These fritters are an homage to the perfect little hometown restaurant we had in our shoreline Connecticut town growing up in the 80s. A place where everybody knew our name, where you could pop in casually for a wholesome lunch, or count on it for a suitably festive and elegant special occasion dinner. I've been thinking a lot about food of that era lately. As a kid I was permitted to tag along on many grownup restaurant dates, luncheons and dinner parties, giving me the chance to try copious amounts of new foods, many definitely not considered on the childrens' menu. I remember these new tastes and textures more vividly than I do where I was or who I was with (go figure.) But what is most interesting to me in hindsight, is that what was 80s nouvelle cuisine, was in many ways using a huge amount of the same ideas of locavore cooking now--using the freshest possible ingredients, lighter sauces or preparation to let the produce or proteins really be the focus, an overall lighter, fresher, more in-the-moment way of cooking. The only difference being that then it seemed revolutionary and nouvelle, while today it is seen as a return to the basics. This fritter is exactly in keeping with that. The freshest possible ingredients, at the height of their season, minimally dressed up. In the 80s something like this seemed very exotic, today it feels like the perfect, summer, wholesome appetizer, right out of a Deborah Madison book. And plus...ding! ding! ding!...it is something to do with all of those zucchini piling up on your counters, that you perhaps might be starting to resent in just the slightest way. | ||||||||||||||||
Move over scallions. I may have to cheat on you. My love affair with dim sum scallion pancakes is no secret. There are few times I can think of when they don't appeal to me. (or make me start to go all Pavlovian as I even type the words.) Though green and doing very well, the scallions planted in my garden are still about the size of glorified dental floss and won't be serving up any exotic savories for a few weeks. However, we do have garlic scapes! And herbs! Lots of both! Scallions? Who needs scallions? While not exactly a necessity, (more of an insatiable craving), mother invention shone down and offered up this bright, summery, mildly garlicky, herby, southeast Asian-inspired perfection on a greasy paper towel. There is a tremendous (and tremendously cheap) hole-in-the-wall dumpling shop in NYC's Chinatown, to which I make frequent pilgrimages. Alongside their dumplings, they have a monstrous cast iron pan in which they make a very similar sesame pancake. You can get a pizza-slice-sized wedge "stuffed with veggies" for $1.25, which is split laterally and crammed with shredded carrot and chopped cilantro leaves and stems. There was definitely some inspiration from there in this as well. Give these a try, using all that summer is offering up right now. Shredded zucchini, carrot or beet, torn squash blossoms, thyme, sage, thinly sliced chard could all be welcome additions. Fried dough + farm fresh herbs and produce = What could possibly be bad? (more…) | ||||||||||||||||
My friend, and great cook, Cathy Elton asked me to contribute to a thanksgiving recipe series on her heart-healthy blog "What Would Cathy Eat?". One recipe she requested was a "stuffing made without meat or butter". Not an intuitive leap for this French Culinary Institute-trained, duck-fat-loving chef. I started musing on wild rice. Deeply flavored, elegant, and a little unexpected, it is also a really smart choice in the middle of a seemingly endless table of fatty simple carbohydrates. This nutty whole grain is actually not technically rice, but rather a seed from the aquatic grasses surrounding fresh water lakes in northern North America. It has twice the protein of brown rice, and almost eight times the protein of white, serving up 6.5 grams in one cooked cup, with 3 grams of fiber. There is a rich mysterious aroma to the grains, reminiscent of tannins and black tea. I added tart dried cranberries and apricots, woken up with some light vinegar, which will offset the richness of turkey and gravy. This dish would also be wonderful for lunch the next day, as a cold rice salad with leftover pieces of turkey added, or made with chicken any time during the year. And with this smart side dish choice, just think of all the extra pie you can justify.
| ||||||||||||||||||||||
|
{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
... Read More ≫
{ get in touch }
{ what's new }
September 12, 2015
August 19, 2013
August 15, 2013
August 13, 2013
August 1, 2013
{ favorites }
{ archives }
Appetizers / Breads & Pastry / Breakfast / Cakes / Canning / Condiments / Dinner / DIY foods / Drinks / Fall / favorites / Grains / Holidays / Local / Noodles & Pasta / Pies & Tarts / Poultry / Salads / Seafood / Snacks / Soup / Spring / Summer / Sweets / Techniques / Vegetables / Vegetarian / Winter /
{ currently reading }
|