Crunchy, crispy, sweet, tangy and earthy; I’m never bored eating a grain-based salad. Especially when the other components outnumber the grains, as in this colorful, kale and tomato-enhanced version with garlic scapes and freekeh.
I had a hell of an eating weekend. I spent most of Memorial Day lazing on Prospect Park’s great lawn, soaking in sun and smoke from the hibachi grill that friends had rolled in to char up several chickens and some good, marinated steak. The previous two days were spent celebrating my brother’s commencement in Providence, a family reunion filled with food outings each step of the way. My uncle determined, on our way back, that he was going to … Read More
Last Halloween, Dave introduced me to a dish that involves baking stuff inside a hollowed-out pumpkin. He explained that he’d taken it from a Ruth Reichl recipe in Gourmet. This past Halloween, I hosted, and I copied Dave’s (or Ruth’s) dish to a T. (Only mine was in a white heirloom “ghost” pumpkin, and I served a side of beet-and-tomato “blood” soup.) It’s sort of like French onion soup, inside a pumpkin: you stuff stale bread cubes and pour chicken … Read More
Yeah, they’re navy beans, so what? I didn’t have lentils on hand. But I still wanted to make something spicy with curry seasonings, filling in just a few slurps, delicious, and did I mention, cheap? Any bean, please. And for that matter, anything else that was in the cupboards, too. This happened to include some pickled red peppers from last summer’s harvest, parsley and shallots, and a lemon bursting with juice. Which brings me to a very tentative naming situation: … Read More
Getting into the midst of the Week of Eating In, I figured it was time for a good gathering over (homemade) grub again. As I discussed in The Art of Eating In, everyone can use some time in the middle of their day to relax, sit down and eat. Especially with your friends, fellow workers or family. Just like we all need to sleep, this communal time is restorative and constructive in many ways, even if it’s not a business … Read More
I’ve gone grain crazy as of lately. There are so many different types of them to explore. It started with a pack of bulgur, coarse grinds of whole wheat with a muddy tan color and toothsome, chewy texture. If you like wild rice, you’ll find some similarities here. Then I went freaky for smoky roasted spelt, also known as freekeh. Now I can’t get Missy Elliot out of my head.