Hungry Times Two

One of my favorite pastimes is to visit the library & peruse new and old cookbooks. I think this is probably most definitely violating copyright law, but when I check out cookbooks and find recipes that I like, I'll copy them and file them in my almighty 3-ring green food binder. This binder holds recipes torn from magazines and newspapers, family recipes emailed and handwritten, takeout menus, and paper menus from restaurants we've visited and enjoyed. It's my big book of food awesomeness, and I'm always in search of items to keep it growing. When a friend mentioned the Food52 Cookbook Club on Facebook, I figured it would be a fun way to experiment with foods I might not normally cook, and to expand my horizons beyond the Charlotte-Mecklenburg Library stacks.

A sandwich may seem like a humble everyday food, but it's the Walt Whitman of the kitchen: it contains multitudes. The options for what you can slap, press, and spread between two slices of bread are endless -- and they're all compiled in the entertaining, comprehensive, and mouth-wateringly-photographed The Encyclopedia of Sandwiches by food blogger Susan Russo .   The 299-page book features "recipes, history, and trivia for everything between sliced bread" -- and includes a handy ingredient index so you can plan the perfect sandwich with Nutella, cucumbers, cookies, pears, Halibut, and whatever else you might have on hand in the fridge, larder, pantry or bread box. There's a sandwich for every meal - from breakfast to dessert - and from a variety of food cultures, from the Bahn Mi of Vietnam to the Chip Butty of Britain, the Hot Brown of Kentucky, the Torta of Mexico, and Tuna Nicoise of France. And the good ol' USA is represented with the Ham Sandwi...

Working on a new feature: book reviews! I borrowed the following copy from Goodreads, a fun little app I use on Facebook. This book review is short and sweet... coming soon: a cookbook (of sorts) review! The Bucolic Plague: How Two Manhattanites Became Gentlemen Farmers: An Unconventional Memoir by Josh Kilmer-Purcell My rating: 3 of 5 stars A fun commute read...didn't want to get off the Metro, so you know it's entertaining. Love Kilmer-Purcell's humor - he peppers his accounts of farming and homesteading with remembrances of his drag queen days. It overkills in the topics of he and his partners' financial situation, the Martha Stewart connection, and their need for perfectionism. I would have rather him go into more detail on the farming, gardening, and soap making. But all in all, a nice light read about taking on a big-ass farm, baby goats, zombie flies, and all! View all my reviews

In addition to my latest read, Keith Richard's Life , (and yes, it's coherent), I'm also reading two food-related works. From SXC/Zsuzsanna Kilian The first is one I snagged via the incredibly helpful Interlibrary Loan at my library branch -- The Essential New York Times Cookbook by NYT food editor and writer Amanda Hesser . Hesser asked for reader feedback and sifted through all the published recipes -- from cocktails to sweet endings -- in the paper's annals and whittled it down to a hefty red doorstop of a compendium.

Haaaaaaaaaay, it's Fridaaaaaaaaaaay. I know I can't be the only one pleased by this. Do your happy dance, whether you're in an office cube or at home, still in your jammies. (If you ARE home, still in your jammies, I envy you. Greatly.) Today I extol the virtues of the cookbook, and books about food, period. Yesterday I visited my local farmer's market in little ol' Riverdale, Md., after I locked myself out of the house and needed some way to pass the time 'til my husband came home. (Long story short - my house key was broken, the bottom half completely GONE. I don't know how this happened, and it really pissed me off when I made the discovery trying to get in the back door. I was even more pissed when a phone call to my husband to find out when he would arrive revealed that he knew the key was broken - the missing half was in the front door when he came home late the night before. He said he thought I knew about it when I left the house. Uh, no. Curses to l...

Here's one for my gift list... I do have a 30th birthday coming up, you know. *wink wink, nudge, nudge* It's not 'til September, so you have plenty of time to select the perfect little thing. Kidding. I don't have room for squat at home. I'll take best wishes and lots of love any day. But seriously...check out this cookbook featuring recipes from Austin City Limits performers. Willie Nelson's Mango Salsa? I could go for that.

Reading Julia Child's book on kitchen wisdom last night, I realized there's many a food I have zero experience with. Here's a list of items - ingredients, products, dishes, etc - I have never worked with, in no particular order: Creme fraiche Fennel Watercress English Peas (no foolin ') Star Anise Turnips /parsnips/ rutabaga (those root vegetables) Quince Figs Kim- chee Tempeh Veal Herbes de Provence A whole Chicken Ribs Lobster Beets Homemade Mayo Capers Poached eggs Sushi Lychee Fingerling potatoes Cocktail bitters Baked beans And related to this, I don't own or have never used: A cast iron skillet (on my "To Obtain" list) An ice cream machine, crank or electric (I don't own one, but I did crank ice cream once) A food processor (I have a chef's knife, a blender, and a Pampered Chef food chopper ) A flour sieve A pastry/piping bag Cheesecloth Pasta machine Mandolin Mortar and Pestle Kitchen scale I think I have some work to do!

I have to give a shout-out to this amazing and oh-so-easy recipe that has saved my ass so many times when I've had basil, some pasta, and not much time or effort to devote to meal making. After time got away from me and I realized it was 7:30 and both of the Hungry Times Two peeps had grumbly tummies, I whipped up this green goodness that features tons of spinach and wonderful fresh basil leaves, garlic, and a creamy base that isn't fatty at all - it's cottage cheese made smooth by a whirl in the blender. I used a teensy bit of pine nuts instead of walnuts and didn't have broccoli - I served it with a salad instead. You can use this as a pasta topper, dip, sandwich spread, or just all around amazing condiment. Good lord, it's so good it feels sinful, but it's not. I know, another ridiculous Moosewood recipe from Erin but damn if they don't know what they are doing up there in Ithaca, N.Y. I'd love to visit sometime, though a friend and former newspap...

So yesterday evening started out pretty crappy, with one of the Hungry Times Two peeps coming home after a No Good Very Bad Day. Refusing to sign our evening off as DOA, I set about making a dynamite ( said in the style of J.J. from Good Times ) meal from a kitchen that, from all outward appearances, didn't seem to be chock-full of food. Using Pam Anderson's (not that Baywatch one) book as my guide, I put together a pot of creamy grits with prosciutto, Parmesan and a little milk. I then chopped up for a salad some mixed greens, a Gala apple, toasted walnuts, an overwhelmingly stinky yet creamy hunk of Gorgonzola cheese, and cherry tomatoes. I also whipped up a pretty tasty dressing from olive oil, balsamic vinegar, a little OJ, and some Nature Seasoning (yes, of the Adams Family Seasoning Hall of Fame .) I poured glasses of a much-deserved Chardonnay and we sat our beleaguered asses down to what I thought was a pretty sophisticated arrangement of bites that took just half an...

I agree with this guy . Lentils ARE pure f**king evil. So much for my unfortunate lentil and winter squash tagine , taken from The Produce Bible . Thursday night's dinner became more like Thursday night's disaster. Well, maybe not a total fiasco, but it's rare that I walk away from a plate of food. Me and the Clean Plate Club go waaaaay the hell back, so if I don't finish, you know something is amiss. I like spices like turmeric, cumin and cinnamon. I like butternut squash. But lentils? I don't think they and I are meant to co-mingle. I think it's a texture thing. Lentils, I'm sorry, it's not going to work. We're just not compatible.

Now that the Nashville Public Library has released it from its annoyingly-long hold/reserve list. I'm presently reading Ratio by Michael Ruhlman. The book's tag line is "Simple Codes Behind the Craft of Everyday Cooking." But what it really should say is "The Math Behind the Craft of Everyday Cooking." Scott and I are both liberal arts graduates, meaning we don't do the math real good. Like, at all. Anytime the two of us discuss something remotely related to science and math, be it why the defroster in my car won't work or how to divvy up the credit card bill this month, we wind up with the foggiest answers. It's hilarious and mildly disconcerting/alarming at the same time. The first chapter of Ratio delves into the "simple" measurements of making dough: five parts flour, three parts water. I see the words "measurements" and "parts" and I am already worried about having to remember my multiplication tables and long ...

Well good grief, Charlie Brown - the only thing bigger than the Great Pumpkin in the room is that white elephant of guilt - ya know, the big, angsty feeling of " Oh hey, we abandoned the blog for two months. Whoopsies." Good thing this baby doesn't need to be watered or fed. Well, I suppose it does, as blogs that go stagnant for too long are a drag. I know I feel that way about a couple or two blogs I keep up with - they're well intentioned but if they don't' stay fresh, they're like the abandoned produce in the crisper drawer - a damn dirty shame. The main excuse - Scott and I honestly are in the midst of trying to get it all sorted out - this life thing. Job searches, relocation tactics, the whole "What does it all mean" scenario... I know, "WHATEVER, Erin, just get back to talking about what food you made or ate yesterday, what you wanna eat today, and what you might be thinking of eating tomorrow." Well, okay then. It's November...

Sigh. Mangoes aren't local. Double sigh. But I couldn't help myself last night. Besieged by a "sale" of $1 very ripe mangoes at Kroger, who was I to resist ? I purchased two and took them home and chopped them, eager to enjoy a sliver or two over a small bowl of vanilla bean ice cream. Note to those who co-habitate: check your rations first before you get too excited at the grocery store. My SO turned into the SOB who ate all the ice cream in the freezer. Thus, no yummy dessert. I could have eaten the mango with other dairy, such as cottage cheese or Greek yogurt, but it wouldn't compare to luscious, juicy mango over creamy and cool vanilla. One drawback to the mango: its fortitude of reluctance to free its tasty flesh from its pesky pit. I usually wind up scoring the mango skin about five times and then peeling it back in sections but then when I get to the skin-free fruit, it becomes one wet, pulpy mess. I recall seeing a method for inside-out mangoes once upon ...

So, summer, being the awesome season it is, blessed us with an abundance of watermelon. Other than slurping on a slice over the kitchen sink, there's been few variations on the theme. Until I picked up Sheila Lukins' Ten: All the Foods We Love and 10 Recipes for Each. The Watermelon Salad on page 266 inspired me on Monday eve - I omitted cucumbers and tomatoes and mixed up chunks of watermelon and feta cheese with a little chopped mint, olive oil and cracked pepper. I LOVED this salad; Scott was a little leery of it and didn't really praise it. That's okay, I devoured the leftovers for lunch the next day. This was a week for trying new things: my friend Candice invited me over on Friday night for a little introduction to canning tomatoes. Armed with plenty of chardonnay and sharp knives, we peeled and quartered about 30 tomatoes from her father's stockpile and boiled them in my enormous stockpot (found in the ba...

It's been a sluggish start to summertime blogging over here in Hungry Times Two-Land, so apologies are in order. We have, however, been enjoying the bounty of the season, with lots of fresh veggies to cook up and enjoy. One of Scott's coworkers blessed us with a cucumber from their garden yesterday and last night we enjoyed it in a salad, tossed in a sweet and spicy dressing from Sara Foster's Fresh Everyday cookbook that includes the zest of a whole lemon. How did I zest this time? (My first attempt zesting with key limes was a little out of hand.) Well, with my fabulous zesting micro plane gifted to me by the fabulous friends at Peaches n Curry . Last night I made a Black Bean Chilaquile, a casserole of black beans, chopped tomatoes, salsa, onions, crushed tortillas, cheese, and some amazing blanched rainbow-colored chard. The evening prior, I broiled a steak (grass-fed hormone free beef from Trader Joe's) marinated in olive oil, lemon juice, Worcestershire sauce, c...

So, it's officially June, and that means one thing for certain: the A/C will likely be no match for the ungodly sweltering summer heat about to inflict us here in Nashville. I know, it's not Mississippi/downright Deep and Dirty South, but it's already 90 degrees here today and I just don't think I have another heat-induced hissy fit left in me. My 28 years in this humid-ass place known as the South have used up those sweaty tantrums. Luckily, my favorite summer pastime known as Being Lazy as all Get Out is already in full swing, with my first session turning out better than expected yesterday evening. With an icy beverage within reach on the coffee table and a supplemental box fan running at full-speed on my outstretched form on the couch, I held court in the living room with a couple books to while away the sultry night. I present to you the first of several, the one, the only.... Summer Reading Lists for Those of Us Who Really Like our Food, MmmKay ? 1) The United S...

I have a bit of a headache from exercise-related dehydration, hormones, and oh, the four bevvies I had last eve, so though my interest in blogging today is strong, my skillz are a bit lacking. Just a few foodie things: - Cilantro is amazing. Most likely my favorite herb ever. Yesterday the cashier at Publix had to sanitize her hands after scanning the cilantro because she says she's allergic (I don't use plastic produce bags when I shop - too much waste) and we got into a conversation about how her doctor encouraged her to eat it to build up resistance. I listed all the ways I use cilantro - stir fry, Mexican, salads, garnishing soups, et al. We shared a moment, that clerk and I. She told me I was welcome to not plastic-bag my produce anytime. - Mung bean sprouts are also incredible. Scott reminded me of my little obsession with them when we dined at Pho Yen Hoa one evening this week. The sprouts were in everything we ordered, from the summer rolls - those little parcels of go...

It's 6:20 on a Tuesday evening and, left to my own devices as Scott has a night meeting, I just inhaled the following: Publix-brand Wheat Thins (approx. 10) with cubes of Havarti Cheese, a pickle, and dab of spicy mustard. Washed down with one glass of Crazy Llama Chardonnay. One Oreo. Three Leftover Blueberry and Walnut Pancakes with syrup and butter. The remainder of the Minute Maid Pulp-Free Orange Juice carton. What. The. Hell. ? This is my "dinner." Sometimes, when you're the only one in the house to feed, there's just not enough energy, concern for health, or available defrosted/fresh/tasty groceries to make a real go at a respectable meal. So you go and do the things that you'd never do if you had a dining companion. Like combine cookies, pancakes and mustard. Plus pickles. Good grief. Last night Scott also had a night meeting and so I made a quick and easy stir-fry with carrots, celery, and mushrooms, garnished with peanuts and cilantro. That at least ...

My new attempts at making fresh produce the centerpiece of our meals are paying off - tonight Scott and I enjoyed a warm, seasonal meal chock full of delicious veggies. First, we sliced, diced, chopped and minced a lot of onion, garlic, celery and potatoes and simmered them down to make a soup base. Meanwhile, I stirred a tablespoon of fresh lemon juice in two cups of milk to make a sort-of instant buttermilk. After the base was simmered (20 min.) I added a head of chopped broccoli and the peeled and chopped stem from the broccoli and two tablespoons of minced fresh basil and simmered for 10 minutes. Then, I blended a bit of the buttermilk and the veggie soup in small batches (about four) in my blender until smooth and reheated, adding salt and pepper, marjoram and thyme to taste. Hence the fantastic Cream of Green Soup. Then, I sauteed some chard and kale and four (!) heads of garlic with a tablespoon of olive oil until wilted. I added this to a platter of sliced tomato and red onion,...

Music fans and foodies CAN co-exist, as evidenced by my latest read, Sound Bites: Eating on Tour with "Franz Ferdinand. Lead singer Alex Kapranos gives a fun glimpse into what road food really is all about while composing little snippets of food reviews during two and a half years of touring. My faves: his impressions of Tex-Mex in Austin, the exploration of marrow bones (ew) in an NYC bistro, an awesome description of the Formosa Cafe, a celeb haunt during L.A. movie studios glory days that now just serves really good westernized Chinese, his Asian expolits of strange sushi and blowfish in Japan, and his extreme distaste for Subway sandwiches and American versions of "chips," as in "fish and -." His touring bandmate Andrew provides some funny adolescent-like illustrations to go with each entry. Fun reading if you like the band and are interested in restaurants around the globe!