Savory

Baked Minestrone

Baked-Minestrone-Soup

Can we talk about soup? Old man winter has overstayed his welcome; the only benefit being that we have carte blanche to continue those stewing, braising and baking activities that have kept us busy all winter.

I’ve seen the restaurants waving their bundles spring vegetables in the air chanting “we have ramps!” My answer: too soon! I’m not ready for ramps, or fiddleheads, or even asparagus. If it’s below freezing, I don’t want to see any of those tender shoots. What good does it do me to devour a lightly dressed spring salad when I’m wearing two sweaters and a pair of mocs?

Back to that soup.  I’ve waxed poetic on this blog about my days as a ski racer, growing up on Canadian slopes from the mountains of BC, to the Laurentians of Quebec. Our home base was Ontario, so we spent the bulk of our time racing in Quebec.

Our trips happened frequently throughout the winter months. In the hours before dawn, we’d load our skis and poles into storage boxes built on top of our vans and start our slow trek East. My preference was to ride in the red van that we fondly referred to as The Big Cheese. It had modern day conveniences, notably a reliable radio station and a functioning heater.

The Big Cheese was named after our head ski coach, a man by the name of Jurg Gfeller, a former skier on the National Swiss Team who’d started our school in tiny Collingwood, Ontario.

Rodney had the chance to meet Jurg last year when for the first time in 20 years, I returned to Collingwood for a friend’s wedding. We stopped by the Ski Academy so that I could show Rodney a little of my roots including the dorm room where I’d ingest late night brownies and the words to every Indigo Girls song.

As luck would have it, Jurg was at the house that day, just as I’d left him 20 years before. Despite a lack of ski conditions (this was October), he was dressed for the season in a snug Descente vest.

He gave me a teasing but hard punch on the shoulder: “Vee gonna get you out on da slopes dis year Jesseeca?”

I was too ashamed to admit that I’d only been on skis a handful of times since I’d quit the sport in 2000.

“That’s the plan” I responded. I then launched into a lengthy description of my present-day nightmares, which are entirely skiing-related. Skis that won’t carve a turn; a pole dropped from the chairlift right before my start, and the most frightening of all: slipping off the chairlift and spending the remainder of the ride clutching the base for dear life.

Rodney shot me a look that suggested that I was barreling out of control into my gray zone of unproductive tangents. I’m working on it. No stranger needs to learn about my insomnia, and Jurg certainly didn’t need to know that my days as a skier under his tutelage contributed to some sort of athletics-related PTSD.

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There were fond memories too. Yes, the trips were long; 8 hours in a crowded van to get us to Mont Tremblant or Mont Sainte-Anne – with limited stops for food. But when we did stop, if it wasn’t a hit & run at a roadside McDonald’s, it was real food. French food.

Anticipation would build as we neared Montreal. The Pirelli Pneus billboard was my signal, answering that crucial “are we there yet?” question. Finally, I could visualize stretching cramped legs and indulging in some stick-to-your ribs Quebecois cooking.

One of my favorite dishes was, soupe a l’oignon au fromage, French onion soup. Onions slowly-cooked in a hearty beef stock, served in a crock with a thick layer of melted Gruyere cheese. Not to be confused with the gimmicky versions you’ll find in nondescript cafeterias, delis and dives. This stuff was the real deal – real beef bones, authentic French cheese.

I don’t think I’ve had soup that good since.

We were experiencing another cold snap last week, and I was digging around my fridge for inspiration. It was Saturday, and I was on a comfort food mission, but lacking a solid plan.

In one of those scenarios presented on cooking competitions, I faced an odd yet promising bag of mystery ingredients: a package of Sunday bacon, some collard greens, an onion, canned tomatoes, a sack of dried chickpeas. Minestrone? The wheels were turning.

As it was early in the day, I figured I’d put my slow cooker to work so that I could lazily attend to other things, namely lying flat on the couch, coffee in hand, dog curled and wedged into my crotch.

Jack

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Savory

For the love of pomegranate molasses

Pomegranate molasses
Not long ago I was scared of pomegranate molasses.

It’s not a common ingredient, and to be perfectly honest, anything with the word molasses makes me just a little bit hesitant. My mind jumps to baking and Southern cooking, neither of which are strengths.

Combine my aversion to molasses with pomegranate molasses packaging, which is often entirely in Arabic, and you’ve got a recipe for disaster.

I’d bought a jar years ago when I’d seen it used in recipes from my Middle Eastern and Mediterranean cookbooks. Paul Wolfert, Yotam Ottolenghi, Claudia Roden, all repeat offenders.

But I’d hidden it in the back of my cupboard, along with the Vietnamese rice papers, and there it remained until last year. When for obvious reasons, I pitched the dust-covered bottle into the trash, horrified by its 2010 expiration date.

But I do love sweet & sour flavors. It’s a perfect marriage; Chinese restaurants have made a fortune singing its praises.

A few weeks ago I came across a recipe for sticky Moroccan chicken, and there it was – pomegranate molasses – in all of its glory, with the promise of a gooey, slick, finger-licking sauce.

Seeing that I’d already pitched the bottle of pomegranate molasses, I figured I’d pass on the recipe. But when I peeked into the fridge that morning, I was happy to see a full, unopened container of pomegranate juice. Hmmm…perhaps all was not lost. The wheels began to turn.

One thing I’ve learned in the kitchen is that when you don’t have the right ingredient, improvise. Lime instead of lemon, brown sugar instead of white, and most important, homemade when you don’t have a packaged version. You won’t get the exact same result, but you’ll get something similar. Which unless you’re trading baking powder for baking soda, will still be pretty delicious. Sometimes even more so.

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Before long, I was nose deep on a pomegranate DIY mission, surfing through online recipes and getting excited about the prospect of making some at home.

I found what I needed, cracked open the pomegranate juice, added some lemon juice and a hint of sugar, and I was off to the races.

I don’t know why I was so nervous about pomegranate molasses. It’s one of those simple, flavorful ingredients that every cook should have in his or her arsenal.

Bobby Flay will flay you for not keeping it on hand. (Cue the laugh track, I needed it there). But seriously, he’s crazy about this stuff. Here’s proof. It tastes good on everything. Including straight off the spoon.

Check out some of my favorite ways to eat it, starting with the chicken of course…

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And if you read this postabout my love for kitchen alchemy, you’ll know that the pomegranate molasses has made its way into quite a few cocktails…

Here it is paired with Chambord, key lime and blood orange juice with a hint of soda…

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Savory

Speedy cassoulet

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When I was first learning to cook, I was game to try anything that sounded fancy and impressive, irrespective of the grunt work involved. I had time on my hands, lazy weekends with nothing to do but visit the farmers’ markets and make a mess in my kitchen.

Cassoulet was one of my early dishes. With loads of slow-cooked beans and plenty of pork fat, it’s the kind of food that speaks my language.

My first attempt was a several day affair. I had to source the salt pork, boneless lamb shoulder, and fresh pork skin. I made my own chicken broth, and pre-soaked my beans. Although I couldn’t get my hands on real Toulouse sausage and didn’t make my own Duck confit, it was a decent first try.

And it was good. A hardened French peasant might have questioned my technique, but I’m certain that I could have fooled most people on this side of the Atlantic. 

If you’re eager to try your hand at authentic cassoulet, I recommend the book Real Stew by Clifford Wright. Along with the cassoulet, it’s full of inspiring stew recipes from around the world, from Bedouin Lamb and Mushroom Stew to Veal Paprikash and Czech-style Goulash. And of course, there’s a fantastic selection of chili recipes, which, have inspired me to make this, and this, and this. It’s one of my dog-eared, wine-splashed favorites.

Now I’m guessing that most people don’t have the desire or the time to spend 3 days preparing a dish. Even Clifford Wright’s quick cassoulet takes serious effort. But I don’t want you to miss out on making this dish at home because a simple version can be made in an hour. I make mine with ingredients that you’ll likely have on hand. No Toulouse sausage, no pork skin. Just raid your pantry and most of the items should be there. 

Flavorful sausage is a must. I’m lucky enough to have a butcher in the neighborhood who makes some of the best sausage in the city – Cotechino with parmesan, Lamb Merguez, Irish bangers, Wild Boar. For this recipe, I used his famous Porchetta sausage flavored with fennel, sage, and bay leaf. The sausage gives this dish most of its flavor, so if you’re using cardboard, your final dish will taste like cardboard. 

Along with the support cast of good smoked bacon, white wine, baby white beans and fresh bread crumbs, it’s one of those meals that  you can’t really screw up.

If you screw it up, put an egg on it.

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Japanese sweet potato fries with fried rosemary

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When I lived in Berkeley, CA for a year, all I did was eat. There were so many options. Chez Panisse was around the corner on Shattuck Avenue, an owner-owned and operated pizza collective called The Cheeseboard was across the street. The Saturday morning farmer’s market was alive and well, where vendors with Birkenstocks and forearm tattoos sold freshly-picked figs and avocados.

One of my favorite places to eat in Berkeley was a little Tapas restaurant called Cesar. Rodney and I would often stop in for a drink – it was reminiscent of our local haunts in New York: dark and vibrant with loud music and louder cocktails.

Cesar had a huge Sherry collection and over the course of the year, I became a fan of the Spanish wine. From the lightest Finos, to the medium-bodied Olorosos to the dark and syrupy dessert wine Pedro Ximinez, I drank it all. We’d talk to the bartenders, and bring friends for Sherry tastings. Sherry gets a bad rap because of brands like Harvey’s Bristol cream which are so cloyingly sweet, but if you take the time to learn about it, there’s a whole beautiful world of fortified wine out there, just waiting to be discovered.

The food at Cesar was equally impressive. Although all of the tapas were good, some of my favorites were the authentic Spanish bocadillos, little sandwiches made from cured meats, hard boiled eggs, cheese, or tuna. And no Spanish restaurant worth its salt would be without its own spin on Paella. A picture in the Cesar cookbook shows a kitchen paella pan so big that the chef is actually sitting in it. Who knows if it was actually used or just hauled out for symbolic value; whatever the case, it was impressive.

One of their most memorable dishes was also their simplest. They excelled at making fries. Thin and crisp, the defining feature a scattering of fried herbs that were tossed into the fries right before serving.

I was in my kitchen recently, wondering what I was going to make for dinner. A Japanese sweet potato was staring at me. It was hefty, over a pound in weight, with browning ends that suggested that it had a few more days left to live. It was time to use or chuck, but what to make?

As Jenny Rosenstrach of Dinner A Love Story often says, when you’re stuck on dinner ideas, just start chopping an onion. Something will come to you. Jenny was right. As I was peeling it, I remembered in Technicolor the crispy fries from Cesar. I hadn’t thought about those fries in years. I got out on of my favorite kitchen utensils – my Japanese mandolin – and shredded the peeled potato it into fine strips.

I wasn’t sure if my experiment would be a success. I don’t tend to fry much at home, more to do with the smell of oil in the house than for health-related reasons. But I figured the shoestring potatoes would cook quickly.

After soaking them in cold water, I dried the potatoes thoroughly. I learned a hard lesson in cooking class after I tried to sautee still-wet rice in a hot pan: water + blazing hot oil = one hell of a smoking, hissing, kitchen-clearing mess.

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Tim Love chili

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My dad sent me a recipe the other day titled “The best chili ever”.

Sensationalist links aren’t usually my thing. But chili, now you’re speaking my language; anything food-related is immediately worthy of attention. Especially chili, which I consider to be a distinct sub-category in my recipe arsenal. I’ve done the time, I’ve studied it like a fine art, I’ve Dutch ovened it, Crock potted it, made it with black beans and pinto, ground beef and cubed chuck. I even made a pretty killer vegan version earlier this year.

But the one thing I’d never tried….Texas chili.

I’ve always thought that bean-free chili would taste a little bit like meat sauce. But when I clicked the link, I was surprised and excited to see that it was a recipe from Tim Love. Tim’s not a household name, but a few years ago he did a stint on Top Chef Masters and I was impressed by his big and bold Texas style.

Given that I don’t spend much time in Texas, I figured that his chili is the closest I’ll come to Tim Love and his cooking.

In true-to-form fashion, I felt compelled to source the exact ingredients called for in the recipe. Lone Star beer? Check. Guajillo and chipotle chilies, check and check. Normally I campaign against laborious, painstaking steps like toasting and grinding my own chilies, but when you’re going for something authentic, cutting corners isn’t an option.

Out came the electric spice grinder from the far left corner of my uppermost cabinet, behind the dishtowels and the citrus juicer. The last time I used my grinder, Y2K was our country’s most pressing issue, and American Pie was #1 at the box office. It still smelled faintly of old spices.

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