Monthly Archives: September 2014
Low-Calorie Recipes: Peppers Roasted with Garlic, Basil and Tomatoes
Classic Baked Chicken
Reply
If there is one recipe that every home cook should know, it’s this baked chicken recipe. All you need is chicken, olive oil, salt, and pepper (and maybe some stock or white wine for gravy).
Batya Stepelman’s Open, Garden-Powered Kitchen in Denver — Kitchen Tour
Who cooks and eats here: Batya Stepelman of Sparrows & Spatulas, along with her husband, Matt Berman, and their young sons, Otis and Theodore
Where: Denver, CO
Rent or Own? Own
I recently visited Batya Stepelman’s city garden and warm, functional kitchen, nestled in a historic section of downtown Denver. Originally from Brooklyn, Batya is a self-taught cook, seasoned vegetarian, first-time gardener, and author of the popular lifestyle blog, Sparrows & Spatulas. When you visit Batya’s kitchen, two things are certain: you won’t leave empty handed, and you’ll walk away inspired.
Let’s take a peek into her cozy, open kitchen and flourishing garden.
cauliflower slaw
Given my druthers, a word I’ve been looking for an excuse to type in a sentence for at least eight years, I would never choose a salad with lettuce in it over one that’s mostly shaved or shredded raw vegetables. I mean, lettuce — the dewy, freshly-plucked-from-the-earth stuff that spends a couple months a year gracing local farmer’s markets — can be absolutely delicious, but nine times out of ten, the same word is used to refer to that packaged stuff that doesn’t taste like a whole lot. And can we talk for just a second about that prematurely rotten red leaf that no bag of mesclun is ever without? Clearly I have spent an unnatural amount of time thinking about this. But in a world filled with avocado cup salads, broccoli slaw, butternut squash, carrot salads with harissa, feta and mint or tahini and crisped chickpeas, chopped salads with lime, sunflower seeds and radishes, crushed peas with sesame dressing and fennel with blood oranges* I’ve found little reason to worship solely at the salad altar of baby field greens.
Ever since I made one of my favorite salads to date, the broccoli slaw, I have wanted to make a cauliflower slaw companion for it, and I know this because I have listed it no less than five times on my sprawling To Cook list. I knew that I wanted it to be “mayo-free,” with a “sharp lemony dressing.” I knew that I wanted it to have “tiny dried currants” in it, and that maybe I’d soak/plump them in the dressing for a while so they added more than just sweetness. I knew that, like the broccoli slaw, it should have well-toasted almonds in it, and that I didn’t mind if it had capers in it, especially if they were crispy. But I couldn’t figure out the structure — I was convinced that cauliflower, shaved thinly, would be nothing but a pile of rubble, but not in a charming way. And then a couple months ago a cauliflower salad appeared on the menu of my favorite restaurant, Barbuto in the West Village (which also brought us this kale salad), and to my delight, it turned out to have many elements of the cauliflower slaw I’d been dreaming about — theirs with raisins, hazelnuts and a unholy helping of olive oil — and the cauliflower had been shaved thin on an adjustable-blade slicer and it was perfect. Sure, there was some rubble but there was an equal amount of nicely intact slices and all I wanted to go home and make it the very next second.
… Read the rest of cauliflower slaw on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to cauliflower slaw | 11 comments to date | see more: Cauliflower, Fall, Lunch, Photo, Salad, Side Dish, Vegan, Vegetarian
Recipe: Lasagna-Stuffed Spaghetti Squash — Recipes from The Kitchn
If you’ve never experienced the magic that is spaghetti squash, this is the recipe to kick off your new fall obsession. It’s called spaghetti squash for a reason, after all, and these tender strands of squash make a remarkable stand-in for our favorite pasta dishes.
Today, this mild-tasting squash is getting a lasagna makeover. Mozzarella, ricotta, meat sauce — the works. It’s a bowl of hot-baked goodness that you get all to yourself, no sharing required.
7 Loft-Style Kitchens We’d Love to Cook In — Kitchen Inspiration
Loft apartments and homes require a particular type of kitchen. Yes, they can be light and airy, but they can also face some particular challenges. Here are seven loft-style kitchens — some huge and tall, and others tucked under the eaves — that make particular good use of their space. We’d love to cook in any of these.
Low-Fat Recipes: Kitchen Sink Soup
4.47 / 5 Stars | 15 Reviews
by Judy
“Everything but the kitchen sink . . . well, almost, with this recipe. Green beans, yellow wax beans, navy beans, chickpeas, and lots of vegetables (the recipe inspires, the contents of your refrigerator dictate) come together for this hearty soup.”