This weekend I had the pleasure of being in the presence of a domestic goddess, Martha Stewart. Well Martha wasn’t actually there, but nonetheless her tarts were, along with Sarah of Bright Lights, My City.
Archives for March 2011
Now is when you toss some chicken broth in there. Be SURE to do this. You could use water or veggie broth too, but you need something to dilute the pomegranate, which boils down to a very tart and flavorful glaze.
But it can get a little too tart if you don’t dilute it.
You don’t want to look like you’re sucking a lemon, you know?
In about 30 minutes, your kale should look like this
And that’s when you add the za’atar.
And continue boiling the greens until the sauce gets syrupy and the house smells sweet and savory. You can boil it as long as you want, but it shouldn’t take more than 15 more minutes, tops. Don’t worry, the green’s won’t get mushy. These babies really retain their texture and the flavor just develops more and more.
And talking about flavor..WOW! This is perfect for someone who thinks they don’t like veggies. It is sweet, it is savory and it is delish. The pomegranate makes an incredibly sweet and tart glaze, and the greens take on that sweetness. The greens’ natural mineral taste and earthy flavor blends with the wholesome chicken broth to temper the juice’s sweetness, and the za’atar adds this citrusy, savory, nutty zest to the whole dish.
And THAT’S how you get creative with POM Wonderful!
And I loved this dessert. Get it.
This was my first time eating a Frito Pie as it should be eaten – fresh, seconds after it was assembled, not after it took a 20 minutes trip downtown on the subway. It was like seeing things in color for the first time.
Those crunchy chips! That piping hot chili! The cheese that was not molten but just gently stringy! And those vibrant onions! This, unlike revenge, is a dish best served HOT! The Texan-inspired chili was made with thick chunks of beef that were tender but still toothsome, tasting of umami-licious steak. I say that the chili was Texas inspired because there were beans in this – a big no-no in traditional Texas chili. These kidney beans, the one food I generally hate, were perfectly cooked- creamy but not mushy, and an excellent sponge to sop up the smoky, savory, gently spicy flavors of the chili. Once again, not that spicy, but tangy pickled jalapenos added enough spice to the chili to move it from zesty to hot. In fact, the ample jalapenos made the dish so hot that the thick, smooth sour cream was a total necessity to temper the heat to allow other flavors to shine through. Other flavors like the tangy, vibrant cheddar cheese, the zippy diced onions and those salty, crunchy, corn-infused pieces of love called Fritos. This is not a dish you get if you are on a diet. Or if you have to run a marathon.
But then, this isn’t the type of blog you read if you are on a diet. Or if you have to run a marathon.
A trip to Cowgirl makes for an awesome time! It has great service, fair prices, and WONDERFUL food. Not the place I would come for a romantic date or a serious discussion, but then…how serious can you be over Frito Pie?
PS. Bake Sale for Japan…Saturday, April 2, from 10 am to 5 pm at the Brooklyn Flea. The tireless and incredibly kind ladies of Sweets by Sillianah and Cookbook Archaeology have pulled together some amazing treats from delicious spots all over the city. You show up and pay what you wish, with all proceeds going to help the disaster victims of Japan. Click here for more info! See you THERE!!
Co.(pane) opened in 2009, and I JUST made it here. Jim Lahey, bread guru behind no-knead bread (which, yes, I still have yet to make) and Sullivan Street Bakery (Home to truly delicious pizza bianca and other treats), opened this casual pizzeria as his first foray into New York’s competitive pizza world. Some people loved it, some were less than charmed. So how did it measure up?
Toss on a handful of brown sugar in the bowl while you make the marinade. Not a huge handful, just a normal sized, middle of the road palmful.
7)While the salmon is cooking, make your rice…
with COCONUT MILK. Just replace half of the water that you would use to make your rice with coconut milk.
9)Take the salmon out and revel in its glory