Fire roasted beet salad with radicchio, fresh goat cheese, and black olives by Anjuli

Posted on 01-16-10 · Tags: , , , ,

Cooking in da fire

The farmers’ market here, while quite small in the winter, is rightly so quite proud of its produce. We recently bought some sweet, purple garlic from friends of Matt’s Teague and Kosma Channing, who founded Gemini Farms outside of Santa Fe. We also brought home these two huge, beautiful ruddy beets.

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Fire roasted sweet potatoes by Anjuli

Posted on 01-15-10 · Tags: , , , , , ,

Cooking in da fire

I sit two feet to the left of our fire. It sputters and pops and burns and desires way too much wood due to its intense updraft (we’ve gone through a full carload – truck, seats, and all – of wood in one week). But it is fire and its flames lick high up towards the chimney. I’m sure all kivas were not created equal and this one definitely serves the decorative gods not the heat gods, but we love it and tend to it just the same. Its heat radiates just enough to touch the right side of my body and all the way up to my cheek. Sometimes I walk over to it and stick my butt out to get it a bit toasty before sitting back down.

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Dill, basil, and goat cheese omelette by Anjuli

Posted on 10-10-08 · Tags: , , , , ,

Dill, basil, and goat cheese omelette

Praise be to the omelette. They are easy, quick (if done right, they cook in 3 minutes), delicious, and an excellent way to get protein in at the start of the day. The dill in this recipe is subtle, but adds some complexity to the always excellent combo of basil and goat cheese. I generally put a splash of milk in my omelette to keep it soft and a fresh grind of nutmeg to bring out the sweetness.

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Roasted Japanese eggplant sandwich with shishito peppers, goat cheese, and olive tapenade by Anjuli

Posted on 10-07-08 · Tags: , , ,

Roasted Japanese eggplant sandwich with shishito peppers, goat cheese, and olive tapenade

Do yourself a favor. Make this for lunch tomorrow. A little party with smokey, spicy, and sweet is a good break from the monitor. These eggplant and shishitos came from the Union Square Greenmarket. The nightshades in this recipe are not skinned or seeded, so anyone avoiding the toxins beware. IMO spicy capsicums and larger eggplants are better skinned, but the smaller, milder ones are better whole (seeds and all). I also really love roasted garlic rubbed on toast, or roasted and just popped in your mouth. So, admittedly, when I assembled these sandwiches this morning I ate one clove and rubbed the other on the toasts.

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The perfect bite-size dinner by Anjuli

Posted on 09-15-08 · Tags: , , , ,

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Those who can find the perfect bite each time they bring a forkful to their mouth have a rare talent. Most of us shovel in our food, eat without looking, or prefer to eat the best part first or save it for last. Then there are those that eat clockwise, or only one thing at a time. What is that about? Any cook wants you to have the perfect balance of flavors in a good-sized mouthful every time.

I love to look at my food when I eat, and sometimes I focus so hard I miss conversations around me, forget to read subtitles during my dinner movie, or neglect to hear the waitress trying to get my attention for the second time. But the perfect bite usually only happens once a meal.

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