they are toasted and lightly browned - about 15 minutes.

2. Add the garlic and stir well, cook for another minute or so. Turn off the heat and let the corn cool down for a few minutes before moving it to a serving bowl with enough room to mix in.

3. Add the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder or smoked paprika and cumin, pepitas, stir to combine. Top with a bit more cheese and cilantro and serve.

You might also like:



Thursday, June 15, 2017

Strawberry Rhubarb Pie

Strawberries, rhubarb, orange zest and sugar macerating by Eve Fox, the Garden of Eating, copyright 2017

Rhubarb's tartness pairs so nicely with strawberries and sugar. Wrap 'em in a buttery crust and you can't go wrong.

Pie crust ingredients by Eve Fox, the Garden of Eating, copyright 2017

Sadly, our strawberries are being systematically, HEARTBREAKINGLY nibbled by the hordes of chipmunks that surround our home so I had to buy a basket of berries.

Strawberries for the pie by Eve Fox, the Garden of Eating, copyright 2017

Fortunately, chipmunks do not seem to like rhubarb - it's pretty much the only thing in the garden they eschew.

Rhubarb by Eve Fox, the Garden of Eating, copyright 2017

Do not skip the tapioca in this recipe as strawberries have a high water content. The tapioca makes it all gel nicely so you don't have to go wading while you eat. And you'll definitely want to bake it on a cookie sheet as it will undoubtedly bubble over in the oven.

Strawberry rhubarb pie about to go into the oven by Eve Fox, the Garden of Eating, copyright 2017

I did not get a great photo of my finished pie -- it's complicated but involved a very ill-timed power outage and having to pick my son up from camp at the same time as the pie needed to be delivered for judging at the pie contest at the Woodstock Farm Festival. But thanks to Michael for snapping this pic of it at the contest :) I did not win but it was definitely tasty and maybe I'll get 'em next time.


-- print recipe --
Strawberry Rhubarb Pie (inspired by Elise's recipe)
Makes 1 9-inch pie

Ingredients

* 3 cups rhubarb stalks cut into 1/2 inch pieces (the leaves are poisonous so trim any ends off)
* 3 cups strawberries, hulled and sliced
* 3/4 cup cane sugar (use a full cup if you like your pie really sweet)
* 3 Tbsps quick cooking "minute" tapioca pearls
* 1/4 tsp sea salt
* Zest of 1 organic orange
* 1 double recipe of pie crust - use your favorite or try this one

Directions

1. If you have not already done so, make your pastry dough and let it chill in the fridge for 30 minutes.

2. Preheat the oven to 400°F.

3. In a large bowl, toss the rhubarb, strawberries, sugar, tapioca, orange zest and salt and let sit for 10 minutes.

4. Roll out half the dough and line your pie plate with it, trimming the edges to overhang the edge of the dish by roughly half an inch. Fill with your strawberry rhubarb mixture. Roll out the other half of your dough and lay it gently over the pie, trim the edges to overlap neatly and crimp the top and bottom edges together with your fingers or a fork. Score the top with a knife in whatever pattern you like to allow the steam to escape while it bakes.

5. Place the pie on the middle rack over a cookie sheet to catch any juices that spill over during baking. Bake for 20 minutes at 400 then lower the heat to 350 and bake for 40-50 minutes longer until the crust is nicely browned and the filling looks thick and bubbly.

6. Remove to a rack and allow to cool for at least 20 minutes. The cooling is important to allow the liquidy filling time to gel. Serve with whipped cream or vanilla ice cream or non-dairy equivalent.

You might also like: