SobaAddict70

1. "tradition" is not the same thing as "authenticity". I think we can all agree that the barley biryani is not authentic, but it follows the same techniques as a traditional biryani -- toast spices in ghee, add aromatic vegetables, etc. I can do an authentic biryani, cassoulet, carbonara, bourguignon, etc. but I'm more interested in expanding the realm of what is possible while still following certain rules. it works for me, and maybe other people. *shrug* for instance, on the blog you will find a recipe for BEET bourguignon -- pretty much Julia's recipe except it's vegan and gluten-free. 2. most of the time, what you see is how it's served. there are times when I do what Keith does, but that's not information that has to be shared.

Pearl barley biryani. I like pushing the boundaries of "what is possible" when it comes to food while still keeping one foot in tradition. The only things that differ here are the grain that was used and dried cranberries instead of raisins, otherwise it still has the same spices and ingredients that you may find in a vegetable biryani -- black mustard seeds, curry leaves, cumin, green cardamom, onions, ghee, etc.

Carrot and cippolini onion confit 4 rainbow carrots, peeled and trimmed 3 gold cippolini onions, peeled and trimmed of its stem end 1/2 cup olive oil 1 large shallot, peeled and trimmed, and thinly sliced juice of 1 lemon 1 lemon, cut into quarters 1 teaspoon fennel seeds 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground cumin pinch of sea salt 1 tablespoon capers Bring a pot of water to a boil, then add the carrots and onions. Simmer for 8-10 minutes over low heat or until carrots yield some resistance when pierced with a fork. You don't want the carrots to be tender, since they'll cook further in the olive oil bath. Drain the vegetables, then place in a heavy-bottomed pot and add the olive oil, shallot, lemon juice, lemon, fennel seeds, crushed red pepper flakes, cumin, sea salt and capers. Simmer over low heat for 45 minutes to one hour or until the carrots are tender and easily pierced with a fork. The onions should be falling apart. Spoon onto a serving bowl, garnish with parsley or chives, then serve at once. Substituting cauliflower for the cippolini onion is another variation. Other add-ins are orange juice and quartered oranges, kumquats, Meyer lemons, marinated olives and green garlic.

Butter-braised Japanese turnips and celery. 1/2 cup sliced celery and Japanese turnips 2 tablespoons unsalted butter a pinch of sea salt 1 heaping tablespoon minced chives a little freshly milled black pepper 3 tablespoons chicken stock Wash and slice the celery diagonally into 2 inch slices. Quarter the turnips or leave whole, depending on size. Bring a pot of water to a boil , then blanch the celery and turnips for five minutes. Drain, then add the remaining ingredients. Turn heat to low and braise for 25-30 minutes, covered, checking the vegetables every once in a while to make sure it's braising, and not burning. Adapted from: http://shesinthekitchen.blogspot.com/2010/12/butter-braised-celeryceleris-braises-au.html

thanks FP. the heavy cream does make a difference, slightly more sturdy than an omelette made with 1 tablespoon cold water.

thanks Kim.

The last ramps of the season. Sigh. Bid them good-bye until next year. Top: unsalted butter, heavy cream, farm egg. One-egg omelettes are more delicate than omelettes made with two or more eggs. You have to be quick or else they'll burn. You can't overstuff them or they'll collapse. The template is 1 egg, beaten, salt and pepper to taste, and 1 tablespoon heavy cream. The filling consists of chopped ramps, seasoned with sea salt and black pepper, cooked in melted unsalted butter. One-egg omelette with ramps.

You can make biryani using stuff besides rice. It won't be an authentic biryani, but that's not the point. It's so I can help people expand their horizons when they're faced with the question of what to have for dinner.

Good morning. I'm having a bowl of broccoli rabe from last night. I usually don't like leftovers. My experience making chicken and dumplings last year taught me a lesson, that the only way I'll make something that will feed more than an army of one will be if I have a boyfriend. Well, I do now but he lives 3,000 miles away from me so until I move to the SF Bay Area, leftovers are not something that will appear much at Casa Soba. (Chicken and dumplings is nice, but in that specific instance, I was eating chicken and dumplings for 4 days a week. Freezing was not an option because there wasn't much room in the freezer.) Dinner menu for May 26, 2013: One-egg omelette with ramps Butter-braised Japanese turnips and celery Carrot and cippolini onion confit Pearl barley biryani More later.

Broccoli rabe with heirloom beans and Umbrian chickpeas Original recipe here, but with changes made noted above: http://kitchenseasons.com/2009/05/01/slowly-simmered/

This is after roughly 20 minutes. You can cook this down even more if you like; but if I did that, I'd be eating at 4:30 am, LOL. To this was added the broccoli rabe, 1/4 bean cooking liquid, and the cooked beans and chickpeas, along with another pinch of salt and some peperoncini. I've turned the heat down and partly covered it; this will simmer for about 10 more minutes.

After about 10 minutes, I've added a pinch of salt and some chopped fresh oregano, stirred a few times, then turned the heat down some more.

Next: This is 1 onion, 3 celery stalks (and leaves) and 2 medium peeled carrots, all thinly sliced and being cooked in 1/4 cup olive oil. I'll let this cook down for the next 20 minutes before adding 1/2 head shredded broccoli rabe, and 1/3 cup cooked chickpeas and heirloom beans. (The chickpeas and beans were simmered for 2 hours along with 2 bay leaves and a healthy pinch of salt, then drained. Reserve the bean cooking liquid.)

Once the bacon started to crisp, I transferred them to a ramekin, then warmed some olive oil and fried the onion halves in the heated oil until they were lightly browned. Then added the bacon back to the pan and let the onions and bacon cook for 1-2 more minutes. Gold cippolini onions, shoulder bacon, sherry vinaigrette Sherry vinaigrette -- 1 tablespoon sherry vinegar, 2 tablespoons extra-virgin olive oil, sea salt and black pepper to taste.

Late dinner tonight -- got carried away talking to my boyfriend on the phone that I lost track of time. Oops. This is 2 large slices of shoulder bacon (from Flying Pigs Farm -- http://flyingpigsfarm.com) coarsely diced, and cooked slowly over low heat along with 2 tablespoons boiling water. The idea is to let the water boil off while letting the fat from the bacon leach out onto the pan. Eventually the bacon will begin to crisp up. Incidentally, this trick can be used with pancetta or guanciale. Meanwhile, I had 4 medium gold cippolini onions, peeled and sliced lengthwise that were briefly simmered in a pot of lightly salted water for about 2-3 minutes, then drained.

nope. if I eat carbs too early in the day (it's 7 pm now but it's 2 pm for me, body-clock wise), I fall asleep. oddly enough, I get more energetic as the day goes on, which is why during the weekend, my schedule is inverted.

Soba, how did you make the spaghetti & scallops & tomatoes dish? Any special steps? Recipe here: http://kitchenseasons.com/2011/06/21/spaghetti-with-scallops-jersey-tomatoes-and-herbs/

Oh yes, I figured rotuts would like some more pix. All are on my blog btw. Roasted vegetables (heirloom potatoes, black radishes, baby brussel sprouts, turnips) with lemon and herbs Tagliatelle with Marcella Hazan's Bolognese sauce Parsnips, green garlic, chicken skin "chips", capers Sardines, mesclun, heirloom potatoes Fish croquettes, radish kimchi, seaweed, lettuce (this was from a lunch at Gramercy Tavern) Roasted carrots, miso-mustard vinaigrette, panch phoron Insalata di funghi Braised brussels sprouts with garlic and red wine vinegar Broiled shrimp, with seasoned breadcrumbs and shallots

BTW, menus change on a literally daily basis. I almost never have the same thing twice in a row, because I'm always curious about what new thing I can do next. I will probably try a couple (for me anyway) new things this week -- such as baking bread (attempt #3), making homemade Old Bay seasoning and ravioli. #1 was nearly a success (not as much "rise"), and #2 was a total flop -- but made for excellent French toast.

for that, I'd have to get up really early before the hordes of gawkers and shoppers arrive. today, the anti-GMO people (heigh ho, no GMO!!!) were out in force. made for a circus like atmosphere and a more crowded market than usual. (I'm anti-GMO BUT I'm also not a fan of crowds.)

Baked eggs, with shiitake mushrooms, ricotta cheese and salami Micro-greens and asparagus salad Asparagus salad -- Peeled asparagus briefly simmered in boiling water, then blanched in ice water, then combined with micro-mesclun, dwarf grey sugar snow pea shoots and scarlet frills, and dressed with a beer vinaigrette (1 tablespoon white wine vinegar, 2 tablespoons Belgian beer, 3 tablespoons extra-virgin olive oil; whisk together, then taste for salt and pepper).

Patrick, the chickpeas are imported from Umbria, Italy. you can get them at Eataly.

This is 1 large shallot, minced and 2 medium shiitake mushrooms, thinly sliced that were sautéed in unsalted butter, and seasoned with sea salt and black pepper. To that was added 1 tablespoon cow's milk ricotta cheese and some uncured Casalingo salami from Eataly. Two eggs were cracked over that mixture, along with 2 tablespoons heavy cream, a little more sea salt and pepper, and some chives. This will be baked at 350 F for 25 minutes. Prepping the asparagus salad now.

To the chickpeas from earlier, I've added a mix of black navy beans and red merlot beans, from Cayuga Organics: http://www.cporganics.com/

thanks huiray.