Tag Archives: csa

Corn-y

29 May

I don’t know that I had ever eaten creamed corn-wait no, actually I once had some out of a can once. Meh. However I had two lovely ears of corn from the CSA delivery and some half and half to use up so I turned to my cookbook man Mark Bittman. He and I and his cookbook How to Cook Everything Vegetarian are going steady. I hope they’ll go to the winter formal with me.
Since I so enjoyed Bittman’s creamed spinach this time I tried creamed corn. It was easy peasy. No sorry, corn-y. It was corn-y. No peas were involved.
It was also perfection in a bowl next time I’ll try the vegan version and see if I can get some vegan perfection in a bowl.

cruddy cooks + brilliant food

26 May

=great dishes, if and only if(is there a mathematical symbol for that, Eleanor do you know?) the cook barely touches the ingredients.
Although I am pretty decent in the kitchen, when it comes to fruits and vegetables I don’t mess with them much. In fact, I love most veggies uncooked, and would rather eat salads undressed and fruits by themselves if the quality is high.
My CSA deliveries are yielding great things these days, so why mess with them? Why gild the lily? It’s like putting butter on butter. Wait, I would probably do that. I love butter. Almost as much as I love Mark Bittman, whose “How to Cook Everything Vegetarian” managed to convince me to play with a couple of the things I got delivered this week. First up was a strawberry and arugula salad. Basically just the berries, some balsamic vinegar, and salt and pepper. I played around with the proportions but got the idea from Bittman’s book. The results:

Perfection. Actually perfection to the nth degree.

Carrot Cake Cookie Monster!

2 May

Life gave me carrots, and a Cookie Monster reshoot. Actually, my CSA delivery gave me carrots. My director from the short film I had a lead in, “Cookie Monster”(playing a girl named Cookie!), announced that we had to do some reshoots and voiceover work this week. I took all this as life’s way of telling me it was time to tackle the Carrot Cake Cookies with Cream Cheese Frosting recipe that I’d long ago written on my “To do” list after perusing the May 2010 Bon Appetit. And now it’s May 1st, 2011. Took me a while but I got to it!
Dooooooo it. Make these cookies. Even my bastardizations of the recipe, which included fat free cream cheese, Smart Balance instead of butter, and stevia instead of some, but not all, of the sugar couldn’t keep these cookies down. I do wish I’d had raisins to add. I do not like eating them by themselves but love them in a good carrot cake. One tip: if you are gonna try to save fat and care about texture, use a lowfat cream cheese. I am finding the fat free type doesn’t get entirely smooth.

Devastatingly delicious!

9 Nov

Also proof that ugly food, like GRUEL can be SCRUMPTIOUS! Kale chips: you will eat the whole batch, easy. Then again almost anything roasted with sea salt must be good.
Thank you CSA for bringing me kale! And look for upcoming delights made with today’s delivery, which consisted of not just kale but also fuji apples, romaine, celery, bell peppers, beets, butternut squash, pomegranates, spinach and cilantro.