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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Wednesday, July 20, 2005

Claiming My Feed On Feedster

No Need to Click Here - I'm just claiming my feed at Feedster feedster:5be787bf41360f24915ce245ccf52b4c

Wednesday, July 13, 2005

Half Built


Half Built
Originally uploaded by Candlemaker.
Here's a picture. Blogger has a feature that is supposed to load photos from the web into these posts but it did not work on the previous post and I think I had the same problem once before.

Slice Mash Spread Drizzle Layer Sprinkle Add Cheese Drizzle and Heat




An adaptation of Pissaladiere Baguette, a recipe by Jacques Pepin from his book Cuisine Economique. His version calls for cherry tomatoes, Swiss cheese, garlic and more. I’ve made it many times, usually with gruyere, and it is wonderful. But it takes time and it has an exacting list of ingredients. This my scaled down, takes less time, use what’s on hand version. Use oregano where it calls for thrubi unless you’re lucky enough to have some.
Thrubi is a kind of mountain oregano from the island of Rhodes in Greece. To my taste it adds a sweetness that oregano doesn’t have and it’s really quite nice. We had been given some as a gift so on it went. So far it’s also been great with home fries, and chicken on the grill.

Slices of crusty bread about ½” thick
Anchovies mashed with some olive oil added to loosen them up – use a fork or a mortar and pestle
Mozzarella cheese
Thin sliced onion
Very thin sliced tomato
Sea salt
Ground pepper
Thrubi – a kind of mountain oregano from the island of Rhodes in Greece.

Spread the bread with the mashed anchovy and sprinkle with more olive oil. This dish suffers if the bread is too dry. Spread some onion around and put a little sliced tomato over that. Sprinkle with thrubi and a bit of sea salt and pepper. Add some sliced mozzarella over that. Drizzle with olive oil and bake or broil till the cheese melts a bit and the tomatoes are soft. Don’t burn the bread. The key is to make sure the veggies are sliced thin because they won’t cook otherwise. That’s it. Serve it right away with or without a salad. Have it with a glass of red and so much the better.

Sunday, July 03, 2005

Better than Mashed Potato Surprise

Braised Spring Legumes
Lidia’s Italian Table, Lidia Matticchio Bastianich, Wm. Morrow & Co., NY, 1998.

3 tablespoons extra virgin olive oil
1 cup chopped scallions, white and tender parts, about 6 scallions
1/2 cup chopped onions
2 1/2 pounds fresh peas in pod, shelled
1 1/4 pounds fresh fava beans in the pod, prepared*
1 cup finely diced zucchini
1/2 teaspoon peperoncino (crushed red pepper)
Salt
2 cups thinly sliced romaine leaves (use outer leaves)
1 tablespoon finely shredded mint leaves

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.

Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. If is fine, however, if the vegetables do brown a little. Season to taste with salt and serve hot.

*To prepare favas:

Put a large saucepan of water on to boil while you shell the beans. Snap the stem off each pod and use it to pull off the string that runs the length of the pod along the seam. Open the pod along this seam and brush the beans into a bowl.

Add the beans to the boiling water and cook them just until you can see a dark spot in the center of the bean’s skin, about 3 minutes. Drain the beans and refresh them with cold water until cool enough to handle. Drain well. With a paring knife, pull off the dark, crescent-shaped marking at one of each bean. Squeeze the bean out through this opening.

>>>S, a fellow community gardener, gave me some of his fava beans. I ended up making this without them because the tender home-grown favas disintegrated in processing. It's still delicious.

Saturday, July 02, 2005

Too Terrible To Be True

An ugly incident involving mashed potato flakes and canned lima beans leaves The Food Whore shaken.
Diary of The Food Whore: Mashed Potato Surprise

Friday, July 01, 2005

Farmer's Markets

Patronizing your local farmers' market is a great way to get fabulous vegetables and support local agriculture. My favorite in the Rosi area is the Brookline Market. It's huge; you can get typical NE farm produce like lettuce and squash, as well as heirloom tomatoes, Asian greens, and seasonal rarities like garlic scapes. Other offerings include cheese, bread and pastries, and garden plants.

The market is
open Thursdays from 1:30pm - dusk, across from the parking lot behind the Coolidge Corner Theatre. It's accessible by T, as the Beacon St. Green Line and Bus #66 cross paths there. I take the T to work near there anyway, so I make it a stop on my way home. The parking lot always seems to be nearly full. If you need to drive, plan to be patient. Reward yourself with a scoop of ginger ice cream.

I'm planning to try a Lidia Bastianich recipe tonight,
with a mix of home-grown and market veggies. I'll post the recipe separately since I've blathered on so long.