My favorite iconic building.
September 28, 2012
My favorite iconic building.
Harissa
This fiery little African/Middle Eastern condiment can be dressed up and used a thousand different ways. Use as the base for a dipping sauce for meats, cheeses, etc., on sandwiches, tucked into green beans or other veggies, as a pasta sauce, or anywhere else you want some spicy seasoning with a splash of smoke.
Harissa
1 red pepper
1 long red chile
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. lemon juice
1/4 tsp. coriander
1/4 tsp. cumin
Squirt fish sauce
Blacken red pepper. When it cools enough to handle, de-stem and de-seed. Place into a food processor and add the rest of the ingredients. Pulse to forme a paste, scraping down the sides of the bowl if necessary. Season with salt & pepper.
Serves 2-8, depending upon how you use it.
September 27, 2012
Cute new hair!
September 26, 2012
Ok, technically this picture is cheating because I took it the day before, but I had surprise iPhone pictures to post. I did take a picture yesterday, but it was of a dish I will be posting in the next few weeks so you will just have to wait.
This is the look of utter adoration. Any aggravation caused by this dog (and there is a lot – he’s bull headed and bitchy) is completely balanced out by the look of complete worship he gives my DH.
September 25, 2012
Per tradition, the first picture taken with the new phone. This switchover (model & cell carrier) was both quick and painless.
September 24, 2012
Nembu, minutes before he finally gave up and let a tiny bite of banana pass his teeth. This old dog has discovered that fruits and vegetables may not, in fact, be the devil in his dotage.
September 23, 2012
Twisted vines art installation at the Brooklyn Botanic Garden
September 22, 2012
Seen in: Williamsburg
Sweet Potato Carrot Mash with Charred Pepper Sauce
This makes a hearty, satisfying and seductively velvety side for a quick weeknight steak in that transitional period between summer and fall. The Charred Pepper Sauce on its own, is fantastic. I’ve been using it in a bunch of ways since I first discovered the recipe, and as an ingredient it has snuck its way into many a dish.
Sweet Potato Carrot Mash with Charred Pepper Sauce
1 large sweet potato, peeled and cut into 1/3 inch pieces
5 medium carrots, cut into 1/3 inch pieces
1/4 c. sour cream
1/4 c. Charred Pepper Sauce
Big glug olive oil
1 sprig rosemary, chopped
Place the potatoes and carrots into a large pot of salted water. Turn the heat to high and bring to a boil. Boil 10 minutes or until tender. Drain and let cool slightly.
Transfer to the bowl of a large food processor. Add the sour cream and Charred Pepper Sauce and process. While the processor is spinning, add the olive oil to loosen things up a little. Sprinkle in the rosemary.
Serves 4 as a side dish. If you want to beef it up for dinner, top with sausage and swirl in threads of spinach.
Charred Pepper Sauce
Adapted from Smitten Kitchen’s Charred Pepper Steak Sauce
1 large red pepper
2/3 cup tomato puree
Juice of 1 orange
2 Tbsp. fish sauce
2 Tbsp. olive oil
1 Tbsp. good quality balsamic vinegar
1 Tbsp. molasses
1 tsp. grainy mustard
1/2 tsp. ground ginger
1/2 tsp. onion powder
1/4 tsp. ground allspice
1/2 tsp. fresh black pepper
Big pinch salt
Char your pepper. You can do this either over the range if you have a gas stove, under the broiler if you don’t, or on the grill. You want a nice char on all sides; the blacker the better. Set aside to cool.
When you are able to handle the pepper, tear into it and remove the stem and seeds. Toss the empty pepper (skin and all) into the blender. Add everything else and blend until smooth.
Pour into a small saucepan and simmer 15 minutes, or until your desired thickness is reached. The first time I made this I simmered fairly aggressively for 10 minutes and ended up with a lovely thick sauce; the second time, I simmered gently for 15 minutes and ended up with a lighter, more pourable version.
Keeps a few weeks in the fridge – use in everything.
September 21, 2012
Running shoes in the afternoon sun & shadows.
Gastography 