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In no particular order:
- I'm reading Guns, Germs, and Steel: The Fates of Human Societies by Jared Diamond (2005), and it's fascinating and breath-taking and freaking amazing, and I wholeheartedly recommend that everyone on the planet read it. There's so much in it about hunting-gathering versus agricultural societies and just food procurement/production and consumption in general that I thought it worth mentioning on KFW. Check it out on PBS, where it apparently aired as a show (I had no idea, darn); you can get synopses and even video (hooray).
- We have a tiny lemon cucumber plant! It's the first out of the 13 goodies we're attempting this year. Fingers crossed they'll all germinate relatively soon indoors so we can move them out onto the balconies.
- I thought I'd share tonight's chicken-thigh preparation. Bone-in, skin-on thighs of course. Rub with your favorite spice mixture--both sides. Broil skin side down for 12-16 minutes using the lowest oven rack. Broil skin side up for 10 minutes on this same rack. Brown on the top rack for one minute. Internal temperature should register at least 160 degrees on a probe thermometer. E-Z.
Inspired by the "Vegetable and Garbanzo Bean Casserole" in Vefa's Kitchen, which I'm cooking my way through at a snail's pace, I made "Greek 'Ratatouille' Casserole" last night.
Just as it sounds, it involves tomato, zucchini, eggplant, and bell pepper, and I add portobello mushrooms and garbanzo beans, too. Chop everything up but the beans and put it all (except for the tomatoes; reserve them) in an oiled (or buttered) 2.5-quart casserole dish. No need to go too small--chunky's fine--but definitely try to make everything approximately the same size. Season with salt and pepper and drizzle with olive oil.
Whip up a super-quick chunky tomato sauce by sauteing onions and garlic in olive oil then adding the chopped tomatoes and some oregano, red pepper flake, salt, and pepper. When done (about 15 minutes) pour over top of your veggies.
Bake the casserole uncovered in a 375-degree oven for about 50 minutes. Sprinkle on some grated cheese, preferably kefalotyri, but Parm works fine.
We ate it with flatbread, cheese, olives, and a side salad, but you could try spooning it over bulghur or orzo to make a complete meal.
We worked hard this weekend. Unpacking (yes, still), decorating, cleaning, painting. One day it will end and we'll sit back and soak in a completed apartment, but until then we'll work hard and reward ourselves with good grub. Like the bouillabaisse I made last night. I could get used to this pattern.
Thanks, NYT.
No catchy title this time. Not that they're ever really "catchy." They're just usually less blah than today's. Well, at least it's vaguely descriptive. Anyway...
What's the best gift ever, you ask? The Moleskine Recipe Journal I received just-because from my hubby. Check it out.
I'm obsessed with it, and I highly recommend it to anyone who thinks about food and drink more than "normal." What is "normal"? Probably less than practically every waking minute :)
Now onto celeriac, or celery root as it's also known, though I prefer the former. I don't know why, but to me it sounds like it always should be said by Sean Connery (in his James Bond days of course). My imitation does just fine though.
Most recipes call for mashing it like potatoes or eating it raw in salads. Tonight I'm taking the middle ground and I'm going to parboil it then saute it with onions and garlic. I'll finish it off with salt and pepper (duh!), some dried herbage--probably parsley since the root tastes a bit like it--and a pinch of heat (red pepper flake or cayenne pepper).
Word to the wise: When working with celeriac, don't forget to put your cut-up pieces in acidulated water. Otherwise they'll discolor.
That's all today. Time to fix me a drink.
...a post! Imagine that. We moved into our new place so life has been hectic recently. Look for one on Friday or Saturday complete with recipes, ruminations, etc.
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