SesameTofu

Sesame Ginger Tofu with Greens - june 3, 2010

This is another old favorite from Deborah Madison that my husband and I have been making for years. We've tried many variations of the sauce, and often I'll make it without marinating the tofu ahead of time, simply because I don't get around to mixing it up before I need to cook dinner. Even then it is delicious. Often it serves as an end of the week produce clean up, just about any vegetable can go in, clearing out the fridge for our incoming Eatwell box. I've made it with pretty much every sort of green we've had - stir fry mix, spinach, chard, kale, mustard (one of my favorites, with a simplified marinade). It is good with turnips, broccoli, cauliflower, always snap peas if we have them and sometimes carrots, though I can usually find a better use for those.

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PastaAndGreens

Pasta with Greens or the Easiest Dinner Ever - april 19, 2010

We had a busy day. In the morning we watered the garden and searched for pig wire and garden rocks, with no luck. In the afternoon we looked for a pinata for my son's birthday party and walked around our local mountain, Mount San Bruno. Later we rode bikes at Crissy Field and visited Baker Beach.

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Lemongrass

Stir Fried Mushrooms, Spring Leaves and Lemon Grass - april 15, 2010 

This morning I realized our butter was rancid, but only after I'd taken the first bite of my bagel.  I also realized that the whole wheat bagels I've been buying and pawning off on the kids are just downright nasty too - like a combination of chaff and what I would imagine Metamucil tastes like, and not the pink lemonade or berry blast flavor either. It was that kind of breakfast. Luckily, because we eat so many vegetables and fruits, I don't need to worry about things like Metamucil. At least I'm feeling good about that.

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CoffeeCake  I came across this recipe when looking through Jesse Ziff Cool's Your Organic Kitchen, thinking it was one I had made in the past and loved, but really I had something else that uses sun dried tomatoes in mind.  I'll have to find that one and try it out.  Chicken and Orzo stew is a good one for using up some greens and serving some pasta.  Its quick to make - my husband cooked it up while I shuffled about doing some other terribly important thing - and tastes pretty good, though I think I would leave out the wine if you're cooking for kids. At our house, at least, wine in food just seems to be a flavor they don't enjoy. So of course, neither of them ate it. We finally managed to convince them that the chicken wasn't so bad if removed from the stew and accompanied by a cream cheese sandwich.   

Early this afternoon I was lucky enough to have some culinary adventures of my own, in one of my favorite neighborhoods - Hayes Valley. I love the grassy green space filling the Octavia Boulevard's esplanade, especially for the really big art installations that change every year or so.  I love the sunflowers and black eyed susans that grow at its edge and the kids' climbing structure just beyond. We refer to it as The Spider Playground. On sunny afternoons I like to take my kids and stop at the Blue Bottle Coffee kiosk on Linden, then savor my coffee at the playground.  Next we cross Octavia Boulevard and pop into Miette for a treat to have after lunch and then continue on down the block for lunch and a loaf of bread to go at La Boulange.

But this morning, I was on my own.  I stopped for some beans and an iced coffee at Blue Bottle, and also picked up a tiny coffee cake made with Magnolia Stout from Magnolia Brewery.  Magnolia has been on the corner of Haight and Ashbury streets, in the upper Haight, for many years. Back in its early days my husband and I dined there weekly. Magnolia's brewmaster Dave Mclean makes really great beer and is an all around nice guy - so the cake was too great an opportunity to pass up.  Blue Bottle's pastry queen, Caitlin Williams Freeman, baked my little treat, and I'm told she and her husband, Blue Bottle founder James Freeman, are really nice too.

So back to my cake.  It was good - nutty and spicy and genuinely unusual with its caraway seed finish - but just begging to be eaten with a hot cup of coffee and not an iced one.  So with much anticipation, I'm saving it for tomorrow morning. 

While puttering about over there, I came across something else I haven't encountered before - Project Homeless Connect's Community Garden. Community gardens have been popping up like mushrooms lately, partially due to the Mayor's Healthy and Sustainable Food Directive of last year, I suppose. Which is all good and well - I am a huge fan of community gardens. However, its hard not to look at them with a more critical eye, simply because there are so many. They're just becoming too trendy for their own good. 

But this one is different - its focused on connecting homeless people and housed people, in an attempt to create community. Its a really intriguing idea. I can think of many reasons why homeless and housed people might not want to connect at all. Can a garden bring them together?  I'll be checking in on their website to see what develops.

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Chicken, Orzo and Greens Stew (adapted from Jesse Ziff Cool's Your Organic Kitchen):

6 oz orzo

1 1/2 teaspoons whole mustard seeds

2 Tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into thin strips

1 red onion or shallot, thinly sliced

3 garlic cloves, minced

1/2 cup dry white wine (I wouldn't add this if you're trying to feed young kids)

2 cups chicken broth

3 Tablespoons chopped fresh oregano

1 pound greens (chard, stir fry, spinach, whatever), thinly sliced

Parmesan or Asiago cheese, grated

salt & pepper

Cook the orzo according to the package directions, drain and place in a large serving bowl. 

While the orzo is cooking, place the mustard seeds in a large skillet over medium heat.  Cook, stirring often, for 5 minutes, or until lightly browned and fragrant.  Add to the bowl or orzo.

Heat the oil in the same skillet over medium-high heat.  Add the chicken and cook, stirring often, for 5 minutes or until browned and cooked through.  Remove with a slotted spoon to the bowl or orzo.

Add the onion to the skillet and cook for 4 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the wine, broth, oregano and greens.  Cover and simmer for 2 minutes, stirring occasionally, or until the greens are wilted.  Season with salt and pepper to taste and add to the bowl with orzo.

Toss to blend and garnish with cheese.

 

OysterSauce  I am not one to normally use pre-made sauces and ingredients.  I'll admit they taste good. I know they are handy and could save my sanity. But for some ridiculous reason, I just can't do it.  So I hesitated a bit at Nigel Slater's oyster sauce creation. If this weren't a recipe from my current favorite diarist and king of vegetables, I would have glossed it over and gone on.   

But Nigel Slater is just so fantastic.  I really can't rave enough about him - his writing is beautiful, his garden is magnificent and he takes the time to cook wonderful food every day. Plus most of what he cooks is quick and easy, and, as far as I can tell, he doesn't have a personal assistant or live in maid, he is just a regular guy.  Who lives in a spotless house full of stylish crockery. With no kids. And no responsibilities other than shopping, cooking, eating and writing.

So, I take my cues from him.  He is a big deal in Britain, having just won Food Personality of the Year at the BBC's Food and Farming Awards (but I'm not sure exactly what that means, since his name is in small type at the end of the list).  He has written a weekly column for the Observer since 1993,  published two memoirs and eleven cookbooks and although he seems to invite us into his life in his writing, apparently refuses to discuss details of it with the media. Check his article and resulting discussion in Wikipedia if you're interested in getting gossipy on that. 

I am really excited for the second half of his huge and wonderful tome Tender to be published, sometime in 2010. But back to the matter at hand - what is in oyster sauce, anyway?  From the Kikkoman website:

Water, Brown Sugar, Salt, Oyster Juice Concentrate [Oyster (Molluscan Shellfish), Water, Salt],     Naturally Brewed Soy Sauce (Water, Wheat, Soybeans, Salt), Sugar, Modified Food Starch, Caramel     Color, Fermented Wheat Protein, Vinegar, Xanthan Gum.

Most of those look like food to me, except for a few of the latter. I would like to look them up in Marion Nestle's What to Eat, but I cannot find my copy.  It has magically disappeared from my bedside stack. So in my search of the web I have discovered the USDA's EAFUS, which stands for Everything Added to Food in the United States.  But sadly, its quite cryptic and not very helpful.  I've also found a site called Nutrition Data, which identifies "modified starch" as a gelling agent or thickener, "xantham gum" as one or all of the following: Bodying Agent, Bulking Agent, Emulsifier, Foaming Agent, Gelling Agent, Stabilizer, Suspending Agent, Thickener, Whipping Agent, and does not list "fermented wheat protein". Its not so helpful either. I guess I'm really wondering: what is xantham, and where does it come from?  Where do they get the food starch and how is it modified?  Why is the wheat protein fermented and not just left as regular wheat?  This site just makes me think about whether a whipping agent is something I want kept in my pantry.

Oh well.  Xantham gum aside, I enjoyed my dinner tonight.  Nigel Slater's pork free version would have been better, but now that my daughter has ceased eating all protein sources beyond peanut butter and yogurt, I'm offering up as many as I can find. Both kids ate their rice, a single 2"x1" piece of pork, and drank their milk.

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Pork and Greens with Oyster Sauce and Ginger (adapted from Nigel Slater's Kitchen Diaries):

2 cups rice (cook it in the steamer, or however you like to)

1/2 bunch coriander (aka cilantro), chopped

2 stalks of spring garlic or 2 garlic cloves, finely chopped, 

a thumb-sized piece of ginger, peeled and finely chopped

2 Tablespoons canola oil

1 bag or bunch stir-fry greens, rinsed and large stems removed

4 Tablespoons oyster sauce

2 boneless pork chops, cut into bite-sized pieces

Mr. Slater actually calls this Chinese broccoli with oyster sauce and ginger, but then goes on to say that you can make it with just about any broccoli or spring green, which I think means young green.  So in my case, a bag of stir-fry mix from our produce box works perfectly.  Along with some pork, to buff up the greens that my kids won't eat.  I serve it with steamed rice, leaving out the cilantro for the kids but adding it for grown-ups.

Roughly chop the cilantro and fold it into the rice, which should be kept warm while you cook the rest. Warm the oil in a wok over high heat (or large pan over medium heat if you don't have a wok) .  Add the garlic and ginger, stir it for about thirty seconds, then toss in the pork and stir them around for five minutes or so. Then add the oyster sauce and stir it in.  Next,  add the greens and 1/4 cup of water.  Stir it all around, then put the lid on halfway for a few minutes, until the greens are as tender as you'd like them to be.  Serve the pork and greens over the rice.

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Greens  

Green on greens.

I realize the calendar listed "bean stew with herbed pesto" for tonight's dinner, but when I went to soak the beans this morning, and happened to check the recipe, I realized we had no chicken stock.  And while most of the time I would just sub in water, I bought special beans that look like little cows for this one, so I didn't want to mess it up. 

Instead, I put a chicken out to thaw and finally got around to using the greens from last week's CSA box. I've been so taken with the first asparagus and shelling peas this spring that I've let some of our more ordinary workhorse items - leeks and greens and green garlic and spinach - fall to bottom of the fridge.

This recipe is an oldie but goodie - we've been eating it for years.  Usually we make the sauce and greens with tofu and rice, but when I need chicken stock, it only makes sense to eat some so that I have leftover bones to simmer all night.  Either one is good. At our house the kids won't touch tofu unless it is completely tasteless and floating in a bowl of broth. So usually, if we have languishing greens, we'll eat the tofu version for a late supper after the kids are in bed.

Any kind of greens will work, what we get are actually called stir-fry greens, and are made up of young leaves of chard, kale, spinach, mustard and all sorts of other leafy green brassica-like things.

I managed to make it in to Omnivore Books this afternoon, to pick up a copy of Gordon Edgar's Cheesemonger: A Life on the Wedge.  He has been working at Rainbow Grocery's cheese counter since 1994, which is only one year longer than I have been shopping there. According to Omnivore, he is "witty and irreverent, informative and provocative".  I can't wait to read his book. I also can't wait to see him speak at Omnivore this Saturday, at 3:00 pm.  How could you not want to hang out and hear the dirt on cheese?

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Greens and Tofu/Chicken Stir-Fry (adapted from Deborah Madison's Vegetarian Cooking for Everyone):

1 large bunch stir-fry greens (or any other sort of greens)

12 oz firm tofu or 2 chicken legs (thigh and drum included)

4 large garlic cloves or 4 green garlic stalks, finely chopped (depending on the season)

a two inch or so piece of ginger, peeled and finely chopped

2 Tablespoons dark sesame oil

4 Tablespoons sesame oil

8 teaspoons brown sugar

6 Tablespoons soy sauce

2 Tablespoons vegetable oil

Before you do anything else, start a rice cooker with a couple cooks of rice in it. Next, pull the leaves off the stems of the greens, then wash them in a salad spinner.  Spin dry, and put them aside.  If using tofu, slice into 1/2 inch x 2 inch pieces.  If using chicken, cut the meat off the bone and into 1 inch square or so pieces. 

Mix the soy sauce, brown sugar, sesame oils to make the sauce. Put the vegetable oil in a wok, and heat it up.  The whole point in stir-frying is that the pan is so hot, the food just needs to be stirred around for a brief period of time - so crank up the heat.  When the oil is shimmering, add the tofu or chicken.  Stir it around for a minute or two, then add the garlic and ginger.  Let the garlic and ginger soften, but not color or burn.  When they are soft, add the tofu or chicken, and stir-fry.  When the meat (or tofu) looks done (slice open the biggest piece you can find to make sure its not pink inside), dump the greens on top of the chicken/tofu, and stir-fry them as well.  When the greens are wilted, pour the sauce over the greens and chicken/tofu.  Stir it all together and turn off the heat.  Serve over rice!

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IndianSpinachAndPotatoes

Cook ahead potatoes!

As usual, today was very busy.  So I needed a simple dinner that used spinach, since yet another bag arrived in our produce box today.  Lucky for me, I love spinach.  But I don't like to eat the same thing week after week, as you may have noticed. 

Nigel Slater helped me out with another super easy recipe from his book Tender.  For this one I make the potatoes ahead of time, so that cooking dinner takes about fifteen minutes, plus the time for rice in the cooker.  All you need to do is put some water on to boil, scrub the potatoes and cut them into chunks, then plop them in the water until they are soft, twenty minutes or so.  This is the kind of thing I like to do after the kids have gone to bed, or while they're eating breakfast and I'm scarfing a bagel and coffee at the counter.  Then just pop them in the fridge until you're ready to cook dinner.  The spinach can also be trimmed and rinsed ahead - the spinach we get from the farm still has its roots on so I just pinch off each leaf before the stem starts, then throw it in the salad spinner, fill it with water, and swish and drain a couple times.  Then I spin it dry.  You can put it in a tupperware with a paper towel (to absorb extra water) and leave it in the fridge over night, or for a day or two.

I didn't expect the kids to eat this, since the main ingredient is spinach, so I plugged in the rice cooker and made rice with indian spices, their favorite.  The key is to mix in lots of butter and a fair amount of salt after the rice is cooked, until it tastes good.  They gobble it down, and I'm saved from another night of starving children.  Because its so healthy - spinach, potatoes, onion - I feel fine eating their portions myself.

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Indian Inspired Spinach and Potatoes (adapted from Nigel Slater's Tender):

1 1/2 pounds  potatoes, scrubbed and cut into 1-2 inch chunks

1 large onion, thinly sliced

2 Tablespoons vegetable oil (canola is best)

2 garlic cloves, minced

1 inch chunk of ginger, minced

1/2 teaspoon black mustard seeds

1/2 teaspoon turmeric

1 big bag of spinach (about 2 grocery bunches), washed with stems trimmed off

1/2 lemon, juiced

salt and pepper

Bring a pot of salted water to boil and cook the potato chunks until they are tender, drain and set aside. Warm the vegetable oil in a large pot, and when it shimmers add the onions and cook until soft and translucent, just starting to color. Turn the heat down if they start to brown too much. Add a bit of salt, the garlic and ginger, mustard seeds and turmeric.  Stir them in and cook for a couple minutes more, stirring to make sure they don't stick to the pot.

Add the cooked potatoes and a wineglass of water.  Bring to a boil and simmer for five minutes or so, then turn up the heat until the liquid bubbles away and the potatoes are starting to take on some of the color and flavor of the spices.  Then add the spinach.  Season with more salt and a bit of pepper.  Once the spinach has turned bright green, squeeze the lemon half over it, stir, and taste for salt.  Serve with indian bread (naan) or rice.

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Rice with Indian Spices:

2 cups basmati rice

five whole cloves

one cinnamon stick

three whole cardamom pods

3 Tablespoons butter

salt

In your rice cooker, add the rice, cloves, cinnamon and cardamom pods.  Add as much water as your rice cooker requires, and start it up to cook about thirty minutes before dinner.  When the rice is done add the butter and about 1/4 teaspoon salt.  Stir it up until the butter melts and is distributed throughout the rice. Add more salt to taste, if needed.

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BeanSoup 

Yikes.  More slow cooking.

In a fit of panic this morning I realized it would be another late night - this time out of the house from ten in the morning until nearly six in the evening, with one possible stopover between swimming lessons and my bi-weekly parent teaching job.  That would leave no time for the creamy brussels sprouts with chestnuts I had planned to sub a cabbage into and pair with chicken breasts.   

So I pulled out the crockpot again and searched for  beans in The Gourmet Slow Cooker.  And there, in their bean soup recipe on page eighty-two, were dandelion greens. I'd pretty much written off for compost the big bunch aging in my fridge, but here was the perfect thing.

I just don't know what to do with dandelion greens.  I've not been terribly impressed by any served at restaurants or friends' homes.  I never ate them as a child.  I don't recognize them as a particularly noteworthy heirloom variety of lawn weed - though the ones in my fridge were pretty, bright green with red stems.  Definitely not the dandelions growing in my yard.  But here it was - the opportunity to replace either spinach or arugala with them.  So naturally, I took it.

My recipe is pared down to the the bare minimum amount of prep - it took me less than ten minutes. Everyone loved it - both kids and parents ate an entire bowl. But there is a bit of a trick to using dried beans.  For starters, its important to know that beans will not soften if cooked with salt - so you have to leave out the salt until the beans have cooked enough to be soft.  That isn't just table salt, but also salt that occurs naturally in vegetables, or is added to the stock or tomatoes you add to them.  

Most recipes ask that you soak your beans overnight before cooking.  Alternately, you can boil them for a full minute and let them sit in the hot water for an hour for faster results, if you've forgotten the soak.  Or put them in a pressure cooker for about thirty minutes.  But because of the long cooking times used with a crockpot, you don't need to do any of those things.  Its like magic.

You do need to cook the beans in the crockpot with just water for a couple hours, though, before adding the rest of the ingredients.  In a real pinch, I would probably leave out the celery and just throw in the rest, if I had no chance of swinging through the kitchen after a couple hours.  But in this case I did.  We ate some dry peppercorn jack cheese and a loaf of ciabatta with an olive oil and red wine vinegar dipping sauce (just mix the two and add salt and pepper) along with our soup.  

If you look really closely at the photo, you'll notice that the carrots are purple, yellow, and orange.  The kids and I did a taste off, and found that the purple carrot had a tough white center and was quite tasteless.  The yellow one wasn't very good either, but the orange one was nice and sweet, as you would expect a carrot to be. It reminded us all of some seeds we'd just found - cosmic purple carrots.  We grew a few of these in our garden last year, and they are, as Nigel Slater says, "heartbreakingly beautiful".  They even tasted nice and sweet, like a carrot should. If you can, check out the photo of them in his book Tender, page 171, along with his Soup the Colour of Marigolds.  They really are lovely.

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Emergency Bean Soup with Dandelion Greens:

2 cups dried cannelloni (or other white) beans

1 yellow onion, finely chopped

1 clove garlic

3 carrots, finely chopped

3 celery stalks, finely chopped

3 thyme sprigs

1 rosemary sprig

1 Tablespoon tomato paste

1 bunch dandelion greens (or spinach or chard), washed and chopped

Salt & Pepper

Sort the beans and look for little stones - the easiest way is to dump some into your hand, hold it over the pot and shuffle through them, pushing them into the pot after inspecting them.  Add six cups water.  Set the crock pot to high, and let it cook the beans for two hours.  

When two hours have passed, add the onion, garlic, carrots, celery, rosemary and thyme.  Set the crockpot to low, for 4-6 hours. After four hours, test the soup to make sure the beans are soft, then add the tomato paste, salt (start with two teaspoons) and greens.  Then stir it up.  Let it cook for about fifteen minutes, then taste and salt accordingly.  This is another one where salt is key - too little and nobody will touch it, just enough and everybody will love it.  When feeding picky kids who don't like greens, just transfer the greens from their bowl to yours before serving.

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ShortRibs
 Break out the crock pot baby, cause Mama's coming home late!  

Well, actually, we come home after five twice a week because of my four year old daughter's rigorous ballet schedule, but I can still claim it as a need for ready to serve dinner.  Back in January I stocked up on new slow cooker books and tried all sorts of things, some good, many wretched.  This was one of my favorites and my husband Jason liked it too. It is adapted from Cuisine at Home's Slow Cooker Menus.

There's quite a bit of prep - so I do it in the morning after breakfast while the kids wreak havoc and I yell at them.  You could probably prep the night before (brown ribs & make sauce) and it would turn out fine if you add an hour or so more cooking time to warm up it after all that time in the fridge (ribs and sauce would have to spend the night in there).  

Serve it with rice from your rice cooker and sauteed stir-fry greens or kale.  If you don't have a rice cooker, go buy one.  There is no easier way to make rice.  Even boil-in-bag varieties look like work compared to plugging in my rice cooker (and the bag grosses me out, but thats not important right now). Cook the greens right before you plan to eat, you can wash and dry them the night before,  wrap in a paper towel and put them in a plastic bag in the fridge for safekeeping.

Like at least half the dinners we eat in our house, my kids aren't sold on spare ribs yet.  But after we've eaten them 100 times I bet they will be.  For now, I just put a quarter of a pb&j on each plate, and let them eat that if they're still hungry after rejecting my food.  Lucky for me, they enjoy rice almost as much as they enjoy pasta.

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Slow Cooker Short Ribs:

3 lb beef short ribs

1 T canola (or vegetable) oil

1/2 cup chopped scallions

1/4 cup chopped green garlic

1/4 cup minced ginger

1/4 cup packed brown sugar

1/4 cup rice vinegar

1/4 cup molasses

1/4 cup hoisin sauce

juice of 1 lime

1 t fennel seed

1/2 t red pepper flakes

For starters, cut the ribs into pieces so that each one has only one bony bit.  Then salt and pepper them. Next, brown the ribs on all sides in a big pot with a tablespoon of canola oil, over medium heat. You want them to get nice and brown and crunchy, but don't let them burn.  On all sides means all six sides of each rib piece, thats a lot of turning every five minutes or so.  Just stack them all in really close if you have trouble standing them on end.

When all sides are browned, move the ribs to your crock pot. 

Combine the scallions, ginger, brown sugar, vinegar, molasses, hoisin, lime juice, fennel seed and pepper flakes in something with a pour spout.  Stir it up, and pour it over the ribs.  

Put the top on your crock pot and cook it on low heat for 7-9 hours or high heat for 4-6 hours.  Serve the ribs with rice and greens.

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Sauteed Stir Fry Greens:

1 big bunch stir fry greens (or kale)

2 T olive oil

1 clove garlic

1/2 t red pepper flakes

salt

Heat the olive oil in a pan big enough to hold your greens, over medium heat.  The oil is hot enough when it begins to shimmer, but you don't want it to smoke - turn the heat down if it does. Put the garlic through a press into the pan (or you can mince it), stir it around. Add the greens, red pepper flakes and about 1/4 teaspoon salt and stir some more.  Watch to make sure the greens don't start to smoke or burn.  In four or five minutes add about 1/4 cup of water to the pan and stir.  Cook for five or so minutes more, and they're ready to eat.

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SpinachRedux  The BIG colander.


Another warm San Francisco day. The kids and I spent most of it out in the yard confirming that beer traps really do kill slugs and attempting to remove a stubborn lunatic of a rosebush that is probably older than I am. Now its time for dinner, but I have to be out of here by 5:30 for a meeting.  And I need to use up a mad load of greens before our next produce box arrives bright and early thursday morning.

So I turn to Nigel Slater's Tender, my favorite bedtime read last season.  He has a nice chapter on spinach, in which he explains that you don't really cook spinach, just show it the pan.  With a few alterations his Pasta with Sprouting and Cream recipe works perfectly with what I can scrounge from the fridge.

Speaking of bedtime reads, a wonderful thing happened while I was away on vacation - Canal House Cooking #3 arrived in my mailbox.  I'm so excited! 

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Creamy Oriechette with Spinach:

8 oz Oriechette

Lots of spinach

8 oz sour cream (creme fraiché would be better)    

4 oz farmstead cheese

1 or 2 cloves garlic     

salt & pepper

Put water on to boil for the pasta.  Wash the spinach (usually at least twice to get all the dirt out), then dump it into the biggest colander you have, in the sink. While the pasta is cooking, peel the garlic and get it ready to press (or mince it, if you prefer).  Reserve a quarter cup or so of the pasta cooking water in a cup.  When the pasta is done - chewy but not soft - dump the pasta into the colander, on top of the spinach, so that the hot water cooks it a bit. Pour the sour cream into the empty pot, then grate the cheese into it, press the garlic in, add 1/4 teaspoon salt and a couple tablespoons of cooking water.  Mix it together until smooth, then dump the pasta and spinach back into the pot.  Stir it up, taste for salt, pepper and serve.

If you have kids who like their pasta plain, it pays to pull some out for them before mixing in the sauce. Serve some fruit for dessert and its a balanced meal.

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