most thankful

 

Tomorrow is Thanksgiving, my favorite holiday, as it is singularly focused on food and wine. Nothing better in my opinion! We will be heading to my childhood home to be with family and eat my mom's amazing food. Since the kiddos are slowly outnumbering the adults, I am bringing some kid-friendly snacks to tide us over until dinner, mainly coconut-oil-popped popcorn and sugar-glazed rosemary and cayenne-spiked nuts.

We've had a tough year and it's not over, but I'm so thankful for so many things. So thankful for our warm and cozy home. So thankful that I can nourish my boys with the food I make ... food that's full of love and other good stuff. So thankful for my strong, amazingly talented husband. So thankful for good friends who check in on me. So thankful for 332 electoral votes. So thankful that people still want to help those who cannot help themselves. 

Have a beautiful Thanksgiving.
Happy eating, -s.

What we’re eating this week: 12 November 2012

I missed the last outdoor farmers’ market due to traveling this past weekend. Not the end of the world; I had stocked up enough on winter pantry staples the weekend prior that I’m set to go for this week as well — winter squashes, onions, potatoes, apples and herbs. I was gifted a huge bunch of kale from a generous co-worker, so we had some fresh greens too.

We have a crazy-busy schedule this week; not untypical, but more logistically challenging for some reason. I don’t know what my deal was, but I had a little ADD trying to focus on a healthful menu that wasn’t too tasking for the busy week ahead. Some evening prep was necessary, but nothing elaborate; I made a big batch of white beans for Wednesday and Thursday’s dinners, so there’s a two-for-one deal going on there, too. I also used some arugula pesto frozen during our warm fall as a stand-in to traditional pistou for the soupe. Friday's dinner is my riff on a delicious noodle dish from my favorite Lao/Thai restaurant, Lao Laan Xang. Without further ado, here’s what we’re eating this week.

Menu: week of 12 November 2012

Monday: pasta with sautéed Italian sausage and kale
Tuesday: breaded pork cutlets with apple-fennel slaw with roasted almonds
Wednesday: cold weather soupe au pistou with crusty bread
Thursday: stewed white beans with toasted bread crumbs; served with steamed broccoli
Friday:  fresh rice noodles with ground pork, red curry-coconut sauce, and feathery, wilted cabbage

Happy eating, -s. 

at the market and what we're eating this week

before the frost: flowering pineapple sage in my yard

It was the second to the last farmers' market of the season on Saturday; a little bittersweet. While our farmers' markets heads indoors over the cold Wisconsin winter, there's nothing like the fresh air and good smells of the outdoor market to get you inspired to cook.

I slow-cooked a pork shoulder roast on Sunday to provide us with a few meaty meals throughout the week — tacos with cilantro, white onion and avocado, empanadas with hard-boiled eggs, golden raisins and green olives, and twice-cooked pork with black beans and rice. Interlaced, will be some vegetable-heavy meals to highlight our farmers' market bounty — winter squash gratin, potato-rosemary pizza, stir-fried Chinese broccoli and chicken with jasmine rice.

at the market:
apples
arugula
broccoli
carrots
Chinese broccoli
cilantro
cranberries
garlic
Italian flat-leaf parsley
 

rosemary and flowering oregano in my garden

menu: week of 3 November 2012
Saturday: broccoli, ham and cheese calzones with salsa cruda
Sunday: pork shoulder tacos with cilantro, red onion and avocado
Monday: twice-cooked pork shoulder with black beans and rice
Tuesday: winter squash gratin with mixed greens
Wednesday: empanadas with stewed pork, hard-boiled eggs, golden raisins and green olives; served with homemade applesauce
Thursday: stir-fried Chinese broccoli and chicken with jasmine rice
Friday: potato-rosemary pizza with chevre

happy eating, -s.

garlic "confit"

I love my husband for many reasons, but one of my favorite things about him is his absolute gusto when it comes to eating the foods he loves. Many years ago, early in our relationship, Chris and I went on a weekend jaunt with my sister, Heather, and brother-in-law, Mike. We ate at a delicious Italian restaurant that served, with its homemade ciabatta, a whole head of roasted garlic. Now, Chris LOVES roasted garlic and proceeded to pretty much eat the entire head himself. And the remainder of the trip, he literally permeated garlic from his pores (so much so that we had to open the car windows when driving home). Now, that is love.

On many pizzas in our house, there is no tomato sauce. Instead, I make a garlic paste that gets smeared on the crust before the cheese and toppings are applied. Over the years, I have been frustrated by inconsistent roasting of garlic; I use the same method (lop the head off, place on heavy-duty foil, pour some olive oil on top, a sprinkle of kosher salt and a wrap it up), same temperature (350-degrees), for the same amount of time (2 hours) and for some heads of garlic, they would be over-roasted, with super caramelized, hard cloves encased in their papery shells or the total opposite — under-roasted and still super "garlicky," with none of the inherent sweetness of perfectly roasted garlic. Not sure why — maybe some were older or younger, moister or drier … I’m still trying to figure it out.

Well, through trial and error (and many ruined heads of garlic), I have a pretty fool-proof recipe. It’s a little unorthodox, but it works. Here’s how:

Take one large head of garlic and separate the cloves, while still retaining their individual paper wrappings. Pack the cloves in a small, oven-proof baking dish (a ramekin, etc.) and add 1 tablespoon of water and one tablespoon of olive oil, a sprinkle of kosher salt and wrap everything up in heavy-duty aluminum foil. Bake at 350 degrees for 1 hour and 45 minutes to 2 hours.

The combination of the steamy water and oil softens the garlic slowly and makes peeling the cloves afterwards a dream! They come out soft, roasted and creamy. The remaining garlic infused oil-water is added to the cloves that are then mashed with a fork and seasoned with additional olive oil (to the consistency you want), salt and pepper. 

Try it, you’ll like it. And it’s easy.

Happy eating, -s.