the arugula files

Carrots are the new Brussels Sprouts? Plus, Carrot and Sharp Cheddar Gratin From Fine Cooking

Up until recently I've totally ignored carrots.  It's like they didn't exist.  I'm not sure why.  Maybe it's because the little pre-packaged, pre-peeled, nubby little impostors in the supermarket are flavorless bites, only worthy of whatever you dip them in.  Or maybe it's because I just didn't know what to do with them. 

When I came across this recipe in Fine Cooking, I knew I had to try it.  Gratin is one of my favorite words in the dictionary.  Mostly because it means something creamy + a vegetable that is ostensibly good for you.  

What's not to love: carrots, cheese, panko, thyme.  Sounds delicious.  So I thought, if I'm going to invest in a relationship with carrots, this recipe could get me started. I pinned it on Things I want to Eat and forgot about it until I read this article in the New York Times, claiming that carrots were enjoying a "new spike in popularity," and that they are, apparently, the  "new Brussel Sprout," which, as a side note, I happen to like alot.  

Zucchini Fritters (What Would the Canal House Ladies Do?)

On Saturday, after I made my zucchini "spread the love bread," I had about one pound of shredded zucchini left over.  Not enough for another loaf of bread, but too much to toss.  I asked myself what the Canal House ladies would do (WWTCHLD?) and of course they would make zucchini fritters for lunch.  So that's just what I did.  I used this recipe. 

One of the most important steps in making zucchini fritters is to wring out the water that oozes from the shredded zucchini after it's shredded and salted.  Otherwise you end up with soggy fritters that are impossible to crisp.  Usually wringing out the water is done with a cheesecloth, but I didn't have one so I used paper towels.  Paper towels work equally well.  The problem is that you have to use about eight sheets, so after you are done you feel like you just exploited Brazil's rain forest.  Note to self, I bet the Canal House ladies have a whole drawer full of cheesecloths.

If you are not reading it, you must: Canal House Cooks Lunch.  It's like a daily horoscope for people who love food.

Also: top your zucchini fritters with this or this.  You will thank me later.

Peach and Blackberry Salad with Poppy Seed Dressing (Plus Tips on How to Make a Gorgeous Summer Salad)

You know what impresses me?  When someone creates a delicious, Natalie-Cole-style salad.  As in: unforgettable.  Yes, that unforgettable.  Unforgettable, in every way.  The lettuce.  The dressing.  The little gems of fruit and beads of salt.

An extrodinary salad is not something one throws together at the last minute.  It takes great care and attention to detail.  It also costs a few bucks.   If you have a garden, then you are on your way.  Otherwise, make your way to the local farmers market.  It's summer.  Get.  Out.  Side. (Or, as my favorite writer would say to me:  Mary, leave your natural habitat-- the couch--behind).

Mee Goreng, A Tasty Vegetarian Dish

This dish came together quickly, and, thanks to the spices, was full of flavor.  My advice for those who want to make the dish, is to cook the ingredients in batches: first tofu, then vegetables, then noodles. Combine after each is cooked individually.  Otherwise, the tofu falls apart and gets lost in noodles.

Kale, Rice, and Cheddar Pie

It's no secret that I love kale. I'm particularly fond of lacinato kale, or by another name, dinosaur kale, as its scaly leaves bring to mind.  But, if the weather is any indicator, I better send this winter vegetable a dear kale letter and say hello to asparagus and rhubarb.  Goodbye, kale.  I'll see you again in the fall.  But, before I bid you well, let's have another go around.  Shall we?

Avocado Toast (Plus, An Awesome Sunday Morning with Mindy Kaling and Josie)

Is it rude to say that I love daylight savings time? Like, hey guys, I'm not really sorry about that lost hour everyone is complaining about.  Isn't it worth it for the sun in the morning?  Do you hear the birds, people? Do you see the cherry blossom blooms out your window?  Spring is just around the corner.  Get up and face the day, as my mother used to say.

What a nice morning.  Josie and I ate our breakfast.  I had olive bread toast, with smashed avocados, crumbled pistachios, a pinch of sea salt, and a drizzle of olive oil.  (The dish is inspired by Cork, a tiny restaurant on 14th street, where these little toasts and a glass of Muscadet can fill you up with happiness until it's brimming out of our pores).  Josie had milk, of course. Then she took a nap and I finished Mindy Kaling's book, which made me giggle out loud.  So much so that Marcus inquired about what I was reading.

Burnt Eggplant Dip, A Twist on Baba Ganoush from Yotam Ottolenghi of Plenty

My second cooking date with Yotam didn't go as well as the first.  I made his take on baba ganoush, which is similar to this recipe, but calls for the addition of pomegranate molasses and is a little heavy handed with the tahini.  I have to admit, I was quite taken with decorating my dip with pomegranate seeds.  So pretty. Like this lady's ruby slippers.  But, it turns out, that I didn't much like the sweetness of the pomegranate molasses, an ingredient I bought specifically for this dish (Thank you H Mart).  You might like it though. Do you love pomegranate?  Then this one might be worth a try.  I think I'll stick with Christopher Kimball for my baba ganoush.  That said, I'm still interested in pursuing Yotam in the kitchen and am looking forward to a third date!  Plus, now I have to think about ways to use my pomegranate molasses.  Do you have any ideas?

"Chinese Coleslaw"

 

I singled this dish out at a work potluck.  It was a holiday party so it's no surprise that it was the lone dish on the conference room table that actually included vegetables.  I had a bite and immediately fell in love with it.  I'm sold because, while it appears healthy (and, for the most part, is healthy), it actually includes Ramen as one of the main ingredients.  Which is, of course, not healthy.  But, oh well, at least you get some cabbage, carrots, and almonds.  What's the saying...just a spoon full of Ramen?  

By the way, when I asked my co-worker for the recipe she called the dish "Chinese Coleslaw," which I found odd because I've always thought of Ramen as Japanese.  After some extensive internet research on Wikipedia I found that ramen noodles actually originated in China, not Japan.  Who knew.  Anyway, I place quotes around the name of the dish because no matter where ramen noodles come from, no one in China is eating this cole slaw.  Plus, I like to put quotes around things; especially air quotes.  And sometimes I get carried away and use air quotes when they are not really called for.   Yes, I'm one of those people.

I recently made this dish for dinner on New Year's Eve.  It paired nicely with homemade egg rolls and crab rangoon.