This particular wine had a pale yellow-green appearance that reinforced its lemony, flinty nature. The practically weightless wine had splendid aromas of citrus, cantaloupe, and honey. It paired wonderfully with a cup of briny red clam chowder, but was just as easy to enjoy alone. You can find this vintage at Spanish specialty stores, online, or through the Williams-Sonoma wine club. For $13.50, it's a tremendous steal. Have you tried Verdejo?
Posts for September 29th 2010
1 pound fresh or frozen okra, stems trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa or hot sauce, to taste
- Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
- Tie cilantro sprigs together with kitchen string.
- Heat oil in a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes.
- Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa. Serve sprinkled with the remaining bell pepper and cilantro leaves.
Nutritional information per serving: 136 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.
- Main Dishes, Beans
Source: Flickr User thebittenword.com
2 c. water
2 Tbs. sugar
1 c. quick-cooking oats
1/4 c. cornmeal
4 Tbs. ground flax seed
1/4 c. cashews
2 Tbs. cornstarch
3/4 tsp. salt
1 tsp. cinnamon
2 Tbs. sugar
2 Tbs. rice vinegar
2 Tbs. white wine
2/3 c. blueberry juice
1-2/3 c. vegetable broth
3/4 c. fresh blueberries
2 Tbs. cornstarch
For the waffles: Blend all ingredients in a blender for 1 minute. Let sit for 10-15 minutes to thicken up. Spoon 1/2 cup (or what is recommended for your waffle iron). Spread out a little with a spatula. I had the oven on warm and kept the waffles warm as I made them. In the meantime, I reheated the blueberry sauce in a small saucepan over med-low heat. If you're using leftover sauce, it will have a jelly like consistency, so add a smidge of water. Stir it occasionally. The sauce itself doesn’t take long to make: In a large saucepan, add sugar and about 1/8 cup of water. Bring to a boil. Add rice vinegar when the sugar changes color. Boil again and add the white wine. Reduce to a syrup, then add the blueberry juice and reduce to half, about 4 minutes. Add broth and boil to desired consistency–you will probably need to mix the cornstarch with about 1/8-1/4 cup of water and then add to the sauce to thicken. Add blueberries and taste for seasoning. The sauce yields about 2 cups. Enjoy!
- Breakfast/Brunch, Pancakes/Waffles
1 loaf ciabatta bread, ends trimmed, sliced in half horizontally
1/4 cup store-bought fig jam
3/4 pound Fontina cheese, sliced
1/3 pound thinly sliced Black Forest ham
8 to 10 fresh figs, thinly sliced lengthwise
1 tablespoon oil
- Heat a griddle over medium heat.
- Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs and the remaining cheese. Enclose with the top half of the bread. Brush with oil.
- Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.
- Main Dishes, Sandwiches
- North American
- The case for making homemade ricotta.
- The case for making homemade ricotta. — Los Angeles Times
- Del Posto is the first New York Italian restaurant in 36 years to receive a four-star review. — New York Times
- In contrast to the Gulf seafood shortage, 2010's Chesapeake Bay harvest is the best in years. — Baltimore Sun
- Under-the-radar haunts to hit up in New Orleans. — Wall Street Journal
- What to pick (and pick over) at the salad bar. — Chicago Tribune
- Home recipes that celebrate Oktoberfest. — San Francisco Chronicle
- A day in the life of three DC-area food trucks. — Washington Post