Entrees

Red Beans and Rice

February 4, 2010 by Charles 2 Comments

Memories are a funny thing. I look back at certain events or times, and wonder what it was that made a certain scene memorable, that gave it such staying power.

With childhood memories, the question evokes a stronger response – owing, perhaps, to the idea that a memory resonates with more emotion the more distant it seems. There’s something inspiring and captivating about looking back in your subconscious and finding a picture of yourself at a younger, more exciting age.

There I am, 20 years old, turning a corner outside of a Paris cafe, and bumping into the Prime Minister. There I am, 18 years old, sweating under the bright lights of my high-school…

Maple-Roasted Winter Squash

December 24, 2009 by Charles 3 Comments

Cooking offers the chance to learn something new.

Sometimes, it’s a new cooking style – broiling or deep frying, perhaps. Other times, cooking offers the opportunity to try a new spice or a new vegetable. When I learned the difference between sweet potatoes and yams, I went out and bought two different types of yams.

Not surprisingly, when I learned the difference between the different types of winter squash, I went out and bought three different types of squash. Among them were two varieties I had never tried: acorn and ambercup.

Roasting different varieties together has its advantages. It offers the chance …

Apple Cider Brined Roast Turkey

November 29, 2009 by Charles 9 Comments

Thanksgiving is no time for experiments. On any regular Thursday, the pizza parlor is just a phone call away. But on Thanksgiving, there is no such luxury.

This year, I stuck with Ina Garten’s recipe for roast turkey. Though, unlike the two previous years, I decided to brine my turkey – a technique which I had not yet tried. Brining – the process of immersing the meat in a salt-water mixture – works to dry and salt the meat by osmosis. That is, excess salt from the juice flows into the meat, while excess water from the meat, flows into the juice. Which doesn’t sound great: who wants dry, salty meat?

Fortunately, the osmotic process is not finished. As the salt enters the meat, …

Falafel Sandwich

September 29, 2009 by Charles 3 Comments

Every dish has two stories behind it. The first story describes the origin of a dish, and sets out the historical underpinnings behind a recipe. The second story centers around the making of a dish, and notes the step-by-step details of assembling the meal. In several cases, my posts have focused on the former story. But in this case, Caitlin assured me that the second story of falafel was far more interesting than its first.

The Sunday before Labor Day, Caitlin suggested we make falafel. Together. We printed off a recipe, and went to the store to collect the ingredients. Since we were making it later that night, we bought canned garbanzo beans, though we also went ahead and purchased the dried version as well. We followed the recipe, but with little success. Upon hitting the oil, our chickpea mixture slowly disintegrated. We added a little flour, but that did not help. Our joint effort at falafel was a disaster.

The next day, I tried shaping a few more falafel balls, hoping the lengthy period of refrigeration might have shored up the chickpea mixture. Again, no luck. The canned garbanzo beans were apparently not going to cut it. I remained undeterred.

Later that night, unbeknown to Caitlin, …

Mushroom and Asparagus Risotto

September 23, 2009 by Charles 2 Comments

Risotto is one of those perfect dishes with which to experiment. From chicken broth to mushroom soup, the short-grain rice is eager to absorb whatever liquid you throw at it. At the same time, it’s creamy color and texture make colors and crunch a welcome addition. Pairings range from smoked trout and roasted butternut squash, to the ever-popular asparagus spears and mushrooms. Even cold leftovers provide a reason to rejoice, with warm suppli just around the corner!

Having recently made roasted asparagus, I decided…