I love this website, School of the Seasons.
In my heart of hearts, I like traditions. Events, rituals, what-not: Things that are repeated year after year.
Quietly, I have been working on my own set of traditions. In January to mark Martin Luther Kind Day we attended a gospel concert in his honor; In February for Valentine's Day: 2 Desserts and No Dinner and now the first full day of Spring....
For spring:
- Last night, while chatting with an old friend. I straightened up, in order to greet the "new year" with a "clean" house. I'll finish up tonight.
- I bought daffodils to brighten my apartment.
- I went to the Thursday Farmer's Market. Something, I wish was a weekly tradition.
- Tonight for dinner we-ll be having S - almon (keeping with a neo-Persian tradition).
- If Andy can find the last egg dying kit in East Bay, I'll dye eggs and than have deviled eggs a few days later.
- Moving or not, I want to plant something this weekend.
- On Sunday, it may be the first annual "ham holiday" and sweet potatoes because everyone knows you can't have ham without sweet potatoes
What are your traditions??
Thursday, March 20, 2008
Tuesday, March 04, 2008
Prosciutto and Leeks + Pasta
Although I am inconsistent at best with posting on my own blog, I never fail to read other people's. Primarily, I am looking for inspiration for that age-old question, "what's for dinner??"
Last weekend I tried out this recipe from Gluten-free Girl (with my own twists of course):
Prosciutto and Leeks + Pasta
Trim, leaving just the white and light green part4-6 leeks
Under cool running water, very thoroughly rinse. Cut in 1/2 length-wise and rinse again. Leeks are notorious for being grainy, you want to avoid that effect in your meal. When in doubt rinse again.
Cut into 1/8" wide half-moons.
In in wide sauce pan (that you have a lid for), over medium heat saute leek moons in:
2 tablespoons of extra-virgin olive oil
After ten minutes of occasionally stirring. Cover leeks with:
4-6 slices of prosciutto
And cover the pan, set to very-low.
Let leeks and prosciutto cook and caramelize together for at least thirty minutes.
Boil:
1/2 pound of wide pasta noodles, according to direction on label.
(Will vary a lot, depending on whether you are using fresh or dried noodles). Drain.
Uncover your leeks and prosciutto pan. Remove prosciutto from pan and slice into very thin strips. Return and stir to combine.In a large bowl, toss pasta, prosciutto and leeks with:
Mozzarella cheese, to taste
(We used about 1/3 cup of shredded mozzarella because that is what we had around) Fresh mozzarella would be even tastier and a healthy drizzle of:
Balsamic vinegar
Serves: 2-3
Time: 45 minutes
Ps. Yeah, I know its more fun with pictures. I'll get on it!
Last weekend I tried out this recipe from Gluten-free Girl (with my own twists of course):
Prosciutto and Leeks + Pasta
Trim, leaving just the white and light green part4-6 leeks
Under cool running water, very thoroughly rinse. Cut in 1/2 length-wise and rinse again. Leeks are notorious for being grainy, you want to avoid that effect in your meal. When in doubt rinse again.
Cut into 1/8" wide half-moons.
In in wide sauce pan (that you have a lid for), over medium heat saute leek moons in:
2 tablespoons of extra-virgin olive oil
After ten minutes of occasionally stirring. Cover leeks with:
4-6 slices of prosciutto
And cover the pan, set to very-low.
Let leeks and prosciutto cook and caramelize together for at least thirty minutes.
Boil:
1/2 pound of wide pasta noodles, according to direction on label.
(Will vary a lot, depending on whether you are using fresh or dried noodles). Drain.
Uncover your leeks and prosciutto pan. Remove prosciutto from pan and slice into very thin strips. Return and stir to combine.In a large bowl, toss pasta, prosciutto and leeks with:
Mozzarella cheese, to taste
(We used about 1/3 cup of shredded mozzarella because that is what we had around) Fresh mozzarella would be even tastier and a healthy drizzle of:
Balsamic vinegar
Serves: 2-3
Time: 45 minutes
Ps. Yeah, I know its more fun with pictures. I'll get on it!
Wednesday, January 16, 2008
Mushroom Risotto
Using this recipe from Simply Recipes. I made a g-r-e-a-t risotto.
It was delicious. No surprise, I made a few changes: I used more mushrooms browning and cooking some of them with the rice; I substituted sherry for the cognac and I used less butter, olive oil and cream than the recipe called for. It did not matter it was still fabulous.
A note about the mushrooms I used: I used plain white mushrooms and crimini's to brown and and cook with the rice; I used more exotic mushrooms in the cream mixture. I was afraid of cooking with more exotic mushrooms for a long time. I thought they would be over-powering and domineering in my dishes. I was wrong: They are really wonderful additions bringing mild, earthy flavors and subtle textures. The price of exotic mushrooms can also be intimidating . I usually buy some white button mushrooms to bulk up my purchase with out bulking up my receipt. And don't worry about the names, just experiment with a few that appeal to you.
Thank-you Monterey Market for the selection. If you live in the East Bay just stop shopping for produce any where else and GO TO Monterey Market. It is the best.
It was delicious. No surprise, I made a few changes: I used more mushrooms browning and cooking some of them with the rice; I substituted sherry for the cognac and I used less butter, olive oil and cream than the recipe called for. It did not matter it was still fabulous.
A note about the mushrooms I used: I used plain white mushrooms and crimini's to brown and and cook with the rice; I used more exotic mushrooms in the cream mixture. I was afraid of cooking with more exotic mushrooms for a long time. I thought they would be over-powering and domineering in my dishes. I was wrong: They are really wonderful additions bringing mild, earthy flavors and subtle textures. The price of exotic mushrooms can also be intimidating . I usually buy some white button mushrooms to bulk up my purchase with out bulking up my receipt. And don't worry about the names, just experiment with a few that appeal to you.Thank-you Monterey Market for the selection. If you live in the East Bay just stop shopping for produce any where else and GO TO Monterey Market. It is the best.
Saturday, January 05, 2008
Monday, December 17, 2007
Guilty pleasure
Seriously, I love Cup of Noodle.
In just 5 days the semester will be over but... Before than I have three tests that will decide my grade in their respective classes (Nutrition education and communication, Experimental Foods and Clinical Nutrition) and one loong paper to write.
Expect nothing but Cup of Noodle till Sunday.
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