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eG Foodblog: SobaAddict70 - Of Hobbits and Hurricanes

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#61 SobaAddict70

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Posted 29 August 2011 - 11:36 PM

Enjoy you take on soy :cool:


It's not my take on anything.

It has to do with my wanting to talk about a style of cooking that I'm interested in, and I don't feel that soy makes that connection.

Vegetarian or vegetable-focused cooking need not be in the style of the Moosewood cookbooks to be delicious and interesting.

#62 nickrey

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Posted 30 August 2011 - 06:51 AM

I was vegetarian for quite a number of years and never felt the urge to use processed soy products to mimic meat. Don't get me wrong, I like soy products but am of the opinion that if you feel such a need to have something meat-like in your diet, why not eat the real thing?

As SobaAddict is showing us, you can showcase fantastic vegetable combinations without feeling obliged to fill a psychological void left by not having meat in the dish.

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#63 weinoo

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Posted 30 August 2011 - 07:05 AM

It's going to be interesting to see how the torrential rains affect the crops and their availability at the greenmarket from this point forward.

I would imagine there are lots of flooded fields in upstate NY, Pennsylvania, Connecticut and New Jersey - some of the main sources of vegetables and fruits. It might be a lean year too for the autumn and winter squashes, grapes, etc.
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#64 SobaAddict70

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Posted 30 August 2011 - 08:23 AM

It's going to be interesting to see how the torrential rains affect the crops and their availability at the greenmarket from this point forward.

I would imagine there are lots of flooded fields in upstate NY, Pennsylvania, Connecticut and New Jersey - some of the main sources of vegetables and fruits. It might be a lean year too for the autumn and winter squashes, grapes, etc.



Definitely there was a severe impact. Probably won't know the extent of the damage for a few weeks though.

#65 SobaAddict70

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Posted 30 August 2011 - 08:25 AM

Good morning.

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One of my favorite ways to eat breakfast:

Eggs, sunnyside-up on top of crispy buttered toast, with an heirloom tomato-cucumber salad (heirloom tomatoes, lemon cucumber, shallot, olive oil, lemon juice, garlic chives)

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#66 heidih

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Posted 30 August 2011 - 09:49 AM

Your soup looks inviting despite the heat here. I under use mussels and find soup to be a most satisfying meal so I will give this combo a try.

I am impressed by the care you take with components like the salad with your egg on toast. I would just slice up some tomato rather than taking the time for additional flavors as you have done with the little salad. Inspiring.

As someone generally cooking for yourself, how do you deal with a perishable like bread in terms of storage? Freezer, make croutons when it stales???

#67 SobaAddict70

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Posted 30 August 2011 - 11:02 AM

Your soup looks inviting despite the heat here. I under use mussels and find soup to be a most satisfying meal so I will give this combo a try.

I am impressed by the care you take with components like the salad with your egg on toast. I would just slice up some tomato rather than taking the time for additional flavors as you have done with the little salad. Inspiring.

As someone generally cooking for yourself, how do you deal with a perishable like bread in terms of storage? Freezer, make croutons when it stales???



I use it up as soon as I can.

That's not a very helpful answer, so maybe this will clue you in ...

Leftover bread will be used in the next few days for panzanella and for flavored toasted breadcrumbs.

Lunch will be leftovers. ;)

Dinner will feature the rest of the mussels, plus my usual method of cooking zucchini (guaranteed to convert zucchini haters).

#68 ambra

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Posted 30 August 2011 - 11:31 AM

Dinner will feature the rest of the mussels, plus my usual method of cooking zucchini (guaranteed to convert zucchini haters).


Very excited about this since I am a zucchini hater...

#69 SobaAddict70

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Posted 30 August 2011 - 08:01 PM

Going to be a late dinner tonight.

Thin spaghetti with mussels, Italian broccoli and toasted breadcrumbs
Zucchini with rocambole garlic, parsley and mint

See y'all in a few hours.

#70 SobaAddict70

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Posted 30 August 2011 - 11:53 PM

Kitchen shot

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Even with a board covering the sink, that's not nearly enough counter space for me. I don't think I've EVER been in an apartment in NYC where there was sufficient counter space. What's up with that?

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Mise en place for tonight's dinner

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Left: Zucchini with rocambole garlic, parsley and mint
Right: Thin spaghetti with mussels, Italian broccoli and toasted breadcrumbs

For the zucchini:

2 tablespoons extra virgin olive oil
2 cloves rocambole garlic, peeled and chopped
1 tablespoon finely chopped parsley
3 medium zucchini
salt and freshly ground black pepper, to taste
1 teaspoon fresh mint, chopped

Wash the zucchini thoroughly under cold running water. Cut the zucchini in half lengthwise and in wedges about 1/4 inch thick and about 1 1/2 inches long.

Put the olive oil, garlic and parsley in a sauté pan large enough to hold all the zucchini over medium high heat. As soon as the garlic begins to sizzle, add the zucchini and cook, stirring occasionally, until the zucchini are tender, about 8-10 minutes. It is best not to stir too often to allow the zucchini to brown lightly.

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While the zucchini are cooking, coarsely chop the mint. When the vegetables are tender, taste for salt and pepper, then stir in the mint. Stir for about 30 seconds then remove from the heat and serve at once.

Time: 30 minutes, including prep.


For the spaghetti:

3/4 lb. mussels
1/4 cup white wine
2 cloves rocambole garlic, peeled and chopped
2 small heads Italian broccoli, broken into small florets*
1 oil-packed anchovy fillet
olive oil
salt and freshly ground pepper, to taste
breadcrumbs
a generous handful of Italian flat-leaf parsley, chopped
cooked spaghetti
toasted breadcrumbs**

* I like to chop the florets finely sometimes, and shave the stems with a vegetable peeler.
** Toasted breadcrumbs are 1/4 cup fresh breadcrumbs, salt, freshly ground black pepper and parsley, fried in 1 teaspoon olive oil until the breadcrumbs are golden brown. Use in place of cheese.

Place the mussels in a small pot, along with the white wine. Cover and steam over medium-high heat for 3 to 4 minutes. Remove from heat, discard any mussels that don't open. Remove mussel meat from the shells. Reserve mussel cooking liquid.

Gently warm olive oil in a skillet over medium heat, add garlic. Cook until garlic turns pale gold, add anchovy and let it disintegrate in the sauce. Add broccoli to the pan, along with a pinch of salt. Cook until broccoli becomes tender, about 6 to 8 minutes. If sauce seems too dry, add the mussel cooking liquid. When broccoli is tender, add the mussels to the pan; cook until heated through.

Add cooked pasta directly to the pan, and toss. Taste for salt and pepper, then remove from heat and serve at once. Top each serving with toasted breadcrumbs and Italian flat-leaf parsley.

Time: 45 minutes, including prep.

Edited by SobaAddict70, 31 August 2011 - 12:00 AM.


#71 heidih

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Posted 31 August 2011 - 11:44 AM

I also like the parsley and mint combo with zucchini. Getting them a bit brown does bring out sweetness and concentrates the sometimes watery nature of their delicate taste.

I have seen and heard about the toasted breadcrumb in lieu of cheese and have yet to try it.

On the miniscule kitchen - it reminds me of some of the kitchens I have seen on food shows shot in Hong Kong. An amazing array of dishes coming out of a closet it seems. You do it well.

#72 SobaAddict70

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Posted 31 August 2011 - 12:15 PM

Thanks heidih.

Okay, I didn't go to bed until around 6 am (remember, I did say I was on vacation so mealtimes and posts are going to be irregular).

This is probably one of the best and simplest breakfasts you can imagine. It's possible only with ripe and in-season heirloom tomatoes:

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Heirloom toamtoes, with ricotta cheese, green garlic pesto and extra-virgin olive oil

I've been using a lot of ricotta in my cooking lately, mostly because I think it's such a sexy ingredient that usually doesn't get as much love as it deserves to.

#73 KatieLoeb

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Posted 31 August 2011 - 01:07 PM

I'll be heading to my Farmer's Market later for some heirloom tomatoes so I can try out your salad with ricotta cheese. Looks easy and delicious and I can't find enough ways to eat the embarrassment of riches of tomatoes that I can find lately. Thanks for this!

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#74 ScottyBoy

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Posted 31 August 2011 - 01:40 PM

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#75 Broken English

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Posted 31 August 2011 - 05:54 PM

I love ricotta, that version of tomato salad is pretty similar to a lunch salad we served a while back at my last job, except we used regular basil pesto. It's amazingly delicious, and I blame you for giving me severe ricotta cravings right now.
James.

#76 KatieLoeb

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Posted 31 August 2011 - 10:30 PM

And indeed it is delicious. I wish I'd had better (read: richer) ricotta. I only had some fat free stuff in the house. Nonetheless with a bit of seasoning, some good homemade basil pesto and a healthy drizzle of good olive oil it was quite satisfying. Definitely a good alternative when you've tired of Caprese salad every night during tomato season.

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#77 heidih

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Posted 01 September 2011 - 07:00 AM

Unfortunately our blogger has had to end his blog a bit early due to a family emergency. He leaves us with visions of gorgeous heirloom tomatoes and creamy sweet ricotta dancing in our heads.

#78 Anna N

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Posted 01 September 2011 - 07:37 AM

Really sorry to hear this. My thoughts are with you, SobaAddict.
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#79 Genkinaonna

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Posted 01 September 2011 - 09:11 AM

Sorry about that, Soba...hope everything's okay...
If you ate pasta and antipasto, would you still be hungry? ~Author Unknown





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