If anybody is in DC this weekend and doesn't have plans yet, there are two very exciting events scheduled for this weekend!
VegFest is a celebration of vegetarianism, and it is taking place on Saturday:
http://dcvegfest.com/
Though not necessarily food related, the National Book Festival is also awesome, and it is happening both Saturday and Sunday:
http://www.loc.gov/bookfest/
(Go out early tomorrow, to beat the rain!)
September 23, 2011
Food Word Friday: Peelers
Today's food word is...peelers! They may not sound like the most interesting topic, but believe you me, they are pretty neat stuff. They provide an easy (and in my opinion, safer) alternative to peeling vegetables with a paring knife, and they make a quick job of prep work. There are two main styles of peelers available today:
On the right is an old-school stick-style peeler, and on the left is a Y-shaped peeler. I am a fairly recent but thoroughly devoted convert to the Y-shaped peeler (ever since my internship!). The Y-shaped peeler allows you to rest whatever you are peeling on the counter, and then just slide the peeler down the product. Then, if needed, you can flip over the product to do the other end. With a stick peeler, you tend to need to hold the product in your hand while peeling it (if I try to rest it on the counter, my knuckles end up hitting the counter), and I have dropped plenty of food trying to do that! Plus, I've peeled a fingertip or two.
In terms of cleaning, I also find the Y-shaped peeler easier to wash, since I don't have to try to get my finger and a sponge between the blade and the support at the back. This particular Y-shaped peeler is also fairly inexpensive, which I find to be a huge plus - peelers tend not to be an investment purchase, since the blade is eventually going to rust, no matter how much you paid for it.
There you have it...peelers can be more interesting than you ever expected!
On the right is an old-school stick-style peeler, and on the left is a Y-shaped peeler. I am a fairly recent but thoroughly devoted convert to the Y-shaped peeler (ever since my internship!). The Y-shaped peeler allows you to rest whatever you are peeling on the counter, and then just slide the peeler down the product. Then, if needed, you can flip over the product to do the other end. With a stick peeler, you tend to need to hold the product in your hand while peeling it (if I try to rest it on the counter, my knuckles end up hitting the counter), and I have dropped plenty of food trying to do that! Plus, I've peeled a fingertip or two.
In terms of cleaning, I also find the Y-shaped peeler easier to wash, since I don't have to try to get my finger and a sponge between the blade and the support at the back. This particular Y-shaped peeler is also fairly inexpensive, which I find to be a huge plus - peelers tend not to be an investment purchase, since the blade is eventually going to rust, no matter how much you paid for it.
There you have it...peelers can be more interesting than you ever expected!
September 22, 2011
On the Table: Zucchini, Tomato, and Rice Salad
The oven dried tomatoes I made the other day were delicious, and perfect for snacking all by themselves. However, I figured they would be even BETTER paired with some other flavors. I thought roasted zucchini would complement the sweetness of the tomatoes, and then I figured I could add some rice to make a lovely little salad. This salad is a perfect display of late summer flavors, and it is DELICIOUS! The salad can definitely be eaten cold, but I liked it a little bit better warm. To prepare:
Whip up a batch of oven dried tomatoes (ok fine, you can't really "whip up" these tomatoes - so I suggest just keeping some around the house :) ).
You'll want the equivalent of about half a pint of tomatoes (based on uncooked volume).
To roast the zucchini, preheat the oven to 350 degrees.
Dice up a large zucchini into bite-sized pieces (sorry, I didn't get a picture of this guy whole!).
Spread the zucchini on a baking sheet.
Drizzle the zucchini with canola oil and salt, and rub the oil into the zucchini. Cook in the preheated oven for about 40 minutes, or until the zucchini is tender.
When the zucchini is done, transfer it to a large pot over low heat (I was using a mixture of hot and cold ingredients, so I mixed everything in a pot so I could warm it all up together. If you make all the components on the same day and have them all hot at the same time, then by all means just mix them in a bowl).
Add in the tomatoes and about a cup of cooked rice (or more or less, depending on your preference).
Stir well to combine, and cook until all components are heated through. Taste and adjust seasoning. At the last minute, finish the salad with a drizzle of good quality olive oil.
I would think this salad would also be delicious with tiny pasta or quinoa instead of rice, and topped with some lemon zest.
Enjoy!
Whip up a batch of oven dried tomatoes (ok fine, you can't really "whip up" these tomatoes - so I suggest just keeping some around the house :) ).
You'll want the equivalent of about half a pint of tomatoes (based on uncooked volume).
To roast the zucchini, preheat the oven to 350 degrees.
Dice up a large zucchini into bite-sized pieces (sorry, I didn't get a picture of this guy whole!).
Spread the zucchini on a baking sheet.
Drizzle the zucchini with canola oil and salt, and rub the oil into the zucchini. Cook in the preheated oven for about 40 minutes, or until the zucchini is tender.
When the zucchini is done, transfer it to a large pot over low heat (I was using a mixture of hot and cold ingredients, so I mixed everything in a pot so I could warm it all up together. If you make all the components on the same day and have them all hot at the same time, then by all means just mix them in a bowl).
Add in the tomatoes and about a cup of cooked rice (or more or less, depending on your preference).
Stir well to combine, and cook until all components are heated through. Taste and adjust seasoning. At the last minute, finish the salad with a drizzle of good quality olive oil.
I would think this salad would also be delicious with tiny pasta or quinoa instead of rice, and topped with some lemon zest.
Enjoy!
September 21, 2011
On the Table: Maple Mashed Sweet Potatoes
We have reached the perfect time of year, when late summer and fall produce overlap - it's wonderful! I picked up some sweet potatoes recently, and preparing them - mashed, with maple syrup! - really got me into the fall spirit. To prepare:
Preheat oven to 350 degrees.
Clean the sweet potatoes (I used three).
Place sweet potatoes on a baking sheet and cook in the preheated oven until the potatoes are soft in the middle (it took about an hour and fifteen minutes for me).
Cut each potato down the middle and squeeze/scrape out the flesh (carefully!) into a pot.
Put the pot over low heat. Add into the pot one tablespoon of butter, one teaspoon of milk, one teaspoon of maple syrup, and salt. Stir well to combine. Taste and adjust seasoning (these amounts gave a mild maple flavor, but if you want it to be stronger, you could definitely add more maple syrup!).
Serve topped with another splash of maple syrup.
Enjoy!
Preheat oven to 350 degrees.
Clean the sweet potatoes (I used three).
Place sweet potatoes on a baking sheet and cook in the preheated oven until the potatoes are soft in the middle (it took about an hour and fifteen minutes for me).
Cut each potato down the middle and squeeze/scrape out the flesh (carefully!) into a pot.
Put the pot over low heat. Add into the pot one tablespoon of butter, one teaspoon of milk, one teaspoon of maple syrup, and salt. Stir well to combine. Taste and adjust seasoning (these amounts gave a mild maple flavor, but if you want it to be stronger, you could definitely add more maple syrup!).
Serve topped with another splash of maple syrup.
Enjoy!
September 20, 2011
On the Table: Broiled Tomatoes
As fantastic as tomatoes are raw, just a tiny bit of cooking can really enhance their flavor. Broiled tomatoes are a steak house classic, and they are super easy to make at home. I put a twist on the classic broiled tomato the other day and it was unbelievable! To prepare:
Turn on the broiler. Wash and slice the tomato(es) and place them on a broiler-proof pan.
Cook the tomatoes under the broiler for about six minutes, or until the tomatoes start to shrivel around the edges.
Serve topped with a sprinkle of salt and a dollop of Greek yogurt.
Enjoy!
Turn on the broiler. Wash and slice the tomato(es) and place them on a broiler-proof pan.
Cook the tomatoes under the broiler for about six minutes, or until the tomatoes start to shrivel around the edges.
Serve topped with a sprinkle of salt and a dollop of Greek yogurt.
Enjoy!
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