In honor of New York's fashion week I watched The September Issue. It's a brilliant documentary about Vogue's largest and most influential edition of the year. It's fascinating to watch even if you aren't deep into the fashion world. The Color Blocking shoot, which was quite contentious in the doc, inspired my cooking over the next few weeks. Peep the trailer and my take on the concept.
Mac, Cheese, & Tomatoes.
Flax Oatmeal w Dried Cranberries
Roasted Golden Beet, Carrots, & Purple Potatoes
Onions & Orange Pepper
Pimenton Perch & Purple Potato Hash
Teriyaki Tilapia w Steamed Spinach, Garlic, & Orange Peppers
On The Vine Tomatoes, Mesclun Lettuce, & Organic Ciabatta
Rutabaga! So simple, so delicious. Rutabaga or yellow turnip is in the cabbage family and like cabbage it is naturally flavorful, easy to prepare, and stinks a bit. Here's a recipe in a few steps.
Peel It
Chop & Rinse
Boil, Drain, Mash, & Season with Salt, A Touch of Sugar, & a Little Butter.
Rutabaga! So simple, so delicious. Rutabaga or yellow turnip is in the cabbage family.
So, in the spirit of food exploration, I bought some chickpea flour from Sahadi's the other day. {More on that wonderful place soon.} I couldn't remember the recipe that called for it and when I did a google search for chickpea flour, of course a Bittman recipe for tortillitas with shrimp was one of the first to pop up. This delicious Spanish treat is fairly painless to prepare. Ya'll know me, I had to make the recipe my own. I used cayenne pepper instead of black and half a cup of whole wheat flour instead of white. You will need to add more water since the flour is heavier. I used a generous amount of olive oil on the first pancake as Bittman instructed. As you can see below, it spilled over a bit, but it's actually a good thing. I used less oil on the second pancake and it wasn't quite the same consistency. They are brilliant. Explore & Enjoy!
Don't mind the oil on top, it helps cook the other side.
I almost never make pancakes, but I flipped this b like a pro!
I remember the first time I had dal. My friend Haroon shared some he made in his Cook College Kitchen. I was surprised at how smooth and creamy they were. I'd tried to recreate them several times over the years without much success, I couldn't get the right consistency. But alas, I was using the wrong beans! I was cooking yellow split peas instead of red lentils. I watched Mark Bitman whip them up on the NYTimes site last Monday and realized my error. And because I'm such a nerd, I woke up the next day with visions of a warm bowl of beans dancing in my head. Luckily, I had some waiting in the cabinet and have enjoyed them as a high protein, low fat, mid-day snack.
Red lentils garnished with crispy onions & scallions.
A hot bowl of grits (Farina's negro cousin) on a cold rainy day. I like mine sweet with brown sugar, cinnamon, ginger, & some almond milk. It's also yummy with some peanut butter or eggs on the side.
Fresh cornbread in the morning! I made the recipe on the side of the Indian Head Cornmeal Bag with a few minor alterations. I tried & failed to find a link to it, but I did come across some moonshine concoctions. These might pair well with the Southern Style Breakfast I had of cornbread, fried fish, & scrambled eggs w hot sauce.
