February 13, 2010
Chicken Baked with Lentils
Oh, lentils. We adore them around here. And while they usually end up in soups, I love them in dishes like this one where they really have a presence. They aren’t pushed aside by chunks of carrots or stewed to a creamy, less defined consistency. No, here you know you’re eating lentils. And using green lentils ensures they maintain their shape and bite. They’ve cozied with the likes of some major flavor players, including pancetta, radicchio, cumin and fresh sage. Yet the end result is mild, and I don’t mean bland or nondescript. Just a perfect marriage of good things. I didn’t know what to expect from this combination of ingredients, though I thought one or the other might shine a little brighter, yell a little louder. But no, nobody tried to shout the loudest or outshine the others. All of the flavors played as one. A true team effort.
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February 11, 2010
Date Walnut Goat Cheese Spread
If someone had told me five years ago that in 2010 I’d lie in bed concocting recipes for sweet and savory goat cheese spreads, or day dream about goat cheese baked with herbs and pizza topped with goat cheese and caramelized onions, I would have (nicely) called them crazy. Hate is such a strong word, but I hated creamy goat cheese. I figured it was just one of my few taste aversions, similar to how some people strongly dislike the taste of onions or fish or capers even if they’ve never had a bad experience with them. I loved cow’s milk feta and blue cheeses, but soft goat’s milk cheeses didn’t fly with me. And then, about two years ago, something changed, my palate got a grip, and suddenly goat cheese wasn’t so repulsive. The more I ate it the more I enjoyed its tangy flavor. And as of late, I’ve been having mad cravings for it. Stubborn as I may be, I would have to acknowledge that the aforementioned crazy person’s prediction was true. I do dream of goat cheese. Which brings me to this ridiculous spread.
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February 8, 2010
Red Quinoa with Broccoli Rabe
I won’t pretend that red quinoa salads have been regularly scheduled eats in my house. But one of many things I’ve learned during my limited experience as a blogger of food jargon is this: Trying new things is good and fun. Trying new things keeps it interesting for blogger and readers alike. Trying new things means we’re not eating salads comprised only of spinach, or pasta or lentils and a random assortment of standard produce section staples. And while I don’t foresee ever tiring of big green salads with all of the fixings and simple vinaigrettes, I definitely welcome this breath of fresh air. This new take on greens and grains. This roving of less-familiar-but-oh-so-delicious-where-have-you-been-all-my-life territory. It is a new decade after all (This has become my overused catch-all phrase to justify change. I fear it may be losing its effect). And, having salivated over images of this and this, I couldn’t waste any more time.
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February 5, 2010
Parmesan Pepper Popcorn
I don’t know about you but I am overwhelmed by the number of tantalizing Super Bowl recipes circulating the blogs and food sites this week. All those bean dips and salsas, nachos and ribs, award winning chilis, very best burgers. Whew. You make menu planning tough! Fortunately, we’re headed to our friends’ home for the game and I’m relieved of having to decide between anyone’s “best”, “favorite” or “unrivaled” anything. For the time being, anyways. But, because I’m a sucker for food bandwagons, I figured there was no harm in throwing one more recipe into the mix.
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February 3, 2010
Golden Beets in Citrus Vinaigrette
Beets are the classic example of a culinary love or hate relationship (kind of like cilantro or coconut or blue cheese). There are those who either coo at them (“oooohh, beeeeeeets”) or turn up their nose (“eeewwww, beeeeeeets”). As you might have guessed by the title of this post, I’m in the cooing camp. I’ll take them any way they come. Simply prepared, like roasted with a sprinkling of salt, or tossed in a salad of butter lettuce and topped with goat cheese and walnuts. Last week I spotted golden beets at the grocery store and had to have them. And while I realize it’s not exactly beet season, I didn’t have the heart to leave them there, orphaned. Especially with the abundance of winter citrus still lingering which would make for the perfect accompanying vinaigrette.
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