Beets Not Radishes

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by Clotilde Hryshko

The picture is of a bunch of Chioggia beets, destined for Rachel and Shale’s house. They are my favorite beet for summertime beets, though not for winter storage. You slice thinly – no peeling! – sauté with garlic, and add a dash of plum vinegar. Serve warm or cold.

But this isn’t about beets, except they made a great picture the day my elder daughter, Marya, was helping me with CSA prep. People seeing them for the first time easily mistake them for radishes – unless they look at the leaves.

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Posted in Produce

The Minimalist Live!

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Behind the scenes: cookware, cameras, and hard-working assistants everywhere you look.

Posted in Behind The Scenes

The Minimalist Live!

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Profiteroles and raw butternut squash salad. (At the Minimalist we don’t always eat dessert last).

Posted in Behind The Scenes

The Minimalist Live!

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Here’s what happens when you joke about cooking with plutonium. . .death by pound cake!

Posted in Behind The Scenes

The Minimalist Live!

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Slicing biscotti (and pretending that I just chipped a tooth). How’s my acting? (probably not as good as the biscotti).

Posted in Behind The Scenes

The Minimalist Live!

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We’re here at a studio in Manhattan shooting the Minimalist videos for the Fall. The smells coming from this ktichen would make you think that it’s a cool, crisp October day, but it’s at least 90 degrees outside. Anyway, we’ll be be checking in throughout the afternoon to give you a sneak peak at what’s coming up in the fall.

The first dish if the day: Stuffed Cabbage (cabbage leaves stuffed with a mixture of onion, grated parnsip and carrot, ground lamb, and rice). Check out my cabbage rolling technique: a study in concentration.

Posted in Behind The Scenes

Call it Pasta, Potatoes, and Chorizo

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by Edward Schneider 

I’m not entirely sure what Jackie and I had for dinner on Friday night. I am sure that it was delicious, felt great in the mouth and was fun to eat (with a spoon – the best tool), and I’m pretty certain about what it was not: it wasn’t pasta cooked like a risotto, because I didn’t gradually add liquid and keep stirring; it wasn’t fideuà (the paella-like noodle dish of Catalunya), because I didn’t brown the pasta or use a sofrito or leave the pan uncovered. It was … well, let me tell you how I made it, and you can tell me what it was. 

It came together as I was cooking, and it started with a yen for pasta. In the house was a farmers’ market treasure: small, firm new-season potatoes. There are Ligurian dishes of pasta and potatoes, often with green beans and pesto, and these are delicious, but I didn’t feel like making pesto (even in a food processor, which is really the most sensible way to do it) and, anyway, there were no beans. There were juicy new onions, though, and little Spanish chorizos – the ounce-and-a-half ones that come four to a vacuum-sealed pack – and parsley and a bit of chicken stock. And of course many shapes of pasta from the drawer that Jackie refers to as our pastateca. Oh – and half a cup of pan gravy from a roast chicken. 

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Posted in Italian, Mexican

Mobile Farm or Vending Machine?

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By Suzanne Lenzer

It seems like a good thing: Lay’s–the potato chip people–have a mobile farm set up in Times Square to help educate people about where their food comes from. It’s cute. There’s the “mobile farm” itself, with live plants and nice baskets of vegetables next to each one to help identify what’s actually growing; there’s a section where you can have your picture taken with a farmer (or at least someone wearing a straw hat); and there are a couple of very nice people handing out plastic cups with basil seeds inside so you can grow your own fresh herbs at  
home.

Sadly I was alone at the basil handout table, and the mobile farm wasn’t exactly packed either. The crowd was swarming a guy under a sign that read “Proudly supporting America’s potato farmers” who was handing out bags of Lays chips. The best of intentions I suppose, but if they really wanted to get people into planting basil they probably should have left the free chips back at the farm.

Posted in Farming, Food Politics

The Milk Chronicles: In Search of Vegan Cappuccino

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by Natascha Hildebrandt

[Natascha and I sometimes run together, and she and a few other running buddies decided to have a vegan July (no, I did not join them). They all have had interesting experiences, but Natascha was focused, oddly enough, on her daily coffee. When I heard she was trying every non-dairy milk she could find, I asked her to write up her experiences. Voila - mb] 

Inspired by some vegan ultra athletes, I decided to go on a vegan adventure for the month of July.  Looking at what I ate it seemed like the hardest things to give up would be butter, the milk in my cappuccino, and butter. I have since found that it’s easy to live without butter.  (Where you would use a tablespoon, you now substitute half an avocado.  Clearly I won’t be shedding any pounds during this experiment.) The two percent milk cappuccino is a bit more of a challenge. 

My initial reaction to all of the milk substitutes was pretty much “ick.” But it’s amazing: you can get used to anything. The second is better than the first; by the third, well, you can live with it. Generally, you will probably be happier if your palate is a little on the sweet side. (Mine is not—I’m happier in the land of the tart and bitter.) Though I chose unsweetened and unflavored “milks” to compare, they are all definitely sweeter than their dairy sister. They are all perfectly good in pancakes or cooking, and, amazingly, they all make acceptable foam for cappuccino. 

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Posted in Vegan