Feeds:
Posts
Comments

Posts Tagged ‘Cinderella pumpkin’

I’m one of those irritating tree-huggers who loves every season (at least at the beginning), but Fall and I go way back. Birthday and all. Piles of apples and squash at the farm. There will be cooking, my friends. Lots of it. This is how I get ready.

IMG_3650

On the wall rack:

Saigon cinnamon (there is no other), allspice, nutmeg (the whole little guys), cloves, ground ginger, hot red pepper flakes, cardamom, almond extract.

IMG_4781

I posted this last year on Facebook with a caption: ‘My pumpkin is going under the knife today. Please keep it in your prayers at this difficult time.’ For all of you who did, thank you. It was delicious.

In the fridge:

Local apples, grains, all-purpose and whole-wheat pastry flours, Grade B pure maple syrup, almonds, walnuts, crab apple schnapps, bottle of vodka containing vanilla beans at mid-steep (in a couple of months it will be a killer, and far less expensive, extract than the teeny Foodtown bottles).

IMG_4688

Long-cooking tomato sauce from local, organic plum tomatoes. You can see it has cooked down by an inch—getting richer than Scrooge McDuck.

In the freezer:

Bread, whatever I baked for breakfast this week, preserves (right now mulberry, on the horizon crab apple), chicken stock, butter, tomato sauce, quince syrup, yeast, bread crumb bag (all of the crusts I don’t eat, blitzed for toppings), Parmigiano-Reggiano.

IMG_5654

Red quinoa, drying at the farm.

On top of the fridge:

Sugars (granulated, confectioner’s, dark brown).

IMG_5902

Quinces from a super-secret tree I found last year.

In the bottom of the armoire that I keep in my kitchen because doesn’t everyone:

Onions, garlic, potatoes. I keep them in a three-divided wooden unit that I found at the antiques shop downtown.

IMG_5438

Garlic.

In the closet I call ‘the garage’:

This is the coolest spot in my place. It houses winter squash. All kinds. Cheese, Luna, butternut, Cinderella. I line them up on the floor.

IMG_6063

Cinderella and cheese pumpkins, fantastic for pie.

Equinox, I’m ready.

Advertisements

Read Full Post »

No preliminaries from Little Miss Chatterbox this time. Let’s go:

1) Be skeptical of any dessert served with an amorphous heap on top—whipped cream, raspberry sauce, spark plugs, whatever. It usually means the kitchen is trying to distract you. Remember: if the dessert could stand on its own, it would.

2) Smile at your restaurant server even if he or she doesn’t smile back.

3) If you loved your meal, send your thanks to the kitchen. It’s not pretentious or old-fashioned; expressing appreciation will never be thus.

4) If your Filipino friend invites you to an authentic Filipino meal made by her mom, say yes.

IMG_6144

Lumpiang shanghai—homemade spring rolls filled with ground pork, carrots, and onions. Piping hot and crisp. I couldn’t stop eating them, which was rude because my hosts and friends kept trying to engage me in conversation, but I got a little delirious with these.

IMG_6147

This is is monggo, and lovely comfort food. Beans, broth, shrimp, and vegetables. Again, I needed to exercise better portion control and likely didn’t.

5) If a friend who grew up in Wisconsin tells you that a local ice cream place is fantastic, go.

6) Never refuse a cookie made from scratch.

7) When in a burger joint or chain restaurant, don’t order the pasta. Doesn’t matter if the place has an Italian-sounding name.

8) It’s okay to hate marshmallow Peeps and Cadbury Creme Eggs. Get in line with me. We’ll hang out.

9) Always pull over to buy lemonade from kids selling it in front of their houses.

10) When trying an exotic dish for the first time, make sure the people preparing it know it like they know how to inhale and exhale.

11) Own a copy of The Joy of Cooking. Every single standard dish is in there, and it’s plainly written.

12) Eat fruits and vegetables when they’re in season and you’ll find out how they’re really supposed to taste. Watermelon delivered to New Jersey in March is, for example, a disgrace. In August, purchased locally, it’s celestial.

IMG_3520

Organic Sugar Baby.

13) Shop at farmers’ markets. Ask questions. The guy behind the fold-out table most likely grew those sweet grilling peppers himself and loves talking about them.

14) Recognize that your tastes can change. Something you used to hate might taste very differently to you today—or you simply might learn that you hate broccoli when roasted, but love it when steamed.

15) Put your hands in soft bread dough at least once. Making bread is easy. Really really.

IMG_4307

Babka dough…on the rise.

16) Just because a recipe looks difficult to make doesn’t mean it is, or that you won’t enjoy every second of making it.

17) When traveling, eat where the locals eat for the best value and flavor. If you want fancy, ask a local butcher where to eat; he or she will know which restaurants buy the best cuts. If you want simple and hearty, ask a policeman where to eat.

18) Along the same lines, try foods that the place is known for. Taste an artichoke in Rome, heather honey in Scotland, flying fish on Barbados, sharp white cheddar in Vermont.

19) Go strawberry picking. Go anything picking. Wear decent shoes. Flip flops aren’t.

IMG_5269

20) Own a proper set of knives. They should be weighted evenly, with the metal running straight through the handle. I firmly maintain that if you own cooking equipment that you don’t have to fight, you’ll enjoy cooking far more.

21) On the other hand, don’t spend much for ordinary things. An aluminum muffin tin has a design that’s hard to foul up. I bought a few sets for something like $7 at an ex-boyfriend’s sister’s garage sale in 2006. I also bought a hand mixer for five bucks. Both were at least 10 years old when I got them and they’re still chugging along fine.

22) Try different ingredients together, different textures together. If you don’t like it, so what? You can always chuck it if it doesn’t work out. Or you might come up with something wildly groovy.

IMG_5570

This was a weirdo idea I had for a breakfast sandwich: roasted local peaches with my fresh ricotta, basil leaves, and a drizzle of honey. It was too sweet. Next time I’m going to try balsamic vinegar instead of the honey.

IMG_5343

My honeysuckle syrup. One to one with plain vodka over ice was OUT of this world.

23) Eat with your hands. Not at a posh spot with your district manager, but as often as you can. It will taste differently. It’s grounding.

24) Find out what’s growing wild in your backyard, research it, and be clear on it. I’d bet there’s something edible there you can throw into your salad.

25) Eat good-quality chocolate, pure maple syrup (Grade B!), fresh garlic. Spread Irish butter on your English muffin. (Sure, they’ll be fighting in spirit, but in your mouth it’ll be divine.)

26) Try making pumpkin muffins with fresh-baked pumpkin at least once.

IMG_6063

Above: Cinderella pumpkins; below, cheese pumpkins. Highly recommended.

27) When at a Jewish deli, order the hot pastrami sandwich.

28) If you ever come across a cold bottle of sarsaparilla, try it.

29) Ditto for homemade hot chocolate. Ix-nay on the blue packets.

30) Adding a little sprinkle of sea salt to the top of homemade brownies, truffles, chocolate-dipped figs, and peanut butter fudge gives them a happy little punch.

IMG_4574

Read Full Post »