A Hungry Bear

corn and squash gratin

When we were in NYC last weekend, I had one of the best meals I can remember at Tom Colicchio’s Craftsteak. Besides the conversation that kept me laughing the entire meal, the stunning view of the Highline Park & the Standard hotel, and the perfect Napa cab that just kept flowing - my favorite part of the meal would probably be the corn gratin. With all the fresh corn we’re getting right now, I knew I had to try and make this at home.

This version I found on Epicurious adds squash and red bell pepper, which just barely starts to offset the guilt of the cheese and butter.

Grocery list: 2 ears corn, 1 red bell pepper, 1 large zucchini or summer squash, sprig of rosemary (about 1 tablespoon minced), 1 vidalia onion, 2 garlic cloves, 1.5 cups whole milk, 1 heaping cup grated white cheddar cheese, 1 cup panko bread crumbs, 4 tablespoons butter, 3 tablespoons flour, sriracha or tabasco sauce. (more…)

stir fry chinese long beans

Have you ever seen Chinese long beans? They’re a deep red, almost purple, color, and about a foot and a half long. I had never even heard of these - and with all the food magazines I subscribe to, it’s difficult to find a vegetable that I haven’t at least read something about.  They recently appeared in our weekly farm share, and fortunately our farmer was thoughtful enough to include some recipe ideas on his blog. While the beans almost look to pretty to cook, this recipe was perfect. And if you can’t find these crazy looking beans - you can substitute regular green beans!

Grocery list: one pound Chinese long beans, 2 green onions (or 1/2 a small onion), 1 small red bell pepper, 2 tablespoons soy sauce, 1 teaspoon sugar, vegetable oil, fresh cracked pepper. (more…)

grilled halibut and vegetables provencale

My little container herb garden is growing like crazy these days, and I’m finding more ways than ever to incorporate them in unexpected ways (see this Bufala Negra drink for an unconventional way to enjoy basil). This recipe for grilled halibut and vegetables with fresh herbes de Provence caught my eye, as a way to use 5 different herbs that are growing outside my door. The original recipe is called “halibut brochettes provencale” - meaning you’d skewer pieces of fish and vegetables on kebabs and serve them this way with a simple sauce. I borrowed the technique but limited it to vegetables, and grilled the fish on foil. (more…)

southern fried okra

When I was growing up, I used to spend weeks with my grandparents, who live out in the country near the Pee-Dee River in NC. They grew almost all of their own food, and despite my Gramma’s attempt to cook healthier, my Pa-Pa always wanted his vegetables fried. These days, I take after both of them - I love fried summer vegetables but feel guilty eating them at the same time. There’s something specifically about okra that is amazing - the coating really sticks to the cut sides, making it extra crispy. I’ll try to find a healthier way to prepare it soon to share with you, but for now let’s start with my favorite!

Grocery list: about a pound of okra, 1/2 cup cornmeal, 1/2 cup flour (note: if you’re out of cornmeal, as I was, you can use all flour, even though it’s somewhat less authentic), 1 egg, 1/2 cup buttermilk, 1 teaspoon baking powder, pinch cayenne pepper, salt, peanut oil. (more…)

braised collards and kale

We’re getting a ton of collards and kale from our farm share every week, and I keep preparing them this way. I hope I don’t get sick of it, since it’s the only way I really know how to make greens. The little bit of bacon grease gives so much flavor to this dish, and cooking them over low heat for as long as possible makes the greens really tender.

Grocery list: head of kale, bunch of collards, one small onion, 1-2 garlic cloves (optional), chicken stock, bacon grease. (more…)

kale with white beans and bacon

There are a lot of reasons to love bacon. The flavor, the crispiness, the saltiness - all of these contribute to bacon’s ability to be eaten on almost any occasion. So it’s not like I even need another reason to love it, but I’ve found one: with just a couple of slices, you can make it easy to eat your vegetables. Throw in some white beans, and you can fill up on this healthy dish, all the while distracted by “hey, is that bacon? I love bacon!” (There’s a Jim Gaffigan voice to be made here somewhere - I’ll let A handle that.)

Grocery list: 1 head of kale, 1 can of white beans, 1 green onion, 2-3 garlic cloves, 3 slices thick-cut bacon, olive oil. (more…)

braised chinese cabbage

The picture doesn’t look much more appetizing than the words “braised cabbage”, does it? But I promise this is actually really good. There’s sauteed mushrooms, and toasted sesame oil - so much flavor you won’t even know you’re eating healthy vitamin-packed bok choy or chinese cabbage. Again, I have to get creative sometimes and cook whatever vegetables I get from my weekly CSA! (more…)

kohlrabi fritters

Kohlrabi is apparently doing really well in Georgia this year. So well that my CSA delivery has included at least one huge kohlrabi every week for the past 5 weeks… I’ve found a lot of recipes for kohlrabi online, and a lot of them are good looking coleslaw style recipes. But for some reason, I can’t get motivated to try kohlrabi cold. Week after week I keep turning to this recipe for simply fried kohlrabi fritters. I justify frying them as healthy because, well, they’re not potatoes, they’re a healthier vegetable alternative right? If I’m wrong, don’t tell me. (more…)

mustard and mayo glazed asparagus

I’ve always been wary of heating or cooking mayonnaise. I avoid recipes that call for mixing it in and then baking (like a lot of spinach artichoke dips, for example), presumably holding on to some superstition from my youth that hot mayo will make you sick. Well, it was a huge surprise for me to see one of my favorite cooks (from SPQR in San Fran) talking about using mayo as a marinade for vegetables prior to grilling. If SPQR can make brussel sprouts taste so good, it’s only fair that I let them have a shot at asparagus too. And guess what? This recipe is now my new favorite for easy summer asparagus. (more…)

fried smashed potatoes

This is my punishment for sandbagging I guess. I have been meaning to blog about these amazing potatoes for a while, and am only getting around to it now… the week that we’ve sworn off anything but meat and salads for dinner. Just seeing these pictures - fried salty carbs - makes me want to cry. Our daily breakfast of mojitos during last week’s vacation were great, but I would give anything for just one of these little fluffy-but-crispy pillows of goodness right now. (more…)